My adaptation of a recipe from Deborah Madison's Book The Savory Way takes advantage of dried zucchini and frozen spinach from the garden. A pound of fresh zucchini dries down to about 1 ounce. I rehydrated it with the liquid that the frozen zucchini gives off as well as the moisture from the mushrooms and onions. The vegetable mixture should be prepared in advance to allow the zucchini to absorb the moisture from the other vegetables. It can be mixed and kept in the refrigerator overnight or longer.
1.25 ounces (35 g.) dried sliced Romanesco zucchini
8 ounces frozen spinach, thawed, excess moisture squeezed out and reserved
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 pound mushrooms, thinly sliced
1 tablespoon tomato paste thinned with a little water
sweet fermented pepper flakes to taste (optional)
1 tablespoon chopped parsley
crumbled dried oregano to taste
1 cup ricotta cheese
2 eggs
1 cup milk, cream or a combination
1/2 cup freshly grated Parmesan cheese
salt
freshly ground pepper
freshly grated nutmeg
Place the dried zucchini in a bowl. Add the reserved spinach water to the zucchini and set aside.
Warm the oil in a medium skillet and add the onions and garlic. Sauté about 1 minute, then add the mushrooms and a pinch of salt. Cook until the mushrooms soften and begin to release their liquid. Transfer the mixture to the bowl of zucchini, stir to mix, cover and set aside for a few hours or overnight in the fridge.
Preheat the oven to 350ºF.
Season the rehydrated zucchini mixture with the tomato paste, pepper flakes, parsley, oregano, and salt and pepper to taste. Transfer the mixture to a gratin dish. Chop the spinach and distribute it over the zucchini mixture, season with salt and fresh ground pepper.
Beat the ricotta with the eggs, then stir in the milk or cream, the cheese, and the remaining parsley. Season with salt and nutmeg. Pour the mixture over the vegetables. Bake until the custard is set and lightly browned on top, about 40 to 45 minutes. Allow the gratin to stand about 10 minutes before serving. Serve warm.
Makes 4 main course servings.
Showing posts with label Dehydrated Foods. Show all posts
Showing posts with label Dehydrated Foods. Show all posts
Back Country Rice Noodles and Veggies with Shrimp
10 g. dried Petite Marseillaise or Yummy Belle or Odessa Market peppers
10 g. dried napa cabbage (part fermented mustard greens)
10 g. dried Pomme D'Amour tomatoes
10 g. dried Romanesco zucchini
10 g. dried Oven Caramelized onions
50 to 60 g. dried cooked shrimp
2 to 3 cups water, depending on how soupy you want it to be
50 to 60 g. rice noodles (break up the noodles at home) or 1 single serving size Thai Kitchen Bangkok Curry Rice noodles
1 tablespoon green curry paste, dehydrated (or the seasoning packet from the Curry Rice Noodles)
1 dried Thai Lime leaf
3 tablespoons (30 g.) coconut milk powder, optional
1 small packet soy sauce
Fish sauce to taste
At home, package the dried vegetables and lime leaf into a small resealable bag, package the shrimp separately, package the noodles and seasonings separately.
In camp. Put the shrimp in a pan with 2 cups of water. Bring to a boil and remove from heat, let soak for 5 minutes. Add the veggies to the pan and soak for at least another 5 minutes.
Add the noodles and seasonings, including the coconut powder if using, to the pot, add more water if desired for a more soupy dish, and slowly bring to a boil. Cook for 2 minutes, stirring frequently. Remove from the heat and insulate and let sit for another 10 minutes.
Serve immediately
Makes 2 portions.
10 g. dried napa cabbage (part fermented mustard greens)
10 g. dried Pomme D'Amour tomatoes
10 g. dried Romanesco zucchini
10 g. dried Oven Caramelized onions
50 to 60 g. dried cooked shrimp
2 to 3 cups water, depending on how soupy you want it to be
50 to 60 g. rice noodles (break up the noodles at home) or 1 single serving size Thai Kitchen Bangkok Curry Rice noodles
1 tablespoon green curry paste, dehydrated (or the seasoning packet from the Curry Rice Noodles)
1 dried Thai Lime leaf
3 tablespoons (30 g.) coconut milk powder, optional
1 small packet soy sauce
Fish sauce to taste
At home, package the dried vegetables and lime leaf into a small resealable bag, package the shrimp separately, package the noodles and seasonings separately.
In camp. Put the shrimp in a pan with 2 cups of water. Bring to a boil and remove from heat, let soak for 5 minutes. Add the veggies to the pan and soak for at least another 5 minutes.
