French Potato Salad

Saw this on America's Test Kitchen and thought it looked so yummy. It does taste really really good. Plus its very easy to make.

If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.
INGREDIENTS
2
pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2
tablespoons table salt
1
medium clove garlic , peeled and threaded on skewer
1 1/2
tablespoons champagne vinegar or white wine vinegar
2
teaspoons Dijon mustard
1/4
cup olive oil
1/2
teaspoon ground black pepper
1
small shallot , minced (about 2 tablespoons)
1
tablespoon minced fresh chervil leaves
1
tablespoon minced fresh parsley leaves
1
tablespoon minced fresh chives
1
teaspoon minced fresh tarragon leaves

1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.

Applesauce

Wash, peel, and core 13 1/2 lbs of apples. Place apples in a 10-quart pot. Add 1/2 cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunky style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup cugar per quart of sauce. Taste and add more if preferred. Reheat sauce to boiling. Fill jars with sauce leaving 1/2 inch headspace.

Pints processing time in boiling water canner

0-1,000 ft above sea level 15 minutes

1,001- 3,000 ft above 20 minutes

3,001-6,000 ft above 20 minutes

above 6,000 ft 25 minutes

Apple Butter

8 lbs apples

2 cups cider

2 cups vinegar

2 1/4 cups white sugar

2 1/4 cups brown sugar

2 tbsp cinnamon

1 tbsp ground cloves

Wash, remove stems, quarter, anc core fruit. Cook slowly in the cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with spices and sugar, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half pint or pint jars, leaving 1/4 inch headspace. Adjust lids and process.

Process times

0-1,000 ft above sea level 5 minutes

1,001-6,000 above 10 minutes

above 6,000 15 minutes

Apple Pie Filling

For 7 quarts:

Blanched, sliced fresh apple slices 6 quarts

granulated sugar 5 1/2 cups

clear jel 1 1/2 cups

cinnamon 1 tbsp

cold water 2 1/2 cups

apple juice 5 cups

bottled lemon juice 3/4 cup

nutmeg 1 tsp

Combine sugar, clear jel, nutmeg, and cinnamon in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil one minute, stirring constantly. Fold in apple slices immediately and fill jars with mixture without delay, leaving one inch headspace. Adjust lids and process immediately.

Process time in boiling water canner:

0-1000 ft above sea level 25 minutes

1,001-3,000 ft above 30 minutes

3,001-6,000 ft above 35 minutes

abvoe 6,000 ft 40 minutes

Pumpkin Pie not from a can

Having received two pie pumpkins from both the local csa and the local food co-op I decided to make pumpkin pie from actual pumpkins and not from a can. It was easier than I thought and I honestly think I won't go back to canned pumpkin again. Again the picture is blurry and I'm sorry. I think something is wrong with my camera.

I cut 2 small pumpkins in half and remove the seeds and stringy parts. Then I baked them cut side down on a baking sheet at 350 degrees until tender. I cooled the pumpkin and than removed the skin. I used the blender to puree the pumpkin.

I then added one 12 ounce can of evaporated milk, 2/3 cup white sugar, 1/2 cup brown sugar, 1 teaspoon salt, 2 eggs and one egg yolk to the pureed pumpkin. I also added 2 teaspoons cinnamon, 1 teaspoon all spice, 1 teaspoon ground ginger, 1 teaspoon ground cloves, and 1 teaspoon ground nutmeg.

Place the pumpkin mixture in a pie shell, I used a recipe I found on allrecipes.com and can post it if your interested. Bake at 425 degrees for 20 minutes and than turned the heat to 350 and cooked at that for about 60 minutes (it took a little longer) and the center came out clean when tested with a toothpick. Cooled for 2 hours and than served the pie with homemade whipped cream.

Buttermilk biscuits

I took this recipe from epicurious.com and was the first time I tried this recipe. I have to say it will probably be my new recipe for biscuits as these biscuits were quite tasty and so much better than the frozen or canned biscuits you can buy.

1 1/2 cups all-purpose flour

1 1/2 tablespoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes

3/4 cup well-shaken buttermilk

1 tablespoon milk or cream for brushing biscuits

Put oven rack in middle position and preheat oven to 425°F.
Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

I rolled them out to about 3/4 of an inch thickness than used a glass to cut my biscuits.

Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

Guacamole

I've been making my gucamole like this for a couple of years now. I'm sure I had a recipe for this guacamole but I don't remember where I found it plus I've added and subracted items from it over the years. You can make it as spicy or as mild as you'd like. Again I didn't get a very good picture but will try again the next time I make it.

2 avocados

1/2 onion finely chopped

2 tomatoes, chopped and seeds removed

2 tablespoons cilantro

2 garlic cloves, crushed and minced

1 jalapeno (optional), chopped

juice of two limes

kosher salt

pepper

Chopped avocados with two knives. Add all the other ingredients. Add salt and pepper to your taste. Chill for one hour to blend flavors before serving.

Haitian Rice and beans

From this months Cooking Light magazine. I was looking for something easy and nonmeat that I had all the ingredients for, I didn't have shallots so I used onion and I didn't have a green bell pepper but I used a yellow one. This was actually quite tasty and will probably join in the rotation of bean and rice dishes in our household.

2 tablespoons olive oil

2 cups chopped shallots (about 9 large)

1 1/2 cups chopped green bell pepper

1 teaspoon dried oregano

3 garlic cloves minced

1/4 cup vegetable broth

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt, divided

3 cups water

1 tablespoon minced chipotle chile, canned in adobo sauce

1 1/2 cups long grain rice

1 15 oz can kidney beans, drained and rinsed
Heat oil in a large skillet over medium high heat. Add shallots, bell pepper, oregano, and garlic to pan; cook 12 minutes or until the vegetables are tender, stirring frequently. Remove from heat. Stir in broth, vinegar, and 1/4 teaspoon salt. Cover and set aside.
Bring three cups water and chile to boil in medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat, fluff with fork. Stir in remaining salt and beans. Spoon one cup of rice mixture onto plate and top with about 1/2 cup of shallot mixture.

Apple Pie

1 quart of homemade apple pie filling (I'll post the recipe later)

2 1/2 cups all purpose flour

3/4 teaspoon salt

6 tablespoons chilled butter, cut into small pieces

2 tablespoons vegetable shortening, cut into small pieces

1 tablespoon lemon juice

3/4 cup ice water

Combine flour and salt in a large bowl; cut in 6 tablespoons butter and vegetable shortening with a pastry cutter until mixture resembles coarse meal. Add lemon juice. Sprinkle surface with ice water, one tablespoon at a time, and toss with a fork until moist and crumbly. Shape dough into ball and wrap in plastic wrap. Chill one hour.

Divide dough into two balls. Roll one dough portion into a 12-inch circle on a lightly floured surface. Fit dough into a 9 inch pie plate coated with cooking spray, allow the dough to extend over the edge.

Roll the remaining dough portion into a 10 inch circle. Spoon pie filling into prepared pie plate. Top with the 10 inch dough circle. Press edges of dough together. Fold egdes under and flute. Bursh surface of dough with milk. Cut 3 slits in the top of dough. Bake at 350 degrees for one hour or until apples are tender.

Weekly Menu planner

Monday: Pasta
Tuesday: Chicken or Turkey
Wednesday: Beef or Pork
Thursday: Soup
Friday: Pizza and a movie night*Delivery or make your own, and rent a video
Saturday: Sub sandwiches for Lunch
"Family Favorite" for Dinner
Sunday: Crock-pot, or one dish skillet supper
Note: Family Favorites are things like hamburgers and fries, tacos, steak and cheese subs, more "casual style" food.