Ashburnham Pickles

Coming from the Maritimes pickles or a relish were on every table. My favourate Lady Ashburns is really a mustard relish, but I found the correct spelling and history online. They are a New Brunswick created pickle associated with Lady Ashburnham of Fredericton but actually prepared by her sister Lucy.
Long story short Lucy is long since passed and I have no access to homemade pickles. I do not know anyone who make them here in Florida. My friends dont do pickles or jams. These took several attempts as the sterilization and botteling process was alien to me as was pickling. Several incomplete recipes and help from Kathie G. after three tries I actually ended up with something better than edible. I know this because a recent Texas visitor left with half my stock.
At home these are made in late summer and fall. Because the idea cropped in my head I could not wait. These things happen while I drive, including two bathroom renovations.

8 Large Cucumbers peeled and seeded
1/4 cup kosher salt
1 red pepper chopped
4 medium onions chopped
1 head cauliflower broken into small pieces
1 pint white vinegar
2 cups sugar
3-4 Tbs flour
1 tbs dry mustard
1 tbs tumeric
1 tbs mustard seed
1 tbs celery seed

2 tbs vinegar

pour salt over cucumbers ans cover with water
allow to soak overnight
drain in morning well
add vinegar and sugar and dring to boil adding onions peppers and caulifower
combine flour with spices and add 2 tbs vinegar to make a thin paste. Add this to the cucumber mix and simmer stirring frequently for one hour
makes 8-10 8oz bottles I found them better if you let them wait a couple weeks before eating.
you have to buy some pickle jars, my grocer had them, and there were instructions on sterilization and sealing

French Onion Soup

My first was at the Captains Quarters with "at at the table prep" caesar salad with Ann C
Was probably 1982. Typically I make my own Caesar as well but decided to make better choices this week as I have been eating badly and there is a reunion coming.
A cold day here in Florida so thought this a good choice

4 servings

4 medium onions sliced thin
4 tbs butter
1 tbs olive oil
1 tsp sugar
3 garlic cloves minced
1 tsp thyme
1 tbs flour
32 oz beef broth
1/2 cup wine red or white
salt pepper worcestershire to taste

4 slices french bread toasted in 325 oven 30 mins
1 - 11/2 cup grated gruyere cheese

Heat butter and oil in large pot over medium heat. Stir in onions and sugar. Cook onions stirring frequently 20-30 minutes until golden brown. Add minced garlic and thyme. Slowly add four stirring constantly. Slowly add beef broth. Add wine and seasonings. Simmer 50-60 minutes

Ladle soup into individual oven proof bowls. Top with slices of toasted bread and approx 1/4 cup cheese. Bake at 325 20 minutes then under hot broiler 2 minutes to lightly brown cheese
Garnish with parsley

Game Time Jambalaya

New Orleans! One of my all time favorate cities. Since my first Mardi Gras in 86, the French Quarter and Cajun cooking has brought me back about a dozen times. Perhaps my Acadian background gives me an afinity to this Cajun (slang for Acadian) city. Or maybe it was the party...
Not as refined as the Three Sisters but it is my best attempt.




4 slices bacon
1 lb chicken breast cubed
1 lb cooked peeled and deveined shrimp
1 lb hot sausage sliced

2 medium onions chopped
1 green pepper chopped
2 stalks celery chopped
4 cloves garlic minced
8 oz frozen okra

2 15oz cans tomato sauce
1 15 oz can diced tomatoes undrained
2 cups chicken broth
2 cups uncooked rice

2 tsp thyme
1 tsp salt
1 tsp pepper
1 tsp creole seasoning (if unavailable chili pwd)
1 tbsp worcestershire
1/2 cup fresh chopped parsley
hot sauce to taste

In a Dutch oven or large electric frying pan cook the bacon until crisp, add the chicken stir fry until no longer pink. Remove meat and set aside. Stir fry vegetables, except okra quickly. Add tomato sauce, chicken broth , rice, chicken bacon sausage and diced tomatoes and spices
Stir well, bring to boil and cover simmer 50 minutes. Stir in shrimp parsley and okra

Season with hot sauce to taste.
6 very large servings

Gerry's Carrot Cake

Back in the early 80's I brought a Charlotte County card game to Saint John "63"
Because it is a partnered game needing four players it was a struggle to obtain regulars. Judith introduced me to Gerry and we began a weekly card night which lasted about a year. Gerry introduced me to this carrot cake and I have been hooked since.
A few years later I had the pleasure of working with Gerry's beautiful neice Veronica. Reconnecting with her on facebook I was told of and saddened by Gerry's untimely passing.

