Green Tomato Pie with Cornmeal Crust (from jp)

Green Tomato Pie with Cornmeal Crust (from jp)

(Recipe from the Fannie Farmer Baking Book, p.87)

Surprisingly, this sweet, spicy pie has no tomato flavor as we know it from soups and salads.  Yellow cornmeal crust lends good color and texture to the tangy green-tomato filling.

a 9" 2-crust pie shell (the recipe recommends 2 recipes worth of a cornmeal dough crust, recipe follows, but you can substitute whatever you think will work well.)

1 cup sugar
1/3 cup flour
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp cinnamon
1/8 tsp ground red pepper
6 large green tomatoes, sliced 1/4" thick (do not use stem end)
1/2 cup golden raisins
2 tbsp. cider vinegar
3 tbsp butter

Preheat the oven to 425°F.

Roll out half the dough and fit it into a 9" pie pan.  Roll out the remaining dough and set it aside on waxed paper or a lightly floured surface.  Cover with waxed paper to avoid drying out.

Put the sugar, flour, salt, cloves, cinnamon, and red pepper together in a shallow bowl. Stir with a fork to mix.

Take one third of the tomato slices at a time, toss and turn them in the sugar mixture so they are evenly coated on all sides. Spread the sugared tomato slices evenly over the dough in the pan, and sprinkle the raisins over all, along with any remaining sugar mixture.

Drizzle on the vinegar, then dot with the butter.  Place the top crust on the tomato slices. Crimp the edges and cut vents in the top.

Bake for about 40 minutes or until the crust is lightly colored and juices are bubbling around the edges of the pie. Remove and serve at room temperature.

Cornmeal Dough
(one 8" pie shell, so double it generously for a 9" two-crust pie)

1 cup flour
1/2 cup yellow cornmeal, ground fine if possible (you can whirl coarsely ground cornmeal in a blender, if desired)
1/4 tsp salt
1/2 cup vegetable shortening
about 3 tbsp water

Combine the flour, cornmeal, and salt, and mix. Add the shortening and cut it into the flour/cornmeal mix until the mixture looks like fresh bread crumbs. Sprinkle on the water a tablespoon at a time, stirring with a fork after each addition. Add just enough water so that the dough remains cohesive when pressed together -- it will be quite soft.

Roll on a lightly floured surface.  The dough may break easily but it is also easily mended.  The dough may be difficult to handle because of its softness.

jp

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Green Gazpacho (from jp)

Green Gazpacho (from jp)

(Recipe from The Enchanted Broccoli Forest, p.46)

4-6 servings

3 green tomatoes (3" diameter)
1 medium-sized green bell pepper
1 medium (7") cucumber
4 scallions
1 medium clove garlic, crushed
1/4 cup (packed) minced parsley
juice from 2 juicy limes (about 6 tbsp juice)
1 medium (4" long) avocado
3 cups cold water
1 tsp salt
lots of fresh black pepper
1 tbsp freshly-minced basil (or 1/2 tsp dried basil)
2 tbsp olive oil
1 tsp honey

optional: an extra avocado, sprigs of fresh thyme for garnish

Cut the tomatoes, pepper and cucumber in 1/2" chunks.  Mince the scallions (white and green).  Combine these in a large bowl along with garlic and parsley.

Mash the avocado(s) with the lime juice.  Add this, along with all remaining ingredients, to the cut vegetables.  Mix well.  (Optional: puree all or some.)

Chill until very cold.

jp

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Grilled Corn

Grilled Corn

Another way to cook corn and you can do it on a grill. It won't have that pristine "boiled" look, though, but it has a great taste.

Pull down the outer husks as you would normally, but don't break them off, just clean off all of the silk. Then put the husks back over the corn.

Soak the corn in water for at least 30 minutes so that the husks are thoroughly wet all the way through.

Put the corn (still in husks) on the grill and grill over hot coals for a few minutes on each side, turning regularly, until the husks are pretty much blackened all around.

