food.lainehardy.com – Page 5 – Recipes + Ideas About Food and Community

Salts + Spices

On December 23, 2010

Redmond Real Salt [Sea Salt, All Natural, Pouch w/Spout, 26 oz.]
This is my essential salt. I use it as my table salt + in cooking. It is completely natural, mined from an ancient sea’s salt deposit in Utah. Contains many trace minerals giving it a lovely pink tint + making it much healthier than the stripped-down-then-filled-with-additives salt most commonly used as table salt in the US.

Finishing Salts from The Meadow in Portland, OR. [Finishing Salt Starter Set – 6 Different Sea Salts From Around the World, 2 oz Jars]
A great introduction to finishing salts + their unique flavors.

French Grey Sea Salt [Sel Gris de l’Ile de Noirmoutier, French Sea Salt, Medium]
Incredible on vegetables + salads. I can’t live without it on sauteed greens.

Smoked Sea Salt [Barrique Chardonnay Smoked Finishing Salt – Oak Smoked Sea Salt from France, Small]
A smoked salt adds a little something extra to dips, spreads and appetizers, as well as simply prepared vegetables.

An amazing deal on every salt you ever need. [Foundations Salt Set – Medium]
For $35, there is no reason not to have amazing salts for all your cooking needs. Speaking of need… I would love to stock my pantry with this! This is a must have!

Catfish Po’ Boy

By Laine

On December 13, 2010

In Recipes, Seafood

1 lb Catfish Fillets [cut into 3″ pieces]
1 Egg [beaten]
1/2 cup Cornmeal [fine grain]
1/4 tsp Cinnamon
1/4 tsp Marjoram [dried]
1/4 tsp Garlic Powder
1/4 tsp Chipotle Chili Powder
dash Thyme [dried]
dash Black Pepper
Sea Salt [to taste]
Olive Oil

Green Tomato Tartar Sauce:
1/4 cup Mayonnaise
2 Tbs Green Tomato Pickles [minced]
1 Tbs Chives + Parsley [chopped]

4 French Bread Rolls [oblong, sliced in half]
2 cups Lettuce [sliced]
1 Tomato [sliced into 8 rounds]
Butter + Hot Sauce [optional, but so good]

Heat a few tablespoons of oil in a large saute pan, just enough oil to coat the bottom with a thin layer. Combine cornmeal, cinnamon, garlic powder, chili powder, marjoram, thyme, salt + pepper on a small plate. Dip each piece of fish in the egg, then dredge till totally covered in cornmeal + spices. Pan fry until golden brown, about 5 minutes per side.

Spread one side of each french roll with tartar sauce. Lightly butter the other side. Top with fried fish, lettuce + tomato. Finish with a few drops of vinegary hot sauce.

4 Sandwiches.

These amazingly tasty sandwiches were made in collaboration with Jane Middleton + Jody Trendler.

Green Tomato Pickles

By Laine

On December 13, 2010

In Recipes, Vegetables + Fruit

1 cup Green Tomatoes [unripe, sliced into 1/4″ rounds]
1 Garlic Clove [sliced]
1 Chili Pepper [stem removed, cut in half, seeded]
1/2 cup Water
1/2 cup White Vinegar [raw, unfiltered]
3 Cloves
1/2 tsp Black Peppercorns
1/4 tsp Yellow Mustard Seed
dash Celery Seed

Bring water, vinegar + spices to a boil in a small sauce pan. Put tomatoes, garlic + chili into a very clean jar. Pour vinegar mixture into jar, stirring + making sure all the tomatoes are submerged. Allow to sit for at least 24 hours.

Mushroom Gravy

By Laine

On December 10, 2010

In Recipes, Vegetables + Fruit

2 cups Vegetable Broth
1/4 oz Dried Porcini Mushrooms [broken into very small pieces]
8 – 10 Crimini Mushrooms [sliced thinly]
1 Tbs Olive Oil
2 Garlic Cloves [minced]
1 tsp+ Corn Starch [mixed into 1 tsp water]
Fresh Rosemary [chopped, to taste]
Salt + Freshly Ground Black Pepper [to taste]

Bring broth to a boil, stir in dried mushrooms. Cover + reduce heat to a very low simmer.

