This recipe is courtesy of my friend in fine cookery, Charlotte Davenhill. She makes the most delectable ramp butter….and you can see by her recipe that it isn’t hard. The trick is to chop more than you need in a food processor with sea salt and EVOO, then store it under refrigeration until more is needed:
Use only the strappy, green leaves.
Wash and dry them throughly.
Process with salt to taste and EVOO in a food processor.
To make ramp butter, just add cubed, fresh butter to the chopped greens mixture and blend until there are no more butter lumps . More greens equal a stronger garlic flavor. Keeps well and tastes heavenly.
Just roasted a fat chicken? You don’t need to be a Grandmother to ace this dish. This is a very forgiving recipe, the quantities are somewhat fluid.
Try this recipe after you create a rich chicken stock:
Shred 2 cups chicken and set aside.
In a large and heavy pot, sauté a medium dice of ( one cup each) onion, celery and carrot in olive oil. Add 1/4 cup of finely diced garlic after the other veg is half cooked.
Add 2 quarts rich broth and a bay leaf. Bring to a rolling boil. Then add a cup of raw, washed rice and simmer on low for 20 minutes, seasoning with salt and pepper.
Once the rice is cooked and still very brothy, add 2 cups of cooked shredded chicken.
Prepare and temper the egg and lemon sauce :
Whisk 2 eggs in a medium bowl with 1/2 cup fresh lemon juice. Temper the eggs by slowly adding in a label or two of hot broth….slowly.
Add to the soup and remove from heat immediately or the soup will separate.
Serve immediately, admire broth if you choose…check the salt, and enjoy with crusty bread and a salad. Maybe a glass of OUZO?
This soup freezes beautifully, being fat free. It’s rich and velvety…completely delicious. Decedent without the calories! Easy too.
One of Maine’s favorite winter foods get a Latin American spin with this Peruvian preparation.
Here is one of my favorite way to enjoy scallops:
SERVES 4 TO 6
INGREDIENTS:
1 1/2 POUNDS MAINE SEA SCALLOPS
2 DICED, FIRM RED TOMATO
1 LARGE MINCED SHALLOT
1 SMALL JALEPENO, DICED FINE ( USE THE SEEDS IF YOU LIKE IT HOT)
1/2 CUP FRESHLY SQUEEZED LIME JUICE
1/2 CUP FRESH ORANGE JUICE, SLIGHTLY MORE TO TASTE
1 TSP. PINK SALT, MORE TO TASTE
AVOCADO SLICES AND CILANTRO , TO GARNISH
MIX ALL INGREDIENTS TOGETHER IN A GLASS BOWL.
COVER AND CHILL FOR AT LEAST 4 TO 6 HOURS, GIVE IT AN OCCASIONAL STIR.
WHEN READY TO PLATE, USE A BED OF CRISP BOSTON LETTUCE AND TOP WITH SEVICHE.
SEASON TO TASTE WITH MORE SALT AND PEPPER. GARNISH WITH LIME AND AVOCADO SLICES AND CORN CHIPS.
HAVE SOME COLD CERVEZA ON HAND! OR A PISCO SOUR!
THIS CAN ALSO BE MADE WITH A FIRM WHITE FISH LIKE HALIBUT OR COD.
PISCO SOUR RECIPE
PERU’S NATIONAL DRINK is oddly attributed to an American bartender from the early 1920’s.
Due to the addition of egg whites, the Pisco sour sports a thick and frothy head of foam attained by a method called “dry shaking”, where by the ingredients are first combined by vigorous shaking before the second shake with ice to chill the drink:
2 oz. Pisco ( spring for a good one!)
1 oz. freshly squeezed lime juice
1/2 oz simple syrup
1 egg white
Angostura bitters, to garnish
Add all ingredients, except bitters and ice. Shake vigorously until a nice cap of foam forms.
Add crushed ice and shake again until well chilled.
Strain into a cocktail coupe or a rocks glass over more ice.
Garnish with a few drops of bitters.
There you have it!
Enjoy this distinctive drink with toasted, salted corn nuts, the Peruvian bar snack of choice.
Giving for Valentine’s Day isn’t always easy….unless you’re Justin Timberlake: You start with a box, you put a hole in that box….etc…lol..
