Eggplant Dip (Baba Ganoush)
When we lived in Florida one of our favorite places to eat after a day in the sun and surf was a place called Mykonos. It was an open air restaurant located at the edge of the boardwalk about 150 feet from the water. Frankie, the proprietor, made a fabulous Baba Ganoush and though he would not part with the recipe, I ate enough of it to come up with a very close approximation. Granted, it’s not the same without the sound of the surf, the evening breeze, and a full moon rising over the water, but I bet you’ll like it anyway. ~Glyn
Eggplant Dip (Baba Ganoush)
1 large eggplany (2-3 cups pulp) baked and cooled
¼ c tahini
1 large clove garlic
1 tbs fresh lemon juice
¼ c walnuts
¼ tsp salt
¼ tsp ground cumin
1 tsp gluten-free soy sauce
Cut the eggplant in half. Bake, cut side down on a greased baking sheet at 425 until soft. (about 15 minutes for small eggplants, up to 30 minutes for larger ones.) Combine ingredients in the blender and puree. Adjust seasoning. Refrigerate or serve at once. Top with toasted pine nuts and a drizzle of olive oil. Serve with Greek olives and crackers or pita crisps.
Peaches with Pistachios and Amaretto Yogurt Sauce (serves 4)
This is an easy, but earthy and very sensual dish. I don’t peel the peaches because I really enjoy the added texture, but if you don’t like the peels, by all means remove them. The crunch from the nuts and contrast between the honey and the yogurt are delightful and preparing this makes me feel like Sophia Loren looks!
Caution: This dish has been known to elicit spontaneous proposals of marriage (or other less permanent liaisons). Discretion is advised.
4 ripe peaches halved and sliced but not peeled
1 dash ground cardamom
6 ounces homemade thick yogurt (use vegan if you prefer)
1 ½ oz amaretto
2 tbs roasted pistachios
2 tbs organic, local honey
Slice the peaches into a bowl. Toss with 1 tbs of the amaretto and the cardamom. Refrigerate until ready to serve. Just before serving, combine the remaining amaretto with the yogurt to make a sauce. Place the peaches into shallow dishes or old fashioned champagne glasses. Top with the sauce and sprinkle on the pistachios. Drizzle with the honey and serve.
Green Beans in Tarragon Vinaigrette
Try this at your next cookout. You can make it early in the day, or even the day before. The balsamic vinegar adds just a touch of sweetness, and the crisp tender green beans are almost like pickles. As a variation, you might add a cup of diced boiled Yukon gold or fingerling potatoes. ~ Glyn
1lb green beans, trimmed and cut in into 2 in pieces
¼ c finely diced sweet white onion
¼ finely diced red bell pepper
3 tbs olive oil
1 tbs white balsamic vinegar
1 tbs finely chopped fresh tarragon
¼ tsp powdered mustard
1 small clove garlic, finely minced.
salt and pepper to taste
Cook the beans in boiling water for 4-5 minutes or until crisp tender. Drain, cool, and combine with the onion and red pepper. Combine the remaining ingredients and whisk to produce a vinaigrette. Pour over the bean mixture and stir lightly to combine. Serve at once or cover and let sit at room temperature for up to three hours before serving. If it will be longer than three hours till served, refrigerate after assembling and let come to room temperature before serving.
Grape Tomato Salsa
This salsa tastes like sunshine and warm tomato plants and goes splendidly with all your grilled meats, omelets, fritattas, tacos or chips. It’s also very good mixed with a bit of cream cheese on top of crackers. If you’re adventurous, this will even double as a cold soup — just chop the veggies in a food processor and stir in yogurt or sour cream. ~ Glyn
Grape Tomato Salsa
1 ½ c finely diced grape tomatoes (about 20)
¼ c finely diced sweet white onion
1 c cilantro (stems and leaves) very finely chopped
1 tsp finely minced garlic
1 tsp finely chopped fresh jalapeno*
2 tbs olive oil
3 tbs white balsamic vinegar
salt and pepper to taste
Combine and let sit for at least 30 minutes. If you are not using it immediately, chill. *Note: This produces a salsa that really lets the tomatoes shine through, but if you prefer a hotter salsa, increase the amount of jalapeno.
Musings on Soup
As a baby-boomer, I remember a television jingle from the 1960’s, “Nothing says lovin’ like something from the oven, and Pillsbury says it best.” Like most of the kids in my generation, I grew up believing that, and by the time that I discovered that I could not tolerate gluten, sugar, or processed foods I had “loved” my way into multiple diet based allergies and illnesses. I loved the baked goods and sweets, but they clearly had not loved me back.
The aroma of homemade, non-processed soup, on the other hand, stills sends my family a love-letter and turns my kitchen into a hearth. And when you have gone to the trouble to use fresh, wholesome ingredients, do the chopping and sautéing and seasoning yourself (maybe even with herbs from your own garden), and cook with mindfulness, soup or stew can become a downright spiritual experience.
But not everyone knows that. When my husband and I were first married, any time that I suggested making a pot of soup, he was decidedly unreceptive. On even the coldest, rawest day of the year, soup for supper was declined. It took years for me to learn that when he was child, “soup for supper” was an option reserved for those days when no one felt like cooking and the easiest thing to do was open and dilute a can condensed soup. Life-Sustaining? Perhaps, but Soul-Satisfying? Not so much.
