Need to know how much local molasses or local honey equals the amount of sugar called for in your recipe? Or flour substitutions; is 1 C local rice flour the same as 1 C. conventional all-purpose flour? As a matter of fact, it is.
Just check this great table of substitutions.
http://whatscookingamerica.net/Information/IngredientSubstitution.htm
Sunday, June 9, 2013
Another cracker recipe
I haven't tried it yet, but if the third try at the rice cracker recipe doesn't work out, I will consider this one for homemade wheat thins.
http://www.kitchenstewardship.com/2010/02/05/finer-things-friday-homemade-cracker-recipe-at-long-last/
http://www.kitchenstewardship.com/2010/02/05/finer-things-friday-homemade-cracker-recipe-at-long-last/
Roasted Garlic and Scallion dip
Place 1 head of garlic (conventional, because we had it on hand) on a sheet of foil; drizzle with 2 tsp. olive oil (pecan oil) and seal.
Roast at 400 degrees until tender, 40-45 minutes; unwrap and let cool.
Squeeze the garlic cloves from their skins into a food processor.
Puree with 8 ounces cream cheese (creole cream cheese) at room temperature and 1/4 C. milk (Kleinpeter) until smooth. Stir in 4 thinly sliced scallions.
Season with salt & pepper. (I only used Locavore salt; no pepper)
Makes 1 1/4 cups.
Serve with sweet potato chips (see recipe from 2012 post), bread from your favorite local bakery, or conventional crackers. I have yet to find a successful recipe for crackers, so we will likely make crostinis from Hollygrove or Gracious Bakery baguettes.
This comes out with a strong roasted garlic flavor, which is a good thing in my book, but may be a bit shocking to others.
Becase the characteristics of creole cheese are different from conventional cream cheese, the 1/4 C. milk seems to me to be too much; it made the dip a little thinner than I'd like it to be. I recommend less milk and more cream cheese. Next time, I may also add some Ryals goat cheese for variety and thickness.
From Real Simple
(I didn't realize I had so many recipes from Real Simple; I rarely read it)
Roast at 400 degrees until tender, 40-45 minutes; unwrap and let cool.
Squeeze the garlic cloves from their skins into a food processor.
Puree with 8 ounces cream cheese (creole cream cheese) at room temperature and 1/4 C. milk (Kleinpeter) until smooth. Stir in 4 thinly sliced scallions.
Season with salt & pepper. (I only used Locavore salt; no pepper)
Makes 1 1/4 cups.
Serve with sweet potato chips (see recipe from 2012 post), bread from your favorite local bakery, or conventional crackers. I have yet to find a successful recipe for crackers, so we will likely make crostinis from Hollygrove or Gracious Bakery baguettes.
This comes out with a strong roasted garlic flavor, which is a good thing in my book, but may be a bit shocking to others.
Becase the characteristics of creole cheese are different from conventional cream cheese, the 1/4 C. milk seems to me to be too much; it made the dip a little thinner than I'd like it to be. I recommend less milk and more cream cheese. Next time, I may also add some Ryals goat cheese for variety and thickness.
From Real Simple
(I didn't realize I had so many recipes from Real Simple; I rarely read it)
Spicy Marinated Raw Zucchini
Thinly slice 4 zucchini (I used a larger, speckled squash-like vegetable from Hollygrove)
Toss with:
2 sliced shallots (or Hollygrove scallions)
2 T. canola oil (pecan oil)
2 T. rice vinegar (Steen's cane vinager)
1 tsp. crushed red pepper (I didn't find a substitute, but I imagine small bits of jalepeno would work)
Season with salt and pepper. Refrigerate for at least 1 hour, but up to 8 hours before serving.
Toss with:
2 sliced shallots (or Hollygrove scallions)
2 T. canola oil (pecan oil)
2 T. rice vinegar (Steen's cane vinager)
1 tsp. crushed red pepper (I didn't find a substitute, but I imagine small bits of jalepeno would work)
Season with salt and pepper. Refrigerate for at least 1 hour, but up to 8 hours before serving.
This could be a side dish or a salad on its own. The squash comes out very crisp, crunchy and tasty. It was a little spicy for me (even though I am from New Mexico and can handle very hot), so I would add less pepper, or none at all next time. I think I just don't care for the pepper flakes flavor; I won't use that in the future. I didn't go out and buy any just for this recipe, we happened to have some in the cupboard.
From Real Simple
Louisiana Blueberry Jam
Fast, easy, delicious.
