Recipes & Traditions from The "New" Old Farmers Almanac Cookbook

Thursday, 10/30


Recipes from the "New" Old Farmers Almanac Cookbook


What an absolute JOY it is for me to share this interview with you from The Recipe Box Show!!



The holidays are upon us again. It’s a time when “new” traditions are introduced and “old” traditions are embraced and shared—especially when it comes to cooking, food, and hospitality. At this time of year, we cook with love, crave dishes that we remember from childhood and still make our mouths water, and indulge in meals that make the season special. From the publishers of America’s most trusted reference, THE Old Farmer’s Almanac Everyday Cookbook is a perfect resource for today’s kitchen, with tried-and-true recipes from the American holiday table and adventurous modern recipes to impress both family and friends.



THE Old Farmer’s Almanac Everyday Cookbook is a veritable cook’s bible of home-style fare, conveniently updated for today’s healthful tastes and busy times. Packed with 400 delicious dishes, this book is designed to satisfy hearty appetites year-round with wholesome, good-eating snacks, casual meals, and special occasion dinners.

GIVEAWAY ALERT: We'll be giving away a copy of this cookbook.
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HERE ARE A FEW RECIPES FROM THE OLD FARMERS ALMANAC COOKBOOK
(Yankee, Publishing, $24.95/hardcover, August 2008) - Get your copy today!

Sweet Potato Chowder

Makes 6 servings

4 slices bacon, chopped
1⁄2 cup chopped onion
1⁄4 cup chopped green bell pepper
1⁄4 cup chopped red bell pepper
2 cloves garlic, minced
3 cups chicken broth
1 can (15 ounces) diced sweet potatoes, drained
1 large baking potato, peeled and diced
1 can (14.5 ounces) stewed tomatoes, undrained
2 cups milk
1 teaspoon curry powder
1⁄4 teaspoon freshly ground black pepper

Sauté the bacon, onion, peppers, and garlic in a large Dutch oven. Add the broth. Purée the sweet potatoes in a food processor or blender, and whisk them into the broth mixture. Stir in the potato and tomatoes. Cover and simmer for 45 minutes, or until the potato pieces are tender. Whisk in the milk, curry powder, and pepper; heat, but do not boil.


–Liz Barclay, Annapolis, Maryland
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Golden Raisin and Carrot Salad with Peanuts



Makes 8 servings

Salad


1⁄2 cup golden raisins
8 medium carrots, peeled and coarsely shredded
3 tablespoons finely chopped fresh parsley
3⁄4 teaspoon salt

Dressing

3 tablespoons safflower oil
1 tablespoon whole yellow mustard seeds
3 tablespoons sesame seeds
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon peel
1⁄8 teaspoon freshly ground black pepper
1⁄2 cup peanuts, coarsely chopped for topping


For salad: Place the raisins in a small bowl and cover with hot water. Let stand for 1 hour, then drain. In a large salad bowl, combine the raisins, carrots, parsley, and salt. For dressing: Heat the oil in a skillet over medium heat, and add the mustard seeds. In a few seconds, they will begin to pop. As soon as popping starts, add the sesame seeds and cook until these start to pop or turn a golden brown. Pour the oil and toasted seeds over the carrot mixture. Add the lemon juice, lemon peel, and pepper. Toss gently until well blended. Sprinkle with the peanuts immediately before serving.
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Turkey Noodle Casserole

Makes 4 to 6 servings



1 tablespoon butter
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
2 cups chicken or turkey stock
1⁄4 cup dry white wine
1 pound noodles, cooked and drained
2 cups coarsely chopped, cooked turkey
2 carrots, peeled, chopped, and boiled until barely tender
1⁄4 cup shredded cheese, for topping

Preheat the oven to 325°F. Grease a 2-quart casserole. In a skillet, melt the butter, add the onion and garlic, and sauté until tender. Sprinkle with flour and stir over low heat until the mixture is smooth. Add the stock and wine and bring to a boil, stirring constantly, until mixture begins to thicken. Simmer for 5 minutes. Place the noodles, turkey, and carrots in the casserole. Pour the sauce over the noodle mixture and sprinkle the top with cheese. Bake for 20 to 30 minutes, or until bubbly.
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Grilled Swordfish with Pineapple Salsa



For more flavor, lightly oil the grill grate, cook the pineapple slices for several minutes, cut, and add to the salsa.



Makes 4 servings



Salsa


3 or 4 slices pineapple (canned or fresh), cut into chunks (unless grilling)
1 orange, halved and sectioned
3 tablespoons chopped pickled jalapeños
2 scallions, thinly sliced
1 small ripe tomato, cored and diced
2 to 3 tablespoons chopped fresh parsley or cilantro
1 tablespoon brown sugar or honey Swordfish
4 swordfish steaks, 1-inch thick
vegetable oil
salt and pepper, to taste

For salsa: In a small bowl, combine the salsa ingredients and refrigerate for at least 1 hour. (If you grill the pineapple slices, add them later, cut into chunks.) For swordfish: Prepare the grill. Rub a little oil onto both sides of the swordfish and season with salt and pepper. Cook over medium-hot coals for 5 to 6 minutes on each side, turning once. The fish should be opaque throughout when it’s done. Serve with the salsa.
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Snow Pudding



Years ago, when my mother made it, the recipe for this airy, elegant confection (so named because it is as white as snow) appeared on pamphlets that were included in boxes of gelatin packets. Years later, when I wanted to make it myself, the recipe no longer appeared on the pamphlets, presumably because it contains raw egg whites. Fortunately, a copy remained in Mom’s recipe drawer. Let it snow!



Makes 4 to 6 servings



Pudding


1⁄2 cup cold water
1 envelope unflavored gelatin
11⁄2 cups hot water
1⁄4 cup lemon juice
3⁄4 cup sugar
1 large egg (separated)

Sauce


1⁄2 teaspoon cornstarch
1⁄4 cup sugar
1 cup milk
1⁄4 teaspoon vanilla extract

For pudding: Put the cold water into a large mixing bowl and sprinkle the gelatin over it. Allow it to set for 1 minute. Add the hot water, lemon juice, and sugar and stir until the gelatin and sugar dissolve. Refrigerate the pudding until it is thick, but not firm (6 to 8 hours). In a separate bowl and with an electric mixer, beat the egg white until it forms soft peaks. Remove the gelatin from the refrigerator and fold the egg white into it. Return to the refrigerator until ready to serve.



For sauce: In a saucepan, stir together the egg yolk, cornstarch, and sugar. Add the milk and cook over medium heat, stirring constantly until slightly thick. Remove from heat, stir in the vanilla, and set aside to cool. Spoon the sauce over individual servings of pudding.


–Janice Stillman