Pickled Red Cabbage

I really like pickled red cabbage with cheese and a chunk of sourdough bread or as an afternoon snack! Ingredients 1 large red cabbage 4 tbsp kosher or flake salt 1.2 L malt vinegar (1.2 litres) 3-4 tbsp of the homemade pickling spices in cheesecloth (or loose) OR you can use Herbie's Pickling Spice (available locally at the Blairgowrie IGA)

Pickling Spice 10-15 dried bay leaves 2 inch piece dried ginger 1 tbsp black mustard seeds 1 tbsp yellow mustard seeds 1 tbsp black peppercorns 1 tbsp white peppercorns 1 tbsp mace blades 1 tbsp allspice berries 1 tbsp coriander seeds 2 tsp dill seeds 1 dried red chile, crushed 2 cinnamon sticks, crushed 6 cloves 1 tsp whole coriander seeds 1 tsp cardamon pods, crushed 1/2 star anise pod, crushed

Method 1. Pickling Mix - Combine all of the following, or make your own mix with what you have on hand, and store in an airtight container for up to six months. 2. Sterilize some jars and lids. Note: You need vinegar proof lids. 3. Quarter and finely shred your cabbage. Place in a bowl and sprinkle on the salt before mixing 4. Cover and leave for 6-8 hours (or overnight) - This is an important step as it draws the water out of the cabbage.  If omitted, your pickled cabbage could spoil. 5. Using a colander, rinse off the salt 6. Add the vinegar and the mix to a large saucepan and bring to the boil 7. Turn off the heat and let cool leaving in the spices for 3-4 hours before removing them 8. Pack your shredded cabbage into the jars before filling with the spiced vinegar. 9. Store in a cool, dark place for 2-3 weeks before using. Eat within 3 months.

Eggplant in a Thai Green Curry

This fantastic Thai green curry recipe features eggplant and red pepper (carrots make a great substitute if these are not in season).  You can add cauliflower, zucchini, beans...really any other stir fry vegetables you have in the fridge.  The homemade green curry paste is what makes this dish such a lovely combination of distinct flavours, so don't be tempted to substitute the store-bought variety. Top the curry with fresh basil.

Ingredients

1 can good-quality coconut milk

3 Asian eggplant (the long thin ones), sliced diagonally into 1cm thick rounds

1 red bell pepper, cut into bite-size pieces

1/3 cup fresh Thai or sweet basil

1/2 cup stock (I use chicken)

Green Curry Paste 3 stalk fresh lemongrass, minced 250 grams green chilies, sliced (if you can't find Thai chilies, jalapeno will work) 1 shallot, sliced OR 1/4 cup diced red onion 4-5 cloves garlic, chopped 1/4 cup of fresh galangal OR fresh ginger, sliced approx. 1 cup chopped fresh coriander/cilantro, leaves & stems 1/8 cup coriander seeds, roasted and ground 1 tbsp cumin seeds, roasted and ground 1/2 tsp whole white pepper, ground 2-3 tbsp fish sauce 1 tsp shrimp paste 1 tsp palm sugar or brown sugar 1 tbsp lime juice

Method 1. Place all 'Green Curry Paste' ingredients together in a food processor, blender, chopper, or pestle & mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later). Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper: try using a blender, or finely mince all ingredients by hand and stir together well. 2. Heat a wok or deep frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the vegetables which take the longest to cook like carrots and cauliflower. Stir for 2 minutes coating with spices. 3. Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6-10 minutes (until the carrots start to tender). 4. Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant and beans (if using). Stir everything together, cover, and simmer another 7-8 minutes, or until eggplant is tender enough to pierce with a fork. 5. Add the bell pepper. Cover and simmer another 2-3 minutes, or until everything is well cooked. 6. Remove from heat and gently stir in the 1/4 cup reserved coconut milk. Taste-test, adding more fish sauce if not salty or flavorful enough. Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added. 7. Serve with a generous amount of fresh basil and or more coriander.

