Preserving America's Food Traditions.
These are just a few of our favorite recipes (in alphabetical order) that we've discovered:
By Richard Villadoniga
My recipe for this southern classic was inspired by my conversation with Loretta Smith (see"Big Heart in Hastings",Feb 2009). Traditionally, ambrosia features oranges, pineapple, and coconut, though Smith's mother would add cherries to the mix. In my version, and in keeping with the seasons, I've substituted Plant City strawberries for the cherries and added homemade whipped cream spiked with vanilla to add a little sophistication.
1 pint Plant City strawberries, chopped
2 cups canned chopped pineapple, juice drained
2 seedless oranges, peeled and cut into small segments
1/4 cup sugar
3/4 cup coconut flakes
2 cups heavy cream
1 vanilla bean, scrape beans out with a knife (or 1 teaspoon real vanilla extract)
1/2 cup sugar
In a well sized bowl, combine the first six ingredients and toss gently. Adjust sugar. Chill in refrigerator. With a mixer, combine the last three ingredients and whip the cream until soft peaks form. Spoon fruit into serving dishes and top with a generous dollop of whipped cream and serve immediately. Serves 4.
Apalachicola Gigged Flounder with Little Shrimp, Asparagus, Sweet Peas and Bulb Onions
(Courtesy of Chef Frank Stitt, Highlands Bar and Grill)
4 filets of absolutely fresh fish such as flounder, scaled and trimmed
2 tablespoons olive oil
Salt and freshly ground black pepper
pound small shrimp, smaller than 30 count per pound, quickly boiled and peeled
4 bulb onions cut into quarters, lengthwise
12 small new potatoes halved or quartered and blanched in boiling salted water until tender about 15 minutes
1 pound small asparagus, blanched until tender, about 3-4 minutes
cup sweet peas, fresh or frozen blanched until tender
cup reserved shrimp broth from boiling the shrimp
2 tablespoons butter
Several sprigs of fresh mint, tarragon or dill, chopped at the last moment
In a medium sauce pan heat tablespoon of butter, add the bulb onions and cook over medium heat for about 5 minutes, add a splash of water and cook until glazed and tender, about another 4 minutes, season with salt and pepper.Add the potatoes, asparagus, sweet peas and shrimp broth and bring to a simmer.
Meanwhile heat a large heavy skillet over high heat and add the olive oil.Season the fish with salt and fresh ground pepper, add to the pan and cook until the edges whiten, about 4-5 minutes.Turn and cook over medium heat until just done, about 4-5 minutes, depending upon the thickness of the filets.Remove to a cooling rack, set aside and keep warm.
Bring the vegetables to a simmer, add the shrimp, swirl in the butter, chop and add the herbs, season with salt and pepper and a squeeze of lemon and place in the center of 4 deep serving bowls or plates, top with the fish and serve.
Avocado and Tomatillo Salsa
(Courtesy of Turtle Bay Taqueria)
Makes about three cups.
1 pound tomatillos, husked, washed , and quartered.
3 tablespoons chopped cilantro
1 serrano chile, minced
2 teaspoons salt
2 large ripe Haas avocados, peeled and pitted
1 cup cold water
Place the quartered tomatillos, onion, garlic, cilantro and salt into a blender
or food processor. Blend well for 2 minutes. Add the avocados, blend for
30 seconds more. Add the water and blend until salsa has a smooth,
sauce-like consistency (about 30 seconds). Keep refrigerated in an airtight,
nonreactive container. Serve chilled.
Back to School Banana Bread
(Makes two loaves.)
This is my mother's simple recipe and it's full of honest, wholesome goodness, and lots of bananas and nuts in every bite. She would often have a warm loaf waiting for me when I got home from school. It's a taste of nostalgia for me.
c vegetable oil
1 c sugar
2 eggs, well beaten
1 c sifted flour
1 tsp baking soda
1/3 c buttermilk
3 very ripe bananas, mashed
1 c walnuts, chopped
Cream oil and sugar; add eggs and salt and mix well. Combine baking soda with buttermilk. Add flour and buttermilk mixture alternately (in 3 additions). Add bananas. Fold in nuts. Grease 2 regular sized loaf pans; pour in mixture and bake about 45 minutes at 350. When bread leaves sides of pan and toothpick comes out clean, bread is done.
Baked Oysters with Slab Bacon, Wilted Greens and Breadcrumbs
(Courtesy of Chef Frank Stitt, Highlands Bar and Grill)
30 oysters, freshly shucked (Apalachicola, Bluepoint, Pemaquid, or Malpeque)
2 leeks, trimmed, cleaned, quartered, and cut into thin slices
1 shallot, quartered and sliced
1 garlic clove, thinly chopped
1 tablespoon olive oil
3 ounces slab bacon, cut into small dice
2 pounds fresh spinach (crinkly organic if possible) or substitute watercress, or a mixture of green herbs, and lettuces
1 small bunch chervil, chives, parsley and tarragon, finely chopped
1 day-old baguette, crust trimmed and coarsley ground in food processor
pound unsalted butter, melted
2 lemons, one zested and juiced, one cut into wedges
Freshly ground white pepper
1 scrape of nutmeg
Shuck oysters and place on a baking rack. Preheat oven to 500.In a medium-large sauce pan, fill full with water.Add a handful of kosher salt and bring to a boil.Drop greens mixture in and blanch 30 seconds.Remove and shock in a bowl of ice water.Remove when cool and squeeze dry.Finely chop and set aside.
In a large saut pan, add olive oil and saut bacon until cooked only half way.Remove bacon from pan.In the same pan, add leeks, shallot and garlic and gently soften over low heat.In a large mixing bowl, add leeks, shallot, garlic, blanched spinach, reserved bacon, lemon juice and zest, breadcrumbs, melted butter, salt and pepper to taste, and the nutmeg.Stir well.Taste and adjust seasonings. Place the mixture on the oysters, trying not to compress, but leave loosely covering them.