I prefer something with more calories. Like chocolate.
Chocolate ganache is a shape shifter and needs to be in everyone’s repertoire. Make exclusively from any good type of chocolate and heavy cream, it is very versatile and a one to one ratio.
When warm, it makes a pourable dip for fruit ( think strawberries) or a drizzle for cakes or pastry. When cool, you can ice a cake. If chilled, the best rolled truffles in the world become within reach. If you fancy hot fudge sundaes , here’s your sauce!
I like to bottle it and give it to my bridal couples with a small paintbrush and the directive that ”this sauce really can go to your thighs!”. Good clean and delicious fun, whether you’re married or not!
Here is there recipe:
CHOCOLATE GANACHE, MAKES ONE CUP
16 oz, finely chopped chocolate ( good quality is best) you can use chocolate chips. I prefer bittersweet.
1 cup heavy cream
COOK THESE TWO INGREDIENTS IN A DOUBLE BOILER ORVER MEDIUM HEAT UNTIL MELTED.
LET IT COOL UNCOVERED THEN STORE AIRTIGHT IN THE FRIDGE. LASTS A LONG WHILE!
It’s my birthday week and a time of year that I always look forward to.
Here in Maine, the light is slowly returning. But it’s still a contemplative time in the North . A time to consider the New Year and our resolutions to improve, but also a time to gather and to celebrate ourselves and our friends.
So my birthday, Jan 21, comes at a great time. The holidays are over and there is a bit of a let down. Valentine’s is still a couple weeks away. So why not open some champagne and throw a party?
This year, I plan to invite a half a dozen friends, bring out vintage champagne and bake this cake. It’s built like a carrot cake with cream cheese icing. II like coconut,toasted walnuts and raisins in mine:
Makes one 9 inch layer, I double it for a layer cake.
THE CAKE
1 1/2 cup ap flour, sifted to measure
2 tsp. Baking powder
1/2 tsp. Salt
1 tsp each ginger and cinnamon, ground
1/2 tsp freshly grated nutmeg
Combine dry ingredients in a large bowl
1 stick unsalted butter
1cup light brown sugar
3 large brown eggs at room temp.
1/2 c yoghurt
1 TB real vanilla
2 cups grated parsnip. GRATE THEM SMALL, BY HAND
1/2 cup each h rain, conceit shreds and toasted walnuts
Cream the butter and sugar, adding in the eggs , yoghurt and vanilla slowly.
Combine with dry, ingredients folding in carefully . Add the parsnip,nuts, raisins and coconut last and mix in lightly but thoroughly .
Preheat oven to 350 degrees
Grease 9 inch pan, with amply high sides as the batter is generous.
Bake for about 50 minutes or until done, I use a toothpick as a tester.
Let the cake cool partially before turning it out on a rack .
FROSTING PREPRATION
To cover 2 layers and in between:
Soften 2 1/2 # cream cheese and one stick of butter .
Cook a medium beet, covered and on low heat in a couple inches of water, saving some of the liquid. Cool.
Use a kitchen Aid mixer and whisk, drop in the softened cream cheese and butter. Add a tsp. of vanilla, a 1/4 tsp. of lemon zest ( small grate)and a cup of sifted powdered sugar.
Start the machine slowly until all ingredients for the icing are in corporatated. Then beat on high for 2-3 minutes until light and fluffy. Be sure the icing is thick enough to spread.
If you like pink as much as I do, add a bit of beet liquid to the icing to achieve the color you want. You may need to add some additional powdered sugar to correct the thickness .
Pffeffernusse or Pepper Nuts,a traditional European Christmas cookie
Thank you Aunt Marie!
Sift together the dry ingredients:
2 c. flour plus 2 tb flour
1/4 tsp.baking powder
1/8 tsp baking soda
1/4 tsp each salt and pepper
1/4 tsp. Each nutmeg, clove and cardamom
1 tsp cinnamon
Cream together:
1/2 cup each butter and sugar
Add one egg, beating until light.
