Fried green tomatoes are extremely easy to make. On a plate or in a shallow bowl, beat 1-2 eggs. Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with bread crumbs and fry in a small amount of butter. Squeeze the juice of one lemon over the fried slices and serve
Author Archives: Pumpkin Ridge Gardens
Fried Cabbage with Potatoes
- ½ head of cabbage (about 1 pound)
- ½ cup finely chopped onion
- ¼ teaspoon chopped fresh ginger
- 2 large potatoes (about ½ pound)
- 3 tablespoons oil
- ½ teaspoon black mustard seeds
- ¼ teaspoon each cayenne, turmeric powder, cumin powder, coriander powder
- 1-1/2 teaspoons salt (We use less)
- few pinches garlic powder
- 1 tomato, chopped
- ½ fresh lemon
Shred the cabbage into coleslaw-sized pieces and set aside. Carefully cut up the ginger into very small pieces. Peel the potatoes and cut into very small pieces about half the size of sugar cubes. Place these in a bowl of cold water until it is time for them to be cooked.
Heat the oil in a heavy frying pan over a medium temperature. Add the black mustard seeds and chopped onion. When the mustard seeds have stopped popping and the onion appears soft, add the drained potato pieces. Sauté the potatoes for 5 minutes continually stirring so that they do not burn. Now add the shredded cabbage and keep stirring while you add the rest of the spices. Cook uncovered for 25 minutes, stirring the mixture every few minutes. The cabbage and potatoes will both turn golden brown when thoroughly cooked. When you feel that the vegetables are done, add the chopped tomato and the lemon juice. Stir once and it is ready to serve. This dish, however, does not have to be served immediately but can be kept warm in an oven that is set at a low temperature.
Serves 3 to 4
From Flavors of India.
Fresh Corn Chowder
- 4 slices bacon
- 1 small onion, chopped
- 2 med celery stalks, diced
- 6 small ears of corn
- 4 1/2 Cups of milk
- 2 medium potatoes, peeled and diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground white or black pepper
- 1 Tablespoon unsalted butter
Place bacon in a soup pot and cook over med low heat until it releases all of its fat and is beginning to crisp, 10-15 min. Leaving the bacon in the pan, spoon off all but 2 Tablespoons of the fat. Add onion and celery and cook, stirring, until tender and slightly browned, 10-15 min.
Remove the kernels from the corn. Reserve the kernels and add the cobs to the soup pot along with the milk and potatoes. Push the corn cobs into the milk to fully submerge them. Bring the milk to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels along with the salt and pepper. Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 cups solids from soup and puree until smooth. Return to the soup and add the butter. Let stand until the butter is melted, then stir. Serve!
Fresh Corn Bread
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 cup shortening
- 2 cups fresh corn kernels
- 1 egg, beaten
- 1 tablespoon milk
Combine dry ingredients together in a medium bowl. Cut in shortening with a pastry blender or two knives until mixture is crumbly. Add corn kernels, egg and milk and stir just until combined. Turn into a greased 8-inch round or square baking pan. Bake at 400 degrees F. for about 30-35 minutes or until set and a toothpick inserted in center comes out clean.
Floating Clouds Miso Dressing
- 6 Tbs. veg oil
- 1/4 Tsp. sesame oil
- 2 Tbs. rice vinegar or lemon juice
- 2 Tbs. red, barley, or Hatcho miso
- 1/4 C. water (if needed)
- 1/2 clove garlic, crushed
- dash of powdered ginger
- dash of dry mustard (or use a prepared sweet-hot honey mustard)
Combine all ingredients; whisk or shake well. If the dressing seems at all weak, just pump up the miso and garlic.
From The Book of Miso by Shurtleff and Aoyagi.