Place oysters on platters with rock salt and put on the top shelf of oven and bake until golden - about six minutes.
Serve with lemon wedges.
BITTERSWEET CHOCOLATE BREAD PUDDING
(Courtesy Chef Stephen Woodard)
12 ounces bittersweet chocolate chips
pound sweet butter diced cubes
1 french baggette diced 1 inch cubes
2 cups whole milk
5 whole eggs beaten
1 tablespoon real vanilla extract
1 cups granulated sugar
stick butter whole for pan
cup sugar for pan
BEAT EGGS, VANILLA, AND MILK TOGETHER. ADD TO BREAD. ADD CUBED CHILLED BUTTER AND CHOCOLATE CHIPS TO BREAD MIXTURE. FOLD WITH ONE HAND AND LET SIT FOR 2 MINUTES.
WHILE BREAD MIXTURE RESTS, BUTTER A ROUND 12 PYREX OR METAL PAN WITH STICK OF BUTTER. MAKE SURE THE ENTIRE INTERIOR OF PAN IS WELL COATED. POUR CUP OF SUGAR INTO PAN. GENTLY SHAKE SUGAR AROUND PAN AT A FORTY FIVE DEGREE ANGLE UNTIL THE ENTIRE INTERIOR HAS A
COAT OF SUGAR. MAKE SURE TO GET THE SIDES AS WELL. COATING HELPS TO KEEP THE BREAD PUDDING FROM STICKING TO THE DISH AND
ALLOWS IT TO RISE .
GENTLY FOLD THE BREAD MIXTURE FOR THIRTY SECONDS AND CAREFULLY POUR INTO ROUND PAN. BAKE IN A 375 DEGREE PREHEATED OVEN FOR 45 MINUTES TO 1 HOUR.
THIS DISH IS MUCH BETTER WHEN THE BREAD IS 2 TO 4 DAYS OLD.
Carolina Gold Rice Pudding with Black Walnuts and Cherries
(Courtesy of Chef Mike Lata, FIG Restaurant)
2 tablespoons powdered sugar
1 cup Carolina Gold rice
1 cinnamon stick
1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
6 cups whole milk
3 egg yolks, lightly beaten
Bring water and powdered sugar to a boil in a 2-quart saucepan. Pour rice into boiling water and blanch for 5 minutes. Drain. Combine rice, sugar, cinnamon stick, vanilla bean and milk in saucepan, and bring to a simmer. Turn the heat down to low/medium. Stirring often, cook until mixture becomes soupy, slightly thick, and the rice is tender, approximately 35-40 minutes. Remove from the heat and quickly stir in the egg yolks with a wooden spoon. Cook for one minute longer, stirring constantly. Transfer to a bowl or baking dish, cool to room temperature then cover with plastic wrap and refrigerate overnight, or until cold.Top with chopped black walnuts and cherries, if desired.(FIG gets its Carolina Gold rice from Anson Mills www.ansonmills.com)
Catalan-style Garbanzo Beans
By Richard Villadoniga
2 cans of organic garbanzos (chickpeas) or better yet dried ones soaked overnight!
Handful of pine nuts
Handful of raisins, preferably red flame raisins
Large sweet onion, diced
Nice spoonful of freshly crushed garlic
Generous dusting of cumin
Light sprinkle of fennel pollen (Can be purchased at www.zingermans.com.)
3 fresh Italian-style chicken or pork sausages (Stewart's Market sells fresh homemade sausages.)
Handful of flat leaf parsley, chopped
Etra virgin olive oil
Remove sausage from casings, crumble and brown with a bit of olive oil on medium heat. When cooked, remove sausage from pan and set aside. Toast pine nuts lightly in the same pan with a bit more olive oil. Add onions and saute till soft and translucent, then add garlic and saut for another minute or so. Stir gently. Dust generously with cumin and toss. Add the garbanzos and raisins. Toss gently and cover so everything sautes and steams at the same time.
When garbanzos look ready (about 3-5 minutes), return sausage to pan and mix. Sprinkle with fennel pollen and toss again. Let sit a little on very low heat for a minute then spoon individual servings onto dishes. Drizzle a fresh, fruity extra virgin olive oil lightly over garbanzos. Toss a little torn parsley and sea salt on there for good measure.
Chiles en Nogada
Courtesy of Chef Stephen Woodard, Stephens Mexican Restaurant
4 large poblano peppers
1/2 pound ground beef
1/2 pound ground pork
1 tbsp. corn or olive oil
1 each large vine ripe tomato, quartered
2 each cloves garlic
1 each sweet or Vidalia onion, medium dice
1/4 cup sweet potato, medium dice
1/4 cup carrot, medium dice
1 tsp. ground cumin
2 tsp. salt
2 tsp. ground black pepper
1/4 cup raisins, gold raisins, dried cranberries chopped
Roast chiles over an open fire or gas flame until charred evenly on all sides. Place chiles in a closed container or Ziplock bag and allow to steam for at least 10 minutes. Gently rub the charred skin off the chiles under cold water. Cut a small slit in the side of each chile and remove the seeds and the pith or seed ball located at the stem.
Picadillo (meat stuffing)
Preheat a large saute pan with the corn or olive oil. Add the ground beef and pork. Allow the meat to brown and when it is fully cooked, add sweet potatoes, carrots and half of the onions. Season the mixture with the salt, cumin and black pepper. Continue to cook for 10 minutes, gently moving the mixture with a wooden spoon. Place the remaining onion, garlic and tomatoes in a blender and blend until smooth. You may need to add a small amount of water to get the items to blend. Add the blended mixture and the dried fruit to the saute pan with the meat and vegetable mixture. Continue to simmer until most of the liquid cooks off. Cool mixture and set aside.