Ministrone

I have been told that every region in Italy has its own ministrone.  Keep that in mind when you are making this, substituting and adding anything you feel works. I have written the straight recipe from Slow Cooking by Joanne Glynn. Ingredients 220 gms dried borlotti beans 50 gms butter 1 large onion, finely chopped 1 garlic clove, finely chopped 15 gms parsley, finely chopped 2 sage leaves 100 gms pancetta, cubed 2 celery stalks, halved then sliced 2 carrots, sliced 3 potatoes, peeled 1 tsp tomato paste 3 roma tomatoes chopped or 400 gm tin chopped tomatoes 8 basil leaves 3 litres chicken or vegetable stock 2 zucchinis, sliced 220 gms shelled peas 120 gms green beans, cut into bite sized lengths 1/4 cabbage shredded 150 g small pasta 6 tablespoons pesto grated parmesian cheese

Method 1. Put the borlotti beans in a large bowl, cover with cold water and leave to soak overnight. 2 Next morning, drain and rinse thoroughly under water. 3. Melt butter in a large saucepan and add the onion, garlic, parsley, sage and pancetta.  Cook over a low heat, stirring once or twice, for about 10 minutes, or until the onion is soft and golden. 4. Add the celery, carrot and potatoes and cook for 5 minutes.  Stir in the tomato paste, tomatoes, basil, and borlotti beans. Season with plenty of freshly ground pepper. 5.  Add stock and bring slowly to a boil.  Cover and leave to simmer for 2 hours stirring once or twice. 6.  If the potatoes have not broken up, roughly break them up with a fork against the side of the pan.  Taste for seasoning and add zucchini, peas, beans, cabbage and pasta.  Simmer until the pasta is al dente. 7.  Serve with a dollup of pesto and Parmesan. Source - Slow Cooking by Joanne Glynn

Zucchini Cake

This recipe is written like a zucchini bread recipe.  But when I cream the butter and sugar, separate the eggs and beat the whites before folding them in and make it in a bundt pan lined with sesame seeds, my children call it a cake!  It is really delicious warm and also lasts for a few days. Ingredients 2 eggs, beaten ¾ cup sugar or ¾ cup apple juice concentrate 2 teaspoons vanilla 3 cups grated fresh zucchini 2/3 cup melted unsalted butter 2 teaspoons bi-carb soda Pinch salt 3 cups plain flour ½ teaspoon nutmeg 2 teaspoons cinnamon pinch of ground cloves 1 cup chopped pecans or walnuts or sunflower seeds (optional) 1 cup dried cranberries or raisins (optional) Sesame seeds

Method 1. Preheat the oven to 350°F (180°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using. 2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans.  Or butter a bundt pan, sprinkle with sesame seeds and put all of the batter in the one pan. 3. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes 2 loaves or 1-26cm bundt.

Lazy Sweet Corn

Have the rest of the meal ready as this takes just minutes and is best absolutely fresh from the stove. Each person will eat at least one ear of corn. Method 1. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll. 2. With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob.  It doesn't matter if the kernels are connected as they will separate while cooking. 3. Heat a large fry-pan, melting 3/4 tsp. butter per ear of corn.  Do not let it burn or brown. 4. Add the corn and quickly stir-fry the kernels.  If it takes two minutes, that's a lot.  Honestly, when the corn is so fresh, you are simply heating it as it does not require much cooking time. 5. Add salt and pepper to taste and serve immediately.

Source - Susan Koster

Corn and Bourbon Chowder

a Cajun recipe timely for Mardi Gras  (February 21, 2012) Ingredients 6 cups prepared vegetable or chicken stock 4 ears corn (or more to taste) 1 large green, bell pepper [capsicum] 1/2 red pepper [capsicum] 3/4 large sweet onion 2 pc celery 1 carrot 3 pieces of bacon 1/2 small hot pepper (I use bird peppers) 1 lemon salt pepper 2 bay leaves 1/2 tsp oregano 2 tsp thyme 1 tsp chopped cilantro 2 tbs butter 2 tbs flour 2 tbs olive oil 1/2 c heavy cream 1/2 c bourbon

Method 1. Chop carrot, celery, sweet peppers, onion and bacon into 3/4cm dice. 2. "Sweat out" in heated olive oil in heavy bottomed soup kettle. Add bay leaves. 3. Add peppers, including finely chopped hot pepper. Stir until vegetable colors are bright. 4. Add stock and bring to boil, simmering until carrots are tender. 5. Add seasonings and corn that has been removed from cob (Once I used the naked cobs for flavor, but they left hard pieces in the soup, and I couldn't strain them out without losing the rest of the veggies) 6. Using a zester, add the zest of the lemon, and squeeze the juice into the soup (no seeds...they are bitter) 7. Add the bourbon Simmer for another 45 minutes or so. 8. Remove about 1c of the liquid and allow to cool a bit. In a small skillet, melt the butter and whisk in the flour, making a roux. Slowly heat until it "smells like hazelnuts." Whisk in the cooled broth from the soup. Slowly add to the soup until desired thickness is obtained 9. Slowly simmer until flour taste has gone. 10. Turn off heat and add cream. 11. Serve with freshly chopped cilantro.

