Cooking has been left aside while the sun shines in the Northwest but I did manage to cook a couple of "publishers" as Alison calls the "Ready for Prime Time" recipes
I have been making this salad for over 30 years, with some modifications. It was one of the backbones of my catering business in Seattle in the 80’s. Even people who turned up their noses at pasta salads loved this version. I just saw it ‘discovered’ by Cook’s Illustrated this month. It is nice to know that they love their recipe as much as my family loves ours. You can try this word for word or customize it to your family’s definition of what has to be in antipasto. The recipe below is the smallest quantity I have ever made and it feels strange not to be feeding masses with it but this serves 4-6 easily.
PESTO ANTIPASTO PASTA SALAD
INGREDIENTS:
12 ounce package of gluten free pasta (penne, elbow, etc.) (We just made this yesterday with Bionature gluten free which is a combination of rice, potato and soy flours and it holds it shape well)
1 tablespoon salt
6 ounces (10 to 12) 1 – 1 ½ inch mushrooms, quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons of prepared pesto sauce
2-3 ounces sliced salami (or cubed in ¼ inch pieces if you have a whole tube)
6 ounces mozzarella, provolone or jack (can be sliced or cubed in ¼ inch pieces)
8 ounces sugar plum or cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
¼ cup capers
¼ cup diced red bell pepper
2 tablespoons finely chopped onion (green, shallots or any kind of mild onion)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt
Optional:
1 small jar diced artichoke hearts and/or
¼ cup sliced cornichons and/or
¼ cup chopped pepperocini or mild pickled pepper (packed by Peter Piper) and/or
¼ cup chopped fresh basil when in season
INSTRUCTIONS:
Bring 3 quarts of water to a boil with 1 tablespoon salt in a large pot. Pour in the dried pasta, stir well and bring to a boil. Reduce heat to a strong simmer and cook according to the package directions until the pasta is al dente. While the pasta is cooking heat in a medium frying pan over medium heat I tablespoon olive oil, 1 tablespoon balsamic vinegar and 2 tablespoons pesto. Add the quartered mushrooms and fry for about 5 minutes, gently until the mushrooms are done. Set aside. When the pasta is ready drain it and transfer it to a large bowl, do not rinse in cold water. Add the cooked mushrooms and cooking juices and toss until coated. Place it in the refrigerator (or if you live in the Northwest just put it in your garage for a half an hour) to cool. While it is cooling place the salami slices on a paper towel on a microwave safe plate, cover with another layer of paper towel. Microwave the salami for 45 seconds to remove some of the fat before it goes into the salad. This process does not affect the flavor. Slice the salami into strips and set it aside to cool. When the pasta has cooled add another 1 tablespoon olive oil and 1 tablespoon balsamic vinegar and then all the prepared ingredients and toss well. Adjust the salt to taste. Because pastas vary in how much liquid they can absorb, taste the pasta and if it is too dry add more olive oil and vinegar or if you like a stronger pesto flavor you can add more pesto but make sure you melt it a bit (20 seconds in the microwave) to insure that it will coat the cool pasta.
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Last year this became a favorite at camp. We had both gluten free and wheat based Chexs in our Bearskin pantry and in desperation for a new snack made this for the people with gluten issues. It was such a success that the rest of camp began pilfering the gluten free leftovers and we decided to make it for the parents for a Coffee Talk treat. It was a surprise hit. Many of the parents had never had it before and more moms asked for this recipe than any other (except for cheesecake) dessert. So here it is. The actual recipe is on the back of some, but not all, Chex boxes. It along with other gluten free recipes can be accessed at http://www.chex.com/Recipes/GlutenFree.aspx I have put a modified-for-size version first because it is so good we really don’t want 9 cups of the sweet stuff in the house so we halve the box recipe but I have put the full recipe amounts in parenthesis. (Just to let you know a ½ cup serving is 2 carbs and 210 calories so it really is an occasional snack.) Of course, for camp we make it 3-5 boxes at a time.
