Recipe Repository

This alliterative recipe is a quick, easy summertime favorite. Serves 4 as a main dish or 8 as a side dish.

Ingredients:
1 lb dried pasta, any shape
2 cups fresh English peas, shelled and blanched
1/3 cup fresh basil pesto (adjust to taste)
1 small in-season tomato or a small handful of cherry or grape tomatoes, chopped (optional – omit if fresh tomatoes are not available)
grated Parmesan cheese

Instructions:
In a large pot cook pasta according to package directions until al dente. Do not overcook! While pasta is cooking, in a small bowl combine pesto with two tablespoons of boiling water to thin the sauce out just a bit.

When pasta is done, drain thoroughly (do NOT rinse) and replace in cooking pot. Add pesto, peas, and chopped tomatoes, and toss well so that all of the noodles are completely coated with pesto. Serve with a sprinkle of fresh grated Parmesan on top.

The wine makers at Viña Ventisquero in Rancagua, Chile have cultivated a bold yet balanced Cabernet Sauvignon with a claim to fame: their grape vines are grown on the original European root stock, not grafted onto generic root stock, a practice used in most other parts of the world due to the susceptibility of grapevines to the phylloxera disease. According to Viña Ventisquero’s marketing team, this biological difference is the secret ingredient that accounts for Root: 1′s fruity, rich flavors and aromas.

As a gardener myself, the biological difference is interesting, but ultimately it is the taste of the wine that has inspired me to make this purchase again and again. Root: 1 is indeed bold in flavor, but without being overpowering, harsh, or cloying. The grape, currant, and cherry flavors are nicely balanced against a background of sweetness and a hint of dry finish. The texture of this wine is almost port-like, though the sugars feel natural on the tongue, not contrived. This is a slurpable wine, and one that any red-wine lover will appreciate. At about $11/bottle on average, it is also an amazing deal. Highly recommended.

*This post marks a new era in the Recipe Repository: in addition to posting our own original food recipes and adaptations, Rick and I will be adding reviews of our favorite beverages, from wines, beers, and coffees, to our favorite cocktail concoctions.

I’ve never really loved pumpkin pie until I started experimenting with a recipe from the “Recipe Cottage,” which a co-worker shared with me. After some tweaking, I found that I really enjoyed the creamy texture and strong pumpkin flavor of this pie. The added bonus is that this version does not call for extra butter, cream cheese, or heavy cream, unlike other pumpkin pie recipes I’ve read.

Ingredients
1 medium pie pumpkin, enough to yield 2 cups cooked, drained pumpkin
2 egg yolks + 1 whole egg
2/3 cup brown sugar
1 1/4 cups of whole milk
one pinch of salt
1 Tablespoon maple syrup
2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
9-inch pie pan filled with your favorite crust
(I use an all-butter frozen pie shell but you can make one from scratch if you prefer.)

Preparation
Preheat oven to 400 degrees F. Cut the pumpkins in half and scoop out seeds and slimy stuff. Place them cut-side down on a baking sheet (preferably one with a lip to catch liquid) and roast in the middle of the oven for one hour. Remove and let cool slightly.

Meanwhile, blind-bake the pie shell according to the recipe or package directions. Set the shell aside to cool, and turn the oven up to 425 degrees F.

When the pumpkin is cool enough to handle, peel off the rind and discard. Take a handful of pumpkin at a time and squeeze it hard to get as much liquid out as possible. Place the drained pumpkin in a food processor or blender and process until smooth, stirring as necessary. Add a small amount of the milk from the recipe to get things moving in the processor if the pumpkin is too dry.

In a large mixing bowl, whisk the eggs and then add the sugar, maple syrup, salt and spices. Mix until the sugar has dissolved. Be sure the pumpkin is cooled to room temperature before measuring two cups and adding that to the egg/sugar mixture (to avoid cooking the eggs). Mix well. Next, add 3/4 cup of milk and mix. If it looks like there will be more room in your pie shell, or the filling is too thick, add a little more milk and mix again.

Pour the pie filling into the pre-baked pie shell and bake at 425 degrees F for 10 minutes. Then reduce the heat to 375 and bake for another 30 minutes, or until the custard is firm and the crust has darkened. Cool and serve with home-made whipped cream or ice cream.

