Modern’s Tasty Fish and Chips with Malt Vinegar

Fish and Chips by Modern Day Forager

Modern’s Tasty Fish and Chips with Malt Vinegar 

Ingredients:

2 pounds of russet potatoes, cut into 1/2  inch strips (hold in a large bowl of ice water)

Peanut oil for frying

1 1/2 pounds of haddock, (or cod) skinned

Salt and Pepper

Beer Batter:

1 cup all purpose flour

1 teaspoon salt

1 cup flat beer

 Place all ingredients in a medium sized mixing bowl and stir until there are no lumps.

Directions:

  1. Bring large pot of salted water to boil.
  2. Cook potatoes in boiling water until just soft, about 5 min.
  3. Remove from water; pat dry and let sit at room temperature for at least an hour, up to 4 hours (or freeze for an hour, you are trying to remove as much moisture as possible)
  4. Heat oil in a large pot or Dutch oven to 375F
  5. (If you choose you can add a step here, fry at 350 until just brown, remove and freeze again. Then raise temp to 375F and fry for an additional 5 min.)
  6. Add potatoes, frying in batches, stirring often for about 5 minutes
  7. Remove with a skimmer or slotted spoon, and drain on paper towels. (We like to keep fries hot in a warm oven)
  8. Cut fish into equal portions (about 4) Pat dry with paper towel and then in batter, fry one at a time until golden brown about 3 min per side.
  9. Drain on paper towels.
  10. Salt and pepper to tasteServe on newspaper with malt vinegar

Fish and Chips by Modern Day Forager

Recipes by Rj of Urban Table
Photo Style & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager

Grandma’s Donuts

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Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

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Donut or Doughnut …no matter how you spell it, there may be nothing more satisfying to put in your mouth than a hot and fresh one of these old fashioned, hand-cut pieces of fried dough.

Ingredients:

  • • 4 cups flour
  • • 1 cup sugar
  • • 1 1/2 teaspoon salt
  • • 2 tablespoon baking powder
  • • 1/4 teaspoon nutmeg
  • • 1 cup milk
  • • 2 eggs, beaten
  • • 1 quart oil for frying

Powdered sugar and/or cinnamon sugar (I liked to switch off, while grandpa stuck with plain dunked into his coffee)

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Directions:

Pre-heat oil in a large Dutch oven or pot to approximately 375 F.

Combine flour, sugar, salt, baking powder and nutmeg.

Stir in milk and eggs.

(This step was done by hand on a large floured cutting board in grandma’s kitchen) Divide dough into easy to work with portion and spread out to about 1/4 inch thickness.

Cut out donuts (Grandma use two biscuit cutters to cutout donuts. She did not make donut holes so she just kept re-using the center piece.)

Once you have cut out all your donuts drop them into hot oil, just a few at a time. Fry about 3 minutes, turn and fry for about 3 more minutes or until golden brown.

Drain: (Grandma always tore a brown paper bag and set that on a plate to drain the donuts… never really a necessary step since my grandfather and I ate them as fast as she could make them, which always created plenty of giggles.)

Sprinkle with powdered sugar, cinnamon-sugar, or neither, just plain.

Eat and enjoy! 

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Modern Day Forager

Strawberry Shortcake

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Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

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Strawberry Shortcake

Ingredients:

4 cups fresh strawberries – tops cut off and sliced thinly (remove 1/2 cup and mash)

1/2 cup sugar

Directions:

Combine 1/2 cup sugar and 1/2 cup crushed strawberries.  They will be syrupy.  Add this to the remaining sliced strawberries.  Serve over biscuits and top with fresh whipped cream.

Whipped Cream

Ingredients:

· 1 cup heavy cream

· 1 tablespoon confectioners sugar

· 1 teaspoon Vanilla extract

Directions:

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until stiff peaks form.  Make sure not to over-beat, or you will have butter.

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We used the biscuits from yesterdays post.  In case you didn’t catch it here is the recipe again.