2 cups whole milk.
1/4 cups chopped walnuts
1 each whole clove
1 each bay leaf
4 slices white bread with crust removed
4 ounces cream cheese
Combine the first five ingredients in a small sauce pot and simmer for 30 minutes. You do not want to boil the milk. Just let it all steep together. Remove bay leaf. Place the milk mixture in the blender, add cream cheese and blend until smooth, perhaps 3 to 4 minutes. Strain through a sieve.
1/4 cup pomegranate seeds
1/4 cup cilantro, roughly chopped
To assemble this dish fill each poblano pepper with the chilled meat mixture, heat the chiles on a small sheet pan in the oven at 375 degrees for 15 to 20 minutes. Meanwhile bring the sauce to a simmer. Place a heated poblano pepper in the center of your plate and spoon a liberal amount of walnut sauce over it. Garnish with pomegranate seeds and chopped cilantro.
(By Richard Villadoniga)
2 cans cream of coconut
2 cans condensed milk
6 oz 10 Cane or other premium rum
tsp ground cloves
1/8 tsp nutmeg
1 vanilla bean or 1 tsp real vanilla extract
4 egg yolks
cinnamon sticks (for garnish)
Directions: Mix all ingredients in blender. Adjust ingredients according to taste. Garnish with cinnamon stick.
(Courtesy of Rancho de Chimayo restaurant)
Serves 6 to 8
FOR THE CHILE SAUCE
8 ounces (about 25) whole dried red chile pods (preferable Chimay)
4 cups water
1 tablespoon minced white onion
teaspoon Worcestershire sauce
teaspoon dried oregano
teaspoon white pepper
FOR THE MEAT
3 pounds boneless pork chops, trimmed of fat and cut into 1- to 2- inch cubes
Lettuce and tomato, optional
TO PREPARE THE SAUCE
Preheat the oven to 300 degrees.Break the stems off the chile pods and discard the seeds.It isnt necessary to get rid of every seed, but most should be removed.Place the chiles in a sink or large bowl, rinse them carefully, and drain them.
Place the damp pods in one layer on a cookie sheet and roast them in the oven for about 5 minutes.Watch the pods carefully so as not to burn them.The chiles can have a little remaining moisture.Remove them from the oven and let them cool.Break each chile into 2 or 3 pieces.
In a blender, pure half the pods with 2 cups of water.You will still be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid.Pour the liquid into a large, heavy saucepan.Repeat with the remaining pods and water.
Add the remaining sauce ingredients to the chile pure and bring to a boil over medium-high heat.Simmer for 20 minutes, stirring occasionally.The mixture will thicken, but should remain a little soupy.Remove from heat.
TO PREPARE THE MEAT
While the chile sauce is simmering, oil a large, covered baking dish.When the sauce has completed cooking, layer enough to cover fully the bottom of the baking dish.Top with the pork cubes.Pour the remaining sauce over the pork.There will be more sauce than meat.
Cover the dish and put back at 300 degrees until the meat is meltingly tender and the sauce has cooked down, about 3 hours.Check the meat, however, after 3 hours.The carne adovada can be left uncovered for the last few minutes of baking, if the sauce seems watery.
Serve garnished with lettuce and tomato on the side, if desired.Rancho de Chimay accompanies the dish with posole.
The sauce can be made in advance and refrigerated for a day.The completed dish can be refrigerated for up to 3 days.Add a couple of tablespoons of water before reheating in the oven or on a stove.
(Courtesy of Chef Alberto Bereziartua, Epi's Basque Restaurant)
2 liters of whole milk
1 quart of half and half
8 egg yolks
16 whole eggs
5 cups of white sugar
2 cinnamon sticks
3 tsp of Vanilla extract
On stove (medium temperature) in a heavy bottom pan, warm but do not boil the whole milk, half and half, and cinnamon sticks.
Whip in bowl: whole eggs, yolks, and 2 c. of sugar.Pour warm milk over egg mixture, then add vanilla.Mix gently.
Preheat the oven to 325 degrees.
Put 3 c. of sugar in heavy pan on low heat on the stove and melt sugar until light brown.Pour into the bottom of 24 individual dishes.
Pour flan mixture over sugar coating.Place in pan with inch water.Bake until the tops are lightly browned.Chill for approximately 60-75 minutes.Flip into flat plate and serve chilled.
(Makes approximately 24 servings)
Flan de Castanas (Chestnut Caramel Custard)
Adapted by Richard Villadoniga
1/2 pound peeled chestnuts, interior fiber removed
1/2 cup sugar
1/3 cup sugar (for caramel)
4 organic eggs
2 cups milk
1 vanilla pod, beans scraped out
Preheat oven to 225 degrees. Place milk and vanilla beans in medium sized pot and bring to simmer. Add chestnuts and cook until they soften. Remove from heat and puree mixture. Add eggs and sugar and puree again.
In a pan, add sugar for caramel and cook on low heat. Let it melt and stir gently until liquid thickens and turns desired caramel color.
Using a small brush, coat bottoms of small glass molds (or one larger glass mold) with caramel. Add custard mixture to each mold. Prepare a hot water bath in a large pan by placing molds in pan and filling the pan halfway with water. Place in oven and bake until firm (about an hour and 45 minutes). Let cool. Carefully, remove from molds upside-down onto small serving dishes. Serve either warm or chilled with a dollop of freshly whipped cream.
Herb Roasted Buckeye Chicken
(Courtesy of Don and Miki Schrider, America Livestock Breeds Conservancy)
This recipe has been adapted and altered from a recipe created by Joe Simone of the restaurant "Tosca. He also suggests grilling.