Muddy Buddies or Puppy Chow
4½ cups corn or rice chex cereal (9 cups)
¼ cup butter (1/2 cup)
¼ cup peanut butter (1/2 cup)
½ cup semi sweet chocolate chips (1 cup)
½ teaspoon vanilla extract (1 teaspoon)
¾ cup powdered sugar (1 ½ cups)
1 gallon plastic bag (2 gallon bag)
In the microwave melt the butter, peanut butter and chocolate chips together in a microwave safe container for 30 seconds to a minute or until al the ingredients are melted. Add the vanilla and stir. Pour the chex into a large bowl and quickly pour the melted ingredients over them. Stir carefully with a wooden spoon or spatula so that the individual chex are coated but not broken. Scrape the mixture into a gallon plastic bag and add the powdered sugar. Close the bag and gently shake until all the chex are evenly powdered with the sugar. You can cool the treats on a parchment or waxed paper coated cookie sheet, this also helps to separate the chex that are melted together. Store whatever remains in the bag. It does stay good in the bag for a while. We only found this out because the bag got lost in the pantry. Usually it does not make the one-day-leftover mark.
Saturday, February 19, 2011
Monday, February 7, 2011
Alison says this one is a "keeper"
This meal happened because our local market had pork loin for $1.99/pound and because I wanted Alison to experience a sauce/gravy that is easy, elegant and requires zero flour. It cooked while I walked the dog and after dinner Alison voted enthusiastically for it to be included in this posting. She also wanted me to include a wine tip (very rare for us) - Trimbach Pinot Blanc goes really well with this meal.
There are no herbs or spices in this recipe but it depends instead on the richness of the brandy and the meat juices along with the sweetness of the apples and prunes to develop a delicious sauce. It goes really well with potatoes and below is a simple and pretty way of serving small potatoes called Hasselback. If you have never done Hasselback potatoes they are very rewarding and not that much work compared to the ‘Ooooh’ factor you experience when you serve them. The other nice thing is that you can easily coordinate the cooking of the potatoes with the pork roast. One more thing, this is a recipe, slightly modified, that my cooking guru Janie served me years ago. Janie's talent and kindness just keep going.
PORK ROAST WITH APPLES AND PRUNES
INGREDIENTS:
12 medium pitted prunes
2 tablespoons brandy (or one tiny airline bottle)
3-5 pound pork loin roast
3 tablespoons butter
3 tablespoons canola oil
½ cup white wine
½ cup heavy cream
1 tart apple, peeled, cored and cut into ¼ inch slices
1 teaspoon lemon juice
salt
pepper
1 tablespoon dried onions
1 tablespoon red current or other red jelly (e.g. Pomegranate)
INSTRUCTIONS:
Preheat oven to 350. In a small saucepan pour the brandy over the prunes. Bring to a boil. Set aside while you prepare the meat. Melt the butter with the oil in a Dutch oven or roasting pan with a lid. Brown the roast on all sides (about 5-8 minutes.) Remove the browned roast to a plate while you prepare the sauce in the browning pan. To the hot oil add the wine and bring to a boil. Add the cream and bring to a boil again. Add the apple, prunes and brandy, lemon juice, salt and pepper and dried onions and let simmer gently for about 3 minutes. Remove from heat. Return the roast to the pan, cover with a little of the sauce, cover the pan with the lid and put in the oven for 30 minutes (the internal temperature should reach about 130.) Remove the roast and transfer it to a lightly oiled Pyrex roasting pan and return to the oven uncovered. Cover the roasting juices and sauce in the Dutch oven and return that to the oven. Cook until the roast reaches an internal temperature of 170 + (about another 30 - 45 minutes depending on the weight of the roast.) When done set the roast aside to rest before carving. Return the Dutch oven to the stovetop. Bring the sauce to a simmer and add the red jelly. Stir with a whisk, gently blending and breaking up the prunes and apples. Adjust the salt to taste. Slice the roast and serve the meat and Hasselback potatoes with the sauce.
