Oat and Neep Stew

Once upon a time, when I was looking for Scottish fare to serve on Burns' Day (because I neither could nor wanted to serve haggis), I found a stew that was thickened with rolled oats and called for turnip or rutabaga as the main starch. Of course, I've never found it again, and I've done some adjustments to the proportions of the stew, but the inspiration stands.

The original recipe called for some sort of bean or lentil, I'm sure, but I don't remember exactly what. I have, however, settled on using both beans and lentils, though more of the former, and I particularly like kidney or cannellini beans in this recipe. (By the by, I was looking up the correct spelling of cannellini and randomly found out that in fact "as few as five raw [kidney] beans" can cause poisoning "and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained [profuse], followed by diarrhea. Recovery occurs within four or five hours of onset, usually without the need for any medical intervention." [Wikipedia] Of course boiling them for ten minutes takes care of that, but still. How odd.)

I've also tried a few different meats in this stew. Ground lamb is what was in the original recipe, and it is delicious. Chicken (not ground) also works very well, but steer clear of beef as it's too bitter for this stew. And I guess that's all I really have to say about this recipe, so let's get to it.

Oat and Neep Stew

serves 6-8

Ingredients

3/4 cup dry kidney or cannellini beans

1/2 cup dry lentils

4 cups vegetable stock

1 to 1-1/2 pounds of rutabaga or turnip

2 large carrots

1 large onion

2 large cloves garlic

1 pound meat (chicken or ground lamb)

2 sprigs rosemary

3 sprigs thyme

1/2 cup rolled oats

salt and pepper to taste

Directions

1. Soak your beans overnight or for at least 3 hours and discard soaking water. Lentils need to soak at least 1 hour, but can be soaked overnight too, just expect them to fall to mush if you do this. You can skip this step, but do at least rinse the legumes, and know that they will take longer to cook if you haven't soaked them.

2. After discarding the soaking water, put legumes in a pot and cover with water by about 3 inches. Bring this to a boil, reduce to a simmer, and simmer until tender.

3. Meanwhile, cut the carrots and rutabaga into bite-sized pieces; dice the onions; mince the garlic, rosemary and thyme.

4. In a separate pan from the legumes, sear the meat and then sauté the onions and garlic. Set these aside.

5. Drain the bean liquor if you want, if not, you'll have to use a bit more oats to thicken the stew.

6. Add everything to the pot with the legumes; bring it to a boil, reduce again to a simmer and cook until the carrots and rutabaga are tender and the beans are a bit mushy.

Chocolate Beet Cake

My first experience with chocolate beet cake was at a potluck earlier this year when Chris and I went to our CSA farm for a day of cider pressing. It was pretty exquisite, but it was much more a chocolate cake that incidentally had beets in it than a chocolate beet cake. The recipe that I found for making it at home, however, is more the latter. This is a beet cake that has some lovely chocolatey-ness to it, and I love it.

An additional note now that I've made this recipe again: I found that the cake is very different depending on how you make the puree. Boiling gives a much less pronounced beet flavor. This was probably obvious if I had thought on it, but I hadn't until it smacked me in the face. That said, I found boiling to be even easier than roasting and definitely shorter, so it's a bit of a toss up as to which I prefer.

So, without further ado, here's the recipe.

Chocolate Beet Cake
makes a two-layer 9-inch cake
adapted from Tiger in a Jar

Ingredients:
1/2 cup oil (or butter)
1 cup packed light brown sugar
3 large eggs

4 (1 ounce) squares semisweet chocolate
1/4 cup (1/2 stick) butter
1 pound (~2 cups) beet puree*
1 teaspoon vanilla extract
1 ounce liquor of choice (I used whiskey)

10 ounces (2 to 2-1/2 cups) all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

confectioner's sugar or frosting (optional)


1. Preheat oven to 375°F and grease two 9-inch cake pans

2. In a large mixing bowl, mix together (or cream if using butter) oil and brown sugar; then add eggs and mix well

3. In a medium mixing bowl (or double boiler) melt chocolate and 1/4 cup butter and stir until smooth

4. Cool the chocolate slightly before adding beets, vanilla and liquor

5. Add the beet mix to the butter/sugar/egg mix and blend thoroughly (this apparently may appear separated, but I didn't have such an issue)

6. Sift together flour, soda, and salt before adding to the wet ingredients and stirring until smooth

7. Pour one-half the batter into each cake pan and bake for 20-30 minutes

8. Cool in pan for at least 10 minutes before removing to wire rack to cool completely

9. Dust with confectioner's sugar or frost and serve

*If you've not made beet puree before, it's very simple. You can either just boil the beets until they're soft, skin them and put them in the blender with a bit of water, or you can skin them, roast them with a bit of water then pour all that in the blend and puree it. It does take about an hour to roast them versus about 30 minutes to boil, but still easy-peasy. And cooked beets (either way) or beet puree freezes just fine.

