Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden!
The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is a basic, classic tomato based pasta sauce that is not only easy to make, but lends itself to endless variations using what is fresh and on hand at the time.
You can easily have a fresh, incredibly tasty dinner on the table in 30 minutes with either of these recipes!
Basil Pesto Sauce
2 Cups fresh basil leaves, washed
3 cloves fresh garlic, mild flavored
2 Tbsp pine nuts or walnuts
1/2 Cup extra virgin olive oil
Salt to taste
1/2 Cup fresh grated aged Parmesan or Pecorino cheese
Makes about 1 cup.
Place all ingredients except grated cheese in food processor and puree until smooth, usually about 1-2 minutes. Add in grated cheese, pulse till mixed well.
Add to soups for a bright and fresh flavor, use as a sandwich spread or add to hot freshly cooked pasta for heavenly pesto pasta.
As basil production increases, make large batches to freeze into small single serving containers for use in the winter when you want a taste of summer. Most people think of pine nuts as the only nut to use, but experiment with other nuts including almonds and sunflower seeds for different flavor combinations. Use different basils as well, for the different flavors that they will bring.
Fresh Tomato Basil Sauce
1 Medium red onion, minced
1/2 Cup dry white wine
Pinch crushed red pepper flakes
3 Medium fresh tomatoes, peeled and chopped
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
1 Tsp sugar
1/2 Tsp salt
1 Tbsp tomato paste
1 Cup fresh basil, chopped
Slow cook onion in wine over low heat in heavy bottomed sauce pan for 10-15 minutes, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, olive oil, sugar, salt, Balsamic vinegar, and tomato paste. Simmer for 15-20 minutes, stirring occasionally until sauce is thickened.
Add basil, then remove from heat. Let sit for a couple of minutes to infuse basil flavor into sauce, then serve over fresh hot pasta.
Makes about 3 cups. Can be easily frozen for a quick, healthy and tasty dinner.
You can easily add fresh carrot thinly sliced, fresh oregano, different types of basil, fresh fennel sliced thinly, or whatever sounds good at the time. Experiment with different flavor combinations, use what is fresh and available at the time for new and great tastes.
A fast growing herb, oregano serves many purposes beyond the kitchen counter
Related to mint (but nowhere near as sweet), oregano is a popular herb found throughout Italian, Greek, and Mexican cuisines. Whereas Greek oregano is very strong and slightly bitter with a clove-like afterbite, Mexican oregano is almost all bitter, and can be almost tongue numbing. Oregano is great with anything involving tomatoes, and goes very well with savory dishes like eggs and roasted meats.
How to Grow: Because it loves warm climate and direct sunlight, you want to plant your oregano only when you are sure the last frost has passed. It only takes a week-and-a-half to germinate, with the leaves ready for harvest after six. Since compost and manure have a tendency to adversely affect the final flavor of the leaves, it is best to plant the seeds (or transplants) fifteen inches apart in loose, moist soil and cover with mulch to combat weeds. Because it is drought tolerant, as long as you water it periodically, the plant will take care of itself.
Non-Culinary Uses: Oregano can be used as a border for many gardens and walkways. It is a perennial and will grow back each year. Many people enjoy its aromatic fragrance. Due to its high levels of an antiseptic called carvacrol (also responsible for its ‘pizza-like’ flavor), oregano acts as a bacterial inhibitor and an effective first-aid treatment for insect, spider, and even snake bites.
Culinary Uses: Oregano is often used in many soups and pasta sauces. However, oregano is most widely recognized as the “special herb” which turns bland pizza sauce into real pizza sauce. You can make your own pizza sauce following the simple recipe below.
Ingredients Needed: 1 32 oz can of plain crushed tomatoes 1 8 oz. can of tomato paste ½ teaspoon of dried crushed oregano (Either True Greek or Sweet Marjoram will work well). 2 Tablespoons extra virgin olive oil 2 cloves minced garlic ¼ cup water
In a medium saucepan, heat the olive oil over medium heat. Add the garlic and simmer over low heat for 2 minutes. Add in the rest of the ingredients and mix well. Simmer over low heat for 20 to 30 minutes.
Author Credits: Elizabeth Trementozzi Krause publishes her own Italian cooking website, www.simpleitaliancooking.com where she features more Italian recipes. She enjoys spending her time cooking and drinking espresso with friends and family. She and her husband love eating pizza with a dish of pasta on the side along with a nice green salad. She offers a newsletter each week featuring new recipes and tips.
https://underwoodgardens.com/wp-content/uploads/2010/03/Greek-Oregano21.jpg336448Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-03-31 17:24:312024-04-30 17:34:03Heirloom Oregano: A Culinary Herb in a League All its Own
This is an interesting report from the Nielsen company- the same company doing the familiar Nielsen Ratings.
The consumer interest in Non-GMO labeled foods is skyrocketing. In 2009, this micro market segment was worth $60.2 Million and grew at 67% over 2008, making it the #1 healthy eating trend in store brands for 2009. Store brands are like Topco Full Circle and Safeway “O” Organics. Store brands like these now make up almost 40% of products with no preservative claims, 25% of all organic product sales, and nearly one-fifth of all products with “natural” claims in food/drug/mass merchandise retailers. Whole Foods Market, one of the largest U.S. natural foods retailers, have started the process to certify that all of their store brands are GMO free.
