penny's menu

Corn, corn and more corn

2011-08-28T16:50:00.000-07:00

End of Summer

Wow! Did the summer go by fast?
So the kids are back to school, the routines have started again and you still have to get dinner on the table. If you have visited your farmers market lately it is over flowing with corn. So why not take advantage of this seasonal vegetable and try these recipes.
To use fresh corn in a recipe remove husks and silk. Use a soft brush to remove any silk that will not peel away. To remove kernels, cut off one end so the ear will sit level on a cutting board or in a bowl. Hold the top of the ear firmly and use a sharp knife to cut straight down the cob, taking off 2–3 rows of kernels at a time.

Smoky Corn Cakes
by Penny Rich
Serves 6
The flavors of sweet corn, smoky cheese and chilies make this dish a summer favorite. Enhance the flavor by serving with a sun-dried tomato pesto.

1 tablespoon olive oil
1 small red onion, finely diced
3 cups fresh corn, or frozen
Pinch of cayenne pepper
2 jalapeno peppers, seeds removed, finely diced
1 tablespoon lemon juice
2 eggs
8 ounces ricotta cheese
1/2 cup milk
1/2 cup all purpose flour
1 teaspoon baking powder
1 cup smoked mozzarella cheese, grated

Heat oil in a large skillet. Add onions and salt to taste. Sauté for 3-5 minutes. Add corn and cayenne, sauté for 5 minutes more. Stir in the jalapeno pepper and lemon juice and remove to bowl to cool.
In a medium bowl mix eggs, ricotta and milk. Stir in flour, baking powder and grated cheese. Stir in the cooled corn mixture. Spoon batter onto griddle heated to medium high. Cook 3 minutes on each side. Serve with pesto.
Easy Sun-dried Tomato Pesto; In a food processor, fitted with the metal blade, pulse together, 1 clove garlic, 1/4 cup toasted pine nuts, 1/2 cup fresh basil, 1- 8 ounce jar of sun-dried tomatoes in olive oil, 1/2 cup of grated parmesan cheese, salt and pepper to taste. Thin with more olive oil as needed.

Corn and Crab Chowder
by Penny Rich
Serves 4

1 tablespoon olive oil
1/2 cup scallions, chopped
2 cups corn, 4 ears or frozen
2 cups red potatoes, diced
2 cups 2% milk
Salt and pepper to taste
1/2 teaspoon Worcestershire sauce
2 cups broth, chicken, fish or vegetable
1 teaspoon thyme
2 tablespoon cornstarch
1 cup fat-free evaporated milk
1 cup chanterelle mushrooms, chopped*
1/2 pound crabmeat*

Heat oil in a Dutch oven and add scallions. Sauté for 2 minutes then add corn through thyme. Simmer for 30 minutes until potatoes are soft. Do not boil. In a small bowl combine cornstarch and evaporated milk. Wisk to dissolve the cornstarch. Add the mixture to the soup stirring for 3-5 minutes until the soup thickens. Add mushrooms and crab. Cook for 5-7 minutes. Serve with crusty bread.
*You can replace chanterelle mushrooms with any wild mushroom
*Crabmeat can be found in the fresh fish section of most markets. Make sure to remove any shells that may have been left during cleaning. Canned crab can also be used.

Fresh Fig Jam

2011-07-30T13:35:00.001-07:00

Fig Jam
by Penny Rich

Thanks to Marcie and Bill Ferris for sharing their freshly harvested figs with me.

2 pounds ripe freshly harvested figs, washed and quartered
1 – 1 1/4 cups sugar, depending on the sweetness of the figs
Zest and juice of 1 small lemon
Pinch of salt

Combine everything in a medium saucepan. Bring to a bubble and turn on to a simmer stirring constantly. Cover and simmer for 1 hour, stirring occasionally. Remove lid* and simmer for 45 minutes to one hour more allowing the mixture to thicken, stirring often. Cool and jar. You can process the jars for you pantry, freeze them or just eat the jam fresh. Will last up to 3-4 weeks in the fridge.

*I like a smoother consistency so I hit it with the stick blender at this point to remove some of the larger chunks. You can leave yours chunky.

Brooks Birthday Banana Cake with Chocolate Pecan Streusel

2011-07-13T14:40:00.000-07:00

Every year for Brooks’ birthday I make her favorite Chocolate Babka http://pennysmenu.blogspot.com/2009/07/brooks-birthday-babka.html , or as my kids used to call it Chocolate Bread. This year I thought I would mix it up a bit and try a new recipe using bananas and chocolate. Truth of the matter is that I bought to many bananas and they were beginning to get brown sports. Once that happens in my house, no one eats them, so they become bread. This year they became Brooks’ Banana Coffee Cake with Chocolate Pecan Streusel

For the Streusel
In a small mixing bowl combine
8 ounces semi sweet chocolate chips
2/3 cup brown sugar
½ cup pecans, roughly chopped
1 tablespoon cinnamon

For the Cake
3 cups all purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups sugar
1 cup – 2 sticks unsalted butter, room temperature
2 large eggs
6 very ripe bananas, mashed
1/3 cup plus 1 tablespoon buttermilk

Preheat oven to 325°
You can cook this two ways. Option 1 in a bundt pan, streusel in the center and on top of the cake or, Option 2 decorative bundt pan, streusel in the center of the cake only. Both cooking methods result in a wonderful cake. I prepared option 2 for the birthday girl.
Butter and flour your pan. In a medium bowl whisk together flour, baking soda, baking powder and salt. Using an electric mixer with the paddle attachment beat the sugar and butter adding the eggs one at a time. Mix until fluffy. Add the bananas and buttermilk mix until fluffier. Slowly add the dry ingredients and mix just until combined.
Pour half the batter into the prepared pan, sprinkle half the streusel, and pour the remaining batter over the streusel. If you are topping the cake with the streusel, sprinkle the remaining streusel over the cake. If you are only using the streusel for the center, store in an airtight jar and save it for your next cake.
Bake 1 hour and 10 minutes. Cool on a rack.

Mother's Day Pie

2011-05-08T17:52:00.000-07:00

Lemon Ricotta Cheese Pie
By Penny Rich
Inspired by Viv Olkin

Crust:
1 cup of Graham cracker crumbs
½ stick 4 tablespoons of butter, melted
Make crumbs by whizzing crackers in a food processor fitted with the metal blade. Place in a medium bowl. Add the melted butter and stir to wet all the crumbs. Place in a 9 inch greased pie pan and press down to form into the pan. Bake 350° for 5 minutes. Let cool
Filling:
3 eggs
1 pint of ricotta
3 tablespoons AP Flour
2 teaspoons lemon rind
½ teaspoon vanilla extract
1/3 cup sugar
¾ cup plain yogurt

Place eggs, ricotta, flour, lemon and vanilla in a blender; blend until smooth. Pour into a mixing bowl; add sugar and yogurt, mix. Pour into crust. Bake 325° for 35-45 minutes or until the center just jiggles slightly when the pan is moved. CHILL.

Matzoh - cardboard into gourmet

2011-04-18T11:34:00.000-07:00

Ah! It’s Matzoh time again. How many days do we have to eat this stuff? There are some great recipes being published using matzoh, yes that’s right turn cardboard into gourmet.

Here are a few of my family’s favorites.

Dirty Matzoh
From Matzoh Ball Gumbo, by Marcie Cohen Ferris
8-10 servings

1 tablespoon olive oil (omit if using cooked giblets)
1 cup chicken livers, finely chopped (vegetarian version 1 cup finely chopped mushrooms
Salt and Pepper
9 pieces of unsalted matzoh, broken
1 stick of butter (margarine if using liver)
1 large onion, chopped
2 celery stalks, chopped
Garlic cloves, minced
½ cup parsley, chopped
3-4 teaspoons Creole seasoning
½ cup chicken stock (vegetable stock for vegetarian version)
1 large egg, scrambled

Preheat the oven to 350°. Generously grease a 9×9 inch glass baking dish or casserole.
If using the livers, heat the oil in a heavy medium skillet over medium heat. Carefully add the livers and sprinkle with 1/8 teaspoon each kosher salt and pepper. Cook, turning often and scraping the bottom of the pan, until livers are browned but still pink in the center, about 4 minutes. Transfer to a small bowl (don’t wash the skillet). Let livers cool slightly and then chop.
If you are making the vegetarian version cook mushrooms with the onion mixture.
Meanwhile, place the matzohs in a large bowl and cover with cold water. Let stand, pressing them down into the water, until softened, about 10 minutes. Drain, pressing out the water and breaking up the matzohs with your hands. Dry the bowl; return matzohs to the bowl.
In the same skillet, over medium heat, melt all but 1 tablespoon of the butter. Add the onion, celery and garlic and cook, stirring often, until tender, 8 minutes. Stir in the parsley, Creole seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper. Cook, stirring, 1 minute. Scrape the mixture into the matzohs.
Add the livers or giblets (or mushrooms), broth, and egg and mix well. Transfer to the prepared baking dish and dot with the remaining 1 tablespoon butter.
Cover with foil and bake for 45 minutes. Uncover and bake until the surface is browned and crisp, 15 to 20 minutes longer.

Matzo Toffee
by Penny Rich
Pack this treat in your child’s lunch box and watch how many friends he makes.

4 pieces of matzo
1 cup brown sugar
1 cup butter
1/2 cup chopped nuts, I like pecans (optional)
1 cup chocolate chips, I like semi sweet

Break matzo into 2 inch square pieces and place on a non-stick pan. In a small saucepan, combine sugar and butter. Bring to a boil and continue to cook on low heat for 5 minutes until combine stirring constantly. Turn off heat add chopped nuts and pour over matzo. Bake at 350•F for 8 minutes. While matzo is baking melt chocolate chips in a microwave. Pour over the baked matzo and spread evenly to coat all the pieces. Refrigerate until chocolate sets up.

Matzo Nachos
By Brody Rich-Voorhees

3 squares of matzo
2-3 tablespoons hot salsa
1/4 cup cheddar/jack cheese, shredded

Break matzo in pieces resembling corn chips. Place 1/2 the pieces on a plate top with some salsa and cheese. Do a second layer ending with cheese. Pop in the microwave for 1-2 minutes depending on the power of you microwave. YUM!

Matzo Pizza
By Penny Rich
Serves 4

3 eggs
2 cups matzo, broken in 2-inch pieces
Salt and pepper to taste
2 tablespoons vegetable oil
1/2 cups tomato sauce
1 cup mozzarella cheese, grated

Preheat the oven to 375°F.
Whisk eggs in a large bowl. Add the matzo, salt and pepper blend well.
Heat the oil in a 9-inch nonstick skillet. Add the egg mixture and cook until the eggs set and the bottom of the crust is golden brown. Slip the crust onto a large plate and invert back into the skillet onto the uncooked side. Cook for 2 minutes until brown. Remove pan from heat.
Spoon the tomato sauce over the top of the crust and top with mozzarella cheese.
Bake the pizza in the oven for about 15 minutes, until the cheese has melted. Remove the pizza from the oven and cut into wedges.
*If you non-stick pan has a plastic handle, cover with a double layer of foil before placing in the oven to cook.

