Braised Lamb Shanks with Lemon and Mint

The Best Recipe by the Editors of COOK'S ILLUSTRATED Magazine
Cookbook 32, Recipe 2, (Total 67)

We purchased another 1/2 a lamb from Bob Otis this spring. I'm always on the look out for a good method of cooking the shanks, they tend to be a little tough.

Did I like it? This was one of the best shank recipes I've tasted. They are nice and tender yet still firm.

Recipe: Heat 1 T oil in a sauce pan over medium high and add 2 lamb shanks. Cook until nicely browned on all sides. Remove the shanks and set aside. To the pan add: 1 thickly sliced onion, 2 small carrots peeled and cut in 2 inch hunks, 1 stock of celery cut in 2 in hunks, 2 cloves of garlic peeled, 1 T tomato past, 1 T chopped mint, 1/2 a lemon peel removed and cut in half. Cook for 5 minutes - until slightly slightly softened. Add 1 cup of Chardonnay and 1.5 cups chicken stock - bring to a simmer. Add the shanks back to the pan - cover and place in a 350 degree oven for 1.5 hours. Remove cover and cook for 30 minutes, flip the shanks and cook for 30 more minutes. Remove from oven and let rest for 15 minutes.

If you like to eat bone marrow - these is a premium recipe.

Sour Cherry Cobbler with Rich Shortcake Topping

The Best Recipe by the Editors of COOK'S ILLUSTRATED Magazine
Cookbook 32, Recipe 1, (Total 66)

This is an excellent cookbook. The messiest page is for German Chocolate Cake.

I purchased sour cherries at the Madison Farmers Market this weekend. Stephen also purchased them at the St. Paul Farmers Market. The Madison fruit was much superior and is being used to make Maraschino Cherries. The St. Paul fruit was used in this cobbler. It's surprisingly difficult to find recipes for Sour cherries - this is the only recipe I could find in my remaining 20 cookbooks for this project.

Did I like it? This NEEDS whipping cream or ice cream! The cherry flavor is great...and extremely potent. This recipe turned out very runny also - I'm not sure that more cornstarch is the trick - maybe letting the sugar sit on the cherries for 10 minutes and then draining off the liquid would help.

Recipe:
In a 9" deep dish pan place, 1.75 lbs of pitted sour cherries, 3/4 cup sugar,1.5 T cornstarch and 2 tsp almond flavoring. In a food processor add 1 cup flour, 1.5 tsp baking powder and 1/4 tsp salt - blend. Add 6 T butter and process. Add 7 T milk. Dump mixture onto plastic wrap - cover with plastic wrap and pat into a circle to top your baking pan. Transfer the dough to the pan and cook at 375 for 40 minutes. Serve warm

Classic American Jams; Rhubarb

The New Making of a Cook The Art, Techniques, and Science of Good Cooking by Madeleine Kamman
Cookbook 31, Recipe 2 (Total 65)

Tabitha's rules for making jam:
1. Always wear shoes. After burning the tops of my feet with scalding drops of water, I now wear shoes at all times when making jam.
2. Never use fruit that is over ripe or going bad - never "cut around the bad parts".
3. Try to use approximately 5-8% under ripe fruit - it has more pectin.
4. Sanitize tongs, ladle and funnel by boiling for 10 minutes (do this between each batch of jam as well).
5. Jar prep: Wash in hot soapy water. Boil for 10 minutes and transfer to a towel with (boiled) tongs. Dry upright and do not touch the rims.
6. Have a minimum of six clean kitchen towels at the ready - loop one through a belt loop on your pants - very helpful.
7. Limit the fruit included in each batch of jam to 2.5lbs or less.
8. When possible make more than one batch - once your set up you may as well crank it out!
9. Don't forget to wear shoes.

Eppie is getting married in September (YEA!) and asked me to make rhubarb jam for wedding favors. I processed four batches of jam with a total of 10.5 lbs of rhubarb. Unfortunately I'm a little short with 28 8oz jars, I'll make more another weekend.

Original Recipe: "in the making of classic American fruit jams, you use only 3/4 pound of sugar for each pound of ready-to-cook fruit."

Tabitha's Recipe:
Chop 1000 grams of rhubarb in 1/4 inch slices - place in the food processor for 3 5second pulses. You will end up with nicely shredded rhubarb. Alternately layer rhubarb with 800 grams of sugar. Set on the counter overnight. Place rhubarb into a preserving pan with 1 split vanilla bean and 2T lemon juice. Boil until thick and ready (see apricot jam recipe for doneness details). Ladle into jars and process in boiling water for 10 minutes.

