Kai's "Old-Fashioned" Recipe Thread

Beat the heat with icy treats
BY MARTHA STEWART


Sorbets and sherbets provide a sweet, refreshing way to cool off in the summer heat, and they're surprisingly easy to prepare at home.

Both sorbets and sherbets are made with a combination of fruit juice, simple syrup and water, but sherbets are creamier because they also have egg whites and gelatin. The mixture is then transferred to an ice-cream maker, which ensures a smooth texture. You don't need to own an expensive machine; a simple electric model will work perfectly.

Whether you decide to use lemons from the greengrocer or try the raspberries from your garden, you'll discover that homemade ices have a brightness of flavor that can't be store-bought.

Feel free to indulge your creativity: Try natural cane sugar, organic berries, green tea or even liqueur to customize your ice. There are countless ways to vary the two basic recipes that follow.

FRUIT SORBET

Makes about 1 quart.

Use the following ratios for these suggested flavor variations:

• To make strawberry sorbet, you'll need 5 cups chopped strawberries (1 1/3 pounds),¼ cup plus 2 tablespoons water, and 1¼ cups simple syrup (see recipe below).

• To make raspberry sorbet, you'll need 6 cups chopped raspberries (1 2/3 pounds),½ cup plus 4 tablespoons water, and 1¾ cups simple syrup.

• To make lemon sorbet, you'll need 8 lemons (about 1½ pounds) and 1½ cups simple syrup. When making lemon sorbet, you can skip step one; lemons can be squeezed by hand or with a citrus reamer, discarding seeds.

(All liquids should be strained into a deep bowl or plastic container as directed in step two. If you'd like, add up to 3 tablespoons of other flavorings, such as liqueur, before adding the simple syrup.)

1. Combine the fruit and the water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth.

Pour through a fine mesh strainer set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible. Don't press too hard or some of the seeds may be forced through the strainer into the liquid.

Discard any seeds or pulp that remain in the strainer.

2. Transfer strained puree to a deep bowl or plastic storage container. Add simple syrup, and stir until well combined. Cover bowl or container, and refrigerate until completely chilled before using, at least 1 hour.

3. Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sorbet to a large airtight container, and place in freezer; let sit at least 2 hours or overnight before serving.

FRUIT SHERBET

Makes about 1½ quarts.

You'll need 1½ cups puree or juice for each recipe. For citrus flavors, the following approximate quantities will produce the required amount of juice, depending on the fruit's ripeness and size:

Six lemons, four oranges, six to seven limes, two grapefruit.

3 cups blackberries; or 5 cups raspberries; or 4 cups chopped strawberries; or 2½ cups blueberries; or 2½ cups chopped pineapple

2 teaspoons unflavored gelatin

1 cup Simple Syrup (see recipe below)

2 large egg whites

1. Combine fruit and ¼ cup water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth; pour through a fine-mesh sieve set in a deep bowl or a large glass measuring cup.

Using a rubber spatula or a wooden spoon, gently press down on the mixture to extract as much liquid as possible. Don't press too hard or some of the seeds may be forced through the strainer into the liquid. Discard any seeds or pulp that remain in the strainer.

Set aside strained puree.

2. In a small bowl, stir 2 teaspoons gelatin into ¼ cup cold water; let stand until gelatin dissolves, about 5 minutes. Meanwhile, in a small saucepan, heat simple syrup over medium heat just until it is warm to the touch; remove from heat.

Add gelatin mixture and stir until it is dissolved; let cool. Transfer to large bowl or plastic container and add reserved fruit puree.

3. In a mixing bowl, beat 2 egg whites until peaks are stiff but not dry; fold into fruit puree. Cover container, and place in refrigerator until it is well chilled, at least 1 hour.

4. Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sherbet to a large airtight container, and place in freezer. Let sit at least 2 hours or overnight before serving.

Remove sherbet from freezer about 10 minutes before serving to let it soften.

SIMPLE SYRUP

Makes about 2 quarts.

You can make any amount of simple syrup, provided you use equal parts sugar and water.

6 cups sugar

6 cups water

Prepare an ice bath. In a large saucepan, combine sugar and water; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar has completely dissolved, about 10 minutes.

Transfer to a large bowl set over the ice bath. Let stand, stirring occasionally, until syrup is well chilled. Use immediately, or transfer to an airtight container and refrigerate up to two months.

