Quince Paste & Hazelnut Crackers

Quince paste, hazelnut crackers, Spanish cheese

HAZELNUT CRACKERS
1/2 cup hazelnuts
1/2 tsp yeast
1/4 cup warmish water
1/2 tsp. sugar
3/4 cup wholewheat pastry flour
1/4 cup gluten flour
1/2 cup AP flour
3/4 tsp. salt
6 T unsalted butter

· Slice the hazelnuts with a sharp knife.
· Toast the hazelnuts on a sheet in a 350° oven until slightly browned and fragrant.
· "Start" the yeast and the water in a cup.
· Whisk together the flours and the salt.
· Cut the butter into the flour, making a crumbly mixture, using a fork or fingers.
· Stir in the hazelnuts.
· Add the yeast/water a little at a time, until the dough just forms a ball.
· You may not need all the water, or you might need to add a little more.
· Divide the dough into 2 or 3 pieces.
· Roll the dough out as thinly as possible on a floured surface. (I used wax paper)
· Sprinkle sea salt on top. You could use water or egg wash to make it stick.
· Cut into cracker shapes. I used a ravioli wheel that has a curly edge.
· Prick the crackers all over with a fork.
· Place the crackers on a baking sheet and bake at 375° for about 10 minutes.
· Baking time might vary, based on the thickness of the crackers, etc.

QUINCE PASTE
Ripe quinces
Sugar
Water
·For every pound of quince, you will need approximately 3/4 cup sugar and 1/4 cup water.
·Make sure the quinces are ripe - let them stand on the counter until they are yellow and smell heavenly.
·Put the quinces in a sinkful of cool water and gently rub off the fuzz with a cloth or a soft brush.
·Cut up, peel, and core the quince, placing the pieces in a saucepan with the water and sugar.
·Cook over medium-low heat, stirring often, until the quince is soft.
Run the cooked quince through a food mill or puree in a food processor.
Return to the saucepan and cook, stirring, over low heat, until it is deep red and thick.
·Spread the paste in a prepared pan, with parchment on the bottom (you could use oil).
·Allow the quince paste to cool.
·Serve in thin slices on crackers with with Manchego cheese.

Pineapple Mint Sorbet or Popsicles

No sugar! - just fruit and mint. These are very refreshing on a hot summer day.

Ingredients: 1 golden pineapple, Organic
a good handful, about 25, fresh young spearmint leaves

Peel and core pineapple, cut the pineapple into chunks.
(Save the peelings for Pineapple Vinegar, recipe to be posted soon)
Whirl the pineapple in food processor with spearmint leaves.
Pour into popsicle molds and freeze, or put freeze mixture in flat container, stirring several times during freezing process. Or run mixture through an ice cream maker, such as a Donvier.

Spices and Herbs

I just updated my spice rack. After years of assorted babyfood and tiny jam jars and miscellaneous used spice jars, I bought a couple of 12-packs of 4 oz. canning jars - on sale for $6. I almost bought some aluminum tins that have clear plastic lids, but I decided that they were not quite airtight enough and something about the metal and the plastic just doesn't feel quite right to me. I think the herbs might get stale faster if they aren't airtight and I think the plastic and aluminum could interact with the herbs. Also I like being able to look through the glass and see what's inside.

I have had this wooden spice rack for at least 25 years. I like that it has dowels that keep the jars from falling off. One should keep spices and herbs in a place that is easy to access from the food prep area, but not too close to the heat of the stove or sunlight from windows.

BEFORE:


AFTER:



Here's a basic list of the spices and herbs I like to keep on hand. I don't like to have big containers of spices - they lose flavor, especially when they sit 'round for months and years. I prefer to buy small amounts from the bulk section, so I can use it up and get fresh spices when I need more.

dried:
oregano
cumin (seeds & ground)
cayenne
chili powder
garam masala
basil
turmeric
paprika (regular and smoked)
dill (weed & seed)
celery seed
coriander seed
saffron
tarragon
sumac
poppy seeds
sesame seeds (brown and black)
fennel seeds
fenugreek seeds
mustard seeds (yellow and black)
dried mustard powder
ginger (dried ground, fresh gingerroot, and candied ginger)
cinnamon (ground and sticks)
nutmeg (whole)
allspice
cardamom
anise seed
caraway seed
furikake (Japanese seaweed & fish - comes in many varieties, serve on rice)

fresh in the garden:
basil
sage
thyme
rosemary
bay leaves
parsley
celery leaf
dill
marjoram ("Italian oregano")
savory

Easy Roasty Garlic Mushrooms

Eat as a side dish or tuck into sandwiches

• slice

• toss with olive oil in a plastic bag

• place in a layer on a sided baking sheet

• sprinkle with minced garlic, Balsamic vinegar, and sea salt

• bake at 375° until roasty

Washington County Fair 2010

Foods of the Fair

Cold Meal for a hot summer night

Chilled cucumber soup (with lemon, garlic, dill, and Nancy's Kefir)
Hello Kitty's Texas Slaw with chopped salty peanuts
Fresh Lime-Ade

Zuke Canoes!

Before:

After:





Ingredients:
Ground beef, onions, bread crumbs, egg, toasted walnuts, parmesan and cheddar, salame, and tons of herbs from the garden (celery, parsley, marjoram, chives, mint). More cheese and bread crumbs for the top. Coarse sea salt for the finish.

Method:
Brown the meat and onions, mix with other ingredients. Parboil the zukes, whole, then plunge into cold water. Drain, then slice lengthwise. Stuff the zukes, put more cheese and breadcrumbs on top, line up in a baking pan, bake at 350° about 45 - 60 minutes. Put a little broth into the pan to keep them from getting too dry.