Introduction to Home Canning with Georgianne Mora

Saturday, June 19, 2010 at GNAT - TV Studio in Manchester, VT

This class will cover water-bath canning for high-acid foods.

Canning is a proven process for preserving foods for long storage without the need for refrigeration.

Because most fresh foods (fruits, vegetables, meats, fish, and dairy) contain a high percentage of water, they are susceptible to quality loss and spoilage. Things that cause spoilage include:

· Moisture loss

· Oxidization (exposure to air)

· Enzymatic activity

· Pathogen growth (yeast, mold, and bacteria)

Methods for preventing spoilage include:

· Inhibiting enzymes and pathogen growth – freezing, dehydration, application of salt/sugar/acid

· Fermentation – encouraging ‘good’ enzyme and pathogen activity

· Vacuum sealing – excludes oxygen and prevents moisture loss

· Exposure to high heat – kills pathogens and destroys enzymes

The canning process kills pathogens and enzymes through the application of high heat AND creates a vacuum-sealed environment.

Canning Methods, Botulism, and Food Acidity

There are two primary methods for canning:

In water-bath canning, sealed filled jars are placed in a large pot of water. The pot and its contents are brought to a boil (212°F) and held there for a period sufficient to expel the air from the jars and kill off pathogens.

The process for pressure-canning is similar, except that a special pressure-canning pot is required. Only a small amount of water is used, and the lid (of the pot) is screwed on tightly so that pressurized steam can build inside the pot. Under pressure, temperatures up to 250°F can be achieved.

Botulism
Every discussion of canning should include a discussion of botulism. Clostridium botulinum is a naturally-occurring bacterium. Botulism is a potentially fatal illness caused by a nerve toxin that is produced by the botulinum bacterium as it multiplies.

The spores of botulinum are present in our soil and water and are generally harmless. The spores require fairly specific conditions to grow:

· A moist, low-acid food

· A temperature between 40° and 120°F

· Less than 2% oxygen

Bacteria, yeasts, and molds are naturally present on most foods, but most are killed off at the boiling-water temperatures achieved in water-bath canning. However, killing botulinum spores requires temperatures between 240° – 250°F (which can only be achieved during pressure-canning). Foods processed using the lower temperature water-bath method will provide an ideal environment for the growth of botulinum unless the food is sufficiently acidic to prevent its growth.

Food Acidity
High-acid foods include most fruits, fruit jams/preserves/marmalades, and pickled vegetables. Low-acid fruits and vegetables will require the addition of some form of acid – lemon juice, vinegar, citric acid – to be considered safe for water-bath canning.

Only high-acid foods should be processed using the water-bath method. To ensure that your food is acidic enough, you should ONLY use proven recipes for canning.

NOTES:

Don’t be tempted to adjust your recipe by adding more low-acid ingredients (onions, peppers, garlic, for example) as this may reduce the overall acidity of the recipe.

Tomatoes, on their own, should be treated as a low-acid vegetable. To be safe for water-bath canning, lemon juice or citric acid should be added.

When canning recipes include vinegar, be sure to use vinegar with an acidity of 5% or higher (this should be noted on the bottle). Rice vinegar, for example, may have an acidity level of @ 4%, which would not be safe for canning.

Canning Equipment

Jars and Lids
Use jars specifically made for canning; other jars may not be properly tempered to handle high heat without breaking. Jars with one-piece or two-piece metal lids or those with rubber gaskets and wire bail or metal clips are all acceptable. Always use new lids; the sealing material deforms on use and cannot be counted on to seal properly a second time. With two-piece lids, the outer rings are reusable. Rubber gaskets can be used over and over again but will lose their ‘squish’ and elasticity over time.

Canning Pot
Use any large, flat-bottomed metal pot with a tight-fitting lid. The pot should be wide enough to hold the jars you intend to process with 1” space between the jars and between the jars and the sides of the pot. The pot should be tall enough that your jars can be covered with water to 1” above their tops, and their should still be room for the water to boil without running over.

Rack
Your canning pot should be fitted with a rack that will keep the bottom of the jars at least ½” off the bottom of the pan, to allow for full circulation of the boiling water during processing. Most canning-specific racks are designed to hold quart jars. Smaller jars will fit awkwardly, not stand upright, and even fall through. Better to get a round wire cake-cooling rack that will fit in the bottom of the pan. If the rack isn’t strong enough to hold all the jars without sagging, lay small wooden spoons or other utensils under it to maintain the space between the bottom of the pan and the jars.

Other Equipment

· Large ladle

· Jar lifter

· Wide-necked funnel

· Sturdy cookie sheets

· Rubber gloves

· Towels and pot holders

· Pots and bowls

· Assorted spoons and knives

All equipment should be washed and dried before using.

Choosing Fruit and Vegetables for Canning

Always choose fruits and vegetables at the peak of freshness. Avoid diseased, shrunken, rotting, or molding produce. Slight bruising on delicate fruits or vegetables is unavoidable. Small blemishes can be cut away.

Freshness is especially important when making pickles. Produce for pickling should be picked as close to processing as possible in order to ensure crispness.

