Heirloom Meals: Savoring Yesterday's Traditions Today

Friday September 17, 2010

Carole’s Concoctions:
Testing A Pie Recipe



Today - it's all about sharing my pie recipe testing for Gina Hyam's Pie Contest in a Box.  My friend Karen Lee came over to test "Grandma's Brown Sugar Pie".  So here's how it went (the recipe will be at the end of this post):
The first task was to make the pie crust.  According to the recipe I need 1/3 tsp salt.  Now mind you, I am well-stocked in the kitchen gadget realm and finding a measuring spoon with a 1/3 tsp was not happening.  For many, this would create a problem - it's obviously a little more than 1/4 and a little less than 1/2. If the crust doesn't seem to come out right - one might worry that they put in too little or too much.  Next, the crust requires LARD.  While I am a purist and love to use heirloom ingredients, I know LARD is not something you can just run out the grocery store and find.  I would suggest an alternative if you can't find LARD.


The directions for making the crust were good.  I am not sure most people would understand "smear" - I would elaborate: "use the heel of your hand to smear the dough against the side of the mixing bowl several times. This smearing action will create a multitude of small layers in the dough, causing to act almost like a puff pastry; the result will be a light, fluffy dough, rather than a dense, heavy one."


I think you should pre-heat the oven when you are rolling out the pie dough.
We found that the pie dough should be more like 11-12" round to amply flute the edges.
If you use a old-fashioned pyrex dish that isn't rated to go from fridge to oven - I'd be careful about chilling the crust before placing it in the oven.
We didn't like the looks nor the ingredients in the evaporated milk so we opted for the light cream because it is fresh!!  And Karen jumped ahead and stirred the mixture ever-so-slightly until I read DO NOT STIR!!  Oops - and will this be a problem??  Karen felt the need to stir because it wasn't clear that the brown sugar mixture should be "evenly" distributed - perhaps adding "evenly" would help.
We sprinkled nutmeg and cinnamon, but really - how much? We covered it but not densely - we weren't confident.
And, to the oven it went - but alas - where - middle? bottom? in-between?  We went for the middle.


I'm no pie judge but the finished product was not satisfying.  We were bummed!!
On the flip side - pie really does equal peace as Karen and I had a great 1+ peaceful hour together - mixing, chatting, giggling - so in my book - making pie is a bast and should be done with friends and family and served with love and laughter!! 
Thank you Gina for the opportunity and Karen for the company!!

And on second thought - I am not sharing the recipe until the changes are made....


Friday September 10, 2010

Carole’s Concoctions:
Yes We CAN!

It's that time - Preserving the Bounty month.  And boy do we have some fun canning ahead of us.  I have already canned salsa and tomato sauce.  Next up ketchup. Don't you just love that all-American condiment? Horrified that high fructose corn syrup is in the list of ingredients of most store-bought brands? Well, here's your opportunity to make your own ketchup from locally grown fresh-from-the-vine tomatoes.  And if you live in the Berkshires - come to my canning workshop - Thursday, September 16th @ 7pm - it will be all about KETCHUP!!!


The recipe:



For the spice pack:
4 tbsp celery seeds
5 tsp whole cloves
3 cinnamon sticks
2 tsp whole allspice
3 cups cider vinegar

30 lbs Tomatoes, cored and quartered
4 cup chopped onions
11/2 tsp cayenne pepper
2 cups sugar
1/3 cup pickling salt


From start to finish it can take up to 12 hours to make 7 pints of the BEST KETCHUP you've ever tasted!!  So be prepared and plan your time accordingly - start in the morning and you'll be canning in the evening.

Make your spice pack by tying your celery seeds, whole cloves, cinnamon sticks, and allspice in cheescloth.  In stainless steel saucepan combine the vinegar and spice pack, boil over high heat, remove from heat and let steep for 1/2 hour. Remove the spice mixture.
Wash and cut up tomatoes, place in stainless steel saucepan with chopped onions and cayenne and bring to boil over medium-high heat. Using a slotted spoon crush tomatoes to release juices. Boil until tomatoes are soft and then add the vinegar. Continue to boil until mixture begins to thicken. 



