Basic Home Preserved Foods 2017

Description	Process	Size	Qty

Reduced Plum Balsamic Drizzle	Can	8 oz	24
Cooked plum Juice for Sorbet	Can	Qt	24
Tomato Sauce	Can	Qt	24
Eggplant Red Pepper Tapande	Can 85 min	8 oz	24
Plum Fruit Vinegar	Can	8 oz	24
Raw Plum Juice	Freeze	8 oz	24
Raw Apple Juice	Freeze	Qt	24
Cabbage Sauerkraut	Cooler	Qt	24
Cabbage/Carrot Sauerkraut	Cooler	Qt	24
Sour Beets	Cooler	Pint	24
Veggie Burgers	Freeze	4 oz	24
Baba Gan	Can 85 min	8 oz	24
Par-Boiled, Strained Fava Bean Paste	Freeze	Lb	24

Collard greens

This is an old school southern very cooked down version of greens that may not be to every ones taste.  However it is incredibly dense in nutrition.

2 pounds collards cut into 2-inch pieces
1 large chopped onion
4 cloves minced garlic
2 tablespoons olive oil
pinch pepper flakes
salt and pepper and Louisiana Hot Sauce to taste
4 tablespoons nutritional yeast
1 teaspoon celery salt

Saute onion in olive oil until tender and slightly caramelized. Add garlic and heat for 5 minutes don't overcook. Then add collard greens

tossing and coating with oil and onions until the greens wilt and reduce and then stir in spices. Cover with water about two or three cups and

simmer without lid for 45 minutes. The liquid will reduce to a sauce. Serves 4

Baba Ganoush

1 eggplant roast, drain, pull into pieces and cool
1 tbls lemon
1 glove garlic smash and breath and chop and mix together gently leaving chunks
3 tbls tahini (could use ground sesame but then extra oil)
2 tbls oil drizzle this in slow and mix
1/4 tsp cumin
1/4 tsp salt
pinch  cayenne  (these spices should be adjusted to taste.)



old one
Roast whole in fired oven by rotating and rolling eggplants about for 20 minutes.  then take them out and scoop out the insides and quarter and put in baking dish and bake at 425 for another 40 minutes until water is reduced.  two dishes fit so they have to be pretty full.  careful that the bottom does not burn.  As the oven cools down it will be easier to  reduce the water by long baking.  so shoot for the rotation of 4 trays.  so start with 15-20 fruits.  also roast some garlic at the same time so the amount of raw garlic can be reduced as it makes it too hot and spicy.  food processor may not be needed as a chunkier texture is better anyway.  so a big pot and a masher may be best.  total time to finished.  test put up in bags and frozen.  also in vacuum sealed pouches and refrigerated.  also in half pint jam jars with headroom (they have straighter sides so will resist breaking on expansion.


I have a written out for this as well so when done, revise all and also experiment with canning and freezing tech

https://toriavey.com/toris-kitchen/classic-baba-ghanoush/

Broccolini cream soup

Farm First ... made 6/18/14.
(This is not cream of soup with some broccoli in. This is broccoli with more broccoli and then some cream in it.)
1 pound of broccolini
1 medium onion
Tablespoon nutritional yeast

Salt the water and bring the broccolini to a boil turn to a high summer and cook until tender then blend with with the water. Saute the onion and then add that to the blender
Make a simple white sauce (I used cornstarch and half and half and 2 tablespoons of butter.) Add the white sauce to the blended soup base chopped and salt and pepper to taste and simmer on low for another 10 minutes. Delicious served with garlic croutons and a drizzle of balsamic vinegar

This was made from relatively tough over the hill sprouts and had a ton of flavor and a bit heavy on the bitter so serving with a drizzle and perhaps a dollip of creme fresh or sour creme is good for balance.

I made a very large batch of this and canned it in pressure canner for 90 minutes. This batch was too bitter and so is motly for additions to soups and for mac and broc cheese dishes

Beet based vegitable broth

An Oasis Farm First... made 6/13/14.

This is a rough big batch recipe, use caution

Vegetable broth based on big white beets contents 10 quarts of cubed beats two or three or four onions I use the spring onions tough greens and all, I also used of a half a dozen big long sprigs of fresh oregano I just threw them in stem and all as this product will be strained. I then added a tablespoon of celery salt and a tablespoon of nutritional yeast and I salted it to taste. This made more than 6 jars 24 ounce of stock and I can do it boiling water bath but this product is supposed to be pressure cooked. Starting with nearly 20 quarts of volume I cooked it down for over 3 hours resulting in a nice deep amber broth. The solids remaining went to the chickens and was about 10 quarts so the reduction in volume was probably about 5 quarts so was significantly reduced by the long cooking time

This was an excellent broth and Connie loved it until we ran out.

Plum Buckle

A buckle is essentially cake on the bottom with fresh fruit on the top. As it bakes, the weight of the fruit causes the cake to sink slightly, lending a homey appearance.