5 C. Louisiana blueberries
1/2 C. sugar (used brown cane sugar)
1 T fresh lemon juice (I have frozen lemon juice cubes from Becnel lemons)
1/4 t. kosher salt (or locavore-provided salt)
In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18-25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
I plan to serve it over Ryal's goat cheese as
5 C. Louisiana blueberries
1/2 C. sugar (used brown cane sugar)
1 T fresh lemon juice (I have frozen lemon juice cubes from Becnel lemons)
1/4 t. kosher salt (or locavore-provided salt)
In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18-25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
Makes 3 cups.
a spread on a Hollygrove Market baguette.
Taken from Real Simple
Saturday, June 1, 2013
2013 Locavore Challenge
NOLA Locavore Challenge 2013 is upon us. The month of June is again the locavore challenge to see if we can eat locally-sourced food for an entire month.
I've already been to Rouse's and to Langenstein's to stock up on local goods. I am not doing ultra strict, so one of my cheats is that I can buy foods locally produced, even if not locally grown (the various flavors of hummus made by the woman on the northshore, and sweets from Sucre, for example, or locally roasted coffee from French Truck coffee).
Let the challenge begin!
Good luck my fellow locavores.
I've already been to Rouse's and to Langenstein's to stock up on local goods. I am not doing ultra strict, so one of my cheats is that I can buy foods locally produced, even if not locally grown (the various flavors of hummus made by the woman on the northshore, and sweets from Sucre, for example, or locally roasted coffee from French Truck coffee).
Let the challenge begin!
Good luck my fellow locavores.
Tuesday, June 26, 2012
Sweet Potato "Chips"
The wheat berry chili was a huge hit! Not too spicy and generally deemed delicious.
The sweet potato "chips" were also popular. They are just raw sweet potatoes (Louisiana grown and purchased from Rouse's) that are soaked in water for a day or two. The get crispy and curl up like potato chips.
Place in Mason jar or other recepticle with water and a single slice of lemon
Cover with water
Let soak in refrigerator for several hours or several days.
They will keep in the fridge for a couple of weeks.
The sweet potato "chips" were also popular. They are just raw sweet potatoes (Louisiana grown and purchased from Rouse's) that are soaked in water for a day or two. The get crispy and curl up like potato chips.
Directions
Peel sweet potato
Slice very thinPlace in Mason jar or other recepticle with water and a single slice of lemon
Cover with water
Let soak in refrigerator for several hours or several days.
Drain
Serve with salsa or hummus or other dip.
Delicious! And so simple.
They will keep in the fridge for a couple of weeks.
I've also tried this technique with jicama. I'm sure other vegetables would also work.
Monday, June 25, 2012
Zesty Wheat Berry Black Bean Chili
This recipe comes from EatingWell, but it has been highly altered to meet the locavore regulations. Here is the link to the original recipe:
http://www.eatingwell.com/recipes/zesty_wheat_berry_black_bean_chili.html
The recipe below is what I used to make the locavore version I am serving to 8 guests this evening. I reduced the amount of chili powder and peppers because it was a little too spicy. I love hot, but my husband and my guests are less enamored of tearing up during dinner due to tasty heat.
The ground spices are my locavore cheat (but I already had them in the cupboard). I'm not sure if Blue Runner canned beans from Rouse's count as a cheat under the Strict rules, but that is what I chose. You can substitule any local bean.
1 large yellow onion, chopped
1 large green bell pepper, chopped
5 cloves garlic, minced
2 t. chili powder (I used 1 1/2 t.)
http://www.eatingwell.com/recipes/zesty_wheat_berry_black_bean_chili.html
The recipe below is what I used to make the locavore version I am serving to 8 guests this evening. I reduced the amount of chili powder and peppers because it was a little too spicy. I love hot, but my husband and my guests are less enamored of tearing up during dinner due to tasty heat.
The ground spices are my locavore cheat (but I already had them in the cupboard). I'm not sure if Blue Runner canned beans from Rouse's count as a cheat under the Strict rules, but that is what I chose. You can substitule any local bean.
Ingredients
2 T. oil1 large yellow onion, chopped
1 large green bell pepper, chopped
5 cloves garlic, minced
2 t. chili powder (I used 1 1/2 t.)
1 1/2 t. ground cumin
1 t. dried oregano
1/2 t. freshly ground pepper
2 16 oz. cans Blue Runner black beans
2 creole tomatoes, diced, lightly sauteed (called for cans)
1/4 C. diced hot peppers, lighlty sauteed (a variety of sizes and heats from the pepper people at the markets; add more peppers if you like a hotter chili)
2 C. vegetable broth (made from Hollygrove carrots, carrot tops and onions plus a few sweet potato shards)
2 t. honey
2 C. wheat berries (recipe posted yesterday)
Juice of 1 lime (or lemon)
1/2 C. fresh cilantro
1 avocado (I omitted this, but only because I had to)
Preparation
Heat oil in dutch oven over medium-high heat. Add onion, bell pepper, and spices (chili powder, cumin, oregano, salt and pepper) and cook, stirring occasionally, until tender, about 5 minutes.
