Carol’s Comfort Foods

This is a very old family recipe that has been handed down from my Grandmother Verna. Great for the fall, when you’ve made homemade applesauce.  

INGREDIENTS

2 cups unsweetened applesauce

2 cups granulated sugar

½ cup butter

1 teaspoon nutmeg

1 teaspoon cinnamon

½ teaspoon cloves

2 teaspoon cocoa

3 ½ teaspoons baking soda

3 ½ cups flour

1 cup raisins

1 cup walnuts, coarsely chopped

PREPARATION

Preheat oven – 350 degrees F

Prepare 9×13x2 inch baking pan

Cream the butter and sugar until light and fluffy.  Mix in the baking soda into the applesauce and then add it into the butter mixture.  Fold in the sifted dry ingredients.  Modify the amount of sugar in the cake, dependent on the amount of sugar in the applesauce.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Serve with good vanilla ice cream and drizzle with warm brown sugar sauce.

BROWN SUGAR SAUCE

INGREDIENTS

1 cup brown sugar

¼ teaspoon salt

1 ½ cups water

2 tablespoons flour

3 tablespoons butter

1 teaspoon vanilla

PREPARATION

Combine all ingredients and bring slowly to a boil until thick.  Serve warm over cake. 

I have made this recipe a number of times and it always turns out great.  Soaking the chicken overnight in buttermilk is the key.  The chicken fries up tender and moist and the overnight soak gives the chicken time to absorb all the great spice flavors.

Yield:  Serves 4-6

INGREDIENTS

1 quart buttermilk, plus 2 cups

2 tablespoons hot sauce

2 chickens (3-4 lbs) cut up into 8 pieces

3 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon sweet paprika

2 teaspoons cayenne pepper

Salt and freshly ground black pepper

Peanut oil for frying

Warm honey for drizzle, if desired

PREPARATION

1.    Combine 1 quart of the buttermilk, kosher salt and hot sauce in a large baking dish.  Add the chicken and coat each piece.  Cover and refrigerate for a minimum of 4 hours or overnight.  Place remaining 2 cups of buttermilk in a bowl and refrigeration for later use.

2.    Stir together the flour, garlic powder, onion powder, paprika and cayenne pepper in a large bowl.  Divide the mixture among 2 shallow platters and season with salt and freshly ground black pepper.

3.    Drain the chicken in a colander and pat dry.  Dredge a few pieces at a time through the flour mixture and pat off the excess.  Dip the chicken in the reserved buttermilk and then into the second platter of flour and pat off the excess flour.  Place chicken pieces on a baking rack set over a baking sheet while the oil heats.

4.    Pour about 3 inches of oil into a deep cast iron skillet (I think a cast iron dutch oven is ideal).  Make sure that the oil does not come up more than one half up the sides of the skillet.  Put the pot over medium high heat and heat the oil to 375 degrees F on a deep fryer thermometer.

5.    Working in small batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until golden brown and cooked through, about 20 minutes.  Remove from oil with slotted spoon and transfer to a rack to drain; repeat with the remaining pieces.

6.    If desired, while hot, drizzle the chicken pieces with honey.

Recipe:  Bobby Flay – FoodNetwork – Boy Meets Grill

During the summer, you can find heirloom tomatoes at many farmer’s markets or at Whole Foods. If not, just use your favorite red tomatoes in this recipe.

INGREDIENTS

6 Heirloom tomatoes

1 lb fresh mozzarella cheese

1/2 cup basil - chopped in ribbons

3 tablespoons extra virgin olive oil

Kosher salt

Freshly grated black pepper

PREPARATION

Slice the tomatoes and mozzarella (approximately ½ inch thick). Arrange on a serving platter and toss basil leaves on top. Drizzle with olive oil and add salt and fresh pepper to taste. Serve at room temperature.

I discovered this recipe for Crushed Heirloom potatoes in the 2005 edition of Bon Appetit’ magazine. If you can’t find the more unusual heirloom potatoes, you can substitute the Yukon Gold’s that are readily available at your grocery store. Unique alternative to the traditional mashed.

