Tuesday, December 23, 2008
Monday, December 15, 2008
1# 8 oz. rolled oats (8 cups) I like to use a mix of quick and regular oats.
5 oz. ( 1 cup) sunflower seeds
2 oz. (1 cup) wheat bran
2 oz. (scant 1/2 cup) sesame seeds
8 oz. (1 1/2 cups measured whole) coarsely chopped hazelnuts
8 oz. (about 1 cup) canola oil
8 to 12 oz. (about 3/4 cup to 1 cup) honey, depending on how sweet you want it.
8 oz. (2 cups) dried Bing cherries, snipped into bits with oiled kitchen shears
Saturday, December 13, 2008
Friday, December 12, 2008
*These amounts are for the standard teacup I usually use. If you're filling a big mug you will want to increase the sugar and cocoa.
Saturday, December 6, 2008
I'm heading to Splash!, the wave pool in Springfield, with a van full of ten-year old boys to celebrate my son's birthday, hence the Teddy Grahams swimming and floating in the water for this year's cake...
Saturday, November 29, 2008
Beat 2 eggs. Stir in:
2 1/4 cups milk1/2 cup flour2 1/2 cups corn meal2 Tbsp. sugar2 Tbsp. baking powder2 tsp. saltAfter this mixture is blended, lightly stir in 6 Tbsp. Saffola or corn oil. Do not over-stir.Pour into buttered 9 x 13 pan. Bake 25 minutes in 450 degree oven, or just until set.
Friday, November 28, 2008
After dinner we took turns answering "if" questions my son had hidden under each place setting. I had picked up a copy of If...(Questions for the Game of Life) by Evelyn McFarlane & James Saywell at a used book store in Sutherlin last week. Here's a sampling of some great conversation starters:
If you could find one thing besides money in your attic, what would it be?
I hope you all had a wonderful Thanksgiving!
Tuesday, November 18, 2008
Friday, November 14, 2008
Baking in a preheated Dutch oven traps in all the steam, giving the loaf a beautiful, crispy crust. The formula is straight from Daniel Leader's book, Bread Alone, though we substituted dried cranberries for dried cherries.
Beat until very light:
3 egg yolks
1 whole egg
Then beat in:
3 tablespoons cold water
1 teaspoon salt
Stir in and then knead in as much of 2 cups flour as you can. You can use all-purpose flour or whole wheat pastry flour or a blend. This makes a fairly stiff dough. Knead until smooth, 10 to 15 minutes.
You can also make this in a food processor. Put 1 1/2 cups of the flour and the salt in the work bowl. Beat the egg yolks, egg and water together and add through the feed tube with the machine running. Add additional water or flour one tablespoon at a time to reach the correct consistency, then let the machine run for about 30 seconds. Turn out onto a floured board and knead by hand for 1 to 2 minutes until smooth.
After kneading, cover the dough and let it rest for 15 to 20 minutes before proceeding.
If you don't have a pasta machine, just cut the dough into 3 or 4 pieces and roll each one as thin as possible on a lightly floured board or counter. You want it almost transparent. Let dry a bit before cutting into desired shapes.
If you have a pasta machine, cut the dough into egg-size pieces and cover with a towel to keep them from drying out while you work. Run one piece through the widest setting of the pasta machine. Fold in half and run through again. Repeat several more times, lightly flouring it if necessary, until the sheet of dough is smooth and not sticky. Change the notch on the machine to the next setting and run the dough through without folding. Continue to change the setting and run the dough through until it is the desired thickness, generally about 1/16 inch, number 6 on my machine. Repeat with remaining dough balls.
Let the sheets dry a bit before cutting by machine or by hand into wide noodles, fettucine or spaghetti. Place in soft bundles and air dry for at least 15 minutes before cooking or 24 hours before storing. You can speed this up in a dehydrator( 30 to 60 minutes, depending on thickness at about 145 degrees). Cook noodles in a large pot of boiling salted water. The time will depend on how long they have dried, but check after just 3 or 4 minutes.
This egg pasta can also be used to make ravioli, tortellini or it can be cut into rectangles, dried and used for lasagne. No need to cook it before assembling the lasagne!
Store thoroughly dried noodles in ziploc bags or glass jars at room temperature or in the freezer. I usually make enough in November for Turkey & Noodles after both Thanksgiving and Christmas. I also like fill cellophane bags, tie with raffia and give them as gifts for the holidays.
Wednesday, November 12, 2008
I still have egg noodles to make tonight for our What's for Dinner? class in Sutherlin tomorrow!