Add beans, tomatoes, hot peppers, broth and honey.
Bring to a boil over high heat.
Reduce heat, cover, and simmer for 25 minutes.
Stir in cooked wheat berries and heat through, about 5 more minutes.
Remove from heat.
Stir in lemon juice.
Garnish each bowl with avocado and cilantro.
My husband and I both love this hearty bowl of chili. The guests will have to opine later. We will serve it with a salad of greens from Hollygrove, pecans and blueberries with a Steen's vinegar and pecan oil dressing and a few goat cheese crumbles. For dessert: 2 types of New Orleans ice cream, dried cherries from Portland, and green chili pistachio brittle from New Mexico (which were local when I bought them earlier this month).
Sunday, June 24, 2012
Wheat Berries from Carencro
I picked up 3 pounds of wheat berries a couple of weeks ago at the Locavore swap during the OCH art market. I had never purchased a wheat berry before so I have had to research the cooking and serving of the berry of the wheat.
There are many opinions about how to cook it. I opted for the Joy of Cooking way. They say, berries that have been soaked for at least 8 hours cook in half the time, so I went for that.
Their directions:
Soak 1/2 C. of wheat, kamut, or spelt berries; cover with water by at least 2 inches.
Let stand overnight.
Drain if needed (if the water is dirty, it is recommended it be drained - I drained)
Add to 4 C. boiling salted water.
Gently simmer, uncovered, until tender but still chewy, 45 - 60 minutes. Drain.
There are many opinions about how to cook it. I opted for the Joy of Cooking way. They say, berries that have been soaked for at least 8 hours cook in half the time, so I went for that.
Their directions:
Soak 1/2 C. of wheat, kamut, or spelt berries; cover with water by at least 2 inches.
Let stand overnight.
Drain if needed (if the water is dirty, it is recommended it be drained - I drained)
Add to 4 C. boiling salted water.
Gently simmer, uncovered, until tender but still chewy, 45 - 60 minutes. Drain.
And they are ready to be added to salads, stews or other dishes. Stay tuned for my use of the tasty (tender, but still chewy) wheat berries. I still have about half the bag, so I will continue searching for more recipes.
Friday, June 22, 2012
Tablescape
And don't forget beautiful local flowers for your table. These lovely zinnias came from the Mid-City Farmer's Market at American Can.
Just $6.00 and they last a lot longer than store-bought flowers. Such a deal!
Just $6.00 and they last a lot longer than store-bought flowers. Such a deal!
Vegetable Fritters
There was frilly squash in the Hollygrove box on Tuesday and I bought some beautiful yellow zucchini at the Thursday Farmer's Market in Mid-City at American Can. You couldn't buy just one yellow zucchini, you had to buy the box (4-6) - makes sense.
So I searched for vegetable recipes. I found that vegetable fritters can come in many varieties; some have cheese, some have flour, some have both, others have neither. I went with the neither option.
This recipe can be used with any vegetable that can be grated (potatoes included).
(I used frilly squash, yellow zucchini and attempted to grate green and red peppers with varying degrees of success; minced or choopped would probably work)
1 T. finely minced onion (I used about a 1/4 of an onion)
2 eggs
oil
salt
Mix grated vegetables with onion and eggs. The batter will be quite wet.
In a large, heavy skillet, heat 3 T. oil over medium heat.
Lightly shape a handful of batter for each fritter and gently drop into the oil. Flatten the fritters with a spatula.
Let the fritters brown over medium heat until the bottoms begin to color.
Turn the fritters over and fry for several more minutes.
Drain on paper towels.
You can keep them warm in preheated 250-degree oven.
Sprinkle with salt and serve.
Recipe from Dr. Peter J. D'Adamo
So I searched for vegetable recipes. I found that vegetable fritters can come in many varieties; some have cheese, some have flour, some have both, others have neither. I went with the neither option.
This recipe can be used with any vegetable that can be grated (potatoes included).
Easy, Fast Vegetable Fritters
3 C. grated vegetables(I used frilly squash, yellow zucchini and attempted to grate green and red peppers with varying degrees of success; minced or choopped would probably work)
1 T. finely minced onion (I used about a 1/4 of an onion)
2 eggs
oil
salt
Mix grated vegetables with onion and eggs. The batter will be quite wet.