As much as I dislike Martha this is a pretty good recipie

;) :p :D

Quote:

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Originally posted by jaybird
EWWWWWWWWWWWW. Eggplant. I have ONE recipe that calls for eggplant. It's really very good, made with all sorts of fresh veggies, layered, and ground beef or turkey. VERY healthy. But ewwwwwwwww to eggplant! I'm going for peaches this week. You want me to check on shipping some?

Also, Alice has grapes. Looks to be tons of them soon, they're still pretty tart. I'm pretty sure they're concord grapes (haven't had those in years) - purply skin, slips right off, green flesh. Can I use those for jelly? She didn't even pick them last year. And all 3 of her apple trees and her pear tree are LOADED. Looks like lots of applesauce and apple butter this fall!

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:p Yes they make a very good jelly or make Grape Juice

Peaches if not too expensive sure but if they have to sit in the sun all day waiting for me to get home they will probably spoil ;)

Those sound awesome. She can serve them up to her jail buddies. :D

Couldn't I pack them on dry ice? Or could a neighbor take them in their house for you? They're so reasonable. Like $4.50 for a peck. Half peck (6-10 peaches, depending on size) is like $2.25. They're very reasonable. Wonder if I could get them sent on dry ice? I wouldn't know where to buy the ice, but I could send it in a styrofoam cooler ... let me work on this. And we'll see what they have when I go to the orchard. She said they'd have peaches til the end of August, so there should still be some nice ones left.

Grilled Chichen Salad

4 boneless skinless chicken breast halves (4 oz. each)
1/2 cup Barbecue Sauce, any flavor
1 pkg. (10 oz.) mixed salad greens
1 pt. (2 cups) raspberries
1/2 medium cantaloupe, cut into chunks
1/2 cup Ranch Dressing


PLACE chicken on greased grill over medium-hot coals. Grill 10 minutes on each side or until cooked through, turning and brushing occasionally with barbecue sauce. Cut into strips.

ARRANGE greens and fruit on serving plate. Top with chicken. Serve with dressing.

Today's Menu

Country Club Salsa Fria
Lamb Chops with Apple Chutney and Mint
Fried Green Tomatoes
Festive Raspberry Gelatin


This time we offer a diverse menu using many of the fresh veggies and fruits that are available this time of year in the United States.

We do want to make special note of the appetizer. This salsa recipe was sent to us by one of our loyal subscribers. The idea for the Fried Green Tomatoes came from another subscriber who was kind enough to send her recipe. We really appreciate the recipes that we receive from all of our subscribers all over the world. We have received traditional recipes from England, Malta, Australia, Brazil and Italy just to name a few countries, and many family favorites from subscribers in this country. So here's to you all, our loyal subscribers, with this menu that serves 6 to 8.

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Country Club Salsa Fria


1 cup finely chopped onion
2 large or 3 medium fresh jalapenos
1 medium glove garlic, crushed
chili powder to taste
1 tablespoon olive oil
1/4 teaspoon cumin
1 pound fresh, ripe tomatoes, chopped
dash garlic salt
pinch of sugar

Saute onion and garlic in oil until tender, do not let brown! Add remaining ingredients and bring gently to a boil, then simmer about fifteen to twenty minutes, stir often. This starter may be served hot or cold, but it is great chilled! Serve with tortilla chips. The original recipe sent by our subscriber called for New Mexico Chile Powder rather than just regular chili powder. If you are fortunate enough to find the real thing then go ahead and use it.




Lamb Chops with Apple Chutney and Mint

6 - 8 lamb loin chops
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup vegetable oil
Salt and pepper to taste
1/4 cup fresh mint, chopped
2/3 cup white wine
1/2 cup water

Marinate lamb in the olive oil and garlic for several hours. Remove from marinade and heat vegetable oil in a skillet. Sprinkle salt and pepper on each chop and place in the skillet. Brown chops on both sides. Reduce heat to low and add white wine, mint and water. Simmer over low heat for about 30 minutes.


Apple Chutney

4 tart apples (we like granny smith) cored, and diced
2/3 cup apple cider vinegar
1/2 cup granulated sugar
1/2 cup brown sugar
Juice of 1 lemon
1 Tbsp. fresh ginger, grated
1/2 cup raisins
1/2 tsp. salt

Combine vinegar, sugars, and lemon juice in a saucepan and bring to a boil. Add apples, ginger, raisins and salt and cook over medium heat until apples are tender. Adjust flavors if needed and serve warm with lamb chops.