Serves 6-8

INGREDIENTS

2 lbs unpeeled whole heirloom potatoes

3 ounces crumbled Gorgonzola cheese or a good quality blue cheese

½ cup pecans – toasted and chopped

¼ cup extra-virgin olive oil

2 cups (packed) arugula

PREPARATION

Place the potatoes in a large pot. Pour enough cold water over to cover; salt generously. Bring to a boil. Reduce heat and simmer until the potatoes are just tender, approximately 20-40 minutes (depending on variety). Drain and return the potatoes to pot over low heat. Stir potatoes in pan for just 15-20 seconds to eliminate any excess water. Using a large wooden spoon, coarsely crush potatoes in the pan. Add cheese, nuts and oil. Stir in arugula and toss to blend. Season with salt and freshly grated pepper. Transfer to bowl and serve.

The potato is the world’s most widely grown tuber crop and the fourth largest food crop in terms of produce behind rice, wheat and maize. The potato originated in the area of Peru and Bolivia and in the late 1500’s was introduced in Europe. It quickly became an important food staple and field crop. However, it lacked genetic diversity, as only a few varieties were initially introduced which left it vulnerable to disease. In 1845, a fungal disease spread rapidly through western Ireland, resulting in the Great Irish Potato Famine.

In the United States, the contemporary potato is strongly associated with Idaho, Maine, and North Dakota. However, in actuality the potato has experienced its greatest crop growth in Asia, In fact, as of 2007 approximately 80% of the world’s potato crop is grown in that region of the world.

There are very few foods that are as nutritious and versatile as the potato. Along with carbohydrates, it provides the body important vitamins and minerals, including potassium, niacin, as well as vitamins B and C, particularly when consumed with the skins on. Potatoes will keep for a long time when stored in a cool dry place. Green potatoes can be toxic if consumed in large quantities, so they should not be eaten, and sprouts should be removed before cooking.

Today, there are a number of potato varieties and the chart below outlines some of the more popular and recommended uses:

Source: Wikipedia, Whole Foods Markets

HEIRLOOM PLANTS

The resurgence of heirloom recipes is an outgrowth of the heightened interest in growing heirloom vegetables and plants. An heirloom plant, heirloom variety or heirloom vegetable is an open-pollinated cultivar that was grown in earlier times, but is not used in modern large-scale agriculture.

In modern agriculture, most crops are grown in large plots and to maximize consistency, with minimal plant variety. In determining what varieties are planted, growers will often look at the plant’s ability to withstand mechanical picking, cross-country shipping, pesticides and severe weather conditions. Nutrition and flavor are often secondary considerations. As a result, the interest in growing heirloom plants has increased. Some gardeners grow heirlooms for historical interest; others want to taste the different varieties of vegetables; and finally some have an interest in organic gardening.

To be an heirloom, a plant must be “open-pollinated”, meaning it will grow “true to type” and produce plants like the parents from seed. This excludes nearly every hybrid. Open pollination allows the same cultivar to be grown simply from seed for many generations

There is no consensus on how old a plant has to be to be considered an heirloom plant. Some thought is that plants originating after 1951 should not be considered heirloom, as that was when there was wide-spread introduction of hybrid varieties. Generally, the heirloom designation is not given to any plants that are grown commercially and on a wide-scale.

Typically, heirlooms have adapted over time to whatever climate and soil they have grown in. Therefore, they are often resistant to local pests, diseases, and extremes of weather.

Source: Wikipedia

ROASTED FINGERLING POTATOES WITH GARLIC AND HERBS

SERVES 4-6

INGREDIENTS

2 lbs. fingerling potatoes

¼ cup olive oil

3 tablespoons unsalted butter

3 gloves garlic, peeled and finely chopped

2 tablespoons basil – finely chopped

2 tablespoons parsley – finely chopped

Salt and freshly ground pepper to taste

PREPARATION

Preheat oven to 350 degrees F. With skins on, scrub the potatoes to remove any dirt. Dry the potatoes off with a paper towel and cut into halves or quarters. In a roasting pan, add the olive oil and heat in the oven for about 10 minutes and then add the potatoes.

Roast the potatoes for about 45 minutes, until they are crisp and tender. During the course of baking, turn the potatoes in the roasting pan, to ensure even browning. Remove from oven and drain on paper towels to absorb excess oil.

In a sauté pan, melt the butter, add garlic and sauté until light golden brown. Be careful to ensure that garlic does not burn. Add the chopped herbs to the butter mixture and stir together. Remove from heat. Pour the garlic-herb butter over the potatoes and toss gently. Season with salt and freshly ground pepper