3 tablespoons kosher salt
3 tablespoons turbinado sugar
3 tablespoons brown sugar
1.5 tablespoon whole fennel seeds
1.5 tablespoon ground coriander
18-24 black peppercorns
5 sprigs fresh thyme
4 sprigs fresh rosemary
1 sprig of fresh tarragon
3 cups boiling water
4 cups ice water
Bring the water to a slight boil in a large non-reactive container and add the salt, the sugars, fennel seeds, coriander, and peppercorns. Whisk until the sugars and salt are dissolved. Add the sprigs of rosemary, thyme, and tarragon and let sit for 5-10 minutes. Whisk in the ice water and let the brine cool.
Add the chicken to the brine, making sure all pieces are submerged. Add more cool water if needed. Cover the container with plastic wrap or lid and refrigerate for 24 to 36 hours.
1 Buckeye chicken (about 3.5 lb)
2 tablespoons olive oil
1 fresh lemon, cut into quarters
Preheat the oven to 325 degrees F. Remove chicken from the brine and pat dry. Place chicken in a roasting pan with a tight lid (we used a cast iron pan and lid). Rub the chicken with the olive oil and shower with lemon juice. Season with several pinches of salt and pepper, and roast with the lemon quarter remains.
Roast for 50-80 minutes at 325 F, or until chicken is just cooked (165-180 degrees F internal temp). Let sit for /- 10 minutes in roasting pan out of the oven. Serves 6.
Note: We use a cast iron pan; pans that heat up faster may take less time to cook, but lose heat more quickly after being removed from the oven. So be prepared to make adjustments. Very important to have a tight fitting lid to retain moisture during cooking.
HOMESTYLE PHO GA
Adapted by Richard Villadoniga
4 chicken thighs with skin and bone (preferably organic, free-ranged)
2 quarts of water
2 cups chicken broth
2 tsp salt
2 inches of fresh ginger, grated
1 stick of cinnamon
tsp red pepper flakes
2 Star Anise pods
1 large onion, finely chopped
4 tsp garlic, finely chopped
About 1/3 lb of flat rice noodles (Can be found at Asian markets and some supermarkets)
1 jalapeno cut up into large pieces (seeds are optional)
2 limes, quartered
1 large bunch basil, preferably Thai
1 bunch cilantro or cilantro
1 package fresh bean sprouts
1 bunch green onions, chopped
Bring first 10 ingredients to a boil, stirring throughout. Reduce to high simmer for 30 minutes to an hour to develop a rich stock. The longer you wait, the better the stock. Adjust for saltiness if more is desired. When stock has formed to desired flavor and consistency, pull out the chicken thighs and let cool on a dish. Next, remove the chicken skin and bones and discard. Chop the meat into strips and place back into the soup pot. Allow to simmer for another 5 minutes. Add the noodles to the soup, stir, and return to a light boil. Carefully cook until the noodles are soft but not overdone, as they will become mushy. Ladle soup into bowls and serve at table with side dish of garnishes for each person to adjust the soups flavor as desired.
HOT BUTTERED RUM
(By Richard Villadoniga)
1 stick of butter (room temperature)
c brown sugar
Pinch of salt
tsp all spice
1 vanilla bean
4 whole cloves (crushed)
2 tbsp wild honey
2 c boiling water
c 10 Cane or other premium rum
cinnamon sticks (for garnish)
whipped cream (for garnish)
Directions: Combine soft butter, sugar, salt, nutmeg, cinnamon, all spice, vanilla bean, cloves and honey in bowl with mixer. Refrigerate until solid. (Can be refrigerated for a week or more.)
Later: Divide butter mixture among four mugs or coffee cups. Add boiling water and rum, dividing evenly. Stir well until butter mixture is dissolved completely. Garnish with cinnamon stick and/or whipped cream. Serve hot.
(Adapted by Richard Villadoniga)
1 large sweet onion
3 tbsp. extra virgin olive oil, plus more for drizzling later
6 garlic cloves, chopped
6 Roma tomatoes, chopped
1 handful of parsley, chopped
Coarse sea salt
6 small eggplants
6 lemon slices
Saute the onions on medium heat in olive oil until soft and translucent, then add garlic and toss. Add tomatoes and parsley. Season with salt and stir well until tomatoes soften slightly. Set aside.
Preheat oven to 400 F. Wash eggplants well and cut the caps off. Slice in half lengthwise and score with a deep cut to create a pocket for filling. You may need to scoop out some of the flesh. Place in a baking dish pocket side up and top with filling.
Cover with foil and bake for an hour or until soft throughout eggplant. Drizzle with lemon juice and olive oil. Serve warm with crusty bread.
Kentucky Blackberry Pie with Hard Sauce
(Courtesy of Stephen Woodard, Stephen's Fine Foods)
Store bought pie shell to keep it easy.
3 pints ofwild blackberries(washed)
1 lemon juiced
1/4 stick of butter cut in small pieces
2 tablespoons of flour
Combine all theseingredients and mix gently.Spoon into a pie shell. Top with one additional pie shell or dough.Brush with butter. Bake at 375 degrees for approximately 45 minutes.
Hard Sauceas follows:
1 stick ofsoftened sweet cream butter
4 tablespoons of sugar
2tablespoons of goodKentucky Bourbon
Combine ingredients in a bowl till mixed well, thenspoon over warm slice of pie.
Lisette's Homemade Biscuits
(Courtesy of Lisette Robles Villadoniga)
(Makes 8-10 depending on the size desired)
3 cups of self-rising flour
Regular flour as needed
c of sugar
1 stick of butter (preferably European-style with a higher fat content)
1 c of buttermilk
Preheat the oven to 375F. In a large bowl, mix the flour and sugar together.Add chilled butter previously cut into inch pieces.Use your hands to melt and combine butter with flour until the mixture consists of small clumps of dough.Add buttermilk with a rubber spatula and stir until the dough is saturated.(Tip: wet and flour your hands to make it easier to clean them later.)On a heavily floured surface, place the dough mixture and knead gently, at least 8 to 10 times.Flatten the big ball of dough until it is about -inch thick.Use a 1-inch floured biscuit cutter (or even an old tin can like it was done years ago!) to cut and separate dough into individualized biscuits.Collect the left over scraps and re-roll them to make more biscuits.Place the biscuits onto an ungreased cookie sheet and bake for 30 minutes or until golden.