This recipe is really something special. The delicate flavor of the lamb chops is really complimented by the chutney. You can make extra chutney and save it in the refrigerator for a few days to have with other recipes.



Fried Green Tomatoes

4 large green tomatoes, cored and sliced
1/2 cup milk
1 cup flour
Salt and pepper to taste
1 tsp. baking powder
1 tsp. sugar
2 eggs
1/2 cup milk
vegetable oil for frying

Place tomatoes in a shallow bowl and cover with 1/2 cup milk. Combine flour, salt and pepper, baking powder and sugar. Beat eggs and add to dry ingredients. Add 1/2 cup milk and stir until batter forms. Heat vegetable oil in a skillet and dredge tomatoes in batter and fry until golden brown on both sides.

This recipe is an old Southern favorite. My Dad used to make fried green tomatoes on a regular basis every summer. The taste is really unique. Y'all should really practice your Rebel Yell when preparing this recipe so that y'all can holler "YEEEEEEHAAAAAA!!!!
Just and proper when you discover how delicious these little goodies are. The recipe that was sent in by our subscriber was much simpler and just required that the green tomatoes be salted and peppered and then dipped in flour before frying. Try both methods and see which you like best.



Festive Raspberry Gelatin

2 four serving packages of sugar-free raspberry gelatin
2 cups boiling water
1 cup sparkling wine
4 ice cubes in cold water (about 3/4 cup water and ice cubes)
1 cup fresh raspberries
1 small ripe banana, peeled and diced
2 kiwi fruit peeled and sliced thin.

Stir gelatin in boiling water until dissolved. Add sparkling wine and ice cubes and water. Stir until ice is melted and refrigerate until partly set. Remove from refrigerator and stir in raspberries, bananas and kiwi fruit. Pour mixture into loaf pan and refrigerate until firm. If you don't want to use wine in this recipe, you can substitute sparkling cider. You can also substitute blueberry gelatin with fresh blueberries or strawberry gelatin with fresh strawberries. You can also get creative with the other fruit to add to the gelatin such as sliced apples, tangerines, sliced peaches or just about any other fruit.

my good oatmeal
you'll need:
1 C oatmeal
3/4 C milk
1/4 C juice (apple, orange, etc)
1 C dried fruit.

Combine all, & soak over night. Needs NO sugar. YUM :)
I microwave it.

Boudin stuffed chicken

1 whole boneless chicken
1 lb of boudin
Chris' seasoning to taste (available at Chris' Specialty Meats)
Garlic powder to taste
Tony Chachere's Creole Butter

Grilling Directions:

Season whole boneless chicken with Chris' seasoning and garlic powder. Inject chicken with Tony Chachere's Creole butter and then stuff the chicken with boudin. Place chicken in heavy-duty aluminum foil. Cook chicken for approximately one hour in the foil. After one hour remove the foil from the top of the chicken and cook for approximately 30 minutes.

Serves 4. Enjoy!




Gourmet salad


1/4 cup white wine vinegar
1 tbl. Dijon mustard
1/2 tsp. dried dill
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
1/2 cup olive oil
3 large, unpeeled Red Delicious apples, thinly sliced
1/3 cup crumbled blue cheese
1/4 cup walnuts
1 head romaine lettuce

To make the dressing, combine wine vinegar, mustard, dill, salt, pepper and nutmeg in a small bowl. Mix well. Add olive oil, whisking constantly until mixed. In a large salad bowl, combine apples, blue cheese and walnuts. Add about 3 tablespoons of the dressing and toss.
Chill mixture for about 30 minutes. Add lettuce and remaining dressing and toss.

Serves about 6.




Eggplant creole


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The Creole sauce makes use of the flavors of fresh veggies and herbs that are common in south Louisiana.
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3 lbs. Roma tomatoes, blanched, peeled, diced
1 tbl. olive oil
1 medium onion, sliced into thin strips
1 large bell pepper, slilced into thin strips
2 stalks celery, cut crosswise into thin pieces
4 cloves garlic, minced
2 bay leaves
3 cups steamed eggplant
3 tsps. chopped fresh thyme
1 cup vegetable stock
Salt and red pepper, to taste
1/2 cup chopped fresh parsley
2 tsps. gumbo filé
3 cups cooked rice

To peel the tomatoes, heat six quarts of water to boiling, remove the stem end and dunk the tomatoes in the boiling water for about 3 minutes. Remove and drain the tomatoes in a colander. When cool enough to handle, slide the skins off. Dice the tomatoes into 1/2-inch pieces, making sure to save the juice. Set the tomatoes aside with the juice. Heat a large iron pot or soup pot over medium heat, add oil to lightly coat the bottom, then sauté the onion, pepper, celery, garlic and bay leaves for about 6 minutes, until tender but still firm. Add the eggplant and the rest of the ingredients, except the filé and cooked rice. Cover the pot, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally. Sprinkle in the filé, remove from heat and serve over rice as a stew or hearty soup.