Filling and Sealing Jars

Jars for canning should be clean, dry, and hot, but need not be sterilized unless the contents are to be processed for less than 10 minutes. Wash jars in hot soapy water then rinse very well with hot water, especially if your soap is highly perfumed – residual scents will linger in the jars and throw off the flavor of your food. Drain the jars in a dish drainer, then stand them upright on a sturdy cookie sheet and place them in an oven heated to 225°F. Leave the jars in the oven until ready to use, for at least 20 minutes.

Lids should be washed and kept in a pan of barely simmering water until ready to use. The hot water is intended to soften the sealing material. Alternatively, you can wait until your jars are filled, then place your lids in a heat-proof bowl and pour boiling water over them. Pre-heating isn’t necessary when using rubber gaskets.

Packing Method

Raw Packing (also called ‘cold packing’)

Raw packing is the practice of filling jars tightly with freshly prepared, but unheated, food – usually raw fruits and vegetables. Raw packing is best suited for pickles, since pickles require minimal processing due to the very high acid content – the crispness of the raw vegetable can be maintained. Raw packing is also recommended for small whole fruits, as it minimizes damage to the fruit (the jar is then filled with syrup). Raw packing is also used to pack vegetables for processing in a pressure canner.

Hot Packing

Hot packing is the practice of filling jars loosely with hot just-prepared food. Cooking food first helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food also permits filling more food into each jar.

Jams and preserves are always hot-packed.

Whether food has been raw-packed or hot-packed, any additional liquid (juice, syrup, or water) should be heated to boiling before adding it to the jars.

Filling and Head Space
Remove jars from oven just before filling.

When filling jars with hot food or liquid, some ‘head space’ needs to be left at the top to allow for expansion during processing. Stand a funnel in the top of a jar and use a large ladle to fill the jar to within ¼” of the top for half-pints, up to ½” for pint and quart jars. Keep filling jars until all food is packed.

If raw-packing, pack the vegetables or fruit as tightly as possible without crushing or damaging it, then ladle in the hot liquid, allowing head space as described.

Lids and Sealing
To ensure a good seal, the rims of the jars should be perfectly clean before placing the lids on. Wipe the rims clean with a damp dishtowel or paper towel.

Place the preheated lids on the jars and screw them on just finger-tight. One-piece lids should be a little tighter. If using jars with rubber gaskets, place the gaskets on the jars and clamp down the bail or attach the metal clips.

Processing the Jars

Processing Times
Most recipes for high-acid foods call for 10 minutes processing for half-pint jars, 15 minutes for pint jars. In general, processing times assume the user is at an altitude no greater than 1,000 feet above sea level. At higher altitudes, water boils at a lower temperature, which may not be sufficient to kill bacteria in the specified time. Therefore, processing times should be increased as altitude increases:

Altitude                             Increase Processing Time

1,001 – 3,000 feet            5 Minutes

3,001 – 6,000 feet            10 Minutes

6,001 – 8,000 feet            15 Minutes

8,001 – 10,000 feet          20 Minutes

Water-Bath Canning

NOTE: It’s wise to fill and heat your canning pot before you start filling your jars.

1) Fill the canner halfway with water.

2) Preheat water to 140°F for raw-packed foods, 180°F (simmering with steam) for hot-packed foods. Starting raw-packed foods at a higher temperature may not allow them sufficient time to heat completely during processing.

3) Load filled jars into the canner one jar at a time, using a jar lifter.

4) Add more boiling water, if needed, so the water level is at least 1” above jar tops.

5) Cover with the canner lid and turn heat to its highest position until water boils vigorously.

6) Set a timer for the number of minutes required for processing the food.

7) Lower the heat setting to maintain a gentle boil throughout the processing time.

Add more boiling water, if needed, to keep the water level 1” above of the jar lids.

9) When the processing time has elapsed, turn off the heat and remove the canner lid. Allow the jars to sit in the canner for 5 minutes.

10) Using a jar lifter, remove the jars and place them on a metal cooling rack or a folded dishtowel (never put hot jars directly on the counter, as the temperature differential may cause them to break), leaving at least 1” between the jars during cooling. Keep away from air drafts and let the jars cool at room temperature.

11) Once the jars are completely cooled, check the seals. With two-piece lids, press gently in the center of the lid to ensure that the lid is sucked down. With other lid and jar types, gently check that the lids are on tight.

12) Wipe the jars clean, if necessary, and store them in a cool place away from direct sunlight.

CAUTION, AVISO, ATTENTION:

If, at any time during storage, the jars show signs of leakage, or if the lids bulge, THROW
THEM AWAY. If, when you open a jar, it hisses, bubbles, or sprays as though the contents
have expanded (a slight hiss on opening is normal as the vacuum releases), or if there is any
sign of mold or fizzing or fermentation, THROW THEM AWAY. NEVER sample the contents
of an ‘iffy’ jar!

Recipes

Pickled Rhubarb

1 lb. fresh rhubarb, washed
½ cup sugar
2 Tbsp. kosher salt
2½ cups cider vinegar
1-oz. piece fresh ginger
1 tsp. whole cloves
½ tsp. dried red pepper flakes

Slice the rhubarb on the diagonal into 1” pieces. Pack into clean 1-pint jars.

