Brussels Sprouts

I hated brussel sprouts until I had them this way, now I love them!

BRUSSELS SPROUTS

Serves 2 people.

Brussels Spouts, at the Public Market

                           Olive oil                                
15                       Brussels sprouts
1                         Pancetta, have the deli cut it into 1/4" slices,                              then you cut the slices into 1/4" cubes
4-4" long            Scallions, sliced, into 1/4" pieces
                           Salt and freshly ground pepper

1. Tear the brussel sprouts off of the stalk. Cut the top off to get rid of the stem and some leaves will fall off, but that's okay.
2. Cut each in half.
3. Add olive oil in small pot. Add sprouts, pancetta, scallion, salt and ground pepper. Turn on HIGH. 
4.  Cook for about 4 minutes. Serve.

    I USE ONLY MY LEFT HAND !!!

Cooked

Potaotoes and Tomatoes

I forgot the parsley in the picture!!!

POTATOES AND TOMATOES

Potatoes, tomatoes, onion, cheese

Serves 6 people.

                                    Olive oil
2 medium                    Onions, cut in half then peeled, sliced                                       in 1/4" slices
2 large                         Potatoes, white, cut in half, slice in                                          1/4" slices
3 medium                    Potatoes, red, cut in half, slice in 1/4"                                       slices
1 large                        Potato, stew, peeled, cut in half, slice in                                    1/4" slices
1/2 cup                        Parmigiano Reggiano, grated cheese
1 qt.                             Small tomatoes
                                    Kosher salt and pepper
                                    Chopped parsley to sprinkle on top

1. Olive oil in a large oval pan. Onion, white and red potatoes, stew potatoes, salt and pepper, and mix it up. 
2. In a bowl, combine the tomatoes and cheese. 
3. Pour the cheese and tomatoes on top of the potatoes. Sprinkle chopped parsley on top.
4. Oven 350 degrees for 45 - 60 minutes.
5. Serve. 

Finished

Raw

I USE ONLY MY LEFT HAND !!!

Gazpacho

I didn't cook a thing.

GAZPACHO

Serves 25 people.


8 pounds                          Tomato, cored (Cut the white core away from the sides of the tomato)
5 pounds                          Roma tomato, cored
4                                      Cucumber, peeled, halved and seeded
3                                      Green bell pepper, halved, cored and seeded
1                                      Red bell pepper, halved, cored and seeded
4 small                             Red onion, peeled and halved
8                                       Garlic cloves, peeled
4 large                              Long green peppers, stemmed and halved lengthwise
1 1/2 cups                         Extra virgin olive oil
8 tablespoons                    Red wine vinegar
4 tablespoons                    Basil, finely minced
4 tablespoons                    Parsley, finely minced
                                         Kosher salt and ground black pepper
                                         For garnish, chopped chives and Tabasco

All of the Ingredients

1. Roughly chop 6 pounds of tomatoes, 4 Roma tomatoes, 3 pounds cucumbers, 2 pounds green bell pepper, 1/2 pound red bell pepper, 3 small red onion and place in large bowl. Add garlic, long green peppers, and 6 teaspoons salt and toss until well combined. Set aside for 1 hour.
2. Dice remaining tomatoes, Roma tomato, cucumber, green bell pepper, red bell pepper and red onion into 1/4-inch pieces and place in medium bowl. Toss with 2 teaspoons of salt and transfer to strainer set over medium bowl. Set aside for 1 hour. 
3. Roughly chopped mix: Use a Vitamix on the 6-8 speed setting. Pour a 1/4 cup of olive oil SLOWLY into the hole in the lid. Blend until liquified. *The whole mix will not fit into the blender at one time. You will need to pour the liquified mix into a bowl and then add more of the roughly chopped mixture into the Vitamix. Repeat until the whole mixture has been through the Vitamix.
4.  Diced mix: Add red wine vinegar, basil, parsley, kosher salt and ground black pepper.
5. Add the diced mixture into the liquified mixture and stir.
6. Freeze the soup (about 4-5 quarts) if you aren't eating it. If you are eating it, chill and serve cold.
7. Garnish with chopped chives and Tabasco.

Vitamix

Roughly Chopped Mixture before the Vitamix


















I USE ONLY MY LEFT HAND!!!

Diced Mixture

Gazpacho

Cucumbers, Heavy Cream and Vinegar

It doesn't need cooking!!!

CUCUMBERS, HEAVY CREAM AND VINEGAR


Serves 6 people.

Cucumbers, cream & vinegar

2                              Cucumbers, cut in half, sliced in 1/4'
1 cup                        Heavy cream
1/2 cup                     Vinegar, distilled white
                                 Parsley for garnish
                                 Salt and pepper

1. Put the sliced up cucumbers into a bowl. Cover up the cucumbers with heavy cream and vinegar. Add salt and pepper to taste. Stir together.
2. Parsley for garnish. 
3. Put in refrigerator and chill over night. 
4. Serve.

I USE ONLY MY LEFT HAND!!!

Giardiniera

Phil Volland, bother, has really like the dish and.

GIARDINIERA

Raw Giardiniera

Serve 8 quarts.