Well, here is a recipe for a soup that will not only provide you with several servings of vegetables in one meal, but just might inspire your guests to start sending you billets-doux. Make it vegan by substituting the cheeses. ~Glyn
Cream of Broccoli Soup
1tbs each olive oil and butter
1 c finely chopped onion
1 clove garlic, minced
3 c chopped broccoli
½ c grated carrot
2 c chicken broth
1 ½ c dill Havarti cheese sauce
Salt and pepper to taste
½-1 c grated cheddar cheese (optional)
2 tbs chopped roasted almonds (optional)
Saute the onion and garlic in the oil and butter. Add the carrot and broccoli and cook for two minutes. Add the chicken broth, bring to a simmer and cook until the broccoli is crisp tender. Add the cheese sauce, adjust the seasoning, and simmer very slowly for 15-20 minutes. If you prefer a more pronounced cheese flavor, add up to 1 c grated cheddar cheese before simmering. Garnish with roasted chopped almonds.
Sweet and Sour Carrot/Parsnip/Broccoli Slaw
Yesterday was one of those days when the time I had planned for cooking and writing just sort of vaporized under the pressure of scheduling too much on a day off. If you follow this blog, you will observe that I often find myself pressed for time, but that I find cooking both recreational and restorative.) Still, yesterday I was short on time and had not been to the market. So I went foraging in the freezer and in the crisper drawer of the refrigerator and came out with frozen sock-eye salmon, parsnips, carrots, broccoli and a small chunk of havarti. It was way too hot for cooked veggies, and I didn’t feel like serving crudité, so I decided to make slaw. I’m glad I did!
You don’t often see raw parsnips in a recipe, but I think you will love them in this. Along with the carrot and broccoli, they had a very satisfying crunch and just the right amount of sweetness to balance the assertiveness of the onion. This is a great companion to any grilled fish or meat. We had it with Grilled Salmon with Dill Havarti Sauce. Glyn
Sweet and Sour Carrot/Parsnip/Broccoli Slaw (serves 2 – doubles or triples)
1 large parsnip, peeled and grated
1 large carrot, peeled and grated
1 small bunch broccoli florets, chopped
¼ c finely chopped sweet onion (Vidalia)
2 tbs extra virgin olive oil
2 tbs balsamic vinegar
2 tsp organic honey
1 tsp toasted sesame seeds (optional)
Grate the carrot and parsnip, and cut the broccoli into small florets. Add the onion. In a small bowl, combine the olive oil, vinegar, and honey. Pour over the vegetables and toss. Refrigerate or serve at once. If you are using the sesame seeds, add them just before serving.
Tomato Basil and Dill Soup
2 c thick, homemade tomato sauce or 1 15oz can gluten free pureed tomatoes
6 campari or small ripe tomatoes, diced
¼ c finely diced white onion
1 tbs butter
½ c basil leaves, shredded
1 tbs fresh or ½ tsp dried dill weed
1 ½ c half and half or light cream (or vegan substitute)
Salt and Pepper to taste
Saute the onion in the butter, add the tomato sauce, spices and tomatoes. Bring to a simmer and cook 15 minutes or until the fresh tomatoes are cooked through but still in small pieces. (If it seems too thin, stir in a half a can of tomato paste). Add the cream and adjust the seasoning. Reserve 2 c of the soup and refrigerate the remainder. It will keep for a couple of days and is terrific with a grilled cheese sandwich. When you do serve it, reheat gently, sprinkle a bit of grated romano cheese on top and add a basil leaf for garnish.
Summer Fruit Sauce
This sauce takes advantage of the wonderful flavors of plums, peaches, and cherries, and creates a savory topping for grilled or roasted meats, poultry or hearty fish. Enjoy! ~ Glyn
2 c peeled, pitted and chopped peaches, plums or a combination of both
10-12 fresh red cherries, pitted and chopped
½ c chopped Vidalia or sweet white onion
1 jalapeno pepper, seeded and chopped
2tbs balsamic vinegar
1 tbs honey or artificial sweetener of your choice
1 dried cardamom pod
1/4 tsp powdered ginger or 1 tsp freshly grated
¼ c water (if needed to keep the sauce from scorching)
Combine and bring to a boil. Reduce to simmer and cook very gently for ½ hour.
Pesto
One of the easiest recipes you will ever see, this pesto makes your kitchen smell fabulous and tastes even better than it smells. ~ Glyn
1 c (packed) fresh basil leaves
1 medium clove garlic
1/4 c pinenuts
1/4 to 1/2 c olive oil
1/2 c freshly grated parmesan or romano cheese
place all the ingredients in a blender and pulse until the pinenuts are coarsely ground. Add additional olive oil if the pesto is too thick, or more cheese and nuts if it is too thin.
