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sprinkle with the sugar and add a couple of generous splashes of soy sauce and sherry stir and allow to marinate for at least a half hour greens may be torn or cut into strips depending on their structure cut the tofu into cubes weight them with a plate or saucer for a while then after some water has been discarded mix with some soy sauce in a bowl and let rest until used in a large pot or wok sauté the tofu then the greens separately with some of the ginger garlic black bean mixture removing from the pan after brief cooking place the beef into pan with remaining ginger garlic bean mixture you ll need additional oil and stir fry until cooked then add sherry and soy sauce approximately one two tablespoons each add back in the greens and tofu the pan should now contain juices released from the beef and greens add the scallions stir briefly until the mixture is bubbling slightly add about 1 2 teaspoon or more according to taste of the sambal oelek just before serving add a couple of dashes of sesame oil and stir serve with steamed rice posted by vivienne at 7 14 am no comments wednesday february 8 2017 roasted red peppers red bell peppers were seldom seen on tables when i was growing up the big green bells were most often seen baked in a tomato sauce and stuffed with a ground meat mixture sometime they were also chopped into a relatively exotic dish but for red peppers we usually resorted to imported canned in jars pimientos these were rarely seen either except to make pimiento cheese there is a reason for this red peppers are a luxury they require a long growing period if you grow them yourself this is a long wait i typically planted the young plants around may 31 and peppers became red starting around the first of october of course if you buy them from someone else they have had to invest water and care during that long growing period so they are not likely to be cheap happily these are now freely available in farmers markets as well as grocery stores hint don t buy the first ones to turn red the later peppers are sweeter one of their best uses is as roasted red peppers how to roast red peppers cut the top off the fruit remove inner membranes and seeds and then cut carefully along the angles of squarish peppers down to the tip sometimes the bottom round must be cut off too flatten the pieces onto a cookie sheet put this on the top rack of the oven and turn to broil after a time the skin will blacken remove from the oven and move all the pieces onto a plate to cool using a paring knife pull the blackened skin free of the flesh sometimes an unevenly cooked portion will need to be peeled off with the blade of the knife brush any particles left on the surface aside these can be pickled or canned but i have found that they keep very well in ziplock bags in the freezer i weigh them out usually 1 4 lb and pop them in note the odd little scraps from trimming can either be used otherwise or broiled and cleaned also though this is fussy to do fresh or frozen these add a magical touch to so many dishes and sauces and are wonderful on homemade pizza they are essential in our house for making meatloaf meatloaf with roasted red peppers grease a loaf pan bacon grease butter or lard oven is 375 do not use a food processor mix this with a wooden spoon and your hands mix together 1 lb ground pork or unseasoned pork sausage 2 lb lean ground beef 1 medium onion minced 1 4 lb roasted red pepper chopped 2 c breadcrumbs homemade is nice now mix in 2 eggs 1 c milk 2 t ketchup 2 t pickle relish or chowchow i use legacy green tomato relish 1 t horseradish mix in a cup before adding 1 1 2 t salt dash garlic salt dash celery salt 2 t hot paprika 2 t good quality chili powder mixture should be homogeneous and evenly mixed but try not to over work bake 1 1 2 hour at 375 meatloaf will not make a lot of extra fat or juice cut into even slices to serve it makes six slices of 1 2 lb each posted by vivienne at 1 57 pm no comments sunday november 22 2015 pumpkin time there is probably no fruit or vegetable as evocative of harvest time as the pumpkin sorry apples of course the big pumpkins are used in ornamental displays or to carve up as jack o lanterns but pie pumpkins are for eating especially and always in pies pumpkin pie is the classic for thanksgiving and like all thanksgiving classics it has to be made the way we have always had it with the recipe my mother used people often make pumpkin pie with canned pumpkin this is sad because it is so easy to use the real thing simply cut the pumpkin in two many people save the seeds and process them by salting and roasting as a snack and put the two halves on a baking sheet bake at 300 for about half an hour or until your finger can easily dent the fruit wall into the soft inside cool scrape and mash and you have really fruity tasting wholesome pumpkin it can be measured and frozen for future use pumpkin bread is another good use if you should get tired of pie