Serve hot or toasted with honey for a great breakfast or snack.
Meyer Lemon Limoncello
Limoncello is a traditional lemon liqueur made from lemons grown on the Amalfi Coast of Italy, but Meyer lemons bring out the best of this after-dinner drink, especially when well chilled and enjoyed in the summer months. Plan ahead when making limoncello—it takes at least a week or more for the drink to acquire its identity and you will need four empty 750 ml bottles.
12 Meyer lemons
4 cups Vodka (I use Smirnoff)
2 1/2 cups sugar
Wash lemons well and pat dry. With a vegetable peeler, remove the skin of the lemons, being careful not to cut into the white pith, which can be bitter. Place the skins in a food processor and chop them coarsely into small fragments. Divide the chopped peel evenly into four 750 ml bottles that have been washed and sanitized. Divide vodka evenly among the four bottles, making sure to cover the chopped peels. Cap the bottles and set them in a cool, dark place for about four days or more, until the liquid is a shimmering golden yellow. On a daily basis, gently turn the mixture and check on color.
After roughly four days, make a simple syrup by mixing 2 ½ cups of sugar with 6 cups of spring water in a large pot and warming the mixture, but not bringing it to a boil. Once mixture has cooled, pour lemon liquid from the bottles over a sieve into the pot, being careful not to allow lemon solids into the pot. Discard lemon solids and remove any remaining solids from bottle by rinsing it out. Stir mixture until uniform and divide pot contents evenly back into bottles. Place in refrigerator or freezer and store at least another week or more to allow to mellow. Serve chilled.
Meyer Lemon Pie
You will love this pie not only for its extraordinarily fresh, cleansing lemon taste, but also for the way it bakes into two layers: a silky custard on the bottom and a light, fluffy one on the top.
6 tbsp. unsalted organic butter, chilled
1 cup sugar
2 eggs, separated (at room temperature)
3 tbsp. all-purpose flour
1 1/2 tbsp. fresh Meyer lemon juice
1/4 tsp. nutmeg
1/4 tsp. salt
1 c. buttermilk, preferably organic
1 store bought 9-inch pie shell
Preheat oven to 350 F. In a medium bowl, mix butter and sugar until the butter is creamy and integrated completely. Add egg yolks and mix well. Add flour, Meyer lemon juice, salt, and nutmeg. Continue mixing ingredients and slowly incorporate the buttermilk. In a different bowl, whip egg white until they form a soft peak. Pour egg whites into lemon mixture and gently combine ingredients.
Don’t over mix. Place batter into pie shell and put in the center of the oven. Bake until the batter becomes a light golden brown and center hardly moves when you shake it, about 40-50 minutes.
Cool on a rack and serve warm, room temperature or cold. Pie may be stored in the refrigerator for up to a week — if you can summon the willpower not to devour it sooner.
Mighty Fine Granola
(Adapted by Linda Villadoniga)
2 1/2 cups old fashioned rolled oats, not instant
1 cup coconut
1/2 cup wheat germ
1 can sweetened condensed milk
1 1/2 cups nuts (walnuts are best, but pecans, almonds or hazelnuts are also good)
1/4 cup vegetable oil
1/4 cup honey
1 tsp. real vanilla extract
Dash of salt
Optional: 1 cup raisins (or dried cranberries or other dried fruit)
Mix oats, coconut, wheat germ and nuts together. Stir to combine well. Add salt, condensed milk, honey, vanilla, and oil and mix well.
Line a baking sheet with waxed paper and spray with non-stick baking spray (such as Pam). Spread granola evenly on baking sheet and bake in oven at 300degrees for about 1 hour or until golden brown. Using a spatula, stir every 15-20 minutes to prevent sticking and burning.
When golden brown take out of oven and add raisins/dried fruit, if desired. Stir and let cool. Store in an airtight container.
Minorcan Clam Chowder
(Courtesy of Minorcan Datil Pepper Products Company)
1 qt. Chopped clams with juice
5 large potatoes, diced
3 large onions, diced
4 stalks celery, diced
3 large green peppers, diced
1/2 lb. bacon, diced
2 large cans crushed tomatoes (16 oz.)
salt and pepper to taste
thyme to taste
2 bay leaves
datil pepper (optional)
Fry bacon until crisp. Add onions, green peppers, and celery in bacon grease and saut until soft. Add all ingredients and simmer approximately 2 hours.Add a little water if needed, and more tomatoes to adjust consistency. You can also use fewer vegetables, as this is a thick and chunky style chowder.
Olive Oil Gelato With Peach Balsamic Sauce
(Requires an Electric Ice Cream Maker)
For the ice cream:
2.5 cups milk
3/4 cups cream
5 egg yolks
1 cup sugar
1/4 cup Extra Virgin Olive Oil plus 2 tbsp
1 lb. of peaches
2 tbsp. white balsamic vinegar
2 lbs. peaches (peeled and sliced)
2 tbsp. of white balsamic vinegar
2 tbsp. of sugar, plus more to taste
In a medium sized saucepan over medium heat, whisk together the milk and cream. Cook until bubbles appear on the outer part of the pan. Let cool for 10 minutes.
While the cream mix is cooking, beat eggs yolks and sugar with an electric mixer. Mix at a medium-high speed until the mixture thickens and triples in size, for approximately 5 minutes. Reduce the speed and slowly drizzle in the olive oil and beat periodically until combined, scraping down the sides of the bowl.
