Seasons

A Recipe Diary

Late Fall 2013

A gift for you this season

! Welcome to my free-for-all-recipe-diary holiday gift to you! I’ve wanted to put together a little book for a while, and what better time to start than now?

! For the next six or seven weeks we will all be eating with a vengeance. (But don’t worry; I am already thinking about the aftermath, coming in January, where we get back on track together.) For now I want to offer you a few ideas that you can ponder and possibly execute in the coming weeks.

! Granted, the spontaneity of this project did not allow for too much focus (hey, I just decided to do this a few days ago,) but I think you will enjoy the little bit of this and the little bit of that in these pages. You may even find one or two things you want to try. And anyway, it’s free! Nobody can complain about that.

! So, dear readers, I offer you a little holiday cheer, a gift from me.

! Peace, joy, and blessings in the new year,

Sally Pasley Vargas

List of Recipes

Cornmeal Blueberry Pancakes, page 5Muesli with Grate Apples, page 6Wholegrain Buttermilk Crackers, page 8Cranberry Apple Chutney, page 11Cranberry Relish, page 14Butternut Squash and Chickpea Stew, page 17Spicy Squash Soup, page 19Pita Crisps, page 20Tuscan Roasted Peppers with Capers and Olives, page 21Kale with Cranberries, page 22Roasted Butternut Squash with Ginger and Miso, page 24Hot Cocoa for the Cook, page 26

All writing and photography copyrighted 2010-2013 by Sally Pasley Vargas. All rights reserved.You can reach me at http://www.sallypasleyvargas.com

There will be house guests

Cornmeal Blueberry PancakesMakes 16 4-inch pancakes

1 cup cornmeal1 teaspoon salt1 cup boiling water1 cup milk2 eggs3 tablespoons honey1 teaspoon vanilla3 tablespoons melted butter1 cup flour2 teaspoons baking powder2 cups blueberries (fresh or frozen)Vegetable oil (for the pan)

1. In a mixing bowl, stir cornmeal, salt, and boiling water together. Let stand 10 minutes.

2. In a 2-cup measuring cup, beat milk, eggs, honey, vanilla, and melted butter together with a fork until combined. Pour over the cornmeal. Add the flour and baking powder to the bowl, and stir with a whisk just until ingredients are well combined.

3. Set a pancake griddle or large, seasoned skillet over medium heat. Spread about 1 teaspoon vegetable oil over the bottom of the pan, and wipe out the excess with a paper towel. When the pan is hot, drop batter by 1/4 cupfuls into the skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook until pancakes bubble on top and bottoms are browned. Turn over, and cook until golden brown. Serve immediately. Repeat with remaining batter and blueberries, adding more oil to the pan as necessary. If batter thickens as it sits, stir in a little more milk to bring it to the desired consistency.

It’s time to go with the flow, so you might as well enjoy it. Although apples would be more seasonally appropriate, and you could use them if you like, you can’t beat

blueberries for a pancake breakfast. Cheat with some frozen blueberries, and keep some cornmeal and pure maple syrup on hand. Then you can partake in a classic New England

breakfast wherever you are. The pancakes only involve one bowl, and just a bit more measuring than a mix, so leave the box in the cupboard and take a little extra time to

make breakfast with friends and family special.

Swiss Muesli with Grated ApplesMakes 12 servings

This uncooked porridge of raw oats, nuts, and dried and fresh fruits was invented in the early 1900s by the Swiss physician Dr. Bircher-Benner to provide an alternative to the rich diet of the time. A homemade version invites improvisation: you can choose your

favorite fruits and nuts to go into the dry mix, and keep it in your cupboard until you are ready to mix it with yogurt or milk. Then stir in the traditional grated apples or your

own choice of fresh fruit.

MUESLI MIXMakes 6 cups, for 12 servings3 cups quick cooking oats1/2 cup wheat germ1/2 cup coarsely chopped almonds1/2 cup coarsely chopped hazelnuts1/2 cup raisins1/2 cup diced dried apricots1/2 cup diced dried pears2 tablespoons brown sugar 1. In a bowl, stir together the oats, wheat germ, almonds, hazelnuts, raisins, apricots,

pears, and brown sugar. Store in a sealed jar until needed.