Below are the results of my successful canning weekend. I've detailed the two apricot recipes as well as the rhubarb. The other jam is gooseberry. I found gooseberries at the St. Paul Farmers market this weekend and decided to try them out. They have an unusual taste - take the flavor and tartness of cranberries and add the earthiness of a fresh fig.

How to "Ladle into jars"
I have a very handy 1 cup ladle with a long metal neck. I boil this for 10 minutes along with the metal funnel. Use these to ladle the jam into sterilized jars. Moisten a clean kitchen towel with boiling water - use this to wipe the rims of each jar. Place the jar lids into a pan and cover with boiling water. When the rims have been whiped - dry a lid and place carefully on top - avoid touching the lid with your fingers - secure with a screw top.

Eighteenth-Century Apricot Jam; Weight for Weight of Fruit and Sugar

The New Making of a Cook The Art, Techniques, and Science of Good Cooking by Madeleine Kamman
Cookbook 31, Recipe 1 (Total 64)

This cookbook has 1228 pages and is a more extensive serious approach to Julia Child's Art of French Cooking. In addition to providing recipes for preserves, this cookbook explains the possible proportions of fruit and sugar used in successful jam and the ph balance needed to yield the best gelation, thus giving you the tools to create your own successful jam/jelly recipe.

This past week I stopped by the Seward Co-op on my way home from work and noticed a great price on organic apricots. I purchased a dozen and brought them home to try. They were the best I've ever eaten, so I stopped by again on my way to work Friday morning and purchased a case.

Did I like it? Delicious! I've never added alcohol or nuts to jam before - the results are very happy.

Original Recipe:
Chop up a net weight of 2 lbs apricots, layer in a bowl with 2 lbs of sugar and set to macerate on the counter for 24 hours. Bring to a boil in a pan and add 3T of lemon juice and 1/2 tsp butter. Boil for 30 minutes until the jam is done. You can measure the doneness at 230 degrees - I find it easier to look and listen to it. If it sounds sticky when you draw your spoon through it and is moundable after setting on a cold plate for 3 minutes - it's done. During the last 15 minutes heat 1/2 cup of raw pistachios in the oven at 175 degrees. Add to the finished apricot jam along with 3 T cognac (the recipe direct to "add cognac as needed" and gave no hint as to how much you "might need"). Ladle into jars and process in a boiling bath for 10 minutes.

Alt Recipe:
Follow the directions above with the following exceptions. Omit the nuts and cognac. When the jam is 15 minutes away from being finished add 3 T dried lavender buds. When the jam is finished add 3T gin (aviator brand).

Each recipe yielded five 8oz jars.

Tofu Salad Sandwich Filling

This Can't Be Tofu! 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite by Deborah Madison
Cookbook 30, Recipe 2, Total (63)

I wouldn't want to eat these tofu recipes everyday but they are valuable as a quick meal when you don't feel like cooking. I was eating my meal peacefully on my deck when the all little girl, all pink cheerleading squad arrived to practice next door...

Did I like it? As a once in a while sandwich - yes. It could use more crunchy things (celery, jicamca etc.).

Recipe: Drain a soft pkg of tofu and squeeze in a towel and force out as much water as you can. Crumble into a bowl and add: 1/4 cup diced celery, 1/4 cup diced scallion, 1/4 cup chopped parsley, 3 T chopped dill, 1 tsp chopped lovage, 1/3 cup mayonnaise, 2 tsp mustard, 2 T capers, 1 tsp smoked paprika, 1/4 tsp turmeric, 1 tsp quince vinegar (thanks rachel!) - you can substitute white wine vinegar, 1/2 tsp salt and pepper to taste. Serve with arugula on bread.

Scrambled Tofu with Herbs and Cheese

This Can't Be Tofu! 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite by Deborah Madison
Cookbook 30, Recipe 1, Total (62)

Deborah Madison - the best cookbook author. I bought this book for $1 at Half Price Books years ago.

Did I like it? It tasted excellent. Psychologically I'm not full. I want pizza and dessert.

Recipe
Drain 1 lg pkg tofu and wrap in a towel and press under a cutting board with a can on top. Meanwhile in a small bowl combine: 1/4 tsp turmeric, 1/2 tsp kosher salt, and a couple grinds of pepper. In another bowl combine: 2 T chopped tarragon, 2 T chopped basil, 4 chopped scallions, 1/4 cup grated Windmere 4 year aged cheddar cheese and 1/4 cup Carr Vally Creama Kasa cheese (or substitute 1/2 cup whatever cheese you want). In a pan over med-hi heat up 1 T olive oil with 2 Tsp butter. Crumble tofu into the pan and add the turmeric mixture. Cook for 3.5 minutes. Add cheese mixture. Plate and sprinkle with smoked paprika.