Slowly add 1 1/2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Pour the yolk mixture back into the saucepan, whisking until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175 degrees F, about 15 minutes.
Strain the custard into a bowl. Place the bowl in a larger bowl that is half way filled with ice water and cool the custard to room temperature, stirring occasionally, about 20 minutes. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. After about 7 minutes of freezing the gelato, add 1 tbsp. of olive oil. Let oil mix well into the cream then add another tbsp. of oil. Transfer the gelato to a freezable container. Place the lid on the container and freeze until firm, at least 3 hours.
Prior to serving your gelato, prepare the peaches: In a medium sized pan place peaches, balsamic vinegar and sugar over medium heat. Warm the peaches until the sugar is dissolved. Taste your peaches and add sugar to taste (you may have to warm the peaches again to dissolve sugar). Can be refrigerated if desired.
To serve, scoop the gelato into individual bowls and top each with peach sauce. Serve immediately, either with sauce warm or cold.
Palm Valley Fish Camps Local Shrimp and Creamy Grits
1/4 stick butter
1 tbsp. chopped garlic
4 cups chicken stock
4 cups cream
4 cups water
1 bunch thyme
4 cups Quick Grits
Salt & Pepper To Taste
Heat butter, then add garlic, liquid and thyme. Bring to boil and add grits. Cook on low heat stirring frequently till creamy. Season with salt and pepper. Divide among bowls and set aside.
2 tbsp. butter
2 dozen fresh, local shrimp
1 tbsp. chopped garlic
1 red pepper, diced
1 onion, diced
1 small head celery, diced
1 small bulb fennel, diced
1 large tomato, diced
1/2 cup white wine
1/2 cup fish stock
1 tsp. fresh lemon juice
Salt and pepper
Heat butter and add garlic and shrimp. Cook on medium till shrimp has a little coloration. Add all vegetable except tomato and parsley and cook together. Once vegetables have softened, add liquid and reduce, adding more liquid if necessary. Be careful not to overcook shrimp. If shrimp appear cooked before liquid reduces, remove and set aside. Season sauce with salt and pepper to taste. Return shrimp back to sauce (if needed) and add tomatoes and parsley, tossing all to coat. Pour over divided bowls of grits.
Parsnip and Apple Soup
(Courtesy of Merridale Cidery, www.merrdalecider.com)
This dish is on Merridales bistro menu all year round; the end result will depend on the quality and size of the parsnips used. Medium parsnips have fewer cores and therefore more flavor, and the chef at Merridale only washes them, never peels them, as the taste is near the skin. As with all blended soups, the smaller you can cut the ingredients, the less time is needed to boil and therefore, more taste is retained.
12 medium parsnips cut into small dice
2 medium onions cut into small dice
3 medium peeled Granny Smith apples, cut into small dice
1/4 cup madras curry powder
8 oz. butter
1 pint Merridale Traditional Cider (or other dry cider)
3 pints (approximately) vegetable stock
1/4 pint of whipping cream
Melt the butter in a thick bottomed pan and add the onions and parsnips; cook over medium heat until they start to color lightly and break down, as this releases all of the parsnip flavor. Add the curry powder, stir, and cook for 1 minute. Add the apples and cider and boil until the cider is reduced by half. Add the vegetable stock and boil until the parsnips are soft. Add the cream and boil again then liquidize and pass through a fine sieve. Check seasoning and add salt and pepper if necessary.
Pork Spareribs with Fermented Black Beans and Chiles
(Courtesy of Chef Andrea Reusing, Lantern Restaurant)
5 pounds ossabaw pork spareribs, cut across the bone into 2 1/2-3
inch pieces half and then into individual ribs.
3/4 cup chopped fermented black beans
1/3 cup chopped garlic
1/2 cup chopped ginger
1/2 T white sugar
1/2 cup chicken stock
1/3 cup shao tsing rice wine or dry sherry
1/2 cup soy sauce
1 1/2 T sesame oil
1/2 cup cornstarch
1/3 cup chopped raw hot green chiles like jalapenos, with seeds
Rinse pork ribs in cold water and remove any bits of chipped bone.Combine all marinade ingredients and marinate for at least 3 and up to 24 hours.In a bowl or dish that comfortably hold the ribs and the marinade and accumulated juices, steam the ribs until very tender, about an hour or longer. Remove the fat from the sauce before serving with steamed rice, chopped chiles & cilantro.
Really Wild Wild Rice with Maple Sugar and Butter
(Courtesy of Ari Weinzweig and printed in the Zingermans Guide to Good Eating, Houghton Mifflin Company, 2003.)
5 cups water
1 cup real wild rice, preferably from Minnesota
teaspoon coarse sea salt
4 tablespoons butter, at room temperature
4 teaspoons maple sugar, or more to taste
In a large saucepan, bring the water to a boil over high heat.Add the wild rice and sea salt and stir well.Reduce the heat slightly and simmer, stirring occasionally, until the rice is al dente, 18 to 45 minutes, depending on the type of rice.If theres excess water in the pot, simply drain it off.
Transfer the rice immediately to warm bowls.Top each with 1 tablesoon of the butter.Sprinkle 1 teaspoon (or more, if you like) of maple sugar onto each as well.Serve hot.
Makes four portions.
Revuelto de Grelos y Gambas (Egg scramble with greens and shrimp)
Adapted by Richard Villadoniga
6 organic eggs, beaten
1 bundle of fresh turnip greens, rinsed well and chopped into 1 inch strips, stems removed
12 fresh Mayport shrimp, peeled and deveined, chopped into 3 segments each
3 cloves garlic, chopped finely
4 tablespoons extra virgin olive oil
In a non-stick skillet, add 2 tablespoons olive oil and turnip greens and toss. Cover and steam on medium heat for about two minutes or until soft and wilted. Add garlic and toss. Steam again for another minute. Add 2 tablespoons olive oil. Add eggs to pan and scramble until almost done to desired consistency. Toss in shrimp and scramble a bit more until shrimp are cooked and remove from heat. Plate portions and sprinkle with sea salt. Serves 4 with crusty bread.
