Pie Berry Pie Any kind of Pie

Well It has been a long time since I have written anything; exactly what was said from the blogging experts not to do...

I know that it is now not summer but pies are always great to think about for all seasons. It wasn't a great summer in Maine until August and September but the berries were fantastic as well as the new Harry Potter movie. While both my girls have jobs and are moving forward with their exciting lives, I am grateful to be sitting in a lovely place at our lake, good weather or not. Since the berries seem to be so good it was time to make those pies and freeze them or eat them. Pies. I love pie although cake is good too, but there is nothing like pie. No matter how or what is in them; I love pie. for the most part two kinds of pie filling cooked in the pie crust or filling cooked on the stove. What ever it is all about the crust. Now my feelings are it is all in the crust. There are many kinds of pie crust however my thoughts on crust is fast and effortless is best. I still stand by the fact that it takes less time to make pie crust from scratch than it does to use frozen and it taste so much better. I also stand by the fact that the more you make it the better you get at it. I do believe that like most of cooking it is a process of doing and feeling food and filling the senses that makes a person a good cook.I have been making pie crusts since I was about nine years old; my mom taught me one Thanks Giving out of necessity. She broke her ankle. After that, she said mine was better than hers so there was no need for her to make it any more, I would be the designated pie maker. For those last minute desserts I like to make a fresh berry pie which is a one crust pie where you cook the crust and then place some fresh berries in the bottom and then cook in a pot a mixture of berries sugar corn starch until it thickens pouring this on top of the berries in the pie shell topping it off with whipped cream after it cools. To Die for! You can use any kind of berries, however the amount of sugar depends on the type of berry.

my basic pie crust:

2 cups flour

1 teaspoon of salt

2/3 cup shortening

2 tables spoons butter (salted or not)

iced water small amounts until it comes together as a dough.

The first thing I do is set the oven to 400˚next in glass that hold 2 cups fill with ice and put in water and set aside. Place in a bowl the flour and salt fork it in. (this is an important tool to have I have a

couple nice old wooden handled one just to make crust with. It feels good in the hand) You can use other things that works for you.

Scoop out about 2/3 cups of shortening and cut 2 tables spoons of butter into little pieces and fork or cut with what ever implement use until it looks grainy. Add the iced water a little at a time until it starts to come together in a ball. Makes three individual crusts. Roll it out on a surface and place in a pie dish. You will need some pie waits. These can be dried beans or rice or the ceramic or metal ones that you buy. I usually place a piece of foil in the shell and lightly push it in on the edges forming it to the pie shell and then put the waits on top of the foil so as not to dirty the shell. Cook at 400˚ for about 15 min. or until it is lightly browned. Do not over cook.

Now there are all kinds of things that I have changed to wholeness to be better for you and I have tried to go with whole wheat flour and looked for something other than shortening that works but have yet to be satisfied, so my motto is if it works keep it until it doesn't.

Fresh Berry Filling:

Depending on the berries start with 2/3rd or 1 cup sugar in a pot and three tablespoons of corn starch and a pinch of salt. whisk together add about a quart of berries table spoon of lemon juice. When using blue berries I put in a little cinnamon. Cook until it thickens. In the cooked pie shell put the other quart of fresh berries in the bottom and cover with the cooked berries let cool and top with whipped cream. You can use any kinds of berries combine different ones knock yourself out. If they are sour berries you may have to add as much as a cup of sugar total in the pot.

Cooked Berry filling:

In a bowl two quarts of berries and cover with about 2/3 cup of sugar depending on the berries you may need up to a cup

1/4 cup of instant tapioca

if blue berries a little lemon juice this brightens and helps to thicken

1/4 tea spoon cinnamon

if it is a peach pie nutmeg place in an uncooked shell and top

with another uncooked shell slit for air holes.

Since it is almost Thanks giving, it is now time to make those loved pumpkin and pecan chocolate cream. I try however to have berries frozen so to have that taste of summer in the fall

Pumpkin pie filling:

I always use pumpkin in a can because it is consistent in color and thickness

1 tablespoon cornstarch

1/2 cup white sugar

1/2 cup brown sugar (if you like a dark pie use dark sugar )

1/4 cup molasses

1 can 12 oz. evaporated milk or 1 cup heavy cream or 1 1/2 cups milk

2 eggs beaten

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1 tablespoon melted butter

Place in an uncooked pie shell bake at 450˚ for 20 min reduce heat to 350˚ until middle is knife clean.