Guy Fawkes Day Cake

I haven't the slightest idea why Brits traditionally have a ginger cake for Guy Fawkes Day, but when Chris and I were looking at gingerbread recipes, we came across this one and saw that it wasn't too sweet and it had molasses in it (double score!). We even made it almost on time (Guy Fawkes Day was a week ago). Now, we did indeed made it according to the recipe in the book, substituting only lemon vodka (homemade) for the zest and upping the amount of ginger, but we weren't told to absolutely not use just blackstrap molasses. Which you shouldn't, as we found out. We also decided we really did miss the egg. So here's the slightly revised recipe.

Guy Fawkes Day Cake (Parkins Cake)
adapted from Joy of Cooking
1-8" round cake

Ingredients:
1 stick (8 tablespoons) butter, melted
2/3 cup molasses (NOT blackstrap); alternatively, 1/3 cup molasses (can be blackstrap) + 1/3 cup honey
1 egg
1 teaspoon lemon vodka or lemon zest

5 ounces (1 cup) flour
2-5/8 ounces (~2/3 cup) rolled oats
1 tablespoon sugar
1 to 2 teaspoons ground ginger (according to personal preference)
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda

2/3 cup milk

1. Preheat oven to 350°F and grease an 8-inch cake pan

2. In a medium-sized mixing bowl, mix the melted butter and the molasses (and honey, if you're doing half and half), then beat in the egg and lemon zest

3. In a separate, large mixing bowl, mix together the dry ingredients

4. To the dry ingredients, add 1/2 the butter mixture and stir until the mixture is uniformly moist, then add half the milk, stir, the other half of the butter mixture, stir again, and finally the last half of the milk and stir until thoroughly mixed

5. Pour into the greased cake pan, and bake 20-30 minutes or until a toothpick inserted in the center comes out clean

Cape Gooseberry Jam

I first tasted a cape gooseberry while I was in Germany. It was served as the crowning jewel of a dessert and none of my group knew what it was. Our first thought was that it was a small tomato, but when I bit into it, I knew that wasn't the case. It was such a revelation of flavor. It was a heavenly bite of goodness. I had a new favorite fruit. Of course, it took several people that our server had to consult with to give it an English name: Cape Gooseberry. And when I got back to the US, I looked up this lovely fruit and my what names it is called: husk cherry, tomatillo (but not the type one makes Mexican salsa verde from), ground cherry, and a few others besides.

Well, fortunately for me, my CSA last year gave us so many that I couldn't eat all of them and decided to jam some. Oh, what wonder! Unfortunately, I didn't record my recipe, but I have found another with which I have jammed this year's crop; which this time are some I picked myself, though it was indeed from the farm I have this year's CSA.

Cape Gooseberry Jam
yields 6 cups

2 pounds fruit, husked and washed
2 pounds sugar
2 tablespoons lemon juice
1 box pectin

1. Pierce the fruit with a fork and cover with sugar and store in fridge overnight

2. In the morning, blend at least 3/4 of the fruit and sugar into a puree and add back into the pot

3. Add the pectin and lemon juice

4. Bring to a full rolling boil and hold for a minute, or until a thermometer shows at least 220°F (jell point) and/or a drop on a cold plate shows jelling

5. Jar as usual

Pickled Peppers

When it comes to pickled things, I'm more than a bit picky. I don't like any sort of pickled cucumber, though this might be because I don't like cucumbers. I didn't like the pickled carrots I made so long ago. I do, however, like sauerkraut and pickled plums, and I have recently discovered a love of pickled peppers.

I first had some pickled peppers not that long ago. I know, what rock have I been living under all my life? (Unfortunately, that would be my mother who doesn't really care for most vegetables and then destroys them when attempting to do something that resembles cooking them for other people.) Anyway, I had these pickled peppers on a grilled cheese sandwich when I was in Traverse City, MI visiting my old friend Beth, and it was the most fantastic explosion of deliciousness in my mouth.

So, when the pepper harvest came in from my CSA this year and I was inundated with peppers of all natures, I thought that I would try to recreate this wonderful thing. And I did.

Pickled Peppers
 
1 cup water
1 cup distilled white vinegar
3% w/w (non-iodized) kosher salt (~1/2 ounce)

Enough peppers to fill the up to 2 pint jars, preferably a mix of (mostly) sweet and (2-3) spicy (but not habaneros as their flesh is too thin)

1. Prepare jars and begin boiling the water bath canner

2. Cut the peppers in half, remove the seeds, and sear the skins of the peppers beneath a broiler or over a grill

3. Remove the peppers skins and chop as finely as you'd like the pickled peppers

4. Boil the water, vinegar and salt solution for five minutes

5. Pack the jars tightly and to within 3/4" of the rim

6. Pour the pickling liquid over the peppers and fill up to 1/2" of the rim

7. Remove air bubbles in the jar by running a chopstick around the side

8. Lid the jars and process in water bath for ten minutes (fifteen for quarts)

Note: Some people want to have a 1:2 water:vinegar concentration, but as long as the jars remain sealed the contents are safe to eat. If you do want to up the vinegar, but you don't want the extra sourness, you can add sugar (though I don't know how much per cup of liquid). Sugar, however, tones down spiciness as well as acidity, so you'll want to add more spicy peppers per jar to get the same kick.