Peel the ginger and slice into thin rounds.

In a saucepan, combine the vinegar with the sugar and salt and heat gently, stirring, until the sugar and salt are dissolved. Add the ginger and spices and bring to a boil; boil for 2 minutes.

Ladle the hot syrup over the rhubarb in the jars, leaving ¼” head space. Seal and process the jars for 15 minutes, adjusting for altitude if necessary. Store in a cool, dark place for 1 month before eating.

Makes 2 pints.

Strawberry Jam
from the Ball pectin package

NOTE: Jams and jellies made with commercial pectin have a very specific ratio of sugar/acid/pectin. Don’t be tempted to change the quantities, or your jam may not set properly. If doubling the recipe, use two separate pans.

3¾ cups crushed strawberries (about 4 lbs.)
¼ cup lemon juice
7 cups sugar
1 3-oz. pouch liquid fruit pectin

Combine the strawberries, lemon juice, and sugar in an 8-qt. saucepan and bring to a full rolling boil over high heat, stirring frequently. Add the pectin all at once, squeezing the entire contents from the pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat.

Fill and seal jars. Process for 10 minutes, adjusting for altitude if necessary.

Makes about 7 half pints.

Links

My cooking blog, ‘A Cooking Life’, includes some recipes for jams, etc., and also has instructions for making sun-cooked jams.

http://acookinglife.typepad.com

There is a world of information about canning on the web, and blogs with good recipes abound. Google is your friend, but here are a few links to get you started:

http://www.uga.edu/nchfp/how/can_home.html

http://www.pickyourown.org/allaboutcanning.htm

http://www.simplycanning.com/

http://www.canningpantry.com/home-canning-articles.html

]]> http://www.greenmtnacademy.org/blog/?feed=rss2&p=87 http://www.greenmtnacademy.org/blog/?p=79 http://www.greenmtnacademy.org/blog/?p=79#comments Wed, 02 Jun 2010 13:00:59 +0000 admin http://www.greenmtnacademy.org/blog/?p=79 Grilling with Chef Jeff Scott

Tuesday, May 18, 2010

Jacobstein Residence, Dorset

Recipes

Salsa

1 Tbs. Cilantro, Chopped

2 Tomatoes, Chopped

1 tsp. Garlic, Chopped

Pinch Cayenne Pepper

Pinch Salt

1 tsp. Tabasco

Mix all ingredients together.

Guacamole

3 Ripe Avacados

1/2 Cup Sour Cream

Zest and Juice of 2 Limes

Splash of Tabasco

Pinch of Cayenne Pepper

Pinch of Kosher Salt

Split Avocados and remove pits. Place all ingredients in a food processor and blend until smooth.

Marinated Chicken Breasts

4 Chicken Breasts (or thighs and legs)

1 Bottle of the Skinny Chef Maple-Mustard Vinaigrette

Pour dressing over chicken and let sit about 1 hour.

Jeff’s Best Burgers

1 Pound Ground Beef

1 tsp. Salt

1 tsp. Pepper

1 Tbsp. Garlic Powder

4 oz. BBQ Sauce

2 Tbsp. Worchestershire Sauce

Mix together and mold into patties. Grill.

Grilled Salmon with Tomato-Corn Relish

4 Salmon Fillets (8 oz. each)

3 Tomatoes, Chopped

4 Ears of Corn, Roasted

1/4 Cup Champagne Vinegar

2 Tbsp. Olive Oil

1 Tbsp. Parsley, Chopped

1 tsp. Salt

1 tsp. Pepper

To make relish: Cut the corn off the husk and mix all ingredients together. Grill salmon and top with relish.

Rice Pilaf

1/4 Cup Onion, Diced

1/4 Cup Carrot, Diced

1/4 Cup Celery, Diced

1/4 Cup Red Pepper, Diced

1 Cup Rice

2 Cups Stock or Water

Salt & Pepper

1 tsp. Garlic, Chopped

1 Tbsp. Oil

Saute vegetables in oil until onion is translucent. Add garlic, rice, salt and pepper and saute 2 minutes. Add liquid and bring to a boil. Return to simmer, cover and let cook until liquid is gone - 20-30 minutes.

Potato Salad

1 Pound Red Potatoes

1 Cup Mayonnaise

2 Tbsp. Worchestershire Sauce

2 Tbsp. Fresh Chives

Salt & Pepper

Bring potatoes to a boil and cook for 10 minutes. Drain and cool. Chop into large chunks, leaving skins on. Mix with the rest of the ingredients.

Marinated Shrimp

1 Pound Shrimp

2 Tbsp. Garlic, Diced

1/4 Cup Onion, Diced

Zest and Juice of 2 Lemons

2 Tbsp. Olive Oil

Salt & Pepper

Mix marinade, pour over shrimp and let sit for 1 hour.

Vegetable Kabobs

1 packet of wooden skewers

1 Zucchini, Cubed

1 Summer Squash, Cubed

2 Red Peppers, Cut up

2 Yellow Peppers, Cut up

1 Pound Button Mushrooms

1 Onion, Cut up

1 Pint Cherry Tomatoes

Aged Balsamic Vinegar

Soak wooden skewers in water. Slide vegetables on skewers, spray with oil spray, season with salt and pepper and grill until done. Drizzle with aged balsamic vinegar.