New York New York what a wonderful town?

After being up very late cleaning up from that fabulous party, the girls and I hit the road to New York City.  If I didn't think about that lengthy highway run, I actually was looking forward to going to see Jocelyn's apartment and meet her friends. Just the girls and me, how fun can that be? Well, it was fun. Her apartment is so terrific and her friends are marvelous.  It is always the best feeling to get to see your children get to a place that you have dreamed for them, and that was what this trip was about. 

The three of us pulled off another party for her friends.  It was a pretty good feat considering I had to create salmon, salad, roast veggies,  couscous, and lemon sponge without the equipment that I am used to, not to mention a small apartment kitchen.  Alas, Jocelyn and Ashley were their usual selves, confident that we could again produce a dinner for ten with no problem. They were right, again, and as incredibly helpful. I really got the feel for what it takes to live in the city. The functionality of life, and how much energy that it takes. 

If you need to make a great dessert that people will love,  make lemon sponge:

set oven to 350˚ butter ramekins or 7 inch high baking dish

zest one lemon,  juice  1/3 cup of lemon juice set aside

separate three eggs and beat the whites to be stiff but not dry set aside

cream 2 tablespoons of butter

3/4 cup of sugar and lemon zest

add the egg yolks one at a time until mixture is light and fluffy

add 3 tablespoons flour alternately

lemon juice  and 1 cup of whole milk

add 1/4 of the egg whites and hand stir.  The batter should be light. then add the rest of the whites (fold in with a spatula until all whites are incorporated into the batter). 

Place in the cups or dish and place in water bath or you can just do in a dry oven but watch it. Bake for about 45 min. for single dish or shorter in smaller cups. It should be done like a cake  light browned on the top. This dessert can be served warm or cold.  Bump it up with  raspberries puree´ or just whole berries and whipped cream on the side.

Obviously I am not a city person, or I would have chosen to live in one.  Instead, I live in a small community of like-minded people for the most part, not much diversity. When we chose this place, when the children were small, the lack of racial diversity was a big con on the list of pros and cons. Being in New York certainly makes me realize the greatness of diversity.  It occurred to me, however, that New York too has medium- sized communities made up of people of like-mindedness as well.  Just in the process of riding the subway we would go down in one community which had its own culture and come up in an entirely different one.  This was comforting in a way.  However, there are a few things that I had such a hard time with. 

The city person spends so much time creating his or her own space that you miss what is your space. being plugged in with ear phones, not looking at people, closing their eyes on the subway train.  Not that I don't get it. I understand the constant bombardment of humanity; it is exhausting.  I was good for about four days. Then there is the  smoking on the streets outside every building. Really, people! I am so tired of walking through someone else's dirty habit.  I know that this is a problem everywhere, not just New York, and I applaud  New York for raising the tax so now they are ten dollars a pack.  It is time for people to stop smoking. 

Then you can not forget the cost of things. My line is just take your wallet and bank account and empty them on the street.  My dream was to get some real pizza (a cheaper meal I thought). We went to this new place call Co.  a pizza place coming from a bakery background. They described their pizza as small individual size.  My cheap meal ended as a$250. meal for four. I must say that the pizza was good, but not that good. I have yet to find a pizza that compares to Pizza Shoals in Portland, OR.  I would even say that Flatbread Company is better. With all that being said I would still say it is a great place to visit and hats off to those who choose to live there. The best thing and most important to remember is I was there with my two girls and had a great time just being with them and their friends.  And that is, as they say, priceless!

Spring is coming let's party

It only takes a trip to Florida to get me thinking that spring is just around the corner. I have lived in Maine most of my life, so I do know that the idea of spring is just that, an idea. In some places it is clearly on its way, but in Maine we are still just imagining  the feeling! But we should still party, and that we shall do, in celebration of James' 60th birthday.

