Crockpot Beef & Broccoli

Amy Foster of Gilcrest Farms provided this recipe, which she asserts confidently is an easy dish to prepare, and provides wonderful flavors.  Try it:

Ingredients:
1 lb Gilcrest stir fry beef
1 cup beef broth
1/2 cup soy sauce
1/3 cup dark brown sugar
1 TBL sesame oil
3 garlic cloves, minced
2 TBL cornstarch
4 TBL sauce (from the crockpot after it is cooked)
Frozen broccoli florets (as many as desired--suggests 2 cups)

In the insert of the crockpot, whisk together beef broth, soy sauce, darkbrown sugar, sesame oil, and garlic. Place your sliced beef in the liquid and toss to coat. Turn crockpot on low and cook for 4 hours. After 4 hours, remove about 4 TBL from the crockpot and whisk in the corn starch. Return to the crockpot and stir to mix well. Add broccoli on top and cook on low for an additional 30 minutes to thicken the sauce and steam the broccoli.
Serve over hot rice.
Enjoy!!

Vegetarian Curry Dishes

Mattar Paneer, or Homemade Cheese & Pea Curry

 The recipes given here have been used by Carol a lot, ever since our stay in New Delhi, where we discovered that vegetarian dishes can be exotic and full of flavor.  First is her Mattar Paneer:

Serves about 4-5 people

Cheese

2 quarts whole milk

½ cup unflavored yoghurt

2 tablespoons fresh strained lemon juice

Peas

5 tablespoons ghee (substitute Canola Oil)

2 tablespoons scraped, finely chopped fresh ginger root

1 tablespoon finely chopped garlic

1 cup finely chopped onions

1 teaspoon salt

1 teaspoon turmeric

¼ teaspoon ground hot red pepper

1 teaspoon ground coriander

1 tablespoon garam masala (can buy at grocer)

2 cups finely chopped fresh tomatoes ( can use half a can of tomato paste, diluted with some of whey from the cheese)

1 ½ cups fresh green peas (1 ½ pounds unshelled) or 1 ten-ounce package of defrosted frozen peas

1 teaspoon sugar

3 tablespoons finely chopped fresh coriander (cilantro)

 

Prepare cheese as follows: in a heavy 3-4 quart saucepan, bring the milk to a boil over high heat. As soon as the foam begins to rise, remove the pan from the heat and gently but thoroughly stir in the yoghurt and lemon juice. The curds will begin to solidify immediately and separate from the liquid whey. Continue to cook on alow heat until the whey has separated from the milk solids.

Pour the entire contents of the pan into a large sieve set over a bowl and lined with double thickness of cheese cloth. Let the curds drain undisturbed until the cloth is cool enough to handle. Then wrap the cloth tightly around the curds and wring it vigorously to squeeze out all the excess liquid.  Reserve 1 cup of the whey in the bowl and discard the rest.

Place the cheese, still wrapped in cheesecloth, on top of a cutting board and set another board or large flat-bottomed skillet on top of it. Weight the top with canned foods, flatirons, heavy pots, or the like., weighing in all about 15 pounds, and let it rest in this fashion at room temperature for 6 to 8 hours, or until the cheese is firm and compact. Unwrap the cheese and cut it into ½ inch cubes, cover with wax paper or plastic wrap, and refrigerate until ready to use (there should be about  1 to 1 ½ cups of cheese cubes.)

To prepare the cheese and peas, heat the ghee (Canola oil) in a heavy, 10-12-inch skillet until a drop of water flicked into it splatters instantly. Add the cheese cubes and fry them for 4-5 minutes, turning the cubes about gently but constantly with a slotted spoon until they are golden brown on all sides. As they brown, transfer the cubes of cheese to a plate.

Add the ginger and garlic to the ghee (Canola oil) remaining in the skillet and, stirring constantly, fry for about 30 seconds. Add the onions and salt and, stirring occasionally, continue to fry for about 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly.

Stir in ¼ cup of the reserved whey, then add the turmeric, red pepper, ground coriander and garam masala. When they are well blended, stir in the remaining ¾ cup of whey and the tomatoes, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 10 minutes, stirring occasionally. Add the peas and taste for seasoning. If the gravy has too acid a flavor add up to 1 teaspoon of sugar.