In a large, heavy skillet, heat 3 T. oil over medium heat.
Lightly shape a handful of batter for each fritter and gently drop into the oil. Flatten the fritters with a spatula.
Let the fritters brown over medium heat until the bottoms begin to color.
Turn the fritters over and fry for several more minutes.
Drain on paper towels.
You can keep them warm in preheated 250-degree oven.
Sprinkle with salt and serve.
Serves 4-6
Very tasty. For seasoning, I used an herb blend in the egg mixture instead of salt, but it wasn't quite enough. It really did benefit from a little sprinkle of salt at the end. We ate them as the main course with a side of halved cherry tomatoes, but they would be a good accompaniment to a main pasta or meat dish.
Recipe from Dr. Peter J. D'Adamo
Breakfast Casserole for dinner
Wednesday 6/20
After being away so long, the larder was not very stocked with local goods, but we had almost 2 dozen local eggs and some fresh mushrooms from the Tuesday Hollygrove Market box of goods, which my husband picked up for me before I got back.
This is an adaptation from a Sankofa Farmer's Market recipe posted during the 2011 challenge.
Breakfast Casserole
11 eggs
1-2 T. half and half (cream or milk also possible) (Kleinpeter)
1 bag mushrooms (Hollygrove) (recipe calls for 1 lb.)
1/2 white onion chopped (Hollygrove) (this is an ad lib)
1 T pecan oil (calls for olive)
1 C. Ryals goat cheese (calls for feta)
salt and pepper to taste
After being away so long, the larder was not very stocked with local goods, but we had almost 2 dozen local eggs and some fresh mushrooms from the Tuesday Hollygrove Market box of goods, which my husband picked up for me before I got back.
This is an adaptation from a Sankofa Farmer's Market recipe posted during the 2011 challenge.
Breakfast Casserole
11 eggs
1-2 T. half and half (cream or milk also possible) (Kleinpeter)
1 bag mushrooms (Hollygrove) (recipe calls for 1 lb.)
1/2 white onion chopped (Hollygrove) (this is an ad lib)
1 T pecan oil (calls for olive)
1 C. Ryals goat cheese (calls for feta)
salt and pepper to taste
(I used an herb blend that I bought from a grower in Portland instead of salt and pepper)
Preheat oven to 375 degrees.
Grease 9 x 3 glass casserole dish with butter or oil.
Saute mushrooms and onion in oil until they are softened, but not completely cooked, about 5 minutes.
Drain mushrooms and onion if liquid remains in the pan, then spread evenly over the bottom of the casserole dish.
Crumble goat or feta cheese over vegetables. (Grated cheese can also be used and works well)
Beat eggs with half and half and salt and pepper (or alternative).
Pour eggs over vegetables, then stir gently with a fork so the vegetables and cheese are evenly distributed in the egg mixture.
Bake 45 minutes, or until eggs are set and top is starting to brown.
Serves about 6.
Like a souffle, the egg casserole will fall a bit if it is not served promptly after removal from the oven. It still tastes good, but is not quite as tall and fluffy.
Delicious! Also handy for a breakfast on the go, or in a lunch box the next day.
Sunday, June 10, 2012
3 days in New Orleans
Friday, my first night back in town, we went out to our local High Hat restaurant on Freret Street for dinner. Fantastic as always. Don't miss the cold cherry tomato soup with crabmeat. Superb.
Saturday I picked up my Locavore swag at OCH, plus 3 pounds each of whole wheat flour and wheat berries from Carencro. As a bonus, I bought a great pair of earrings from one of the local artists and won a gift certificate to Cafe Reconcile!
After eating speckled trout my father-in-law caught in the Gulf of Mexico for dinner last night and local eggs for breakfast, I head out again tomorrow on another challenge in another time zone.
Next up: Portland, Oregon. I am looking forward to some excellent local Pacific seafood. The challenge will be eating locally out of a hotel for a week. It is a suite set-up, so I will have a refrigerator. I have found some local restaurants and groceries stores, so I shall do my best.
Saturday I picked up my Locavore swag at OCH, plus 3 pounds each of whole wheat flour and wheat berries from Carencro. As a bonus, I bought a great pair of earrings from one of the local artists and won a gift certificate to Cafe Reconcile!
After eating speckled trout my father-in-law caught in the Gulf of Mexico for dinner last night and local eggs for breakfast, I head out again tomorrow on another challenge in another time zone.
Next up: Portland, Oregon. I am looking forward to some excellent local Pacific seafood. The challenge will be eating locally out of a hotel for a week. It is a suite set-up, so I will have a refrigerator. I have found some local restaurants and groceries stores, so I shall do my best.