Meanwhile, in a high walled saute pan, saute garlic + mushrooms in olive oil over medium heat for about 10 minutes. Add broth and mushrooms to saute pan and allow to simmer for 5 more minutes. Increase the heat and stir in the corn starch + water mixture to thicken. Remove from heat, season with salt, pepper + rosemary.

Spinach Tofu Lasagna

By Laine

On November 18, 2010

In Beans, Tofu + Lentils, Grains + Pasta, Recipes

1-1/4 lbs Firm Tofu
1 lb Spinach Leaves
1 Tbs + 1 tsp Olive Oil
1 Garlic Clove
1 Lemon [zest + 1 Tbs juice]
1/4 cup Pinenuts [toasted]
scant 1/4 cup Nutritional Yeast
Sea Salt
1/4 cup Basil [fresh, sliced into thin strips]
1/2 lb Lasagna Pasta [about 12 3″ wide strips]
2 cups Tomato Sauce [your favorite recipe]

Saute spinach in 1 tsp olive oil till just wilted. Once cooled enough to handle, squeeze out excess moisture. Meanwhile, cook pasta till nearly cooked, firm to bite.

Preheat oven to 350 degrees. In a food processor, combine tofu, garlic, lemon juice + zest, pine nuts +nutritional yeast. Blend till smooth. Season with salt + stir in basil with a fork.

Starting with a thin layer of sauce + spinach, alternate each ingredient to a 9 x 9 glass baking dish. There should be enough ingredients for 2 layers of spinach + tofu, + 4 of sauce and pasta. The top layer should be pasta covered with a thin layer of sauce to keep it from drying out while baking. Bake for about 35 minutes till edges begin to brown and center is heated through.

Serves 6+.

Yellow Summer Curry

By Laine

On November 13, 2010

In Beans, Tofu + Lentils, Recipes, Vegetables + Fruit

1 cup Yellow Split Peas [rinsed well]
1 cup Vegetable Broth
1 Onion [minced]
3 Garlic Cloves [minced]
1 Chili Pepper [minced]
1 inch Ginger Root [fresh, grated]
1 Japanese Eggplant [sliced in 1/4″ slices]
1 Zucchini [sliced]
1 Yellow Summer Squash [sliced]
1/4 tsp Turmeric
Sesame or Olive Oil
Salt

Yellow Sweet Rice:
1 cup Basmati Rice
6 Cloves [whole]
dash Cardamom [ground]
2 inch Cinnamon Stick
dash Turmeric
dash Corriander [ground]

This recipe requires 4 pots/pans cooking at the same time. It is best to prep all your ingredients ahead to help with the timing.

Soak split peas for 4-8 hours in 1-1/2 cups of water. Drain + rinse well.

[pot 1] Bring split peas to a boil with 1 cup of water + 1/4 tsp turmeric. Reduce heat + simmer, adding vegetable broth 1/4 cup at a time as water is absorbed. Be careful not to scorch. Lentils should be very soft and mushy when cooked.

[pot 2] Meanwhile, bring rice, 1-1/2 to 2 cups water + spices to a boil in a medium pot. Stir + simmer till tender. Remove from heat.

[pan 3] Heat a small amount of oil in a large pan with a lid. Fry eggplant in batches till tender. Remove from pan as cooking is complete.

[pan 4] Heat 2 Tbs oil in a small pan. Saute onion, garlic, chili pepper + ginger over medium low heat until very tender, about 10 minutes. Stir frequently + do not allow to brown. Remove from heat.

[pan 3] Once eggplant is cooked + removed from pan. Steam summer squash + zucchini in a few tablespoons of water until nearly cooked, about 5 minutes. Add cooked lentils, onion mixture + eggplant to to squash + stir gently to combine. [The lentils act as a sauce.]

Serve over yellow sweet rice. Serves 4-6.