Keeps well in the refrigerator…if there is any left over!
blender full of pesto ingredients
Greek Stuffed Eggplant
Eat this dish al fresco with a fan blowing your way and a cold glass of wine (or beer) and you will think you are on vacation in the Greek Isles (or at least that is what I imagine!) Raisins, walnuts and mint make this dish stand out. It comes together easily, and freezes well. ~ Glyn
Greek Stuffed Eggplant (serves 4-6)
1 large eggplant, halved lengthwise, baked on an oiled baking sheet at 400 for 30 minutes, and cooled slightly
½ lb ground beef, browned and drained
2 c tomato sauce (homemade if you have it)
6 oz can tomato paste
½ c chopped onion
1 large clove garlic, minced
½ c chopped walnuts
½ c raisins
½ tsp each dried basil, oregano and mint
salt and red pepper to taste
½ c jasmine rice, cooked and cooled slightly.
1 c crumbled feta cheese (or more if needed)
Saute the onion and garlic in olive oil. Add the beef, tomatoes, tomato paste, walnuts, raisins and spices. Add salt and pepper to taste. Simmer for 20 minutes to make sauce. When the eggplant is cool enough to handle scoop out the pulp leaving ½ inch in the skin. Add the pulp to the sauce and stir well. Stir the rice into the sauce. Fill the eggplant shells with the filling, top with the feta and bake at 350 for 25-30 minutes until the top browns slightly and the filling is bubbly.
You will probably have more stuffing than you can use in this dish. It does keep well and you can use it to stuff peppers or as the base of a soup if you like.
I like to serve with a green salad and a crisp red rose.
Yogurt Cucumber Sauce
This is a good sauce for fish, chicken or lamb. A good variation is chopped mint, either fresh or dried.
If you’ve gone vegan, however, try it over some fruit, or a lentil dish.
~ Glyn
1 c thick greek yogurt (or vegan substitute)
1/2 English hothouse cucumber sliced paper thin
dash of salt
dill weed to taste
1 tsp finely chopped green onion
Combine all ingredients and chill. The cucumber will release some liquid. If it becomes too thin, add additional yogurt to taste.
Lenten Stuffed Eggplant
ricotta anchovy, raisin and walnut stuffed eggplant
For those of you who have given up meat for Lent, this is a very quickly prepared, but savory dish. It contains no meat and works really well with a dry red Spanish or Chilean wine. ~ Glyn
I large eggplant, split in half lengthwise and baked on an oiled cookie sheet for 45 minutes at 350.
Stuffing:
1 16 oz container whole milk ricotta
½ C whole milk mozzarella, grated
¼ C pickled sweet Italian pepper strips
¼ C currants or raisins
2 tbs capers, drained
6 oil-packed anchovy filets, drained and chopped
¼ C chopped walnuts
½ tsp basil
1/8 tsp red pepper flakes
Salt to taste
Topping:
1 C tomato or pasta sauce
½ C freshly grated romano reggiano cheese
After the eggplant has baked, scoop out the insides of each half to a depth of ½ inch. Transfer the eggplant shells to an oiled baking dish. Mix the eggplant with the remainder of the stuffing ingredients. Spoon into the eggplant halves. Top with the pasta or tomato sauce and the grated cheese. Bake at 325 for 45 minutes.
Tuscan Bean and Chard Soup
Another good reason to keep great quality homemade chicken stock in the freezer! This soup can be ready in an hour, though like most soups, it will be even better tomorrow! (serves 3-4)
1 quart rich chicken stock (or vegetable)
1 chicken breast, cut into 1 inch cubes (optional)
10-12 large swiss chard leaves, stemmed and cut into 1/2 inch strips
1 can cannelini beans, drained
2 tbs olive oil
2 carrots
2 stalks of celery
2 large shallots
1 clove garlic
salt, white pepper to taste
1/4 tsp ground sage
Bring the stock to a boil, add the cubed chicken breast and cook for two minutes. Add the swiss chard and simmer for two minutes. Add the drained beans. Reduce heat to very low. In a skillet, saute the onion, celery, carrots and garlic in the oil until the shallots are translucent. Add to the chicken mixture and return to a simmer. Add the salt, pepper and sage and simmer gently for about 45 minutes. Serve with olive oil and freshly grated Italian cheese.
RavenOak Pesto with Beef Vegetable Salad
Nothing beats the flexibility of a cold supper. And nothing adds pizzazz like pesto. Try this one with pasta, or as in this recipe, with steamed vegetables and rare beef!
For the Pesto
2 C fresh basil leaves
1/4 C each of hazelnuts, walnuts and pinenuts
2 cloves garlic
2/3 C extra virgin olive oil
salt
freshly ground peccorino romano cheese (1/2 C per cup of pesto base)
In the food processor, combine basil, garlic, salt, nuts and olive oil. Process until a smooth paste. Transfer what you will need for your current recipe to a small mixing bowl. (The rest of the pesto base may be frozen in ice cube trays. To use it later, add to soups, or thaw and add cheese as needed for traditional pesto sauce.) For eqch quarter cup that you will be immediately using add 1/2 C shredded cheese. If you want a thinner pesto, add additional olive oil.
