AUTUMN 2006

Turkish Hamburgers (Bourekahs)

Makes 4-6 servings

1 1/2-2 lbs ground meat: 1/2-1 lb ground lamb, ground beef for the rest
1 raw egg
Italian seasoned breadcrumbs to taste
Raw onions to taste, coarsely chopped
* Köfte harci to taste. Start by adding 2 tsp per pound of meat.

1. Mix all
2. Divide into 4-6 equal patties and grill
3. Serve with jasmine rice

Recipe courtesy Hilal Gudul

* Köfte harci is a reddish blend of oregano, garlic, cumin, paprika, and other spices. Hilal's mother-in-law brings it back from trips to visit relatives in Turkey, but it's available locally at Penzeys Spices Ltd., where it's called Turkish seasoning.

Sweet Potato Leaf Sauce (Mafé Hako Putee)

Serves 4

2 bunches collard greens, ribs removed and sliced thinly
1 bunch green onions or chives, chopped fine
1 onion, chopped fine
1-2 whole hot peppers such as habanero chiles
1 bouillon cube
1 small fish, cut into a few pieces
1/2-3/4 cup palm oil*
2 Tbsp powdered okra* (filé powder)

1. Place sliced collards in a saucepan with water to cover. When water comes to a boil, drain water.
2. Refill with water to cover. Add fish. Boil for a few minutes. Remove fish and let fish cool.
3. Add onions, green onions, and bouillon cube to saucepan.
4. Once fish has cooled, remove flesh from the bones and add flesh to saucepan.
5. Add whole hot peppers to saucepan. Do not cut peppers!
6. Once mixture has simmered a few minutes, and while there is still enough liquid left to boil down, add palm oil to saucepan.
7. Cool palm oil mixture 20-30 minutes.
8. At the last minute before serving, add powdered okra and simmer briefly to combine.
9. Serve over rice.

Palm oil is generally available at Asian markets, and both it and powdered okra are available at various Twin Cities locations.

Recipe courtesy Rachel Lang-Baldé

Wild Rice Pilaf

1/2 cup diced onion
1/4 cup diced celery
1 tablespoon butter or oil
1/2 cup slivered almonds, chopped pecans, or other nuts
1/4 cup dried cranberries
1/2 cup dry sherry or chicken broth
2-1/2 to 3 cups cooked wild rice, or a mixture of wild and brown rice if you prefer
Salt and pepper

In large saucepan, sauté onion and celery in butter over medium heat until tender. Add almonds, cranberries, and sherry. Increase heat slightly and cook, stirring occasionally, until sherry has reduced to about a tablespoon. Add wild rice. Reduce heat and cover; cook until rice is heated through, about 10 minutes. Season with salt and pepper to taste. (4 to 6 servings)

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the
Upper Midwest (www.northerntrailspress.com), by Teresa Marrone. (c)
Teresa Marrone; used with permission.

Blueberry Gingerbread Cake

Nicely moist and not too sweet, this cake is perfect for snacking,
dessert ... even breakfast! If you like, dress it up with a dollop of
whipped cream, or serve it warm with ice cream. Although the cake is
superior with genuine wild blueberries, you may substitute purchased
domestic blueberries; try to find the smallest ones you can for this cake.

1 cup milk (skim, 2% or whole milk all work fine)
2 tablespoons lemon juice
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup wild blueberries, fresh or previously frozen

Heat oven to 350°F. Lightly grease and flour an 8- or 9-inch-square pan; set aside. In measuring cup or small bowl, stir together milk and lemon juice; set aside. In large mixing bowl, cream butter with electric mixer. Add sugar and cream together. Add egg and molasses, and beat well (mixture may become granular-looking, but this is OK). Add milk/lemon juice mixture and beat well. Place flour, ginger, cinnamon, salt, and nutmeg in a sifter or wire-mesh strainer; sift into mixing bowl. Beat with mixer until just smooth. Add blueberries and fold together gently with rubber spatula. Scrape into prepared pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean.