Another recipe from our growing collection of Mexi-tarian dishes. This recipe is a favorite in our house because it can be pulled together quickly. To make it even easier consider prepping the cut vegetables ahead of time. This dish goes well with Spanish rice or with a simple side salad. Consider serving with a copper ale or lager.

Ingredients

• 1 large yellow or white onion, sliced
• 2 bell peppers of any color
• 2 packages of Morningstar Farms Chik’n Strips
• 1 package of Mission Foods tortillas (these come in 6 or 10 packs)
• Salsa
• Shredded cheese (we prefer sharp cheddar)
• Shredded lettuce
• 1 teaspoon chili powder
• 1 pinch cumin
• Salt and pepper to taste

Preparation

Wrap the tortillas you will be using in aluminum foil and place them in a warm toaster oven or regular oven.

In a large frying pan sauté the onions for about 5 minutes, seasoning them with salt and pepper after they have been cooking for a few minutes. Add the bell peppers and continue to cook for another 5 minutes. Add the frozen Chik’n Strips, season with chili powder and cumin, cover and cook for another 5 minutes (or until chik’n is tender) stiring often.

Remove warm tortillas from the oven. Spoon some of the meat and vegetable mixture onto individual tortillas, sprinkle with cheese, salsa and lettuce. Roll the tortillas and enjoy!

Worth the trouble!

Get a couple of bags of dried chilies at your coop or supermarket. Poblanos, Anaheims, and some of the tiny hot ones are good. The little red chillies are HOT, so be careful. A few go a long way. Remove the stems and seeds. You don’t have to get all of the seeds out. Reconstitute the chilies in warm water until they are soft. About 30 minutes or a little longer usually works. Put the chillies and a little of the soaking water in a blender or food processor and process until smooth.

The rest of the ingredients can be added to taste. Cook some minced onion and/or garlic in a little oil, add some flour to make a roux. Cook until smooth and bubbly. Pour in the blended chillies. Add some salt, cumin, and a tiny bit of cinnamon. Simmer until the sauce is the consistency you like, adding more of the soaking water if necessary.

This will keep in a sealed jar in the fridge for at least a week.

This is a veggie variation on a favorite soup of ours, and another excuse to make cornbread to go with it. Inspired by Jamie Oliver. Serves 4-6.

Ingredients
4 medium red potatoes (about 1 lb), washed and cut into 1/2-inch cubes
4 cups vegetable broth (low sodium or salt-free)
4 small leeks (small ones are more tender)
1 14 oz can chickpeas, rinsed and drained
1 Tbsp. olive oil
1 tsp. dry thyme
2 tsp. freshly ground black pepper
1/2 cup grated parmesan or romano cheese

Preparation
To prepare the leeks, cut off the green leaves and about half of the pale green stalk. Keeping the root bottom intact, slice the leek in half from the trimmed end. Open the stalk and rinse thoroughly under running water to remove sand. Then finely slice the leek, discarding the root cap at the bottom.

In a soup pot, saute the leeks in olive oil over medium heat until tender (about 8 minutes). Then add the thyme, pepper, vegetable broth, and potatoes. Simmer until the potatoes are completely cooked, about 15-20 minutes. Add the chickpeas when the potatoes are soft.

Next, decide what consistency of soup you want. You can serve it as-is for a chunky soup, or puree half of it using a puree wand or food processor, or do what I do which is puree all of it for a smoother, thicker consistency. When you are satisfied with the texture, stir in the parmesan cheese and serve immediately.

This is a recipe that my mother got from a little old lady at a church bake sale one year. It’s so good that it instantly became the birthday cake in our household; Rick requests it every year.

Tools
10-inch tube pan or bundt cake pan
large and small rubber or silicone spatulas
electric mixer

Cake Ingredients
1 cup (2 sticks) butter, softened
2 & 3/4 cups sugar
6 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
8 oz sour cream
food coloring (optional)

Note: I like to use food coloring to make contrasting cake and frosting colors, for festive appeal. This is optional of course.

Preheat oven to 325 degrees F. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, mix the butter and sugar until fluffy. Add the vanilla and one egg; mix. Scrape the bowl well. Continue to add the eggs one at a time, mixing after each addition. Now add half the flour mixture to this egg/butter mixture and fold together with a spatula, then mix. Add half the sour cream and mix; then add the other half of the flour mixture and a few drops of food coloring (if you are using any) and mix again. Finally, add the rest of the sour cream and mix until the cake batter is smooth.

