Class Description: Chef Jenn Cayer of The Little Rooster Cafe and Strong Roots Catering in Chester, VT will delight us with a classic and seasonal French menu. We’ll start with a traditional French tart with carmelized onions. Then she’ll share her secrets for a Beef Bouguignon accompanied by French-style gnocchi made with a pate a choux. The evening will be topped off with homemade sorbet and fresh fruit. Bon appetit!

Recipes following:

Alsatian Onion Tart

For pastry

· 2 cups all-purpose flour

· 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

· 1/4 cup vegetable shortening

· 1/2 teaspoon salt

· 4 to 5 tablespoons ice water

Tart Ingredients

· 4 tablespoons olive oil

· 1 lb onion, sliced

· 2 TBL sugar

· ½ cup Gruyere cheese

· 1/2 teaspoon thyme

· salt and pepper

· 2 TBL flour

· 5 ounces riesling

· 2 eggs

· 7 ounces heavy cream

·

· Make pastry:

·
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

·

Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 400°F.

Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)

Make filling

Peel and slice the onions. Place in heavy bottomed sauté pan on medium heat, , sugar, and olive oil. Slowly cook stirring until soft, golden and nicely caramelized. Add the flour and cook approx 1 minute until the onions stick a bit to the bottom of the pan. Deglaze the pan with the wine. Cook until thickened. Whisk together the heavy cream and eggs. Add the gruyere, thyme, and salt and pepper. Add onion mixture to egg and cream mixture, mix well and place in your prepared par baked tart shell. Place tart into oven and bake until filling is set and top is golden about 25-30 minutes. Serve warm or room temp with lightly dressed greens.

Beef bourguignon

2# beef chuck or shoulder

2 ea onions

3 ea celery

6 ea carrots

1 can tomato paste

3 cup pinot noir or burgundy

4 cups beef stock

½ # bacon

1# button mushrooms

1 ea leek

2 ea parsnips

Salt and pepper

Thyme

3 tbl flour

2 tbl olive oil

2 tbl butter

Starting with the chuck, cut it into 3 inch pieces and season with salt and pepper. In a heavy bottomed pan add your olive oil and sear the seasoned chunks of beef. While the beef is searing peel and quarter 1 onion, 2 ea carrots and 1 celery stalk. When the beef is nicely seared on all sides transfer to a casserole dish and set aside. In the heavy bottomed pan add your cut vegetables, 2 tbl tomato paste. Brown the veg and tomato paste slightly. Add to this your wine, deglazing the pan and taking time to scrape the bottom and release the bits on the bottom. Add your beef broth and bring to a boil. When the liquid comes to a boil pour it all over the seared beef. Cover and place in a 200 degree oven for 8 hours or overnight.

After your beef has cooked, at this point it should be fork tender, you can either place in the fridge to cool down and continue later or you can proceed by skimming the fat off the top of the liquid and removing the beef to another pan and reserving. Strain the liquid the beef was in. Place in a heavy bottomed sauce pan and start reducing. Meanwhile peel and dice your remaining vegetables mushrooms, and bacon. In a straight sided sauté pan put you diced bacon and cook until crisp. Remove and place with the beef. In the bacon fat cook your mushrooms and diced vegetables until brown and soft, add the flour and cook just until it starts to stick to the bottom. At this point add your hot, reducing stock and bring back to the boil. When it boils and thickens slightly pour it all over the beef and bacon. Place in the oven to heat all the way through. Just before serving swirl in the butter and check seasoning, adjust if necessary.

Serve with Herb Gnocchi

Herb gnocchi

· 1 1/2 cups water

· 12 tablespoons (6 ounces) unsalted butter

· 1 tablespoon plus 1 teaspoon kosher salt

· 2 cups all-purpose flour, sifted

· 2 tablespoons Dijon mustard

· 2 tablespoons chopped thyme

· 1 cup loosely packed shredded Gruyere cheese

· 5 to 6 large eggs

Set up a heavy-duty mixer with the paddle attachment. Have all the ingredients ready before you begin cooking.

Combine the water, butter, and the 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the flour all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean, with no dough sticking to it. The dough should be glossy and smooth but still moist.

Enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added: Continue to stir for about 5 minutes, adjusting the heat as necessary to prevent the dough from coloring. A thin coating will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the aroma of cooked flour will be noticeable. Immediately transfer the dough to the mixer bowl. Add the mustard, herbs, and the 1 tablespoon salt. Mix for a few seconds to incorporate the ingredients and release some of the heat, then add the cheese. With the mixer on the lowest speed, add 3 eggs, one at a time, beating until each egg is completely incorporated before adding the next one. Increase the speed to medium and add another 2 eggs, one at a time, mixing well after each one. Turn off the machine. Lift some of the dough on a rubber spatula, then turn the spatula to let it run off: It should move down the spatula very slowly; if it doesn’t move at all or is very dry and just falls off in a clump, beat in the additional egg.

Place the dough in a large pastry bag fitted with a 5/8-inch plain tip and let it rest for about 30 minutes at room temperature. (If you have only a small pastry bag, fill it with half the dough two times.) Bring a large pot of lightly salted water to a simmer. Line a baking sheet with paper towels. Line a second baking sheet with parchment paper.

Because this recipe makes such a large quantity of gnocchi, your arm may get tired: An easy way to pipe the gnocchi is to place a large inverted pot, canister, or other container that is slightly higher than the pot on the right side of the pot (left side if you are left-handed) and set the filled pastry bag on it so that the tip extends over the side and the container serves as a resting place for the bag. Twist the end of the pastry bag to push the dough into the tip. (From time to time, as the bag empties, you will need to twist the end again.) As you squeeze the back of the bag with your right hand, hold a small knife in your left hand and cut off 1-inch lengths of dough, allowing the gnocchi to drop into the pot. Pipe about 24 gnocchi per batch. First, the gnocchi will sink in the pot. Keep the water temperature hot, but do not boil. Once the gnocchi float to the top, poach them for another 1 to 2 minutes, then remove them with a slotted spoon or skimmer and drain on the paper towel–lined baking sheet. Taste one to test the timing; it may still seem slightly undercooked in the center, but it will be cooked again. Repeat with the remaining dough.

When all the gnocchi have drained, place them in a single layer on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to a day. Or, for longer storage, place the baking sheet in the freezer. Once the gnocchi have frozen solid, remove them from the baking sheet and place in a freezer bag in the freezer. Before using frozen gnocchi, spread them in a single layer on a baking sheet and defrost in the refrigerator for several hours.

Blue Berry Lime Sorbet

3 cups frozen blueberries

½ c water

¾ c granulated sugar

2 tsp lime juice

1 tbl lime vodka

3 tbl blueberry preserves

Place all ingredients in blender. Blend until smooth. If you would like, strain mixture. Place in freezer for 10 minutes to cool down and then place in ice-cream freezer and mix until semi-frozen. Put mix into container and place back in freezer until fully frozen. Scoop and serve with fresh fruit.

Class Description: Nothing is better than the warmth and comfort of homemade soup on a cold winter day. Ali Sherman of H.N. Williams Store Deli will demystify soup stock and make a Kale, White Bean and Sausage Soup and a vegetarian Wild Mushroom Bisque. She will also whip up easy buttermilk biscuits as an accompaniment.

Recipes following:

White Bean, Italian Sausage & Kale Soup

White Beans 2 lbs, cooked

Sweet Italian Sausage 1 ½ lbs

Kale 3 lbs, stemmed and coarsely chopped

Garlic 8 cloves, minced

Carrots 2 large, minced

Onion 2 large, minced

Chicken Stock 1 ½ Gallons

Bay Leaf 3

Crushed Red Pepper Flakes 1 T

Dried Oregano 1 t

Dried Basil 1 t

White Wine 1 C

Kosher Salt to taste

Fresh Ground Black Pepper to taste

Remove sausage casings and crumble meat.

In large stock pot, cook meat in some olive oil until it starts to brown.

Add onions and carrots, saute until meat is thoroughly cooked and vegetables are soft.

Add garlic and stir until fragrant (about 30 seconds).

Add white wine and deglaze pan, scrape up any fond.

Add all kale (it will seem huge but don’t worry) and stir while it wilts.

When kale is completely collapsed, add beans, stock, bay, flakes, and dried herbs.

Stir and allow to simmer (gently – don’t break the beans) for about 30 minutes.

Taste and add salt and pepper as needed.