The corn will come out brownish and sweet, the heat from the fire will caramelize the natural sugar. Really good stuff and you can do it all outside, too.

SockEmpress

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Maggie's Oven Fries

Maggie's Oven Fries

Why not make 'em my way? Cut up your taters as usual: Rinse well to get the juices off and pat dry on a towel. Then place into a bowl and drizzle a little bit of olive oil on, I can use 3 medium sized spuds and about 2 teaspoons of oil. Stir well to get everything coated with the oil.

Dump those slices onto a cookie sheet that is covered with parchment paper and bake at about 400°F until they smell so good you can't stand it anymore.

Especially good with ground rosemary sprinkled on before baking.

Most of the oil slides off the spuds and is left on the paper, what you have left is lovely crisp oven fries, yummy.

Warm hugs and woofs,
Maggie & MacTaggart
(2/2/11)

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Potato Casserole

Potato Casserole

My Grandmama made this every holiday, and I miss it SO much:

1) Slice baking potatoes to fill a large casserole when layered. I usually use about 3 pounds. This really depends on having good potatoes. The potatoes can be peeled (pretty) or unpeeled (better for you).

2) Butter the casserole dish, and heat the oven to 450° F (if you aren't already cooking something).

3) Spread 1/2 (or 1/3, if you are going to make this gooey) of the potatoes in a layer in the casserole dish. It is really pretty to overlap them in concentric circles.

4) The next step is to layer sauce. When I was really little, she made a white sauce with cream and butter, and added a jar of sliced mushrooms. As my Grandfather got diabetic, she changed the sauce to Campbell's Cream of Mushroom. At Thanksgiving,m there might be sliced mushrooms and slivers of butter in the layer as well. (Healthy Choice works fine.)

5) Spread with shredded cheddar. We liked it best when this was SHARP.

6) Repeat steps 3-5 once (or twice if company is coming).

7) Be sure to top with cheese (and if you have dried onions, add some now).

8) Bake until golden brown and the potatoes are cooked. For an 8" by 8" dish, at 450° F, I tend to need 40-50 minutes. If I am cooking at 400° F, maybe 1 hour, 15 minutes.

Shelly P.
(11/22/07)

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Grape Leaves Stuffed with Rice and Currants

Here's the recipe I used for the meatless version (although I believe I cooked mine in a crock pot.)

Grape Leaves Stuffed with Rice and Currants

1 jar (1 lb.) grape leaves (about 72)
1/2 cup extra-virgin olive oil
1 large yellow onion, minced
1 cup long-grain white rice
12 green onions, including tender green portions, thinly sliced
1/3 cup pine nuts
1/3 cup dried currants
1/4 cup chopped fresh flat-leaf parsley
3 tbsp chopped fresh mint
3 tbsp chopped fresh dill
3/4 tsp plus a pinch of salt
1/4 tsp freshly ground pepper
2 cups water
1/2 cup fresh lemon juice
Lemon slices for garnish

Rinse the grape leaves under cold running water. Have ready a bowl filled with ice water. Bring a large saucepan three-fourths full of water to a boil over high heat. Add the grape leaves, a few at a time, and blanch for 1 minute. Using a slotted spoon, transfer to the ice water to cool. When all of the leaves have been blanched, drain and cut off the stems. Set aside.

In a large fry pan over medium heat, warm 1/4 cup of the olive oil. Add the yellow onion and cook, stirring occasionally, until soft, about 7 minutes. Add the rice, green onions and pine nuts and stir until the green onions soften, about 3 minutes. Add the currants, parsley, mint, dill, the 3/4 tsp. salt, the pepper and 1 cup of the water. Reduce the heat to low, cover and cook until the water is absorbed and the rice is cooked, about 15 minutes.

Line the bottom of a heavy 4-quart saucepan with a few grape leaves. Sprinkle with the pinch of salt.

