Ok, this is for my SCA friends who helped us cook for that Medieval event I mentioned. They might remember this one....
3 tbsp oil
3 tbsp rice vinegar
1 1/2 tbsp soy sauce (low sodium)
1 tbsp sesame oil
2 tsp ginger (fresh, peeled & minced)
2 cloves garlic (fresh, minced)
1 tsp sugar
1/4 tsp crushed red pepper
2 green onions, thinly sliced
1/2 cucumber (peeled, seeded & chopped)
1/4 c parsley (fresh, chopped)
Whisk all ingredients to blend in a large bowl. Refrigerate. Serve cold with chilled Japanese noodles, such as Udon (cook as directed). Original recipe called for 1 carrot shredded, omitted for Medieval event.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, November 20, 2009
Creamed Cheese Spinach
Another recipe requested by my ex-roommate....
LOADS of baby spinach, without stems. The more the merrier, it really reduces when cooked. (20 oz of spinach approximates 2 cups of packed spinach and when it reduces you'll be disappointed)
Steam & strain spinach, then chop and squeeze out liquid.
5 tbs butter, softened
1/4 c flour
1/4 tsp salt (optional)
1 c half & half
4 oz cream cheese
2 tbs minced onion (or fresh)
1 tbs minced garlic (or fresh)
1/4 c parmesan
In a medium saucepan:
-melt 3tbs butter over low heat
-stir in flour & salt until creamed (smooth)
-slowly add half & half, then cream cheese & increase heat to medium
-whisk together until thick & smooth, set aside
-sauté onion & garlic in remaining butter until transparent
-add spinach to pan on low heat, stir
-add cheese sauce and parmesan cheese, stir until blended.
LOADS of baby spinach, without stems. The more the merrier, it really reduces when cooked. (20 oz of spinach approximates 2 cups of packed spinach and when it reduces you'll be disappointed)
Steam & strain spinach, then chop and squeeze out liquid.
5 tbs butter, softened
1/4 c flour
1/4 tsp salt (optional)
1 c half & half
4 oz cream cheese
2 tbs minced onion (or fresh)
1 tbs minced garlic (or fresh)
1/4 c parmesan
In a medium saucepan:
-melt 3tbs butter over low heat
-stir in flour & salt until creamed (smooth)
-slowly add half & half, then cream cheese & increase heat to medium
-whisk together until thick & smooth, set aside
-sauté onion & garlic in remaining butter until transparent
-add spinach to pan on low heat, stir
-add cheese sauce and parmesan cheese, stir until blended.
Balsamic Roasted Vegetables
By popular demand by my recently removed roommate: A Russian roasted vegetable recipe adapted for Medieval ingredients. For a New World version substitute potatoes for turnips, carrots for parsnips. This is one of the recipes served a zillion years ago at a Medieval event thrown by a proposed Brooklyn, NY canton in the SCA.
3 medium turnips (or one rutabaga) peeled and cut into 1 1/2 inch pieces
1 medium red onion cut into wedges
6 small parsnips (or carrots) peeled and sliced into 1 1/2 inch pieces (or 2 cups peeled winter squash, 1-inch pieces)
2 fennel bulbs cut into wedges (or 6 celery stalks but much better with fennel!)
1/4 cup balsamic vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
3 tbs olive oil
1 tsp fennel seed, crushed (or dried rosemary crushed)
fresh rosemary (garnish, optional)
Lightly grease a 15 1/2 x 10 1/2 inch, 2 inch deep roasting pan. In the pan combine turnips, parsnips, fennel and onion. In a mixing bowl stir together balsamic vinegar, olive oil, sugar, crushed fennel seed, salt & pepper. Drizzle over vegetables.
Bake uncovered in 450-degree oven for 45-50 minutes or til turnips and onions are tender, stirring twice (or more) during baking. To serve transfer to a serving bowl... if desired garnish with fresh rosemary.
3 medium turnips (or one rutabaga) peeled and cut into 1 1/2 inch pieces
1 medium red onion cut into wedges
6 small parsnips (or carrots) peeled and sliced into 1 1/2 inch pieces (or 2 cups peeled winter squash, 1-inch pieces)
2 fennel bulbs cut into wedges (or 6 celery stalks but much better with fennel!)
1/4 cup balsamic vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
3 tbs olive oil
1 tsp fennel seed, crushed (or dried rosemary crushed)
fresh rosemary (garnish, optional)
Lightly grease a 15 1/2 x 10 1/2 inch, 2 inch deep roasting pan. In the pan combine turnips, parsnips, fennel and onion. In a mixing bowl stir together balsamic vinegar, olive oil, sugar, crushed fennel seed, salt & pepper. Drizzle over vegetables.
