Archive | Recipes 2006

Salmagundi

Salmagundi is a 17th & 18th century composed salad of cold chicken with anchovies, boiled eggs, green beans, boiled onions, and grapes dressed with a vinaigrette. This recipe was reproduced courtesy of Food History News

2 heads romaine lettuce
2 breasts of cooked skinless chicken, and/or your choice of cooked duck, veal, or pork.
4 boneless cooked chicken thighs
1 lemon
2-4 hard-boiled eggs
3-4 anchovies

For garnishing and augmenting, your choice of the following:

Flat leaf parsley
Pearl onions, cooked
Green beans, blanched and frenched
Red and green grapes
Pickled red cabbage
Watercress
Spinach
Pickled gherkins
Edible flowers

Vinaigrette:

1 Tablespoon prepared mustard
4 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil

Shred the lettuce and lay on a platter.

Cut the cold meat in julienne, slice the lemon thinly, dice or slice the eggs

Arrange the meat, lemon, and eggs on the lettuce.

Add to the platter your choice of parsley, onions, green beans, grapes, watercress, pickled cabbage, gherkins, and edible flowers.

Mix vinaigrette and dress the salad with it, or serve the dressing on the side.

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Bubble and Squeak

This is an original bubble and squeak recipe from Mrs. Beeton’s Book of Household Management, one of the classic English cookery books. It was published between 1859 and 1861 when Isabella Beeton was in her early 20s, and has remained in print since that time. Mrs. Beeton advised that the time to make this recipe was “altogether ½ hour,” it was seasonable “at any time.” The number of servings this recipe makes depends on the quantity of ingredients you use-1/4 shredded cabbage makes enough for a side dish for two. If you prefer a vegetarian version, you could substitute mashed potatoes for the beef.

10 slices of cold roast beef (thin slices)
1 sliced onion
1/4 cabbage, shredded
butter
salt & pepper

Fry the slices of beef gently in a little butter, taking care not to dry them up.

Place on a serving dish and keep warm.

Boil the cabbage until tender, drain well.

Place until hot in a frying pan with butter, a sliced onion and seasoning of pepper and salt.

When the onion is done, it is ready to serve.

To serve, place fried greens over warm sliced beef.

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Sweet Potato Leaf Sauce-Mafé Hako Putee

Serves 4

2 bunches collard greens, ribs removed and sliced thinly
1 bunch green onions or chives, chopped fine
1 onion, chopped fine
1-2 whole hot peppers such as habanero chiles
1 bouillon cube
1 small fish, cut into a few pieces
1/2-3/4 cup palm oil*
2 Tbsp powdered okra* (filé powder)

1. Place sliced collards in a saucepan with water to cover. When water comes to a boil, drain water.
2. Refill with water to cover. Add fish. Boil for a few minutes. Remove fish and let fish cool.
3. Add onions, green onions, and bouillon cube to saucepan.
4. Once fish has cooled, remove flesh from the bones and add flesh to saucepan.
5. Add whole hot peppers to saucepan. Do not cut peppers!
6. Once mixture has simmered a few minutes, and while there is still enough liquid left to boil down, add palm oil to saucepan.
7. Cool palm oil mixture 20-30 minutes.
8. At the last minute before serving, add powdered okra and simmer briefly to combine.
9. Serve over rice.

Palm oil is generally available at Asian markets, and both it and powdered okra are available at various Twin Cities locations.

Recipe courtesy Rachel Lang-Baldé

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Turkish Hamburgers-Bourekahs

 

Makes 4-6 servings

1 1/2-2 lbs ground meat: 1/2-1 lb ground lamb, ground beef for the rest
1 raw egg
Italian seasoned breadcrumbs to taste
Raw onions to taste, coarsely chopped
* Köfte harci to taste. Start by adding 2 tsp per pound of meat.

1. Mix all
2. Divide into 4-6 equal patties and grill
3. Serve with jasmine rice

Recipe courtesy Hilal Gudul

* Köfte harci is a reddish blend of oregano, garlic, cumin, paprika, and other spices. Hilal’s mother-in-law brings it back from trips to visit relatives in Turkey, but it’s available locally at Penzeys Spices Ltd., where it’s called Turkish seasoning.