Fettuccini with Brussels Sprouts and Pine Nuts
- 3/4 pound Brussels sprouts, trimmed
- 1/2 pound dried egg fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons pine nuts
Slice Brussels sprouts in a food processor fitted with slicing disk. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
Fettuccine with Smoked Salmon and Dill
- 12 oz. fettuccine or linguine
- 1 c. bottled clam juice
- 1 c. whipping cream
- 4 green onions, diced
- 2 tsp. dried dill
- 1 tsp. fresh lemon juice
- 1 c. cucumbers, diced
- 4-6 oz. thinly sliced smoked salmon
- freshly ground black pepper
- 2 Tbsp. grated parmesan cheese
- 2 tbsp. minced fresh parsley
Cut the smoked salmon crosswise into 1-inch strips. Remove the seeds from any large cucumbers and dice. Bring a large pot of water to a boil and add 2 tsp. salt. Add fettuccine and cook about 10 minutes.
While the pasta cooks, heat the clam juice and cream to a boil in a small saucepan. Add the green onions (you can substitute a small onion). Crush the dill between your fingers before sprinkling into the mixture. Lower the heat and simmer until reduced and starting to thicken.
Just before serving, add the lemon juice, diced cucumbers and sliced salmon. Heat mixture, but do not cook it.
Drain the cooked fettuccine and toss with the salmon cream mixture. Season to taste with pepper and grated cheese. Sprinkle with minced parsley before serving. Serves 4.
From Foodday.
Fenugreek Chicken, Bengali Style
- 2 tsp. canola oil
- 1 1/2 c. chopped onions
- 1 Tbsp. fresh ginger
- 2 tsp. chopped garlic
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1.2 tsp. ground cardamom
- 1 tsp. ground turmeric
- 1/2-1 tsp. cayenne
- 2 tsp. mustard oil
- 1/8 tsp. ground fenugreek seed
- 1 tsp. mustard seeds
- 2 tsp. lime juice
- 3 Tbs. chopped fenugreek leaves
8 boneless chicken breast halves
Peel and chop the ginger. Heat the canola oil in a frying pan. Add onions, ginger and garlic and stir for 2 minutes. Reduce heat to low. Add about 2 Tbsp. water. Continue cooking until onions are golden brown. In a food processor or blender, process the cooked onion mixture and 1/4 c. water to a paste. Add the coriander, cumin, cardomom, cayenne and fenugreek seed to the paste mixture. Process just to combine. Heat the mustard oil to smoking point in a large frying pan. Add the mustard seeds and cook until they crackle. Add the chicken breasts and lightly brown on both sides. Add the ground paste mixture and stir for 1 minute. Add about 1 cup of water, bring to a boil. Reduce the heat and simmer, covered, 10-15 minutes or until chicken is tender and cooked. Add more water if necessary during cooking to prevent burning and sticking. Stir occasionally. Add the fenugreek leaves and cook until tender. Sprinkle with lime juice before serving.
From Indian Light Cooking by Ruth Law.
Fennel, Orange and Parsley
- 2 medium fennel bulbs
- 5 medium oranges
- 2/3 cup parsley leaves
- 2 Tbs. slivered black olives
- 1 tsp. olive oil
- salt and pepper
Quarter, core and thinly slice fennel bulbs crosswise. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl. Add fennel, parsley leaves, olives and olive oil. Season with coarse salt and ground pepper. Gently toss and serve.
Serves 4.
From Everyday Food October 2003.
Fennel and Celery Soup
1 large potato, cubed
4 cups vegetable or chicken broth
1/2 cup white wine
1 head celery with leaves, chopped
1 fennel bulb, trimmed, and very thinly sliced (reserve feathery top)
1 small onion, chopped
3 tablespoons olive oil
1/4 teaspoon pepper
salt, as needed, to taste
In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes. Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes. Mash potatoes right in the broth mixture in the saucepan with a masher. Stir in celery-fennel mixture. Heat through. Season with pepper and salt. Chop reserved fennel tops and use to garnish each serving. Adapted from Food.com
Pumpkin Ridge Gardens 