Friday, December 30, 2011
Thursday, December 29, 2011
Book Friend
Spyri, Johanna. (1968). Heidi. New York: Lancer Books, Inc.
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I have recently been drawn toward reading 4 novels from the late 1800s and early 1900s. These are works that have been passed down in my family's lore. They are likely books that my Grandparents [especially Lottie (Hart) and Fred Brenz] and my Mother read. I read 2 of the 4 when I was growing up. Of the 3 that I have read recently (Girl of the Limberlost by Gene Stratton Porter, Shepherd of the Hills by Harold Bell Wright, and Heidi by Johanna Spyri) and the 1 that is in process (Freckles by Gene Stratton Porter), Nature figures heavily. Nature is healer. The tension between urban and rural is very evident. Urban life styles are split from Nature whereas rural living is imbedded in Nature. Authors speak articulately of these themes. I can imagine that with the rise of urban, industrial and more consumer oriented settings in that time period, the struggle between urban and rural was very apparent. Life styles in rural, natural settings were healthier for body, mind and spirit of main characters. Assuming needs are met, it is not hard to see an affirmation of this in our modern society today.
~~~~
I have recently been drawn toward reading 4 novels from the late 1800s and early 1900s. These are works that have been passed down in my family's lore. They are likely books that my Grandparents [especially Lottie (Hart) and Fred Brenz] and my Mother read. I read 2 of the 4 when I was growing up. Of the 3 that I have read recently (Girl of the Limberlost by Gene Stratton Porter, Shepherd of the Hills by Harold Bell Wright, and Heidi by Johanna Spyri) and the 1 that is in process (Freckles by Gene Stratton Porter), Nature figures heavily. Nature is healer. The tension between urban and rural is very evident. Urban life styles are split from Nature whereas rural living is imbedded in Nature. Authors speak articulately of these themes. I can imagine that with the rise of urban, industrial and more consumer oriented settings in that time period, the struggle between urban and rural was very apparent. Life styles in rural, natural settings were healthier for body, mind and spirit of main characters. Assuming needs are met, it is not hard to see an affirmation of this in our modern society today.
Wednesday, December 28, 2011
A Cookbook in our Future?
I am seriously thinking about putting together "Our Family's Cookbook". This Cookbook would be just for us. Most of our Recipes are now stored in a box about 2 inches deep and just the size of an 8 1/2 by 11 inch sheet of paper. (That box once held clear plastic sleeves for the early 1980's book I put together on the boys' Mother's quilts. It makes me smile every time I pull it down.) Of course, we have favorite Cookbooks besides, but most of our favorite Recipes are stored in that box. That includes alteration and bannings: reduced sugar, no high fructose corn syrup, no hydrogenated fats, natural sugars (molasses, honey), gluten free.
I have had several observations:
I have had several observations:
- What we eat often defines a given time period in our lives. The "Cheesecake Period" comes to mind. Those Foods have been very much enjoyed but do not meet later tastes and needs. When a given Food loses its place, the Recipe becomes banished (although not intentionally) to the bottom of the box. Over the years, the Recipe is cycled into another location, perhaps one of several locations. Some day, they will all be re-united and they all seem to be looking forward to that.
- Now that we are living on this little Farm and growing as much of our own food as we can, we cook and eat seasonally. The Foods that we eat often times give a flash of connection with a given season. If I would hold up a flash card of a Food and ask one of us to name the season, it would be immediate: Meat Loaf (Fall, Winter), Wilted Lettuce (Spring), Stuffed Peppers (Fall, Winter), Sauerkraut and Sausages (Fall, Winter), Chicken Bone Broth (Winter), Mint Ice Cream (late Summer), and so on. There are a few that we eat year round, but not nearly like we did before when we lived in town, had a smaller garden, and just bought Foods whenever we wanted them (within reason, of course).
- What that means is that the Recipes in the box are always rotating. Those which are "in season" are at the top. When their season is past, they move toward the back. When those recipes are at last moving close to the bottom, their season arrives and it is time to dig them out once again.
