Yogurt

Making your own yogurt is so simple and the yogurt is so good, you will not want to buy it ever again. But to get started, you will have to buy one more 8 oz. container of plain yogurt (not vanilla or any other flavor) with active cultures to be used as a starter.  Many home yogurt makers recommend Dannon yogurt as a starter.

The ingredients for yogurt making are few: milk (raw or pasteurized, but not ultra-pasteurized), yogurt "starter", and (optional) powdered milk (use if you like really thick yogurt, which I do). The hardware needed includes a thermometer, jar or jars of equal size and lids (sterilized or washed using high temperature cycle in dishwasher), and a small ice chest that will hold the number of jars you think you will need.

Here's how I generally make two quarts of yogurt. Making less or more is simply a matter of multiplying or dividing.

Using the hottest water from your tap, run four or five inches of water into your ice chest. Close the lid. (The water from our tap is approximately 120 degrees--perfect for making yogurt. Too hot and you will kill the active cultures.)

In a heavy saucepan, begin heating two quarts of milk over medium heat. Use a thermometer to get an accurate reading: the milk should be heated to 185-190 degrees. Do not let the milk boil. Stir occasionally to insure even heating.

Remove milk from heat, cover the pan, and place the pan into a sink of cold water. Check the milk often. When the milk reaches 130 degrees, it is time for the next step.

(Optional) While milk is cooling, mix 1/2 cup yogurt starter with 2 tablespoons of powdered milk.

When milk has reached 130 degrees, thoroughly mix 1/2 cup of the warm milk and 1/2 cup of yogurt starter (which will include the powdered milk if you took the option) in a small bowl. Transfer the yogurt and milk mixture back to the remaining milk and mix thoroughly.

Fill clean jars with milk and yogurt mixture, tighten lids, and place jars in ice chest. Fill the ice chest with 120 degree water up to the level of yogurt in the jars (do not let water get inside of jars.)

Close the ice chest. In about four hours, check the consistency of yogurt by tipping a jar to the side. If necessary, let the yogurt sit in the ice chest for a longer period. (I have left yogurt overnight to reach my desired consistency.)

Chill and eat with your favorite topping.

Save enough yogurt to use as a starter for your next batch. If you do this, you will not have to buy yogurt again. See how simple?

Pickled Beets

4-5 beets (2-3 inches in diameter, 1-2 inches of greens and roots still attached)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 whole cloves
1/2 cup apple cider vinegar

Wrap whole beets in foil and bake at 350 until beets are tender. Let cool. Peel beets and cut into slices or quarters. Set aside.

Place the remaining ingredients in a heavy saucepan and cook until mixture clears and is thickened. Add beets to sauce and heat slightly. Cool and refrigerate for several hours, preferably overnight. 

Marcella's Eggplant Patties with Parsley, Garlic, and Parmesan

Essentials of Classic Italian Cooking by Marcella Hazan

I must tell you that this recipe calls for 3 tablespoons of grated Parmesan cheese (actually parmigiano-reggiano, which is probably why Marcella only uses 3 tablespoons). I'm of the belief that if three tablespoons are good, then how much better could it be with half a cup! I use anywhere from 3 tablespoons to 1/2 cup, depending on my mood and how much Parmesan I have in the fridge.

For 4 to 6 servings

About 2 pounds of eggplant

1/3 cup unflavored bread crumbs, lightly toasted

3 tablespoons parsley chopped very fine

2 garlic cloves, peeled and chopped very fine

1 egg

3 tablespoons freshly grated parmigiano-reggiano cheese (see note in text above)

Salt

Black pepper, ground fresh 

Vegetable oil

Flour, spread on a plate

Preheat oven to 400 degrees.

When the oven is hot, wash the eggplants, keeping them whole and untrimmed. Place them on the uppermost rack of the oven with a baking pan on the lower rack to collect any dripping. Bake until tender.

Take eggplants from oven, and as soon as they are cool, peel them and cut them into several large pieces. Put the pieces in a colander set over a deep dish. The eggplant should shed most of its liquid, a process that should take about 15 minutes and one which you can encourage by gently squeezing the pieces.

Chop the eggplant flesh very fine and combine it in a bowl with the bread crumbs, parsley, garlic, egg, grated Parmesan, salt, and pepper. Mix thoroughtly to obtain a uniform blend of ingredients. Taste and correct for salt and pepper. Shape the mixture into patties 2 inches in diameter and 1/2 inch thick.

Pour enough vegetable oil into a frying pan to come 1/2 inch up the sides, and turn on the heat to high. When the oil is hot, coat the patties with the flour, and slip them into the pan. Do not overcrowd. When they have formed a dark crust, turn them and brown the other side. Transfer them to a cooling rack to drain or to a platter lined with paper towels. Taste to correct for salt. Serve either hot or lukewarm.

Greens Gumbo

 Gumbo Zeb from Dairy Hollow House Soup & Bread cookbook by Crescent Dragonwagon

This recipe is for a gumbo base that can be used for making any number of different gumbos: chicken, sausage, shrimp, or any combination you can think of. When making shrimp greens gumbo, I would use shrimp stock instead of chicken stock. Experiment with the stocks--chicken, vegetable, seafood--to see which one works best with the kind of gumbo you are making.  Generally, use 4-6 cups of stock to 6 cups of base.

