http://extension.usu.edu/files/publications/publication/FN-330.pdf
Wendi O'Keefe provided the following recipes at the Emergency Preparedness Fair for drying and using dried foods in your food storage.
How
to Dry Orange or Lemon Peel at Home: It's quite easy.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
·
Orange peels or
lemon peels
Preparation:
In
commenting upon a recipe, I mentioned that I had never seen dried orange peel in
Italy
Kaye Noble came to the rescue, noting that dried orange or lemon peel is much more common in more northerly countries than it is in Italy, where there is a ready supply of fresh citrus, and sending instructions on how to dry citrus peel at home. Take a number of organically grown oranges or lemons (which should have untreated, pesticide-free skins), and use a fine-bladed paring knife to trim away just the colored part of the skin, leaving the bitter white part behind. Lay the strips skin-side down on a plate and let them dry at room temperature for 3-4 days, until they have shriveled and are no longer moist. Store the dried peel in a dark place, in a clean jar. To use, either crumble it or whirl it in a blender. You can use the powdered peel in place of extract in baking; in toppings, to flavor sugar-bowl sugar, in spice mixes (e.g. lemon, pepper, rosemary and sage as a barbecue rub), and to flavor sauces of one kind and another.
Kaye Noble came to the rescue, noting that dried orange or lemon peel is much more common in more northerly countries than it is in Italy, where there is a ready supply of fresh citrus, and sending instructions on how to dry citrus peel at home. Take a number of organically grown oranges or lemons (which should have untreated, pesticide-free skins), and use a fine-bladed paring knife to trim away just the colored part of the skin, leaving the bitter white part behind. Lay the strips skin-side down on a plate and let them dry at room temperature for 3-4 days, until they have shriveled and are no longer moist. Store the dried peel in a dark place, in a clean jar. To use, either crumble it or whirl it in a blender. You can use the powdered peel in place of extract in baking; in toppings, to flavor sugar-bowl sugar, in spice mixes (e.g. lemon, pepper, rosemary and sage as a barbecue rub), and to flavor sauces of one kind and another.
Rosemary-Mandarin Orange Spice Rub (Psst…in a cute jar,
this would make a great Christmas gift!)
This is just like the rosemary salt from
back in March, but with mandarin peel. To make a fennel rub, just substitute
1/4 cup sweet fennel seeds for the rosemary. Chefs are into iteration. We love
adaptable! - 2, 5″ long sprigs fresh or dried rosemary, stripped from the stem
- 3-4 large pieces dried mandarin orange peel
- 1/4 cup kosher or coarse sea salt (it will be fine ground by the time you are through with it)
- 1-2 tbsp. whole black peppercorns, to taste
Combine all ingredients in a mini-food
processor, Cuisinart,
etc. I use the chopper attachment to my stick
blender. Blend until the orange peel, rosemary and peppercorns are chopped
into itty bitty pieces.
Silken Corn Chowder
Ingredients
2 quarts water1 tbsp THRIVE Chicken Bouillon
3 1/2 cups THRIVE Sweet Corn
2 Tbsp THRIVE Carrots
1/2 cup THRIVE Celery (Freeze Dried)
1/2 cup THRIVE Chopped Onions (Freeze Dried)
2 tsp THRIVE Iodized Salt
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
2 cups heavy cream
1 tsp hot sauce1 tsp. fresh lime juice
Instructions:
1. Place all ingredients (except the cream) in a pot and bring to a simmer.2. Simmer uncovered until liquid just covers the product and the vegetables are tender
3. Place soup in a blender in small batches and blend until smooth, return to pot and add cream. Stir until well mixed
4. Taste and adjust seasoning as necessary.
NOTES: Garnish with THRIVE Bacon TVP, THRIVE Bell Peppers, and THRIVE Diced Potatoes that have been reconstituted, sautéed, and seasoned with Chef Todd’s Pit Seasoning (or substitute with Salt, Pepper, and Chili Powder).
Is there another way to dry tomatoes? You bet. In fact, I just learned a new one in, of all things, a book that focuses on grilled meat. I received a review copy of Peter Kaminsky and Francis Mallmann’s Seven Fires: Grilling the Argentine Way, and while perusing it I noticed an unusual method for drying tomatoes: Slicing them very thin and drying them on Silpats, which you bakers know as the ultimate non-stick mat.
Dried tomatoes: You do need a Silpat — otherwise good luck getting the dried slice off your cookie sheet — and a very sharp knife.
slice a few Romas about
1/16th of an inch thick and set them down on the Silpat and put that in the
garage. Within 36 hours they were somewhere between the leathery and crispy
stage. I tasted one: Chewy, oddly light yet meaty, with a blast of tomato
flavor at the end. It was tomato ‘salami.
Sun-dried tomato storage
Homemade dried tomatoes should be placed in
an airtight bag or container
Dehydrated
Zucchini Chips
Ingredients
several zucchinis, cut into about 1/8″ thick rounds.
vinegar of your choice
olive oil
herbs and spices of your choice
Ingredients
several zucchinis, cut into about 1/8″ thick rounds.
vinegar of your choice
olive oil
herbs and spices of your choice
Place sliced zucchini in
a large bowl, drizzle with vinegar and oil. Toss to coat well. Add more vinegar
and oil as necessary to coat. If you want a lighter, fat free snack, only use
the vinegar. If you want a more filling snack, then use the oil as well. (I’ve
found that the zucchini keeps it’s shape better and doesn’t shrink as much if
you add vinegar versus just popping them into the dehydrator plain.) Arrange
slices on dehydrator trays and then sprinkle with your choice of herbs and
spices or perhaps just a little sea salt if you want them plain. (It’s better
to add the herbs and spices while they’re on the tray versus in the bowl
because they you get an even distribution on each chip.) Dehydrate around 135
for about 6 to 8 hours until fully dried and crisp. Enjoy.
They store really well in
canning jars. The chips stack easily one on top of the other for compact
storage in the jars.
No comments:
Post a Comment