What is even more interesting is the early adoption of the Non-GMO labeling by store brands, which are taking the lead in offering healthy products instead of trailing the major brands as they used to do. Consumer sentiment against genetically modified foods (GM or GMO) is growing- despite all of the marketing and press support by genetic engineering companies like Monsanto- and market brands are reflecting that. With GMOs being linked to organ damage, crop failures, increased water usage, soil contamination and worse, consumers are becoming aware of the dangers of these products. Another major winner is the “No high fructose corns syrup” label worth $13 Million and growing at 28% over 2008. That gives it a #10 rank.
These dollar amounts are big numbers to most of us consumers, but are small potatoes to the large national brands, such as Lays and Kraft. What makes them take notice is the growth percentage. They will be watching the growth in several of these segments to see if there is consistent, sustained growth that makes it financially feasible or even necessary for them to switch suppliers from conventional to non-GMO. If there is enough movement in the market towards GMO free products, they will switch, as they will not stand by and watch a large market share evaporate.
This happened in the recent past with RBGH or RBST, the bovine growth hormone developed, not suprisingly, by Monsanto to increase the milk output from cows. It created many other problems, such as increased infections in the milk and disease in the cows. The FDA stated RBGH did not alter the milk, and sued several dairies that labeled their milk RBGH free. Enough consumers found out the truth and started requesting RBGH free milk. Not long afterwards, the major players saw the movement in the market and made the switch to RBGH free suppliers. Surprisingly, this didn’t take a majority of consumers, only 5-7% of Americans, as they represent several hundred millions of dollars to the major national brands. This is money they will not lose when they can make a switch in suppliers and keep their customers happy.
Monsanto is worried, of course. When, not if, the major national brands make the switch, Monsanto will find itself with many highly expensive bio-engineered products that no one wants. They are already in trouble in Europe, as they have lost several recent lawsuits they filed to force their way into European markets and agriculture. The nations of the European Union and more importantly- it’s people- have rejected genetic engineering of food almost out of hand.
What this means for you and I is great news. Safe, wholesome and sustainable food is at the core of our needs, next to clean air and water. With people starting to actively request GMO free labeling on their foods, safer foods are closer and easier to get for everyone.
https://underwoodgardens.com/wp-content/uploads/2012/08/non_gmo.jpg163186Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-03-30 17:26:492024-04-30 17:34:03Non- GMO Labeling is a Hit with Consumers
This is a great dinner for family or friends, and it doesn’t have to be Sunday. A whole roast chicken makes for an impressive tableside presentation followed by a delicious meal and the tender, tasty leftovers can be used for several other dishes, if there are any left!
For faster, more even roasting, cut the backbone out of the chicken with poultry shears or heavy duty kitchen shears. This allows the bird to lay flat in the roasting pan. Keep the backs in a freezer ziplock until you have several, then make chicken stock with the giblets, diced onions and celery, aromatic herbs such as savory, rosemary, thyme, salt and pepper and a bay leaf in a couple quarts of water. Bring to a boil, then simmer for a minimum of two hours, longer is better.
Pair this with some fresh homemade biscuits and you’ve got a proven winner! We found a great restaurant in the little town of Boulder, Utah called Hell’s Backbone Grill that makes the absolutely best biscuits that we’ve ever tasted! They are easy and quick to make and are positively addictive. We always make a double batch if we want any for the next couple of days. You can use the hot oven for both roasting the chicken and baking the biscuits.
Make sure to include plenty of vegetables, as they roast up well and balance out the rich roasted chicken flavors.
Herb and Vegetable Roasted Chicken
3-4 Lb chicken
1 lemon, halved
Fresh rosemary
Fresh thyme
8 cloves garlic, peeled and crushed
2 Tbsp butter, softened
Salt and fresh ground black pepper
4 small red onions, halved
8 small potatoes, halved
4-6 medium carrots
4 medium parsnips, peeled
Extra virgin olive oil
Heat oven to 450F. Rinse chicken, pat dry with paper towels. Place chicken in a large roasting pan or skillet. Cast iron is best. Squeeze lemon juice to cover chicken then put lemon halves, rosemary, thyme and 4 cloves of garlic into cavity. Rub chicken with butter, sprinkle with salt and pepper. Arrange remaining vegetables around chicken and brush with olive oil, season lightly with salt and pepper.
When oven is hot, roast for 15-20 minutes, then bast chicken with pan juices. Reduce heat to 375F and continue to roast for about 45 minutes more, basting every 15-20 minutes until skin is crisp and golden. Remove from oven, cover with lid or foil for 10-15 minutes (while biscuits are cooking) and let rest before carving. When removing chicken, reheat oven to 450F. By the time you are ready to bake the biscuits, the oven will be at temperature.
Black Powder Buttermilk Biscuits
This is our all time favorite biscuit recipe! You must have two things to be successful here- a hot oven and cold dough. These are made and bake quickly, so get everything ready before you start.
3 Tbs cornmeal
2 1/2 Cups flour
1 1/2 Tsp salt
1/2 Tsp baking soda
1 Tsp baking powder
1/2 tsp course black pepper
1 Tsp sugar
1 stick (1/4 Lb) butter- cold- cut into 1/2″ chunks
1 Cup buttermilk or substitute 1 cup milk with 2 tsp lemon juice
Adjust rack to middle position of oven, lightly oil cookie sheet or use a nonstick spray. Sprinkle 2 Tbsp over surface.