- For us, it would make sense to build a Cookbook around seasons. Those old Cookbooks which have sections on Meat/Fish/Poultry, Desserts, Vegetables and Salads, and so on seem to disconnect us with the rhythms of the land. I find them less useful than a seasonal organizational system. At least that feels right now and I would like to "play with it".
- A few years back, I made Melanie a Cookbook and it was quite clever, if I say so myself. The Cookbook included all time family favorites. With each Recipe, I included pictures of Melanie and our family at the time that the food became a favorite. It was really sweet.
- I can see that the future "Our Family's Cookbook" would integrate pictures of us too. Plus, it would incorporate pictures of family members who have passed on traditional Recipes that have become part of our fare like: Grandma Crawford's Molasses Cake (the original and the update), Grandma Dora's Povitica, Grandma Lottie's Steamed Pudding (with her picture and Aunt Ruthie's picture because it was Aunt Ruthie who brought it back).
Recipe: Mashed Root Medley
Notes: We always used to have Mashed Potatoes (and sometimes Mashed Rutabaga) with our Turkey Dinners. Over time we have switched to a Mashed Root Medley, which we absolutely love. It is tasty and ever so pretty. Carrots and Chives give it a confetti look. Potatoes are the base, representing the greatest amount but probably no more than half the volume. Any favorite relatively bland edible Root would be good. Amounts can be adjusted based on tastes.
Potatoes (preferably Red, skins on, cut in chunks)
Parsnips (cut in chunks)
(Optional) Rutabaga (did not use)
Carrots, shredded
Garlic (cut in small chunks)
Onion (chopped)
Fresh cut Chives (chopped)
Whole Milk
Butter
Simmer Potatoes, Parsnips, Rutabaga, Carrots, Garlic, Onion until tender. Mash by hand or whip in mixer. Add just enough Whole Milk and Butter for a softer consistency. Stir in Chives. Put in bowl to serve. Richard always stuffs a chunk of Butter into the top, making it look like a mini-volcano. Serve.
Potatoes (preferably Red, skins on, cut in chunks)
Parsnips (cut in chunks)
(Optional) Rutabaga (did not use)
Carrots, shredded
Garlic (cut in small chunks)
Onion (chopped)
Fresh cut Chives (chopped)
Whole Milk
Butter
Simmer Potatoes, Parsnips, Rutabaga, Carrots, Garlic, Onion until tender. Mash by hand or whip in mixer. Add just enough Whole Milk and Butter for a softer consistency. Stir in Chives. Put in bowl to serve. Richard always stuffs a chunk of Butter into the top, making it look like a mini-volcano. Serve.
Recipe: Wild Rice Dressing
1 1/2 cups uncooked Wild Rice (Minnesota Wild Rice from the Red Lake Band given by Dorreen in 2008 and Ross in 2009; we are almost out)
Giblets
6-8 T. Butter
2-3 c. chopped Celery
3-4 c. chopped Onion
2-3 large cloves of Garlic, chopped fine
3/4 c. chopped Pecans
Culinary Sage (about 3 Tablespoons Dried)
Salt and Pepper to taste
Simmer Giblets (Neck, Gizzard, Heart, Liver) in water with quartered Onion until tender. Crock pot works nicely.
Boil Wild Rice in water on low heat, just enough heat to keep a gentle boiling process going. Wild Rice is about a 1 to 4 ratio, which means that 1 cup of Wild Rice uncooked yields about 4 cups cooked. This usually takes 45 minutes to an hour to cook. All liquid should be gone. If not, drain.
Drain, saving broth for Dressing and for coating skin of Turkey during the final stages of roasting. Remove meat from neck bones. Grind or cut Giblets fine. (Some of this can be saved back for the Gravy. Yum.)
Saute Celery, Onion, Garlic in butter until tender (almost transparent). Add Sage when almost done. Assemble all ingredients except broth. The Turkey is now ready to "dress".