I am a big believer that all bench marks should be celeb

rated ie.  numbers en

ding in 0 and 5's.  Saturday, we and forty friends and family had gotten together to have a home spun shindig. He is not so much a party guy. I admit however that I am . The more people I can  make merry with the better . In the many years that we have lived here, I have started one group or another. Whether it may be my book group for about seventeen years and our eating group that has seen twenty years of great meals.  We started it when the girls were little and we needed a cheap way to get out, so we collected a bunch of people who  wanted to get together around a theme once a month. Each of us would bring some part of the dinner.  Some times we brought the kids, but mostly not. After eighteen years or so they are like family. Our kids are grown up now, and we still get together. On this particular birthday event we expanded the guest list. I do love to mix up guests, and can I also can make any place look different and fun if I do say so myself.  I was in the business of party planning another life time ago.  My friends make fun of me how I can change anything with my lights and tulle. One time I made the inside of the Camden Bagel Cafe look like an Irish wedding hall with my twinkle lights and the place wrapped in green tulle for a St. Patrick's day party. However, people always come and the evenings are talked about for years. This party again will go down as a memorable birthday. As well as an excuse to have a well needed group induced fun.

Our neighbors who had lived across the street for longer than our twenty years had moved to North Carolina recently, and I had the great idea of using their almost empty house for this birthday celebration, and they were very kind to let me. They know me and have taken part in many of my crazy gatherings, so I borrowed long tables and neighboring chairs dressed them up with cloths, and a garden of pansies.  The place looked fabulous. A wonderful sit down dinner for forty complete with toys and party favors. The favors were of the same ilk as  you might have gotten when you were twelve years of age. I must say that after they received the balsa airplanes, harmonicas, and kazoos they all started acting like they were indeed  The food of course is always the best part. I had made the chicken pies posted on my last blog; because it feeds many, and a blanket cut pork loin stuffed with pesto and sun dried tomatoes, rolled, tied, and baked then sliced. It looks like you worked hard, but is very easy to do and cheap meat for many mouths.

From the butcher buy a whole pork lion  (feeds about 25 people) and cut it flat ask for a blanket cut. This can be done to a smaller loin as well. (A slice is sized from the end of your thumb to the first knuckle ) or thicker if you are feed fewer and want a larger piece.

spread with a basil pesto

sprinkle with sun dried tomatoes

roll it so the little bit of fat is on the top 

tie with butcher twine 

rub what is left on your hand on the top, salt and pepper top

place on a low sided roasting pan

bake at 325º for about 1 1/2 hours

A quick sauce I use is a roasted red pepper 

jar of roasted peppers

hand full of cilantro

2 cloves garlic  

harissa a teaspoon or more if you like spice

1/2 cup sour cream 

salt and pepper to taste process in processor to a smooth consistency. Play with this as well you can add preserved lemons more or less of the ingredients above make it your own.

The guest brought the appetizers, side dishes, salads, and desserts. I love that part because you always get great stuff that way. People love to make their food and share it with others and you get variety. An occasion made easy. 

neighbors sharing food sharing life

To most in this world the idea of a neighborhood is a place that you may have one or two neighbors that you could ask for a cup of this or that and pass to say hello. But our neighborhood is very different. We are like family. Yes, Camden is small town of about four to five thousand, but I am not so sure that this has everything to do with how we function. I say this because people have come and gone, live here all the time, and live afar, and it still is the same. We have sent kids off to college and they look forward to coming home and partying with the 'hood. The kids  who live on our street never really get to get away with much; no parties (except for our once a year block party) on our street, too many parents looking out.We celebrate together our birthdays and other occasions. It is the kind of hood where we look out for the kids, houses, yards, family members, and animals, be there and go to for each other where the need is. We share food at least once a week with one or the other, and understand the concept of generalized reciprocity (a culture in which you don't count what you borrow or do for just each other; and know that you can ask when you need something ).  Some people may find this a bit much.   I myself find this the most wonderful thing. People who have to move away will say that leaving is hard. It makes for the concept of downsizing difficult. What makes this so special, in my mind, is food, and a willingness to share your life with others. I believe that food just makes the latter so easy. When someone admires our neighborhood's relationship, because we are known around town, I say "take food to your neighbor and share your life."  This can only be a "good thing." Even in the big cities I have been told many times by my daughters that you just don't do that, but I'll wager a bet that especially in these times it is just the thing to do.
We just gathered last night to celebrate one of our kids 17th birthday. People of all ages eating and sitting around remembering what life was like when we were 17. 

I have been working on this chicken pot pie recipe since I read the March Bon Appetit by Jeanne Thiel Kelley: the Moroccan -style chicken pie. It sounded good, but I worked on it and needed testers to see if I had made it better. Last night we had chicken pie. We tested many things.  Jane and Joel's potatoes and chicken were way good, and Ingrid's salad was great.  We tested two different kind's of chocolate cake. I believe the Hershey's cocoa tin recipe cake won, and I think that this recipe for chicken pot pie is definitely  worth a make. Then take it to a party of neighbors, who then will be friends .

