Swedish Pickled Cucumbers - From Sean and Valerie

Materials:

• 1 lb. pickling (Kirby) cucumbers (3 small) - sliced into 1/8" rounds
• 1-1/2 c. white vinegar
• 1-1/2 c. sugar
• 1 tsp. table salt
• 12 whole allspice berries

Methods:

1. Place cucumber slices in medium heatproof bowl.
2. Bring vinegar, sugar, salt, and allspice to simmer in a small saucepan over high heat, stirring occasionally to dissolve sugar.
3. Pour vinegar mixture over cucumbers and stir to seperate slices.
4. Cover bowl with plastic wrap and let sit for 15 minutes.
5. Uncover and cool to room temperature, about 15 minutes.
6. Pickles can be refrigerates in their liquid airtight contained for up to 2 weeks.

Recipe originally from Cooks Illustrated Jan 1 2009.

Quick Homemade Bread and Butter Pickles - From Sean and Valerie

Materials:

• 1 lb. pickling (Kriby) cucumbers, sliced crosswise into 1/8" discs (use the Mandolin!)
• 1 medium onion, haved and sliced thin (use the Mandolin!)
• 1 Tbsp. kosher salt
• 1 c. cider vinegar
• 3/4 c. sugar
• 1/2 tsp. yellow mustard seeds
• 1/4 tsp. ground celery seeds
• 1/8 tsp turmeric

Methods:

1. Toss cucumbers, onion, and salt in colander set over bowl. Let stand one hour. Discard drained liquid.
2. Bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to boil in a large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge liquid. Cover and cook until cucumbers turn dullish olive-brown, about 5 minutes.
3. Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (Pickles can be refrigerated in covered container up to 2 weeks.)

Slow Cooker Spicy Pork and Cabbage

Materials:

• 1-2 pork tenderloins
• 4 c. coarsely shredded cabbage (about 1 head)
• 3 tart apples, cored and diced
• 1/2 small onion, chopped
• 2 whole cloves
• 1 bay leaf
• 1 c. sugar
• 4 Tbsp. cider vinegar
• 2 tsp. salt

Methods:

1. Season pork lightly with salt and pepper.
2. Place cabbage, apples and onions in the crock pot.
3. Add remaining ingredients except pork.
4. Toss together well to evenly distribute spices.
5. Arrange pork on top of cabbage mixture.
6. Cover and cook on low for 8-10 hours or high for 4-5 hours.

Carrots with Fresh Green Coriander (Indian cooking class delight)

Materials:

• 2 lbs. carrots, cut on the bias into 1/8" slices (yay mandolin!)
• 1/2" piece of giner, peeled and minced
• 4 Tbsp. vegetable oil
• 1 tsp. whole cumin seeds
• 1-2 fresh hot chillies, seeded and chopped (very hot with two!)
• 2 Tbsp. ground coriander seeds
• 1/2 tsp. ground turmeric
• 1 oz. fresh coriander (cilantro), finely chopped
• 1 tsp. salt
• orange juice (as needed, to taste)

Methods:

1. Heat oil in a wok or skillet. When hot, add the whole cumin seed. When the seeds begin to sizzle, add the ginger and green chillies. 
2. When the ginger begins to brown add the carrots, ground coriander and turmeric. Stir fry for 2-3 minutes. 
3. Add the fresh coriander and salt. Cover and let simmer for 3-4 minutes or until the carrots are 'al dente'.
4. Taste the carrots, and if not sweet enough, add a splash of orange juice.
5. Remove carrots with slotted spoon and serve immediately. 

Seared Scallops with Beet Raita

Materials:

Scallops

• 2 lbs. sea scallops, trimmed of foot, washed and patted dry
• 2 Tbsp. cumin seeds
• salt and pepper, to taste
• 2-1/2 Tbsp. vegetable oil
• 2 leeks, cut into 1/2" slices
• 1/2 medium head cauliflower, cut into 1/2" florets
• 1 Tbsp. curry powder
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne
• 1/3 c. water
• splash white wine
• 1/4 c. coconut milk

Garnish

• 1/4 c. fresh cilantro, finely chopped
• 1 Tbsp. fresh lemon juice

Raita

• 1-1/2 c. yoghurt
• 1 large beet, scrubbed, peeled and grated
• 1/2 tsp. honey
• 1 tsp. lime juice
• 2 Tbsp. dill, finely chopped
• salt and freshly ground pepper, to taste

Methods:

Scallops

1. In a medium sized bowl, toss scallops with cumin seeds and salt and pepper to taste.
2. Heat 1-1/2 Tbsp. of oil in a 2-inch non-stick skillet over moderate heat until hot but not smoking, then sear the scallops until golden, approximately 2-3 minutes on each side. Transfer with tongs to a plate and keep warm.
3. Heat remaining oil in skillet (do not clean) until hot but not smoking, and add the curry, turmeric and cayenne and cook 2-3 minutes or until fragrant. 
4. Add the cauliflower and leeks, wine and water and coconut milk and simmer covered until vegetables are almost tender, 5-7 minutes.
5. Remove cover, stir in cilantro and lemon juice and season with salt and pepper. 
6. If necessary, remove the vegetables with a slotted spoon until the sauce has thickened.
7. Return the vegetables to the sauce to warm through. 

Raita

1. Whisk the yoghurt, honey, dill and lime juice in a medium bowl.
   
2. Add the beets and mix thoroughly.
   
3. Correct the seasoning with salt and pepper.

Serving

1. Serve the seared scallops on top of the vegetables with Beat Raita on the side.
   
2. Beet Raita is also great on its own as a dip for bread.

Spinach and Mushroom Quiche

Materials:

• 1 Tbsp. butter
• 3 cloves garlic, minced
• 1 small onion
• 1 (10 oz.) package frozen spinach
• 1 (4.5 oz.) can mushrooms
• 1 (6 oz.) package herb & garlic feta
• 1 (8 oz.) package cheese (swiss or other)
• pie crust
• 4 eggs
• 1/2 c. milk
• salt and pepper, to taste
• pinch nutmeg

Methods:

1. Preheat oven to 375F.
2. Saute onion and garlic until translucent and then add in spinach and mushrooms.
3. Stir in feta and 1/2 of the cheese.
4. Spoon the mixture into the pie crust.
5. Cover with remaining cheese. 
6. In a bowl, whisk eggs, milk, salt, pepper and nutmeg.
7. Pour egg mixture into pie crust.
8. Bake 35-40 min or until center is firm.
9. Let stand 10 min. before serving.

Tomato Broccoli Bake

Materials:

• 3/4 c. uncooked elbow macaroni
• 1 medium onion, thinly sliped
• 3 garlic cloves, mined
• 2 teaspoons butter
• 2 c. chopped fresh broccoli
• 2 c. chopped seeded tomato, chopped
• 1/2 c. minced fresh parsley
• 1 tsp. chicken bouillon granules
• 1/4 tsp. salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1 c. shredded cheese (cheddar, can use reduced fat, or a mix)

Methods:

1. Heat oven to 375F.
2. Cook macaroni according to package directions; drain and set aside.
3. In a saucepan, saute onion and garlic in butter until tender. Add broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil.
4. Reduce heat; cover and simmer for 3 minutes.
5. Stir in macaroni and 3/4 c. cheese.
6. Transfer to an 8" square baking dish coated with non-stick spray. 
7. Cover and bake at 375F for 20 minutes or until heated through.
8. Uncover, sprinkle with remaining cheese.
9. Bake 5 minutes longer or until cheese is melted.