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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.


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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