Source - Susan Koster

Fresh Corn Salsa

This is wonderful on corn chips or toasted mountain bread. It also is a great accompaniment to marinated, grilled chicken or fish. Ingredients 2 ears fresh corn 3/4 of a large capsicum 1/4 tiny hot pepper (I use bird peppers) 1/3 bud fresh garlic 1/3 large, sweet onion 1/4 bunch coriander (cilantro) Pinch ground cumin juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper

Method 1. Finely chop garlic, hot pepper, and cilantro 2. Chop onion and pepper 1/4 inch dice 3. Remove corn kernels from cob. With a sharp, French knife, cut the base of the cob flat so it won't tip or roll.  With the cob standing up, carefully cut the kernels off the cob, from top to bottom, being careful not to get pieces of the hard cob.  It doesn't matter if the kernels are connected, as they will separate while mixing. 4. Mix all, adding bits of seasonings to taste. 5. Let sit for 30 minutes so flavours "marry."

Source - Susan Koster

Pimientos de Padron - Fried

These are a wonderful starter. Many people say that the fun of eating Pimiento de Padron is that one out of five of the peppers is hot.  The smaller ones tend to be sweeter.  The larger, hotter. BE CAREFUL - The peppers can splatter in the oil.  You can use a splatter guard. Method 1.  Wash them and pat them dry with a clean towel. 2. Heat up about an inch of olive oil in a pan.  Don't skimp on the oil or the peppers will splatter everywhere when you fry them. 3. When the oil is hot but not smoking, carefully put in the peppers. 4. Fry them quickly, turning them, until they're just charred, but not black. If the oil is hot, this should take a only a few minutes. 5. Remove with a slotted spoon. Serve them sprinkled with kosher or sea salt.

Pasta with Broccoli and Lemon Basil Sauce

Pasta for 41 head of broccoli Lemon Basil Sauce (below) Grated Parmesan cheese

Ingredients 2 tablespoons extra virgin olive oil 1 tablespoon butter OR use extra olive oil 3 cloves of garlic finely chopped 1 shallot finely diced - Optional 2 tablespoons white wine 2 tablespoons chicken stock ¼ cup fresh cream OR additional stock zest from one or two whole lemons handful of fresh basil leaves extra chopped fresh basil leaves salt and pepper to taste

Method 1. Cook the pasta your family likes.  Spirals or penne work well with this sauce but it is delicious on flat pasta as well. 2. Cut the broccoli into florets and the stems into 3/4cm rounds.  Lightly steam just until tender so that the broccoli keeps its green colour. 3. Heat olive oil and butter in a small heavy bottom fry pan.  Add garlic and shallot and gently cook until they soften, less then 5 minutes. Watch carefully, adding the wine and stock just before the garlic browns. 4. Reduce by half then add the cream and allow it to heat, just until it starts to bubble.  Remove from heat. 5. Add in the lemon zest.  Toss with cooked pasta, steamed broccoli, chopped basil leaves, salt and black pepper and grated Parmesan cheese.

Baked Patty Pan Squash

IngredientsPatty Pan squash white wine or stock bread crumbs Parmesan cheese lemon thyme melted butter

Method 1.  Cut the stem flush with the flesh.  You can trim the bottom in the same manner too if you like.  Cut the squash in half horizontally. 2.  Place the halves in a baking dish and put wine or stock in the pan until half of the squash is submerged. 3.  Sprinkle the tops with bread crumbs, Parmesan cheese and lemon thyme, and then drizzle melted butter over the top. 4. Bake in a 180C oven until the tops are browned and flesh is tender.  Eat the entire squash.

