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Rebecca's Recipes
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Greeting everyone - hope I get a chance to meet you all at Saturday's fundraiser -- I'll be there, cooking up a storm! Blessings, Rebecca [email Rebecca]

[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our 2012 Calendar, below.]
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TOMATO LEMON CHUTNEY
Adapted from Recipes From A Kitchen Garden, by Renee Shepard
Makes about 2 cups
This is  an excellent chutney with a complex, not-too-sweet flavor. It makes a great gift.

1 tablespoon oil
1 small whole chili pepper (I try to choose a padron that has some heat), chopped
1/2 teaspoon cumin seed
1/4 teaspoon nutmeg
1/4 teaspoon mustard seed
4 large tomatoes, very thinly sliced
1/2 fresh lemon
1/3 cup raisins or currants
1/2 cup sugar

1. Heat oil in a saucepan. Add the chopped chili, cumin seed, nutmeg, and mustard seed. When the seeds start to jump in the oil, add the tomatoes.
2. Quarter the lemon half, removing any seeds, and lay it on top of the other ingredients in the pan. Simmer, stirring as needed to keep it from sticking, for about 15 minutes.
3. Stir in the raisins or currants and the sugar. Continue to simmer until the mixture thickens, about 30 minutes. Cool and transfer to jars. Store chutney in the refrigerator.

 
KIMPIRA (SPICY STIR-FRY)
From KANSHA, by Elizabeth Andoh. (This is a wonderful book if you like Japanese cooking... just beautiful!)
Serves 2-4

1/2 teaspoon toasted sesame oil
1/3 cup matchstick-cut carrots
2/3 cup matchstick-cut daikon radish
1 teaspoon sweetener
1 tablespoon sake
2 tablespoons stock or water
1 tablespoon soy sauce
1/4 cup matchstick-cut peeled broccoli stems
1 tablespoon very finely shredded lemon, grapefruit, or orange peel (just the peel, no pith)
pinch of a hot red chili flakes

1. Heat the sesame oil in  a wok or skillet over high heat. Add the daikon and stir-fry for 1 minute, tossing constantly. Add the carrot and continue to stir-fry for 1 minute. The strips may brown slightly; the sesame oil should be aromatic but not smoking.
2. Sprinkle sweetener over the vegetables and toss to distribute. Add the sake to deglaze the pan of any crusty bits, then stir-fry for 1 1/2 minutes more. Add the stock if the vegetables look in danger of scorching.
3. Drizzle in the soy sauce, starting at the rim of the pan and working toward the center. Continue to stir  and toss for about 30 seconds, or just until the liquid is nearly gone and the vegetables are tender and well glazed.
4. Add the broccoli and toss to meld flavors.  Add the citrus peel last, and toss to distribute. Finally, sprinkle with chili flakes and toss to distribute well.
5. Remove mixture from pan and let cool to room temperature. Kimpura is usually presented in small mounds, sometimes topped with an extra pinch of pepper.


DUTCH BEETS
6 large beets
1 bunch scallions, chopped
1/2 cup apple cider vinegar
12 tablespoons water
1/2 cup oil
pinch of sweetener
1/4 teaspoon  sea salt
1/4 teaspoon black pepper

1. Grate beets on the finest grater you have. If you are using the food processor, use the blade with the smallest holes.
2. Place the grated beets in a bowl. Mix the remaining ingredients until blended and pour over the beets. Toss and marinate for several hours before serving. NOTE: For an interesting variation, substitute grated daikon radishes for 1/3 of the beets.


SUMMER SQUASH RELISH
Makes 6 half-pint jars.

10 summer squash
1 tablespoon sea salt
2 onions, chopped
1 sweet pepper, finely diced
2 stalks celery, sliced
2 1/2 cups apple cider vinegar
2 cloves garlic, minced
1 1/2 cups sweetener
1 tablespoon mustard seed
1/2 teaspoon allspice
1 teaspoon turmeric
2 teaspoons celery seed
1/2 teaspoon black pepper

1. Wash squash and remove and discard ends; coarsely chop and mix with salt. Let stand for 5 hours or overnight. Drain and rinse in cold water, then drain once more.
2. Place the other vegetables in a saucepan with drained squash, vinegar, garlic, sweetener, spices. Mix through, then bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Spoon at once into hot sterilized jars and store in the refrigerator. Can be used with hamburgers, veggie burgers, or anything that you like eating with relish!

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