Very Important: Butter the inside of your cake pan, and don’t be shy about the butter – use a lot and get every centimeter, including the center tube part. Next, put a handfull of flour into the buttered pan, and tilt the pan around slowly so that the flour can spread out and stick to the butter layer. Hold your pan over the sink or a trash can and tilt the pan in different directions to be sure you get all the surfaces coated. Gently tap out the excess flour.

Pour the cake batter into your prepared cake pan, making sure it is evenly distributed. Bake for 70 minutes, turning once to ensure even baking. To test the cake for doneness, insert a wooden skewer or chopstick into the cake and remove immediately. If the skewer comes out clean, your cake is done. If it comes out sticky, your cake needs a few more minutes in the oven. When the cake is done, set it out to cool for at least 30 minutes.

To release the cake from the pan, run a very thin chopstick or long thin knife between the cake and the pan. Make sure you go all the way to the bottom of the cake pan when you do this, and be gentle. Next, place a dinner plate upside down over the cake pan. Turn the cake pan and plate over. Your cake should release from the pan and fall onto the plate. If not, try a few gentle smacks on the bottom of the cake pan to release your cake. If this doesn’t work, turn the cake back over and let it cool a little longer. Being too rough can cause the cake to break and only part of the cake to fall out, so you have to have some patience and practice with this. If you buttered and floured your pan, the cake should pop out without too much trouble. The cake will come out bottom-side up. Place a second plate on top of the cake and flip it back over to get it right side up (this is safer than just lifting it with your hands, as it keeps the weight distributed).

OK, now that you have your cake you need some frosting!

Frosting Ingredients
4 Tbsp. (1/2 stick) butter, softened
8 oz. Philladelphia Cream Cheese at room temperature (yes, I am brand-specific on this one)
1 tsp. vanilla extract
16 oz. (one box) of 10X powdered sugar
food coloring (optional)

In a large bowl, cream the butter and the cream cheese. Add the vanilla and start adding the sugar a little at a time. You want to whip a lot of air into the frosting to make it light and also increase the volume so that there is enough to cover the entire cake. Keep whipping and adding the sugar a little at a time. Add a few drops of food coloring if you like. After all of the sugar (the entire box) has been added, cover the bowl with plastic wrap and refrigerate the frosting for about half an hour. It needs to be semi-firm before you spread it on the cake.

A quick word about frosting the cake: there’s no right or wrong way, but the method I have found to be easiest is to put blobs of frosting on the top of the cake, then work the frosting around and down with a small spatula to get it to stick to the cake surface. Then it is a matter of smoothing or texturing. Work at a steady pace and don’t worry if your cake doesn’t look like something out of a magazine. It will taste great! Remember, the longer the frosting sits out the softer it will get, eventually melting off the cake. So work steadily and don’t fuss with it too much. Put the frosted cake back into the fridge and take it out only when you are ready to serve it. Enjoy!

Also known as Russian Tea Cakes or Mexican Wedding Cookies, these wonderful cookies are great any time of the year. I like to include them in my holiday assortment for a little variety. Makes about 4 dozen cookies.

Ingredients
1 cup (2 sticks) butter, softened
16 oz. confectioner’s sugar
1 tsp. vanilla
2 & 1/4 cups white flour
1/4 tsp. salt
1 cup pecans chopped or broken into small pieces

Preparation
Preheat oven to 400 degrees F. In a large bowl, combine butter, 1/2 cup of the sugar, and vanilla. In a small bowl, combine flour, salt, and nuts. Work in flour mixture untill dough holds together. Using your hands, shape dough into 1-inch balls. Place on un-greased baking sheet and bake 10-12 minutes or untill set but not brown.

After removing them from the oven, allow the cookies to cool for about 15 minutes. While they are still warm (but not too hot!) roll the cookies in confectioner’s sugar. The sugar should stick and coat the cookies but not melt. If the sugar melts, let the cookies cool longer and try again. After the first coat of sugar is applied, wait unti the cookies are completely cool and roll them in confectioner’s sugar a second time. To package these for gifts I like to put 6 of them in a small plastic sandwich bag and add an extra teaspoon of powdered sugar to the bag.

