Posts tagged recipe

Irish Nettle Soup

• 2 cup nettles (young leaves only, no stems)
• 4 teaspoon butter 1/2 cup Irish (steel-cut) oatmeal
• 4 cup stock (vegetable or chicken)
• 1 cup milk (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon grated fresh nutmeg (optional)

Photo by H is for Home

Wearing gloves and using scissors, harvest fresh nettles by cutting leaves into basket, avoiding brushing plant with bare skin. Coarsely chop nettles in a food processor; if chopping by hand, wear gloves to protect against stinging. Melt butter in large saucepan, then add oatmeal and cook 5 minutes to toast it slightly. Add stock and bring to boil, then add milk if using. Bring back to boil.

Add nettles and cook 10 minutes on high. Add seasonings and serve immediately, adding a dollop of sour cream if desired. Reheats well; simmer gently on stovetop to reheat.

Serves 4.

Variations:

Irish variation: add two diced potatoes to stock, cook until soft, puree before adding nettles.

Cornish nettle soup: cut up one link sausage per person; add to soup and warm thoroughly before serving.

Scottish nettle soup: simmer one each minced onion and carrot in butter; add stock and continue as above. Garnish with chives.

Patti LaBelle’s Screamin’ Mean Greens

Ingredients:

• 5 pounds assorted greens (collard, kale, mustard, and turnip greens, in any combination), tough stems discarded
• 2 medium onions , chopped
• 1/4 cup vegetable oil
• 2 jalapenos , seeded and minced, optional
• 1 (1 1/2-pound) smoked turkey wing
• Seasoned salt and freshly ground black pepper

Directions:

Tear the greens into large pieces. Wash the greens well in a sink full of cold water. Lift the greens out of the sink and transfer to a large bowl, leaving the grit to fall to the bottom of the sink. (Be sure you get all the grit out of the greens. If necessary, wash again.) Do not drain the greens in a colander.

In a large pot, combine the onions, two cups water, oil, and jalapenos, if using. Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens. Bury the turkey wing in the greens. Season with salt and pepper to taste. Cover and reduce the heat to medium-low. Cook, stirring occasionally, just until the greens are tender, about 30 minutes. Do not overcook the greens or they will lose their color and fresh flavor. Remove the turkey wing. Discard the skin and bones, chop the turkey meat, and return to the pot. Using a slotted spoon, transfer the greens to a serving dish. Serve hot.

Serves 4-6

Nutritional Information:

302 calories, 14.6 grams of fat, 1.2 grams saturated fat, 54 mg cholesterol, 135 mg sodium, 24.2 grams carbohydrates, 24.3 grams protein, 8.8 grams fiber

Nodji VanWychen’s Cranberry Wine Relish

Ingredients:

16 oz. (4 cups) fresh cranberries

1 cup sugar

1 cup cranberry wine

½ tsp cinnamon

1 tsp ginger

1 fresh orange, peeled and cut into bite-sized pieces

1 TBS grated orange zest

½ cup chopped walnuts

Directions:

Combine all ingredients except walnuts in a saucepan and stir well.  Cook over medium heat until cranberries pop open, about 10 minutes.  Remove from heat, skim the foam off the surface of the mixture and discard.  Stir in the chopped walnuts. 

Cool the mixture to room temperature. Cover and refrigerate.  Cranberry relish will keep for 3 months in the refrigerator, longer if frozen.

Trout Caviar

From Trout Caviar: Recipes from a Northern Forager (Minnesota Historical Society Press) by Brett Laidlaw 

Ingredients:

¼ cup trout roe

¼ tsp salt

Directions:

Rinse eggs and drain in a sieve. Put the roe in a small bowl and gently mix in salt. Cover with plastic wrap and let sit for 3 to 4 hours; the salt penetrates quickly. The caviar will keep for 3 to 4 days in the fridge.

Serve with dark bread or blini, good butter, sour cream or crème fraiche.

Roasted Beets

Ingredients:

3 medium beets (about 1 1/2 pounds)

1 tablespoon olive oil

Salt

Freshly ground black pepper

Directions:

Heat the oven to 400°F and arrange a shelf in the middle. Rinse the beets and trim off any leafy tops. Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.

When the beets are cool enough to handle, slip skins from the beets with a paring knife or your fingers.

Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

Rambo Apple Crisp

Adapted from Apple: A Global History

Ingredients

3/4 cup all-purpose flour, leveled

1/4 cup packed brown sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

1 cup old-fashioned rolled oats (not instant)

3 pounds apples, such as Rambo, Empire, or Gala, peeled, cored, and cut into 1/2-inch chunks

2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

Directions

1. Preheat oven to 375 degrees.

Topping: In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Place in refrigerator to chill while you prepare apples.

2. Filling: In another large bowl, toss apples with lemon juice, cinnamon, nutmeg, and remaining 1/2 cup granulated sugar. Transfer to an 11 x 17-inch baking dish or other shallow 2-quart baking dish.
3. Assemble: Remove topping from refrigerator and sprinkle on apple mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Serves 8. 

Hull Corn Soup

Ingredients:

2 cups dehydrated corn

¾ lb cooked salt pork or venison

2 cups cooked beans (red, kidney, or pinto)

Directions:

Cover corn in enough water to cover and soak overnight. Pour corn in stockpot and add enough water to cover corn by 1 inch. Bring to a boil. Cover and simmer for 1 hour.

Add the salt pork or venison and beans. Simmer 1-2 more hours. Check frequently to make sure water covers ingredients throughout cooking process.

Serves: 12