To shape the rolled grape leaves, place a leaf, smooth side down, on a work surface. Put a heaping teaspoonful of the rice mixture near the base of the leaf at the stem end. Fold the stem end and sides over the filling and roll up toward the point of the leaf, forming a little bundle. Place, seam side down, in the prepared saucepan.

Continue stuffing the grape leaves and adding them to the pan, packing them close together. When the bottom is completely covered, drizzle the layer with some of the remaining 1/4 cup olive oil and the lemon juice.

Continue layering the stuffed grape leaves, drizzling each layer with olive oil and lemon juice, until all the filling is used. Add the remaining 1 cup water and cover the top layer with a few leaves. Invert a small heatproof plate, smaller than the circumference of the pan, directly on top of the stuffed leaves.

Cover the saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until most of the liquid has been absorbed, about 1-1/2 hours. Check the liquid in the bottom of the pan occasionally and add water as needed so the pan doesn't dry out.

Remove from the heat and let the stuffed leaves stand in the pan to cool for about 2 hours.

Transfer the stuffed grape leaves to a platter and garnish with lemon slices. Serve warm or at room temperature. Makes about 60 stuffed grape leaves.

Adapted from Williams-Sonoma Lifestyles Series, *Small Plates,* by Joanne Weir (Time-Life Books, 1998).

MoP they were tasty, but never again QQQ
(12/4/06)

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Kimchi de Provence

Kimchi de Provence

1 head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same
4 tbsp Kosher salt--PLEASE use Kosher!
1 tbsp Herbes de Provence
1 bunch green onions, chopped, greens and whites
As many cloves of garlic as you can stand, peeled and chopped well--I use at least six
1 glass gallon jar with lid

Chop the cabbage very roughly, I just cut it right across the cabbage every inch or so. Discard the core. In a big bowl, toss the cabbage, garlic and green onion with the salt and herbes de provence. Pack into the glass jar. Take the end of your rolling pin (assuming you use a big thick dowel like I do) and lightly pound the contents in the jar. Your goal is not to pulverize but to get the cabbage juice flowing. Screw the lid on and leave on your counter at room temperature for 48-72 hours or so. Refrigerate after opening. Delicious!

Notes
This is a "white" kimchi, without red pepper. It's not hot at all, but it has the benefits of fermented cabbage, which are numerous, and garlic. To make more traditional kimchi, take the above recipe, add a nob of ginger peeled and chopped fine, leave out the herbes de provence, and add at least a tablespoon of red pepper flakes. You can add any vegetables you'd like to this, but I suggest staying away from broccoli, except maybe the stems. Kimchi is very versatile, you can add or leave out garlic, ginger and/or red pepper and many different flavorings. I do suggest for health reasons you have nappa cabbage as your base and add or subtract other things to it for different tastes.

It will last in your fridge for several weeks, and in fact will "ripen" and improve in flavor as it sits.

Lynn S.
(11/26/06)

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Cooking Pumpkin

Cooking Pumpkin

Pumpkin isn't difficult to cook. I quickly hack it into a few pieces, throw it into a big dish in the microwave and cook it on automatic, or chuck them into a pot of water and boil it, cool it then remove the skin if I want the pulp for pies or soup. (Pumpkin soup of different kinds is a staple winter food here for many people.)

Otherwise I steam it to serve instead of potato, or I roast it with the joint, potatoes, sweet potatoes, etc.

I have made pumpkin pie, but not in November - pumpkins are cheap here in May. As I said, I have no idea if the pumpkin pie I make is the same kind of creature as the pumpkin pie you all enjoy. Of course, as I am discovering that yours are multiple in their incarnations, perhaps mine is the same as someone's. I love it, anyway! It is spicy, sweetish, pumpkiny, custardy, and crisp (the pastry).


M-H in Austrailia
(11/25/04)

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Cooking Brussels Sprouts

(The brussels sprouts were lovely. I ADORE brussels sprouts, but I'm the only one in this household who does.)

Cooking Brussels Sprouts

Oh, I had the same problem at my house. Then I took matters into my own hands.

