Tag Archives: Food

August 26, 2012

Corn Cakes with Tomato and Avocado Relish

By Elizabeth Kilpatrick

Wow! It really has been a long time since I have posted! I have been away for the last four weeks; therefore, I have not been able to post. It’s been a crazy month. Music camp, music training, work, canning, the fair – you name it, I’ve probably done it!!

But, I happened to be home last Monday night, and I was able to try a new recipe that I have been wanting to try for a long time! It was so amazing that I immediately knew I had to share it with you all. I can’t take any credit for it though; all the credit has to go to Karly over at Bun’s in My Oven. I have found several recipes over there that are spectacular. You should definitely check her blog out!

My favorite thing about this recipe is the summer bonanza it uses! Fresh corn, tomatoes, cilantro, onions, garlic, avocado’s – yum!!!!!

 

Corn Cakes with Avocado Tomato Relish

Ingredients

For the corn cakes:
    • 3 large ears of corn, shucked
    • 1 cup all-purpose flour
    • ½ cup cornmeal
    • ¼ cup red onion, finely diced, optional
    • ¼ cup chopped cilantro
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • salt and pepper, to taste
    • 2 large eggs, lightly beaten
    • 2 tablespoons buttermilk
    • 2 tablespoons butter, melted
    • Canola or vegetable oil, for frying
For the relish:
  • 6-10 cherry tomatoes, halved
  • 1 scallion, minced
  • 2 tablespoons minced cilantro
  • 1 clove garlic, minced
  • Juice of half a lime
  • 1½ teaspoons olive oil
  • 1½ teaspoons white wine vinegar
  • salt and pepper, to taste
  • 1 ripe avocado, pitted and diced

Instructions

  1. Cut the corn from the cob into a large bowl. Place 2 cups of the corn into the food processor and pulse until slightly pureed, but still somewhat chunky. Return to the bowl with the remaining corn.
  2. Add the flour, corn meal, onion, cilantro, baking powder, baking soda, and salt and pepper. Stir to combine.
  3. Add the eggs, buttermilk, and butter and stir until just combined.
  4. To make the relish, combine all of the ingredients into a small bowl, except for the avocado. Stir to combine everything. Store in the refrigerator for up to 2 days. Add the avocado just before serving, to prevent browning.
  5. Heat a large skillet over medium heat. Add enough oil to cover the bottom of the pan and heat until it’s sizzling hot.
  6. Scoop tablespoons of batter into the hot pan, about 4 or 5 per batch. Do not over crowd the pan. Fry 1-2 minutes per side, until golden brown. Transfer to a paper towel lined dish.
  7. Serve immediately with the relish. Ranch dressing is also yummy on these guys.

Leave a comment   |  tags: , , , , | posted in Food, Main Dishes, Uncategorized, Vegetables, Vegetarian

July 2, 2012

Summertime Fruit!

By Elizabeth Kilpatrick

Now that it is officially summer, we are seeing more small fruits make their appearances:  strawberries, blueberries, raspberries, black-raspberries, current’s, and numerous others. I think probably my favorite would be all of them!!! And there is no better way to eat them then all combined. Three-berry pies, smoothies, sauces, cobbler’s, fruit bars – all of these can be made with your choice of berries.

I snagged this recipe from COOKS.com. I have used that website now several times for recipe’s. They have oodles of them!!!

 

THREE – BERRY SAUCE
1 c. fresh strawberry halves
2/3 c. fresh raspberries
2 tsp. sugar
2 tsp. cornstarch
2 tsp. cold water
1/3 c. pitted bing cherries or 1/3 c. blueberries
Combine berries and sugar in medium saucepan; let stand until sugar dissolves. Cook over medium heat for 5 minutes. Combine cornstarch with water and add to berry mixture. Increase heat to high and stir constantly until thickened and clear. Remove sauce from heat. Stir in cherries or blueberries.Serve immediately.

Yield: 1 1/3 cups.