Fresh Fruit Parfaits

1 Pint Raspberries

1 Pint Blackberries

3/4 Cup Sugar

1/2 Cup Water + 1 Tbsp.

1 Tbsp. Arrowroot

1 Quart Heavy Cream

1 Box Vanilla Instant Pudding

1 Pint Raspberries

1 Pint Blueberries

1 Pint Blackberries

1 Pint Strawberries, Sliced

Put 1 Pint each of raspberries and blackberries in a pot with sugar and 1/2 cup of water. Bring to a boil. Mix arrowroot and remaining water and add to boiling berries. Turn off and chill mixture. Mix heavy cream and pudding and whip until stiff. Take 1/2 thickened cream and fold into chilled berry mix. Fill parfait glasses with the two creams, alternating and sprinkling fresh berries between.

Tortilla Chips with Goat Cheese and Lime Cabbage

Chips

Cut a flat tortilla into chip size pieces and spread on a sheet pan. Brush with oil and sprinkle with salt. Bake 15 minutes at 350° or until crispy. Spread with Goat Cheese.

Lime Cabbage

3 cups thinly sliced cabbage - mix of red and white

2 T. cilantro, chopped

3 T. lime juice

Salt to taste

2 t. grated lime peel

Mix all ingredients together and let marinate. Top with chips. This lime cabbage can also be used as a side salad.

Quesadillas with Black Beans, Chorizo and Chipotle Cream

1 1/2 Cups Black Beans

1 Onion, chopped

2 T. Olive Oil

2 Links Chorizo Sausage

Fresh Cilantro

2 Cloves Garlic, chopped

1/2 t. Cumin

Chipotle Cream

1/2 Cup Sour Cream

1 t. Chipotle Adobo-style, chopped

1 t. Lime Juice

Heat oil, beans, onion and sausage in frying pan. Transfer to a bowl and mix with cilantro, garlic and cumin. Mix cream ingredients together.

Spread cream on two tortillas and  put black bean mixture between them. Cook in frying pan with oil until both sides are browned. Let cool and cut into quarters. Serve with guacamole and salsa.

Black, White and Red Bean Chili with Pork

1 T. Olive Oil

3 Cloves Garlic, chopped

1 1/4  Pounds Pork Sausage

1 Large Onion, diced

1 Red Pepper, diced

2 Jalepeno Peppers, chopped

1 T. Chili Powder

2 t. Cumin

1 28oz. Can Crushed Tomatoes

1 15oz. Can Red Kidney Beans

1 15oz. Can White Kidney Beans

1 15oz. Can Black Beans

Saute sausage, garlic, onions and peppers in a heavy sauce pot. Add spices and tomatoes and let simmer 20 minutes. Add beans and simmer about an hour, stirring occasionally. Add salt and pepper to taste. Top with sour cream and cilantro. Serve with cornbread.

Toasted Corn Bread

3 T. Olive Oil

1 1/2 Cups Chopped Onions

1/4 Cup Jalepeno Chiles

1 1/2 Cups Yellow Cornmeal

1 1/2 Cups Flour

1 T. Baking Powder

2 t. Salt

3/4 t. Baking Soda

1 1/2 Cups Buttermilk

3 Large Eggs, separated

1/2 Stick Unsalted Butter, melted

1 T. Sugar

Preheat oven to 400°. Butter a 13×9x2″ baking dish. Heat oil and sauted onions and jalepenos, about 5 minutes. Mix dry ingredients, whisk in buttermilk, eggs and butter. Beat egg whites until stiff, mix into batter. Bake 25 minutes.

Margaritas

1 Lime Wedge and Salt for coating glasses

3/4 Cup Grand Marnier

3/4 Cup Tequila

1/2 Cup Lime Juice

Shake with ice and serve.

Fresh Salsa

4 or 5 Vine-ripe Tomatoes, diced

1 Yellow Onion, chopped

1/4 Cup Cilantro, chopped

4 Cloves Garlic, chopped

Salt to taste

Jalepeno peppers, optional

Mix together in a bowl. Best to make a day ahead so flavors marinate. Serve with homemade tortilla chips.

Guacamole

2 Large Avacados, very ripe

1 Large Tomato, finely diced

1/4 Cup Scallions, diced

3 Cloves Garlic, chopped

2 T. Cilantro, chopped

Juice of 1 Lime

Salt to taste

Mix all together in a bowl. You can add hot peppers for spicy guacamole.