Ingredients:

• 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup (8 oz./250 g) unsalted butter, at room temperature
• 1 cup (8 oz./250 g) plus 1 Tbs. sugar
• 2 eggs, at room temperature
• 1 lb. (500 g) plums, halved, pitted and each half cut into 4 slices
• 1/4 tsp. ground cinnamon

Directions:

• Place a rack in the lower third of an oven and preheat to 350°F (180°C). Coat an 8-inch (20-cm) square cake pan with vegetable oil spray. Line the bottom with parchment paper and coat with more spray.
• In a bowl, whisk together the flour, baking powder and salt; set aside.
• Using an electric mixer, beat together the butter and the 1 cup (8 oz./250 g) sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour mixture, reduce the mixer speed to low and beat until well blended.
• Pour the batter into the prepared pan and spread evenly. Poke the plum slices into the batter, placing them close together. In a small bowl, stir together the cinnamon and the 1 Tbs. sugar. Sprinkle over the batter.
• Bake until the top is golden, the edges pull away from the pan and a tester inserted into the center of the buckle comes out clean, 50 to 60 minutes. Let cool on a wire rack for about 30 minutes before serving. Serves 9.

https://www.williams-sonoma.com/recipe/plum-buckle.html

CHUNKY ROASED EGGPLANT AND TOMATO TAPANADE

Roast all in one pan and carfully jar and cover with oil and then pressure can, making sure to get all air bubbles out.  uses quartered tomato face up with chunked onion on top with cubed eggplant tossed in oil.  reduce very well in roasting pan for hour or more.  a few charred bits is great for the flavor.can be used on sandwich or brucsetta, or cold in a salad with big beans

Spices for this must be experimented with.  Also the eggplant may benefit from being salted to remove water before and to speed roasting

Proportion is 40-40-20 with less onion. Try this

Szechuan eggplant

Cut eggplant into long strips quarter inch wide and put them into the pan with oil first then hot pepper in the pan second and cook until done the last thing for the pan is ginger chopped fine and finally garlic chopped fine season and sauce with miso soy . this was a recipe done in the Paris flat in two pans

Gluten free sandwich bread

This recipe could be used to make bread that is then made into bread crumbs. It looks precise but easy
3 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
1 cup warm milk
4 tablespoons soft butter
3 large egg

1) Place the flour or flour blend, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.

2) Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.

3) Add the butter and beat until thoroughly blended.

4) Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.

5) Cover the bowl, and let the thick batter rise for 1 hour.

6) Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

7) Grease an 8 1/2" by 4 1/2" loaf pan, or a 9" x 4" x 4" pain de mie pan.

8) Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.

9) Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; or till it comes to within about an inch of the rim of the 9" pain de mie pan. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

10) Bake the bread for 38 to 42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack.

Yield: 1 loaf.

Plum Custard Pie with Almond Crust

I don’t see plums in baked goods as often as I see apples, peaches, pears and other fruits. This is a shame because plums are amazing fruits to bake with. They’re sweet and flavorful, hold their shape nicely after they’ve been baked, and they turn such a beautiful color that desserts that use them are often simply stunning to look at. One of my favorite desserts, aside from the Fresh Plum Cake in The Baking Bites Cookbook, is a double crust Plum Piepacked with juicy plums.

This pie is another plum pie, but it is very different from that double crust pie. This is a Plum Custard Pie with Almond Crust. The pie starts out with a flaky crust that incorporates ground almonds to give it more flavor and some extra crispness. It is filled with a creamy, yet firm, custard flavored with vanilla and a touch of almond extract. The filling has the surprise ingredient of Greek-style yogurt, which helps give it an almost cheesecake-like texture. If you don’t have Greek yogurt, opt for sour cream, not a thinner yogurt. The pie is finished off with lots of sliced, fresh plums and a generous sprinkle of sliced almonds, which toast up in the oven and complement the pie crust.

The finished pie is beautiful to look at and delicious to eat. The plums go into the pie unpeeled, and when they bake they take on a gorgeous purple-red color. They are a nice sweet contrast to the filling, and everything is tied together with the almond topping and the nutty almond crust. This pie can be eaten as soon as it has cooled to room temperature, but the flavors develop even more after it has been chilled for a couple of hours, so it can be made in advance and brought out just before serving.





Plum Custard Pie with Almond Crust
dough for 9-inch pie (Almond Crust recipe below)
3 medium-large plums
1 cup + 1 tbsp sugar
3/4 cup greek-style yogurt (or sour cream)
3/4 cup milk
2 large eggs
2 tbsp flour
2 tsp cornstarch
1/8 tsp salt
1 1/2 tsp vanilla extract
1/4 tsp almond extract
2 tbsp chopped, sliced almonds
2 tbsp coarse sugar

Preheat oven to 400F.
Roll out chilled pie dough on a lightly floured surface until it is a large circle, exceeding the diameter of a 9-inch pie plate by about an inch on all sides. Gently transfer crust to pie plate, press down to form a tight fit and crimp excess crust off of the edges.
Slice plums (no need to peel them) into 6-8 slices and arrange in a spiral pattern over the bottom of the crust.
In a large bowl, whisk together sugar, yogurt, milk, eggs, flour, cornstarch, salt, vanilla and almond extracts until smooth. Pour over plum slices. Slices may float in the custard. Do not overfill the crust (some shallow pie plates may leave you with a few extra tablespoons of custard).
Bake pie for 30 minutes at 400F. Remove pie from oven and sprinkle evenly with chopped almonds and coarse sugar. Lower oven to 350F and bake for an additional 40-50 minutes, until filling is set and a sharp knife inserted into the center comes out clean.
Allow pie to cool completely before slicing. Cooled pie can be stored in the refrigerator.

Makes 1 pie; serves 10.

Almond Crust
1 1/4 cups all purpose flour
1/2 cup ground almonds/almond meal
1 tbsp sugar
1/4 tsp salt
1/3 cup butter, chilled and cut into pieces
4-6 tbsp water

Combine all ingredients, except water, in a large mixing bowl. Rub in butter with your fingertips, creating a sandy mixture where no pieces of butter are larger than a big pea. Add water in gradually, stirring mixture with a fork until it just comes together into a slightly dry ball. Knead gently so dough sticks together (dough should not be sticky) and wrap in plastic wrap.
Chill in the fridge for 1 hour before using, or freeze for 15 minutes.

Tags: pie pie crust plum

Plum Custard Pie with Almond Crust