LENTIL WALNUT BURGERS

From the original Moosewood Cookbook

Ingredients:

1 1/2 c. dry lentils

Group 1:
1/4 lb. fresh mushrooms
1 green pepper
1 celery stalk
1 small carrot
2 garlic cloves
1 small onion
1 c. walnuts
2 T. butter or olive oil

Group 2:
1 t. salt
freshly ground black pepper
1 t. chili powder
1/2 t. dry mustard

1/4 c. rolled oats
5 T. tomato paste
2 eggs, beaten
Worcestershire sauce, a few dashes


Methodology:

Cook the lentils in 3 c. of water, bringing to a boil and then gently simmering for 20 minutes.  Check for doneness, and add additional water to keep the lentils just submerged if necessary. 

Dice all of group 1 finely and sauté in the butter until they are soft, but not yet browned. Season with group 2.

Combine the sauté with the oats.  Mash moderately.  Add the tomato paste, eggs and Worcestershire sauce.  Mix well.  Form into patties.  Chill 1 hour, or wrap in foil and freeze.

Fry in butter or oil, on both sides, topping with cheddar cheese.  Serve on a burger bun.

FURNITURE POLISH

Ingredients:


100%                             5%
150 g Beeswax..............7.5 g
600 g Olive oil................30 g
30 drops Vitamin E........2 drops
30 drops Essential Oil....7 drops

Essential oil blend, for 5% amount:
4 drops lemon
3 drops pine
1 drop cardamom

Methodology:

Heat beeswax and olive oil until wax melts. 
Cool 10 minutes, add Vitamin E and essential oils.
Pour into jar, cool and allow to harden for 2 hours before using.

CHICKEN THIGHS WITH PAPPARDELLE

Ingredients:

Chicken thighs

Strip pancetta and/or bacon (diced)

Red onion (small, diced)

4-5 carrots, in large slices (1/3 to ½-inch thick)

3 cloves garlic

¼ c dried porcini mushrooms

1 T tomato puree or thick sauce

2/3 c white wine

Chicken stock (2 ¼ cups)

Zest from ½ an orange

1/3 c cream

1 t dijon mustard

Olive oil

Rosemary

Thyme

Salt & pepper

Parmesan cheese

Methodology:

Brown the chicken pieces in the oil, then remove from pan. 

Add pork fat, then onion, and cook till soft. 

Add garlic, carrots, and mushrooms, scraping bottom of pan to loosen browning from chicken. 

Salt lightly and pepper. 

Add the tomato puree, then wine, stock, rosemary, and thyme. 

Return chicken pieces to pan and cook covered, one hour. 

Remove chicken from the pan and tear meat from the bone (making sure to avoid all tiny bone and cartilege; you can decide whether you like the meat in larger chunks or shredded; I prefer chunks). 

While you’re removing meat, boil the liquid in the pan for about 5 minutes, to reduce quantity of liquid. 

Return meat to pan and cook on low for around 20 minutes covered. 

Immediately before serving, mix the mustard with the cream and add orange zest, then add the cream mixture to the ragout.  

Serve on pappardelle (or other pasta) with parmesan cheese.

CHU CHEE CURRY PASTE

From Das Grosse Wok Kochbuch

Ingredients:

10 large dried chilis (optional)
1 t coriander seeds
1 T shrimp paste
1 T white peppercorns
10 kaffir lime leaves, minced
2 t grated kaffir lime zest (optional)
10 asian shallots, chopped (can be replaced with 1/2 amount of regular shallots)
1 T cilantro stems and roots
1 lemongrass stem, white part only, minced
3 T chopped fresh galangal
1 T fresh Krachai (fingerroot), chopped (optional)
6 garlic cloves, chopped


Methodology:

Rehydrate the dried chilis in hot water for 20 minutes.  Drain, remove seeds and chop.

Wrap the shrimp paste in foil and roast at 350°F with the coriander and white pepper for 5 minutes.

Add all the remaining ingredients and process into a smooth paste, either by hand with a mortar and pestle, or in a food processor.

CHILI WITH BAKED POTATOES

Cobbled together from these two recipes: 
Beef Chili
Three Bean Chili

Ingredients:

3 T. olive oil
2 onions, diced
2 carrots, diced
2 garlic cloves, minced

2 lbs. ground beef, or ground turkey

Spices:
2 T. chili powder (urfa is good)
1 T. dried oregano
1 T. smoked paprika
1 T. ground coriander seeds

1 28-oz can of chunky tomato sauce, fire roasted
3 1/2 c. water
1 T. better than bouillon, beef var.
1/2 c. pinto beans
1/2 c. black beans
1/2 c. kidney beans
2 bell peppers, diced

1 T soy sauce

2 T. apple cider vinegar

Salt & pepper
Cheddar cheese
Sour cream
Chives


Methodology:

Heat the olive oil in the bottom of a large, heated soup-pot.  Add the onions and stir over medium heat until the onions are translucent, 5-10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground beef to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, bouillon, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, until beans are softened, about 3 hours.  Check water level occasionally, adding more water to taste.

Once beans are soft, add vinegar.  Correct seasoning and serve with cornbread, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and chives.



BAKED POTATOES

Ingredients:

Russet potatoes
olive oil
Salt & pepper


Methodology:

Scrub and dry the potatoes.  Prick all over with a fork.  Rub with olive oil and season with salt and pepper.  Place on a foil-covered baking sheet in a 425°F oven for 1 hour, then check for doneness by piercing with a knife.

Split and cover with chili.

STEAK with KRÄUTERBUTTER or RED WINE PAN SAUCE

Using the reverse sear method from Serious Eats.

Steak:

Methodology:

Season the steak really well, at least an hour before cooking.

Preheat oven to 200°F - 275°F.

