Nadine’s REd Ruby Chutney
Adapted from The New York Times Heritage Cook Book by Jean Hewitt
Makes 5-6 pints.
4 cups sliced rhubarb
4 cups strawberries
6 cups sliced onion
2 cups dried strawberries or dried berries combination, dried cranberries and, or raisons
6 cups light brown sugar (don’t be alarmed, the vinegar really cuts the sweetness)
4 cups red wine vinegar
2 tablespoons salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon allspice
½ teaspoon ground nutmeg
1/8 teaspoon dried chipotle pepper (if you’re a spice fiend, most definitely add more)
Combine all ingredients in a heavy bottomed medium size pot (an enamel-lined Dutch oven works really well here. Don’t use a straight cast iron, all that vinegar will strip away your seasoning). Bring to a boil and simmer gently until slightly thickened for around 30 – 45 minutes depending on what texture pleases you. Stir frequently, otherwise it will stick. When it is at the consistency of your liking, pour into clean pint jars and process in a hot water bath for ten minutes.
Getting ready now with Chef Nadine Nelson, for tomorrow’s event at the farm, “Cicadas, clams, and seaweed: a few thoughts on the benefits of eating from lower on the food chain.” We are honored to be joined by one of the foremost seaweed experts in the world, Dr. Charles Yarish of UConn. The cutie in the photo is Nadine’s daughter Soleil. The event will be filmed and released online by Yahoo.
It is getting hot, hot, hot this summer. I love cooking, but a couple times a week, I indulge in a cold soup to give the stove a break and to keep real “cool”. Cold soups are refreshing and are staples in many parts of the world. You can make them with fruits or with vegetables. Soup is very forgiving and left overs from your CSA share or trip to the farmers market make a welcome menu addition to the summer meal rotation. Whether it is a chunky gazpacho from Spain, a Caribbean inspired curry carrot soup or a Vegan rendition of yellow beet and corn loveliness, soup is always good food even when cold.
Cold Curried Carrot and Coconut soup
Makes about 6 1/2 cups
¾ cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons coconut oil or olive oil
1 tablespoon curry powder
½ teaspoon allspice
1 ½ pounds carrots, peeled and sliced thin (about 4 cups)
2 ½ cups vegetable broth or water
1 to 1 ½ cups canned unsweetened coconut milk
1 tablespoon fresh lime juice plus additional to taste
Salt and pepper to taste
ice water for thinning soup
trimmed scallions for garnish (optional)
In a large heavy saucepan cook chopped scallion, onion, and gingerroot in oil with curry powder and allspice over moderately low heat until softened and add carrots and broth or water. Cover mixture and simmer for 20 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth. Transferring to a bowl and stir in 1 tablespoon lime juice and season with salt and pepper to taste. Chill soup at least 6 hours or overnight. Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with trimmed scallions if you wish.
Mirror to the Soul is a 2-hour documentary film about the
Caribbean, which is made up entirely of footage from British Pathé
newsreels (short news pieces of two or three minutes in length) that
were filmed during the period 1922-1970.
The film presents many aspects of Caribbean life – from banana
plantations to Voodoo ceremonies, Calypsonians to revolutionaries.
As well as an insight into aspects of West Indian life, the film also
allows us to see how a private British film company presented a
constructed Caribbean identity to the outside world. Consequently the
film tells us as much about British society and its own identity and
values – especially in regard to attitudes towards its then colonies – as it
does those of the Caribbean itself.
The relationship between the Caribbean and Britain is also explored
through items and footage of the onward diaspora of West Indians to
the ‘motherland’, including the arrival of Windrush in 1948, racial
troubles and more.
Bhajji is an Indian version of vegetable fritters. I was looking for some non-traditional ways to use ramps, spring onions, my young chives, and thought this would be a fun and different way make them the star of the dish. My four year old daughter likes eating alliums of all kinds. Every time we enter the house, she pinches the chive plant in our garden to eat with the opposite influence of mint on her breath. I guess she is like her mama who loves shallots, onions, leeks, and all the loud flavors of this stinking vegetable family. There is something about raw onions too because those who eat them with abandon look for those who like the sweet stench of our breath and kiss us anyway.
Great with drinks, especially a few very cold beers.
Makes about 16 bhajis, to serve four to six.
¾ cup chickpea ( besan) flour
2 tablespoons plain flour
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspsoon fine sea salt
1 good pinch cayenne pepper
1 good pinch black onion (nigella or kalonji) seeds
3-4 tablespoon coriander leaves, minced
½ cup spring onions(chives, ramps, red onion), trimmed and cut into quite chunky slices
1/3 - ½ cup beer (or water)
Peanut Oil, for deep-frying
To make the bhajis, sieve the flours, ground coriander, cumin, salt and cayenne into a bowl. Whisk in the onion seeds, coriander and spring onions. Stirring as you go, gradually pour in the beer or water until you have a smooth batter - you may not need all the liquid.
Pour the peanut oil into a deep, heavy-bottomed saucepan to a depth of about 3 inches and warm over a medium heat - you want the oil to be hot, but not too hot, because the spring onions and flour need to cook through without the outside of the bhajis burning - Proper deep-frying technique requires maintaining the oil’s temperature between 325°F and 400°F. (as a rough rule of thumb, that’s when a cube of white bread dropped into the pan should turn golden in 90 seconds). You’ll need to cook them in batches, so don’t overcrowd the pan - drop spoonfuls of the batter into the oil and cook until golden, about four to five minutes. Drain on kitchen paper briefly and serve hot, with the raita alongside.
For the raita
¼ cup fresh, firm radishes, topped , washed, and minced
¼ cup fresh, soft goat’s cheese
2/3 cup whole yogurt 1 tablespoon red onion, minced
1-2 tsp chopped fresh mint leaves
1 pinch flaky sea salt
Mash the cheese into the yogurt and beat until smooth. Stir in the radish, red onion, mint, along with a good pinch of sea salt.
When Brigid from DIGITAS first e-mailed and told me about “Snack Hack”, a project where you create a dish using two or more Mondelēz International (formerly known as Kraft foods Inc.) products to add to the already drool-worthy spread at Snackworks, the first thing that came to mind…