My Favorite
1 square of Matzoh
Fresh butter from Mapleview Farm
Kosher salt

Yep you go it. Spread the butter on the matzoh, pinch a little salt on top and consume. Wash down with wine. {not the sweet stuff. Yuck!}

St. Patty's Day Soda Bread

2011-03-17T14:26:00.000-07:00

Irish Soda Bread
by Penny Rich
Adapted from a recipe by Delia Fitzpatrick

The Corned Beef is easy. Just throw it in the crock pot with some potatoes, carrots, celery, onions, spices, stout and let it cook for 8-9 hours on low. Add a head of cabbage and cook for 2 more hours. But dinner would not be complete without my mother in law's Irish Soda Bread.

4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3/4 cups sugar
8 tablespoons chilled butter cut in 1/2 inch cubes
2 cups raisins
1 egg
2 cups buttermilk

Preheat oven to 350°F
In a large mixing bowl combine flour through sugar. Mix well. Add cubed butter and bland with a pastry knife until mixture resembles a course meal, add raisins and stir to combine. In a small bowl mix the egg and 2 cups of buttermilk. Add wet mixture to dry ingredients and stir until mixed. Do not over mix.
Form the dough into a round shape. Butter a 4-6 quart cast iron pot. Place dough in the pot and sprinkle with 2 tablespoons of flour. With a sharp knife make a cross in the dough. Bake for 1 hour.

Bowl of Comfort/Onion Soup

2010-12-28T15:07:00.000-08:00

A Bowl of Comfort

Onion Soup
Serves 6
This is a vegetarian version of the old classic onion soup. With its rich flavor and sweetness of the onions you will not miss the beef at all. Serve with homemade croutons* and optional grated Swiss cheese for the complete experience.

5 cups thinly sliced onions
3 cloves garlic minced
4 tablespoons butter
1 teaspoon dry mustard
1 teaspoon dry thyme
1 quart of vegetable stock
1 tablespoon soy sauce
1/4 cup dry white wine
1 teaspoon honey
Salt and pepper

Grated Swiss cheese for topping optional

Cook onions and garlic in a large pot in melted butter until the onions are completely cooked through, but not brown. This could take up to 20 minutes. Stir in the mustard and thyme. Mix well. Add the remaining ingredients and simmer for 45 minutes. Serve in a large bowl. Top with croutons and grated cheese.

*Croutons can be made by cutting bread in 1-inch cubes. Toss in a bowl with olive oil, salt and pepper. Place on oil sprayed baking sheet in oven on 325F for 15 minutes.

Black Bean Soup

2010-12-18T17:39:00.000-08:00

It was cold today. Began to snow around 2 pm and felt even colder. It was a perfect day to hang out and warm my bones near the fire eating Black Bean soup. This is one of my favorite soups because you can make it a meal by adding some salsa, jack cheese or sour cream and serve it with corn chips or corn tortilla. This recipe can double up and you can freeze some for the next snowy, gray day.

Black Bean Soup
By Penny Rich
Serves 6-8

2 cups black beans*
2 Tablespoons olive oil
2 onions, chopped
8-10 garlic cloves, finely chopped
2 teaspoons cumin
2 carrots, diced
2 celery stalks, diced
1 red pepper, diced
4 cups vegetable stock
1 chipotle chili in adobo sauce, chopped
2 tomatoes, skinned, seeds removed and diced
Salt and Pepper to taste
¼ cup cilantro, chopped

Heat olive oil in a large soup pot. Add onions through red pepper and sauté 5-7 minutes. Season with salt and pepper. Add beans*, vegetable stock, chipotle and tomatoes bring to a boil. Turn heat to simmer and cook for 2 hours, stirring now and then adding water if the soup gets to thick. You can leave it like this or blend ½ of the soup for a thicker consistency. Add cilantro. Serve hot with optional toppings of sour cream and salsa.

*Place black beans on a cookie sheet and pick through to remove any stones or broken beans. Rinse with cold water Option one, place in a pot, cover with water and bring to a boil. Turn off the heat and let sit for one hour. Option two, soak beans in cold water overnight.

Cold Days Hot Soup

2010-12-16T08:32:00.000-08:00

Snowy Icy Day in Chapel Hill means Hot Soup is on the menu.
This has become a favorite in my house.

Mushroom Barley Soup
by Penny Rich
1/2 cup pearl barley 
¼ dry porcini mushrooms, rehydrated*
1 Tablespoon olive oil 
1 large yellow onion, chopped 
2 cloves garlic, minced 
2 carrots, peeled and diced 
2 celery stalks, diced 
1 pound mushrooms, sliced 
4 cups vegetable broth 
3 Tablespoons soy sauce
4 Tablespoons Dry Sherry
2 cups water 
2 Tablespoons fresh thyme, chopped 
Salt and pepper, to taste
In a medium pan, bring 2 cups of water and the 1/2 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and porcini mushrooms cook 5 minutes. Add the vegetable broth, soy sauce, sherry any extra mushroom liquor, water, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 30 minutes.
Salt and pepper to taste. Serve hot.
*To rehydrate dry mushroom – place in a Pyrex measuring cup and cover with water. Micro on high for 1 minute. Let sit for 5 minutes. Strain liquid through a coffee filter to remove sand, save the mushroom liquor. Wash mushroom to remove sand.

Hot Days - Cold Soups

2010-08-12T17:04:00.000-07:00

Fellow Council Member Jim Ward reminded me about an article I wrote in August 2007 featuring Cold Summer Soups. It's been so hot here in North Carolina, that it is worth sharing again. Enjoy.

Soups are not just for warming up diners when the weather turns brisk, they can also soothe the palate on a scorching summer day. Chilled soups hit the spot when it’s hot and are especially easy if you are entertaining, because you make the soup ahead, cover it, and refrigerate. It is the perfect summer party appetizer, and can be served in many fashions such as in funky glasses, or champagne glasses, as well as small bowls. You can even bring your soup to the pool in a cooler for a light dinner. Chilled soup is tasty, refreshing, and easy to prepare and serve.
Cold potato leek soup, or vichyssoise, made its first appearance on an American menu at New York’s Ritz-Carlton Hotel sometime in the early 1900s. The hotel’s chef, Louis Diat, was originally from Vichy, France.
One version if the story is that Diat, planned to serve a classic, warm potato leek soup for a party celebrating the opening of the hotel’s roof garden. At the last minute, he discovered the soup had not been heated. He added cream and chives, in an attempt to salvage the first course, and vichyssoise was born.
No one actually knows if this is a true story, however, there’s no denying that for many years vichyssoise was the cold soup of choice for most Americans. During the 1960s and ‘70s it was a standard summer menu item in finer restaurants. Today, vichyssoise is just the tip of the cold-soup iceberg.
Try some of my favorite chilled soups or create your own. It’s always best to use locally grown organic vegetables so get out there and visit the Farmers Market to see what is in season.

Vichyssoise
By Penny Rich
Serves 6

1 tablespoon unsalted butter
1 tablespoon olive oil
6 leeks, white and light green parts, roughly chopped
8-10 white boiling potatoes, roughly chopped
6 cups chicken or vegetable broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup heavy cream
Fresh chives for garnish

Heat the butter and oil in a large stockpot; add the leeks, and sauté over medium-low heat for 5 minutes. Add the potatoes, stock, salt, and pepper; bring to a boil, then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process with an emersion blender to desired consistency. Add the cream and season to taste. Chill. Serve in a bowl, garnished with chopped chives.

Chilled Beet Soup
By Penny Rich
Serves 4

2 pounds beets, roasted, peel removed and chopped
1 tablespoon olive oil

2 tablespoons olive oil
3 carrots, chopped
1 onion, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon honey
2 cups buttermilk
Salt and pepper
Chopped fresh chives and sour cream

Heat oven to 425•F. Peel beets, chop and toss with olive oil. Place on an oil prepared foil covered tray and roast for 15-20 minutes until tender. Remove and cool.

In a large nonstick skillet, heat oil, add carrots and onion and cook until just tender, about 10 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes more. Working in batches, add beets with any roasting liquid, honey, and carrot mixture to blender. Puree. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, To serve, ladle into bowls or mugs. Top with chives and sour cream.

Chilled Cucumber Dill Soup
By Penny Rich
Serves 2

2 cucumbers, peeled and seeded
1/2 cup chilled buttermilk
1/2 cup no fat plain yogurt
2 1/2 teaspoons distilled white vinegar
1 teaspoon olive oil
1 1/2 teaspoons fresh dill, cut with scissors to fine pieces

In a blender or food processor puree the cucumbers. In a metal bowl whisk the cucumbers with the buttermilk, yogurt, vinegar, oil, and the dill. Salt to taste and chill the soup. Divide the soup between 2 chilled bowls.

Chilled Corn Soup
By Penny Rich
Serves 6

6 ears fresh corn, husked*
6 cups vegetable broth
3 shallots, chopped
1 onion, chopped

6 tablespoons crème fraîche
1/4 cup English hothouse cucumber, finely diced
2 tablespoons chopped fresh chives

Cut each ear of corn crosswise in half. Place corn in heavy large pot. Add the broth, shallots, and onion, bring to boil. Cover, and simmer until corn is very tender, about 25 minutes. Transfer corn to large bowl to cool and reserve the broth.
Cut corn kernels off cobs. Return 4 cups corn kernels to broth. With a hand blender puree soup until very smooth. Strain soup through fine sieve set over large bowl; pressing on solids with back of spoon, discard solids. Season to taste with salt and pepper. Cover and refrigerate soup until cold.
Ladle soup into 6 bowls. Top each with dollop of crème fraîche. Sprinkle with cucumber and chives and serve.

*Replace with 4 cups frozen corn

Chilled Beer & Avocado Soup
By Penny Rich
Serves 4

2 tomatoes
3 avocados
10 ounces beer (not a dark beer)
1 cup vegetable stock
1 garlic clove
Juice of one lemon
1/3 cup half and half
Balsamic vinegar
Cayenne pepper to taste
Salt & freshly ground pepper to taste

Bring a pot of water to a boil, cut an x on the bottom of the tomatoes and plunge them into the water for about 1 minute. Remove tomatoes to a strainer place inside a bowl with ice and water to stop cooking; peel. Cut in half, squeeze out the seeds and cut into small dice.
Peel the avocados, remove the pit and place the halves in a food processor. Add the lemon juice, garlic, cayenne and the half and half. Purée. Add salt and pepper, pulse to mix. Add the beer and pulse 2-3 times to incorporate it. Pour into a bowl and chill in the refrigerator.

Divide the soup among 4 bowls. Top with a touch of balsamic vinegar and diced tomatoes.

