Cooking Night - Starring Ruth's Cats

























One guess as to which above picture was taking by our lovely photographer Mary.

Oh yeh, a recipe.

Balsamic Vinegarette Dressing

3T balsamic vinegar
1T dijon mustard
2T olive oil
3T canola oil
1T finely chopped fresh basil
pinch of minced garlic (i use a whole small clove)
salt & freshly ground pepper to taste... be generous.

Buttermilk Muffins (as requested by Kate)
from Deborah Madison's Vegetarian Cooking for Everyone

Madison has about 8 variations on the Basic Buttermilk Muffin and they all look good. Below is the one I made for Big Bend. I like it because it's high protein and tastes good. If you don't like the taste, use less whole wheat and amaranth flour, and more regular flour.

Also, I bought some dried buttermilk, which I add water to. It will last forever and totally makes the taste of these muffins. So I recommend NOT using regular milk.

2 1/2 C of flour total (I use 1 C amaranth flour and 1 1/2 whole wheat pastry flour)
2 t baking powder
1 t baking soda
1/2 t salt
1/2 to 3/4 C packed light brown sugar (I used 1/2 C)
2 eggs, lightly beaten
1 1/3 C buttermilk
1/3 C butter, melted
1 1/2 t vanilla extract
1 C diced apples - I left the skin on. (Many fresh fruits will do - berries mixed with a bit of flour, pineapple, etc)

Preheat oven to 375. Spray, oil or butter muffin tins. Mix the dry ingredients in one bowl and the wet ones in another bowl, then combine with a few swift strokes. Add the cup of apples to the batter. Using a rubber spatula, stir the batter up from the bottom of the bowl to make sure that there aren't any pockets of flour. Don't beat the beat and don't worry about a slightly uneven appearance. Spoon or scoop the batter into the tins, going nearly to the top for a nice rounded muffin. Bake in the upper third of the oven until browned and well risen, about 25 minutes.

Raw Moroccan Carrots - Um, um good
from Epicurious

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup extra-virgin olive oil
l3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
3 big cloves garlic, mashed or minced
1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
1/4 teaspoon cayenne

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

Pea Soup East African Style

2 tablespoons vegetable oil
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste
Hot red pepper flakes to taste, crumbled
2 1/2 teaspoons mild curry powder
4 plum tomatoes, chopped
1/2 butternut squash, peeled, seeded, roughly chopped
4 cups vegetable stock
3 cups fresh green peas (or 1 pound frozen)
1/4 cup cilantro leaves, chopped

In a large saucepan heat oil and saute onions and garlic until onions are translucent. Add ginger, salt, pepper, red pepper flakes, curry powder and saute for about 3 minutes, stirring constantly. Add tomatoes, squash, chicken or vegetable stock and deglaze pan. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes or until peas and squash are tender. Using an immersion blender puree soup in pot. Add remaining peas and reheat. Stir in cilantro. Adjust seasoning. Serve hot.