Chermoula Sauce

We had an unexpected crop of cilantro with our latest batch of lettuce seeds!
How I love cilantro (it's a love or hate relationship for most people). I'll never forget the first time I tasted it, at a "gourmet" produce shop in Portland, Maine when I was in my first year of college, 14 years ago. I was hooked and bought this mysterious herb, not knowing what I'd do with it other than savor it's bright flavor.
I discovered this sauce, or a dip version of it, at the Government Center farmer's market when I worked in downtown Boston, about 5 years ago. The lady who made this sauce added chickpeas and served it with Trader Joe's rice crackers.
This sauce is truly divine and lends itself to many applications. The recipe is also very adaptable. You can add fresh grated ginger and saffron to it.
When making it, I used approximate amounts (no real measuring).
I froze 2 packets and will likely use it over fish, maybe swordfish, or a toss for cooked chicken in quesedillas. I may even try to blend it with chickpeas for a dip, who knows. It freezes quite nicely. Use within 3 months once frozen (I say use anything from the freezer within 3 months).

Chermoula Sauce

* 1 bunch of cilantro, leaves and tender stems
* 1 small handful flat-leaf parsley leaves
* 3 cloves garlic
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon cumin power
* 1/4 teaspoon ground coriander
* 1 tablespoon olive oil
* juice of 1/2 lemon and it's zest
* salt & pepper to taste

Combine all ingredients in a food processor.

Sweet Pickled Peppers

The temps are dropping and the pepper plants are almost done producing. We were lucky to have an extended summer thus a successful pepper crop this year!
Here I pickled a mix of cherry and banana peppers. Next up will be the jalapeños but I'm allowing them a little more time on the plant.
The fish fillet knife is very effective for reaching into small seed-filled crevices.

Since it was a small batch, I just used a small stock pot with a steamer basket inside. The boiling water was above the jars by about 2".
In the foreground is the pickling brine, just before the sugar was dissolved. The recipe I found called for celery seed but when I tasted the seeds in my pantry, they were acrid. I opted to use dehydrated celery flakes, instead.

Sweet Pickled Peppers

* 2 cups medium-hot peppers, seeded and cut into rings

Pickling Juice
* 2 cups white vinegar
* 2/3 cup white sugar
* 1/2 teaspoon mustard seeds
* 1/2 teaspoon celery seed or 1 tsp celery flakes

Directions:
1. Sterilize 2- 1/2 pint jars and lids (the dishwasher works).
2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
3. Place peppers in the 1/2 pint jars.
4. Pour on the pickling juice.
5. Bring brine to within 1/2" of the top. Use of a funnel is helpful.
6. Be sure the edge of the jar has no juice on it; screw on lids.
7. Process in boiling water bath for 10 minutes.

These are ready after 2 weeks of pickling.

Chili Con Carne

It's hard to mess up this recipe so feel free to adjust it to your liking.
They key part of it is the spice mixture.
I am curious what the results of a vegetarian version would be like but hey- in my world, pork fat rules!

Onion dicing technique.

Hot cherry peppers fresh picked from our garden!

Fan of the Muir Glen, not so much a fan of the Shaw's store brand puree
but it's doable and in the end, unnoticeable.

"It's spicy, Mom!" The cherry peppers were HOT!

Cut 8 slices of bacon into 1/2" pieces.
Fry in a large Dutch oven pot over medium heat until browned, stirring often.
It helps to use a slotted spoon to remove the browned bacon.
Save 1-2 Tablespoons of the bacon fat (just keep it in the pot).
Meanwhile, chop up 1 onion and 4 small hot red bell peppers (or 1/2 of any pepper that suits your taste). Also chop up 3 cloves of garlic.
Get out your spices! To the veggie mix you will add:
2 Tb chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp cayenne pepper

Turn the heat back on medium heat and cook the above ingredients all together, stirring occasionally, for 10 minutes or until the veggies are softened and beginning to brown.

Increase the heat to high and add 1 lb ground beef (85% lean). Cook, breaking up chunks, until no longer pink and just beginning to brown, about 4 minutes.

Meanwhile, rinse the can of black beans and can of kidney beans in a colander.
Open a large (29 ounce) can of tomato puree and a small (14.5 ounce) can of diced tomatoes. This time I tried Muir Glen Fire Roasted tomatoes and they're great!
Dump the beans and tomatoes into the beef.
Bring the pot to a boil then turn down the heat and reduce to a simmer, covered, stirring occasionally for 1 hour. Remove the cover and simmer 1 hour longer.
Adjust the seasonings if necessary (usually I spy Alex doing things like adding hot sauce and chocolate).
Serve in a bowl topped with cheese, a dollop of sour cream and a few cilantro leaves. Have Tostito chips on the side to dip into it.

