Cherry Pie

If anyone goes to the farmer's markets in Alton, Jerseyville, or Brighton, you have probably seen the Krueger's Orchard tent. Currently they are selling the most delectable pie cherries I have ever seen (yes, so this is the first year I have seen a fresh pie cherry, so what?). Anyway, if you decide to take on the effort & bake your own fresh cherry pie, here is what to do!

Fresh Cherry Pie
adapted from Chez Panisse Fruit, by Alice Waters

1 recipe double crusted pie crust, divided, rolled out & refrigerated
2 lbs pie cherries, pitted
1 c sugar
3 T minute tapioca
1 T kirsch or amaretto

Preheat oven to 450 degrees F (yes, you must turn it down partway thru baking or you will burn your pie)
1. Mix all ingredients (except the crust) and allow juices to dissolve sugar & soften the tapioca for about 20 minutes.
2. Add cherry mixture to pie crust, put on top crust - a lattice crust is recommended to allow steam to vent out of pie to prevent a sogginess. Crimp edges together in your desired fashion, then put into the oven. You may want to put a cookie sheet directly under the pie to prevent a nasty mess if your pie looks like it could bubble over during baking.
3. After 10 minutes turn the heat down to 350 degrees and continue baking for 30-35 minutes or until top is golden brown & pie is bubbling thick cherry juice bubbles.

Green beans & Red Onions

This recipe is a family favorite, and is always requested for holiday dinners - I am not sure when is the last time we had a green bean casserole at a family holiday dinner to be quite honest, but I am guessing it was before I found this recipe! Please enjoy.

Green Beans & Red Onions
from Everyday food, issue #11

1 c water
2 T olive oil
1 t salt
1/8 t ground black pepper
1 lb green beans, trimmed & cut into 3 inch lengths
1 medium red onion, cut into 1/2 inch wedges
1 T balsamic vinegar

1. In a large skillet, bring water, olive oil salt & pepper to a simmer over medium heat.
2. Add beans and onion, cover; cook until beans are crisp tender, 8-10 minutes.
3. Uncover; continue cooking, stirring often, until water has evaporated, beans are tender, and onions are beginning to brown, 5-8 minutes more. Remove from heat, stir in balsamic vinegar, and serve.

Pesto and summer squash pasta

It has been a while since my last post, I have been feeling a bit under the weather, but I am starting to feel better now! Here is a great recipe for Pesto, and a pasta to serve with it. It is actually very fast & easy, and the stove isn't used for too very long, great for dinner at the end of a hot day.

Pesto
Chez Panisse Vegetables by Alice Waters

2-3 cloves garlic
1/4 C pine nuts (or walnuts)
2 C basil leaves
1/2 C olive oil
1/2 C grated Parmesan cheese
salt & pepper

Food processor method:
roughly puree the basil leaves, garlic (pressed or sliced thin) & nuts in a blender or food processor with enough oil to facilitate mixing. Then stir in the remaining oil & cheese, and season to taste with salt & pepper.

Pasta & summer squash with pesto
Chez Panisse Vegetables, by Alice Waters

Summer squashes
pasta of choice (whole wheat or whole grain rice preferred)
pesto
walnuts (if desired)
stock or reserved pasta water

Trim & julienne some zucchini or other summer squashes, and saute in olive oil until tender & starting to brown. Season with salt & pepper. Cook fresh noodles & add to the pan with a ladle of the pasta water or some chicken or vegetable stock; some toasted walnuts roughly chopped, if desired, and pesto sauce. Turn off heat & toss well, taste for seasoning, and serve with grated Parmesan cheese.

Enjoy!!

Sloppy Joes & Braised Cabbage

Today I went to the Jerseyville farmers market, and was pleasantly surprised to find blueberries, black raspberries, rhubarb and even summer apples! I can hardly wait for the weekend to get here so I can bake a pie or some other delicious dessert. There was even someone there selling grass-fed texas longhorn ground beef. Their farm is located in Kemper IL. Here is their website if you would like to contact them about ordering beef. I was told they plan to butcher in September, and are taking orders now.

http://www.ssbackwardslonghorns.com/

So I got home a little later than normal, with this delicious ground beef, and fresh onions. And I thought, sloppy joes & cabbage - that's easy, even if it isn't really quick. And so here is my grandmother's sloppy joe recipe, followed by a recipe for braised cabbage. It was simply delicious - even though I burnt the cabbage a little bit! Ooops :) Next time I will try not to get so wrapped up in a book while I am cooking...

Grandma Shirley's Sloppy Joes
(these are infinitely better than manwich, and VERY EASY!!)

1 lb ground beef
2 T white vinegar
1 large chopped onion
1 green pepper chopped (I didn't have this so I put in green onions & garlic scapes instead)
2 T yellow mustard
3/4 C ketchup (I use heinz organic)

Brown the meat. Add onion & pepper & brown a bit longer, then add remainder of ingredients. Cover and simmer on low heat for 30 minutes. Serve with whole wheat bread or rolls.

Braised Cabbage (Red or Green)
from Chez Panisse Vegetables, by Alice Waters

1 red or green cabbage
1 medium onion
3 T duck fat ( I used leftover bacon grease, only 1 T because my cabbage was small)
1 T wine vinegar
1 bay leaf
salt & pepper
1/2 C water
1 apple

1. Remove the outermost leaves from the cabbage. Cut it in half, remove the core, and slice the cabbage very thin. Peel the onion & slice very thin.
2. In a large pan, heat the fat, add the onion, and cook for 5 minutes. Put in the cabbage, vinegar, bay leaf, salt & pepper, and water. Cover & simmer for 20 minutes.
3. Grate the apple, add to the cabbage, and cook for another 5 minutes. Taste & correct the seasonings, and serve.

Enjoy!