Pretty Egg Salad Ring

Mrs. Chard's Almanac Cookbook, Hollyhocks & Radishes A unique look at a little known corner of America, Michigan's beautiful Upper Peninsula, where the simple values of life...family, friends, the good earth and the good food it produces...still abide. by Bonnie Stewart Mickelson
Cookbook 29, Recipe 2 (Total 61)

Those of you who have spent more time with me than is good for your health know that I have a fascination with 50's jello molds, especially the "savory" ones that contain whole eggs and hot dogs. When I came across this recipe - I had to try and finally experience a chunky savory gelatin mold.

Did I like it? It tasted like the filling of an egg salad sandwich only not as good. I would add about a tablespoon of mustard to the recipe (although I'm not sure what that would do to the color) to add some more flavor and maybe chopped scallions. Ultimately I ended up mashing it up and eating it on a baguette.

Recipe: Stir 1 pgk of gelatin (1T) into 2 T cold water, add 1/4 cup hot water and stir to dissolve, set aside. In a bowl chop 6 hard boiled eggs with a pastry blender. Add: 3/4 cup mayo, 1/2 a chopped green pepper, 1/4 cup chopped parsley, 1/4 tsp salt, 1/8 tsp mustard powder, and 1/4 tsp shallot salt. Add a couple drops of tabasco sauce to the gelatin mixture and add to the eggs. Pour into a mold and refrigerate for a minimum of three hours.

It called for a ring mold - I didn't have one so I used my terrine instead.

Old-Time Doughnuts

Mrs. Chard's Almanac Cookbook, Hollyhocks & Radishes A unique look at a little known corner of America, Michigan's beautiful Upper Peninsula, where the simple values of life...family, friends, the good earth and the good food it produces...still abide. by Bonnie Stewart Mickelson
Cookbook 29, Recipe 1 (Total 60)

Is there better way to celebrate America than deep frying? I love doughnuts... I fry a batch about once or twice a year - usually timed to share with friends.

One of my favorite memories of Greatgrandma is of her her hugging an ice-cream bucket full of doughnuts. She made coffee immediately after I gave her the doughnuts, then visited while possessively hugging the bucket until the coffee was ready - then she shared. I don't think I made the best doughnuts back then but she seemed to love them.

Did I like it? I was pleasantly surprised at the lightness of these doughnuts. I don't usually make cake style doughnuts, opting instead for the lightness of yeast raised. The batter is so delicate that they turn out nicely textured doughnuts. A very nice product. I might add more nutmeg and maybe some cinnamon to the batter next time.

Recipe: With a wooden spoon beat 2.5 T soft butter with 1 cup of sugar. Beat in 2 eggs and 2 tsp vanilla. In a separate bowl combine, 3.5 cups flour, 1 tsp cream of tarter, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp nutmeg. Add to the egg mixture alternately with a mixture of 1/2 cup half and half and 1/2 cup milk. Mix with a cutting motion - not a stirring motion. When the dry ingredients are fully Incorporated dump the mixture onto a very well floured countertop - this is a very wet, sticky dough. Pat into a circle 1/2 inch thick. Fry, drain on a towel, drop in a bag with cinnamon sugar, dust off and then serve to the neighbors.

Middle Eastern Red Lentil Soup with Yogurt and Lemon

The Dean & Deluca Cookbook by David Rosengarten
Cookbook 28, Recipe 2, (Total 59)

This cookbook is an enigma to me. I can look through it for an hour and find recipes I'm interested in making, but have absolutely no desire to follow through. It's partially why I included this cookbook in my set cook from.

Did I like it? It was OK. Ultimately red lentils are better for dips than soups. This recipe was a little to close to pea soup - something I can't stand. I love du puy lentils (little french green ones).

Recipe:
In a large pot heat 1 T oil. Add 1 chopped onion, 1.5 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp mustard powder and 1/2 tsp ground ginger. Cook until onions are slightly tender, about 5 minutes. Add 5 cups of water, 1 1/3 cups red lentils, 3 strips of lemon peel, and 1/2 tsp salt. Bring to a boil and then simmer, covered for 15 minutes. Serve with 1/2 cup yogurt mixed with juice of 1/2 a lemon.