The Carefree Gourmet
by Joyce McCombs  - September 2, 2004

Fair Winners

First, a little housekeeping My eternal thanks to Emergency Backup CG’s Diane, Janet and Natalie for climbing up on the old kitchen stool and producing columns for me in the past few issues – didn’t they do a great job? Life in and around McCombs Manor has been kind of busy lately, and even though we’re still smack dab in the middle of building your new library, the tourist season is winding down, the son and daughter-in-law are happily married, and I think my sanity might stay at acceptable levels for the foreseeable future. Not that anyone could probably tell the difference

I’m still blushing over Natalie Kusz’s column and I must say, it was a little different to be on the other end of the interviewing process. I had no idea she was going to go home from dinner at my house and lay awake half the night producing a column, and it was a delightful surprise (ok, a HUGE relief) to sneak one more week off due to her very kind words.

I’ve always thought the best kinds of presents are the ones you don’t ask for and don’t expect, and all three of these fine ladies deserve pats on the head for being so nice and for keeping CG readers amused while I played hooky for bit. Even though Janet DID talk about broccoli and that darn Diane brought up the dreaded green peppers, I suppose it’s all for the best, since you probably won’t hear about those ingredients very often from me.

Now, on to one of my favorite columns of the culinary year, Deltana Fair Winners. I get such a blast out of seeing who enters which division and what creative things our local cooks come up with for the competition. This year we have some outstanding entries from past winners and some exciting ideas from newcomers, which just goes to show that anyone and everyone should participate in our local Fair. If you didn’t get a chance to go, be sure to start thinking ahead and enter your favorite recipe next year. You too could be famous for fifteen minutes and be featured on these pages along with the following outstanding cooks. Congratulations everyone

Dawn’s Smoked Salmon
This recipe couldn’t be simpler and Dawn couldn’t be happier. When I asked her about her salmon secrets, she just grinned and said; “It’s all in the brine!”

I have a feeling it’s also has something to do with the excellent quality of the salmon from Chitna, the loving care she gives to the whole procedure, and those mesquite chips she uses for smoking her fish. Here’s her recipe, word for word from the card she entered:

Clean fish, cut, fillet and de-slime in water and vinegar.
Then, marinate for 24 hours in:
2 cups soy sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 cup salt
1/2 teaspoon pepper
1/3 cup brown sugar
1 cup water
Rinse, dry and smoke with mesquite chips.

Autumn’s Basil-Walnut Cream Cheese Ball

Every year Autumn Abbot wins another bushel of blue and grand champion ribbons for her outstanding cooking. And since I can’t think of smoked salmon without thinking of cream cheese soon after, I had to include it here right after Dawn’s winning recipe. Autumn says this will keep up to three days in the refrigerator, but I think she’s dreaming. You and I both know it’s going to disappear just as fast as you make it.

One 8 ounce package cream cheese, softened
1/4 cup soft butter
1/2 cup snipped fresh basil
1/4 cup chopped walnuts
1 Tablespoon vinegar
1 minced garlic clove
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
Beat the cream cheese and butter until smooth, then stir in everything else and mix well. Serve immediately (The CG agrees!) or refrigerate up to three days. Makes 1 1/2 cups

Rachel’s Cucumber Relish

There’s a friendly rivalry between the Abbot and Holbrook kitchens every year - at least I hope it’s friendly! Both families have outstanding and creative cooks and they aren’t afraid to enter all kinds of interesting things in the Deltana Fair. Rachel Holbrook’s relish sounds delicious, and with the bumper crop of cukes that everyone seems to have, here’s a way to use them besides in salads. I’m so intrigued with this recipe I may actually make it and do some canning for the first time in my life
10 cups shredded cucumber
4 cups finely chopped onion
1 cup finely chopped green pepper
Sprinkle 5 tablespoons salt over vegetables and let sit overnight. Rinse well with cold water and drain thoroughly. In a large cooking pot, combine vegetables with:
1 tablespoon turmeric
1 tablespoon celery seed
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 1/2 cups vinegar
1 teaspoon dry mustard
2 cups honey

Cook for 30 minutes (the CG suggests medium heat and stirring often). Fill prepared jars, leaving 1/2” of headspace. Process in boiling water bath for 10 minutes.

