Ikra! A Russian Relish to relish.

I had the ingredients on hand.  I had been wanting to attempt making this for a long time.  Now that I have, it is much easier to prepare than I had imagined.  Ikra.  It is a Russian condiment that I grew up having with meat buns, or, Fleischpersky.  Stephan, from Blue Lagoon Organics, gave me a couple of parsley roots, that I knew were part of the ingredient list.

I consulted the Mennonite Treasury of Recipes, and my Mom, for advice on how to make Ikra.  It seems like a kitchen sink kind of recipe to make with what one has on hand.  I had the following, that made 6 500ml jars.

Ikra

4 onions, grated*
2+tbs olive oil
2 medium globe eggplant, finely diced
4 medium carrots, grated
2 bulbs of Parsley Root, grated
3 -4 celery stalks, grated or finely diced
3 yellow peppers, grated
4 good tomatoes (I used 4 large yellow tomatoes that I had frozen in Autumn)
4 tbs good Tomato Paste
1 dried red chili
1 tbs chili flake (I used Aleppo)
1/2 sugar
Salt and pepper, to tastes.
water, adjust as needed

*Grated, was done through the food processor blade.

I cooked the onions first and then added the remaining vegetables and seasoning.  After the water began cooking out, I added the remaining ingredients and cooked for up to 30 minutes. 

I sterilized 6 500 ml jars and lids.  Then, I filled each jar, closed the lids just under tightly closed, and cooked in the canner for 20 minutes.  I heard the lids popping now.

Enjoy!

Easy Squash Gnudi with wonderful local ingredients.

Something easy.  Something delicious.  Something with ingredients that I have on hand now.

I baked a large Hubbard Squash to add to my daughter's food (hidden in pasta and muffins).  With some of the baked squash, we made gnudi.  It is much easier than one would think.  We prepared half of a recipe. 

The squash was grown by Kelly Ditz, of The Farm.  The eggs, are by Nature's Farm.  I used local Notre Dame Butter and Prairie Mills flour. 

Squash Gnudi
 
1  squash, about 3 lb. (baked and scooped out of shell)
2 eggs, lightly beaten
1/4 tsp. freshly grated nutmeg
1 tsp. fine sea salt
Freshly ground white pepper, to taste
2 cups flour, sifted
8 Tbs unsalted butter, browned
10 fresh sage leaves (to taste)
1 Tbs. kosher salt
1/3 cup grated Parmigiano-Reggiano cheese 

 Pass the baked squash through a ricer or mash well.  When cooled, add beaten eggs and seasonings and mix well.  Sift flour into squash mixture and stir until well incorporated.  Add enough flour to make a light sticky batter.  Chill at least one hour.

Set a pot of salted water to boil.  Brown butter in another pan and add fresh sage leaves toward the end.  Turn butter off until gnudi is ready.  When water boils, drop gnudi into gently boiling water with a small spoon.  When the gnudi floats, scoop out of water, drain and add to hot butter. Let coat gnudi and plate.  Top with grated cheese.

Enjoy!

December 22nd - Last Christmas sale at St. Norbert's Farmer's Market!!!

I'll be at Saturday's St. Norbert's Farmer's Market on Saturday, December 22nd for the last Christmas sale!  I'll have my spice blends of Ras el Hanout, Turkish Baharat, Tea Masala, and Duq'qah. I'll also have Onion Jam, Snap Pea Coconut Chutney, and More!  Perhaps Biscotti.

It has occurred to me that, while I use Duq'qah all of the time, I haven't featured is as much on my blog.  It is so versatile.  Traditionally, with flatbread, salt and olive oil, it is also great as a dry rub on meats and for roasting vegetables.  I've put it on popcorn, Corn on the Cob, Chicken, lamb, burgers, and has given me a new taste for broccoli. 

I hope to see you at the market on Saturday.  It is open from 10 - 2PM.