Post by blackcrowheart on Dec 27, 2005 5:51:53 GMT -5
Native Cooking
Posted: December 21, 2005
by: Dale Carson / Indian Country Today
Nothing reminds us of ''the holidays'' quite the way food does, and the good feelings and memories that come with it. I think my favorite holiday foods are roasted chestnuts and meat (any meat that is roasted) with mashed potatoes. Then, I guess the next would be the anticipation of a new, exciting taste discovery at a holiday gathering.
Well, I don't have much of a sweet tooth, so it surprised me when I asked people at random which food evokes holiday memories for them and most answered ''cookies.'' My dad loved to see candy canes on a tree and eat ribbon candy. Mom always made her famous maple fudge. Our kids always mention the peach crepes we have only on Christmas morning.
Appetizers that you have never had before usually appear at this time of year. Sometimes I think I could live on these little tiny treats. So many of them can be made ahead of time, which is great because it allows time to enjoy people and make them happy at the same time. This year it is especially important to remember our elders, our warriors and our children. Stay warm and be kind to yourself and others.
Traditionally, food was for survival and one-pot dishes sufficed. It is ironic, therefore, that today the most popular ''appetizers'' are Native. Salsa is numero uno, followed by potato and corn chips: and let us not forget popcorn. And clams, oysters on the half shell, and stuffed clams casino; plus guacamole, bean dips, roasted bell peppers, handfuls of mixed nuts, tiny three-sisters quiches and scallops wrapped in bacon (OK, the bacon isn't Native, but you get the idea).
At a recent event I hosted, baby corn and baby crab cakes were the appetizers, along with wild mushrooms in puff pastry. As a party starter, the following suggestions make a beautiful and savory selection platter.
***
Native American Antipasto
Smoked trout (or salmon, bluefish, oysters, clams, etc.)
Grilled or pickled herring
Smoked buffalo sausage
Marinated vegetables (Jerusalem artichokes, roasted peppers, tomato chunks, wild mushrooms, baby corn, etc.)
Combine all ingredients. Garnish with fresh watercress and serve with a side bowl of shelled walnuts, pine nuts and hazelnuts.
***
Stuffed Potato Wedges
6 - 8 russet potatoes
1/4 cup onion, minced
3 cloves garlic, minced
1 3-oz. package reduced-fat cream cheese
1/3 cup Parmesan cheese, freshly grated
4 teaspoons horseradish
1 teaspoon bottled hot chili pepper sauce
6 oz. flaked crabmeat (canned or imitation)
Fresh-snipped parsley for garnish
Preheat oven to 350 degrees. Bake the potatoes for about 50 minutes, until tender when pierced. Cool, then cut lengthwise into quarters. Scoop out flesh until shells are 1/4-inch thick. Brush shells lightly with corn or olive oil and place skin side down in baking pan. Saute the onion and garlic in a little oil or butter until tender. Remove from heat.
Cool a bit and stir in cream cheese, a little Parmesan, horseradish and hot pepper sauce. Fold in the crabmeat, mound into potato shells and sprinkle with a little more Parmesan. Bake filled wedges for 15 - 20 minutes. Sprinkle with parsley and serve.
***
Walnut Meringues
I made about five batches of these cookies for presents this year. If you are watching your sugar, substitute whatever you use. Parchment paper is expensive; I used regular printer paper and it worked just fine. These cook long and at low heat. Instead of a pastry bag, I used two spoons.
2 egg whites, brought to room temperature
1/2 cup sugar or equivalent substitute
1 teaspoon vanilla
1/2 cup walnuts, chopped fine
Preheat oven to 225 degrees. Cover a cookie sheet with unglazed paper (a brown paper bag will do). Beat egg whites until very stiff. Beat in sugar, one teaspoon at a time. Add the vanilla and fold in the walnuts. Use spoons to make small rounds on the cookie sheet. Bake for about 1 hour or until cookies are dry and firm. Let cool slightly before removing from paper.
***
Polenta Surprise
1 log packaged polenta, plain
1 jar spicy bean dip
1 package goat or feta cheese
1 jar corn relish
Cut cold polenta into slices, between one-quarter and one-half-inch thick, and spread with a little bean dip (about a light tablespoon each). Top with cheese and broil or heat in oven until cheese starts to melt. Remove and serve with corn relish for a topping if desired.
You can experiment with different cheeses, such as Monterey jack and Cheddar.
***
Notes & Tips
* I made some red velvet hearts about six inches wide and stuffed them with batting, attached fishing line to them and hung them in all the windows. They're very festive, inexpensive and you don't have to take them down until after Valentine's Day. To me they just say there is love in the house. They can be put away like other ornaments, too.