For the Salad
1 C thinly sliced rare beef
1 tbs capers
4 oz asparagus tips, steamed
4 oz green beans, steamed
4 oz cooked beets
4 oz sliced. boiled potato
1/4 C freshly made french dressing (4 parts oil, 1 part vinegar, 1 part lemon juice, garlic, salt and pepper)
Slice the beef. Pour 2 tbs of the french dressing over the beef slices. Add capers. Arrange the beets, potato, asparagus and green beans on the platter along with the beef. Drizzle with the remaining french dressing. Let sit at room temperature for one hour. Add a dollop of pestor to each plate along with the beef and vegetables.
Roasted Beets with Sage Pesto
An earthy, sensuous dish — these beets could stand on their own as a main dish salad, or in smaller portions as a first course. You might also want to try the Sage Pesto with pasta or as part of a summer salad. (serves 4)
For the Beets:
1 bunch medium sized organic beets (greens included)
1/2 C water
Sage Pesto
1/4 C white balsamic vinegar
1 tsp sugar, honey or artificial sweetener
1/4 C chopped walnuts
1/4 C crumbled feta cheese
Remove the beet greens, leaving about 1 inch of stem. Coarsely chop the beet greens and refrigerate. Place the beets in a baking dish and add the water. Cover tightly with foil and bake in a preheated 425 oven for about 45 minutes or until you can easily pierce the beets with a knife. Cool slightly. Use a paper towel to remove the skins. Slice or cube the beets. Prepare the sage pesto adding the balsamic vinegar and sugar/honey/sweetener. Pour the pesto/vinaigrette over the beets, cover and let sit at room temperature for at least 1/2 hour. Toss with the beet greens. Sprinkle with feta and walnuts.
For the Sage Pesto:
1/2 C fresh sage leaves
1/4 C olive oil
1/4 C pine nuts
1/4 C freshly grated parmesan cheese
1 clove of garlic
Combine all ingredients in a blender or small food processor, and run until the mixture resembles a coarse paste. Transfer to a small dish and if not using immediately, refrigerate.
Rowan Berry Sauce
The complex flavors of this sauce complement the tartness of the berries and play well against roast pork, game or geese. A great sauce for the Michaelmas Goose.
harvesting Rowan Berries
½ C previously frozen Rowan Berries
1 large apple, peeled, cored and chopped
3 tbs honey (local honey if you can get it)
1 tbs water
2 tbs butter (or vegan substitute)
1 shallot, very thinly sliced
1 small clove garlic, finely minced
¼ tsp powdered ginger
¼ tsp powdered mustard
1 dried mission fig, finely minced
½ C sweet marsala, sherry or port, divided
Bring the berries, apple, water and honey to a boil, reduce heat and simmer slowly for 30 minutes or until the liquid is absorbed. Using the back of a wooden spoon, mash any remaining pieces of apple and set aside.
In the butter, sauté the shallot and garlic. Add the ginger, mustard and dried fig. Add ¼ C of the Marsala and bring to a simmer. Add the berry/apple mixture. Remove from the heat and let cool to room temperature. When ready to serve, heat gently and add the remaining ¼ C Marsala. Use as a sauce for game, pork or geese.
Mushroom, Tarragon and Red Wine Sauce
A special occasion dish. This sauce is excellent, rich, savory and relatively simple.
Mushroom, Tarragon and Red Wine Sauce (serves 2 but doubles or triples nicely)
8 crimini mushrooms, very thinly sliced
1 shallot, thinly sliced
1 clove of garlic, minced
1 tbs minced fresh tarragon
1/4 C red wine
2 tbs butter
salt and pepper to taste
Saute shallots, garlic and mushrooms slowly, until the mushrooms release their juices and the shallots begin to crispt. Add the wine and cook until it evaporates. Stir in the butter until the sauce forms. Season with salt and pepper and keep warm.
Mediterranean Rice Pilaf
Mediterranean Rice Pilaf
2 tbs butter or olive oil
1 shallot, finely minced
1 clove garlic, finely minced
1 Cup jasmine or other long grain white rice
12 grape tomatoes (quartered and drained)
2 tbs pine nuts
1/4 Cup finely chopped green pepper
8 large basil leaves
Up to 2 Cups chicken broth (or vegetable)
Salt and Pepper to taste
Place the basil leaves in the bottom of an oiled casserole. In a skillet saute the shallot, garlic, and green pepper in the olive oil/butter. Add the rice and the pine nuts and saute until the pine nuts begin to brown. Remove from the heat and allow to cool slightly. Season with salt and pepper. Stir in the tomato quarters and transfer to the casserole. Add the chicken broth Cover with foil to seal. Bake at 350 for 45 minutes.
Stop And Smell The Coffee.
I am a serious lover of coffee. I credit my “addiction” to my mother, who was also a coffee drinker. I distinctly remember one morning when I was about five, standing in my mother’s kitchen and watching her as she prepared the morning coffee. Before she began measuring the coffee grounds with a little scoop, she brought the canister close to her face and held it there for a moment. “Mama, what are you doing?”, I asked. “Smelling the coffee”, she replied. “It always smells even better than it tastes. Here, doesn’t that smell good?”, she asked as she lowered the can so that I could also smell the dark grounds. I believe I was hooked from that very moment. Later, as a young adult, I found myself repeating her habit and now, fifty four years later, I still stop and smell the coffee every morning. As I slowly and deeply breathe in the rich aroma, I close my eyes and I am a little girl once again, standing by my beautiful mother’s side and learning to find the joy in life’s simpler things.