Add: 1/4 c finely chopped almonds
1 TB each candied orange peel and candied *citron*
Add the flour to the creamed ingredients slowly and alternate with:
1/2 generous cup or Barbados molasses
1/2 cup brandy or Cognac
1 tsp lemon rind, grated
1 TB lemon juice
Combine and beat well, allow to sit covered overnight.
Preheat the oven to 350 degrees
Form the dough into one inch balls.
Bake on a greased cookie sheet for 12 minutes or until lightly browned.
While warm, roll in powdered sugar Keep tightly covered and the flavor will develop nicely!
* a note on candied citron: I tried preparing my own candied citron one year. It’s a lot of work and a lot of sugar…but worth it if you’re an avid baker. And it keeps!
A citron is a special small melon like fruit,called a Buddha’s Hand (most commonly) which you dice small and cook in a thick sugar syrup, then dry on a rack and add more sugar to coat. A candy thermometer is worthwhile for this endeavor.
Hoppin’ John is classic low country cooking, having originated in South Carolina and probably with roots in African cuisine. I make mine with both thick country bacon and spicy Andouille sausage, but if you just wanted a nice vegetable forward dish, these could be omitted and the seasonings elevated.
Stories abound about how the name of this dish came to be. Some tales reference children “hopping happy” to see this meal coming their way, others speak to a crippled peddler who sold this food as a street vendor. One can only guess how Hoppin’ John became the lucky New Year’s Day meal of choice. Maybe it’s good for a hangover. This could be the year to find out!
HOPPIN’ JOHN / Serves 6 Generously
INGREDIENTS
1/2 lb. thick bacon, cut into 1-1/2 inch pieces
1/2 lb. Andouille sausage
1 medium white onion, chopped fine
4 celery ribs, spiced medium
1 large green pepper, seeded and chopped
Chicken stock, if desired
1 bunch green onion, trimmed, chopped and set aside for garnish
1-1/2 uncooked long grain rice white or brown
Basil, thyme, cayenne, oregano, bay leaf, salt and pepper to taste
1 or 2 cans (15 oz) of black eyed peas, rinsed and drained. It depends on the ratio you like, it’s a personal thing. You may also cook your beans from scratch if not pressed for time.
DIRECTIONS
Cook bacon and sausage in a large cast iron skillet with a tight fitting lid, set aside, slice sausage when cool.
Combine and sauté all vegetables in the bacon grease, stirring in salt and seasonings. Stir in the rice to coat with the pan drippings and spices.
Cover with chicken stock to the first knuckle on your index finger (good Grandma tip…first knuckle for rice, second for beans)
Cover and cook until rice has absorbed all liquid and appears to be done. If you need to add a bit more stock, please do.
Then add in the rinsed beans, bacon and sausage, gently folding in.
Allow to sit for 20-30 minutes on a very low flame while preparing the side dishes or salad you’d like to have to accompany the rice and peas.
Top with lots of green onion and have the hot sauce handy!
Everyone is lucky since this is a highly nutritious one pot meal that’s also economical.
Here is a classic recipe my family always made at Christmas time for gift giving, the Toll House Cookie from Nestle, modified by me with more vanilla and chips.
I prefer to roast the walnuts ahead of time for additional depth of flavor. In fact, the batter may be doubled and saved in the fridge, then scooped and bake as desired. Makes 5 dozen melty chocolate chip cookies.
INGREDIENTS
2 1/4 cups All-Purpose Flour
1 TSP. Baking Soda
1 CUP Softened Butter
3/4 C White Sugar
3/4 Light Brown Sugar
1 TB Real Vanilla
2 Large Eggs
3 Cups Chocolate Chips
1 1/2 Roasted Chopped Walnuts, optional
DIRECTIONS
Preheat oven to 375°
Sift / Combine all Dry Ingredients
Beat sugars, softened butter and vanilla together until well creamed
Add eggs gradually.
When well combined, begin to add dry ingredients.
Finally stir in nuts and chips.
Drop desired size onto an ungreased baking sheet.
Bake about 10 minutes or until browned around edges.
Cool on wire racks, then package for holiday cheer!
Sift together the dry ingredients:
Here is a classic recipe my family always made at Christmas time for gift giving, the Toll House Cookie from Nestle, modified by me with more vanilla and chips.
INGREDIENTS
