4 pounds Bartlett
pears (unpeeled), cored, cut into 1-inch chunks
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 cups sugar
4 orange slices
1 lemon slice
4 whole cloves
1 vanilla bean, split lengthwise
1 cinnamon stick
1/2 teaspoon ground cardamom
Pinch of salt
Combine pears, wine and lemon juice in heavy large saucepan.
Cover and simmer until pears are soft, pushing unsubmerged pears into liquid
occasionally, about 25 minutes. Force through food mill or coarse sieve to
remove pear peel. Transfer to processor and puree.
Return puree to heavy large sauce-pan. Add remaining
ingredients. Stir over low heat until sugar dissolves. Increase heat to medium
and boil gently until mixture thickens and mounds slightly on spoon stirring
often, about 50 minutes.
Discard fruit slices, cloves, vanilla and cinnamon. Spoon
butter into hot canning jar, filling only to 1/4 inch form top. Immediately
wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat
with remaining jars.
Arrange jars in large pot. Add boiling water to pot so that
at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15
minutes. Remove jars from pot. Cool to room temperature. Press center of each
lid. If lid stays down, jar is sealed. (If lid pops up, store butter in
refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.
A great fall dish - especially if you're trying to use up fresh corn!
¼ lb. butter
2 cups minced white
1 Tbsp. ground cumin
8 cups fresh corn
(cut off the cob)
¼ cup chopped
3 qt. vegetable
stock (see Note) or water
2 cups heavy cream
~Juice of one lime
~Salt and pepper to
½lime, cut into 8
~Fresh corn kernels
~Diced red radishes
In a large heavy-bottomed soup pot, melt the butter over medium heat
and sweat the onion, garlic, jalapeño, and cumin until tender and translucent.
Add the corn and cilantro and continue cooking until tender. Add the vegetable
stock or water and simmer for approximately 20 minutes.
Remove from the heat and stir in the cream. Using an immersion blender
(or an ordinary blender, being careful not to spray hot soup everywhere), purée
the soup and then strain it through a fine-meshed sieve. Add the lime juice to
the soup and season with salt and pepper to taste.
Garnish each cup or bowl of soup with a squeeze of lime juice, a
cilantro leaf, a teaspoon of corn kernels, and a pinch each of diced red radish
To make an easy vegetable stock, combine a couple of carrots, a celery
stalk, half an onion, the corn cobs from the cut corn, and a handful of
cilantro stems in a large stock pot with 3 1/2 quarts of water. Simmer,
partially covered, for 1 to 2 hours. Strain.
·2 teaspoons ground ancho chili powder or standard chili powder
·8 corn tortillas, warmed
·cut-up avocado, grated Cheddar, salsa, and lime wedges, for
Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic
with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast
until tender, 12 to 14 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over
medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring
occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and
chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8
3. Divide the
beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and
cilantro. Serve with the bell peppers and lime wedges.
Fat 22g; Sat Fat 6g; Cholesterol 67mg; Sodium 491mg; Protein 25g; Carbohydrate
36g; Sugar 4g; Fiber 6g; Iron 3mg; Calcium 82mg
13.5-ounce can coconut milk (do not shake can) 1/2
cup vegetable stock 4
teaspoons soy sauce 4
teaspoons palm sugar or brown sugar 6
tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen,
none of which have shrimp or fish paste 1/2
cup diced (1/2 inch) onion 2/3
cup diced (1/2 inch) red bell pepper 2/3
cup diced (1/2 inch) zucchini or other summer squash 2/3
cup diced (1/2 inch) peeled sweet potato 2/3
cup sliced bamboo shoots, rinsed and drained 1
cup green beans, trimmed and cut into 1 1/2 inch lengths 2/3
cup diced (1/2 inch) Asian eggplant 1
large basil leaves, cut into thin chiffonade
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the
coconut cream from the top of the can into a medium saucepan. Pour remaining
contents of can into a medium bowl, and mix well. In a medium bowl, combine
vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is
Place saucepan of coconut cream over medium-high heat until it begins to
bubble. Add curry paste and reduce heat to medium-low. Stir constantly until
very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add
onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and
eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk,
bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until
the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste;
you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup
water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil
chiffonade. If desired, serve over jasmine rice.
batches, toss the peaches in a food processor or blender, and blend until
Pour peach puree
into a heavy-bottomed stock pot, and stir in spices. Simmer uncovered over
medium-low heat, stirring frequently, for about 60 minutes or until thickened
into a fine paste.
Blend until smooth
with an immersion blender, pour into pint-sized mason jars and refrigerate or
can using the water bath method.