Quick Pickled Red Onions
pickled onions
This could not be easier. It takes care of itself while you do something else.
For the pickled onions:
One large red onion, thinly sliced
2 tsp kosher salt
1 tbs pickling spices
1 C red wine vinegar
Toss the onions with the salt. Let sit for 10-15 minutes. Using a slotted spoon, transfer to a lidded jar. Add the pickling spices and the vinegar. Shake to combine. Refrigerate at least four hours. Keeps in the refrigerator for several weeks.
Glyn’s Guacamole
Gyn’s guacamole
Creamy, spicy, and very addictive. Use Haas avocados (the smaller dark green ones with the pebbly skin)
2 Haas avocados, mashed
1 clove garlic, minced
1 tsp olive oil
pinch of oregano
1/4 tsp ground cumin
1/4 C finely chopped cilantro
juice of one half lime
salt and cayenne pepper
Combine all ingredients and mix thoroughly. If you will not be using the guacomole immediately, plop the avocado pit into the middle of the bowl, cover with plastic wrap and refrigerate for up to an hour. This tastes best when eaten at once, with your choice of corn chips.
Sweet Potato Pilaf
sweet potato pilaf
Quick, Tasty, and Colorful. A wonderful alternative to the usual rice casserole. ~ Glyn
1 medium sweet potato cut into 1/4 inch dice
1 C jasmine rice
2 scallions (green and white parts) thinly sliced
3 tbs butter (or substitute)
2 C chicken broth or water
1/4 tsp salt
1/8 tsp ground coriander
1/4 tsp ground cumin.
Melt the butter in the chicken broth. Combine all ingredients, cover tightly with foil, and bake for one hour at 325.
Cold Sorrel Soup
cold sorrel soup
Cool, refreshing, tart, and smooth. You will love it!
1 large shallot
2 cloves garlic
olive oil
1/2 c cold chicken stock (or vegetable)
1 c plain greek yogurt (or vegan substitute)
15-20 large sorrel leaves
dill, salt and pepper to taste
rinse sorrel, remove stems and set aside. chop and lightly saute the shallot and garlic in the olive oil. let come to room temperature. place all ingredients in a blender or food processor and puree. place in covered glass bowl, chill for several hours.
Basil and Tarragon Tomato Soup
basil tarragon tomato soup
This soup is great hot, but is even better served cold. Bursting with the tastes of fresh herbs and tomatoes, but surprisingly low in calories. Serves 4. ~ Glyn
Basil and Tarragon Tomato Soup
4 large (Brandywine or Big Boy) or 6 medium tomatoes
1 small shallot
1 clove of garlic
1 tbs olive oil
1/2 C basil leaves
1 tbs fresh tarragon leaves
1 chicken boullion cube (or vegetable)
1/4 c vermouth or dry white wine
sour cream (optional as a garnish when serving)
Blanch and peel the whole tomatoes. Over a seive and bowl, remove the seeds. Reserving 1/2 cup of the juice, pour the remainder into a saucepan. Pulse the tomatoes in a food processor until pureed. Combine with the tomato juice in the saucepan. In a small skillet, saute the shallot and garlic in the oil. Transfer the shallot, garlic, oil, tarragon, basil and reserved 1/2 cup tomato juice to the food processor. Puree and add to the saucepan. Add chicken boullion cube and bring soup to a boil. Reduce heat and simmer gently for 20 minutes. If you are serving it hot, add the vermouth and season to taste with salt and pepper. If serving it cold, let the soup come to room temperature before adding the vermouth, then chill in the refrigerator for at least 4 hours. Garnish with additional basil and tarragon leaves.
Roasted Mediterranean Veggies
roasted mediterranean veggies
Mom always said to use the very best ingredients that you can afford when you cook. Today we might say, “If you can’t grow your own, then do your best to ‘Buy Fresh, Buy Local’”. This seasonal side dish is made almost entirely of produce and herbs from the RavenOak gardens and the local farm stand. The only imported items are the olive oil, vinegar, salt and pepper. Bursting with garden fresh flavor, this will pair wonderfully with grilled fish or pork tenderloin. Try serving along with a bottle of white bordeaux.
~ submitted by Glyn
For the Roasted Veggies:
1 long asian eggplant, sliced 1/2 inch thick
1 green pepper, cut in 1/2 x 1 inch pieces
1 sweet red pepper, cut in 1/2 x 1 inch pieces
12 small crimini mushrooms, whole
1 medium white onion, cut in 1/2 inch slices
6 roma tomatoes, cut in 1/2 slices
Preheat oven to 450. Line 2 baking sheets with foil. Arrange veggies in single layers. Drizzle with olive oil. Roast veggies for 12-15 minutes, turning once. Cool.
For the Vinaigrette
4 oz olive oil
2 oz white wine vinegar
1 small clove garlic, minced
1/4 tsp dried mustard
1/4 tsp salt
1/8 tsp ground white pepper
1 tbs each chopped fresh basil, tarragon and oregano
Place the roasted veggies in a serving dish. Stir together with 1/3 to 1/2 of the dressing. Serve at room temperature.