This recipe is adapted from one found in the Willams-Sonoma catalog. The quality of the soup depends a great deal on the quality of the faux sausage used. Of course, carnivores are welcome to use andouille sausage if they prefer. This soup is a great winter warmer, and can be served with the remaining wine from the recipe or a crisp hoppy IPA. Fresh garlic bread makes a nice accompanying side. Serves 6-8.

Ingredients
1 cup dry white wine
2 Tbs. olive oil
1 lb veggie sausage (Tofurky brand Kielbasa sausage)
1 small yellow onion, diced
2 celery stalks, diced (optional)
1 carrot, peeled and diced
1 leek, diced (white portion only)
2 garlic cloves, minced
1 tsp. minced fresh thyme (dried can be substituted, but only if add at the end)
6 cups vegetable broth (warmed)
1 cup water (warmed)
2 cups white beans (drained)
4 ounces Swiss chard, leaves cup into 1/2″ strips
Salt and fresh-ground pepper (to taste)
Grated Parmigiano-Reggiano cheese.

Preparation
In a small saucepan, over medium heat, boil the white wine until reduced to 1/2 cup (7-10 minutes).

In a soup pot, over medium heat, warm the olive oil, and brown the sausage for about 3 minutes on each side (more if using real meat). Let the sausage cool; cut diagonally into 1/2″ slices and set aside.

In the same pot, over medium-low heat,cook the onion, celery, carrot and leek until soft (about 10 minutes). Add garlic and thyme (only if using the fresh stuff!) and cook for 2 minutes. Add the reduced wine, vegetable broth and water and simmer on medium-high heat for about 15-20 minutes. Add the sausage, beans and Swiss chard and cook until the chard wilts (5-8 minutes). Season with salt and fresh-ground black pepper.

Ladle soup into bowls and garnish with grated Parmigiano-Reggiano cheese.

I love savory pancakes, and these are a great Korean version. They are tasty served hot or at room temperature. Serves 6. [Inspired by: Flavors of Korea by Deborah Coultrip-Davis and Young Sook Ramsay.]
Spicy Dipping Sauce
3 Tbsp Gochujang*
2 Tbsp soy sauce
1/2 cup water
Whisk ingredients together.

Mild Dipping Sauce
3 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp white or rice vinegar
1/2 cup water
Whisk ingredients together.

Pancake Ingredients
12 oz. fresh mung or soy bean sprouts
1 bunch (approximately 7) scallions
2 Tbsp Gochujang
1 egg
3/4 cup rice flour
1/3 cup all-purpose flour
1-2 cups water
vegetable oil for cooking

*Gochujang (pronounced: go-chew-jang) is a seasoning paste commonly used in Korean cuisine. It is made from fermented rice and Korean hot pepper powder, and has an earthy and mildly spicy flavor. You can purchase it in any Korean market, and many other Asian markets (ask for it by name if the products for sale do not have English writing on them). If you can not find Gochujang, you can substitute brown miso paste mixed with a little bit of Cayenne pepper powder, but I recommend searching for a Korean market. If you live near a large city it should be easy to find one and it’s a fun adventure to see all the different items that you can’t get at a regular supermarket. Plus, the produce is usually high quality and very inexpensive.

Preparation
Heat a pot of water to boiling. Rinse the sprouts and add them to the boiling water and cover immediately (use a light-weight lid so steam can escape, and turn down the heat to prevent spill-over). Boil the sprouts for 2 minutes, then drain and shock in a bowl of cold water, and drain again.

In a large bowl, whisk the egg and add one cup of the water and the two flours. Mix well. This mixture should be thin like pancake batter. Add more water if necessary. Rinse the scallions and trim off the top 2 inches of the green parts and the roots, then slice finely. Add the scallions and Gochujang to the batter and mix well. Finally, add the cooked sprouts and mix until coated with the batter.

Heat 2 teaspoons vegetable oil in a large skillet for several minutes until the pan is hot. Use a 1/3 cup measuring scoop to ladle out the pancake mix. As soon as you place a scoop of batter in the pan, use the back of a wooden spoon to spread the mix out and flatten. Cook for 3-4 minutes or until the edges are brown and begin to crisp, then flip the pancake and cook for about 2 minutes more. If your pan is large enough you can cook two or even three pancakes at once. When all pancakes are cooked, stack them in piles of 2 or 3 on a cutting board and chop them into pieces approximately 1-inch square. This makes them easier to handle with chopsticks. Serve with the dipping sauces.