Feeds:
Posts
Comments

Archive for the ‘cheese’ Category

Buffalo Shrimp

Got a big pigskin party coming up?  Would you like something other than traditional wings?  How about crunchy, spicy buffalo shrimp?  These are so quick and easy that you can make enough to feed a crowd!  A delicate tempura-type coating encases the tender, spicy shrimp.  Try them piled on a plate to pass, or serve them on a bed of crunchy salad greens with celery and homemade blue cheese dressing.  

Ingredients for two servings (1/4 pound each)

  • 1/2 pound of medium or larger shrimp, peeled and cleaned
  • 1 tablespoon lime juice
  • 2 tablespoons of tabasco or your favorite vinegar-based hot sauce
  • [really, really optional:  1 teaspoon honey for the wimps out there who can’t take the heat!]
  • 1/2 cup of corn starch
  • oil for frying
  • optional:  salt for sprinkling

Peel and clean the shrimp.  I like to cut along the back of the shrimp from head end first with kitchen scissors and then slide off the peel and remove the “vein” all at once.  Pile the shrimp in a glass bowl and add everything except the corn starch and oil.  Marinate the shrimp for at least an hour.

Drain the shrimp,  not bothering to make them really dry.  We want some of that spicy goodness to cling to them!  Dredge the shrimp in the corn starch, taking care to keep the corn starch as dry as possible.

Buffalo Shrimp

Set the shrimp aside for a few minutes and then heat your oil to about 350-375 degrees F.  I actually use a wok for small batches of this recipe, but a deep Dutch oven would work well if you’re feeding a crowd.  Fry the shrimp, a few at a time, for a couple of minutes until both sides are golden.  Be careful; shrimp always cook quickly!  Drain carefully as you remove the shrimp and sprinkle lightly with salt if you want.

Serve with blue cheese dressing, made simply of buttermilk, mayonnaise,  and about crumbled blue cheese.  Use about 1/3 cup buttermilk, 1/4 cup mayonnaise, and 2 tablespoons crumbled blue cheese for about 2/3 cup dressing.  If you want to herb it up, try adding snipped chives or even a good quality ranch dressing mix like Simply Organic if you want.  (No, they’re not paying me.  I just like the product.)

Ingredients per pound of shrimp

  • 1 pound of medium or larger shrimp, peeled and cleaned
  • 2 tablespoons lime juice
  • 4 tablespoons of tabasco or your favorite vinegar-based hot sauce
  • [really, really optional:  2 teaspoons honey for the wimps out there who can’t take the heat!]
  • 2/3 cup corn starch
  • oil for frying
  • optional:  salt for sprinkling

Ingredients per four pounds of shrimp

  • 4 pounds of medium or larger shrimp, peeled and cleaned
  • 1/2 cup lime juice
  • 1 cup of tabasco or your favorite vinegar-based hot sauce
  • [really, really optional:  1-2 tablespoons honey for the wimps out there who can’t take the heat!]
  • 3 cups corn starch
  • oil for frying
  • optional:  salt for sprinkling

buffalo shrimp salad, awaiting blue cheese dressing

Copyright 2011 Ozarkhomesteader, including photographs.

Advertisements

Read Full Post »

Fried Pumpkin Ravioli

Sometimes I think that nature gives us warm, sweet flavors that keep in storage from fall to winter to balance the chilly days until spring.  Winter squash and pumpkin have those comforting flavors, and I can’t resist enjoying them in not only pie but also in soup, bread, and even pasta.  Today let’s try pumpkin raviolis two ways:  regular and fried. For once, we’re going to short-cut the process by using wonton wrappers instead of homemade pasta dough, meaning you can have these little gems ready in a matter of minutes.  Serve them for appetizers, or make a whole bunch for a full meal.  The fried raviolis are great to pass at your Super Bowl gathering, or call them pumpkin pasties and serve them up for your next Harry Potter party.  No matter how you use them, they’ll be a tasty addition to your table.