ONE SERVING3/4 cup plain yogurt1 tablespoon honey, or to taste1 apple, grated1/2 cup muesli mixBerries, if you like1. In a cereal bowl, stir the yogurt, honey, apple, and muesli together. Top with berries.

Absolutely, totally worthwhile Wholegrain Buttermilk Crackers, because houseguests need crackers with all that cheese. For the holidays.

Makes 3 dozen thin crackers

I love that these thin crackers are neutral without being bland. When you take the first crisp bite, you think, hmmm, nice texture, but not very….by the time you get to that point

in your mental monologue, the olive oil and salt kick in. After that comes the je-ne-sais-quoi flavor (it’s buttermilk.) Now you are on your way to I-can’t-stop-eating-these. I also love that you can make them at least seventeen different ways, depending on what you put

on top.

The dough is easy to work with. Start by shaping it into a flat rectangle. If you want wedges, shape the dough into flat rounds, roll them into thin circles and cut like a pie. Let

the dough rest in the refrigerator to allow it to completely hydrate (absorb the liquid) and to allow the gluten to relax. Roll it out as thin as you can. One-third of the dough, rolled

evenly, will cover a half-sheet pan. Use the flat of your hands to push the dough around to stretch it if you need to. Press the seeds into the dough with a rolling pin to embed them. When you bake the crackers, be sure they are crisp all the way through before taking them

out of the oven.

1 1/2 cups (192g) whole wheat flour1 cup (126g) all-purpose flour1/2 cup (72g) brown rice flour, plus more for rolling1 1/2 tablespoons cane sugar1 teaspoon baking powder1/2 teaspoon kosher salt1/3 cup olive oil, plus more for brushing on the dough1 cup buttermilk6 tablespoons seeds such as poppy seeds, sesame seeds, flax seeds, celery seeds, etc.Flaky sea salt, such as Maldon salt

1. In a bowl, whisk the whole wheat flour, all-purpose flour, brown rice

flour, sugar, baking powder, and salt until combined. Make a well in the center and add the olive oil and buttermilk. Stir, gradually incorporating the flour into the olive oil mixture, until it forms a dough. It should be soft but not too sticky. Add additional buttermilk if it is dry.

2. Turn the dough out onto the countertop. Knead for about 20 seconds, until it is well mixed. Shape into a flat rectangle and wrap in plastic. Refrigerate for 1 hour, or as long as overnight.

3. Heat the oven to 350 degrees. Cut 3 pieces of parchment to fit 3 half sheet pans (approx 18 X 13 inches).

4. Divide the dough into thirds. Lightly flour the counter top with brown rice flour, and flour a rolling pin. Roll one piece of dough into a large sheet that is 1/16-inch thick(about the thickness of a quarter.) If necessary, lift the dough and sprinkle a sparing amount of flour underneath it to keep it from sticking. If the shape starts to go AWOL, place the flat of your hands on top of the dough to stretch it into a rectangular shape. When the dough is the same size as the parchment, roll it around the rolling pin and transfer it to the paper. Don’t put it on the baking sheet yet.

5. Brush the dough with about 2 tablespoons olive oil. Sprinkle it with 2 tablespoons of the seeds and a little flaky salt. Place a piece of plastic wrap on top, and roll over the seeds with a rolling pin to embed them into the dough. Slip both hands under the paper and lift it onto the baking sheet. Peel off the plastic.

6. With a pizza cutter or sharp knife, cut the dough into thirds the long way. Rotate the baking sheet and cut in 4 equal pieces crossways to make 12 crackers. Trim the uneven outside edges with the pizza cutter. Leave the edges on the baking sheet. These are the cook’s taste testers.

7. Bake for 25 to 28 minutes, or until the crackers are golden brown and crisp all the way through. Let cool on the pan and store in an airtight tin.

!