Add the noodles and seasonings, including the coconut powder if using, to the pot, add more water if desired for a more soupy dish, and slowly bring to a boil. Cook for 2 minutes, stirring frequently. Remove from the heat and insulate and let sit for another 10 minutes.
Serve immediately
Makes 2 portions.
A Stew of Beans, Pork Sausage, Zucchini, Tomatillo, and Green Chile
This came together as a result of raiding my pantry and freezer. I had tomatillos that had been roasted until soft and then frozen. There was a frozen packet of green Anaheim peppers that I had roasted, peeled, and seeded. The pork sausage was from the freezer also. Beans were from the pantry and dehydrated sliced zucchini from the refrigerator. I started the beans in the morning using what has become my favorite slow cook method. The slow method works magic with old beans. My 3 year old Petaluma Gold Rush beans took about 6 hours, fresher beans will cook more quickly and different varieties cook at different rates.
For the beans:
8 ounces Petaluma Gold Rush beans
1 quart water
1/2 teaspoon salt
1 1/2 inch piece dried kombu kelp (supposedly has enzymes that make the beans more digestible)
Combine the beans, water, salt, and kelp in a lidded heavy 2 to 3 quart casserole (such as a Staub cocotte). Place in the oven and turn it on to 250ºF and bake for 1 hour. Turn the heat down to 220ºF and continue to cook until the beans are tender but not falling apart. Check on the beans every hour and then more often when they start to soften. Don't let them boil.
When the beans are done remove them from the oven, remove the lid and allow them to cool in their broth. They can be done ahead and refrigerated overnight in their broth. Remove the kelp or not, after 6 hours it will be falling apart and will just disappear into the sauce of the finished dish without leaving a noticeable flavor.
For the stew:
1 ounce dehydrated sliced zucchini
1 pound bulk pork sausage or ground pork
Olive oil
3 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 teaspoon ground cumin
A pinch of ground cinnamon
1/2 tablespoon Oregano Indio
1 teaspoon dried fermented Aji Amarillo Grande pepper flakes
About 2 cups roasted tomatillos
About 8 ounces roasted and peeled green Anaheim peppers, coarsely chopped
About 2 teaspoons or more piloncillo sugar (or brown sugar) or to taste
Creme fraiche and grated cheese to serve
Place the zucchini in a bowl and add enough of the bean broth to cover generously. Set aside and allow it to soak. This can be done a few hours in advance but that long is not necessary.
Heat a large enameled cast iron casserole over medium heat. Break up the sausage with your hands and add it to the casserole with a splash of olive oil and cook until browned, breaking it up more with a wooden spatula as it cooks. Turn the heat up near the end to cook off most of the juices. Drain the cooked sausage, reserving the fat, and set the sausage aside. Return the fat to the casserole and add more olive oil and heat it over medium heat. Saute the garlic briefly and then add the onion, continue to cook until the onion is translucent. Add the cumin, cinnamon, Oregano Indio, and pepper flakes to the casserole and stir a minute or so. Add the tomatillos and break them up with a potato masher. Add the peppers, the zucchini with their soaking liquid, and the pork. Bring to a simmer, cover the casserole, and cook until the zucchini is just al dente. Add the beans with their remaining broth and the sugar. Bring back to a simmer and heat through. Taste for sugar and salt.
Serve with a dollop of creme fraiche and a sprinkling of grated cheese, I used Carmody but a jack cheese would be nice too.
Made about 6 to 8 servings.
For the beans:
8 ounces Petaluma Gold Rush beans
1 quart water
1/2 teaspoon salt
1 1/2 inch piece dried kombu kelp (supposedly has enzymes that make the beans more digestible)
Combine the beans, water, salt, and kelp in a lidded heavy 2 to 3 quart casserole (such as a Staub cocotte). Place in the oven and turn it on to 250ºF and bake for 1 hour. Turn the heat down to 220ºF and continue to cook until the beans are tender but not falling apart. Check on the beans every hour and then more often when they start to soften. Don't let them boil.
When the beans are done remove them from the oven, remove the lid and allow them to cool in their broth. They can be done ahead and refrigerated overnight in their broth. Remove the kelp or not, after 6 hours it will be falling apart and will just disappear into the sauce of the finished dish without leaving a noticeable flavor.
For the stew:
1 ounce dehydrated sliced zucchini
1 pound bulk pork sausage or ground pork
Olive oil
3 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 teaspoon ground cumin
A pinch of ground cinnamon
1/2 tablespoon Oregano Indio
1 teaspoon dried fermented Aji Amarillo Grande pepper flakes
About 2 cups roasted tomatillos
About 8 ounces roasted and peeled green Anaheim peppers, coarsely chopped
About 2 teaspoons or more piloncillo sugar (or brown sugar) or to taste
Creme fraiche and grated cheese to serve
Place the zucchini in a bowl and add enough of the bean broth to cover generously. Set aside and allow it to soak. This can be done a few hours in advance but that long is not necessary.