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Wild Rice Pilaf

1/2 cup diced onion
1/4 cup diced celery
1 tablespoon butter or oil
1/2 cup slivered almonds, chopped pecans, or other nuts
1/4 cup dried cranberries
1/2 cup dry sherry or chicken broth
2-1/2 to 3 cups cooked wild rice, or a mixture of wild and brown rice if you prefer
Salt and pepper

In large saucepan, sauté onion and celery in butter over medium heat until tender. Add almonds, cranberries, and sherry. Increase heat slightly and cook, stirring occasionally, until sherry has reduced to about a tablespoon. Add wild rice. Reduce heat and cover; cook until rice is heated through, about 10 minutes. Season with salt and pepper to taste. (4 to 6 servings)

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the
Upper Midwest
(www.northerntrailspress.com), by Teresa Marrone. (c)
Teresa Marrone; used with permission.

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Blueberry Gingerbread Cake

Nicely moist and not too sweet, this cake is perfect for snacking, dessert … even breakfast! If you like, dress it up with a dollop of
whipped cream, or serve it warm with ice cream. Although the cake is superior with genuine wild blueberries, you may substitute purchased domestic blueberries; try to find the smallest ones you can for this cake.

1 cup milk (skim, 2% or whole milk all work fine)
2 tablespoons lemon juice
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup wild blueberries, fresh or previously frozen

Heat oven to 350°F. Lightly grease and flour an 8- or 9-inch-square pan; set aside. In measuring cup or small bowl, stir together milk and lemon juice; set aside. In large mixing bowl, cream butter with electric mixer. Add sugar and cream together. Add egg and molasses, and beat well (mixture may become granular-looking, but this is OK). Add milk/lemon juice mixture and beat well. Place flour, ginger, cinnamon, salt, and nutmeg in a sifter or wire-mesh strainer; sift into mixing bowl. Beat with mixer until just smooth. Add blueberries and fold together gently with rubber spatula. Scrape into prepared pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean.

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest (www.northerntrailspress.com), by Teresa Marrone. (c)Teresa Marrone; used with permission.

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Autumn Mushroom Salad

Feel free to substitute domestic mushrooms such as cremini, shiitake or portabella in place of the wild mushrooms.

1 loaf French bread, sliced 1/2 inch thick
1/4 cup olive oil, plus additional for brushing bread
3 tablespoons grated Parmesan cheese
6 cups mixed salad greens
3 large shallots, thinly sliced
3/4 pound chanterelles, sliced lengthwise
3/4 pound oyster mushrooms, sliced lengthwise
1 tablespoon freshly squeezed lemon juice
2 teaspoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper

Heat oven to 375°F. Lightly brush both sides of the bread slices with olive oil; place in single layer on baking sheet. Sprinkle with Parmesan cheese. Bake until bread is lightly browned, about 10 minutes. Remove from oven and set aside.

Arrange greens in strips down the center of 4 serving plates. Heat 1/4 cup oil in large skillet over medium heat. Add shallots; sauté for about 2 minutes. Add chanterelles. Increase heat to medium-high and sauté for 3 to 4 minutes. Add oyster mushrooms; sauté for about 5 minutes longer. Remove from heat; add lemon juice, vinegar, salt and a good grinding of black pepper. Toss gently to mix. Divide mushrooms evenly between the 4 plates. Arrange toasted bread slices along the sides. (4 servings.)

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest (www.northerntrailspress.com), by Teresa Marrone. (c) Teresa Marrone; used with permission.

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Cranberry-Glazed Pork Roast

4 lb. boneless pork loin roast
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon orange zest
4 Tablespoons orange juice
16 oz whole berry cranberry sauce (sauce may be fresh, frozen or canned)

Preheat oven to 325 degrees. In a small saucepan combine cranberry sauce, orange zest and juice, salt, cinnamon and cornstarch. Simmer over medium heat; stir mixture frequently until sauce thickens. Place pork roast in shallow roasting pan and season with salt and pepper. Roast at 325 degrees for 45 minutes. Spoon 1/2 – 3/4 cup of sauce over roast. Return roast to oven and continue roasting for 30 to 45 minutes until a meat thermometer reads 155 to 160 degrees. Let roast stand ten minutes before slicing. Serve with the remaining sauce. Serves 12-16.

Recipe courtesy of Lisa Klein from Hidden Stream Farm, www.hiddenstreamfarm.com

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