It’s best to use a food processor for the next two steps, then lightly knead the dough by hand or in a stand mixer. It makes for better biscuits!
Add flour, salt, baking soda, baking powder, pepper and sugar in food processor bowl, pulse 5-7 times with cutting blade to mix. Next, add butter chunks and run until mixture resembles coarse crumbs. This can be done with 2 knives and some patience. Transfer to stand mixer bowl.
Using low speed, fold mixture in while slowly pouring buttermilk over top. Mix well until dough is sticky and moistened through, with no dry patches. Turn dough onto lightly floured worktop, using floured hands to prevent dough from sticking. Using knife or bench scraper, cut dough in half and stack one piece on top of the other. Flatten with rolling pin, but don’t over do it. Repeat cut, flatten and stack for 3 more times. Add small amounts of flour necessary to keep everything from sticking. Dough will be very moist- as it should be.
Transfer dough to cookie sheet. Roll to about 1 inch thick, then cut into squares about 2×2″. Sprinkle with remaining 1 Tbsp cornmeal. Bake until golden brown, about 12-15 minutes.
This is a wonderful winter chowder, warming and hearty to chase away the cold winter blues. It uses readily available winter ingredients- potatoes, onions, garlic and carrots, along with some frozen corn. Homegrown frozen sweet corn will be the best, but a good quality frozen sweet corn will work.
I use this as a starting base for experimentation and new directions. This is perfectly delicious, however, just as it is! Lobster, crab or shrimp makes this an excellent seafood chowder. Fresh sausage gives a completely new flavor, especially if it is spicy or smoked. Smoked pork works magic as well. Use your imagination and unique, local ingredients to shape this into a new regional specialty in your area!
Corn and Potato Chowder
Sea Salt, to taste
1 Stalk celery, chopped coarsley
1 Medium carrot, chopped coarsley
1 Sprig fresh parsley, can use dried
1 Bay leaf
5 Black peppercorns
1/4 Lb. salt pork, or smoked pork
3 Medium yellow onions, peeled and diced
3 Cloves garlic, peeled and minced
1 1/2 Lbs. unpeeled red potatoes, cut into 1/2″ cubes.
4 Cups corn kernels- (about 6 ears worth)
3 Cups half and half
Cayenne pepper
Freshly ground black pepper
1 Tbsp. Chicken base- Better Than Bouillon is a great brand
10 Cups water
In a large, heavy stockpot (preferably cast iron) heat the water and mix chicken base. Once simmering, add celery, carrots, parsley, bay leaf and peppercorns. Cover and simmer over low heat for 1 1/2 hours, then increase heat to medium until stock is reduced to about 6 cups, about 10-15 minutes. If using seafood, cook in stock base now, only til just tender and remove for later.
Cook salt pork or sausage in separate heavy pan over medium low heat until crisp, about 20 minutes. Remove, drain and slice. Add to stockpot. In same pan, saute onions and garlic until soft and browned.
Add to stockpot along with potatoes and corn. Simmer on medium heat until potatoes are tender, about 10 minutes. Stir in half and half, cayenne and return to simmer. If using seafood, add now and heat through, about 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve hot.
Please let us know how you like it, and what adaptations you make!
It has been cold here, much colder than in the past several years, so I’ve been making some great cold weather dinners. Onion soup is one of the classic cold weather dishes- rich and hearty in flavor and aroma. We bought a cazuela at The Spanish Table in Sante Fe this past September, and I love cooking with it. You can use it over a direct, but low, flame on the stove-top. This saves the time of soaking the clay pot, loading it with the ingredients, putting it into a cold oven and then turning it on. The warm up time of the oven greatly increases the cooking time, as the clay pot needs to come up to temperature slowly to avoid cracking. Not so with the new cazuela! It is glazed and has been high fired, so is ready for action. I’ve done several pots of slow cooked beans that are heavenly, as well as some other soups and stews. Today is about the onion soups, though…
For several years now I have faithfully cooked the French Onion Soup recipe from the Le Cordon Bleu Home Collection cookbook, and as you would expect, the results are fabulous. It does take some time and preparation, but the results are wonderful. If you have any desire to learn even a small part of the French traditional cooking, and the techniques and reasons behind the techniques- get this cookbook!
This time, I didn’t have quite all of the ingredients or the time or maybe the inclination to spend over an hour at the stove. So I started looking for a good but tasty alternative to the hallowed French Onion Soup.
And found it in a Southwestern recipe from the Roaring Fork restaurant in Scottsdale, AZ. The premise of the restaurant is “Upscale Campfire Cooking”. In Scottsdale.
The thing that I like is that most of the cooking is done in cast iron. Wonderful stuff, lasts forever and if seasoned correctly can cook anything. I tried it, with some modifications that I’ll share, along with the original recipe so you can make both and see for yourself which you like best. Both are great, with different flavors and different approaches.
Here goes-
French Onion Soup from Le Cordon Bleu Home Collection cookbook.
