This announcement ahs been plastered accross the US and in some cases the Southern Pacific, there is a documented alert for Salmonella poisining from some pistachios products. This alert should not stop you enjoying Pistachios as not all suppliers are under scrutiny for this alert. In fact many have been practicing good food processing and handeling so there products are safe. I have neeb in contact with April Shunn Williams from Paramount farms and have agreed to post this updated news. Please look at the list below for a safe supplier or producer, we must all remember in these hard financial times that to boycott all growers and producers could be detremental to their livelyhood and the industry. We all enjoy the texture and taste of good quality Pistachios in our recipies and should support the industry at this time.

A quick recipie: Lamb cutlets with pistachos and nectarine salsa

Ingredients

Marinade
12 lamb cutlets
1tbsp olive oil
juice 2 oranges
2 tbsp grated orange rind
1/4 cup spicy fruit chutney

Salsa
1/2 punnet Fresh Pistachios, peeled, split and roughly chopped
juice 2 oranges
1 tsp fresh ginger, grated
1 tsp honey
1/4 tsp cumin powder
1 small cinnamon stick
2 tbsp coriander, finely chopped
3-4 nectarines, cut into chunks

Method
Combine marinade ingredients, add cutlets and refrigerate overnight.
Prepare salsa by combining half the coriander and half the pistachios with all other ingredients. Bring to boil and boil for 2 minutes. Remove cinnamon stick and allow to cool.
Barbecue or char grill or even use the George Forman or simular grill cutlets 2-3 minutes each side.
Serve with fresh pistachio salsa and sprinkle with remaining pistachios and extra coriander if desired.

A list of safe providers and links:

A&P Growers
American Golden
Barons
Berkley & Jensen Pistachios
Braga Farms
Braga Organic Farms
Cal Delights
Cal Fruit and Nut
Country Best
Cowboy
CVS Brand Gold Emblem Natural
Pistachios
CVS Brand Gold Emblem
Pistachio Kernels
Divine Organics
Doug Braga
Eagle Ranch Pistachios
Eden Organic
Everybody’s Nuts Pistachios
Flannigans
Futters Nut Butter
Garvey Nut
Giant
Golden Orchards Pistachios
Gust Picoulas
Harris Ranch
Heart of the Desert
Horizon Growers
Keenan Farms
Kirkland Everybody’s Nuts
Kopali
La Montanita Food
Lattitude 1
Living Intentions
Maisie Jane’s
Mamco
Marra Bros.
Melace Family
Meridian Nut Growers
Mount Hope
Nuts and Spice
Paramount Farms
Rosetti Fine Foods
Royal Himalayan
Sam’s International
San Joaquin Valley Farms
Sherman Thomas Ranch
Snack Club
Snakerz
Southern Grove
Specialty Commodities
Sunkist Pistachios
Sunridge Farms
The Nutty Gourmet
Wonderful Pistachios
Yurosek Farms

http://pistachiorecall.org/
http://www.fda.gov/pistachios/

Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.

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Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled round pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.

Serve this as an appetizer, as an hors d’oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying.

Saganaki (Greek ????????)(meaning flaming cheese, sometimes translated as fried cheese) is a salty and aromatic cheese-based Greek appetizer of fried or grilled cheese.

The cheese used is usually Kefalograviera, Kasseri, Kefalotyri, or sheep milk Feta cheese. Regional variations include the use of Formaella cheese in Arachova and Halloumi cheese in Cyprus.

Related saganaki recipes include shrimp saganaki (Greek ??????? ????????) and mussels saganaki (Greek ????? ????????), which are typically Feta-based and include a spicy tomato sauce.