Ingredients: makes about two dozen raviolis

  • 1/2 cup pumpkin or winter squash purée (home made or canned)
  • 1-2 cloves roasted garlic), smashed (For great roasted garlic, bake garlic cloves, covered, at about 350 degrees for 20 minutes.  Store in olive oil.  If you’re feeling really lazy, substitute 1/2-1/2 teaspoon powdered garlic).
  • 1 ounce grated parmesan (about 1-inch cube before grating)
  • tablespoon or two of ricotta for extra creaminess
  • pinch of nutmeg
  • salt and pepper to taste (I confess:  I used a seasoning mix called Beaverfork Blend that I get through my Locally Grown network.)
  • pinch of dried sage
  • package of wonton wrappers

Mix together all of the ingredients except the egg roll wrappers.  Place an egg roll wrapper on your prep surface.  Put about a tablespoon of pumpkin mix slightly off center in the wrapper.  Using your finger, wet two adjoining edges of the wrapper.  Fold over the dry side of the wrapper, encasing the pumpkin mixture. Use a fork to gently crimp the dry edges to the wet edges.  Set the wrapper aside and repeat steps with more wrappers until you have as many ravioli as you want.

For traditional boiled ravioli, slide raviolis one at a time into rapidly boiling water. You can cook a few at a time, as long as you’re careful not to crowd the pot.  They’ll cook really quickly (in about a minute and a half).  Use a perforated spatula to lift raviolis from water one at a time, drain well, and serve tossed with butter, garlic, and parmesan, or make a quick creamy garlic cheese sauce from minced garlic lightly cooked in butter then cooked with cream and finished with a little cheese.

For fried ravioli, follow the same procedure as above, but instead of cooking in boiling water, heat several inches of a neutral oil that can take high heat to about 350 degrees to 375 degrees in a deep fryer or heavy Dutch oven.  (If you don’t have a thermometer, you can determine when the oil is ready by pressing the tip of a wooden spoon handle or chop stick directly in the bottom of the pan.  When little bubbles emanate from the tip as it’s pressed in, you’re ready to fry.) Slide each ravioli in the hot oil and let it fry on each side until golden brown.  The time will be quick–no more than two minutes.  Drain each ravioli and set aside to keep warm until you’re ready to serve.  Garnish with fresh chopped herbs like basil or sage or just a dusting of good parmesan.

Would you like magically quick, sweet pumpkin pasties instead?

Ingredients: makes about two dozen pumpkin pasties

  • 1/2 cup pumpkin or winter squash purée (home made or canned)
  • tablespoon or two of ricotta for extra creaminess
  • pinch of ginger
  • 1/2 teaspoon of cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 1 tablespoon sugar
  • package of wonton wrappers

Follow directions for raviolis, using the fried version.  Dust finished pasties with powdered sugar.

Copyright, text and illustrations, 2011 by Ozarkhomesteader.


Read Full Post »

I have a confession:  I like pimento cheese. I still consider pimento cheese a treat.  Unfortunately, I know that, even made with natural ingredients, it’s not good for me.  Thank goodness for red pepper pesto, which provides all of the great pimento cheese taste with none of the guilt.

red pepper pesto on whole-grain penne

For those of you who aren’t Southern, let me begin by explaining the concept of pimento cheese.  Pimento cheese is an obscenely orange creation made of grated yellow cheddar, canned pimento peppers, and mayonnaise or even Miracle Whip.  When I was growing up, you could find it most often served at ladies’ luncheons where women wore fancy hats and drank sherbet punch, student piano recitals where parents eagerly awaited their child’s labored key plunking, and non-catered wedding receptions, where loving friends of the bride and groom decked out the church fellowship hall or local women’s club with crepe paper bells and garlands and tissue paper roses.  The pimento cheese at these events manifest itself spread on white bread that had been cut into shapes like playing card symbols (hearts, diamonds) and seasonal critters and emblems (turkeys, stars) and then made into sandwiches, sans crusts of course. I actually looked forward to events where I could anticipate pimento cheese.  When I moved north for school, I craved pimento cheese as a taste of comfort food from home.  I finally found it in a small grocery store in a predominantly African-American neighborhood populated with–you guessed it–Southern expatriates.