3 Tbs unsalted butter
1 small red onion, thinly sliced- Rossa de Milano is perfect here
3 white onions, thinly sliced
1 clove garlic, finely chopped
3 Tbs all purpose flour
3/4 cup white wine
6 cups brown stock- (I used Better Than Bouillon– beef flavor.)
1 bouquet garni- (Leek outer wrapper, bay leaf, sprig of thyme, celery leaves, few stems of fresh parsley tied together)
1 Tbs Sherry
12 thick slices French baguette
1 1/2 cups finely grated Gruyere cheese
Melt the butter in a large heavy bottomed saucepan over medium heat. Add the onions and cook for about 20 minutes, stirring often, until caramelized and dark golden brown. This is the most important step, as the color of the onions at this stage will determine the color and the ultimate flavor of the final soup!
Stir in the garlic and flour and cook, stirring constantly for 1-2 minutes.
Add the white wine and stir the mixture until the flour has blended in smoothly. Bring to a boil slowly, stirring constantly. Whisk or briskly stir in the stock, add the bouquet garni and season to taste with salt and freshly ground black pepper. simmer gently for 30 minutes, then skim the surface of any excess fat if necessary. Add the sherry to the soup and adjust seasonings to taste.
To make the croutes, toast the French baguette slices until dry and golden on both sides.
Ladle the soup into warm flame proof bowls and float a few croutes on top. Sprinkle the top of each bowl with Gruyere cheese, place under preheated broiler until cheese melts and turns golden brown. Serve immediately.
Serves 6 as a first course. Double ingredients for main course.
The first thing I would say is to use heirloom, locally grown onions and garlic, as the flavor will be exponentially better- fresher, deeper and with more dimension than onions and garlic that have been grown and shipped halfway across the country, having sat for who knows how long before you bought them. Don’t believe me? Please try it both ways, and let me know!
You will be sold on the first bite of the local soup…
If you haven’t ever tasted truly hand made from scratch French Onion Soup, you are in for a taste treat. It is heavenly on a cold winter’s evening with some fresh made bread and butter on the side, with a glass of wine.
Very satisfying.
Worth the time to make it.
Shiner Bock Onion Soup from The Roaring Fork restaurant, Scottsdale AZ
3/4 cup chopped bacon- smoked is better, imparts a depth to the overall flavor
6 cups finely sliced yellow onions- Walla Walla or Sweet Spanish Utah are great
1 Tsp minced garlic- a robust flavor will stand up to the chiles and beer
1 Tbs finely chopped serrano chile- optional. I used 1 chopped Chipotle en Adobo chile; great flavor and smokieness
3 Tbs butter
1/4 cup flour
1 12 oz bottle of Shiner Bock or light microbrew ale
4 cups veal or chicken stock- again I use Better Than Boullion- chicken flavor
Salt and fresh ground black pepper to taste
Pinch of cayenne pepper
Cook the bacon until crisp in medium hot cast iron pot or heavy deep saucepan. Reduce heat to medium low, add onions, stir well and cover. Cook for 10-12 minutes then add garlic, chile and butter. Stir until onions begin to caramelize, about 10 minutes.
Add flour, stir to thicken and do not allow to stick to bottom of pan/pot. Once flour has blended in, add beer and stir to completely mix in. Increase heat, slowly bring to a boil and add stock. Return to a boil, then reduce heat to low and simmer the soup for 5-10 minutes.
Season to taste with salt and pepper, simmering until the beer has smoothed out and incorporated with other flavors- about 10-15 minutes. Soup should just be starting to thicken. Add pinch of cayenne, stir in well.
Ladle into warm soup bowls and serve immediately.
The flavor of this is completely different, but incredibly delicious. It is easier to make and do something else in the kitchen, as you are not over the pot for most of the time. I used a Chipotle en adobo chile, chopped fine and added some extra adobo for the smoky flavor and it was a great addition. A smoked bacon adds a lot of flavor as well. I doubled the garlic, as it roasts in the onion mixture and mellows its flavor.
Again, a locally grown garlic and onion will make all the difference in the world with both of these soups.
I’m hesitant to experiment too much with the French Onion Soup, as it is an established classic, and also the flavor is so definite and distinct that to start to change it might result in something less than where we started. The Shiner Bock Onion Soup I will most definitely experiment with, as the flavor is wonderful, but almost begs to be taken in a new direction, as the flavor is bold and new.
I could see adding some purple or fingerling potatoes to the mix at the point where the stock is added and brought back to a boil. The texture of the purple potatoes will thicken the soup, as they will cook into it quickly, while the flavor will add a completely new dimension. Fingerlings won’t cook into the soup nearly as much, but will add a nutty creaminess that I think would be amazing. The combination of bacon, onions and really flavorful potatoes would make this pretty much a one dish winter meal with some fresh hearty sourdough bread, butter and a dark beer.
So there you have it, a trans continental journey with the simple ingredients of onions. The flavors are almost as distant from each other, yet perfectly wonderful in each separate way.
https://underwoodgardens.com/wp-content/uploads/2010/01/Onion-Soup1.jpg632886Stephen Scotthttps://underwoodgardens.com/wp-content/uploads/2019/06/Survey-Header.jpgStephen Scott2010-01-03 09:57:072024-04-30 17:34:03A Tale of Two Onion Soups
Fresh Heirloom Basil Recipes
Here are a couple of recipes that use fresh herbs- that you should soon have growing in your garden!