In some United States and Canadian restaurants, after being fried, it is flambéed at the table (typically with a shout of “opa!”) and the flames then extinguished with a squeeze of fresh lemon juice. This practice reportedly originated in the 1960s at The Parthenon restaurant in Chicago’s Greektown

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Here is #3 of my Christmas gift basket list. Home-assembled Herbal bread mixes- individually portioned and packaged for bread machines. (just add fluids) There are three standard bread machine sizes: Small 1lbs, medium 11/2lbs, and large 2lbs. You will need to find out what size the “gift-receiver” has. I’ve included the ingredients list for all three sizes.

Herbal savory: Brushetta Bread!   

Once you have mixed all your dry ingredients together you can pack the mixes into small ziplock bag, use mason jar or check out the dollar stores they sell glass jars with lids. You can either hand write the name and instructions onto labels or use the computer to generate them. Tied on with a colored ribbon then your all set.

Brushetta Bread!

Ingredients: Small loaf capacity machine (1-lb loaf  450ml)

1 3/4 cups             whole wheat flour                 425ml

1/4 cup                  white flour                             60ml

1/3 cup                  cornmeal                                75ml

11/2 tablespoons  dark brown sugar                   22ml

1 tablespoon          powdered whey                      15ml  ( available at bulk food stores)

11/2 teaspoons     active dry yeast                        8ml

1/4 cup                  dehydrated onions                 60ml

1/4 cup                  dehydrated tomatoes  flakes 60ml

1 teaspoon             garlic powder                           5ml

1 1/2 teaspoons     dried basil                               8ml

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Ingredients: Medium loaf capacity machine (11/2-lbs loaf  675ml)

2 1/2 cups             whole wheat flour                625ml

1/3 cup                  white flour                             75ml

1/2 cup                  cornmeal                              125ml

3 tablespoons        dark brown sugar                   45ml

11/2 tablespoon    powdered whey                       22ml  ( available at bulk food stores)

1 tablespoon          active dry yeast                       15ml

1/3 cup                  dehydrated onions                  75ml

1/3 cup                  dehydrated tomatoes  flakes   75ml

1 1/2teaspoons      garlic powder                            8ml

1 tablespoon           dried basil                              15ml

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Ingredients: Large loaf capacity machine (2-lbs loaf 900ml)

3 1/2 cups             whole wheat flour                      850ml

1/2 cup                  white flour                                 125ml

2/3 cup                  cornmeal                                   150ml

3 tablespoons         dark brown sugar                       45ml

2 tablespoons         powdered whey                           30ml  ( available at bulk food stores)

1 tablespoon          active dry yeast                           15ml

1/2 cup                  dehydrated onions                    125ml

1/2 cup                  dehydrated tomatoes  flakes     125ml

2 teaspoon             garlic powder                               10ml

1 tablespoon          dried basil                                    15ml

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Methodology:

1)Mix all ingredients in a bowl until well blended.

2)Pour into jar or baggy.

3)Make up label… It should include the list of ingredients, how to make bread, and how much fluids to include. I’ve listed them in order of size

#1 Small loaf capacity machine (1-lb loaf  450ml)

Brushetta Bread:

To make up bread add 1 cup/250 ml of water & 1 tablespoon olive oil. Set machine to Basic Wheat Cycle, Light Setting… push start…  enjoy

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#2 Medium loaf capacity machine (11/2-lbs loaf  675ml)

Brushetta Bread:

To make up bread add 1 1/2 cup/375 ml of water & 1 1/2 tablespoons olive oil. Set machine to Basic Wheat Cycle, Light Setting… push start…  enjoy

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#3 Large loaf capacity machine (2-lbs loaf 900ml)

Brushetta Bread:

To make up bread add 2 cups/500 ml of water & 2 tablespoons olive oil. Set machine to Basic Wheat Cycle, Light Setting… push start…  enjoy

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 Well – I imagine it seemed as though I abandoned this blog altogether –but not the case. It’s been hectic around our house, packing, getting ready to move, trying to sell our house, having a moving sale and open houses. Then there was this little storm you might have heard about named Ike, well he looked like he was headed our direction but just as we prepared for his arrival he decided to descend upon my family in Texas, instead. They have a little less practice with hurricanes than we do. Although, lately, they’re starting to receive more than their fair share.  So – it’s been crazy here to say the least. 