Not Your Mother’s Pot Pie
Filling
In a large dutch oven  heat 3 tablespoons of olive oil.

 Add 1 cup of chopped pancetta and cook until it is crisp.
salt and pepper the 6 good size bone- in skinless chicken thighs then sear them in the pot with the pancetta. 

Remove chicken thighs (not the pancetta) from the pot and set them aside.
Add to the dutch oven and saute´ the following: 

3 medium onions
3 cloves of garlic
½ preserved lemons chopped
½ cup sun dried tomatoes the dry kind
½ pitted black olives
To This Add
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon thyme
1 teaspoon alleppo pepper
½ teaspoon turmeric
a few saffron threads depending how much you like this flavor (optional)
1 ½ tablespoons flour
good handful of cilantro and flat parsley chopped
Put back the thighs add the 2 cups of chicken broth
Cook on the top of the stove or in the oven at 400˙ for 40 to 50 minutes

Let cool this can be made the day before and allows flavors to meld.

Remove the bones and shred the chicken pieces with a fork.

Add more parsley and cilantro
½ cup golden raisins
the other ½ of the preserved lemon chopped

Putting it all together:
In a cusinart process 1/2 cup pistachios with 2 tablespoons powdered sugar and ¼ teaspoon cinnamon
you can substitute unsalted almonds for pistachios, and if you do add a pinch of kosher salt or sea salt to the above mix. 

Choose a baking dish that will fit the filling and the phyllo 

Keep phyllo moist with damp cloth
Grease the bottom of the dish with olive oil
Thaw ten or fifteen sheets of dough depending on your dish size.  What you want is three or four sheets of pastry between  each layer of meat filling and the sheets will have some overlap as you fit them in the dish.  
With a pastry brush, brush each sheet of dough with a mix of olive oil and 2 tablespoons melted butter,  and place in the dish.

Sprinkle the nut mixture between each sheet. 

Once you have three to four sheets of dough placed in the dish, add  ½ of the chicken mixture; 

then place another three to four sheets (sprinkling the nut mixture between each sheet);'

Then add the remaining chicken filling and top the dish  with yet another layer of three to four sheets of dough with the sprinkled nut mixture.  between each sheet sprinlkle nut mixture/ chicken filling / top off with four sheets between each sprinkle nut mixture. 

The finished dish will have three layers of phyllo  (each layer comprised of 3 or 4 sheets of pastry) and two layers of the chicken  mixture.

Butter and slit vents on the top and bake at 375˚ for about 40 minutes or until heated

Like some Place warm

Can you believe this weather here in Maine? Well, I have just had it with all this snow.  The new twenty inches on top of the already foot is enough . I need  a little sun and green, but since I am not getting that I made something for my book group last night that is almost like going to somewhere warm. 

I belong to a great book group which  has been around for about fifteen years. We usually discuss the book, but we always eat and drink well. Two nights ago was even less discussion and more  eating and drinking.  I was late thinking up something to bring and went to the market to see if I could be inspired. I saw the frozen shrimp . Time was of the essence and this just came to me.  As I was preparing this concept the idea of original recipe came to mind. How does one know if this recipe is original? Me being the kind of foodie cook that reads a lot of cook books / magazines/ TV/ internet and takes recipes and tweaks them for her own, who knows what is or isn't "original."  It's just good food, so make it; you will love it.   

Have I told you how much I love lemons, preserved, fresh any way you add it? If you like shrimp, garlic, and lemons, a more intense shrimp scampi-like dish, you will like this. It could not be easier, and can be adapted for many variations.   The book club rendition, made with already-cooked shrimp, was an appetizer served with toasted peasant bread to sop up the lemony garlic sauce with the shrimp.   The group thought it was great. Since there were only four of us I should say some of them did like it.  Last night's version was made with raw shrimp and served over linguini, and I thought it was even better.

Lemony Shrimp over Linguini  (serves 4)

 Thaw 1 -1 lb. bag of cooked or raw large 41-50 count shrimp. 

In a heavy bottomed saute´ pan heat 2 tablespoons olive oil.