But that was then, and even though I’m back in pimento cheese territory now, instead I feast on red pepper pesto with gusto but no guilt.

Red Pepper Pesto

Begin by broiling 3 sweet pimento peppers, turning regularly until the skin starts to separate from the peppers all over.  Yes, you can use something other than pimento, but pimentos have a special flavor.  I used sheep-nosed pimentos, fresh from the garden.  Take the peppers out of the broiler and while still piping hot, put them in a lidded glass container and set them aside for a few minutes.  Then slip off the skins, rinsing if you need to get the skins off.  Clean up the seeds and membranes inside too.

Now comes the pesto part.  Chop the peppers to get the process started.  Then using a food processing, mortar and pestle, or hand blender, blend the peppers with a tablespoon or more of good olive oil, until you get a nice paste.  Add less than half an ounce of finely grated real parmesan cheese and combine.  Add salt to taste.  That’s the basic version.

If you’d like a little more kick, add a mashed roasted garlic clove or a tablespoon of toasted pine nuts or herbs.

This pesto is great on toast points, crostini, scrambled eggs, or as a pasta sauce.  It’s tasty warm or cold.

Are you a fan of pimento cheese?  What childhood favorite have you converted to a more sophisticated, adult treat?

Copyright 2010 Ozarkhomesteader, including photographs.

Read Full Post »

When doctors and nutritionists point to the healthiness of the “Mediterranean diet,” too many people think, “Oh, I can eat lasagna loaded with cheese and meat and be healthy.”  I do believe that there are times for lasagna, but I know that even made with whole grains and organic products or even spinach that it’s still not health food.  Still, people from the Mediterranean do know how to eat to live.  To celebrate the start of fall, we had a great Italian soup made with fresh garden ingredients:  minestrone.  I served it with crostini with pesto and garnished it with some petite Italian turkey meatballs, but you could leave those out and go entirely vegetarian instead.

Minestrone is health in a bowl if you make it properly.  I started by cooking some navy beans with garlic and a parmesan rind until the beans were al dente.

trombetta squash

  • 1-2 cups cannellini or navy beans, cooked
  • 1/2-1 sweet onion, diced
  • 1 carrot, diced
  • 1 stalk celery, minced
  • 1-2 cloves minced garlic
  • 2-4 cups fresh, seeded tomatoes (retain and use juice) or diced canned tomatoes
  • 1 small zucchini, cut into chunks
  • 1-2 cups chicken stock or vegetable broth

Cannellini beans are more traditional, but the navy beans substitute just fine.  You can easily find canned cannellini beans too.  My next step was to sauté a small diced onion while I diced a carrot and minced a stalk of celery.  Then I sautéed the carrot and celery alongside the onion.  As the trio begin to cook, add a clove of minced garlic.  Next add 2-4 cups fresh or  quality canned, chopped tomatoes, seeded but with juice retained and added to the soup.  If you have any good zucchini, as we did, cut it into chunks and toss it in.  Add back in the beans with any remaining cooking liquid.  Add up to 2 cups chicken stock or vegetable broth.  Simmer over low heat until the vegetables are tender, about 20-30 minutes.

I served petite turkey meatballs on top of the minestrone.

  • 1/4 cup minced onion
  • olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried Italian herbs (oregano, rosemary, basil)
  • 1 teaspoon crushed fennel seed
  • pinch crushed red pepper
  • pinch salt
  • 1/3 pound ground turkey (or lamb, beef, or chicken)
  • 2-4 tablespoons whole-grain bread crumbs
  • splash of broth sufficient for forming meatballs

I minced 1/4 cup onion and sautéed it in olive oil until the onion took on a little color.  I added a clove of minced garlic just long enough for the garlic to get the harsh flavor out.  Then I mixed the onion and garlic with about 2 teaspoons of dried Italian herbs (rosemary, oregano, basil), about a teaspoon of crushed fennel seed, a pinch each of crushed red pepper and salt, and 1/3 pound ground turkey.  Add 2 tablespoons to 1/4 cup whole-grain bread crumbs.  Mix and add a splash of minestrone broth or chicken broth.  Using a teaspoon or small cookie scoop, form petite meatballs and cook in olive oil over medium heat, turning to brown all sides.