Locavore in New Mexico
The Mountain View Market Co-op, of which my parents have been members since the beginning, has its own farm and enjoys good local support. I told them about our locavore challenge and one of the employees launched into an empassioned speech about the food choices at Jazz Fest!
Our friends took us out to dinner most nights, so I had local green chilis and hand-made tortillas. I didn't inquire about the source of the cheese and rice and beans, but all were local restaurants.
Friday, April 20, 2012
Eat Local Challenge 2012
The 2nd Annual Locavore challenge is coming soon! I've signed up again for the strict version and am looking forward to finding local produce and eating at participating local restaurants. I will be in New Mexico and Vancouver, WA the first 2 weeks in June, so I will have an extra mobile challenge, which will make it particularly interesting.
Sign up now to be a lenient, strict, or ultrastrict locavore:
http://www.nolalocavore.org/sign-up-for-the-challenge/
And stay tuned for my trials, tribulations, and culinary successes.
Sign up now to be a lenient, strict, or ultrastrict locavore:
http://www.nolalocavore.org/sign-up-for-the-challenge/
And stay tuned for my trials, tribulations, and culinary successes.
Sunday, June 19, 2011
Breakfast Casserole
This recipe was posted by the Sankofa Farmers Market on the NOLA Locavore site under for the week of June 11th. The full recipe is below, but I just made half of it, which is still a lot for just two people. I think the leftover wedges will be good for breakfast for the week.
Breakfast Casserole
adapted from Sankofa Farmers Market
Ingredients
18 eggs (HG)
2-3 Tbs cream, half and half, or milk (Smith Creamery)
1 lb mushroom, washed and sliced (HG)
1 leek, sliced and halved (not in the original, but I had a leek, so I added it) (HG)
1 Tbs olive oil (TX)
2 C crumbled goat cheese (Ryal's) (called for feta)
salt and pepper to taste (I added a little more salt since I wasn't using feta, no pepper)
Directions
1. Preheat oven to 375 degrees.
2. Grease 9x13 casserole dish with butter or oil
3. Saute mushrooms and leeks in olive oil until they are softened but not completely cooked, about 5 minutes.
4. Drain mushrooms and leeks if there is liquid in the pan, then spread evenly over the bottom of the casserole dish.
5. Crumble feta (goat cheese) over mushrooms and leeks.
6. Beat eggs with cream, salt (and pepper - I didn't use any pepper)
7. Pour egg mixture over mushrooms, leeks, and cheese, then stir with a fork to make sure all ingredients are evenly distributed in the egg mixture.
8. Bake 45 minutes, or until eggs are set and top is starting to brown.
Serves 8-10
I over-cooked it a little, but it was still very tasty. I highly recommend it. I used a round. ceramic casserole, so served them in wedges.
Breakfast Casserole
adapted from Sankofa Farmers Market
Ingredients
18 eggs (HG)
2-3 Tbs cream, half and half, or milk (Smith Creamery)
1 lb mushroom, washed and sliced (HG)
1 leek, sliced and halved (not in the original, but I had a leek, so I added it) (HG)
1 Tbs olive oil (TX)
2 C crumbled goat cheese (Ryal's) (called for feta)
salt and pepper to taste (I added a little more salt since I wasn't using feta, no pepper)
Directions
1. Preheat oven to 375 degrees.
2. Grease 9x13 casserole dish with butter or oil
3. Saute mushrooms and leeks in olive oil until they are softened but not completely cooked, about 5 minutes.
4. Drain mushrooms and leeks if there is liquid in the pan, then spread evenly over the bottom of the casserole dish.
5. Crumble feta (goat cheese) over mushrooms and leeks.
6. Beat eggs with cream, salt (and pepper - I didn't use any pepper)
7. Pour egg mixture over mushrooms, leeks, and cheese, then stir with a fork to make sure all ingredients are evenly distributed in the egg mixture.
8. Bake 45 minutes, or until eggs are set and top is starting to brown.
Serves 8-10
I over-cooked it a little, but it was still very tasty. I highly recommend it. I used a round. ceramic casserole, so served them in wedges.
Cornbread
Tomato Basil Cornbread
adapted from 125 Best Quick Bread Recipes, by Washburn and Butt
Ingredients
3/4 C corn flour (called for all-purpose)
1/2 C cornmeal
2 Tbs granulated sugar
2 Tbs + 1/8 tsp baking powder (my new method to adjust to switching to corn flour)
1/2 tsp salt
1/2 C snipped fresh basil (from my back yard)
1/4 C olive oil
4 eggs
1 C chopped arugula (called for spinach)
1 1/2 C coarsely chopped tomatoes
1 Tbs minced leek
(all produce from Hollygrove)
Directions
Preheat oven to 350. Lightly grease a 9-inch square pan.