Remove the cover and, stirring occasionally, cook for 3 minutes. Then add the cheese cubes and 1 tablespoon of the fresh coriander, cover the skillet tightly, and simmer over low heat for 10 to 20 minutes, or longer if you are using fresh peas and they are not yet tender.

To serve, transfer the entire contents of the pan to a heated bowl or deep platter, and garnish the top with the remaining 2 tablespoons of chopped fresh coriander.

Next up is a recipe for vegatable cutlets:

VEGETABLE CUTLET

Ingredients­­

Medium sized potatoes – 4

Fresh or frozen peas – 1 cup

Fresh green string beans – 1 cup (finely chopped)

Fresh carrots – 1 cup (finely chopped)

One large onion – (finely chopped)

Coriander leaves – 1 bunch (finely chopped)

Ginger – 1 teaspoon (finely chopped)*

Garlic – 1 teaspoon (finely chopped)*

Green chilies – 2 (finely chopped)**

Turmeric powder – ½ teaspoon

Garam masala – 1 teaspoon

Salt – 1 teaspoon

Corn or vegetable oil

Egg whites –2

Plain bread crumbs – 1 cup

 

1.                  Boil potatoes until well done.  Remove skin and mash well.  Set aside.

2.                  Cook peas, beans and carrots in one cup of water.  When water has completely evaporated, remove from stove and set aside.

3.                  Heat a heavy bottomed skillet.  Add 3 tablespoons of oil.  Add the chopped onions.  On low heat, stir-fry the onions for about 2 minutes or until transparent.   Add green chilies and stir-fry for one minute.

4.                  Add ginger, garlic, coriander leaves, turmeric powder, and garam masala.  Stir-fry for about two minutes on low heat.

5.                  Add the mashed potatoes, carrots, peas, beans, and salt.  Mix well.  Remove from stove.

6.                  When the mixture has cooled, pinch off portions to make small golf sized balls.  Flatten the balls with the palm of your hand.

7.                  Beat egg whites.  Dip each flattened cutlet slightly in the egg white and then coat it with breadcrumbs.

8.                  Heat about half cup oil in a frying pan.  When the oil is hot, place the cutlets on the pan.  Fry each side until well browned.  (You may also deep-fry the cutlets.)

9.                  Drain on paper towel and serve warm as an appetizer (with ketchup or chili sauce) or as a main course with Indian breads or rice.

 

*You may substitute these two ingredients with one teaspoon each of ginger and garlic paste.

** If you like it spicy, you may add more green chilies.

 Finally, we have a recipe involving potatoes and cauliflower. Another amazing taste sensation.

 

Aloo Gobhi

In this Punjabi recipe, cauliflower and potatoes are cooked in oil laced with cumin and turmeric until smoky and golden yellow,  Aloo Gobhi is traditionally a mild dish, and a favorite of Indian children. It is one of the first dishes offered to an Indian child to acclimatize his or her palate to spices. The addition of bread, a rice pilaf, and a sweet, fruity chutney makes Aloo Gobhi into a complete meal.

1 head cauliflower, 1 1/2 -2 lb

2 TBL vegetable oil

1 tsp cumin seeds

3 boiling potatoes, peeled and cut into 1-inch pieces

2-4 TBL peeled and finely shredded ginger

2 tsp minced garlic

1/4 tsp ground turmeric

1/2 tsp cayenne pepper

1 1/2 tsp salt, or to taste

3/4 cup water

1/4 cup finely chopped fresh cilantro

1/2 tsp garam masala, or cumin seeds, roasted and ground.

 

Separate the cauliflower florets and cut them into 1 1/2-inch pieces. Peel the stem and cut crosswise into slices 1/8 inch thick. Chop the leaves if any and add to the cauliflower.

 

In a large saucepan over medium-high heat, warm the oil. When hot, add the cumin and fry until it turns several shades darker, about 30 seconds. Add the potatoes and stir-fry until they are lightly crisped, about 5 minutes. Add the ginger, garlic, turmeric, and cayenne pepper, and mix well.

 

Add the caulifower, salt, and water and mix well. Reduce the heat to low, cover, and cook until the cauliflower is very soft, about 7 minutes. Uncover the pan, increase the heat to medium-high, and cook until the excess moisture evaporates, about 5 minutes. Check and correct the seasonings. Sprinkle with cilantro and garam masala, or cumin and serve.

