Root Vegetable Miso Soup

Super Good. I harvested my sweet potatoes this past weekend and am curing the larger ones but using the smaller tubers, mostly in soup. We've made root vegetable miso soup twice, including serving it at a dinner party. It's great. Basically it's just simmered veggies with onion, garlic, ginger. Was particularly good when onion stock was the simmering liquid. To serve it you put a little miso and stock in a bowl, dissolve it/make a paste, then add more soup.

orange & yellow carrot, sweet potato, parsnip, hamburg parsley root

Frozen Rice Pudding

I've made a rice pudding sorbet a couple of times this summer. It's good. This time I had soaked some raisins in brandy and wanted to add them. But I dumped them in before stickblending, and didn't want to break up the raisins, so just froze it as-is. With all the booze it didn't freeze that hard. SUPER refreshing on a hot day. And I used short grain brown rice, so it's pretty healthy to boot.

1c short grain brown rice, 6c coconut milk, 1/2 c sugar, salt. Made a simple syrup with 1/2c water, 1/2c sugar. 1c raisins soaked in brandy to cover for a month. Mix, freeze.

Apricot Chutneys

I made alot of apricot preserves this year, so towards the end of the season I broadened my horizons. The first recipe is for any fruit, the 2nd specified apricots. Both are good.

Apricot Raisin Chutney --My Bombay Kitchen
6 lbs apricots
1c ginger
1c garlic
1c vinegar
4c sugar
3T chile powder
cinnamon
8 cloves
1T salt

cook for a couple of hours. the author said she didn't can hers because she ate it so fast. i canned mine, boiling for 10 min

Apricot Date Chutney -- Summer in a Jar

2.5 lbs apricots
10 cloves garlic
2" ginger
1c cider vinegar
1c honey
1/2 t chile powder
1/4 t salt
1/4 t cinnamon
1c dates

boil, simmer 30, add dates, simmer 30. process 10 min

Zucchini Orange Marmalade Quick Bread

Yum. I was googling for stuff to do with zucchini a while ago and someone made this zucchini marmalade cake thing, following a recipe from the Tartine bakery cookbook. Bells went off in my head, zuke (check - garden full of it), marmalade (check - pantry full of homemade stuff) Tartine cookbook (check). To top it off oatmeal hasn't been on sale at the co-op for forever so I'm out of other breakfast stuff. I made 2 changes to the recipe: 1) I cut the sugar way back, their recipe is for cake, I wanted a healthy breakfast bread 2) I don't follow rules well, so I don't really measure things when I bake. That said, here are the proportions you are supposed to use:

Zuke Marm Cake

adapted from Tartine
1 3/4 cups + 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 large eggs
1/2 cup + 2 tablespoons canola oil
3/4 cup sugar (I use ~ 1/4 cup of honey)
1/2 cup orange marmalade (I use more)
2 1/2 cups grated zucchini
1/2 teaspoon sea salt

mix wet, mix dry, mix 
350. 9x5 pan, an hour or so. low/wide pan a bit less...

Update: a version using Hamburg parsley root is pretty good, too

Roasted Eggplant Preserve

Alot of eggplant preserve recipes call for cooking it in vinegar, but then you drain off that lovely stuff and toss it. Not my kind of recipe. This one doesn't waste anything, AND it tastes divine. I only made 1 pint summer 2011, will be making lots of it this year for sure! 

The Glass Pantry, Georgeanne Brennan, p.61

2 lbs eggplant
3/4 - 1 c olive oil
2T salt
2T pepper
6 cloves garlic
6T chopped thyme
1/3 - 1/2 c balsamic

brush eggplant with a little olive oil, roast 400 or BBQ, cool.
layer with salt/pepper, garlic, thyme, pouring over oil, vinegar as you go, too. store in fridge, flipping it every day for a week to insure oil/vinegar get everywhere.
they say it keeps for 6 months, mine was fine for 9.
makes 1 quart

Rice Pudding Sorbet #2

This time I used a short grain black rice so it turned out purple. Didn't use eggwhites so it's vegan. Only 1 Vanilla bean. Good, but I liked the first one more.

Fava beans

 Yum. I'm duking it out with a garden pest for the harvest, but they are tasty. This dinner was fava, garlic, ho-mi-z mustard, rice, with preserved roasted eggplant, and a little humboldt fog goat cheese on top. Growing food is awesome. Looks like I haven't posted that eggplant recipe yet. Oops. It's amazing.

Rice Pudding Sorbet

Good. Damn good. Though it either needed more sugar or more booze cause it froze too hard. Made rice pudding using these proportions: 1c short grain brown rice, 6c coconut milk, 1/2 c sugar, salt. Made a simple syrup with 1c water, 1c sugar, 2 vanilla beans. Combined that and used a stickblender to break up the vanilla beans. Added 2 whipped eggwhites. Very close to being amazing, though might have to update this when it's dialed in. A worthy addition to the sorbet chronicles.

