Healthy Salads and Hearty Soups Breakfasts & Brunches, Breads, And

Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals

n More Tha 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 Breakfasts & Brunches, Breads, and More! p. 2, p. 94

00_cover.indd 2 6/17/14 10:47 AM Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals

More Than 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 Breakfasts & Brunches, Breads, and More! 0 14021 01213 3 p. 2, p. 94 $9.99 U.S./CAN.

00_cover.indd 2 6/27/14 3:08 PM Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals

More Than 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 2015 Issue: Display until 4/7/15 Breakfasts & Brunches, 55

Breads, and More! 0 71486 02353 1 p. 2, p. 94 $9.99 U.S./CAN.

00_cover.indd 1 6/17/14 10:48 AM Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals

More Than 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 2015 Issue: Display until 4/7/15 Breakfasts & Brunches, 55

Breads, and More! 0 71486 02353 1 p. 2, p. 94 $9.99 U.S./CAN.

00_cover.indd 1 6/25/14 3:56 PM Cooking FRESH 116 with The Old Farmer’s Almanac Publisher: Sherin Pierce

Editor: Janice Stillman Art director: Colleen Quinnell Copy editor: Jack Burnett Editorial staff: Mare-Anne Jarvela, Sarah Perreault, Heidi Stonehill, Amy Nieskens, Tim Clark

Cover photo: Becky Luigart-Stayner Full-page recipe photographs: Becky Luigart-Stayner Food stylist: Ana Kelly Prop stylist: Jan Gautro

V.P., new media and production: Paul Belliveau 92 42 Production directors: Susan Gross, David Ziarnowski Production artists: Lucille Rines, Rachel Kipka, Janet Grant

Web site: Almanac.com New media editor: Catherine Boeckmann Web designer: Lou Eastman Web design associate: Amy O’Brien E-commerce manager: Alan Henning Programming: Reinvented, Inc. 72

CONSUMER MARKETING MANAGER: Kate McPherson

For additional information about this and other publications from The Old Farmer’s Almanac, visit Almanac.com or call 1-800-ALMANAC. Yankee Publishing Inc. P.O. Box 520, 1121 Main Street Dublin, New Hampshire 03444

PRESIDENT: Jamie Trowbridge SENIOR VICE PRESIDENT: Judson D. Hale Sr. VICE PRESIDENTS: Paul Belliveau, Jody Bugbee, Judson D. Hale Jr., Brook Holmberg, Sherin Pierce Copyright © 2014 by Yankee Publishing Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage and retrieval system, without the written permission of the publisher. MONTHLY DOWNLOAD US! PIN US! ine M agaz PRINTED IN THE UNITED STATES OF AMERICA Almanac.com/Magazine Pinterest.com/Almanac

0_table of contents.indd 2 5/30/14 12:32 PM CONTENTS 22 2 Breakfast & Brunch Start every day fresh and delicious, with savory quiches and fruit-flled crepes, pancakes, or fritters. 12 Appetizers, Soups, & Salads Turn fresh ingredients into tasty hors d’oeuvres, comforting soups, and healthful salads. 46 Side Dishes Enjoy fresh vegetables from A to Z—asparagus to zucchini—in fun and easy dishes every day. 66 Main Dishes 48 Fix dinner for the family or gather a gang for fresh-ingredient stew, casseroles, pizza, or pasta dishes straight from your kitchen or grill. 94 Breads & Mufns Discover the joys of home-baking breads, mufns, biscuits, scones, and rolls with fresh herbs, berries, and other fruit. 106 Desserts & Beverages Serve up pies, cakes, crisps, cookies, and drinks that 78 keep memories fresh in mind. 128 Reference Get help with substitutions, weight and measure conversions, how to use herbs and spices, and more. 134 Index

0_table of contents.indd 3 5/30/14 12:33 PM BREAKFAST & Start every day fresh and delicious, with savory quiches and fruit-filled crepes, pancakes, or fritters.

1_breakfast_brunch.indd 2 2/20/14 9:37 AM BREAKFAST & BRUNCH

Mexican Quiche ...... 4 Italian Quiche ...... 4 Broccoli and Mushroom Quiche ...... 6 Scrambled Eggs With Creamed Spinach ...... 6 Crabmeat Omelet ...... 6 Apple Fritters ...... 7 Granola With Sunfower Seeds ...... 7 Blueberry Pancakes ...... 7 Berry Crepes With Grand Marnier Syrup ...... 8 Basic Crepes ...... 10 Asparagus and Shrimp Crepes ...... 10 Parsnip Griddle Cakes ...... 11 Fruit Salad With Pineapple Sage ...... 11

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 3

1_breakfast_brunch.indd 3 2/20/14 9:38 AM BREAKFAST & BRUNCH

Mexican Quiche

1 ⁄2 cup grated cheddar cheese PARSLEY TIP 1 unbaked 9-inch piecrust (see recipe, page 111) Parsley comes in curly 1 tablespoon vegetable oil and Italian, or flatleaf, 1 small onion, chopped types. They can be 1 small green bell pepper, chopped used interchangeably 2 cloves garlic, minced in recipes, although 1 small tomato, diced some cooks prefer the 7 black olives, pitted and sliced slightly sweeter taste 1⁄2 cup corn of the Italian type. 2 teaspoons chili powder 1 teaspoon cumin

1⁄2 teaspoon dried oregano salt and pepper, to taste 6 eggs Italian Quiche 1 pint whipping cream sour cream and picante sauce, for garnish 1⁄2 cup sliced black olives 3⁄4 cup peeled, seeded, and chopped ■ Preheat the oven to 350°F. Italian plum tomatoes ■ Sprinkle the cheese onto the piecrust. 1 tablespoon chopped fresh parsley ■ In a skillet, heat the oil and sauté the onion, green 1 teaspoon all-purpose ﬂour pepper, garlic, tomato, olives, and corn until tender. salt and pepper, to taste Add the chili powder, cumin, oregano, and salt and pinch of dried oregano pepper and stir to blend. 1⁄2 cup grated Romano or Parmesan cheese ■ Spread the vegetables over the cheese in the 1⁄2 cup grated fontina cheese piecrust. 8 ounces salami or other Italian sandwich meat, ■ In a separate bowl, beat the eggs until frothy, add thinly sliced and cut into strips the cream, and beat to blend. 3 eggs ■ Pour the egg mixture over the vegetables and bake 11⁄2 cups cream for 1 hour and 10 minutes, or until the eggs are frm 1 unbaked 9-inch piecrust (see recipe, page 111) in the center. Let stand for 10 minutes. ■ Garnish with dollops of sour cream mixed with ■ Preheat the oven to 375°F. picante sauce. ■ In a large bowl, combine the frst nine ingredients Makes 6 to 8 servings. and stir to blend. ■ In a separate bowl, beat the eggs and cream together. CHILI VS. CHILE ■ Pour the egg mixture into the large bowl and stir “Chili” is a prepared to blend. dish usually made ■ Pour into the piecrust and bake for 25 to 30 with “chili powder.” minutes, or until a toothpick inserted into the center A “chile” is a hot comes out clean. Let stand for 10 minutes before pepper that is red or serving. green, fresh or dried. Makes 6 to 8 servings.

4 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

1_breakfast_brunch.indd 4 4/16/14 2:08 PM Mexican Quiche

NAME OF COOKBOOK 5

1_breakfast_brunch.indd 5 4/16/14 2:09 PM BREAKFAST & BRUNCH

■ Pour the eggs into the saucepan and cook gently. Broccoli and Mushroom Quiche As the eggs thicken on the bottom and sides, stir and scrape the saucepan constantly with a wooden spoon. 11⁄4 cups chopped broccoli Continue until the eggs are thick but still moist, about 3 eggs 15 minutes. Add more salt and pepper, if desired. 3⁄4 cup light cream or milk ■ Spoon the eggs onto warm plates and add a dollop 1⁄8 teaspoon salt of the spinach mixture to each portion. 11⁄2 cups shredded Monterey Jack cheese Makes 4 servings. 1 cup sautéed sliced mushrooms 1 unbaked 9-inch piecrust (see recipe, page 111) paprika ■ Preheat the oven to 350°F. ■ Bring a small pot of water to a boil and cook Crabmeat Omelet the broccoli for 5 minutes. Drain the broccoli, plunge Filling: it into ice water to stop the cooking process, then 2 tablespoons crabmeat drain again well. 2 to 3 drops fresh lemon juice ■ In a bowl, beat the eggs, cream, and salt. Stir in the broccoli, cheese, and mushrooms. Pour into the Egg mixture: piecrust. Sprinkle with paprika. 3 eggs ■ Bake for 50 to 60 minutes, or until a toothpick 1 teaspoon milk inserted into the center comes out clean. Let stand for salt and pepper, to taste 10 minutes before serving. 1 tablespoon chopped fresh cilantro Makes 6 servings. 1 tablespoon chopped fresh parsley 1 tablespoon butter For ﬁlling: ■ In a small bowl, combine the crabmeat and lemon Scrambled Eggs With juice. Mix to blend and set aside. Creamed Spinach For egg mixture: ■ In a separate bowl, combine the eggs with the milk 8 tablespoons (1 stick) unsalted butter, divided and beat until foamy. Add the salt and pepper and 1⁄4 pound spinach, stemmed and shredded beat to blend. Add the cilantro and parsley and stir. 1 tablespoon heavy cream ■ In a skillet over medium heat, melt the butter. 12 eggs When the foaming subsides, pour the egg mixture salt and pepper, to taste into the skillet. As the eggs set, use a spatula to lif the frm portions and allow the liquid egg to make ■ Melt a tablespoon of butter in a large saucepan. contact with the skillet and cook. Continue to free the Add the spinach and cook over low heat for 3 to 5 edges of the omelet, tilting the skillet until the omelet minutes, or until the spinach is wilted and the liquid can slide. evaporates. ■ Place the flling on one half of the omelet, then fold ■ Stir in the cream and cook for 1 to 2 minutes, or the other half over on top of it. Cook until the inside until the cream thickens slightly. Cover the saucepan of the omelet is frm, about 1 to 2 minutes. Turn onto and set aside. a serving dish. ■ Prepare a hot water bath by flling a 13x9-inch Makes 2 servings. roasting pan with water. Bring the water to a simmer on the stove top. ■ Beat the eggs in a bowl. Season with salt and BROCCOLI TIP pepper. It is best to wash ■ In a separate saucepan, melt the remaining butter. broccoli just Set the saucepan in the water bath. before using it.

6 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

1_breakfast_brunch.indd 6 4/17/14 10:24 AM BREAKFAST & BRUNCH

Apple Fritters ■ Mix in the wheat germ and bake for an additional 15 to 20 minutes, or until lightly browned, stirring 6 tart apples every 5 minutes or so. ■ 2 eggs Remove from the oven and let the granola cool 2 tablespoons sugar on the cookie sheets. ■ 1⁄2 teaspoon salt Store in an airtight canister in the refrigerator 22 ⁄3 cups all-purpose ﬂour for up to 6 months. 4 teaspoons baking powder Makes 9 cups.

11⁄2 cups milk vegetable oil, for deep-frying

1⁄4 cup sugar and 1 teaspoon cinnamon, combined ■ Peel and core the apples, then cut each apple into Blueberry Pancakes eight pieces. 1 ■ In a large bowl, mix the eggs, sugar, salt, four, 1 ⁄2 cups all-purpose ﬂour baking powder, and milk to the consistency of a 2 tablespoons sugar thick pancake batter. 1 teaspoon baking powder 1 ■ In a deep fryer or cast-iron skillet, heat enough ⁄2 teaspoon baking soda oil for frying to a depth of 2 inches. 1 large egg ■ Use tongs to dip the apples in the batter to 1 cup, plus 2 to 6 tablespoons buttermilk coat them. 2 tablespoons butter, melted and cooled 1 ■ When the oil is hot (about 375°F), place apples in ⁄4 teaspoon ground mace 1 the fryer a few at a time (so that the oil stays hot), ⁄2 teaspoon grated lemon zest cook until golden-brown, then drain. vegetable oil or 1 strip uncooked bacon ■ Put the cinnamon sugar into a paper bag; drop 1 cup blueberries the fritters into it. Shake the bag to coat the fritters. ■ In a large bowl, combine the four, sugar, baking Serve warm. powder, and baking soda and whisk to blend evenly. Makes 4 dozen fritters. ■ In a small bowl, beat the egg, 1 cup of buttermilk, and melted butter. ■ Make a well in the dry ingredients. Pour the egg mixture into the well. Add the mace and lemon zest Granola With Sunfower Seeds and stir to blend with quick, light movements (do not beat). Te batter will be lumpy. ■ 1⁄2 cup canola oil Cover and refrigerate for 10 minutes. ■ 1⁄2 cup honey or molasses Gently stir in 2 or more tablespoons of buttermilk 1⁄2 cup ﬂaxseed until the batter develops the consistency of thick 6 cups rolled oats heavy cream. ■ 1 cup coarsely chopped pecans Warm a griddle over medium-high heat until

3⁄4 cup hulled, unsalted sunﬂower seeds a sprinkling of water sizzles when dropped onto its 3⁄4 cup wheat germ surface. Brush the surface with vegetable oil or rub with a strip of bacon. ■ Preheat the oven to 350°F. ■ For each pancake, pour 1⁄ cup of batter onto ■ In a large saucepan over low heat, combine the oil 4 the griddle. Sprinkle a handful of blueberries evenly and honey and stir until warm. Turn of the heat. over the surface of the pancake. ■ One by one, stirring to coat each thoroughly, add ■ Cook until the underside of the pancake is browned the faxseed, oats, pecans, and sunfower seeds. and half of the bubbles on the surface are broken. ■ Spread the mixture onto an ungreased, rimmed ■ Turn the pancake and cook the other side. Repeat cookie sheet (two, if necessary) and bake for with the remaining batter and berries. 15 minutes. Makes 8 to 10 pancakes.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 7

1_breakfast_brunch.indd 7 4/17/14 10:25 AM Berry Crepes With Grand Marnier Syrup

Fruit topping (make 3 hours ahead of serving): For crepes: 1 pint strawberries, hulled and cut in half ■ In a blender or food processor, combine all 1⁄2 pint blackberries of the ingredients except the butter and blend 1⁄2 pint blueberries until smooth, stopping occasionally to scrape 1⁄2 pint raspberries down the sides of the container. 1 cup sugar ■ Cover and chill the batter (for at least 1 hour; 1 tablespoon fresh lemon juice it will keep up to 3 days). 1⁄4 cup fresh orange juice ■ In a 6-inch skillet or crepe pan over medium 1⁄2 cup Grand Marnier or other orange liqueur heat, melt the butter. Add 3 tablespoons of Crepes (make at least 1 hour ahead): batter and quickly tilt the skillet in all 3 ⁄4 cup all-purpose ﬂour directions until the batter covers the bottom. 1 tablespoon sugar ■ Cook for 1 minute, or until the crepe shakes

1⁄4 teaspoon salt loose easily from the skillet. 2 eggs ■ With a spatula, fip the crepe and cook it for 1 cup milk about 30 seconds on the other side. 2 tablespoons vegetable oil ■ Repeat the process with the remaining 1 tablespoon Grand Marnier or other batter, adding more butter if necessary. orange liqueur ■ Stack the crepes between sheets of wax paper 2 tablespoons butter and cover with a clean dish towel until ready to serve, or store in a heavy-duty plastic bag Whipped cream (make 1 hour ahead): for up to 3 days in the refrigerator or up to 4 2 cups heavy cream months in the freezer. 3 tablespoons confectioners’ sugar 1 For whipped cream: ⁄2 teaspoon vanilla extract ■ Beat the cream until it is foamy. Gradually For fruit topping: add the sugar and vanilla, beating until sof ■ Combine the berries in a large bowl and peaks form, then set aside. set aside. ■ Gently warm the berries over low heat. ■ In a small saucepan, bring the sugar and ■ Spoon about 1⁄ cup of whipped cream into 1 cup of water to a boil. Stir in the lemon juice, 2 the center of each crepe. orange juice, and Grand Marnier. Remove ■ Roll up the crepes and arrange them on the pan from the heat and set aside for 5 individual serving plates. minutes to cool. ■ Top with the warmed berries. ■ Pour the syrup over the berries, then store in Makes 12 servings. the refrigerator.

8 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

1_breakfast_brunch.indd 8 4/17/14 10:26 AM BRUNCH

Berry Crepes With Grand Marnier Syrup

1_breakfast_brunch.indd 9 4/17/14 11:25 AM BREAKFAST & BRUNCH

Store green onions, including scallions, in a plastic bag in the refrigerator for 3 to 5 days.

Basic Crepes 6 tablespoons all-purpose ﬂour 3 cups cold milk

1⁄2 teaspoon salt For herb crepes, add 1⁄2 teaspoon of dried herbs to 1⁄2 teaspoon coarsely ground black pepper the batter during blending. 1 teaspoon chopped fresh dill 3 eggs 3⁄4 cup shredded Parmesan cheese, divided 3 cups milk 8 crepes (recipe at left) 3 tablespoons melted butter, plus more for the pan ■ 3⁄4 cup all-purpose ﬂour Preheat the oven to 350°F. Lightly grease a 1⁄4 teaspoon salt 13x9-inch baking dish. ■ Place the asparagus in a steamer basket over boiling ■ In a medium bowl, combine the eggs, milk, and water. Cover and steam for 6 minutes, or until the butter and beat until smooth. Add the four and salt asparagus is crisp-tender. Plunge the asparagus into and stir to blend. ice water to stop the cooking process, drain, ■ Cover the bowl with a plate and refrigerate the and set aside. batter for 1 hour. ■ In a large saucepan, bring 1 quart of water to a boil. ■ Warm an omelet pan, crepe pan, or small skillet Add the shrimp and cook for 3 to 5 minutes, or just over medium-high heat until a sprinkling of water until they turn pink. Drain and rinse with cold water. sizzles when dropped onto its surface. Brush the pan Peel the shrimp, devein, and set aside. lightly with melted butter. ■ In a heavy saucepan over medium heat, melt the ■ Pour in just enough chilled batter to cover the butter. Add the scallions and cook for 2 minutes, bottom of the pan. Slowly swirl the pan to distribute stirring constantly. Whisk in the four and cook for 1 the batter evenly around the edges. minute, whisking constantly. Gradually add the milk, ■ Cook until the crepe is lightly browned on the whisking constantly, until the mixture is thickened bottom and the top is dry. and bubbly. Add the salt, pepper, dill, and 1⁄ cup of ■ Turn the crepe over and cook the other side for 2 the Parmesan cheese, whisking to combine. 20 to 30 seconds, or until lightly browned. ■ When the cheese has melted, remove from the heat ■ Stack the crepes between sheets of wax paper and reserve 1 cup of sauce. and cover with a clean dish towel until ready to fll ■ Add the shrimp and asparagus to the remaining and serve. sauce and stir to coat. Makes 12 to 16 crepes. ■ Spoon about 1⁄4 cup of the shrimp and asparagus mixture down the center of each crepe. Roll up the crepes and place them seam side down in the prepared baking dish. Spoon the reserved sauce over Asparagus and Shrimp Crepes the crepes and sprinkle with the remaining 1⁄4 cup of Parmesan cheese. 1⁄2 pound asparagus, trimmed and cut ■ Bake for 20 minutes, or until thoroughly heated. into 1-inch pieces Makes 4 servings. 1 pound raw medium shrimp

6 tablespoons (3⁄4 stick) butter 1 bunch scallions, chopped

10 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

1_breakfast_brunch.indd 10 4/17/14 11:26 AM BREAKFAST & BRUNCH

Parsnip Griddle Cakes Fruit Salad With Pineapple Sage

6 cooked parsnips Tis dish is delightful for Sunday brunch. Te 1 egg, well beaten pineapple sage blossoms add a festive feck of color and 3 ⁄4 teaspoon salt favor. If desired, leave out the orange liqueur. 1 tablespoon melted butter 2 kiwifruit, peeled 2 tablespoons all-purpose ﬂour 2 cups pineapple chunks vegetable oil 2 bananas ■ In a medium bowl, mash the parsnips with a fork. 1 orange, peeled and separated into segments Add the egg and beat until light. Season with the salt 1⁄2 cup orange juice and butter, then fold in the four. 1⁄2 cup Grand Marnier or other orange liqueur ■ Warm a griddle over medium-high heat until a (optional) sprinkling of water sizzles when dropped onto its 2 tablespoons sugar surface. Brush the surface with vegetable oil. 1⁄4 cup pineapple sage ﬂowers ■ Drop the batter by spoonfuls onto the hot griddle. ■ Cut the fruit into bite-size chunks and place in a ■ Cook until lightly browned, turn over the cakes, large bowl, along with any juice that is generated. and brown the other sides. ■ Add the remaining ingredients and mix gently Makes 6 to 8 cakes. to coat. ■ Cover and refrigerate until ready to serve. Makes 6 to 8 servings.

HOW TO KNOW WHEN THEY’RE RIPE BLACKBERRIES. Look for plump fruit; uniform black, shiny color with a hint of dullness; no juice stains on container. Avoid crushed fruit, mold, reddish color, stems attached. BLUEBERRIES. Look for plump, firm fruit; uniform dark blue color with powdery white coating (called bloom); free movement in package when gently shaken; no juice stains on container. Avoid dull, green, or red color; mold; mushy or shriveled fruit. RASPBERRIES. Look for fragrant aroma; plump, fairly firm fruit; bright, uniform color; no juice stains on container. Avoid crushed or mushy fruit, hulls attached, mold. STRAWBERRIES. Look for fragrant aroma; plump fruit; shiny, red color; green caps and stems; no juice stains on container. Avoid green or white tips, mold, mushy or shriveled fruit, no caps, odd shape.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 11

1_breakfast_brunch.indd 11 4/17/14 11:26 AM APPETIZERS, SOUPS, & SALADS

Turn fresh ingredients into tasty hors d’oeuvres, comforting soups, and healthful salads.

12 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 12 4/17/14 11:35 AM APPETIZERS SALADS Nasturtium and Shrimp Salad ...... 14 White Bean and Tuna Salad ...... 32 SOUPS, Marjoram Mushrooms ...... 14 Bean Salad With Summer Savory ...... 32 Roasted Garlic Bread ...... 16 Wax Beans With Dill and Vinaigrette ...... 34 Garden Dip ...... 16 Green Bean and Caulifower Salad ...... 34 Eggplant Dip ...... 16 Sweet-and-Sour Bean Salad ...... 34 Avocado and Bacon Spread ...... 17 Baby Beet Greens Salad ...... 35 Layered Bean and Tomato Dip ...... 17 Strawberry Spinach Salad ...... 35 Arugula, Chicory, and Shrimp Salad ...... 35 SOUPS Mixed Greens With Calendula Petals ...... 36 Chilled Blueberry Soup ...... 18 Carrot Salad ...... 38 Cold Strawberry Soup ...... 18 Crunchy Pear Salad ...... 38 Cucumber Chervil Soup ...... 18 Orange and Onion Salad ...... 38 Cabbage and Turkey Soup ...... 20 Summer Salsa Salad ...... 39 Broccoli Soup ...... 20 Sorrel Salad ...... 39 Kale, Bean, and Zucchini Soup ...... 20 Spaghetti Salad ...... 40 Arugula, Egg, and Lemon Soup ...... 21 Orange–Brown Rice Salad Minestrone ...... 21 With Shrimp ...... 40 Butternut Squash Soup ...... 22 Fruit and Veggie Rainbow Rice ...... 40 Apple Curry Soup ...... 22 Marinated Vegetables ...... 41 Gazpacho ...... 24 New Potato Salad ...... 41 Cream of Onion Soup ...... 26 Beet, Egg, and Herring Salad ...... 42 Zucchini Potato Soup ...... 26 Lobster Seaslaw Salad ...... 42 Potato Chowder ...... 27 Cherry Balsamic Chicken Salad With Root Vegetable Soup ...... 27 Spinach, Arugula, Fennel, and Grapes .... 44 Autumn Garden Soup ...... 28 Grape and Turkey Salad ...... 44 Pumpkin Soup ...... 28 Herbed Chicken Noodle Salad ...... 45 Pattypan Curry Soup ...... 30 Fresh Tomato Soup ...... 30 SALAD DRESSINGS Spinach, Basil, and Walnut Soup ...... 31 Mint Salad Dressing ...... 45 Lentil and Brown Rice Soup ...... 31 Green Goddess Dressing ...... 45

2_appetizers_soups_salads.indd 13 4/17/14 11:35 AM APPETIZERS, SOUPS, & SALADS

Nasturtium is an easy-to-cultivate annual flower that can grow to be 18 inches tall.

APPETIZERS Nasturtium and Shrimp Salad Marjoram Mushrooms

Tis is delicious when served with bread or crackers. 12 large white button mushrooms 2 teaspoons fresh lemon juice 3 tablespoons olive oil 1⁄4 cup olive oil 1 clove garlic, minced salt and pepper, to taste 1⁄3 cup chopped fresh parsley 1 cup peeled, deveined, cooked shrimp, 2 tablespoons chopped fresh marjoram or coarsely chopped 2 teaspoons dried marjoram 2 tablespoons chopped scallions 1⁄3 cup dry bread crumbs 1 small tomato, coarsely chopped 1⁄4 cup Parmesan cheese

1⁄2 avocado, pitted, peeled, and cubed salt and pepper, to taste 2 tablespoons chopped fresh nasturtium leaves 1⁄2 cup dry white wine lettuce leaves ■ Preheat the oven to 350°F. Lightly butter an nasturtium blossoms, for garnish 11x7-inch baking dish. ■ Pour the lemon juice into a small bowl. Whisk in ■ Wipe the mushrooms with a damp cloth. Separate the olive oil and season with salt and pepper. Add the the mushroom caps from the stems and set the shrimp and scallions and toss lightly. Let stand for caps aside. Mince the stems. 15 minutes to let the favors blend. ■ In a small saucepan over medium heat, warm the ■ Add the tomato, avocado, and nasturtium leaves. olive oil, then sauté the stems with the garlic for about ■ Mound the mixture on lettuce leaves and garnish 3 minutes. with the nasturtium blossoms. ■ Remove the saucepan from the heat and stir in Makes 4 servings. the parsley, marjoram, bread crumbs, and cheese. Season with salt and pepper. ■ Mound a spoonful of stufng into each mushroom cap. ■ Arrange the mushrooms in the prepared baking dish, pour in the wine, and bake for 10 minutes. ■ Turn the oven to broil and place the pan 2 inches from the heat for 1 to 2 minutes, or until the mushroom tops are golden brown. Makes 4 servings. LEMON TIP If you need just a few drops of lemon juice, poke a lemon with a toothpick and squeeze. Store the lemon in the refrigerator. It will keep longer than if you had cut it open.

14 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 14 4/17/14 11:41 AM APPETIZERS, SOUPS, & SALADS

Nasturtium and Shrimp Salad

2_appetizers_soups_salads.indd 15 4/17/14 11:41 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Roasted Garlic Bread Eggplant Dip

Slow roasting turns garlic cloves into a sof, creamy 1 medium eggplant paste with a mild, nutty favor. 1 clove garlic, crushed 1⁄4 cup olive oil 2 heads garlic 2 ⁄3 cup feta cheese, crumbled 1 tablespoon olive oil 1⁄4 cup fresh lemon juice (or more, to taste) 5 sprigs thyme 1 teaspoon salt salt and pepper, to taste 1⁄4 teaspoon freshly ground black pepper French bread 2 tablespoons plain yogurt ■ Preheat the oven to 300°F. black olives and fresh parsley, for garnish ■ Remove the outer layers of garlic skin. Slice about ■ Preheat the oven to 400°F. Lightly grease a baking 1⁄ inch of the tops of the heads to expose the cloves. 2 dish. ■ Put the heads, cut side up, in an ovenproof dish ■ Bake the whole eggplant until it is sof and the skin or wrap in heavy-duty foil. Drizzle the oil over the crumbles (about 40 minutes). garlic, add the thyme sprigs, and season with salt and ■ Peel it, cool it, slice it in half lengthwise, remove the pepper (before wrapping in foil, if used). seeds, and dice the fesh. ■ Cover and bake for about 30 minutes, or until ■ Place the eggplant fesh, garlic, and oil in a blender very tender. or food processor and mix to make a smooth paste. ■ Remove from the oven. Squeeze the garlic heads at Add the cheese, lemon juice, salt, and pepper and the base and spread the paste onto the French bread. Makes 2 servings. process until smooth. Stir in the yogurt. ■ Turn the mixture into a bowl, garnish with olives and parsley, and serve with raw vegetables. Makes about 2 cups. Garden Dip

3 tablespoons vegetable oil GARLIC TIP 1 small onion, chopped If you have a lot of garlic cloves 1⁄2 cup chopped green bell pepper 1 cup chopped eggplant to peel, place them in a small bowl. Pour hot 1⁄2 cup peeled, chopped, fresh tomatoes 1 cup cooked dried beans water onto them and let stand for a minute. juice from 1⁄2 lemon salt and pepper, to taste Discard the water, and the papery skins ■ In a large frying pan over medium heat, warm will come off easily the oil. Add the onion and green pepper and by hand. sauté until just tender. Add the eggplant, tomatoes, and beans and stir. ■ Heat on medium-low until juice forms. Reduce the heat to low, cover, and cook for 15 minutes, or until the vegetables are tender and the juices have blended. ■ Add the lemon juice and stir. Drain the liquid if the mixture becomes soupy. ■ Season with salt and pepper. Serve with pita bread. Makes about 31⁄2 cups.

16 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 16 4/17/14 11:42 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

The flavor of dried beans melds well with cumin, garlic, rosemary, sage, savory, and thyme.

Layered Bean and Tomato Dip Avocado and Bacon Spread 3 tomatoes, seeded and chopped 2 ripe avocados, pitted, peeled, and cubed 1⁄4 cup chopped onion 2 medium shallots, ﬁnely chopped 2 tablespoons chopped jalapeños 2 tablespoons fresh lemon juice 1 clove garlic, minced 1⁄4 teaspoon salt 1 teaspoon red-wine vinegar

freshly ground black pepper, to taste 11⁄2 cups cooked pinto beans, or 1 can (12 ounces) 1⁄2 teaspoon Worcestershire sauce pinto beans, drained 1⁄2 pound sliced bacon 1 tablespoon chili powder

6 slices whole wheat bread 2 ⁄3 cup cottage cheese 3 tablespoons butter, slightly softened 3⁄4 cup shredded iceberg lettuce ■ In a shallow bowl, combine the avocados, 2 ounces sharp cheddar cheese, grated shallots, lemon juice, salt, pepper, and Worcestershire 10 small pitted black olives, sliced sauce by mashing them with a fork to create a ■ In a small bowl, combine the tomatoes, onion, rough purée (using a blender or food processor will jalapeños, garlic, and vinegar to make a salsa, liquefy them). then set aside. ■ Transfer the mixture to a plastic container. ■ In a blender or food processor, purée the pinto Lay a piece of plastic wrap directly on the surface of beans with the chili powder; set aside. the mixture, smoothing out any air bubbles with ■ Clean out the blender, then process the cottage your fngertips. Refrigerate for 2 hours to allow the cheese until it is smooth and creamy. favors to meld. ■ Spread the pinto beans on a dinner plate. Spread ■ Fry the bacon in a large skillet over medium heat the cottage cheese on top of the beans, then layer until crisp, then remove and drain. Crumble the half of the salsa, then the shredded lettuce, and then bacon into bits. the remaining salsa. Top with grated cheese and ■ Toast the bread, then lightly butter one side of each olive slices. slice before cutting into four triangles. (Remove the ■ Serve with tortilla chips. crusts if you wish; reserve as salad croutons.) Makes 21⁄2 cups. ■ Arrange the bread, buttered side up, on a serving tray. ■ Just before serving, blend the avocado mixture and bacon bits together and spoon into a small bowl to DRIED BEANS TIP set in the middle of the toast points. Cooked dried beans Makes 6 servings. freeze well and will keep in an airtight container or freezer bag for up to 6 months.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 17

2_appetizers_soups_salads.indd 17 4/17/14 11:43 AM APPETIZERS, SOUPS, & SALADS

SOUPS

Chilled Blueberry Soup Cucumber Chervil Soup

1 tablespoon cornstarch 1⁄4 cup (1⁄2 stick) butter 2 cups cold water, divided 2 scallions, chopped 21⁄2 cups blueberries 3 large cucumbers, peeled, seeded, and sliced 3 tablespoons sugar salt and pepper, to taste 11⁄2 cups marsala wine 3 tablespoons all-purpose ﬂour 1⁄2 cup sour cream or yogurt 3 cups chicken broth

1⁄2 cup fresh minced chervil ■ In a small bowl, dissolve the cornstarch in 1⁄4 cup of the cold water. 1 cup heavy cream ■ In a saucepan over low heat, warm the blueberries, ■ In a large saucepan, melt the butter over medium cornstarch, remaining water, sugar, and wine. heat. Add the scallions and sauté until sof, but not Cook for 15 minutes, or until the blueberries are brown. Add the cucumbers, salt and pepper, and 1 sof. Set aside for 10 minutes to cool. cup of water. Simmer for 15 minutes. ■ Process the blueberry mixture in a blender or food ■ In a small bowl, combine the four and enough cold processor until all of the ingredients are incorporated water to make a paste. and smooth. Chill in the refrigerator. ■ Add the four–water mixture and chicken broth to ■ Before serving, add the sour cream and stir. Serve the saucepan. Stir constantly, until the liquid comes in chilled bowls. to a boil, then reduce the heat and simmer for 5 Makes 6 servings. minutes. ■ Set the soup aside for 10 minutes to cool. ■ In a blender or food processor, purée the mixture, in batches. Cold Strawberry Soup ■ Return the soup to the saucepan, add the chervil and cream, and stir to blend. Serve hot or cold. Cool and refreshing, this soup is a winner during Makes 6 servings. strawberry season. 2 quarts strawberries, hulled 1 cup sugar

1⁄4 cup fresh lemon juice SHOPPING FOR CUCUMBERS grated zest of 1 lemon Look for heavy, firm body and rich, dark 2 cups dry white wine green skin. Avoid blemishes, oversize body, ■ Purée the strawberries in a blender or food rubberiness, soft processor and set aside. spots, wrinkles, and ■ In a large saucepan over medium heat, bring the yellowing (unless the sugar and 2 cups of water to a boil and cook for 10 cuke is a yellow vari- minutes to make sugar syrup. Cool. ety). Tip: Small cukes ■ Add the berries to the syrup. Stir in the lemon juice are sweetest and have and zest. Chill in the refrigerator. the softest seeds. ■ Just before serving, stir in the wine. Makes 8 to 10 servings.