You can preserve this peach butter any of three ways:
Freezing: Once prepared and cooled down to room temperature, spoon the peach butter into resealable plastic freezer bags, BPA-free plastic freezer jars, or even glass mason jars (given enough head room to allow for expansion).Freezing retains more nutrients than canning, but is less cost-effective over time.
Fermentation: To ferment peach butter, cool it down to at least 100 F, stir in fresh whey or a packaged vegetable starter culture (find it here) and place it into a fermentation crock (find it here).Ferment for 3 to 5 days at room temperature and store in the refrigerator for up to 8 weeks after which it will begin to lose flavor.Fermentation of fruit butters can actually increase the content of vitamins and food enzymes, but it will create a sourer flavor.It also will take up a lot of room in your fridge.
Canning: To can the peach butter, pour it into canning jars, seal and process in a water bath.Time in the water bath will vary according to your altitude, so use a good book like the Ball Book of Canning to give you guidance.Canning results in the greatest loss of heat-sensitive vitamins; however properly canned foods like this peach butter are good for several years.
For tomatillos, remove husks and rinse under warm water to
remove stickiness. If using canned tomatillos, drain and measure out 2 cups.
Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a
broiler pan 1 to 2 inches from heat, turning once, until tomatillos are
softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Purée all
ingredients in a blender.
Wash carrots well. Make wide ribbons using a vegetable
Heat skillet over medium heat. Add oil. Add salt. Sauté
carrots for 20 seconds. Add chiles, lemon zest and pepitas. Remove from heat
and add 1Tbs lemon juice. Taste and adjust salt and lemon juice if needed.
medium peaches--halved, pitted and roughly chopped
tablespoon granulated sugar
teaspoon fresh lemon juice
teaspoon vanilla extract
Preheat the oven to 400°.
Make the topping: In a food processor, add the bread and pulse until fine
crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the panko,
turbinado sugar, cinnamon and salt. Add the melted butter, stir to moisten the
crumbs and set aside.
Make the filling: In a medium bowl, combine the peaches, sugar, cornstarch,
salt, lemon juice and vanilla extract.
Spoon the peach filling into a 9-inch round or square baking dish and cover
with an even layer of the crisp topping. Bake until the peaches are tender and
look juicy around the edges of the baking dish, and the topping is
golden-brown, about 20 minutes. Serve warm or at room temperature.
1 pound fully cooked spicy sausage (such as
linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds
5 3/4 cups low-salt chicken broth
1 pound russet potatoes, peeled, diced
1/2 teaspoon dried crushed red pepper
Heat olive oil in large pot over medium-high heat. Add onion
and garlic. Sauté until onion is soft and golden, about 5 minutes.Add collard greens and sauté until wilted,
about 4 minutes.Add sausage and sauté 5
minutes.Add broth and potatoes. Simmer
soup uncovered until potatoes are tender, about 20 minutes.Transfer 2 cups soup (without sausage) to a
food processor or a blender. Blend until smooth; return to pot of soup and
bring to simmer. Mix in crushed red pepper.Season with salt and black pepper.
4 to 6 beets with greens (I like a mixture of golden and red
1 bunch Swiss chard, rinsed and dried
3 tablespoons unsalted butter
1 shallot, minced
Salt and freshly ground black pepper
2 tablespoons white wine (Muscadet is my preference)
1/2 pound Bucheron (at room temperature), cut into 4 wedges (this is a French goat cheese available at most markets)
Crusty peasant-style bread (warmed in the oven)
1. Scrub and peel the beets. Remove the greens, wash and dry
them, and chop coarsely. Set the greens aside in a large prep bowl. Slice the
beets into 1/4-inch rounds.
2. Remove the ribs from the Swiss chard and coarsely chop
the ribs. Toss the leaves and ribs into the bowl with the beet greens.
3. In a large sauté pan, melt the butter and sauté the
shallot over medium heat until softened.
4. Add the beet
rounds to the shallot-butter mixture. Toss in a pinch of salt and crack some
pepper over the beets. Reduce the heat and sauté the beets, turning to ensure even
cooking, until the beets are beginning to glaze and become tender, about 15
5.Add the beet
greens, chard, and chard ribs and sauté for about 5 minutes, then add the wine
and cover. Cook until the greens are wilted, adding 2 tablespoons water if
necessary. Allow the liquid to be mostly absorbed into the greens. Adjust the
greens and beets into a shallow bowl. Serve with a generous wedge of Bucheron
and some crusty bread. Crack a little bit of pepper over the entire dish.