Sections:
Main Dishes
Side Dishes
Desserts
Accompaniments
Main Dishes
Christmas Duck
Preparation time: 30 minutes.
Cooking time: 2 hours & 30 minutes.
Resting time: 30 minutes.
Total time: about 4 hours.
Calories per serving: TBD
Materials needed: Dutch Oven or large cooking pot with cover. Food-grade twine.Ingredients | 'Murican | Metric | Notes | ||
Quantity | Units | Quantity | Units | ||
crabapples | 7 | each | |||
Duck | 1 | each | |||
shallot | 1 | each | |||
juniper berries | 1 | tsp. | |||
olive oil | enough | ||||
black peppercorns | 2 | tsp. | |||
Szechuan pepper, whole | ½ | tsp. | |||
star anise, coarsely broken | 1 | each | |||
black pepper, ground | enough | ||||
Saint Germaine elderberry flower liqueur | generous splash | ||||
apples, cored | 2 | each |
1. After removing giblets, etc., fill duck cavity with mixture of chopped shallot, juniper berries, black peppercorns, star anise, Szechuan pepper and crabapples. Plug each end of cavity with cored larger apples.
2. Wrap wings with food-grade, natural fiber twine. Tie legs with same kind of twine.
3. Coat duck with a small amount of olive oil. Season with salt and ground black pepper. Place in Dutch oven.
4. Roast 2 hours at 350°F (covered).
5. Baste with juices and splash duck with liqueur.
6. Cook 30 more minutes at 350°F.
7. When internal temperature at leg is 185°F, remove duck from the oven.
8. Allow to rest for 30 minutes.
Serves 6.
From: . 2024. .
Zucchini and Farro Stew with Paprika/Cumin Oil
Preparation time: 30 minutes.
Cooking time: 2 hours.
Resting time: None.
Total time: about 2 hour, 40 minutes.
Calories per serving: TBD
Materials needed: Dutch Oven or large cooking pot with coverIngredients | 'Murican | Metric | Notes | ||
Quantity | Units | Quantity | Units | ||
garlic cloves, thinly sliced | 6 | each | |||
Chicken Legs | 3 | each | (Good luck finding a 3-legged chicken!) | ||
onion, large, chopped | 1 | each | |||
zucchini or other summer squash | 3 | lbs. | 1.35 | kg | |
cooking oil, such as sunflower or olive | ⅓ | Cups | 79 | ml | |
rosemary, generous sprig | 1 | each | |||
White wine | 1 | cup | 0.24 | liters | |
parsley or cilantro, chopped | garnish | ||||
water | 3 | cups | 720 | millilitres | |
paprika | 1 | Tablespoon | 15 | ml | |
cumin seed, whole | ½ | tsp. | 2.5 | ||
chili flakes (optional) | ¼ | tsp. | 1.2 | centilitres | |
salt | ½ | teaspoon | 2.5 | millitres | |
farro | 1 | cup | 125 | grams |
1. Slice squash into 3" chunks, thinly slice onion & slice & smash garlic.
2. Make Paprika Cumin Oil by first heating 30 ml (2 Tbsp) of the oil in a small pan until it glistens, then add paprika, cumin seed and chili flakes. Cook until fragrant, then add another 30 ml of the oil and turn off the heat. Set aside.
3. Add remaining oil to large pot and turn on heat to medium-high. Add farro and rosemary and fry until lightly toasted (about 2 min.)
4. Add onions, garlic and a big pinch of salt and toss to coat.
5. Add white wine and cook until the volume is reduced by half.
6. Add chicken legs and stir around a bit to be sure they reach the bottom of the pot.
7. Add water, bring to a boil, then reduce to a simmer and cook partially covered until the squash is tender and the chicken begins to fall off the bone.
8. Serve by drizzling each bowlful with the Paprika Cumin oil and garnishing with the parsley.
―Serves 4 if you don't fight over the chicken.
From: Abra Berens. 2021. Grist. page 419 with page 40 playing a supporting role.
Stuffed Poblanos
Preparation time: 30 minutes.
Cooking time: 50 minutes.
Resting time: 20 minutes total.
Total time: about 1 hour, 40 minutes.