Useful websites:

Arms Control Association – www.armscontrol.org

Belfer Center for Science and International Affairs – http://besia.ksg.harvard.edu

Bulletin of Atomic Scientists – www.thebulletin.org

Bureau of International Security and Nonproliferation – http://www.state.gov/t/isn/index.html

Carnegie Endowment for International Peace – www.carnegieendowment.org

Center for Nonproliferation Studies – http://cns.miis.edu

Center for Strategic and International Studies – http://csis.org

Comprehensive Test Ban Treaty Organization, Preparatory Comm – http://www.ctbto.org

Fissile Materials Working Group – www.fmwg.org

Global Security – www.globalsecurity.org

International Atomic Energy Agency – www.iaea.org

National Nuclear Security Administration – http://nnsa.energy.gov/index.htm

Natural Resources Defense Council – http://www.nrdc.org/nuclear/nuguide/nwicont.asp

Nonproliferation Education Center – www.npec-web.org

Nuclear Threat Initiative – www.nti.org

Nuclear Cities Initiative – www.nnsa.doe.org

Nuclear Tipping Point – www.nucleartippingpoint.org

The Institute for Science and International Security – www.isisnucleariran.org

United Nations – www.un.org

United States Nuclear Regulatory Commission – http://www.nrc.gov

1 Cup Salted Butter (has to be salted)

1 Cup Sugar

2 Tablespoons Cold Water

1 1/4 Cup Chocolate

1 Cup Finely Chopped Nuts

Be sure to chop nuts and have candy broken into pieces before you begin cooking the toffee.

In a heavy saucepan, combine the butter, sugar and water over medium heat. As the butter melts, stir to mix well (wooden spoon is best). Stir occasionally as the mixture bubbles up.  As the mixture begins to turn brown, stir constantly and when it is almost toffee color and reaches 300° (hard crack, it will take about 12 minutes to reach this stage), carefully pour mixture onto a sided cookie sheet, spreading it some to even the mixture. (Do this quickly, as it hardens fast.) Sprinkle the chocolate pieces on the hot toffee and spread with a spatula. Sprinkle with nuts and press them gently into the melted chocolate. Allow to cool (it takes about 2 hours to harden the chocolate) and break into pieces. Store in a covered container.

Buttercrunch

1 Cup Unsalted Butter

1 1/4 Cup Sugar

2 Tablespoons White Corn Syrup

2 Tablespoons Water

In a heavy saucepan, combine all ingredients over medium-high heat. As butter melts, stir to combine all ingredients until sugar melts. Let cook, stirring occasionally until mixture starts to brown. Stir and cook until it reaches 300° (hard crack - this will take about 17 minutes). Pour into an 8″ square pan. Let cool 15 - 20 minutes - just until it sets up. Do not let it harden. Turn out of pan and cut into small pieces. Dip into melted chocolate and chopped almonds and let set up.

Classic Chocolate Truffles

Yield: 60 - 1″ Truffles

1 Pound Bittersweet Chocolate, Finely Chopped

1 1/2 Cups Heavy Whipping Cream

Cocoa Powder

Confectioner’s Sugar

Finely Chopped Nuts

Place chocolate in a 2-Quart mixing bowl. In a small saucepan over medium heat, bring cream to a boil. Pour cream over chocolate, let stand for 1 minute, then stir together with a rubber spatula or whisk. Cover the truffle cream, let cool to room temperature, then chill in the refrigerator until thick, but not stiff. Can also be left at room temperature for several hours until set and thick.

Line 2 baking sheets with parchment or waxed paper. Use a small ice cream scoop to form the mounds, or fit a 12″ pastry bag with a 1/2″ plain round tip, and fill partway with truffle cream. Holding the pastry bag 1″ above the paper, pipe out mounds about 1″ in diameter.

Roll mounds into balls. Roll balls into cocoa powder, confectioner’s sugar, or finely chopped nuts. Place into candy cups. Keep in a tightly covered container in the refrigerator. Will keep for 1 month. Always bring to room temperature before serving.

Variations:

Classic White Chocolate Truffles - substitute white chocolate and use 3/4 cup heavy cream.

Classic Milk Chocolate Truffles - substitute milk chocolate and use 1 cup heavy cream.

Chocolate Rounds

Yield: Approximately 80

1/2 Pound of Good Chocolate (Dark, White or Milk)

Topping Suggestions: Dried Fruit (Figs, Cranberries), Nuts, Raisins, Crystallized Ginger or Orange Peel, Fleur De Sel, Small Truffles or Cookies, Use what you like!

Melt Chocolate, drop small spoonfuls onto parchment or waxed paper, using the back of the spoon, make little circles. Set 2 or 3 toppings on the chocolate circle. Work with a few circles at a time. Try to create nice contrasting effects with color, texture and taste. Let circles harden, when completely set, lift them off the sheet.

Spring Cuisine with Mariah Macfarlane

Cream of Asparagus Soup

Makes 4-5 Portions

1 cup chopped leeks

2 large shallots, finely diced

4 tablespoons butter

1 quart chicken stock – homemade is best

1 pound asparagus, tips trimmed and reserved, cut into ½” pieces

⅓ cup heavy cream

Salt and pepper, to taste

Simmer onions in butter until very soft and golden. Add stock, bring to a boil. Add asparagus pieces, reserving tips, cover and simmer about 30-40 minutes until very soft. Puree in blender or food processor. Return to pot and add tips, cook until done, about 5-10 minutes. Add ⅓ cup heavy cream and salt and pepper to taste.