Makes 9 3-inch square pieces
1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and basil.
2. In a separate bowl, using an electric mixer, beat oil and eggs until combined. Pour mixture over dry ingredients and stir just until combined. Gently fold in arugula, tomatoes and leeks. Spoon into prepared pan.
3. Bake in preheated oven for 30-40 minutes or until a cake tester inserted in the center comes out clean. Serve hot.
The verdict? YUM! Big, fat, delicious, no-question, yum. They are good warm, right out of the oven, but just a delicious the morning after with a bit of butter. The only thing not local is the baking powder, which is allowed under my interpretation of the Bienville Rule.
adapted from 125 Best Quick Bread Recipes, by Washburn and Butt
Ingredients
3/4 C corn flour (called for all-purpose)
1/2 C cornmeal
2 Tbs granulated sugar
2 Tbs + 1/8 tsp baking powder (my new method to adjust to switching to corn flour)
1/2 tsp salt
1/2 C snipped fresh basil (from my back yard)
1/4 C olive oil
4 eggs
1 C chopped arugula (called for spinach)
1 1/2 C coarsely chopped tomatoes
1 Tbs minced leek
(all produce from Hollygrove)
Directions
Preheat oven to 350. Lightly grease a 9-inch square pan.
Makes 9 3-inch square pieces
1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and basil.
2. In a separate bowl, using an electric mixer, beat oil and eggs until combined. Pour mixture over dry ingredients and stir just until combined. Gently fold in arugula, tomatoes and leeks. Spoon into prepared pan.
3. Bake in preheated oven for 30-40 minutes or until a cake tester inserted in the center comes out clean. Serve hot.
The verdict? YUM! Big, fat, delicious, no-question, yum. They are good warm, right out of the oven, but just a delicious the morning after with a bit of butter. The only thing not local is the baking powder, which is allowed under my interpretation of the Bienville Rule.
Brown Rice Crackers
My first total failure of the month (not bad for a rookie that I can make it 18 days before my first inedible bomb). I will try them again, because there was some user error in the process. When the timer rang and I checked on them the last time, I closed the over door, turned off the oven, then promptly forgot to take the baking sheet and the crackers out of the oven as I busied myself with other kitchen tasks. They sat in the oven for another 30-40 minutes after I turned the oven off. I am guessing that is why they were turned into greasy little tooth-shattering, cement-like wafers.
I'll share the recipe anyway, because they definitely have the potential to be good. I have been pining away for crackers; I hadn't realized the extent of my cracker problem until I tried to go without.
Brown Rice Crackers
adapted from Cathe Olson recipe
Ingredients
1 1/2 C Papa Tom's white rice flour (CCFM) (called for brown rice flour)
2/3 C cooked brown rice (HG)
1 Tbs flax seeds (optional - I opted not to)
1/4 tsp sea salt (needs a little more)
1/4 C oil (I used pecan)
1/3 to 1/2 C water
Directions
Preheat oven to 375. Lightly oil large baking sheet. In bowl or food processor, mix flour, rice, fax seeds, salt and oil until combined. Add water a little at a time until dough holds together. Pour onto floured surface and knead a few times to form a ball. Press or roll dough on baking sheet. Score into 1 1/2-inch squares. Bake 20-25 minutes, or until bottoms are golden brown. Cool before removed from pan.
Makes about 3 dozen.
I'll share the recipe anyway, because they definitely have the potential to be good. I have been pining away for crackers; I hadn't realized the extent of my cracker problem until I tried to go without.
Brown Rice Crackers
adapted from Cathe Olson recipe
Ingredients
1 1/2 C Papa Tom's white rice flour (CCFM) (called for brown rice flour)
2/3 C cooked brown rice (HG)
1 Tbs flax seeds (optional - I opted not to)
1/4 tsp sea salt (needs a little more)
1/4 C oil (I used pecan)
1/3 to 1/2 C water
Directions
Preheat oven to 375. Lightly oil large baking sheet. In bowl or food processor, mix flour, rice, fax seeds, salt and oil until combined. Add water a little at a time until dough holds together. Pour onto floured surface and knead a few times to form a ball. Press or roll dough on baking sheet. Score into 1 1/2-inch squares. Bake 20-25 minutes, or until bottoms are golden brown. Cool before removed from pan.
Makes about 3 dozen.
