DAIKON & CARROT SALAD

DAIKON & CARROT SALAD

Hands-on time: 10 minutes

Time to table: 40 minutes

Serves 4

2 tablespoons rice vinegar

2 teaspoons sugar

No oil (the inspiring recipe called for 1 tablespoon of safflower oil)

1/2 teaspoon kosher salt (the specified 1 teaspoon was way too much)

2 carrots (about 1/2 pound), peeled and grated or diced

1/2 pound daikon, peeled and grated or diced

Sesame seeds, for garnish, optional

Stir together the vinegar, sugar, oil (if using) and salt in a medium bowl. Add the carrots and daikon and stir to coat. Let rest for 30 minutes, stirring occasionally. Transfer to a serving bowl and if you like, top with a few sesame seeds.

ALANNA's TIPS & KITCHEN NOTES

GRATING vs DICING In 2005, I diced the carrot and daikon as suggested by the recipe. In 2010, however, I grated the carrot and daikon, thinking that it would be easier and quicker for the vinegar to penetrate the vegetables. Sure enough, it was.

Soda Breads with Dates & Pecans

Soda Breads with Dates & Pecans

2 cups all purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 teaspoon baking soda

1 teaspoon salt

6 tablespoons (3 oz) butter, unsalted

4 oz. dates, chopped

1 cup pecans, chopped and toasted

1 1/4 cup buttermilk, reduced fat

1 egg

Preheat the oven to 400F. In a large mixing bowl, mix together all purpose flour, whole wheat flour, sugar, baking soda, and salt. Cut butter into small pieces (about 1/4 inch pieces) and, using finger, blend butter into flour mixture. Add dates and pecans and mix well. In a separate medium bowl, whisk buttermilk and egg. Slowly add wet mixture to flour mixture and mix well. Lightly flour surface and knead dough until it's fully incorporated and even. Flatten dough and divide into 10 chunks. Divide each of those chunks in half, making 20 chunks. Shape each chunk into a round ball and then flatten. Place breads onto 2 lightly floured baking sheets, 10 per sheet. Carve a cross into the top of each bread. Bake for about 20-25 minutes, or until golden brown. Enjoy!

Makes 20 mini breads (or 10 larger-size mini breads).

Carolina Pork Barbeque Burgers

Carolina Pork Barbeque Burgers

Ingredients

 Carolina Coleslaw

3 cups finely shredded green cabbage

 1/2 cup julienned red and/or green bell pepper

 2 green onions, chopped

 2 tablespoons mayonnaise

 2 tablespoons Sauvignon Blanc

 2 teaspoons sugar

 Salt

 Freshly ground black pepper

 Barbeque Burger Balm

1/3 cup molasses

 1/3 cup apple cider vinegar

 1/4 cup spicy brown mustard

 2 garlic cloves, minced

 1/4 teaspoon ground cayenne

 Salt

 Freshly ground black pepper

 Patties

1 1/2 pounds ground pork

 1/4 cup finely chopped red onion

 1 teaspoon Paul Prudhomme Meat Magic Seasoning Blend or other meat seasoning blend

Vegetable oil, for brushing on the grill rack

 4 seeded hamburger buns, split

 Directions

To make the coleslaw, combine the cabbage, pepper, and onions in a large bowl and toss well. Combine the mayonnaise, Sauvignon Blanc, sugar, and salt and pepper to taste in a small bowl and stir until well blended. Pour over the cabbage mixture, tossing to blend. Cover and refrigerate until serving.

To make the balm, combine all of the ingredients, including salt and pepper to taste, in a small bowl. Stir to blend well and set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine 1/4 cup of the balm, the pork, onion, and seasoning blend in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the remaining balm, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve.

Makes 4 burgers

Date Nut Loaf

Date Nut Loaf

One package, 8 ounce, dates, peeled and cut into small pieces

3 tablespoons butter

1 1/2 cups boiling water

2 1/2 cups flour, sifted

1 1/2 cup sugar

1 teaspoon salt

1 teaspoon baking soda

one egg

1 cup nuts, chopped

1 teaspoon vanilla

Put dates and butter in a large bowl and pour boiling water over. Let stand at room temperature until cool. In a bowl, sift together flour, sugar, salt, and baking soda. Add flour mixture, egg, nuts, and vanilla to date mixture.