I do have wine tastings to catch you up on & during that time away, I did manage to also celebrate my step-son’s birthday the Big 1-8! Woohoo! Now what do you serve to a bunch of teenagers when all their taste is in their mouths? You got it! Pizza! No, I didn’t order Pizza Hut & call it a day! No, that wouldn’t do – my kids do have a little more going for their taste buds than that – they do, after all – have me. No, I made homemade gourmet pizza. Now I know what you’re thinking but seriously, it’s not all that difficult –or at least — it doesn’t have to be. You can, cheat on the crust, there are some great crusts out there and I wholeheartedly believe when that work is already done & it’s that good there’s nothing wrong with saving yourself some time. Whole Foods has a great crust you can purchase and if you like to buy in some serious bulk, Sam’s has them in a case of 20. They are both wonderful pizza dough.  My secret is in the sauce/spread I use which is the recipe in today’s blog. I use this not only for pizza but on steaks, chicken, pork chops, pasta, vegetables, in dipping oil for bread, you can use it literally on anything you want. It is amazing. My husband swears I should bottle it and sell it. But I’ll just settle for spreading the word here.

Let’s get started with making a pizza, though. First, you’ll want to spray or spread some olive oil on your pizza pan, if you have a pizza stone, then of course, use that but don’t oil it.  Next, knead or toss your dough and spread it out to the size of the pan. After that you’ll want to brush olive oil all over the top of the crust, then brush the sauce/spread all over the top of the crust leaving a 1” border all the way around the outside, this will be the same for all the ingredients we add, nothing will go inside this 1” border. The next order of business is to slice roma tomatoes and place them all over the crust. Then take pieces of prosciutto and lay them all over the pizza in between the tomatoes slices. Mouth starting to water, yet? Then place small dollops of ricotta cheese around the tomatoes & the prosciutto;  chiffonade some fresh basil and scatter it all over the top of the pizza. The final act is to be sure to put a thick layer of shredded mozzarella that covers all the areas of the pizza inside the 1” border. I have all different kinds of flavored oils so at this point, I opt to sprinkle the top of the pizza with some flavored oil. If you have some, by all means use it or you can just use extra virgin olive oil if you like or nothing at all if you’d rather save the calories and fat. Place it in the center of a 350° oven and bake for approximately 12 minutes or until the cheese is melted and golden brown in areas. When you bring it out be prepared for a battle over who gets the biggest piece to ensue! Make plenty and keep them coming! I promise it’ll be a hit!

Eclectic Kitchen Margherita Pizza

Fresh Herb Sauce Blend

Place 1 cup each of fresh basil, fresh rosemary, fresh thyme, 2 garlic cloves, 1/2 tsp. coarse sea salt & 1 tsp. extra virgin olive oil in a food processor and blend to a paste.

I personally make this in large batches of 4 times this size & keep it on hand to use for everything.

Fresh Herb Sauce Blend

Bread w/ Fresh Herb Sauce Blend & EVOO

I read somewhere in Hungarian folklore that it’s thought that the original Hungarian Goulash originated back in the time of the Huns. It was a meal that was a cross of stew and thick chunky soup. The herdsman in charge of the sheep, would set up his cooking pot over the coals in the fire-pit in the morning. Throw in a variety of meat-cuts, mostly lamb, mutton or venison and vegetables such as onions and carrots if they were available and the goulash would simmer pretty near all day.

The only thing this recipe still has in common with the old herdsman’s type of goulash is that this meal resembles a cross between chunky soup and stew.