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the
Upper Midwest (www.northerntrailspress.com), by Teresa Marrone. (c)
Teresa Marrone; used with permission.

Autumn Mushroom Salad
Feel free to substitute domestic mushrooms such as cremini, shiitake or portabella in place of the wild mushrooms.

1 loaf French bread, sliced 1/2 inch thick
1/4 cup olive oil, plus additional for brushing bread
3 tablespoons grated Parmesan cheese
6 cups mixed salad greens
3 large shallots, thinly sliced
3/4 pound chanterelles, sliced lengthwise
3/4 pound oyster mushrooms, sliced lengthwise
1 tablespoon freshly squeezed lemon juice
2 teaspoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper

Heat oven to 375°F. Lightly brush both sides of the bread slices with olive oil; place in single layer on baking sheet. Sprinkle with Parmesan cheese. Bake until bread is lightly browned, about 10 minutes. Remove from oven and set aside.

Arrange greens in strips down the center of 4 serving plates. Heat 1/4 cup oil in large skillet over medium heat. Add shallots; sauté for about 2 minutes. Add chanterelles. Increase heat to medium-high and sauté for 3 to 4 minutes. Add oyster mushrooms; sauté for about 5 minutes longer. Remove from heat; add lemon juice, vinegar, salt and a good grinding of black pepper. Toss gently to mix. Divide mushrooms evenly between the 4 plates. Arrange toasted bread slices along the sides. (4 servings.)

Adapted from Abundantly Wild: Collecting and Cooking Wild Edibles in the
Upper Midwest (www.northerntrailspress.com), by Teresa Marrone. (c)
Teresa Marrone; used with permission.

SPRING 2006

Cranberry-Glazed Pork Roast

4 lb. boneless pork loin roast
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon orange zest
4 Tablespoons orange juice
16 oz whole berry cranberry sauce (sauce may be fresh, frozen or canned)

Preheat oven to 325 degrees. In a small saucepan combine cranberry sauce, orange zest and juice, salt, cinnamon and cornstarch. Simmer over medium heat; stir mixture frequently until sauce thickens. Place pork roast in shallow roasting pan and season with salt and pepper. Roast at 325 degrees for 45 minutes. Spoon 1/2 - 3/4 cup of sauce over roast. Return roast to oven and continue roasting for 30 to 45 minutes until a meat thermometer reads 155 to 160 degrees. Let roast stand ten minutes before slicing. Serve with the remaining sauce. Serves 12-16.

Recipe courtesy of Lisa Klein from Hidden Stream Farm, www.hiddenstreamfarm.com

Salmagundi

Salmagundi is a 17th & 18th century composed salad of cold chicken with anchovies, boiled eggs, green beans, boiled onions, and grapes dressed with a vinaigrette. This recipe was reproduced courtesy of Food History News

2 heads romaine lettuce
2 breasts of cooked skinless chicken, and/or your choice of cooked duck, veal, or pork.
4 boneless cooked chicken thighs
1 lemon
2-4 hard-boiled eggs
3-4 anchovies

For garnishing and augmenting, your choice of the following:

Flat leaf parsley
Pearl onions, cooked
Green beans, blanched and frenched
Red and green grapes
Pickled red cabbage
Watercress
Spinach
Pickled gherkins
Edible flowers

Vinaigrette:

1 Tablespoon prepared mustard
4 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil

Shred the lettuce and lay on a platter.
Cut the cold meat in julienne, slice the lemon thinly, dice or slice the eggs
Arrange the meat, lemon, and eggs on the lettuce.
Add to the platter your choice of parsley, onions, green beans, grapes, watercress, pickled cabbage, gherkins, and edible flowers.

Mix vinaigrette and dress the salad with it, or serve the dressing on the side.

Bubble and Squeak

This is an original bubble and squeak recipe from Mrs. Beeton's Book of Household Management, one of the classic English cookery books. It was published between 1859 and 1861 when Isabella Beeton was in her early 20s, and has remained in print since that time. Mrs. Beeton advised that the time to make this recipe was "altogether ½ hour," it was seasonable "at any time." The number of servings this recipe makes depends on the quantity of ingredients you use-1/4 shredded cabbage makes enough for a side dish for two. If you prefer a vegetarian version, you could substitute mashed potatoes for the beef.

