Tag Archives: #fresnocountylibrary

Apple Persimmon Galette (rustic pie)

Crust
2 cups all purpose flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
3/4 cup vegetable shortening
1/4 cup ice water

Filling
2 Golden Delicious or Granny Smith apples, peeled and cored
2 Fuyu persimmons, peeled
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch or arrowroot powder

Topping
2 tablespoons brown sugar
1 tablespoon butter, cut into small pieces

Combine the flour, sugar, and salt in a medium bowl. Cut the vegetable shortening into the dry mixture using a pastry cutter, two knives, or your hand until the mixture is the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until moistened. Repeat 6-8 times, using a tablespoon of water at a time. Do not overmix. The dough will be a little ragged and stiff.

Gently push the dough into a ball and place in a plastic bag or cover with plastic wrap. Put into the refrigerator and chill for an hour. It can be made the night before and used the next day.

Slice the apples and persimmons about 1/4 inch thick, and place in a bowl of cold water with a little lemon juice added.

After an hour, preheat the oven to 375F, and take the pastry dough out of the refrigerator.

Remove the dough from the plastic wrap and place on a lightly floured surface. Dust the top of the dough with flour, and roll out in a circle or rectangle (the choice is up to you) that is about 1/8-1/4 inch thick. Transfer the flattened dough to a rimmed baking sheet. You can put a piece of parchment paper underneath the dough to help with cleanup later, if desired.

Drain the apples and persimmons well, and return to the bowl. Add the granulated sugar, cinnamon, and cornstarch or arrowroot powder, and mix well. Arrange the fruit on the dough, keeping an 1-1 1/2 inches from the edge. Sprinkle the brown sugar on top, and dot with the butter pieces.

Gently fold the pastry edge up to cover the edge of the apples and persimmons. If the edges break a little, dab the edges with cold water and press together. You do not want any holes on the sides or bottom for liquids to cook out. You can sprinkle the edge with sugar if you choose, but it isn’t necessary.

Bake 55-60 minutes until the crust is brown and crisp, and the apples are tender. Remove from the oven and transfer to a rack to cool.

Stuffed Portobello Mushrooms

2 portobello mushroom caps, stems and gills removed
3/4 cup prepared dressing, or enough to fill both (leftover stuffing/dressing works wonderfully)
1/4 cup shredded cheese (I love using a colby cheddar mix), plus more for topping
1 green onion, diced
2 tablespoons olive oil
3 tablespoon balsamic vinegar (optional, but recommended)
Salt, pepper, and poultry seasoning, if desired

Preheat oven to 350F.

Combine stuffing and cheese in a small bowl. Add additional seasoning if needed. Keep in mind that the cheese will add additional salt as it melts.

Brush the tops (curved side) of mushrooms with olive oil and place in a baking dish, top side down. Lightly brush the bottom edges the cap (now facing up) with the oil.

Fill the caps with the stuffing and cheese mixture, and drizzle with balsamic vinegar. Sprinkle with remaining cheese.

Bake uncovered for 10-12 minutes until mushroom is tender.

Apple and Shaved Fennel Salad

1 tablespoons lemon juice
1/4 teaspoon fine sea salt
 Freshly ground black pepper
1/8 cup extra-virgin olive oil
1 large or 2 small fennel bulb(s), thinly sliced
1 Granny Smith apple, halved and cored, thinly sliced or cubed
(you can also use whatever apple you have on hand)
1 celery stalk, thinly sliced
1/4 cup fennel fronds or parsley leaves, roughly chopped
1/4 cup toasted walnuts
1 ½ ounces Parmesan cheese, shaved (about 2/3 cup)

  1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in the olive oil, and whisk briskly until dressing is emulsified. Taste and add more lemon juice or salt if needed.
  2. Place the walnuts in a dry pan and heat over medium-low heat, stirring occasionally. Keep an eye on it so the oil in the nuts does not burn. After 3-5 minutes, remove from heat and dice when cool. Set aside.
  3. In a large bowl, combine the apple, celery, fennel, and walnuts.
  4. Toss the fennel, apple, walnuts, and celery with the dressing. Fold in fennel fronds or parsley, and top with Parmesan cheese just before serving.