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2_appetizers_soups_salads.indd 18 4/17/14 11:45 AM APPETIZERS, SOUPS, & SALADS

Chilled Blueberry Soup

2_appetizers_soups_salads.indd 19 4/17/14 11:45 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Cabbage and Turkey Soup ■ In a large stockpot, combine the broccoli, 3 cups of water, bouillon cubes, onion, butter, salt, A perfect use for lefover turkey. potatoes, and marjoram and cook over medium heat, covered, for 15 to 20 minutes, or until the 1⁄2 to 1 pound green cabbage, cut into bite-size pieces vegetables are tender. 1 green bell pepper, chopped ■ Remove the stockpot from the heat and set aside to 2 stalks celery, chopped cool for 10 minutes. 2 medium onions, chopped ■ In a blender or food processor, purée the mixture 8 tomatoes, peeled and chopped, or 1 can (16 ounces) until smooth, in batches. whole tomatoes with liquid, chopped ■ Just before serving, add the cream, stirring to 3 cubes bouillon or 3 teaspoons bouillon granules incorporate. 1 teaspoon celery seeds ■ Serve hot or cold. Garnish with bacon bits. 1 teaspoon dried basil Makes 10 servings. 2 teaspoons dried oregano Make ahead: 1⁄2 teaspoon garlic powder Tis soup can be prepared up to the 2 cups diced cooked turkey purée stage, covered, and refrigerated for 4 days or salt and pepper, to taste frozen in an airtight container for 3 months. ■ In a large saucepan or stockpot, combine all of the ingredients and add water to cover. ■ Bring the liquid to a boil over medium heat, then reduce the heat and simmer for about 1 hour. Kale, Bean, and Zucchini Soup Serve hot. Makes 6 to 8 servings. Prepare this dish at the end of the summer, when kale and zucchini are both abundant. For the freshest favor, add the kale, zucchini, and cilantro just before serving. 1 pound dried beans SHOPPING FOR CABBAGE 2 onions, chopped Look for firm body; heavy for 1 teaspoon minced garlic size; crisp, and richly 8 cups chicken, beef, or vegetable stock colored leaves. Avoid 1 cup tomato sauce or stewed tomatoes cracked head, moldy stem, 3 cups kale leaves, stemmed and sliced pale color, and wilted leaves. into 1⁄2-inch pieces 1 zucchini, quartered and sliced 3 tablespoons coarsely chopped cilantro Broccoli Soup salt and pepper, to taste ■ Soak the beans in water overnight. Drain and rinse. 1 large head fresh broccoli, chopped ■ Place the beans in a stockpot and add the onions, 3 cubes chicken bouillon or 3 teaspoons garlic, and stock. Over medium-high heat, bring the chicken bouillon granules liquid to a boil, reduce the heat, and simmer for 11⁄2 1⁄4 cup minced onion hours, or until the beans are tender. ■ 1⁄4 cup (1⁄2 stick) butter Add the tomato sauce, kale, and zucchini. ■ 1⁄2 teaspoon salt Bring the liquid to a boil again and cook, stirring 3⁄4 cup peeled minced potatoes constantly, for 2 to 3 minutes. ■ 1⁄2 teaspoon dried marjoram Add the cilantro and season with salt and pepper. 1⁄2 cup heavy cream Makes 8 to 10 servings. 2 strips bacon, cooked crisp and crumbled, for garnish

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2_appetizers_soups_salads.indd 20 4/17/14 11:46 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Minestrone

1 tablespoon olive oil 1⁄2 pound sweet or hot Italian sausage, crumbled 1 large onion, chopped 1 clove garlic, minced

ARUGULA TIP 1⁄2 cup chopped celery Arugula, also 1⁄2 cup chopped carrots known as rocket 1⁄2 cup chopped green bell pepper or roquette, is a salad 8 tomatoes, peeled, or 1 can (16 ounces) whole green native to the tomatoes, with liquid Mediterranean. 4 cups chicken stock 2 cups shredded cabbage 2 tablespoons chopped fresh parsley

1⁄2 teaspoon dried basil Arugula, Egg, and Lemon Soup 1 bay leaf pinch of dried thyme

For a milder favor, stir in sliced spinach instead 1⁄2 cup elbow macaroni of arugula. 1 cup cooked kidney beans 3 cups chicken broth freshly grated Parmesan cheese (optional) 3 eggs ■ In a large stockpot, warm the oil over medium heat. juice of 1 to 2 lemons, to taste Add the sausage and cook until browned. Drain all 1⁄2 cup thinly sliced arugula leaves but 1 tablespoon of the fat. 1 to 2 teaspoons chopped fresh chives (optional) ■ Add the onion, garlic, celery, carrots, and green 1 cup cooked brown or white rice (optional) pepper and sauté for 5 minutes, or until the ■ In a saucepan, bring the chicken broth to a boil over vegetables are sof. Add the tomatoes, chicken stock, medium heat, then set aside. cabbage, and herbs. Bring the liquid to a boil, cover, ■ In a medium bowl, beat the eggs, then add the and simmer for 30 minutes. lemon juice gradually. Add the broth to the eggs, ■ Add the macaroni and beans and cook for 30 beating constantly with a whisk. minutes. ■ Return the soup to the saucepan and cook over ■ Remove the bay leaf before serving. Sprinkle each low heat for several minutes, stirring until thickened. serving with Parmesan cheese, if desired. Do not let it boil. Makes 6 to 8 servings. ■ Just before serving, stir in the arugula and cook over medium heat for 30 seconds, or until the leaves wilt. Add the chives and rice, if desired. Makes 4 servings.

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2_appetizers_soups_salads.indd 21 4/17/14 11:47 AM APPETIZERS, SOUPS, & SALADS

Butternut Squash Soup Apple Curry Soup

Maple syrup brings out the butternut favor. 1 tablespoon butter 3 tablespoons butter 2 large apples, cored and diced 2 tablespoons chopped onion 2 medium onions, diced 1 medium carrot, peeled and chopped 1 teaspoon all-purpose ﬂour 3 tablespoons all-purpose ﬂour 1⁄2 teaspoon curry powder 4 cups warm chicken stock 2 cups chicken broth 2 pounds butternut squash, peeled, seeded, 1⁄4 teaspoon salt and cut into large cubes 1⁄4 teaspoon cayenne pepper 1 clove garlic, chopped 1 cup dry white wine 1 tablespoon dried parsley 1⁄2 cup diced cooked chicken 11⁄2 cups milk ■ In a saucepan over medium heat, melt the butter. 1⁄2 cup light cream ■ Add the apples and onions and sauté until sof. 2 tablespoons maple syrup, or to taste Sprinkle the four and curry into the pan, stir to chopped fresh parsley, for garnish blend, and continue cooking for about 3 minutes. freshly ground black pepper, for garnish ■ Add the remaining ingredients except the chicken ■ In a large stockpot, melt the butter over medium- and simmer for 15 minutes. low heat. ■ Set aside for 10 minutes to cool. ■ Add the onion and carrot and cook for about 5 ■ In a blender or food processor, purée the mixture minutes, or until the onion is tender. Sprinkle the until smooth, in batches. vegetables with the four and, stirring constantly, ■ Return the soup to the saucepan and warm on low continue cooking for 3 minutes. heat until ready to serve. ■ Remove the pot from the heat and add the chicken ■ Add the chicken, stir, and heat until warmed through. stock. Add the squash, garlic, and dried parsley, and Makes 4 servings. simmer, covered, for 45 minutes. ■ Set aside to cool for 10 minutes. ■ In a blender or food processor, purée the mixture until smooth, in batches. MAPLE SYRUP TIP ■ Return the soup to the pot, add the milk, cream, Color and flavor determine the grade of and syrup, stir to incorporate, and heat through. maple syrup; the name of each grade may ■ Garnish with fresh parsley and black pepper. vary by region. Makes 12 servings. The lightest syrup Make ahead: Tis soup can be prepared up to the is produced early purée stage, covered, and refrigerated for 4 days or in the season and frozen in an airtight container for 1 month. To use: has the most For each serving, combine 1⁄ cup of the thawed purée, 2 delicate flavor. 2 tablespoons of milk, 2 teaspoons of cream, and 1 teaspoon of maple syrup, then heat through. Medium-grade syrup is often used on pancakes and occasionally in cooking. The darkest syrup (sometimes called Grade B or cooking syrup) has a strong molasses flavor and is especially useful for baking.

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2_appetizers_soups_salads.indd 22 4/17/14 11:48 AM APPETIZERS, SOUPS, & SALADS

Butternut Squash Soup

2_appetizers_soups_salads.indd 23 4/17/14 11:48 AM Gazpacho

Tis quintessential summer soup has been a tradition in Spain for centuries. With all of the fresh favor and nutrients of raw vegetables, it has aptly been called a liquid salad. 3 pounds tomatoes, diced 1 large onion, diced 1 large or 2 small green bell peppers, diced 1 large clove garlic, minced

1⁄2 cup olive oil 2 tablespoons sherry vinegar or other vinegar 1 slice white bread, crust cut off, saturated with cold water

1⁄4 cup chopped fresh cilantro 1⁄4 cup chopped fresh parsley 1⁄2 tablespoon hot-pepper sauce 2 teaspoons salt, or to taste ■ In a blender or food processor, separately purée the tomatoes, onion, and peppers until smooth. ■ In a large bowl, combine the processed vegetables, add the remaining ingredients, and stir to blend. ■ Set the soup aside for 30 minutes to an hour to allow the favors to marry. Serve cold. Makes 6 servings.

24 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 24 4/17/14 11:51 AM Gazpacho

2_appetizers_soups_salads.indd 25 4/17/14 11:52 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Cream of Onion Soup Zucchini Potato Soup

Te secret is the slowly cooked onion rings. A good reason never to say “No, thanks!” when 4 large sweet onions (Bermuda or Vidalia) you are ofered zucchini. 8 tablespoons (1 stick) butter, divided 5 cups chicken broth 3 cups milk 1 pound zucchini, halved and thinly sliced 4 tablespoons all-purpose ﬂour 1 large potato, halved and thinly sliced 2 cups chicken broth 1 large onion, halved and thinly sliced

1⁄8 teaspoon ground mace 3 eggs 1 cup heavy cream 2 tablespoons fresh lemon juice

1⁄2 teaspoon salt salt and pepper, to taste white pepper or a pinch of cayenne pepper, to taste ■ In a large saucepan, bring the broth to a boil over snipped chives, for garnish medium-high heat. ■ Tinly slice the onions, separating the slices ■ Add the zucchini, potato, and onion. Reduce the into rings. heat and simmer, covered, for 15 minutes. ■ In a wide saucepan, melt 4 tablespoons of the butter ■ In a small bowl, beat the eggs. Add the lemon juice over medium-low heat. Add the onion rings and toss and 1⁄2 cup of the warm broth and whisk to combine. to coat. Reduce the heat to its lowest setting, cover ■ Add the egg mixture to the hot broth gradually and the pan, and cook the onions until they take on a rich stir constantly, so that the mixture doesn’t curdle. golden hue. Do not allow them to brown. Set aside. ■ Increase the heat to medium and cook for 1 minute, ■ In another saucepan over medium heat, melt the stirring constantly, but do not boil. Season with salt remaining butter. and pepper and serve. ■ Into a small third saucepan, pour the milk; heat it Makes 8 servings. gently, but do not allow it to boil. ■ Add the four into the melted butter, whisking until the mixture foams. Remove the saucepan from the heat and immediately whisk in the warm milk. Return the saucepan to the heat and cook, stirring constantly, until the mixture thickens and boils. SHOPPING FOR POTATOES ■ Remove from the heat and add the chicken Some potatoes are more suitable for broth, whisking constantly. Add the mace and whisk certain cooking techniques than others. to blend. Set aside to cool for 10 minutes. Here are a few suggestions. ■ Transfer the onions to a blender or food processor. BAKING: Blue/purple, fingerling, russet, yellow Add the white sauce base and purée until smooth, BOILING: Fingerling, red, white in batches. FRENCH FRIES: Russet, white, yellow ■ Pour the soup into a saucepan. Add the cream MASHING: Russet, white, yellow and stir to incorporate. Season with salt and pepper, PANCAKES: Yellow and reheat briefy over medium heat. PANFRYING: Red ■ Serve garnished with snipped chives. PURÉES: Fingerling Makes 6 servings. ROASTING: Red, russet, white, yellow SALADS, SCALLOPED DISHES, GRATINS: Blue/purple, red, white SOUPS, CHOWDERS: Red, white STEAMING: Blue/purple, fingerling, white, yellow

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2_appetizers_soups_salads.indd 26 4/17/14 11:53 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

A sweet potato is not a potato but the elongated root of a vine in the morning glory family.

Potato Chowder ■ Adjust the seasonings to taste and simmer for 1 minute more. ■ Tis chowder’s favor improves with reheating, Serve garnished with bacon and croutons. so make enough for another day. Makes 4 to 6 servings. Croutons: 1⁄4 pound slab bacon (1⁄4-inch thick), diced 4 slices pumpernickel bread, diced Chowder: Root Vegetable Soup 2 quarts beef broth Inspired by a traditional Finnish recipe, this soup is 1 pound (about 4 medium) potatoes, peeled and delicious served with dark bread and sharp cheese. cut into 1⁄2-inch cubes 2 carrots, peeled and diced 2 tablespoons olive oil 3 tomatoes, diced 1 medium onion, chopped 3 leeks, trimmed and thinly sliced 3 medium parsnips, peeled and sliced 4 to 5 medium carrots, peeled and sliced 1⁄2 celery root (celeriac), diced (optional) 3 sprigs parsley, whole 1 sweet potato, peeled and sliced 1 small bay leaf 1 ripe pear, peeled, cored, and chopped 1 1 teaspoon dried thyme 3 ⁄2 cups chicken or vegetable broth 1 salt and pepper, to taste ⁄2 cup white wine, apple cider, or apple juice 4 tablespoons sour cream or yogurt 1 teaspoon freshly ground black pepper 1⁄4 teaspoon ground cloves For croutons: 1⁄4 teaspoon nutmeg ■ In a skillet over medium heat, fry the bacon until 1⁄4 teaspoon ground ginger partially cooked. Add the pumpernickel cubes and 1⁄4 teaspoon ground cumin fry, stirring occasionally, until the bacon is dark and ■ the bread is crisp. In a large stockpot, warm the olive oil over ■ Remove the bacon and bread from the pan and set medium-high heat. ■ them aside to drain. Add the onion, parsnips, carrots, sweet potato, and pear and sauté for 10 to 15 minutes. For chowder: ■ Add the broth, 2 cups of water, wine, and spices. ■ Put the beef broth into a large pot over medium Simmer for 20 minutes. heat and bring to a boil. ■ Set aside to cool for 10 minutes, then purée in a ■ Add the remaining ingredients except the sour blender or food processor until smooth, in batches. cream and return to a boil, then reduce the heat, ■ Return to the pot and reheat. cover, and simmer for 30 minutes. Makes 6 servings. ■ When the vegetables are tender, remove the parsley and bay leaf. Add the sour cream and stir to incorporate.

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2_appetizers_soups_salads.indd 27 4/17/14 11:53 AM APPETIZERS, SOUPS, & SALADS

Any pumpkin is edible, but two great choices for cooking are ‘Sugar Treat’ and ‘Winter Luxury’.

Autumn Garden Soup Pumpkin Soup

1 ham bone 5 cups chicken broth 1⁄4 cup chopped salt pork 2 pounds pumpkin, peeled and cut into 1-inch chunks 1 clove garlic, minced 1 cup chopped onion

several sprigs parsley 1⁄4 teaspoon nutmeg 2 onions, chopped 1⁄4 teaspoon allspice 2 carrots, peeled and diced 1⁄4 teaspoon mace 3 stalks celery, chopped, or handful of celery leaves 1⁄2 teaspoon dried thyme 1 cup fresh shell beans* 2 cups light cream or evaporated skim milk

a few leaves each of mint, marjoram, basil, 1⁄8 cup dry sherry rosemary, and thyme croutons, for garnish 4 large tomatoes, peeled and diced chopped fresh parsley, for garnish 1⁄2 pound fresh spinach or other greens, ■ In a large saucepan, warm the broth over trimmed and chopped medium heat. 1 cup puréed winter squash or pumpkin ■ Add the pumpkin and onion and bring the liquid salt and pepper, to taste to a boil. grated cheese, for garnish ■ Simmer for 20 minutes, or until the pumpkin ■ Put the ham bone into a large stockpot, cover with is tender. water, and simmer over medium heat for 1 hour. ■ Add the nutmeg, allspice, mace, and thyme in ■ In a frying pan, cook the salt pork until the fat is the last 5 minutes of cooking. Set aside for 10 minutes released. Add the garlic, parsley, onions, carrots, and to cool. celery and sauté lightly, without browning. ■ In a blender or food processor, purée the mixture ■ Remove the ham bone from the pot and skim any until smooth, in batches. fat from the stock. Cut of any bits of meat from the ■ Return the soup to the pan and add the light cream ham bone and return them to the soup. and sherry, stirring to incorporate. Heat the soup ■ Add the onion and carrot mixture to the ham thoroughly, stirring constantly so that it does not broth and simmer for 1 hour. Add the beans, herbs, come to a full boil. tomatoes, spinach, and squash. Simmer for 30 ■ Garnish with croutons and chopped parsley. minutes. Season with salt and pepper. Makes 8 servings. ■ Serve hot, with a sprinkling of grated cheese. Makes 4 to 6 servings. *You can substitute fresh green or wax beans or 1⁄2 cup dried navy beans or soldier beans cooked in unsalted water.

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2_appetizers_soups_salads.indd 28 4/17/14 11:54 AM APPETIZERS, SOUPS, & SALADS

Autumn Garden Soup

2_appetizers_soups_salads.indd 29 4/17/14 11:55 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Fresh Tomato Soup

1⁄4 cup (1⁄2 stick) butter 1⁄2 cup coarsely diced celery 1⁄4 cup minced onion 3 medium potatoes, peeled and chopped 3 medium carrots, peeled and chopped 4 large tomatoes, peeled, seeded, and coarsely cubed 6 cups chicken or vegetable stock 1 tablespoon brown sugar 1 bay leaf

1⁄2 teaspoon dried marjoram Pattypan Curry Soup 1⁄2 teaspoon dried tarragon salt and pepper, to taste 2 tablespoons butter 1 cup heavy cream 3⁄4 cup chopped onion ■ In a large stockpot, melt the butter over medium heat. 2 teaspoons curry powder ■ Add the celery, onion, potatoes, and carrots and 1⁄4 teaspoon freshly ground black pepper sauté, stirring frequently, for 5 minutes, or until 2 pounds pattypan squash, peeled and chopped lightly browned. 2 cups chicken broth ■ Add the tomatoes, stock, brown sugar, and herbs chopped chives, for garnish and lower the heat to simmer, covered, for 1 hour. ■ In a large saucepan, melt the butter over ■ Remove the bay leaf. Set aside for 10 minutes medium heat. to cool. ■ Add the onion and sauté until translucent. ■ In a blender or food processor, purée the mixture in ■ Add the curry powder and pepper and cook, batches. Season with salt and pepper. stirring constantly, for 2 minutes more. Add the ■ Just before serving, add the cream and stir to squash and broth and simmer, covered, until the incorporate. Serve hot or cold. squash is tender. Makes 16 servings. ■ Remove the pan from the heat and set aside for 10 Make ahead: Tis soup can be prepared up to the minutes to cool. purée stage, covered, and refrigerated for 4 days or ■ In a blender or food processor, purée the mixture, frozen in an airtight container for 3 months. in batches. ■ Serve hot or cold, garnished with chopped chives. Makes 6 to 8 servings.

HOW TO PEEL AND SEED A TOMATO Bring a pot of water to a rolling boil. Stick a fork into the stem end of a tomato. Immerse the tomato fully in the water and hold it there for 5 seconds. Plunge the tomato immediately into ice-cold water for 3 to 5 seconds. With one hand, hold the fork with the tomato on it. With the other, slash the tomato skin with a sharp knife, pinch the skin between your thumb and the knife’s blade, and peel the tomato. To seed the tomato, remove it from the fork, cut it in half crosswise (on its equator, not from the stem to the bottom), and scoop out the seeds with a small spoon.

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2_appetizers_soups_salads.indd 30 4/17/14 11:56 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Spinach, Basil, and Walnut Soup

Tis soup derives its marvelous favor and slightly thickened consistency from a walnut, garlic, and basil paste—a version of pesto sauce.

1⁄4 cup olive oil 1⁄4 cup (1⁄2 stick) butter 1 clove garlic 1⁄4 cup freshly grated Parmesan cheese Lentil and Brown Rice Soup 1⁄3 cup chopped walnuts 20 medium to large fresh basil leaves 3⁄4 cup brown rice 6 cups chicken broth 1 cup dried lentils 1 pound spinach, trimmed and torn into 1 onion, chopped bite-size pieces 1⁄2 cup chopped celery salt and pepper, to taste 2 carrots, peeled and sliced ■ In a blender or food processor, combine the oil, 1 teaspoon dried basil

butter, garlic, and Parmesan and blend until smooth. 1⁄2 teaspoon dried oregano Add the walnuts and basil and blend until the 1⁄2 teaspoon dried thyme mixture is vivid green, then transfer to a small bowl. 1 bay leaf ■ Heat the broth in a saucepan over medium heat. 3 cups chicken broth When the broth bubbles gently, slowly add the 1 can (14 ounces) crushed tomatoes basil paste, whisking constantly. Stir in the spinach 1 tablespoon cider vinegar and cook briefy over medium heat, until the salt and pepper, to taste spinach is wilted. ■ In a large stockpot or Dutch oven, combine the rice, ■ Season with salt and pepper and serve immediately lentils, onion, celery, carrots, basil, oregano, thyme, with additional Parmesan. bay leaf, chicken broth, and tomatoes. Bring to a boil Makes 6 servings. and reduce the heat. ■ Cover and simmer for 1 hour, or until the lentils and rice are tender. ■ Remove and discard the bay leaf. ■ Stir in the vinegar and season with salt and pepper. Makes 6 servings.

HERB TIP Use dried herbs if your soup is going to cook for a long time. Fresh herbs are excellent for garnish.

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2_appetizers_soups_salads.indd 31 4/17/14 11:56 AM APPETIZERS, SOUPS, & SALADS

SALADS White Bean and Tuna Salad Bean Salad With Summer Savory

Salad: Tis “bean herb” makes for a peppery dish. 1 red bell pepper, cut into thin strips Salad: 1 2 cans (6 ⁄2 ounces each) solid white tuna, drained 7 ounces dried white beans 4 cups cooked cannellini beans 1 carrot, sliced 5 scallions, thinly sliced 1 stalk celery, sliced 2 tablespoons chopped fresh basil or parsley 1 Spanish onion, halved and divided 1 teaspoon grated lemon zest 2 tablespoons chopped fresh summer savory Dressing: 2 tablespoons chopped fresh parsley 1 ⁄2 teaspoon salt Dressing: 1 clove garlic 3 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon white-wine vinegar 6 tablespoons olive oil 1 clove garlic, crushed freshly ground black pepper, to taste For salad: Boston or romaine lettuce ■ Put the beans into a large bowl and cover with 11⁄2 cups pitted black Greek or Italian olives, cold water. Set aside to soak overnight or for cut into quarters 3 to 4 hours. For salad: ■ Drain and rinse the beans and then transfer them ■ Put the red pepper into a saucepan, add water to to a saucepan. Add water to cover and, over medium cover, and place over high heat. Bring to a boil and heat, bring the liquid to a boil. cook uncovered for 1 minute. Drain and set aside. ■ Add the carrot, celery, and half of the onion. ■ Flake the tuna into a large bowl. Add the beans, ■ Tinly slice the remaining onion. scallions, red pepper, and basil. Stir to blend, then ■ When the beans are sof, drain them and discard sprinkle with lemon zest. the vegetables. Transfer the beans to a bowl, add the For dressing: sliced onion and the herbs, and stir. ■ Using a pestle and small mortar, work the salt and For dressing: garlic into a paste. ■ In a bowl, combine the oil, vinegar, and garlic and ■ Add the lemon juice and stir with the pestle until mix to blend. the salt is dissolved. ■ Add the dressing to the salad and toss to coat. ■ Transfer the paste to a small bowl. Gradually ■ Serve warm. add the oil, whisking constantly. Season with black Makes 3 to 4 servings. pepper and whisk to blend. ■ Pour the dressing over the bean mixture and toss to coat. ■ Serve on a bed of lettuce and top with black olives. Makes 6 servings.

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2_appetizers_soups_salads.indd 32 4/17/14 11:58 AM White Bean and Tuna Salad

2_appetizers_soups_salads.indd 33 4/17/14 11:58 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Wax Beans With Dill and Green Bean and Caulifower Salad Vinaigrette 11⁄2 pounds green beans, trimmed and cut Salad: into 1-inch pieces 1 pound wax beans, trimmed and 1 head cauliﬂower, separated into small ﬂorets cut into 1-inch pieces 1 teaspoon salt

1⁄4 cup chopped red bell pepper 2 teaspoons freshly ground black pepper 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh mint 3 scallions, thinly sliced 1 clove garlic, ﬁnely chopped 1⁄2 cup oil Dressing: 2 tablespoons fresh lemon juice 1⁄2 cup olive oil 3 tablespoons red-wine vinegar ■ Put the beans and caulifower forets into separate

1⁄4 teaspoon freshly ground black pepper pots of salted water over medium heat and boil for 5 1⁄2 teaspoon celery salt minutes, or until the vegetables are tender but frm. ■ For salad: Drain, rinse with cold water, and set them aside to cool separately. ■ In a saucepan over medium heat, steam the beans ■ Sprinkle each vegetable with half of the salt, pepper, for 5 minutes, or until they are crisp-tender. mint, and garlic. ■ Remove the pan from the heat, drain the beans, and ■ Arrange the beans and forets on a platter. rinse them under cold water. ■ In a small bowl or a jar with a lid, whisk or shake ■ Pat them dry, then put them into a salad bowl with the oil and lemon juice to blend, then drizzle over the the red pepper, dill, and scallions. vegetables. For dressing: ■ Set aside to marinate for 30 minutes before serving. ■ In a small bowl or jar with a lid, combine the Makes 4 servings. olive oil, vinegar, black pepper, and salt and whisk or shake to blend. ■ Pour the dressing over the salad and toss to coat. Serve at room temperature or slightly chilled. Sweet-and-Sour Bean Salad Makes 6 servings. 2 pounds wax beans, trimmed and cut into 1-inch pieces

1⁄2 cup white-wine vinegar 1⁄2 cup sugar 2 whole cloves FRESH DILL TIP 1 stick cinnamon Fresh dill will keep for ■ up to 2 weeks if the Put the beans into a saucepan, cover with water, and stems are immersed cook over medium heat for 10 minutes, or until tender. ■ in a glass of water Drain, rinse, and transfer to a bowl. ■ tented with a plastic In a saucepan over medium heat, combine 1 cup of bag in the refrigerator. water and the vinegar, sugar, cloves, and cinnamon. Bring the liquid to a boil and cook for 5 minutes. ■ Remove the cloves and cinnamon stick and discard. Pour the vinegar mixture over the drained beans. ■ Chill for 2 hours or longer. Stir before serving. Makes 8 servings.

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2_appetizers_soups_salads.indd 34 4/17/14 11:59 AM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Baby Beet Greens Salad Arugula, Chicory, and Shrimp Salad

Salad: Te dressing wilts the greens, so assemble the 1 cup baby beet greens, stemmed salad just before serving. 12 baby beets, cooked, peeled, and sliced or diced Salad: 1 cup sliced mushrooms (optional) 1⁄2 cup baby arugula leaves 1 cup mixed salad greens 1 bunch chicory, stemmed Dressing: Dressing: 3 tablespoons olive oil 1⁄4 cup olive oil 2 tablespoons cider vinegar 1 tablespoon minced garlic 1 tablespoon chopped fresh parsley or chervil 1 onion, ﬁnely chopped

or 1 teaspoon dried parsley or chervil 1⁄4 cup chopped scallions For salad: 1⁄2 to 3⁄4 pound shrimp, peeled, deveined, and cooked ■ Tear the beet greens, if they are too large. 3 tablespoons chopped fresh marjoram or parsley ■ In a large bowl, toss together the beet greens, beets, 1 tablespoon chopped fresh cilantro (optional) mushrooms, and salad greens. 3 tablespoons fresh lemon juice 2 tablespoons rice vinegar For dressing: ■ In a small bowl or jar with a lid, combine the oil, For salad: vinegar, and parsley and whisk or shake to blend. Arrange the arugula and chicory on a serving platter. ■ Pour the dressing over the salad and toss to coat. For dressing: Makes 2 to 4 servings. ■ In a large skillet over medium heat, warm the olive oil and sauté the garlic, onion, and scallions for 3 minutes, stirring constantly. Add the shrimp and sauté for 2 minutes more, or until warmed through. Stir in the marjoram and cilantro. Strawberry Spinach Salad ■ Remove the skillet from the heat, add the lemon juice and vinegar, and stir to coat. Taste and adjust 21⁄2 pounds spinach, trimmed 8 cups strawberries, hulled and sliced the seasonings, if necessary. 3 cucumbers, thinly sliced ■ Pour the warm dressing over the salad and toss

11⁄2 cups sliced scallions lightly. 1⁄2 cup snipped fresh mint (optional) Makes 2 to 4 servings. 1 bottle (16 ounces) ranch-style salad dressing Variations: Add 1⁄2 cup of diced ham along with the ■ Tear the spinach into bite-size pieces. garlic or substitute 1⁄2 cup of diced chicken breast for ■ Put the spinach, strawberries, cucumbers, scallions, the shrimp and cook for 3 minutes more, not 2. and mint into a large bowl and toss. ■ Just before serving, drizzle the dressing over the spinach salad and toss to coat. Makes 24 servings.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 35

2_appetizers_soups_salads.indd 35 4/17/14 12:00 PM Mixed Greens With Calendula Petals

Tis salad is almost too beautiful to eat. Salad: 8 cups torn mixed salad greens 1⁄3 cup shredded red cabbage 1⁄2 red bell pepper, thinly sliced 1⁄2 avocado, pitted, peeled, and sliced 1⁄4 cup thinly sliced red onion 1 orange, peeled, sliced in half-rounds, and seeded

1⁄4 cup sliced almonds, toasted 1⁄4 cup fresh calendula petals Dressing: 2 tablespoons red-wine vinegar 6 tablespoons canola oil salt and pepper, to taste For salad: ■ In a large bowl, mix the salad greens with the cabbage. Add the red pepper, avocado, onion, orange slices, almonds, and calendula petals. For dressing: ■ Put the vinegar, oil, and salt and pepper into a small bowl or jar with a lid and whisk or shake to combine. ■ Pour the dressing over the salad and toss to coat. Makes 6 servings.

36 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 36 4/17/14 12:01 PM Calendula is an annual that resembles the marigold.