 

Blackberries

Another recipe just arrived from David Goforth. David is becoming a "frequent supplier". Thanks David. David provides here a recipe for preparing blackberries.

The blackberries are grown by Steve and Karen French. Here is a recipe from Karen.

One small package of jello (Raspberry or Blackberry fusion)
1 ½ cup sugar
3 Tablespoon corn starch
2 cups warm water.

Mix dry ingredients together in a sauce pan and add the 2 cups warm water. Bring to a boil, stirring constantly, then cook for 5 minutes. Remove from heat and cool. Fold in 1 quart rinsed and drained fresh blackberries. Place in a pre baked shell. Top with whipped cream or cool whip.

Muscadine Pudding & Pie

Baking with Muscadines

These heritage recipes come to us courtesy of David Goforth. David says:

"It is possible to cook pies or puddings with muscadine grapes. Grape Hull pudding is a more common traditional recipe.
Growing up, Mom would allow each child to request the dessert of their choice on their birthday. I had a difficult choice between persimmon pudding and grape hull pudding but I remember a few years I chose grape hull pudding. Muscadine Grape Hull Pudding (This was taught by my great grandma Rosa Kelly to my grandmother Stella Kelly Poole, born 1915 in Montgomery County, NC. Stella was the first one to record the recipe in writing. Her recipe was 3 times larger than this. I reduced the amounts because I doubt you have a husband and 9 kids, all of them farming and some working in the sawmill.)"

Muscadine Pudding

2 cups muscadine grape hulls (Use your thumbs to press grapes in a pan to separate pulp and hulls)
1 ½ cup sugar
2 tablespoons butter

Beat these together and then add:

1½ cup milk
¾ cup self-rising flour
2 eggs

Mix and bake at 375 degrees until done. Normally takes about 1 hour in a glass dish. The pudding will be solid and the crust will be brown.

　

Muscadine Pie

Most people familiar with local cuisine will rate the muscadine pie as the second best kind. Damson pie is considered the best. Muscadine pie is not a simple process, so many cooks don't go to the trouble of cooking them each year.

Muscadine pie (Adapted from a traditional southern recipe) Pie Crust

1 quart ripe muscadines
1 tablespoon lemon juice
1/4 cup all-purpose flour
1 1/2 cups sugar
1 tablespoon butter cut in small pieces

Press muscadines in a pan to separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, and then add lemon juice, flour, and sugar. Put fruit mixture in prepared crust. Bake at 375 until done.

It is possible to make a pie filling by thickening the cooked muscadine hulls with corn starch, but you may want to start with a few more grapes if you use that technique. With a corn starch filling, you can separate the seeds from the pulp (one method is to use a blender set very low) and add the seedless pulp to the hulls after they have cooked tender.

Skillet Chicken with Cranberries & Apples

Skillet Chicken with Cranberries & Apples

Amy Foster of Gilcrest Farms (Davidson Market) has contributed her version of an Eating Well recipe to prepare one of their fabulous chickens for a sumptuous dinner repast.

Celebrate the flavors of Fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.

1 LB Gilcrest chicken tenders, trimmed and cut in half on the diagonal

¾ TSP dried thyme, divided

2/4 TSP salt, divided

¼ TSP freshly ground pepper

2 TBL canola oil, divided

2 crisp red apples—Braeburn, Fuji, or Gala, thinly sliced

1 large red onion, quartered and sliced

¾ cup apple cider, or apple juice, divided

1 cup cranberries, fresh or frozen (thawed)

1 TBL all purpose flour

Prepare:

1.       Sprinkle both sides of chicken tenders with ¼ TSP each thyme, salt and pepper. Heat 1 TBL oil in a large skillet over medium-high heat. Reduce heat to medium, and add chicken. Cook, stirring until lightly browned on all sides, 3-4 minutes total. Transfer to clean plate.

2.       Add the remaining 1 TBL oil to the pan. Add apples, onion, 2 TBL cider (or juice) and remaining ½ TSP each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan; cook, stirring for 1 minute. Return the chicken to the pan and pour in the remaining cider. Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.

Serves 4.

