Menu and Recipes from
Animal, Vegetable, Miracle
by
Barbara Kingsolver
ANTIPASTO TOMATOES
Lots of tomatoes
This step involves thinking ahead. Small tomatoes work best for drying—Juliets, Principe Borgheses, Sun Golds, or cherry types. Cut in half and arrange skin-side-down on trays in a food dehydrator, or the sun if you live in a dry climate. Dry until they feel between leathery and brittle.
Vinegar
Dried thyme
Capers
Olive oil
Place dried tomatoes in a bowl. Heat vinegar in a saucepan or microwave, then pour enough into the bowl to cover the tomatoes. Soak for 10 minutes, then pour it off and save (it makes a great vinaigrette). Press off excess vinegar with the back of a wooden spoon. Then toss the damp tomatoes with thyme, or other spices that appeal to you. Pack loosely in glass jars with capers and enough olive oil to cover. They will keep on the shelf this way for several weeks, but taste so good they probably won’t last that long
DRIED TOMATO PESTO
2 cups dried tomatoes
1 cup coarsely chopped walnuts
3⁄4 cup olive oil
1⁄3 cup grated Parmesan
1⁄4 cup dried basil
4 cloves garlic
2 tablespoons balsamic or other good vinegar
1⁄2 teaspoon salt
Puree all ingredients in a food processor until smooth. Add a little water if it seems too sticky, but it should remain thick enough to spread on a slice of bread.
EGGPLANT PAPOUTZAKIA
2 pounds eggplant
Olive oil
Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in a baking dish.
2 medium onions, garlic to taste
2 large tomatoes, diced
2 teaspoons nutmeg
Salt and pepper to taste
6 ounces grated or sliced mozzarella
Chop onions and garlic and sauté in olive oil. Add diced tomato and spices and mix thoroughly. Spread mixture over the eggplant and sprinkle an even layer of cheese over top. Bake at 350° for 20 minutes, until golden on top.
HOLIDAY CORN PUDDING A NINE-YEAR-OLD CAN MAKE
3 cups corn kernels
2 eggs, beaten
1 cup milk
1 cup grated Gouda or Jack cheese
2 tablespoons parsley (dried)
1 tablespoon marjoram (dried)
Salt and pepper to taste
Combine ingredients and pour into greased baking dish. Bake at 350° for 45 minutes or until top is puffy and golden.
SPICY TURKEY SAUSAGE
21⁄2 pounds raw turkey meat diced, including dark meat and fat
1⁄2 cup chopped onion
1⁄4 cup chopped garlic
1⁄2 tablespoon paprika
11⁄2 teaspoons ground cumin
2 teaspoons fresh oregano (or 1 teaspoon dry)
2 teaspoons fresh thyme (or 1 teaspoon dry)
1 teaspoon ground black pepper
2 teaspoons cayenne (optional)
Hog casings (ask your butcher, optional)
Combine seasonings in a large bowl and mix well. Toss with turkey meat until thoroughly coated. If the meat is very lean, you may need to add olive oil to moisten. Cover and refrigerate overnight. Then grind the mixture in a meat grinder or food processor. You can make patties, or stuff casings to make sausage links. An inexpensive sausage-stuffing attachment is available for KitchenAid and other grinders; your butcher may know a source for organic hog casings.
CHERRY SORBET
2 heaping cups pitted cherries
3⁄4 cup sugar (or honey to taste)
2 ⁄3 cup water
While one person pits the cherries, another can combine sugar and water in a saucepan over low heat. Stir until the sugar has dissolved completely syrup will be clear at this point) and allow the mixture to cool. When cherries are pitted combine them with syrup in a blender. Blend on low until smooth, then refrigerate mixture until you are ready to pour it into an ice cream maker.