Chilled Spiced Tomato Soup w/Crab
By Penny Rich
Serves 8

Spice mix
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon yellow mustard seeds
1 teaspoon black peppercorns

Soup
6 tablespoons extra-virgin olive oil
2 cups celery, chopped
1 onion, chopped
1 cup carrots, chopped
2 tablespoons fresh ginger, grated
6 garlic cloves, chopped
1 red bell peppers, chopped
2 fresh fennel bulb, chopped
3 pounds plum tomatoes, diced (about 8 cups)
5 cups vegetable broth

Hot pepper sauce to taste

1 pound fresh crabmeat, picked over
Chopped fresh chives

Toast spice ingredients in heavy skillet such as cast iron, over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 5-7 minutes. Cool in skillet. Grind finely in spice mill or crush in a mortar and pestle.
Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, 5-7 minutes. Add ginger and garlic and sauté 3-5 minutes. Add bell peppers, fennel and tomatoes, cook until tomatoes soften and break down, about 10 minutes. Add broth and bring soup to boil. Reduce heat to medium and simmer until all vegetables are tender, about 25 minutes. Add ground spice mix remove from heat; cover let sit for one hour.

Working with 2 cups at a time, strain the soup over a large bowl with a sieve pressing liquid and some of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold.

Ladle the soup into 8 shallow bowls or fancy glasses. Top with crabmeat and chives.

Mango Cucumber Soup
By Penny Rich
Serves 6

2 mangoes, peeled and pitted
2 seedless cucumbers
3 tablespoons red onion, finely chopped
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro, chopped

Place 1 mango in the food processor fitted with the steel blade and pulse 4-5 times to finely chop, transfer to a mixing bowl. Do the same with one cucumber and add to the bowl. Coarsely chop remaining mango and cucumber and purée with 1/4 cup water until almost smooth. Transfer to the bowl and add onion, lime juice, and 2 cups vegetable stock. Refrigerate till chilled.
Just before serving, stir in cilantro.

Chilled Pineapple Peach Soup
By Penny Rich
Serves 8

1 1/2 pounds fresh peaches
2 cups fresh pineapple, diced
1 cup fresh orange juice
1 cup pineapple juice
2 cups plain yogurt
1/2 cup dry white wine
1 tablespoon fresh lemon juice
Lime slices
Mint leaves

Peel and remove pits from peaches and puree with the pineapple in a food processor until smooth. Add the juices, yogurt, and wine and blend well. Chill until cold. Garnish with thin slices of lime and the mint leaves.

Chilled Melon Soup
By Penny Rich
Serves 4

3 cups honeydew melon, cubed
3 cups cantaloupe, cubed
1/4 cup vodka, divided
1/4 cup firmly packed brown sugar, divided
4 teaspoons fresh lime juice, divided
3/4 cup sliced strawberries

Place honeydew in blender and process until smooth, pour into a bowl. Do the same with the cantaloupe add into a separate bowl. To each bowl of puréed melon, add 2 tablespoons vodka, 2 tablespoons sugar, and 2 teaspoons lime juice and stir well. Cover and chill. Place strawberries in blender and process until smooth. Pour into a bowl, cover and chill.
To serve, pour 1/2 cup of cantaloupe mixture into each of 4 individual glasses, pour 1/2 cup of honeydew mixture in center of cantaloupe mixture. Dollop each serving with 2 tablespoons of puréed strawberries and swirl decoratively with a wooden pick.

Blueberry Yogurt Soup
By Penny Rich
Serves 4

1 tablespoon lemon zest
1 cinnamon stick
2 whole cloves
1 pint blueberries
4 tablespoons honey
4 cups orange juice
1 cup plain low fat yogurt

Put the lemon rind, cinnamon, and cloves in a small cheesecloth bag and place in a heavy saucepan. Add all other ingredients except the yogurt and simmer over moderate heat until the blueberries burst. Remove the bag of spices. Puree the mixture in a blender. Cover and chill overnight. Serve in individual bowls with the yogurt heaped in the center of each serving.

Broccoli Ramen Slaw

2010-04-28T16:47:00.000-07:00

Every year I have the honor of catering the end of semester lunch for Dr. Marcie Ferris and all her wonderful students. I started making this slaw a couple of years ago knowing that Ramen is a staple in the college students diet. It's been a hit ever since. Best if you make it a day before you are serving it. Gives time for the noodles to soften.

Broccoli Ramen Slaw
By Penny Rich
Serves 12

Large head of Napa Cabbage, shredded
Large bunch of broccoli, cut into small pieces
4-5 scallions, chopped
1 small red onion, finely diced
1 red pepper, diced (optional)
1 package of Ramen Noodles, crushed with a rolling pin to pea sized pieces
¾ cup slivered almonds
2 tablespoons of sesame seeds
2 tablespoons sunflower seeds

Dressing
2 tablespoons canola oil
2 tablespoons sesame oil
4 tablespoons seasoned Rice wine vinegar
Pinch of salt and freshly ground pepper
Flavor packet from the Ramen

Toast almond, sesame seeds and sunflower seed just until light brown.
Mix the slaw ingredients together. Toss in the toasted nuts and the Ramen noodles (uncooked).
Mix the dressing, pour over the slaw. Refrigerate for 6-8 hours or over night. Serve room temperature.

New Years Day Collard Greens and Black Eyed Pea Soup

2010-01-01T17:28:00.000-08:00

Collard Greens and Black Eyed Pea Soup
by Penny Rich
Makes 6 servings

2 tablespoon olive oil
1 onion, diced
2 ribs celery, chopped
2 carrots, sliced
1 bunch of collards, ribs removed and chopped
Salt and Pepper
1/2 teaspoon thyme, chopped
1/2 teaspoon oregano, chopped
1/8 teaspoon chipotle chili powder
2 garlic cloves, minced
4 cups fat-free vegetable broth
1 cup cooked black eyed peas
2 teaspoons balsamic vinegar

Heat oil in a soup pot and add onion. Cook 4-5 minutes. Add celery and carrots, cook for 5-6 minutes more. While the vegetables are cooking wash and chop collards; add to vegetables. Add seasoning, herbs, and vegetable stock; bring to a boil. Lower heat and cook for 30 minutes or until the collards wilt. Add the black eyed peas, adjust salt and pepper and cook for 10-15 minutes. Remove from heat, add the vinegar. Serve with crusty bread and a hearty red wine. Happy New Year.

Per serving - about 205 Calories, 1g Fat, 13g Protein, 11g Fiber

Brody's "Bead for Life" Lunch

2009-12-27T07:31:00.000-08:00

My son Brody hosted a “Bead for Life” Lunch on December 5, 2009. Brody’s bar mitzvah theme is “helping others help themselves”. This is one of many mitzvahs he will have completed before February 26, 2010 when he turns 13. Thanks to all who attended. Brody raised $1230. This is what he served.

Moroccan Couscous
by Penny Rich
Serves 6-8

2 cups vegetable broth
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup each chopped dates and apricots {figs also work in this dish}
¼ cup raisins
2 cups couscous
Pinch of cinnamon
Pinch of salt
½ cup slivered almonds, toasted
2 tablespoons parsley, chopped

Bring the vegetable broth to a boil in a large saucepan. Add butter, oil, and dried fruit. Cook at a boil for 2-3 minutes. Turn heat off add couscous, cinnamon and salt. Cover and let stand for 10-12 minutes. Fluff with a fork. If the mixture seems dry add 1 tablespoon of butter. Fluff again, top with toasted almonds and parsley. Can be served warm or room temperature.

Carrot and Chickpea Salad
by Penny Rich

Serves 8-10
2 pounds carrots, chopped and blanched
2 cans of chickpeas
¼ red onion, finely diced
2 garlic cloves, finely diced
Juice and rind of one lemon
2-3 tablespoons olive oil
Fresh dill and parsley chopped
Salt and pepper to taste

To blanch carrots, bring a large pot of salted water to a boil. Add carrots and cook for 2-3 minutes. Remove from water and place in a large bowl. While the carrots are still hot add the other ingredients and gently stir. Chill.

East African Groundnut Soup
Adapted from “The Moosewood Restaurant Daily Special”
by Penny Rich
Serves 12 people

1 tablespoon olive oil
1 1/2 onions, chopped
2 celery stalks, diced
2 bell peppers, 1 red, 1 yellow, diced
¼ teaspoon chipotle powder
2 tablespoons curry powder
Salt and pepper to taste
¾ cup brown rice
1 28 ounce can diced tomatoes
6 cups vegetable broth
1/2 cup natural peanut butter
Juice and rind of one lime
Chopped cilantro
Chopped scallions

Heat oil in a large soup pot, add onions and celery, cook for 5-7 minutes. Add peppers, chipotle powder, curry powder, salt and pepper and cook for 5 minutes. Add rice coating each grain with oil and spices. Cook for 2-3 minutes. Add tomatoes and 5 cups of broth, stir to mix ingredients, reduce flame and cook for 45 minutes.
Add remaining cup of vegetable broth to a blender with ½ cup of natural peanut butter and the lime juice. Blend until smooth; add to soup pot. Cook for 10 minutes until heated through. Turn off flame add cilantro, scallions and rind of the lime. {Freezes well, make a double batch}

Farmer's Market Okra

2009-08-02T13:41:00.000-07:00

Curried Okra

It’s that time of the year in North Carolina when the farmer's market is over flowing with tomatoes and okra. One of my favorite okra dishes is based off the Indian dish Bhindi Ki Sabji.

Canola oil – enough to cover bottom of pan
½ teaspoon cumin seeds
2 onions, chopped
1-2 pounds okra, washed and cut into ½ inch pieces
2 garlic cloves, chopped
¼ teaspoon turmeric
1/8 teaspoon cayenne pepper
2 teaspoons ground coriander
½ teaspoon graram masala
2 cups cooked chickpeas
¼ cup white wine
½ teaspoon mango powder
Salt and pepper to taste

Heat oil in large skillet. Add the cumin seeds and wait until you hear them pop. Add onions and cook for 3-5 minutes. Add okra and spices up to the graram masala. Cook on medium heat for 10-12 minutes or until okra begins to brown. Add chickpeas, white wine, mango powder, salt and pepper. Cook just until heated through. Serve on basmati rice or a bed of diced firm tofu.

2009-07-19T12:06:00.000-07:00

For Jake who is not feeling to well.

Chicken Soup and Matzo Balls
Penny Style

1 whole chicken (organic please) cut into 8-10 pieces
Garlic to taste
1 onion, roughly chopped
3-4 carrots, roughly chopped
2-3 celery stalks, roughly chopped
Pinch of whole peppercorns
Water to cover

Place everything in a soup pot. Bring to a boil, skimming scum as needed. Cover and simmer for 3-4 hours. Cool before straining out vegetables and chicken. Store clear chicken stock in a container with an airtight lid. Place in fridge over night. Pull chicken off the bones and store in an airtight container in the fridge.
Next day, skim the fat off the clear stock and place in a soup pot. Add 2 carrots and 2 celery stalks diced finely. Bring to a boil and simmer 15 minutes. Add chicken and cook just until hot. Season to taste with salt and pepper. Garnish with chopped parsley. Add Matzo Balls if desired.

Matzo Balls
Makes about 12

4 tablespoons canola oil
4 eggs, beaten
1 cup Matzo Meal
2 teaspoons salt
4 tablespoon club soda
3 tablespoons scallion, diced finely
1 tablespoon parsley, diced finely

Blend all the ingredients together. Place in the fridge for 10-15 minutes. Bring a large pot of salted water to a boil, turn to simmer. With a small scoop place one ball at a time into water. Cover with lid and do not peak until the timer goes off after 20 minutes. Add to soup.