memory is an important part of taste for traditional meals like thanksgiving my mother began baking from the ann pillsbury s baking book 50 years ago the paperback version came out in 1961 she wore it out i found a reprint which i have now reduced to single pages many of the recipes are still good classic treatments and i use several of them it does show its vintage in certain directions for example this recipe calls for top milk that is a remnant of the days before homogenized milk and it means rich milk that is partly cream i simply add some cream to the 2 milk i usually drink i often use a full 2 cups of pumpkin this makes a very fruity pie for a firmer custard use 1 1 2 cups i also use a counter top mixer mixmaster to make the pie if you don t have one use a handheld pumpkin pie modified from ann pillsbury s baking book have ready an unbaked pie shell set the oven at 450 in a mixing bowl beat 3 eggs slightly add the dry ingredients mixing as you go 1 2 cup white sugar 1 2 cup brown sugar 1 t flour 1 2 t salt 1 2 t ground nutmeg 1 2 t ground allspice 1 t ground cinnamon then mix in 1 1 2 2 cups cooked pumpkin heat but do not boil 1 1 2 cups milk part cream add slowly to mixture mixing thoroughly pour into pie shell cook for 10 minutes at 450 then turn down oven to 350 bake for 40 50 minutes i usually choose the 50 minutes because i use more pumpkin the pie will set up more as it cools but should not still be liquid in the center when you remove it cool on a rack before cutting i don t use the pie crust recipe from ann pillsbury true to its time it relies on good old crisco which made a fine crust but we now know is loaded with trans fats after i threw away my crisco can i experimented for a while with all butter crusts but they were failures finally thanks to a friend s food blog i learned how to make a crust that has good manners and tastes good too and it freezes well future pies on hold a note about fats in pie crust there are many options but you do need a fat that is solid at room temperature not a liquid oil a blend of fats works well because you get the virtues of each kind i use a mixture of butter and lard the shelf stable lard in big tubs at the grocery store is hydrogenated trans fats again try to find some rendered lard at a good butcher or learn to render it yourself not really hard if you can find the pig fat keep this in the refrigerator or freezer originally this recipe called for volumetric measurements cups but measurement by weight is easier and more reliable if you have a kitchen scale another note use mark bittman s advice and refrigerate the dough at various stages including just after cutting and before rolling out also don t overcut don t use a food processor and reduce it into granules the fat pockets from irregular pieces are what make for a flaky crust gramma bayer s never fail pie crust with thanks to kim bayer and her grandmother mix 3 cups of flour with a dash of salt cut in a hand pastry blender gives you the most control 1 2 lb unsalted butter 2 sticks 1 4 lb lard refrigerate briefly whisk together 1 egg 1 t vinegar apple cider is fine 5 t cold water mix this into the flour and fat mixture with minimal handling use a small amount of flour on the working surface if needed refrigerate cut into three equal parts weigh them if you will each one is a single pie crust refrigerate roll out and fill freeze unused portions in a plastic container or bag posted by vivienne at 2 52 pm no comments labels cooking saturday august 8 2015 legacy pickles green tomato relish surely almost every culture on earth has a pickle or sometimes a fermented food that serves as a gentle bass line to the melody of the meal a taste that is part of the food though never its focus often this is something that has been passed down through the family or friends or perhaps a familiar food conveyor once you have become accustomed to that little assist the food never tastes quite right without it the jar is there in your pantry and you reach for it without much of a second thought green tomato relish ready for the shelf in our family that is green tomato relish it is required that we make a batch of this every few years homemade hamburgers are not real without it it is the secret ingredient in meatloaf deviled eggs sauces and salad dressings this relish is closely related to a couple of other southern pickles chow chow and piccalilli indeed when i was introduced to this it was called piccalilli but as far as i can tell most recipes for piccalilli include some fruit such as apples chow chow usually includes cabbage but what all three pickles share is that they are a mixture of fall vegetables with plenty of sugar and vinegar and some assertive spices i learned to eat piccalilli that was made by the parents of family friends we were gifted with a jar each fall as the senior whitworths cleaned out their fall garden and the green tomatoes peppers and onions went into the mix i came to love this mixture as a child especially on hamburgers