Summer Salad with Sage Pesto
summer salad with sage pesto
Chard, Fusilli, Canillini and Sausage Salad with Sage Pesto
The kitchen garden is a bit shy of basil this summer, but there is an abundance of sage, so today’s recipe is a Tuscan inspired dinner salad with sage pesto. It takes a little time to prepare but can be made early in the day, allowing the flavors to meld. Serve with crusty bread and a chilled white wine.
Salad:
2 four ounce links of pork sausage (mild italian, sage, or even brats!) OMIT for Vegan
1 can white or canellini beans, drained
1 bunch swiss chard, stems removed, leaved coarsely chopped
1 C dried fusilli or other pasta (I used brown rice pasta)
2 C chicken broth (or vegetable)
1/4 C finely chopped sweet onion
2 Roma tomatoes, cored, seeded and chopped
Use kitchen shears to cut sausages into 1/4 inch slices. Brown on both sides and set aside on paper towels to drain and to cool. Bring the chicken broth to a boil, quickly blanche the chard, drain and set aside. Reserve the chicken broth and use it to boil the pasta. Drain and let cool slightly. Combine the sausage, pasta, beans and chard with the onion and tomato and dress with a french dressing. Let sit at room temperature up to an hour before serving or refrigerate for later use. Bring to room temperature before serving.
French Dressing:
1/4 C olive oil
2 Tbs white wine vinegar
1 clove garlic very finely minced
1/4 tsp powedered mustard
salt and pepper to taste
Combine all ingredients in a small jar and shake vigorously to combine. Toss with the salad ingredients in a shallow salad bowl.
Sage Pesto:
1/2 C fresh sage leaves
1/4 C olive oil
1/4 C pine nuts
1/4 C freshly grated parmesan cheese
1 clove of garlic
Combine all ingredients in a blender or small food processor, and run until the mixture resembles a coarse paste. Transfer to a small dish and refrigerate. Bring to room temperature. Serve alongside the salad. Also works very well as a topping for pasta.
Hot Tomato and Jalapeno Salsa
canned hot tomato salsa
When, it’s hot, it’s HOT! This cooked salsa may be frozen, canned or stored in the fridge. It makes a wonderful soup base, turns regular rice into fiesta rice, and will really score points when you use it as your starting point for your entry at the next Chili Cook-Off. Warning: Don’t inhale over the pot until the jalapeno fumes have dissipated! ~ Glyn
Hot Tomato and Jalapeno Salsa
5 lbs fresh tomatoes, coarsely chopped
1 large sweet onion, coarsely chopped
1 sweet red pepper, seeded, cored, and coarsely chopped
1 sweet green pepper, seeded, cored and coarsely chopped
3 cloves garlic, smashed
6 jalapenos, cored and seeded
1 bunch of cilantro
1 tbs ground oregano
1 tbs ground basil
2 tbs ground cumin
1 tsp salt
vinegar (optional for taste, but required for canning)
Pulse vegetables in food processor. Combine in soup pot. Bring to a boil. Add oregano, basil, cumin, and salt. Simmer to reduce to desired consistency. Cool and transfer to prepared canning jars or freezer bags. If you are canning the sauce, add 1 tbs of vinegar to each jar and process as your canner instructions direct. Will also keep refrigerated for about two weeks.
Nana’s Succotash
Nana’s Succotash Ingredients
Nana/Mom, who would have been 82 this month, died early in the summer of 2012. We miss her terribly, especially during harvesting and canning season, but making dishes like this one keeps her memory close at hand, and makes the kitchen here at RavenOak smell just like hers at Brigadoon. ~ Glyn
Nana’s Succotash
kernels from 2 ears of corn
3 cups baby lima beans (fresh if you can, but frozen work just fine!)
1 large onion, diced
2 jalapenos, diced
4 roma tomatoes, chopped
4 oz smoked bacon, diced (omit for vegan or vegetarian)
salt and pepper
Lightly saute the bacon to render some fat. Add the onion and jalapeno pepppers and cook until the onions are translucent and the bacon lightly browned. Add the corn, beans, and tomatoes. Bring to a simmer and let cook gently about ten minutes. Season, cover, remove from heat. Let rest about an hour. Gently reheat before serving. This tastes even better if you chill it and wait till the second day to reheat and serve.
Thanks, Mom, We Love You!
Swiss Chard with Garlic Roasted Pine Nuts
Swiss Chard is not only extremely nutritious, it’s wonderfully versatile. This recipe gives you the opportunity to serve it hot, warm or at room temperature, and can be used as a side dish, a base for a salad, or as pasta sauce. And you can feel good about eating it! (serves 2)
Fresh from the garden
For the chard:
1 bunch swiss chard, stem removed and leaves coarsely sliced
1 large shallot, chopped
1 large clove of garlic, minced
2-3 tbs extra virgin olive oil
juice from one lemon
4 roma tomatoes
salt and pepper to taste
Saute the shallot and onion in the olive oil. Add the chard and cook 3-4 minutes until leaves are tender. Remove from heat. If you are serving it hot, add the lemon juice, tomatoes, pine nuts and salt/pepper. If you will be using it later, bring to room temperature and wait till just before serving or reheating to add the lemon juice, tomatoes, pine nuts and seasoning.