Beetroot & Cream Cheese Dip

Ingredients1 garlic clove, crushed 2 large cooked beetroots, peeled 250mls cream cheese, room temperature (you can also use thick Greek yoghurt) 4 tsps red wine vinegar 2 tbsp olive oil 1 tbsp chopped fresh mint or 1 tsp horseradish(both are optional)

Method 1.    Wrap beetroots into foil and roast in the oven at 200 degrees for approximately 30 minutes (or until tender). 2.    Wash under cold water and peel off the outer skin. 3.    Grate beetroot into a sieve over the sink. Set aside for 5 minutes to drain. 4.    Finely chop fresh mint. 5.    In a large mixing bowl, combine all remaining ingredients. Then add the grated beetroot and stir well to combine. The dip will turn bright pink.

Summer Vegetable Stock

Ingredients1 tbsp olive oil 1 tbsp butter 1 onion, chopped into ¼ inch squares 8 branches parsley, roughly chopped 2 bay leaves Several large basil leaves Several branches of thyme 2 medium carrots, diced 4 celery stalks and leaves, roughly chopped 2 tomatoes, roughly chopped Leek tops Onion tops 1 handful green beans, roughly chopped 4 chard leaves and their stems, roughly chopped 1 tsp salt 8 whole cloves (optional) 8 whole peppercorns (optional) 2 litres cold water

Method 1.    Heat butter and oil in a large saucepan. Add onions and herbs.  Cook briskly over medium heat for several minutes to lightly colour the onion, stirring as needed; then add other vegetables. 2.    Cook them for 12 – 15 minutes, then add water, bring to a boil, and simmer for 45 minutes. 3.    Strain the stock.  If it is to be used in pasta or a stew, you can reduce it further to intensify the flavour.

Creamy Pasta with Roasted Zucchini, Goats Cheese & Basil

Ingredients2 medium zucchini, cut into 1/2-inch cubes (about 3 cups) 1 1/2 tbsp extra virgin olive oil 3/4 tsp salt Pepper, to taste 2 tbsp slivered almonds 1/3 cup heavy cream 1 sprig basil, with leaves and stem 3 tbsp goat cheese (Try Main Ridge Dairy for a wonderful local product) 1/2 tsp finely grated lemon zest 400 grams whole-wheat spaghetti or linguine.

Method 1. Heat oven to 250Cdegrees. Toss the zucchini and oil with 1/2 tsp salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes. 2. Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl. 3. Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 tsp salt. Cover and keep warm. 4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds. Source: NY Times – 10/10

Szechwan Green Beans

Ingredients4 tbsp Chinese sesame oil 1 kilo fresh green beans, trimmed 8 cloves garlic, minced 1/2 tsp salt crushed red pepper to taste (optional)

Method 1.  Both the wok and oil should be hot, and the beans cooked quickly over high heat.  They will attain an indescribable texture, both crunchy and very tender at the same time.  Also try to hang in there with the full quantity of garlic.  the intense cooking heat will take the edge off it, leaving behind just the right amount of flavour. 2.  Place a medium-large wok or heavy deep skillet over medium-high heat.  After a minute, add the oil.  Wait a minute or so, and add the green beans.  Turn the heat to high and stir-fry for about 5 minutes, or until the beans are well seared. 3.  Add garlic and salt (and optional crushed red pepper). Stir-fry for several more minutes, then remove from heat. Source: Still Life with Menu – Mollie Katzen

Summer Share Trial 2012 - Week #2 (20th & 21st January)

WHAT’S IN THE BOXThis week the following items are in the Full Share (4 people) box.  Items, varieties and quantity will vary slightly from week to week.

Basil – 1 bunch Beetroot – 4 Broccoli – 1/2 head Capsicum - 2 Carrots – 8 Celery - 1 Coriander – 1 bunch Cucumbers – 4 Green Beans – 1 kg Lettuce – 2 Onions – 2 Parsley – 1 bunch Potatoes – 1.5 kg Spring Onions – 1.5 bunches Sweet Corn – 8 ears Tomatoes – 1 kg Zucchini – 3

SURPLUS IN THE BOX THIS WEEK Basil – 1 bunch Coriander – 1 bunch Carrots – 2 Chillies - 2 or Pimiento de Padron - 10 Green Beans Lettuce - Oak Leaf Onions - 2 Thyme - 1 bunch Please remember to bring your own grocery bags. Please take the time to store your vegetables properly. Check out our Vegetable & Fruit page on the website to find tips on maximizing the life of your veggies.