Thursday, November 6, 2008
Tuesday, November 4, 2008
Friday, October 31, 2008
Click here for a registration form you can mail in or call 672-4461. Class is limited to 24.
Wednesday, October 29, 2008
Saturday, October 25, 2008
I will miss my Saturday morning routine of making the rounds of all the vendors. In Deep Economy, author Bill McKibbon cites a study of shopping behavior which found that "consumers have ten times as many conversations at farmers' markets as they do at supermarkets." No wonder I enjoy it so much more than going to the grocery store!
All is not lost for shopping local, however. Several farm stands are still open and there is plenty of local produce to be found: broccoli, cauliflower, winter squash, beets, carrots, cabbage, apples, Klamath potatoes, hazelnuts.........and walnuts! Local walnuts will be ready at Cleveland Rapids Orchard on November 1.
Monday, October 20, 2008
Fresh greens, diced apple, dried cranberries and toasted nuts tossed with a berry-pear vinaigrette
This is a perfect salad for fall. We made enough to serve about 60 people for our first Think Local Umpqua Benefit Dinner and Concert last Friday. We used organic lettuce from Sutherlin, apples and hazelnuts from Norm Lehne Garden & Orchard, dried Bandon cranberries (which I dehydrated myself!), and a Marionberry-Pear vinaigrette with local pears and my homemade Marionberry vinegar. The dressing recipe is adapted from one in Thyme and the River by Sharon Van Loan and Patricia Lee. This cookbook is a wonderful collection of recipes and stories from The Steamboat Inn on the North Umpqua River. I often include this salad recipe when I give away a bottle of berry vinegar.
For four to six servings:
Coarsely chop 1/2 cup hazelnuts. I don't worry about removing the skins. Toast in a preheated 350 degree oven for 5 to 10 minutes until their color deepens just a little and they become fragrant. Set aside to cool.
Tear up a variety of fresh, crisp lettuce leaves, enough to fill a good-sized salad bowl. I like to use a mixture of different green and red leaf types and a bit of arugula thrown in, if you have it, is good too.
Add one apple, diced and 1/2 cup dried cranberries. Add the cooled hazelnuts.
Pour about 2/3 of the Berry Vinaigrette (see below) over the salad and toss well. Add additional dressing as needed and a bit more salt as your taste dictates. Serve immediately.
1/2 of a ripe pear, any variety will do. I don't bother to peel it. You can dice the other half and add it to the salad or puree the whole thing and freeze half for another time. I also keep containers of baby food pears on hand for those times I don't have a ripe pear. The 2.5 oz size is perfect for one recipe of dressing. This year I actually canned some pear puree in the little 4 ounce jelly jars just for this purpose! I also froze some in ice cube trays.
6 tablespoons extra virgin olive oil
If using fresh pear, combine all ingredients in a blender and blend until smooth and oil is emulsified. If using baby food pears you can just whisk everything together. Leftover vinaigrette can be stored in the refrigerator for up to one week.
Another variation for the salad--use dried bing cherries and cherry vinegar with toasted walnuts!
Oven-"Fried" Green Tomatoes
4 to 6 green tomatoes, sliced 1/4-inch thick
1 beaten egg
3 slices whole grain bread, torn into pieces (or cracker crumbs or croutons)
2 tablespoons butter
a 1-ounce chunk of parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
a few grinds of pepper
Preheat the oven to 425 degrees.
In a food processor, combine the bread, butter, cheese, Italian seasoning and salt. Pulse until well-combined and crumbly. Place in a shallow bowl or pie pan. Dip each tomato slice in the beaten egg and then in the bread & cheese crumbs, coating both sides well. Place on a parchment-lined or lightly-buttered shallow pan. Bake for 25 to 30 minutes until tomatoes are tender and crust is golden brown. Serve immediately.
Any leftovers can be reheated in a dry, non-stick pan until heated through. Microwaving would make for a very soggy crust.
Wednesday, October 15, 2008
Hazelnuts (filberts) are ready at Norm Lehne Garden & Orchard in Garden Valley. I bought a 10 lb. sack this morning and had Norm run them through the cracker for me. After I get them all shelled, some will be blanched, toasted and chopped to be added to a green salad for our Think Local Umpqua benefit dinner and concert this Friday. The rest will go into the freezer for winter baking and snacking. I might even try my hand at making some Nutella-style chocolate-hazelnut spread!