The first is the classic Basil Pesto. Make extra, freeze in small amounts for use later. We just finished using the last batch in a dinner that tasted like the height of summer. The second is a basic, classic tomato based pasta sauce that is not only easy to make, but lends itself to endless variations using what is fresh and on hand at the time.
You can easily have a fresh, incredibly tasty dinner on the table in 30 minutes with either of these recipes!
Basil Pesto Sauce
2 Cups fresh basil leaves, washed
3 cloves fresh garlic, mild flavored
2 Tbsp pine nuts or walnuts
1/2 Cup extra virgin olive oil
Salt to taste
1/2 Cup fresh grated aged Parmesan or Pecorino cheese
Makes about 1 cup.
Place all ingredients except grated cheese in food processor and puree until smooth, usually about 1-2 minutes. Add in grated cheese, pulse till mixed well.
Add to soups for a bright and fresh flavor, use as a sandwich spread or add to hot freshly cooked pasta for heavenly pesto pasta.
As basil production increases, make large batches to freeze into small single serving containers for use in the winter when you want a taste of summer. Most people think of pine nuts as the only nut to use, but experiment with other nuts including almonds and sunflower seeds for different flavor combinations. Use different basils as well, for the different flavors that they will bring.
Fresh Tomato Basil Sauce
1 Medium red onion, minced
1/2 Cup dry white wine
Pinch crushed red pepper flakes
3 Medium fresh tomatoes, peeled and chopped
1 Tbsp olive oil
1 Tbsp Balsamic vinegar
1 Tsp sugar
1/2 Tsp salt
1 Tbsp tomato paste
1 Cup fresh basil, chopped
Slow cook onion in wine over low heat in heavy bottomed sauce pan for 10-15 minutes, until liquid is reduced to a few tablespoons.
Add pepper flakes, tomatoes, olive oil, sugar, salt, Balsamic vinegar, and tomato paste. Simmer for 15-20 minutes, stirring occasionally until sauce is thickened.
Add basil, then remove from heat. Let sit for a couple of minutes to infuse basil flavor into sauce, then serve over fresh hot pasta.
Makes about 3 cups. Can be easily frozen for a quick, healthy and tasty dinner.
You can easily add fresh carrot thinly sliced, fresh oregano, different types of basil, fresh fennel sliced thinly, or whatever sounds good at the time. Experiment with different flavor combinations, use what is fresh and available at the time for new and great tastes.
Heirloom Oregano: A Culinary Herb in a League All its Own
A fast growing herb, oregano serves many purposes beyond the kitchen counter
Related to mint (but nowhere near as sweet), oregano is a popular herb found throughout Italian, Greek, and Mexican cuisines. Whereas Greek oregano is very strong and slightly bitter with a clove-like afterbite, Mexican oregano is almost all bitter, and can be almost tongue numbing. Oregano is great with anything involving tomatoes, and goes very well with savory dishes like eggs and roasted meats.
How to Grow:
Because it loves warm climate and direct sunlight, you want to plant your oregano only when you are sure the last frost has passed. It only takes a week-and-a-half to germinate, with the leaves ready for harvest after six. Since compost and manure have a tendency to adversely affect the final flavor of the leaves, it is best to plant the seeds (or transplants) fifteen inches apart in loose, moist soil and cover with mulch to combat weeds. Because it is drought tolerant, as long as you water it periodically, the plant will take care of itself.
Non-Culinary Uses:
Oregano can be used as a border for many gardens and walkways. It is a perennial and will
grow back each year. Many people enjoy its aromatic fragrance. Due to its high levels of an antiseptic called carvacrol (also responsible for its ‘pizza-like’ flavor), oregano acts as a bacterial inhibitor and an effective first-aid treatment for insect, spider, and even snake bites.
Culinary Uses:
Oregano is often used in many soups and pasta sauces. However, oregano is most widely recognized as the “special herb” which turns bland pizza sauce into real pizza sauce. You can make your own pizza sauce following the simple recipe below.
Ingredients Needed:
1 32 oz can of plain crushed tomatoes
1 8 oz. can of tomato paste
½ teaspoon of dried crushed oregano (Either True Greek or Sweet Marjoram will work well).
2 Tablespoons extra virgin olive oil
2 cloves minced garlic
¼ cup water
In a medium saucepan, heat the olive oil over medium heat.
Add the garlic and simmer over low heat for 2 minutes.
Add in the rest of the ingredients and mix well.
Simmer over low heat for 20 to 30 minutes.
Author Credits: Elizabeth Trementozzi Krause publishes her own Italian cooking website,
www.simpleitaliancooking.com where she features more Italian recipes. She enjoys spending her time cooking and drinking espresso with friends and family. She and her husband love eating pizza with a dish of pasta on the side along with a nice green salad. She offers a newsletter each week featuring new recipes and tips.
Non- GMO Labeling is a Hit with Consumers
This is an interesting report from the Nielsen company- the same company doing the familiar Nielsen Ratings.