For the Pine Nuts:
1 clove garlic, thinly sliced
2 tbs olive oil
3tbs pine nuts
Lightly saute the garlic in the oil, Discard the garlic. Add the pine nuts and VERY carefully saute. They can go from brown to burned in a matter of seconds. When the pine nuts are lightly browned, remove from the heat and immediately drain on paper towels. Season with salt if desired. Store at room temperature until you are ready to use them.
Rustic Tomato Sauce
Rustic Tomato Sacue
Rustic Tomato Sauce (with emphasis on RUSTIC!)
Despite all the jibes about Scots being unwilling to waste anything, there are some times when we CAN use the entire tomato! This recipe makes a savory, chunky sauce for those days when you want to get the tomatoes straight off the vine and right onto the pasta. If you are one of those folks who just can’t face tomato seeds and strips of peel on your plate of penne, then run the finished sauce through a food mill. You can also puree the tomatoes in a food processor before cooking.
But if you are in the mood for a quick and hearty tomato sauce, then here it is.
2 tbs olive oil
3 large shallots, finely chopped
1 large clove garlic, minced
8 cups coarsely chopped tomatoes (Roma are best but any kind will do)
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
salt and pepper to taste
Saute the shallots and garlic in the oil. Add the rest of the ingredients and bring to a boil. Let simmer anywhere from 20-45 minutes. If you want a richer sauce, stir in one six ounce can of tomato paste. Garnish with fresh shredded basil and freshly grated parmesan cheese. Makes about 2 quarts and freezes well. Enjoy! ~ Glyn
Her Ladyship’s Plum Tart
Plum Tart with Oatmeal Crust
And now for something entirely different…gluten and sugar free, but lushly decadent none the less. For those times when you just have to have dessert! ~ Lady Glyn
Gluten-Free Plum Tart
Crust:
1 1/4 C organic oat flour
1 C oatmeal
1/2 tsp salt
4 tbs butter (or vegan substitute)
1/2 tsp xanthan gum
1 tsp agave nectar
1 egg (or vegan substitute)
Combine flour, oatmeal, salt, and xanthan gum. Cut butter into small bits and work into flour mixture until crumbly. Add egg and agave nectar. Mix thoroughly and if needed, add enough water (up to one tbs) to form a stiff dough. Roll dough between sheets of wax paper and place into 8 inch pie pan. Press in place, with dough coming about halfway up the side of the pie plate.
Filling:
6 ripe plums
1 tbs agave nectar
1/4 tsp cardamom
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbs butter cut into small bits (or vegan substitute)
Pit and slice plums. Arrange on oatmeal crust. Drizzle with agave nectar and sprinkle with cinnamon, cardamom and nutmeg. Top with bits of butter.
Bake at 350 for one hour or until the crust browns and the plums are bubbling. Let cool and serve with whipped cream.
Butternut Carrot Soup
This spicy/cool soup is a study in contrasts. Although intended to be served cold, it may be gently heated to serve hot. During the “dog days” of August it is perfect as a first course to an al fresco dinner and pairs very well with a main dish salad, especially with RavenOak Seviche.
Butternut Carrot Soup
Butternut/Carrot Soup
1 shallot, chopped
1 clove garlic, chopped
2 carrots, peeled and thinly sliced
1 tbs olive oil
2 cups cubed butternut squash
1 apple, peeled, cored and chopped
1 cup water
1 chicken bouillion cube (or vegetable)
1/8 tsp ground coriander
1/2 tsp garam masala
1/2 – 3/4 cups greek yogurt (or vegan substitute)
1 tsp lemon juice salt and white pepper to taste
2 tbs toasted pumpkin seeds
Saute shallot, garlic and carrot in olive oil. Add squash, apple, bouillon, water, coriander and garam masala. Saute about 10 minutes, stirring often. Watch carefully, this does not have much water — add more water as needed to prevent scorching. Remove from heat, cool slightly and puree in the blender. Add lemon juice. Taste and adjust seasoning for additional “heat”. If you are serving it hot, stir in the yogurt, and gently reheat. If you are going to chill it, let the puree cool about 15 minutes before adding the yogurt. Chill in the refrigerator. Garnish with toasted pumpkin seeds.
Glyn’s Southern Style Coleslaw
Syble/Mom made her coleslaw on the creamy/sweet side. Indie, my son’s grandmother, relied on white vinegar. This recipe honors both of these ladies. What makes this coleslaw “southern?” Why, Duke’s Mayonnaise of course! And what makes it mine is the addition of a healthy ration of horseradish. Those of us from Carolina tend to think that bland is blah, and that a little heat never hurt anyone. BTW, both Syble and Indie chopped the cabbage and onion by hand. I use a food processor. Try this at your next cookout, you’ll like it!
