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Saturday, August 24, 2019
Posted By: Marian Vaughan in Recipes

Roses love it, vampires fear it. I have a cushion that advises: "anyone who doesn't love cats must have been a rat in a former life". By extension, anyone who doesn't like garlic must have been (or still is...brrr) a vampire. So these recipes are for the rest of us roses. I hope you enjoy them, and don't forget my guiding principle: no recipe EVER called for 3 cloves of garlic that didn't mean 13.

Garlic Broth

Originally from The Vegetarian Epicure, BOOK 2  by Anna Thomas (1978)


8 Cups
2
1 Med Sized
1 Whole

6 Large
1 Large
1.5 Tbsp

-
Pinch
1/4 Tsp
1/2 - 1
1 Sprig
To Taste

 

Water
Carrots
Stock of Celery
Garlic Bulb
Russet Potatoes
Onion
Olive Oil
-
Sage
Dried Thyme
Bay Leaf
Parsely
Salt & Pepper


Let’s Get Started!

First scrub the potatoes very thoroughly and cut away any blemishes, then peel them, cutting off strips at least 1/4 inch thick. Reserve the peeled potatoes for another use. Peel the onion and quarter it. Wash the carrots and celery and slice them. Break the head of garlic up into separate cloves and peel them if you wish, though they can also be used unpeeled--a method that many people feel yields richer flavour.  Combine all the ingredients in a large pot and simmer for about 1 .5  to 2 hours, or until all the vegetables are very soft. If too much water evaporates during the cooking, add enough to keep all the vegetables covered with liquid. When the broth is done, strain everything out through a sieve for a fine, clear, and delicate broth. Finished recipe yields about 6 cups of broth, but this may vary slightly.

NOTE: ONLY ADD A BIT OF SALT AT THE BEGINNING, AS THE STOCK REDUCES IT WILL BECOME MORE SALTY.  CORRECT IT TO TASTE AT THE END.
The most important thing is to taste it, smell it, look at it. If it is light brown, fragrant, and delicious, its ready; if it seems weak, simmer it a bit longer and reduce it; if it seems too strong, add a bit of water. For a clear broth, just strain out all the vegetables through a sieve and correct the seasoning if necessary. For a soup with the consistency of a thin puree, first fish out the celery, garlic, and bay leaf, then press everything through a fine sieve until only a rather pulp is left.



This is another vegeterian Garlic Broth recipe but the finished product retains and sweeter taste due to the addition of sugar. Additionally, the recipe itself contains fewer ingredients for those of use who like to keep it simple. 
 

Golden Garlic Broth

Originally from Seasonal Soups by Lucy Saunders


6 Whole
3 Tbsp
1 Tbsp
10 Cups

To Taste
 

Garlic Bulbs (50 - 60 Cloves)
Vegetable Oil
Light Brown Sugar (Packed)
Water
Salt & Pepper


Let’s Get Started!

Preheat oven to 350 degrees.
Separate heads of garlic and remove papery skins; leave each clove whole.  In a deep roasting pan, mix vegetable oil and brown sugar. Toss garlic in the sugar and oil.

Bake for 10 to 15 minutes. Stir cloves often, until garlic is lightly and evenly browned (do not burn).

Remove pan from oven and scrape contents into a stockpot. Cover with water and bring to a simmer over low heat. Simmer for 1 hour or until garlic is soft and stock is a golden color.  Strain stock through a colander, season with salt and pepper, and chill in a tightly sealed container. This stock will keep in the refrigerator for up to 1 month or may be frozen for up to 4 to 6 months. Makes about 6 cups of broth.


Saturday, August 24, 2019
Posted By: Marian Vaughan in Recipes

As the end of August approaches we strive to make the most of the warm days we have left in the garden. This time of year crops like potatoes, beans, tomatoes and so much more are ripe and are eagerly waiting for us to create delicious dishes to share with friends and family. Here is a recipe I made up myself utilizing one such garden treasure that is only available for a brief period: stalks of dill seed as well as a few other garden goodies.