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Cranberry Apple ChutneyMakes eight or nine 8-ounce jars

Diehards at the holiday table may demand that perfect cylinder of smooth cranberry jelly, but that doesn’t mean you have to give it to them. (Just kidding, it wouldn’t kill you to open a can to

make Uncle Joey happy, now would it?) But wait! There’s more! This cranberry chutney provides an excellent alternative to serve with the main event (by that I mean turkey,) or to spiff

up a sandwich of leftovers. Need I tell you it is also good with ham, cheese, or roasted meats throughout the winter? It also makes a good gift to bring to your host over the holidays.

2 small onions, quartered lengthwise and thinly sliced (about 2 cups)1 cup granulated sugar1 1/2 cups brown sugar2 1/2 cups water2 small oranges, quartered lengthwise and thinly sliced2 firm cooking apples, peeled, cored and cut into 1/2-inch dice 1 3-inch piece ginger, finely chopped1 teaspoon ground cinnamon1 teaspoon ground cloves1 1/4 cups cider vinegar2 (12 ounces each) packages of cranberries1 cup dried currants.1.Wash 9 half-pint jars, lids, and screw bands in hot soapy water.2. In a large heavy-bottomed pot, combine the onions, granulated sugar, brown sugar,

and water. Bring to a boil over medium heat, and adjust the heat to a simmer. Cook, stirring occasionally, for 20 minutes.

3.Add the oranges, apples, ginger, mace, cloves, and vinegar to the pot. Bring to a simmer and cook for 20 minutes longer.

4.Add the cranberries and currants to the pot, and simmer for an additional 10 minutes, or until the cranberries are soft and the chutney is thick.

5. Ladle hot chutney into jars, leaving a 1/4-inch headspace. Wipe the rim of each jar with a wet paper towel and place the lid on top. Screw on the band and store in the refrigerator for up to 3 months.

...and cranberries

Cranberry RelishMakes 4 cups

In case you felt the chutney involved too much heavy lifting (don’t forget you can give it away as gifts or make half a batch, but you only know that because you are reading this

whole book all the way through.) The point is: this relish is staggeringly easy to make and thank goodness, because it is now de riguer around here, no exceptions. I do give some of

it away, but I have to sneak it out of the house.

1 small orange, ends trimmed, and cut into thin rounds1 lemon, ends trimmed, and cut into thin rounds1 12-ounce package fresh cranberries (about 3 cups)2 cups sugar1. In a food processor, pulse the orange and lemon rounds together until they are

coarsely chopped. Add the cranberries and pulse again until all the fruit is evenly chopped. Stop before the fruit becomes a puree.

2. Transfer to a bowl and stir in the sugar. Refrigerate for several hours. The relish will keep at least 2 weeks in the refrigerator in a covered container.

....And vegetables, lots of vegetables

I’m not going to belabor mashed potatoes here. You have your traditions and you know what they are. The three side dish recipes in this little e-booklet are stellar. I’d be offering

you more if only I had planned ahead. Speaking of planning ahead, and not to knock the vegetarians among us or anything--

some of my favorite people are of that persuasion--BUT, if one shows up at your holiday table without warning, you will feel bad that you have nothing special to offer them. That

is where Butternut and Chickpea Stew comes in handy. Just make it. And if you resist making it for a holiday meal, I highly recommend that you put it on your family supper

menu as a respite from all the heavy eating that will be going around like the plague.

Butternut Squash and Chickpea StewServes 8

2 tablespoons olive oil2 onions, sliced2 stalks celery, diced1 piece (3 inches) fresh ginger, finely chopped2 tablespoons coriander seeds, crushed1/8 teaspoon cayenne pepper2 cinnamon sticksSalt and black pepper, to taste3 large peeled butternut squash halves, cut into 1-inch chunks (8 cups)1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces4 plum tomatoes, cut into 1-inch pieces1 can (15 ounces) chickpeas1 can (15 ounces) light coconut milk3 cups vegetable stock3 tablespoons lime juice1 tablespoon honey1/4 cup coarsely chopped cilantro, for garnish2 limes, quartered, for garnish

1. In a large soup pot over medium heat, heat the oil. Add the onions and celery and cook, stirring often, for 5 to 8 minutes, or until soft. Add the ginger, coriander, cayenne, cinnamon sticks, and salt and pepper. Cook, stirring, for 1 minute.

