- Reinhard’s “Selleriesalat” (celeriac salad)
Written down from childhood taste memory, then tested and refined.)
- For 1–1½ lbs. of fresh celeriac
- Wash and peel (use apple/carrot peeler)
- Cut celeriac in quarters, then slice (½” thick)
- Boil in lightly salted water for 10–15 min. (till done, but not too soft)
- Cut up 1 sweet onion (finely diced)
- Mix marinade: (in separate bowl)
- ⅔ cup of apple cider vinegar
- ½ cup of Mazola corn oil
- 2 T sugar (T = tablespoon)
- 1 T dried parsley
- ½ t salt (t = teaspoon)
- ½ t dill weed
- ¼ t ground black pepper
- Let celeriac cool off, then mix everything together and refrigerate.
- Perfect to eat the next day.
- Guten Appetit!
- Thanks to Reinhard Zollitsch from Orono, Maine, for this recipe.
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- Garlic Scape Pesto
- 1½ cups coarsely chopped garlic scapes
- ⅓ cup grated parmesan cheese
- 3 Tbsp olive oil
- ⅓ cup nuts – walnuts, pine nuts or sunflower seeds
- 1 to 2 Tbsp water
- salt & pepper to taste
- Add to food processor all ingredients except the water. Process until smooth. Add water to make a spreadable paste. Add salt & pepper to taste.
- Garlic Scapes are available from Snakeroot Organic Farm from early June to late July.
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- Classic Basil Pesto
- 2 cups fresh basil leaves
- 2 large garlic cloves
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons freshly grated Pecorino Romano cheese
- ¼ cup pine nuts or walnuts
- ½ cup olive oil
- salt and freshly ground pepper
- Combine the basil, garlic, cheeses, and nuts in a blender or food processor. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand 5 minutes before serving.
- Yield: About 1 cup.
- Pesto keeps in the refrigerator for months, or it can be frozen.
- Basil is available from Snakeroot Organic Farm from July through September; Garlic from July through October.
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- Lois’s Broccoli Soup
- 2 lbs. broccoli and stems
- ½ cup chopped celery
- ½ cup chopped parsley
- ½ cup chopped onion
- 2-4 cloves of garlic, minced
- 1 cup spinach & cheese tortellini, or any flavor you like
- 1 cup white sauce
- 8 oz. cheese of choice
- salt & pepper to taste
- Cut the broccoli heads from the stems and set aside. Peel and chop the stems, then in an 8 quart pot cook the stems, onions, celery, parsley and garlic; sauté in butter until onions are translucent, then add enough water to cover and simmer.
- Make a basic white sauce or use packaged white sauce, and add cheese. While this is cooking, toss the tortellini into the vegetable pot. When white sauce is almost ready toss the broccoli heads into the veggie mix and cook 10-15 minutes.
- reduce the heat to the veggie mix and add the white sauce, stirring constantly. Let steep for 10-15 minutes to meld flavors. You can add more milk if soup is too thick. Serve up!
- Alter ingredients as you wish — experiment! Sometimes I’ll use herb flavored cheese to add a different flavor. The real trick to to not cook the broccoli too much so it stays firm. Preparation time is about one hour.
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- Kale Pie with Potato Crust
- Crust
- 2 cups grated raw potatoes
- ½ cup grated carrot [or parsnip]
- ¼ cup grated onion
- 1 egg, beaten
- 1 tbsp. whole-wheat flour
- 1 rounded tsp. minced fresh thyme or dill[or herbs of choice]
- Freshly ground pepper to taste
- 10 inch pie plate
- nonstick spray
- 1 tbsp. oil
- Preheat oven to 375 degrees
- Put potato in a colander and set aside for about 15 minutes. Combine remaining ingredients except oil in a bowl. Squeeze potato to remove excess liquid, then mix into other ingredients. Grease pie pan then pat crust mixture firmly into pan. Bake 40 min. halfway through baking brush with oil. Set aside to cool slightly. While crust is cooking, make filling.
