Saturday, August 27, 2011

Yummy Summer Tart

This recipe is adapted from one found in USA Weekend's CookSmart section. The original recipe may be found at www.usaweekend.com

Carol's version used her made-from-scratch pie crust, but you can use the refrigerated variety if you choose.
  • 1 8 oz package of cream cheese softened
  • grated lemon peel to taste
  • 1/2 cup of confectioners' sugar
  • 3 tablespoons cornstarch
  • 1 whole egg separated
  • 2 tablespoons sugar, plus a bit extra for sprinkling
  • 1 teaspoon vanilla extract
  • 1 refrigerated pie crust from a 14.1 ounce box (or your own home made pie crust
  • 2 cups fresh fruit (Carol's pictured above used thinly sliced Black Plums and cultivated high bush blueberries)
Place oven rack at lowest position and preheat to 400 F.
Mix the cream cheese, confectioners' sugar, 2 tablespoons cornstarch, the egg yolk, and lemon peel in a medium bowl.
In a separate bowl, mix fruit, 2 tablespoons sugar, 1 tablespoon cornstarch, and vanilla extract.
Roll out your pie crust to a circle of about 13 inches on a well floured surface and slip on to a pizza pan or cookie sheet. Spread the cream cheese mixture evenly on the crust, leaving a 2 inch border for folding.Scatter the plum (or other fruit slices over the cream cheese mixture and sprinkle the blueberries (or other berries) evenly over the top. .
Fold the pastry crust as shown in the photo and sprinkle with sugar. Bake for about 30 minutes until bubbly and golden brown. Slide to a cooling rack. Serve warm. Should serve six.
 
 

Sunday, August 14, 2011

Black Bean & Corn Salsa

Black Bean & Corn Salsa
by Teri Winchester 
 
Makes 2 quarts
 
2 15oz cans black beans, drained and rinsed
1 1/2 cups fresh or frozen corn
1/2 pound jicama, peeled and diced in small pieces
(If I don't have jicama, I substitute one can of water chestnuts, chopped)
1 sweet red pepper, seeded and diced
5 green onions, chopped
2 fresh tomatoes, diced
2 teaspoons minced garlic
 
Combine all above ingredients in a serving bowl.
 
Dressing:
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/2 cup sugar
1 teaspoon salt
3 tablespoons olive oil
 
Mix dressing ingredients well and pour over salsa. Stir gently and serve.
 

Friday, August 12, 2011

Mouths Meet & Eat

Magdalena Mouths held their regular 2nd Wednesday in August meet and eat at Danielle's Bear Mountain Coffee House and Gallery.
  The pot-luck theme was any dish or dessert that is a family favorite for Summer get-togethers.
  First timers were Lucia Bisbee and friend Ben, Susan Alexander and Sarita Johnson (of Albany, CA and Magdalena) Georgette Grey of Socorro, and Ian Jenness. Also in attendance were Danielle Fitzpatrick, Teri Winchester, and Carol and Harry Kroyer.

  The group meets monthly at Bear Mountain to enjoy sharing each others' foods and to talk about anything pertaining to food in Magdalena. Among the August discussions was an update on initial planning for the formation of a food purchasing cooperative, a fund raiser to benefit the Samaritan Center  (the local food pantry and thrift shop). and discussion about how the group might assist Villagers who are interested in growing their own produce.
   The group also talked about Anna Lear's recent article in the Mountain Mail about how to deal with our high Ph water by adding a bit of vinegar to it for watering and/or drip irrigating vegetable gardens. As Anna pointed out,  our plants prosper far better just after our infrequent rains and will benefit from a more acidic water.
   The next meeting will be on the 2nd Wednesday in September (9/14/2011). More information a little later, including the food theme for what sort of dishes to bring to share.
   We will try to bring you as many recipes as possible on this Blog.

A Scrumptious Dessert From Ian

Submitted by Ian Jenness

STRAWBERRY SOUFFLE

2 C fresh strawberries or 2 C whole frozen strawberries (without sugar)
1 C sugar
1 tsp. fresh lemon juice
1 tsp. vanilla
2 egg whites
Whole berries or chocolate shavings for garnish

In a large mixer bowl, combine berries, sugar, lemon juice, vanilla and egg whites
Beat at medium speed for 15 minutes or until mixture is stiff and shiny
Pour into a lightly greased spring form or Angel-food cake pan and freeze for at least four hours.  Remove from freezer 5 minutes before serving.