**********************
HASSELBACK POTATOES
4-8 small potatoes, thin skin variety like red or Yukon gold, about 3 inches long by 1-1½ inches thick
1 tablespoon butter
1 tablespoon olive oil
¼ teaspoon garlic powder
½ teaspoon salt
pepper
1 tablespoon parsley, finely chopped (optional)
Wash and dry the potatoes. The classic way to slice the potatoes is by placing them one at a time in a large, deep wooden or metal spoon. You slice across the potato in the short dimension with slices about 1/8 inch apart, cutting into the potato but not through, so that the potato is still connected at its bottom. By using a spoon you can keep the depth consistent. I do not have a deep enough spoon so I have learned to eye ball it and if you cut carefully this works well too. At the end you will have these lovely little tight fan-like potatoes. Melt the butter and olive oil in a Pyrex baking pan. Place the cut potatoes carefully in the oil and roll each one once to cover. Sprinkle the garlic powder, salt and pepper over the potatoes and cover the pan tightly with aluminum foil and place in the same 350 oven. After 30 minutes remove the foil and return to the oven to bake and slightly brown. Check in another 30 minutes to verify that the potatoes are done. (You can see that if you put the potatoes in the oven at the same time as the roast you can coordinate the potato/roast checking nicely.) Remove from the oven and sprinkle with parsley. Serve with the sauce from the pork roast.
There are no herbs or spices in this recipe but it depends instead on the richness of the brandy and the meat juices along with the sweetness of the apples and prunes to develop a delicious sauce. It goes really well with potatoes and below is a simple and pretty way of serving small potatoes called Hasselback. If you have never done Hasselback potatoes they are very rewarding and not that much work compared to the ‘Ooooh’ factor you experience when you serve them. The other nice thing is that you can easily coordinate the cooking of the potatoes with the pork roast. One more thing, this is a recipe, slightly modified, that my cooking guru Janie served me years ago. Janie's talent and kindness just keep going.
PORK ROAST WITH APPLES AND PRUNES
INGREDIENTS:
12 medium pitted prunes
2 tablespoons brandy (or one tiny airline bottle)
3-5 pound pork loin roast
3 tablespoons butter
3 tablespoons canola oil
½ cup white wine
½ cup heavy cream
1 tart apple, peeled, cored and cut into ¼ inch slices
1 teaspoon lemon juice
salt
pepper
1 tablespoon dried onions
1 tablespoon red current or other red jelly (e.g. Pomegranate)
INSTRUCTIONS:
Preheat oven to 350. In a small saucepan pour the brandy over the prunes. Bring to a boil. Set aside while you prepare the meat. Melt the butter with the oil in a Dutch oven or roasting pan with a lid. Brown the roast on all sides (about 5-8 minutes.) Remove the browned roast to a plate while you prepare the sauce in the browning pan. To the hot oil add the wine and bring to a boil. Add the cream and bring to a boil again. Add the apple, prunes and brandy, lemon juice, salt and pepper and dried onions and let simmer gently for about 3 minutes. Remove from heat. Return the roast to the pan, cover with a little of the sauce, cover the pan with the lid and put in the oven for 30 minutes (the internal temperature should reach about 130.) Remove the roast and transfer it to a lightly oiled Pyrex roasting pan and return to the oven uncovered. Cover the roasting juices and sauce in the Dutch oven and return that to the oven. Cook until the roast reaches an internal temperature of 170 + (about another 30 - 45 minutes depending on the weight of the roast.) When done set the roast aside to rest before carving. Return the Dutch oven to the stovetop. Bring the sauce to a simmer and add the red jelly. Stir with a whisk, gently blending and breaking up the prunes and apples. Adjust the salt to taste. Slice the roast and serve the meat and Hasselback potatoes with the sauce.