    NOTE: Dressing can be made the day before serving, and stored in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

*optional substitutions:
almonds or pecans for walnuts;
gorgonzola or blue cheese for the Parmesan cheese;
mint or basil for part or all of the parsley

Roasted Beets with Pumpkin Seed Pesto

3 large beets, roots intact but tops trimmed off
salt

Pesto
2 garlic cloves, minced
1 cups packed fresh flat-leaf parsley
3 tablespoons packed fresh mint leaves
1/4 cup pumpkin seeds, toasted
1/8 cup olive oil
3 tablespoons lemon juice
salt

Finishing
salt
2 tablespoons olive oil
2 tablespoons loosely packed fresh mint leaves, julienned or minced
2 tablespoon fresh-leaf parsley leaves, julienned or minced

For the salad

  1. Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender. Alternately, you can cook the beets in a pressure cooker under high pressure for 15-20 minutes with a cup of water added. Let naturally pressure release for 5 minutes, then manual release the rest of the steam.
  2. Drain the beets and rinse under cold water, using your fingers to rub off the skins off. Set the beets aside and let cool.
  3. In a food processor, combine the garlic, parsley, mint, pepitas, olive oil, and lemon juice. Pulse until very well combined. Season with salt. If the pesto is too thick, add water a tablespoon at a time until the desired consistency is reached.
  4. Slice the beet into rounds or wedges, place on a platter, and lightly season with salt. Drizzle the beets with the pesto and olive oil, then sprinkle with the mint and parsley leaves. Serve immediately, or refrigerate and serve chilled.

**optional substitutions:
substitute cilantro for part of the parsley in the pesto or finishing herbs;
swap out toasted sesame oil for the olive oil drizzle 

Roasted Carrot Hummus

1 cup baby carrots**
3 cloves whole garlic, peeled (or 1 1/2 teaspoons minced garlic)
2 tablespoons and 1/2 cup extra-virgin olive oil, divided
3/4 teaspoon salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or red pepper flakes (optional)

Serve with:
Root vegetable chips, pita chips, celery sticks, tortilla strips, toast points

Photo by mali maeder on Pexels.com

Preheat the oven to 425 degrees F.

On a rimmed baking pan, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are soft, about 15 minutes. Remove from the oven and let cool.

Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne pepper or red pepper flakes, and 1/4 teaspoon salt. Puree until smooth and has an even color overall. If the hummus is too dry, add water a tablespoon at a time and blend until the consistency you want.

Make sure to taste the hummus at this point and see if you want to adjust it with additional salt or seasonings.

Serve with root vegetable chips, pita chips, tortilla strips, celery sticks, or toast points for dipping.

**You can use 8 ounces carrots that have been peeled and cut into 1-inch strips.

Coriander Drop Cookies

·         1 cup vegetable shortening

·         1 cup sugar

·         1 teaspoon vanilla extract

·         2 eggs

·         3 cups flour

·         1 teaspoon baking powder

·         3⁄4 teaspoon salt

·         2 teaspoons coriander

Preheat oven to 400 degrees F.

Cream the shortening until fluffy, then gradually add in the sugar and beat until light.

Add the vanilla, then the eggs, one at a time, beating after each egg until blended.

Sift together the flour, baking powder, salt, and coriander.

Add the sifted dry ingredients to the shortening-egg mixture and mix well.

Drop by teaspoonfuls onto a lightly greased cookie sheet; you can also use parchment paper or silicone sheet instead of greasing the cookie sheet.

Bake about 10 minutes until done.

Buttermilk Ranch Dressing

Makes about 1 1/2 cups

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Store covered in the fridge for up to a week.

Spice Blends

Jamaican Jerk Seasoning

Spread some on salmon or ribs before grilling or add into a brown sugar marinade for chicken.

  • 1 tablespoon garlic powder
  • 2 to 3 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Combine all ingredients; store in an airtight container for up to 3 months.


Baharat Seasoning

Baharat, a Middle Eastern spice combines cardamom, coriander seeds, cinnamon, and cloves. Stir some into your next vegetable dish, or mix some with lime juice and oil for a savory marinade.

  • 1 1/2 tablespoons dried mint
    • 1 tablespoon dried oregano
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground nutmeg
    • 1 tablespoon ground black pepper**

Using a spice grinder or mortar and pestle, mash the ingredients together for 2 to 3 minutes.

**You can substitute white pepper if you want a less spicy blend.


Cajun Seasoning

Makes about 2 cups

  • 4 tablespoons paprika
    • 3 tablespoons dried granulated onion
    • 3 tablespoons dried granulated garlic
    • 1/4 cup cayenne pepper
    • 2 tablespoons white pepper
    • 3 tablespoons finely ground black pepper
    • 1 1/2 tablespoons ground thyme
    • 1 1/2 tablespoons ground oregano
    • 2 tablespoons ground New Mexican chile
    • 1 tablespoon ground chipotle chile

Combine the paprika, onion, garlic, cayenne, white pepper, black pepper, thyme, oregano, New Mexican chile, and chipotle chile in a bowl. Store in a covered container up to 6 months.

Substitutions: You can use hot or smoked paprika instead of regular to change the flavor. This recipe doesn’t call for any salt, do remember to salt your ingredients in addition to using the spice in a recipe.