The consumer interest in Non-GMO labeled foods is skyrocketing. In 2009, this micro market segment was worth $60.2 Million and grew at 67% over 2008, making it the #1 healthy eating trend in store brands for 2009. Store brands are like Topco Full Circle and Safeway “O” Organics. Store brands like these now make up almost 40% of products with no preservative claims, 25% of all organic product sales, and nearly one-fifth of all products with “natural” claims in food/drug/mass merchandise retailers. Whole Foods Market, one of the largest U.S. natural foods retailers, have started the process to certify that all of their store brands are GMO free.
What is even more interesting is the early adoption of the Non-GMO labeling by store brands, which are taking the lead in offering healthy products instead of trailing the major brands as they used to do. Consumer sentiment against genetically modified foods (GM or GMO) is growing- despite all of the marketing and press support by genetic engineering companies like Monsanto- and market brands are reflecting that. With GMOs being linked to organ damage, crop failures, increased water usage, soil contamination and worse, consumers are becoming aware of the dangers of these products. Another major winner is the “No high fructose corns syrup” label worth $13 Million and growing at 28% over 2008. That gives it a #10 rank.
These dollar amounts are big numbers to most of us consumers, but are small potatoes to the large national brands, such as Lays and Kraft. What makes them take notice is the growth percentage. They will be watching the growth in several of these segments to see if there is consistent, sustained growth that makes it financially feasible or even necessary for them to switch suppliers from conventional to non-GMO. If there is enough movement in the market towards GMO free products, they will switch, as they will not stand by and watch a large market share evaporate.
This happened in the recent past with RBGH or RBST, the bovine growth hormone developed, not suprisingly, by Monsanto to increase the milk output from cows. It created many other problems, such as increased infections in the milk and disease in the cows. The FDA stated RBGH did not alter the milk, and sued several dairies that labeled their milk RBGH free. Enough consumers found out the truth and started requesting RBGH free milk. Not long afterwards, the major players saw the movement in the market and made the switch to RBGH free suppliers. Surprisingly, this didn’t take a majority of consumers, only 5-7% of Americans, as they represent several hundred millions of dollars to the major national brands. This is money they will not lose when they can make a switch in suppliers and keep their customers happy.
Monsanto is worried, of course. When, not if, the major national brands make the switch, Monsanto will find itself with many highly expensive bio-engineered products that no one wants. They are already in trouble in Europe, as they have lost several recent lawsuits they filed to force their way into European markets and agriculture. The nations of the European Union and more importantly- it’s people- have rejected genetic engineering of food almost out of hand.
What this means for you and I is great news. Safe, wholesome and sustainable food is at the core of our needs, next to clean air and water. With people starting to actively request GMO free labeling on their foods, safer foods are closer and easier to get for everyone.
Herb and Vegetable Roasted Chicken with Buttermilk Biscuits
This is a great dinner for family or friends, and it doesn’t have to be Sunday. A whole roast chicken makes for an impressive tableside presentation followed by a delicious meal and the tender, tasty leftovers can be used for several other dishes, if there are any left!
For faster, more even roasting, cut the backbone out of the chicken with poultry shears or heavy duty kitchen shears. This allows the bird to lay flat in the roasting pan. Keep the backs in a freezer ziplock until you have several, then make chicken stock with the giblets, diced onions and celery, aromatic herbs such as savory, rosemary, thyme, salt and pepper and a bay leaf in a couple quarts of water. Bring to a boil, then simmer for a minimum of two hours, longer is better.
Pair this with some fresh homemade biscuits and you’ve got a proven winner! We found a great restaurant in the little town of Boulder, Utah called Hell’s Backbone Grill that makes the absolutely best biscuits that we’ve ever tasted! They are easy and quick to make and are positively addictive. We always make a double batch if we want any for the next couple of days. You can use the hot oven for both roasting the chicken and baking the biscuits.
Make sure to include plenty of vegetables, as they roast up well and balance out the rich roasted chicken flavors.
Herb and Vegetable Roasted Chicken
3-4 Lb chicken
1 lemon, halved
Fresh rosemary
Fresh thyme
8 cloves garlic, peeled and crushed
2 Tbsp butter, softened
Salt and fresh ground black pepper
4 small red onions, halved
8 small potatoes, halved
4-6 medium carrots
4 medium parsnips, peeled
Extra virgin olive oil
Heat oven to 450F. Rinse chicken, pat dry with paper towels. Place chicken in a large roasting pan or skillet. Cast iron is best. Squeeze lemon juice to cover chicken then put lemon halves, rosemary, thyme and 4 cloves of garlic into cavity. Rub chicken with butter, sprinkle with salt and pepper. Arrange remaining vegetables around chicken and brush with olive oil, season lightly with salt and pepper.
When oven is hot, roast for 15-20 minutes, then bast chicken with pan juices. Reduce heat to 375F and continue to roast for about 45 minutes more, basting every 15-20 minutes until skin is crisp and golden. Remove from oven, cover with lid or foil for 10-15 minutes (while biscuits are cooking) and let rest before carving. When removing chicken, reheat oven to 450F. By the time you are ready to bake the biscuits, the oven will be at temperature.
Black Powder Buttermilk Biscuits
This is our all time favorite biscuit recipe! You must have two things to be successful here- a hot oven and cold dough. These are made and bake quickly, so get everything ready before you start.
3 Tbs cornmeal
2 1/2 Cups flour
1 1/2 Tsp salt
1/2 Tsp baking soda
1 Tsp baking powder
1/2 tsp course black pepper
1 Tsp sugar
1 stick (1/4 Lb) butter- cold- cut into 1/2″ chunks
1 Cup buttermilk or substitute 1 cup milk with 2 tsp lemon juice
Adjust rack to middle position of oven, lightly oil cookie sheet or use a nonstick spray. Sprinkle 2 Tbsp over surface.
It’s best to use a food processor for the next two steps, then lightly knead the dough by hand or in a stand mixer. It makes for better biscuits!
Add flour, salt, baking soda, baking powder, pepper and sugar in food processor bowl, pulse 5-7 times with cutting blade to mix. Next, add butter chunks and run until mixture resembles coarse crumbs. This can be done with 2 knives and some patience. Transfer to stand mixer bowl.
Using low speed, fold mixture in while slowly pouring buttermilk over top. Mix well until dough is sticky and moistened through, with no dry patches. Turn dough onto lightly floured worktop, using floured hands to prevent dough from sticking. Using knife or bench scraper, cut dough in half and stack one piece on top of the other. Flatten with rolling pin, but don’t over do it. Repeat cut, flatten and stack for 3 more times. Add small amounts of flour necessary to keep everything from sticking. Dough will be very moist- as it should be.
Transfer dough to cookie sheet. Roll to about 1 inch thick, then cut into squares about 2×2″. Sprinkle with remaining 1 Tbsp cornmeal. Bake until golden brown, about 12-15 minutes.
Serve with the roasted chicken and enjoy!
Heirloom Corn and Potato Chowder
This is a wonderful winter chowder, warming and hearty to chase away the cold winter blues. It uses readily available winter ingredients- potatoes, onions, garlic and carrots, along with some frozen corn. Homegrown frozen sweet corn will be the best, but a good quality frozen sweet corn will work.
I use this as a starting base for experimentation and new directions. This is perfectly delicious, however, just as it is! Lobster, crab or shrimp makes this an excellent seafood chowder. Fresh sausage gives a completely new flavor, especially if it is spicy or smoked. Smoked pork works magic as well. Use your imagination and unique, local ingredients to shape this into a new regional specialty in your area!
Corn and Potato Chowder
Sea Salt, to taste
1 Stalk celery, chopped coarsley
1 Medium carrot, chopped coarsley
1 Sprig fresh parsley, can use dried
1 Bay leaf
5 Black peppercorns
1/4 Lb. salt pork, or smoked pork
3 Medium yellow onions, peeled and diced
3 Cloves garlic, peeled and minced
1 1/2 Lbs. unpeeled red potatoes, cut into 1/2″ cubes.
4 Cups corn kernels- (about 6 ears worth)
3 Cups half and half
Cayenne pepper
Freshly ground black pepper
1 Tbsp. Chicken base- Better Than Bouillon is a great brand
10 Cups water
In a large, heavy stockpot (preferably cast iron) heat the water and mix chicken base. Once simmering, add celery, carrots, parsley, bay leaf and peppercorns. Cover and simmer over low heat for 1 1/2 hours, then increase heat to medium until stock is reduced to about 6 cups, about 10-15 minutes. If using seafood, cook in stock base now, only til just tender and remove for later.
Cook salt pork or sausage in separate heavy pan over medium low heat until crisp, about 20 minutes. Remove, drain and slice. Add to stockpot. In same pan, saute onions and garlic until soft and browned.
Add to stockpot along with potatoes and corn. Simmer on medium heat until potatoes are tender, about 10 minutes. Stir in half and half, cayenne and return to simmer. If using seafood, add now and heat through, about 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve hot.
Please let us know how you like it, and what adaptations you make!
A Tale of Two Onion Soups
It has been cold here, much colder than in the past several years, so I’ve been making some great cold weather dinners. Onion soup is one of the classic cold weather dishes- rich and hearty in flavor and aroma. We bought a cazuela at The Spanish Table in Sante Fe this past September, and I love cooking with it. You can use it over a direct, but low, flame on the stove-top. This saves the time of soaking the clay pot, loading it with the ingredients, putting it into a cold oven and then turning it on. The warm up time of the oven greatly increases the cooking time, as the clay pot needs to come up to temperature slowly to avoid cracking. Not so with the new cazuela! It is glazed and has been high fired, so is ready for action. I’ve done several pots of slow cooked beans that are heavenly, as well as some other soups and stews. Today is about the onion soups, though…
For several years now I have faithfully cooked the French Onion Soup recipe from the Le Cordon Bleu Home Collection cookbook, and as you would expect, the results are fabulous. It does take some time and preparation, but the results are wonderful. If you have any desire to learn even a small part of the French traditional cooking, and the techniques and reasons behind the techniques- get this cookbook!
This time, I didn’t have quite all of the ingredients or the time or maybe the inclination to spend over an hour at the stove. So I started looking for a good but tasty alternative to the hallowed French Onion Soup.
And found it in a Southwestern recipe from the Roaring Fork restaurant in Scottsdale, AZ. The premise of the restaurant is “Upscale Campfire Cooking”. In Scottsdale.