**********************
HASSELBACK POTATOES
4-8 small potatoes, thin skin variety like red or Yukon gold, about 3 inches long by 1-1½ inches thick
1 tablespoon butter
1 tablespoon olive oil
¼ teaspoon garlic powder
½ teaspoon salt
pepper
1 tablespoon parsley, finely chopped (optional)
Wash and dry the potatoes. The classic way to slice the potatoes is by placing them one at a time in a large, deep wooden or metal spoon. You slice across the potato in the short dimension with slices about 1/8 inch apart, cutting into the potato but not through, so that the potato is still connected at its bottom. By using a spoon you can keep the depth consistent. I do not have a deep enough spoon so I have learned to eye ball it and if you cut carefully this works well too. At the end you will have these lovely little tight fan-like potatoes. Melt the butter and olive oil in a Pyrex baking pan. Place the cut potatoes carefully in the oil and roll each one once to cover. Sprinkle the garlic powder, salt and pepper over the potatoes and cover the pan tightly with aluminum foil and place in the same 350 oven. After 30 minutes remove the foil and return to the oven to bake and slightly brown. Check in another 30 minutes to verify that the potatoes are done. (You can see that if you put the potatoes in the oven at the same time as the roast you can coordinate the potato/roast checking nicely.) Remove from the oven and sprinkle with parsley. Serve with the sauce from the pork roast.
Saturday, February 5, 2011
THIS IS THE INDEX FOR 'RECIPES FOR BEARSKIN AND MORE'
I just realized that I do not have an organized way to find recipes. My first entry was "I am not a blogger" and I really mean that. So until I find a better way I am going to continue to add entries to this posting - so keep on looking here if you are looking for a recipe. I will list the Posting title, the date and the recipe name, Clear? My father would have said: "As mud!"
I am not a blogger Dec 12, 2010
1 APPLE-CRANBERRY CRUMBLE
2 CHILI LIGHT
More recipes, less gluten Dec 13, 2010
3 NUT FLOUR CAKE WITH CHOCOLATE FROSTING
4 POT DE CRÈME
Then there is always Christmas turkey leftovers… Dec 24, 2010
5 CREAM OF TURKEY AND WILD RICE SOUP
6 KADU (AFGHANI SQUASH DISH)
7 KADU (AFGHANI SQUASH DISH) VEGETARIAN
Post Christmas, Pre New Years cooking Dec 27, 2010
8 CHEESE AND BACON QUICHE
9 STUFFED GRAPE LEAVES
Happy Safe New Years Dec 31, 2010
10 THIRTY MINUTE GREAT BEEF STEW FROM POT ROAST
11 NANTUCKET CRANBERRY CAKE
Small List of Ingredients, Big Tastes Jan 6, 2011
12 PEPPERS, SAUSAGE AND PASTA
13 CHOCOLATE COCONUT MACAROONS
Vegetarians are gluten free too! Jan 9, 2011
14 SESAME TOFU DIP AND DRESSING
15 ZUCCHINI SOUFFLE QUICHE
16 QUINOA TABBOULEH
Its mid January, cold, dark, rain, snow, sleet and its time for soup Jan 12, 2011
17 CREAM OF TOMATO BISQUE SOUP
18 GREEK LEMON SOUP
19 ARTICHOKE CREAM SOUP
Been away, but am back Feb 5, 2011
20 TOASTED GRANOLA
21 UZBEKISTAN PILAF RICE
Alison says this one is a "keeper" Feb 7, 2011
22 PORK ROAST WITH APPLES AND PRUNES
23 HASSELBACK POTATOES
My thoughts have turned to the garden Feb 19, 2011
A Recipe From a Great Natural Cook Mar 10, 2012
28 TINA’S LETTUCE WRAP
An Eleven Course Thanksgiving Dinner all GF Nov 23, 2012
29 VERY EASY APPETIZERS
30 TURKEY BRINE MIXTURE
31 TURKEY BROTH
32 CRANBERRY GLAZE
33 CRANBERRY SAUCE WITH POMEGRANATE AND ORANGE JUICES
34 WILD RICE AND CORNBREAD DRESSING
35 MASHED POTATOES WITH GARLIC
