Author Archives: Pumpkin Ridge Gardens

Cubed Potatoes with Fresh Fenugreek

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  • 1 1/2 lbs. new potatoes
  • 5 Tbsp. oil or ghee
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds
  • 1 1/2 c. fenugreek greens
  • 1/4 tsp. cayenne
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 2 tsp. lemon or lime juice

Wash potatoes and boil them in their skins until just fork tender.  Do not over cook.  Run under cold water and peel.  Cut into 3/4 inch cubes.  Heat the oil or ghee in a heavy frying pan.  Saute the potatoes quickly until they begin to brown, then remove with a slotted spoon and set aside.  Add the cumin and mustard seed to the hot oil and fry until the mustard seeds turn grey and sputter.  Stir in the fenugreek greens, cayenne (substitute paprika if you wish a mild dish), turmeric and a sprinkle of water, cover and reduce heat to moderately low. Cook for 8-10 minutes, then add the potatoes, salt and garam masala.  Shake the pan or gently toss to mix, cover and cook until the potatoes are heated through.  Sprinkle with lime or lemon juice before serving.

From The Best of Lord Krishna’s Cuisine by Yamuna Devi

Crisp-Baked Acorn Squash Rings

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  • 2 eggs, beaten lightly
  • 1/4 cup milk
  • 2 teaspoons honey
  • 3/4 cup yellow cornmeal
  • 1 1/2 cups fine fresh bread crumbs
  • Salt and freshly ground black pepper
  • 2 small acorn squash, sliced crosswise into 1/2-inch-thick rounds and seeded
  • 3 tablespoons unsalted butter, melted

Preheat oven to 400 degrees. In a shallow dish, whisk together the eggs, milk and honey. In another shallow dish, stir together the cornmeal, bread crumbs, and salt and pepper to taste.  Dip the squash rings into the egg mixture and then into the crumb mixture, coating them well and patting the crumbs on well. Generously butter 2 rimmed baking sheets. Arrange the squash rings in one layer on the sheets and drizzle with the melted butter. Bake for 30 minutes, turning once halfway through, or until they are tender. Sprinkle the squash with salt to taste and arrange on a heated platter. Makes 6 servings.

From Gourmet magazine, November 1985.

Creamy Celery Root and Barley Soup

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  • 1/4 cup pearl Barley
  • 1 large celeriac
  • 4 cups water
  • 3 cups vegetable broth
  • 1/2 tsp salt
  • 1/2 cup half-and-half
  • 2 Tbs butter
  • 1/2 cup milk
  • 1 leek or onion

Cook barley with 3 cups of water and salt until tender.  Drain and set aside.  Peel celeriac and dice into 1-inch cubes.  Mince leek including tender portion of greens.  Melt butter in heavy saucepan, add leek and celeriac.  Sauté until color changes slightly (3-4 min.).  Add broth and remaining cup of water, bring to a boil, then simmer uncovered until celeriac is tender (15-20 min.).  Remove from heat.   Roughly puree half of the celeriac/leek mixture, return it to the pot.  Add the barley, milk and half-and-half, stir well and heat to serving temperature. Do not allow the soup to boil.

Cream of Green Tomato Soup

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Base:

  • 3 onions
  • 10 green tomatoes
  • 1 cup chicken or vegetable stock
  • 4 Tbs butter

For each 2 cups of base, add:

  • 1 ½ cups half-and-half
  • 2 tsp sugar
  • 1 tsp salt

Cut onions and cook slowly in butter in a large heavy pot.  When they are soft, add cut, cored but not peeled tomatoes.  Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes.  Add broth and pass the soup through a strainer or food mill to remove the seeds and skin.  This is the base of the soup, which can be frozen for later use.

When ready to use, stir in half-and-half, sugar and salt.  Taste and adjust seasoning as needed.  Serve hot or chilled topped with a Tbs of sour cream.

From Classic American Food Without Fuss by McCullough and Witt.

Cream of Cucumber Soup

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  • 2 lbs. Cucumbers
  • 2 Tbsp. butter
  • 1/3 c. chopped onions or shallots
  • 5 c. chicken broth
  • 1 Tbsp. wine vinegar
  • ½ c. chopped dill
  • ¼ c. farina or ½ lb. Cubed potatoes
  • Salt and freshly ground pepper
  • 1 c. sour cream

Peel and roughly chop cucumbers, reserving ½ a cucumber to slice into paper-thin slices.  Melt butter, cook onions or shallots until wilted.  Add chopped cucumbers, broth, vinegar and 1/3 c. of the dill.  Bring broth to a boil, whisk in farina or add potatoes.  Cook until soft.  Puree.  Before serving, reheat and thin if necessary with water.  Whisk in half of the sour cream, garnish with cucumber slices and a sprinkling of dill.  If you wish, this can be served cold, chilling instead if reheating.  Serve remaining sour cream at table as a garnish.

