Fermentation Dinner

Late July Fermentation dinner was truly a beautiful site. The food was amazing, the drinks complemented the food and the conversation complemented the entire evening. The ask; everyone bring something you have fermented or pickled from this years crops. Bring a light dinner dish to share and a libation. I prepared Gravlax (cured salmon), with fermented red onions and yogurt dill sauce. I also made peanut “non-noodles” from zucchini, yellow squash, carrots and red onion.

Gravlax
by Penny Rich

3 pounds salmon fillet
1 cup sugar
1 cup kosher salt
1 tablespoon freshly ground pepper
¼ cup sake
1 large bunch fresh dill

Wash and dry salmon, remove any small bones. Combine sugar, salt and pepper in a mixing bowl. Wash and shake excess water from dill. Place two pieces of plastic wrap on the counter. Spread out half of the dill and cover that with 2 tablespoons of sake. Spread half the sugar, salt, pepper mixture onto the dill. Place the salmon on top of the mixture. Cover with the remaining sugar, salt, peeper mixture, 2 tablespoons of sake and top with dill. Wrap tightly with the plastic wrap. Use more wrap to get a tighter seal. Place the wrapped salmon on a baking tray and cover with another tray. I use 3 bricks to weigh the salmon down, but you can use anything heavy from your pantry i.e. cans. Place in the refrigerator for 24 hours. Remove weights and drain water from the tray. Flip the salmon over, cover with the second tray and bricks. Place in the refrigerator for 24 hours. (48 hours – total curing time). Unwrap and wash off dill and remaining mixture. Slice thinly.


Fermented Red Onions
by Penny Rich

Fermenting foods or preserving foods, is centuries old. These foods are a powerful aid to digestion and in some cases protect us from disease. I started fermenting a couple of years ago after meeting April McGreger http://www.farmersdaughterbrand.com/index.htm who sells her fermented vegetables at the Carrboro Farmers Market http://www.carrborofarmersmarket.com/ . Along with her advise, I read Sandor Katz’s book Wild Fermentation http://www.wildfermentation.com/ and Sally Fallon’s book Nourishing Traditions.

3-4 red onions, peeled and sliced thinly on a mandolin
1-2 tablespoons sea salt (no iodine)
1 cup of water, boiled and cooled
1 quart glass jar
1 lid

Layer onion in a wooden or glass mixing bowl placing a little salt in between each layer. Mix with hand to make sure the onions are all covered with salt. Start adding the onions to the jar tapping down hard. You should see some water releasing from the onions. Repeat until all the onions are in the jar making sure to tap them down to make a very tight fit. There should be liquid on top of the onions at this point. Add more water as needed to cover the onions. The top of the onions should be at least one inch from the top of the jar. Cover tightly and keep at room temperature for 3 days before transferring to cold storage. Will last on the shelf for 2-3 months.

Peanut “Non-Noodles”
by Penny Rich
Makes 6-8 servings

1 tablespoon olive oil
1 red onion, cut into strips
2 garlic cloves, minced
2 carrots, julienned with peeler
4 zucchini, julienned with peeler
4 yellow squash, julienned with peeler
1/3 cup smoother peanut butter
3 tablespoon hot water
3 tablespoon lime juice, freshly squeezed
1 tablespoon soy sauce
2 teaspoons brown sugar
2 teaspoons red curry paste salt and pepper to taste

Heat a large pan on high heat with olive oil. Add onions and garlic, cook for 2-3 minutes. Add the rest of the vegetables and cook just until wilted 5-6 minutes. While the noodles are cooking place the remaining ingredients peanut butter through red curry paste in a blender and whiz until combined. Taste and adjust salt and pepper. While the noodles are still hot, toss with sauce. Place in a serving bowl and refrigerate until cool about 1-2 hours. Serve cold or reheat gently in the micro.
 *I bought my julienne peeler at Kitchen Works, University Mall, Chapel Hill http://www.kitchenworksinc.com/

Corn, corn and more corn

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

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

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

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

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

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 blend 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

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

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

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

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

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

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

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

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.

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

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

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

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

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.