Thursday, June 16, 2011
Zucchini Canoes
Got a boat load of zucchini? Make them into tasty canoes.
Zuccanoes (stuffed zucchini)
adapted from the Moosewood Cookbook
Ingredients
4 medium zucchini (Hollygrove)
1-2 Tbs olive oil (TX) [probably just as good with pecan oil]
1 1/2 C minced onion (Rouse's)
1 tsp salt (Avery Island)
1/2 lb mushrooms, minced (Hollygrove)
6 medium cloves garlic (MidCity FM)
1 1/2 C cooked rice (Hollygorve)
1 1/2 C minced pecans, lightly toasted (Bergeron's) [we didn't toast]
3 Tbs fresh lemon juice (Becnel's, Belle Chasse)
black pepper and cayenne, to taste (we left this out)
a few pinches of freshly minced or dried herbs (mostly from my friend Terry's yard):
any combo of parsley, basil, dill, thyme, or marjoram [we used rosemary, thyme, sage and another small unidentified leaf]
1 C packed grated Ryals' goat cheddar cheese (St. James Cheesery)
Directions
1. Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4 inch shell. Mince the insides, and set everything aside.
2. Heat the olive oil in a medium skillet. Add the onion and salt, and saute over medium heat until the onion is soft (5 - 8 minutes).
3. Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.
4. Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
5. Preheat oven to 350. Fill the zucchini shells, top with the grated cheese and bake on a cookie sheet for 30 - 40 minutes, or until heated through. Serve hot. Optional: serve with a vegetable puree (4 options to choose from in the Moosewood Cookbook).
Serves 4 to 6
About 1 1/ 4 hours to prepare (including baking)
This is very tasty, but fairly simple; no wow factor. The goat cheese cheddar does not act the same as your average cheddar, so it may be better to add the cheese in with the rice and mushroom mixture before baking, rather than on top only. We also recommend more mushrooms; there wasn't quite enough mushroom flavor. The pecans add a nice crunch element, even though we didn't toast them; it probably would have been an more pronounced flavor had we roasted the nuts before adding them.
I proclaim it wholesomely delicious! And I have a half a boat left over for tomorrow.
Zuccanoes (stuffed zucchini)
adapted from the Moosewood Cookbook
Ingredients
4 medium zucchini (Hollygrove)
1-2 Tbs olive oil (TX) [probably just as good with pecan oil]
1 1/2 C minced onion (Rouse's)
1 tsp salt (Avery Island)
1/2 lb mushrooms, minced (Hollygrove)
6 medium cloves garlic (MidCity FM)
1 1/2 C cooked rice (Hollygorve)
1 1/2 C minced pecans, lightly toasted (Bergeron's) [we didn't toast]
3 Tbs fresh lemon juice (Becnel's, Belle Chasse)
black pepper and cayenne, to taste (we left this out)
a few pinches of freshly minced or dried herbs (mostly from my friend Terry's yard):
any combo of parsley, basil, dill, thyme, or marjoram [we used rosemary, thyme, sage and another small unidentified leaf]
1 C packed grated Ryals' goat cheddar cheese (St. James Cheesery)
Directions
1. Cut the zucchini lengthwise down the middle. Use a smallish spoon to scoop out the insides, leaving a canoe with a 1/4 inch shell. Mince the insides, and set everything aside.
2. Heat the olive oil in a medium skillet. Add the onion and salt, and saute over medium heat until the onion is soft (5 - 8 minutes).
3. Add the minced zucchini innards and the mushrooms. Turn up the heat and cook for about 8 minutes, stirring, letting the liquid evaporate. Stir in the garlic and remove from heat.
4. Stir in the rice and nuts, along with the lemon juice, and season to taste with black pepper, cayenne, and the herbs of your choice.
5. Preheat oven to 350. Fill the zucchini shells, top with the grated cheese and bake on a cookie sheet for 30 - 40 minutes, or until heated through. Serve hot. Optional: serve with a vegetable puree (4 options to choose from in the Moosewood Cookbook).
Serves 4 to 6
About 1 1/ 4 hours to prepare (including baking)
This is very tasty, but fairly simple; no wow factor. The goat cheese cheddar does not act the same as your average cheddar, so it may be better to add the cheese in with the rice and mushroom mixture before baking, rather than on top only. We also recommend more mushrooms; there wasn't quite enough mushroom flavor. The pecans add a nice crunch element, even though we didn't toast them; it probably would have been an more pronounced flavor had we roasted the nuts before adding them.
I proclaim it wholesomely delicious! And I have a half a boat left over for tomorrow.