Mixed Greens With Calendula Petals

2_appetizers_soups_salads.indd 37 4/17/14 12:02 PM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Carrot Salad Crunchy Pear Salad

Use slender and sweet carrots for best results. 1⁄2 cup chopped walnuts 3 Salad: ⁄4 cup chopped celery 1 pound carrots 3 ⁄4 cup golden raisins 1⁄2 cup mayonnaise Dressing: 1 cup cottage cheese 1⁄4 teaspoon salt 4 ripe pears, halved and cored 1⁄4 teaspoon paprika Bibb lettuce 1 small shallot, minced 2 tablespoons fresh lemon juice ■ In a small bowl, mix the walnuts, celery, raisins, 6 tablespoons olive oil mayonnaise, and cottage cheese to combine. 1 tablespoon chopped fresh chervil ■ Set aside in the refrigerator. or parsley or 1 teaspoon dried chervil or parsley ■ Place the pear halves on a bed of lettuce and top 1 teaspoon chopped fresh basil each with a spoonful of the cottage cheese mixture.

or 1⁄4 teaspoon dried basil Makes 4 servings. 12 sprigs of watercress For salad: ■ With a sof-bristle brush, scrub the carrots under cold running water. Orange and Onion Salad ■ Trim of the stem ends and leave the carrots whole. ■ Put them into a saucepan and cover with cold Salad: water. Set the pan over high heat and bring the water 1 head Bibb lettuce to a gentle boil. Cook uncovered for 10 to 30 minutes, 4 oranges, peeled, sliced in half rounds, and seeded or until tender (the time will depend on the size of 1 medium Bermuda onion, thinly sliced the carrots). 20 pitted black olives, halved ■ Drain, then cover with cold water. When the carrots Dressing: are cool, drain, then blot dry. 1⁄2 cup olive oil ■ Refrigerate for 1 hour. 1⁄4 cup fresh lemon juice For dressing: 1⁄2 teaspoon salt ■ In a small bowl or jar with a lid, combine the salt, 1 teaspoon celery seed 1 paprika, and shallot. ⁄8 teaspoon freshly ground black pepper ■ Add the lemon juice and whisk with a fork or 8 leaves fresh mint secure the lid and shake the jar to dissolve the salt 1 tablespoon sugar and paprika. For salad: ■ Gradually add the oil, whisking constantly, or add it ■ Tear the lettuce into bite-size pieces and place them all at once, cover the jar, and shake it vigorously. in a salad bowl. ■ Add the chervil and basil and repeat the mixing ■ Add the oranges, onion, and olives and toss. process. ■ Chill the salad while preparing the dressing. ■ Set the dressing aside at room temperature. For dressing: ■ Arrange the sprigs of watercress on a plate. ■ In a blender or food processor, combine all of the ■ Before serving, whisk or shake the dressing to dressing ingredients and blend for 2 minutes. combine and pour over the chilled carrots. ■ Pour the dressing over the salad and serve. ■ Spoon the carrots over the watercress. Makes 8 servings. Makes 4 servings.

38 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 38 4/17/14 12:03 PM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Summer Salsa Salad SHOPPING FOR CORN 8 ears fresh corn, husked and cleaned When buying corn, avoid dry husks, 1⁄2 cup vegetable oil kernels that ooze clear liquid, and ears with 1⁄4 cup cider vinegar missing kernels or signs of worms (holes). 11⁄2 teaspoons lemon juice 1⁄4 cup minced fresh parsley 2 teaspoons sugar Sorrel Salad 1 teaspoon sea salt (optional) 1 tablespoon chopped fresh basil or Simple and old-fashioned, with an unexpected favor. 1⁄2 teaspoon dried basil Salad: 1⁄4 teaspoon cayenne pepper 2 cups torn mild lettuce, such as Boston 2 large tomatoes, seeded and coarsely chopped 4 cups torn sorrel 1⁄2 cup chopped onion 2 hard-boiled eggs, coarsely chopped 1⁄3 cup chopped green bell pepper Dressing: 1 ⁄3 cup chopped red bell pepper 1 small shallot, minced ■ In a large saucepan, boil the corn for 3 to 5 minutes, salt and pepper, to taste or until tender. Drain and set aside to cool. 1 teaspoon or more Dijon-style mustard ■ 1 In a large bowl, combine the oil, vinegar, lemon ⁄2 cup olive oil juice, parsley, sugar, salt, basil, and cayenne pepper. 1⁄4 cup white-wine vinegar ■ 1 Cut the cooled corn of the cob. Add the corn, ⁄4 cup heavy cream tomatoes, onion, and green and red peppers to the oil For salad: mixture. Mix well. ■ Toss the lettuce and sorrel together. ■ Cover and chill for several hours or overnight. ■ Toss the eggs with the greens. Makes 10 servings. For dressing: ■ In a small bowl or a blender or food processor, combine the shallot, salt and pepper, and mustard. Add the olive oil and whisk or process to blend. Add the vinegar and cream, and whisk or process again. Adjust the seasonings to taste. ■ Pour the dressing over the salad and toss gently to coat. Makes 4 servings.

In the language of flowers, sorrel symbolizes affection.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 39

2_appetizers_soups_salads.indd 39 4/17/14 12:04 PM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Spaghetti Salad

Essentially a “potato salad” with pasta instead! 8 ounces thin spaghetti 4 hard-boiled eggs, chopped 1 green pepper, finely chopped 1 stalk celery, finely chopped 1 teaspoon finely chopped onion salt and pepper, to taste 1 cup whipped salad dressing (not mayonnaise)

1⁄2 of 5-ounce jar green olives, ﬁnely chopped, plus a few slices for garnish TIPS ON CHOPPING ONIONS ■ Cook the spaghetti according to the package To prevent shedding tears when peeling directions. Drain, then rinse with cold water and put onions, cut them near a running fan. into a large bowl. The airflow will blow the fumes away ■ Add the remaining ingredients (except the olive before they reach your nose or eyes. slices for garnish) and mix thoroughly. Also, keep a few onions in the refrigerator. ■ Chill for a few hours to allow favors to blend. A well-chilled onion does not emit fumes ■ Before serving, garnish with olive slices. into the air while it is being chopped. Makes 6 to 8 servings.

Fruit and Veggie Rainbow Rice Orange–Brown Rice Salad With Shrimp 1 box (6 ounces) long-grain or wild rice mix with herbs 1 cup walnut pieces Te brown rice should be frm so that the salad can be 1 cup sweetened dried cranberries mixed and stored without becoming mushy. 3 ⁄4 cup chopped yellow bell pepper 3 2 cups cooked brown rice ⁄4 cup chopped red bell pepper 1 1 ⁄2 cup finely chopped red or Vidalia onion ⁄2 pound baby shrimp, cooked and peeled 3 1 to 2 stalks celery, finely chopped ⁄4 cup raspberry walnut vinaigrette 1 to 2 carrots, finely chopped 1 cup mandarin orange slices, drained 1 tablespoon chopped fresh dill or 1 teaspoon dried dill ■ Prepare the rice according to the package 1⁄4 cup olive oil directions. zest from 1 large orange, divided ■ Preheat the oven to 325°F. juice from 1 large orange ■ Place the walnuts on a cookie sheet and toast them salt and pepper, to taste in the oven for 6 to 8 minutes, stirring once or twice 1⁄2 cup slivered almonds, for garnish to toast evenly. Set aside. ■ ■ In a large bowl, combine the rice, shrimp, celery, When the rice is cooked, place it in a large bowl and carrots. and fuf with a fork. Add the cranberries, peppers, ■ In another bowl, combine the dill, olive oil, half onion, and vinaigrette and toss well. Set the rice of the zest, and the orange juice (be sure to zest the mixture aside for 1 hour. ■ orange before juicing). Season with salt and pepper Just before serving, adjust the favor, adding more and whisk to blend. vinaigrette if necessary. Add the oranges and walnuts, ■ Add the dressing to the rice mixture, stirring gently saving a few to garnish the top, and toss to mix. to coat. Taste, then add more zest if you wish. Makes 6 to 8 servings. ■ Garnish with slivered almonds. Makes 6 to 8 servings.

40 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 40 4/17/14 12:05 PM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Marinated Vegetables

Salad: 1⁄2 head cauliflower, separated into small florets POTATO TIP 2 cups bite-size broccoli florets and stems To seal in vitamin C, add 2 carrots, sliced a pinch of sugar—not salt— 2 stalks celery, sliced into 1⁄4- to 1⁄2-inch pieces to potato-boiling water. 1 small onion, sliced 1 green bell pepper, diced

3⁄4 to 1 cup stuffed green olives or pitted black olives, drained New Potato Salad Dressing: 3⁄4 cup white or wine vinegar Te secret with this salad is to add the mayonnaise to 1⁄2 cup olive oil the potatoes while they’re still warm. 2 tablespoons sugar 2 pounds new potatoes 1 teaspoon salt 1⁄2 cup mayonnaise 1 1⁄2 teaspoon freshly ground black pepper ⁄4 cup white wine 1⁄2 to 1 tablespoon chopped fresh oregano 1 stalk celery, finely chopped or 1⁄2 to 1 teaspoon dried oregano 1 small onion, finely chopped For salad: 1 to 2 tart, firm apples, cored and coarsely chopped 3 sprigs fresh dill or 1⁄2 teaspoon dried dill ■ In a large pot of boiling water, cook the 3 to 4 leaves fresh basil finely chopped or 1⁄2 teaspoon caulifower and broccoli for 1 minute. Drain, dried basil immediately plunge the vegetables into ice-cold salt and pepper, to taste water to stop the cooking, then drain again. ■ In a large bowl, combine the caulifower, broccoli, ■ Boil the potatoes until just tender. Drain and set aside. carrots, celery, onion, green pepper, and olives. ■ In a small bowl, combine the mayonnaise and white For dressing: wine, whisking to blend. ■ ■ In a small bowl or jar with a lid, combine the In a large bowl, combine the celery, onion, vinegar, oil, sugar, salt, black pepper, oregano, apples, and herbs. ■ Dice the still-warm potatoes and add to the and 1⁄4 cup of water. Whisk or shake to blend. celery mixture. ■ Pour the dressing over the salad and toss to coat. ■ Drizzle with the mayonnaise mixture and toss to ■ Cover and refrigerate for at least 8 hours before coat. Season with salt and pepper. serving. Makes 6 to 8 servings. Makes 8 to 12 servings.

FRESH VS. DRIED Most herbs keep their flavor when properly dried, and often the taste is concentrated. When cooking, you may be able to exchange fresh for dried, or vice versa. As a general rule: • For dried, use one-third of the fresh amount. • For fresh, use three times the dried amount. For example, 1 tablespoon of a fresh herb, minced and packed, equals about 1 teaspoon of dried.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 41

2_appetizers_soups_salads.indd 41 4/17/14 12:05 PM APPETIZERS, SOUPS, & SALADS

Beet, Egg, and Herring Salad Lobster Seaslaw Salad

A colorful salad—the perfect dish for a Salad: spring luncheon. 31⁄2 cups ﬁnely shredded cabbage 2 medium potatoes, peeled, cooked, and diced 1⁄2 cup ﬁnely chopped green bell pepper 3 hard-boiled eggs, chopped 1 small Bermuda onion, quartered and thinly sliced 2 tart apples, cored, and diced 1⁄4 cup chopped fresh parsley 2 small carrots, peeled, cooked, and diced 2 cups chopped, cooked lobster meat 1 small onion, minced 12 cooked artichoke hearts, or 1 can (14 ounces) 2 medium sour pickles, diced artichoke hearts, rinsed, drained, halved,

3⁄4 cup diced pickled herring and thinly sliced 1⁄4 teaspoon freshly ground black pepper Dressing: lettuce or baby spinach leaves 3 tablespoons sherry 2 cups peeled and diced cooked beets 2 tablespoons fresh lemon juice ■ In a bowl, combine the potatoes, eggs, apples, 1 tablespoon red-wine vinegar carrots, onion, pickles, herring, and pepper. 1 tablespoon olive oil Refrigerate. 2 teaspoons honey ■ Just before serving, line a bowl with lettuce. 4 fresh basil leaves, coarsely chopped, 1 ■ Add the beets to the chilled ingredients and toss. or ⁄4 teaspoon dried basil 1 ■ Spoon the mixture over the lettuce. ⁄4 teaspoon celery salt Makes 8 to 10 servings. pinch cayenne pepper 1 ripe honeydew melon, seeded, sliced, and rind removed 18 extra-large shrimp, peeled, deveined, and cooked 24 sprigs of watercress HOW TO BOIL BEETS Select roots no larger than 2 inches in For salad: diameter and wash them thoroughly. Trim ■ In a large mixing bowl, combine the cabbage, green the leafy tops, leaving 1 to 2 inches of stem, pepper, onion, parsley, lobster, and artichoke hearts. but leave the root intact to reduce bleeding. For dressing: Place the beets in a stain-resistant sauce- ■ In a blender or jar with a lid, combine the sherry, pan and add water to cover. Bring the water lemon juice, vinegar, oil, honey, basil, celery salt, and to a boil, reduce the heat, cover, and cook cayenne pepper and process or shake to blend. for 30 to 40 minutes, or until tender. ■ Pour the dressing over the salad ingredients and Drain, then rinse in cold water. Slice off the toss to coat. stems and root end, then peel off the skin. ■ Cover and chill for 2 hours before serving. Toss Work on paper towels or similar material; several times while refrigerated. beet juice may stain wood cutting boards, ■ Serve with the melon slices. Top with the shrimp porous surfaces, fabrics, and skin. and watercress sprigs. Makes 6 servings.

42 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 42 4/17/14 12:06 PM Beet, Egg, and Herring Salad

2_appetizers_soups_salads.indd 43 4/17/14 12:07 PM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Cherry Balsamic Chicken For salad: Salad With Spinach, Arugula, ■ In a large bowl, toss the spinach, arugula, fennel, and grapes. Fennel, and Grapes ■ In a small bowl, whisk the olive oil, balsamic vinegar, cherry spread, garlic, shallots, and salt and Chicken: pepper to make a vinaigrette. Pour over the salad and 1 ⁄2 cup white balsamic vinegar toss to coat. 1⁄4 cup plus 1 tablespoon olive oil, divided ■ 2 medium cloves garlic, pressed or mashed Divide among four plates. ■ Cut the chicken into long, thin strips and arrange 1⁄4 cup cherry fruit-only spread on top of the salad. 1⁄4 cup packed brown sugar Makes 4 servings. 1 teaspoon salt 4 boneless, skinless chicken breast halves Salad: 1 bunch (5 ounces) baby spinach leaves 1 bunch (5 ounces) arugula or cress, Grape and Turkey Salad tough stems discarded 1 large bulb fennel, trimmed, cored, Arrange on a bed of lettuce and garnish with and cut into a ﬁne julienne tomato wedges. 2 cups seedless red grapes, halved 2 cups diced cooked turkey

1⁄4 cup olive oil 1 cup halved seedless grapes 2 tablespoons white balsamic vinegar 1⁄4 cup chopped pecans 2 teaspoons cherry fruit-only spread 1⁄4 cup diced celery 1 medium clove garlic, ﬁnely minced 1⁄4 cup mayonnaise 2 medium shallots, minced 1⁄4 cup sour cream

1⁄4 teaspoon salt 1 tablespoon milk (optional) 1 4 1⁄8 teaspoon freshly ground black pepper ⁄ teaspoon dry mustard salt and pepper, to taste For chicken: ■ ■ In a medium bowl, combine the turkey, grapes, In a medium bowl, whisk the vinegar, 1⁄4 cup of olive oil, garlic, cherry spread, brown sugar, and salt. pecans, and celery. Toss until blended. Pour the ingredients into a large zippered bag. Add ■ In a separate bowl, mix together the mayonnaise the chicken, seal the bag, and refrigerate for at least and sour cream. Tin, if desired, with milk. 2 hours and up to 24 hours, turning the chicken ■ Stir the mayonnaise mixture into the turkey occasionally to make certain that all of the parts are mixture. Season with the mustard and salt and coated with marinade. pepper and chill for several hours. ■ Remove the chicken from the marinade and let the Makes 4 servings. excess drip of. ■ Put 1 tablespoon of olive oil into a large skillet over high heat. Add the chicken and sauté for 5 to 7 minutes per side, or until it is browned on both sides and the chicken is cooked through. ■ Transfer to a plate and keep warm.

44 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

2_appetizers_soups_salads.indd 44 4/17/14 12:07 PM APPETIZERS, SOUPS, & SALADS APPETIZERS, SOUPS, & SALADS

Herbed Chicken Noodle Salad Green Goddess Dressing

Tis salad’s favor improves as the pasta absorbs the oil A classic salad or crudités dressing that tastes best and vinegar, so prepare it the night before serving. when made with fresh herbs.

linguine 1⁄4 teaspoon salt 4 tablespoons olive oil 1⁄8 teaspoon cayenne pepper 3 tablespoons sesame oil 1⁄2 teaspoon sugar 1⁄8 teaspoon chili powder 1⁄4 teaspoon dry mustard 3 tablespoons red-wine vinegar 1 clove garlic 1 cup diced cooked chicken 2 anchovy ﬁllets

1⁄2 cup chopped fresh parsley 2 tablespoons fresh lemon juice 1⁄2 cup chopped fresh chives 6 tablespoons sour cream 1⁄4 teaspoon salt 1⁄2 tablespoon each chopped fresh chives, 1 ■ Cook the linguine according to the package parsley, and tarragon or ⁄2 teaspoon directions for 6 servings, drain, then put into a each dried chives, parsley, and tarragon large bowl. ■ Blend the salt, cayenne, and sugar with the mustard ■ Add the olive oil and sesame oil and toss to coat. (see tip, below). Add the garlic and anchovy fllets Add the chili powder, vinegar, chicken, parsley, and work into a paste. Add the lemon juice and blend chives, and salt. Mix well and refrigerate for at least until the salt, mustard, and sugar are dissolved. 10 hours. ■ Transfer the mixture to a small bowl. Add the sour Makes 6 servings. cream, whisking continuously to blend. Add the herbs and stir to incorporate. ■ Cover and refrigerate for 1 hour. Makes 1⁄2 cup. SALAD DRESSINGS Mint Salad Dressing

Yogurt provides the creamy base for this dressing. Serve over chilled romaine lettuce or leaves of Belgian endive.

1⁄4 teaspoon salt 1⁄2 teaspoon sugar 1 clove garlic 6 tablespoons plain yogurt, divided MUSTARD MIXING 1 tablespoon chopped fresh mint TIP freshly ground black pepper, to taste Dry mustard will ■ In a small mortar and pestle, combine the salt and dissolve more easily sugar. Add the garlic and work into a paste. Add into a paste if 1 tablespoon of yogurt and blend. Transfer the you first disperse it mixture to a small bowl. into spices and other ■ Add the remaining yogurt, whisking continuously ingredients with a to blend. Add the mint and stir to incorporate. mortar and pestle. Season with pepper. ■ Cover and refrigerate for 1 hour. Makes about 1⁄2 cup.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 45

2_appetizers_soups_salads.indd 45 4/17/14 12:08 PM SIDE DISHES

Enjoy fresh vegetables from A to Z— asparagus to zucchini— in fun and easy dishes every day.

3_side dishes.indd 46 4/17/14 12:10 PM Brussels Sprouts With Sun-Dried Tomatoes ..... 48 Cinnamon Carrots ...... 48 Roasted Asparagus ...... 50 Caulifower Casserole ...... 50 Baked Eggplant ...... 50 Carrot Pudding ...... 52 Parsnip and Carrot Tart ...... 54 Creole Corn Skillet ...... 54 Squash–Maple Soufé ...... 55 Acorn Squash With Apple Stufng ...... 55 Sweet Potato and Pineapple Casserole ...... 56 Summer Squash Bake ...... 58 Zucchini Casserole ...... 58 Dill Potato Cakes ...... 59 Garlic Potato Soufé ...... 59 Potatoes Blue Cheese Au Gratin ...... 60 Potato Bacon Cheddar Kugelis ...... 60 Stufed Tomato Soufés ...... 62 Frijoles Rio Grande ...... 62 Savory Baked Beans ...... 63 Lima Bean Timbales ...... 63 Basil Rice ...... 64 Lemon Dill Rice ...... 64 Mexican Rice ...... 65 Indian Rice ...... 65

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 47

3_side dishes.indd 47 4/17/14 12:10 PM SIDE DISHES

Brussels Sprouts With Sun-Dried Tomatoes

11⁄2 pounds brussels sprouts 1⁄4 cup oil-packed, sun-dried tomatoes 1⁄4 cup rice wine vinegar 1⁄4 cup olive oil 1 clove garlic, minced

1⁄2 tablespoon sugar dash of hot-pepper sauce salt and pepper, to taste 2 scallions, thinly sliced Cinnamon Carrots

1⁄4 cup chopped fresh parsley 1 to 11⁄2 pounds carrots, sliced ■ Trim of the stem ends of the brussels sprouts and 1 ⁄3 cup butter, at room temperature remove any wilted outer leaves. 1 ⁄2 cup sugar ■ Cook the sprouts in 6 cups of boiling, salted water 1 teaspoon salt just until crisp-tender. Drain, then submerge the 1 1 ⁄4 to ⁄2 teaspoon cinnamon sprouts in ice-cold water to cool. Drain, then transfer 1 ⁄3 cup boiling water to a large bowl. ■ ■ Cut the tomatoes into thin strips and add them to Preheat the oven to 350°F. ■ 1 the brussels sprouts. Toss and set aside. Place the carrots in a 1 ⁄2-quart casserole or ■ In a glass bowl, whisk together the vinegar, oil, baking dish. ■ garlic, sugar, hot-pepper sauce, and salt and pepper. Cream together the butter, sugar, salt, and ■ Pour this sauce over the sprouts and tomatoes. cinnamon. Add the boiling water and stir to blend. ■ ■ Add the scallions and parsley. Pour the mixture over the carrots. ■ ■ Stir, cover, and refrigerate for at least 2 hours. Bake for 1 hour, or cover and cook on high in a Makes 10 servings. microwave for 10 minutes. Makes 6 servings.

HOW TO OVEN-DRY TOMATOES and bake for 6 to 24 hours, depending on the Dried tomatoes add color and flavor to salads, variety, size, and moisture content of the toma- pizza, soups, stir-fries, pesto, and sauces. Paste toes. Use an oven thermometer to monitor the types work best, as they have less water. temperature periodically and make sure that it is Preheat the oven to correct; adjust as needed. Check the tomatoes 150°F. Wash about 5 every so often and switch sheets from top to bot- pounds of tomatoes. tom racks and back to front. Turn the tomatoes Peel the skins, if desired. over occasionally. Remove the stems and The tomatoes are done when they turn dark blemishes. Cut the toma- red and are leathery and dry; they should be toes in half, take out the flexible and not hard or brittle. If they are tacky seeds, and then cut the or moist, keep baking. When ready, remove the halves into 1⁄2- to 3⁄4-inch slices. sheets from the oven and cool the tomatoes to Place the tomato slices on cookie sheets so room temperature. Place in plastic bags, squeeze that they do not touch each other. Sprinkle with out the air, and store in the refrigerator for 2 to 4 seasonings or salt, as desired. Place in the oven weeks or in the freezer for 8 to 12 months.

48 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 48 4/17/14 12:12 PM Brussels Sprouts With Sun-Dried Tomatoes

3_side dishes.indd 49 4/17/14 12:13 PM SIDE DISHES

Baked Eggplant

A soufé-like way to serve this vegetable.

2 small eggplants, peeled and cut into 1⁄4-inch-thick slices 2 tablespoons vegetable oil, divided salt and pepper, to taste 2 tablespoons butter 8 slices ﬁrm white toast, crusts removed 2 cups grated cheddar cheese, divided 1 egg Roasted Asparagus 1 cup milk

3⁄4 teaspoon chopped fresh marjoram or 1⁄4 teaspoon 1 pound asparagus, trimmed dried marjoram 2 tablespoons olive oil salt and pepper, to taste ■ Preheat the broiler. ■ Spread the eggplant slices on a cookie sheet, brush ■ Preheat the oven to 400°F. with oil, and season with salt and pepper. Broil for ■ Spread the asparagus in a single layer on a cookie 4 minutes, or until lightly browned. sheet and drizzle with the oil. Season with salt and ■ Turn the eggplant over, brush with oil, season, and pepper, then toss to coat. broil for 3 minutes, or until lightly browned. ■ Roast for 15 minutes, or until tender (time will ■ Preheat the oven to 375°F. Grease a 21⁄ -quart depend on the thickness of the stalks). 2 Makes 4 servings. casserole. ■ Butter the toast and cut each slice into eighths. ■ In the casserole, layer half of the toast. Cover it with half of the eggplant. Spread half of the cheese on the eggplant. Repeat the layers. Caulifower Casserole ■ In a small bowl, beat the egg until light. Add the milk and marjoram and whisk to blend. 1 head cauliﬂower, separated into ﬂorets ■ Pour the egg mixture over the cheese, eggplant, and 1 cup tomato sauce toast layers. 2 tablespoons chopped fresh parsley ■ Bake for 30 minutes. 3 tablespoons chopped ripe olives Makes 6 servings. 3 tablespoons grated Parmesan cheese

1⁄4 cup bread crumbs 1 tablespoon melted butter ■ Preheat the oven to 400°F. Lightly grease a 21⁄2-quart casserole. ■ In a saucepan over medium heat, steam the caulifower for 8 minutes, or until crisp-tender. ■ In the casserole, combine the tomato sauce, parsley, and olives. Add the caulifower and sprinkle with the cheese, bread crumbs, and butter. ■ Bake for 10 minutes, or until browned. SHOPPING FOR EGGPLANT Makes 4 servings. Look for small to medium size for the variety; heavy, firm body; smooth, shiny, richly colored skin; green stem. Avoid brown or dry stems, dull or “off” color, oversize for the variety, shriveled or spongy body.

50 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 50 4/17/14 12:14 PM SIDE DISHES

HOW TO GRILL VEGETABLES

VEGETABLE HOW TO PREPARE GRILLING TIME

Artichokes Cut in half lengthwise, apply pressure to 15 to 20 minutes per side, spread the leaves open. Rub with olive oil or until the base is tender; and sprinkle with salt. remove the inedible choke before eating

Asparagus Roll spears in olive oil and sprinkle with 5 to 10 minutes; turn every salt and pepper. few minutes until tender

Corn Leave the stem and husk on. Pull back the 10 to 20 minutes; turn husk, remove the silk, and soak for 15 several times minutes in cold water. Then carefully pull the husk back up, smoothing and twisting it if necessary so that it stays closed.

Eggplants Cut in half lengthwise or into slices about 4 to 5 minutes per side 3⁄4-inch thick. Brush with olive oil.

Fennel Remove the stalks and roots. Cut the 5 to 6 minutes per side bulb in half lengthwise. Brush with olive oil and sprinkle with salt. (Lightly steam large bulbs before grilling.)

Leeks Cut white portions in half lengthwise 4 to 6 minutes per side and wash well in warm water. Brush with olive oil. (Lightly steam large leeks before grilling.)

Mushrooms Use large caps, such as portobellos. Remove 8 to 10 minutes per side stems. Brush with olive oil and slice after grilling.

Onions Cut into 1⁄2-inch slices. Brush with olive 8 to 10 minutes per side oil and sprinkle with salt.

Peppers Cut bell peppers in half lengthwise, 6 to 10 minutes skin side remove the seeds, and brush with olive oil. down, then 3 to 4 minutes on the other side

Summer Cut into thirds or halves lengthwise. 5 to 8 minutes per side Squashes/ Brush with olive oil and sprinkle with salt. Zucchini

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3_side dishes.indd 51 4/17/14 12:14 PM

Carrot Pudding

21⁄2 cups diced carrots salt and pepper, to taste 2 eggs, separated 1 cup bread crumbs 1 tablespoon ﬁnely chopped onion

11⁄2 cups milk ■ In a saucepan over medium heat, steam or boil the carrots until tender. ■ Drain, then mash the carrots and season with salt and pepper. ■ Preheat the oven to 350°F. Grease a 1⁄2-quart casserole. ■ In a small bowl, beat the egg yolks. ■ In another bowl, combine the carrots, egg yolks, bread crumbs, onion, and milk. ■ In a large, chilled bowl, beat the egg whites until stif. ■ Gently fold the whipped whites into the carrot mixture. Turn into the prepared casserole. ■ Bake for 45 to 60 minutes, or until a toothpick comes out clean. Serve hot. Makes 6 to 8 servings.

52 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 52 4/17/14 12:15 PM Carrot Pudding

Carrots are rich in beta-carotene, vitamins A and K, and potassium.

3_side dishes.indd 53 4/17/14 12:16 PM SIDE DISHES

■ Remove from the heat and set aside to cool. ■ Put the eggs, orange and lemon zests, four, sugar, and yogurt into a large bowl and whisk until blended. Stir in the carrots and parsnips. Pour the mixture into the prepared crust. ■ Arrange the pecans on top in a decorative pattern. ■ Bake for about 35 to 40 minutes, or until the center does not jiggle when the pan is tapped. ■ Remove to a wire rack and cool completely. ■ Once cool, cover and chill in the refrigerator. ■ To serve, run a knife between the crust and side of the pan to loosen, then remove the sides of the pan. Parsnip and Carrot Tart Makes 8 servings.

Crust: 1 cup all-purpose ﬂour 3 tablespoons sugar Creole Corn Skillet 1⁄3 cup butter, cut into pieces 1 large egg yolk 2 tablespoons vegetable oil Filling: 1⁄2 cup chopped green bell pepper 2 cups shredded peeled carrots 1 large onion, chopped 2 cups shredded peeled parsnips 2 cups peeled tomatoes or 3 large eggs 2 cups canned tomatoes, drained

11⁄2 teaspoons grated orange zest 1 teaspoon sugar 1 11⁄2 teaspoons grated lemon zest ⁄2 teaspoon salt 2 tablespoons all-purpose flour 1⁄8 teaspoon freshly ground black pepper 1 2⁄3 cup sugar ⁄8 teaspoon cayenne pepper 1 cup lemon-flavor yogurt 2 cups corn 1 1⁄2 cup pecan halves 1 ⁄2 cups shredded cheddar cheese 2 slices bacon, cooked crisp and crumbled For crust: ■ Preheat the oven to 325°F. ■ In a skillet over medium heat, warm the oil. ■ In a food processor, combine the four and sugar. ■ Add the pepper and onion and sauté for 5 minutes, Add the butter in pieces and process until fne or until sof. Add the tomatoes and sugar and cook crumbs form. Add the egg yolk and process until the for 10 minutes, stirring occasionally. Add the salt, dough holds together when pressed. black and cayenne peppers, and corn and cook until ■ Press the dough over the bottom and up the sides tender, about 5 minutes. of a 9-inch tart pan with a removable bottom. ■ Remove the pan from the heat, then sprinkle with ■ Bake for 15 minutes, or until the crust is very lightly the cheese and bacon. browned. Remove from the oven and set aside. ■ Cover only long enough to melt the cheese. Makes 8 servings. For filling: ■ Put the carrots, parsnips, and about 3⁄4 cup of water into a large skillet over high heat. Bring to a boil, cover, and reduce the heat to low. Simmer for about 6 minutes, stirring occasionally, until the vegetables are sof and the liquid has evaporated.

54 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 54 4/17/14 12:16 PM SIDE DISHES

1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples = 3 cups peeled, cored, and sliced apples

Squash–Maple Soufé Acorn Squash With Apple Stufng

3 cups cooked and mashed winter squash 3 medium acorn squashes 1⁄4 cup milk 2 tablespoons butter 3 tablespoons all-purpose ﬂour 3 cups peeled, cored, and chopped tart apples 3 eggs, beaten 1 cup chopped onion

1⁄2 teaspoon salt 1⁄2 cup golden raisins 1⁄4 teaspoon nutmeg 2 tablespoons light-brown sugar freshly ground black pepper, to taste 1 teaspoon cinnamon

3 tablespoons maple syrup 11⁄2 cups grated cheddar cheese ■ Preheat the oven to 350°F. Grease a 1-quart casserole. ■ Preheat the oven to 350°F. ■ In a large bowl, combine all of the ingredients ■ Cut the squashes in half lengthwise and scoop out and beat to blend. the seeds and strings. ■ Spoon the mixture into the prepared casserole. ■ Place in a baking dish and bake, cut side down, in ■ Bake for about 35 minutes, or until the top ½ inch of water for 40 minutes, or until tender. is golden. ■ In a skillet over medium heat, melt the butter. Makes 6 to 8 servings. Add the apples and onion and sauté for 10 minutes, or until both are tender. ■ In a large bowl, combine the apples and onion with the raisins, brown sugar, cinnamon, and cheese. Stir to blend. ■ Place the cooked squashes on a lightly greased cookie sheet and spoon the apple stufng into the cavities in equal portions. ■ Bake for 20 minutes, or until the apples are sof and BROWN the cheese has melted. SUGAR TIP Makes 6 servings. To soften brown sugar that has turned hard, put it into an airtight container with a piece of fresh bread or slice of apple. Seal and leave for a day.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 55

3_side dishes.indd 55 4/17/14 12:17 PM

Sweet Potato and Pineapple Casserole

4 to 6 small sweet potatoes 1⁄8 teaspoon allspice 1⁄8 teaspoon ground cloves 1⁄8 teaspoon nutmeg 1⁄2 teaspoon salt 1 can (8 ounces) crushed pineapple, with liquid

1⁄2 cup miniature marshmallows 1⁄2 cup honey ■ Grease a 1-quart casserole. ■ Cook the sweet potatoes in boiling, salted water for 30 minutes, or roast in the oven at 450°F for 30 minutes. ■ When cool enough to handle, peel and cut into 1⁄2-inch slices. ■ Set the oven at 350°F. ■ In a small bowl, combine the spices and salt. ■ Layer the sweet potatoes in the prepared casserole. ■ Sprinkle the spice mixture over the sweet potatoes. ■ Layer the pineapple over the spice mixture. ■ Top with the marshmallows and pour the honey over it all. ■ Bake for 10 minutes. Makes 4 servings.

