Recipes

Maple Syrup BBQ sauce

Carla Seivert (of Sieverts Maple Syrup fame) brought me this BBQ sauce recipe-fire up the grill!

  • 3/4 cup maple syrup
  • 1 cup ketchup
  • 1 1/2 t. grated lemon peel
  • 3/4 c. minced onion
  • 1/4 c. brown sugar
  • 1/4 c. lemon juice
  • 4 t. Worcestershire sauce
  • 1/4 c. water
  • 1/2 t. salt
  •  2 T. minced garlic

Combine all ingredients in saucepan.  Bring to a boil and let simmer for 20 minutes uncovered.  Blend to thicken sauce.  Keep refrigerated for a couple of weeks if you don’t use it all at once!  Easy enough!  Thanks Carla.


Elberta’s Asparagus Milanese

This Italian dish makes a great luncheon dish or a starter course. Simple dishes, as this, require the best of ingredients. This dish is so good that you will want to lick your plate!

  • 2 lbs. Asparagus, cut into large sections
  • Freshly grated Parmigiano
  • Reggiano cheese (must be the good stuff)
  • Butter
  • 4 Eggs, only local will do…
  • Kosher Salt and Cracked Black Pepper, to taste
  • Bacon Crumbles, optional
  • Good hearty whole grain bread, sliced & toasted lightly, optional

Snap off the tough ends of the asparagus and trim. Roast (450 degrees) until just crisp-tender, they will brown lightly.

Remove from heat and pan. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly.

Divide cooked asparagus among 4 individual serving plates.In a medium-size frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water.

Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break the yolks). The eggs should be hot enough to slightly melt the grated Parmesan cheese.

If the butter hasn’t already begun to brown, increase the heat under the frying pan and cook butter until lightly browned.

Pour the browned butter over the top of the eggs. Season with salt and freshly ground pepper. Serve immediately. Goes so well with Coffee, Tea, wine or Beer!

Recipe Courtesy of Still Grinning Kitchens


Just Give Us Whirled Peas Soup

This can be served hot or cold

  • Several young, leeks (preferably wild)
  • 4 to 6 Young Green Garlic; clean well and chop the white and pale green parts into thin discs
  • 1 to 2 TBS. Olive Oil
  • 1 quart Hot Stock, your choice
  • 2 cups freshly Shelled Peas, about 2 1/2 lbs. of unshelled peas.
  • Sea Salt and Pepper, to taste
  • Fresh Mint and Flat-leaf Parsley
  • Sour Cream or Greek-style Yogurt, Crime fraîche, to garnish

In a stock pot over medium high heat, sauté the leeks and garlic in the olive oil until tender. Add the stock, and simmer for 10 minutes over medium-low heat. Add the peas, and simmer until they are just cooked (not mushy), about 6 minutes or so. Season with salt and pepper. Stir in the mint and about half of the parsley. Remove from heat, and puree to desired consistency (glass blender or immersion blender). You may have freckles of mint and parsley…love that! Serve, garnished with parsley, and a dollop of creaminess, if you wish.

Ah, peace on Earth…
Recipe Courtesy of Still Grinning Kitchens