Bake uncovered in 450-degree oven for 45-50 minutes or til turnips and onions are tender, stirring twice (or more) during baking. To serve transfer to a serving bowl... if desired garnish with fresh rosemary.
Friday, November 24, 2006
milk and honey recipe
Today my son asked me about whether he could mix milk and honey. I hear about the land of milk and honey, there are dozens of blogs named milk and honey about cooking, cookbooks called milk and honey, a honey cookbook that I have on my shelf, and a medieval recipe book. None of them have a single milk and honey recipe -- unless you're looking for soap or enemas.
So I put myself to the task. Here's the recipe:
4c milk (skim, part-skim or whole)
1/4 cup honey
heat milk over medium heat (I used skim)
slowly add honey while stirring until dissolved
(coat measuring cup with a little milk to help the honey pour, or rinse with warmed milk to get out the remainder of honey.)
remove from heat before it boils (I removed it before it even scalded)
Makes 8 half-cup servings -- note that it's like candy. A full 8oz cup would probably be a lot.
This is VERY SWEET but it's also REALLY good. If you don't like things candy-sweet try less honey or add an extra cup of milk. Organic milk and raw fresh honey would probably be great -- I'd just remove it from the heat ASAP to keep the honey and milk from losing too much of their vital nutrients to the heat. Adding honey to cold milk doesn't do the same thing at all; the honey pools on the bottom of the cup.
I'm drinking it hot, and I'm chilling the rest to try it cold. My son is very happy with it. It feels like it would soothe a very sore throat.
May make a good substitute for eggnog for people who don't like the idea of drinking eggs :) I didn't try adding any spices to it, and I'm sure that using whole milk would make it thicker and of course more fattening (thus probably tasting even better). If I try adding spices I'll add them to the comments.
Note that milk and honey baths are used to prepare livestock for county fairs and shows. LOL
[tags]recipe,milk,honey,family,candy[/tags]
So I put myself to the task. Here's the recipe:
4c milk (skim, part-skim or whole)
1/4 cup honey
heat milk over medium heat (I used skim)
slowly add honey while stirring until dissolved
(coat measuring cup with a little milk to help the honey pour, or rinse with warmed milk to get out the remainder of honey.)
remove from heat before it boils (I removed it before it even scalded)
Makes 8 half-cup servings -- note that it's like candy. A full 8oz cup would probably be a lot.
This is VERY SWEET but it's also REALLY good. If you don't like things candy-sweet try less honey or add an extra cup of milk. Organic milk and raw fresh honey would probably be great -- I'd just remove it from the heat ASAP to keep the honey and milk from losing too much of their vital nutrients to the heat. Adding honey to cold milk doesn't do the same thing at all; the honey pools on the bottom of the cup.
I'm drinking it hot, and I'm chilling the rest to try it cold. My son is very happy with it. It feels like it would soothe a very sore throat.
May make a good substitute for eggnog for people who don't like the idea of drinking eggs :) I didn't try adding any spices to it, and I'm sure that using whole milk would make it thicker and of course more fattening (thus probably tasting even better). If I try adding spices I'll add them to the comments.
Note that milk and honey baths are used to prepare livestock for county fairs and shows. LOL
[tags]recipe,milk,honey,family,candy[/tags]
Monday, September 18, 2006
Oh, Popeye! -- Broccolipita-ish
I bought fresh spinach and feta cheese at Sam's Club in Middletown. The plan was to make Spinakopita, one of my son's favorites -- I was going to make it with pie dough. I have a clue what dealing with filo is like --- so it was "spinakopita" -- I know it's not, but who cares as long as my son eats it?
Then the spinach scare. Ok, so I throw out the spinach. Even though it was "organic" and probably didn't go near any other spinach -- with so many people in the hospital and someone dead, it's not worth spinakopita-ish to make everyone in my family sick.
So then what? I have a pound of feta and no place to go. So I bought a LOT of fresh broccoli. About 4 florettes. I steamed it. I thawed 2 pie crusts.
I cut up about 3 cloves garlic fine.
I didn't have a yellow onion so I used about 1/8 of a hefty red onion. -- about 3-4 tbs when chopped fine.
I fried up the garlic & onion in olive oil, tossed some crumbled up feta in briefly -- probably a good 1/2-3/4 cup. Only for about a minute or less -- I removed it from the heat when the cheese started melting a little -- just enough to make some creamy oil in the pan, but not to make a gooey mess.
I burned a finger from the steamer -- that is definitely a prerequisite!