Cousin Dawn’s Baked Bean Recipe

Cousin Dawn actually got this recipe from one of her relatives. I find it's easy and portable to make in a crock pot and bring to cook outs. That way, you can plug it in when you get there and keep it warm (at a food-safe temperature).
"Special sauce."

Minus the meat. For vegetarian friends, feel free to omit the meat but be sure the baked bean can is vegetarian since most contain pork fat.

Taster approved!

Cousin Dawn’s Bean Recipe

Cook 5 strips of bacon and crumble.

Saute a chopped up onion, then add 3 cloves of chopped garlic and saute briefly.
add 1/2 lb lean ground beef and brown it up once onions are cooked

and add to:
1 Large can of baked beans (any variety)
3 cans of beans (butter, canellini, navy, pinto, ect) the butter are the best!!
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup bbq sauce
tsp mustard powder

Bake @ 350 for about an hour or cook in a crock pot on high.
Feel free to cook longer; just keep and eye on it and stir occasionally.

Soba Noodle, Tofu and Edamame Salad with Soy Ginger Sauce

I've been looking for ways to enjoy soba noodles and I was happy to find this healthful recipe, which I've adapted.
This is a light and delicious salad and keeps well in the fridge (just add spinach when plating).
Feel free to vary the amounts to your liking.
Serve chilled or at room temperature.

• 1 bundle soba noodles
  
• 3 TBSP Annie Chun’s Shiitake Soy Ginger Sauce or Trader Joe's Gyoza Dipping Sauce
  
• 1 cup prewashed spinach leaves
• 2/3 cup pan-fried or fried tofu cut into 1 inch cubes
• 1/2 cup shelled edamame beans, cooked (microwave frozen beans in small covered bowl with a little water added, for 2 minutes)
  
• 1/4 cup red onion, very thinly sliced
• 1/2 cup apple, thinly sliced and in bite size pieces
  
• 1/2 cup bean sprouts

1. Cook noodles as directed on package (4 minutes in boiling salted water); rinse with cold water and drain well.
2. Add sauce to keep noodles from sticking.
3. Then add remaining ingredients except spinach if saving the salad for later.
4. Toss until all ingredients are well mixed.

Serves 2 or 3 (you can increase the amount of delicious fried tofu to make it more substantial)

** To fry tofu:

Preheat skillet (preferably a sauce pan with high sides to help with splattering) on medium high.
Season tofu pieces with garlic powder on both sides.
Add oil to pan (canola is good, keep in mind your oil should have a high smoke point).
Cook without turning until first side is brown (about 5 min.) The pieces may stick at first; make sure you give them enough time to brown (they'll become easier to turn).
Tofu should have a crisp outer skin.
Once flipped and cooking for a bit (about 3 min.), sprinkle soy sauce over them.
Remove to paper towels to blot excess oil.

Make-Ahead Country Casserole

When cleaning house the other day, I ran across this oldie but goodie from the 2003 Farmer's Almanac. My mom made it for the first time "way back then" and I made sure to get the recipe from her.
What's great about it is that you can prep it the night before and it's really easy to make!
The ingredients are easily adapted to your liking- experiment with the cheeses, herbs, meat (for my vegetarian friends, try out some fake meat or suitable protein).

Butter a 2 1/2 quart square baking dish
(I used a known 1 quart plus a dish I guessed was 1 1/2 quarts)
Heat oven to 350º

4 cups frozen hash brown potatoes (Ore Ida shreds are good)
1 to 1 1/2 cups (1/2 lb) diced deli ham (prefer Black Forest)
1 cup (4 oz) Monteray Jack cheese with jalapeno peppers (Cabot) or sharp cheddar, shredded
1/2 cup green onions, sliced & any other herbs you'd like to try
4 eggs, beaten
1 12oz can of evaporated milk
salt & pepper, 1/4 tsp each

Arrange the potatoes evenly in the bottom of the dish.

Cover with ham, cheese and green onions.

In a medium bowl, combine the eggs, milk, salt and pepper.
Pour over potato mixture.
*dish may be refrigerated overnight at this point

Bake, uncovered, in a 350º oven for 55 to 65 minutes (10 minutes less for 2 dishes), or until center is set.

Let stand 5 minutes before serving.

Makes 6 servings.

Green onions & oregano, fresh from the garden.

Assembly line.

Chocolate Ice Cream

This recipe is courtesy of Alton Brown. I Googled "chocolate ice cream recipe" and it was the first to come up. It's so incredibly rich. We added chocolate chunks at the end of the blending but I could also appreciate brownie, cookie or pecan bits in there, too!

Ingredients

• 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces sugar
• 2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.