Brooks' Birthday Babka

2009-07-08T03:44:00.000-07:00

Bubbies Babka
by Penny Rich
1 large, 2 medium, or 3 loaf pans loafs

Every July Bubbies Babka becomes Brooks' Birthday Babka or as she calls it "Chocolate Bread" Happy Birthday Brooks.

1 1/2 cups water, warm
2 tablespoon yeast
3/4 cup sugar
2 eggs plus 2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon each almond and lemon extract
1 teaspoon salt
1/3 cup milk powder
1 cup butter, room temperature
6 cups all purpose flour

Before the rise......

after the rise.
Filling
1 1/2 cups semi-sweet chocolate chips
1/2 teaspoon cinnamon
1/4 cup unsweetened cocoa powder
1/2 cup sugar
3 tablespoons butter

Time for the whizzing to begin.

Roll out the dough.

Then spread the chocolate mixture on and roll up.

2nd rise

Egg Wash – 1 egg, 1 tablespoon water

Mix water, yeast, and sugar together in a bowl of a stand mixer. Let it sit for 5 minutes. Begin mixing in the rest of the ingredients through the butter, slowly. Add 1 cup of flour at a time until the dough forms a smooth mass. Turn mixer off and allow to rest for 20 minutes. Mix again for 5 minutes and remove to an oiled bowl. Cover and allow dough to rise for 1 hour. Make the filling by whizzing all the ingredients in a food processor until it forms a loose paste. Hand knead the dough and form one two or three rectangles. Cover with chocolate paste and roll into log shape sealing the sides and end. Place on a baking sheet or loaf pans and cover with a damp towel. Allow to rise for 30 minutes. Before baking top with egg wash. Bake @ 350 for 45 minutes for a medium loaf, 60 minutes for a large loaf. Cool before slicing.

Recipe of the Day -Angel Hair Pasta with Chickpeas and Almonds

2009-06-02T16:54:00.000-07:00

Angel Hair Pasta with Chickpeas and Almonds
4 servings

Easy dinner on a hot North Carolina night. Serve with a salad and some crusty bread.

1 tablespoon olive oil
3-4 garlic cloves, chopped
6-7 cups of vegetable broth
1 teaspoon red pepper flakes
1 pound angel hair pasta
1 can chick peas
1 cup parsley, chopped
¼ cup slivered almonds
½ cup Parmesan cheese, grated

Heat oil in a large saucepan. Add garlic and cook for 1-2 minutes. Add broth, red pepper and a pinch of salt. Bring to a boil and add pasta. Cook, stirring for 5-6 minutes until broth is almost all absorbed. Add chickpeas and parsley. Divide into 4 bowls, top with almonds and cheese.

Recipe of the Day - Grilled Cheese Tomato Chutney Sandwich

2009-05-31T16:47:00.000-07:00

Tomato Chutney
by Penny Rich

1 tablespoon canola oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 onion, finely diced
1-2 tablespoons fresh ginger, grated on fine rasp
2 cloves garlic, grated on fine rasp
2 pounds tomatoes, skin removed and diced
1-2 jalapeno peppers, finely diced
¼ cup raisins
2 teaspoons salt
1 teaspoon chipotle powder
2 tablespoons sugar
4 Cardamoms pods, grind in mill
2 tablespoons vinegar
1 teaspoon cornstarch
2 tablespoons water

Heat oil in a medium pot on high heat. Add mustard and cumin seeds. When seeds begin to pop, lower heat to medium high and add onion, ginger and garlic, cook for 3-5 minutes to release flavors. Add tomatoes, peppers, raisins, slat and pepper. Cook until tomatoes begin to break down about 15 minutes. Add sugar, crushed cardamom and vinegar. Cook uncovered for 45 minutes. Mix cornstarch and water in a small bowl and add to chutney. Cook for 5 minutes and turn heat off. Cool to room temperature before serving or store in a glass container in the fridge for up to one week.

We had a wonderful sandwich at the Chatham Market Friday night with Hinda. Brody and I just had to re-create this Grilled Cheese and Tomato Chutney sandwich. We made chutney, recipe above and then added cheddar cheese, fresh baby spinach and left over London Broil for Mikko and Chris. Yum! New favorite in our house.

Recipe of the Day - Stuffed Mushrooms

2009-05-21T17:40:00.000-07:00

Stuffed Mushrooms
by Penny Rich

4-6 servings

Had to whip up something fast for my committee meeting. The remaining mushrooms disappeared quickly when I asked my son to help me clean up. Wonder where they went?

25 medium sized mushrooms, washed and stem removed [save stems]
½ onion
12-16 mushrooms, washed
3-4 cloves garlic
1 tablespoon olive oil
Salt and pepper
¼ cup panko bread crumbs or fresh bread crumbs
¼ cup Parmesan cheese, grated
1 tablespoon basil, chiffonade
1 teaspoon olive oil

Place mushrooms up side down on a cooking sheet lined with foil in a 350° oven. Cook for 10-12 minutes to release juices. Remove from the oven and cool.
Place the onion, mushrooms, mushroom stems, and garlic in a food processor fitted with the metal blade and pulse until the mixture is chopped finely.
Heat olive oil in a medium frying pan and add the mixture from the processor, cooking for 10-12 minutes until the juices are release and evaporated. Add salt and pepper to taste. Remove from heat and stir in panko, Parmesan, basil and olive oil. Stuff each mushroom cap and place on a cooking sheet lined with foil and sprayed with cooking oil. Bake on 350° for 15 -20 minutes. Remove from oven to serving platter. Top with parsley.

2009-05-20T18:52:00.001-07:00

Scallop Scampi with Lemon Parsley Pasta
By Penny Rich

4 Servings

1 pound linguini
2 tablespoons butter
1 tablespoon olive oil
Zest of 1 lemon
¼ cup parsley, chopped
Salt and pepper
1 tablespoon butter
5 scallions, chopped in ½ pieces
1 ½ pounds bay scallops
3-4 cloves of garlic, minced
¼ cup dry vermouth
1 lemon, juiced
1 tablespoon parsley

Cook paste to direction on package. Drain and toss with butter, oil, lemon zest, parsley, salt and pepper. Place on a serving platter.
Heat butter in a large frying pan on a high flame. Add scallions and sauté for 3-5 minutes. Add scallops and cook for 5-7 minutes until they turn opaque. Remove from heat and place on top of lemon pasta. Return the pan to heat and add garlic, vermouth and lemon juice. Cook for 2-3 minutes and pour over scallops and pasta. Sprinkle with parsley, serve.

Recipe of the Day - Vegetable Samosa

2009-05-18T17:39:00.000-07:00

Vegetable Samosa
Makes about 12

Dough:
2 1/2 cups all purpose flour
1 cup yogurt or buttermilk
Salt and pepper
Flour for kneading
Stuffing:
2 teaspoons canola oil
1 onion, small dice
2-3 potatoes, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon mustard seeds
2 teaspoons dried coriander
Salt and pepper to taste
1/2 cup peas, frozen, thawed
1 table cilantro, chopped

Dough:
In a food processor fitted with the blade, add all the ingredients. Pulse until the dough forms and them pulse a few more times just till it all comes together. Turn out on a floured surface and knead 10-12 times. Cover with plastic wrap until ready to use. You can make this early in the day and keep in the fridge.
Stuffing:
Heat oil in a large frying pan. Add onions and cook just until they are translucent. Add the rest of the ingredients except the peas and cilantro, and sauté until potatoes begin to soften. Add ½ cup of water and cover for 5 minutes. Remove from heat and place mixture into a medium bowl. Mash potato mixture to a chunky consistency. Stir in peas and cilantro. Adjust salt and pepper.

Heat over to 425°
To make samosa, rip off about an inch size ball of dough. Flatten with a small rolling pin to a 5 inch circle. Place about 1 tablespoon of the filling in the center. Wet the outside edge of the dough with water and fold the edges together. Crimp the edges to get a tight seal. Place on a greased baking sheet.
Bake 15 minutes at 425°, flip the samosa over and cook an additional 10 minutes on 375°. Turn oven to warm and leave samosa in the oven until ready to serve. Serve with your favorite chutney.

Recipe of the Day - Parsnip Bisque

2009-05-14T16:49:00.000-07:00

Parsnip Bisque with Smoked Paprika
By Penny Rich
6 Servings

2 tablespoons unsalted butter
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
1 1/2 pounds parsnips, peeled and coarsely chopped
4 cups vegetable broth
2 cups half-and-half
2-3 teaspoons smoked paprika
Salt and pepper to taste

Melt butter in a large soup pot. Add onions and celery, cook 5 minutes until just tender. Add parsnips and broth and bring to the boil. Reduce heat and simmer for 30 minutes. With an emersion blender, carefully puree the mixture to a creamy consistency.

Add half and half, paprika, and salt and pepper. Return to flame and heat to a simmer. serve

Recipe of the day - Lemon Pound Cake

2009-05-13T17:45:00.001-07:00

Lemon Pound Cake
by Penny Rich
Inspired by Nick Malgieri
1/2 pound unsalted butter, at room temperature
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
6 large eggs
1/2 cup buttermilk
Zest of one lemon
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 powdered sugar

Preheat to 325 degrees. Butter and flour 10-inch bundt pan, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour. Place cake on a rack in pan. Cool. Remove from pan onto a cake plate. Sprinkle with powered sugar.

Recipe of the Day - Cioppino

2009-05-12T17:36:00.000-07:00

Mother's Day Dinner for my mother was a wonderful feast staring with her favorite salad, farmer's market local tomatoes, local mozzarella cheese, basil from my garden, olive oil, salt and pepper. The big pot of Cioppino was the main dish and we all enjoyed dipping the crusty bread in the broth. YUM!

Cioppino
by Penny Rich
Serves 8

3 tablespoons olive oil
1 onion, chopped
4-5 garlic cloves, finely chopped
1 teaspoon dried crushed red pepper flakes
1 teaspoon Kosher salt
1/4 cup tomato paste
1 14.5 ounce can diced tomatoes
1 1/2 cups dry white wine
4 cups fish stock
2 pinches saffron
1 pound uncooked large shrimp, peeled and deveined
1 pound bay scallops
1/2 pounds cod, ½ inch chunks
1 pound clams, scrubbed
1 pound mussels, scrubbed, debearded

Place clams and mussels in a large bowl and cover with water. Add 2-3 tablespoons of corn meal and let the fish sit for 10-12 minutes. Rinse 5-6 times to remove all the sand and debeard mussels.
Heat the oil in a very large soup pot over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the garlic, red pepper flakes, and salt, sauté 2 minutes.
Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and saffron. Cover and bring to a simmer. Reduce the heat and simmer covered for 20-30 minutes. Add the shrimp, scallops and cod, cook for 3-5 minutes. Add the clams and mussels, cover and cook until the clams and mussels begin to open, about 5-7 minutes. Serve with 2 large loafs of crusty bread.

Fresh Pea Soup

2009-03-15T11:04:00.000-07:00

After 4 days of beautiful spring weather we now have had 3 days of cold wet rain. Time for some fresh spring peas to be turned into a warm comfort soup.

Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.
Just a rhyme to us, but if you were a young peasant child growing up in sixteenth century England, your meals were often peas porridge served hot, cold and anything in between. Peas were one of the earliest cultivated cool-weather crops. Believed to have origins in Asia, the crop moved through Europe and became popular with royalty in France. Thomas Jefferson, an avid farmer, loved peas so much that on one of his trips to France he brought his slave-chef with him to be trained on how to grow and cook peas.
Peas are a legume containing protein, fiber, and are low in fat. They taste great raw, and can be steamed, boiled, added to a stir-fry or salad, and make a great soup.

Fresh Pea Soup
by Penny Rich
6-8 servings

Serve Hot in the cool months, Chilled in the warm months.

1 tablespoon unsalted butter (olive oil for a vegan soup)
1 medium onion diced
3 cups vegetable stock
6 cups peas, fresh or frozen
1 ½ cups milk (unsweetened soy milk for a vegan soup)
Salt and Pepper to taste
Chopped fresh basil and parsley 3-4 tablespoons
Chopped fresh mint, use for soup served cold

Melt butter in a soup pot. Add onions and cook for 5-7 minutes until soft. Add stock and bring to a boil. Add the peas, lower the heat and simmer for 10-15 minutes. Remove from heat. With an emersion blender, puree the soup until smooth adding the milk, salt and pepper, as you blend. If you are serving the soup hot, return to the simmer, adjust salt and pepper and add herbs. If you are serving the soup cold, allow the soup to cool before refrigerating. Top with fresh herbs before serving.

Small diced onions will cook faster.

While onions are cooking measure out the rest of the ingredients. Today I made a vegan soup so I cooked the onions in olive oil and used soy milk. I am also serving this hot so I went with the basil and parsley. If you plan on chilling it and serving cold, use chopped mint.

After the peas cook for 15 minutes, it is time to blend.

An emersion blender works best. Add milk as you blend.

Stir in herbs and serve hot with some crusty bread or garlic croutons.

YUM!

2009-02-07T16:09:00.000-08:00

February is “Heart Healthy Month”, which means it is time to check in with yourself and make sure you are eating a healthy diet that is beneficial for your heart and overall health. Eating a “whole-foods diet” meaning foods in their natural form as they come from the ground and not processed, is the cornerstone for a heart healthy diet. Locally grown fresh fruit and vegetables, whole grains, beans and legumes, nuts, fish and green teas all help reduce your risk of developing cardiovascular disease. Fresh produce helps wipe out free radicals in the bloodstream, protecting the blood vessels, while grains, nuts, fish, and tea, provide phytonutrients, which promote health. Protecting your heart by modifying your eating habits or fine tuning your diet will not only give you more energy, but eating properly will bring your whole body in balance. Start by limiting unhealthy fats and cholesterol and remove trans fats completely. Switch to low-fat protein choices. Lean meat, poultry, fish, low-fat cheese, egg whites, beans, legumes and substitute soy protein for animal protein. Eat more fruit and vegetables. Eat more fiber. Choose whole grains. Reduce your salt intake. Moderation – control your portion size. Avoid last minute meal decisions by planning ahead. There are many choices when it comes to choosing foods that protect your heart and blood vessels and variety is important when trying to maintain a healthy lifestyle.
The following heart healthy foods list is a foundation to help build your own recipes.
Salmon – Flaxseed – Oatmeal – Kidney or Black Beans – Almonds – Walnuts – Red Wine – Tuna – Tofu – Soy Milk – Brown Rice – Blueberries – Carrots –Spinach – Broccoli – Sweet Potato – Red Bell Peppers – Asparagus – Oranges – Tomatoes – Acorn Squash – Cantaloupe – Papaya – Organic Tea – my favorite, Dark Chocolate 70% or higher cocoa.

Basic Granola
by Penny Rich
Oatmeal – Grandma called it roughage. Oats are nourishing whole grains and a great source of vitamins, minerals and cholesterol lowering fiber.

2 cups rolled oats, not instant
1 cup almonds, raw
½ cups sun flower seeds, raw
¼ cup sesame seeds
¼ cup canola oil
¾ cup honey

Mix the ingredients in a large bowl. Toss until everything is evenly coated. Pour the ingredients on a baking sheet with a lip or roasting pan. Bake for 30 minutes in a 300F oven, stirring every 10 minutes until golden brown. If you like dried fruit in you granola add it now. Mix and allow to set. Store in an airtight container.

Creamy Spinach Soup
By Penny Rich
Serves 8
Spinach is the powerhouse of the vegetable kingdom. The dark green color comes from the multiple phytochemicals, vitamins, and minerals including folate and iron that fight disease, protect against heart disease, and preserve your eyesight. Soy is an inexpensive, high-quality protein containing fiber and vitamins, assisting in lowering triglycerides.

3 tablespoons olive oil
1 pound red potatoes, diced
2 leeks, washed, cleaned and diced
Salt and pepper
4 cups vegetable broth
2 cups unsweetened soymilk
2 teaspoons fresh thyme leaves
1 tablespoon freshly grated horseradish
10 cups fresh baby spinach

Heat oil in a large soup pot. Add potatoes and leeks. Cook until slightly tender about 7 minutes. Add a pinch of salt and pepper. Add broth, milk, thyme and horseradish. Cook for 20 minutes. Add spinach and cook for about 1 minute just until the spinach wilts. Puree with emersion blender. Adjust seasoning. Serve hot with crusty bread or homemade garlic croutons*.

*To make croutons, dice 2-3 slices of day old bread and toss with minced garlic and 2-3 tablespoons of olive oil. Spread on baking try and toast in a 350F oven for 5-7 minutes.

Salmon with Blueberry Salsa
by Penny Rich
Serves 4
Salmon is a cold water fish, a great source of protein and packed with omega-3 fatty acids.

Salsa
½ cup blueberries*
½ cup diced mango
3 scallions, diced
½ red pepper, diced
2-3 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
1 jalapeno, finely diced
Salt and pepper to taste
For the Fish
1 tablespoon olive oil
2 pounds salmon**
Salt and pepper

In a medium bowl mix the salsa ingredients together. Set aside. Heat Olive oil in a large cast iron skillet over high flame. Cut the salmon into 4 servings, sprinkle with salt and pepper and cook3-5 minutes on each side.
*local blueberries can be frozen in the spring for winter time use. Blueberries top the list as one of the most powerful disease fighting foods. They contain anthocyanins, an antioxidant that provides the blue color. Packed with fiber and vitamin C, add blueberries to your regular diet by adding them to cereal, muffins, waffles and sauces.
** Salmon is versatile, easy to cook and tastes great. Try using salmon in pasta dishes, soups, salmon cakes, salads or spreads.

Dark Chocolate Fondue
By Penny Rich
Dark chocolate contains flavonoids that are responsible for lowering blood pressure, improving circulation, defending against free radicals and assisting in digestion.

1 pound premium 70% cocoa dark chocolate, well chopped
1 ½ cups organic heavy cream

Heat the cream in a medium saucepan. Do not let the cream boil. Just at the simmer add the chocolate. Stir until it is melted. Transfer to a fondue pot and enjoy with chunks of fresh fruit, dried fruit and nuts.

Inaugural Lunch

2008-12-30T16:29:00.000-08:00

What I would make for Barak Obama's Inaugural Lunch

Inauguration ceremonies for the President and the Vice President have been part of American history for more than two hundred years. The first Inauguration of George Washington took place in New York City in 1789. Inauguration Day was March 4th, which was also the final day of the congressional session. At noon the Vice President-elect would take the oath of office, and then deliver his Inaugural address. The Vice President would call the Senate into extraordinary session, and then the Senators-elect would come forth and take their oaths of office. The procession would form and make its way to the east front portico of the Capitol for the President's swearing-in ceremony. In 1937, Inauguration Day was moved to January 20th, a change enacted by the 20th amendment to the Constitution. The Vice President's swearing-in ceremony also moved, from the Senate chamber to the Inaugural platform on the Capitol's east front. In 1981, the Inaugural ceremonies moved to the west front terrace of the Capitol, where they have been held ever since.
After Barak Obama takes the oath of office on January 20, 2009, he will deliver his Inaugural address and President Bush will depart. The new President will be escorted to Statuary Hall in the U.S. Capitol for the traditional Inaugural Lunch. The menu will often feature the cuisine reflecting the home states of the new President and Vice President and is kept a secret until served.
Abraham Lincoln was served Mock Turtle Soup, Corned Beef and Cabbage, Parsley Potatoes and Blackberry Pie. FDR request Chicken a la King, but the chef could not figure out how to keep the dish warm for 2000 guests. The menu was Cold Chicken Salad, Rolls, and Pound Cake. Harry Truman dined on South Carolina Turkey, Smithfield Ham, Potato Salad and Pumpkin Pie. Eisenhower’s lunch menu included, Creamed Chicken, Baked Ham and Potato Puffs. John Kennedy’s lunch was an elegant menu of Cream of Tomato Soup with Crushed Popcorn, Deviled Crabmeat Imperial, New England Boiled Stuffed Lobster, Prime Texas Ribs, String Beans Amadine, Broiled Tomatoes and assorted Pastries. LBJ enjoyed Grilled Texas Filet Mignon and Blue Lake String Beans. Ronald Reagan started with a California Garden Salad followed by Sautéed Chicken Breast with White Wine Sauce and Capers, Wild Rice Pilaf and Strawberries. Bill Clinton dined on Shrimp, Oysters, Scallops, Beef a la Mode and Quince Ice Cream. George W. Bush was served Lobster Pie, Beef Tenderloin, Vegetables (including broccoli), Biscuits and Toffee Pudding.
Here is my celebration lunch…I will probably make it for dinner though.

Parsnip Bisque with Smoked Paprika
by Penny Rich
Serves 6

2 tablespoons unsalted butter*
1 onion, coarsely chopped
2 stalks celery, coarsely chopped
1 1/2 pounds parsnips, peeled and coarsely chopped **
4 cups vegetable broth
2 cups half-and-half*
2-3 teaspoons smoked paprika
Salt and pepper to taste

Melt butter in a large soup pot. Add onions and celery, cook 5 minutes until just tender. Add parsnips and broth and bring to the boil. Reduce heat and simmer for 30 minutes. With an emersion blender, carefully puree the mixture to a creamy consistency. Add half and half, paprika, and salt and pepper.
*Vegan ingredients can replace dairy in this soup. Use olive oil instead of butter and unsweetened, soymilk instead of half and half.
**This soup can also be prepared with rutabagas or cauliflower.

Composed Baby Greens and Roasted Beet Salad
by Penny Rich
Serves 6

3-4 beets, about 1 pound, trimmed of greens and washed
6-7 cups baby greens such as Romaine
4 ounces goat cheese
½ cup walnuts
Place beets on a foil lined baking sheet prepared with oil spray. Drizzle with a small amount of olive oil and place in a 400•F oven for 20-30 minutes. Remove and allow to cool. When beets can be handled, slide peel off and slice beets.
To compose salad, place a handful of greens on each plate, fan out beet slices in a decorative pattern, crumble goat cheese on each salad and top with a few walnuts. Right before serving drizzle with Lemon Vinaigrette.