Add:

2 large cloves of garlic crushed

1/2 of preserved lemon chopped

1 teaspoon of harissa (depending on how spicy you like it, you may want more or less). This product can be purchased on line at Crate&Barrel.com and is a must have in any cupboard. I love this one but intend in the future to make it myself to see if I can make it better. Which I think will be difficult since this one is very good).

When the mixture is cooked and blended (a minute or two) stir in the juice of 

1 fresh lemon

Then add the shrimp and toss into the mixture. 

Then add 1 T. butter  if you wish, but not necessary. 

Add a handful of chopped cilantro and the shrimp. Saute´until the shrimp just turns pink.

Add the drained linguini pasta (which was cooking while you made the shrimp dish). I used half whole wheat and half semolina.

If the mixture seems dry, you may want to add a bit of the pasta water. 

If you use cooked shrimp let it sit for  an hour to absorb the flavors before adding pasta.

Tip: By adding the hot, just-cooked pasta into the shrimp mixture in the saute pan, rather than serving the shrimp over the pasta, you will give the pasta a chance to absorb the flavor of the sauce.

 

Lamb shanks are not a pain in the neck

I must say these past two weeks have been the worst in a long time.  A pinched nerve in my neck has been a real pain, not in the neck, but like a big tooth ache on my shoulder, elbow, fore- finger. It must be the winter karma because, according to many blogs, colds and other ailments (even "man" colds) are prevalent  on the net and in the world these days.  It has managed to keep me from the computer, knitting,  driving,  cleaning (not so bad).  But what is really bad is that it has kept me from going to see my Jocelyn in New York in her new apartment as well as my good friend who was going to drive with me to see her daughter. About the only thing that it didn't keep me from was cooking. 

 I know I had said to stay tuned to the chicken pie that I would be doing but, like I say sometimes, when you go to the market and see just the thing you need to be open to it:   I came across lamb shanks.  I love lamb shanks, and cooking them in the winter is fabulous. They are not always around, but keep an eye out for them because they are great to put in a dutch oven and slow and low cook on these cold winter days to warm the kitchen and the taste buds that can be so dry this time of year. They are very versatile. I have done just about everything with them. My stews are generally a combination of what I have in the refrigerator for vegetables and stock or broth, but this time I decided on some flavor combinations and put it together and I do believe it was pretty good. I also got to take some pictures because I found my camera.

I bought two good sized lamb shanks , which is the lower part of the leg. The meat on this part is so tasty but like a shoulder or chuck roast cut, requires moist slow cooking. 

In a heavy bottomed dutch oven I heated a 1/4 cup  of olive oil and added about a 1/4 cup pancetta to crisp up.

I seared the shanks on all sides and then added 

the chopped onions, carrots, and celery, and cooked it (stirring) until the onions are translucent.

I then added two tablespoons of flour to coat the shanks.

then I added to the pot a covering of thyme, salt and pepper, orgegano, hot pepper flakes, garlic, 

4 whole tomatoes cut up into quarters,

half of a lemon (rind and all), 

and a quarter of a preserved lemon (discard the pulp part).

cover almost with chicken broth and bring up to low boil, then cover and put in a 325˚ oven

let it cook  for about an hour.

then add peeled and chunked eggplant

fennel (2 bulbs quartered)

1 red pepper cut up

parsley (a good handful)

salt and pepper to taste.

Here is where you can bump it up at bit by adding greens like kale, spinach, or swiss chard

cook for about an hour longer or until the added vegetables are tender.

I served this with mushroom risotto. James, my husband,  said that it seemed like too many flavors. I thought it was great. When making the risotto I used 4 cups of vegetable broth which is heated and kept warm. In a heavy bottom pot over medium heat.

1 tablespoon of olive oil 

1 cup of arborio rice. cook in the oil until just starting to brown add

1/2 cup white wine until it evaporates and the mixture starts to get creamy

then add the heated broth almost covering the rice, stirring  all the time. Continue with this method of adding broth and cooking and stirring until the broth is gone or the rice is very creamy and done. I have tried the method of just leaving it to cook without stirring and have not been happy with the outcome, so I encourage you not to use that method. Once the rice is done, then you can add the sauteed mushroom and scallions, garlic, or any other vegetable along with 2 tablespoons of butter and 1/2 cup of grated parmesan cheese or other hard cheese. It should not be too thick, and a little gooey. With a nice glass of wine you have a great dinner, but do not for get the green!! Monday I plan on the chicken pie. Don't forget to check it out.