These pickled peppers will need to sit preferably a month or more to properly soak in all the flavors--the sourness of the vinegar, the saltiness, and the spice from whatever hot peppers you added to the jar.

Kabocha French Lentil Soup

We've just started getting winter squashes from our CSA this past week, even though it seems a bit early doesn't it? Well, this very first week, the only squashes in the bin were of a kind that I hadn't really paid any attention to before. Oh, I'd heard of kabocha squashes, but I always went for the varieties more familiar to me such as butternut or acorn or even delicata. Silly me didn't even recognize what she picked up for being kabocha and didn't remember to ask before she left with it in her bag.

Fortunately, roasting winter squashes is all so much the same, and while it was roasting I was looking for a new and interesting recipe. During that search, lo and behold, I figured out exactly what I had and came upon the following delightful recipe without hardly trying. The agricultural gods must love me.

The ginger I find to be much more important than the anise, but maybe that was because I didn't have any fennel to really bring out that licorice flavor. Regardless, kabochas are sweet squashes and spices that accent that feature couldn't go wrong in here. I found that the squash could have used a little coaxing to really integrate with the soup, which is why I added the optional step of pureeing it before it goes in with the lentils.

Overall, it is an ugly looking soup, but it tastes phenomenal. I'm definitely going to do this again, either with more kabocha or some butternut like the person who posted the recipe suggested. I might even think about doing this with some sweet potato, as I think it would have a very appropriate taste and texture.


Kabocha French Lentil Soup
adapted (a little) from here
Serves 4 - 6


1 kabocha or other dark orange winter squash, ~1-1/2 lb
1 tablespoon canola oil
salt

1 cup green lentils, rinsed
5 coins ginger, 1/8-inch thick
between 10 to 20 aniseeds
6 cups water
1 teaspoon salt, plus more to taste
2-3 tablespoons butter
1 medium onion, medium dice
(1 leek, sliced into 1/4 moons)
(1 fennel bulb, medium dice)
red pepper flakes


1. Preheat oven to 350°F, with a rack in the top third of the oven.

2. Cut the squash in half and remove the seeds. Oil and salt the squash and roast cut side down with the bottom of the pan covered in 1/4" of water for about 45 to 60 minutes or until tender.

3. Take squash out and let cool. When cool enough to handle, scoop out cooked squash and set aside.

4. Meanwhile, in a large pot, combine the lentils, ginger, aniseeds and 6 cups water. Simmer until tender, about 30 minutes. Then add 1 teaspoon salt.

5. In a separate sauté pan, sauté the onion (and leek and fennel if you choose) until tender.

6. Remove the ginger coins from the lentil sauce pan.

(Optional step 6.5 For a smoother consistency, puree the squash with the lentil broth)

7. Add the squash and the vegetables to the lentils and broth in the stock pot. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Taste and adjust the seasoning here with more salt if needed. I used red pepper flakes as well.

Tomato and Corn Biscuit Pie

I saw a recipe for tomato and corn pie last summer on Smitten Kitchen and just had to make it. Considering how much I liked it, I'm surprised I didn't post it on here sooner. I have made only a couple very minor adjustments, the two important ones being using my own biscuit recipe for the crust (2/3 of the Yogurt Biscuit recipe) and using drained homemade yogurt in place of mayo and lemon juice.

Tomato and Corn Pie
serves 8

Crust
3 oz pastry flour
6 oz ap flour (or 3 oz ap, 3 oz whole wheat)
(that's about 2 cups flour total)
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
6 tablespoons cold, unsalted butter
3/4 to 1 cup (~6 ounces) plain yogurt

Filling
1-3/4 lb tomatoes (2 large or 3 medium), blanched and peeled
1-1/2 cups corn (from 3 ears), coarsely chopped by hand
1/4 cup basil leaves
1/8 cup chives
1/4 teaspoon black pepper, divided
3/4 teaspoon salt, divided
6-7 oz (1-1/2 to 1-3/4 cup) cheddar, grated
about 1 cup yogurt to drain (alternately, 1/3 cup mayonnaise + 2 tablespoons lemon juice or scant 1/2 cup sour cream or Greek yogurt)

1. Preheat oven to 400°F

2. Place two layers of paper towel in a colander and set the colander over a bowl. Scoop in about 1 cup yogurt to drain

3. In a large mixing bowl, mix flours, baking powder, baking soda, and the salt for the crust

4. Grate in the butter

5. Add the yogurt and mix gently until all ingredients are in a ball

6. Split the ball of dough in two and roll out on a well-floured sheet of wax paper

7. Place bottom crust into a pie tin

8. Slice tomato into rounds, and gently deseed; roughly chop the corn (if you haven't already); finely chop the chives and basil; grate the cheese

9. Layer into the pie crust half each of the tomato slices, corn, cheese, herbs and spices (salt and pepper); then layer in the second half

10. Top with a scant 1/2 cup drained yogurt

11. Top with the second rolled out crust, seal and flute the edges, then cut air vents in the top (as with any other pie)

12. Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly