Kate's Recipe Book

February 16, 2011

The Kate and Jonathan

Filed under: Jonathan's Favourites,Kate's Favourites,Main dish — Kate @ 12:01 pm

Our most frequent meal.

Buy whatever vegetables you can find, as long as they are the steamable variety.  Pick at least three different ones.  We have used kale, spinach, mushrooms (many kinds), broccoli, green/red/yellow peppers, string beans, tofu (ok, that’s not strictly speaking a vegetable, at least not in its current form, but it often finds itself in the pot), cauliflower, leeks, grape or cherry tomatoes (whole), eggplant, zucchini, bok choy, others.  Steam them all together in a big pot.  If some are more resistant to cooking, put them in first, as the bottom layer, while you chop others.  Cook Sobaya Soba Natural Wheat and Buckwheat Pasta.  Put vegetables on the pasta in a bowl, and add:

… cottage cheese, for a Jonathan

… toasted sesame oil and feta cheese, for a Kate

That’s what you’ll find if you analyse the origin of the organic molecules that make us up.

March 2, 2010

Braised Red Cabbage with Apples

Filed under: Kate's Favourites,Side dish — Kate @ 1:48 pm

This is a recipe from the New York Times (apparently by Martha Rose Shulman).  I was so taken with it the first time I made it that I’ve just been waiting to make it again in larger quantities.  The apples kind of melt away and just leave their taste behind, while the cabbage becomes soft and sweet.

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips

2 tablespoons canola oil

1 small onion, thinly sliced

2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced

About 1/3 cup balsamic vinegar

1/4 teaspoon ground allspice

Salt and freshly ground pepper to taste

1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.

2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Advance preparation: This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

[EDIT:  I tried this with apple cider vinegar instead of balsamic for Passover and it was still pretty good, but the colour doesn't come out as lovely.  I eat it with yogurt, but that's just me.]

January 7, 2010

My Brother’s Corn Bread

Filed under: Baking,Kate's Favourites — Tags: — Kate @ 12:05 pm

This is the cornbread my brother makes.  He says he’s tried them all. and this is best.  The scan is below, but I’ll also transcribe:

Pull out your favourite black cast iron pan for this bread.  It goes together quickly, bakes in a hurry, and then is gracious about not hanging around.  (It never gets teh chance!)

1 1/2 cups cornmeal
2 1/2 cups all-purpose flour
3/4 cup sugar
kosher salt to taste
3 tbsp baking powder
1 tsp ground allspice
2 eggs
2 cups milk or buttermilk
1/2 cup vegetable oil

Set the oven to 400 F (200 C).  Lightly butter and flour a 9-inch (1.5 L) round cake pan or black cast iron pan.

Combine the cornmeal, flour, sugar, salt, baking powder and allspice in a bowl.  Combine the eggs, milk or buttermilk and oil in a separate small bowl, mixing well, then add to the dry ingredients.  Mix just to blend, then gently pour into the prepared pan.  Smooth the top and bake about 35 minutes, or until set and golden.  Serve warm with butter.

the recipe in the book

the recipe in the book

January 6, 2010

Fried Cottage Cheese Cakes

Filed under: Breakfast,Kate's Favourites — Tags: , — Kate @ 11:57 pm

This is my mother’s recipe, reprinted exactly as she has given it to me.  This is probably my favourite food in the universe, so it is a fitting first recipe for the recipe book.

2 cups creamed cottage cheese (preferably 4%)
½ cup dehydrated potato flakes
2 eggs
1/8 teasp. salt
1/3 cup sugar
½ teasp. grated lemon rind
1/3 cup raisins
1 cup sifted flour

Mix ingredients in the order given
Drop by large spoon into pan prepared with margarine for frying.

Keep warm in ovenproof dish and serve with
powdered sugar, syrup or preserves as accompaniment

Or (preferably) serve with fresh, stoned, lightly stewed prune plums*

* Kate used to call these “juicies”

Powered by WordPress