Calories per serving: 308
Materials needed: Covered baking dish (or baking tray and some foil)Ingredients | 'Murican | Metric | Notes | ||
Quantity | Units | Quantity | Units | ||
Chopped, seeded jalapeños | 2 | each | If you want it less spicy, you can cut this in half. | ||
garlic cloves, thinly sliced | 6 | each | |||
serrano chile, chopped | 1 | each | If you want to make it less spicy, you can leave this out. | ||
sweet onion, medium, chopped | 1 | each | |||
pattypan or other tender summer squash | 2 | cups | 4.8 | decilitres | |
avocado oil | 2 | Tablespoons | 3 | centilitres | |
yellow cherry tomatoes, halved | 1 | cup | 2.4 | decilitres | |
Black-eyed peas, drained and rinsed | 15.5 | oz. | 439 | grams | |
Salsa (optional) | 2 | Tablespoons | 3 | centilitres | |
quinoa, cooked | 2 | cups | 4.8 | decilitres | |
persimmon vinegar | 1 | Tablespoon | 1.5 | centilitres | persimmon vinegar can be hard to get; apple cider vinegar is OK |
poblano peppers, large, seeded | 4 | each | |||
pepper jack cheese, coarsely grated | ¼ | cup | 6 | centilitres | can substitute plain jack to reduce heat or plant-based cheese substitute to make this dish vegan |
cumin | 1 | teaspoon | 5 | millilitres | |
black pepper, fresh ground | ½ | teaspoon | 2.5 | millitres | |
coriander | ½ | teaspoon | 2.5 | millitres | |
salt | ½ | teaspoon | 2.5 | millitres | |
yogurt or labne | garnish | ||||
dill, minced | garnish | ||||
green onions, chopped | garnish |
1. Sauté squash, jalapeños, garlic, serrano, onion & spices in avocado oil. Sprinkle with salt. Add water to soften.
2. Add tomatoes, peas and salsa and simmer for about 20 minutes, adding water as needed. Add quinoa to mix during last 5 minutes of simmering.
3. Brush whole poblanos with avocado oil and broil for several minutes until blistered. Cool, cut and seed.
4. Once stuffing mixture is cool enough to handle, mix in vinegar & cheese (if poblanos were hollowed with only stem end removed) and fill peppers. If you chose to halve the poblanos lengthwise, fill with cheese-less stuffing mix, then cover with the grated cheese.
5. Place stuffed peppers in baking dish. Cover (e.g. with foil) and bake at 375°F (190°C) for 15 minutes.
6. Remove cover and continue baking at 375°F (190°C) for another 15 minutes.
7. Garnish with yogurt or labne, dill and green onions.
Serves 4 (1 pepper/ person, though I ate 2)
2020/July/19; created and contributed by CMH.
California Bouillabaisse
Preparation time: 40 minutes.
Cooking time: 50 minutes.
Resting time: 20 minutes total.
Total time: about 1 hour, 50 minutes.
Calories per serving: 378 (including optional corn, but not aioli); 401 including corn and aioli.
Special materials needed: Big cooking pot; mortar & pestle; untreated natural fiber string.Ingredients | 'Murican | Metric | Notes | ||
---|---|---|---|---|---|
Quantity | Units | Quantity | Units | ||
'Havasu' & 'Baron' hot peppers, sliced thinly or chopped | 3 | each | If you want it less spicy, use more 'Baron' and fewer 'Havasu'. We used 1 'Baron' + 2 'Havasu' when we made it first. | ||
garlic cloves, thinly sliced | 10 | each | |||
fresh whitefish, calico bass or other fresh fish | 2.5 | lbs. | 1.14 | kilograms | The type of fish may affect cooking time. |
onions, large, including healthy greens, sliced | 3 | each | |||
'Yukon Gold' or fingerling potatoes, cubed | 1.5 | lbs. | .68 | kilograms | Be sure to match the size of the potato cubes to the type of fish. They will cook the same amount of time, so firmer fish will let you use somewhat larger cubes, whereas you should cut smaller cubes with more tender fish |
olive oil, garlic infused | ¼ | cups | 59 | millilitres | |
tomatoes, chopped | 4 | cups | 946 | grams | |
grapeseed oil | ¼ | cup | 59 | millilitres | |
orange zest | 1 | Tablespoon | 15 | millilitres | should be organic; we used 'Paige' mandarins for the zest |
basil sprigs including leaves & flowers | 3-4 | each one about 4 inches long | |||
rosemary | 2-3 | twigs, 4 inches long each | |||
thyme | 1 | Tablespoon | 15 | millilitres | |
salt, coarse | 1 | teaspoon | 5.7 | grams | plus some extra bits listed below |
black peppercorns, whole | 1 | Tablespoon | 15 | millilitres | |
corn, canned | 14.75 | oz. | 418 | grams | optional |
aioli | optional |
Side Dishes
White Beans with Greek Basil and Cherry Tomatoes
Preparation time: 30 minutes.