NOTES ON THE SHARE Beetroot - The beetroot this week are very big.  They are still tender inside.  We have roasted them, wrapped them in foil and baked them and then sliced them for cold beetroot salad, grated them into green salads and juiced them - all with great results. Capsicum - The capsicums have started with all boxes receiving one (1/2 share) or 2 (full share).  They are still green with the red and orange peppers coming later in the season. Carrots – This week the carrots are ‘Cosmic Purple’.  They lose some of their colour when cooked.  We will work through the varieties sticking with one variety per week.  Would love your feedback on the taste. Celery – The celery has changed over this week and grown more as well.  It is really nice raw.  Maybe it needed that week of cooler, wetter weather. Chillies - The Saturday pick ups have two chillies each.  The chillies are just starting.  Please let us know if you like having them in your box or not. Coriander – The current planting of coriander is about to bolt (go to seed).  Coriander is a cool weather crop and this is common in the summer.  We have made bigger bunches for everyone this week and hope that the next planting will be ready in a week. Corn – Yes, those may be caterpillars on the top of your ears of corn.  We have only found one thus far but one is enough to know that they are out there.  This is organic corn! Simply cut the top off and enjoy the rest of the ear. We are between plantings of corn.  We will not be sure how many total ears we have for this week until we begin picking on Friday morning.  Please know that we will divide the harvest equally. Green Beans - We again have a surplus of green beans.  Please take more if you would like them. Lettuce – All boxes have a head of Red Cos. There is a surplus of Green Oak Leaf this week.  We have not put it in your box though.  Please ask if you would like a head. Patty Pan Summer Squash - These are the lovely little squashes that are appearing in the boxes.  Those that did not receive it last week have this week. There is a recipe for them on the website. Pimientos de Padron - The Friday pick ups this week have a small bag of these little capsicums.  They are a cultural pepper from the Padron region of Spain.  We hope that everyone will get a little bundle in their box to try over the next few weeks.  There is alot of information on the internet and I have added a recipe to the website.  They are one of the special 'Tapas' and make a fabulous entree. Potatoes – This week the variety is red skinned ‘Desiree’. Thyme - We have added some thyme to the boxes.  You can use it in stock or the Potato and Green Bean Salad.  It is also lovely in omlettes. Tomatoes – If your tomatoes are not yet ripe, just leave them in your fruit bowl.  They will be ready before the week is over. Zucchini – In addition to the standard zucchini, the ‘Romanesco’ variety (striped white and green) is in all the boxes this week. We have added a few more zucchini recipes this week.

RECIPE SUGGESTIONS We have put recipes on-line this week.  We are working to make it possible to search under a main ingredient to find recipe suggestions. This week you may like to try: Potato and Green Bean Salad Fresh Corn Salsa Vegetable and Pesto Pasta Thai Curry Paste and Thai Baked Tofu Tabouli

Thai Curry Paste and Thai Baked Tofu

This is an immensely flavoured spice blend that can be used in a variety of dishes.  Try it in Thai Vegetable Curry, toss some in with steamed vegetables, or add it to rice.  Tightly sealed and refrigerated, this curry paste will keep for at least a week, and it may also be frozen for extended storage. Ingredients 1/4 cup chopped spring onions 1/4 cup chopped fresh coriander, basil or Thai basil 2 tbsps minced garlic 2 tbsps grated ginger root 1 tbsp minced inner stalk of fresh lemongrass or freshly grated lemon or lime peel 1 tbsp palm sugar or brown sugar 1 or 2 fresh red or green chillies, minced 3 tbsps fresh lemon or lime juice 1 tbsp dried ground coriander 1 tsp dried turmeric 1/2 tsp salt

Method 1. Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.

Thai Baked Tofu

Ingredients 1 cake firm tofu 1/4 to 1/3 cup Thai Curry Paste 2 to 4 tbsps soy sauce

Method 1. Press the tofu to drain any excess water for about 30 minutes. 2. Preheat oven to 180C.  Cover a baking dish with a light coating of oil, baking paper or foil. 3. Cut tofu cake into three slices a bit over 1 cm thick each.  Stack the slices and then cut through all three layers on the two diagonals making an X.  This will make 12 triangular pieces. 4. In the baking dish, gently toss them with the curry paste and soy sauce. 5. Bake for 45 minutes, stirring gently twice during the baking.