Golden Beet Borscht


3 Lbs
3 Tbsp
1 Large
4 Cloves

3
1 Stick
2 Large

1 Bunch
6 Cups
1/4 Tsp
1/2 - 1
2
1 Tbsp
To Taste

-
To Finish
2 Big Handfulls
1/2
Top with

 

Golden Beets (about 5 large beets)
Olive OIl
Onion
Garlic
Carrots
Celery
Potatoes
Fresh Dill Stocks
Stock
Dried Thyme
Bay Leaf
Bay Leaves
Peppercorns
Salt & Pepper
-
Optional!
Greens - Shredded (kale, mustard greens, spinach)
Lemon - Juiced
Sour Cream


Let’s Get Started!

Preheat oven to 375F.

Peel & quarter beets, prepare & chop onions, garlic, carrots, potatoes & celery
In a roasting dish, drizzle beets with 2 TBSP of olive oil and sprinkle with salt & pepper.  Roast at 375F for 30-40 minutes, until tender.

In a saucepan over medium heat, saute onion & garlic  in the remaining 1 TBSP of olive oil until golden and softened, about 10 minutes.  Add the celery, carrots, potatoes & sweat over very low heat for 20 minutes or sow


Add roasted beets and dill stems to onions.  Cover with stock, turn the heat up to high, and bring soup to a boil.  Once it comes to a boil, turn the heat to medium-low and let simmer, covered, for ten minutes.

Remove the dill stems from the soup, and add the lemon juice.  Blitz with an immersion blender until smooth.
Add greens, and simmer for five minutes more.

Serve, garnished with a scoop of yogurt and sprinkled with the chopped dill. I like this best with homemade chicken or turkey stock, but have made it for vegetarian friends with garlic stock.  

Sunday, August 4, 2019
Posted By: Marian Vaughan in Recipes

August is upon us and, almost to compensate for this wistful reminder of summers end, we are rewarded with an abundance of ripening stone fruits. What better way to enjoy your final summer days and this fruitful bounty than to do a little baking?

This is a family recipe passed down to me from my mother, and it came to her from my grandmother. Every woman in my family makes it, for the simple reason that it is the essence of delicious and the soul of easy. Basically, it is fruit combined with whipped cream.


 

Fruit Fool  


3 Cups

¼ to ½ Cup
2 Cups
 

Chopped Fruit - Any combination of peaches, nectarines, apricots or plums
*In the earliest summer you can make it with fresh berries or unseasonably in winter with tropical fruit!
Berry Sugar (err on the side of less)
Heavy Cream
 


Let’s Get Started!

Blanch & peel nectarines, peaches or apricots. Keep the skin of plums; it is delicious. Stone them & chop them fairly coarsely. Put in a pan, adding a small amount of sugar & heat gently to a near boil. Taste often (cook's privilege) to decide if sugar ok, and if still tastes like fruit.  DON'T let it get overcooked! You don't want jam! Remove from stove and allow to cool. When it is cool, whip the cream until it is quite stiff, then fold in the fruit mixture gently but until combined. Chill for a few hours (for example, while you eat dinner). Can be made the night before & refrigerated.



Variation

A variation of this I have made for a few years comes from Lucy Waverman. In the early part of your cooking day, you line a sieve with 2 layers of cheesecloth and set it on top of a measuring cup.  Into the lined sieve you put an entire 500 gram container of plain, full fat, non-homogenized yogurt (preferably sheep -- tastes more creamy). Folding the cheesecloth over the top, you put a weight (something high-tech like a saucer with a potato in it works great) and let it drip while you get on with your cooking. In a few hours, there will be quite a lot of fluid in the bottom of the measuring cup, and the yogurt will be VERY thick.  

Whip the cream as above, then gently stir in the yogurt until well combined.  Then add the cooked fruit. This makes for a deliciously tangy dessert as is, or you can also stir in a compatible liqueur: Cointreau for example.

 


Sunday, August 4, 2019
Posted By: in Recipes

The all too brief season of figs will soon be upon us. Fig trees are a treasure of the European garden that are a surprisingly easy fruit to grow in the Pacific Northwest. These spreading, rambling trees can produce 1-2 crops of delicious fresh figs a year if given enough warmth and heat. Even in cooler temperatures you will be rewarded with at least 1 crop. 