~~~~
Note: Wild Rice is not local to these parts, however, it is something that we came to love in the North Country. As long as we can get it and it is Native harvested in the traditional way, we will use it and enjoy. We also discovered at Thanksgiving that we love Cornbread Stuffing. (Bread Stuffing is a little heavy and I am trying to do Gluten Free.)
Giblets
6-8 T. Butter
2-3 c. chopped Celery
3-4 c. chopped Onion
2-3 large cloves of Garlic, chopped fine
3/4 c. chopped Pecans
Culinary Sage (about 3 Tablespoons Dried)
Salt and Pepper to taste
Simmer Giblets (Neck, Gizzard, Heart, Liver) in water with quartered Onion until tender. Crock pot works nicely.
Boil Wild Rice in water on low heat, just enough heat to keep a gentle boiling process going. Wild Rice is about a 1 to 4 ratio, which means that 1 cup of Wild Rice uncooked yields about 4 cups cooked. This usually takes 45 minutes to an hour to cook. All liquid should be gone. If not, drain.
Drain, saving broth for Dressing and for coating skin of Turkey during the final stages of roasting. Remove meat from neck bones. Grind or cut Giblets fine. (Some of this can be saved back for the Gravy. Yum.)
Saute Celery, Onion, Garlic in butter until tender (almost transparent). Add Sage when almost done. Assemble all ingredients except broth. The Turkey is now ready to "dress".
~~~~
Note: Wild Rice is not local to these parts, however, it is something that we came to love in the North Country. As long as we can get it and it is Native harvested in the traditional way, we will use it and enjoy. We also discovered at Thanksgiving that we love Cornbread Stuffing. (Bread Stuffing is a little heavy and I am trying to do Gluten Free.)
Recipe: Roast Turkey
13-15# Turkey (raised by local Farmer and Friend John Arbuckle)
Dressing (Wild Rice or Cornbread)
Coating (1/3 c. melted Butter, 1/2 tsp. Cayenne or Paprika, 1/4 c. fresh or dried Parsley, Salt, Freshly Ground Pepper)
Oven: 325 degrees.
Thaw Turkey completely. This usually takes us 3-4 days depending on the size of the Turkey. If we can, we will thaw it in the Refrigerator. If the temperature is just right outside, we will sometimes thaw it partially there, covered and protected of course. If indoors, we will cover with cotton towels to slow the thawing process.
The day of the Feast has arrived. Rinse Turkey with water and pat dry. At this point, we had the Turkey in the large oblong Blue Granite Roasting Pan on a small grate (to keep it off the bottom). Stuff loosely neck and end cavities with Dressing. Do not pack. Place rest of Dressing around the Turkey. We love this because it will cook well in the juices of the Turkey. Add 2-3 cups of the Broth from the Giblets in the bottom but not all.
Coat Turkey skin with melted Butter and sprinkle with Cayenne (or Paprika), Parsley, Salt and freshly ground Pepper. (We used Fresh Parsley from the Garden.) This will make a nice "artistic" look, the skin will seal and be tasty.
Cover with Roasting Pan lid. Place Turkey in the Oven with racks arranged so that it is in the center.
Turkey (with Dressing) will take about 20 minutes per pound to cook completely. In the last 2 hours, we check the Turkey and pour Broth from the Giblets on top (to keep Skin from drying out and to make a nice coat). Mother always used a Turkey Baster and we have no such thing. Pouring lightly works nicely.
Turkey is done when wing or leg can easily be pulled (almost separated) away from the Turkey. At this stage, they just about fall apart with a slight pull. Remove Turkey from Oven to set up and cool a bit before carving.
~~~~
Notes: My Mother always used to put her Turkeys in aluminum foil, sealing them completely. While sometime quite a wrestling match toward the end, I always followed her lead because I thought it would keep them quite moist. However, I would often find that the foil leaked at the seams, meaning juice was escaping from the cooking of the Turkey. Here on the Farm, we try to eliminate our use of Aluminum, to cut down on waste and because research suggests a relationship with Parkinson's and Alzheimer's. This time, Melanie insisted we skip the aluminum foil which we did. I was afraid the Turkey would dry out, but it was absolutely excellent and the skin was done (not overdone) to perfection.
