balsamic-marinated asparagus

2 pounds asparagus
3/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon sugar
4 garlic cloves, minced
1 1/2 teaspoons red pepper flakes

Snap off the tough ends of asparagus and wash asparagus thoroughly.
Cook asparagus in boiling water for about two minutes, until it’s bright green and just beginning to get tender. Drain.
Place asparagus in a large bowl of ice water to stop the cooking. Drain.
Lay asparagus in a 13″ by 9″ baking dish.
In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
Pour over asparagus.
Cover dish with plastic wrap and place in the refrigerator.
Chill for about 8 hours.
Using tongs, remove asparagus from marinade and serve.

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from here.

fish cakes

based on Perfect Fish Cakes

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fish cakes

2 lbs fresh white fish, like cod
1 lb potatoes, boiled and mashed
1 spring onion, chopped
2 tbsp fresh parsley, chopped
1 tbsp flour plus extra for dusting
1 egg, beaten
sprinkle of paprika, pepper, salt

tartar sauce

1/2 cup lacto-fermented pickles, finely chopped
2 spring onions, finely chopped
Sriracha, to taste
1 tsp lemon juice
1 tbsp Dijon mustard
1 cup mayonnaise
Salt and pepper to taste

Steam the fish for about 10 minutes until it flakes, then mix with the potatoes, onion, parsley, flour, egg and salt. Form into cakes, dust with flour and refrigerate for 30 minutes.

Fry the fish cakes in the peanut oil until brown and crusty. Serve with tartar sauce.

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taken from here

roasted masala chickpeas

rinse chickpeas

toss in:
red chilli powder
coriander powder
turmeric
garam masala
chaat masala
salt
lime juice
olive oil

bake at 400 for 15 minutes, stir, and bake another ten. let cool ten minutes.

add fresh cilantro.

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recipe taken from here

orange zest rice pulav

Basmathi Rice-1 1/2 cup
Orange zest grated-1 tsp
Orange peel- 2 inch strip chopped finely
Onion- 1 medium sized sliced finely
Red Pepper-1/2 sliced finely
Peas-1 tbsp
Carrot- 1 medium sized grated
Ginger-1/2 inch grated
Cinnamon stick-1/2 inch
Cinnamon powder-1/2 tsp
Chopped almonds-1/2 tbsp
Ghee or butter-1 tbsp
Juice of 1/2 an orange
Salt as required

Method:
Wash the orange well and wipe it with a clean kitchen towl. Peel a thin strip of orange outer skin using a peeler and chop it finely, also finely grate 1 tsp of orange zest and set it aside.
Heat ghee in a pan, add cinnamon stick, grated ginger,almonds and onion, keep it in medium to low heat and fry it gently until the onion becomes transparent in colour. Now add the vegetables and stir for 2 to 3 minutes, finely add the zest and orange peel, stir well, immediately remove from heat.

Boil everything together until done.

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found here

fermented potato “cheese”

i have no idea how i’ve never noticed this in NOURISHING TRADITIONS by sally fallon before.

4 cups cooked potatoes, peeled
2 cups piima milk or kefir
1 T sea salt

This recipe for fermented potatoes comes from The American Frugal Housewife, published in 1833. Mix ingredients well in food processor. Place in a covered bowl and leave at room temperature for about two days. Place in a large strainer, lined with a clean linen towel (or cheesecloth -ed.). Tie the towel in a bundle to a spoon, hung over a jug or bowl, so the “cheese” can drain. When draining stops, transfer to an airtight container and store in the refrigerator.

This could easily be made vegan with vegan kefir!

rolled oats ragged robins

another strange vintage american recipe – this one from a 1918 text “Foods that Will Win the War and How to Cook Them“

they appear to be oat biscuits.

ever read the invisibles? ragged robin is a pretty compelling character. never knew she was named after a kind of biscuit.

Ingredients
•1 1/2 cups rolled oats
•1 cup bread flour
•1 1/3 teaspoons salt
•1 1/3 cups milk
•2 1/2 teaspoons cream of tartar
•4 tablespoons fat
•1 1/4 teaspoons soda

Instructions

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)

bahn hoi

what? a steamed noodle-and-cornmeal pancake??? i have no idea what this would taste like.

250 g rice vermicelli

100 g corn flour

2 T. Oil

Method :
Soak the vermicelli in very hot water for about 5 minutes.

Drain thoroughly.

The vermicelli should be as dry as possible.

Put them into a large mixing bowl. Cover with with corn flour, making sure it is well coated.

Bring some water to the boil in a steamer and grease the steamer rack with some of the oil.

Spread some of the noodles out flat over the steamer rack in a thin layer to make a 25 cm pancake.

Cover and steam for about 6-7 minutes.

Remove the cake to a board either with a spatula or by inverting the steamer rack.

Re-oil the rack and make the next noodle cake.

You should make four in all.

As the cakes cool down on the board, they form a sort of pancake.

Cut them into squares shape.

Serve warm.

here

gjetost

gjetost recipe!

mmmmmmmmmmmmmmmmmmmmmmmmmmm i definitely have to try making this one day. i am crazy about gjetost!

lentil stew with spaetzle

lentil stew with spaetzle

250 g lentils (dry)
1 bundle soup greenery (carrot, celery, parsley root, celery root, leek)
50 g German Speck or Smoked Bacon
1 tbsp cooking oil (neutral oil)
broth or stock
200 g spaetzle
150 g sausage

1. Soak the lentils for at least 6 hours or overnight in cold water; drain and wash.
2. Fry soup greenery and speck in oil.
3. Add 1 l water and bring it to a boil; add stock and lentils and let it simmer for 30 minutes.
4. 7-8 minutes before the lentils are done, add the dried Spaetzle, and let them cook until they are soft. If spaetzle are homemade, they only need 2-3 minutes with the lentils.
4. Cut Kassler or sausages in slices or cubes and add them before the stew is done. Sprinkle parsley before serving hot with fresh bread.

I think it’s neat that there are so many Schwabisch recipes that call for lentils (although I don’t remember my grandmother ever making them.) I’ll be interested in experimenting with vegetarian Schwabisch recipes this fall.

walnut and hazelnut yogurt dip

walnut and hazelnut yogurt dip