I peel the sprouts (yes, I actually take off almost all those layers of leaves), then cut the tiny hearts in half.

Simmer the entire batch of loose leaves and hearts in chicken broth, with salt and pepper to taste.

Yumm! Now even the kids eat them, because they don't get that really strong brussels sprout flavor, but it is still there enough for me. It takes awhile to peel them, but it looks lovely all fluffy in the bowl ready to serve! Alas, the store was out of the nice sprouts they had here.

Toni
(11/24/04)

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In Praise of Leeks (and other alliums)

In Praise of Leeks (and other alliums)

I had some leeks and didn't know what to do with them, since I only had two. So I followed a recipe from Nourishing Traditions, except I didn't have any broth of any kind. I improvised a braising liquid, added some onions to pad out the leeks and ended up with this, which is frickin' fantastic:

Heat your oven to 350°F about a half-hour before you plan on eating.

Clean your leeks:
Cut off the root end and the green tops where they get really kinda coarse looking.

Slice them in half lengthwise and clean them well; often they're quite gritty. If you're using onions instead, cut off root and top, peel, and slice in half. You can do it either lengthwise or width-wise.

In a baking pan, place leeks and/or onions to fill the bottom of the pan, single layer. This is about 6 leeks or 3 big onions, depending.

Make up a braising liquid:
Bring 1-1/2 cups of water to boil in your kettle. While it's boiling, in a 4 cup pyrex mixing cup put 1/2 stick of butter (or more), 1/2 cup red wine, 1/4 cup soy sauce, and a good dollop of Worcester sauce. When the water's boiling, pour it over the butter mixture and stir till the butter melts. Pour over the contents of the pan. (You can also use 2 cups of good beef broth, but this braising liquid was tasty enough to drink once the dish was done.)

Into the oven for a half hour. With broth the liquid will thicken, but it's not likely nor necessary with the substitute liquid. When it's clear the onions/leeks are tender, take a cup of shredded good Swiss-style cheese--Emmenthaler, or Irish Madrigal, for instance. Sprinkle over the top and under the broiler it goes until the cheese is bubbly and brown.

Serve! Eat! Praise the gods for making onions and leeks!

Lynn S.
full of leeks
(9/4/04)

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Onion Tart

Onion Tart

Mary had written: I took an onion tart to Cummington last year, and it quickly disappeared. This got the reply of: Please share this recipe. I love anything with onions and this sounds intriguing.

Winging it a bit, which is how I tend to cook. Can't remember if this what I did exactly, but if I were going to bake it right now:

Make a single crust pie crust; or even a larger one, if you want to use a pizza pan. I think I made a single crust. I probably made it with olive oil, or olive and canola. I think I baked it half way. A cream cheese crust would work well too.

For the topping, and you should probably make the topping while the pie-crust is chilling in the fridge, thinly slice a lot of onions. Maybe 3 or 4 good sized onions. Sauté in olive oil (don't need extra virgin, just a decent 100% olive oil), and cook them down until they're nice an mushy. Add some thyme, salt and pepper if you like, and sliced calamata olives. Let it mellow awhile, even with the lid on the pot.

Spread the topping on the pie crust and bake until done.

Mary
(4/14/04)

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Glazed Turnips and Turnips with Carrots Recipes

Glazed Turnips and Turnips with Carrots Recipes

I'm speaking of purple-tops and like here, not rutabagas/Swedes...

Choose the smallest, firmest turnips. Pare down past the thin line a bit under the skin to cut down on bitterness.

Here's how my grandmother prepared them, and it's one of my favorite ways:

Cut about a pound or so of pared turnips in wedges or chunks. Cook in a bit of broth or water until *barely* tender. Drain and return to pan with a tablespoon or so of butter and a sprinkling of sugar. Cook, stirring gently, til turnips are glazed. Serve cooked turnip greens separately. Garnish with crumbled crisp bacon if desired.