2. Add the squash, bell pepper, tomatoes, chickpeas, coconut milk, and stock to the pot. Bring to a boil, lower the heat, and simmer for 15 minutes, or until vegetables are tender.

3. Stir in the lime juice and honey. Remove the cinnamon sticks and taste for seasoning. Add more salt and pepper, if you like. Serve in bowls over jasmine rice.

A balancing act of flavors goes back and forth in this butternut squash stew. Ginger and cinnamon bring warmth to creamy coconut milk, then lively lime and coriander weigh in

for a little punch. Just a touch of honey brings out the sweetness of the squash and peppers as they cook in the broth. Make a pot of rice—jasmine rice is really good with this

—spoon it into shallow bowls, and pour the stew over it. Don’t forget to sprinkle with fresh cilantro and serve with some lime wedges.

5 cups leftover stewApproximately 1 cup vegetable stock or waterSalt and pepper, to taste2 tablespoons chopped fresh cilantro1 teaspoon red chile powder (ancho, for example)1. In a blender, puree the stew until smooth. Add water or stock, 1/4 cup at a time, to

thin it to the consistency of thick cream. Taste for seasoning and add salt and pepper, if you like.

2. Transfer soup to a saucepan. Stir over medium heat until bubbling at the edges.3. Ladle the soup into bowls and sprinkle with coriander and chile powder. Serve with

pita crisps.

Spicy Squash SoupServes 4

If you have any leftovers, here’s what to do. Consider the measurements as guidelines.

1 teaspoon coriander seeds1 teaspoon cumin seeds1/4 teaspoon paprika1/8 teaspoon coarse salt1/8 teaspoon coarsely ground black pepper2 whole wheat pita loaves (8 inches each)3 tablespoons olive oil1. Heat the oven to 400 degrees. Have on hand a baking sheet.2. In a mortar or with a rolling pin, coarsely crush the coriander and cumin

seeds. In a bowl, mix the seeds with the paprika, salt, and pepper.3. With scissors, cut around the edges of each pita loaf to split into 2

rounds.4. Brush rough sides of rounds with oil, and sprinkle with spices. Cut each

into 6 triangles. Spread on baking sheet in one layer and bake for 8 to 10 minutes, or until crisp.

Pita CrispsMakes 16 crisps

Tuscan Roasted Peppers with Capers and OlivesServes 8

This recipe comes from Benedetta Vitali, whom I had the pleasure of meeting a few years back. Her beautiful book, Soffritto, is filled with gorgeous images of Tuscany and

traditional regional recipes. Benedetta’s restaurant, Zibibbio, is located in the Tuscan hills. These peppers will give you a sense of the perfection of cooking simply, Italian style.

2 small yellow bell peppers 2 small orange bell peppers1/4 cup or more olive oil2 rounded teaspoons capers8 anchovies, rinsed and cut into 2 to 3 pieces1 /2 pint small cherry tomatoes 16 to 24 pitted Kalamata olives About 1/4 bunch of thyme1/2 cup or more red wine1/2 cup water or chicken stock1. Set an oven rack in the upper third of the oven and another rack in the lower third.2. Cut the peppers in half lengthwise through the stem. Pull out and discard the stems

and seeds. 3. In the bottom of the baking dish, spread 2 tablespoons of the oil. Place the pepper

halves in the dish with the hollow sides up.4. Sprinkle about 1/4 teaspoon capers inside each pepper half. In each half, place 2

anchovies, 2 to 3 cherry tomatoes, and 2 to 3 olives. Sprinkle each lightly with salt (remember, olives and capers are salty) and pepper. Lay a small thyme sprig on top of each pepper, and drizzle with a little more oil. Pour the wine and the water or stock into the bottom of the baking dish to a depth of 1/4-inch. Cover the pan with aluminum foil. Bake for about 50 minutes on the lower shelf of the oven, or until the peppers are soft.