36 GREEN BEANS WITH BACON AND BALSAMIC
37 TURKEY GRAVY
38 ARUGULA SALAD WITH MARINATED ROOT VEGETABLES
39 PUMPKIN PIE WITH COGNAC
40 RASPBERRY PIE WITH LIME CURD AND MASCARPONE CREAM
41 LIME CURD
42 SALMON DIP
43 CHOCOLATE TRUFFLES
44 UKRAINIAN BEEF BORSCHT
45 RATATOUILLE
46 CAPONATA
I am not a blogger Dec 12, 2010
1 APPLE-CRANBERRY CRUMBLE
2 CHILI LIGHT
More recipes, less gluten Dec 13, 2010
3 NUT FLOUR CAKE WITH CHOCOLATE FROSTING
4 POT DE CRÈME
Then there is always Christmas turkey leftovers… Dec 24, 2010
5 CREAM OF TURKEY AND WILD RICE SOUP
6 KADU (AFGHANI SQUASH DISH)
7 KADU (AFGHANI SQUASH DISH) VEGETARIAN
Post Christmas, Pre New Years cooking Dec 27, 2010
8 CHEESE AND BACON QUICHE
9 STUFFED GRAPE LEAVES
Happy Safe New Years Dec 31, 2010
10 THIRTY MINUTE GREAT BEEF STEW FROM POT ROAST
11 NANTUCKET CRANBERRY CAKE
Small List of Ingredients, Big Tastes Jan 6, 2011
12 PEPPERS, SAUSAGE AND PASTA
13 CHOCOLATE COCONUT MACAROONS
Vegetarians are gluten free too! Jan 9, 2011
14 SESAME TOFU DIP AND DRESSING
15 ZUCCHINI SOUFFLE QUICHE
16 QUINOA TABBOULEH
Its mid January, cold, dark, rain, snow, sleet and its time for soup Jan 12, 2011
17 CREAM OF TOMATO BISQUE SOUP
18 GREEK LEMON SOUP
19 ARTICHOKE CREAM SOUP
Been away, but am back Feb 5, 2011
20 TOASTED GRANOLA
21 UZBEKISTAN PILAF RICE
Alison says this one is a "keeper" Feb 7, 2011
22 PORK ROAST WITH APPLES AND PRUNES
23 HASSELBACK POTATOES
My thoughts have turned to the garden Feb 19, 2011
24 PESTO ANTIPASTO PASTA SALAD
25 MUDDY BUDDIES OR PUPPY CHOW
It's been since February... Aug 27, 2011
26 GF PINEAPPLE UPSIDE DOWN CAKE
27 GRAHAM CRACKER BARSA Recipe From a Great Natural Cook Mar 10, 2012
28 TINA’S LETTUCE WRAP
An Eleven Course Thanksgiving Dinner all GF Nov 23, 2012
29 VERY EASY APPETIZERS
30 TURKEY BRINE MIXTURE
31 TURKEY BROTH
32 CRANBERRY GLAZE
33 CRANBERRY SAUCE WITH POMEGRANATE AND ORANGE JUICES
34 WILD RICE AND CORNBREAD DRESSING
35 MASHED POTATOES WITH GARLIC
36 GREEN BEANS WITH BACON AND BALSAMIC
37 TURKEY GRAVY
38 ARUGULA SALAD WITH MARINATED ROOT VEGETABLES
39 PUMPKIN PIE WITH COGNAC
40 RASPBERRY PIE WITH LIME CURD AND MASCARPONE CREAM
41 LIME CURD
42 SALMON DIP
43 CHOCOLATE TRUFFLES
44 UKRAINIAN BEEF BORSCHT
45 RATATOUILLE
46 CAPONATA
Been away, but am back
I traveled by car to California for meetings and gatherings with friends. I returned a week ago but my computer got 'left behind', very mysterious as it was found in a place I never was, but I will not question how this all works for my laptop was returned yesterday via UPS and I am connected again. I am once more posting things I have recently made. The granola is cooking as I type, the pilaf I first tasted at Chris and Stephen's on Lopez Island three weeks ago and I tried my best to duplicate it at the beginning of this week.
TOASTED GRANOLA
Granola is a personal thing. Good granola is the best of breakfasts and with Greek yogurt and fresh fruit on top is just about perfect. If you prefer almonds to pecans or are anti-coconut or this is not sweet enough, the personal part comes in, changing it to your taste. When I find my good friend Janie’s granola recipe I will submit it. It is the best I have ever tasted and a big part of that is that Janie does everything, and especially cooking, with love. The recipe below is a great all around gluten free granola (if you are sensitive make sure the oats are labeled “not processed with wheat equipment or in a wheat facility.”)