Heat a large enameled cast iron casserole over medium heat. Break up the sausage with your hands and add it to the casserole with a splash of olive oil and cook until browned, breaking it up more with a wooden spatula as it cooks. Turn the heat up near the end to cook off most of the juices. Drain the cooked sausage, reserving the fat, and set the sausage aside. Return the fat to the casserole and add more olive oil and heat it over medium heat. Saute the garlic briefly and then add the onion, continue to cook until the onion is translucent. Add the cumin, cinnamon, Oregano Indio, and pepper flakes to the casserole and stir a minute or so. Add the tomatillos and break them up with a potato masher. Add the peppers, the zucchini with their soaking liquid, and the pork. Bring to a simmer, cover the casserole, and cook until the zucchini is just al dente. Add the beans with their remaining broth and the sugar. Bring back to a simmer and heat through. Taste for sugar and salt.
Serve with a dollop of creme fraiche and a sprinkling of grated cheese, I used Carmody but a jack cheese would be nice too.
Made about 6 to 8 servings.
Lettuce Gazpacho
A surfeit of lettuce and extra warm weather inspired this refreshing mash up. It also proved to be an opportunity to raid my stash of dehydrated vegetables from last year. I've noted the varieties of veggies that I used for my own info only. I'm not sure if it is the lettuce or using dried peppers and tomatoes, but the soup has a nice texture and doesn't need something like bread to give it body.
For the soup:
1 ounce dried sweet red peppers (a mix of varieties)
1 ounce dried tomatoes (Pomme d'Amour)
16 ounces cold water
1 small sweet yellow onion (Yellow Granex), coarsely chopped, about 3.5 ounces after cleaning and chopping
2 anchovy filets
2 tablespoons salt preserved capers, no need to rinse
8+ ounces of fresh crisphead lettuce (Joker), washed but not thoroughly dried, torn into pieces
2 to 3 tablespoons red wine vinegar
1/2 to 1 teaspoon fine sea salt
1 to 2 teaspoons sugar
1/3 cup extra virgin olive, a mild one that isn't peppery is good (California Olive Ranch)
1 to 2 cups ice water
For the garnish:
1 small avocado, diced
About 1/2 cup each diced fresh sweet red pepper, tomato, and cucumber
Fresh basil leaves, slivered
Extra virgin olive oil as needed
Small cooked cold shrimp
Soak the dried peppers and tomatoes in 16 ounces of water overnight in the refrigerator.
Drain the peppers and tomatoes, reserving the soaking water. Combine the peppers, tomatoes, onion, anchovy filets, and capers in a large blender (I use a VitaMix). Blend until coarsely chopped, drizzling in the reserved soaking water to help things along. Add the torn lettuce a few pieces at a time and blend until all the lettuce is incorporated. Blend in a couple of tablespoons of red wine vinegar, 1/2 teaspoon salt, and a teaspoon of sugar. Slowly blend in the olive oil and then a cup of ice water. Taste the soup for seasoning and add more vinegar, salt and sugar to taste (I adjusted to the full amounts noted in the ingredients). Blend at a high speed, but not the highest until the soup is very smooth. Strain through a fine strainer pressing on the solids (shouldn't be much, mostly tomato seeds) to extract most of the liquid. Add more ice water if the soup is too thick. Chill thoroughly.
Mix all of the garnish ingredients except the shrimp adding enough olive oil to moisten the mix. Chill. To serve pour some soup into a chilled bowl or cup, add a few spoonfuls of the garnish and top with a few shrimp.
Makes about 1 3/4 quarts without the garnish.
For the soup:
1 ounce dried sweet red peppers (a mix of varieties)
1 ounce dried tomatoes (Pomme d'Amour)
16 ounces cold water
1 small sweet yellow onion (Yellow Granex), coarsely chopped, about 3.5 ounces after cleaning and chopping
2 anchovy filets
2 tablespoons salt preserved capers, no need to rinse
8+ ounces of fresh crisphead lettuce (Joker), washed but not thoroughly dried, torn into pieces
2 to 3 tablespoons red wine vinegar
1/2 to 1 teaspoon fine sea salt
1 to 2 teaspoons sugar
1/3 cup extra virgin olive, a mild one that isn't peppery is good (California Olive Ranch)
1 to 2 cups ice water
For the garnish:
1 small avocado, diced
About 1/2 cup each diced fresh sweet red pepper, tomato, and cucumber
Fresh basil leaves, slivered
Extra virgin olive oil as needed
Small cooked cold shrimp
Soak the dried peppers and tomatoes in 16 ounces of water overnight in the refrigerator.