Minestrone

Serve minestrone in a broad bowl, placing meatballs on top, and garnish with fresh grated parmesan cheese and chiffonaded fresh basil.  Add whole-grain crostini to work with the beans to increase the protein.

Fall makes me crave warm, healthy soups.  Do you crave soup as temperatures drop?  What’s your family’s favorite fall soup?

Copyright 2010 Ozark Homesteader.

Read Full Post »

Over the past week, a pile of tomatoes accumulated on our kitchen counter.  They were tasty and ripe, but a lot of them were also ugly.  Some of them had split, while others had fallen victim to tiny predators, which took bites out of each tomato and moved on to the next.  I didn’t have quite enough tomatoes to justify a canning session, but I had to use the tomatoes before they went bad.  I’d just cut off the parts that had already been compromised.  I needed a recipe for a pile of tomatoes, something other than marinara sauce.

Regular readers may recall that I fell in love with the concept behind the cookery school at Ballymaloe, an Irish estate.  Ballymaloe focuses on using fresh, local, seasonal ingredients.  Studying at the school is not in my budget, but buying Darina Allen’s cookbook was, as I described in April.  Since I got the book, I’ve used it as much for tips on breaking down whole chickens as I have for the recipes, but a recipe for tomato and pecorino tarte tatin caught my attention as I contemplated my pile of ugly tomatoes.  I ended up using Allen’s idea–baked tomato in a nice crust–rather than the recipe, so what I present here is my adaption, a right-side-up pie rather than an upside-down tarte tatin.  This tart makes a rich side dish with a light dinner but can also be an appetizer on its own or a tasty leftovers breakfast.  And you can make it without heating up your house if you use your toaster oven.

Filling Ingredients for an 8-inch cast iron pan

  • 1/4 sweet yellow onion, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • about 5-6 cups peeled, chopped fresh tomatoes, preferably a mix of paste and slicing tomatoes; okay to use cherries too, but they’re a lot harder to peel!
  • 1 teaspoon salt
  • optional:  1/2 teaspoon sugar
  • 1/2 red onion, thinly sliced (okay to use the yellow onion, but then your pie won’t be quite as pretty)
  • tiny bit of olive oil
  • 2-3 slicing tomatoes, sliced thinly
  • 1 1/2 ounces manchego or other sweet, hard cheese, like a dry, aged cheddar
  • several fresh basil leaves, chiffonaded

Crust Ingredients

  • 1 1/4 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup cold butter, cut into bits
  • optional but really tasty!:  handful or two of toasted pine nuts
  • 1/2 cup plain, nonfat yogurt
  • flour for rolling

Begin by sauteing the chopped onion in the olive oil and butter in a heavy-bottomed non-reactive pot (e.g. aluminum-bottomed stainless steel) while you prep the chopped tomatoes.  When the onions just barely start to caramelize, add the chopped tomatoes, salt, and sugar.  Cook uncovered over low heat, simmering until the tomato and onion mixture is reduced to about 1/3 or even 1/4 of its original volume.  The consistency should be like jam, close to tomato paste.

Meanwhile, roast the thinly sliced red onion with a little oil in your 8-inch cast iron pan for about 15 minutes at 375 degrees F.  Set aside the roasted, now caramelized onions.  We’re going to need the pan.

You can make the pie crust while the tomato jam cooks down and the red onions roast.  Put the flour mixed with with salt and leavening and cold, cut butter in a medium-sized bowl.  Cut the butter into the flour, using a pastry cutter or fork.  Once you’ve cut in the butter, creating a mealy mixture, mix in the toasted pine nuts, breaking them with the pastry cutter.  Now stir in the yogurt, just until you’ve formed the dough. Do not overwork pastry dough! Wrap the dough and chill for a few minutes.  When the tomato jam is ready, flour a clean surface and roll out about 2/3 of the dough and use it to line your 8-inch cast iron pan.  (Save the rest of the dough, well wrapped, in the refrigerator.  We’re going to use it for sweet apple turnovers!) Pre-bake the crust at about 375 degrees F for 15 minutes, covering the crust loosely with aluminum foil to keep it from over-browning in the toaster oven.