Source - Moosewood Restaurant Low-Fat Favorites - The Moosewood Collection

Potato and Green Bean Salad

Ingredients700 gms new potatoes, cut into cubes 300 gms green beans, trimmed and halved crosswise 2 tablespoons balsamic vinegar 1 teaspoon seeded Dijon mustard 1/2 cup extra-virgin olive oil 1/2 teaspoon sugar 2 teaspoons chopped fresh lemon thyme or plain thyme zest from one lemon salt and cracked black pepper to taste

Method 1. In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. 2. Meanwhile, in a large bowl, combine the vinegar, sugar, mustard, lemon zest, salt and cracked pepper. Whisk in the olive oil until combined. 3. Steam the beans until tender but still bright green. 4. Toss the potatoes and beans with the dressing to coat. Season to taste with more salt and pepper. Serve warm or at room temperature.

Potato and Leek Soup

Ingredients3 tablespoons butter 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups) 4 medium potatoes (about 18 ounces total), peeled, diced 4 1/2 cups (or more) chicken stock or vegetable broth 2 tablespoons chopped fresh chives Cream to taste

Method 1. Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. 2. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. 3. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. 4. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. 5. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) 6. Garnish with chives and cream (optional).

Globe Artichokes in Oil

Ingredients 2 kg of small globe artichokes 500 ml white wine vinegar 1 litre water 5 bay leaves 1-2 cloves 1 tbsp salt olive oil 6 cloves of garlic extra bay leaves, oregano, basil, whole peppercorns handful of white flour

Method

1. Remove all darker outer leaves down till the leaves seem pale green and fell tender to the touch. Cut the stem and end of the leaves, exposing the soft tender heart.

2. In a bowl, place fresh water and a handful of flour. Put the trimmed artichokes in the bowl.

3. In a saucepan, bring to boil ½ litre of wine vinegar, 1 litre of water, 1-2 bay leaves, cloves and the salt. When the mixture comes to the boil, drop the artichokes in and leave them to boil for 2-5 minutes. Then, remove the artichokes, allow them to drain and cool overnight.

4. Next morning, place the artichokes in a jar and cover with good olive oil, and garlic, bay leaves, oregano. basil, and/or whole peppercorns. You can also flavour with a few leaves of mint, garlic or a hot red chilli cut into small pieces.

5. Leave in the oil for approximately 2 months before eating.

Source: Preserving the Italian Way – Pietro Demaio

Tabouli

I have included two recipes for tabouli.  One is the traditional recipe using cracked wheat (bulgar) as the grain.  The other is my quinoa adaptation which my children love served alone (for a beach picnic) or as a side salad. Quinoa Tabouli Ingredients 3 cups water 1 1/2 cups quinoa, rinsed juice of one lemon 1/3 cup extra virgin olive oil 1/2 cup chopped parsley 20 cherry tomatoes halved 2 cucumbers, quartered and cut into 1/2 cm pieces 1/2 cup crumbled feta cheese (optional) 20 pitted kalamata olives sliced 1 small garlic clove pressed Salt and freshly ground white pepper

Method 1. Place water in a sauce pan and bring to boil.  Add quinoa, bring to a boil again and then reduce to a simmer for about 20 minutes or until most of the water has been absorbed. Remove from heat, fluff with a fork and let stand 5 minutes to absorb remaining water. Fluff again with fork 2. In another bowl add oil, lemon juice, garlic, salt and pepper, parsley, tomatoes and cucumbers.  Mix thoroughly.  Add quinoa. 3. Just before serving add feta and olives.

Traditional Tabouli Ingredients ½ cup cracked wheat (bulgar) 3/4 cup boiling water 3 tomatoes 1 long cucumber 2 spring onions (scallions) 1 clove garlic 10 stalks parsley 15 mint leaves (optional) 1 lemon 2 tbsp extra-virgin olive oil salt freshly ground black pepper

Method 1. Place the cracked wheat and salt in a medium bowl and cover with boiling water.  Cover and let stand 15 - 20 minutes, or until chewable. 2. Add lemon juice, garlic, oil, parsley, mint and black pepper, and mix thoroughly.  Refrigerate for 2-3 hours. 3. Just before serving add vegetables, mix gently and correct seasonings. 4. Garnish with feta cheese and kalamata olives.