Roux:
Make a dark roux using 1 cup of oil and 1 cup of unbleached all-purpose flour. Remove from heat and let cool for a few minutes. Drain off any excess oil that has separated out.

Add 1 1/2 cups tomato or V8 vegetable juice. Mixture will be a pale orange paste.

Vegetable Saute:
In a heavy cast iron skillet, melt butter over medium heat and cook vegetables until softened:
8 tblsp. unsalted butter (1 stick)
2 large onions, chopped
2 green bellpeppers, stemmed, seeded, and chopped
1 bunch celery with leaves, chopped
1 large bunch (8-10 large) scallions, chopped

Seasoning Puree: (Don't give up...keep going!)
In the food processor, process the following until the garlic is chopped fine:
8 cloves of peeled garlic
1/4 cup Pickapeppa or Worcestershire sauce
1/4 cup tomato paste
1 tablespoon Tabasco sauce
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground cloves
6-8 good grinds of fresh black peppercorns

Then add to spices in processor and chop coarsely:
1 can (16 ounces) whole tomatoes, drained, coarsely chopped (juice reserved separately and added to roux)
1 bunch fresh flat-leaf parsley (leaves and stems, coarsely chopped)

Stock and Greens:
6 cups any well-flavored chicken, vegetable, or seafood stock
2 cups tomato juice or V8 vegetable juice
1 teaspoon salt
4 bay leaves
6 bunches greens, well washed and finely ribboned (more variety, the better--who knows what a bunch is--just use your judgment. Remember greens cook down considerably.)

Bring stock, juice, salt, and bay leaves to boil in large soup pot. Drop in fresh greens, bring back to boil, then turn down heat to medium-low and simmer, covered, about 30 minutes.

Assembly:

Add roux mixture to soup pot when greens have finished cooking. Also add the vegetable saute and the seasoning puree. Taste for seasoning. Simmer over lowest possible heat, covered, another 15 minutes. Stir often. Remove from heat and let cool. That's it! Use or freeze at will. 

Butternut Shrimp Bisque

I must tell you where I ate this soup for the first time, and where I eat it every time I visit New Orleans for at least one night--Brigtsen's Restaurant (no, I did not forget the "h"). Frank Brigtsen is a well-known New Orleans chef and was one who served free meals to hundreds of people in the aftermath of Hurricane Katrina. His recipe is posted on the Brigtsen's website. Following the recipe at this site will give you his fabulous cream soup.

I must say, however, that I tinkered with his recipe for our Thanksgiving meal. Instead of dicing butternut squash, I baked the squash (cut in half lengthwise, placed cut side down on a baking sheet, and cooked at 350 degrees until tender), scooped out the cooked squash, and mashed it with a pastry blender. I added the squash to the onions and bay leaf, just as the recipe required. The only other change I made was increasing the amount of shrimp stock while reducing the amount of cream used to finish the soup. I wanted a stronger shrimp flavor in the soup, so I added the stock using the "taste and see" method to find the balance I wanted. By the time I finished adding the stock, I only needed a small amount of cream (actually Fat-free Half & Half--whatever that is). In the end, the bisque was delicioso!

I know this wasn't much of a recipe, but it is the best I can do with the changes I made. I think I will try something different the next time I make the soup. I'm thinking about carmelizing the onions and butternut squash in the oven, with olive oil and bay leaf. If it works out well, I'll add the info to this recipe.

Beans & Greens Soup

 

The amazing thing about this soup is that the beans, greens, shallots, and peppers were harvested from my garden and were served in this delicious soup using chicken stock I made myself from chickens I helped raise and butcher. Can't get much fresher or more local than that!

(Measurements are approximate and ingredients are interchangeable, depending on what is growing in your garden.)

2 cups fresh lima beans

1 cup cooked mixed greens (beet, chard, mustard, etc.)

2 cups chicken stock

1/2 cup chopped shallots

1/4 cup chopped bell pepper (or other sweet pepper)

1 cup diced smoked sausage

salt and pepper to taste

Place all ingredients except salt and pepper into pot. Add water as needed. Cook until beans and greens are tender. Add seasoning to taste. Serve over brown rice.

Claire's Cake-Topped Lemon Pudding

This recipe was given to me by my mother-in-law.  It was the comfort food she served to her children when they were sick, and it is known in our family only as “Sick Food.”   Of course, it could be make for other occasions as well.

NB:  This is so delicious, you may want to double the recipe.  It disappears fast, serves maybe 2 (with seconds, of course).  

Ingredients:

2 tablespoons butter (+ amount needed for greasing baking dish)

⅔ cup sugar

2 eggs, separated

  Juice & zest of one large lemon (approx. 3 tablespoons)

⅓ cup flour

¼ teaspoon salt

1 ½ cups milk

Grease an 8x8 square baking dish.

Beat egg whites. Set aside. Mix softened butter with sugar. Mix in each of the following separately: 2 egg yolks; salt and flour; juice and zest; and milk.  Fold in beaten egg whites. Pour mixture into the greased baking dish.

 Water bath:  Place baking dish in a larger baking pan. Fill the larger pan with enough water to reach ½ to 1 inch up the sides.  Bake 45 minutes in a 375º oven.