56 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 56 4/17/14 12:18 PM Sweet Potato and Pineapple Casserole

3_side dishes.indd 57 4/17/14 12:19 PM SIDE DISHES

Summer Squash Bake Zucchini Casserole

Tis can be prepared a day ahead and stored in the 3 tablespoons olive oil refrigerator until you’re ready to bake it. 2⁄3 cup chopped onion 3 pounds yellow squash or zucchini, sliced 4 ounces mushrooms, sliced 1 2 1 4 1⁄2 cup chopped onion 2 ⁄ pounds zucchini, cut into ⁄ -inch-thick slices 2 eggs, lightly beaten 2⁄3 cup grated Parmesan cheese, divided 1 tablespoon sugar 2 cans (6 ounces each) tomato paste 1 teaspoon salt 1 clove garlic, minced

1⁄2 teaspoon freshly ground black pepper 1 teaspoon salt 1 8 1⁄2 cup (1 stick) butter, melted and divided ⁄ teaspoon freshly ground black pepper 1 cup bread crumbs ■ Preheat the oven to 350°F. ■ Preheat the oven to 375°F. ■ In a large saucepan over medium heat, warm the oil. ■ In a saucepan over medium-high heat, boil or steam ■ Add the onion and mushrooms and sauté for 3 the squash for 3 to 5 minutes, or until tender. Drain, minutes, or until the onion is sof. Add the zucchini then return the squash to the pan and mash it. and cook for 4 minutes, or until just tender. ■ Add the onion, eggs, sugar, salt, pepper, and half of ■ Remove the saucepan from the heat and add half of the melted butter to the squash. Stir to incorporate. the cheese. Stir to incorporate. Add the tomato paste, ■ Spoon the mixture into a 2-quart casserole. garlic, salt, and pepper and mix well. ■ In a small bowl, drizzle the remaining butter on the ■ Turn the mixture into a 2-quart casserole and bread crumbs and toss to coat. sprinkle the remaining cheese on top. ■ Sprinkle the bread crumb mixture over the squash ■ Bake for 20 minutes, or until heated through. and bake for 45 minutes. Makes 6 to 8 servings. Makes 6 servings.

KNOW YOUR ONIONS DRY, OR BULB, ONIONS include spring/summer True GREEN ONIONS, also called bunching sweet onions, such as Vidalia and Bermuda, and onions, are bred specifically to have a small the stronger-flavor, fall/winter storage onions, such bulb and long stalks, both of which are edible. as Yellow Globe. They may be white, red, or yellow (Scallions fall into this category.) You can also and are harvested after the tops have died down. use a dry onion as a green onion by harvesting Sweet onions have thin skins and a mild taste the young green tops before the bulb has that makes them perfect for eating raw or grown to full size. using in briefly cooked dishes. Storage onions SHALLOTS are milder than onions and often used have thick layers of skin, are more pungent, in French cooking. The small bulbs grow in and do well in dishes that cook for a while. sections called cloves, similar to those of garlic. Red onions are usually the mildest and often The skins can be reddish brown, yellow, or gray. are eaten raw or grilled. White onions are a bit PEARL ONIONS are small (about 1 inch wide), more pungent and often are sautéed and used mild onions with red, white, or yellow skins. Al- in salsas or Mexican cuisine. Yellow onions have though commonly pickled and used in cocktails, the strongest flavor; they are great for soups and they also can be cooked as a side dish or added other cooked dishes. whole to stews and casseroles.

58 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 58 4/17/14 12:19 PM SIDE DISHES

Garlic Potato Soufé

THE POTATO-IN- 3 eggs, separated WATER TEST 3 cups hot mashed potatoes 1 To determine what ⁄4 cup melted butter 1 kind of potatoes you ⁄4 teaspoon salt have, drop one in a 1 cup hot milk 1 pot containing 2 cloves garlic, minced, or ⁄4 teaspoon garlic powder 1 11 parts water to ⁄4 teaspoon nutmeg one part salt. paprika Waxy potatoes, ■ Preheat the oven to 350°F. Grease an 8-inch best for salads, will square baking dish. float. Mealy potatoes, ■ In a large mixing bowl, beat the egg yolks best for baking or until light yellow. Add the mashed potatoes, butter, mashing, will sink. salt, milk, garlic, and nutmeg and beat to blend. ■ In a separate large bowl, beat the egg whites until stif. Gently fold them into the potato mixture. ■ Pour the mixture into the prepared baking dish, Dill Potato Cakes sprinkle with paprika, and bake for 25 minutes, or until the top is golden brown. A great way to use lefover mashed potatoes. Makes 6 servings. 2 tablespoons butter, softened pinch of salt 1 tablespoon ﬁnely chopped fresh dill 1 cup self-rising ﬂour* 2 cups mashed potatoes

1⁄8 to 1⁄4 cup milk, as required ■ Preheat the oven to 400°F. Grease a cookie sheet. ■ In a bowl, combine the butter, salt, and dill. Sif the four on top. Add the mashed potatoes and 1⁄8 cup of milk. ■ Mix to incorporate the ingredients and turn them WINTER into a sof dough, adding more milk, 1 teaspoon at a SQUASH TIP time, if necessary. Here’s one way to ■ Use your hands to form round cakes (or patties) freeze winter squash: about 3 inches in diameter and 1⁄ -inch thick. 2 Wash the squash, ■ Place the cakes onto the prepared sheet and bake peel it, slice it into for 15 to 20 minutes, without turning, until golden. sections, and remove Serve warm. Makes 10 to 12 cakes. the seeds. Cook the squash, mash it, let it * If you do not have self-rising four, you can substitute cool, then place into 1 1 cup of all-purpose four plus 1 ⁄4 teaspoons baking freezer bags, leaving powder plus 1⁄ teaspoon salt. 4 1⁄2 inch of headspace. It will keep in the freezer for 8 to 12 months.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 59

3_side dishes.indd 59 4/17/14 12:20 PM SIDE DISHES

■ In a saucepan over medium heat, steam or boil the Potatoes Blue Cheese Au Gratin broccoli until crisp-tender. ■ Arrange the broccoli around the outer edge of the 7 medium russet potatoes, parboiled, peeled, casserole and garnish with pimiento. and thinly sliced ■ Bake for 5 minutes more. 21⁄2 tablespoons butter Makes 6 servings. 1 clove garlic, crushed 2 shallots, minced 2 tablespoons all-purpose ﬂour

11⁄2 cups milk, at room temperature 1 teaspoon white pepper Potato Bacon Cheddar Kugelis 1⁄4 cup mayonnaise 1 teaspoon Dijon-style mustard Kugelis is a baked potato pudding of Lithuanian origin. 1⁄2 teaspoon Worcestershire sauce 2 slices bacon, diced 1⁄4 cup chopped fresh parsley 1 cup ﬁnely chopped onion 2 ounces blue cheese, crumbled, divided 2 eggs 1 cup buttermilk, at room temperature 1 teaspoon salt

3 cups sliced mushrooms 1⁄4 teaspoon white pepper 1 cup grated Monterey Jack cheese 1 tablespoon all-purpose ﬂour 1 1 ⁄2 cups coarsely crushed potato chips 1⁄4 cup half-and-half 2 cups chopped broccoli 4 large russet potatoes, peeled and cubed 1 tablespoon diced pimiento, for garnish 1 cup shredded sharp cheddar cheese ■ Preheat the oven to 350°F. Grease a shallow ■ Preheat the oven to 425°F. Grease a 9-inch square 21⁄2-quart casserole. baking pan. ■ Arrange half of the potato slices in the bottom of ■ In a skillet over medium heat, combine the bacon the prepared dish and set aside. and onion and cook until the bacon is crisp and the ■ In a medium saucepan over low heat, melt the onion is sof and golden. Set the pan and ingredients butter. Add the garlic and shallots and sauté for aside to cool. 1 minute. Add the four, stir or whisk to blend, ■ In a large bowl, combine the eggs, salt, pepper, and cook for 3 minutes more. Add the milk. Cook, four, and half-and-half and whisk until smooth. stirring constantly, until the sauce thickens and ■ Put the potatoes into a food processor and pulse bubbles. Remove the saucepan from the heat. until coarsely ground. ■ Add the pepper, mayonnaise, mustard, ■ Add the potatoes to the egg mixture and stir until Worcestershire sauce, parsley, and half of the well combined. Add the bacon and onions, along blue cheese and stir to incorporate. Add the with any pan drippings, and stir to blend. buttermilk and stir. ■ Pour the mixture into the prepared pan and bake ■ Layer the mushrooms over the potatoes in the for 30 minutes. Reduce the oven temperature to casserole. 375°F and bake for 13 to 15 minutes more, or until ■ Spread half of the sauce on top, then sprinkle frm and golden. with the Monterey Jack cheese. ■ Sprinkle with the cheese and bake for ■ Layer the remaining potatoes over the cheese and 5 minutes more. cover with the remaining sauce. ■ Cut into squares and serve warm. ■ Sprinkle with the remaining blue cheese and bake Makes 8 servings. for 45 minutes. ■ Distribute the potato chips on top and bake for 10 minutes more.

60 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 60 4/17/14 12:21 PM Potatoes Blue Cheese Au Gratin

3_side dishes.indd 61 4/17/14 12:21 PM SIDE DISHES

To remove the thin peel from ginger, scrape it with a spoon, which works more easily than a knife around the bumpy parts.

Stufed Tomato Soufés Frijoles Rio Grande

1⁄4 cup (1⁄2 stick) butter 2 cups dried navy beans 1⁄3 cup all-purpose ﬂour 11⁄2 cups dried split peas 3 ⁄4 cup milk 1⁄2 pound ham hock or salt pork, chopped 2 eggs, separated 2 cloves garlic, chopped

3 ⁄4 cup grated Swiss or cheddar cheese 2 large onions, chopped and divided 1⁄2 teaspoon salt 1 teaspoon dried oregano 1⁄4 teaspoon freshly ground black pepper 1⁄4 teaspoon ground ginger 6 ﬁrm medium tomatoes 1 tablespoon salt chopped fresh chives, for garnish 1 teaspoon freshly ground black pepper ■ Preheat the oven to 350°F. 4 stalks celery with tops, thinly sliced ■ In a saucepan over medium heat, melt the butter. 4 medium carrots, thinly sliced Add the four and stir or whisk to blend. Add the 2 medium green peppers, sliced milk gradually, stirring or whisking constantly until 2 fresh or dried chiles, seeded and chopped the sauce thickens. 1 teaspoon dried marjoram ■ Remove the pan from the heat, add the egg yolks, 2 cups red Burgundy wine and beat to blend. Add the cheese and stir until ■ Soak the beans and split peas in water overnight. combined. Add the salt and pepper and stir, then ■ Drain and rinse the beans, then place in a stockpot set aside. and add enough water so that the level reaches ■ Slice the tops of the tomatoes and scoop out the 1 inch above the beans and peas. Bring the pot to a pulp, leaving a 1⁄2-inch-thick shell wall. boil over medium-high heat and then reduce the heat ■ Invert the tomato shells onto paper towels and set to simmer. Cook for 30 minutes. aside to drain. ■ Add 6 cups of water and the meat, garlic, half of ■ In a large, chilled bowl, beat the egg whites the chopped onion, oregano, ginger, salt, and black until stif but not dry. Gently fold the whites into pepper, and simmer for 11⁄2 hours. the cheese mixture. ■ Add the remaining ingredients, except the wine, ■ Set the tomato shells into six small soufé dishes and cook for 25 minutes. or custard cups or side-by-side in a 9x9-inch (or ■ Add the wine and cook for 5 minutes more. similar) baking dish. ■ Serve hot. ■ Spoon the cheese soufé mixture into the tomatoes. Makes 10 to 12 servings. ■ Bake for 35 to 40 minutes, or until pufed and light brown. ■ Garnish with chopped chives. Makes 6 servings.

62 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 62 4/17/14 12:22 PM SIDE DISHES

Savory Baked Beans ■ In a medium bowl, combine the reserved bean liquid, mustard, ginger, salt, molasses, brown sugar, 2 pounds dried soldier, Great Northern, or navy beans and pepper and whisk to blend. Pour the mixture 1⁄2 pound salt pork over the beans. ■ 2 onions, chopped Add boiling water to cover the beans. ■ 1⁄4 cup fresh parsley, chopped Cover the beanpot and bake for 6 to 8 hours. ■ 1⁄2 tablespoon fresh thyme or 1⁄2 teaspoon dried thyme Uncover for the last hour of baking. 2 teaspoons dry mustard Makes 12 to 14 servings. 1 scant teaspoon ground ginger 1 teaspoon salt

1⁄4 cup molasses 1⁄4 cup packed brown sugar Lima Bean Timbales freshly ground black pepper, to taste boiling water A timbale, French for “kettledrum,” is a dish ■ Soak the beans in water overnight. baked in a mold. ■ Drain and rinse the beans, then place in a stockpot 2 cups dried lima beans and add enough water so that the level reaches 1 cup bread crumbs 1 inch above the beans. Bring the pot to a boil over 2 tablespoons butter, melted medium-high heat and then reduce the heat to 2 tablespoons chopped pimiento simmer. Cook for 1 to 2 hours, or until tender. 2 tablespoons minced onion ■ Drain, reserving the liquid. 1⁄2 cup chopped unsalted peanuts ■ Preheat the oven to 275°F. 1⁄2 teaspoon salt ■ Cut the salt pork in half and score both halves with 1⁄4 teaspoon freshly ground black pepper cuts 1⁄2-inch deep. Place one piece on the bottom of a 2 eggs, beaten beanpot. Cover the pork with a layer of prepared beans. 1⁄2 cup evaporated milk ■ In a small bowl, combine the onions, parsley, ■ Soak the beans in water overnight. and thyme. ■ Drain and rinse the beans, then place in a stockpot ■ Spoon some of the onion mixture over the beans. and add enough water so that the level reaches ■ Add another layer of beans. 1 inch above the beans. Bring the pot to a boil over ■ Repeat the alternate layers until both are used up, medium-high heat and then reduce the heat to ending with beans on top. simmer. Cook for 45 minutes, or until tender. ■ Place the remaining salt pork on top of the beans. ■ Preheat the oven to 350°F. Grease six timbale or ■ Put a pot or kettle of water on to boil. ramekin dishes or a 11⁄2-quart casserole. ■ Drain the beans, then press them through a Savory Baked Beans coarse sieve. ■ In a large bowl, combine the beans, bread crumbs, butter, pimiento, onion, peanuts, salt, and pepper. Add the eggs and milk and stir to blend. ■ Distribute the mixture equally among the prepared dishes (or put it all into a large one) and bake for 40 minutes. Makes 6 servings.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 63

3_side dishes.indd 63 4/17/14 12:22 PM SIDE DISHES

Use cilantro leaves raw in salads and cold vegetable dishes and the seeds (coriander) in pastries, custards, confections, rice, and meat dishes.

Basil Rice Lemon Dill Rice

21⁄2 cups chicken stock 3 cups chicken stock 2 tablespoons butter 2 tablespoons butter 1 tablespoon minced shallots or onion 1 tablespoon minced shallots or onion

11⁄2 cups rice 11⁄2 cups rice salt, to taste salt, to taste

1 tablespoon ﬁnely minced fresh basil 11⁄2 teaspoons chopped dried lemon peel 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill

1⁄2 cup tomato sauce 1 teaspoon chopped fresh chives ■ Preheat the oven to 375°F. ■ Preheat the oven to 375°F. ■ In a medium saucepan over medium heat, ■ In a medium saucepan over medium heat, bring the chicken stock to a boil. bring the chicken stock to a boil. ■ In another saucepan over medium heat, ■ In another saucepan over medium heat, melt the butter. Add the shallots and sauté until melt the butter. Add the shallots and sauté until translucent. Add the rice and stir until the grains turn translucent. Add the rice and stir until the grains turn milky. Add the salt, basil, parsley, hot chicken stock, milky. Add the salt, lemon peel, dill, chives, and hot and tomato sauce and stir until blended. chicken stock and stir until blended. ■ Transfer to a baking dish and bake for 25 minutes. ■ Transfer to a baking dish and bake for 25 minutes. Makes 8 servings. Makes 8 servings.

64 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

3_side dishes.indd 64 4/17/14 12:23 PM SIDE DISHES

Mexican Rice Indian Rice

3 cups chicken stock 5 whole cloves 2 tablespoons butter 5 coriander seeds

1 tablespoon minced onion 1⁄4 teaspoon cumin seeds 1 clove garlic, minced 1⁄4 teaspoon whole peppercorns 11⁄2 cups rice 2 cinnamon sticks (each 3 inches long) 2 tomatoes, peeled, seeded, and chopped 2 bay leaves 2 tablespoons ﬁnely minced mint leaves 3 cups chicken stock

1 cup peas 11⁄2 cups rice cilantro or parsley, ﬁnely minced, for garnish 2 cups peas ■ Preheat the oven to 375°F. 1 tablespoon butter ■ In a medium saucepan over medium heat, bring 1 tablespoon fresh lemon juice 1 the chicken stock to a boil. ⁄4 cup minced fresh parsley, for garnish ■ In another saucepan over medium heat, ■ Grind the cloves, coriander seeds, cumin seeds, melt the butter. Add the onion and garlic and peppercorns, cinnamon sticks, and bay leaves with sauté until the onion is translucent. Add the rice and a mortar and pestle (or with a rolling pin) and place stir until the grains turn milky. Add the tomatoes in a 4-inch-square piece of cheesecloth. Tie shut. and cook until almost all of the moisture is gone. ■ In a medium saucepan over medium heat, bring Add the hot chicken stock, mint, and peas and stir the chicken stock to a boil. Add the rice and the until blended. cheesecloth of herbs and spices; reduce the heat to ■ Transfer to a baking dish, cover, and bake for low, stir, and cook for about 18 minutes. 25 minutes. ■ Meanwhile, in another saucepan, cook the peas ■ Garnish the fnished dish with cilantro or parsley. with the butter. Makes 8 servings. ■ When the rice is sof, remove the cheesecloth of herbs and add the peas. Toss with the lemon juice and garnish with the parsley. Makes 8 servings.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 65

3_side dishes.indd 65 4/17/14 12:23 PM MAIN DISHES

Fix dinner for the family or gather a gang for fresh- ingredient stew, casseroles, pizza, or pasta dishes straight from your kitchen or grill.

4_main dishes.indd 66 4/17/14 12:25 PM MEAT & POULTRY Apples and Pork ...... 68 Apple–Maple Pork Chops With Apple Rice Pilaf ...... 68 Sweet-and-Sour Pork ...... 70 Shepherd’s Pie ...... 70 Vegetable Beef Casserole ...... 71 Seven-Layer Dinner ...... 71 Rosemary Chicken With Spinach ...... 72 Greek Chicken ...... 74 Stufed Eggplant ...... 74

FISH & SEAFOOD Applejack Fish Bake ...... 76 Salmon With Oregano Salsa ...... 76 Salmon Loaf ...... 77 Portuguese Haddock ...... 77 Swordfsh Kabobs ...... 78 White Fish With Lemongrass Marinade ...... 80 Flounder With Mint Lime Sauce ...... 80 Shrimp and Spinach Feta Rice ...... 81 Shrimp With Prosciutto and Cheese ...... 81 Spring Risotto ...... 82 Shrimp Creole ...... 84 Skillet Sea Scallops ...... 84 Steamed Clams and Chorizo ...... 85

VEGETARIAN, PIZZA, & PASTA Vegetable Hash ...... 86 Ratatouille Pie ...... 86 Grilled Caponata Wraps With Summer Vegetables ...... 86 Grilled White Bean, Fennel, Tomato, and Tuna Pizza ...... 87 Vegetable Popover Pizza ...... 88 Hearty Vegetable Pasta ...... 88 Curried Spaghetti ...... 90 Spinach Fettuccine With Smoked Salmon and Dill ...... 90 Mushroom, Tomato, and Spinach Pasta ...... 90 Vegetable Lasagna ...... 91 Fettuccine With Mushrooms and Clove Pinks ...... 92

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 67

4_main dishes.indd 67 4/17/14 12:26 PM MAIN DISHES

MEAT & POULTRY Pilaf: 1 tablespoon butter 1⁄2 cup tart red apple, peeled, cored, and diced Apples and Pork 2 tablespoons chopped onion 1 tablespoon cider vinegar Tis can be made in a slow cooker; simply follow the 2 tablespoons maple syrup directions for cooking pork. 2 tablespoons raisins

3 to 4 pounds lean pork (boneless is preferred, 1⁄2 teaspoon salt (optional) but boned chops can be used) 1⁄4 teaspoon allspice 6 cups applesauce 1⁄8 teaspoon freshly ground black pepper 2 tablespoons apple pie spice 1⁄8 teaspoon turmeric 6 small red-skin potatoes uncooked white rice (for 6 servings) 4 carrots, coarsely cut 1 tablespoon chopped fresh parsley 2 cups white pearl onions, peeled For pork chops: salt and pepper, to taste ■ In a large skillet, melt the butter over medium heat. 2 ﬁrm tart apples, peeled, cored, and thinly sliced Add the garlic, cook for 1 minute, and push to ■ Cut the pork into large chunks. the side of the skillet. Add the pork chops and ■ Put the pork, applesauce, and spice into a large pot. cook, turning to brown on both sides. Add the Cover and cook on medium heat for 10 minutes. Worcestershire sauce and cover the skillet to steam Reduce the heat to a low simmer and cook for 4 hours. for 2 minutes. Add the remaining ingredients. ■ One to 11⁄2 hours before the cooking fnishes, ■ Cover the skillet, lower the heat to simmer, and add the potatoes, carrots, and onions and stir. Season cook for 15 to 20 minutes, or until the pork is tender. with salt and pepper. ■ Remove the pork to a platter and keep warm. ■ Fifeen minutes before the cooking fnishes, add ■ Bring the pan juices to a boil and cook for 1 to 2 the apple slices and stir. minutes, or until smooth, satiny, and syrupy ■ Remove the pork, vegetables, and apples to a (not thick and sticky). Taste the sauce, and if more large platter and pour 1 cup of the sauce over it all. tartness is desired, add 1⁄2 to 1 tablespoon more Serve the remaining sauce on the side. vinegar. Pour the sauce over the pork. Makes 6 to 8 servings. For pilaf: ■ In a 2-quart saucepan, melt the butter over medium heat. Add the apples and onion and sauté until the onion is sof. Apple–Maple Pork Chops ■ Add the amount of water specifed for 6 servings With Apple Rice Pilaf of rice. Add the cider vinegar, maple syrup, raisins, and seasonings. Increase the heat and bring to a boil. ■ Pork Chops: Add the rice and cook as directed on the package. 2 tablespoons butter ■ Fluf with a fork, then add the parsley. 1 large clove garlic, minced ■ Serve the rice with the pork. 8 thinly sliced loin or rib pork chops Makes 6 servings. 1 tablespoon Worcestershire sauce

3 ⁄4 cup unsweetened apple cider 1⁄4 cup maple syrup SHOPPING FOR 2 tablespoons cider vinegar, plus more as needed APPLES 1 teaspoon fennel seed Look for firm body, heavy 1⁄4 teaspoon freshly ground black pepper for size, rich color, and smooth skin. Avoid

blemishes and soft spots.

68 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 68 4/17/14 12:27 PM Apples and Pork

4_main dishes.indd 69 4/17/14 12:28 PM MAIN DISHES

Sweet-and-Sour Pork Shepherd’s Pie

Serve this dish over white rice. Any type of ground meat will work well vegetable oil, for frying in this recipe, which is based on the traditional 2 eggs, lightly beaten English lefover-meat pie.

1⁄2 cup all-purpose ﬂour 1⁄2 cup (1 stick) plus 1 tablespoon butter 2 tablespoons soy sauce 2 tablespoons vegetable oil 2 pounds lean pork, cut into bite-size pieces 2 pounds ground veal or ground beef, pork, 1 large green bell pepper, chopped lamb, or poultry 2 large carrots, sliced diagonally 1 large onion, grated 2 cloves garlic, minced 1 tablespoon chopped fresh thyme 1 cup pineapple chunks or 1 teaspoon dried thyme

11⁄2 tablespoons cornstarch 1⁄2 tablespoon chopped fresh dill 2 tablespoons red-wine vinegar or 1⁄2 teaspoon dried dill

1⁄2 cup maple syrup 1 cup cooked chopped spinach, drained ■ In a large, heavy skillet over medium-high heat, 3 to 4 cups mashed potatoes, divided warm the oil to 350°F. salt and pepper, to taste ■ In a shallow bowl, combine the eggs, four, and soy 1 unbaked 9-inch single piecrust sauce and beat to make a batter. Dip the pork into the (see recipe, page 111) batter to coat. 1 tablespoon dry bread crumbs ■ Deep-fry the pork for 10 minutes, then set aside ■ Preheat the oven to 500°F. to drain. ■ In a heavy saucepan, melt 1⁄2 cup of butter over ■ In a large frying pan over medium heat, combine medium heat. Add the vegetable oil. Add the veal, the pork, green pepper, carrots, garlic, pineapple, onion, and herbs and cook, stirring constantly, until and 1⁄2 cup of water. Cover and cook for 10 minutes. the meat is almost done (almost all pink is gone). ■ In a small bowl, blend the cornstarch, vinegar, Drain of some of the fat. maple syrup, and 1⁄4 cup of water. Add to the pork ■ Add the spinach and 1 cup of mashed potatoes. mixture, stir, and simmer for 5 minutes, or until the Stir to blend, then add salt and pepper. sauce thickens and the pork is tender. ■ Place the mixture in the piecrust. Use the remaining Makes 6 servings. mashed potatoes to make a top crust, mounding it slightly in the center. ■ Melt the remaining tablespoon of butter, then brush the potatoes with it. Sprinkle with the GARLIC TIP bread crumbs. A garlic bulb has ■ Bake for 15 minutes, then lower the heat to 375°F 10 to 20 sections and bake for 35 to 45 minutes, or until golden. called cloves. Makes 4 to 6 servings. Peel each clove before using: Press the flat part of a wide knife blade on a clove. Lift off the loosened skin with your fingers. Remove any green sprouts, as they are bitter and not easily digested.

70 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 70 4/17/14 12:29 PM MAIN DISHES

Seven-Layer Dinner

A perfect one-dish, family-style meal. 4 medium potatoes, peeled and sliced 1 cup sliced onion 1 pound ground beef, browned and drained

1⁄2 cup uncooked rice 4 tomatoes, diced, or 1 can (15 ounces) diced tomatoes 1 green bell pepper, sliced 1 stalk celery, sliced 1 cup sliced mushrooms 4 slices bacon ■ Preheat the oven to 350°F. ■ Line a 3- or 4-quart casserole with the potatoes. Spread the onion over the potatoes. Distribute Vegetable Beef Casserole the ground beef over the onion. Sprinkle the rice over the beef. Spread the tomatoes, then the pepper, 4 medium carrots, shredded celery, and mushrooms over the rice. Lay the bacon 2 medium zucchini, thinly sliced strips evenly across the top. 2 medium summer squashes, thinly sliced ■ Add enough cold water to just cover the 1 large onion, chopped casserole contents. 1 clove garlic, minced ■ Cover and bake for 13⁄ hours. 1 pound lean ground beef, browned and drained 4 Makes 4 to 6 servings. 1 can (10 3 ⁄4 ounces) condensed cream of mushroom soup 1 cup sour cream 2 tablespoons chopped fresh basil POTATO TIP or 2 teaspoons dried basil When preparing

1⁄4 teaspoon salt potatoes, remove 1⁄8 teaspoon freshly ground black pepper any eyes, sprouts, 21⁄2 cups dry herb bread crumbs, divided and green parts. 1 tomato, seeded and chopped, for garnish If the tuber has a few sprouts but is ■ Preheat the oven to 350°F. Grease a shallow still firm, cut off 3-quart casserole. the sprouts and ■ In a large bowl, combine the carrots, zucchini, use the potato. If it has sprouts and has squashes, onion, and garlic with the browned beef. become soft, discard it. Discard green Stir in the mushroom soup and sour cream. Add the potatoes; they are bitter and mildly toxic. basil, salt, and pepper. Mix all of these ingredients together. ■ Spread 11⁄2 cups of the bread crumbs in the bottom of the casserole. Distribute the vegetable-and-meat mixture evenly over the crumbs. Top with the remaining crumbs and bake for 35 minutes. ■ Cover the dish if the casserole starts to dry out. ■ Cool slightly before garnishing with chopped tomato. Makes 6 servings.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 71

4_main dishes.indd 71 4/17/14 12:29 PM

Rosemary Chicken With Spinach

4 chicken breast halves, with skin salt and pepper, to taste 2 cloves garlic, 1 ﬁnely chopped, 1 thinly sliced 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 3 tablespoons olive oil, divided 3 tablespoons red-wine vinegar, divided 1 pound spinach, stemmed

1⁄2 teaspoon sugar ■ Place the chicken breasts on a plate. Season them with salt and pepper. Sprinkle them with the chopped garlic and rosemary, turning once or twice to coat evenly. ■ In a small bowl, whisk together 2 tablespoons of the oil and 1 tablespoon of the vinegar. Pour this over the chicken and set aside to marinate for 20 to 30 minutes. ■ In a large, heavy skillet over medium-high heat, place the chicken breasts, skin side down. Reduce the heat to medium and cook for 8 minutes, or until browned. ■ Turn the chicken over, cover the pan, and cook for 5 minutes. ■ Remove the cover and continue cooking for 3 minutes, or until the chicken is cooked through. ■ Meanwhile, steam the spinach until barely wilted. ■ Place 1 tablespoon of olive oil and the sliced garlic in a medium skillet and heat just until the garlic sizzles. Remove from the heat. Add the spinach and toss to coat. ■ Remove the chicken from the large skillet when cooked. ■ Add the sugar and remaining 2 tablespoons of vinegar to the large skillet and boil, stirring until blended and reduced by half, about 1 minute. Drizzle a little of this glaze over each chicken breast. ■ Serve on a bed of the cooked spinach. Makes 4 servings.

72 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 72 4/17/14 12:30 PM In the language of flowers, rosemary symbolizes remembrance.