The thing that I like is that most of the cooking is done in cast iron. Wonderful stuff, lasts forever and if seasoned correctly can cook anything. I tried it, with some modifications that I’ll share, along with the original recipe so you can make both and see for yourself which you like best. Both are great, with different flavors and different approaches.
Here goes-
French Onion Soup from Le Cordon Bleu Home Collection cookbook.
3 Tbs unsalted butter
1 small red onion, thinly sliced- Rossa de Milano is perfect here
3 white onions, thinly sliced
1 clove garlic, finely chopped
3 Tbs all purpose flour
3/4 cup white wine
6 cups brown stock- (I used Better Than Bouillon– beef flavor.)
1 bouquet garni- (Leek outer wrapper, bay leaf, sprig of thyme, celery leaves, few stems of fresh parsley tied together)
1 Tbs Sherry
12 thick slices French baguette
1 1/2 cups finely grated Gruyere cheese
Melt the butter in a large heavy bottomed saucepan over medium heat. Add the onions and cook for about 20 minutes, stirring often, until caramelized and dark golden brown. This is the most important step, as the color of the onions at this stage will determine the color and the ultimate flavor of the final soup!
Stir in the garlic and flour and cook, stirring constantly for 1-2 minutes.
Add the white wine and stir the mixture until the flour has blended in smoothly. Bring to a boil slowly, stirring constantly. Whisk or briskly stir in the stock, add the bouquet garni and season to taste with salt and freshly ground black pepper. simmer gently for 30 minutes, then skim the surface of any excess fat if necessary. Add the sherry to the soup and adjust seasonings to taste.
To make the croutes, toast the French baguette slices until dry and golden on both sides.
Ladle the soup into warm flame proof bowls and float a few croutes on top. Sprinkle the top of each bowl with Gruyere cheese, place under preheated broiler until cheese melts and turns golden brown. Serve immediately.
Serves 6 as a first course. Double ingredients for main course.
The first thing I would say is to use heirloom, locally grown onions and garlic, as the flavor will be exponentially better- fresher, deeper and with more dimension than onions and garlic that have been grown and shipped halfway across the country, having sat for who knows how long before you bought them. Don’t believe me? Please try it both ways, and let me know!
You will be sold on the first bite of the local soup…
If you haven’t ever tasted truly hand made from scratch French Onion Soup, you are in for a taste treat. It is heavenly on a cold winter’s evening with some fresh made bread and butter on the side, with a glass of wine.
Very satisfying.
Worth the time to make it.
Shiner Bock Onion Soup from The Roaring Fork restaurant, Scottsdale AZ
3/4 cup chopped bacon- smoked is better, imparts a depth to the overall flavor
6 cups finely sliced yellow onions- Walla Walla or Sweet Spanish Utah are great
1 Tsp minced garlic- a robust flavor will stand up to the chiles and beer
1 Tbs finely chopped serrano chile- optional. I used 1 chopped Chipotle en Adobo chile; great flavor and smokieness
3 Tbs butter
1/4 cup flour
1 12 oz bottle of Shiner Bock or light microbrew ale
4 cups veal or chicken stock- again I use Better Than Boullion- chicken flavor
Salt and fresh ground black pepper to taste
Pinch of cayenne pepper
Cook the bacon until crisp in medium hot cast iron pot or heavy deep saucepan. Reduce heat to medium low, add onions, stir well and cover. Cook for 10-12 minutes then add garlic, chile and butter. Stir until onions begin to caramelize, about 10 minutes.
Add flour, stir to thicken and do not allow to stick to bottom of pan/pot. Once flour has blended in, add beer and stir to completely mix in. Increase heat, slowly bring to a boil and add stock. Return to a boil, then reduce heat to low and simmer the soup for 5-10 minutes.
Season to taste with salt and pepper, simmering until the beer has smoothed out and incorporated with other flavors- about 10-15 minutes. Soup should just be starting to thicken. Add pinch of cayenne, stir in well.
Ladle into warm soup bowls and serve immediately.
The flavor of this is completely different, but incredibly delicious. It is easier to make and do something else in the kitchen, as you are not over the pot for most of the time. I used a Chipotle en adobo chile, chopped fine and added some extra adobo for the smoky flavor and it was a great addition. A smoked bacon adds a lot of flavor as well. I doubled the garlic, as it roasts in the onion mixture and mellows its flavor.
Again, a locally grown garlic and onion will make all the difference in the world with both of these soups.
I’m hesitant to experiment too much with the French Onion Soup, as it is an established classic, and also the flavor is so definite and distinct that to start to change it might result in something less than where we started. The Shiner Bock Onion Soup I will most definitely experiment with, as the flavor is wonderful, but almost begs to be taken in a new direction, as the flavor is bold and new.
I could see adding some purple or fingerling potatoes to the mix at the point where the stock is added and brought back to a boil. The texture of the purple potatoes will thicken the soup, as they will cook into it quickly, while the flavor will add a completely new dimension. Fingerlings won’t cook into the soup nearly as much, but will add a nutty creaminess that I think would be amazing. The combination of bacon, onions and really flavorful potatoes would make this pretty much a one dish winter meal with some fresh hearty sourdough bread, butter and a dark beer.
So there you have it, a trans continental journey with the simple ingredients of onions. The flavors are almost as distant from each other, yet perfectly wonderful in each separate way.
Please try these and let me know what you think!