Google Alert - recipe |
- Life Happens: Family <b>recipes</b> bring the generations closer
- From Nancy Leson's house to yours: Mac's gumbo <b>recipe</b>
- A <b>recipe</b> for health and wealth
- <b>Recipe</b>: Vanilla and star anise poached pears
- Eggnog <b>Recipe</b> - YumSugar
- <b>Recipe</b>: Achari paneer & bell pepper pie
| Life Happens: Family <b>recipes</b> bring the generations closer Posted: 20 Dec 2013 01:00 AM PST The other day, I found my great-grandmother's cookbook in a box in my basement. I had completely forgotten that my grandma had given it to me many years ago, along with her own recipe books, handwritten on brown paper. The cookbook was printed in 1881. It is almost too fragile to open and the 132-year-old paper is brittle with age. Finding the book got me thinking about the legacy of grandmothers, traditions and family recipes that are handed down, through the generations. It also prompted me to remember both of my grandmothers and their signature styles of cooking. My grandmothers were as different from each other as apples and oranges. My paternal grandma was born in 1896. She was an intelligent, tough teacher and artist who grew acres of fruits and vegetables; her gardens were all tilled by her own shovel and fueled by her determination and strength. She kept her original hybrid stove, complete with gas burners and a wood-burning oven, which she used until she was 80 years old. She feared nothing. She canned and preserved everything. She was never happier than when she was outside, working in her garden. She could also make a flawless baked Alaska, whipping the egg whites with an old hand-powered egg beater and browning the meringue to perfection in her wood-burning oven. She once gave me her recipe for charlotte russe, an impressive dessert that is constructed of, among other things, ladyfingers made from homemade sponge cake. It is a process, rather than a recipe. Her standards for us were high, but the twinkle in her eyes rewarded us when we had done well. I loved her to death. My maternal grandmother was also a tough cookie, but her lap was the best place in the world. She spun a cocoon of domesticity that was warm, nurturing and a safe harbor in the storm that was my childhood. She also could cook circles around anyone; but she never used a recipe. No one can ever duplicate her banana cream pie, because she never wrote the recipe down. She never even used a measuring cup or spoon. Her work was all done by eye. Perfect crusts were made by the way the dough felt in her hand. She could tell when it was right, by touch. The stuffing I make for Thanksgiving every year is my maternal grandmother's recipe. There are no measurements; I've never seen it written down. But I can duplicate it every year, just like my mother could, when I was growing up. It is the "recipe" that has no recipe and I think it is the best stuffing in the world. I wish there were stuffing contests so her version could win. I do have one recipe from her: the cake that I asked for, every year for my birthday. It's a simple white cake that is the best I have ever tasted. I called it "Nanny's cake" after her, of course. I don't know if it ever had another name. This time of year, during which many of us are baking, is a time to honor the recipes that have been handed down through the generations. This Christmas, my sisters and I will make the cookies that my mother and grandmothers always made. From my paternal grandmother comes Pfeffernusse and lebkuchen. From my maternal grandma comes big, puffy, sour cream cutouts, frosted with sprinkles. From my mother's recipes, I will make dainty bon-bon cookies, stuffed with green and red cherries. There is no time like the holidays to connect with past generations, and there is no better way to do that than with food.  |
