SALON

Recipes

Wednesday, Jul 28, 2010 2:01 PM UTC

Southern blackberry cobbler (aka blackberry doobie)

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Ingredients

For the blackberry broth:

  • 2 pints of fresh blackberries, about 2 ½ – 3 cups (I’ve never used frozen, but I imagine you could.)
  • Water to cover
  • ½ cup of sugar (or more, depending on the sweetness of the blackberries)
  • 2 tablespoons fresh lemon juice

For the dumplings:

  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons cold butter, cut into small cubes
  • ½ cup buttermilk
  • 2 tablespoons brown sugar
  • A pint of good vanilla ice cream

Directions

For the blackberry broth:

  1. Place the berries in a medium saucepan and add enough water to cover the blackberries.
  2. Stir in the other ingredients. Simmer over medium heat for 15 minutes, tasting for sweetness/acidity along the way.
  3. Set aside to steep and cool slightly, about 15 minutes.
  4. Strain using a fine-mesh strainer, and return the strained juice to the saucepan. Heat to a low boil.

For the dumplings:

  1. Combine the dry ingredients.
  2. Cut in the butter with your fingers until it resembles a coarse meal. Add the buttermilk, kneading it into a ball.
  3. Turn the dough out onto a lightly floured surface and roll out to ¼-inch thickness. Cut into strips that measure (roughly) 1 ½ inches wide and 2 ½ inches long.
  4. Drop the dumplings, one at a time, into the bubbling broth.
  5. Once all of the dumplings are in, lower the heat slightly and let it simmer at a slow bubble for 10-12 minutes, stirring gently every few minutes.
  6. Remove from the heat and let it sit for at least 20 minutes to cool and thicken. Serve with a scoop of vanilla ice cream on top.

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Saturday, Aug 27, 2011 1:01 PM UTC

Kale-filled crepes recipe

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Kale-filled crepes recipe

Ingredients

Kale filling

  • 1 tablespoon olive oil
  • ½ red onion (chopped)
  • ⅔ cup stock
  • 2 cloves garlic (chopped)
  • 1 cup kale (chopped)
  • 1 cup turnip greens (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 2 petite summer squash (chopped)
  • Salt to taste
  • 8-10 nasturtium blossoms

Salal Raspberry Syrup

  • ½ cup wild black raspberries
  • ½ cup salal berries
  • ½ cup water
  • 1 tablespoon butter
  • 4 tablespoons raw sugar

Crepes

  • 1 cup sifted white flour
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup water
  • 3 tablespoons butter (melted)
  • Bacon grease

Directions

Kale filling

  1. Heat olive oil in a large pan. Add onions. Sauté 1-2 minutes.
  2. Add a splash of stock and the garlic. Continue cooking until onions are translucent.
  3. Add kale, turnip greens, squash, parsley, salt and remainder of stock. Cover and cook for 2 minutes.
  4. Remove from heat and add nasturtium blossoms.

Salal Raspberry Syrup

  1. Blend water and berries in blender.
  2. In a small sauce pan, melt butter over a low flame. Add berry mixture. Add sugar and stir.
  3. Simmer for 3-4 minutes. Stir regularly.

Crepes

  1. Put milk, water, salt and eggs into blender. Add flour and butter. Blend at high speed for about a minute.
  2. Put batter in freezer for 30 minutes, or refrigerate for an hour or two.
  3. Heat one teaspoon of bacon grease in a 6-inch cast-iron pan at medium until it begins to smoke, but just barely.
  4. Remove from heat. Pour ¼ cup of batter into pan. Roll your wrist until batter spreads across entire bottom surface of pan. Return pan to flame. Cook for 45-60 seconds.
  5. Loosen edges of crepe with rubber spatula. Shake crepe back and forth in pan. Use spatula to turn crepe. Cook for an additional 10-20 seconds.
  6. Repeat.
  7. Serve, filled with toppings and sour cream or yogurt.

