Recipes

Elizabeth Smith Perhaps it’s because I have children or maybe it’s the wide range of products now available, but I choose organics more often than ever. And I’m not alone. More and more organic products are available every year; the organic market has grown, on average, more than 20% per year over the last 7-10 years, making the fastest growing segment of agriculture.” What are “organics”? Organic products are grown in environmentally friendly ways, without toxic or persistent agricultural chemicals. Organic agriculture is a production method that emphasizes the use of renewable resources and the conservation of soil and water to enhance environmental quality. Seal of approval. Since 2002, all organic food products sold in the US are required to meet strict Federal standards managed by the USDA. These standards include: Soil and plants cannot be treated with toxic chemicals or persistent pesticides No toxic fertilizers or sewage sludge can be used to promote growth GMOs are not allowed in the field or in processing Animals are fed organic feeds, provided outdoor access and clean water, and their natural behaviors must be accommodated. Synthetic growth hormones and antibiotics are forbidden in animal production Opting for organic. Choosing organic food supports farmers and producers who believe in good health, quality foods and earth-friendly sustainable agricultural practices. Our friends at the Organic Trade Association put together these six simple reasons to reach for organics: Organic products meet stringent standards. Organic production reduces health risks. Organic farms respect our water resources. Organic farmers work in harmony with nature. Organic producers are leaders in innovative research. Organic farming helps keep rural communities healthy. Looking for choices? As the first national certified organic grocer in the US, Whole Foods Market® has organics in every aisle – from produce, pantry staples and artisan cheeses to meat and poultry, dairy and body care. You won’t find a bigger selection than at our stores. Why do you choose organics? I welcome your thoughts in the comments below.

Heat stock, lemon juice, worcestershire sauce, salt, and madeira in a small saucepan. Mix arrowroot with a little cold water; stir into stock mixture. Simmer, stirring constantly, until thickened (about 3 minutes). Stir in parsley. Serve immediately.

Pare and core 5 apples. Cook in water until soft. Rub through a sieve, or puree in an electric blender to make an applesauce. Combine applesauce, sugar, and cinnamon (if desired) in a large bowl. Shred or mince remaining apple; mix with lemon juice. Stir into applesauce mixture. Chill. To serve, blend cream into applesauce mixture. Stir in wine, if desired.

Place meats, vegetables, garlic, salt, and bouquet garni in an 8-quart Dutch oven. Pour in water to cover (about 3 quarts). Simmer covered 2 to 2 1/2 hours. Cool slightly. Strain stock through a double thickness of cheesecloth into a storage container. Taste for seasoning. If a more concentrated flavor is desired, return stock to saucepan and simmer 20 to 30 minutes, or dissolve 1 to 2...

Bring chicken broth to boiling. Meanwhile, mix semolina, cheese, salt, and pepper together. Add to beaten eggs and beat until combined. Add noodles to boiling broth, then gradually add egg mixture, stirring constantly. Continue stirring and simmer 5 minutes. Serve topped with parsley.

Stem herbs, watercress, and lettuce. Chop very finely along with scallions and eggs. Blend in mayonnaise.

Melt butter in a skillet. Stir in onion, carrot, and celery. Cook until tender. Add meat and cook over low heat 10 to 15 minutes. Add tomato sauce, wine, 1/4 cup broth, salt, and pepper; mix well. Simmer about 1 1/4 hours. Stir in remaining broth, a small amount at a time, while the sauce is simmering. Sauce should be thick.

Heat stock with onion to boiling. Reduce heat and simmer about 5 minutes. Stir in tomato sauce, salt, and pepper; simmer about 5 minutes. Meanwhile, cut tortillas into 1/2 inch strips and fry in hot oil until crisp; drain on absorbent paper. To serve soup, place a handful of crisp tortilla strips in soup bowl and ladle soup on top. Sprinkle with cheese, if desired.

As you know, one of my favourite themes is that of Mock Food – the art of making one food look (and hopefully taste like) something entirely different, and perhaps, or perhaps not, to deliberately deceive your guest in the process.Today I have prepared for you a complete menu of mock foods, with recipes from several sources. I hope you enjoy. It would seem most appropriate to start with Mock-Mock Turtle Soup (the double ‘mock’ is not a typo!), but I have given this recipe previously (here,) so rather than commit the sin of repetition, how about the double deceit of a light, vegetarian ‘mutton’ broth?Mock Mutton Broth, without Meat, in Five Minutes.Boil a few leaves of Parsley with two teaspoonsful of Mushroom Catsup, in three quarters of a pint of very thin Gruel (No.572), season with a little salt.Obs. - This is improved by a few drops of Shallot Wine (No. 402,) and the same of Essence of Sweet Herbs (No. 419.) See also Portable Soup (no. 252.)The Cook’s Oracle (1817) by William Kitchiner.As our fish course, how about sturgeon, medieval-style? The real thing is too protected and anyway, is probably still legally a Royal Fish in the UK, so instead you can make it with veal.To Make SturgynTake the houghys of vele and caluys fete and sethe hem in hony. And whan thous hast soden hem all to poudre, take the bonys oute. In case that the flesshe be longe, take it a stroke or ii and put it in a fayre cannevasse and press it welle. Than take it and lese it fayne in thynnee leches and not to brode. Take onyons, vynegre, and percelly and ley theron, and so serue it forthe. Cury on Inglysch.For our main course, let us have a mockery of a dish hardly anyone makes anymore – sweetbreads.Mock Sweetbreads (Cheshire)Take three-quarters of a pound of veal, pass it through a mincer two or three times till it is practically a pulp: add a little suet or bacon very finely shredded or minced, the yolks of two eggs to bind, and a few fine breadcrumbs to give it consistency. Season with a little mace, pepper, and salt: add a little cream or milk to moisten. Make up into the shape of sweetbreads, and brown in good (but not fierce) oven. Serve with gravy. Pot-luck , or, The British home cookery book; over a thousand recipesfrom old family ms. books. (1915)For dessert, it is hard to go past Mock Apple Pie, but if your tastes go to a cooler sweet, here is an interesting idea (although I am not sure about eating isinglass?)Mock Ice (Middlesex)You can make a sort of mock ice, by mixing half a pint of water, in which rather more than a quarter of an ounce of isinglass has been boiled, with a pint of cream and a sufficient quantity of sugar, and the juice of any fruit ; the mixture must be made before the solution of isinglass is quite cold. If you have any ice at hand, this mixture can be set in a mould in some vessel, and surrounded with ice; or if there be none, put it in the coldest situation possible. The solid appearance given to the mixture, when cold, by the isinglass, causes this to be a pretty good imitation of an ice, if it can be made quite cold. Pot-luck , or, The British home cookery book; over a thousand recipesfrom old family ms. books. (1915)And finally, a small savoury dish to finish the meal in the traditional Old English manner.Mock Crab Toast (Derbyshire)Pound two ounces of cheese with a dessertspoonful of anchovy sauce, the same of made mustard, the same of vinegar, a pinch of Nepaul pepper, and a little salt, the yolk of an egg, and a tablespoonful of butter. Mix thoroughly in a basin and then spread on buttered toast; put it in the oven and bake for about ten minutes. Serve piping hot. Pot-luck , or, The British home cookery book; over a thousand recipesfrom old family ms. books. (1915)

Put split pork hocks, onion, and garlic into a kettle, cover with water, and cook until almost tender (about 3 hours). Add chicken and pork loin and cook 45 minutes, or until chicken is almost tender. Add hominy, salt, and pepper. Cook about 15 minutes, or until all meat is tender. Remove pork hocks and chicken from soup. Remove meat from bones and return meat to soup. Serve in large soup...