| From Nancy Leson's house to yours: Mac's gumbo <b>recipe</b> Posted: 20 Dec 2013 12:26 AM PST IF IT'S CHRISTMAS, it must be gumbo. That's the tradition in our house, where my husband (who shares a birthday with a certain savior) serves up his Northwest take on a Southern favorite — a recipe perfected over many years. I'm gonzo for his glorious stew and share the recipe today as my gift to you. For a video how-to, join Mac and me at home in our kitchen at www.seattletimes.com/pacificnw. Mac's Christmas Gumbo Serves 8 1 pound shell-on Gulf prawns 6 cups vegetable stock 1 large smoked ham hock (or shank) Vegetable oil (for frying) 1 pound andouille sausage links, sliced into ½-inch rounds 8 chicken thighs, skin on and bone-in 1 large yellow onion, diced 1 large green bell pepper, diced 4 celery stalks, with leaves, diced ¾ cup all-purpose flour ½ cup vegetable oil mixed with ¼ cup peanut oil 1½ teaspoons ground cayenne pepper 1½ teaspoons sweet paprika 1 teaspoon kosher salt ¼ teaspoon ground white pepper ½ teaspoon ground black pepper ½ teaspoon dried thyme ½ teaspoon dried oregano 2 bay leaves, crumbled 2 garlic cloves, chopped 3 tablespoons file powder For garnish ½ pound fresh Dungeness crabmeat ½ cup sliced green onions 4 cups cooked rice 1. To prepare the stock: Peel the shrimp and refrigerate, reserving the shells. Tie shells in cheesecloth. 2. In a large stockpot, bring the vegetable broth, shrimp shells and ham hock to a simmer. Cook for 15 minutes, cover and keep warm. 3. In a large pan coated with vegetable oil, lightly fry the andouille over medium-low heat until its fat begins to render. Remove andouille with a slotted spoon, leaving the oil in the pan. 4. Add enough vegetable oil to have about ¼-inch in the pan and increase heat slightly. Add the chicken and brown on both sides. (You may need to do this in batches.) Remove the chicken to a platter, draining all but 2 tablespoons of oil (leave the crusty chicken-bits in the pan). Add the yellow onion, green pepper and celery and sauté until the onions look transparent. Set aside. 5. To make the roux: In a 7-quart Dutch oven (or other large, heavy-bottomed pot) heat the vegetable/peanut oil until hot but not smoking. Add the flour a heaping tablespoon at a time, stirring continuously with a wooden spoon as the roux turns from blonde to light brown to dark brown. In order to achieve the right hue, you may have to turn up the heat. This process may take 15-30 minutes, depending on your stove, your cookware and your nerve. The roux will smell progressively toastier as it browns. Turn on your exhaust fan, keep stirring and keep your eyes on the prize: do not burn it! 6. Decrease heat to low, and quickly and carefully add the sauteed vegetables to the hot roux, one half at a time. Stir in the cayenne, paprika, salt, white and black pepper, thyme, oregano, bay leaves and garlic. 7. Remove the ham hock from the stock and reserve it, discard the shrimp shells, then slowly, one ladle at a time, stir the warm stock into the vegetable mixture. Stir in the file. The gumbo may begin to look "stringy," that's OK. Add the andouille and the thighs to the pot, then dice and add the meat from the reserved ham hock. Cook over low heat for 30 minutes, stirring occasionally. (The gumbo may be refrigerated overnight, and actually benefits from it.) 8. To serve: Add the shrimp to the hot gumbo and cook until tender (about 5 minutes). Garnish each bowl with a big spoonful of crabmeat, a sprinkling of green onions and a scoop of rice. Nancy Leson is The Seattle Times' food writer. Reach her at nleson@seattletimes.com. Genevieve Alvarez is a Times staff videographer. |
| A <b>recipe</b> for health and wealth Posted: 20 Dec 2013 12:14 AM PST December 20, 2013 Editor: Here's a brilliant way to combine fun, healthy living and economic development on the Coast ��get provincial government matching grants for investment in bicycling infrastructure (Cycling Infrastructure Partnerships Program). We desperately need to complete the off-highway bike path from Langdale to Egmont. Road biking is the new golf, and a safe, paved bike way up the Coast will attract thousands of new visitors all year round. Combine the path with some caf�s, and a B&B or two and you have a recipe for both health and wealth. Quebec has over 4,500 km of "Green Route" and it has been named the best adventure touring attraction in the world by National Geographic as a result. Surely we can manage 100 km or so. Have Gibsons, Sechelt, and the Sunshine Coast Regional District all submitted applications for this money? The deadline is Jan. 10, so there's no time to lose. John Carsley Tuwanek |