Black Bean Spinach Soup

By Laine

On November 7, 2010

In Beans, Tofu + Lentils, Recipes

2 cups Black Beans [dried, soaked 8 hours]
Olive Oil
3 Garlic Cloves [minced]
1/2 cup Onion [chopped]
1 can Tomatoes [chopped]
1/4 cup Sun Dried Tomatoes [not in oil, chopped]
1/4 tsp Salt
1/4 tsp Chipotle Chili Powder
1/4 tsp Cumin
1/4 tsp Marjoram
1/2 cup Vegetable Broth
2 cups + Spinach

Pressure cook the beans till very tender, reserve liquid.

Heat a tablespoon of olive oil in a medium sauce pot. Saute onion + garlic for 5 minutes, till softened. Add tomatoes, sun dried tomatoes, broth, herbs + spices. Simmer for 5 minutes more. Add beans + spinach, simmer for another 5 minutes. Stir very well, mashing some beans till soup has thickened slightly or add reserved bean cooking liquid till desired consistency.

Serves 4 to 6.

Smoky Eggplant Dip

By Laine

On November 6, 2010

In Recipes, Vegetables + Fruit

5 Eggplants [small to medium]
1 Tbs White Onion [finely minced]
1 Garlic Clove [finely minced]
1 Tbs Tahini [raw]
1 tsp + Extra Virgin Olive Oil
1/4 tsp + Smoked Sea Salt
1 tsp Chives [fresh, chopped]
1 tsp Thyme [fresh, chopped]
Smoked Spanish Paprika [for garnish]

Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

Pierce eggplants several times with a knife. [Leave the tops on as a handle.] Place on the burner of a gas stove + allow to cook for 10 minutes, turning occasionally. The skins should be blackened and blistering + the interior softened.

Cut off the stems + slice the eggplants in half. Place them face down on the baking sheet + bake for about 25 minutes until the flesh is very soft.

Carefully scoop the pulp out of the charred skins + into a bowl. Mash well with a fork, adding in the tahini, garlic, onion, 1 tsp extra virgin olive oil + 1/4 tsp sea salt. Refrigerate several hours until chilled.

Stir in herbs, season with salt to taste. Serve with a french baguette, garnished with smoked spanish paprika + a little bit of finishing salt.

Allium Pale Ale Mussels

By Laine

On October 30, 2010

In Recipes, Seafood

3 lbs Mussels [beards removed, scrubbed well]
2 Garlic Cloves [minced]
1 Onion [small, sliced]
1 Leek [sliced into 1/4″ rounds + washed well]
1-1/2 Lemons [juice only]
1 Tbs Herbs [fresh thyme, parsley]
1 Tbs Olive Oil
2 Tbs Butter
16 oz Pale Ale
Salt + Freshly Ground Pepper [to taste]

Heat oil + 1 Tbs of butter in a very large pot. Add onion, garlic + leeks and saute for about 5 minutes or until wilted. Add mussels, lemon juice + beer. Cover + cook over medium high for 5 minutes. All mussels should be open; Remove cooked mussels from liquid + place in a large bowl. Discard any that have not opened after 7-10 minutes. Add the last Tbs of butter to beer + allium mixture + simmer for 5 minutes, until slightly reduced.

Pour beer sauce over mussels + serve very hot with thick slices of crusty ciabatta.

Serves 6, family style.

Photo + freshly baked bread thanks to Jane Middleton.

Mango Black Beans

By Laine

On October 20, 2010

In Beans, Tofu + Lentils, Recipes

1 cup Black Beans [dried, soaked over night]
1/4 tsp Marjoram [dried]
2 Tbs Olive Oil
1 cup Onion [finely chopped]
3 Garlic Cloves [minced]
2 Mangoes [minced/smashed into a chunky puree]
dash White Pepper
1/4 tsp Allspice [ground]
1/2 tsp Thyme [fresh]
Salt

Rinse soaked beans well. Cook in a pot, just covered by water with marjoram until tender, about 20+ minutes.

Heat olive oil to medium then saute onions and garlic till translucent. Add mango, pepper, thyme + allspice. Simmer for 5 minutes over low heat.

Drain beans leaving a little bit behind + reserve their liquid. Stir mango + onion mixture into beans. Simmer 5 minutes more, adding additional cooking liquid if necessary.

Serves 4 over brown rice + well sauteed cabbage.