Pecorino & Pine Nut Cheese Straws

Puff Pastry Sheets

1 cup pine nuts

Pecorino cheese

Egg wash

Cumin

Pepper

Thaw puff pastry, then unfold and place on a board covered with grated Pecorino cheese. Flip over, or sprinkle with more cheese. Press pine nuts into sheet. Cut into ½” strips. Twist strips onto parchment covered cookie sheet. Carefully brush with egg wash. Sprinkle with more cheese and a little cumin and pepper. Bake at 425˚ until brown. Serve crossed on soup bowl.

Lamb Shanks with Mint, Bourbon and Prunes

1½ cup pitted prunes

1¼ cup bourbon

½ cup cider vinegar

Bring prunes, bourbon and cider vinegar to a boil. Remove from heat and let sit for at least 1 hour, or overnight in the refrigerator.

5 sprigs mint

2 bay leaves

2 – 2” strips lemon zest

1 sprig thyme

Tie with string or bundle with cheese cloth.

¼ cup olive oil

4 lamb shanks, frenched

2 small red onions, diced

4 celery stalks, diced

3 carrots, diced

3 garlic cloves, finely chopped

1 cup water

Juice of 1 lemon

Salt and pepper

Sear lamb in cast-iron or Dutch oven over high heat until browned, transfer to plate. Lower heat, add onions and cook until translucent. Add celery, carrot and garlic and cook 5 minutes. Return lamb shanks to the pot and add prune liquid (reserving the prunes), water, herbs, salt, pepper and lemon juice. Bring to a simmer. Cover and cook in 300˚ oven for 2 hours, turning shanks twice. Add prunes and cook until lamb is very tender, about 30 minutes more. Garnish with additional mint leaves. Enjoy!

Pâte au Choux (Cream Puff Pastry)

Makes 40 small

¾ cup + 2 tablespoons flour

¾ cup water

½ teaspoon salt

⅓ cup butter, cut into pieces

3-4 eggs, at room temperature

Sift flour onto a cookie sheet lined with parchment paper. Put in 300˚ until cracks appear in flour, about 15 minutes. Remove from oven and increase oven temperature to 400˚. In a sauce pan, melt butter, water and salt together. Bring just to a boil and remove from heat. Add the flour all at once to the saucepan and stir vigorously with a wooden spoon. Beat until mixture is smooth and pulls away from the sides of the pan. Let cool slightly. Put mixture into the bowl of a stand mixer fitted with a paddle attachment. Beat in two eggs then add the third egg, beating well until batter is shiny and soft enough to curl on a spoon.

Pipe on sheets of parchment, forming small rounds. Brush with egg wash, just on top, then use a fork with cool water to tap any ‘tails’ that may have formed.

Bake in a 400˚ oven for 20-25 minutes. Stab with a sharp knife to dry out centers. Cool and fill.

Coconut Pastry Cream

Makes 2½ cups

1 cup shredded coconut

2 cup milk

6 egg yolks

⅓ cup sugar

3 tablespoon flour

½ teaspoon coconut extract

Vanilla bean (optional)

Bring milk just to a boil, infuse with vanilla bean, if using.

Whisk the yolks with the sugar until thick and light. Whisk in flour. Pour a small amount of warm milk into the egg mixture, whisking to temper, then add the rest of the milk. Return to the pot and bring to a boil, constantly whisking. Cook the cream gently until the flour is completely cooked. Take off the heat, stir in coconut and coconut extract and let cool.

Char Siu Bao
Mantou (dough)
Yield: 18 @ 35 grams each

1 1/2 cups cake flour
1 cup all purpose
1 tsp SAF yeast
2 1/2 tsps baking powder
1/2 cup sugar
2/3 cup milk
Water (this is a variable, may not need any)
2 tbsps canola oil

Everything into a mixing bowl fitted with hook. Speed 4 for ten minutes. Proof, covered for 1 hour. Portion into 35 gram balls.
Filling Sauce
4 ounces oyster sauce
3 ounces kecap manis
4 ounces ketchup
2/3 cup sugar
1/2 tsp white pepper
1/4 cup water
3 ounces sesame oil

Combine all ingredients. Sweat 1/2 cup diced onions. Add 1 1/2 cups finely diced roast pork and 1 tablespoon dry sherry. Stir fry for 2 minutes. Chill.

Wonton Soup
yields about 40 wontons
Wonton filling
1 pound ground pork
3 tablespoons soy sauce
1 tablespoon sake
1 tablespoon sesame oil
1 egg
2 cups cabbage, chiffonade
2 scallions, finely sliced
40-50 wonton wrappers, have extra some may break
broth
1 quart water
2 teaspoons instant dashi
1 teaspoon soy sauce
1/2 teaspoon sesame oil

Garnish
Baby greens
Sliced scallions

Dissolve dashi in simmering water. Add wontons and bring to a boil. Cook for 9 minutes, covered.
Put soy sauce, sesame oil, and some greens, ie. baby spinach or baby arugula into individual soup bowls. Ladle the broth and wontons into the bowls. Top with sliced scallions.

