Last year I learned to make Mexican style rice from a cookbook called “The Vegtetarian Table; Mexico” by Victoria Wise.  Since then I have adapted it and this summer I managed to freeze a few batches of the tomato puree that goes into to make it easier to make on a whim.  It’s easy to adapt this to your own tastes by omitting the cilantro, for example, or making it spicier. 

One of the main things I changed with this recipe is the method for cooking the rice.  I tried it Wise’s way a few times but I dislike the results when rinsing the rice first so I simply make my rice the way I’ve been making rice for twenty years now except for the one step of adding the puree to the rice before the water.

This Mexican style rice is very clean tasting, unmuddled by too much oil, salt, or any lard, yet it has full flavor and is satisfying to eat with just a little chimichurri sauce.

This picture was taken before adding the cilantro- it’s very good this way too but I can’t get enough cilantro so I prefer adding it in.  Plus-green is pretty!

Mexican Style Rice

Ingredients:

2 med sized tomatoes
1/2 yellow onion
1 jalapeno pepper (can use a whole pickled one if you don’t have fresh)
1 garlic clove
1/2 tsp salt
1 cup long grain Basmati rice
1 Tbsp olive oil
2 cups water or broth
1 bunch cilantro, minced

Method:

In a food processor puree the tomatoes, onion, pepper, garlic, and salt until completely smooth.

In a medium sauce pan heat up the olive oil on medium high heat and add the rice to it.  Stir the rice continually for a few minutes until you see the grains turning a little white (don’t let them brown!), then add the puree and keep stirring so it doesn’t stick to the bottom of the pan.  When most of the liquid is absorbed into the rice, add the water. 

Turn the heat up to high until the water reaches a boil then turn it down to a simmer (low heat), cover, and let it cook for 20 minutes. 

Remove the lid and if all the liquid has been absorbed* remove from the heat.  Add the minced cilantro and fluff the rice with a fork.

Baking squash might seem too ridiculous to an experienced cook to explain but considering how many people I’ve met who’ve never baked their own pumpkin for pie, I think it’s important to cover the basics.  I like to think that if I died before teaching my son how to cook, he could come to my homesteading blog to learn how to do the basic things that mothers tend to teach their children in the kitchen before they ever set eyes on their first cookbook.

I would like to say, then, that there is no life instruction too ridiculous to teach a person who doesn’t already know it. 

Acorn squash are usually a dark green on the exterior (the ones in these pictures are mutants from a local farmer!) and medium to light yellow on the interior.  Their flesh is somewhat stringy and a little on the watery side compared to sugar pumpkins or other large squash. 

1.  Preheat your oven to 375 degrees.

2.  Cut your acorn squash lengthwise.  Try to cut it into two even halves.  You can see that I didn’t completely succeed with one of mine!

3.  Using a strong metal spoon scrape the seeds and the most fibrous part of the squash cavity out. 

4.  Place face down on a sturdy baking sheet.  Preferably not a non-stick.

I don’t often make hors d’oeuvres but I’ve noticed that when I don’t provide something to snack on while making Thanksgiving dinner everyone starts getting edgy and unthankful. 

I’m not a person who gets up at the crack of dawn to brine a turkey, partly because the thought of shoving my hand up a dead turkey’s “cavity” to remove its innards isn’t something I can handle before 5pm (when the experience can be fortified with strong drinks), but mostly I don’t make turkey because I’m a vegetarian.  In fact, I don’t labor in planning Thanksgiving dinner much at all.  A day or two before my family gathers (we’re a very small group) my mom and I discuss options.

This is the exception.  I have been planning to make this again since I made it twice last fall.  I took notes last year on the improvements I wanted to make and have been looking forward to making it again ever since. 

Peeling shallots takes a lot of time.  The ones from the store are
slightly easier than the ones I grow myself which have a thin dry skin
that doesn’t like to come off.  I made my sister do the peeling last
year so this year I performed an experiment in an attempt to improve the
tedium of peeling.  Garlic roasts well in its papery skin and squeezes
out afterwords very easily, so why not roast the shallots in their skins
the same way? 

I peeled all of the bigger cloves and left the rest.

Unfortunately, the experiment didn’t prove successful.  Yes, shallots can roast well in their skins but they are just as difficult to remove when they’re sticky as when they’re dry.  Most importantly, the bulbs that were skinned first got browned nicely whereas the ones left in their skin were browned on the skins only.  So the lesson is: peel your shallots.  Even though it’s a pain in the butt.  Better yet, assign a minion to do the peeling.

This appetizer takes time and effort to make.  It’s worth it.