Blend thoroughly. Spoon into eight 4.5 x 2.5 greased and floured loaf pans.

Bake at 325° for 35 minutes or until done. Turn out onto wire racks and cool completely. To store, wrap in waxed paper, then in foil. Cake freezes well. Makes eight small loaves.

Source: House and Garden, 1975

Doughnut Muffins

Doughnut Muffins

Yield: 16 Muffins

Ingredients and directions for this recipe

2 1/2 tb Shortening

1/2 c Sugar

2 Eggs

1/2 ts Nutmeg

6 tb Milk

2 c Flour

2 ts Baking powder

1/2 ts Salt

1/2 c Oleo; melted

2 ts Cinnamon

1/2 c Sugar

---Topping---

Oleo; melted

Sugar

Cinnamon

Cream shortening and sugar until light and fluffy. Add unbeaten eggs,beat thoroughly. Combine flour, baking powder, salt, and nutmeg and add to first mixture alternately with milk. Drop batter into well-greased muffin tins.

Bake at 400 degrees for 15 minutes. Remove from pans. While still warm dip into melted oleo and roll in cinnamon and sugar.

Dark Secrets Cookie

Dark Secrets Cookie

from The Southern Cookbook 1965 "A cookie of the Deep South"

1 cup sugar

2 tablespoons butter, melted

3 unbeaten eggs

5 to 5 1/2 tablespoons flour

1 cup chopped dates

1 cup chopped pecans

1/4 teaspoon salt

1 teaspoon baking powder

vanilla

Mix the sugar with the unbeaten eggs; add melted butter; add nuts and  dates. Sift together the flour, baking powder, and salt; add to egg  mixture. Grease a shallow baking pan, spread cake mixture in. Bake in  325 - 350-degree F. oven until set but do not bake too done as they  should be chewy. Cut into squares or strips about 1 inch wide, roll in powdered sugar.

Meatball Sub

Meatball Sub

Courtesy of : Christine Cushing

 Yield : 6

 Makes 24 meatballs.

Meatballs

 1 small onion, finely chopped (about 1/3 cup) (75 ml)

1 clove garlic, minced

Coarse salt and freshly cracked black pepper, to taste

1 pound lean ground beef (454 gm)

1 egg

1 tablespoon Worcestershire sauce (15 ml)

1/4 cup fresh bread cubes (60 ml)

1/2 cup milk, for soaking bread cubes (125 ml)

1/4 cup chopped parsley (60 ml)

1/4 cup chopped basil (60 ml)

Tomato Sauce

 3 tablespoons olive oil (45 ml)

1/2 onion, finely chopped

4 cloves garlic, minced

coarse salt and freshly cracked black pepper, to taste

2x28 ounce cans of tomatoes, crushed (each 798 ml)

1 tablespoon sugar (15 ml)

2 bay leaves

Assembly

 6 long Calabrese buns, cut in half

1/4 pound grated mozzarella or slices (113.5 grams)

1/4 pound grated fontina or slices (113.5 grams)

1/4 cup grated provolone or slices (113.5 grams)

Roasted or grilled slices of onion

Roasted peppers, sliced

Hot sauce, to taste (optional) 

Directions

 Meatballs

 Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

Heat a small sauté pan over medium-high heat and heat the olive oil until shimmering. Add the onion, garlic, salt and pepper and sauté for 3 minutes, or until the vegetables have softened. Remove from heat and cool completely.

 Combine the cooled onion mix, ground beef, egg, Worcestershire sauce, breadcrumbs, salt and pepper in a medium bowl. Mix gently until just combined. Using wet hands, form mixture into 24 balls. Transfer meatballs to a large baking sheet.

Bake meatballs in the oven for about 15 to 20 minutes or until meatballs are browned and cooked through. Shift the pans in the oven halfway through cooking time to ensure even browning.

Tomato Sauce

 Meanwhile, heat the olive oil in a large Dutch oven (or medium stockpot) over medium heat. Add the onion, garlic, salt and pepper. Sauté vegetables until soft, about 5 minutes. Add the crushed tomatoes and juice, sugar, salt, pepper and bay leaves. Bring to a boil. Reduce heat to medium low and simmer until sauce thickens, about 1 hour. Gently stir meatballs into sauce.

 Bring sauce and meatballs to a simmer. 

Assembly 

 Lightly toast buns.