later i combed through recipes until i found one in joy of cooking that seemed to match my memory the elderly gardeners were long since dead and gone the lesson is always ask for the recipe use enough red bell peppers to add a color note the first challenge is to find the green tomatoes if you have your own garden this is easy traditionally it was made from the garden leftovers just before the first frost but i have been known to grow tomatoes and harvest the first flush of fruit to make this pickle it is surprisingly hard to get commercial growers to supply you with them hope for good friends with good vines you can use green tomatoes of almost any size though i don t recommend the tiny ones as a rule of thumb i might choose medium sized green tomatoes not yet at full growth potential at least make sure that the tomatoes have not begun to ripen it will make them too mushy sliced salted drained vegetables plan for two days to make the pickles the vegetables are sliced i use a food processor and layered in a crock with pickling salt it is very important not to use iodized salt if you can t find pickling salt use kosher salt this will create a brine the crock is covered and left overnight 12 hours then the vegetables are drained and rinsed to avoid a highly salty pickle the next step is to place them in the pickling mixture to cook until they are transparent then they are ready for canning some people might keep them in slices but i put them through a food processor briefly to make a relish be careful not to purée them measurement note tomatoes are often sold in farmers markets by volume rather than by pound a peck 8 quarts is about 16 pounds i find that a half peck makes enough relish for several years green tomato relish slice one half peck green tomatoes about 8 lb 12 bell peppers about 1 3 red or as available 5 large onions less if spanish onions which are larger 1 large garlic bulb or about 8 cloves of garlic in a crock layer these sliced vegetables with about 1 2 cup pickling salt add scant teaspoon to finish as needed push a clean plate down over the vegetables until brine covers them cover the crock and set in cool corner overnight drain and rinse after 12 hours approximately pickling mixture heat in resistant pan enamel or stainless steel 1 1 2 quarts cider vinegar 2 lb light brown sugar 1 t plus 1 t powdered ginger 1 t plus 1 t dry mustard in infuser bag or wrapped in cheesecloth 2t whole cloves 2 sticks cinnamon 1 t celery seed add vegetables and simmer until translucent try to avoid a heavy boil can these in pint jars for 15 minutes hot water bath canning pickles can first be chopped in a food processor taking care not to purée the relish allow pickles to mellow for 1 month before using posted by vivienne at 2 42 pm no comments labels preserving wednesday october 22 2014 ricotta made at home here are my basic precepts for sustainable food 1 make as much of it as you can yourself from scratch 2 use either food you grow yourself or is grown near you as much as possible 3 use recognizable real food not mixes or partially prepared mixes this is what from scratch means so although it is possible to buy ricotta cheese from the dairy case i d rather make it myself this has to be the simplest cheese in the world to make it can be used in many ways including cheesecake macaroni and cheese and especially in homemade lasagna there are two ways ricotta is made if you are already a cheesemaker and like to make mozzarella at home the leftover whey can be made into ricotta this is a different recipe but i like to make it from whole milk we don t have it that often so why not have the best it can be made from skim or fat reduced milk but we now know that butterfat is actually good for you containing omega 3 acids and whole milk ricotta is so delicious we are fortunate here in ann arbor michigan to have an old fashioned family dairy nearby not only do they sell milk that is minimally processed and in glass bottles it is possible to obtain their non homogenized milk with a cream head but if you can t get that even supermarket homogenized whole milk makes a very nice ricotta you need some citric acid ricotta is made by acidifying milk and heating it this causes the protein to coagulate and make curds some people use lemon juice or vinegar but to my taste these impart a flavor citric acid is a simple pure crystalline organic acid that can be found in shops who cater to brewmasters or picklemakers or cheesemakers here are the proportions of citric acid to be used dissolve the powder in water before adding it to the milk 1 gallon milk 1 teaspoon citric acid 1 4 cup water 1 2 gallon milk 1 2 teaspoon citric acid 2 tablespoons water place the milk in a nonreactive pan stainless steel is good and mix in the citric acid solution heat the milk with occasional stirring to 185 195 f an instant read thermometer is very useful for this do not let the milk boil or scorch but watch it constantly when it reaches temperature turn off the heat...