Chicken and Lettuce Wrap
2 pounds chicken, fine dice
2 ginger slices
1 small onion, fine dice
1 red pepper, fine dice
1 green pepper, fine dice
Hoisin sauce
Heat ginger and 3 tablespoons oil in a wok or fry pan. Add chicken and onions, cook through. Add peppers. Remove from heat and add scallions and hoisin sauce to taste.
Garnish
garlic
peanuts
Bibb lettuce
Sriracha
Steak en Sous Vide with Shiso and Tsume
2 pounds flank steak, pounded thinly
2 scallions, chiffonade
2 garlic, minced
Black pepper and salt
Sesame oil

Spread ingredients evenly over steak and roll like a jelly roll. Wrap in plastic tightly and vacuum seal. Cook en sous vide for 70 minutes at 146F. Alternatively, once the steak is rolled, it can be portioned, tied and grilled or marked on the grill and finished in the oven.

Garnish
shiso leaves, chiffonade
tsume
tsume
1/2 cup soy sauce
3 ounces sugar

Dissolve sugar in soy sauce. Do not boil.

The problems of far-off Afghanistan may often seem far removed from the scenic valley we call home.  In the past few weeks however, the Northshire has seen two remarkable presentations hosted by the Green Mountain Academy for Lifelong Learning about that troubled land.  Coincidentally or not, they came at the same time as a major Presidential address on a revamped U.S. policy in that region plus the deployment of some of our local National Guard troops.  Taken together, they have made the problems of an isolated nation few of us thought much about 10 years or so ago suddenly seem more relevant. 

The recent presentations by area residents Derek Boothby and Peter Galbraith were first-class analyses of the complex problems presented by the cluster of ethnic groups and political divisions in Afghanistan, and maybe even more pointedly and worryingly, by Pakistan, a much more populous nation with a nuclear-armed military.  The nightmare scenario of course, is having that nuclear material falling into the wrong hands. 

It’s remarkable that here, far from a major university where lectures and discussions of the depth both Boothby and Galbraith offered – and reached differing conclusions about – were readily available.  For that we owe the Green Mountain Academy for Lifelong Learning, which has now developed a long track record of hosting truly informative speakers and discussions, a debt of gratitude. 

Meanwhile, our hopes and prayers, it goes without saying, go with the men and women of the Vermont National Guard who are in the process of deploying to Afghanistan, and we look forward to their safe return – everyone of them – one year from now.  That will be a great Christmas present for 2010. 

(Manchester Journal Editorial, 12/18/2009 edition)

Oven Roasted Pear with Gorgonzola, Apricots and Pecans

3 ripe but firm Anjou pears

Freshly squeezed lemon juice

4 oz coarsely crumbles gorgonzola cheese

¼ cup diced dried apricots

1 tbs Panko crumbs

¼ cup soft butter

¼ cup pecans toasted and chopped

½ cup apple juice

¼ cup melted butter

¼ cup sugar

Freshly ground pepper

Peel pears and slice them lengthwise into half’s. With a melon baller remove the core from each pear, leaving a round well for the filling. Trim a small slice of each pear, so the will not wobble. Blend the cheese, apricots, pecans, butter and bread crumbs in a bowl, season with fresh ground black pepper. Dip pear half’s in the melted butter, then in the sugar, place them cut side down on a cookie sheet and pour the apple juice over the pears and bake at 375 degrees for 15 min, remove from oven and fill with the cheese filling, return to oven a bake until done, basting the pears with the pan jus. Let rest before serving for 5 min, drizzle the remaining pan jus over the pars and serve with mixed green salad.

Three Vinegar Vinaigrette!

1½ cup olive oil

½ cup equal parts sherry vin, white balsamic vin and red wine vinegar

1 small garlic clove crushed

½ tea spoon sugar

2-3 dashed Worcestershire sauce

1 finely chopped shallot

½ teaspoon Dijon mustard

Salt and pepper to taste

Some fresh chopped herbs {chives, parsley and thyme}

Wisk all ingredients except olive oil in a bowl, then slowly wisk the olive oil to the mixture, let sit a room temp for 30 min. Finish to taste before serving.

Chilean Sea Bass

6 6oz Portions of skinless Sea Bass or Salmon Filet

Salt and pepper

Juice of one Lemon

3 dashes of L&P Sauce

1 Ts Herbs de Provence

2 Tbs Olive Oil

2 Tbs Butter

Season Sea Bass with salt and pepper and squeeze lemon juice over the filets with a few dashed of Worcestershire sauce, let marinate for a few minutes.

Heat olive oil and butter in a sauté pan, when it start foaming place the sea bass filet dusted with herbs de Provence in the pan and caramelize until golden brown.

Pre heat oven to 375, bake sea bass for 7 minutes.

Drizzle the Fish with soy caramel sauce, top with thinly sliced pickled ginger and scallions. Enjoy !

Rice Cakes with Shitake Mushrooms

2.5 cups sushi rice

5.5 to 6 cups chicken stock

1 cup Mirin { sweet }

¼ cup soy sauce

¼ cup sesame seed oil

¼ cup chopped ginger

2 tbs chopped garlic

1 tbs chopped shallots

1 bunch scallions thinly sliced

7-10 shitake mushrooms sliced

Salt and pepper

In a heavy bottom sauce pan heat the sesame seed oil until medium hot, add garlic, ginger and shallots, stir for 1 min, add ½ the chopped scallions, sauté for 1 min, add rice and stir to coat well, stir for 1 min, deglaze with Mirin and 1 cup of warm chicken stock.