Drain the peppers and tomatoes, reserving the soaking water. Combine the peppers, tomatoes, onion, anchovy filets, and capers in a large blender (I use a VitaMix). Blend until coarsely chopped, drizzling in the reserved soaking water to help things along. Add the torn lettuce a few pieces at a time and blend until all the lettuce is incorporated. Blend in a couple of tablespoons of red wine vinegar, 1/2 teaspoon salt, and a teaspoon of sugar. Slowly blend in the olive oil and then a cup of ice water. Taste the soup for seasoning and add more vinegar, salt and sugar to taste (I adjusted to the full amounts noted in the ingredients). Blend at a high speed, but not the highest until the soup is very smooth. Strain through a fine strainer pressing on the solids (shouldn't be much, mostly tomato seeds) to extract most of the liquid. Add more ice water if the soup is too thick. Chill thoroughly.
Mix all of the garnish ingredients except the shrimp adding enough olive oil to moisten the mix. Chill. To serve pour some soup into a chilled bowl or cup, add a few spoonfuls of the garnish and top with a few shrimp.
Makes about 1 3/4 quarts without the garnish.
Backcountry Brussels Sprouts and Carrot Salad
To slice the vegetables use a mandoline to get consistently thick slices so that they dehydrate at the same rate. I have a very easy to use and inexpensive Benriner mandoline (from Japan) that can slice up to 1/8-inch thick slices. For thicker slices I use a big stainless steel mandoline made by Bron in France - it can slice up to 1/4-inch thick.
I used cherry flavored balsamic vinegar because I like the flavor of cherries with brussels sprouts, but regular balsamic is fine also.
Note also that I did not blanch the sprouts first, they are shredded raw and dehydrated raw.
For the Brussels Sprouts
12 ounces washed and trimmed brussels sprouts, leave a bit of stem to hold when shredding
1 tablespoon cherry balsamic vinegar
1/4 teaspoon salt
I used my Benriner mandolin to shred the sprouts 1/8-inch (3 mm) thick. Toss the shredded sprouts with the balsamic and arrange them in a thin layer on parchment paper or a silicone mat on the dehydrator tray. Sprinkle the shredded sprouts with the salt and dry at 125ºF (52ºC) until nearly crisp.I use a few paper clips to attach the paper to the mesh mat that sits on the tray to keep the paper from flopping around as the fan blows over the trays. My old circular dehydrator had fruit leather trays which might work, but I found that food tends to stick to them.
For the Carrots
6 ounces fresh carrots, scrubbed, peeling is not necessary
1 teaspoon cherry balsamic vinegar
1/8 teaspoon salt
Shred the carrots on the coarse holes of a box grater. Then use the same method as for the brussels sprouts.
For the Onions
3.5 oz. sweet red onions
1 teaspoon cherry balsamic vinegar
1/8 teaspoon salt
Use a mandoline to slice the onions 1/8-inch (3 mm) thick. Then use the same method as for the brussels sprouts.
Store the dried vegetables in airtight bags or jars.
To make the salad. Combine the dried vegetables in a heavy duty resealable bag, add hot water a bit at a time until the vegetables stop readily absorbing the water. Seal the bag and let the vegetables sit until they have cooled. Shake the bag every once in a while to distribute any remaining water over the vegetables. When it's time to serve the veggies add some chopped dried tart cherries, a splash of red wine vinegar and drizzle with olive oil. I didn't measure those ingredients, I just seasoned the salad to my taste. Serve with some toasted salted sunflower seeds.
Makes 2 to 3 servings.
I did weigh the vegetables after they were dry and here's the results:
12 ounces* fresh sprouts = 1.8 ounces dried
6 ounces fresh carrots = .8 ounces dried
3.5 ounces fresh onions - .7 ounces dried
*The fresh shredded sprouts were a bit less that 12 ounces because the stems from the whole sprouts got discarded.
Yes! 3.3 ounces of veggies are so much easier to carry in my backpack than 1.3 pounds! (94 grams dried vs. 610 grams fresh)
I definitely like the way the brussels sprouts rehydrated and I'm going to experiment a but further with the salad, using apple cider vinegar and dried apples for another version, perhaps a bit of cinnamon too. I also like dried currants with brussels sprouts so I will try another version with those and some regular balsamic and some toasted almonds or pine nuts. I think the dried shredded sprouts would also be great used in a warm rice or couscous pilaf.
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