Holiday Stuffing

Based on my Aunt Pat’s stuffing, this vegetarian stuffing is so good, I never miss the bird!

2 tablespoon olive oil
1 yellow onion, diced
fresh chopped herbs:

  1/4 cup parsley

  2 tablespoons sage

  1 tablespoon rosemary

  2 tablespoons thyme
1 cup celery, diced
6 large garlic cloves, minced
6 cups multigrain (or other locally baked) bread, cut into ¾” cubes
2 cups apple juice
½ bottle white wine (or more juice)
1 cup pecans, chopped
1 cup fresh cranberries (or ½ cup dried)
1 cup golden raisins
1 large green apple, diced

sea salt

fresh ground black pepper

Warm the oil over medium heat. Add onion, sage, thyme & rosemary and cook until the onions just begin to soften. Add garlic and celery and cook a couple more minutes.

Combine all ingredients - except wine and juice – and place the mixture in a large baking dish. Moisten by adding about a third of the wine and juice. Cover and bake at 350° for about an hour, periodically adding the rest of the wine and juice to keep it moist.

serves 8-10

Thanksgiving Quinoa

This recipe is based on what I usually make as a Thanksgiving stuffing, and would be a great stuffing for those avoiding wheat.

4 cups quinoa, well rinsed
4 cups water
sea salt
2 tablespoons olive oil
1 yellow onion, diced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
1/4 cup garlic, minced
1 cup white wine
1 large crisp & tart apple, peeled and diced
1 cup fresh cranberries
1 cup pecan, roasted & chopped
1 cup golden raisins
2 tablespoons fresh flat leaf parsley, minced
4 cups apple juice
black pepper

In a large pot, bring the water, quinoa, and 1/2 teaspoon salt to a boil, lower to a simmer, cover, and cook until water is absorbed (about 10 minutes).  In a wide-bottom pot or large skillet, heat the oil on medium-high heat.  Saute onion until soft. Add thyme, sage, rosemary & garlic and cook, stirring, for a few minutes. Add the wine, turn off heat and allow to steam, uncovered. Add all ingredients to the cooked quinoa, and cook, stirring until liquid is absorbed.  Salt & pepper to taste.

Serves 8-12

Pickled Vegetables

Suzie's Farm and Schaner Farm had some lovely vegetables today at the Little Italy Farmers Market so I'm pickling them. This method is not meant to be shelf stable and should be stored in the refrigerator. Each of these recipes makes a 1 pint jar:

Pickled Cucs
about 8 spiny little cucumbers, quartered
4 yellow cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 teaspoon dill
1/4 teaspoon whole black peppercorns
1/2 cup rice wine vinegar
1/2 cup water
2 tablespoons evaporated cane sugar
1 tablespoon sea salt

Pickled Beets

6 small beets, peeled & cut into sixth

1/4 yellow onion, thinly sliced

4 sprigs fresh parsley

a pinch of black mustard seeds

1/4 teaspoon whole black peppercorns

1/2 cup balsamic vinegar

1/2 cup water

2 tablespoons honey

1 tablespoon sea salt

Pickled Peppers

6 assorted sweet peppers, cut into 1/2" strips

whole garlic cloves

1/2 teaspoon basil

1/2 teaspoon oregano

a pinch of red pepper flakes

1/2 cup red wine vinegar

1/2 cup water

2 tablespoons evaporated cane sugar

1 tablespoon sea salt

Pickled Thyme Carrots

3 bunches whole small carrots

8 sprigs fresh thyme

1/4 teaspoon whole black peppercorns

1/2 cup red wine vinegar

1/2 cup water

2 tablespoons honey

1 tablespoon sea salt

Pickled Indian Carrots

3 bunches whole small carrots

1/4 yellow onion, thinly sliced

1 sprigs fresh cilantro

a goodly pinch of saffron

1/4 teaspoon whole black mustard seeds

1/4 teaspoon whole cumin seeds

1/2 cup coconut vinegar

1/2 cup water

2 tablespoons evaporated cane sugar

1 tablespoon sea salt

Stuff the herbs, veggies & spices in a pint-sized jar.  In a small sauce pan, bring the water, vinegar, salt & sweetener to a boil.  Pour into jar to the top.  Screw the lid on tight and allow to cool.  Store in the refrigerator for a couple days before eating.