Layer in between the buns in meatballs, grated cheese, grilled onions,

 peppers, hot sauce and tomato sauce in buns. Serve.

Siciliano Burger with Fresh Ciliegine and Sweet Tomato Butter

Siciliano Burger with Fresh Ciliegine and Sweet Tomato Butter

Ingredients

 Sweet Tomato Butter

3/4 cup sun-dried tomatoes packed in olive oil

 2 tablespoons oil from sun-dried tomatoes

 1 teaspoon mild honey

 1/2 cup red flame seedless grapes (substitute green grapes, if necessary)

 2 tablespoons plus one teaspoon brine-packed capers, rinsed and drained

 1/2 cup fresh flat-leaf parsley leaves, chopped

 Salt

 Freshly ground black pepper

 Patties

1 pound ground veal

 3/4 pound ground beef

 4 garlic cloves, minced

 1/2 cup fresh Italian bread crumbs

 1/4 cup pine nuts

 1 teaspoon ground cinnamon

 Large pinch of ground cayenne

 1 teaspoon dried rosemary, ground in spice grinder

 1 teaspoon kosher salt, or more to taste

 Freshly ground black pepper

 6 ciliegine (1/3-ounce fresh mozzarella cheese balls)

Vegetable oil, for brushing on the grill rack

 12 radicchio leaves, trimmed to fit the bread

 Oil from sun-dried tomatoes, for brushing on the radicchio

 6 (3 by 4-inch) pieces Italian bread, preferably rosemary-semolina bread, halved lengthwise

 Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the tomato butter, combine the tomatoes, oil, honey, and grapes in a food processor and process to a paste. Transfer to a bowl and stir in the capers and parsley. Season to taste with salt and pepper. Set aside.

To make the patties, combine the veal, beef, garlic, bread crumbs, nuts, cinnamon, cayenne, and rosemary in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Place 1 ciliegine in the center of each disk, then bring up the meat to enclose the cheese in the middle. Form into six patties to fit the bread sections.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, brush the radicchio lightly with tomato oil and grill until charred but still crisp, about 4 minutes. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the tomato butter over the cut sides of the bread. On each bread bottom, place a radicchio leaf, a patty, and another radicchio leaf. Add the bread tops and serve.

Makes 6 burgers

Vitello Focaccia Burger

Vitello Focaccia Burger

Ingredients

 Caprese Topping

12 tomato slices

 12 fresh basil leaves

 6 slices fresh mozzarella cheese

 6 tablespoons olive oil

 2 tablespoons balsamic vinegar

 1 tablespoon Dijon mustard

 1 1/2 tablespoons dried Italian seasoning herb blend

 1/2 teaspoon freshly ground black pepper

 Patties

1 tablespoon olive oil

 1/2 sweet yellow onion, chopped

 1 1/2 garlic cloves, chopped

 2 ounces hard salami, cubed

 2 ounces prosciutto, sliced

 1/2 cup grated Parmesan cheese

 2 tablespoons chopped fresh flat-leaf parsley

 1 1/2 pounds ground veal

 1 egg, beaten

 2 tablespoons Sauvignon Blanc

Vegetable oil, for brushing on the grill rack

 6 bun-sized focaccia bread sections, sliced horizontally

 2 tablespoons butter, melted

 Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the topping, combine the tomatoes, basil, and mozzarella in a shallow bowl. Combine the oil, vinegar, and mustard in a small bowl and whisk to blend well. Add the herb blend and pepper and whisk again. Pour the mixture over the tomato mixture and set aside to marinate.

To make the patties, heat the olive oil in small fire-proof skillet on the grill rack. Add the onion and garlic and sauté until soft, about 5 minutes. Remove from the heat and set aside.

Combine the salami, prosciutto, Parmesan, and parsley in a food processor and process just until coarsely ground. Transfer the mixture to a large bowl and add the veal, onion mixture, egg, and Sauvignon Blanc. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the focaccia sections.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done to preference, 3 to 5 minutes on each side for medium. Remove from the heat and let rest while grilling the bread. Brush the cut sides of the focaccia with the butter and place, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, remove the tomatoes, basil, and mozzarella from the marinade. On each bottom focaccia, place a veal patty, 2 tomato slices, 2 basil leaves, and a slice of mozzarella. Add the focaccia tops and serve.

Makes 6 burgers