Rosemary Chicken With Spinach

4_main dishes.indd 73 4/17/14 12:31 PM MAIN DISHES

Greek Chicken Stufed Eggplant

4 boneless, skinless chicken breast halves Use this stufng to fll tomato or pepper shells as well. 3 tablespoons lemon juice 2 medium eggplants salt and pepper, to taste 6 tablespoons (3⁄4 stick) butter 1 pound new potatoes, cut into 1-inch pieces 1 pound mushrooms, diced 3 tablespoons olive oil, divided 2 onions, diced 1 zucchini cut into 1⁄2-inch-thick slices 2 cups diced cooked turkey

1 green bell pepper, cut into 1-inch pieces 1⁄4 cup dry white wine 1 oriental eggplant, cut into 1⁄2-inch-thick slices salt and pepper, to taste

1 medium onion, cut into 1-inch pieces 1⁄4 cup grated cheese 3 cloves garlic, minced chopped fresh oregano, for garnish 1 tablespoon tomato paste ■ Preheat the oven to 400°F. Grease or line a cookie 3 tablespoons chopped fresh oregano sheet with parchment paper. or 1 tablespoon dried oregano ■ Cut the eggplants in half lengthwise and carefully 6 kalamata olives, pitted and sliced scoop out the pulp. Dice the pulp and set aside. 3 to 4 ounces feta cheese, crumbled ■ In a skillet over medium heat, melt the butter. Add ■ Preheat the oven to 400°F. the diced eggplant pulp, mushrooms, and onions and ■ Cut the chicken breasts across the grain into sauté for 15 minutes, or until the vegetables are sof. 1⁄4-inch-thick slices, toss with lemon juice, and season ■ Add the turkey and stir to blend. Add the wine and with salt and pepper. Set aside. season with salt and pepper. ■ Put the potatoes into a medium bowl, season with ■ Spoon the mixture into the eggplant shells, salt and pepper, sprinkle with 1 tablespoon of the mounding it above the shell rims, if necessary. olive oil, and toss to coat. ■ Place the shells on the cookie sheet. Sprinkle the ■ Spread the potatoes in a 13x9-inch baking pan and shells with cheese and bake for 15 minutes. bake for 10 minutes. Remove from the pan and set ■ Garnish with oregano. aside, covered to keep warm. Makes 4 servings. ■ Put the remaining vegetables and garlic into the bowl, sprinkle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. ■ Spread the vegetables in the baking pan and bake CHEESE TIP for 20 minutes, turning about halfway through. When a recipe calls for ■ Add the remaining 1 tablespoon of olive oil shredded, crumbled, to a hot skillet and sauté the chicken pieces or grated cheese, use until done. Remove from the pan and set aside, these guidelines for covered to keep warm. purchasing cheese by ■ Combine the tomato paste and 1⁄3 cup of water weight: in the skillet and cook to reduce to 1⁄4 cup, 4 ounces regular cheese = 1 cup shredded scraping up the browned bits from the chicken. 4 ounces blue or feta cheese = Remove the skillet from heat and add the 1 cup crumbled oregano, olives, and chicken. 3 ounces hard-grating cheese = 1 cup grated ■ Spread the potatoes and other vegetables on a large platter. Place the chicken/tomato sauce on top and sprinkle with the feta. Makes 4 servings.

74 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 74 4/17/14 12:32 PM Stuffed Eggplant

4_main dishes.indd 75 4/17/14 12:33 PM MAIN DISHES

FISH & SEAFOOD Salmon With Oregano Salsa

Applejack Fish Bake Fish: 4 salmon steaks (8 ounces each) 1 3⁄4 cup (11⁄2 sticks) unsalted butter ⁄2 cup white wine 3 to 4 carrots, julienned 1⁄2 teaspoon freshly ground black pepper 1 medium onion, thinly sliced Salsa: 6 ounces mushrooms, thinly sliced 4 scallions, trimmed juice of 1⁄2 lemon, divided 8 ounces ripe tomatoes, peeled salt and pepper, to taste 2 tablespoons olive oil

4 fillets (4 to 6 ounces each) of 1⁄2 teaspoon sugar firm-flesh white fish 1 tablespoon tomato purée 3⁄4 cup applejack or hard cider, divided 2 teaspoons chopped fresh oregano 1⁄4 cup apple juice oregano sprigs, for garnish 1 tablespoon arrowroot For fish: zest of 1 lemon ■ Preheat the oven to 350°F. nutmeg, to taste ■ Put the salmon steaks into a greased baking dish. ■ Preheat the oven to 350°F. Pour the wine over the fsh, then sprinkle with pepper. ■ In a skillet over medium heat, melt the butter. Add ■ Cover and bake for 15 minutes, or until the salmon the carrots and onion; cook until warm. Remove the fakes easily with a fork. Set it aside to cool. vegetables and set them aside. Add the mushrooms to For salsa: the skillet and sprinkle with lemon juice and salt and ■ Put all of the ingredients, except the oregano, pepper. Cook just until warmed through. Remove the into a blender or food processor and chop in pulses. mushrooms from the skillet and set aside (separate Add the chopped oregano and pulse once. from the carrots and onion). ■ ■ Place the fsh in a shallow baking dish and season Serve the salmon cold with the salsa, garnished with salt and pepper. Spoon the carrots and onion with a sprig of oregano. over the fsh. Makes 4 servings. ■ Pour 1⁄4 cup of applejack and the apple juice into the skillet. Add any remaining juice from the lemon, stir FISH AND SEAFOOD FRESHNESS to blend, and pour over the fsh and vegetables. Fresh fish will have firm, ■ Bake for 20 minutes, or until the fsh fakes easily elastic flesh and no smell. with a fork. When the fsh is done, carefully remove Beware of these signs of the carrots and onions and set them aside. Place the spoilage: odor along the fllets on a warmed platter and cover to keep warm. backbone, pinkish color, Strain the cooking juices and reserve. ability to float in water. ■ In a skillet over medium heat, blend the remaining Refrigerate fish until ready to use. Fish that applejack with the arrowroot. Add the cooking juices is cleaned and frozen immediately after being and stir or whisk constantly, allowing the sauce to caught and is kept frozen until needed does not simmer and thicken. Add the carrots, onions, and lose its flavor. Place frozen fish in the refrigerator mushrooms and cook until warm. overnight to thaw. ■ Pour the sauce and vegetables over the fsh. Sprinkle Crabs, lobsters, and other shellfish must be with lemon zest and a dash of nutmeg. kept alive until cooked; it is best to cook them Makes 4 servings. the day they are purchased. Clams, mussels, and oysters should be wrapped in wet towels or a wet paper bag and kept refrigerated. Stored this way, they can keep for 2 to 3 days.

76 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 76 4/17/14 12:34 PM MAIN DISHES

Salmon Loaf Portuguese Haddock

Loaf: 2 tablespoons olive oil 1 can (16 ounces) salmon 6 scallions, chopped 11⁄2 cups mashed potatoes 1⁄4 cup ﬁnely chopped celery 1 egg 1⁄2 cup sliced mushrooms 1⁄2 cup minced celery 2 cloves garlic, minced 1⁄2 cup minced onion 1 cup chopped tomatoes 1 tablespoon minced fresh parsley 1⁄4 cup fresh lemon juice 11⁄2 tablespoons fresh lemon juice 3 tablespoons Madeira wine 1⁄8 teaspoon paprika 1 tablespoon chopped fresh basil 1⁄4 teaspoon freshly ground black pepper or 1 teaspoon dried basil 1⁄2 teaspoon salt 1⁄2 tablespoon chopped fresh tarragon 3⁄4 cup milk or 1⁄2 teaspoon dried tarragon 1 Sauce: ⁄8 teaspoon freshly ground black pepper 2 tablespoons butter 1 cup sliced zucchini 2 tablespoons all-purpose ﬂour 11⁄2 pounds haddock, cut into 2-inch pieces 1 cup milk 1⁄4 cup sliced, pitted black olives pinch of celery salt 11⁄2 cups cooked rice

1⁄2 cup grated sharp cheddar cheese 3 tablespoons chopped fresh parsley, for garnish For loaf: ■ In a large skillet over medium-high heat, warm ■ Preheat the oven to 350°F. Grease a loaf pan. the oil and sauté the scallions, celery, mushrooms, ■ Drain the salmon and fake it with a fork, removing and garlic for 3 minutes, stirring constantly so any bones. that the garlic doesn’t turn brown. Add the tomatoes, ■ In a large bowl, combine the salmon, potatoes, lemon juice, wine, basil, tarragon, and pepper. egg, celery, onion, parsley, lemon juice, paprika, Bring the liquid to a boil, reduce the heat, and pepper, and salt. Mix well and stir in the milk. simmer for 5 minutes. ■ Pack the mixture into the loaf pan and bake ■ Add the zucchini and cook for 5 minutes. Add for 30 minutes. the fsh, cover the pan, and continue cooking until For sauce: the fsh fakes easily with a fork, about 10 minutes. ■ Stir in the black olives. ■ In a small saucepan over low heat, melt the butter. Whisk in the four and cook for 2 minutes, ■ Serve over rice, garnished with chopped parsley. stirring constantly. Makes 5 servings. ■ Scald the milk and add to the butter and four, whisking until the sauce is thick and smooth. Add the celery salt and cheese and cook until the cheese melts. ■ Serve the sauce over the salmon loaf. TARRAGON TIP Makes 6 servings. The slender leaves of tarragon have a delicate, anise flavor. It is the defining ingredient of béarnaise sauce and fines herbes (an equal blend of finely chopped chervil, chives, parsley, and tarragon) and one of the best herbs for flavoring vinegar.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 77

4_main dishes.indd 77 4/17/14 12:34 PM

Swordfsh Kabobs

1⁄2 cup olive oil 1⁄2 cup white-wine vinegar 2 cloves garlic, minced 1 tablespoon soy sauce

1⁄2 teaspoon hot-pepper sauce 1⁄8 teaspoon freshly ground black pepper 2 pounds swordﬁsh, cut into 1-inch pieces 2 red or yellow bell peppers, cut into 1-inch pieces 24 cherry tomatoes 12 skewers juice of 1 lemon ■ In a large bowl, combine the oil, vinegar, garlic, soy sauce, hot-pepper sauce, and black pepper. ■ Marinate the swordfsh in the mixture for 1 hour in the refrigerator. ■ Remove the fsh, then put the marinade into a small pan and bring to a boil for 3 to 5 minutes. ■ Preheat the broiler. ■ Alternate the fsh, peppers, and tomatoes on the skewers. ■ Place the skewers on a cookie sheet and broil for 10 minutes, basting with the marinade and turning several times. ■ Before serving, sprinkle the lemon juice over the skewers. Makes 6 servings.

78 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 78 4/17/14 12:35 PM Swordﬁsh Kabobs

4_main dishes.indd 79 4/17/14 12:38 PM MAIN DISHES MAIN DISHES

Flounder With Mint Lime Sauce

1⁄4 cup (1⁄2 stick) butter, divided 2 tablespoons fresh lime juice USES FOR 2 tablespoons fresh mint leaves, chopped

LEMONGRASS 1⁄2 cup heavy cream Lemongrass has a 2 flounder fillets (1⁄4 pound each) clear lemon flavor with 1⁄4 pound lump crabmeat flowery overtones and 2 lime slices and 2 mint leaves, for garnish can be used fresh or ■ Preheat the broiler. dried. It can flavor fish, ■ In a small saucepan over medium heat, melt poultry, vegetables, 2 tablespoons of butter. Add the lime juice, stir, and Far Eastern– and turn of the heat. Add the chopped mint inspired soups and and cream, stir, and set the pan aside. stews, as well as ■ Spread the fllets on a lightly greased broiler pan. desserts. It is also ■ Spoon 3 tablespoons of crabmeat and 2 tablespoons refreshing in beverages, of lime cream sauce onto each fllet. including tea blends ■ Roll the fllets and secure them with toothpicks. and lemonade. ■ Dot the remaining butter on the fsh and broil for approximately 2 minutes on each side. ■ Pour the remaining sauce on the fsh. ■ When served, garnish each portion with a lime slice White Fish With and mint leaf. Lemongrass Marinade Makes 2 servings.

2 tablespoons vegetable or peanut oil 1 tablespoon dark sesame oil 2 tablespoons soy sauce MINT TIP 11⁄2 tablespoons finely chopped fresh lemongrass Mint is recommended 4 fillets (4 to 6 ounces each) of sole or for relieving other mild white fish heartburn, but avoid 1 tablespoon sesame seeds it if you have ■ Combine the vegetable oil, sesame oil, soy sauce, acid reflux; it and lemongrass in a small bowl and whisk to blend. stimulates digestive ■ Rub the marinade onto the fsh fllets and juices, possibly refrigerate, covered, for 20 to 30 minutes. worsening the ■ Broil or bake the fsh at 350°F until it fakes condition. easily with a fork. ■ While the fsh is cooking, heat a skillet, add the sesame seeds, and toast them, stirring with a fork constantly. ■ Sprinkle the sesame seeds onto the cooked fsh. Makes 4 servings.

80 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 80 4/17/14 12:39 PM MAIN DISHES MAIN DISHES

Shrimp may be cooked with or without their shells. Before cooking peeled, large shrimp, devein them with the tip of a knife or a metal pick.

Shrimp With Prosciutto and Cheese

Shrimp and Spinach Feta Rice 1⁄2 pound prosciutto, thinly sliced 1 pound raw medium shrimp, peeled and deveined 2 tablespoons olive oil 1 cup (2 sticks) butter 1⁄2 cup julienned red bell pepper 4 cloves garlic, chopped 6 ounces baby spinach, washed and dried 4 shallots, chopped 1⁄2 teaspoon salt 1 tablespoon all-purpose ﬂour 1⁄2 teaspoon freshly ground black pepper 2 cups dry white wine 1 pound shrimp, peeled, deveined, and cooked juice of 1 lemon 11⁄2 cups cooked brown rice 2 sprigs fresh basil, chopped 1 cup feta cheese 4 ounces sun-dried tomatoes 1⁄3 to 1⁄2 cup pine nuts, toasted 8 ounces mozzarella cheese, grated ■ In a large skillet over medium heat, warm the oil. 4 ounces Parmesan–Romano cheese, grated Add the red pepper and cook for 1 minute. Add the ■ Preheat the oven to 375°F. Grease a casserole. spinach, salt, and black pepper and cook just until the ■ Cut the prosciutto slices in half lengthwise and spinach begins to wilt. Drain the excess liquid. wrap a slice around each shrimp. Place in the ■ Add the shrimp and cook for 30 seconds, or until casserole and set aside. the shrimp are warm. Add the rice and feta and ■ In a large skillet over medium heat, melt the butter. toss until the rice is heated and the cheese is creamy. Add the garlic and shallots and cook until sof. Top with pine nuts. Add the four, whisk to blend, and continue cooking Makes 2 to 4 servings. for 2 minutes. Add the wine, lemon juice, and basil. Cook until the liquid is reduced by one-third. ■ Put the sun-dried tomatoes into a small pan, cover with water, and bring to a boil. Cook for 3 minutes, drain, then add the tomatoes to the wine sauce. ■ Put the prosciutto-wrapped shrimp into the oven and bake for 20 minutes. Top with the cheeses and bake until the cheese is bubbly. ■ Cover with the wine sauce and serve. Makes 4 servings.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 81

4_main dishes.indd 81 4/17/14 12:40 PM

Spring Risotto

1 small bunch asparagus, trimmed and cut into 2-inch pieces

1⁄2 pound bay or sea scallops 6 to 8 cups chicken broth 3 tablespoons butter 1 yellow onion, chopped

11⁄2 cups arborio rice 2 tablespoons heavy cream

1⁄2 cup grated Parmesan cheese salt and pepper, to taste ■ Steam the asparagus briefy, drain, and set aside. ■ In a medium saucepan, bring 3 cups of lightly salted water to a boil. Add the scallops to the water and cook (poach) until white and frm. Drain, set aside, and keep warm. ■ In a separate saucepan, heat the broth. ■ In a skillet, melt the butter over medium heat. Add the onion and sauté until sof. Add the rice to the onion, reduce the heat, and stir for 3 minutes. ■ Add the hot broth, 1⁄2 cup at a time, stirring until the liquid is absorbed before adding more. Continue cooking and stirring for about 20 minutes, or until the rice is tender. Remove the rice from the heat. Add the cream, Parmesan, scallops, and asparagus. Season with salt and pepper. Makes 8 servings.

82 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 82 4/17/14 12:41 PM Before cooking asparagus, cut or break off about an inch of the tough stalk.

Spring Risotto

4_main dishes.indd 83 4/17/14 12:42 PM MAIN DISHES MAIN DISHES

To rid the kitchen of odor after cooking fish, add whole cloves, cinnamon sticks, allspice, or lemon slices to a pan of water and simmer.

Skillet Sea Scallops

11⁄2 pounds sea scallops 3⁄4 cup all-purpose ﬂour 1⁄3 cup butter 3 scallions, white part only, chopped 3 tablespoons minced fresh parsley 1 tablespoon chopped fresh chives

juice of 1⁄2 lemon 1⁄4 cup dry white wine or vermouth 1⁄2 teaspoon salt ■ Dredge the scallops lightly in the four. ■ In a large skillet over medium-high heat, heat Shrimp the butter until it foams. Add the scallops and Creole sauté, turning ofen, for about 3 minutes, or until lightly browned. ■ Add the scallions, parsley, chives, lemon juice, Shrimp Creole wine, and salt. Toss the ingredients quickly to mix. A dish with Southern origins; serve over a bed of ■ Bring the liquid to a boil and cook the scallops fufy white rice. uncovered for another 5 minutes. 2 tablespoons butter Makes 4 servings. 1 cup chopped onion 1 cup chopped green bell pepper 1 clove garlic, minced 2 cups stewed tomatoes

1⁄8 teaspoon paprika salt and pepper, to taste 1 pound raw shrimp, peeled and deveined USES FOR CHIVES ■ In a large, heavy skillet, melt the butter over Chives enliven rice, medium heat. Add the onion, green pepper, and cheese dishes, eggs, garlic and sauté until the pepper is tender, about vegetable dishes, 5 minutes. Add the tomatoes and seasonings and dressings, sauces, simmer for 5 minutes. and dips. ■ Add the shrimp and simmer for 10 minutes. ■ Serve hot. Makes 6 servings.

84 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 84 4/17/14 12:43 PM MAIN DISHES MAIN DISHES

■ Scrub the clams with a stif brush under cold Steamed running water, taking special care to dislodge any Clams and Chorizo sand that may be caught in the seam between the two shells. ■ Discard any clams that are open or have chipped shells; set the rest aside. ■ Place the safron in a small bowl, add the boiling water, and set it aside to steep. ■ In a 6-quart Dutch oven, heat the oil. Add the onion, bell peppers, and garlic, tossing to coat. Cook over medium heat, stirring slowly, until the onion is translucent. ■ Add the sliced sausage and continue stirring until the peppers are tender. Add the tomatoes and increase the heat to high. Stir in the wine, lemon juice, safron (including the steeping liquid), cilantro, salt, and black pepper. Submerge the bay leaf halves and orange zest in the sauce. Lightly simmer the Steamed Clams and Chorizo sauce, uncovered, for 30 minutes. ■ Put the clams into the sauce and reduce the heat Cherrystone clams steam open and release their juices, to low. Cover the pan and cook for 10 to 12 minutes, which intermingle with the heady favor of sliced or until the clams have opened. ■ chorizo sausage. Serve in deep bowls with linguine or Using a slotted spoon, transfer the clams to a ofer thick slices of crusty bread for sopping up the broth. serving platter or individual bowls. (Discard any that have not opened.) 36 cherrystone or medium hard-shell clams ■ Stir the sauce, then retrieve and discard the orange generous pinch of saffron threads, pulverized zest and bay leaf halves. with a mortar and pestle ■ Spoon the sauce and sausage slices over the clams. 1⁄4 cup boiling water Makes 4 servings. 1⁄4 cup olive oil 1 medium onion, coarsely chopped 1 green bell pepper, coarsely chopped 1 red bell pepper, coarsely chopped 2 cloves garlic, minced

1 chorizo sausage (about 3⁄4 pound), cut into 1⁄2-inch slices 1 can (28 ounces) crushed tomatoes

11⁄2 cups dry white wine 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh cilantro

1⁄2 teaspoon salt freshly ground black pepper, to taste 1 bay leaf, broken in half 1 strip (2 inches) orange zest

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 85

4_main dishes.indd 85 4/17/14 12:43 PM MAIN DISHES

VEGETARIAN, PIZZA, & PASTA Vegetable Hash Grilled Caponata Wraps With Summer Vegetables 1 tablespoon vegetable oil 6 cups coarsely shredded raw winter vegetables Caponata: (squashes, carrots, rutabaga, turnips, parsnips, 5 to 6 tablespoons olive oil, divided sweet potatoes, etc.) 1 medium eggplant, peeled and diced 5 tablespoons cream or reduced-fat sour cream 1 large onion, peeled and chopped 1⁄4 teaspoon nutmeg, or to taste 2 yellow crookneck squashes, diced salt, to taste 2 summer squashes, diced ■ In a large skillet over medium heat, warm the oil. 1 cup roasted red bell pepper strips Add the vegetables and sauté, turning ofen, for 15 3 tablespoons capers minutes, or until the vegetables are sof and browned. 1⁄2 cup pitted kalamata olives, chopped Add drops of water as needed to prevent sticking. 1 can (8 ounces) tomato sauce ■ Add the cream, nutmeg, and salt, to taste, and stir 1 teaspoon dried oregano to coat. Heat through and serve warm. 2 tablespoons red-wine vinegar Makes 4 to 6 servings. 2 teaspoons sugar 1⁄3 cup dried cranberries salt and pepper, to taste Ratatouille Pie Wraps: 2 packages (15 ounces each) spinach herb tortilla wraps 1 1⁄4 cup olive oil (add more as needed) ⁄2 pound Gorgonzola cheese 1 large onion, chopped 1⁄2 cup roasted, shelled, and salted pumpkin seeds 1 clove garlic, minced For caponata: 1 large eggplant, peeled and cubed ■ In a large skillet over medium-high heat, warm 2 cups cubed zucchini 2 to 3 tablespoons of olive oil. 1 red bell pepper, cubed ■ Add the eggplant and cook until brown. 2 cups peeled, seeded, and cubed tomatoes ■ Remove the eggplant from the skillet and add 2 to 1 tablespoon chopped fresh basil 3 more tablespoons of olive oil, then the onion and salt and pepper, to taste squashes. Cook until sof. Add the red pepper strips, 1 teaspoon red-wine vinegar capers, olives, tomato sauce, oregano, vinegar, sugar, 1 unbaked 9-inch double piecrust (see recipe, page 111) dried cranberries, and salt and pepper. Return the ■ Preheat the oven to 500°F. eggplant to the mixture and heat through. Set aside. ■ In a heavy pan over medium heat, warm the olive For wraps: oil. Add the onion and garlic, lower the heat, and ■ Spoon about 1⁄2 cup of caponata into the center of cook for 10 minutes, or until the onion begins to wilt. each wrap, crumble Gorgonzola cheese on top, and Add the eggplant, stir, and cook for 5 minutes. Add sprinkle with pumpkin seeds. the zucchini, bell pepper, and tomatoes, toss, and ■ Roll the wraps like a burrito (fold two sides inward, cook for 5 minutes. Add the basil, salt and pepper, then roll one open side toward the other). and vinegar and stir to blend. ■ Brush the fat sides with olive oil and place on ■ Cover, raise the heat to medium, and cook for 30 a panini grill one or two at a time (depending on the minutes. If there is too much liquid, uncover and size of your grill). Grill 2 to 3 minutes, or until grill cook until the juice has been reduced. marks show on the wrap. ■ Pour the mixture into the piecrust and fnish ■ Remove, cut in half, and serve. with a lattice top. Makes 12 servings. ■ Bake for 10 minutes, then reduce the heat to 350°F and cook for 15 minutes, or until golden. Makes 4 to 6 servings.

86 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 86 4/17/14 12:44 PM MAIN DISHES

Grilled White Bean, Fennel, to puf and grill marks are visible. ■ Brush the top of the crust with oil, carefully fip Tomato, and Tuna Pizza it over onto the grill, and grill for 2 minutes more. Remove from the grill. Garlic Oil: For topping: 2 heads garlic ■ Brush both sides of the tuna steaks with garlic oil 2 cups olive oil and season with salt and pepper. 2 sprigs fresh rosemary ■ Place the steaks on the grill and cook for 2 to 4 1 to 2 tablespoons orange zest minutes on each side (for rare to medium-rare). Pizza: ■ Remove to a plate and let rest for 5 to 10 minutes. fresh or frozen pizza dough Flake the tuna with a fork. garlic oil, for brushing ■ Trim the tops of the fennel and discard. Cut the Topping: fennel bulbs in thirds lengthwise, brush all sides with 2 tuna steaks (1-inch thick, 8 ounces each) garlic oil, and season with salt and pepper. garlic oil ■ Place the fennel on the grill, cut side down, and coarsely ground salt cook for 3 to 4 minutes on each side, or until freshly ground black pepper slightly charred and almost cooked through. Cut 2 bulbs fresh fennel of the root ends and slice each piece crosswise 1⁄2 cup toasted coarsely chopped walnuts, divided into thin slices. Set aside. 1⁄4 cup plus 2 tablespoons chopped fresh ﬂat-leaf parsley ■ In a food processor, combine the pressed garlic zest of 1 orange solids, 1⁄4 cup of the walnuts, 1⁄4 cup of the parsley, juice of 2 oranges and the orange zest, orange juice, beans, and salt and 1 can (15 ounces) cannellini beans, rinsed and drained pepper, to taste. Pulse three or four times to break up 4 to 5 tomatoes, thinly sliced crosswise the nuts and beans. Run the machine while adding Parmigiano-Reggiano cheese, shaved, for garnish just enough garlic oil through the feed tube to ensure orange wedges, for garnish a spreadable consistency for the bean mixture. Adjust For garlic oil: the seasonings, to taste. ■ Slice the root end of the garlic heads, separate the ■ Spread the bean mixture evenly over the grilled cloves, and place them in a large, heavy saucepan. crust. Add the olive oil, rosemary, and orange zest. Place ■ Place a single layer of tomato slices over the bean over medium heat and bring to a boil, then cover, mixture. remove from the heat, and set aside for 30 minutes. ■ Place sliced fennel over the tomatoes. ■ Remove the rosemary and discard it. Strain the oil ■ Drizzle with additional garlic oil and place back through a fne-mesh strainer into a small bowl on the grill for 2 to 3 minutes, or just until the topping and set aside. is heated through. ■ Using the back of a spoon, press the garlic solids ■ Spread faked tuna on top. Sprinkle with the into another small bowl and set aside. Discard the remaining walnuts and parsley. Top with shaved garlic peels. (Both the oil and the garlic can be stored cheese. in tightly sealed containers in the refrigerator for ■ Garnish the plate with orange wedges. up to 10 days.) Makes 6 servings. For pizza: (You will have enough topping for two or three pizzas.) ■ Preheat the grill. ■ On a lightly foured surface, roll the pizza dough into a 13x11-inch rectangle of 1⁄2-inch thickness. Brush with the prepared garlic oil. Prick the dough thoroughly with a fork. ■ Place the dough on the grill, oiled side down, and cook for 2 to 3 minutes, or just until the dough starts

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 87

4_main dishes.indd 87 4/17/14 12:45 PM MAIN DISHES

■ Remove the vegetable mixture from the oven and Vegetable Popover Pizza pour the egg mixture over it, covering the ingredients completely. Sprinkle with the Parmesan cheese. Tis pizza has its “crust” on top. ■ Bake for 30 minutes, or until pufed and 3 tablespoons vegetable oil, divided golden brown. 2 cups sliced zucchini Makes 9 servings. 1⁄3 cup chopped green bell pepper 1 cup sliced carrots 1 pound mushrooms, sliced

1⁄3 cup diagonally sliced celery 1⁄2 cup chopped broccoli Hearty Vegetable Pasta 2 cups homemade tomato sauce 1 package (9 ounces) fresh fettuccine or 2 cans (8 ounces each) tomato sauce 2 tablespoons olive oil 2 tablespoons tomato paste 1 zucchini, halved lengthwise and sliced 1⁄2 cup red wine 1⁄2 pound asparagus, tough ends removed and cut into 1 tablespoon chopped fresh oregano or 1-inch pieces (if using thicker spears, cut in half 1 teaspoon dried oregano lengthwise) 1 tablespoon chopped fresh basil 11⁄2 cups sliced red and yellow bell pepper or 1 teaspoon dried basil 3 cups grape tomatoes (red and yellow), halved 3⁄4 teaspoon chopped fresh marjoram 3 cloves garlic, minced or 1⁄4 teaspoon dried marjoram 1⁄4 cup pitted Kalamata olives, halved (optional) 1 clove garlic, chopped 1⁄4 cup chopped Italian parsley 3⁄4 teaspoon salt, divided salt and freshly ground pepper, to taste 12 ounces mozzarella cheese, shredded small fresh basil leaves 2 large eggs shaved Parmesan cheese 1 cup milk lemon zest 1 cup all-purpose ﬂour ■ 1⁄2 cup grated Parmesan cheese Cook the pasta according to the package directions, reserving ¼ cup of the pasta cooking water; set aside. ■ Preheat the oven to 400°F. Grease a 13x9-inch ■ Heat the olive oil in a large skillet over medium- baking pan. high heat; add the zucchini, asparagus, and bell ■ In a large frying pan over medium heat, warm pepper. Sauté for 4 to 5 minutes or until the 2 tablespoons of the oil. Add the zucchini, pepper, vegetables are crisp-tender and lightly browned. Add carrots, mushrooms, celery, and broccoli and cook the tomatoes, garlic, olives, if desired, and parsley; for 5 to 7 minutes, or until sof; strain, if needed. cook for 2 minutes. Add the pasta and reserved ■ Add the tomato sauce, tomato paste, wine, oregano, cooking water; season with salt and pepper, to basil, marjoram, garlic, and 1⁄ teaspoon of the 4 taste. Cook for 1 minute or until thoroughly heated. salt and stir well. Reduce the heat and simmer for Serve with fresh basil leaves, Parmesan cheese, and 20 minutes. lemon zest. ■ Spoon the mixture into the prepared baking pan. Makes 4 servings. Sprinkle with the mozzarella. Set the pan in the oven to keep warm. ■ In a large bowl, combine the eggs, milk, and remaining tablespoon of oil and beat to blend. Add the four and remaining 1⁄2 teaspoon of salt and beat until smooth.

88 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 88 4/17/14 12:45 PM Hearty Vegetable Pasta

4_main dishes.indd 89 5/2/14 2:54 PM MAIN DISHES MAIN DISHES

Curried Spaghetti Spinach Fettuccine With Smoked Salmon and Dill Curry Sauce: 1 4 1 2 ⁄ cup ( ⁄ stick) butter 1⁄2 pound spinach fettuccine 1 onion, minced 1 tablespoon butter

1 clove garlic (or more to taste), minced 6 to 8 scallions, cut into 1⁄4-inch pieces 1 tablespoon all-purpose ﬂour 1⁄3 pound smoked salmon, cut into 1⁄2-inch pieces 1 heaping tablespoon curry powder 1 cup light cream 1⁄3 cup coconut milk, or combine 2 tablespoons 2 to 3 tablespoons chopped fresh dill grated fresh coconut with 1⁄3 cup milk, dill sprigs, for garnish bring to boil, and strain before using ■ Cook the fettuccine according to the package 1 tomato, chopped directions, drain, and set aside. 3⁄4 cup chicken broth ■ In a saucepan, melt the butter over medium heat. salt, to taste ■ Add the scallions and sauté for 2 to 3 minutes. Lower Pasta: the heat and add the smoked salmon and cream. Stir 1 pound spaghetti and heat gently (do not boil) for about 5 minutes. Add 3 tablespoons butter the dill. Serve immediately over the fettuccine. 1 1 to 1 ⁄2 cups shredded cooked chicken ■ Garnish with dill sprigs. 1⁄2 cup coarsely chopped cooked ham Makes 4 servings. salt, to taste nutmeg, to taste For curry sauce: ■ In a skillet, melt the butter over medium heat. Mushroom, Tomato, and ■ Add the onion and garlic and cook until the onion is translucent. Add the four and curry powder and stir, Spinach Pasta warming the curry powder (be careful that the garlic 4 tablespoons olive oil does not burn). Add the coconut milk and tomato. 1 large onion, chopped Bring the mixture to a boil and cook for 1 to 2 minutes. 21⁄2 pounds plum tomatoes, seeded and chopped Add the chicken broth, bring to a boil again, and cook, 11⁄2 teaspoons salt stirring occasionally, for 20 minutes. Add salt to taste. 1 tablespoon chopped fresh basil or For pasta: 1 teaspoon dried basil ■ Cook the spaghetti according to the package 1 tablespoon chopped fresh oregano or directions. Drain and return to the pot. 1 teaspoon dried oregano ■ Add the butter, chicken, and ham. Season with salt 1 pound spaghetti

and nutmeg. 1⁄2 pound mushrooms, thinly sliced ■ Place the pasta on a serving dish and top with 1 cup 1 cup chopped cooked spinach of curry sauce. grated Parmesan cheese, for topping Makes 6 servings. ■ In a saucepan, warm the oil over medium heat. ■ Add the onion and sauté until sof. Add the tomatoes, salt, basil, and oregano and simmer gently for 30 minutes. SPINACH TIP ■ Meanwhile, cook the spaghetti according to the To store spinach, dry off the leaves package directions. Drain and set aside. and put them into a plastic bag. ■ In the fnal 5 minutes of cooking the sauce, add the Refrigerate for up to 3 days. mushrooms and spinach. ■ Serve over the pasta and top with Parmesan cheese. Makes 6 servings.

