http://www.durgan.org/2016/January%202016/7%20January%202016%20Salted%20Cod%20Fish%20Stew./HTML/ 7 January 2016 Salted Cod Fish Stew.
Alaska cod salted fish 0.826 kg, cost $16.37,was made into a stew. Ingredients were garlic bulb, medium onion, six medium potatoes, cup of vinegar for flavor, liter of home juice tomato and celery.
Procedure was to cut the cod into small cubes, soak for 18 hours changing water four times to reduce the salt and re-hydrate the cod. When soaking is completed, steam for 15 minutes ready for mixing. The garlic and onion were made into small pieces with an OXO chopper, then sauteed and placed in the mixing pot.The potatoes were baked and cut into small pieces and added to the mixing pot.A half cup of vinegar was added for flavor. A liter of home made tomato juice and celery was added. The ingredients were mixed, brought to a boil and allowed to simmer on low heat for 15 minutes.The finished product was placed in the refrigerator for consumption within the next few days. This is an expensive luxury due to the high cost of the cod in my area.
http://www.durgan.org/2016/January%202016/5%20January%202016%20Salted%20Alaska%20Cod%20Fish%20Cakes/HTML/ 5 January 2016 Salted Alaska Cod Fish Cakes.
Two pound of Alaska Salted Cod was made into muffin like fish cakes. Ingredients are one diced garlic bulb, one diced onion, some baked mashed potatoes,two pound of salted cod, whole wheat flour, bread crumbs, home tomato juice, 1/4 cup vinegar.
The fish was cut into small pieces and was soaked for 24 hours with about four changes of water to reduce salt level.The fish was then steamed for 25 minutes ready for mixing. Garlic and onions were chopped into small pieces and cooked for ten minutes in some tomato juice and ghee butter.. Potatoes were mashed. All the ingredients were then mixed in a pot and thoroughly mixed. To thicken some whole wheat flour was added to the pot. Balls were made dipped into a beaten egg, and then bread crumbs and placed into a muffin tray.The tray was greased with butter to prevent sticking. The fish muffins were then cooked at 375F for 45 minutes in the oven.
http://www.durgan.org/2016/January%202016/4%20January%202016%20Salted%20Alaska%20Cod/HTML/ 4 January 2016 Salted Alaska Cod.
Purchased 3 pounds of salt fish cod fillets and made one pound into a fish stew.($6.99/lb) The fish was soaked in cold water for 24 hours and the water changed about four times to reduce the salt content. A pot was mixed with 1/2 cup of vinegar,carrot/cucumber juice,tomato juice, diced baked potato, garlic bulb diced. Enough juice was added to completely cover the fish chunks. It was brought to a boil, then the heat reduced to simmer for about 20 minutes. The cooked fish was such the it broke into flakes at a touch.The end product was absolutely delicious. Simple to make and becomes a meal by itself.
http://www.durgan.org/2016/January%202016/3%20January%202016%20Garlic%20Chopper/HTML/ 3 January 2016 Garlic Chopper
Garlic Chopper: To maximize health benefits, crush the garlic at room temperature and allow it to sit for at least 15 minutes or longer. The process triggers an enzyme reaction that boosts the healthy compounds in garlic.To make smaller pieces I was using a mortar and pestle, but found it too tedious and not an adequate result,so purchased an OXO Food Chopper. This is achieves the desired result with minimum effort.
My method is to separate the cloves from the bulb, cut the hard piece off the end of the clove if desired. Crush the clove with skin by pressing down on the tortilla press without using the handle. Remove the skin easily. Scrap into the container for the OXO Food Chopper. Complete for all cloves.Push the handle of the chopper a number of times to get the desired texture. Let stand for at least 15 minutes or longer before using. If cooking use low heat and fry for a few minutes to eliminate the hot stinging taste effect. It may be used raw in salads or other dishes. There are hand garlic presses similar to pliers, that do not function well and are awkward to clean.Take the OXO Food Chopper apart and clean under running water immediately after use.It may also be placed in a dishwasher if desired, but running water cleaning and air drying is adequate.
http://www.durgan.org/2015/December%202015/9%20December%202015%20Persimmon%20Juice/HTML/ 9 December 2015 Persimmon Juice
Thirty six persimmons about 20 pounds were made into 16 liters of juice.Process was to wash,remove stem, cut into quarters, add 10 liters of water to cooking pot, cook for about 20 minutes, blend into a slurry.Strain through a 2 mm mesh food mill, place in liter jars and pressure cook at 15 PSI for 15 minutes for long term storage. The complete fruit is used. the juice is very sweet. Straining is not necessary since there is almost no gross fiber.
http://www.durgan.org/2015/December%202015/5%20December%202015%20Chesnuts/HTML/ 5 December 2015 Chestnuts
Cooking chestnuts using the microwave.The nut is scored with a cross using a knife and hammer. This is to release air when cooking, otherwise the nut explodes. The nut is cooked for 1.11 minutes. The shell and lining is then finger removed by pulling the protruding corners of the cross.The nuts are perfect and were purchased from Costco.
http://www.durgan.org/2015/November%202015/19%20November%202015%20Apples/HTML/ 19 November 2015 Apples
Neighbor at the rear of my property has a loaded, Delicious, apple tree and not using the apples gave them to me.Picked were 180 pounds or 9 five gallon pails.There is a bit of worm damage on some but no worms. I have completed my juicing for the season, so will use these baked as long as they last. I cut the end off and place face down on a plate and microwave for 2 minutes then cut into pieces and eat. The product is very sweet and most desirable to eat.
http://www.durgan.org/2015/November%202015/10%20November%202015%20Garlic%20Preparation/HTML/ 10 November 2015 Garlic Preparation
To maximize health benefits, crush the garlic at room temperature and allow it to sit for at least 15 minutes or longer. That triggers an enzyme reaction that boosts the healthy compounds in garlic.To make smaller pieces a mortar and pestle is used after crushing in the tortilla press.By cooking on low heat for a few minutes in butter the stinging effect is eliminated.
My method is to separate the cloves from the bulb. Crush one clove with skin by pressing down on the tortilla press without using the handle. Remove the skin easily.Crush again using the full force of the press handle. Scrap into the mortar. Complete for all cloves. Work the pestle to make smaller pieces if desired.Let stand for at least 15 minutes before using. If cooking use low heat and fry for a few minutes. This removes the hot stinging taste.It may be used raw in salads or other dishes. There are hand garlic presses similar to pliers, that do not function well and are awkward to clean.
http://www.durgan.org/2015/November%202015/2%20November%202015%20Brix%20of%20Apples/HTML/index.htm 2 November 2015 Brix of Apples
A variety of apples were purchased and the brix, sugar content, was measured. The optical instrument has a scale of 0 to 31 and the higher the reading the sweeter the measured product is. Most products are from 11 to 15.Here are my measurements. I cook in the microwave for about four minutes.There is a large difference in sweet taste between 11 and 15.
Golden delicious 13
Jona Gold 14
Honey crisp 12
Northern spy 15
Royal gala 12
Tulman sweet 14
Red delicious 15
Golden gala 14
http://www.durgan.org/2015/October%202015/25%20October%202015%20Apple%20Juice/HTML/ 25 October 2015 Apple Juice
Twenty five pounds of organic apples were processed into 14 liter jars of juice. The apples were washed, cut into quarters,covered with water in a cooking pot, cooked until soft, blended into a slurry, strained through a 2 mm mesh food mill screen, placed in liter jars, pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Pictures depict the process.