| <b>Recipe</b>: Vanilla and star anise poached pears Posted: 19 Dec 2013 11:29 PM PST We do away with the calorie laden traditional poached pear recipes which often call for a cup or to of wine or white sugar and sometimes both. Preparation time: 8 minutes Cooking time: 5minutes Serves: 4 Recipe Ingredients: 1 cup unrefined 100% pear, apple or white grape juice 4 star anise pods 1 tsp Vanilla flavor 2 large pears 2 tsp honey 1tsp ground cinnamon, for garnish, optional Recipe Method: In a medium pot, combine pear juice, star anise and vanilla bean. Place on high heat and bring to a boil. Reduce heat to simmer and cook for 1 minute. Meanwhile, halve pears lengthwise. With a small melon baller or teaspoon, scoop out core. Add pears to juice mixture, cover and simmer for 5to 7 minutes, turning once, until tender but not soft. Transfer pears to a serving bowl and cover to keep warm. Increase heat to high and bring juice mixture to a boil. Stir in honey. Reduce heat to medium and cook, uncovered, for 5 to 7 minutes, until slightly thickened .Using a slotted spoon, remove star anise and reserve star anise. Divide pear halves among serving plates and spoon juice mixture over top, dividing evenly. Sprinkle with cinnamon. If desired, garnish with mint and arrange reserved star anise alongside pears. Serve warm. Source: www.pankajbhadouria.com |
| Eggnog <b>Recipe</b> - YumSugar Posted: 19 Dec 2013 11:23 PM PST When it comes to holiday drinks, one clearly trumps all: eggnog, in all its frothy, creamy, decadent glory. Sure, you could go the dead-easy route and spike a batch of store-bought nog, but if you're up for making a small dose of extra effort, it'll pay off in spades. Sweet, but not cloying, and undeniably boozy, this particular big-batch recipe has your holiday party or a weekend spent with visiting family written all over it. Try the spirited drink for yourself. From Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks, by Maria del Mar Sacasa NotesFor an alcohol-free eggnog, omit the brandy and rum.  Ingredients8 large eggs, separated, at room temperature Directions
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| <b>Recipe</b>: Achari paneer & bell pepper pie Posted: 19 Dec 2013 11:18 PM PST Adding an Indian twist to the pie Preparation time: 40 mins Ingredients For paneer filling For pie crust : Method: To make achari paneer filling Method: To make pie crust The dough needs to rest in the refrigerator for at least 30 mins. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked. Generously dust a clean, dry surface with flour; remove and unwrap the dough from the refrigerator. Split the dough in half, place one half back in the fridge for future use. Flatten only one of the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards. Working quickly roll the dough into a circle ¼-inch thick or smaller. The dough round should be two to four inches wider in diameter than your pie pan. Gently fold the dough in half, and then into quarters. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips. (Put dough aside for lattice) Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges. Fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 mins before baking. Place a baking sheet on a lower oven rack and preheat the oven to 220 C. Once the dough is chilled, it should be firm to the touch. Pierce the bottom and sides of the crust with a fork to prevent air pockets from forming. Line the crust with a double thickness of aluminum foil, making sure the foil is all the way to the edges of the bottom of the pan. Fill the foil with pie weights or dried beans. Make sure they're distributed all across the bottom and partly up the sides of the foil-lined crust. The weights ensure that the crust holds its shape during baking and doesn't slump in the pan or bubble up. Put the pie plate on the preheated baking sheet and reduce the oven temp to 200 C. Bake until the edges of the crust are starting to turn golden and the bottom of the crust has lost its translucent "raw" look, 10 to 12 mins. Remove the baking sheet and pie pan from the oven. Lift up the edges of the foil and set the beans aside. Return the pie and baking sheet to the oven. Save the beans for the next time you bake a pie, or discard them; they're no good to eat once they've been baked. Bake the crust until the bottom is just beginning to color, 6 to 8 mins. Baking the pie (Source: www.pankajbhadouria.com) |
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