Sunday, August 28, 2011

Saturday Morning

As I started to leave the front porch, I noticed I was trapped by a spider web.  Have to be careful this time of year.  Carry a stick up front to strike down webs.  I was on my way to the community market where I bought wax beans, peaches, bluberries and tomatoes. 
Made an old favorite recipe from my Aunt Polly:

4 Bean Salad

1 can Green Beans, drained
1 can Kidney Beans, drained
1 can Wax Beans, drained
1 package Frozen Lima Beans, cooked, cooled, drained
1 medium Onion, sliced
1 medium Green Pepper, thinly sliced
2 stalks Celery, sliced


1/2 cup Sugar
1/2 cup Vinegar
1/2 cup Salad Oil
2 tablespoons Parsley
1 teaspoon Salt
1/2 teaspoon Dry Mustard
1/2 teaspoon Oregano
1/4 teaspoon Celery Seed

Toss together lightly, beans, onion, peppers & celery. Combine dressing ingredients and pour over bean mixture. Chill 3 - 4 hours or overnight. Pour off marinade before serving.

Note: I used fresh green beans and wax beans from the market.

Sunday, August 14, 2011

Black Cherry Waffles

3/4 cup Flour
1/4 cup Cornstarch
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
3/4 cup Black Cherry flavored Soda Water
1/4 cup Milk
6 tablespoons Vegetable Oil
1 Egg
1 tablespoon Sugar
1/2 teaspoon Vanilla

Heat oven to 200F degrees. Mix flour, cornstarch, salt, baking powder and sugar in a medium bowl. Measure milk and vegetable oil in a 2-cup measuring cup; mix in egg, vanilla and set aside. Pour wet ingredients into dry ingredients and whisk until just mixed. Add Black Cherry soda. Fold in with a sparula until just incorporated. Add batter to hot waffle iron, and cook until crisp and nutty brown. Set waffle directly on rack in preheated oven to keep it warm and crisp, at least 5 and up to 20 minutes. Repeat with remaining batter. Serve immediately with syrup.

Servings: 4
Notes: Do not stack waffles in oven, they will become limp.
Modified from Bob Pastorio Comment on FOODWINE:
From: Bob Pastorio

I was playing with the Kid the other night and she said she wanted pancakes. Fine.
I did the Bisquick thing but added a fair slug of cornstarch. Wet it with a carbonated
flavored water (black cherry from Wal-Mart).
Did them fast on a hot skillet and she was shocked and loved them.
They were crispy on the outside and crunched when she ate
them. Sweet and cherry-flavored. Thought they were the
funniest thing going.


Tuesday, August 09, 2011

Vegetable Couscous with Harissa

From Glamour Magazine, July 1992

Vegetable Couscous
2 small onions, coarsely chopped-- (about 1 cup)
2 Tablespoons olive oil
1 small eggplant, cubed-- (about 1 cup)
3 large carrots, diagonally sliced
2 cups chicken broth
1 can whole tomatos (8-oz can)
1 stick cinnamon
1/2 teaspoon salt
1 large zucchini, halved lengthwise-- and sliced
1 cup whole green beans, trimmed-- about 1/4 lb.
1 16 oz can chick-peas, drained
1/2 cup raisins
Coucous for 6 servings
Chopped cilantro (optional)

In a large skillet over medium heat, cook onions in oil until tender but not browned, about 5 minutes. Add eggplant, carrots, broth, tomatoes and their liquid, cinnamon and salt. Over high heat, bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Add zucchini and remaining ingredients, except couscous and cilantro, and cook 5 to 7 munutes longer or until all begetables are tender.

Meanwhile, prepare couscous as label directs. To serve, spoon some couscous into each of 6 shallow bowls. Ladle some vegetables and broth on top of couscous. Garnish with chopped cilantro, if desited. Add a bit of Harissa (see recipes) to spice up the dish.

4 teaspoons red pepper flakes, crushed
1 clove garlic, minced
1 teaspoon ground cumin
3 Tablespoons olive oil
2 Tablespoons tomato paste
2 Tablespoons lemon juice, freshly squeezed

In a small bowl combine red pepper flakes, garlic and cumin.  Using a fork, blend in oil, then tomato paste and lemon juice.  Makes about 1/4 cup.