Tuesday, October 14, 2008
Whole Wheat Pumpkin Muffins
1/2 cup honey
1/2 cup sugar
1/2 cup canola or safflower oil
1 1/2 cups pumpkin puree, either canned or from a pie pumpkin you have baked
3 cups whole wheat flour, preferably pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
Preheat the oven to 375 degrees. Grease, spray with oil, or line with paper bake cups a 12-cup muffin tin.*
In a large bowl, whisk together the honey, sugar, oil , pumpkin and eggs until well-blended. In a small bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the pumpkin mixture, stirring just until blended and all of the flour is wet.
Fill muffin cups 3/4 full with batter. I use a spring-action ice cream scoop. Bake at 375 degrees for 23 to 25 minutes, until muffin springs back when the top is lightly pressed. Cool in the tin for 10 minutes, then remove and serve warm or cool completely on a wire rack.
*This recipe makes 18 to 20 muffins or 12 standard muffins and 12 mini muffins or 12 standard muffins and one small loaf. The mini muffins will take about 15 minutes to bake. The small loaf will take 30 to 35 minutes. If you only have one muffin tin or can only fit one in your oven at a time, just bake the first 12, then bake the remaining muffins after the first have come out of the pan. Fill the empty muffin cups half full with water to keep your pan from warping.
Monday, October 13, 2008
Peanut Butter Brownies
These are best made a day or two in advance and refrigerated before cutting. They freeze well too!
1 cup (9 oz) chunky natural-style peanut butter
4 Tablespoons (2 oz) butter, very soft or melted
1 teaspoon vanilla
2 cups (8 oz) powdered sugar
1 pound unsalted butter
8 ounces unsweetened cbaking hocolate
4 cups (1# 12 oz) sugar
8 large farm fresh local eggs (1#1oz in the shell)
2 teaspoons real vanilla extract
3/4 teaspoon salt
2 1/4 cups (12 oz) unbleached all-purpose flour
milk chocolate chips (optional, for drizzling on top after baking)
The day she broke her leg, Shirley had picked a 5-gallon bucket of apples from the tree in her back yard. Her family asked if I could use them. Ever industrious and frugal, I knew Shirley would not have wanted them to go to waste. So I spent Saturday afternoon remembering Shirley while I peeled her apples and made applesauce. I labeled the jars "Shirley's" and every time I open a jar from this batch I will think of Shirley and the fine example she set for me and my children.
Lately, I have become more fond of chunky applesauce, so I'm doing things a bit differently. I also only have one child left at home, so I'm not making as much as I used to. Here's a easy method using a slow cooker. Yes, you have to peel and core the apples, but once they are in the cooker you have lots of leeway in the timing before you need to can or freeze the sauce. I can make a batch every few days this way instead of trying to do it all at once. I have one of the large, oval Rival Crockpots and I get 6 or 7 pint jars out of one batch. If you have an electric roaster, you can make an even larger quantity at one time.
I usually get the apples in the cooker while I'm preparing dinner and by the time the dishes are done, they are ready to mash and process.
Lazy Lady (slow cooker) Applesauce
Peel, quarter and core enough apples to fill your slow cooker. I like Gravensteins, but any mixture of apples will make good sauce. Add 1/4 to 1/2 cup of applejuice or water to the bottom, just enough to create some steam. Cover and cook on high for 1 to 2 hours or low for 2 to 3 hours, depending on your schedule. You can add a few cinnamon sticks too, if you like.
When the apples are tender, mash them into sauce right in the cooker, leaving some coarse chunks. I use a potato masher, but a wire whisk stirred through the pot does the trick too. Add sweetener (sugar, brown sugar, sucanat or honey) to taste, if desired. Cover and keep hot until ready to can. Fill pints and quarts leaving 1/2-inch headspace and process in a boiling water bath for 20 minutes. Or uncover and let cool , then ladle into jars or plastic containers, leaving 1-inch headspace and freeze.
Friday, October 10, 2008
I really only dashed out there (five minutes away) to pick a few ears of corn for dinner. Norm just opened up a new patch of Candystore corn for u-picking, but a freeze is expected tonight, so I thought I'd better get it while I could. Might be our last chance for corn-on-the-cob this year!
Friday, October 3, 2008
Whole Wheat Pumpkin Gingerbread Cake
Grease and flour a 10-inch tube pan (angel food cake pan), a bundt pan or two 9 x 5 loaf pans. Preheat the oven to 350 degrees.
In a medium bowl, stir together:
3 cups whole wheat pastry flour (I grind my own from soft white wheat)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
½ teaspoon cloves
¾ teaspoon salt
In a large bowl, cream together:
1 cup unsalted butter
1 cup dark brown sugar, firmly packed
Add in and mix well:
½ cup molasses
1/3 cup honey
One at a time, beat in:
3 large eggs
Then mix in:
½ cup pumpkin puree (either canned or from one you have baked)
½ cup buttermilk
Gradually add in the flour mixture until there are no dry spots. Pour into prepared pan(s) and bake for 40 – 50 minutes until a toothpick or cake tester comes out clean. Cool in the pan for 30 minutes, then remove from pan(s) and finish cooling on a wire rack.