In batches, press tomatoes through a fine sieve (what my grandmother used) or a food mill (what I use) which removes the seeds and skin. Return the skinless, seedless tomatoes with the sugar and canning salt to the saucepan over medium to high heat, stirring occasionally until the liquid is reduced to desired ketchup consistency.  I'd like to tell you this is a short amount of time - but it isn't - it's taken 12 hours for one of my batches to come to desired consistency.  But believe me you - IT IS WORTH every second!!
Meanwhile, you can be getting your cans ready - place cans on rack of boiling water canner, add water until the pint jars are about 2/3rds full. Cover and bring to a simmer. This process kills any bacteria. In a small saucepan, place the lids - the flat, round piece, cover and bring to a simmer. The screw bands do not need to sterilized.
Now you are ready to start canning your ketchup. One jar at a time, remove from canner, pouring hot water back into canner, place jar on flat heat-resistant surface. Ladle sauce into jar leaving about a half inch of headspace, wipe the rim and threads with a paper towel. 
( This is important to make sure vacuum seal can occur). Lift a hot lid with your tongs (or madnet) and place on jar and then screw the lid with your fingertips until tight. Place back in canner with tongs. Repeat until done.
Cover all jars with additional water by an inch or so. Cover canner and bring to a boil. The boiling must be continuous and rapid for 15 minutes. Remove lid, let sit for about 5 minutes or so. Remove jars without tilting, place jars on a towel in a draft-free spot and allow to cool for 24 hours. Store in a cool dark place for up to a year.
I will post the video of the demo for next week's post!!  HAPPY CANNING!

Friday September 03, 2010

Carole’s Concoctions:
Corn Pudding and Springerle Cookies

I love it when my food and recipe comfort zone is challenged and blown wide open.  This past week had two occurances.  The first was over the weekend when our friend David Moore, a race horse owner asked me to cook up a casual dinner for 8 to be shared after the Traver's Cup Race in Saratoga Springs, NY.  He said, "In the interest of this being an heirloom meal, my guests who are also my 2 brothers and their spouses, thought you should make corn pudding."  I said, no problem.  And as I always do when asked to make something I've never made before, I googled corn pudding, printed a couple of recipes and then adapted them into my own.
I thought I was making DESSERT!!
You can only imagine how surprised I was when David put the corn pudding on the table. I proclaimed, "Shouldn't we wait until after the main course?" To which David responded, "It is part of the main course."  And I burst out laughing, admitting I thought it was dessert and I even made whipped cream to go on top!!
And boy was it delicious; a perfect side with grilled hangar steak, chicken, fresh green salad and roasted potatoes. Here's my recipe:  This is a keeper and I was told it was better than their Dad's!! Oh and did I say SIMPLE!!

4 ears fresh corn, shucked and corn cut off cob
4 farm fresh eggs
1 cup heavy cream
1/2 cup whole milk
1 Tbsp vanilla extract
6 Tbsp organic sugar
1/2 stick of butter, softened
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Butter a square 8 x 8 baking dish. Blend all the ingredients in a food processor for about 3-5 minutes until corn is nicely blended while still retaining some texture.  Pour into baking pan and bake until golden brown, about 35-45 minutes.  Cool and serve warm as a side or as dessert


David Moore and Jim Finnerty ready to place their bets in Saratoga
and I am guessing we need a horse called Corn Pudding - a WINNER!

And Springerle Cookies were introduced to me by one for my radio show guests (see my Wednesday blog post for the interview).  I am in love with the exquisite molds, the rich history and the taste and texture of the Springerle Cookie.  They may well become a part of my Christmas cookie baking tradition!!

I am so very lucky to have these experiences!!

Friday August 27, 2010

Carole’s Concoctions:
Berkshire Grown/Country Living Dinner

Boy have I been concocting!!  The summer bounty brings out all my culinary creativity!!  But, rather than go there right now,  I wanted to spend some more time sharing the preparation, recipes and photos of the Berkshire Grown/Country Living event that was hosted at my home last Sunday, August 22nd.


The mini cooper stuffed to capacity with flowers, tomatoes
and goodies I collected around the county for the event.

What a delightful ride I had down to Salisbury CT where I picked up the short ribs from Whippoorwill Farm, my next stop was Great Barrington to pick up the generously donated Berkshire Blue Cheese for the dip and the cheese course - what a treat to see the facility where the award-winning cheese is made!!


 
Next, I had to get into high gear to make the caramelized onions, boil our beautiful blue bantam eggs for the deviled eggs (No salmonella fear here!!).
On Saturday morning, I had a beautiful drive down to Wild and Cultivated Farm and met the lovely Anna Mack in Egremont to pick up fresh cut flowers that Donna, Dale and I made up into great arrangements - an old mason jar with yellow and chocolate sunflowers finished with flowering basil - perfection in its simplicity!! Then onto Farm Girl Farm, Guido's, Taft Farm and even, yes the Price Chopper!!
 