Thanksgiving Menu and Preparations

Thanksgiving is my favorite meal to cook. I do not celebrate its beginnings, but I give true thanks for all that I have to be grateful for. I love to share my thanks through mindful and loving preparation of very special recipes. Over the years, my menu has changed a bit, with my adaptations of coveted family favorites and new additions as my sense of family has expanded.

This year's menu is pretty ambitious, with even more items from scratch, some required to be made several weeks in advance (my spouse has been saving a few bottles of his latest beer). Some friends of ours shared fruited gingerales they made recently that I want to attempt to recreate...

Appetizers
potluck
homemade pickled vegetables

Drinks
homemade grapefruit gingerale
homebrewed Mad Stork black IPA & assorted local beers
family-made wines

Dinner

arugula, persimmon & pomegranate salad
sweet & savory stuffing

cranberry compote
yin yang smashed garlic potatoes & carrots with parsnips
wild mushroom gravy
twice baked sweet potatoes
balsamic roasted Brussels sprouts with homemade mustard
broccoli with sauce mornay
Grandma Roberts’ rolls

Dessert
fair trade organic decaf coffee
apple tarte tatin
pumpkin praline pie in a ginger cookie crust
whipped maple sour cream

So that's the plan so far.  I'll be posting these holiday recipes and various preparations during the next week or so.

This weekend: taking stock of what we have and what we need to accommodate the 30 folks that we'll share a meal with.

beautiful turkey at City Farmers

Happy Cooking!

Roasted Garlic

So many uses for wonderfully delicious roasted garlic.  Lately we've been eating it spread on Bread & Cie ciabatta with Nicolau Farms classic chevre and some local honey.  Schaner Farm and Sage Mountain Farm both have awesome garlic.

whole bulbs of garlic
olive oil
sea salt

freshly ground black pepper

Chop the tops off the bulbs, leaving them intact but exposing the cloves. Set them on foil (which can be reused). Drizzle oil over the bulbs and sprinkle with salt and pepper. Wrap up the foil to enclose. Bake at 425º until cloves are caramelized and very soft, about an hour.

Cranberry Compote

Great on stuffing, rolls, baked brie, sandwiches and all your favorite holiday foods.  This recipe is based on Julia Child's cranberry sauce.  And I think I'm going to can it this year for Winter Solstice gifts...

1 large granny smith apple, peeled, diced
1 large orange, zested, peeled, seeds removed, diced (or a cup of kumquats or tangerines, leave skin on)
1 cup orange juice, apple cider, or liquid of your choice
3 cups fresh cranberries
1 tablespoon cider vinegar, lemon juice or other vinegar
½ cup maple syrup, honey or your favorite sweetener
¼ teaspoon sea salt
1/8 teaspoon cayenne, ground, more or less to taste

Pour juice and cranberries into large saucepan over medium-high heat. Stir in the rest of the ingredients, including orange zest. Cover pan and bring to boil. Stir, reduce heat to medium, and cook covered for 5 minutes, until all cranberries burst. Uncover, reduce heat to low and simmer until gelled, about 20 minutes. Cool to serve at room temp. Can be kept frozen for several weeks.

Makes about 3 cups

Calabacitas - Una Receta de Mi Familia

Growing up, my nana made this for me and her abuelita, Narcissa, made it for her.  It's still one of my very favorite meals.  I feel a strong tie to my maternal line, especially to Narcissa, whom I never met but I feel her presence.  She was a farmer, a healer, a spiritual women deeply connected to nature.  I have a lot to learn from her...

Que piensas de estar en el web, tartarabuelita?

2 tablespoons oil
1 onion, quartered and thinly sliced
2-3 summer squash, quartered and thinly sliced
5 garlic cloves, minced
1 pound heirloom tomato, chopped
3 ears corn, kernels cut off the cob
1/2 bunch cilantro, chopped
sea salt
1/3 pound jack cheese, shredded, optional

Add the oil to a large skillet on medium-high heat, allowing it to heat up for a few minutes.  Add the onions and cook until soft, stirring frequently.  Add the squash and garlic; cook until just soft, a few minutes.  Stir in the tomatoes, corn and cilantro and salt to taste.  Top with cheese, cover and turn off heat.  Keep covered until cheese has melted.

Serves 4-6

Serve with tortillas and beans or use it as a filling for tacos, burritos or enchiladas.