Wednesday, October 1, 2008
The same Basil Butter with Garlic spread that I love to slather on vegetables makes a delicious filling for Semolina Bread. The flavor of the dough develops best when it is refrigerated overnight before shaping and baking. It also gives you more flexibility in the timing of the bake!
3 cups (1 pound) semolina flour (I like Bob's Red Mill brand)
For special occasions my mom bakes the cake in two 9-inch round cake pans and doubles the glaze recipe to fill and frost the layers. For everyday eating or for transporting to potlucks and such, she bakes it in a 9 x 13 pan.
Preheat the oven to 350 degrees. Grease and flour one 9 x 13 pan or two 9-inch round cake pans.
Bake for 35 to 40 minutes until a toothpick poked in the center comes out clean.
For the 9 x 13 cake, cool slightly in the pan on a wire rack. Poke all over the top with a fork and pour the glaze on top while both the cake and the glaze are still warm.
For the layer cake, cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely. Make the glaze and let cool and thicken to a spreadable consistency before filling and frosting the layers.
If you're really brave you can split each layer in half horizontally before frosting to make an over-the-top 4-layer cake. The easiest way to do this is by wrapping a piece of thread or dental floss around the sides of each layer, half-way up from the bottom. Then, holding each end of the thread, cross them over each other and keep pulling until the thread comes all the way through.
Sweet Chocolate Glaze
4 ounces Baker's German Sweet Chocolate
Melt the chocolate, butter and water together over low heat. Add in the powdered sugar, salt and vanilla and blend until smooth.
Friday, September 26, 2008
This week Marcy is giving out several free recipes and I, for one, can't wait to try the Cranberry Sauce Sweet and Sour Meatballs. As soon as I read the recipe my mind began to "localize" the ingredients...hmmm...lean ground beef from Kathy Linn's ranch in Canyonville, fresh eggs from my friend Georgie, Bandon cranberries, maybe some local honey instead of the brown sugar...
You will notice that you don't even have to brown the meatballs before adding them to the sauce! I have made meatballs in a marinara sauce (for meatball sandwiches) this way and they come our very tender and more readily absorb the flavor of the sauce. Adapts well to the slow cooker too!
Saturday, September 20, 2008
1 medium onion, coarsely chopped (it will be pureed later)
1 medium head cheddar cauliflower, cut into florets, about 1 pound (white cauliflower works fine too)
4 cups chicken broth
1 cup whole milk
4 ounces extra sharp Tillamook cheddar cheese, grated
1/4 teaspoon nutmeg
salt and freshly ground pepper to taste (start with 1/2 teaspoon salt and a few grinds of pepper and work up from there)
Melt the butter in a large, heavy-bottomed pot or Dutch oven. Add the chopped onion and cook until nearly transparent. Add the chicken broth and the cauliflower. Bring to a boil, cover, reduce heat and simmer until vegetables are soft, about 10 minutes.
Puree the soup. I like to use my hand blender right in the pot. You can also puree the soup in batches in a regular blender. If you use a food processor, you will need to strain out the vegetables and puree them with just a bit of the broth to get a smooth consistency and then add in the remaining liquid. Return the mixture to the pot.
Stir in the milk, cheese and nutmeg and whisk over low heat until the cheese is melted and the soup is smooth and heated through. Do not let it boil or the cheese may separate. Add some freshly ground pepper and salt to taste. Start with 1/2 teaspoon salt and work up from there. It will depend somewhat on how much sodium was in the chicken broth.
Serve in warm bowls garnished with freshly snipped chives, if desired. Makes 4 to 6 servings.
Saturday, September 13, 2008
Fresh Raspberry Tarts
¾ cup unsalted butter, at room temperature
½ cup sugar
½ teaspoon vanilla
1 ¾ cups all-purpose flour
pinch of salt
Preheat oven to 350 degrees.
With an electric mixer, cream the butter and sugar just until combined. Add the vanilla. Stir together the flour and salt, then add to the butter and sugar mixture. Mix until just combined. Dump into a 9 or 10-inch tart pan with removable bottom. Press firmly all over the bottom and up the sides of the pan, using your thumb to make sure finished edge is flat. Chill until firm.