Other way: Cook equal parts of turnips and carrots til very tender. Drain and mash, adding butter and honey to taste, and a dash of nutmeg. This is traditional Thanksgiving fare in my family. Puree any leftovers and dilute with broth to serve as soup the next day.

Ann
(3/5/04)

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I love them, but no one else seems to, except my SO's mother.

Last Thanksgiving I made a dish in which thickly-cut turnips were layered alternately with thickly-cut sweet potatoes, lots of butter, cream and parmesan cheese, and the lot was finished with a fresh breadcrumb topping and baked.

Yum yum yum.
Charlene
(3/5/04)

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Yes! I love that dish! I think the turnips take the edge off the sweetness of sweet potatoes.

Another layer thing (less fattening), irish taters and turnips, with garlic, green onions and low-fat yogurt in-between, great to those of us who like the "bitter thing" There are varieties of turnips that are not so gross tasting as the standard purple top...like, white egg, toykyo cross, and american purple top yellow.

Cady
(3/5/04)

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Judith's Improvised Carrot Snack

Judith's Improvised Carrot Snack

I sliced up a bunch of carrots, put the carrot slices into a bowl, and added about a tablespoon balsamic vinegar and a teaspoon chili oil.

It was a great snack, took all of about 3 minutes to prepare, and was much more interesting than munching on mini carrots.

Judith
(1/29/04)

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Onion rings (2 different batters)

Onion rings (2 different batters)
My favorite recipe:

Sift together
1 cup flour
1-1/2 tsp baking powder
1/2 tsp salt.

Add:
2 beaten eggs
1/2 cup milk

Stir until batter is smooth. Dip the onions and place into the boiling oil. (lighter batter)

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DH's favorite recipe:

1/2 cup milk
1 beaten egg
flour with salt and pepper
Beat milk and egg together. Combine flour and seasonings. Dip onions into milk-egg mixture, then roll in seasoned flour. Fry. (heavier breading)

Princess Re
(1/5/04)

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Roasted Veggies (glazed with vanilla butter)

Roasted Veggies (glazed with vanilla butter)

Our favorite way to do carrots and practically any other root veggie is to roast them.

Cut the carrots either in half or quarters length-wise, spread on a pan, put them in a 350°F oven until tender. This depends on the carrots and can take anywhere from a half-hour to an hour. Stir them on the pan (toss them really) at least once during the roasting. It's difficult, but not impossible, to overcook them. This really concentrates the sugars and gives them an almost smoky sweetness.

We like to glaze them with vanilla butter. Scrape a couple of vanilla beans into melted butter and pour the mix over the carrots during the last 15 minutes of cooking. You can add a dash of rum if you'd like. Good vanilla extract will work but the beans are better.

This is good on parsnips, sweet potatoes, hard squash, turnips, and onions. You can do them ahead and warm them up too. I've never met anyone who didn't like them.

Catspaw, who also likes corn pudding
(11/17/03)

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Killer Corn Pudding

Killer Corn Pudding

Our family loves corn pudding, and this is what we all believe to be the ultimate recipe. It has a kick that the others don't, and unlike some other recipes it never separates. You can also assemble it a day ahead, cover and refrigerate it, and bake it just before you eat.

4 large eggs
6 tbsp butter, melted
2 tbsp flour
1/2 tsp. each onion powder and salt
1/4 tsp. each ground red pepper and garlic powder
10 oz. frozen corn
17 oz. can creamed corn
1 cup heavy cream

Heat oven to 325°F. Butter a deep 1-1/2 qt casserole or souffle dish. Beat eggs in a large bowl. Beat in butter, flour, onion powder, salt, red pepper, and garlic powder, until blended. Stir in remaining ingredients.

Pour into prepared casserole. Bake 1-1/2 hours or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

We fight over the leftovers at the end of the day.

Elaine in Kentucky
(11/16/03)

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Happy Carrots

 Happy Carrots

(Anyone have any recipes for carrots for thanksgiving? I can't ever seem to find a carrot
recipe that I *like*. sigh...)