Then I used tongs to hold pieces of broccoli on the cutting board (they're HOT!) and chop them up with my handy veggie cleaver -- cutting up the florets and stems into tiny chunks and a bunch of bittie flowers. I tossed this in with the stuff from the pan in a bowl, mixed it up and made some very sloppy loaves with quarters from the pie crust -- I cut the crust dough into quarters, then rolled it out thinner with a rolling pin. You may want to cut them, ball them up, re-roll them and make loaves like empanadas. I was short on time. If you seal them well, take a sharp knife and put slits in the top.
Now I am waiting for them to cook so I can eat them. I'm trying cooking them at 375 even though pie recipes cook hotter.
...
Mmmmm -- I waited until they were crisp but barely brown, and they're YUMMY! They also passed the son test.
Enjoy!
[tags]recipe, spinach, broccoli, garlic, onions, pastry[/tags]
Then the spinach scare. Ok, so I throw out the spinach. Even though it was "organic" and probably didn't go near any other spinach -- with so many people in the hospital and someone dead, it's not worth spinakopita-ish to make everyone in my family sick.
So then what? I have a pound of feta and no place to go. So I bought a LOT of fresh broccoli. About 4 florettes. I steamed it. I thawed 2 pie crusts.
I cut up about 3 cloves garlic fine.
I didn't have a yellow onion so I used about 1/8 of a hefty red onion. -- about 3-4 tbs when chopped fine.
I fried up the garlic & onion in olive oil, tossed some crumbled up feta in briefly -- probably a good 1/2-3/4 cup. Only for about a minute or less -- I removed it from the heat when the cheese started melting a little -- just enough to make some creamy oil in the pan, but not to make a gooey mess.
I burned a finger from the steamer -- that is definitely a prerequisite!
Then I used tongs to hold pieces of broccoli on the cutting board (they're HOT!) and chop them up with my handy veggie cleaver -- cutting up the florets and stems into tiny chunks and a bunch of bittie flowers. I tossed this in with the stuff from the pan in a bowl, mixed it up and made some very sloppy loaves with quarters from the pie crust -- I cut the crust dough into quarters, then rolled it out thinner with a rolling pin. You may want to cut them, ball them up, re-roll them and make loaves like empanadas. I was short on time. If you seal them well, take a sharp knife and put slits in the top.
Now I am waiting for them to cook so I can eat them. I'm trying cooking them at 375 even though pie recipes cook hotter.
...
Mmmmm -- I waited until they were crisp but barely brown, and they're YUMMY! They also passed the son test.
Enjoy!
[tags]recipe, spinach, broccoli, garlic, onions, pastry[/tags]
Monday, June 26, 2006
day lily buds
I knew that day lilys were edible, and I saw them cropping up all around my new house. So I broke out Steve Brill's book -- he being my favorite authority on edibles -- and he mentioned all the various ways people eat day lilys. My mind got caught on day lily bud pickles. When Steve said that the plant no longer propagates via flower, it propagates via rhizomes, I knew I'd hit the jackpot. I bottled some day lily buds in a fairly usual pickle manner last night, and today I'm trying a variation on a day lily bud recipe I found on the internet. In a few weeks I'll be able to say how they taste. But the one I bottled last night is a beautiful red color. I had brined the buds for 12-24 hours (2 batches that I collected over two days), and put a plate on top to weigh them down. Some discolored a little, and some discolored a lot. I should have put them all in the jar and poured the hot vinegar over them, but I discarded some of the most discolored ones. Turns out that everywhere they discolored turned a brilliant red color in the vinegar solution, making a very pretty display if nothing else.
However Steve Brill said that day lily pickle buds are delicious. If it ever stops raining, I'll put pictures of day lilies and their buds online for people to get a good id. There's similar, still edible species (tiger lily), but the day lily has no poisonous look-alikes. As always, pick your plants away from car-ways. You don't want auto emissions on your food.
Also, I use pasta/tomato sauce jars or pickle jars that I've cleaned for making things in vinegar. Vinegar corrodes metal -- normal Ball or canning jars use metal rings and the lids will often corrode. Tomatoes are also corrosive so they use lined jar lids for pasta sauces.