Shrimp and Grits
(Courtesy of Chef Robert Stehling, Hominy Grill)
3 slices bacon, chopped
1 lb. Shrimp, peeled and deveined
2 tbsp flour
2 tbsp peanut oil
1 cup sliced mushrooms
1 large garlic clove
2 tsp fresh lemon juice
handful of green onions, sliced
Fry bacon until crisp, remove from pan & reserve; pour off all but 1 tbsp of fat. Gently toss shrimp w/ flour until lightly coated; remove excess flour. Add peanut oil to pan w/ bacon fat & heat over medium high heat. Add shrimp & saut until half-cooked. Add mushrooms & toss. When they begin to cook, stir in reserved bacon, add garlic with a press but do not let brown. Then very quickly stir in Tabasco and lemon. Cook until shrimp are pink on both sides and mushrooms are golden brown. Season w/ salt, add green onions and then remove from heat. Spoon shrimp mixture over grits. Serve immediately. (The Hominy Grill gets its old-fashioned stoneground grits from the Old Mill of Guilford www.oldmillofguilford.com)
Sikil P'aak: VEGETABLE DIP OF TOASTED PUMPKIN SEEKS, ROASTED TOMATOES AND CHILE
(Courtesy Chef David Sterling, Los Dos Cooking School, Mrida, Yucatn)
4 cups (500g) hulled green pepitas (pumpkin seeds)
1 green chile habanero, charred
3 medium Roma tomatoes, charred on a comal or heavy skillet
4 large cloves garlic, charred in a flame or on a comal or heavy skillet
1/4 cup (75ml) juice of naranja agria (Also known as sour orange or Seville orange. Substitute: 2 parts fresh lime juice, 1 part each fresh orange juice and grapefruit juice)
3/4 cup (200ml) chicken broth
1 cup (150g) white onion, minced
3 Tbs. (15g) cilantro, finely chopped
1/8 tsp. (.625ml) canela (Substitute: Mexican cinnamon)
1 tsp. (5ml) salt
STEP 1 IN A HEAVY SKILLET over high flame, lightly toast the pumpkin seeds. Toss regularly during the process. They should be pale brown when finished. Remove toasted seeds to a large bowl. Allow to cool.
STEP 2 PLACE SEEDS IN A FOOD PROCESSOR and grind. Continue until the seeds turn to a fine powder that sticks loosely to the sides of the processor bowl. Use a spatula to push the congealing powder back into the processor bowl. Place toasted ground seeds in a mixing bowl until ready to use.
STEP 3 REMOVE STEM, SEED AND DEVEIN THE HABANERO. Place chile, whole tomatoes with skin and garlic in a blender, along with the juice and broth. Pulse until coarsely blended but not pured.
STEP 4 POUR THE TOMATO MIXTURE a bit at a time into the mixing bowl containing the ground seeds. Blend with a spatula until thoroughly incorporated. If necessary, add more of the tomato mixture, mixing, until you achieve the consistency of a dip thick but not dry.
STEP 5 ADD ONIONS, CILANTRO, CANELA and salt to taste. Stir and check for seasonings.
STEP 6 PLACE DIP in a serving bowl. Garnish with a sprig of cilantro or a whole habanero if you wish. Serve with homemade totopos (crispy fried tortilla triangles.)
Southern Spice Pumpkin Pie
Courtesy ofLisette Robles Villadoniga
2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon cardamom
1/8 teaspoon ground ginger
1 1/2 cups canned solid pack pumpkin
3 tablespoons tupelo honey
3 large eggs
1 cup whipping cream
1 purchased frozen 9-inch pie crust
For Spicy Pecan Topping:
1 cup pecans, chopped
1/2 tablespoons European style butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
Salt to taste
Preheat oven and baking pan to 450F. Combine first 8 ingredients together in large bowl with whisk to blend. Add pumpkin, honey, and eggs, then cream. Whisk well.Pour mixture into frozen crust.
Place pie on preheated baking sheet in oven. Bake for 10 minutes, then reduce heat to 325F and bake almost until crust puffs and center is just set, about 40 minutes.Remove pie and sprinkle pecan topping (see below) over the top of the pie.Bake for 10 more minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature or warm with vanilla bean ice cream or freshly whipped cream, depending on preference.
While pie is baking, prepare pecan topping. Combine all ingredients and mix well to coat pecans.Cook on medium heat in a skillet until pecans toast mildly, tossing throughout.Remove from heat and set aside.
Serves about 6, depending on your hunger!
Sugar Crusted Strawberry Shortcake
(Courtesy of Chef Brian Siebenschuh, Restaurant Orsay)
Mise en Place
o3 PintsStrawberries, cleaned, cut, & quartered
o1/2 TbspFresh thyme, chopped
o2 TbspLight corn syrup
o1 EaVanilla bean, scraped
o4 TbspDried lavender
Toss all ingredients for strawberries together and set aside.
For the shortcakes, combine dry ingredients and butter in a stand mixer and process until crumby.Add cream and mix until combined.Roll out dough to a thickness of 1 and cut out with a biscuit cutter.Brush with reserved cream and sprinkle with raw sugar.Bake on a non-stick surface (Silpat) @ 350 for 15 18 minutes.
Meanwhile, combine all ingredients for the lavender syrup in a pot and bring to a boil.Reduce to a simmer and cook for 10 minutes, then pass through a fine mesh strainer.
While the lavender syrup is and shortcakes are cooling, put all ingredients for the mascarpone cream into a stand mixer and whip until thick.
