The Culinary Addict

AYERS CREEK FARM PAGE- SEE FULL AYER’S CREEK POST HERE

December 27th 2009

Red Beans and Rice Made with Borlotti Beans- see full post HERE

Recipe:

Red Beans are a favorite dish of many for parties and large groups especially for sporting events this time of year. Camellia Red Beans are the best because they stay firm yet exude a creaminess without fully breaking down. In the Portland area, I substitute Ayers Creek Farm’s Borlotti Lamon beans (cranberry bean) which provide a similar result.

Prep Work, Soaked Beans with Tony’s, Chicken/Veggie Stock

1/4 cup olive oil

2 # Andouille Sausage

3 green or red bell peppers, small diced

6 ribs celery, small diced

2 onions, small diced

8 cloves garlic, minced

1 3X4” chunck of bacon or salt pork

1 ½ lbs Ayers Creek Borlotti Beans or Camilla Red Beans,soaked overnight

10 cups vegetable stock

10 cups chicken stock (can use 20 cups water)

¼ cup Tony Chachere’s or favorite Cajun seasoning

6 bay leaves

1 Tablespoon, dried thyme

1 Tablespoon, dried basil

1 teaspoon Cayenne pepper

1 teaspoon celery salt

1 teaspoon white pepper

1 teaspoon black pepper

1 Tablespoon worchestire

White fluffy rice of choice

For The Red Beans:

Brown, Sweat, Add Liquid

-Heat oil in heavy bottom pan over medium high heat. Brown sausage in pan until caramelized on all sides. Remove.

-Add peppers, celery, onion, garlic, pork product and sweat vegetables until the fond (caramelization on bottom of pan) releases from pan. Add beans and liquid and bring up to a light boil.

-Add remaining spices and worchestire sauce. Taste to ensure proper seasoning. Seems trite, but the beans will absorb and take on the flavor of the liquid. Thus, if not properly seasoned before the simmering process it is hard for the beans to be fully seasoned later.

1,2,3 Hour Intervals, Finished Product

-Slowly simmer. Don’t boil to rapidly because the outer part of the bean will become overcooked and the inners undercooked.

-Between 2-3 hour add sausage back into the beans.

-Simmer for 4-5 hours. Notice the line in the pan and the reduction of liquid over the cooking period.

-As the beans cook “talk to them” meaning stir and care for them. Over time they will slowly break down and become naturally creamy.

August 18th, 2009

Blackberry Jam Recipe

Sterilize Jars/Lids, Rinse Fruit,Lightly Crush

6  pints Ayer’s Creek Triple Crown or Chester blackberries

1/4 cup lemon juice

3/4 cup Agave syrup (or 2 cups sugar)

Salt

Bring to Simmer, Add Agave/Sugar, Ladle into Jars

-Sterilize 6-8oz jars and lids in boiling water for 10 minutes and remove (or run through dishwasher)

-Wash and drain blackberries. Partially mash berries with whisk or potato masher (I like it chunkier so I leave the pieces relatively whole)

-In stainless pan, place lemon juice with berries and stir constantly until it reaches 120 degrees.

-Add in agave syrup (or sugar) season with salt and bring up 125 degrees for 2 minutes.

-Ladle compote in jars. Wipe rims if necessary, place tops on and tighten lids firmly.

-Reboil for 10 minutes to sterilize. Cool and store in cool place. Will last for years.

Note: If you don’t use pectin it will not thicken as much, however, most jam recipes call for up to 5 cups of sugar which is excessive if you start with a great product such as Ayer’s Creek Blackberries or those picked from your backyard. Anthony states once the fruit reaches 125 degrees it releases the natural pectin of the fruit. Furthermore not boiling the fruit keeps the nutritional elements in tact.

August 13th 2009

Lois’s Pickles

Lois is a good friend’s grandmother who had the best damn pickles I’ve every tasted. I reached out for the recipe which is basic but extremely effective (when I pickled in the past I put way too much crap in it). I learned that pickle making isn’t that technical but requires a lot of room, prep work, and patience. Although, I have to wait 2 god damn months until they are ready to eat.

Recipe- Yield 7- 16oz jars

Sterilize Jars, Remove, Pickling Brine

30-40 Ayers Creek Farm pickling cucumbers or the like soaked ovvernight(about 6lbs)

7- 12oz mason jars, sterlized

21 cloves garlic crushed

1 Tablspoon red chile flake

42 black peppercorns

56 sprigs dill (about 4 bunches)

3 quarts water

2 cups white vinegar

2 cups champagne vinegar

1 cup salt

Prep,  Fill Jars with Garnishes, Top with Boiling Pickle Brine

-Soak pickles overnight in fridge

-In a large pot or deep hotel pan boil the jars and lids for 10 minutes to sterilize

-Meanwhile bring water, vinegars, and salt to a boil to make pickling brine

-In a large pan gather garlic, peppercorns, chile flakes, and dill

-Remove sterilized jars and lids with large tongs on a flat surface.

-Place 3 cloves of garlic, 6 peppercorns, 1/2 of the dill, and a pinch of red chile flake in each jar

-Shove as many cucumbers as you can in the jars.

-Pour boiling pickling brine to cover cucumbers. Note: Let sit for 2 minutes then try to pack more cucumbers on top if there is room. Wipe moisture or debris from lid.

-Top each jar with remaining dill and seal with lid and press firmly. Screw lids on firmly.

-Place back into boiling water for 10 more minutes to seal and sterilize.

-Store in cool place for at least 8 weeks before eating. Should last for a couple of years.

Reboil for 10 minutes, Remove, Be Patient for 2 Months

July 10th 2009

6 ounces fresh scallops, chopped

1 Pint of Ayers Creek Red Currants, stems removed,  3/4 passed through tammy 1/4 whole

1 clove garlic, minced

1 small shallot, minced

1 bunch cilantro, fine chopped

2 Tablespoons good olive oil

1 teaspoon red currant mustard or grain mustard

Juice of 1 lime

Salt and pepper

1 avocado diced (optional)

-Place everything in bowl except for whole red currants and avocado. Toss well and season to taste

-Place in fridge and cure for 3 hours

-Fold in avocado and whole red currants

-Serve with chips

February 2009

Borlotto Lamon or Fresh Cranberry Bean Ragout

3/4 # dried Borlotti Bean or fresh cranberry beans

2 Tablespoons olive oil

3 oz Prosciutto, thinly sliced and fine chopped

1 large carrot, small diced

3 ribs celery, small diced

1 large onion, small diced

4 garlic cloves, minced

1 bunch sage, picked

1 cup of red wine

2 quarts (8 cups), chicken stock

salt and pepper

1. Heat oil on medium high heat and add Prosciutto

2. Saute until golden brown (about 3-5 minutes)

3. Add carrot, onion, celery, season with salt and pepper, and saute for 5 minutes

4. Add garlic and sage, cook for 3 more minutes

5. Pour wine into pot (deglaze) and reduce, stirring until almost evaporated

6. Add beans and chicken stock, bring up to a boil.

7. Reduce to a simmer, re-season with salt and pepper until, the beans are tender and just begin to break down (45minutes-1 hour for fresh cranberry beans, and 1 1/2 hours for dried beans)

Tweet This Post