Thursday, April 8, 2010

Amish-inabe Pie

This is a recipe I received from a Grand Portage Band Member, Robert Swanson.

We were talking about food and he mentioned raisin pie (one of my favorites) with a twist. Love the name.

Here is a little story to go with it.
The recipe is for raisin pie. back to the east there are people that would
make this pie because it was easy, it could be made year round and did not
require refrigeration. because it did not need refrigeration they often
made this pie to serve at wakes. After awhile it became to be called
funeral pie. these people were called Amish people.
a few years ago I started making this pie and added cooked mahnomin to
it. with the blending of the two cultures,
I call this Amishinabe pie.

The short version for print space consideration is standard raisin pie
recipe with 1/2-3/4 cup cooked wild rice added


Raisin Pie

2 cups raisins
2 cups water ½ cup packed brown sugar
2 tbl cornstarch
½ tsp cinnamon
½ tsp salt
1 tbl. vinegar
1 tbl. butter or margarine
Combine raisins and water
Boil for 5 min
Blend sugar, cornstarch, cinnamon and salt
Add to raisin liquid and cook until boiling
Boil 1 min stirring constantly until cornstarch clears
Remove from heat
Stir in vinegar and butter. Cool slightly
Pour into pastry lined pan
Cover with top crust bake at 425 degrees 25 to 30 mins

Additions
After you stir in the vinegar and butter, add 1/2 - 3/4 cup cooked wild
rice

Wild rice preparation
Measure I cup uncooked wild rice
Rinse rice 3 times in warm water
Measure three cups water bring to a boil
Add rice to boiling water cook about ½ hour
Or
Combine rice and water bring to a rolling boil lower heat to medium
Cook about 30 – 45 mins.
Measure out 1/2-3/4 cup cooked wild rice
Add to raisin pie

Note: lemon juice and vinegar inhibit browning. To insure that your
piecrust browns properly add 1 tsp sugar and a pinch of salt to the pie
crust recipe

Double crust pastry recipe
2 cups sifted flour
¾ cup of shortening 1/3 cup cold milk or water 1 tsp salt

Mix flour and salt (and sugar, see note above)
Cut in shortening
Add liquid a little at a time
Gather dough together in bowl
Place on floured surface
Roll out to ¼- 1/8 inch thickness

Sunday, January 24, 2010

THAI NOODLE SALAD

Got this recipe from a client, Rebecca at Evergreen. She made this for a meeting and I thought it was awesome!

1 Cup shredded/grated carrots
4-6 cups finely chopped lettuce or cabbage
Mai Fun Rice noodles (soften in hot water for 30 minutes, drain)
2 Cucumbers, thinly sliced
Chopped or minced scallions - 1 bunch
Minced cilantro - 1 bunch
1 can mandarin oranges

Dressing

1/3 cup fresh lime juice (one lime juiced)
1 tablespoon rice vinegar
2 teaspoons sesame oil
Salt to taste
Sugar - 1 tablespoon
Ground Ginger - 1 teaspoon
3/4 cup raw peanuts - roasted and crushed coarsely - sprinkle on 1/2 hour before serving or put out separately.

Tuesday, January 19, 2010

40 Under 40

40 Under 40: "The 40 accomplished individuals profiled on the following pages are some ..."

Building Design + Construction has given me the honor of being one of the 40 rising stars in the architecture and construction industry.

http://www.dsgw.com/

http://www.dsgw.com/first%20americans.html

Monday, January 18, 2010

Mike is one man wolf pack

Hey Congrad Mike. You work hard and most of all love what you do. Continue on.

Saturday, November 14, 2009

Hunter of the Year 2009...


Monday, October 19, 2009

Homemade Mascarpone Cheese Recipe

Ingredients:
16 ounces (not ultra-pasteurized) organic whipping cream
1 tbsp fresh lemon juice

Preparation:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium-sized heat-resistant bowl, then place the bowl into the water in the skillet.

Heat the cream, stirring often, to 190 degrees Fahrenheit. It will take about 15 minutes of gentle heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker and will cover the back of your spoon thickly.

When the cream reaches the temperature, keep it at that temperature for 5 minutes. Then remove the bowl from the water, and let the mixture cool for about 20 minutes. In the meantime, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Pour the mixture into the lined sieve. Once it is cooled completely, cover it with plastic wrap and refrigerate in the sieve overnight or up to 24 hours. Transfer to a sealable storage container or your mouth, whichever comes first.

Yields about 12 ounces.

Monday, October 12, 2009

Happy Halloween!