Dad’s Mom’s side of the family can be traced back to an orchard property in the northwest of Hungary. (I think I have just the right amount of ‘greats’) Great-great-great-granddad Adalbert bought it in 1806. This recipe supposedly goes back to his second wife Ilonka. She had gained a reputation of being a fabulous cook. “She had the ability to make gourmet meals with only a cup of water, salted sows ears, a tail and paprika”. (Grandma’s funny saying translated from Hungarian). I bet Ilonka would be pleased to know that her recipes are cherished and still live on as my son and daughters follow them too.  

Ingredients:

·          2 lbs stewing beef—(any of the cheaper cuts will do fine)

·          2 large onions—finely chopped

·          3 large carrots—chunked

·          1 large tomato—chopped (can be substituted by 2 tbsp of tomato pure)

·          1 large red or green pepper—coarsely chopped (mild Sheppard or bell)

·          3 large potatoes—peeled and large chunked

·          1/2 dried chili pepper

·          1 1/2 teaspoon of salt

·          4 tbsps of mild Hungarian paprika—if not available red Spanish paprika

·          1 clove of garlic—minced

·          2 tbsps lard—I substitute olive oil

·          ¼ teaspoon Caraway seeds—(I never add any because I don’t like the flavor of caraway in anything but rye bread)

Methodology:

Saute onions in oil until golden brown; remove from heat; add paprika, give it a quick stir and quickly add a cup of water (the paprika flavor will get bitter if not diluted with water fast). Now add spices and remaining ingredients add enough water to cover all. Set over med-low heat and simmer until meat is tender (timing depends on the type of meat-cuts used). If you’re looking for a thicker stew type combine 2 tbsps of cornstarch with 1/2 cup of water. Slowly add cornstarch wash while stirring.

Serve with thick chunks of fresh bread or baguette. Traditionally sourdough rye bread is the perfect accompaniment.

Tips:

This recipe works out perfect in a slow-cooker. I love to use new crop small baby potatoes scrubbed and whole.

Enjoy.

It is an unnerving thought… what on earth do I feed them? (I’m not just getting cold feet but iced clumps)

So here I am planning up my menu. I’ll need to come up with five breakfasts; I was told that they should be fairly light with tons of coffee. (Probably muffins and such will work out the easiest) But only four dinners as the grads are hosting and cooking a full out many coursed gala for all of people involved in this exchange on their last evening here.

A lot of my “repertoire” recipes come from all over so I thought I would make each night a theme from a different country. My family roots being Hungarian I’ll make some authentic Magyar-cuisine this will be easiest evening for me. What else type of meals should I choose? They will be offered all that is Canadian at their stops during the day. I guess the warm, welcoming flavors of Italy, Greece and the Mediterranean would work out just fine.

Menu

Evening #1 a trip to Hungary!

Appetizer: cheese spread “körözött” with home made rye bread

First course: Authentic Hungarian Goulash (soup)

Entrée: Gypsy Platter 5 Grilled Meats served with Parsley Potatoes and Cucumber salad

Dessert: Hungarian Plum dumplings

Evening #2 Italy all the way! 

Appetizer: Bruschetta with Tomato, Basil and red Onions

First course: Brocconcini Salad

Entrée: Chicken Penne with Sun-dried Tomatoes and Olives

Dessert: Tiramisu

Evening #3 Greece all Authentic!

Appetizer: Grilled Eggplant Salad with tomato and

First course: Kakavia Clams and Scallops Fish soup

Entrée: Greek Swordfish Kebabs with Rice Pilaf and Greek Salad

Dessert: Walnut or Pistachio Baklava

Evening #4 from my French Bistro!

Appetizer: Steamed Mussels with Fresh Herbs

First course:  French Onion Soup Gratinee

Entrée: Filet Mignon De Porc… Roast Pork Tenderloin with Apple-Onion Marmalade

Dessert: Goat Cheese Cake with Fresh Fruit or Berries

I’ve looked at these pages and replaced, redid, recopied, replaced some more… I need help. Please look it over and see what you think. I covered all the food groups I think… I’m open to suggestions

I’ll post my favorite recipes, one at a time too.