Leave a comment   |  tags: , , , , , , , | posted in Appetizers, Breakfast, Cakes, Desserts, Dressings, Fruit, Raspberry, vegan, Vegetarian

June 23, 2012

Summertime!

By Elizabeth Kilpatrick

Hi ya’ll! I am back!! I have been unable to post for a while because I have been super busy getting ready for a solo recital.

But, I will be around for a while now and on top of that, it’s summertime! Which means time to get out the grill and use it!

It has been ridiculously hot the past week so we used the grill one night for dinner. This chicken marinade recipe came from friends of ours. It is probably one of the best marinades that I have ever had. Absolutely fabulous flavor!!

Chicken Marinade ~ The Shaw Family 

Chicken (however much you need!)

Oil

Apple Cider Vinegar

Parsley

Rosemary

Dill

Tarragon

Marjoram

Garlic

First coat the chicken pieces in oil. Then, in a separate bowl, combine herbs. Use your own judgement on amounts, but make sure you use equal amounts of each herb. Add the herbs to the chicken and mix well. Add garlic (use four-five cloves per number of chickens you cut up). Pour apple cider vinegar into your bowl of chicken until it has covered the chicken. The longer you allow the chicken to marinate, the better. Twenty-four to forty-eight hours is ideal. Enjoy!!!

 

Leave a comment   |  tags: , | posted in Chicken, Food, Gluten Free, Main Dishes

June 2, 2012

Chicken Rub

By Elizabeth Kilpatrick

Hi all! It’s me! Elizabeth!! I am back for a week. Sarah is away, so I said I would put  up a post for her.

The other night I was experimenting with  new chicken recipe. I wanted to roast a chicken, but not just your traditional roasted chicken recipe. I wanted to try a brine, but at 3:30 in the afternoon, it was to late for that. So, I turned to the next best solution. A rub. Or at least that’s what I called it.

So here is what I did.

Get your chicken and put it in a roasting pan. Start with some Kosher salt, and rub it into the outside of the chicken. Take care to get in the leg creases, around the wings and both sides of the chicken. (Note: We alway’s take the wings off to save for chicken wing night, and beside’s it’s not worth roasting them cause there isn’t anything on them!) Use as much salt as you need. After you finish that, take about a cup of butter and melt it. Chop up some green garlic or regular garlic and slice some onion. About 1/2 to 1 cup of each. Add to the melted butter and stir. Then pour it over the chicken. Try to rub the butter over most of the chicken. As much as you are able. Take most of the garlic and onions and stuff them inside the cavity of the chicken. Sprinkle the remaining few on top. Then bake at 325 degrees until done. I baked it for the first 2 hours with the lid on. Then I took the lid of for the last 30-45 minutes. This gave the top of the chicken a kind of crust.

Cut and serve! Instead of gravy, we just dipped up some of the drippings from the bottom of the roasting pan and poured that over the chicken! Insanely good!!!

Leave a comment   |  tags: , , | posted in Chicken, Food, Gluten Free, Main Dishes

May 3, 2012

1800 Cake

By Anna Dagarin

Oh, it’s good to be back! Seems like it’s been forever since the last time I shared a recipe. Feels like ages since I’ve cooked anything! I can’t even express how wonderful it was to spend some time in the kitchen today.

It was dreary outside. Watching raindrops meander down the window panes made me want to curl up in a cozy chair with a book and a cup of coffee. The patter of droplets on the roof somehow talked me into baking. Pulling warm cookies or a soft loaf of bread out of the oven on a raw and rainy day somehow comforts the heart as well as the stomach.

We had some soft, old apples in the fridge, so I figured a cake would be perfect. 1800 cake is usually my go-to recipe for all occasions. (Now, don’t go asking why it’s called 1800 cake, because, well…I have no idea.) We have used and loved this recipe for so long, I can’t remember where it originated. The cake is a family favorite, and it acquires new fans every time we bring it to a party or share it with friends. Everyone goes crazy for it. Literally. 1800 cake is a great dessert. It goes perfectly with a cup of tea or coffee. I personally like eating it for breakfast.