Lemon Vinaigrette
½ cup water
1/3 cup fresh lemon juice
1 tablespoon honey
1-2 tablespoon olive oil
2 teaspoons Dijon mustard
Couple of spring parsley
Salt and pepper to taste.

Place all ingredients in a food processor and whiz until combined. Store in an airtight jar in the fridge.

Pan Seared Skirt Steak
by Penny Rich

Serves 6

1 teaspoon ground cumin
1 teaspoon chipotle powder
½ teaspoon salt
½ teaspoon pepper
2 ½ pounds skirt steak, cut in 4 inch pieces

Combine dry ingredients and pat into steaks. Pan sear on medium-high for 6-8 minutes per side. While steak is cooking make the garlic sauce. Turn a food processor fitted with the metal blade on. Drop 2 cloves of garlic in running machine. Process until finely diced. Add ½ teaspoon each salt and pepper, 1 cup of rinsed cilantro, ¼ cup olive oil, 2 tablespoons fresh lemon juice, and whiz until combined and smooth. Drizzle over cooked steaks.

Butternut Squash Risotto
by Penny Rich

Serves 4

½ ounce porcini mushrooms
2 tablespoon olive oil
4 cups vegetable broth
1 onion, diced
1 ¼ cup Arborio rice
2 cloves garlic, minced
½ cup white wine
½ pound butternut squash
salt and pepper to taste
2 scallions, finely chopped
1/3 cup Parmesan cheese

If the porcini mushrooms are dried, soak in for 30 minutes before cooking. Drain and chop.
Warm the stock in a medium saucepan. In a larger saucepan, heat oil and add onion. Cook for 3-5 minutes. Add rice and stir to coat each grain with oil. Add the garlic, wine and squash and cook until liquid is absorbed. Begin to add ½ cup of hot broth at a time stirring the whole time until all the stock is absorbed. Repeat until all the broth is used. Turn off the heat. Stir in scallions and Parmesan cheese. Serve hot.

Fudgy Brownies
by Penny Rich
Server 10-12

2 sticks unsalted butter
12 ounces semisweet chocolate chips
3 eggs
2 tablespoons instant coffee powder
1 tablespoons vanilla extract
1 cup sugar
1/2 cups all-purpose flour,
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup semi sweet chocolate chips
1 1/2 cups walnuts, pieces (optional)

Preheat oven to 350 degrees F. Grease and flour a 9x13 pan

Melt together the butter and chocolate chips in the microwave for 2 minutes. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to the mixture. Toss the chocolate chips and nuts, if using, with 1/8 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30-35 minutes. Do not over-bake!

2008-12-27T19:34:00.000-08:00

Seems as though the Apple Butter recipe did not make it onto the blog. Here you go. Sorry no photos of the butter cooking, however I will take a photo of my toast tomorrow and add it later. Enjoy...
Apple Butter
By Penny Rich
Makes about 4 pints

5-6 pounds apples, all different kinds
3 cups sugar
2-3 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
Pinch of nutmeg

Peel and core apples. Chop finely in food processor fitted with the metal blade. Add the apples and the rest of the ingredients to a crook pot. Cook on high for about 1 hour then on low for 10-12 hours. Puree butter in the crock pot with and emersion blender and turn the heat to high. Leaving the lid slightly ajar, cook until apple butter reduces by half and becomes thick.
Carefully fill sterilized jars with apple butter and process in boiling water for 15minutes. Remove and allow to sit overnight. Test the seal and refrigerate any jars that have not sealed completely.
Sealed jars will keep for 2 years.
Once opened butter is good for 2 months.

2008-12-22T15:21:00.000-08:00

Latkes
by Penny Rich
Makes about 30

2 onions
5 pounds baking potatoes
6 eggs, slightly beaten
½ cup matzoh meal
2 tablespoons parsley, chopped
2-3 teaspoon salt
1 teaspoon pepper
Canola oil, for frying
Old cast iron frying pan

Sides – fresh applesauce, fresh grated horseradish mixed with sour cream, plain sour cream.

Peel and ¼ onions. Place in a food processor with the metal blade. Pulse until the onion is chopped. Remove to very large mixing bowl. Return the processor bowl to the machine and fit it with the shredding disc.
Wash potatoes well and send through the feed tube. Place shredded potatoes in a colander over the sink. Remove hands of potatoes and place in a clean dishtowel. Squeeze all the liquid out and place in the bowl with the onion. Repeat until all the potatoes are drained and in the mixing bowl. Add eggs, matzoh meal, parsley, salt and pepper. No other way to mix this but with your hands.
Place ¼ cups oil in pan. Get it real hot before adding spoonfuls of potato. Brown turn, repeat until all the potatoes are used adding oil as needed.

shredded potatoes draining

make sure to get all the liquid squeezed out

mix in the rest of the ingredients

old cast iron pans are the best for frying latkes

lots and lots of latkes

2008-12-07T06:24:00.000-08:00

Black Bean Chili
By Penny Rich
Serves 4

2-3 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 each red and green pepper, diced
2 tablespoons chili powder
1 teaspoon ground chipotle powder
½ teaspoon each salt and pepper
2 teaspoons ground cumin
3 cups soy crumbles*
28 ounce crushed tomatoes
2 14.5 ounce can black beans
1 cup water
1/4 cup cilantro, chopped

Heat oil in a large soup pot. Add onions, garlic and peppers. Sauté for 5 minutes, just until the vegetables are wilted.

Add chili, chipotle, cumin, salt and pepper. Cook for 2-3 minutes.

Add remaining ingredients and simmer for 30 minutes.

Serve piping hot with soy jack cheese and cilantro .

*found in the frozen soy section

Holiday Gifts From Your Kitchen

2008-11-08T08:55:00.000-08:00

Gifts From the Heart

Every year we all go through the agony of finding the perfect gift for everyone on our shopping list. Ah! December, the month for giving. This year, instead of spending hours of your time at a crowded mall, on a busy highway, or on-line, why not spend some quality time with your kids in the kitchen, at home. Put the fun and novelty back into gift giving by creating something homemade for each and everyone on your list. Have a wonderful holiday season and a very safe, peaceful New Year.

Hot Honey Mustard
by Penny Rich
Inspired by Joan Soons

1 cup hot mustard flour
1 cup white vinegar
2 eggs
1 cup honey
½ teaspoon salt

Mix the mustard flour and vinegar in a blender until combined. Allow to sit overnight. Place the mixing jar back on the blender base and add eggs, honey and salt. Blend until mixed. Set up a double boiler and place the mustard mixture in the top pot. Wisk as the mixture heats, until thickened, about 30 minutes. Pour into small sterilized jars. Refrigerate after opening.
Always include ingredients on all gifts.

Herb Oil
by Penny Rich

1 cup parsley
1/2 cup packed fresh basil
1/4 cup fresh thyme
1/2 cup packed fresh oregano
Zest of ½ orange or lemon
1 whole dried chipotle chili
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Place all of the herbs, zest, chili and peppercorns in a large sterilized mason jar. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel secured with a rubber band. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into a large measuring cup. Place some fresh herbs, garlic or chili pepper in gift jars and cover with the oil.
Always include ingredients on all gifts.

Chocolate Chip Cookies in a Jar
by Penny Rich
Makes 24 jumbo size cookies

1 ¼ cup light brown sugar
1 cup white sugar
3 cups semi sweet chocolate chips
3 cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon

Mix together flour, salt, baking soda and cinnamon. Layer dry ingredients in a large jar in any order. Place a seasonal fabric on lid and tie a ribbon around the top of the jar. To the ribbon attach the recipe and instructions.

1 cup or 2 sticks of butter, room temperature
3 eggs, room temperature
2 teaspoons vanilla

Beat the butter in a standing mixer with the paddle attachment until light and fluffy. Add eggs one at a time beating once again until light and fluffy. Mix in vanilla. Take off the mixer and add the ingredient from the jar, mixing with a wooden spoon just until combined. Prepare a cookie sheet with spray oil or cover with a Silpat. With a medium ice cream scoop drop 6 cookie per tray, bake 350F for 14-16 minutes. Cool on rack. Store in an airtight container, if there are any left.
Always include ingredients on all gifts

Hot Cocoa in a Jar
by Penny Rich
Makes 8 servings

Combine the following ingredients in a bowl.

1 cup dry organic powered milk
¼ cup cocoa powder
½ cup white sugar

Place in a Ball or Mason jar. Place a seasonal fabric on lid and tie a ribbon around the top of the jar. To the ribbon attach the recipe and instructions.
To make a cup of hot cocoa, measure 1/4 cups of the mix and place it in a large mug, add 1 cup of boiling water and stir.
For extra creamy hot cocoa, add 1-2 tablespoons of cream or whipped cream.
Always include ingredients on all gifts.

Chanukah Biscuit (for the dog)
by Penny Rich
makes about 2 dozen

½ cup unsweetened applesauce
1 egg
½ cup fresh ground peanut or almond butter
1 teaspoon vanilla
1 ¼ - 1 ½ cups water
4 cups whole wheat flour
½ cup cornmeal
½ up oats
¼ cup chopped peanuts or almonds

Preheat oven to 350F.
In a large bowl combine applesauce through water. In a second bowl mix dry ingredients flour through nuts. Add dry to wet and mix until combined. Turn out on a floured surface and knead until everything is mixed together. Roll out to ¼ thick. Bring out all you holiday cookie cutters and cut out shapes. Bake on a greased baking sheet for 45 minutes, cool on a rack. Place biscuit in a decorative jar or sealed plastic baggie.
Always include ingredients on all gifts.

Candle Jars

What you need; large saucepan, cleaned coffee can, paraffin wax, old crayons, paint stirrer, candlesticks, wide mouth 1 cup glass jars.

Set up a double boiler to melt the paraffin. Fill the bottom of the saucepan with 4 to 5 inches of water and place the coffee tin in the pan. Then pack chunks of paraffin into the coffee can melting the wax over medium-high heat, carefully adding more chunks until the can is about two-thirds filled. To color the melted wax, break half of a peeled crayon into pieces, add to the wax. To add a scent, add your favorite oil. Slowly mix with a paint stirrer, then turn off the heat and let the paraffin cool for about 10 minutes.
Dip the bottom of each candlestick into the melted wax and stick it to the inner jar bottom. When the candlestick ends have hardened enough to hold, carefully pour enough wax into the jars to cover the candlestick tops but not the wicks. Allow to cool. Decorate the jars with holiday ribbons and screw on lid.

The Perfect Cup of Coffee

2008-11-02T04:32:00.001-08:00

The Perfect Cup of Coffee

I used to be a night owl. Well, that is before I had kids. Now I get up at 5:30 a.m. just to do the one simple thing, all alone, no interruptions, no requests, no questions, just me, and well, the dog. I drink my perfect cup of coffee or two or three. My coffee ritual is the same every morning and well worth it.