Cook risotto style over med to low heat until all the stock is used or until rice is cooked well, ad remaining scallions and soy, season to taste.

Grease sheet pan with Pam spray, spread rice evenly with spatula and set in refrigerator.

When rice is totally chilled { over night is great } using a round cutter from rice cakes and fry in small batches in non stick pan until crispy. Enjoy as a side dish.

]]> http://www.greenmtnacademy.org/blog/?feed=rss2&p=29 http://www.greenmtnacademy.org/blog/?p=20 http://www.greenmtnacademy.org/blog/?p=20#comments Tue, 19 Jan 2010 01:26:01 +0000 admin http://www.greenmtnacademy.org/blog/?p=20 On Saturday, November 14th, Green Mountain Academy for Lifelong Learning’s executive director, Gloria Palmer treated an audience of ten to an apple pie demonstration.  This class was part of GMALL’s Culinary Series and sponsored by Vermont Kitchen Supply of Manchester Center, Vermont.  Gloria assembled three different variations of the apple pie:  a Maple-Apple Pie with a Lattice Top Crust, an Apple Pie with a Cheddar-Brown Sugar Crumb Topping, and a Rustic Open-Faced Apple-Pear-Cranberry Pie.  Each of the pies were made with a butter pastry.

Buttery Pie Pastry

Single crust: Double crust:

1 ¼ cup flour 2 ½ cup flour

½ teaspoon salt 1 teaspoon salt

½ teaspoon sugar 1 teaspoon sugar

1 stick of butter, chilled 2 sticks of butter, chilled

¼ cup ice water ½ cup ice water

Combine flour, salt and sugar. Cut the butter into small cubes and add to flour mixture. With a pastry blender, cut the butter into flour until the butter is the size of small peas.

Sprinkle the cold water over the flour mixture and work the dough with a fork, adding more water by tablespoons, until it is evenly moistened and begins to clump together. Press the dough together with your hands to make a ball and flatten into discs.

******************************

Maple-Apple Lattice Pie

1 double crust pastry

Filling:

5 medium sized apples, peeled and sliced (I used Golden Delicious)

½ cup light brown sugar

3 Tablespoons butter, melted

6 Tablespoons maple syrup

Egg Glaze:

1 egg

1Tablespoon water

Heat oven to 400 degrees.

With floured rolling pin, roll out one pastry disc into a round 2 inches larger than pie plate. Fold pastry in half and place in pie plate. Unfold and ease into the plate, pressing firmly against bottom and side.

In medium bowl, mix apples, brown sugar, butter and maple syrup. Place in pastry lined pie plate. Trim overhang close to rim of plate.

Roll out second pastry disc. With pastry wheel, cut strips about ½ inch wide.

Mix egg and water. With a pastry brush, paint glaze on the pastry around the pie rim. Weave the strip into a lattice design and trim around the rim. Take any extra pastry dough and cut out maple leaf shapes with cookie cutters. Brush egg glaze on top of lattice and place leaves around the rim.

Bake for 50 minutes until golden.

*****************************************************************

Apple Pie with Cheddar-Brown Sugar Crumb Crust

1 single crust pastry

Filling:

5 medium sized apples, peeled and sliced (I used MacIntosh)

¾ cup sugar

¼ cup flour

1 teaspoon ground cinnamon

Juice of 1 lemon

Crumb Topping:

½ cup flour

2 Tablespoons brown sugar

4 Tablespoons butter, chilled, cut into small cubes

½ cup shredded sharp cheddar cheese

Heat oven to 400 degrees.

Roll out pie pastry to a round about 2 inches larger than the pie plate. Fold pastry in half and place in pie plate. Unfold and ease into the plate, pressing firmly against bottom and side.

Mix together sugar, flour, and cinnamon. Add sliced apples and lemon juice. Toss to thoroughly coat the apples with sugar mixture. Spoon apples into pastry lined pie plate. Turn the pastry dough edge under and crimp or flute to seal.

For crumb topping, mix together flour and brown sugar. Cut in butter with pastry blender. Add cheddar cheese and toss until thoroughly mixed. Sprinkle on top of apples.

Bake for 50 minutes until golden.

**********************************************************

Open-Faced Rustic Apple-Pear-Cranberry Pie

1 single crust pastry

Filling:

3 medium sized apples (Cortland)

2 medium sized pears (Anjou)

1 cup of fresh cranberries

¾ cup sugar

¼ cup flour

1 teaspoon ground cinnamon

2 Tablespoon orange juice

½ teaspoon orange peel

Heat oven to 400 degrees.

Roll out pie pastry to a round about 2 inches larger than the pie plate. Fold pastry in half and place in pie plate. Unfold and ease into the plate.

Mix together filling ingredients. Spoon apples into pastry lined plate. Take the edges of pastry and fold over and crimp loosely.

Bake for 50 minutes until golden.

*****************************************

ENJOY!

]]> http://www.greenmtnacademy.org/blog/?feed=rss2&p=20