Filled with apples, nuts, and chocolate, super moist, and not overly sweet, 1800 cake is so delicious. It’s also surprisingly easy to make. You simply can’t go wrong with it!

 

1800 Cake

Ingredients 

  • 2 C. flour
  • pinch of salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 C. oil
  • 1 1/2 C. sugar (I usually cut back on the sugar by half a cup, and it’s still just as yummy)
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 C. chopped walnuts (if preferred, you can leave out the nut’s and just use extra chocolate chips)
  • 1/2 C. chocolate chips
  • 3 C. apple slices

Directions

  1. In a large bowl, sift together flour, salt, cinnamon, baking soda, and baking powder.
  2. Add oil, sugar, and eggs, and mix with a wooden spoon.
  3. Then add and mix the vanilla, nuts, and chocolate.
  4. Fold in the apples.

Note: The batter is super thick and can be tough to stir! Not to worry, it turns out amazing

5.  Pour the batter into a greased tube pan. Bake at 350 degrees for 45 minutes to 1 hour.

Leave a comment   |  tags: , , , , , | posted in Breakfast, Cakes, Chocolate, Desserts, Fruit, Uncategorized

March 31, 2012

Spring Stew

By Elizabeth Kilpatrick

In going through recipes today to find one to share with you all, my goal was to find a recipe that spoke of spring. Not finding one in our collection, I turned to the web. Here, after some searching, I found precisely what I was looking for. This “spring” stew looks positively promising. I can’t wait to try it! So here it is. Borrowed from http://www.rwood.com.

Spring Stew with Asparagus, Snow Pea & Baby Turnips - Rebecca Wood (www.rwood.com) 

2 cups snow peas
2 cups baby turnips
1 bunch small radishes (if large, cut in halves)
4 scallions, chopped
3 springs fresh tarragon or savory
1 teaspoon sea salt and freshly ground black pepper to taste
1 tablespoon lemon juice
4 tablespoons unrefined hazelnut or olive oil

Bring 3 quarts of water to a boil; add a tablespoon of sea salt and, starting with the asparagus, separately blanch each vegetable type until just cooked. Cut into bite sized pieces.

Reserve 2 cups of blanching water or use a soup stock. In a wide skillet or wok, place two tarragon sprigs and the blanching water.  Add the vegetables and simmer until they’re warmed through. Add lemon juice, season with salt and pepper and simmer for 1 minute. Mince the remaining tarragon.  Divide stew into bowls, garnish with minced tarragon and dress with hazelnut oil. Serve hot.

Leave a comment   |  tags: , , , , , | posted in Food, Main Dishes, Soups, vegan, Vegetables, Vegetarian

March 25, 2012

Peanut Butter Frosting

By Elizabeth Kilpatrick

Due to a busy weekend for me (Elizabeth), Hannah (see last week’s post) volunteered to help me out with a blog post this week. Thanks Hannah!! 

 

Did you know that the peanut is not really a nut? Comment on this post to see if you know what peanuts really are without looking it up! George Washington Carver came up with over 300 different uses of peanuts which included plastics, paints, cooking oil, and peanut butter. This Peanut Butter Frosting has been a family favorite for years. It is really simple to make and very delicious. (especially for peanut butter lovers)

Peanut Butter Frosting

2 cups confectioners sugar

2 tablespoons crisco

1/2 cup smooth peanut butter

1/3 cup milk (approximately)

1. Combine above.

2. Beat until fluffy.

 

2 comments   |  tags: , , | posted in Cakes, Desserts, Food

March 18, 2012

Double Chocolate Cookies (with a secret ingredient)

By Elizabeth Kilpatrick

::I was having much trouble trying to write a blog post today, so my sister Hannah offered to do it this week. She wrote a guest post over at From Scratch Club this summer, and therefore is highly qualified. ::

A couple weeks ago, I entered the Saratoga Farmers Market Cookie Contest. I was super excited because my favorite thing to bake is cookies. The rules were that you had to use at least two market ingredients but could get more points for the more you used. I found a way to incorporate beets into one of my families favorite cookie recipes, used Battenkill Valley  Creamery cream to make my butter, used our eggs, and tada! I found a new favorite. I didn’t win the contest of around twenty entries, but it was still a fun experience.