Everything Bagel Spice

  • 2 ½ teaspoons poppy seeds
  • 2 ½ teaspoons sesame seeds
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Combine ingredients together and store in an airtight jar.


Garam Malsala Powder

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.


Five-Spice Powder

3 tablespoons cinnamon
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
3⁄4 teaspoon ground cloves

Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. It will keep up to 2 months.

Note: For a more intense flavor, toast the whole spices in a dry pan for a few minutes.

Curries

Any leftover curry powder would be delicious mixed into deviled eggs, sprinkled over quartered new potatoes before roasting, or stirred into yogurt and served with pita chips or warm naan. Perfect for use in soups, stews, curries. Try sprinkling on fried potatoes or scrambled eggs.

Curry Powder 1

Makes about 3 tablespoons

  • 2 dried red chiles, stemmed
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon turmeric

Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Remove from pan from heat, and let cool in skillet.

Place nutmeg, white pepper, and turmeric in spice mill or grinder. Add the cooled spice mixture, then grind to powder. Store in a cool place in an airtight container.


Curry Powder 2

Makes about 1/2 cup

  • 2 tablespoons whole cumin seeds, toasted
  • 2 tablespoons whole cardamom seeds, toasted
  • 2 tablespoons whole coriander seeds, toasted
  • 1/4 cup ground turmeric
  • 1 tablespoon dry mustard
  • 1 teaspoon cayenne

Add ingredients to a spice grinder or mortar and pestle and grind up. Place in a small jar with airtight lid and shake to combine. Store in a cool dry place for up to 6 months. When ready to use, add to dishes according to taste.


Curry Powder 3

  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 1 1/2 Tbsp ground turmeric
  • 2 tsp ground ginger
  • 1 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp cayenne pepper or ground chilies

Add all spices to a small jar and shake. Store in airtight jar for up to 3 months.


Sweet and Mild Curry Blend

Makes 1/4 cup

2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon fennel seed, crushed
1⁄2 teaspoon clove
1⁄2 teaspoon ground mustard
1⁄4 teaspoon black pepper
1⁄8 teaspoon cayenne pepper (optional)

Combine all ingredients, and store in a glass or plastic container with a tight-fitting lid.

Pickle Me This

Making quick refrigerator pickles only take a few minutes, and you can eat them in as little as 30-40 minutes. I like the idea of making small batches, and changing the herbs or seasoning level between jars. Have fun and experiment with flavor!

Quick Pickles

Ingredients
3/4 cups white vinegar
1 1/2 tbsp kosher or pickling salt
2 tbsp granulated sugar
1 cup water
1-1 1/2 lbs cucumbers
2 cloves garlic, peeled and halved (or 1 tsp minced garlic)
1 tsp coriander seeds
1 tsp mustard seeds
8 dried cloves
1 tsp dried dill
1/4 tsp red pepper flakes (optional)
4 pint jars with lids, washed and sterilized

Combine the salt, sugar, and vinegar in a small non-reactive saucepan over medium-high heat. Stir until the sugar and salt are dissolved, then removed from heat. Add in the water and let cool.

Slice the cucumbers into thin rounds or spears and put into cleaned and sterilized pint jars. Mix coriander, red pepper flakes, mustard seeds, dill, and garlic. Split evenly between the jars, and add the cloves. Add the cooled brine to the jars, dividing evenly. You can add a little cold water if needed until the liquid covers the cucumbers. Place the lids on the jar and tighten and place in the refrigerator for at least 30 minutes, but they will have a better flavor if you can wait 24 hours. They will keep in the refrigerator for up to a month.

I like waiting 48 hours to 2 weeks before opening my quick pickles, but you can certainly eat them sooner than that. The nice thing about doing small batches is that you can experiment with different vegetables or spices without committing to a large amount.

Variations: asparagus, carrots, green beans, cabbage, brussels sprouts, radishes, cherries

Pickled Onions

Ingredients
1 red onion, thinly sliced
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/2 cup water
1 1/2 tbsp honey or granulated sugar
1 1/2 tsp salt
1/4 tsp red pepper flakes (optional)
1 pint canning jar (I always have an extra jar on hand, just in case I make too much for one jar)

Clean and sterilize the canning jar(s) and lid(s) and set aside. Pack the onions into the jar, and set in the sink or on a kitchen towel in case the vinegar splashes later.

In a non-reactive saucepan mix the vinegar, water, honey (or sugar), salt, and pepper flakes. Bring the mixture to a simmer over medium heat, then pour over the onions in the jar.

Use the back of a spoon to make sure the onions are submerged in the vinegar mixture. Carefully tighten the lids on the jar(s) and let cool to room temperature. It should take about 30-40 minutes.

You can eat the pickled onions after they’ve cooled off, or you can store them for up to three weeks. They are best eaten within a week of pickling, and make sure to store them in the refrigerator.

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