Pickled Okra

I Love Okra.

Pickled Okra:

1 pound of Whole Okra
4 Serrano Chiles
1 C Water
1 C Apple Cider Vinegar
3 Cloves fo Garlic, minced.
1 tsp Turmeric
3 TBS Pepper
2 TBS Sea Salt

Clean the Okra Pods.
Pack tightly, stem side up into 2 Pint Sized Canning Jars.
Tuck 2 Chiles into each Jar.

In a Stainless Steel Saucepan:
Water
Vinegar
Garlic
Turmeric
Pepper
Salt
Whisk well.

Bring to a Boil.
Whisk again.
Divide the Brine between the 2 Jars.

Seal them and store them in a Pantry for 3 weeks.

Enjoy!
Peace in the Kitchen!

Pioneer Beans

These Beans were a staple for Wagon Train Meals that kept you full for long rides.

They were a great source of Protein for the Pioneers.

Here's what you'll need:
A Cast Iron Dutch Oven or Cast Iron Enamel Stock Pot.

16 oz. Dry Pinto Beans, washed well.
9 C Water
2 Large Onions, diced.
2 tsp  Salt
1/2  tsp   Dried Oregano
1/2 tsp  Garlic Powder
1/4 tsp Black Pepper
1 TBS  Molasses



In a Pot with 6 C Water on Medium High Heat:
Bring Water to a Boil.
Cook for 5 minutes.
Turn off the Heat.
Let them sit for one hour.

Add:
3 C Water
Bring to a Boil.
Add:
Onion
Salt
Oregano
Garlic Powder
Black Pepper
Stir well.

Add:
Molasses
Stir to combine well..
Reduce Heat to Low.
Cook for an additional Hour.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Fromage Fort

Fromage Fort (literally "strong cheese") is a French Cheese Spread. It's traditionally made by blending together pieces of different leftover Cheeses, White Wine (or other Spirits), Garlic, and various Herbs. 

Blue Cheese, while one of the possible components, is usually included in small quantities, as its flavor is often stronger than other traditional ingredients.

Cheeses used in Fromage Fort include:

• Camembert
• Brie
• Swiss cheese
• Parmigiano-Reggiano
• Goat milk cheese

A typical afternoon Casse-Croûte (Snack), with our friends, in the heat of the Provençal Summer.
Anne and Jean!
I took the picture while Irene was getting the rest of the food.
This was how we spent our hot afternoons outside on the Patio.
We have so many, many years of memories with our friends in France.

Fromage Fort Spread

Lavash

Cornichons

A variety of Provençal Olives

Toasted Baguette slices

You'll need a Food Processor.

3 to 4 garlic cloves, peeled

1 pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold.
1/2 cup dry white wine or vegetable broth or a mixture of both
1 teaspoon freshly ground black pepper
Salt, if needed 

In the Food Processor:
Garlic
Pulse a few times until coarsely chopped.
Add:
Cheese
Wine
Salt  (not necessary if you use a variety of salted Cheese) and Pepper to taste.
Process for 35 to 45 seconds. The Cheese should be Creamy but still have texture.

Transfer to a Crock.
Cover with Plastic Wrap.
Refrigerate until ready to use or at least 30 minutes.

Serve with:
Crackers
Toasted slices of Baguette Bread.
Lavash Bread
Bread Sticks
A variety of Vegetables.

Serve accompanied with:
Cornichons
A variety of Olives
Peanuts
Rosé on the Rocks!

Enjoy!
Peace in the Kitchen!

Crustless Broccoli Cheddar Quiche

Broccoli Cheddar Quiche:

• Butter 1 - 9" Pie Pan. Or Spray with a Vegetable Cooking Spray.
• 
  
• 3 C Fresh Broccoli Florets
• 6 large Eggs
• 1 C Half and Half
• Salt and Pepper to taste.
• 1/8 tsp Nutmeg
• 1 C Shredded Cheddar Cheese  (I use Half Cheddar and Half Swiss)

1. Preheat oven to 350 degrees.
2.  Bring a medium pot of salted water to a boil. Add Broccoli; cook 1 minute. Drain well; blot dry with paper towels. 
3. In a large mixing bowl, whisk together Eggs, Half-and-Half,  Salt, Pepper, and Nutmeg. 
4. Spoon the Broccoli evenly in the Quiche Pan.
5. Sprinkle half of the Cheese over the Broccoli.
6. Pour the Egg Mixture over the Broccoli.
7. Sprinkle the remaining Cheese over the Quiche .
8.  Bake until golden brown, 35 to 40 minutes.                                                                                                                                                                   

Enjoy!

Peace in the Kitchen!

