Old Fashioned Split Pea Soup

Old Fashioned Split Pea Soup

I always make this after we’ve had a ham with the bone in.

Ingredients

1 Ham Bone
1 package Dried Green Split Peas (1 lb)
1 Spanish Onion
1 Cup Carrots chopped
1/2 Cup Celery chopped
1 Tablespoon Butter
1 12 oz Can of Beer
7 1/2 cups Water
1 Bay Leaf
1/2 teaspoon. Thyme
1 tablespoon White Vinegar
1 teaspoon Salt
1/2 teaspoon Tabasco Sauce

Directions

In a large pot, melt 1 tablespoon butter.
Add 1 chopped onion, 1 cup chopped carrots and 1/2 cup chopped celery.
Cook over medium heat for 10 minutes

Add 1 ham bone, 1 package dried green split peas, 1 12 oz. can beer, 7 1/2 cups water, 1 bay leaf, 1/2 teaspoon thyme, 1 tablespoon white vinegar, 1 teaspoon salt and 1/2 teaspoon Tabasco sauce.

Cover and bring slowly to the boil
Reduce heat, skim foam from the top and simmer gently, covered for 2 hours.

Remove the hame bone, shred the meat and reserve. Discard bone and bay leaf.

Puree soup in blender.
Return soup to pot and add meat.
Simmer for 5 minutes.

May be frozen.

Stuffed Grape Leaves

Stuffed Grape Leaves

Grape leaves grow in abundance in New York State. They can be seen growing up wire fences or trailing along telephone wires. During the early summer, we often stop the car to pick a bag full. If you are not planning to make stuffed grape leaves immediately, you can freeze them. Be sure not to wash the grape leaves before freezing. Just pack the leaves between two solid pieces of cardboard or place in a tin foil baking dish, then wrap in silver foil and cover with a ziploc freezer bag. The cardboard or baking dish prevents the leaves from cracking and breaking. When needed, the grape leaves thaw in a few minutes. Just throw the frozen leaves into a bowl of cold water and the leaves start to separate immediately and are ready to be rolled.

Ingredients

1 lb ground lamb meat
grape leaves
1/2 cup rice                                
2 teaspoons. salt
2 teaspoon allspice
1 teaspoon pepper
4 - 5 Lemons
2 tablespoons butter





Directions

Wash 1/2 cup rice in cold water, then drain water in a colander. Place rice in bowl, add 1 teaspoon pepper, 2 teaspoons salt, 2 teaspoons allspice to rice and mix together.
Squeeze 1/2 cup lemon juice over rice mixture. Add 1 lb. ground lamb meat gradually. Mix together well with your hands. Over time, the rice expands and the meat mixture gradually stiffens up so at this point, place filling in refrigerator for 30 minutes. Remove from refrigerator and squeeze 2 lemons into the mixture to keep it moist.




To fill the grape leaves, take a small amount of stuffing,

shape the mixture into a sausage shape, and place at the bottom half of the leaf.

Fold over sides and then roll up completely.

 

Once you have used all the stuffing, in the same bowl add 3/4 teaspoon salt, 1/2 cup freshly squeezed lemon juice, 1 tablespoon olive oil and enough boiling water to measure 3 cups. Pour over the stuffed grape leaves and top with 2 tablespoons of butter.
Place a plate upside down over the top and simmer covered for 50 minutes.

 (If making the day before, cook for approx. 1/2 hour and then finish cooking the next day and it will be just ready for serving. Do the same if freezing, this dish freezes well. Leave the stuffed grape leaves in pan, cover with silver foil and put in freezer). Make sure you test one for tenderness, it may take longer than 50 minutes. Also make sure the liquid has not steamed away, may have to add a bit more water.Or these can be frozen uncooked for up to two months. Freeze on a plastic lined tray uncovered, then store them in an airtight container. Thaw and cook as directed.

To serve, place a platter over the top of the pan, and then flip the platter and saucepan over very fast so that the grape leaves come out and should remain in a cylindrical shape on the platter. It can fail! However the grape leaves stay intact and don't get damaged if you try to take each one out individually. Garnish with sliced lemons. Serve with Greek yoghurt.

grape leaves ready for picking

Time to pick Grape Leaves!
 

Grape Leaves grow wild all over Upstate New York, we dug up a grape vine growing alongside the road and planted it in our garden. Right now, the leaves are tender. Delicious wrapped around tabuli and perfect for stuffed grape leaves. Pick as much as possible and if not using right away, freeze in a plastic bag to use later. Put the bags in a aluminum pan to create a sturdy base, the leaves can crush easily when frozen. Do not wash the leaves. When using frozen leaves, just drop the leaves into cold water and start using right away.

When picking, pinch the stem as close to the leaf as possible without tearing the leaf.

Corn Salad

Corn Salad

Ingredients

8 ears corn
1 red pepper
1 orange pepper
4 peaches
lemon
oil
salt pepper
cilantro

Directions

Drop the husked corn whole into a pan of boiling water, simmer covered for 4 minutes. Make sure the water comes part way up the corn, you want to steam the corn.
Chop 1 red pepper, 1 orange pepper, peel and slice 4 peaches and break off a handful of cilantro leaves.
Cut off the corn kernels and place in a bowl. Add the peppers, peaches and cilantro.
Add salt and pepper.
Mix together 3 tablespoons oil and the juice of 2 lemons.
Add to the corn mixture and toss.
Serve chilled.