Red Cabbage Slaw with Caraway

YIELDMakes about 6 cups

INGREDIENTS

1/4 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
3/4 teaspoon caraway seeds, coarsely crushed
1/4 teaspoon black pepper
2 pound red cabbage, cored and thinly sliced (8 cups)
1 tart apple

I applied the dressing to the salad hot to try to wilt it but it was not sufficient heat so I should try to wilt it in a very hot pan using oil.  This may have advantage of adding a nice carmelized flavor to the cabbage

below is for a braised cabbage and is intended hot not slaw but combining these could make a great chilled salad.  do not over cook

https://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe-1941359

another https://motherwouldknow.com/quick-braised-red-cabbage-with-cider-vinegar/

freezing apples

This is a method I have not used before but it looks good.  The question of course will be how well they do in pie.  Will the natural pectin be preserved? Will the pie be sloppy and require corn starch?  This we will find out.

https://www.southernplate.com/freezing-apples-and-what-the-old-folks-taught-me/

Cornmeal stuffed poblano chili tart

Use this recipe for the cornmeal tart portion of this recipe. But first roast the peppers in the oven until they soften but haven't broken open so their juices are still inside. Take them out of the oven and gently slits them open to gently remove the water juice and seeds place them back on the baking sheet and stuff each with Mexican cheese and put them back in the oven at 400 degrees until they are moderately well done but still manageable. Meanwhile bake the crust as directed let it cool just slightly and then arrange the poblano peppers in a radiating fashion on the crust and Shred a small amount of cheddar on top and place them back in the oven to finish approximately 15 or 20 minutes. Removed from the oven and let stand on a cooling rack for at least 10 minutes before serving. The tart depending on the pan may be able to be removed and put on a cutting board to be cut into hors d'oeuvre size slices. This last part will depend entirely on the Integrity of the crust and I don't know if this will be possible in any case it will taste great

https://www.cabotcheese.coop/vegetable-tart-with-cheddar-cornmeal-crust

Melting Sweet Potatoes Roasted with Maple Pecan Sauce

These are simple and should present well, use brown sugar instead of maple and lay then on a plate with the roasted carmalized pecan over the top..add some butter to the sauce as well and it will get candy like in the pot, you may want to roast the nuts separately so they don't get too soft in the pot.

This is not a cassorole so I will be done at the last minute

Melting Sweet Potatoes Roasted with Maple Pecan Sauce:



'via Blog this'

Cauliflower cheese pie with potato crust

From Moosewood cookbook
For the crust 2 cups grated raw potato half a teaspoon of salt one egg white quarter cup grated onion

For filling 1 tbsp olive oil 1 cup diced onion 2 cloves garlic minced 1/2 teaspoon salt fresh ground pepper quarter teaspoon time half teaspoon basil tried or more if it's fresh one head cauliflower broken into florets 1 cup grated cheddar cheese 2 eggs and quarter cup milk
Preheat oven to 400 degrees and very generously oil 9-inch pie dish to them to make the crust place than grated potato in a colander and toss them with salt wait 10 minutes and then squeeze out extra water a salad spinner works well for this or you can ring the potatoes in a dish towel stir together the potatoes the egg white whipped and the onion in a large bowl and then Pat the mixture into the pie dish building a crust and then bake for 30 minutes and then brush lightly with olive oil and bake 10 minutes more remove from oven and lower to 375
While the crust bakes heat T tablespoon of olive oil in a large saute pan add onions garlic salt pepper to taste and herbs and sautee for 5 minutes until onions are translucent add the cauliflower and stir well to coat cover and continue cooking stirring occasionally until the cauliflower is tender 8 to 10 minutes. Add a tablespoon of water if the cauliflower begins to stick to the pan
Spread half the cheese over the crust and Spoon the call flour mixture over then sprinkle the rest of the cheese whisk together the egg and the milk then pour this mixture over the cauliflower cheese mixture bake 35 to 40 minutes until set

The potato crust in this recipe could also be used for other configurations of quiche additionally it may be useful 2 / salt the potatoes and then rinse them before draining and squeezing out the water as this may remove additional water from the potato before making crust however this idea simply needs to be tested

Quince crisp

This is an easy and delicious dessert

Scrub  the whole ripe fruit  until all the fuzz and dust is off  and then rather than coring and peeling I start this unconventionally by whacking the quinces in half with a cleaver and roasting them at 425 for about an hour and a quarter. Let them cool for 15 or 20 minutes so that they can be handled I use a towel in hand to protect from the Heat and a tablespoon to scoop out the seedy pithy portions feeling for them with your fingers as you go. Then I place them cut face up and skins on in a baking dish smooshing them together but leaving them whole and attractive. Sprinkle the Quince liberally with sugar and return to the oven as you simply cannot over cook these wonderfully caramelizing fruit. Take the cores and cook them in a pot with water and a bit of sugar rapidly cooking them down for about 15 minutes strain the result through a fine sieve to get a syrup to go back on top Quince to keep them moist during all this cooking but you may not need all of it for each crisp

Topping: 2 cups of rolled oats take one of them and food processor it into a flour for a couple minutes add 3/4 cup brown sugar with a dash of salt and vanilla and then drizzle on top 1/2 cup melted butter mixing with a fork to make the crisp topping. Dotting the Quince with some butter then sprinkle the topping on top and bake for 30 minutes at 350 degrees until golden brown and bubbly. I find it useful to return the pan of quince to the oven with the sugar on top while I'm making up the topping so that I'm guaranteed to get a bubbly and gooey result. Cool this on a rack open to avoid the crisp be coming soft

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