From The Victory Garden Cookbook by Marian Morash.

Cream of Celeriac and Leek Soup

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  • 2-3 leeks
  • 1 1/2 Lb celeriac
  • 1 large potato
  • 3 Tbs butter
  • 4-5 cups chicken broth
  • 1 cup light cream (optional)
  • salt and pepper to taste

Wash leeks and slice until you have approx 2 cups.  Peel and chop celeriac into 1/2 inch cubes (3-4 cups).  Peel and coarsely chop the potato.  Melt butter in a large sauce pan and stir in the leeks, cooking until wilted.  Stir in celeriac and potato then add 4 cups of broth.  Bring to a boil, reduce heat, cover, and simmer 20-25 minutes.  Puree in a food processor or blender.  If very thick, thin with cream and additional broth.  Season with salt and pepper.

Cottage Cheese and Leek Pie

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  • 2 Tbsp butter
  • 4 cups sliced leeks (3 or 4 leeks)
  • 2 Tbsp flour
  • 1/4 cup milk
  • 1/2 tsp each salt, dry mustard
  • 1/8 tsp each nutmeg, pepper
  • 2 cups cottage cheese
  • 3 eggs
  • 1 single pie crust, unbaked

Sauté leeks in butter until tender, about 10 minutes.  Stir in flour, cook a few minutes, add milk and cook till thick.  Add seasonings.  Cool to lukewarm.  Blend cottage cheese with eggs.  Stir into leek mixture.  Pour into pie shell.

Bake at 375º for 45 minutes or till browned.  Let stand 10 minutes before serving.

Collard Greens Minerva

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  • 1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
  • 3 slices bacon, finely chopped

Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.

Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

From Gourmet, January 2001.

Chrysanthemum choy

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Chrysanthemum choy is a cultivated edible chrysanthemum, eaten before it blooms. The tough stems are discarded and only the top, tender stems and leaves are eaten. It is available at Oriental groceries.

  • 100 g /4 oz minced pork
  • 2 1/2 tbsp freshly ground black pepper
  • fish sauce
  • 1 shallot, peeled and finely chopped
  • 1.5 litres chicken stock
  • 450 g/1 lb chrysanthemum choy
  • 2 spring onions, cut into 5 cm/2 inch lengths

Put the pork in a bowl with a pinch of black pepper, 1 teaspoon fish sauce and the shallot. Mix well, then leaves to stand for about 15 minutes. Shape the mixture into about 24 small balls, using about 1 tbsp for each.Put the stock in a pan and bring to the boil. Add the pork ball and boil for 12 minutes, then add the remaining fish sauce and black pepper to taste.Put the chrysanthemum choy and spring onions (scallions) in a warmed large soup tureen. Pour over the boiling stock and meatballs. Serve hot with rice and fish sauce.

Serve 4

Chocolate Beet Cake

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OK, for those of you that have been storing up all those beets, wondering when the right recipe would come along, this is it! It sounds weird, but it’s been a hit with our kids.

  • 1 ¼ c. beet puree (see below)
  • 3 eggs
  • ½ c. vegetable oil
  • ½ tsp. salt
  • ¾ c. cocoa powder
  • 1 ½ c. sugar
  • 1 tsp. vanilla
  • 1 ½ c. flour
  • 1 ½ tsp. baking soda

Beet puree can be made ahead of time. Basically, you need to cook beets until they can be easily pierced with a fork. You can roast whole in silver foil (this takes about an hour) or chunk and boil. Either peel before cooking (if boiling) or after (if roasting). Puree cooked beets in blender or food processor. You want the puree to be pretty thick, but you can add a touch of cooking water to make them whirl.

Preheat oven to 350 degrees. Grease and flour bundt pan (or 8-9” square pan). In a large bowl, beat eggs. Whisk in sugar, oil, vanilla, salt and beet puree. In a separate bowl, mixflour, cocoa and soda. Add dry ingredients to wet ingredients a little at a time until incorporated. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted comes out clean.

From http://www.writerguy.com