This is a very simple and refreshing summer treat!


Ian Jenness

Thursday, July 7, 2011

THE OT (Magdalena Oldtimers' Reunion) )DIET

If it's tasty and full of fat and carbs food that you want, you'll be able to get your fill this weekend at the Magdalena Oldtimers' Reunion at the Village Rodeo Grounds. Vendors were setting up Thursday evening in preparation for the event this weekend.
I'll probably manage to take a pass on the funnel cakes, but this is one of my twice a year treats of Navajo fry bread with mutton and green chile. Indian Village will have a dozen or more food stands for you to choose from.
Check out www.mountainmailnews.com/ for full details on the weekend's activities.
You can always go back to your healthy diet come Monday.

Monday, July 4, 2011

MEXICAN SHRIMP COCKTAIL-- Summer Supper #2

Coctel de Camaron is a Mexican creation that we enjoyed at roadside stands throughout Mexico.  From place to place along the Pacific Coast this "cocktail" was more of an entree than the appetizer we find on many NOB menus.

Should have photographed the dish last evening, but  I was more interested in  eating.
INGREDIENTS
(to serve 2)
  •    18   Shrimp, shelled and steamed 
  •    16 oz seasoned tomato juice.. V-8 will do 
  •    1 diced avocado
  •    1/2 diced cucumber
  •    1 small onion - diced
  •    2 stalks celery - diced
  •    4 tablespoons chopped cilantro
  •    Lime quarters
  •    Salt and pepper to taste
  •    Hot sauce to taste
Combine all, but the last three ingredients that may be added at table to individual taste, and place in refrigerator to chill for an hour or so. If you don't have time, you can serve in small bowls placed in larger cracked ice filled bowls.

It is a delicious and refreshing Summer Supper #2 served with crackers or a baguette.

Friday, June 24, 2011

SUMMER SUPPER # 1

Carol prepared a delightful and cool supper for a warm summer evening. Pictured at left: sesame crackers, wild caught canned Alaska Salmon*, a cold cucumber soup, and a plate of fresh and crisp vegetables (tomato, green onions, celery, yellow pepper, lime to squeeze on the salmon and avocado, carrot sticks, and the avocado).

Carol knew she wanted to make a cold cucumber soup and searched and searched for one to suit her. Many she found had ingredients like "a can of cream of celery soup," or wanted a can of chicken broth or some other ingredient that failed to entice.
She came upon a recipe for a cold cucumber soup that used yogurt. Not having any on hand, she substituted buttermilk and came up with a wonderfully tangy chilled soup.

COLD CUCUMBER-BUTTERMILK SOUP

  • 2 Cucumbers (about a pound) peeled, seeded, and diced
  • 1/2 Teaspoon salt
  • 2 Finely minced cloves of garlic
  • 1 Tablespoon extra virgin olive oil (optional)
  • 1 Tablespoon fresh dill or a teaspoon of dry dill weed
  • 4 Cups of buttermilk
  • Freshly ground black pepper
  • 1 Tablespoon finely chopped mint (we didn't have any on hand but did add a little chopped fresh basil
  1. Place diced cukes in a colander,  sprinkle with salt and toss to coat. Let stand for about 30 minutes and then drain off the water
  2. Combine the cucumbers, buttermilk, garlic, oil, dill and buttermilk
  3. Chill for an hour. Taste and adjust seasoning as necessary. Add the mint if it's handy. If it is too thick toit you, dilute with ice cold water and serve
Carol served the soup in a medium sized bowls placed in cracked ice filled larger soup bowls (as pictured).

A simple, tasty, and satisfying supper enjoyed in our enclosed patio.

* We avoid farmed fish whenever we can. Having lived in Downeast Coastal Maine when the farmed Atlantic Salmon industry started and watching how they go about feeding, medicating, and caring for penned salmon, we believe it to be a seriously inferior product compared with wild caught fish.

Tuesday, June 14, 2011

Welcome to Magdalena's Foodies

This blog is published independent of the Magdalena Mouths and is not in any way sponsored by or endorsed by that group.


This is a brand new blog about our mutual passion for all things that have to do with food. We went live on June 11, 2011. Here is  a bit about why we decided to start this blog.