An unusual but delicious fruit, figs possess a very dynamic flavor making them a great addition to a number of dishes. They are wonderful on puff pastry sheets with goat cheese, roasted with bacon & chile, fresh with blue cheese & a honeycomb, these are just a few of my favorites but options are endless! To assist in narrowing your search for the perfect fig combo here is a chutney I rather enjoy which also takes advantage of a co-season rarity to the fig: fresh quince.
 

Quince & Fig Chutney 


6 Large - Fresh
10 - Fresh
1
2 Cups
1 Tsp
 

Quince or 8 Medium Apples (about 3 lbs)
Figs
Lemon
Sugar
Green Cardamom Pods


Let’s Get Started!

Rub quince with a damp paper towel to remove fuzz. Cut 4 quince (6 apples) into large pieces (no need to peel, core, or remove seeds). Place in a large heavy pot and cover with cold water. Bring to a boil, reduce heat, and simmer until quince are very soft, 60–75 minutes. Halve the figs, or quarter if very large. Shell cardamom & grind in mortar & pestle; zest lemon, then juice (should yield about 1/4 cup)

Strain cooking liquid into a large bowl; discard quince. Wipe out pot; reserve.

Meanwhile peel, core, and thinly slice remaining 2 quince. Add to quince pot along with lemon zest and juice, sugar, cardamom, figs, and reserved cooking liquid and bring to a boil. Reduce heat and very gently boil, stirring often and skimming surface occasionally, until quince is translucent and a spoon dragged across pot leaves a line that quickly disappears, 25–30 minutes, or 40–50 minutes if using apples.

Divide preserves among jars. Let cool; cover and chill. 
 

Do Ahead

Preserves can be made 2 weeks ahead. Keep chilled.  

Wednesday, July 24, 2019
Posted By: Marian Vaughan in Recipes

In July and August, all the stone fruits begin to ripen - there is an abundance of plums, apricots & peaches.  Sometimes the sheer amount can be over whelming and, in any case, what cook doesn't want to take advantage of these fruits while they are at their best? Here is a recipe I have been making for so many years I had to look up where it came from!

This recipe comes from "California Culinary Cuisine" a collection of thin little books I bought when I was quite young; they were at the bottom of in a bin at a hardware store that is no longer in business. I remember buying them quite well, I could only afford one a week and would return to the store anxiously hoping they weren't all gone yet. I think they were about $5. I've been using them for about 35 years now. What an investment!


 

Spiced Stone Fruit Chutney  


1 Cup
1½ Cups
2 Lb
2½ Lb
1 Lb
2 Tsp
2 Tsp
1½ Tsp
½ Tsp
1
2

White Baslsamic Vinegar
Sugar
Peaches, Nectarines
Apricots, Plums or Pluots
Cherries (pitted and halved)
Whole Cloves
Cardamom Pods
Black Peppercorns (crushed)
Anise Seeds
Organic Orange (for zest)
Cinnamon Sticks
 


Let’s Get Started!

Blanch & peel the peaches, then pit & slice thickly all the large stone fruits, halve the cherries. Crush or grind the peppercorns. Strip off 4 strips of zest from the orange, each about 1 inch wide and 2 inches long


In a large nonreactive saucepan, stir together the vinegar and sugar.  Add all the fruit to the pan and stir to coat with the vinegar-sugar mixture. Place the cloves, cardamom pods, peppercorns and anise seeds on a square of cheesecloth. Tie the corners together with kitchen string and add to the pan along with the orange zest and cinnamon sticks. Let stand at room temperature for 1 hour.

Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the mixture is thickened and almost jamlike, about 1 hour and 15 minutes. Discard the cloth bag and cinnamon sticks.

This can be refrigerated and kept for a month at least.  I like to make it ahead for festive dinners.  Great with duck, turkey, ham or roast pork! I have also served it over icecream, or with cream as a dessert.  In my opinion, this refrigerated chutney preserves the fresh taste of the fruit best.



Alternatively, If You Like Canning: 
Have ready 7 hot, clean half-pint jars and their lids.  Ladle the hot chutney into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 15 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 2 months. Makes 7 half-pint jars.

Note: Non-reactive means does not react to citric acid.  Stainless steel is fine, enamel coated pans too, also glass.  No aluminum, no uncoated copper.

 
 

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