The event was magical.  It was conceived as an outdoor farm to table feast but as fate would have it we had a wild, windy and wet storm that forced us to move the event inside.  We created a dreamy, safe place to drink, dine and exchange great conversation with sensational gusts of wind swirling through the room to remind all of the storm from which we were all safely protected!
And if the food, people and environment were not enough, the icing on the evening's cake was the emotionally moving performance of  Emily Mure, a beautiful and talented singer-song writer who filled the room with her melodic voice and melancholy tunes that had half the room dabbing tears from their eyes.
Emil Mure

Oh and did I promise you recipes??....OK...here's the chicken recipe that is show-stopping delicious from, believe it or not, my Dad's side of the family:



 
 
Cousin Ruthie’s Divine Chicken Breasts served with heirloom tomato napoleans
 
Most of the time my Dad’s side of the family gets the culinary shaft but as I was trying to find an alternative chicken recipe that I could pull off for 30+ people, I remembered this recipe.  We had it at a big family dinner and my Mom and I got the recipe and have served it with great success for many large parties.
 
2 cups sour cream
1/4 cup lemon juice
4 tsp worcestershire sauce
4 tsp celery salt
2 tsp paprika
4 cloves garlic, finely chopped
4 tsp salt
1/2 tsp pepper
6 hole boneless, skinless chicken breast (halved)
1 3/4 cups bread crumbs
1 cup butter, melted
 
Combine in a large bowl, add breast to sour cream mixture, cover bowl and marinate in refrigerator overnight.  
 
Preheat oven to 350 degrees
Roll breast in bread crumbs, arrange in single layer in a shallow baking dish.  Spoon half of butter over breast.  Bake for 45 minute, then add rest of butter and bake for another 15 minutes until golden.
 
 

Friday August 20, 2010

Carole’s Concoctions:
Berkshire Grown/Country Living Fundraising Dinner Menu

 
 

 

Starters


Boulderwood Farm Bantam Deviled Eggs
Berkshire Blue Cheese Dip with Indian Line Carrots
Cold Taft Farm Corn Soup with Adobo
Grilled Leahey Farm Lamb Sausage
 
Bar
Peachy Keen Martinis with local Peach nectar + Berkshire Mountain Distillers Ice Glen Vodka
Barrington Brewery Beer
Homemade "Limonata"
Saratoga Springs Sparkling Water
Wine
 
Primo
Berkshire Mountain Bakery Pizza Crust  topped with 
Farm Girl Farm Caramelized Onions, Monterey Chevre, 
Equinox Farm Arugula, and Balsamic Vinegar
 
Main
Cousin Ruthie’s Divine Chicken Breasts
Farm Girl Farm Heirloom Tomato Napoleon and Pesto
 
Whipporwill Farm Maple Syrup Braised Short Ribs
Indian Line Farm Leeks Vinaigrette
 
Greens
Shaved Indian Line Farm Fennel Salad with Truffle Oil
 
Cheese
Trio of Local Cheese
 
Dessert 
Warm Taft Farm Corn Custard made with Boulderwood Farm Eggs and topped with Highlawn Farm Whipped Cream and Taft Farm Berries
Coffee and Tea
 
We'll post recipes and photos on Monday.  Until then we'll be busy as beavers. Ciao!!

Friday August 13, 2010

Carole’s Concoctions:
Stuffed Zucchini

You guessed it....I am sharing my Stuffed Zucchini Concoction from last night.



4-5 medium-large zucchini
2-3 Tbsp Olive oil
3 leeks
4 ears corn
1 clove garlic, chopped
1 cup of cherry tomatoes, cut into halves
1 cup quinoa (I used Ancient Harvest Red Quinoa)
1/4 cup or so grated parmesan
A few sprigs of basil, minced
Salt and pepper to taste

Preheat oven to 400 degrees
For the "stuffing"
Cook corn and remove from cob. Prepare Quinoa according to the package instructions.  Saute over medium heat chopped leaks in a couple of tablespoons of olive oil until soft, add corn and tomatoes, chopped garlic until golden, add quinoa, basil, salt and pepper.




Scored Zucchini Flesh

Clean zucchini, cut in half crosswise then lengthwise.  With the point of your knife, score the flesh into cubes and then scoop out and add to your stuffing mixture, continue to saute for a couple of minutes, then remove from heat and set aside.

Place zucchini shells in a baking dish with a little water, cover with tin foil and put in center of the oven for 10 minutes to "cook" the shells a little.  Remove from oven, and carefully add stuffing to each zucchini shell, pressing stuffing in with the back of a spoon.  Once stuffed, liberally sprinkle the top with cheese and return to oven for 15 minutes until cheese is melted and golden.


Serve with a side salad and Enjoy!!


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