Gran’s biscuits are all gussied up with macerated strawberries and old fashion whipped cream.  Change up the ingredients and embellish with 1/2 cup of crumbled bacon and 1 cup of buttermilk to the dough and now you have a rich and creamy savory biscuit

Grandma’s Biscuits

Ingredients:

1/2 cup leaf lard, cold and coarsely chopped plus more to grease pan

2 1/4 teaspoons active dry yeast

1/4 cup of warm water (105F-110F)

2 1/2 cups all purpose flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon coarse pepper

3/4 teaspoon cream of tartar

1 1/2 teaspoons baking soda

1 cup yogurt

Directions:

  1. Preheat oven to 425F.  Grease baking sheet with lard and set aside.
  2. In a small bowl, dissolve yeast in warm water, let stand until it becomes foamy (5-10 minutes).
  3. In a large bowl, combine the flour, sugar, baking powder, salt, pepper, cream of tartar and baking soda.  With a pastry blender or two knives, cut the lard into the flour mixture until pea sized coarse crumbs form.
  4. Make a well in the center of the flour mixture, add yogurt and yeast all at once and carefully toss with a fork until just moistened, careful to not over mix.
  5. Flour your work surface; roll out the dough to 3/4 of an inch thickness using a rolling pin.
  6. Cut the biscuits using a 2 1/2 inch round biscuit cutter.  Gather trimmings re-roll and cut.
  7. Place biscuits 1 inch apart on the prepared baking sheet.  Bake for 12-15 minutes until golden brown.  Leave to cool for 5 minutes on wire rack, serve warm.*** For a MDF take on Grandma’s Classic ***Replace vanilla extract with balsamic vinegar or any of your favorite extracts and/or bitters, then for an urban table twist try a chiffonade of basil.

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Modern Day Forager

Grandma’s Biscuits

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Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

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Here is a tried and true recipe from my dear grandma who made these by the dozens for my family and boy did we feel special when she made them and  we ate them.  If you master these biscuits and know your biscuit basics you will be on your way to making a mouth-watering golden brown biscuit with a soft and tender interior.

My Grandma’s Biscuits

1/2 cup leaf lard, cold and coarsely chopped plus more to grease pan

2 1/4 teaspoons active dry yeast

1/4 cup of warm water (105F-110F)

2 1/2 cups all purpose flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon coarse pepper

3/4 teaspoon cream of tartar

1 1/2 teaspoons baking soda

1 cup yogurt

  1. Preheat oven to 425F.  Grease baking sheet with lard and set aside.
  2. In a small bowl, dissolve yeast in warm water, let stand until it becomes foamy (5-10 minutes).
  3. In a large bowl, combine the flour, sugar, baking powder, salt, pepper, cream of tartar and baking soda.  With a pastry blender or two knives, cut the lard into the flour mixture until pea sized coarse crumbs form.
  4. Make a well in the center of the flour mixture, add yogurt and yeast all at once and carefully toss with a fork until just moistened, careful not to over mix.
  5. Flour your work surface; roll out the dough to 3/4 of an inch thickness using a rolling pin.
  6. Cut the biscuits using a 2 1/2 inch round biscuit cutter.  Gather trimmings, re-roll and cut.
  7. Place the biscuits 1 inch apart on the prepared baking sheet.  Bake for 12-15 minutes until golden brown.  Leave to cool for 5 minutes on a wire rack, serve warm.

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Modern Day Forager

Peach Cardamom Crumble

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Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

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We are pretty sure that you have had crumbles and cobblers before but we are guessing that you haven’t had anything like this!  We have added basil, balsamic vinegar and cardamomnot your grandma’s summertime crumble!

Peach Cardamom Crumble

Ingredients:

Base

6 white peaches, pealed and diced

2 Tablespoons loosely packed brown sugar

1 Tablespoon white balsamic vinegar

1/8 teaspoon cardamom extract (we used lc finn’s cardamom extract)

1 teaspoon fresh chiffonade of basil

Crumble

1/3 cup old-fashioned oats

1/3 cup loosely packed brown sugar

1/3 cup all purpose flour

1/4 teaspoon cinnamon

1/8 teaspoon cardamom

1/2  teaspoon citric acid

3 tablespoons unsalted butter, at room temperature

salt and freshly ground pepper to taste

Directions:

Preheat oven to 375 degrees F.