A few of us who live in our tiny mountain village in the high desert of New Mexico, have started getting together (calling ourselves the Magdalena Mouths0 once a month at Danielle's Bear Mountain Coffee Shop and Gallery located at the west end of Magdalena. We have a food gab fest and pot-luck each 2nd Wednesday of the month at 6:30PM. Our last one was Italian themed, and the next (7/13/11) will feature Asian dishes. No dues or fees and no by-laws or fancy agendas. Just come as you are to the informal monthly get-togethers and bring a dish to share.

One of our reasons for coming together is to talk about ways that we can support and promote local businesses that are about food - our grocery store (Trail's End Market), restaurants (Magdalena Cafe, Golden Spur Grill, a Bear Mountain Coffee House, and others that we expect will soon be added), our growers of food stuffs (like Green Girl a new greenhouse growing organic greens and other veggies, the several home gardeners who market their produce through a seasonal Farmers Market) and the promotion of, and support of, more and varied sources of foods in our Village.

Magdalena's Foodies hopes to provide a forum for the sharing of ideas about the "how-to" of food preparation, wholesome home bread baking, and whatever else you choose to share about, like cheese making, home brews and wines, canning and preserving and whatever else you care about and are willing to share with others. All are invited to post here, not just those of us who live here.

This is certainly a work in progress, and we encourage your criticism and ideas about how to make it a better blog and one you will use as a frequent resource for your kitchen.

We'll start off with a few posts about some of our recipes and menu ideas, and invite you to share anything at all that you are interested in about food and its accompaniments.

Whole Grain Baguettes

This recipe sounds a bit complicated, but once you've done it a couple of time, it a snap to do and a joy to serve, This version uses mostly ground whole grains and just a small % of white flour.
The dietary and flavor benefits of using whole grains will be covered in future posts. Suffice it to say here that the whole grains have the benefits of all unprocessed food. This can be of great importance to those have diabetes or have been diagnosed as pre-diabetic.

Ingredients: (makes 4 11 ounce (approx) baguettes)

2 Packages active dry yeast (5 teaspoons)

3 Cups water total (1/2 cup is used for proofing the yeast, and the remaining 2-1/2 cups is used later)
6 Cups of ground whole grains (Typically we might use 2 cups ground wheat berries, 2 cups ground rye berries, 1 cup of ground barley, and 1 cup of steel cut oats.)
1 Cup of unbleached bread or all purpose flour.
A generous pinch of powdered vitamin C (see note in directions below)

3-1/2 Teaspoons salt (we use unrefined sea salt... you may use less salt if you wish, but do NOT omit because it will alter the dough chemistry and produce an unsatisfactory result)

Directions:

Stir the yeast into 1/2 cup of warm (100 degree) water. Set aside until foamy. Then stir in the vitamin C (Note- a crushed Vitamin C tablet will do and if you don't have any just omit)

It is vital that the rest of the water, 2-1/2 cups) be at the correct temperature for this method. Let the tap run until the water is cold to the touch and run the 2-1/2 cups into a measuring pitcher. Add 3 ice cubes and wait until the temperature is down to about 60 degrees.

To mix with a dough hook mixer (like a Kitchen Aid) follow these directions. If you do not have a stand mixer, we suggest you check out the mixing and kneading directions on www.easybreadbaking.com
Pour 6 cups of the flour into the mixing bowl. Add the bubbly yeast mixture along with about 1-1/2 cups of the cooled water. Mix on slowest speed for 3 mins. Increase the speed to medium and run for another 5 minutes. When the dough rises on the dough hook just push it down and continue. At the end of 5 minutes add the salt and the remaining 1 cup of flour and continue for another 2 minutes. (It is sometimes necessary to add additional flour to get a good elastic dough consistency. If you think that is necessary, it is OK to use more of the white flour.

Allow the dough to rise in a large bowl for about an hour, more or less depending on room temperature. Cover with damp cloth or disposable shower cap and allow to rise to double in volume. This usually takes about one hour depending on room temperature.
Turn the dough out on a floured board or counter and form into a ball and divide roughly into four pieces. Then work each of these pieces into a 14-18 inch roll and place in an oiled (cooking spray works well) baguette pans. (If you don't have pans, you may simply place them on an oiled baking sheet. The shape won't be entirely baguette like, nut you will have a good crispy loaf.) Cut the top of the loaves with a serrated knife, either with several diagonal slits or one slit down the length. Cover with a damp cloth (you do not want to use terry cloth. a linen or cotton towel is best) and let rise until about double in size.