6 steps to the perfect cup of coffee
Fresh beans: start with fresh roasted coffee beans. There are different varieties and places where you can buy fresh beans*. It really is a matter of taste so explore and find your favorite locally roasted beans. Air, light, heat and moisture are the enemies of coffee freshness, so store your coffee where it will not be exposed to these elements. Coffee beans oxidize and begin to deteriorate after two weeks, so only purchase enough for a 2-3 week period max. Only buy fresh roasted whole bean coffee for your perfect cup of coffee. Buying ground coffee is out of the question as it deteriorates after only a few days.
Grind: Be sure to use the correct grind for your brewing method.
Coffee Press: 6 seconds in blade grinder
Drip (basket filter): 10 seconds in blade grinder
Cone filter and steam espresso: 25 seconds in blade grinder
Espresso: best achieved with a burr grinder
Proportion: 2 tablespoons of ground coffee for each 6 ounces of water used. For espresso 7 grams of coffee for every 1 ounce shot of water.
Water: Always brew with freshly drawn water, heated to just below boiling. Do not trust the water level marking on your coffee machine. Use a measuring cup to get the exact 6 ounces of water for each cup you will brew until you get a feel for where the proper marking should be.
The Coffee Maker:   a good electric drip coffee machine is perfect for everyday use. A French press is better when you have more time to devote to your perfect cup of coffee, like on the weekends. Espresso lovers now have many choices from the simple on the stovetop version, to the $3500 fully automated counter top machine.
The Finishing Touches:   Pour your perfect coffee into your favorite ceramic coffee mug. Add cream and sugar to taste, keeping in mind that anything you add to your coffee alters the natural taste. Artificial sweeteners almost always leave a bitter taste. A better choice is Stevia or raw sugar. Also, do not expose the brewed coffee to a heat source for more than 20 minutes. If you would like to keep the coffee hot for more than 20 minutes, I recommend that you use a thermal carafe or thermos.

My family is coming to my house this year for Thanksgiving and I know the coffee will be flowing. Here are some of my favorite ways to serve coffee to make my holiday breakfast special. Have a peaceful Thanksgiving celebration.

Mexican Mocha Coffee
4 servings

4-6 cups coffee
1 tablespoon chocolate syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup fresh whipped cream
Cinnamon-sugar in a salt shaker

Add ingredients, coffee through sugar in a decorative thermal carafe. Swirl around just to mix ingredients. Pour into 4 warmed mugs*. Top with whipped cream. Sprinkle with cinnamon-sugar.
Top with whipped cream mixture.
*To warm mugs, fill with boiling water while you are mixing the ingredients.

Spice Coffee
8 servings

8-12 brewed coffee
Peel from one large orange
Peel from one large lemon
30 whole cloves

Place hot coffee and spices in thermal carafe. Allow the mixture to steep for 20-30 minutes. Place a strainer on each mug and pour 6-8 ounces of the spiced coffee in each. Serve with sugar and cream on the side.

Irish Coffee
1 serving

1 cup of hot coffee 
1 tablespoon of Irish whiskey 
1 tablespoon of cream 
1 tablespoon of sugar
Mix together top with fresh whipped cream

Jamaican Coffee
1 serving

1 cup of hot coffee 
¼ shot of Tia Maria 
¼ shot of Myers Rum 
¼ shot of Dark Crème de Cacao
Mix together the top with whipped cream

Chocolate Chip Coffee Cake
by Penny Rich
Serves 12

Topping:
1 cup pecans, chopped finely in a food processor
¼ cup whole pecans
12 ounces dark chocolate chips
¼ cup brown sugar
2 teaspoons cinnamon

Batter:
1 cup white sugar
½ cup butter
2 eggs
1 cup sour cream
2 teaspoon vanilla extract
2 cups flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup powdered sugar

Heat oven to 350•F. Butter and flour a 10-12 cup Bundt pan.
In a medium bowl combine topping ingredients, set aside.
For the batter, cream the butter and sugar in the bowl of a standing mixer using the paddle attachment. Add eggs one at a time until combined. Add sour cream and vanilla, mix for 2-3 minutes scraping down the bowl as needed. In a medium bowl combine flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the mixing bowl and mix just until combined.
Place the whole pecans on the bottom of the bundt pan. Evenly sprinkle ¼ cup of the topping on the whole pecans. Fold the remaining topping into the batter. Pour the batter into the pan and spread evenly. Bake 35-40 minutes or until a toothpick comes out clean from the center of the cake. Cool for 30 minutes in the pan then flip over onto your serving platter. Let the cake cool for 5-10 minutes more. Top with powdered sugar and serve with your perfect cup of coffee.

*My Favorite Local Coffee Beans
http://www.counterculturecoffee.com
http://www.caffedriade.com
https://www.joevangogh.com
http://www.3cups.net
http://www.openeyecafe.com

Chipotle Roasted Pumpkin Seeds

2008-11-01T06:09:00.000-07:00

The hardest part of this recipe is cleaning the seeds out of the pumpkin.
Once you get most of the slimy pumpkin meat off of the seeds wash them well in a colander. I do this three times to make sure they are really clean. Allow the seeds to dry for about 30 minutes. Place the dry seeds in a bowl and mix in 1-2 tablespoons of olive oil, 2 teaspoons of Kosher salt and 1/2 - 1 teaspoon of chipotle powder(more if you like them hot). Place the seeds on a foil lined baking sheet that has been sprayed with cooking oil and bake in a 275°F oven for 20-30 minutes, mixing up every 5-7 minutes. YUM!

Rosh Hashanah

2008-10-07T08:50:00.000-07:00

This year Rosh Hashanah dinner was just incredible. Friends and family joined in on the celebration with a feast prepared by my son Brody and I. We started with a tequila gravlox served with brown bread, chopped liver like my grandmother used to make and vegetarian chopped “liver”. When we moved to the dinning room and the main meal began, chicken soup with matzo balls got everyone in the mood for more Jewish food. Brody and I made BBQ brisket, inspired by my good friend, Cookbook Author and Food Historian, Marcie Ferris, baked chicken, noodle kuggel, garlic green beans, roasted cauliflower and fresh out of the oven challah. We passed around a plate of locally grown apples and honey to bring in the New Year right and served honey cake and brownies. Everyone left stuffed and happy. My friend Dave even came over to get a to go plate for him and his wife Brooks.

My Grandmother’s Chopped Liver
Inspired by Bertha Griss
10-12 servings

1 pound chicken livers
1 large onion, diced
6 tablespoons butter (my grandmother would have used schmaltz better known as rendered chicken fat)
3 hard-boiled eggs
Salt and pepper to taste

Preheat broiler.
Place livers on a baking sheet cover with foil and sprayed with cooking oil. Broil about 3-4 minutes on each side. Cool and move to grandma’s old wooden bowl.
Melt butter in a large frying pan. Add diced onions and cook just until they begin to get brown. This releases the sugars from the onion and enhances the flavor of the final dish.
Begin chopping the livers with a single blade hand chopper. When the livers are chopped add the onion, and begin to chop again. Slice the eggs with an egg slicer and add to the bowl, chop some more. Salt and pepper to taste and into the fridge for 2-3 hours. Serve with bread, crackers or just a spoon.

Grandma's Chopped Liver

2008-10-07T08:46:00.001-07:00

Hot Soup for Cool Nights

2008-09-27T12:12:00.000-07:00

Chipotle Split-Pea Soup
by Penny Rich
serves 8
When the evenings begin to get cooler, warm soup is just right for a main meal. The kids also love this soup after a long day of school and outdoor sports. Serve with a loaf of crusty bread.
1 tablespoon olive oil
1 large onion, chopped* 
3-4 cloves garlic, minced *
3 cups yellow split peas, picked over and rinsed
8 cups vegetable stock 
5 carrots, sliced* 
2 teaspoons dried, ground chipotle pepper  
1 1/2 teaspoons dried oregano 
1 14-ounce can diced tomatoes, fire roasted
Salt and ground black pepper, to taste 
In a large soup pot, sauté the onion in the olive until translucent. Add the garlic and cook one more minute. Add the rinsed split peas and vegetable stock and cook covered for 30 minutes. Add the rest of the ingredients and cook until the peas are tender and begin to break apart about 1 hour.

1 cup is about 260 Calories and 17grams of Fiber
*local ingredients

Farm Fresh Eggs

2008-08-04T12:08:00.000-07:00

While tasting a tomato at the farmer’s market this week something caught my eye that was just beautiful. It was a blue shelled extra large egg. I turned to the stall with these magnificent eggs and bought a dozen. Fresh farm eggs. They were just as beautiful inside with an almost orange yolk, glistening in my bowl. I almost didn’t want to beat them. But it was time to develope some new recipes. Here is an old favorite, revisited.

Egg Fu Yung
by Penny Rich
Makes 6-8 patties – serves 4

1/2 cup cooked and chopped shrimp*
1/2 cup bamboo shoots, chopped
1/2 cup onions, chopped
2 shiitake mushrooms, chopped
1 stalk celery, chopped
1 cup bean sprouts
3 farm fresh eggs
Pinch of salt
2-3 tablespoon canola oil
2-3 scallions, chopped for garnish

Gravy
1 1/4 cup vegetable or chicken broth
2 tablespoons cornstarch
1 tablespoon Mirin
1 tablespoon soy sauce

Beat eggs and mix in chopped ingredients and bean sprouts. Heat oil in a non-stick frying pan and ladle mixture into pan to form small patties. Fry about 2 minutes, turn over and fry 3 more minutes. Serve with hot gravy and garnish with scallions.
To make gravy, add ingredients to a small saucepan and bring to a full boil, stirring constantly.

*Left over chicken, pork or tofu can be substituted for the shrimp

Local summer salad in a bowl...yum

2008-07-14T09:43:00.000-07:00

Gazpacho
by Penny Rich

Serves 8-10

Perfect for those hot summer nights. This gazpacho should be chunky, not pureed. The flavors develop as this soup chills, so visit your local farmer’s market in the morning and prepare this wonderful soup early in the day.

2 large English cucumbers
1 red pepper
1 yellow pepper
8 plum tomatoes
1/2 red onion
2 garlic cloves
6 cups low sodium tomato or vegetable juice
1/4 cup wine vinegar
1/4 cup olive oil
2 tablespoon truffle oil
1 tablespoon salt
Fresh ground pepper to taste

Roughly chop the vegetables. In a food process, fitted with the metal blade, pulse each vegetable separately just until coarsely chopped. Place each in a large serving bowl to combine. Add juice, vinegar, 2 oils, salt and pepper. Chill for 4-6 hours before serving.

Lentil Loaf

2008-07-04T06:59:00.000-07:00

My son Brody, who is now 11, has been a vegetarian since he started eating solid food, and now is learning how to cook. This is a recipe that we created together. We had a great time cooking and eating this tasty lentil loaf.

Lentil Loaf
by Penny Rich
serves 6-8

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced or pressed
1 large carrot, grated
2 cups cooked lentils
1 cup uncooked oatmeal
1/4 cup TVP
1/4 to 1/2 cup vegetable broth, or water
1 tablespoons flaxseed, ground
1 teaspoons Italian seasoning
2 tablespoons nutritional yeast
2 tablespoons ketchup, plus 1/4 cup for top*
Dash Worcestershire sauce*
2 tablespoons soy sauce
Pepper to taste

Preheat oven to 375 degrees. Spray a loaf pan with oil. Sauté the onion, garlic and carrots until soft. Add to large mixing bowl along with remaining ingredients. Begin mashing ingredients and then switch to a spoon and mix well. Mixture should be moist. Press into the pan and brush the top with 1/4 of ketchup.
Bake for 45-50 minutes. Cool loaf for 10 minutes before serving.

