Cricket Bars — Recipe Of The Day

Cricket bars are a yumalicious snack for the kids or anybody.

1/4 Oz live crickets
112/ Cups unflavored whey protein
1/2 Cup rolled oats
1/2 Cup unsweetened shredded coconut.
1/2 Cup water
2 Tsp vanilla extract
1 Cup unsweetened almond butter
Put the crickets in the freezer for a couple of hours to kill them, then roast them in a skillet for one to two hours at 200 degrees F.
Put the crickets in a ziplock bag and crush them with a rolling pin until a corse powder. Blend by hand all ingredients in a mixing bow. Press the mix into a 8-inch square baking pan. Refrigerate for 30 minutes and cut in bars.
Yum.
Hat tip Tim Ferriss and Outside magazine.

Baba Ghanoush — Recipe Of The Day

Baba ghanoush is an easy eggplant-based dish from the Levant. The name is Arabic and means “father of flirting”

Here is a recipe for the grill using Andrew’s garden eggplants:

2 eggplants (medium size to large)

1/2 Cup of tahini

1/2 Cup of lemon juice

4 Tbls of garlic powder

4 Tbls of sesame seeds

3 Tbls of olive oil

salt and pepper to taste

Smear vegetable oil on the eggplants and grill grates. Poke holes in the eggplants with a fork. Cook on the grill with the cover down at 400°F for about 40 minutes, occasionally turning the eggplants.  It’s really hard to cook them too long. Take the eggplants off and put them in a pot of cold water. Remove the skin, which by the way, is rather tasty in itself off the grill. Put the insides in a bowl and combine it with the tahini, lemon juice, garlic powder, sesame seeds and salt and pepper. Mash them up, then puree them in a blender or Cusinart.  Add the olive oil, let chill for two hours and enjoy with crackers or chips.

Made With Organic Grapes

And speaking of wine, I had an enjoyable chardonnay from Mendocino Vineyards acquired from the state store — excuse Wine and Spirits Shoppe — in Media for $7.99.

It went perfectly with the orange fennel salmon, stuffed fresh mushrooms and sauteed fresh green beans with walnuts made by Chef William Lawrence Sr.
The produce was acquired cheaply from the Produce Junction in Marple next to the old county incinerator, so cheap, in fact, much of it went to the neighbors.
One of the enjoyable surprises with chardonnay was the claim on the label that it was “made with organic grapes.” Have to love a California vineyard with a sense of humor.
Made With Organic Grapes

Cock-a-Leekie Soup Via Elsie Palinko

Here is Elsie Palinko’s famous recipe for delicious Cock-a-Leekie soup.

This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. Elsie often serves it on St Andrew’s Night Dinner (30 November) and often  in winter.  Elsie believes that prunes are good for you and your constitution. You should eat a lot of them.

Here is her recipe:

Ingredients: 
1 3-lb chicken, 
about 1lb leeks cleaned and cut into 1-inch pieces 
2 quarts of  water 
1oz long grained rice 
4oz cooked, stoned prunes 
One teaspoon brown sugar 
Salt and pepper 
Garni of bay leaf, parsley, and thyme.

Method: 
Put the chicken in  a large soup and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.

Serves 6/8 people.

 

Cock-a-Leekie Soup Via Elsie Palinko