INGREDIENTS:
1/3 cup canola or other light oil
1/4 cup maple syrup
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
3 cups rolled oats – old fashioned, non-instant are the best
2 cups chopped pecans
½ cup golden raisins
½ cup dried cranberries (Trader Joes has a kind that are moist, treated with cranberry seed oil)
1 cup shredded coconut (can be sweetened or unsweetened)
Preheat oven to 300. In a small bowl thoroughly mix the first seven ingredients with a whisk. In a large bowl combine and mix all the remaining dry ingredients. Add the wet ingredients to the dry and mix until everything is combined and moist. This is best done with clean hands but it is up to the cook. When mixed, pour onto a rimmed baking sheet lined with parchment paper (one 12x18 inch or two 10x14 inch). Spread to an even depth and bake for 45-60 minutes, turning the toasting granola every 15 minutes (you need to watch granola carefully, because of the sugar and oil it has a tendency to over brown especially in my 24 year old oven which sometimes thinks it is a blast furnace). Allow to cool on the baking sheets. Store, if possible, in large glass jars or containers with lids that close tightly. This makes between 8 and 10 cups of granola depending on what you chose to add.
******************************************
I spent a few days 300 miles north of Portland visiting Chris and Stephen Carter on Lopez Island. Lopez is drop dead gorgeous and Chris is the one of the best cooks I know. She and Stephen have lived all over the world and are international eaters. Italy, Romania, Guatemala, Austria, China and Uzbekistan are just a few places they have taken their puppet theatre. My last night there Chris prepared a wonderful pilaf similar to the one below. Chris is a vegetarian and if you would like to try the meat version it is included at the bottom. We are so lucky to be able to eat so globally.
UZBEKISTAN PILAF RICE
INGREDIENTS:
1 onion, finely sliced (slice from north to south pole, longitudinally, not like onion rings, latitudinally)
2 medium carrots, julienned or finely grated
3 cloves garlic, minced or pressed
1/3 cup olive oil
4 cups of water, vegetable or chicken stock
2 cups of rice, basmati, rinsed
1 teaspoon cumin
½ teaspoon red pepper
1 teaspoon cinnamon
1 teaspoon coriander
½ teaspoon cardamom
2 teaspoons salt (or less depending on how salty the broth is or whether you are using water)
½ cup raisins
½ cup toasted almonds
DIRECTIONS:
Sauté the onions and carrots over medium-high heat in a large pot until they are softened. Add the rice and cook for 5 minutes. Add 2 cups of liquid and cook over medium-high heat until liquid begins to simmer. Add the garlic, spices, raisins and almonds. Add rest of the liquid and stir. Simmer uncovered on medium low as the rice absorbs the liquid, about 30 minutes, do not stir. When rice is soft reduce heat to low, cover the pot and let the rice steam 15-20 more minutes, again not stirring until the rice is fluffy and no liquid is left. When serving this I add more raisins and toasted almonds to the top.
A non-vegetarian and a common Uzbekistan version is to add lamb to the pilaf. What I do is:
1-2 pounds lamb chops, cubed in 1 inch pieces, bones kept and added to cooking pot for flavor but discarded when adding to the pilaf
1 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon salt
2 cups of chicken broth
Brown the lamb in the olive oil in an ovenproof stainless steel or enamel Dutch oven with a lid (or a heat resistant pan covered with aluminum foil). Add the garlic, salt and the chicken broth, cover and place in a 300 degree preheated oven. Cook for 1–1½ hours or until the lamb cubes are very tender. Strain the lamb from the cooking juices and save both separately. When making the above pilaf recipe add the lamb cubes and use the cooking liquid in finishing the recipe. Very simple.