* Wishing everyone happiness, merriment and good eats!
Posted: December 21, 2005
by: Dale Carson / Indian Country Today
Nothing reminds us of ''the holidays'' quite the way food does, and the good feelings and memories that come with it. I think my favorite holiday foods are roasted chestnuts and meat (any meat that is roasted) with mashed potatoes. Then, I guess the next would be the anticipation of a new, exciting taste discovery at a holiday gathering.
Well, I don't have much of a sweet tooth, so it surprised me when I asked people at random which food evokes holiday memories for them and most answered ''cookies.'' My dad loved to see candy canes on a tree and eat ribbon candy. Mom always made her famous maple fudge. Our kids always mention the peach crepes we have only on Christmas morning.
Appetizers that you have never had before usually appear at this time of year. Sometimes I think I could live on these little tiny treats. So many of them can be made ahead of time, which is great because it allows time to enjoy people and make them happy at the same time. This year it is especially important to remember our elders, our warriors and our children. Stay warm and be kind to yourself and others.
Traditionally, food was for survival and one-pot dishes sufficed. It is ironic, therefore, that today the most popular ''appetizers'' are Native. Salsa is numero uno, followed by potato and corn chips: and let us not forget popcorn. And clams, oysters on the half shell, and stuffed clams casino; plus guacamole, bean dips, roasted bell peppers, handfuls of mixed nuts, tiny three-sisters quiches and scallops wrapped in bacon (OK, the bacon isn't Native, but you get the idea).
At a recent event I hosted, baby corn and baby crab cakes were the appetizers, along with wild mushrooms in puff pastry. As a party starter, the following suggestions make a beautiful and savory selection platter.
***
Native American Antipasto
Smoked trout (or salmon, bluefish, oysters, clams, etc.)
Grilled or pickled herring
Smoked buffalo sausage
Marinated vegetables (Jerusalem artichokes, roasted peppers, tomato chunks, wild mushrooms, baby corn, etc.)
Combine all ingredients. Garnish with fresh watercress and serve with a side bowl of shelled walnuts, pine nuts and hazelnuts.
***
Stuffed Potato Wedges
6 - 8 russet potatoes
1/4 cup onion, minced
3 cloves garlic, minced
1 3-oz. package reduced-fat cream cheese
1/3 cup Parmesan cheese, freshly grated
4 teaspoons horseradish
1 teaspoon bottled hot chili pepper sauce
6 oz. flaked crabmeat (canned or imitation)
Fresh-snipped parsley for garnish
Preheat oven to 350 degrees. Bake the potatoes for about 50 minutes, until tender when pierced. Cool, then cut lengthwise into quarters. Scoop out flesh until shells are 1/4-inch thick. Brush shells lightly with corn or olive oil and place skin side down in baking pan. Saute the onion and garlic in a little oil or butter until tender. Remove from heat.
Cool a bit and stir in cream cheese, a little Parmesan, horseradish and hot pepper sauce. Fold in the crabmeat, mound into potato shells and sprinkle with a little more Parmesan. Bake filled wedges for 15 - 20 minutes. Sprinkle with parsley and serve.
***
Walnut Meringues
I made about five batches of these cookies for presents this year. If you are watching your sugar, substitute whatever you use. Parchment paper is expensive; I used regular printer paper and it worked just fine. These cook long and at low heat. Instead of a pastry bag, I used two spoons.
2 egg whites, brought to room temperature
1/2 cup sugar or equivalent substitute
1 teaspoon vanilla
1/2 cup walnuts, chopped fine
Preheat oven to 225 degrees. Cover a cookie sheet with unglazed paper (a brown paper bag will do). Beat egg whites until very stiff. Beat in sugar, one teaspoon at a time. Add the vanilla and fold in the walnuts. Use spoons to make small rounds on the cookie sheet. Bake for about 1 hour or until cookies are dry and firm. Let cool slightly before removing from paper.
***
Polenta Surprise
1 log packaged polenta, plain
1 jar spicy bean dip
1 package goat or feta cheese
1 jar corn relish
Cut cold polenta into slices, between one-quarter and one-half-inch thick, and spread with a little bean dip (about a light tablespoon each). Top with cheese and broil or heat in oven until cheese starts to melt. Remove and serve with corn relish for a topping if desired.
You can experiment with different cheeses, such as Monterey jack and Cheddar.
***
Notes & Tips
* I made some red velvet hearts about six inches wide and stuffed them with batting, attached fishing line to them and hung them in all the windows. They're very festive, inexpensive and you don't have to take them down until after Valentine's Day. To me they just say there is love in the house. They can be put away like other ornaments, too.
* Wishing everyone happiness, merriment and good eats!