Now let’s fill!  Using a fine grater or even a microplane, grate a thin layer of cheese over the baked crust.  Spoon on about 1/2 of the tomato jam.  Add a the slices from one tomato and a little more cheese.  Put on a little more tomato jam, add more slices, and then sprinkle on the roasted onions.  Add more tomato slices, the basil, a little more jam, and the rest of the cheese.  Bake at 375 degrees F for 15-20 minutes, covering loosely with foil to avoid over-browning the crust.  Let cool briefly and then slice and serve.

Would you like to make a 10-inch tart instead?  Simply prepare 50% more of all of the filling ingredients and use all of the pastry dough.

Do you have a favorite savory vegetable pie that you make or had somewhere?  What do you do with your ugly tomatoes?

 

Copyright 2010 Ozarkhomesteader, including photographs.  All rights reserved.

Read Full Post »

Recently a Canadian reader, Anita, who has fallen in love with Southern food asked me for my squash casserole recipe.  I said I’d be happy to oblige but would need a few weeks for two reasons:  first, the squash crop around here was in the summer lull (argh, squash bugs!), but most importantly because I needed to actually come up with a recipe.  I make mine a little differently every time, just as I do with most things that I cook and bake.  Anita remembered a casserole she’d had in Georgia that was creamy, with a buttery flavor.  She hoped it did not involve the ubiquitous can of Campbell’s soup that has made most “casseroles” since the 1950s.  I’ve certainly had the souped up casserole at many a potluck, but that was not my favorite squash casserole; my favorite was my grandmother’s.

While my mother-in-law was visiting, I made a squash casserole as my mother-in-law said she did, using milk, mayonnaise, and egg as the binding agent.  It definitely was not what we were looking for, having a heavy feel, and I knew my own grandmother had used a white sauce.  I hunted to see if my grandmother ever wrote down her recipe, or if she had gotten it from that trusty 1899 cookbook that belonged to her mother.  No, that cookbook made no mention of a casserole at all, the concept of a casserole having been foreign (literally) in much of the Southern United States until the introduction of Campbell’s “casseroles” in the mid-twentieth century.  (The infamous green bean casserole with canned soup dates from 1955, by the way.) I surrendered to the inevitable; I had learned how to make squash casserole at my grandmother’s side, and I needed to just give up looking for a recipe and create my own.

My grandmother’s version of squash casserole would have involved either a standard white sauce with cheese and egg or evaporated milk with cheese and egg.  Today I’ll give you my white sauce version, using the dangerously easy cheese sauce with all real-dairy ingredients that I posted in May.  I’m going to give the recipe in proportions for one or two medium yellow squash, with the variations for more.  Remember as you select your casserole dish to keep the squash mixture at about 2 inches depth in the dish.  That way, every serving can have a good amount of the crunchy topping.

A couple of casserole sizes:

  • 1-2 squash:  Try using one of those cute little .4 L Corning casseroles
  • 7-8 squash:  Go for a 2-quart casserole dish.

Recipe for 1-2 medium-sized yellow squash:

  • 1 tablespoon olive oil or 1/2 tablespoon olive oil and tiny pat of butter (better!)
  • 1/3 – 1/2 medium-sized sweet yellow onion, cut into very thin slices  (If the onion makes you cry when you cut into it, use less.)
  • 1-2 medium-sized yellow squash, sliced about 1/4 inch thick
  • dash of salt, pepper, and, if you want, a pinch of Italian herbs
  • 1 egg, beaten with a fork
  • 1/4 cup dangerously easy cheese sauce, cooled sufficiently to avoid cooking the egg.
  • 1/4 cup more freshly grated sharp cheddar cheese
  • fine, dry bread crumbs (like Panko) or fine cracker crumbs, sufficient to cover the top of the casserole in a thin layer (about 1/4 cup)