Mary’s Chunky Salsa

Another frequent grand champion ribbon winner, Mary Saarloos has earned a reputation for her outstanding sauerkraut, which was featured in the CG several years ago. This year, she also won for this salsa and I sure wish I’d had the recipe a couple weeks ago when I had more lovely tomatoes than I knew what to do with. Congratulations Mary, and pass the tortilla chips

Chop into medium pieces:
18 cups tomatoes
2 cups yellow peppers
4 cups green peppers
2 cups onions
1 cup of mixed hot peppers
Chop finely:
1/2 cup cilantro
4 – 6 cloves garlic
Combine everything in a large bowl with:
3 teaspoons salt
2 teaspoons red chilies
1 cup vinegar
Two 29 ounce cans tomato sauce
Let mixture sit overnight in a cool place. Heat to boiling and simmer for ten minutes. Fill jars and process 15 minutes in hot water bath.

Kathleen’s Strawberry/Kiwi Yogurt Dip

After all those warm spices, we need a little balance so here’s a cool and creamy dessert or snack dip. Kathleen Smith won in the Youth Division with this very easy, low calorie recipe that’s perfect for dunking your favorite fruit, or maybe even pieces of angel food cake.

1 1/2 teaspoons Crystal Light Strawberry/Kiwi Low Calorie Soft Drink Mix
4 ounces softened cream cheese
Two 8-ounce containers low fat vanilla yogurt
Mix everything until well blended and serve as a dip with assorted fruit.

Melody’s Molasses Crinkles

Well, this is just a shameless promotion for one of my favorite cookies of all time. Melody Holbrook took home a ribbon in the Intermediate Division for these gems, and as a former cookie judge, I sure don’t envy the wonderful volunteers the difficult choice of choosing a winner Lots of cookies are entered every year, so congratulations to Melody for taking home the honors with this classic. I’m sure they’ll taste great, and the recipe name is so fun – I just don’t think we get to use the word “Crinkles” often enough, do you?

1/2 cup soft butter
2 cups brown sugar, slightly packed
2 eggs
1/2 cup molasses
4 1/2 cups flour
4 teaspoons soda
1/2 teaspoon salt
1 teaspoon ground cloves
2 teaspoons ginger
2 teaspoons cinnamon

Mix butter, sugar, eggs and molasses thoroughly. Blend dry ingredients, and then stir into wet mixture. Chill dough. Heat oven to 375. Roll dough into one-inch balls and place 3” apart on ungreased baking sheets. Bake 10 –12 minutes or until just set but not hard. Makes 6 dozen.

Cheryl’s Sourdough Chocolate Zucchini Bread

My good friend Cheryl Cooper gets bonus points from me for baking up her fair entries on one of the warmest days of the year. She told me she figured it was already 90 degrees in the kitchen, and she couldn’t open the doors or windows because of the smoke, so she may as well turn on the oven and get busy. I say, bless her heart and way to go for taking home a ribbon for this moist and chocolately take on traditional zucchini bread. I heard later that her dear husband Gary found some very important chores to do outdoors during this time, despite the smoke, and this might have in fact preserved their marital bliss for another year. Cheryl and I both think he deserves a Grand Champion Ribbon for Most Supportive Spouse during a Delta Heat wave

Combine thoroughly:
1/2 cup oil
1 cup sugar
1/2 cup sourdough starter
1 1/2 cups grated zucchini
1/2 cup milk
In a separate bowl, combine:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts

Mix the wet and dry ingredients together. Then add one small box of instant chocolate pudding mix.
Pour into 2 greased loaf pans and bake at 325 for 60 – 65 minutes. Cool five minutes before turning out onto wire rack to cool. Wait several hours before slicing.

Next time we’ll have an interview with Ruth Abbott, winner of the Alaska State Blueberry Pie Championship – yes, she actually found enough berries to make pie.

Congratulations again to all of this year’s culinary artists – be sure to enter again next year.

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003