Russian Mennonite Bierock

They Originated in Eastern Europe, most likely Russia. 
The dish is common among the Volga German Community in the United States and Argentina.
The recipe was brought to the United States in the 1870's by German, Russian Mennonite Immigrants.
My wife's ancestry is German,Russian Mennonite.

NOTE: You can make your own homemade Dough recipe for Rolls or purchase Rhodes Frozen Bake and Serve Dinner Rolls, allow them to Rise in a warm place, according to package directions. Roll out each one and create a pocket for the filling. Just make sure that all sides are sealed well so the Filling doesn't leak out when Baked.

This recipe makes 8 Rolls.

Here are a few examples of what they can look like:

I use a combination of these Vegetarian Products.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Large Skillet
A Greased Sheet Pan or one Lined with Parchment Paper.

Filling:
2 pounds of Ground Hamburger Meat. (the Vegetarian version uses a Meat Free, Vegetarian Ground Round.) 
1 Large Onion, diced.
4 C Finely Chopped Cabbage.
2 tsp Salt
1/2 tsp Pepper
3 TBS Ketchup
A Dash or 2 of Tabasco Sauce.

In the Skillet on Medium High Heat:
Hamburger Meat 
Diced Onion
Cook until the Meat is Browned.
Drain the Grease from the Skillet
Reduce Heat to Low.

Add:
Cabbage 
Salt
Pepper
Ketchup
Tabasco Sauce

Continue cooking until Cabbage is limp.

Remove and allow to Cool slightly before filling the Dough.

Once the Dough has risen and is rolled out  divide the mixture evenly for 8 Rolls and
fill the dough, either pinching it together or Roll it in your hands to Form a Ball making sure all sides are sealed so the filling doesn't leak out during Baking.

Transfer them to the Sheet Pan.
Bake 20 - 30 minutes.

Enjoy!
Peace in the Kitchen!

Fried Corn Cakes (Jonny Cakes)

The origin of the name Johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called Journey Cakes because they could be carried on long trips from one Settlement to another in Saddlebags and baked along the way.  Some historians think that they were originally called Shawnee Cakes and that the Colonists slurred the words, pronouncing it as johnnycakes. Historians also think that “janiken,” an American Indian word meant “corn cake,” could possibly be the origin.

Here's what you'll need:
A Food Processor
A Large Cast Iron Skillet

1 C Corn Kernels, frozen or fresh. (2 Ears)
1/4 C Diced Green Onions
4 TBS Vegetable Oil, divided
2 Eggs, separated
1/4 C Flour
1/4 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Black Pepper

In the Food Processor:
Corn
Onion
Pulse just until chopped.
Transfer to a Large Mixing Bowl.

Add:
2 TBS Vegetable Oil
Egg Yolks
Stir by hand just to combine well.


In A Large Mixing Bowl:
Flour
Cornmeal
Salt 
Pepper
Whisk well.

In another Bowl:
Egg Whites
Whisk to Soft Peak.
Fold by hand into the Corn Mixture.

In the Skillet on Medium High Heat:
1 TBS of the Oil, until Hot.

Use a Large Spoon and drop the Batter into the Skillet
Flatten slightly with a Fork.

Fry about two minutes on each side, until Golden Brown.

Set aside and add additional Oil as needed to fry the remaining Batter.

Enjoy Peace! 
Peace in the Kitchen!

Peaches and Cream Dessert

No introduction for this delicious dessert. The name says it all!

You can scoop it into a bowl to serve or cut into bars.
Top it with Whipped Cream!

Here's that you'll need:
Preheat the Oven to 350 degrees.
1 - 9" X 13" Casserole Dish, coated with a Cooking Spray.

1 Box of Duncan Hines Cake Mix. (I only use Duncan Hines)
6 TBS Butter softened to Room Temperature.
2 Large Eggs, divided.
1 - 29 oz. Can of Peach Slices, drained. (you can use Fresh Peaches too. (Just add enough diced, to cover entire Casserole)
8 oz, Cream Cheese, softened to Room Temperature.
1/3 C Granulated Sugar
1 tsp Vanilla

In a Large Mixing Bowl with a Blending Fork or a Spoon:
Cake Mix
Butter
1 Egg
Combine until it forma a Crumble.
Reserve 1 1/2 C and Set Aside for the Topping.
Press remaining Crumbs into the Bottom of the Casserole Dish.

Bake 10 Minutes.
Remove to a Rack to Cool Slightly.

Cut Peaches into 1" Pieces.
Add to the Baked Crust.

In a Large Mixing Bowl with a Hand Mixer:
Cream Cheese
Remaining Egg
Vanilla
Mix until Creamy Smooth.

Spoon evenly over the Peaches.
Top with Reserved Crumb Mixture.

Bake 30 minutes.
Remove to a Rack to Cool Completely.
Refrigerate 30 minutes before serving.

Enjoy!
Peach in the Kitchen!