Saute the onion in a heavy pan in the olive oil and butter mix just until the onion starts to get a little color.  Add the squash and saute it with the salt, pepper, and herbs until a bit of the liquid in it yields and is cooked off.  (The salt will help this process.)  Let the mixture cool a bit.  In a measuring cup, add the cheese sauce to the beaten egg and stir well to combine.  Start layering the squash and onions in a lightly greased casserole dish, then pour on a little cheese-egg mixture, then more squash and onions, then more cheese until you’ve used it all.  Sprinkle the grated sharp cheddar on top, add your bread crumbs, and bake, covered, in a 350 degree F oven for about 25 minutes.  Take off the lid and let the casserole brown on top, about 5-10 minutes more depending on what type of crumbs you used.  Let the casserole cool about 5 minutes and then serve.

Let’s multiply to make bigger casseroles:

For 3-4 squash, use 2/3-1 onion, 2 eggs, and 1/2 cup of cheese sauce.  For 5-6 squash, use 1 to 1 1/2 onion, 3 eggs, and 3/4 cup cheese sauce.  For 7-8 squash, use 1 1/3 to 2 sweet onions, 4 eggs, and 1 cup cheese sauce.

As my husband tucked his fork into his serving of casserole last night and put it in his mouth, he sort of made a face.  I was downhearted.  I’d already tasted the casserole and thought it was blog worthy.  I waited a few minutes and asked him what he thought, explaining my quest.  It turned out, he was thinking about his master’s class in statistics when he made the face.  He went into Food Network judge mode to extoll the virtues of the casserole.  He described the squashy, cheesy portion of the casserole as almost custardy, with a fluffy lightness that balanced the richness of the cheese.  He pointed out that the fine crumbs had contributed to the lightness of the dish with their crisp coating on the top.  He liked the flavor too.

To be sure, there are plenty of squash casserole recipes out there, and this is just one, Anita.  If it doesn’t fit your memories of the squash casserole you had in Georgia, I’ll happily go back to the kitchen to work on it more.  My late-planted squash is about to produce a bonanza.  I’ll end up freezing a few squash casseroles by the time the season is over, for use in the winter.

Do you have a favorite squash casserole recipe, with or without canned soup?  Please share!

Copyright 2010 Ozarkhomesteader.

Read Full Post »

Did your neighbor just surreptitiously drop a bag of zucchini on your doorstep and run?  Did you just uncover a zucchini club in your own garden that somehow escaped your notice for the past few days while it was growing into a gargantuan green nightmare?  Did your otherwise lovable CSA bury you in summer squash?  I have solutions, and they do not involve zucchini bread (which is good, but you can only eat so much).  Instead of lasagna noodles, how about using thinly sliced giant zucchini?  Instead of eggplant parmesan, how about using that same overgrown zucchini?  Are you trying to go low-carb?  Use larger (but not giant) zucchini to make ribbon strips of fettuccine!

To make zucchini lasagna, slice the zucchini fairly thinly across the club and fry in a shallow pan in just a little oil (as in a few squirts of spray oil), turning once as the zucchini browns.  Then layer marinara sauce (with or without meat) with the zucchini slices–evenly spaced across your baking pan and overlapped if necessary to get full coverage–and mozzarella and a thin grating of real parmesan cheese.  I’ll bet even the dedicated squash haters in your family will love it.  As one friend said to me years ago of a squash dish with cheese, “Well, of course I liked this squash.  You covered it in cheese!”

For zucchini parmesan, use thicker slices, and dredge the slices in egg and bread crumbs before frying if you want.  Layer as indicated for zucchini lasagna.  Add seasoned bread crumbs to the top if you did not bread the slices before frying.  It’s so easy!  Serve with a big salad and crusty bread.

For zucchini fettuccine, cut ribbons of zucchini using a vegetable peeler.  You can blanche the ribbons in salted boiling water for a minute or two before using or just toss with hot marinara or alfredo sauce.

Do not fear the giant zucchini!  It’s an opportunity.

Copyright 2010 Ozarkhomesteader. All rights reserved.

Read Full Post »

Older Posts »