- Filling
- 1 onion, chopped
- 1 tbsp. oil
- 2 cloves garlic, minced
- 1 rounded teas. fresh minced thyme or dill (or herb of choice)
- 4 cups packed kale leaves, stripped from stems and torn up
- 2 eggs
- 1 cup low-fat milk
- Dash of cayenne pepper
- ¼ teas. freshly grated nutmeg
- 1½ cups grated part-skim mozzarella cheese [I used cheddar]
- 1 tbsp. whole wheat flour
- Reduce oven to 350°
- In a large skillet with a lid, on med low heat, sauté onion in oil for 5 min. stirring occasionally. Add garlic, cover, and cook 3 min.; then add herbs. Place Kale in skillet, add 2 tbsp. water, and cover closely. Cook for about 5 min to wilt kale slightly. Remove from heat,stir, and let sit with lid ajar. Meanwhile, beat eggs with milk, cayenne, and nutmeg. Toss cheese with flour and place half evenly over baked crust. Spoon kale over cheese and pat down, top with remaining cheese, and pour egg mixture over all. Bake at 350°F for about 40 min.
- When I try a new recipe, I go by the book, at first. But as I try it out, I use my own preferences for herbs.
- With this recipe I used parsley, basil, dill, etc. Also used cheddar cheese, but am sure it would work with any of your favorite cheeses.
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German Celeriac Salad
Wash and scrub root. Boil till tender. Peel. Slice like you would for potato salad. Combine and pour over celeriac: some olive oil, vinegar, salt and sugar (or honey) to taste. Allow celeriac to marinate for at least one day. |
- Spring Turnip Stir Fry
- Spring turnips, with tops
- Sesame oil
- Fresh ginger root
- Soy sauce
Heat sesame oil in a skillet or frying pan. Peel and slice the ginger root lengthwise (I usually use a piece the size of my thumb) and sauté in the sesame oil. Trim the turnips from their roots and tops, reserving the tops. Slice turnips thickly (I like about ¼ inch) in rounds. Place in frying pan with the ginger. As they cook, chop or tear the greens; if you use the stems, put them in the pan right away and sauté for a few minutes. Add the pieces of greens and wilt them. Add a splash of soy sauce (to taste), stir, cover, and cook until turnips are done to your preference (I like them soft and juicy; others might like to keep them a bit crunchier.
Enjoy!
Thanks to Marilyn R. Pukkila for this recipe! |
- Roasted Garlic Cream Gravy
- 2 Heads Garlic
- 2 sprigs fresh rosemary, finely chopped
- olive oil
Cut tops of garlic heads so all cloves are exposed. Drizzle oil over garlic tops and press into rosemary to coat. Wrap garlic in foil and roast in 400° oven until tender, 20 to 40 min. Let cool enough to handle. Squeeze garlic out of skins and mash into a paste.
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups chicken broth.
- salt and pepper
- 1 cup cream (I use 6-7 tbsp.)
In a saucepan, melt butter over medium heat and stir in flour. Cook 1 minute, then whisk in the stock and season with salt and pepper. Bring to a boil and whisk in mashed garlic. Simmer for 5 min. (until thickened) then add cream and reduce heat to low.
This recipe courtesy of Nancy Walker, via Rachel Ray, and has been adapted from the original. |
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Cold Rhubarb Tea
Simmer together until tender, about 20 minutes:
- 4 cups of diced, unpeeled Rhubarb
- 4 cups water
Strain the tea. Add the juice of one lemon and ¾ to 1 cup of sugar to taste. Dilute with more water if needed.
This recipe was discovered among the Bangor Historical Society’s collections by it Curator, Abby Zelz. She believes it is from the Hancock Shakers. Before the American Revolution all sorts of beverages were developed and consumed that were called “tea” to protest the tea tax. —From Simply Good Good from Maine’s Bioregion by the Peace and Justice Center of Eastern Maine. |