Serves 4 to 6.

Pecan encrusted eggplant


1 large eggplant, Rosa Bianca, Black Beauty, or purple or green Italian variety
2 eggs
3 cups pecan meal
2 tsps. salt
1 tsp. ground mustard seed
Dash cayenne
Oil for frying

Peel the eggplant and cut into 3/4-inch crosswise slices. Lay the slices on a large sheet pan, salt lightly and allow to sit for several minutes, then blot away the moisture.

In a shallow dish beat two eggs.

In a separate dish combine the pecan meal and seasonings. Dip the eggplant in the egg, coating completely on both sides and on the edges. One at a time, dredge the slices in the pecan meal, pressing firmly to make sure the pecan meal is stuck firmly and evenly to the eggplant on both sides. Set the pecan encrusted slices on a sheet of wax paper.

Cover the bottom of a large, flat, nonstick skillet with 1/4-inch of vegetable oil and heat over low heat, just hot enough to sizzle when a speck of pecan meal is thrown in. Gently lay the eggplant in the hot oil, as many as will fit without their edges touching. Make sure the eggplant does not stick to the pan by moving the slices from side to side with tongs, but don't shake off the pecan meal. Fry the eggplant for about 8 minutes on one side, then use tongs to gently turn it to cook the other side for another 8 minutes. The eggplant should have a crisp pecan shell and tender flesh when done.
Remove the cooked eggplant to a sheet pan lined with a lint-free cloth that will absorb any extra oil. Add a bit more oil when necessary and cook the rest the same way. The eggplant can be kept warm in an oven set on low (250 degrees) while the sauce is prepared.


Mushroom and herb-stuffed eggplant


Here is another dish that is similar to some local favorites, but without the meat or seafood. Locally grown pecans and oyster mushrooms complement the nutty flavor of the eggplant.


2 medium eggplants, about 7 inches long and5 inches in diameter; Black Beauty, Italian or Neon varieties work well
3 tbls. olive oil
1 red and 1 green medium-size bell pepper, chopped
1 large onion, chopped
4 cloves garlic, minced
2 bay leaves
1/2 lb. oyster mushrooms, cut into 1/2-inch chunks
2 tbls. minced fresh thyme
1 tbl. minced fresh sage
1/2 cup minced fresh parsley
1 tbl. Worcestershire sauce
1/2 cup white wine
Salt, pepper and red pepper, to taste
2 cups cooked brown rice
1 cup shredded mozzarella
1/2 cup freshly grated Parmesan cheese
1 egg
1 cup chopped pecans

Cut the eggplant in half lengthwise. Score the cut sides along the length of the eggplant to within a half-inch of the skin. Use a spoon to scoop and scrape out the flesh, leaving four half-inch thick shells.

Place the shells skins up in a steamer basket over a pot of boiling water, cover and steam for 8 minutes, or until tender, then set them aside in a baking dish.

Cut the removed eggplant flesh into half-inch cubes, then salt, rinse and set aside. Preheat oven to 400 degrees.


To prepare the stuffing, sauté bell pepper, onion, garlic and bay leaves in olive oil for 10 minutes over medium-high heat until onions become translucent.

Add eggplant and mushrooms and continue to sauté until eggplant is tender, about 10 minutes. Then add the fresh herbs, Worcestershire sauce, wine, and salt and red pepper and black pepper. Reduce the heat to low and cook for another 5 minutes.

Remove the eggplant from the heat and take out the bay leaves. In a large mixing bowl, combine the cooked eggplant, cooked rice, cheeses and egg. Mix until it is well-blended.