TOASTED GRANOLA
Granola is a personal thing. Good granola is the best of breakfasts and with Greek yogurt and fresh fruit on top is just about perfect. If you prefer almonds to pecans or are anti-coconut or this is not sweet enough, the personal part comes in, changing it to your taste. When I find my good friend Janie’s granola recipe I will submit it. It is the best I have ever tasted and a big part of that is that Janie does everything, and especially cooking, with love. The recipe below is a great all around gluten free granola (if you are sensitive make sure the oats are labeled “not processed with wheat equipment or in a wheat facility.”)
INGREDIENTS:
1/3 cup canola or other light oil
1/4 cup maple syrup
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
3 cups rolled oats – old fashioned, non-instant are the best
2 cups chopped pecans
½ cup golden raisins
½ cup dried cranberries (Trader Joes has a kind that are moist, treated with cranberry seed oil)
1 cup shredded coconut (can be sweetened or unsweetened)
Preheat oven to 300. In a small bowl thoroughly mix the first seven ingredients with a whisk. In a large bowl combine and mix all the remaining dry ingredients. Add the wet ingredients to the dry and mix until everything is combined and moist. This is best done with clean hands but it is up to the cook. When mixed, pour onto a rimmed baking sheet lined with parchment paper (one 12x18 inch or two 10x14 inch). Spread to an even depth and bake for 45-60 minutes, turning the toasting granola every 15 minutes (you need to watch granola carefully, because of the sugar and oil it has a tendency to over brown especially in my 24 year old oven which sometimes thinks it is a blast furnace). Allow to cool on the baking sheets. Store, if possible, in large glass jars or containers with lids that close tightly. This makes between 8 and 10 cups of granola depending on what you chose to add.
******************************************
I spent a few days 300 miles north of Portland visiting Chris and Stephen Carter on Lopez Island. Lopez is drop dead gorgeous and Chris is the one of the best cooks I know. She and Stephen have lived all over the world and are international eaters. Italy, Romania, Guatemala, Austria, China and Uzbekistan are just a few places they have taken their puppet theatre. My last night there Chris prepared a wonderful pilaf similar to the one below. Chris is a vegetarian and if you would like to try the meat version it is included at the bottom. We are so lucky to be able to eat so globally.
UZBEKISTAN PILAF RICE
INGREDIENTS:
1 onion, finely sliced (slice from north to south pole, longitudinally, not like onion rings, latitudinally)
2 medium carrots, julienned or finely grated
3 cloves garlic, minced or pressed
1/3 cup olive oil
4 cups of water, vegetable or chicken stock
2 cups of rice, basmati, rinsed
1 teaspoon cumin
½ teaspoon red pepper
1 teaspoon cinnamon
1 teaspoon coriander
½ teaspoon cardamom
2 teaspoons salt (or less depending on how salty the broth is or whether you are using water)
½ cup raisins
½ cup toasted almonds
DIRECTIONS:
Sauté the onions and carrots over medium-high heat in a large pot until they are softened. Add the rice and cook for 5 minutes. Add 2 cups of liquid and cook over medium-high heat until liquid begins to simmer. Add the garlic, spices, raisins and almonds. Add rest of the liquid and stir. Simmer uncovered on medium low as the rice absorbs the liquid, about 30 minutes, do not stir. When rice is soft reduce heat to low, cover the pot and let the rice steam 15-20 more minutes, again not stirring until the rice is fluffy and no liquid is left. When serving this I add more raisins and toasted almonds to the top.
A non-vegetarian and a common Uzbekistan version is to add lamb to the pilaf. What I do is:
1-2 pounds lamb chops, cubed in 1 inch pieces, bones kept and added to cooking pot for flavor but discarded when adding to the pilaf
1 tablespoon olive oil
1 clove garlic minced
1/2 teaspoon salt
2 cups of chicken broth
Brown the lamb in the olive oil in an ovenproof stainless steel or enamel Dutch oven with a lid (or a heat resistant pan covered with aluminum foil). Add the garlic, salt and the chicken broth, cover and place in a 300 degree preheated oven. Cook for 1–1½ hours or until the lamb cubes are very tender. Strain the lamb from the cooking juices and save both separately. When making the above pilaf recipe add the lamb cubes and use the cooking liquid in finishing the recipe. Very simple.
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