Cooking an Offering to My Children, and Theirs
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ANCESTRAL COOKING by: Constance Stafford Constantine To Ted and Holly and Emily, with love from Mom. Copyright © 2006 by Constance Stafford Constantine Cover and interior design by the author Printed in the United States of America Third Edition Library of Congress Control Number: 2006923909 ISBN 0-9779776-0-9 Published by Abino Mills http://www.abinomills.com/ ANCESTRAL COOKING An offering to my children, and theirs. by: Constance Stafford Constantine family recipes: illustrated and annotated 1 CONTENTS BREAKFAst STUFF .........................................................................................................14 EGG-IN-A-MESS.....................................................................................................................16 WAFFLES ...............................................................................................................................17 GOOSH TOAST .......................................................................................................................18 EGGS BENEDICT .....................................................................................................................18 SCRAMBLED EGGS ..................................................................................................................19 PANCAKES ..............................................................................................................................20 PORRIDGE .............................................................................................................................22 BREADS .............................................................................................................................24 HUCKLEBERRY MUFFINS ..........................................................................................................26 RAISIN BRAN MUFFINS ............................................................................................................28 POPOVERS ..............................................................................................................................29 Honey•oatmeal•WHeatBread ............................................................................................30 ENGLISH MUFFIN BREAD .........................................................................................................31 IRISH SODA BREAD .................................................................................................................32 BUTTER .................................................................................................................................33 FAVORITE SANDWICHES ...........................................................................................................34 CORN BREAD .........................................................................................................................36 PUMPKIN BREAD .....................................................................................................................37 RED RIVER CEREAL BREAD ......................................................................................................38 SEASONING IRON ....................................................................................................................40 APPetIZERS .....................................................................................................................42 ARTICHOKE DIP .....................................................................................................................44 CHICKEN LIVERS - WRAPPED IN BACON ......................................................................................44 SMOKED SALMON ...................................................................................................................45 CURED SALMON .....................................................................................................................45 CRABMEAT CANAPÉS ...............................................................................................................45 BRUSCHETTA ..........................................................................................................................46 PUMPERNICKEL DIP ................................................................................................................47 REUBEN DIP...........................................................................................................................47 ROASTED RED PEPPER DIP ......................................................................................................48 SNAILS IN GARLIC BUTTER ......................................................................................................50 BAKED BRIE ...........................................................................................................................52 Just•in•Case .........................................................................................................................53 2 SOUPS ................................................................................................................................54 ZUCCHINI BISQUE ...................................................................................................................56 FRESH PEA SOUP ....................................................................................................................57 CREAM OF MUSHROOM SOUP ...................................................................................................58 FUNGUS AND ALLIUM SOUP ......................................................................................................59 QUICK AND EASY TOMATO SOUP ..............................................................................................60 STOCK ...................................................................................................................................61 ROASTED TOMATO SOUP .........................................................................................................62 CURRIED CARROT SOUP ..........................................................................................................63 ALLIUM SOUP .........................................................................................................................64 oxtail•Barley soup ............................................................................................................65 BEET SOUP ............................................................................................................................65 MANY BEAN SOUP ..................................................................................................................66 BUTTERNUT SQUASH & PEAR SOUpwITH CARDAMOM ................................................................67 SALADS,SAUces AND DRessINGS ..............................................................................68 MAYONNAISE AND SHRIMP SAUCE .............................................................................................71 BLUE CHEESE DRESSING .........................................................................................................72 SPINACH SALAD ......................................................................................................................73 BALSAMIC VINEGAR,MUSTARD &OLIVE OILDRESSING ...............................................................74 OVERNIGHT SALAD .................................................................................................................75 HOLLANDAISE SAUCE ..............................................................................................................76 PESTO ...................................................................................................................................77 BROCCOLI SLAW .....................................................................................................................78 TOMATO DRESSING ................................................................................................................79 VEGGIes, GRAIns AND PAstA .....................................................................................80 WILD LEEK SOUFFLÉ ..............................................................................................................82 TABOULI ................................................................................................................................84 ROASTED POTATOES ...............................................................................................................85 ROASTED VEGETABLES ............................................................................................................85 EGGPLANT PARMESAN .............................................................................................................86 FRIED GREEN TOMATOES ........................................................................................................86 EASY RISOTTO .......................................................................................................................87 PASTA WITH PANCETTA AND GORGANZOLA ...............................................................................88 PUMPKIN & SAUSAGE RAVOLI STUFFING OR LASAGNA GOO ........................................................91 SAUCE FOR PASTA ...................................................................................................................92 3 MASHED POTATOES ................................................................................................................93