10 slices of cold roast beef (thin slices)
1 sliced onion
1/4 cabbage, shredded
butter
salt & pepper

Fry the slices of beef gently in a little butter, taking care not to dry them up.
Place on a serving dish and keep warm.
Boil the cabbage until tender, drain well.
Place until hot in a frying pan with butter, a sliced onion and seasoning of pepper and salt.
When the onion is done, it is ready to serve.
To serve, place fried greens over warm sliced beef.

WINTER 2005

Bread Pudding with Brandy Sauce
Courtesy of Lynda McArdell

Bread pudding:
1 loaf Hawaiian sweet bread or brioche, torn or cut into small pieces
1/4 cup butter, melted
1/2 cup raisins
1/2 cup brown sugar
5 eggs
4 cups egg nog or half-and-half
1/4 cup brandy

Sauce:
3/4 cup sugar
1/3 cup butter, softened
2 eggs, beaten
1 cup cream
1 tsp vanilla
6 Tbsp brandy

Preheat oven to 325 degrees. In a large bowl combine bread, butter, raisins, and brown sugar. Put in a 1 ½ quart buttered baking dish. Beat together eggs and egg nog or half-and-half and pour over the bread mixture. Pour brandy over the top and bake for one hour or until firm. Serve warm, topped with brandy sauce.

For sauce: cream together sugar and butter. Mix in eggs and cream. Cook over low heat until thickened slightly. Do not boil. Add vanilla and brandy and stir well.

Serves 10

AUTUMN 2005

The mere mention of Brussels sprouts can make children run from the table and adults groan. I, on the contrary, love them. Here is a couple of ways I like to prepare them.
--Carol Banks

Lemon Pepper Brussels Sprouts

Ingredients:
1 1/3-1 1/2 pounds Brussels sprouts
1/4 stick butter cut into small pieces
Lemon
Salt & Pepper

Directions:
Clean sprouts and remove brown and wilted leaves. Trim off dried base and cut an X about ¼" deep in the base. Steam sprouts over rapidly boiling water just until tender, about 5 minutes, no longer than 7 minutes. Place Brussels sprouts in a pre-warmed bowl - I use the water from the steamer to heat the bowl. Dot sprouts with butter. Squeeze ½ lemon over sprouts and salt and pepper to taste. Toss well but gently until all sprouts are coated. Serve immediately. If you want to mix it up a bit try adding some lemon zest and fresh herbs of your choice.

Serves 4

Brussels Sprouts with Bacon and Onion

Ingredients:
1 1/3 - 1 1/2 pounds Brussels sprouts
2 strips thick cut bacon
1/3 cup chopped onion
Salt & pepper
Optional - 1/3 cup red wine vinegar

Directions:
Clean sprouts and remove brown and wilted leaves. Trim off dried base and cut an X about ¼" deep in the base. Steam sprouts over rapidly boiling water until almost tender, about 3-5 minutes, no longer than 5 minutes. You want them to finish cooking in the skillet. Cool and cut in half or quarters--depending on size--lengthwise. Set aside.
While sprouts steam, cut bacon into small strips. Cook in skillet over medium-low heat until crisp. Remove from pan and drain on paper towel. Add onions to skillet and cook until clear. Place Brussels sprouts in skillet. Stir gently to coat sprouts completely and heat through. Salt and pepper to taste. Place sprouts in pre-warmed bowl. Add bacon pieces and toss lightly. Optional accompaniment: Raise heat to high and add red wine vinegar to deglaze pan. Cook until vinegar loses raw smell and begins to thicken, about 3 minutes. Drizzle over sprouts.