Place peaches in a greased 9 X 13 baking dish or 6 greased ramekins. (If using ramekins place on a baking sheet) Sprinkle with brown sugar, white balsamic, cardamom extract, salt, pepper and basil. Toss to coat, set aside.

In a large bowl combine oats, brown sugar, flour, cinnamon, cardamom, citric acid, salt and pepper then mix until combined. Now add softened butter and mash with a fork until crumble is formed then sprinkle over peaches.

Bake 15 minutes then rotate and bake an additional 15 minutes or until crumble is nicely browned.

You can serve immediately or at room temperature.

We love it with ice cream or a dollop of crème fraiche.

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Modern Day Forager

Fried Green Tomatoes

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Fried Green Tomatoes

4 medium sized green tomatoes

kosher salt

1 quart buttermilk

1 teaspoon hot sauce (we used Tabasco sauce)

2 1/2  cups all-purpose flour

 1 cup cornmeal

2 1/2 tablespoons fresh ground black pepper

5 teaspoons salt

3 tablespoons lard (you can use a vegetable oil if you are averse to lard)

Directions:

  1. Sprinkle tomatoes with salt and refrigerate for 1 hour. Wash off salt in cold water.
  2. Lay tomatoes out in a container and cover with buttermilk and hot sauce.  Soak for about 8 hours.
  3. Combine flour, cornmeal, black pepper and salt in a shallow dish. (We use a pie plate)
  4. Heat lard in a cast iron skillet.
  5. Dredge tomato slices in flour mixture then back in buttermilk mixture then again in flour, shake off excess and place in hot oil.
  6. Fry for 2-3 minutes on each side until golden brown and then drain on a paper towel.

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Simple Remoulade Sauce

1/2 cup mayonnaise

2 tablespoons Creole whole-grain mustard

1 tablespoon horseradish

1 tablespoon fresh squeezed lemon juice

1 teaspoon Worcestershire sauce

2 dashes Tabasco sauce

Combine all ingredients.  Refrigerate for at least 2 hours, flavor will get better the longer it sits.

Another simple classic sauce for Fried Green Tomatoes

1/2 cup mayonnaise

1/4 cup ketchup

1 minced clove garlic

1/4 teaspoon Worcestershire sauce

fresh ground black pepper to taste

Combine all ingredients.  Refrigerate for at least 2 hours, flavor will get better with time.

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Classic Remoulade

1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup chopped onion

1/2 cup chopped green onions

1/4 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

3 tablespoons Creole whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley leaves

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for about 30 seconds.  Refrigerate for at least 2 hours, flavor gets better with time and can be made ahead of time.

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Modern Day Forager

Lemon Zucchini Cookies

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography  & Art Direction by: Heather of Heather Gill Photography

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Welcome to the week of zucchini!  If you are anything like us we have zucchini in abundance and are running out of ways to use them.  We start our week with this very versatile vegetable.  There is plenty of lemon in these to give it a bit of a zing and keep you coming back for more!  Also, these are kid approved, of all ages!

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Lemon Zucchini Cookies

Makes 30 medium size cookies

2 cups all purpose flour

1 teaspoon of baking powder

1 teaspoon salt

3/4 cups unsalted butter, room temperature

3/4 cups sugar

1 egg

2 tablespoons fresh lemon zest

1 cup shredded zucchini (1 medium sized zucchini)

1/3 cup pecans, chopped (0ptional)

  1. Preheat oven to 375 degrees
  2. In a bowl combine flour, baking powder and salt.  Set aside.
  3. Combine butter and sugar in a mixer and cream together until light and fluffy. (about 3 minutes)
  4. Add egg and mix until incorporated.  Scrape down sides.  Add lemon zest and zucchini, mix until fully combined.
  5. With the mixer on low slowly add the flour mixture to the wet ingredients until completely mixed in. (Do not over mix.)
  6. Using a small ice cream scoop or a spoon add measured  dough to a lined cookie sheet.  Bake for 14-16 minutes, until edges of cookies are golden.  Let cool on pan for 1 minute then transfer to wire racks to finishing cooling.

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These would be so lovely served with vanilla ice cream or a cup of tea.  We would love to hear if you try this recipe.  You can also connect with us on Facebook.  See you tomorrow for another zucchini recipe!

Modern Day Forager