1 head                                Cauliflower, broken into little
                                           pieces
2                                         Pearl onions, peel, 10 net wt.
4                                         Peppers: red, green and
                                            orange,  seedless, 
                                            1/4-inch slices, cut in half
2                                         Carrots, peeled, cut in 1/4-inch
                                           pieces
2                                         Celery, cut in 1/4-inch pieces 
3 cups                                 Green olives, pitted
1-1/2 qt.                              White vinegar
1/4 cup                               Salt

1. Wash, drain and mix the vegetables. Pack 1-1/2 cups  vegetables, white vinegar, and salt into the bottles and put on the lid.
2. Place canning bottles in the jar rack and boil in water, 15 minutes.
3. Remove the finished pints.
4. Wait for at least six months before opening. 

I USE ONLY MY LEFT HAND !!!

Bread and Butter Pickles

Pickles!!! I have a mandoline and cucumbers for cutting.

Cucumbers and Mandoline

BREAD AND BUTTER PICKLES 


Serving size is 6 quarts.

6 pounds                                 Cucumbers
3                                             Onions, cut in half, then sliced
3 tablespoons                         Kosher salt
6 tablespoons                          Mustard seeds
1-1/2 teaspoons                       Celery seeds
3 tablespoons                          Coriander powder
1-1/2 teaspoons                       Turmeric powder
5 cups                                      White vinegar
1 cup                                       Sugar

1-1/2 cups                           Kosher salt

1. Using a 1/16 slide on the mandoline, slice the cucumbers and place them into a colander.
2. Then place the colander into an empty bowl that will allow for drainage.
3. Mix the cucumber slices with 3 tablespoons salt. Then place them in the fridge to drain overnight. The next day, drain and get rid of the excess salt.
4. The next day, you want to toast your mustard seeds, celery seeds, coriander powder and turmeric powder. Set aside.
5. Using the mandoline, slice the onion and set aside. 
6.  Mix together the cucumbers, the seed and powder mixture, the sliced onion, the white vinegar, and sugar.
7. Heat the above mixture in a stockpot on the stove for 15 minutes.
8.  In a large enamel pot, place the wire rack into the pot and boil water.
9. Next, pour the mixture into the canning jars and put the lids on. Make sure the wire rack's handles are hooked on the lip of the pot.
10. Place the canning jars into the enamel pot on the wire rack.
11. Remove the hooks, so that the jars are now submerged. Let boil for 15 minutes.
12. Lift the wire rack up and place the hooks on the lip of the pot. One by one, use tongs to place the jars on the counter.

Pot, stainer, tong, funner, lid & jar

I USE  ONLY MY LEFT HAND!!!

Salsa

Canning! Can It! by Jackie Callahan Parente from the kitchen of Hobby Farm Home. Equipped with information about the food procurement and preservation.


Salsa

Make 16 serving.

6 pounds (8 quarts)                   Tomatoes Roma
, seeded, cored and chopped
5 cups*                                      Peppers, various, seeded and chopped
2 cups                                        Onions, peeled and chopped
1 lb. 8 oz.                                   San Marzano tomatoes, crushed
3 cloves                                      Garlic, minced
1-1/2 cups                                  Cider vinegar
1 tablespoon                               Canning salt

* See photo.

Various Pepper

1. For water-bath caners and cold water to a level that will cover the jars, and start to heat.
2. Heat a large pot with water on the stove. Score the top of the tomatoes only 1/4 of an inch. Add 6-8 tomatoes to the pot after the water boils. Let boil for 1-1 1/2 minutes. In another large pot have ice and cold water ready. After tomatoes boil, remove from pot and place in ice bath.  Wait 3-4 minutes then remove from ice and place in mixing bowl. Peel, cut in half, seed, then cut approximately into 1/4 of an inch.
3. Combine all ingredients in a large saucepan. Bring the mixture to a boil, reduce the heat and simmer 45 minutes. 
4. Remove from heat and ladle hot salsa into jars.
5. Process the finished pints for 15 minutes. Take out.

Roma Tomato

Salsa

Spring is Special

 Ramps are the very first of the spring vegetables.  According to the cook in Saveur Cooks, Authentic American by the editors of Saveur Magazine, ramps are wild leeks, with pungent bulbs and leaf-shaped shoots. Ramp season is short, from mid-April to early May.  I visit the big smiling African-American vendor with with ramps and bacon from Barrita and Jeff Shanks from Seven Bridges Farm, Lima, NY.


RAMPS WITH BACON

Ramps with Bacon

2 lbs.                      Ramps
1/2 lb.                    Sliced bacon
                              Salt and freshly ground black pepper

1. First clean the ramps. The outer skin peels off and then you must trim off the roots. Gently rinse away any dirt clinging to the bulbs or leaves. Slice the bulbs from the leaves. Rough cut the leaves.
2. Fry bacon in a large cast-iron skillet over medium heat, turning a few times, until crisp and golden brown, about 5 minutes.
3. Add ramp bulbs and leaves, still cooking over medium heat, stirring frequently, until bulbs are soft, about 10 minutes.
4. Season to taste with salt and pepper.

I USE ONLY MY LEFT HAND !!!