We like "Happy Carrots".

Steamed lightly.

Melt butter in a saucepan, toast sesame seeds.

Add a little triple sec to the butter and sesame seeds, pour over carrots.

Sheila B
(11/16/03)

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Glazed Carrots

Glazed Carrots

(Anyone have any recipes for carrots for Thanksgiving? I can't ever seem to find a carrot recipe that I
*like*. sigh...)

Steam until tender, sauté in brown sugar and butter to caramelize.

Sprinkle with nutmeg or mace.

Michelle
(11/16/03)

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Drunken Sweet Potatoes

And while you're at it, forget about the mini-marshmallows (yuck) and make:

Drunken Sweet Potatoes

Topping:
1 cup chopped walnuts
3 tbsp brown sugar
1 tbsp melted butter
pinch of ground cloves

In small bowl, combine topping ingredients and set aside.

Potatoes:
4 Lb. sweet potatoes

1/4 cup butter (1/2 stick)

2 tbsp. bourbon (must be bourbon, thankyewverymuch)

1 tsp. salt

1/2 tsp. grated orange peel

1/2 tsp. fresh ground pepper

In large pot, put sweet potatoes with enough salted water to cover. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and peel. (Note: you can wimp out and buy canned sweet potatoes, but drain them well first.)

In mixer bowl beat potatoes until smooth. Add remaining ingredients and beat until smooth. Butter a shallow 2-quart baking dish. Spoon in potato mixture and sprinkle with topping. Bake at 350°F with lid on dish or a foil covering. Uncover and bake 10 minutes longer.

Notes:

• The recipe says it serves 16.
• I've also made this by cutting up the taters in small chunks, 1" or so, rather than mashing them. I
• like it better that way.
• I served this at a church potluck once. The former Baptists did have a bit of a problem with it. (vbg)

Sockie, who really is on the way out the door to change that lightbulb
(11/16/03)

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Ideas for Cooking Carrots

Ideas for Cooking Carrots
(11/16/03)

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Steam until tender, saute in brown sugar and butter to caramelize.
Sprinkle with nutmeg or mace.

Michelle

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Braise/simmer in a small amount of orange juice concentrate, be careful it doesn't scorch, then add sugar or brown sugar to taste, sprinkle with parsley or dill or other herb to taste. The little carrots are really tasty this way!

Joy in MO

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I like carrots like this any time of year. Kind of a glazed carrot, I spose.

Cut into 1/4" rounds. Cut into 2" chunks, then into quarters or sixths lengthwise, depending on the thickness of the carrot, to make short 'fingers.'

Boil in a pot with just a little water, or steam. Don't let get mushy.

Add however much butter you like, depending on however much carrots you've cooked. Also add some honey to taste. And thyme to taste.

Sorry I can't be more exact, except for how to cut the carrots, which doesn't matter much anyway. Start out slow with the honey and thyme, you can always add more. Pepper if you like. Salt if you like.

Mary P.

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Carrots in Port Wine Glaze

Do ahead step:

Cut carrots on the bias. Blanch in boiling lightly salted water until crisp tender. Drain and shock in cold water. Drain and refrigerate until final cooking time.

Just before serving:

Mince some chives and flat leaf parsley. Small amount, maybe 1 tsp each per pound of carrots.

Over medium high heat in a heavy saute pan, heat 3-5 tbsp butter slowly, until it melts, then turns golden brown. Watch carefully at this step, as you don't want the butter to burn. Once butter is at desired color, add carrots, and toss/stir to warm through.

Add a shot or two of port, or if not available, sweet vermouth or madeira works well. Turn heat up to high for half a minute or so to burn off the alcohol and reduce the wine. Reduce heat to medium, add the chives and parsley. Taste and adjust seasoning with salt and pepper. Toss to be sure all is coated with glaze.

This also goes well with ham, roast beef, chicken. Serve and enjoy.

Spinbear

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