90 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 90 4/17/14 12:46 PM MAIN DISHES MAIN DISHES

■ Add the zucchini and Swiss chard, cover, lower the Vegetable Lasagna heat, and cook, stirring several times, for about 10 minutes, until the chard is wilted and the zucchini Here, a layer of garden vegetables replaces the traditional are sof. sausage. If you have space in the freezer, make two at once: ■ Spoon the vegetables into a colander and let drain Freeze one unbaked, then defrost and bake as directed. for 30 minutes. Vegetable Mixture: For cheese mixture: 2 tablespoons olive oil ■ In a mixing bowl, combine the cottage cheese, 1 large onion, chopped mozzarella, basil, eggs, and 1⁄ cup of Parmesan 3 to 4 cloves garlic, ﬁnely chopped 4 cheese. Season with salt and pepper. 12 ounces mushrooms, chopped 2 to 3 medium zucchini or summer squashes, chopped For pasta: 4 cups packed, chopped Swiss chard or spinach ■ Cook the lasagna noodles in a large stockpot of boiling water for 5 minutes, or until just barely tender. Cheese Mixture: Drain, rinse under cold water to cool, and set aside. 2 cups low-fat cottage cheese 1 cup part-skim shredded mozzarella ■ Preheat the oven to 375°F. or other low-fat cheese ■ Press the draining vegetables gently with a large

1⁄4 cup chopped fresh basil or 1 tablespoon dried basil spoon to extract as much moisture as possible. 2 eggs ■ Spread 1⁄2 to 1 cup of tomato sauce on the bottom of 1⁄2 cup grated Parmesan or Romano cheese, divided a 13x9-inch baking dish. salt and pepper, to taste ■ Place three lasagna noodles on top for the next layer; then spread half the cheese mixture over the noodles. Pasta: ■ Spread half the vegetable mixture over the cheese 9 lasagna noodles and dribble 1 cup of tomato sauce over this layer. 4 cups of your favorite tomato sauce, divided ■ Add another layer of three noodles, spread on the For vegetable mixture: remaining cheese mixture and vegetables, dribble ■ In a large frying pan, warm the oil over medium on another cup of tomato sauce, and top with the heat. remaining noodles. ■ Add the onion, garlic, and mushrooms and sauté ■ Spread the top layer with the remaining tomato until sof. sauce and sprinkle with the remaining 1⁄4 cup of Parmesan cheese. ■ Bake for 45 minutes, or until bubbling. ■ Let sit 15 minutes before cutting. ■ To reheat, cover and bake at 350°F for 20 minutes. Makes 8 servings.

FRESH BASIL TIP Fresh basil will keep for 4 to 7 days if the leaves are loosely wrapped in damp paper towels and placed in a plastic bag in the refrigerator. Or, put basil stems with leaves into a glass of water, cover with a plastic bag, and then store in the refrigerator.

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4_main dishes.indd 91 4/17/14 12:47 PM

Fettuccine With Mushrooms and Clove Pinks

2 tablespoons butter 2 tablespoons olive oil 2 shallots, ﬁnely minced 1 cup sliced mushrooms

3 ⁄4 teaspoon chopped fresh marjoram or 1⁄4 teaspoon dried marjoram salt and pepper, to taste

1⁄4 cup fresh clove pink petals, torn into small pieces 1 tablespoon chopped fresh parsley 1 pound fettuccine grated Parmesan cheese, for topping ■ In a large skillet over medium heat, warm the butter and oil. ■ Add the shallots and sauté for about a minute. Add the mushrooms and marjoram and cook, stirring, for 3 to 4 minutes. Season with salt and pepper, add the clove pinks and parsley, and toss. ■ Cover the pan, turn the heat to low, and keep the mixture warm. ■ Cook the fettuccine according to the package directions. ■ Drain the pasta, add to the mushroom mixture, and toss well to coat. Add more butter or olive oil, if desired. ■ Top with the Parmesan cheese. Serve hot. Makes 6 servings.

92 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

4_main dishes.indd 92 4/17/14 12:48 PM Clove pink ﬂower petals add color and spice.

Fettuccine With Mushrooms and Clove Pinks

4_main dishes.indd 93 4/17/14 12:49 PM BREADS & Discover the joys MUFFINS of home-baking breads, muffins, biscuits, scones, and rolls with fresh herbs, berries, and other fruit.

5_breads_muffins.indd 94 4/17/14 12:53 PM

MUFFINS

Corn Bread With Pine Nuts and Rosemary .... 96 Hot-Pepper Bread ...... 96 Pear Bread With Ginger ...... 97 Rhubarb Orange Bread ...... 97 Strawberry Mufns ...... 98 Blueberry–Maple Walnut Bread ...... 100 Cranberry Rye Bread ...... 100 Cranberry–Apple–Carrot Mufns ...... 101 You-Pick Fruit Mufns ...... 101 Pumpkin Spice Mufns ...... 101 Sweet Potato and Pecan Mufns ...... 102 Herbed Popovers ...... 102 Herb and Cheese Biscuits ...... 104 Lavender Scones ...... 104 Martha Washington’s Potato Rolls ...... 105

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5_breads_muffins.indd 95 4/17/14 12:54 PM BREADS & MUFFINS BREADS & MUFFINS

BREADS Hot-Pepper Bread Corn Bread With Pine Nuts and Rosemary

11⁄4 cups cornmeal 3⁄4 cup all-purpose ﬂour 2 teaspoons baking powder

1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 2 large eggs Hot-Pepper Bread

2⁄3 cup milk 5 to 6 cups all-purpose flour, divided 2⁄3 cup buttermilk 2 tablespoons honey 1 cup finely crushed corn flakes 1 tablespoon sugar 1⁄2 cup corn (optional) 2 to 3 tablespoons warm, melted, unsalted butter 1 tablespoon salt 1 or vegetable oil 2 packages ( ⁄4 ounce each) active dry yeast 11⁄2 cups milk 1⁄2 cup pine nuts, lightly toasted 1⁄3 cup vegetable oil 1⁄2 tablespoon chopped fresh rosemary 2 eggs or 1⁄2 teaspoon dried rosemary 11⁄2 cups shredded sharp cheddar cheese ■ Preheat the oven to 425°F. Grease a 9x9-inch 1⁄2 cup finely chopped onion baking dish. 1⁄4 to 1⁄2 cup finely chopped hot chiles ■ In a large bowl, combine the cornmeal, four, 2 tablespoons melted butter baking powder, baking soda, and salt. ■ ■ In a separate bowl, whisk the eggs, milk, buttermilk, Grease a large bowl and two 11⁄2-quart round honey, and corn if using. casseroles. Set them aside. ■ ■ Add the wet ingredients to the dry ingredients In a separate large bowl, stir together 2 cups of four and stir just until moistened. Fold in the butter, and the corn fakes, sugar, salt, and yeast. Set aside. ■ pine nuts, and rosemary. In a small saucepan, combine the milk and ■ Spread the batter evenly in the prepared baking vegetable oil. Place the pan over low heat until the dish and bake for 20 to 25 minutes, or until a liquids are warm (120°F). Gradually add the liquid to toothpick inserted into the center comes out clean. the four mixture and beat until well combined. Add Serve warm. the eggs and stir in the cheese, onion, and peppers. Makes 10 to 12 servings. Beat in enough remaining four to make a stif dough. ■ On a foured surface, knead for about 5 minutes, or until smooth and elastic. ■ Place in the greased bowl, turning to coat all sides. Cover lightly and let rise in a warm place until doubled in size (about 1 hour). Punch down. Remove from the bowl and divide the dough in half. ■ Put each portion into a prepared casserole. Cover and let rise in a warm place until doubled again. ■ Bake at 350°F for 25 to 35 minutes, or until the bread sounds hollow when tapped. To prevent overbrowning, cover loosely with foil during the last few minutes of cooking. ■ Remove from the casseroles and cool on wire racks. Brush with the melted butter. Makes 2 loaves.

96 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

5_breads_muffins.indd 96 4/17/14 12:54 PM BREADS & MUFFINS BREADS & MUFFINS

Pear Bread With Ginger Rhubarb Orange Bread

Tis bread has a cakelike texture, in part because the 13 ⁄4 cups diced rhubarb butter and sugar are creamed together. 21⁄2 cups plus 2 tablespoons all-purpose flour 2 cups all-purpose flour 1⁄4 cup wheat germ 1 teaspoon baking powder 1⁄4 cup finely chopped pecans 1 4 1⁄2 teaspoon baking soda ⁄ cup light-brown sugar 1 2 1⁄2 teaspoon salt ⁄ teaspoon cinnamon 1⁄2 teaspoon ground ginger zest and juice of 1 orange 3 4 1⁄2 cup (1 stick) butter or shortening, softened ⁄ cup sugar 1 cup sugar 2 tablespoons shortening 2 large eggs 1 egg 1 teaspoon vanilla extract 2 teaspoons baking powder 1 4 1⁄4 cup sour cream, divided ⁄ teaspoon baking soda 1 cup peeled, cored, and coarsely chopped pears 1⁄4 teaspoon salt (about 2 medium) 1 cup buttermilk ■ Preheat the oven to 350°F. Grease a 9x5-inch loaf ■ Preheat the oven to 350°F. Grease and four a pan. 9x5-inch loaf pan. ■ Sif together the four, baking powder, baking soda, ■ In a small bowl, toss the rhubarb pieces with salt, and ginger. 2 tablespoons of four to coat. Set aside. ■ Place the butter in a large mixing bowl and beat ■ In a separate bowl, combine the wheat germ, until creamy. Gradually sprinkle in the sugar, beating pecans, brown sugar, and cinnamon. Set aside. continuously until the mixture is light and fufy. ■ In a large bowl, combine the orange zest and sugar. Add the eggs, one at a time, beating afer each. Beat Add the shortening and mix thoroughly. To this in the vanilla. Add half of the dry ingredients, then mixture, add the orange juice and egg. Mix well. stir in 2 tablespoons of sour cream. Repeat with the ■ Sif together the remaining four, baking powder, remaining dry ingredients followed by the rest of the baking soda, and salt. Add these dry ingredients to sour cream. Gently stir in the chopped pears. the orange mixture alternately with the buttermilk, ■ Pour into the prepared pan and bake for 50 to 60 stirring between each addition until the batter is minutes, or until a toothpick inserted into the center smooth. Fold in the rhubarb pieces. comes out clean. ■ Spoon half of the batter into the prepared loaf pan. ■ Cool on a rack for 10 minutes, then turn out. Cool Sprinkle three-quarters of the wheat germ–pecan completely before slicing. mixture on top. Spoon the remaining batter into the Makes 1 loaf. loaf pan. Top with remaining wheat germ–pecan mixture. Swirl a knife through the batter several times to create marbling. Bake for about 60 minutes, or until a toothpick inserted into the center comes PECANS TIP out clean. Pecans have a high oil content and may ■ Remove from the oven, cool in the pan for 10 spoil if not stored properly. Keep them in an minutes, then remove from the pan and cool airtight container to prevent them from completely on a wire rack before slicing. absorbing odors or other flavors. Store them Makes 1 large loaf. in the refrigerator for up to 9 months or in the freezer for 11⁄2 to 2 years.

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5_breads_muffins.indd 97 4/17/14 12:55 PM

Strawberry Muffins

Topping: 1⁄2 cup brown sugar 1⁄4 cup all-purpose flour 1⁄2 cup chopped pecans 1⁄4 cup oatmeal 3 tablespoons unsalted butter, melted Mufns: 3⁄4 cup all-purpose flour 3⁄4 cup whole wheat flour 1⁄2 cup sugar 2 teaspoons baking powder

1⁄4 teaspoon salt 1 teaspoon cinnamon 1 egg, lightly beaten

1⁄2 cup (1 stick) unsalted butter, melted 1 teaspoon vanilla extract

1⁄2 cup milk 1 cup sliced strawberries 1 teaspoon lemon zest For topping: ■ Combine all of the topping ingredients in one bowl and mix well. Set aside. For mufﬁns: ■ Preheat the oven to 350°F. Grease a standard 12-cup mufn pan or line with paper baking cups. ■ Sif the fours, sugar, baking powder, salt, and cinnamon into a mixing bowl. ■ In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest. ■ Pour into the prepared mufn cups, flling them two-thirds full. Sprinkle the topping evenly over the mufns. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a mufn comes out clean. Makes 12 mufﬁns.

98 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

5_breads_muffins.indd 98 4/17/14 12:56 PM Strawberry Mufﬁns

5_breads_muffins.indd 99 4/17/14 12:56 PM BREADS & MUFFINS BREADS & MUFFINS

Blueberry–Maple Walnut Bread Cranberry Rye Bread

2 eggs 2 packages (1⁄4 ounce each) active dry yeast 1 cup sour cream 1 cup sour cream

1⁄2 cup maple syrup 1 tablespoon salt 1⁄2 cup sugar 1⁄2 cup molasses 1 teaspoon vanilla extract 1⁄4 cup sugar 1⁄2 cup wheat bran or bran cereal 1⁄4 teaspoon allspice 11⁄2 cups all-purpose flour 1⁄4 teaspoon ground cloves 1⁄2 teaspoon salt 2 cups cranberries, finely chopped 1 teaspoon baking soda 3 cups rye flour

1 cup blueberries 4 1⁄2 to 5 cups all-purpose ﬂour 1 cup walnuts, chopped ■ Grease a large bowl and two 9x5-inch loaf pans. ■ Preheat the oven to 350°F. Lightly grease a 9x5-inch Set them aside. loaf pan. ■ In a large mixing bowl, dissolve the yeast in 1 cup ■ In a mixing bowl, beat the eggs, sour cream, of lukewarm (105° to 115°F) water. Afer the yeast maple syrup, sugar, and vanilla until smooth. Stir in proofs, add the sour cream, salt, molasses, sugar, the bran. allspice, cloves, cranberries, and rye four. Beat ■ In a separate bowl, sif together the four, salt, on low speed to blend the ingredients, then beat and baking soda. Add the four mixture to the wet at medium speed for 5 minutes. Add enough ingredients, gently stirring to combine. Add the all-purpose four to make a sof dough. blueberries and walnuts and stir to blend. ■ Turn the dough onto a foured surface and knead ■ Spoon the batter into the prepared pan and bake for for 5 minutes. Place in the greased bowl, turning to 45 to 50 minutes, or until a toothpick inserted into coat all sides. Cover with a towel and let rise until the center comes out clean. doubled in size (about 1 hour). Punch down. Remove Makes 1 loaf. from the bowl, divide in half, and let rest, covered, for 10 minutes. ■ Shape each half into a loaf and place in a prepared pan. Cover and let rise until doubled in size. ■ Bake at 375°F for 35 to 40 minutes, until deep golden brown. If the loaves brown too quickly, cover them loosely with foil during the last 10 minutes of baking. Remove the loaves from the pans immediately and cool on wire racks. Makes 2 loaves.

MM-MM! CRUSTIER MUFFINS! You can make crusty muffins by using a preheated cast-iron muffin pan. Grease the cups with solid shortening and then preheat the pan by placing it in a cold oven and setting the temperature to 400°F. When the oven reaches that temperature, remove the pan and fill with batter. Then set the oven temperature according to recipe directions before baking.

100 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

5_breads_muffins.indd 100 4/17/14 12:57 PM BREADS & MUFFINS BREADS & MUFFINS

■ In a blender or food processor, combine the sugar, MUFFINS egg, sour cream, and oil. Pulse until the ingredients are well blended. Cranberry–Apple–Carrot Mufns ■ In a separate bowl, combine the four, baking soda, and salt. Add the dry ingredients to the blender and 2 cups shredded apples pulse just to combine. Remove the batter to a bowl 1 and stir in the fruit. 1 ⁄3 cups sugar ■ 1 cup chopped cranberries Spoon into the prepared mufn cups, flling them 1 cup shredded carrots three-quarters full. Bake for 20 minutes, or until a 1 cup chopped walnuts toothpick inserted into the center of a mufn comes 1 out clean. 2 ⁄2 cups all-purpose ﬂour Makes 12 mufﬁns. 1 tablespoon baking powder 2 teaspoons baking soda

1⁄2 teaspoon salt 2 teaspoons cinnamon 2 teaspoons ground coriander Pumpkin Spice Mufns 2 large eggs, beaten

1⁄2 cup safflower oil Tese crunchy, spicy mufns complement a roast turkey. ■ Preheat the oven to 375°F. Grease a standard 12-cup 2 cups all-purpose flour mufn pan or line with paper baking cups. 2 teaspoons baking powder ■ In a large bowl, mix the apples and sugar. Add the 3 tablespoons brown sugar cranberries, carrots, and nuts and stir well. 1⁄2 teaspoon salt ■ In a separate bowl, combine the dry ingredients. 1⁄2 teaspoon cinnamon Add these to the apple mixture. Stir in the eggs and 1⁄4 teaspoon ground cloves oil, mixing gently but thoroughly. 1⁄4 teaspoon ground ginger ■ Divide the batter evenly among the prepared 2 eggs mufn cups. 3⁄4 cup milk ■ Bake for 25 to 30 minutes, or until a toothpick 1⁄4 cup melted shortening inserted into the center of a mufn comes out clean. 1⁄2 cup mashed pumpkin Makes 12 muffins. 1⁄2 cup Grape-Nuts breakfast cereal ■ Preheat the oven to 400°F. Grease a standard 12-cup mufn pan or line with paper baking cups. ■ Sif together the four, baking powder, brown sugar, You-Pick Fruit Mufns salt, and spices. ■ In a separate bowl, beat the eggs, then add the milk 1 cup sugar and shortening. Beat briefy to blend. Stir in the 1 egg pumpkin and Grape-Nuts. Add this mixture to the 1 cup sour cream dry ingredients all at once, stirring only until the

1⁄4 cup vegetable oil four is moistened. ■ 1 3⁄4 cups all-purpose ﬂour Fill the prepared mufn cups two-thirds full and 1 teaspoon baking soda bake for 20 to 25 minutes, or until a toothpick

1⁄2 teaspoon salt inserted into the center of a mufn comes out clean. 1 cup diced fruit, such as apples, peaches, or mangoes Makes 12 mufﬁns. ■ Preheat the oven to 400°F. Grease a standard 12-cup mufn pan or line with paper baking cups.

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5_breads_muffins.indd 101 4/17/14 12:58 PM BREADS & MUFFINS

To dry fresh thyme, hang bundles of sprigs upside down in a warm, dry area for 7 to 10 days.

Sweet Potato and Pecan Mufns Herbed Popovers

1 3⁄4 cups sifted all-purpose ﬂour Serve warm with whipped butter. 3⁄4 teaspoon salt 1 cup all-purpose ﬂour 1 2 ⁄ cup sugar 1⁄2 teaspoon salt 2 teaspoons baking powder 1 cup milk 1 teaspoon cinnamon 3 large eggs 1 teaspoon nutmeg 2 tablespoons butter, melted and cooled

2 eggs 1⁄2 tablespoon chopped fresh thyme 3 tablespoons melted butter or 1⁄2 teaspoon dried thyme 3 4 ⁄ cup milk 1⁄2 tablespoon chopped fresh oregano 1 cup mashed sweet potato or 1⁄2 teaspoon dried oregano 1 cup chopped pecans ■ Position a rack in the center of the oven. Preheat 2 teaspoons grated orange zest the oven to 400°F. Grease 12 popover or custard cups. ■ Preheat the oven to 400°F. Grease a standard 12-cup ■ In a large mixing bowl, combine the four and salt. mufn pan or line with paper baking cups. Stir with a whisk or fork to blend thoroughly. ■ Sif together the four, salt, sugar, baking powder, ■ Whisk the milk, eggs, and butter in a small bowl. cinnamon, and nutmeg. ■ Make a well in the center of the dry ingredients. ■ In a separate bowl, beat the eggs, then add the Slowly pour the milk mixture into the well while melted butter, milk, and sweet potato. Combine the beating the batter. Continue beating for 2½ to 3 wet ingredients with the dry ingredients in a few minutes, or until the mixture is smooth and free of quick strokes, then fold in the nuts and orange zest. lumps. Fold in the herbs. ■ Pour into the prepared mufn cups and bake for 20 ■ Pour into the prepared cups, flling only halfway. to 25 minutes, or until a toothpick inserted into the Place the cups in the oven on the center rack and center of a mufn comes out clean. immediately lower the heat to 375°F. Bake for 35 to Makes 12 mufﬁns. 45 minutes, or until pufed and browned. Makes 12 popovers.

102 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

5_breads_muffins.indd 102 4/17/14 12:59 PM Herbed Popovers

5_breads_muffins.indd 103 4/17/14 1:00 PM BREADS & MUFFINS BREADS & MUFFINS

Herb and Cheese Biscuits Lavender Scones

2 cups all-purpose ﬂour 2 cups all-purpose ﬂour 2 teaspoons baking powder 2 1⁄2 teaspoons baking powder 1 teaspoon salt 1⁄4 teaspoon baking soda 5 tablespoons butter, cut into small pieces 2 tablespoons sugar

1⁄4 cup shredded cheddar cheese 1⁄2 teaspoon salt 1 tablespoon chopped fresh thyme 1 teaspoon orange zest or 1 teaspoon dried thyme 2 teaspoons fresh lavender ﬂowers or 1 teaspoon 1 teaspoon powdered sage dried lavender

2⁄3 cup milk or light cream 1⁄4 cup (1⁄2 stick) butter ■ Preheat the oven to 425°F. 1 egg, slightly beaten 2 ■ Sif together the four, baking powder, and salt. ⁄3 cup buttermilk Add the butter to the four mixture. Cut in the butter ■ Preheat the oven to 400°F. until the mixture resembles cornmeal. Add the ■ In a large bowl, combine the four, baking powder, cheese, herbs, and milk and stir with a fork. baking soda, sugar, salt, zest, and lavender. Cut in the ■ Turn the dough onto a foured surface and roll out. butter until the mixture resembles cornmeal. Stir in Use a biscuit cutter to cut out each biscuit. the egg and buttermilk with a fork. ■ Place the biscuits on an ungreased cookie sheet ■ Turn the dough onto a foured surface and briefy and bake for 15 minutes, or until golden brown. knead gently (don’t overknead). Makes about 20 biscuits. ■ Divide the dough in half and pat each portion Variations: into a 3⁄4-inch-thick round. Cut each round into six Omit the thyme and sage for these versions: wedges. ■ Place the wedges 1 inch apart on an ungreased Caraway Cheese Biscuits cookie sheet and bake for 20 minutes, or until golden. ■ Sprinkle caraway seeds over the biscuits before Serve warm or at room temperature. baking. Makes 12 scones. Dill and Chive Biscuits Variation: Substitute four fresh rose-scented geranium ■ Omit the cheese. Use 3⁄ cup of sour cream in 4 leaves, fnely minced, for the lavender fowers. place of the butter. ■ Add 2 tablespoons each of fnely chopped fresh chives and dill (or 2 teaspoons each of dried chives and dill). LAVENDER TIP Lavender has a sweet flavor; some find its perfume pungent. English lavender is sweeter than other types. The flowers, buds, and leaves are used in jellies, cakes, cookies, sorbets, lemonades, and savory dishes such as stews.

104 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

5_breads_muffins.indd 104 4/17/14 1:00 PM BREADS & MUFFINS BREADS & MUFFINS

Martha Washington’s Potato Rolls to cool until lukewarm. ■ Add the yeast and stir in 4 cups of four, beating 2 large potatoes, peeled and halved well. Add enough of the remaining four to make a 1 teaspoon salt stif dough. Knead the dough on a foured surface 2 tablespoons sugar until it is smooth and elastic. ■ 6 tablespoons (3 ⁄4 stick) butter, melted, divided Place the dough in the greased bowl, turning to 3 ⁄4 cup scalded milk coat all sides. Brush the top with melted butter. Cover 1 package (1⁄4 ounce) active dry yeast and let rise in a warm place until it has doubled in 7 cups sifted all-purpose ﬂour, divided size (this may take several hours). ■ Place the dough on a foured surface and pat out ■ Grease a large bowl and a cookie sheet and set to a thickness of about 1⁄ inch; do not knead again. both aside. 2 Pinch of small pieces and shape into small rolls. ■ In a large saucepan of boiling water, cook the ■ Place on the prepared cookie sheet and let rise until potatoes for about 30 minutes, or until tender. more than doubled in size. ■ Drain the potatoes and save 11⁄ cups of the cooking 2 ■ Bake at 400°F for 20 minutes, or until lightly water. Mash the hot potatoes. Add the salt, sugar, browned. and 3 tablespoons of melted butter and beat well. Add Makes about 48 small rolls. the potato water and milk, stir to blend, and set aside

USE THE RIGHT SPUD Potatoes come in several different colors, sizes, shapes, and textures, and with different cooking qualities. Potatoes high in starch do well when mashed or baked but do not keep their shape when boiled. Types low in starch are best for boiling. RUSSET POTATOES: • Color holds up best when cooked in the • Medium to large, oblong potato with thick, microwave. rough, netted, brown skin and dry, white FINGERLING POTATOES: flesh. High in starch. • Slender; about 2 to 4 inches long. Thin • Does not hold shape as well as other types skin; can be gold, red, yellow, and purple. when cooked, but comes out light and fluffy Flesh is yellow, waxy, firm, flavorful. when baked or mashed. Usually low in starch. ROUND WHITE OR LONG WHITE POTATOES: • Hold their shape well when cooked. • Thin, white to tan skins and white, creamy All-purpose. flesh. Low to medium starch content. RED POTATOES: • Hold their shape well when cooked. Small to medium. Thin, red skin and All-purpose. • firm, smooth, moist, waxy, white flesh. YELLOW POTATOES: Low in starch. • Thin gold skin and yellow, creamy • Holds shape well when cooked. Excellent buttery-tasting, waxy flesh. Low to medium as new potatoes. starch content. NEW POTATOES: • All-purpose. • Any potato that is harvested before maturity. BLUE OR PURPLE POTATOES: Has thin skin and waxy, moist, creamy flesh. • Blue or purple inside and out. Flesh has slightly • Best cooked whole; holds shape well. nutty flavor. Low to medium starch content.

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 105

5_breads_muffins.indd 105 4/17/14 1:01 PM DESSERTS & BEVERAGES Serve up pies, cakes, crisps, cookies, and drinks that keep memories fresh in mind.

106 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

6_desserts_beverages.indd 106 5/30/14 12:35 PM BEVERAGES

DESSERTS Cranberry Cookies ...... 119 Cranberry Pears ...... 108 Pumpkin Cookies ...... 119 Strawberry Mousse ...... 108 Raspberry Honey Cake Fruit Mold With Mint ...... 110 With Raspberry Sauce ...... 120 Blueberry Slog ...... 110 Tomato Cake Mom’s Flaky Piecrust ...... 111 With Cream Cheese Frosting ...... 122 Topless Pear Fig Pie ...... 111 Carrot Cake With Coconut Frosting ...... 122 Cherry Berry Pie ...... 112 Berry Chocolate Torte ...... 123 Strawberry Cream Pie ...... 114 Rhubarb Pie ...... 114 BEVERAGES Cherry Cheese Pie ...... 114 Strawberry Lemonade ...... 124 Cranberry-Crowned Ginger Lemonade ...... 124 Pumpkin Cheesecake ...... 115 Raspberry Shrub ...... 124 Pear Custard Pie ...... 115 Mint Mango Smoothie ...... 126 Apple Pie With Cider Pecan Crust ...... 116 Mint Chiller ...... 126 Peach Raspberry Crunch ...... 116 Watermelon Punch ...... 126 Blueberry Oatmeal Crisp ...... 118 Peach Basil Iced Tea ...... 127 Apple Cheddar Squares ...... 118 Spiced Peach Shake ...... 127

6_desserts_beverages.indd 107 4/17/14 1:05 PM DESSERTS & BEVERAGES

DESSERTS Cranberry Pears Strawberry Mousse

21⁄2 cups cranberries 2 tablespoons unﬂavored gelatin 1 cup sugar 3 cups strawberries

1⁄3 cup plus 1 tablespoon almond-ﬂavor liqueur 1 tablespoon plus 2 teaspoons sugar (such as Amaretto) 11⁄2 cups plain yogurt 6 ﬁrm, ripe pears, stems attached 1 medium banana, peeled

1⁄2 cup heavy cream 1⁄4 teaspoon cinnamon 6 sprigs fresh mint, for garnish ■ Grease a 4-cup mold. toasted blanched slivered almonds, for garnish ■ In a bowl, combine the gelatin with 2 tablespoons ■ In a large saucepan, bring the cranberries and of water; sofen for 5 minutes. 11⁄2 cups of water to a boil. Simmer for 15 minutes, ■ Halve a few more than half of the strawberries; stirring occasionally. sprinkle the cut sides with 1 tablespoon of the sugar ■ In a blender or food processor, purée the mixture, and set aside. in batches. Return it to the saucepan, add the sugar ■ In a blender or food processor, purée the yogurt, and 1⁄3 cup of liqueur, then stir. remaining strawberries, banana, cinnamon, and ■ Peel the pears carefully, leaving the stem attached. 2 teaspoons of sugar. Cut a small slice from the bottom of each pear so that ■ In a small saucepan, bring 1⁄4 cup of water to a boil. it can stand upright. Add the gelatin, stir, and heat until the gelatin ■ Place the pears in the cranberry–liqueur mixture, is dissolved. bring to a simmer, then cook for 15 minutes. ■ In a separate saucepan over medium heat, warm ■ Transfer the pears to a bowl and set them aside. the strawberry purée until it is hot to the touch ■ Bring the cranberry–liqueur mixture to a boil, but not boiling. Stir it into the gelatin mixture. then reduce the heat and simmer for 10 to 15 ■ Place half of the sweetened strawberries in the minutes, or until thickened. Pour the cranberry– mold, cut side up. liqueur syrup over the pears, cover, and refrigerate. ■ Pour half of the yogurt mixture over the berries. Turn the pears occasionally. Add the remaining strawberries and top with the ■ To serve, remove the pears from the syrup and remaining yogurt mixture. Refrigerate for at least blot lightly. Spoon the sauce into serving dishes and 4 hours. Unmold before serving. place a pear on each one. Makes 8 servings. ■ In a large, chilled bowl, whip the cream with 1 tablespoon of liqueur. Serve with the pears. ■ Garnish pears with mint sprigs and a sprinkling of toasted almonds. STRAWBERRY TIP Makes 6 servings. 1 cup of sliced, fresh strawberries is the equivalent of one 10-ounce package of frozen, sweetened strawberries.

108 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

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Cranberry Pears

6_desserts_beverages.indd 109 4/17/14 1:08 PM DESSERTS & BEVERAGES DESSERTS & BEVERAGES

Fruit Mold Blueberry Slog With Mint An American cousin of English summer pudding, this version uses only one fruit. Try this when you don’t have the time or energy to make a pie (or a summer pudding).

3 1⁄2 cups blueberries 1 cup plus 1 teaspoon sugar 1 cinnamon stick 1 slice (2 inches long) lemon peel 1 loaf slightly stale homemade or old-fashioned white bread, sliced 1 pint heavy cream ■ In a large saucepan, combine the berries with 1 cup Fruit Mold With Mint of the sugar, the cinnamon stick, and lemon peel. Add water to barely cover and simmer over low heat Use your favorite fruit in season. Refrigerated, for 15 minutes, or until the berries’ skins burst and the fruit mold will keep well for a day. the mixture turns syrupy. 2 tablespoons unﬂavored gelatin ■ Remove the saucepan from the heat. Discard the 1 cup orange juice cinnamon stick and lemon peel. 1 teaspoon fresh lemon juice ■ Cover the bottom of a 2-quart mold with a layer 1 ⁄8 teaspoon ground ginger of bread cut to ft the dish. 1 tablespoon sugar ■ Spoon some berries and liquid on the bread 3 ⁄4 teaspoon chopped fresh mint until it is soaked and purple. Add another layer of 1 or ⁄4 teaspoon dried mint bread, soak with berries, and repeat, until the 1 cup ginger ale dish is flled. 2 cups fresh fruit (such as berries, melon, or peaches, ■ Cover with plastic wrap, place a dish that fts singly or in combination), cut into bite-size pieces just inside the rim of the mold on top, and weight ■ Lightly oil a 4-cup mold or small individual molds. it (a canned good works well). Refrigerate for ■ In the top of a double boiler, sprinkle the gelatin 12 to 18 hours. over the orange juice, then set aside for 5 minutes. ■ In a large, chilled bowl, beat the heavy cream until ■ Add the lemon juice, ginger, sugar, and mint and foamy. Sprinkle with 1 teaspoon of sugar and beat stir to blend. Place the top saucepan over simmering into sof peaks. Unmold the pudding and cover with water in the bottom of the double boiler and cook the cream. until the gelatin is dissolved. Remove from the heat, Makes 6 to 8 servings. add the ginger ale, and stir. (Strain the mixture to eliminate the mint leaves, if desired.) ■ Pour a thin coating of the mixture into the mold. Arrange the best-looking pieces of fruit decoratively in the thin coat of gelatin. (Te fruit will appear on top when the dish is unmolded.) By tablespoonfuls, coat each piece of fruit with a portion of the gelatin mixture. Refrigerate for 15 minutes, or until the gelatin sets. ■ Mix the remaining fruit into the remaining gelatin mixture and pour the combination into the mold. Refrigerate for 3 hours, or until the gelatin is frm. Unmold before serving. Makes 4 to 6 servings.