5. Remove the foil and return the peppers to the top shelf of the oven for 10 to 15 more minutes, or until the juices in the pan thicken slightly and the peppers have started to brown at the edges. If the bottom of the pan becomes dry at any time, pour in a little more wine. Remove the pan from the oven and serve as a side dish, or serve as bruschetta.

For bruschetta Toast 8 thick slices of rustic-style bread under the broiler. The bread should be crisp and golden on the outside, but remain slightly chewy and soft on the inside. Drizzle some pan juices over the bread slices, top with a pepper, and drizzle with additional good quality olive oil.

Sautéed kale with Cranberries and Pine Nuts

The earthy, faintly bitter flavor of the blue-green leaves of lacinato (dinosaur) kale is offset in this recipe by the sweetness of dried cranberries and a splash of cider. You could also

use curly kale if you prefer.

1/2 cup pine nuts2 tablespoons olive oil1 clove garlic, finely chopped3/4 cup cider1/2 cup dried cranberries3 bunches of lacinato (dinosaur) kale, stemmed and cut into 2-inch piecesSalt and pepper, to taste1 tablespoon white wine vinegar1. In a small dry pan over medium heat, stir the pine nuts constantly for 3 to 4 minutes,

or until golden and toasty. Transfer to a plate to cool.2. In a large, deep skillet, heat the olive oil over medium heat. Add the garlic and stir

for 30 seconds, or until it sizzles. Add the cider and cranberries. Stir over the heat for 30 seconds.

3. Add as many handfuls of kale as will fit in the pan. Add salt and pepper to taste. Cook and turn with tongs until the kale begins to wilt. As the volume decreases, add more raw kale to the pan, until all the kale has been added. Cook for 5 minutes, or until tender. Stir in the vinegar and toasted pine nuts. Taste and season with salt and pepper, if you like.

Butternut squash with miso and gingerServes 6

The salty-sweet combination of miso and molasses is punctuated with the subtle heat of fresh ginger in this roasted squash with an Asian flair.

2 medium butternut squash (about 2 pounds total), peeled, halved lengthwise and cut into 3/8-inch thick half-moon slices2 tablespoons dark or light miso2 tablespoons soy sauce2 tablespoons grated fresh ginger2 tablespoons molasses2 teaspoons dark brown sugar2 tablespoons vegetable oil1. Heat the oven to 450 degrees. Have on hand 2 baking sheets lined with parchment.2. Arrange the squash in one layer on the 2 baking sheets.3. In a small bowl, stir together the miso, soy sauce, ginger, molasses, brown sugar, and

oil. With a pastry brush, brush the squash on both sides with the mixture.4. Bake for 20 to 25 minutes, or until the squash is tender and golden.

Homemade Hot Cocoa (in the microwave, shhhhhh)

Serves oneWhat, you thought you needed to buy a mix? There are times—after you finished the dishes, swept the floor, mopped the floor, done a string of errands, schlepped the groceries—people: there are times when you need a treat. Within minutes you can have a cup of chocolate, flop into a chair, and take a well deserved break. You hardly need a recipe, but I’m giving you one. Just in case.

For one cup of cocoa In the bottom of a microwave-safe cup or a Pyrex measuring cup, mix 1 rounded teaspoon of good quality dark, unsweetened (Dutched) cocoa powder such as Valrhona brand (not a measuring spoon, but a regular teaspoon, do I need to remind you you shouldn’t have to wash a single extra utensil right now?) with 1 rounded teaspoon sugar. Pour in about a tablespoon of milk and mix with patience until you have a smooth slurry. Stir in 3/4 cup of milk. Heat in the microwave for 1 minute. Stir and heat again for 30 seconds. If you like more sweetness or more chocolate, bump them up the next time; these proportions are middle of the road and sometimes I use almost twice as much if I’m in need of a major chocolate boost . And feel free to add a pinch of cinnamon or a dash of vanilla, or a shot of Grand Marnier. A pinch of salt wouldn’t be bad either.

All writing and photography copyrighted 2010-2013 by Sally Pasley Vargas. All rights reserved.

I wish to acknowledge and thank Sarah from the Yellow House blog (http://casayellow.com) for inspiring me to execute this little e-booklet.