I’ll give you the recipe with the beets and include the original beside any changes.

Double Chocolate Cookies (with a secret ingredient)

-Original recipe taken from No-Guesswork Cooking: Recipes You Can Trust, by Kim Cahill.

-1 1/4 cup butter softened

-1 1/3 cup white sugar

-1 1/4 cup brown sugar

Lightly cream in mixer with flat paddle.

-3 eggs

-2 1/2 teaspoon vanilla extract

-2/3 to 3/4 cup finely shredded beet (exclude to make original recipe)

Add. Mix till smooth

-3 3/4 cups flour

-1 cup cocoa powder (3/4 plus 2 tablespoons) if making without beets.

-3/4 teaspoon salt

-1 1/4 teaspoon baking soda

Combine in separate bowl.

-1 1/4 cups chocolate chips

-1 1/4 cups white chocolate chips

Add dry ingredients alternately with chocolate chips and white chocolate chips to butter/sugar mixture. Mix evenly until combined. Pinch off 1″ balls, round, and place on lightly greased cookie sheets. Flatten to 1/2″ thickness. Bake at 375 degrees for 9 minutes or until slightly firm. DON’T OVERBAKE!

ENJOY!!!

3 comments   |  tags: , , | posted in Chocolate, Desserts, Food

March 10, 2012

Blueberry Bread

By Elizabeth Kilpatrick

Some of my earliest real memories of cooking in include this recipe. That’s probably because this was the first thing I made by myself! I can vividly remember making this with a lady who was helping us out after my Mom had a miscarriage…I was so pleased that I could finally bake something all by myself – not that I don’t like mom or anything….! But you know how it is!!

I haven’t made this in a while, but I remember it is quite delicious.

Blueberry Bread

1/4 cup butter, softened

1 egg

1/2 cup milk

Juice of 1/2  lemon (save rind!)

1 cup blueberries

1 1/2 cup flour

1/2 cup sugar

2 tsp. baking powder

1 Tbsp. sugar

 

Combine flour, salt, and baking powder. Sift. Blend butter, lemon juice, and lemon rind into flour mixture. Whisk egg and milk together. Add to butter/flour mixture, mix lightly. Fold blueberries in lightly. Pour into greased 4×8 loaf pans. Sprinkle with 1 Tbsp. of sugar.

1 comment   |  tags: , , , | posted in breads, Breakfast, Food, Fruit, Uncategorized, Vegetarian

March 8, 2012

Quiche

By Elizabeth Kilpatrick

Anna is unable to post  today so I am filling in!! 

 

We had my sister Hannah’s delicious Quiche tonight and on short notice, I thought I’d share our recipe with you.

 

Meat-Potato Quiche ~More with Less Cookbook

3 Tbsp. vegetable oil

3 cups coarsely shredded raw potato

1 cup grated cheddar cheese

3/4 cup cooked diced chicken, ham, or browned sausage (we like sausage the best!)

1/4 cup chopped onion

1 cup milk

2 eggs

1/2 tsp. salt

1/8 tsp. pepper

1 Tbsp. parsley flakes

 

Preheat oven to 425 degrees. In a 9 inch pie pan, stir together the oil and shredded potato. Press evenly into the pie crust shape . Bake at 425 degrees until just beginning to brown. Remove from oven. Layer on cheese, meat, and onion. In a bowl beat together milk, eggs, salt, and pepper. Pour egg mixture onto other ingredients. Sprinkle with parsley. Return to oven and bake at 425 degrees about 30 minutes or until lightly browned, and knife inserted 1″ from edge comes out clean. Allow to cool 5 minutes before cutting into wedges.

 

1 comment   |  tags: , , | posted in Breakfast, Chicken, Food

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