110 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

6_desserts_beverages.indd 110 4/17/14 1:10 PM DESSERTS & BEVERAGES DESSERTS & BEVERAGES

Mom’s Flaky Piecrust

Use for any type of pie, sweet or savory. Tis piecrust may be frozen unbaked for up to 6 months. 2 cups all-purpose ﬂour 1⁄2 teaspoon salt 1 cup (2 sticks) vegetable shortening

1⁄4 cup ice water, approximately, divided ■ In a bowl, mix together the four and salt. Using two knives or a pastry blender, cut the shortening into the four until the mixture resembles coarse Topless Pear Fig Pie meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork afer each. Add only enough water for the dough to hold together Topless Pear Fig Pie and be formed into a ball. No top crust, no crumb topping. You simply fold the ■ Handling the dough as little as possible, edges of the pastry over the flling and bake as is. divide it into two equal portions and form into two smooth balls. 1 unbaked 13-inch piecrust ■ To use later, wrap separately in plastic and 5 cups peeled, cored, and sliced ripe pears 3 refrigerate or freeze. 1 cup quartered fresh ﬁgs or ⁄4 cup dried ﬁgs, ■ To use now, roll each portion out onto a lightly cut into chunks 1⁄2 cup sugar, plus extra for sprinkling foured surface until it forms a circle about 1⁄8-inch thick and 2 inches wider than a 9-inch pie plate. 1 tablespoon plus 1 teaspoon cornstarch 1 Makes two 9-inch piecrusts. ⁄2 teaspoon ground ginger pinch of salt 1 tablespoon lemon juice 1 teaspoon freshly grated orange or lemon zest milk, for glaze

■ Preheat the oven to 400°F. Line a 91⁄2-inch deep- dish pie plate with the pie shell. Let the edge of the pastry drape over the edge of the plate. PEAR PREP TIP ■ Combine the pears and fgs in a large bowl. Drop peeled pears ■ Mix 1⁄2 cup of sugar, cornstarch, ginger, and salt into cold, lightly salted in a separate bowl. water, and they won’t ■ Add the sugar mixture to the fruit with the turn brown. lemon juice and zest and stir well. ■ Scrape the flling into the pie shell and smooth with a spoon. ■ Carefully fold the edges of the pastry over the flling, creating thick pleats. Lightly brush the exposed pastry with milk. Sprinkle the pastry and fruit flling with sugar. ■ Bake on the center oven rack for 30 minutes. Reduce the heat to 350°F and bake for 30 to 35 minutes more, until the juices at the center of the pie bubble thickly. Transfer the pie to a rack and cool to lukewarm before serving. Makes 8 to 10 servings.

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6_desserts_beverages.indd 111 4/17/14 1:11 PM

Cherry Berry Pie

2 cups halved and pitted sweet red cherries 2 cups (1 pint) fresh blueberries 1 cup whole cranberries, at room temperature

2⁄3 cup plus 2 tablespoons sugar, divided, plus extra for sprinkling 1 tablespoon lemon juice

grated zest of 1⁄2 orange 3 tablespoons cornstarch 1 unbaked 10-inch double piecrust milk, for glaze

■ Combine the cherries, blueberries, cranberries, 2⁄3 cup of sugar, lemon juice, and grated orange zest in a large bowl. Mix well. Set aside for 15 minutes, stirring several times. ■ Mix the 2 tablespoons of sugar and the cornstarch in a small bowl. Add to the fruit and mix well. Set aside. ■ Preheat the oven to 400°F. ■ Scrape the flling into the bottom pie shell and smooth with a spoon. Lightly moisten the rim of the pie shell. Place the remaining dough over the top of the flling and press the top and bottom shells together at the edge. Trim the dough fush with the edge of the plate. Press on the rim with the tines of a fork to make a crimped edge. With the fork, poke the top of the piecrust several times to make steam vents. ■ Brush the top of the pie lightly with milk and sprinkle with sugar. ■ Bake on the center oven rack for 30 minutes. Reduce the heat to 375°F and rotate the pie 180 degrees. Bake for 30 to 35 minutes more, until any visible juices bubble thickly. ■ Transfer the pie to a rack and cool at least 2 hours before serving. Makes 8 servings.

112 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

6_desserts_beverages.indd 112 4/17/14 1:12 PM Cherry Berry Pie

6_desserts_beverages.indd 113 4/17/14 1:13 PM DESSERTS & BEVERAGES DESSERTS & BEVERAGES

Strawberry Cream Pie Cherry Cheese Pie

Tis elegant and light dessert tastes best on the day 1 package (8 ounces) cream cheese, softened when it is made. Whole strawberries look the most 1⁄4 cup sour cream appealing, but sliced berries are easier to cut and eat. 1⁄2 teaspoon grated lemon zest

3⁄4 package (6 ounces) cream cheese, softened 1 9-inch graham cracker piecrust 1 teaspoon vanilla extract 2 cups Bing cherries, pitted 1 2 3⁄4 cup heavy cream, at room temperature ⁄ cup sugar 1⁄2 cup sugar 2 tablespoons fresh lemon juice 1 9-inch graham cracker piecrust 3 tablespoons cornstarch 2 cups strawberries, hulled ■ In a large bowl, combine the cream cheese, sour 4 squares (4 ounces total) bittersweet chocolate, melted cream, and lemon zest and beat to blend. ■ In a small bowl, beat the cream cheese and vanilla ■ Pour the mixture into the piecrust, cover with wax until blended and light. Set aside. paper, and refrigerate. ■ In a separate chilled bowl, whip the cream until it ■ In a heavy saucepan over medium heat, combine doubles in volume. Continue beating on high speed the cherries, sugar, lemon juice, and 1 cup of water while adding the sugar a little at a time. Add the cream and bring to a boil. Remove the saucepan from the cheese mixture and beat briefy, or just until combined. heat, drain and reserve the liquid, and set the cherries ■ Pour the mixture into the piecrust and cover with aside. the berries. Drizzle with the melted chocolate. ■ Measure 1¼ cups of the cherry liquid into a ■ Refrigerate, uncovered, for at least 4 hours before separate saucepan. Sprinkle the liquid with the serving. cornstarch, whisk to blend, and bring to a boil over Makes 6 to 8 servings. medium heat, whisking constantly until the liquid has thickened. Remove the saucepan from the heat. Add the drained cherries, stir to blend, and set aside to cool. ■ Pour the cherry mixture over the chilled cheese Rhubarb Pie flling. Return the pie to the refrigerator for 1 hour, 1 unbaked 9-inch double piecrust (see recipe, page 111) or until the pie is set. Makes 6 to 8 servings. 5 cups diced rhubarb

1⁄3 cup all-purpose ﬂour 1 cup sugar (for young, tender stalks; older stalks may require more) RHUBARB TIP 1 teaspoon orange juice To freeze rhubarb, 2 tablespoons unsalted butter, cut into bits choose firm, tender, 1 tablespoon grated orange zest well-colored stalks. Wash, trim, and cut ■ Preheat the oven to 450°F. into 1- to 2-inch pieces. ■ Place the bottom piecrust in a 9-inch pie plate; trim Blanch the rhubarb the dough so that 1⁄ inch extends beyond the rim. 2 pieces in boiling water ■ In a large bowl, combine the rhubarb, four, sugar, for 1 minute. Cool orange juice, butter, and orange zest and toss to mix. promptly in cold water Transfer the rhubarb mixture to the pie plate. Finish to retain color and with a lattice top. flavor. Drain well, then ■ Bake for 10 minutes at 450°F, then lower the pack in a container temperature to 350°F and bake for 35 minutes, or or plastic freezer bag until the pie bubbles and the pastry is golden. Makes 6 to 8 servings. before freezing.

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6_desserts_beverages.indd 114 4/17/14 1:16 PM DESSERTS & BEVERAGES DESSERTS & BEVERAGES

Cranberry-Crowned ■ In a small bowl, sprinkle the gelatin over the remaining 1⁄4 cup of cranberry juice and let stand for Pumpkin Cheesecake 1 minute to sofen slightly. ■ Stir the gelatin mixture into cranberry nut mixture. Crust: Cook over medium heat until the gelatin is dissolved, 2 cups gingersnap crumbs stirring frequently. 1⁄4 cup (1⁄2 stick) butter, softened ■ Cover and refrigerate until a teaspoon of the Cake: mixture mounds slightly when dropped. Spoon the 4 packages (8 ounces each) cream cheese, softened topping over the cheesecake. 11⁄4 cups light-brown sugar ■ Cover and refrigerate until set, for at least 45 5 large eggs minutes. Remove the sides of the pan. Garnish the 1⁄4 cup cornstarch cake with dollops or rosettes of whipped cream. 1 teaspoon ground ginger Makes 12 servings. 1⁄4 teaspoon allspice 2 teaspoons cinnamon 2 cups mashed or canned pumpkin Topping: 2 cups cranberries Pear Custard Pie 3⁄4 cup sugar More like a tart, this pie should be eaten soon afer 1 cup cranberry juice, divided baking because pears ofen darken as they sit. 1⁄2 cup coarsely chopped walnuts 1 envelope unﬂavored gelatin 1 unbaked 9-inch single piecrust (see recipe, page 111) whipped cream, for garnish 4 cups sliced pears 1 tablespoon fresh lemon juice ■ Preheat the oven to 325°F. 1⁄2 teaspoon nutmeg For crust: 1⁄2 teaspoon grated orange zest ■ In a bowl, mix the crumbs and butter to blend. 1⁄4 cup (1⁄2 stick) unsalted butter, melted Using your fngers, press the crumb mixture evenly 1⁄2 cup brown sugar into the bottom and 1 inch up the sides of a 1⁄2 cup granulated sugar 9- or 10-inch springform pan. 1⁄2 cup all-purpose ﬂour For cake: 3 eggs ■ In a large bowl, beat the cream cheese until it is confectioners’ sugar, for sprinkling light and fufy. Add the brown sugar gradually, ■ Preheat the oven to 400°F. beating constantly, until blended. Add the eggs, one ■ Place the piecrust in a 9-inch pie plate; at a time, beating afer each. Sif in the cornstarch, fnish the edges. followed by the spices. Stir to blend afer each. Add ■ In a large bowl, mix the pear slices with the lemon the pumpkin and beat to blend. juice, nutmeg, and orange zest. ■ Pour the mixture over the prepared crust and bake ■ Arrange the fruit in the piecrust. in the center of the oven for 11⁄2 hours, or until the ■ In a large bowl, combine the butter, brown and cake begins to pull away from the sides of the pan. granulated sugars, four, and eggs and beat or whisk ■ Cool completely, then refrigerate for at least 1 hour to blend. Pour the custard on top of the pears. before adding the topping. ■ Bake for 10 minutes at 400°F, then lower the For topping: temperature to 350°F and bake for 30 minutes, ■ In a large saucepan over high heat, combine the or until the custard is set. Sprinkle the top with cranberries, sugar, and 3⁄4 cup of cranberry juice and confectioners’ sugar while still warm. Serve cook to boiling, stirring occasionally. Reduce the heat immediately. to medium. Cook for 5 minutes, or until the berries’ Makes 6 to 8 servings. skins burst, stirring occasionally. Remove from the heat. Add the walnuts and stir.

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6_desserts_beverages.indd 115 4/17/14 1:17 PM DESSERTS & BEVERAGES

Apple Pie With Cider Pecan Crust Peach Raspberry Crunch

Crust: Filling: 2 cups all-purpose ﬂour 3 cups peeled, pitted, and sliced ripe peaches 1 teaspoon salt 2 cups fresh raspberries

2⁄3 cup shortening 1⁄4 cup mild honey 1⁄2 cup finely crushed pecans 1 tablespoon lemon juice 1⁄4 cup cold cider 11⁄2 tablespoons all-purpose flour Filling: Topping: 7 firm, juicy, tart apples, peeled, cored, and sliced 1⁄3 cup all-purpose flour 1⁄2 teaspoon nutmeg 1⁄3 cup old-fashioned rolled oats 1⁄2 teaspoon cinnamon 1⁄3 cup oat bran 1⁄4 cup sugar 1⁄3 cup packed light-brown sugar 1⁄2 cup raisins 1⁄4 teaspoon cinnamon 1⁄2 cup diced candied fruit 1⁄4 teaspoon salt 1 tablespoon fresh lemon juice 1⁄4 cup (1⁄2 stick) cold, unsalted butter, cut into 1 tablespoon cold butter, cut into bits 1⁄4 -inch pieces Topping: ■ Preheat the oven to 350°F. Butter a 9x9-inch baking 1 egg yolk pan and set aside. cinnamon, to taste For filling: sugar, to taste ■ Mix the peaches, raspberries, honey, and lemon ■ Preheat the oven to 425°F. juice in a large bowl. Add the four and mix lightly. For crust: Turn the ingredients into the prepared pan. Set aside. ■ In a large bowl, combine the four and salt. For topping: Add the shortening and cut it in until the dough ■ Combine the four, oats, oat bran, brown sugar, resembles giant peas. Add the pecans and mix to cinnamon, and salt in a large bowl. Add the butter blend. Sprinkle cider on the dough, a drop at a time, and rub it with your fngers until you have uniform, and mix gently until the dough holds together. gravel-like crumbs. (Tis can also be done in the food ■ Divide the dough into two balls. Roll out each ball processor. Pulse until you have uniform crumbs; on a lightly foured surface until it forms a circle don’t let the mixture turn clumpy.) about 1⁄8-inch thick and 2 inches wider than a 9-inch ■ Spread the mixture evenly over the fruit and bake pie plate. Place the bottom piecrust in the pie plate; trim for about 40 minutes, until the top is golden brown the dough so that 1⁄2 inch extends beyond the rim. and the juices bubble thickly. Cool on a rack for at For filling: least 15 minutes before serving. ■ In a large bowl, combine the apples with the spices, Makes 8 servings. sugar, raisins, candied fruit, and lemon juice and toss gently to coat. Spoon the flling into the piecrust. ■ Distribute the butter on the flling, then add the piecrust top. Pierce the top crust with a fork several times. For topping: PEACH TIP ■ In a small bowl, whisk the egg yolk, then brush it White peaches have a more delicate, less on the piecrust. acidic, flavor than yellow peaches and ■ In a small bowl or jar with a lid, combine the therefore are good for eating fresh. cinnamon and sugar, mix or shake, then sprinkle it Ripen peaches in a paper bag. Refrigerate on the pie. only to prolong storage. ■ Bake for 50 to 60 minutes, or until golden. Makes 6 to 8 servings.

116 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

6_desserts_beverages.indd 116 4/17/14 1:18 PM Apple Pie With Cider Pecan Crust

6_desserts_beverages.indd 117 4/17/14 1:19 PM DESSERTS & BEVERAGES DESSERTS & BEVERAGES

To freeze blueberries, place them in a container with a lid. Cut a piece of brown paper bag to the size of the lid. Place on top of the berries, put on the lid, and freeze. The paper will absorb the moisture.

Blueberry Oatmeal Crisp on the center oven rack for 30 minutes, or until the fruit is bubbly hot and the topping is golden brown. Filling: Cool on a rack for at least 15 minutes before serving. 2 pints fresh blueberries, rinsed and picked over Makes 6 to 8 servings. 1⁄2 cup sugar 11⁄2 tablespoons all-purpose flour 1 tablespoon lemon juice 2 teaspoons grated lemon zest Apple Cheddar Squares Topping: 11⁄2 cups all-purpose flour 2⁄3 cup all-purpose flour 11⁄2 cups graham cracker crumbs 2⁄3 cup packed light-brown sugar 1 cup brown sugar 1⁄2 cup old-fashioned rolled oats 1⁄2 teaspoon baking soda 1⁄4 teaspoon cinnamon 3 ⁄4 cup (11⁄2 sticks) butter, softened 1⁄4 teaspoon salt 1⁄2 cup walnuts, chopped 6 tablespoons (3 ⁄4 stick) cold, unsalted butter, 6 ounces of cheddar cheese, thinly sliced cut into 1⁄4 -inch pieces 21⁄2 cups peeled, cored, and sliced apples ■ Preheat the oven to 400°F. Butter a 9x9-inch baking 3 ⁄4 cup sugar pan and set aside. ■ Preheat the oven to 350°F. For filling: ■ In a large bowl, mix together the four, cracker ■ Combine the blueberries, sugar, four, lemon juice, crumbs, brown sugar, baking soda, and butter. and lemon zest in a large mixing bowl. Mix well. Transfer 11⁄ cups of the crumb mixture to a separate ■ Turn the mixture into the baking pan and spread 2 small bowl, add the nuts, and mix. Set this aside. evenly. Set aside. ■ Using your fngers, spread the remaining crumbs For topping: in an ungreased, 13x9-inch baking dish. Place the ■ Combine the four, brown sugar, oats, cinnamon, cheese slices over the crumbs. and salt in a food processor. Pulse to mix. Scatter the ■ In a large bowl, combine the apples with the sugar butter on top of the four, and pulse again to make and toss to coat. Spread the apples over the cheese. coarse, clumpy crumbs; do not overprocess. Spread the crumb-nut mixture over the apples. ■ Spread the crumbs evenly over the fruit and bake ■ Bake for 35 to 40 minutes, or until golden brown. Makes 12 servings.

118 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

6_desserts_beverages.indd 118 5/30/14 12:36 PM DESSERTS & BEVERAGES DESSERTS & BEVERAGES

Cranberry Cookies Pumpkin Cookies

Try this recipe for a holiday cookie exchange. 1⁄2 cup (1 stick) butter, softened It makes a large quantity, and the taste is a welcome 11⁄4 cups brown sugar change from the familiar holiday selections. 2 eggs, beaten 1 2 1⁄2 cup (1 stick) butter, softened 1 ⁄ cups mashed or canned pumpkin 1 cup sugar 11⁄2 cups all-purpose ﬂour

3⁄4 cup brown sugar 1 tablespoon baking powder 1⁄4 cup milk 1 teaspoon cinnamon 2 tablespoons orange juice 1⁄2 teaspoon nutmeg 1 egg 1⁄2 teaspoon salt 3 cups all-purpose ﬂour 1⁄4 teaspoon ground ginger 1 teaspoon baking powder 1 cup walnuts, chopped 1⁄2 teaspoon salt ■ Preheat the oven to 400°F. 1⁄4 teaspoon baking soda ■ In a large bowl, combine the butter and sugar 1 cup chopped walnuts and mix until creamy. Add the eggs and pumpkin 21⁄2 cups coarsely chopped cranberries and mix to blend. ■ Preheat the oven to 375°F. Grease one or two ■ In a separate bowl, combine the dry ingredients, cookie sheets. then sif them into the pumpkin mixture. Stir to ■ In a large bowl, combine the butter and sugars and blend, add the nuts, and stir again. beat to cream them together. Add the milk, orange ■ Drop the batter by spoonfuls onto a cookie sheet. juice, and egg, beating afer each to blend. Bake for 15 minutes, or until lightly browned. ■ In a medium bowl, combine the four, baking Makes about 5 dozen cookies. powder, salt, and baking soda and sif them into the butter-sugar mixture. Stir to blend. Add the walnuts and cranberries and stir to blend. ■ Drop the dough by spoonfuls onto the prepared cookie sheet. Bake for 10 to 15 minutes. Makes 10 dozen cookies.

A FEW SECRETS TO GREAT COOKIES • Use good, fresh ingredients. Spices lose their flavor over time; if they are more than a year old, replace them. Unsalted (“sweet”) butter is preferable to salted; the taste is usually cleaner and sweeter. • If you forget to soften your butter, cut the stick(s) into thin pats and place them on a plate. Leave in a warm spot for 10 minutes or so, until the butter yields to gentle finger pressure. • Don’t overmix the dough, or you could end up with tough cookies. • Bake only one sheet of cookies at a time, on the center rack. This allows for the most even baking.

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6_desserts_beverages.indd 119 4/17/14 1:20 PM

Raspberry Honey Cake With Raspberry Sauce

If using a Bundt pan, bake at a lower temperature and for a longer time. Test for doneness periodically. Cake: 1 cup (2 sticks) unsalted butter, softened 2 cups honey 2 teaspoons vanilla extract 6 large eggs 2 cups whole wheat ﬂour 1 cup all-purpose ﬂour

1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 1⁄2 cup plain yogurt 1⁄2 cup sour cream 1 tablespoon grated lemon zest 2 cups raspberries

1⁄4 cup chopped blanched almonds Sauce: 1⁄3 cup sugar 1 tablespoon cornstarch 2 cups raspberries ■ Preheat the oven to 350°F. Grease and four a 10-inch tube pan. For cake: ■ In a large bowl, cream the butter and honey until light. Add the vanilla and eggs, beating well afer each addition. ■ In a separate bowl, combine the fours, baking soda, and salt. ■ Sif the dry ingredients into the creamed mixture alternately with yogurt and sour cream, beating afer each addition. Fold in the lemon zest, raspberries, and almonds. ■ Pour into the prepared pan and bake for 45 to 55 minutes, or until the cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting the cake onto a serving plate. For sauce: ■ In a saucepan, combine the sugar, cornstarch, and raspberries with 1⁄3 cup of water. Boil and stir until the sauce is smooth and thickened. If desired, strain through a sieve or cheesecloth to remove the seeds. ■ Serve the cake with the raspberry sauce. Makes 10 servings.

120 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

6_desserts_beverages.indd 120 4/17/14 1:22 PM Raspberry Honey Cake With Raspberry Sauce

6_desserts_beverages.indd 121 4/17/14 1:23 PM DESSERTS & BEVERAGES

Tomato Cake Carrot Cake With Coconut Frosting With Cream Cheese Frosting Cake: Cake: 3 eggs 1 cup dark-brown sugar 2 cups sugar 1 2 1⁄2 cup shortening 1 ⁄ cups vegetable oil 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 cup crushed pineapple in juice 2 teaspoons baking powder 2 cups peeled, coarsely grated carrots 1 teaspoon baking soda 21⁄2 cups cake flour or 21⁄2 cups less 3 tablespoons 1 teaspoon nutmeg all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 cups peeled, seeded, and chopped ripe tomatoes 1 teaspoon baking soda

1⁄2 cup chopped nuts 1 teaspoon salt 1⁄2 cup chopped dates 1 teaspoon cinnamon 1⁄2 cup chopped raisins 1 teaspoon nutmeg 1 cup coarsely chopped macadamia nuts Frosting: 1⁄2 cup shredded coconut 1⁄2 cup (1 stick) butter, softened 1 package (8 ounces) cream cheese, softened Frosting: 2 teaspoons vanilla extract 1⁄4 cup (1⁄2 stick) butter, softened 1 package (1 pound) confectioners’ sugar 4 tablespoons cream cheese, softened milk, as needed 1 teaspoon vanilla extract 11⁄2 cups sifted confectioners’ sugar ■ Preheat the oven to 350°F. Grease and four a 1⁄8 teaspoon salt 13x9-inch baking pan. 1⁄4 cup shredded coconut For cake: ■ Preheat the oven to 350°F. Grease a tube or large ■ In a large bowl, combine the sugar and shortening Bundt pan. and mix until creamy. Add the eggs, beating afer each. For cake: ■ In a separate bowl, combine the four, baking ■ In a large bowl, combine the eggs, sugar, and oil and powder, baking soda, nutmeg, and salt. beat to blend. Add the vanilla, pineapple in juice, and ■ Sif the dry ingredients into the creamed mixture carrots and stir to blend. and stir to blend. Add the tomatoes, nuts, dates, and ■ In a separate bowl, combine the four, baking raisins and stir thoroughly. powder, baking soda, salt, cinnamon, and nutmeg ■ Pour the batter into the prepared pan and bake for and sif them together three times. 35 minutes, or until a toothpick inserted into the ■ Sif the dry ingredients into the pineapple mixture center comes out clean. Cool. in batches, stirring afer each. Add the chopped nuts For frosting: and coconut and stir well. ■ Pour the batter into the prepared pan and bake ■ In a large bowl, combine the butter, cream cheese, for 1 hour, 15 minutes. Cool in the pan on a rack and vanilla and mix until creamy. Gradually beat in for 10 minutes. Invert the cake onto the rack to cool the sugar. If the mixture becomes too thick, add a completely. little milk. ■ Frost when the cake is cool. For frosting: Makes 12 servings. ■ In a large bowl, cream the butter and cream cheese until light. Add the vanilla, sugar, and salt, beating well afer each addition. Stir in the coconut. ■ Frost when the cake is cool. Makes 10 servings.

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6_desserts_beverages.indd 122 4/17/14 1:24 PM DESSERTS & BEVERAGES

Berry Chocolate Torte cranberries aside to cool. ■ Add the raspberries to the cranberries and stir to Cake: combine. Add the liqueur, if desired, to the syrup, 2⁄3 cup all-purpose ﬂour and set aside. ■ 1⁄3 cup unsweetened cocoa In a large, chilled bowl, beat the cream until peaks 6 eggs, at room temperature form. Sprinkle with the confectioners’ sugar, beating

3⁄4 cup sugar constantly. Add the vanilla and beat. Place about 1 teaspoon vanilla extract two-thirds of the whipped cream in a separate bowl.

6 tablespoons (3⁄4 stick) butter, melted and cooled Sif the cocoa over the remaining whipped cream and beat to incorporate. Filling: ■ 1⁄2 cup granulated sugar Strain the berries and add any liquid to the syrup. 1 cup fresh cranberries ■ Slice the cake layers in half horizontally, making 1 cup fresh raspberries four layers. Place one layer, cut side up, on a serving 3 tablespoons raspberry-ﬂavor liqueur, plate and brush generously with syrup. Spread half such as Chambord (optional) of the cocoa whipped cream on top. Cover with a 3 cups heavy cream second cake layer. Spread the berries on the cake and 1⁄2 cup confectioners’ sugar cover them completely with plain whipped cream. 11⁄2 teaspoons vanilla extract Cover with a third cake layer and brush it with syrup. 1⁄4 cup unsweetened cocoa Spread the remaining cocoa whipped cream on the Garnish: cake. Place the last cake layer on top. Cover the top 31⁄2 ounces semisweet chocolate, made into shavings and sides of the cake with plain whipped cream. (Put fresh mint leaves some in a pastry bag ftted with a decorative tip, if raspberries desired, and pipe rosettes on top of the torte.) ■ ■ Preheat the oven to 350°F. Grease two 9-inch Garnish with chocolate shavings, fresh mint leaves, round cake pans. Fill a large baking pan with very hot and raspberries. Refrigerate until ready to serve. or boiling water and set aside. Makes 10 to 12 servings. For cake: ■ Sif the four and cocoa into a small bowl and set it aside. ■ In a large bowl, combine the eggs, sugar, and COCONUT TIP vanilla. Set the bowl into the pan of hot water for To store fresh 3 minutes. shredded coconut, ■ Remove the bowl from the water and beat the egg place it in a plastic mixture on medium-high speed for 10 minutes. Sif freezer bag and press the four and cocoa (again) over the beaten eggs and the bag to remove the fold to combine. Fold in the melted butter. air. Allow about ■ Pour the batter into the prepared pans. Bake for 20 1⁄2 inch of space at the to 25 minutes, or until a toothpick inserted into the top of the bag for center comes out clean. Cool completely on racks. the coconut’s expansion. Seal the For ﬁlling: bag and store in the ■ In a saucepan over medium heat, combine the freezer for up to granulated sugar and 1⁄ cup of water. Bring the 4 6 months. mixture to a boil, stirring frequently. Add the cranberries and cook for 8 minutes, or until the berries’ skins burst. Remove the pan from the heat and strain the fruit, reserving the syrup. Set the

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BEVERAGES Raspberry Shrub Strawberry Lemonade Shrubs made from currants, gooseberries, and 1 cup strawberries, hulled and sliced other fruit were popular summer refreshments during 1⁄2 cup sugar the 19th and early 20th centuries. Tis version was 1 cup fresh lemon juice a legendary thirst-quencher. 11⁄4 to 11⁄2 cups cold sparkling water 3 cups raspberries ■ Put the strawberries into a blender or food 2 cups white-wine vinegar processor and purée. sugar ■ Add the sugar to the lemon juice and stir to blend. ■ Combine the raspberries and vinegar in a glass ■ Add the lemon juice and sparkling water to the or ceramic bowl. Cover and let stand for 24 hours, puréed berries. stirring once or twice. ■ Stir or process for a few seconds to blend, ■ Strain the berry juice into a bowl, pressing down then pour into ice-flled glasses. on the fruit with the back of a spatula or spoon (or Makes 3 servings. squeezing in cheesecloth) to remove as much juice as possible. Leave the berries to strain over the bowl for at least 1 hour to catch the remaining juice. ■ Measure the strained juice and combine it with an Ginger Lemonade equal amount of sugar in a nonreactive saucepan. Bring the mixture to a boil, reduce the heat, and 1 piece (2 inches) fresh ginger, peeled simmer for 10 minutes. Let the mixture cool. 1 ■ ⁄3 cup sugar Pour the mixture into a jar, cover, and refrigerate. 3 ■ ⁄4 cup fresh lemon juice When ready to serve, add 2 to 3 tablespoons of 11⁄4 cups sparkling water shrub to an 8-ounce glass of ice water. Makes about 3 cups. ■ Cut the ginger into four or fve pieces and put them into a small saucepan with 1⁄2 cup of water. Bring to a boil, remove from the heat, cover, and let steep for 30 minutes. ■ Remove the cover and refrigerate the ginger liquid LEMON TIP until it is cold. To nearly double the ■ Put the sugar and the lemon juice into a pitcher amount of juice and stir to blend. collected from a ■ Remove and discard the ginger pieces from lemon, submerge the saucepan. it in hot water for 15 ■ Stir the ginger water into the sugar mixture. minutes before Add the sparkling water, stir, and pour into squeezing. Or, ice-flled glasses. microwave the uncut Makes 2 servings. fruit on high for 20 seconds, then roll it on the counter under the palm of your hand. Cut in half and press it on a handheld wooden lemon reamer or a glass juicer.

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Mint Mango Smoothie Watermelon Punch

1 small ripe mango, peeled, pitted, 6 cups watermelon juice (see tip, below) and coarsely chopped 2 cups pineapple juice 1 banana, coarsely chopped 1 can (12 ounces) frozen raspberry juice blend

1⁄2 cup vanilla frozen yogurt 1 small can (6 ounces) frozen orange juice concentrate 8 spearmint leaves 1⁄4 cup fresh lemon juice 1 ⁄2 cup or more fresh orange juice, ■ Put all of the ingredients into a large jar or pitcher as needed for consistency and stir to blend. ■ Put the mango and banana into a blender or food ■ Refrigerate until ready to serve. processor. Add the frozen yogurt, spearmint, and Makes 12 to 14 servings. orange juice and blend until smooth. Add more juice as necessary for a smooth consistency. Makes 2 servings.

HOW TO MAKE WATERMELON JUICE Process small chunks of watermelon flesh Mint Chiller in a blender or food processor until they turn to liquid. Make more than you 1 cup sugar need for this punch, freeze the extra in ice 2 cups fresh mint leaves, with stems cube trays, and use the watermelon 1 cup fresh lemon juice cubes to chill the punch. (You can also use 1 cup fresh orange juice watermelon juice instead of water when 1 cup ginger ale preparing frozen lemonade or limeade.) ■ In a small saucepan, combine the sugar with 3 cups of water. Bring to a boil over high heat, reduce the heat, and simmer for 5 minutes. Add the mint, remove the pan from the heat, cover, and let the liquid steep for 1 hour. ■ Strain the liquid into a bowl. ■ In a large pitcher, combine the mint syrup, lemon juice, orange juice, and ginger ale. ■ Stir until well blended. Serve over crushed ice. Makes 6 to 8 servings.

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Peel a peach by scoring the bottom, placing it in boiling water for 5 seconds, and then plunging it into ice-cold water for 3 to 5 seconds. The skin will peel away easily.

Peach Basil Iced Tea Spiced Peach Shake

3 orange pekoe tea bags 1 large peach, peeled, pitted, and quartered 1 cup basil leaves, loosely packed 1⁄2 cup vanilla frozen yogurt 31⁄3 cups chilled peach nectar 1 teaspoon honey 1⁄4 cup simple syrup,* or to taste pinch of cinnamon ■ Put the tea bags and basil into a 1-quart glass pinch of ground ginger or heat-resistant bowl. sprig of mint, for garnish ■ Bring 4 cups of water just to a boil and pour over ■ Place all of the ingredients except the mint in a the tea bags. Steep the liquid for 5 minutes, strain blender or food processor and process until smooth. into a pitcher, and let cool. ■ Pour the mixture into a tall, chilled glass. Garnish ■ Chill the tea in the refrigerator, covered, for at with mint and serve. least 1 hour. Makes 1 serving. ■ Stir in the peach nectar and syrup. ■ Pour into ice-flled glasses. Makes 6 to 8 servings. *Simple syrup is a mixture of equal parts water and sugar, fully dissolved. To make: In a small saucepan, bring to a boil 1 cup of water mixed with 1 cup of sugar. Simmer until the sugar is completely dissolved. Remove the saucepan from the heat and cool to room temperature. Te syrup will keep in a glass jar in the refrigerator for up to 1 month.