Pumpkin Sorbet

This isn't really an official recipe cause I didn't record quantities. Double Rainbow, a San Francisco ice cream company makes a pumpkin ice cream that is divine. This is a bit simpler. I took a sugar pie pumpkin, broke it down, steamed it till soft, scooped the flesh off of the skin, added about a cup of sugar and pumpkin pie spice. Then whipped up a bunch of egg whites with a little more sugar and folded it all together with some vanilla extract. This past weekend was pretty hot and it went down well then. A decent enough addition to the sorbet chronicles.

Escabeche Pozole

 Pretty simple, cooked up some beans and nixtamal. The escabeche I made last fall is getting old [I liked the first batch alot more], so I dumped the last whole 1 quart jar in. Some cabbage, cooked; normally pozole has raw cabbage. Some epazote and asafoetida to tame digestive issues. Sara wasn't big on the vinegary-ness, and I wouldn't make it this way again unless I was in the same boat, but a reasonable one shot deal.

Bombay Chile Pickle

so good. The recipe is apparently from My Bombay Kitchen by Niloufer Ichaporia King... the book is in the mail. Tigress put the recipe on her blog. I did a 2/3 version of the recipe (had 2lbs of peppers, and 1/2c ginger) and it filled 2 pint jars and most of a 1 c jar. Used a mix of sweet and not very hot chiles, and thus added chile powder. Used palm sugar.

3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.uNN37mJK.dpuf

 3 lbs chilies, stemmed, chopped
1 1/3 c olive oil
1T brown mustard seeds
1/2T fenugreek
1/2T cumin
1/2T fennel

3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.uNN37mJK.dpuf

3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.3sZ61NoK.dpuf

3/4c garlic
3/4c ginger

3 pounds chiles – any kind, stemmed & chopped into 1/2 inch pieces
1 & 1/3 cups light sesame oil (not toasted, or another vegetable oil)
1 tablespoon whole brown mustard seeds
1 & 1/2 teaspoons fenugreek seed
1 & 1/2 teaspoons whole cumin seeds
1 & 1/2 teaspoons whole fennel seeds
3/4 cup garlic, chopped fine*
3/4 cup ginger, chopped fine*
1 teaspoon cayenne powder (optional)
1 & 1/2 teaspoons turmeric powder
1 & 3/4 cups white wine vinegar
1/4 cup light brown sugar (i use turbinado)
2 & 1/4 tablespoons sea salt - See more at: http://hungrytigress.com/2011/09/hot-damn-chile-pickle/#sthash.3sZ61NoK.dpuf

1/2T turmeric
1 3/4 c white wine vinegar
1/4c palm sugar
2 1/4T sea salt

hot oil, mustard 20 sec; then rest of the spices, 20 sec; then garlic ginger turmeric few secs; then chilies and vinegar, salt, sugar, simmer 1 hour.


update:
the 2012 version, more pics

Chiles en Escabeche

I made up an alternate escabeche recipe from the first one I tried. From that first batch I really really liked the carrots, and this one upped the carrot ratio quite a bit. The recipe looks pretty different from that first one, but the ratio of veggies by weight to vinegar is the same, so you can tell they are based in food safety.

Chiles en Escabeche
from the Art of Mexican Cooking by Diana Kennedy

1lb chilies (I used a mix of alot of types)
1.5 lbs carrots
1 lb onion
3T salt
1/3 c water
5 cloves garlic
10 peppercorns
1t cumin seed
4 cloves
16 bay leaves
thyme
1.5 t oregano
1/2 c oil
4c white wine vinegar
10 cloves garlic
1/2 t sugar

I didn't follow this exactly right. I was supposed to make a paste from the 5 garlic cloves and some of the bay leaves and spices. Didn't.

Slice peppers lengthwise, lose seeds if you want. Slice carrots. Toss with salt, let sit for a few hours.
Heat oil, add spices, bay leaves, onion, fry for 10 min
Add strained peppers, carrots, cook 10 more min
Add salty liquid, vinegar, rest of ingredients, bring to boil, cook 8 min
cool before putting in jars

I am loving the first batch, haven't tapped this one yet.
1/2 cup extra virgin olive oil

Fig-Lemon Jam/Marmalade

On the heels of fig-orange a week or so ago. I actually think I like this one more. Made in the same way, kind of marmalade with figs rather than fig jam that happens to have lemons. I don't remember where I got the proportions from.

Fig Lemon Marmalade

28 oz figs
16 oz sugar
juice, rind from 2 lemons
water

cut up figs, soak with a little water, lemon juice, cut up lemon peels overnight
add sugar, stir, overnight again
cook up. I didn't can any, we are eating it right away...

On yogurt. The other marmalades I eat with oatmeal, this one I can use on yogurt in place of my beloved apricot preserves which I don't have this year cause it was an off year for apricots...