My recipe -- the first batch I used about 1/4 cup salt to 1c water for the brine. I soaked the day lily buds by submerging them in the brine at room temperature (you may try in the fridge, maybe they wont get browned around the edges...) overnight. The following morning I picked more and left the whole lot in the solution until the evening. I created the vinegar pickling mix by filling a similarly-sized jar about 4/5ths or more with 1/2 organic cider vinegar 1/2 white vinegar, about 3/4 to 1c white sugar, about 4 whole cloves, 1/2 tsp coriander, 1tsp fennel seed, 1tsp black peppercorns. Stirred it up, put it in a non-metal saucepan to heat to steaming. You can be more patient than me and boil it :) While waiting, I rinsed the buds from the brine, and lined them up in the jar. Line them up very tightly if possible -- I didn't, and they all floated to the top. I was afraid to squish them too much. When the vinegar solution was ready, I poured it SLOWLY over the top (make sure the jar is warmed so that it does not shatter!), waited for bubbles to float out, poured in more, etc. I attempted to completely cover the buds without having the vinegar touch the lid of the jar. I eventually put the lid on, and turned the whole jar over (use gloves! it's HOT) a few times, re-opened it and poured more solution in. Label the LID of the jar, and turn it over a couple times a day for the first few days, especially if there are buds that aren't quite covered on the top. I'm hoping they eventually get saturated and sink to the bottom.
Today, instead of brine, my recipe calls for boiling the buds for 20 minutes or so -- enough to eat them as a vegetable. I'm using a different pickling solution -- one much less clear, so it won't be as pretty on the shelf. The buds came out of the boiling with the water mainly black, and the buds looking like soggy stringbeans. I put them in the jar, heated the pickling solution and I'm waiting for it to cool so I can put a label on it. This time I did a part apple cider and part white vinegar solution again, but I made about 1/3 of the sugar molasses and the spices were 2 whole cinnamon, 5 whole cloves, and a pinch of allspice powder (I need to get more whole allspice!). I couldn't really pack the jar tightly, but these babies were so tired and waterlogged that they sink easily. At the same time, they have totally lost all firmness and color compared to the brined buds. We'll see how it all turns out.
[tags]day lily, pickles, canning, steve brill, recipe[/tags]
However Steve Brill said that day lily pickle buds are delicious. If it ever stops raining, I'll put pictures of day lilies and their buds online for people to get a good id. There's similar, still edible species (tiger lily), but the day lily has no poisonous look-alikes. As always, pick your plants away from car-ways. You don't want auto emissions on your food.
Also, I use pasta/tomato sauce jars or pickle jars that I've cleaned for making things in vinegar. Vinegar corrodes metal -- normal Ball or canning jars use metal rings and the lids will often corrode. Tomatoes are also corrosive so they use lined jar lids for pasta sauces.
My recipe -- the first batch I used about 1/4 cup salt to 1c water for the brine. I soaked the day lily buds by submerging them in the brine at room temperature (you may try in the fridge, maybe they wont get browned around the edges...) overnight. The following morning I picked more and left the whole lot in the solution until the evening. I created the vinegar pickling mix by filling a similarly-sized jar about 4/5ths or more with 1/2 organic cider vinegar 1/2 white vinegar, about 3/4 to 1c white sugar, about 4 whole cloves, 1/2 tsp coriander, 1tsp fennel seed, 1tsp black peppercorns. Stirred it up, put it in a non-metal saucepan to heat to steaming. You can be more patient than me and boil it :) While waiting, I rinsed the buds from the brine, and lined them up in the jar. Line them up very tightly if possible -- I didn't, and they all floated to the top. I was afraid to squish them too much. When the vinegar solution was ready, I poured it SLOWLY over the top (make sure the jar is warmed so that it does not shatter!), waited for bubbles to float out, poured in more, etc. I attempted to completely cover the buds without having the vinegar touch the lid of the jar. I eventually put the lid on, and turned the whole jar over (use gloves! it's HOT) a few times, re-opened it and poured more solution in. Label the LID of the jar, and turn it over a couple times a day for the first few days, especially if there are buds that aren't quite covered on the top. I'm hoping they eventually get saturated and sink to the bottom.
Today, instead of brine, my recipe calls for boiling the buds for 20 minutes or so -- enough to eat them as a vegetable. I'm using a different pickling solution -- one much less clear, so it won't be as pretty on the shelf. The buds came out of the boiling with the water mainly black, and the buds looking like soggy stringbeans. I put them in the jar, heated the pickling solution and I'm waiting for it to cool so I can put a label on it. This time I did a part apple cider and part white vinegar solution again, but I made about 1/3 of the sugar molasses and the spices were 2 whole cinnamon, 5 whole cloves, and a pinch of allspice powder (I need to get more whole allspice!). I couldn't really pack the jar tightly, but these babies were so tired and waterlogged that they sink easily. At the same time, they have totally lost all firmness and color compared to the brined buds. We'll see how it all turns out.
[tags]day lily, pickles, canning, steve brill, recipe[/tags]
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