Butter one side of a piece of aluminum foil and place, buttered side down, on top of chilled pastry. Fill with rice or beans. Bake for 20 minutes. Remove foil and beans, prick the tart all over with a fork and return to oven to bake an additional 20 to 25 minutes, until lightly browned. Cool to room temperature.
1 cup raspberry preserves or raspberry freezer jam.
3 cups fresh raspberries, plus additional for garnishing
1 cup heavy whipping cream (not ultra-pasteurized!)
1 tablespoon powdered sugar
1/2 teaspoon vanilla
Spread preserves or jam all over cooled crust. Arrange fresh berries, stem end down in concentric circles. Serve immediately or within a few hours. Top with whipped cream just before serving and garnish with a few fresh berries.
Do not refrigerate or crust will get soggy. Makes one 9 or 10-inch tart or six to twelve mini tarts, depending on pan size.
The process is easy enough for a child to do. You simply stir the pectin and sugar together, add the crushed fruit, stir for three minutes, ladle into jars or plastic containers, let stand 30 minutes and then freeze for up to one year or refrigerate for up to three weeks.
Wednesday, September 10, 2008
I snagged these sunflowers and rudbeckia at Hom's Garden and then bought some yellow wax beans and fresh basil for Basil Butter with Garlic from Linnea Marie Farms. Next, I headed down to the Sweet Briar Farms canopy and picked up two inch-thick center-cut pork loin chops, which they kindly wrapped in ice for me (their pork is always sold fresh, not frozen.)
I bought another quart of honey from Terry and Dawna Kauk of Kauk's Bee's. I try to pick up a quart or two each week. This jar of wildflower honey was just pulled from the hive the night before. It is the most delicious honey I have ever tasted! It almost has a slight vanilla flavor to it.
Last of all, (and my canvas bag was pretty heavy by this point) I stocked up on organic apples and Yukon Gold potatoes at Lighthouse Center Organics.
Next week the market will be held at Stewart Park as part of the Roseburg Harvest Festival. Eating local has never been so easy!
Monday, September 8, 2008
Saturday, September 6, 2008
1 ounce (about 1 cup lightly packed) fresh basil leaves, rinsed and patted dry
6 to 8 cloves garlic, the fresher, the better
In a food processor: With the food processor running, drop the peeled garlic cloves in and let run until they are very finely minced. Add the basil leaves and pulse until coarsely chopped. Add the softened butter and pulse until well-mixed, stopping to scrape down the sides of the bowl as needed.
By hand: Finely chop the basil leaves using a sharp knife or kitchen shears. Put the garlic through a press or mince finely by hand. Stir both into the softened butter until well-combined.
Makes a bit more than 1 cup. Store in the refrigerator up to one week. For longer storage, drop by tablespoonsful onto a waxed paper-lined cookie sheet and freeze until firm. Pack in freezer bags and store in freezer to use as needed.
Friday, September 5, 2008
Thursday, September 4, 2008
8 ounces unsweetened baking chocolate
4 cups (1# 12 ounces) sugar
8 large farm-fresh local eggs
2 teaspoons real vanilla extract
3/4 teaspoon sea salt
2 1/4 cups unbleached all-purpose flour (12 ounces)
1 (11.5 oz.) package Ghirardelli 60% Dark Chocolate Chips
1 cup (4 ounces) coarsely chopped pecans
1 jar (8 to 12 ounces) caramel topping or caramels melted and thinned with a bit of milk
Line a 12 x 17-inch jelly roll pan with unbleached parchment or grease and flour well. Preheat the oven to 350 degreees.
In a large, heavy saucepan melt the butter and unsweetened chocolate over very low heat just until melted. Stir in the sugar, turn off the heat and let stand for 5 or 10 minutes, stirring occasionally, until sugar is melted.
Whisk the eggs, salt and vanilla together in a very large bowl. Slowly pour in the chocolate mixture, stirring constantly until well-combined. Gently fold in the flour until no dry particles are visible. Pour into the prepared pan.
Scatter the chocolate chips evenly over the surface of the batter. Using a rubber scraper or the back of a spoon, gently smooth the top so the chips are covered with batter.
Sprinkle the chopped pecans over the top. Heat the open jar of caramel topping in the microwave for about 1 minute, until slightly softened. (Alternativley, heat the unwrapped caramels with a tablespoon or two of milk). Stir well and then drizzle half of the warm caramel all over the brownie batter. Reserve the remaining caramel.
Place pan on the center rack of the oven and turn the heat down to 325 degrees. Bake for exactly 30 minutes. Remove from oven to a wire rack. Drizzle remaining caramel over the top of baked brownies. Cool completely.
Makes 48 small or 24 large brownies. These freeze very well!