Preheat oven to 450 degrees and spritz 3 or 4 times with water from a spray bottle. Place in oven and bake for 20-30 minutes. (20 minutes will suffice at sea level and you will probably want the full 30 minutes in mountainous area like ours in Magdalena.  If you are putting the pans on 2 separate oven racks, it is a very good idea to switch them at about the mid point in baking so that loves will be more uniformly baked.
Remove the bread from the oven and test by thumping on the bottom of the loaf. If there is a hollow sound, your bread is finished... if not, return to oven for a few minutes and thump again.

After cooling on a wire rack, the bread is ready to slice and enjoy. If you wish, you may store these baguettes in the freezer for as long as a few months. Then remove and thaw before placing in a hot oven for about 5 minutes to crisp the crust.

Sound like to much trouble? Try it a couple of times and you'll probably agree that it is worth the extra effort and time.

Saturday, June 11, 2011

French Baguettes (go great with Italian food, too)

This recipe sounds a bit complicated, but once you've done it a couple of time, it a snap to do and a joy to serve, This version uses ONLY unbleached white bread flour.  There is another recipe post that is a  version using about 75-% whole grains and, we'll be posting about the dietary and taste advantages of getting into whole grains baking.


(This recipe was revised on 6/14/2011 based on testing results)


Ingredients: (makes 4 11 ounce (approx) baguettes)

2 Packages active dry yeast (5 teaspoons)

3 Cups water total (1/2 cup is used for proofing the yeast, and the remaining 2-1/2 cups is used later)
7 Cups bread flour (you can substitute all purpose flour and get a good result)
A generous pinch of powdered vitamin C (see note in directions below)

3-1/2 Teaspoons salt (we use unrefined sea salt... you may use less salt if you wish, but do NOT omit because it will alter the dough chemistry and produce an unsatisfactory result)

Directions:

Stir the yeast into 1/2 cup of warm (100 degree) water. Set aside until foamy. Then stir in the vitamin C (Note- a crushed Vitamin C tablet will do and if you don't have any just omit)

It is vital that the rest of the water, 2-1/2 cups) be at the correct temperature for this method. Let the tap run until the water is cold to the touch and run the 2-1/2 cups into a measuring pitcher. Add 3 ice cubes and wait until the temperature is down to about 60 degrees.
To mix with a dough hook mixer (like a Kitchen Aid) follow these directions. If you do not have a stand mixer, we suggest you check out the mixing and kneading directions on www.easybreadbaking.com
Pour 6-1/2 cups of the flour into the mixing bowl. Add the bubbly yeast mixture along with about 1-1/2 cups of the cooled water. Mix on slowest speed for 3 mins. Increase the speed to medium and run for another 5 minutes. When the dough rises on the dough hook just push it down and continue. At the end of 5 minutes add the salt and the remaining 1/2 cup of flour and continue for another 2 minutes. (It is sometimes necessary to add additional flour to get a good elastic dough consistency.
Allow the dough to rise in a mixing bowl for about an hour. More or less depending on room temperature. Cover with damp cloth or disposable shower cap and allow to rise to double in volume. This usually takes about one hour depending on room temperature.
Turn the dough out on a floured board or counter and form into a ball and divide roughly into four pieces. Then work each of these pieces into a 14-18 inch roll and place in an oiled baguette pans. (If you don't have pans, you may simply place them on an oiled baking sheet. The shape won't be entirely baguette like, nut you will have a good crispy loaf.) Cut the top of the loaves with a serrated knife, either with several diagonal slits or one slit down the length. Cover with a damp cloth (you do not want to use terry cloth. a linen or cotton towel is best) and let rise until about double in size.
Preheat oven to 450 degrees and spritz 3 or 4 times with water from a spray bottle. Place in oven and bake for 20-30 minutes. (20 minutes will suffice at sea level and you will probably want the full 30 minutes in mountainous area like ours in Magdalena.  If you are putting the pans on 2 separate oven racks, it is a very good idea to switch them at about the mid point in baking so that loves will be more uniformly baked.
Remove the bread from the oven and test by thumping on the bottom of the loaf. If there is a hollow sound, your bread is finished... if not, return to oven for a few minutes and thump again.

After cooling on a wire rack, the bread is ready to slice and enjoy. If you wish, you may store these baguettes in the freezer for as long as a few months. Then remove and thaw before placing in a hot oven for about 5 minutes to crisp the crust.

Sound like to much trouble? Try it a couple of times and you'll probably agree that it is worth the extra effort and time.