Serves 4

Apple and Sausage Pie
Recipe courtesy of Pepin Heights

4 Tbsp cold unsalted butter … cut into small pieces
1/2 cup All-purpose Flour
1/2 pound sweet sausage
1 Tbsp butter
1 McIntosh apple…peeled, cored, and diced
2 egg yolks
1 egg
1 cup heavy cream
salt
1/2 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees. Combine butter pieces with the flour and a pinch of salt.
Mix with fingertips until butter is almost entirely incorporated (mixture should be the consistency of bread crumbs). Add 1-2 Tbsp cold water to bind. Refrigerate for 30 minutes.
Remove the sausage from its casing and crumble. Sauté over medium heat. Drain grease.

In a separate skillet, heat 1 Tbsp butter and sauté the apple until just softened.
Combine egg yolks and egg with cream and a pinch of salt. Roll out dough and press into a 9" pie tin. Place sausage in bottom of pie. Arrange apple on top of sausage and distribute cheese evenly over apple. Pour the egg mixture over everything. Bake for 50-60 minutes … until pie is somewhat firm.
Cool for a few minutes, but serve warm.

Serves 4-6

Harvest Pumpkin Soup

Russell Klein, Executive Chef at W. A. Frost and Company kindly shared his recipe for Harvest Pumpkin Soup with us, calling it "Autumn in a bowl." It is important to use sugar pumpkins, also called pie pumpkins as jack-o-lanterns will yield a bland, watery soup. Butternut squash can easily by substituted if you cannot find sugar pumpkins.

Yields: 7-10 servings

2 sugar pumpkins
5 shallots, sliced thin
1/2 onion, sliced thin
1 stalk celery
1 carrot
3 cloves garlic
1 cup sherry wine
1 cup brown sugar, packed
2 Tbsp cinnamon, ground
2 tsp nutmeg, ground
1/4 tsp. clove, ground
1/4 tsp. mace
2 quarts vegetable stock
2 cups heavy cream
1/2 lb butter, melted
salt & pepper to taste

Peel and seed the pumpkin. Cut the pumpkin into medium sized pieces and toss with ½ of the butter and ½ of the spices and sugar. Place on a cookie sheet and roast in a 350 degree oven until tender.

In a large stock pot add the remaining butter over medium heat and cook the vegetables until tender, but not brown. Add the sherry and reduce by half.

Add the roasted pumpkin and all of the remaining ingredients and simmer for 20 minutes.

Place the soup in a blender or food processor (a blender will yield a smoother consistency) and carefully purée the soup. Serve garnished with nuts, whipped cream or crème fraîche, if desired.

SUMMER 2005

Blueberry Delight
I found this in my mom's recipe box. Raspberries or strawberries stand in nicely for the blueberries.
- Publisher's note

For the Crust:
18 Graham crackers - crushed
1/2 C Sugar
1/4 C Melted Butter
Mix and press into bottom of 8x11 pan

Middle:
2 Eggs
1/2 lb. Cream Cheese
1/2 C. Sugar
1/2 tsp. Vanilla
Beat well and spread over crust and bake 15 minutes at 375 degrees.
Let cool.

Topping:
1 C Blueberries - drain but save the juice
Take the juice and add 1/2 C sugar
2 T. Cornstarch
2 Drops lemon juice
Combine all topping ingredients in a saucepan and cook slowly until it forms a thick syrup. Cool and pour over top.
Chill in refrigerator, cut in squares and serve with whipped cream.

Serves 8

Impossible Garden Pie
From: Ruth Durst, Paullina Centennial Cookbook (1883-1983)

2 C Chopped Zucchini
1/2 C. Chopped onion
1 1/2 C Milk
3 Eggs
1 C. Chopped tomato
1/3 C Parmesan Cheese
3/4 C Bisquick
1/2 t Salt

Heat oven to 400 degrees. Lightly grease 10-inch pie pan. Sprinkle zucchini, tomato, onion and cheese in pie plate.
Combine remaining ingredients in blender until smooth at high speed 15 seconds. Pour into pie plate. Bake until golden brown and a knife inserted in center comes out clean, around 30 minutes. Let stand 5 minutes before cutting.