Pam

Hi People, Just a note that I have been dealing with a pinched nerve in my neck unable to do much on the computer due to pain, but my plan to get back is coming, so stay tuned. I have a great recipe for a new chicken pot pie. a little comfort food but not your mothers. However it needs a little tweaking, and I lost/ misplaced my camera so was unable to take a picture of it, but I will get it made and report on it soon.

Thanks Pam

What's in our cupboards?

"To market to market to buy a fat pig home again home again jig-a-de-jig"

Since Addie, my just like a daughter girl, asked if everyone has clam juice in their cupboard maybe we need to have that conversation as to just what one needs in their larder You know for as long as I remember I have been in the business of collecting food. I am not sure if it goes back to the fact that my grandmother had a pantry to die for, of which I spent a great deal of time in, with its floor to ceiling old wood cupboards and a lanoleum counter for pies. Even as a young teen I was bringing home food. I do not have a normal persons cupboard. My neighborhood often uses me as their place to shop. I love that. Poems have been written about my larder. I am of the mind that when I or someone else might need something I want it there. However, there are differing ideas as to just what and how much one needs in their pantries. It does go without saying that yes it depends as to how much storage or where you live. I certainly understand that. As foreign as it is to me when I talk to my very urban daughters and they expound on their busy life styles and what they have to consider before buying or collecting as well as just what they must go through to procure and carry home items it is mind boggling. I think the first place to start is to determine what you like and how you like to cook. Do you tend to be a Italian or Indian, comfort, baking, meat or vegetarian etc. or broad based cook. How: are you a dump cook like myself (you don't measure and make up as you go) or a precise cook (follow a recipe) or how much you tend to eat out or order in and last but not least how often do you shop ie. daily or weekly. Without starting to sound like Rachel Ray I am a firm believer that it is better, less expensive, and a better value to cook at home. It also takes just as much time and energy. Also we all have heard over and over it is better to make weekly menus. However I make that happen when I go to the market to see just what is there and on sale or looks good.

In thinking about this we all know that there are the basics: flour, sugar, salt, eggs, milk, oils, vinegars, herbs, can soups etc. etc.. What I think is most important is that one answer the above questions for them selves; to be a thinking cook. this reminds me of what I use to tell my middle school reading students to do to be better readers is to be thinkers about their reading. Determine what kind of learner one is and what one wants to do to improve or in this case change. So not to masticate this to death however there are certain items that a cook should not be without. For instance cornstarch used as a thickening agent or cookie base, and tapioca for the pies or puddings, dried and fresh herbs thyme, oregano the most used herbs in any kind of cooking. Do invest in some good dried herbs from a good place such as Pendzey's, cilantro fresh and dried(unless you are not a lover of it), root veggies carrots onions , garlic (not jared) my preference, ginger( fresh keep it in the freezer), cabbage any kind, baby spinach a quick green, can tomatoes always need these for one reason or another, frozen green beans until summer and they are better fresh. Vegetables and fruits should make up most of your fridge space. I say this so easily because I have a total of three refrigerators and have a hard time in the summer when we move to camp living with just one. You should have canned beans such as black, kidney red and white, garbanzo, if you wish to do dry by all means but cans are just fine and make for quick use. Cheese different types parmesan, goat, blue/ gorganzola, cheddar. Grains you should have are oatmeal, cornmeal, barley not used enough, and rice brown all colors and types. These are just a few I can list and will continue to add to and as you start this cooking thing you will begin to add to your collection of food. Addie, you may want to get some clam juice or seafood base which is more easily stored and last longer. What we have to remember is that everything has a shelf life. Now with that being said here is my latest love.

Preserved lemons. Thanks to Nancy Jenkins who turned me on to them, I made them and now I can not live without them. I use them in many recipes such as sauteed greens,or any vegetables, baked chicken, salads they are wonderful. I gave them as Christmas presents.

You will need 8 or more organic if possible lemons

You need a quart jar or larger washed and sterilized in a hot water bath. Keep in the bath until ready to fill. It is best if the jar does not leek when turned upside down, but I have yet to find one; once the salt hits the lids it sometimes will leek, but will stop once the salt hardens. Sit them in a dish or container during curing time.