Pat steak scrupulously dry.  Roast on a rack over a baking sheet until the internal temperature hits 105°F, about 30 minutes.

Heat a heavy pan over high heat, add a few drops of vegetable oil, heat until almost smoking.

Add steaks to pan, along with 1 T butter.  Brown on 1st side, about 45 seconds.

Flip, brown on second side.

Hold steaks upright to brown on edges.

Remove to plate to rest, tented with foil.



Kräuterbutter:

Ingredients:

1 stick of unsalted butter, softened
1 T chopped parsley
1 T chopped thyme
1 t chopped chives
1 t lemon zest
3 cloves of garlic confit, mashed to a paste


Methodology:

Combine all ingredients, roll into a log using a piece of plastic wrap, and chill for at least half an hour before using.




Red Wine Pan Sauce:

Ingredients:

1/4 c shallot, minced
1 c red wine
1/2 c beef broth
3 T cold butter
salt and pepper

 Methodology:

Sauté shallot in oil remaining in pan (should be 1 t).

Add wine, simmer until reduced by half, about 1 minute.

Add broth, simmer 2 minutes. 

Remove from heat, whisk in butter until fully emulsified, season to taste.  Serve.

SWÄBISCHES FRÜCHTEBROT

This is a traditional southwest German holiday fruitcake.  It is very dense, and is best served cut into thin slices and generously spread with butter.  As a kid, this was our snack when we went skiing!

One very popular regional variation is made with pieces of dried pears, or "Hutzeln", and is known as "Hutzelbrot".  In Bavaria, a similar bread called "Schnitzbrot" is traditional.

Makes one loaf


Ingredients:

125g whole hazelnuts
125g whole almonds, blanched
125g dried figs, sliced
125g candied lemon or orange peel, diced
250g dark raisins
Candied ginger, diced, optional

125g cane sugar
125g all purpose flour
3 eggs
1 1/2 t baking powder (7g, or 1/2 packet German baking powder, as one packet holds 14g baking powder)

1/4-1/2 t ground cinnamon

Methodology:

Mix all ingredients well and pour into a well-greased and floured loaf pan.  Bake at 392°F (200°C) for 40 minutes, or until a toothpick comes out clean.

POTATO LEEK SOUP

Ingredients:

1/2 C olive oil
6 russet potatoes, unpeeled and cut into 1/8" slices
1 bunch leeks, 4-5, thoroughly cleaned and sliced, including fibrous dark green parts 
5-6 C chicken stock
Salt and pepper
Sumac and dried garlic flakes to garnish


Methodology:

Heat the oil in a soup pot over medium-high heat, and add the potatoes, sauteeing until they begin to smell like potato chips, stirring frequently.  Add the leeks and continue cooking and stirring until the leeks are tender.

Add chicken stock and bring to a boil.  Reduce heat to low and simmer until the potatoes are tender.

Check for seasoning.

Serve garnished with sumac and garlic flakes, accompanied by toasted bread and butter.


***edited 9/18/18 to change potato width, add dark greens of leeks and add garlic flakes***

STEAMED EGGPLANT WITH THAI BASIL

Recipe modified from here

Ingredients:

1 1/2 lb eggplants, cut into 1/2" slices, and then into 1/2" strips

4 t shallot oil, divided*
1 confit shallot*
1/2 lb shiitake mushrooms, caps and stems cut into 1/2" slices
1/2 red or green bell pepper, cut into 1/4" dice

4 t minced garlic
2 t minced ginger root
1 shallot, cut lengthwise into 1/4" strips

Sauce:
4 t palm sugar, finely grated, scraped to dissolve in a mortar and pestle with
2 T water
2 t cornstarch
2 T dark soy sauce
4 t oyster sauce
1 T tamarind concentrate or rice vinegar
1 t Shaoxing wine or Sherry
1 T fish sauce

1 C Thai basil, roughly chopped, with a few leaves left whole for garnish
1 t toasted sesame seeds

Methodology:

Place the eggplant strips upright in a steamer basket and steam for 20 minutes, or until soft.

Heat 2 t of shallot oil in a large skillet or wok over high heat, add the confit shallot and shiitake mushrooms and saute until the mushrooms have lost most of their moisture.  Turn the heat to medium, add the green pepper and fresh shallot and cook until the shallot has softened. 

Push the vegetables to the cooler part of the skilled, add the final 2 t shallot oil and garlic and ginger and cook, stirring, 20-30 seconds.  The garlic should not brown.  Mix throughout the skillet.

Add the eggplant and stir to combine.

Push all vegetables out of the center and pour in the sauce.  Cook, stirring, until the sauce darkens and takes on a glossy appearance, 15-20 seconds.  Toss everything in the skillet, so that the vegetables become coated in the sauce.  Remove from heat.

Stir in the chopped Thai basil and serve with rice, garnished with whole basil leaves and sesame seeds.

*Roast as many peeled, quartered shallots as you feel like, submerged in olive oil at 350°F for 40 minutes, or until soft and translucent, with caramelized patches.  Store the shallots packed in the oil in the fridge.  Store extra oil separately, also in the fridge.  This stores very well, so make plenty.


BASMATI RICE
Non-traditional accompaniment for Thai food, I know.  From here

Ingredients:

2 c basmati rice
3 c boiling water
1/4 t salt
1/8 t distilled vinegar, to keep grains separate

Methodology:

Rinse the rice twice, rubbing grains between your fingers to remove excess starch.
Add rice to heated pot, and pour in boiling water, vinegar and salt.
Cover with foil and lid and place over high heat until water comes to a boil.
Turn heat as low as possible and cook rice for 15 minutes.
Remove from heat and steam rice with lid on for 5 minutes.
Fluff and serve.

VINOLIA SOAP - TITANIC SOAP RECREATION

SIMPLE SOAP RECIPE