Scavenger Hunt for Ingredients
I went to the Becnel Farmer's Market (it goes by various names) in Belle Chasse on Monday because I heard they had local oranges and locally made juices and I was hoping for some peaches. I miss a lot since I work Saturday mornings. They don't carry peaches because they require refrigeration. However, one of their 2 refrigerators is full of locally-made sausages of many varieties and flavors.
They did not have any juices and they did not have any local oranges or Valencia oranges. They did have what the woman told me were local lemons. They had no tag claiming they were from anywhere else, so I took her for her word and bought 6 of them. I brought them home and squeezed the juice into an old plastic ice tray; 5 lemons = 12 mini cubes of frozen lemon juice. Not having any immediate need for the rinds, I composted them. I saved one lemon for zesting or other needs, just in case.
How does one figure out the labelling on produce? All the other produce at this market had a tag proclaiming its origins: avocados from Mexico, oranges from Florida, bananas from South America. The lemons, watermelons and creole tomatoes had no little sticky tags, no identifying markers. I encountered the same thing at Dorignac's tonight. I had heard through the locavore grapevine that the Valencia oranges at Dorignac's were within our 200-mile radius. The sign said Produce of the USA, but there was no little sticky tag on each piece of fruit; same with the lemons. Are there laws that regulate these tags? Does no tag mean locally-sourced? I have no idea. I didn't buy any produce at Dorignac's because I couldn't verify the origins.
But I did finally find Steen's Cane Vinegar thanks to a diligent Dorignac's employee who walked me through the oil and vinegar and specialty aisles before flagging down a stock person who honed right in on it. Our arugula salad tonight appreciated it.
I loved the market in Belle Chasse and recommend the 20-minute trip to get there. It is on Belle Chasse Highway (Louisiana 23) across from the Naval Air Station and the blue angel plane in perpetual flight. Apart from fresh local and not-so-local produce, they have a plethora of sauces and dressings and other concoctions (including tamales kept warm behind the counter). I got a jar of sweet potato pecan butter (origins of ingredients unknown, but it is locally produced) and peach butter (ditto). The staff is very friendly and the market was overflowing with local watermelons and creole tomatoes. But what will make me go back are the 5-7 foot citrus trees of various types for sale: kumquats, lemons, oranges, and grapefruits. They look healthy and full and are already producing citrus. My yard needs a couple.
It was a great trip. I recommend an adventure down to the parish for some citrus trees. After June you can stop at one of the hole-in-the-wall cajun seafood restaurants for a locally cooked treat.
They did not have any juices and they did not have any local oranges or Valencia oranges. They did have what the woman told me were local lemons. They had no tag claiming they were from anywhere else, so I took her for her word and bought 6 of them. I brought them home and squeezed the juice into an old plastic ice tray; 5 lemons = 12 mini cubes of frozen lemon juice. Not having any immediate need for the rinds, I composted them. I saved one lemon for zesting or other needs, just in case.
How does one figure out the labelling on produce? All the other produce at this market had a tag proclaiming its origins: avocados from Mexico, oranges from Florida, bananas from South America. The lemons, watermelons and creole tomatoes had no little sticky tags, no identifying markers. I encountered the same thing at Dorignac's tonight. I had heard through the locavore grapevine that the Valencia oranges at Dorignac's were within our 200-mile radius. The sign said Produce of the USA, but there was no little sticky tag on each piece of fruit; same with the lemons. Are there laws that regulate these tags? Does no tag mean locally-sourced? I have no idea. I didn't buy any produce at Dorignac's because I couldn't verify the origins.
But I did finally find Steen's Cane Vinegar thanks to a diligent Dorignac's employee who walked me through the oil and vinegar and specialty aisles before flagging down a stock person who honed right in on it. Our arugula salad tonight appreciated it.
I loved the market in Belle Chasse and recommend the 20-minute trip to get there. It is on Belle Chasse Highway (Louisiana 23) across from the Naval Air Station and the blue angel plane in perpetual flight. Apart from fresh local and not-so-local produce, they have a plethora of sauces and dressings and other concoctions (including tamales kept warm behind the counter). I got a jar of sweet potato pecan butter (origins of ingredients unknown, but it is locally produced) and peach butter (ditto). The staff is very friendly and the market was overflowing with local watermelons and creole tomatoes. But what will make me go back are the 5-7 foot citrus trees of various types for sale: kumquats, lemons, oranges, and grapefruits. They look healthy and full and are already producing citrus. My yard needs a couple.
It was a great trip. I recommend an adventure down to the parish for some citrus trees. After June you can stop at one of the hole-in-the-wall cajun seafood restaurants for a locally cooked treat.
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