1 1/2 cups flour
1 cup sugar
1 tsp baking pwd
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2/3 cup veg oil
2 eggs
1 cup finely grated carrot
1/2 cup crushed pineapple with juice
1 tsp vanilla

Combine ingredients as given. Beat at medium speed 4 minutes. You could add 1/2 cup chopped walnuts at this point.
Bake in greased and floured bundt pan (or 9x9x2) at 350 x 50 minutes
Cool 10 minutes remove from pan to rack and allow to cool completely.

Frost with:

6 oz cream cheese
3 tbsp butter
3 cups icing sugar
1 1/2 tsp vanilla

Blend with mixer 1 minute until smooth

Calzones

One of my favourate restaurants in Market Square, used to call these puppies Panzerotti and deep fried them! Well for the sake of a six pack they are baked here

2 1/2 cups bread flour
1 1/2 tsp salt
1 pkg active yeast
1 tsp sugar
1 cup warm water 110F
1/4 cup olive oil
fine corn meal

add flour and salt to food processer
mix yeast sugar in warm water. allow to stand 10 mins until foamy
with blade running in processer pour water mixture in
add one tbs olive oil
contunue to process until dough forms a ball in processer
if it does not or dough is sticky add more four 1 table sppon at a time while processing
Remove dough to oiled bowl, cover with damp towel and place in warm place for one hour. Dough should double in size. A great place to do this is in the microwave after you have brought a cup of water to boil in it (moist warm area for dough to raise).
Puch dough down divide into six portions
with folling pin and extra flour roll out into 8" round circles with corn meal on bottom and flour on top

fill each with out 1/2 cup filling
you will need about 3 cups filling
your choice 2 cups cheese, I use mozzerella provolone and romano
your choice 1 cups vegetables I use fresh mushrooms chopped, onions chopped, pepper chopped
add some garlic salt, crushed chilies, oregano to taste
of course crumbled bacon would make it better

Fold circles over sealing edges well. you might crimp it with a fork
Brush tops with oil and sprinke some cheese on each
Bake on a preheated pizza stone at 475 12 minutes until brown

Serve with a basic marinera sauce

(I might try a beaten egg to brush the tops next time to give a glossier finish)

Spaghetti Puttanesca

Olives, anchovies, capers and tomatos combine for a flavorfull sauce

12 plum tomatoes cut in half
1/2 cup olive oil
2 cloves garlic minced
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes

add oil and spices to bowl. Toss in tomato 1/2s to coat. Place cut side down on file lined cookie sheet sprayed with non stick spray. Bake at 400 x 60 mins

1 onion chopped
2 tablespoon oil
2 anchovie filets minced

sautee onions in oil until starting to brown add anchovie fillets, cook one minute longer. turn into a large seving bowl

12 oz spaghetti

cook as per package directions

When tomatoes staring to brown add to onion mixture in bowl. Corsely mash with potato masher

add cooked pasta and the following

1/2 cup ripe pitted olives
2 Tbs drained capers

Toss all serve with grated romano

Olive Tapenade

Really good on toasted ciabatta bread or crackers, you can use a mixture of black and green olives. However better quality olives yield a better result.

1/2 cup ripe calamata olives pittes
2 tbs capers drained
2 anchovie filet
2 cloves garlic peeled
2 tbs extra virgin oil
1 tsp fresh lemon juice
pepper to taste

12 slices toasted ciabatta bread or french

Chope all ingredients finely and mix well. Food processer makes quick work here