To serve, slice shortcakes open, like a biscuit.Top the bottom half with a generous scoop of mascarpone cream, and a ladling of strawberries and their juices.Prop the top half of the biscuit on top, drizzle the plate with lavender syrup, and garnish with a fresh thyme sprig.
Summer Berry Doobie
For Berry Sauce:
4 1/2 cups berries, such as blueberries or blackberries or a mix of both
1 cup sugar
2 tsp. lemon juice
Zest of one lemon
1/4 tsp. corn starch dissolved in cup water
1/4 tsp. cinnamon
2 cups self-rising flour
1 tsp. salt
6 tsp. sugar
2/3 cup milk
In a medium sized bowl, whisk together the flour, sugar and salt. Cut the butter into 1 cm cubes and add to the flour. With your hands crumble the butter and flour mixture until the flour resembles a coarse meal. Add the milk and stir until the flour is just moistened. Try to handle the dough as little as possible and form into a ball. Set aside for later use.
In a 2 quart saucepan (a cast iron Dutch oven is ideal), add the six berry sauce ingredients and heat on medium until boiling, stirring as needed so that the berries are well coated with the sauce. Once the berry mixture is boiling, tear off spoonful chunks of dough from the dough ball and drop onto the fruit around the edges of the pot. You should have enough dough for about 12 nice dumplings. Cover the pot and reduce the heat to a simmer. Cook for about 25 minutes, without uncovering the lid so the steam is trapped. Let rest for five more minutes.
Place dumplings in serving bowls and ladle berry sauce around them. Serve with whipped cream or vanilla bean ice cream.
Sweet Potato Pancakes with Spiced Pecans
(To purchase local sweet potatoes, go to www.smithfamily produce.com)
1 cup of sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 tbsp. sugar
2 tbsp. local wildflower honey
1 cup mashed cooked sweet potatoes
2 eggs, beaten
1 cups of milk
cup butter, melted
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides. Serve with spicy pecans (recipe follows) and pure maple syrup.
For Spicy Pecans:
1 cup pecans, chopped
1/2 tbsp. European style butter
1/2 tbsp. local wildflower honey
1/4 tsp. cayenne pepper
Salt to taste
Combine all ingredients and mix well to coat pecans. Cook on medium heat in a skillet until pecans toast mildly, tossing throughout. Remove from heat and set aside. When cooled, crumble over sweet potato pancakes.
Tres Leches (Three Milks Cake)
(Courtesy of the Collins Family, Finca Lerida Coffee Estate, Boquete, Panama)
6 eggs, separated
2 cups sugar
2 cups sifted all-purpose flour
1/2 cup whole milk
2 tsp. baking powder
3 tsp. vanilla extract
1 cup espresso coffee
1 can Evaporated Milk
1 can Sweetened Condensed Milk
1 cup whole milk
3 egg whites
1 cup sugar
3 cups water
1/4 cup of light corn syrup
For sponge cake: In mixing bowl, beat the egg whites at low speed first and then increase the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve before adding more, and continue beating until stiff peak forms. Add the egg yolks one by one, beating well after each addition. Mix flour with baking powder and add to egg mixture, alternating with milk. Finally, add vanilla. Pour this batter in a large cake pan, greased and floured, and bake for 35 to 40 minutes at 350 or test for toothpick to come out clean.
While cake is baking, prepare the cream. Mix everything together in a blender and pour over the sponge cake immediately after baking.
For frosting: Place water, sugar and corn syrup in a saucepan and bring to a boil. In the meantime, beat the egg whites to soft peaks. Add the hot syrup in a steady, slow stream and continue beating at high speed until all the syrup has been added. Beat until frosting is no longer warm.
For serving: Once the soaked sponge cake is at room temperature, cool in refrigerator. Once cold, spread the frosting and refrigerate. Serve chilled.
Vanilla Lemon Thyme Panna Cotta
(Adapted from Pizzeria Prima Strada)
1/2 c. of milk
2 c. Heavy whipping cream
1/2 c. sugar
1 vanilla bean
10 sprigs of thyme
Zest of 1 lemon
1 1/2 tsp. gelatin
Pour milk into medium sized bowl. Sprinkle gelatin into milk and let mixture sit for 15 minutes or until gelatin softens. Set aside. Meanwhile, place 1 cup of cream, sugar, vanilla bean, thyme and zest into pot and bring to quick boil. Stir gelatinized milk into hot cream mixture and bring cream mixture to a simmer, stirring until gelatin dissolves. Cover, remove from heat, and let cool for 10 minutes. While mixture is cooling, mix 1 cup of whipping cream until soft peaks form. Pour the cooled cream mixture through a strainer (to remove solids) into larger bowl. Whisk whipped cream into cooled cream mixture and stir. Pour into ramekins or serving glasses about 2/3 full. Refrigerate until set, about 1-2 hours. Top with a fruit compote, if desired before serving.
X'nipek: ZESTY TOMATO TABLE SALSA
(Courtesy Chef David Sterling, Los Dos Cooking School, Mrida, Yucatn)
6 Roma tomatoes, finely chopped, drained in strainer for 20 minutes
1 small white onion, charred in a comal or heavy skillet, and finely chopped
1 chile habanero, charred, cap removed and finely chopped
4 Tbs. (60ml) cilantro, finely chopped
1/4 cup (75ml) naranja agria juice (Also known as sour orange or Seville orange. Substitute: 2 parts lime juice, 1 part each orange juice and grapefruit juice)
Pinch sea salt
STEP 1 COMBINE DRAINED TOMATOES, onion and chile in a bowl. Refrigerate. Immediately before serving, stir in juice, salt and chopped cilantro. Check for seasonings. Bring to room temperature before serving.
NOTE: You may also substitute lime juice for the naranja agria, but this version is more particularly Yucatecan.
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