Elegant Tomato Spaghetti Sauce (with "secret ingredient")

This is an extremely simple every day sort of tomato based spaghetti sauce. In violation of the true Italian Chef's claim that the best sauces must be simmered for hours, we can cook this one in about 15 minutes and love it. Authentic Italian? Probably not. Delicious? Definitely!

Ingredients: (to serve 4)

2 Finely minced cloves of garlic
1 tablespoon (or more) dried basil
1 teaspoon of red pepper flakes
1/4 cup chopped onion
1/4 cup olive oil
1 14-15 ounce can of tomato sauce
1 14-15 ounce can of diced tomatoes
Ordinary sugar to taste (the "secret ingredient")
1 Pound spaghetti cooked al dente

Directions

In a medium sized sauce pan, add the oil and heat. Add the garlic, basil, onions and red pepper flakes and saute for about 3 mins. Add the canned tomatoes and tomato sauce and bring to simmering and cook for 10 mins. Now, it is time to taste and add sugar to taste (you have added enough sugar when the bitter or acid taste of tomato has mellowed).

Serve over cooked spaghetti and with a salad and a crusty baguette.


Spaghetti with Anchovi & Clam Sauce

This spaghetti recipe has become one of our favorites. We brought it to the last pot-luck of the Magdalena Mouths. Giving due credit, this recipe originally came to us in a 1971 edition of Craig Claiborne's New York Times International Cookbook.

Ingredients: to serve 4

1 small can of flat anchovies
1 cup of canned chopped sea clams (of course, you may use 2 doz fresh clams if they are available to you)
1 cup of clam juice (reserved from the fresh clams or clam juice available in bottles or cans
1/4 cup olive oil (preferably "extra virgin")
3 tablespoons of butter
3 cloves of finely minced garlic
2 shallots finely chopped- chopped onion will do nicely
1/4 cup finely chapped parsley - Italian Parsley if available
1/2 teaspoon chopped rosemary
1/2 cup dry white wine
Freshly ground pepper
Salt- just a bit because the clams and anchovies are quite salty
1 Pound of angel hair spaghetti cooked al dente
Hot red pepper flakes to add to taste at the table

Directions

If using fresh clams, open the shells and remove the clams, reserving the juice in a small bowl. Coarsely chop the clams.
Heat the oil and butter in a skillet or fry pan and add the garlic and shallots or onions and cook until lightly browned. Add the anchovies including the oil they are canned with and stir until dissolved. Now add the parsley and clam juice and white wine and bring to a boil. Add ground pepper to taste and salt if you are using it. Simmer for 15 minutes.
Add the chopped clams and cook for 5 minutes.
Serve piping hot over freshly cooked spaghetti and serve with hot rep pepper flakes.
A simple tossed salad and fresh baguette completes the meal.

Please let us know how you like it.

No Knead Kalamata Olive Bread

Just to get things started, we'll share one of favorite and easiest bread recipes. If you'd prefer, you can just leave the olives out and follow the rest of the recipe.

A bit of background: Jim Lahey of the Sullivan Street (NYC) Bakery started the no knead bread revolution in home bread baking several years ago. He had a bit of help from Mark Bitner, a features guy at The New York Times who did a video that promoted the system.
INGREDIENTS

4 cups bread or all purpose flour (organic unbleached is best)
1/4 teaspoon of yeast
1 teaspoon salt (we prefer sea salt)
1-1/2 cups Kalamata Olives (please don't substitute ordinary black olives)
2-1/9 cups warm tap water

Important: you will need a cast iron (or other oven proof) covered casserole. 4-5 quart is adequate.

In a large bowl, mix all the dry ingredients together then, pour the warm water and the olives (if you are using them) and stir very thoroughly making sure that everything is well moistened and there are no pockets of dry flour.

Cover the bowl with plastic wrap (TIP- we have found that using disposable shower caps that can be purchased at a dollar store work wonderfully) and set aside in a warm place for at least 12 hours. More time won't hurt a bit, up to about 18 hours. Scoop out on a heavily floured board, fold into an oval shape and cover with a damp cloth for about 2 hours. Place the casserole and cover in the oven and pre-heat to 475 F. When the oven is at temp, slide out and very carefully (to avoid burning yourself) scrape the dough into the heated casserole. Cover and bake for 20 minutes. After 20 minutes, remove the cover and continue baking for another 10-15 minutes. Remove and place on cooling rack. Let cool for an hour.

On our recent road trip to Savannah, GA, we took one of these loaves along and lunched on it with cheese and fruits for the first days of our trip.