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Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 20, 2011 1:01 PM UTC

Thimbleberry rosemary simple syrup

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Thimbleberry rosemary simple syrup

Ingredients

  • ½ cup of honey
  • ½ cup of water
  • 1 cup of thimbleberries
  • 1 lime
  • Three sprigs of fresh rosemary (chopped)

Directions

  1. In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
  2. Add lime juice and rosemary. Leave to steep for 3-4 hours.
  3. Strain. If necessary, press berry mash against strainer to release liquid.
  4. Chill and serve.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 13, 2011 1:01 PM UTC

Wild berry champagne barbecue sauce

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Ingredients

  • ¼ cup of olive oil
  • 1 tablespoon of chopped garlic
  • 1 cup fresh huckleberries
  • 1 cup fresh salmonberries (thimbleberries or raspberries also work)
  • ¼ cup spumante champagne
  • 2 tablespoons of honey
  • 2 tablespoons of ketchup
  • ¼ teaspoon of salt
  • dash of Worcestershire

Directions

  1. In a saucepan, sauté garlic in olive oil.
  2. Add remaining ingredients.
  3. Bring to a boil.
  4. Reduce heat and simmer 15 minutes or until slightly thick.
  5. Remove from heat; cool.
  6. Place mixture in a blender; process until smooth.
  7. Use as sauce over pork, steaks or poultry.

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Aug 6, 2011 1:01 PM UTC

Pasta with mussels and cream sauce recipe

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Pasta with mussels and cream sauce recipe

Ingredients

  • 8 oz. fettuccini (cooked al dente)
  • Parmesan cheese and pepper

  • Group 1

    • 30-40 mussels
    • 1 cup water
    • ½ cup white wine

    Group 2

    • 1 cup oyster mushrooms
    • 2 tablespoons butter
    • 3 cloves garlic
    • 2 green onions
    • 3 tablespoon white wine
    • Mussels (sans shell)
    • 1 teaspoon chopped parsley

    Group 3

    • 1 tablespoon butter
    • 1½ tablespoons flour
    • ½ cup half and half
    • ¼ cup stock
    • ¼ teaspoon salt
    • ½ lemon

Directions

Phase 1

  1. Rinse mussels and steam in mixture of water and white wine. When shells open, turn off heat.
  2. When mussels are cool enough to handle, remove meat from shells and use kitchen scissors to snip bysall threads from mussels. Put mussels in a bowl and set it aside.

Phase 2

  1. In a dry cast iron pan, cook oyster mushrooms over medium heat until liquid disappears. Turn down heat and add butter.
  2. When butter melts, add garlic and onions. Cook for one minute. Add 2 spoonfuls of wine and cook until wine is absorbed.
  3. Add last spoonful of wine, and the parsley and mussels. Cook until mussels are hot. Set aside, covered.

Phase 3

  1. Heat a small, thick-bottomed pan over a medium-low flame. Add butter. When butter is melted, add flour. Stir flour and butter for 2 minutes.
  2. Meanwhile, in a small saucepan, heat milk and stock until it boils. Stir. Add salt. Remove from heat.
  3. Pour liquid into roux and stir. When mixture begins to bubble, add lemon juice and remove from flame.

To serve

  1. Pour cream sauce over pasta and top with mussels and mushrooms. Sprinkle with Parmesan cheese and pepper.

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Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

Saturday, Jul 30, 2011 1:01 PM UTC

Dolmas with tzatziki sauce recipe

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Michelle’s Dolmas

Ingredients

  • Cooked rice
  • Olive oil
  • Garlic (minced)
  • Carrot (grated)
  • Zucchini (diced)
  • Fresh dill or fennel (diced)
  • Salt
  • Feta cheese (optional)
  • Water
  • Lemon juice

Directions

  1. Cook rice.
  2. Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
  3. Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
  4. Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
  5. Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
  6. Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye — the dolmas should be ready when the liquid is gone.
  7. Drizzle with olive oil and serve with tzatziki sauce.

Michelle’s tzatziki sauce

Time: 2½ hours

Ingredients

You will need

  • 1 yard of cheesecloth
  • Rubber band
  • Dowel or chopstick
  • Large sauce pot
  • Mixing bowl

Ingredients

  • 4-lb. tub of yogurt
  • 1 large cucumber
  • 4-5 cloves garlic (pressed)
  • 2 tablespoons red wine vinegar
  • Dill to taste
  • Salt to taste
  • Olive oil

Directions

  1. Spread cheesecloth on a flat surface.
  2. Remove top from yogurt container. Take container and turn it upside down onto cheesecloth. Lift away container. Wrap yogurt in cheesecloth. Seal top of cheesecloth with a rubber band.
  3. Stick chopstick or dowel through top of cheesecloth and suspend the bundle over an empty pot. Let drain for two hours.
  4. Meanwhile, grate cucumber and squeeze liquid out. Press garlic.
  5. After yogurt has drained, dump the resulting cheese into a bowl. Add garlic and vinegar. Stir.
  6. Add dill and salt to taste and drizzle with olive oil. Serve with dolmas.

 

 

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Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.

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