Cooking time: 35 minutes.
Resting time: 5 minutes.
Total time: about 1 hour, 10 minutes.
Calories per serving: 116
Materials needed: Covered skilletIngredients | 'Murican | Metric | Notes | ||
Quantity | Units | Quantity | Units | ||
Diced, large, seeded jalapeño | 1 | each | |||
garlic cloves, thinly sliced | 6 | each | |||
sweet onion, medium, chopped | 1 | each | |||
Cannellini beans | 1 | cup | 2.4 | decilitres | |
avocado oil | 2 | Tablespoons | 3 | centilitres | |
yellow cherry tomatoes, whole | ½ | cup | 1.2 | decilitres | |
cumin, ground | 1 | teaspoon | 4.2 | grams | |
black pepper, ground | ½ | teaspoon | 1 | gram | |
sherry, dry | 2 | Tablespoons | 3 | centilitres | |
persimmon vinegar | 1 | Tablespoon | 1.5 | centilitres | persimmon vinegar can be hard to get; apple cider vinegar is OK |
Greek basil | ¼ | cup | 0.6 | decilitres | fresh is best |
salt | 1 | teaspoon | 4.2 | grams | split into two applications (see instructions below) |
1. Sauté jalapeño, garlic, & onion in oil. Sprinkle with salt. When oil becomes scarce, add approximately ½ cups water, lower heat to medium and simmer until onions soften.
2. Add beans, 1 cup water, cumin, ¼-½ tsp. salt and black pepper and simmer for about 20-30 minutes, until beans are soft. Add more water if necessary to prevent scorching.
3. Add tomatoes and simmer for 5 minutes more.
4. Add sherry, vinegar and basil and stir. Taste and adjust salt, if necessary.
5. Turn off heat. Serve with fresh-baked French bread or sticky rice.
Serves 4.
2020/September/25; created and contributed by CMH.
Woodled Tepary Beans
Preparation time: 15 minutes.
Cooking time: 45 minutes.
Resting time: 0 minutes (Just don't burn your mouth!).
Total time: about 1 hour.
Calories per serving: About 100
Materials needed: Covered skilletIngredients | 'Murican | Metric | Notes | ||
Quantity | Units | Quantity | Units | ||
Sweet "lunchbox" peppers, sliced | 2-3 | each | |||
garlic cloves, thinly sliced | 2 | each | |||
sweet onion, medium, chopped | 1 | each | |||
Brown tepary beans | ½ | cup | 1.2 | decilitres | |
avocado oil | 1 | Tablespoons | 3 | centilitres | |
yellow cherry tomatoes, halved | ½ | cup | 1.2 | decilitres | |
black pepper, ground | ½ | teaspoon | 1 | gram | |
white wine, dry | ½ | cups | 1.2 | decilitres | |
water | 1 | Tablespoon | 1.5 | centilitres | persimmon vinegar can be hard to get; apple cider vinegar is OK |
salt | ½ | teaspoon | 2.4 | grams | will also need some coarse salt (see below) |
Winter Squash Fritters
Preparation time: 15 minutes.
Cooking time: 6-8 minutes per skillet full o'fritters.
Resting time: 0 minutes (Just don't burn your mouth!).
Total time: about 30 minutes.
Calories per serving: About 282
Materials needed: SkilletIngredients | 'Murican | Metric | Notes | ||
Quantity | Units | Quantity | Units | ||
Winter squash flesh, baked, peeled and mashed | 2 | cups | 4.8 | dl | squash must be good quality, but need not be sweet; should be mature and dry, starchy fleshed |
coriander, ground | 1 | tsp. | 0.5 | cl | |
sweet onion, chopped | ½ | cup | 1.2 | decilitres | |
cumin, ground | 1 | tsp. | 0.5 | cl | |
olive oil | 1 | Tablespoons | 1.5 | centilitres | |
ginger, ground | ½ | tsp. | 2.1 | gram | |
black pepper, ground | ½ | teaspoon | 2.1 | gram | |
masa harina | ¾ | cups | 1.8 | decilitres | |
eggs | 4 | each | |||
salt | ½ | teaspoon | 2.1 | grams | |
Ultimate Burn hot sauce | 1 | tsp. | 0.5 | cl | This was an outstanding hot sauce, but may be out of production. Therefore, I am posting the entire ingredients list from the label so that you may have a chance to get close to the wondrous qualities this sauce imparts |
medium salsa | ½ | cup | 1.2 | dl | |
butter | 1 | Tbsp. | 1.5 | cl |
Desserts
Orange Lebne Coffee Cake
Preparation time: 30 minutes.