Bok Choi & Kale

While shopping at the Barbee Farms stand at Davidson this morning, they had a master chef preparing dishes made with the fresh vegetables. What we tasted was simply wonderful, loaded with flavor and all interesting. It shows what one can do with vegetables when taste remains important and the chef knows what he/she is doing.  This was the same chef the Barbees used for their tasting at their Farm Tour recently.

Bok Choi Slaw

1 head bok choi

¼ cup agave nectar

¼ cup apple cider vinegar

2 TBL soy sauce

¾ cup canola oil

2 TBL sesame seeds

1 cup slivered almonds

Optional: scallion or green onion

Chop the bok choi. Combine the agave nectar, vinegar, and soy sauce. Lightly stream in the canola oil. Lightly toast the sesame seeds and almonds. Combine all ingredients.

Smothered Kale & Mushrooms

2 TBL extra virgin olive oil

2 TBL butter, cut into small pieces

4 cloves garlic, chopped

24 small cremini mushrooms, wiped clean and halved

¼ cup Marsala wine (white or red balsamic vinegar can also be used)

Salt and pepper

Optional: pinch of red pepper flakes

Heat a medium skillet with extra virgin olive oil and butter over medium to medium high heat. When hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7-8 minutes, stirring once, then toss the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1-2 minutes, until wilted; then deglaze the pan with Marsala and season the mixture with salt and pepper to taste. A sprinkle of Pecorini Romano for garnish may also be used.

Fresh Ginger Cooking

Alan and Barbara Hall of Mother's Earth Farm, participating farmers at the Lomax Incubator Farm, provided a few wonderful recipes for cooking with their fresh ginger. Ginger makes so many dishes taste wonderful, and fresh ginger make an amazing difference over the dried stuff available in many food markets. Baby ginger, which the Hall family sells at the Davidson Market, has a sweet ginger flavor, with no bitterness and mild "heat". No peeling is necessary, so there is no waste. Ginger tops, sold with the ginger, can be sliced and dried, or frozen and used in recipes where a mild ginger taste is preferred.
The kale recipe below was modified slightly by Carol Schmidt, by adding some fresh garlic.

Kale With Fresh Ginger

1 bunch kale, cut into bite-sized pieces

2 TBSP fresh ginger, sliced thinly (leave whole when slicing so they are round and beautiful in the dish when finished)

2 TBSP soy sauce

2 TBSP diced fresh garlic

Olive oil for cooking

Sauté kale in olive oil until just bright green (the pan will be relatively hot). Add ginger and garlic, and cook one more minute, stirring kale, ginger and garlic together. Add soy sauce to deglaze the pan and stir vigorously to coat the kale, ginger and garlic with soy sauce,  about 30 seconds. Serve hot. Can be served over fish, grilled chicken, brown rice, or as a vegetable side dish. 

Spicy Mango Sauce

1 mango, ripe, cut into small chunks

2-3 oz fresh baby ginger, finely minced

1 stalk lemongrass, cut into 3-4 inch long pieces

1/4 cup orange juice

1 chili pepper, thinly sliced, seeds included if extra spiciness desired

Pinch of salt

Pinch of garlic powder

1 TSP honey

Place all ingredients in a sauce pan. Simmer until thick. Remove lemongrass stalks. Serve hot. Serve with tuna steaks, pork, grilled chicken, or any strong fish. Serve over grains or rice.

Ginger Lemonade

6 cups of water, divided

1 ¼ cups sugar

¼ cup grated fresh ginger

1 ¼ cups fresh lemon juice

Lemon slices (optional)

Combine 1 cup water, sugar and ginger in a small saucepan; bring to a boil and cook 1 minute, or until sugar dissolves, stirring occasionally. Remove from heat; cool. Strain ginger mixture (if you do not want the pulp) into a pitcher. Add 5 cups of water and juice and stir well. Serve over ice and garnish with lemon slices. Serves 8. 

Ginger Chai

Black tea

Cardamom seeds; 2 seeds per cup

Fresh ginger; 1 TSP per cup

Cinnamon (sticks or powder); 1 TSP per cup

Measure milk according to number of cups, and pour into saucepan. Heat milk until a soft boil; add spices and tea; simmer 5 to 10 minutes. When using cardamom seeds, split open before adding. Strain and serve.