Mother used to have the Turkey in so that we would sit down and eat at Noon sharp. That was no small feat, meaning that she would be up very early in the morning in preparation. Meanwhile her small children were behind the bedroom door like wild animals in a cage (almost) or rather like horses chomping at their bits to begin the race toward the presents under the Tree. The regimented "eating at noon tradition" is one we have set aside. We open presents in the morning accompanied by leisurely cups of Tea, Povitica, and Christmas Music. When this stage is complete, we 3 C's head to the kitchen and prepare the Turkey. We eat about 6pm. Give or take.
Dressing (Wild Rice or Cornbread)
Coating (1/3 c. melted Butter, 1/2 tsp. Cayenne or Paprika, 1/4 c. fresh or dried Parsley, Salt, Freshly Ground Pepper)
Oven: 325 degrees.
Thaw Turkey completely. This usually takes us 3-4 days depending on the size of the Turkey. If we can, we will thaw it in the Refrigerator. If the temperature is just right outside, we will sometimes thaw it partially there, covered and protected of course. If indoors, we will cover with cotton towels to slow the thawing process.
The day of the Feast has arrived. Rinse Turkey with water and pat dry. At this point, we had the Turkey in the large oblong Blue Granite Roasting Pan on a small grate (to keep it off the bottom). Stuff loosely neck and end cavities with Dressing. Do not pack. Place rest of Dressing around the Turkey. We love this because it will cook well in the juices of the Turkey. Add 2-3 cups of the Broth from the Giblets in the bottom but not all.
Coat Turkey skin with melted Butter and sprinkle with Cayenne (or Paprika), Parsley, Salt and freshly ground Pepper. (We used Fresh Parsley from the Garden.) This will make a nice "artistic" look, the skin will seal and be tasty.
Cover with Roasting Pan lid. Place Turkey in the Oven with racks arranged so that it is in the center.
Turkey (with Dressing) will take about 20 minutes per pound to cook completely. In the last 2 hours, we check the Turkey and pour Broth from the Giblets on top (to keep Skin from drying out and to make a nice coat). Mother always used a Turkey Baster and we have no such thing. Pouring lightly works nicely.
Turkey is done when wing or leg can easily be pulled (almost separated) away from the Turkey. At this stage, they just about fall apart with a slight pull. Remove Turkey from Oven to set up and cool a bit before carving.
~~~~
Notes: My Mother always used to put her Turkeys in aluminum foil, sealing them completely. While sometime quite a wrestling match toward the end, I always followed her lead because I thought it would keep them quite moist. However, I would often find that the foil leaked at the seams, meaning juice was escaping from the cooking of the Turkey. Here on the Farm, we try to eliminate our use of Aluminum, to cut down on waste and because research suggests a relationship with Parkinson's and Alzheimer's. This time, Melanie insisted we skip the aluminum foil which we did. I was afraid the Turkey would dry out, but it was absolutely excellent and the skin was done (not overdone) to perfection.
Mother used to have the Turkey in so that we would sit down and eat at Noon sharp. That was no small feat, meaning that she would be up very early in the morning in preparation. Meanwhile her small children were behind the bedroom door like wild animals in a cage (almost) or rather like horses chomping at their bits to begin the race toward the presents under the Tree. The regimented "eating at noon tradition" is one we have set aside. We open presents in the morning accompanied by leisurely cups of Tea, Povitica, and Christmas Music. When this stage is complete, we 3 C's head to the kitchen and prepare the Turkey. We eat about 6pm. Give or take.
Tuesday, December 27, 2011
Christmas Dinner Menu
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roast Turkey
Wild Rice Dressing
Gravy
Mashed Root Medley
Greens
Cranberry Relish
Sweet Potato Pecan Pie sans Crust
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Note: We used to have many dishes at our Christmas and Thanksgiving tables. In recent years, we go simpler and put our energy into those few dishes which we love the most of all. Yum.
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