Cherry Picking today with Not Far From The Tree. We picked 55 lbs of cherries from a private tree. One third goes to the home owner, one third to a local charity and one third divided amongst the pickers. What to make? Candied Cherry and Bacon Chocolate Chip Ice Cream? Cherry Clafoutis? Cherry Cabernet Jelly? or you suggest something.
Did you try a sample at the Fisherfolk booth at the Fairmount Park Farmer’s Market? Well, here’s the recipe.
½ cup Lime Juice
1 tablespoons Salt
1 tablespoons Chiles
2 teaspoons Fenugreek Seed
1 teaspoon Cumin, ground
2 teaspoons Coriander, ground
⅙ cup Ginger Root
8 cloves Garlic
2 tablespoons Vinegar, Cider
¼ cup Oil
In a spice grinder mix together fenugreek, cumin, coriander and chiles and run till fenugreek is ground. Move mixture to a bowl and add lime juice, salt, minced ginger, garlic, vinegar and oil.
Marinate fish 10 to 20 minutes, Chicken and Pork can be marinated up to 4 hours.
Pastry crust wraps a creamy risotto and ricotta lemon perfumed filling.
I used this recipe from Epicurious. It smells divine. I only made enough for my clients and my family would like some, so I’ll be running out to get more of those giant lemons.
Take fresh haddock. Spread a little pesto and top with freshly grated Parmesan. Broil for 5 minutes.
Ingredients
3 pounds sweet poatoes, peeled
½ cup butter, melted
½ tsp thyme
1 pinch salt and pepper
Method
1. Preheat oven to 350F.
Line a 9×9 pan with parchment for easy clean up.
2. Using a mandolin slice sweet potatoes very thinly. Alternately slice thinly with a knife.
3. Lay out one third of sweet potatoes in pan, brush with melted butter, season with salt and pepper and a little thyme. Repeat with other two layers.
Bake in oven for around 45 minutes or until a knife easily pierces sweet potatoes.
Let stand 15 minutes before serving.
Servings: 6
Need some hearty comfort food, but don’t have all night? Time to bring out the pressure cooker.
6 servings
3 lbs blade steak
¼ lb bacon, chopped
2 onions, finely diced
1 green pepper, finely diced
3 cloves garlic, minced
1 tsp thyme
2 bay leaf
1 cup red wine
28 ozs tomatoes, canned
2 tbsp Worcestershire sauce
Method
1. In a hot frying pan sear blade steak on both sides. Transfer to pressure cooker.
2. In a hot frying pan, cook chopped bacon until crisp and rendered. About 5 to 7 minutes.
Add chopped vegetables and herbs. Cook until vegetables are starting to soften.
3. Add red wine, let reduce for a couple of minutes.
Add canned tomatoes and Worcestershire sauce simmer for 5 minutes.
4. Pour contents of frying pan over meat in pressure cooker.
Lock lid on pressure cooker. Bring to full pressure, run for 25 minutes and allow pressure to release naturally.
Serve over hot fluffy mashed potatoes.
Yield 12 muffins
Bright, cheery muffins for a dull day. Buttermilk freezes, so if you can only buy buttermilk in one litre containers, you can freeze the leftovers in 1 cup containers.
Ingredients
2 cups all-purpose flour
1 cup buttermilk
1 cup blueberries (frozen is fine but don’t defrost)
½ cup sugar
½ cup vegetable oil
1 egg
2 teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt
muffin pan with 12 muffin cups
12 silicon or paper muffin liners
Method