Remove any moisture that remains in the steamed eggplant shells by wiping with a clean towel. Spoon the stuffing in equal portions into the shells and top each with about a quarter cup of chopped pecans.
Put about 1/4 inch of water in the baking pan with the stuffed shells, just enough to cover the bottom of the pan, cover with heavy duty foil, and bake for 20 minutes at 400 degrees. Remove the foil and bake for another 6-8 minutes.

Serves 4.




Thai-style eggplant

3 cups steamed eggplant, any variety
1 tbl. olive oil
1/2 bunch green onions, chopped
3 cloves garlic, minced or crushed
2/3 cup extra crunchy peanut butter
1 1/2 cups water
1 tbl. cider vinegar
2 tbls. honey or brown sugar
2 tbls. soy sauce
1/2 tsp. red pepper
3 tbls. chopped fresh cilantro
2 (6-oz.) pkgs. Mai Fun (rice sticks) or 1 (12-oz.) pkg. glass noodles or other Asian pasta, cooked according to directions

Heat a large skillet over medium heat. Add oil to lightly coat the bottom, then add eggplant, onions and garlic, stirring constantly so it doesn't stick. Cook for about 3 minutes.

Stir in the rest of the ingredients, except the rice sticks or noodles, reserving a bit of the cilantro for garnish. Reduce the heat to low and simmer for 4-5 minutes while stirring to blend the sauce well.

Remove from heat, serve hot over noodles and garnish with remaining cilantro.

Serves 4 to 6.


Eggplant caponata


3 large eggplants
2/3 cup olive oil
5 cups chopped onions
2 cups chopped celery
1 (15-oz.) can tomato sauce
3 tbls. sugar
1/4 cup wine vinegar
4 tbls. small capers
24 to 30 pitted ripe olives, sliced
24 to 30 pimento-stuffed olives, sliced
Salt and pepper, to taste

Wash eggplant, peel and cut into 1/2-inch cubes. Put cubes in large colander. Salt the eggplant cubes and drain for 45 minutes. Rinse in water and drain for additional 15 minutes.
Heat olive oil and cook eggplant until tender and slightly brown. (An electric wok is perfect for this.) Remove eggplant, leaving as much oil as possible in wok to cook onions and celery until tender.
Return eggplant to wok with onion mixture. Stir in tomato sauce and heat thoroughly. Continue stirring. Reduce heat and cook 15-20 minutes.

Add sugar, vinegar, capers and olives. Taste before adding salt and pepper. Simmer 30 minutes longer, stirring occasionally.
Refrigerate eggplant mixture.

Serve cold with crackers as an appetizer or as a side dish with spaghetti or meat.

Note: This dish freezes well.

Creamy Roasted Potato Salad

3 pounds new potatoes, cut into eighths
2 onions, cut into quarters
6 garlic cloves, minced
1/4 cup olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup lemon juice
3 Tablespoons chopped fresh chives
1/2 cup fresh parsley, chopped
2 Tablespoons capers, drained
1 teaspoon salt
1 teaspoon pepper

Combine the potatoes, onions, garlic and olive oil in a bowl and toss to coat. Place in a 10x15-inch baking pan. Roast at 400 degrees for 30 to 40 minutes or until tender and brown, stirring once; drain and cool. Combine the mayonnaise, sour cream, lemon juice, chives, parsley, capers, salt and pepper in a large serving bowl. Add the potato mixture and toss gently to coat. Chill, covered, until ready to serve.

SERVES: 12

Lasagna

8 ounces lasagna noodles
1 cup finely chopped onion
1 clove garlic, minced
3 Tablespoons olive or salad oil
1 pound ground meat
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 teaspoons oregano
2 cups tomatoes
1 (8-ounce) can tomato sauce
1 (12-ounce) carton creamed cottage cheese or Ricotta cheese
1 (6-ounce) package Mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese


Cook noodles according to package directions. Drain. Preheat electric skillet to 350 degrees. Brown onion and garlic lightly in oil. Add ground meat and cook until brown. Stir in seasonings and tomatoes. Reduce heat to 225 degrees. Arrange lasagna noodles on top of meat sauce, then cottage cheese and Mozzarella. Sprinkle Parmesan cheese on top. Make deep gashes through surface with sharp knife. Cover and cook 25 minutes. Uncover and cook 15 minutes until cheese melts and sauce is bubbly.


Oven cooking: In a 7x11x2-inch baking dish alternate layers of cooked meat sauce, cottage cheese, and lasagna noodles. Place slices of Mozzarella cheese on top; then sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.

SERVES: 8