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Substitutions for Common Ingredients

ITEM QUANTITY SUBSTITUTION

Baking powder 1 teaspoon 1⁄4 teaspoon baking soda plus 1⁄4 teaspoon cornstarch plus 1⁄2 teaspoon cream of tartar Buttermilk 1 cup 1 tablespoon lemon juice or vinegar plus milk to equal 1 cup; or 1 cup plain yogurt Chocolate, 1 ounce 3 tablespoons cocoa plus 1 tablespoon butter, shortening, or vegetable oil (dissolve unsweetened the cocoa in the recipe’s liquid)

Cracker crumbs 3⁄4 cup 1 cup dry bread crumbs; or 1 tablespoon quick-cooking oats (for thickening) Cream, heavy 1 cup 3⁄4 cup milk plus 1⁄3 cup melted butter (this will not whip) Cream, light 1 cup 7⁄8 cup milk plus 3 tablespoons melted, unsalted butter Cream, sour 1 cup 7⁄8 cup buttermilk or plain yogurt plus 3 tablespoons melted, unsalted butter Cream, 1 cup 2⁄3 cup well-chilled evaporated milk, whipped; or 1 cup nonfat dry milk powder whipping whipped with 1 cup ice water Egg 1 whole 2 yolks plus 1 tablespoon cold water; or 3 tablespoons vegetable oil plus 1 tablespoon water (for baking); or 2 to 3 tablespoons mayonnaise (for cakes) Egg white 1 white 2 teaspoons meringue powder plus 3 tablespoons water, combined Flour, 1 cup 1 cup plus 3 tablespoons cake four (not advised for cookies or quick breads); all-purpose or 1 cup self-rising four (omit baking powder and salt from recipe); or 11⁄4 cups rye or coarsely ground whole grain four; or 1 cup cornmeal Flour, cake 1 cup 1 cup minus 3 tablespoons sifed all-purpose four plus 3 tablespoons cornstarch

Flour, 1 cup 1 cup all-purpose four plus 11⁄2 teaspoons baking powder plus 1⁄2 teaspoon salt self-rising Herbs, dried 1 teaspoon 1 tablespoon fresh herbs, minced and packed

Honey 1 cup 11⁄4 cups sugar plus 1⁄2 cup liquid called for in recipe (such as water or oil) Ketchup 1 cup 1 cup tomato sauce plus ¼ cup sugar plus 3 tablespoons apple-cider vinegar plus 1⁄2 teaspoon salt plus pinch of ground cloves combined; or 1 cup chili sauce Lemon juice 1 teaspoon 1⁄2 teaspoon vinegar Mayonnaise 1 cup 1 cup sour cream or plain yogurt; or 1 cup cottage cheese (puréed)

Milk, skim 1 cup 1⁄3 cup instant nonfat dry milk plus ¾ cup water Milk, sweetened 1 can 1 cup evaporated milk plus 11⁄4 cups granulated sugar. condensed (14 oz.) Combine and heat until sugar dissolves.

Milk, whole 1 cup 1⁄2 cup evaporated whole milk plus 1⁄2 cup water; or ¾ cup 2 percent milk plus 1⁄4 cup half-and-half Molasses 1 cup 1 cup honey or dark corn syrup Mustard, dry 1 teaspoon 1 tablespoon prepared mustard less 1 teaspoon liquid from recipe Oat bran 1 cup 1 cup wheat bran or rice bran or wheat germ Oats, 1 cup 1 cup steel-cut Irish or Scotch oats old-fashioned (rolled)

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ITEM QUANTITY SUBSTITUTION

Sugar, 1 cup 1 cup light-brown sugar, packed; or 1 cup granulated sugar plus dark-brown 2 to 3 tablespoons molasses

Sugar, 1 cup 1 cup frmly packed brown sugar; or 3⁄4 cups confectioners’ sugar (makes baked granulated goods less crisp); or 1 cup superfne sugar

Sugar, 1 cup 1 cup granulated sugar plus 1 to 2 tablespoons molasses; or 1⁄2 cup dark-brown light-brown sugar plus ½ cup sugar Vinegar, — malt, white-wine, or rice vinegar apple-cider

Vinegar, 1 tablespoon 1 tablespoon red- or white-wine vinegar plus 1⁄2 teaspoon sugar balsamic Vinegar, red-wine — white-wine, sherry, champagne, or balsamic vinegar Vinegar, rice — apple-cider, champagne, or white-wine vinegar Vinegar, — apple-cider, champagne, fruit (raspberry), rice, or red-wine vinegar white-wine Yeast 1 cake 1 package or 1 scant tablespoon active dried yeast Yogurt, plain 1 cup 1 cup sour cream (thicker; less tart) or buttermilk (thinner; use in baking, dressings, sauces)

Te Best Baking and Cooking Apples in North America When using apples in the kitchen, consider these recommendations:

VARIETY APPEARANCE FLAVOR CHARACTERISTICS BEST USES ‘Braeburn’ bright color, firm sweet-tart, aromatic, crisp pie, salad, sauce ‘Cortland’ larger than ‘McIntosh’ tart, crisp pie, salad, sauce ‘Fuji’ red skin, firm sweet, juicy baking ‘Gala’ yellow-orange skin with mild, sweet, juicy, crisp cider, dried red striping ‘Granny Smith’ green skin tart, moderately sweet, crisp baking ‘Jonagold’ yellow top, red bottom tangy-sweet pie, sauce ‘Jonathan’ bright-red on yellow mild to tart, juicy, crisp sauce ‘McIntosh’ red skin spicy, sweet, aromatic, juicy sauce ‘Newtown Pippin’ greenish-yellow skin sweet-tart, crisp cider, pie, sauce ‘Rhode Island Greening’ grass-green skin, tending very tart pie toward yellow/orange ‘Rome Beauty’ thick skin mildly tart, crisp baking, cider ‘Winesap’ sturdy, red skin sweet-sour, winey, very juicy, aromatic cider, pie, sauce

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Pan Sizes and Equivalents

One pan size can be substituted for another, but the cooking time may change. For example, if a recipe calls for using an 8-inch round cake pan and baking for 25 minutes, and a 9-inch pan is used, the cake may bake in only 20 minutes because the batter forms a thinner layer in the larger pan. Also, specialty pans such as tube and Bundt pans distribute heat differently. Results may vary if a regular cake pan is substituted for a specialty one, even if the volume is the same. Here’s a plan for those times when the correct-size pan is unavailable:

PAN SIZE VOLUME PAN SUBSTITUTE

9x11⁄4-inch pie pan 4 cups 8x11⁄2-inch round cake pan 81⁄2x41⁄2x21⁄2-inch loaf pan 6 cups Four 5x21⁄4x2-inch loaf pans; 11x7x2-inch cake pan 9x5x3-inch loaf pan 8 cups 8x8x2-inch cake pan; 9x2-inch round cake pan 151⁄2x101⁄2x1-inch jelly-roll pan 10 cups 9x9x2-inch cake pan; two 8x2-inch round cake pans; 9x21⁄2-inch springform pan 10x31⁄2-inch Bundt pan 12 cups Two 81⁄2x41⁄2x21⁄2-inch loaf pans; 9x3-inch tube pan; 9x3-inch springform pan 13x9x2-inch cake pan 14 to 15 cups Two 9x2-inch round cake pans; two 8x8x2-inch cake pans

How Long Will It Keep?

Almost any food can be frozen. Exceptions are eggs in shells and food in certain containers. (Once food has been removed from its storage container, it may be frozen.) To retain vitamin content, color, flavor, and texture, freeze items at peak freshness and store at a constant 0°F or lower. If this is done, food will always be safe to thaw and eat; only quality suffers with lengthy freezer storage.

PRODUCT MONTHS IN FREEZER PRODUCT MONTHS IN FREEZER

FRESH VEGETABLES (PREPARED FOR FREEZING) MISCELLANEOUS Artichokes, eggplant ...... 6 to 8 Cakes...... 4 to 6 Asparagus, rutabagas, turnips ...... 8 to 10 Casseroles ...... 2 to 3 Avocados ...... 3 Cookie dough ...... 2 Bamboo shoots, cabbage, celery, cucumbers, Cookies ...... 3 endive, radishes, salad greens, watercress Fruit pies, baked ...... 2 to 4 ...... Not recommended Fruit pies, unbaked ...... 8 Beans, beets, bok choy, broccoli, brussels sprouts, Pastry, unbaked ...... 2 carrots, cauliflower, corn, greens, kohlrabi, leeks, Pumpkin or chiffon pies...... 1 mushrooms, okra, onions, parsnips, peas, peppers, Quick breads ...... 2 soybeans, spinach, summer squashes . . . . 10 to 12 Raw egg yolks, whites ...... 12 Tomatoes (overripe or sliced) ...... 2 Soups and stews...... 2 to 3 Yeast breads ...... 6 FRESH FRUIT (PREPARED FOR FREEZING) Yeast dough ...... 2 weeks All fruit except those listed below ...... 10 to 12 Bananas ...... 3 Note: When freezing liquids or foods with liquid, be sure Citrus fruit ...... 4 to 6 to leave space in the container for expansion. Juices ...... 8 to 12 –adapted from the USDA Food Safety and Inspection Service

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Weights, Measures, and Equivalents

COMMON HOUSEHOLD MEASURES VEGETABLE EQUIVALENTS Pumpkin: 1 pound = 4 cups chopped = 2 cups cooked 3 teaspoons = 1 tablespoon Asparagus: 1 pound = and drained 16 tablespoons = 1 cup 3 cups chopped Spinach: 1 pound = 1 cup = 8 ounces Beans (string): 1 pound = 3⁄4 to 1 cup cooked 2 cups = 1 pint 4 cups chopped Squashes (summer): 1 pound = 2 pints = 1 quart Beets: 1 pound (5 medium) = 4 cups grated = 2 cups 4 quarts = 1 gallon 21⁄2 cups chopped sliced and cooked Broccoli: 1⁄2 pound = Squashes (winter): 2 pounds = 6 cups chopped 21⁄2 cups cooked, puréed Cabbage: 1 pound = Sweet potatoes: 1 pound = 41⁄2 cups shredded 4 cups grated = Carrots: 1 pound = 1 cup cooked, puréed 31⁄2 cups sliced or grated Swiss chard: 1 pound = Celery: 1 pound = 4 cups chopped 5 to 6 cups packed leaves = Cucumbers: 1 pound (2 medium) 1 to 11⁄2 cups cooked = 4 cups sliced Tomatoes: 1 pound (3 or 4 METRIC CONVERSIONS Eggplant: 1 pound = 4 cups medium) = 11⁄2 cups seeded pulp chopped = 2 cups cooked Turnips: 1 pound = 4 cups chopped 1⁄2 teaspoon = 2 mL Garlic: 1 clove = = 2 cups cooked, mashed 1 teaspoon = 5 mL 1 teaspoon chopped 1 tablespoon = 15 mL Leeks: 1 pound = 4 cups chopped FRUIT EQUIVALENTS ¼ cup = 60 mL = 2 cups cooked 1⁄3 cup = 75 mL Mushrooms: 1 pound = 5 to 6 Apples: 1 pound (3 or 4 medium) 1⁄2 cup = 125 mL cups sliced = 2 cups cooked = 3 cups sliced 2⁄3 cup = 150 mL Onions: 1 pound = 4 cups sliced Bananas: 1 pound (3 or 4 medium) 3⁄4 cup = 175 mL = 2 cups cooked = 13⁄4 cups mashed 1 cup = 250 mL Parsnips: 1 pound unpeeled = Berries: 1 quart = 31⁄2 cups 1 liter = 1.057 U.S. liquid quarts 11⁄2 cups cooked, puréed Dates: 1 pound = 21⁄2 cups pitted 1 U.S. liquid quart = 0.946 liter Peas: 1 pound whole = Lemons: 1 whole = 1 U.S. liquid gallon = 3.78 liters 1 to 11⁄2 cups shelled 1 to 3 tablespoons juice; 1 gram = 0.035 ounce Potatoes: 1 pound (3 medium) = 1 to 11⁄2 teaspoons grated rind 1 ounce = 28.349 grams 2 cups mashed Limes: 1 whole = 1 kilogram = 2.2 pounds 11⁄2 to 2 tablespoons juice 1 pound = 0.45 kilogram Oranges: 1 medium = 6 to 8 tablespoons juice; 2 to 3 tablespoons grated rind TEMPERATURE CONVERSION Peaches: 1 pound (4 medium) = 3 cups sliced To convert Fahrenheit to Pears: 1 pound (4 medium) = Celsius, subtract 32 from the 2 cups sliced Fahrenheit number, multiply by 5, Rhubarb: 1 pound = 2 cups cooked and divide by 9.

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A Guide to Herbs and Spices

Herbs are the leaves of plants (fresh or dried); spices are the seeds, flesh, flowers, bark, roots, or berries of specific plants (almost always dried). HERB/SPICE FLAVOR USES

Allspice a blend of cinnamon, in pot roasts, stufngs, cakes, pies, biscuits, and relishes nutmeg, and cloves Anise seed sweet licorice in cookies, cakes, fruit fllings, and breads; with cottage cheese, shellfsh, and spaghetti dishes Basil, sweet mild, mint-licorice in tomato dishes, pesto, sauces, and salad dressings Bay leaves woodsy, pleasantly bitter with meat, fsh, poultry, sauces, and stews Caraway seed sharp, pungent in rye breads, cheese dips and rarebits, soups, applesauce, salads, and coleslaw; over pork and sauerkraut Cardamom (ground) mild ginger in cakes, breads, pastries, curries, jellies, and sweet potatoes; to replace nutmeg in pumpkin pie Cayenne (red) pepper blend of hot chile peppers in sauces, soups, curries, and stews; with meat and seafood Celery seed celery with vegetables, eggs, meat, fsh, and poultry Chervil mild parsley with soups, salads, sauces, eggs, fsh, veal, lamb, and pork Chile peppers chili powder is usually in Mexican dishes, gravies, stews, and scrambled eggs; with shellfsh (whole and powdered) a blend of sweet and/or (see also Cayenne pepper) hot chiles and other spices Chives delicate onion in vegetable dishes, casseroles, dressings, rice, eggs, cheese dishes, sauces, gravies, and dips Cilantro (fresh) mild parsley in soups, salads, and curries; as a garnish Cinnamon (ground) warm, spicy in baked goods, stewed fruits, and vegetable dishes; in spiced teas and cofees Cloves hot spice in baked goods, curries, baked beans, and stews; as a pickling spice (whole and ground) Coriander seed pleasant, orange-lemon with curries, meat pies, sausage, fsh, breads, (whole and ground) cream or pea soups, and artichokes Cumin seed fresh, salty-sweet use whole in yogurt dishes, soups, and breads; (whole and ground) use ground in pork, rice, sausage, and chili and curry dishes Dill (fresh and seed) mild, sweetly aromatic use fresh with green beans, potato dishes, cheese, soups, salads, seafood, and sauces; use seed for pickles and cabbage and turnip dishes Fennel seed mild licorice in pastries, confectionery, sweet pickles, sausage, tomato dishes, and soups; as a favoring for vinegars, oils, and curries Fenugreek bitterly aromatic use ground in soups, stews, gravies, and sauces; (ground and seed) use seeds in pickles and chutneys Garlic pungent, aromatic in tomato dishes, garlic bread, soups, dips, sauces, and marinades; with meat, poultry, fsh, and vegetables Ginger (ground) sweet, spicy in pies, pickles, puddings, cookies, cakes, cheese dishes, salad dressings, and soups; an important ingredient in Chinese, Indian, and Arabian dishes

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HERB/SPICE FLAVOR USES

Juniper berries bitter, tart in sauerkraut dishes; marinades for game Lovage lemon-scented celery in soups, stews, salad dressings, and potato dishes Mace sof, sweet, spicy in doughnuts, baked goods, sauces; with chicken, creamed fsh, seafood, and fruits Marjoram delicate, fowery in meat, fsh, dairy, and vegetable dishes; in soups

Mint leaves fruity, aromatic with roast lamb or fsh; in salads, jellies, and teas (fresh and dried) Mustard (ground) sharp, hot, spicy in a dip for fried shrimp or shrimp or chicken tempura; with ham, corned beef, cold cuts, and hot dogs; to enliven gingerbread and cheese sauces Mustard seed spicy in tomato and vegetable dishes; for pickling; use crushed in salads, coleslaw, spiced meats, boiled and corned beef, and curries Nutmeg (ground) sweet, spicy in cakes, applesauce and apple dishes, eggnog, soufés, pies, custards; in meat and vegetable dishes Oregano pungent, zesty in tomato and Italian dishes; with summer squash, potato, and mushroom dishes; in a marinade for lamb or game; use a pinch with baked or sautéed fish Paprika spicy-sweet in stews, omelets, and salad dressings; with fish and seafood Parsley sweet, clean use fresh in soups, sauces, and salads; as a garnish Peppercorns, black hot, pungent, aromatic freshly ground, can be used in almost any dish; use cracked in sauces Peppercorns, white hotter, less pungent in sauces, soups, and potato dishes; with fish and poultry than black peppercorns Poppy seed nutlike, sweet in breads, cakes, pastries, and salad dressings; with vegetables and noodles Rosemary sweet, resinous in poultry, lamb, and tomato dishes; in soups, stews, and vegetables; finely chopped in breads and custards Saffron exotic, bittersweet in rice and seafood dishes, breads, pastries, cream soups, and sauces Sage warm, pungent in stuffings, cheese dishes, soups, pickles, and salads; with poultry, beans, and peas Savory, summer aromatic, peppery in soups, stews, and stuffings; with fish, chicken, green beans, and eggs Sesame seed nutlike, when toasted use the white seeds in breads, rolls, and cookies; use the black seeds in Asian cooking to coat meat and fish and to season rice and noodle dishes Star anise spicy licorice in Chinese cooking and marinades, teas, and coffees Tarragon slightly bitter, with meats, eggs, poultry, and seafood; in salad anise-licorice dressings, marinades and sauces Thyme pleasant, pungent clove in casseroles, stews, soups, and ragouts; with eggs, potatoes, fish, and green vegetables Turmeric aromatic, mild in chutneys, relishes, pickles, and rice and bean dishes; with eggs Vanilla bean sweet, rich in custards, ice cream, and pastries; to flavor sauces

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Bold type indicates a photo of the recipe. Vegetable Beef Casserole, 71 Chicken Beets Cherry Balsamic Chicken Salad A Baby Beet Greens Salad, 35 With Spinach, Arugula, Fennel, Appetizers, 14–17 Beet, Egg, and Herring Salad, and Grapes, 44 Apples 42, 43 Curried Spaghetti, 90 Acorn Squash With Apple Stuffing, Berries Greek Chicken, 74 55 Berry Chocolate Torte, 123 Herbed Chicken Noodle Salad, 45 Apple Cheddar Squares, 118 Berry Crepes With Grand Marnier Rosemary Chicken With Spinach, Apple Curry Soup, 22 Syrup, 8, 9 72, 73 Apple Fritters, 7 Cherry Berry Pie, 112, 113 Chicory, and Shrimp Salad, Arugula, 35 Apple–Maple Pork Chops With Beverages, 124–127 Clams (Steamed) and Chorizo, 85, 85 Apple Rice Pilaf, 68 Biscuits, Herb and Cheese, 104 Cookies, 119 Apple Pie With Cider Pecan Crust, Blueberries Corn 116, 117 Blueberry–Maple Walnut Bread, Creole Corn Skillet, 54 Apples and Pork, 68, 69 100 Summer Salsa Salad, 39 Cranberry–Apple–Carrot Muffins, Blueberry Oatmeal Crisp, 118 Corn Bread With Pine Nuts and 101 Blueberry Pancakes, 7 Rosemary, 96 Arugula Blueberry Slog, 110 Crabmeat Omelet, 6 Arugula, Chicory, and Shrimp Chilled Blueberry Soup, 18, 19 Cranberries Salad, 35 Breads, 16, 96–105 Cranberry–Apple–Carrot Muffins, 101 Arugula, Egg, and Lemon Soup, 21 Broccoli Cranberry Cookies, 119 Cherry Balsamic Chicken Salad Broccoli and Mushroom Quiche, 6 Cranberry-Crowned Pumpkin With Spinach, Arugula, Fennel, Broccoli Soup, 20 Cheesecake, 115 and Grapes, 44 Brussels Sprouts With Sun-Dried Cranberry Pears, 108, 109 Asparagus Tomatoes, 48, 49 Cranberry Rye Bread, 100 Asparagus and Shrimp Crepes, 10 Crepes, 8, 9, 10 Roasted Asparagus, 50 C Cucumber Chervil Soup, 18 Spring Risotto, 82, 83 Cabbage Avocado and Bacon Spread, 17 Cabbage and Turkey Soup, 20 D Lobster Seaslaw Salad, 42 Desserts, 108–123 B Cakes, 120, 121, 122, 123 Dill Basil Carrots Dill Potato Cakes, 59 Basil Rice, 64 Carrot Cake With Coconut Frosting, Lemon Dill Rice, 64 Peach Basil Iced Tea, 127 122 Spinach Fettuccine With Smoked Spinach, Basil, and Walnut Soup, 31 Carrot Pudding, 52, 53 Salmon and Dill, 90 Beans Carrot Salad, 38 Wax Beans With Dill and Bean Salad With Summer Savory, 32 Cinnamon Carrots, 48 Vinaigrette, 34 Frijoles Rio Grande, 62 Cranberry–Apple–Carrot Muffins, Dips, 16, 17 Green Bean and Cauliflower Salad, 101 Dressings, salad, 45 34 Parsnip and Carrot Tart, 54 Grilled White Bean, Fennel, Tomato, Cauliflower E and Tuna Pizza, 87 Cauliflower Casserole, 50 Egg dishes. See also quiches; soufflés Kale, Bean, and Zucchini Soup, 20 Green Bean and Cauliflower Salad Arugula, Egg, and Lemon Soup, 21 Layered Bean and Tomato Dip, 17 34 Beet, Egg, and Herring Salad, 42, 43 Lentil and Brown Rice Soup, 31 Cheesecake, Cranberry-Crowned Crabmeat Omelet, 6 Lima Bean Timbales, 63 Pumpkin, 115 Scrambled Eggs With Creamed Savory Baked Beans, 63, 63 Cherries Spinach, 6 Sweet-and-Sour Bean Salad, 34 Cherry Balsamic Chicken Salad Eggplant Wax Beans With Dill and With Spinach, Arugula, Fennel, Baked Eggplant, 50 Vinaigrette, 34 and Grapes, 44 Eggplant Dip, 16 White Bean and Tuna Salad, 32, 33 Cherry Berry Pie, 112, 113 Grilled Caponata Wraps With Beef Cherry Cheese Pie, 114 Summer Vegetables, 86 Seven-Layer Dinner, 71 Chervil Soup, Cucumber, 18 Stuffed Eggplant, 74, 75

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F L Spiced Peach Shake, 127 Fennel Lemon Pears Cherry Balsamic Chicken Salad Arugula, Egg, and Lemon Soup, 21 Cranberry Pears, 108, 109 With Spinach, Arugula, Fennel, Lemon Dill Rice, 64 Crunchy Pear Salad, 38 and Grapes, 44 Lemonades, 124, 125 Pear Bread With Ginger, 97 Grilled White Bean, Fennel, Tomato, Lobster Seaslaw Salad, 42 Pear Custard Pie, 115 and Tuna Pizza, 87 Topless Pear Fig Pie, 111, 111 Fig Pie, Topless Pear, 111, 111 M Pepper Bread, Hot-, 96, 96 Fish and seafood, 76–85, 87, 90. Mango Smoothie, Mint, 126 Pies, 70 (meat), 86 (vegetable), See also specific fish and seafood Marjoram Mushrooms, 14 111–117 (dessert) Flounder With Mint Lime Sauce, 80 Meats, 68–74, 81, 85. See also Beef; Pork Piecrusts, 111, 116 Flowers, edible Avocado and Bacon Spread, 17 Pineapple Casserole, Sweet Potato and, Fettuccine With Mushrooms and Curried Spaghetti, 90 56, 57 Clove Pinks, 92, 93 Frijoles Rio Grande, 62 Pineapple Sage, Fruit Salad With, 11 Lavender Scones, 104 Italian Quiche, 4 Pizzas, 87, 88 Mixed Greens With Calendula Minestrone, 21 Popovers, 88, 102, 103 Petals, 36, 37 Potato Bacon Cheddar Kugelis, 60 Pork Nasturtium and Shrimp Salad, 14, Mint Apple–Maple Pork Chops With 15 Flounder With Mint Lime Sauce, 80 Apple Rice Pilaf, 68 Fruit. See also Berries; specific fruit Fruit Mold With Mint, 110, 110 Apples and Pork, 68, 69 Fruit and Veggie Rainbow Rice, 40 Mint Chiller, 126 Sweet-and-Sour Pork, 70 Fruit Mold With Mint, 110, 110 Mint Mango Smoothie, 126 Potatoes Fruit Salad With Pineapple Sage, 11 Mint Salad Dressing, 45 Dill Potato Cakes, 59 You-Pick Fruit Muffins, 101 Mousse, Strawberry, 108 Garlic Potato Soufflé, 59 Muffins, 98, 99, 101, 102 Martha Washington’s Potato Rolls, G Mushrooms 105 Garlic Broccoli and Mushroom Quiche, 6 New Potato Salad, 41 Garlic Potato Soufflé, 59 Fettuccine With Mushrooms and Potato Bacon Cheddar Kugelis, 60 Roasted Garlic Bread, 16 Clove Pinks, 92, 93 Potato Chowder, 27 Ginger Marjoram Mushrooms, 14 Potatoes Blue Cheese Au Gratin, Ginger Lemonade, 124 Mushroom, Tomato, and Spinach 60, 61 Pear Bread With Ginger, 97 Pasta, 90 Shepherd’s Pie, 70 Granola With Sunflower Seeds, 7 Zucchini Potato Soup, 26 O Poultry. See Chicken; Turkey H Omelet, Crabmeat, 6 Pumpkin Haddock, Portuguese, 77 Onions Cranberry-Crowned Pumpkin Hash, Vegetable, 86 Cream of Onion Soup, 26 Cheesecake, , 115 Herbs. See also Flowers, edible; specific Orange and Onion Salad, 38 Pumpkin Cookies, 119 herbs Oranges Pumpkin Soup, 28 Green Goddess Dressing, 45 Orange and Onion Salad, 38 Pumpkin Spice Muffins, 101 Herb and Cheese Biscuits, 104 Orange–Brown Rice Salad With Punch, Watermelon, 126 Herbed Chicken Noodle Salad, 45 Shrimp, 40 Herbed Popovers, 102, 103 Rhubarb Orange Bread, 97 Q Herring Salad, Beet, Egg, and, 42, 43 Quiches, 4, 5, 6 P I Pancakes, Blueberry, 7 R Iced Tea, Peach Basil, 127 Parsnips Raspberries Parsnip and Carrot Tart, 54 Peach Raspberry Crunch, 116 K Parsnip Griddle Cakes, 11 Raspberry Honey Cake With Kabobs, Swordfish, 78, 79 Pasta, 21, 40, 45, 88, 89, 90–93 Raspberry Sauce, 120, 121 Kale, Bean, and Zucchini Soup, 20 Peaches Raspberry Shrub, 124 Peach Basil Iced Tea, 127 Rhubarb Peach Raspberry Crunch, 116 Rhubarb Orange Bread, 97 Rhubarb Pie, 114

COOKING FRESH WITH THE OLD FARMER’S ALMANAC 135

7_reference.indd 135 4/17/14 1:33 PM INDEX

Rice Smoothie, Mint Mango, 126 Gazpacho, 24, 25 Apple–Maple Pork Chops With Sorrel Salad, 39 Grilled White Bean, Fennel, Tomato, Apple Rice Pilaf, 68 Soufflés, 55, 59, 62 and Tuna Pizza, 87 Basil Rice, 64 Soups, 18–31 Layered Bean and Tomato Dip, 17 Fruit and Veggie Rainbow Rice, 40 Spinach Minestrone, 21 Indian Rice, 65 Cherry Balsamic Chicken Salad Mushroom, Tomato, and Spinach Lemon Dill Rice, 64 With Spinach, Arugula, Fennel, Pasta, 90 Lentil and Brown Rice Soup, 31 and Grapes, 44 Stuffed Tomato Soufflés, 62 Mexican Rice, 65 Mushroom, Tomato, and Spinach Tomato Cake With Cream Cheese Orange–Brown Rice Salad With Pasta, 90 Frosting, 122 Shrimp, 40 Rosemary Chicken With Spinach, Torte, Berry Chocolate, 123 Shrimp and Spinach Feta Rice, 81 72, 73 Tuna Spring Risotto, 82, 83 Scrambled Eggs With Creamed Grilled White Bean, Fennel, Rolls, Martha Washington’s Potato, 105 Spinach, 6 Tomato, and Tuna Pizza, 87 Rosemary Shrimp and Spinach Feta Rice, 81 White Bean and Tuna Salad, 32, 33 Corn Bread With Pine Nuts and Spinach, Basil, and Walnut Soup, 31 Turkey Rosemary, 96 Spinach Fettuccine With Smoked Cabbage and Turkey Soup, 20 Rosemary Chicken With Spinach, Salmon and Dill, 90 Grape and Turkey Salad, 44 72, 73 Strawberry Spinach Salad, 35 Stuffed Eggplant, 74, 75 Squashes S Acorn Squash With Apple Stuffing, V Salads, 11, 14, 15, 32–45 55 Vegetables. See also specific vegetables Salmon Butternut Squash Soup, 22, 23 Autumn Garden Soup, 28, 29 Salmon Loaf, 77 Pattypan Curry Soup, 30 Garden Dip, 16 Salmon With Oregano Salsa, 76 Squash–Maple Soufflé, 55 Gazpacho, 24, 25 Spinach Fettuccine With Smoked Summer Squash Bake, 58 Grilled Caponata Wraps With Salmon and Dill, 90 Strawberries Summer Vegetables, 86 Salsas, 39, 76 Cold Strawberry Soup, 18 Fruit and Veggie Rainbow Rice, 40 Sausage, 85 Strawberry Cream Pie, 114 Hearty Vegetable Pasta, 88, 89 Scallops Strawberry Lemonade, 124, 125 Marinated Vegetables, 41 Skillet Sea Scallops, 84 Strawberry Mousse, 108 Minestrone, 21 Spring Risotto, 82, 83 Strawberry Muffins, 98, 99 Ratatouille Pie, 86 Scones, Lavender, 104 Strawberry Spinach Salad, 35 Root Vegetable Soup, 27 Shake, Spiced Peach, 127 Summer Savory, Bean Salad With, 32 Seven-Layer Dinner, 71 Shrimp Sweet potatoes Vegetable Beef Casserole, 71 Arugula, Chicory, and Shrimp Sweet Potato and Pecan Muffins, Vegetable Hash, 86 Salad, 35 102 Vegetable Lasagna, 91 Asparagus and Shrimp Crepes, 10 Sweet Potato and Pineapple Vegetable Popover Pizza, 88 Nasturtium and Shrimp Salad, 14, Casserole, 56, 57 15 Swordfish Kabobs, 78, 79 W Orange–Brown Rice Salad With Watermelon Punch, 126 Shrimp, 40 T Shrimp and Spinach Feta Rice, 81 Tea, Peach Basil Iced, 127 Z Shrimp Creole, 84, 84 Tomatoes Zucchini Shrimp With Prosciutto and Brussels Sprouts With Sun-Dried Kale, Bean, and Zucchini Soup, 20 Cheese, 81 Tomatoes, 48, 49 Zucchini Casserole, 58 Shrub, Raspberry, 124 Fresh Tomato Soup, 30 Zucchini Potato Soup, 26

Additional photo credits: 2–3, Luigi Gattinara/Tips Images/SuperStock; 12–13, Anthony-Masterson Photography/StockFood; 24, Eising FoodPhotography/StockFood; 36, Flowerphotos/Eye Ubiquitous/SuperStock; 52, FoodCollection/SuperStock; 56, Photocuisine/ SuperStock; 66–67, Newedel/StockFood Munich/StockFood; 72, Rosenfeld/Mauritius/SuperStock; 84, Alan Richardson/StockFood; 85, John Hay/StockFood Munich/StockFood; 92, Corbis/SuperStock; 106–107, RubberBall/SuperStock; 110, Becky Luigart-Stayner

136 COOKING FRESH WITH THE OLD FARMER’S ALMANAC

7_reference.indd 136 4/17/14 1:34 PM Cook Up Some Comfort!

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