Hushpuppies for my birthday

2008-05-28T06:28:00.000-07:00

Birthday dinner at Crook’s Corner would never be complete without the jalapeno hushpuppies. Here is my version of the classic southern fritter. Make a lot. They disappear fast.

Jalapeno Hushpuppies
Makes about 40

2 cups yellow cornmeal
1 Kosher teaspoon salt
1/2 teaspoon dried chipotle pepper
2 large eggs**
1 cup buttermilk**
3 tablespoons butter, melted**
1/2 cup scallion, diced finely**
1 cup grated cheddar cheese
2-3 jalapeno pepper, chopped finely**

In a large bowl mix the dry ingredients: cornmeal, salt, chipotle pepper, with a whisk to combine. Combine eggs, buttermilk, melted butter, and add to the dry ingredients. Stir in scallions, jalapeno and cheese. Let the mixture stand at room temperature for 20-30 minutes.
Heat oil*, preferably in a cast-iron deep fryer, to 365°F. Using a tablespoon drop the batter into the hot oil. Cook for 3-5 minutes or until the outside turns a nice brown and the insides are cooked through.

*Fat for deep frying can be shortening, lard, or vegetable oil. I use vegetable oil.
**Local ingredients

Marcy's 50th birthday dinner

2008-05-19T12:13:00.000-07:00

The meal.....

Marcy's 50th birthday dinner

2008-05-19T11:08:00.000-07:00

I went to San Francisco for my sister Marcy’s 50th birthday celebration and ate and drank the most wonderful food and wine. We went to a very small restaurant on May 7, 2008, which was her actual birthday, just Marcy, my younger sister Deana and me. The restaurant is called BAR CRUDO. Here is what we had.
To start with, Kushi Oysters and sparkling wine. I also ordered the asparagus soup that came with a dollop of crème fresh and tobiko. Marcy and Deana ordered the lobster for dinner, but I needed to experiment so I ordered the small plates starting with the Artic Char served with a creamy horseradish, wababi infused tobiko and dill. Wonderfully delicious and the wasabi infusion was a real treat. I then had the Yellow Fin Tuna, which was served with ginger soy, sriracha, scallions and cilantro. Yum! But I wasn’t done yet. My last dish was the Lobster and Beet salad, Main lobster, chioggia beets, golden beets, pistachio oil, burrata cheese, banyuls vinaigrette topped with mache. I was in food bliss and this was only the first night.

Passover Menu

2008-04-16T16:58:00.000-07:00

OK! It's Passover and I am going to try to keep it local but I might have to stray just a bit for traditiona sake.
To start;
Deviled Eggs
Matzoh with Dried Fruit and Almond Haroseth
Then;
Chicken Soup with Creole Matzoh Balls
(A vegetable broth will also be served for us veggie babies)
Dinner;
BBQ Style Brisket
Roasted Chicken Legs
Dirty Matzoh (Marcie Ferris - Matzoh Ball Gumbo recipe)
Steamed Broccoli
Sweet Potato and Apple Casserole
And for the sweets;
Chocolate Souffle cake with Mocha filling
and...
Matzoh Toffee

Passover Toffee

2008-04-01T12:45:00.000-07:00

Every year when Passover rolls around I make pounds and pounds of Matzo Toffee. Originally inspired by a good friend from New Orleans, this recipe has been making my kids and all the kids we have know from New Orleans to Chapel Hill happy. So what’s local about this recipe? I’ll stretch my imagination and say pecans?

Matzo Toffee
by Penny Rich
Pack this treat in your child’s lunch box and watch how many friends he makes.

4 pieces of matzo
1 cup brown sugar
1 cup butter
1/2 cup chopped nuts, I like pecans (optional)
1 cup chocolate chips, I like semi sweet

Break matzo into 2 inch square pieces and place on a non-stick pan. In a small saucepan, combine sugar and butter. Bring to a boil and continue to cook on low heat for 5 minutes until combined stirring constantly. Turn off heat add chopped nuts and pour over matzo. Bake at 350•F for 8 minutes. While matzo is baking melt chocolate chips in a microwave. Pour over the baked matzo and spread evenly to coat all the pieces. Refrigerate until chocolate sets up.

Celery Root makes a great winter soup

2008-02-17T08:38:00.000-08:00

I know Spring is coming because the crocuses have bloomed and the daffodils are now showing their beautiful yellow colors. Unfortunately we will have to wait a little longer for the spring crops to show up at the local farmers markets and co-ops. In the mean time why not try a vegetable you never cooked before. Celery root, grown locally and found at the market during the winter months, needs to be peeled to get to its beautiful creamy white flesh. The texture resembles that of a turnip and taste like a blend between celery and parsley. This Celery Root (Celeriac) Bisque is perfect with some crusty bread and a glass of wine.

Celery Root (Celeriac) Bisque
by Penny Rich
Serves 8

1/4 cup unsalted butter
1 cup celery, chopped
1/2 cup shallots, chopped
2 pounds celery roots (celeriac), peeled, woody parts trimmed, cut into 1/2-inch cubes
1 large potato, peeled, cut into 1-inch pieces
4-5 cups vegetable broth
1 1/2 teaspoons dried thyme
1/4 cup half and half
Celery leaves for garnish
Home made croutons for garnish*

Melt butter in heavy large pot over medium heat. Add celery and cook 3 minutes until soft. Add shallots and cook for 3-4 minutes. Add the celery root cubes, potato, broth and thyme. Let the mixture come to a boil and reduce heat to a simmer. Cook for 30-40 minutes or until vegetables are soft. Remove from heat and with a stick blender, puree until smooth. Stir in half and half and return to heat just warming through. Season to taste with salt and pepper. Ladle soup into bowls garnish with celery leaves. Serve with homemade croutons.

*Croutons – Cut day old bread into bite size cubes. Toss in a bowl with 2-3 tablespoons of olive oil, salt, pepper and fresh rosemary. Place on a foil lined baking sheet that has been prepared with cooking spray. Toast in a 400F oven for 12-14 minutes.

Root Vegetables YUM!

2008-01-31T12:31:00.000-08:00

The local markets have a great selection of root vegetables now that are perfect for roasting.

Roasted Root Vegetables

All seasonal root vegetables roast up beautifully and get sweeter as they cook.
Suggestions;
Turnips
Rutabagas
Parsnip
Celery root

Wash, peel if needed and dice all vegetables so they are about the same size. I like to call it bite size or 1 1/2 inch cubes.
Coat a large bowl with olive oil, salt and pepper. Toss vegetables adding more oil if needed to get everything coated. Place foil on a baking sheet and coat it with spray oil. Turn out vegetables on to the pan and roast at 425F for 15-20 minutes.
To add extra flavor add a couple of cloves of garlic and a sliced red onion.
Serve as a side dish or steam some brown rice and top your bowl of rice with some roasted vegetables, diced tofu or cooked chicken.

Left over vegetables can be made into a tasty soup by simply pureeing the vegetable in a pot with a stick blender adding vegetable stock to get to the consistency your prefer. Heat on a low flame until warmed through adjust seasoning, and serve with some fresh crotons.

Crotons can be made by taking some bread, cutting it into bite size pieces, tossing in a bowl with olive oil, minced garlic, salt and pepper, and herbs of your choice. Place on a baking try lined with foil and prepared with spray oil. Bake in the oven or toaster oven on 425F for 5-7 minutes.

Red is on the menu in February

2008-01-26T04:32:00.000-08:00

Almost February. Time to start thinking RED.

This is one of my favorite salads and can be served warm or chilled. I don’t like very cold foods – room temperature is just right.

Roasted Beet and Goat Cheese
By Penny Rich

2 bunches of beets, greens attached, locally grown
2 tablespoons olive oil
2-3 cloves of garlic, minced
Salt and pepper to taste
4 ounces of local goat cheese*
Drizzle of olive oil and balsamic vinegar
1/4 cup pecans or walnuts

Cut tops and bottoms off beets (reserving the beet greens) and wash off all sand and dirt. Wrap the beets in foil and place on a baking tray lined with foil in a 425 F oven for 25-30 minutes. While the beets are roasting, wash greens thoroughly. Cut off rough stems and chop. In a large skillet heat oil and add greens, cook for 2-3 minutes. Add garlic, turn off heat and stir through.
Remove beets from the oven and cool slightly. Carefully open foil and gently peel away skin. Cut beets into bite size pieces. Place greens on a serving platter, top with beets, salt, pepper and small pieces of goat cheese. Drizzle with oil and vinegar. Top with nuts.

*For this recipe I used Celebrity Dairy plain goat cheese

Local collards still on the menu

2008-01-15T18:21:00.000-08:00

Szechuan Buckwheat Noodles with Collard Ribbons
By Penny Rich

We are still getting the local collards and they are good.

1/4 cup soy sauce
1/4 cup sesame oil
1 cup peanut butter
1/4 cup rice vinegar
2 garlic cloves
1 inch piece of ginger, chopped roughly
2 teaspoons Thai chili sauce
1 table Hoisin sauce
2 limes, juiced
1 1/2 cups water
8 ounces buckwheat sobo noodles
2 tablespoon canola oil
1 onion, sliced
1 bunch collards, washed and chopped julienne style
Scallions
Peanuts

Combine sauce ingredients in a blender, soy sauce through water. Fill a large pot with water and set on high until boiling. Add noodles, cook 6-7 minutes until andante. While noodles are cooking, heat oil in a large skillet. Add onion and cook for 5 minutes. Add collards and cook 4-6 minutes, just until wilted. Drain noodles and place in a large bowl. Add collards and sauce. Toss to combine. Turn out onto a large serving platter and top with scallions and peanuts.

Cooked chicken, shrimp or tofu can be added for additional protein.

Make your winter green

2008-01-05T17:15:00.000-08:00

Green is in for the next month or so. That's what's growing locally. Try this Green Gumbo inspired by my friend and local farmer Betsey Basil.

Green Gumbo
By Penny Rich
Inspired by Betsey Basil
Serves 6

1/4 cup canola oil
1/4 cup flour
2 onions, diced
4 stalks celery, diced
2 green peppers, diced
2 –3 cloves garlic, minced
4 links of Soy Sausage*, sliced
6 cups vegetable stock
1 pound each collards, turnip or mustard greens, kale, spinach, roughly chopped and blanched**
1 tablespoon Creole seasoning
Salt and pepper to taste
1/4 cup freshly chopped parsley

In a large pot, stir together the oil and flour to form a roux. Cook the roux over medium heat, 20-30 minutes, or until it is a nutty color. Add the onion, celery, green pepper, garlic and soy sausage, stir well to combine, and cook an additional 5-7 minutes or until the vegetables are soft. Add vegetable stock stirring to combine. Add the reserved greens, seasoning, salt and pepper and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes. Serve on brown rice.

*Soy sausage is a meat substitute that can be found in the market near the tofu
**Blanching the greens – bring 6-8 cups of water to a boil. Add 1 teaspoon of salt to the water. Add each green for 2-3 minutes – remove to a bowl. Repeat with all the greens.