Tipsy Tangerines

Bizarre. The recipe really stood out for me last winter/spring. Used the peels in marmalade, fruit here. I don't understand the logic of it now, though. Putting up fruit so you can eat it later, i.e. the summer/fall, when everything else is in season?? Whatever. If you have a ton of fruit maybe it's worth a try.

Tipsy Tangerines
from Clearly Delicious by Elisabeth Lambert Ortiz

1.5 lbs peeled satsumas
1 2/3 c sugar
1c booze
1c rum

pack fruit in jar, layering with sugar
pour over boozes
shake often to dissolve sugar.
keep in a cool dark place for 2 months before you eat it.

On orange creme fraiche sherbet

Brinjal Kasaundi - Eggplant Pickle

Another great one from Claudia Roden. Though this borders on too sweet. Heck, it probably crosses the border. But you just have a little bit to accent an indian meal.

Brinjal Kasaundi
from the Book of Jewish Food by Claudia Roden

2lbs eggplant cut into 1/2" slices
salt
2" ginger
8 cloves garlic
1T ground cumin
1c white wine vinegar
1c sesame oil (though I used extra virgin olive oil)
1T mustard seeds
1T fenugreek seeds
6 curry leaves
1t turmeric
1/2 c sugar

soak eggplant in salted water for an hour. i'd probably just do the standard salt in a bowl (no water) next time.
chili/garlic/ginger/cumin in food processor. moisten with vinegar if need be
heat oil, add seeds, cover till they are done popping
add curry and chili paste
fry "till oil separates out" -- till it looks happy
add turmeric, vinegar, sugar, eggplant
bring to boil, simmer 30 min
cool before putting in jar, top with oil

Cilantro Chutney

Yum. Smells so good, too. AND the recipe is delightfully imprecise...

Green Corriander Chutney
from the Book of Jewish Food by Claudia Roden

1 bunch cilantro ~4oz
3-4 sprigs mint (I didn't do)
1-5 fresh hot green chilies, to taste
1" of fresh ginger
2-6 cloves garlic
3T unsweetened dried coconut
4-6T white wine vinegar (the larger amount if the blender won't spin)
1/2 t salt
1t sugar

chilies/ginger/garlic/coconut in food processor
add greens, vinegar, salt, sugar
keeps 1 month fridge, months in freezer

Marinated Raw Eggplant, Da Gemma Style

Made this a while ago, but it slipped through the cracks. The recipe is from Verdura by Viana La Place. It's a nice book, and has a couple of other antipasti recipes. There's a charming story about the origin of the recipe in the book, something about 'Gemma' being an old italian grandma. The whole bottom shelf of the fridge is pretty much given over to various pickled veggies by now. It's pretty fun.

Marinated Raw Eggplant
from Verdura by Viana La Place

6-8 Japanese eggplants (30 - 40 oz) (I used 2 globe eggplants)
salt
4T red wine vinegar
8 leaves basil
3 cloves garlic
1t crushed red pepper
extra virgin olive oil

cut eggplant into 1/4" slices. you are supposed to peel but I didn't. cut slices into 1" strips.
toss with salt in a bowl and let drain for 24 hours. press out moisture.
add vinegar, toss, let rest 1 hour
layer in a Mason jar with basil, garlic, pepper
press down as you go
pour in olive oil to cover generously, check in a few hours, it may need more
refrigerate
let rest for a couple of days before eating. "keeps for months"

the raw ingredients, so to speak

Peck of Pickled Peppers

I straight up used this recipe. I used yellow bell peppers, serranos, gypsy, poblano, although this awful picture is of a jar with just yellow bell and serrano.

Melon Jam

This one I don't remember where I got the recipe from. The ratio is 4:3 trimmed melon:sugar, by weight. As per usual, I made it over quite a few days, which does positive things to the flavor, but makes the sugar more caramelized so it is more brown than orange -- kind of a boring color. I used a cantaloupe from Sara's garden, half of a leftover green honeydew from the co-op, and half of a cantaloupe from Givens.

Melon Jam
65 oz melon flesh (trimmed of outside skin and inside seeds)
36 oz sugar
a vanilla bean
1t citric acid

cook, cool, repeat

Spiced Fig Orange Jam

Love this. Going to make more for sure. Kind of combined 2 recipes I, II. Threw in a vanilla bean. Honestly the directions are pretty imprecise/inaccurate. I actually took about a week to make this, kept cooking it up a little bit each day. You shouldn't do that. But the fruit/sugar ratio is right.

Fig Orange Jam:

17 oz figs
1/2 t citric acid
10 oz sugar
a vanilla bean
water from rinsing out a jar of orange marmalade
juice/pulp from 2 oranges
diced rind from oranges
ground cinnamon
ground cloves

combine everything but sugar and spice and let sit overnight
add sugar and spices, cook it up, and let sit overnight again
cook it up and put in jars