This makes a LOT of soup, that tastes even better the next day, and the next. It also freezes like a dream.

Basic Chicken Stock

Chicken Carcasses 2

Pan Drippings ????

Celery Hearts (with leaves) 2, or 5 stalks of celery

Carrots 2

Onions 2

Bay leaves 5

Whole Peppercorns 20ish

Put chicken carcasses in the bottom of a large stock pot. You can save bones in the freezer (we call it the chicken graveyard at my house) and make stock whenever you have enough stored up. We also save the pan drippings from the roasted chickens – unless you use it to make gravy – it adds a lot of depth and flavor to the stock.

Coarsely chop the celery hearts (or the stalks if you prefer) and leaves. Add to stock pot.

Peel the carrots – toss the peels, don’t use them in the stock- and coarsely chop. Add to stock pot.

Remove skins from onion (don’t use those skins either) – and coarsely chop. Add to stock pot.

Add bay leaves and a handful of peppercorns.

Fill pot with cold water and put on stove. Or put on stove and bring water to it if it seems really heavy.

Bring to boil and then reduce heat to a bare simmer. Ignore for the next 4-5 hours.

When ready, allow to cool and then strain through the finest strainer you have into freezer containers.

This should make about 2 gallons of stock.

So the reason we don’t use the peels of the carrots and onions is this….

If it isn’t good enough to be in the foods you are preparing, why is it good enough for the basis of that food???

You can also reduce stock for a super easy pan sauce – generally, I use about 2 cups of stock and reduce by half for a nice pan sauce for a quick chicken dinner.

Wild Mushroom Stock

Dried Porcini Mushrooms 1 oz

Dried Shiitake Mushrooms 1 oz

Boiling Water 2 Cups

Olive Oil 3 T

Yellow Onions, Large 4, Coarsely chopped

White Mushrooms 8 oz, chopped

Carrots, Medium, peeled 4, chopped

Celery 4 stalks, chopped

Leek (hard green tops) 4, chopped and cleaned of any silt

Thyme 1 large bunch

Bay Leaves 4

Parsley 12 stems, chopped

Garlic 6 cloves, smashed

Water 1 Gallon + 1 Pint

Pour boiling water over dried mushrooms and set aside to soften.

Heat olive oil in large stock pot and add the onions. Cook to dark brown.

Add the remaining veggies, herbs, and garlic. Stir frequently until all is wilted.

Add dried mushrooms, the soaking liquid (be careful not to pour in any silt) and the cold water.

Bring to a boil and then simmer for an hour. Strain stock through your finest mesh strainer.

Wild Mushroom Bisque

Leeks, light green and white only 4 each, thinly sliced and cleaned

Onions 2 large, minced

Garlic 8 cloves, minced

Roasted Garlic (OPTIONAL!!) 1 bulb

Celery 4 ribs, chopped

Thyme 8 sprigs, tied

Bay 2 leaves

Mushrooms, assorted* 2 lbs, chopped

Dried shiitake 1 oz

Dried Porcini 1 oz

Butter 2 oz

Mushroom Stock 1 Gallon

White Wine 1 Cup

Heavy Cream 2 Cup +

Kosher Salt TT

Fresh Ground Pepper TT

* I use an assortment of cremini, button, and oyster mushrooms but any combination will work.

Soften dried mushrooms with 2 cups boiling water. Set aside.

Saute leeks and onions in butter until caramelized.

Add garlic, celery, and chopped mushrooms. Stir constantly until mushrooms start weeping.

Add wine and reduce.

Add thyme, bay, dried mushrooms (and their liquid), and stock.

Bring to boil then reduce to simmer and let simmer for 30 minutes.

Remove pot from heat and get my favorite kitchen gadget – the immersion blender.

Gently puree soup until you reach the consistancy you desire.

Add heavy cream and continue pulsing until completely combined.

Season with salt and pepper.

Really nice trick is to drizzle each bowl with some white truffle oil, YUM!

]]> http://www.greenmtnacademy.org/blog/?feed=rss2&p=98 http://www.greenmtnacademy.org/blog/?p=87 http://www.greenmtnacademy.org/blog/?p=87#comments Thu, 24 Jun 2010 14:34:53 +0000 admin http://www.greenmtnacademy.org/blog/?p=87

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)