Tomato Tamari Dressing

From the Orchard restaurant in Frederick, MD.  This recipe makes 4 1/2 cups so you may want to cut it in half.  It is crazy good.

In a blender place:

1 egg yolk
1 T dijon mustard (Grey Poupon)
1/4 C cider vinegar

Blend on high while slowly adding :

1 C vegetable oil

This will make about 1 1/2 C mayonnaise

Add to the mayo:

1 1/2 C chopped tomatoes (canned are best when tomatoes are not in season)
3/4 C Tamari (Japanese Soy Sauce)
3/4 C honey

Dash of black pepper

Blend until smooth.

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Facebook Tomato Soups

A friend asked for quick, easy tomato soup recipes for her son to try making for himself. These are what were offered in 30 minutes.

1. Bake tomatoes in oven with garlic and onion, once cooked put in blender with chicken stock and purée til smooth. Stir over low-med heat for 10-15mins until reduced.  Add basil, too.

2. 4 large tomatoes, cut them in 4 sections. Dice an onion, you could add garlic for taste, spices of your own taste, and a chicken broth cube. Add water, boil until all ingredients are tender. Blend in a blender… add some whipped cream. Enjoy

3.  2 Onions, 1 clove garlic, small potato, pound of tomatoes or more, squirt of tomatoes paste. Sweat onions and garlic in butter 1min. Add tomatoes and cook for twenty mins with chicken or veg stock cube. Try and get as many of the skins out while it’s cooking then blend.xx

I’m going to play with this later.

Kathe’s Coffee Frosting

Cream 3/4 cup butter or margarine,

3 Tbsp buttermilk,

1 lb confectioner’s sugar.

Adjust texture and flavor with strong hot coffee – can be made more coffee flavored by using good instant espresso with a lot less water than called for, since you will
only need a Tbsp or two.

She said “I have never looked for it online. It’s a family recipe, at least 4
generations.”

Pickled Okra

1 pint jar packed tight with small, whole okra
Boiling vinegar
1 Tbsp red pepper flakes

Stuff a clean jar with whole okra, dump in the red pepper flakes, cover with boiling vinegar, screw on a clean, new canning lid. Flip it over so the heat from the vinegar seals the jar.

I have been reminded that a little garlic, whole or sliced, is a nice addition.

I think I waited a week before I tried the first jar and they were lovely.

Apple Butter

 

Peel, core, and chop as many apples as will fit in a crockpot.

Add cinnamon, nutmeg, and cloves to your taste preference (I use a tablespoon of each), and equal parts white and brown sugar to taste (I use 1/2 cup each).

Set the crockpot on low for ten hours. Stir occasionally. Leave as is if you like it a little chunky. Use a hand mixer if you like it smooth.

I prefer Granny Smith. I like the tartness, it keeps the apple flavor without being overpowered by the cinnamon.

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from Amanda, aka SweetTeaBandit

 

 

Watermelon Pickle

All pink removed, parboiled for 45 minutes.
Solution:
2 c sugar
1 c vinegar
1 c water
1/2 Tbsp pickling spice
1/2 tsp salt

Bring to a boil, add rind, bring to a second boil, rest for 30 minutes, jar up.


Watermelon rind pickle isn’t a tradition in my family.  I’d heard of it but didn’t taste it until I was an adult.  To my surprise, they are very much like my Nanny’s sweet cucumber pickles. I have a friend who remembered them fondly from her childhood.  But they were made by her aunt’s friend and she never got to see how they were actually prepared.  We decided to see if we could figure it out.  She collected rind from friends so that we didn’t have to wait for me to get around to eating a watermelon and I started playing in the kitchen.

The internet was only slightly helpful.  Everybody does it differently.  I tried to determine common denominators (they are few) and went from there.  What you see above is what Diane and I decided is our preference.  I am putting the experiments here to share what I tried and know to be tasty or a really, really  bad idea.  Save yourself a couple of failures.

Each experimental batch used about 2 c of watermelon rind with the pink and the skin trimmed off (unless otherwise indicated). This gave me a pint and a half to taste.

1) Brined overnight, 1/4 c salt to 1L water.
Solution:
4 c. sugar
2 c. vinegar
1.5 Tbsp pickling spice

1 hour at medium heat/simmer.

Rind did not get clear and I got tired of waiting for that to happen.  Got incredibly sweet raisins. Threw the whole thing out. Water appears to be necessary.

2) Brined overnight, 1/4 c salt to 1L water.
Solution:
2 c sugar
1 c vinegar
1 c water
1.5 Tbsp pickling spice
30 minutes on medium/simmer

These were good but not clear.

3) No brine. Parboiled. After an hour and a half, the strong white was gone and I was tired of messing with it.
Solution:
2 c sugar
1 c vinegar
1 c water
1 Tbsp pickling spice
1/2 tsp salt

Bring to a boil, add rind, bring to a second boil, rest for 30 minutes, jar up.

4) Didn’t take off all the pink. Didn’t parboil. Didn’t brine. (This is the Alton Brown variation.)
Solution:
2 c. sugar
1 1/4 c vinegar
1 1/4 c water
2 Tbsp pickling spice

Bring soln to a boil, add rind, bring a second boil, let sit for 30 minutes, jar up.

This is spicier than the others and less sweet.  Diane doesn’t actually like watermelon, just the pickles and thought it was nasty because she could taste the watermelon.

5) All pink removed, parboiled for 45 minutes.
Solution:
2 c sugar
1 c vinegar
1 c water
1/2 Tbsp pickling spice
1/2 tsp salt

Bring to a boil, add rind, bring to a second boil, rest for 30 minutes, jar up.

After this, I was done.  To my great delight, this was it.  When Diane tasted this, her eyes lit up like a menorah on the 8th night.  We’re set.

Creamy Butternut Squash Pasta

25 minutes, 4 servings. Allow 20 minutes extra if making this recipe from start to finish in one day.

Ingredients
4 c butternut squash, peeled, seeded, cut into large dice, and steamed (1.25 lbs)
8 oz Yukon Gold potatoes, cut into large dice and steamed
4 oz kale, shredded (4 cups)
16 oz pasta farfalle
1/4 c nutritional yeast
3 c vegetable broth
1 t garlic powder
1 t paprika
1/4 t black pepper
sea salt
1. Peel, seed, and cut butternut squash. Scrub and cut potatoes. Shred kale.
2. Steam butternut squash and potatoes in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 20 minutes. Let cool.
3. Cook pasta according to package instructions, Drain well.
4. Combine steamed squash and potatoes, nutritional yeast, broth, garlic, paprika, and pepper in a food processor or blender; season with salt to taste. Puree until thick and creamy
5. Add kale to sauce. Toss with pasta and serve warm.

From Ann Beardsley who said “We did this, but wanted more spice–a little red pepper, or something to jazz it up.”