Glyn’s Southern Style Coleslaw
1 large head of cabbage, finely chopped
1 medium onion, finely chopped
1 c (or more) Duke’s Mayonnaise (or vegan substitute)
1/4 organic apple cider vinegar
1 heaping tsp celery seeds
2 tsp prepared horseradish
2 packets Splenda (or 2 tbs sugar)
salt to taste
Rtaemove any tough outer leaves from the cabbage. (keep them for stuffed cabbage rolls) Chop the cabbage and onion in batches in the food processor. Transfer to a large bowl. Add the remaining ingredients and stir well. Taste and adjust to your preferences. If you want a sweeter, creamier slaw, use additional mayonnaise and Splenda/Sugar. More vinegar and horseradish will make the slaw more
Eggplant and Olive Pasta Sauce with Fried Peppers and Onions
This sauce can simmer all afternoon. It only gets better with time! Serve with a side of Fried Italian Sausage (or vegan substitute) and Peppers and a glass of Chianti and your guests will be singing “Santa Lucia” by the time you bring out dessert.
Eggplant and Olive Sauce with Peppers and Sausage
For the Sauce:
1 batch of Rustic Tomato Sauce
2 tbs olive oil
3 large shallots, finely chopped
1 large clove garlic, minced
8 cups coarsely chopped tomatoes (Roma are best but any kind will do)
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
salt and pepper to taste
Saute the shallots and garlic in the oil. Add the rest of the ingredients and bring to a boil. Let simmer anywhere from 20-45 minutes. If you want a richer sauce, stir in one six ounce can of tomato paste.
1 eggplant, peeled and cut into 1/2 inch cubes
10-12 pitted, kalamata or oil-cured black olives, rinsed and halved
Add the eggplant and olives to your sauce and bring to a simmer. Cook at least 30 minutes or as long as all afternoon. Serve with your favorite pasta. We use a gluten-free variety. Top with freshly grated parmesan-reggiano.
For the Peppers and Sausage:
1 lb Italian Sweet Italian Sausage Links (or vegan substitute)
1 medium onion 4 “frying” peppers (red, yellow or green)
1 clove garlic 1 tbs olive oil
Cut links into 1 inch pieces. Saute until crisp and nearly cooked through. Set aside, but keep warm. Rinse and dry pan. Finely chop the garlic. Core, seed and thinly slice the peppers. Peel and thinly slice the onion. Heat the pan and the olive oil. Add the onion, peppers and garlic and saute until the peppers begin to brown. Return the sausage to the pan and saute until done. ~Lady Glyn
Glyn’s Peach Chutney (no sugar added)
Glyn’s Peach Chutney “no sugar added”
Today’s challenge is “no sugar added” Peach Chutney. Because it uses an artifical sweetner, this version is not intended for canning. But it makes enough to serve 8 generously, and will keep in the refrigerator for up to two weeks. Adjust the amoung of vinegar to your own taste, and if you are not a fan of hot peppers, use only sweet or bell peppers. ~ Lady Glyn
Glyn’s Peach Chutney
4 ripe peaches, peeled, pitted and cubed
1 medium red onion, diced
1 each red and green bell peppers, seeded and diced
2 cloves garlic
1 jalapeno, seeded and minced
1 cherry bomb red pepper, seeded and minced
1 three inch piece cinnamon stick
4 cardomom pods
6 whole cloves
1 c apple cider vinegar
1/2 c splenda
Combine all ingredients and bring to a boil. Reduce heat, and simmer about 45 minutes, or until the chutney is thickened. (NOTE: without sugar, this will be a thinner product!)
Clean Up As You Go!
Syble always insisted that the kitchen be kept clean, even in the middle of preparing a dish. “Clean up as you go” was her mantra!
Glyn 1964 ~ And YES the kitchen was clean!
Roasted Marinated Summer Vegetables
Mom always said to use the very best ingredients that you can afford when you cook. Today we might say, “If you can’t grow your own, then do your best to ‘Buy Fresh, Buy Local’”. This seasonal side dish is made almost entirely of produce and herbs from the RavenOak gardens and the local farm stand. The only imported items are the olive oil, vinegar, salt and pepper. Bursting with garden fresh flavor, this will pair wonderfully with grilled fish or pork tenderloin. Try serving along with a bottle of white bordeaux.
~ submitted by Glyn
For the Roasted Veggies:
1 long asian eggplant, sliced 1/2 inch thick
1 green pepper, cut in 1/2 x 1 inch pieces
1 sweet red pepper, cut in 1/2 x 1 inch pieces
12 small crimini mushrooms, whole
1 medium white onion, cut in 1/2 inch slices
6 roma tomatoes, cut in 1/2 slices
Preheat oven to 450. Line 2 baking sheets with foil. Arrange veggies in single layers. Drizzle with olive oil. Roast veggies for 12-15 minutes, turning once. Cool.
For the Vinaigrette
4 oz olive oil
2 oz white wine vinegar
1 small clove garlic, minced
1/4 tsp dried mustard
1/4 tsp salt
1/8 tsp ground white pepper
1 tbs each chopped fresh basil, tarragon and oregano
Place the roasted veggies in a serving dish. Stir together with 1/3 to 1/2 of the dressing. Serve at room temperature.
Glyn & Will
Members of Handweavers Guild of America
All Good Gifts 