Cooking time: about an hour.
Resting time: 10-15 minutes.
Total time: about 1 hour, 45 minutes.
Calories per serving: 444
Materials needed: Angel food cake pan, mixing bowls, cutting board.Ingredients | 'Murican | Metric | Notes | ||
Quantity | Units | Quantity | Units | ||
Butter | 8 | oz. | 227 | grams | equivalent to 2 sticks in USA; Guns do not substitute |
Sugar | 1.5 | cups | 340 | grams | |
Eggs | 2 | each | |||
Lebne | 1 | cup | 227 | grams | original recipe called for sour cream |
Whole wheat pastry flour | 2 | cups | 454 | grams | |
baking soda | ½ | teaspoon | 2.1 | grams | |
baking powder | ½ | teaspoon | 2.1 | grams | |
walnuts, finely chopped | 1 | cup | 226 | grams | |
cinnamon | 1 | teaspoon | 4.2 | grams | mix in 2 teaspoons of the sugar |
orange extract | 1 | teaspoon | 4.2 | grams | |
orange juice, freshly squeezed | 1 | Tablespoon | 13 | grams | fresh is best |
orange zest, grated from organic Paige mandarins or similar | 1 | teaspoon | 4.2 | grams | we used Paige mandarins because they were available at the time and had beautiful rind; creativity with the season is advised |
cloves, freshly ground | ¼ | teaspoon | 1.2 | grams | |
cardamon, freshly ground | ¼ | teaspoon | 1.2 | grams |
Pink Peach Ice Cream | ||||||
Times | ||||||
Préparation | 2 hours | Cooking | 0’ | Rest | 0’ | |
Calories per person | 407 | Catégorie | ||||
Matériel | ||||||
from : | ||||||
CMH | ||||||
Previously published : | ||||||
Anton Callaway. 2004. Pomona. Fall. p.6. | ||||||
Ingrédients | Quantity | Unit | Calories | Serves | Qté | Unité |
Indian Blood Cling* peaches, pitted | 2 | cup | 132 | 3 | 450 | g |
sugar | 3 | Tablespoon | 144 | 36 | g | |
lemon juice | 1 | Tablespoon | 112 | 15 | ml | |
cream | 1 | cup | 821 | 237 | ml | |
vanilla extract | 1 | teaspoon | 12 | 5 | ml | |
Préparation | ||||||
Blend ingredients until smooth. | ||||||
Freeze in ice cube trays. | ||||||
Re-blend after the cubes freeze and serve. |
Preparation time: 10 minutes.
Cooking time: 0 minutes.
Resting time: 0 minutes.
Total time: about 10 minutes.
Calories per serving: 23
Materials needed: Nuthin' special.Ingredients | 'Murican | Metric | Notes | ||
---|---|---|---|---|---|
Quantity | Units | Quantity | Units | ||
garlic cloves | 6 | each | |||
mayonaisse | 2 | Tablespoons | 25.6 | grams | Kensington or other very good mayo is advised |
cayenne, ground | 1 | teaspoon | 4.3 | grams | |
lemon juice | 3 | Tablespoons | 45 | millilitres |
Serves 10
2020/December/25; created and contributed by CMH.
Ultimate Burn Hot Sauce ingredients
"Old-fashioned spicy mustard
We ran across these recipes for “European style” mustard in a farm magazine from the 1870s.
1 quart cider vinegar
2 tablespoons ground allspice
2 tablespoons cinnamon
1 tablespoon cloves
3 tablespoons brown sugar
4 tablespoons salt
3 large onions, cut fine.
Combine these ingredients and simmer until the flavors are extracted, about half an hour. Strain. Use the vinegar to bring
1 pound of ground mustard seed
to the desired consistency. (Mustard seed can be powdered with a mortar and pestle.) This keeps well in a fruitjar, and improves with age.
Another formula:
4 tablespoons ground mustard seed
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon cloves