Ciabatta, Caramelized Shallots, and Brie with Sour Cherry Sauce

Ingredients:

2 lbs of shallots, trimmed and peeled by your minion
1/2 cup olive oil
salt
pepper

Sour Cherry sauce:
1 quart sour cherries, pits removed and chopped in half
4 cups sugar
(Alternatively: 1/2 jar sour cherry jam loosened up with water)

1 loaf of Ciabatta bread (or other good quality rustic bread)
2 wedges of Brie cheese, room temperature (Camembert is a good substitute)

Method:

Preheat the oven to 350 degrees.  Spread the shallots out on a baking sheet, drizzle all of the olive oil over them, then sprinkle with salt and grind some pepper on them.  Put on a rack in the middle and bake for up to an hour and a half, making sure to turn them with a spatula every ten to fifteen minutes.

Sour Cherry Sauce:

Add the sour cherries and the sugar to a medium sized sauce pan.  If the cherries are frozen, let them thaw enough to start liquefying the sugar before turning the heat on.  Once the cherry juice starts mixing and dissolving the sugar turn the stove on to high heat.  Bring the cherries and sugar to a boil, then reduce the heat to medium and cook for 20 minutes, stirring frequently to prevent scorching.  Remove from heat and let cool until everything else is ready.  As it cools it will thicken.

When the shallots are done (they should be browned but not scorched, see picture above) remove them from the oven and put them in a bowl with a couple of forks for serving.

Pour the cherry sauce into a bowl and provide a spoon for serving.

Slice the Ciabatta bread in appetizer sized pieces (each slice cut in four pieces worked well for me but you can cut them bigger if you like) and arrange them on a plate. 

Place the brie on a plate with knives.

If your guests are unfamiliar with or worried about the presence of fruit near their cheese and bread, go ahead and serve them up a piece before they have time to think about it. 

Each piece of bread gets a generous bit of cheese, a shallot or two, and a small spoonful of sour cherry sauce. 

Recipe Notes:  If you can’t get your hands on sour cherries, cranberries would make an excellent substitute.  The important thing is to make a sauce that is both tart and sweet.  The shallots are sweet by themselves so using a fruit that is just sweet will result in a somewhat vapid experience.  A red currant sauce might be good here too.  Please don’t use sweet cherries.  They don’t work. 

The heat and cooking time: You can cook the shallots in less time at a hotter oven temperature but the results will not be quite as good.  Less heat keeps the shallots form scorching and consequently takes longer.  A good caramelization time.  Give it the time. 

What is a roux?

A roux is a cooked mixture of equal parts flour to fat which is used to thicken sauces, gravies, and soups.  Making a roux is very basic and is such a versatile cooking component that every cook should know how to make it.

The flour used is wheat and it works equally well with whole wheat as it does with refined wheat.  The whole wheat will give the roux an earthier fuller flavor while the refined wheat will be more flavor neutral. 

The traditional fat to use is clarified butter but you can use regular butter, rendered fat, or oil.  I nearly always use butter when I make a roux but I recently tried using olive oil because I’ve heard it works well and my friend Angela uses oil frequently and suggested I give it a try.  I did and it worked just as well as the butter so I can happily recommend that vegans learn to make roux in their kitchens using oil instead of butter.

A traditional roux is simply this:
Equal parts fat to flour, cooked.

That’s very simple.  But before I give you the method to making the roux I want to mention that I always season my flour before I make the roux.  I like to mix in a ramekin the following:

3 tbsp flour
1 tsp salt
1/4 tsp freshly ground pepper
2 shakes of cayenne pepper

This is the flour mixture I use when I make cheese sauce and I love the kick of cayenne gives to the cheese.  Even when I don’t use the cayenne, I always add salt and pepper to my flour.  (If you will be adding hot peppers a dish in which you will be adding the roux, omit the cayenne and only add later if your dish still needs more heat)  

How to make a roux:

Heat up the fat in a skillet (or soup pot) at med/high heat, if it’s butter don’t let it brown*.  Whisk in the flour (or flour mixture).  When it’s all mixed together it should form a thick paste as you see in the picture above. Whisk the paste for two to three minutes. 

It is important to cook it for at least two minutes because this removes the raw taste of flour from the dish you will add your roux to.  I always make a light roux and so never cook it for more than five minutes before adding liquid.  The longer you cook it the deeper the color and flavor.

After a few minutes you either take it off the heat and transfer to another container for use later, or add liquid to create a sauce, gravy, or soup base.
 

*Unless you are following a recipe for a brown butter sauce or

Variations: Chelsea sometimes likes to add a teaspoon of sugar to her dressing to round out the sharpness of the vinegar, you might like to try it her way to see what you think, many dressing have sugar in them for this reason.  I prefer mine without but it’s worth experimenting.  My preferred herb for dressing is thyme but there are many dried herbs that are just as good in this dressing.  One suggestion to try is: 1/2 tsp each of thyme, marjoram, and basil.   

This recipe is gluten free: if the vinegar is gluten free, red wine vinegar usually is but if you have Celiac’s it is wise to be sure.  You can use an apple cider vinegar as a substitution.

This recipe is Vegan