Wash lemons with a brush in warm water . Cut the lemons into quarters not going all the way through to the end, so they open like a tulip, and take as many pits out that you can see. Juice 2 lemons for the quart size more for larger jar. Kosher salt. Take the jar from bath and fill bottom with salt about a quarter of an inch. Fill the center and all sides of the lemon with salt and place in the jar continue with lemons pushing as hard as you can to fill the jar.I used a wooden tamper to squish them down. The quart jar will take about six to eight depending on how large they are. In the middle and at the top add a little layer of lemon juice and salt. The top layer of salt fill to about quarter of an inch left to the top and top with boiling water. Put the lid on and leave on counter or shelf in dark area of kitchen. Turn upside down every couple of days for four weeks. Mark it on your calendar. Then keep refrigerated after that and use. They will get all thick and gooey. If they have a white layer on them just rinse off. When using them extract from the jar with a fork because you don't want to add your finger germs to jar. Take the pulp part out and use the just the rind. You can use the pulp, but it may taste bitter. You will probably not use more that a quarter at a time unless you are baking a large chicken etc. I am telling you once you have these you will not know how you lived with out them!

My First

I have been writing this in my dreams  for a long time. It has taken me several weeks to get started, and I must admit that  some of this process has not been as easy as it claims to be for some one like myself who has not kept up with the concepts of the web etc. , but I have persevered and flogged through. Today I have just decided to post something! Even if I do not have everything correctly in its place and things are not showing up even though I have plugged them in one or more times.

I am a proud fifty- seven year old woman who is multi-talented in a time of her life trying to reinvent herself. I have done many jobs, gone to many schools, but if I were to say what have been my most obvious careers, it would be teaching and being a Mom. I went to art school, then back to college to study education. Teaching is what I have done for most of my grown years. One way in which I deal with the creative part of me is to cook, since I have not picked up a paint brush (except for painting walls) since my first child was born, who is twenty-nine (my youngest is twenty-four).  I think as do others that I am pretty good at it. I am inventive and most generally excited to talk, read and think/ learn about food . Which brings me here writing a blog. 

My oldest, who is a "do it now" kind of girl was edging me along to write a blog to help with my writing skills because I have had this idea of writing a cook book.  Not just a family cook book, though they would appreciate it.   I have often said that my girls are going to strap me up to the counter when I am ninety to cook all those holiday foods that they can not live without.  However,  my idea  for this book is more of a concern that their age group learn a more creative kind of  cooking: The concept that a recipe is just a guide; or seeing that food can be that canvas to express yourself.  Actually I have several ideas for books, but do know that I have some work to do.  This being one of them because there has to be some reason for someone to buy my book because who am I,  but another person at home cooking for her family or friends.  However, I did do test cooking for Nancy Harmon Jenkins' newly republished Mediterranean cook book (which was a great learning experience), and I have had the wonderful feeling of seeing ones name in print.  I told her that I should have been paying her instead of she me.  I thought it was a good exercise to follow a recipe since I do not cook or do any instructional thing without making it my own.  It was hard at first, but it did get very interesting as I went  along.  I learned a lot.  It is a great book so I recommend it when it hits the bookstores.

My intention for this process is not just to increase my writing skills but to share, along  with my two girls (hence the name of the spot my two cookies or my two cents as well)  some of my recipes and thoughts about food and cooking. Also to add my two cents worth of political commentary of the day. Of which I would be remiss if I did not mention  how excited I,  along with millions of you,  that our new president and first family will  start their journey with us to bring back the America  we can again be proud of.  It was worth all the work we have done to make it happen. I am a believer that we can change not just who would be President but our culture, a paradigm.  This really is a dawn of a new day.

The following recipe is a basic dip/sauce that can be used in many ways and changed to suit the food designer. 

1 can white beans (cannellini are great)

juice of 1 lemon

2 medium to small cloves garlic

olive oil about 2/3 tablespoons

if you like cilantro a good fist full

salt and pepper to taste whirl this in processor. 

Now make it your own ie. change the beans, add more of any of the items, add red onion etc.

Here is my own: I sliced potatoes like I was going to do scalloped potatoes and put them in a baking dish coated with olive oil and put the dip/sauce on top covered it and baked in a 350 degree oven  for about 40 minutes or until potatoes are fork done. take off the top and bake for 15 more minutes to brown the top. You will fall in love with the flavor of lemons beans potatoes. It is a great way to add fiber to your diet as well. Enjoy !

Pam Elliott