Neugeberry Cookbook

Recipes enjoyed and collected byNeugebauer Family and Friends

December 2014

Wishes forPeace and Joy

&

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Norwegian PancakesMimi, Blake’s mother, made these pancakes for her kids when they were little and they are still a Beanblossom favorite!

1 cup sour cream1 cup small curd cottage cheese

4 eggs¾ cup sifted flour1 tablespoon sugar

¾ teaspoon salt

Combine sour cream and cottage cheese. Add other ingredients and beat with mixer or blender until well mixed. Bake on hot greased griddle until bubbles break on the surface. Turn and bake until golden brown. Serve with butter and syrup. Yield: 24 – 4” pancakes.

Super SmoothieRoger: After months of rigorous research and field testing , I have developed a smoothie recipe. I guarantee that it will add ten years to your life and greatly enhance your ability to remember sports trivia.

½ cup Greek yogurt ½ banana

¾ cup blueberries, raspberries, blackberries, peaches, or apricots½ cup kale or spinach

1 raw egg¼ cup coconut water or Noni juice or Goji juice

1 tablespoon natural peanut butter or natural almond butter or bee pollen⅓ cup dry ingredients

Dry ingredients:15% wheat germ

15% flax seeds15% oat bran

15% whey protein10% chia seeds

10% hemp seeds

5% cacao powder5% cinnamon powder

2.5% wheat grass powder2.5% beet powder

2.5% green tea2.5% spirulina

Pomegranate Champagne FizzPaul Axtell shares this recipe, which he often creates for the Exchange holiday party each December.

1 ounce Bombay Sapphire Gin1 ounce pomegranate juice½ ounce fresh lemon juice

¼ cup elderflower syrup or other berry syrup¼ cup champagne

In shaker combine gin, pomegranate juice, lemon juice, syrup, and ice.Top with champagne.

Kereru Cottage Cheese BallSelena Fox from New Zealand made this for me when I spent time with her and Brent at their ‘bach’ in Matakana. We sat on their back deck and listened to the birds; the Kereru is Selena’s favorite.

250 grams cream cheese1½ cups tasty cheese

a few drops of Tabasco sauce½ cup chopped walnuts

2 - 3 tablespoons each: tomato relish

finely chopped onionfinely chopped gherkin

chopped parsley

Combine the cream cheese, tasty cheese, relish, onion, gherkin, parsley, and Tabasco sauce in a bowl. Shape the mixture into a ball and roll it in the chopped walnuts. Wrap the ball in plastic wrap and refrigerate until firm.

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Apple Jack SandwichBonnie brought this “assembly required” sandwich tray to an Exchange Staff Meeting to celebrate Scott Bilstad’s new home. What a flavorful combination! Recipe from The Culinary Institute of America and The National Association for the Specialty Food Trade.

¼ cup mayo2 teaspoons honey

1 teaspoon Dijon mustard½ teaspoon curry powder

whole grain bread, lightly toastedtart, sweet apples

California Jack cheese

Mix together the first 4 ingredients to create the sauce; this can be spread onto the bread before layering on the apples and Jack cheese before broiling. If you prefer, the sauce may be drizzled over the open face sandwich after broiling.

Jonah’s Orange Sauce In his own words:

You put in ketchup and mustard, and then you stir it up.Then you put it in a bottle.

Then you put it on your plate.It’s good on eggs and everything.

Capetown Fruit and Vegetable CurryAdriana and Ron Marshall made this curry and salad for our annual “for the cookbook dinner.” Recipes are from Sundays at Moosewood Restaurant Cookbook.

4 cups coarsely chopped onions2 tablespoons peanut or vegetable oil

2 garlic cloves, minced1 teaspoon peeled, grated fresh ginger root

Curry spices1½ tablespoons ground cumin seeds

1½ tablespoons ground coriander seeds1½ teaspoons cinnamon

1 teaspoon turmeric½ teaspoon cayenne or other ground dried red chiles

½ teaspoon ground fennel seeds¼ teaspoon ground cardamom

¼ teaspoon ground cloves

2 medium zucchini, quartered lengthwise and sliced½ cup water

1 cup green beans, cut2 firm tart green pears or apples, cored and cubed

½ red bell pepper, coarsely chopped1 cup dried apricots (unsulfured), chopped

½ cup currants or raisins¼ cup apricot conserve

fresh lemon juice (optional)6 cups cooked brown rice

1 cup raw or roasted peanuts2 bananas

Sauté the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger root, and curry spices and continue to sauté, stirring constantly for about 8 minutes.

Add the zucchini and water and stir well so that the spices won’t stick to the bottom of the pan. Cover the pan and simmer for 10 minutes. Mix in the green beans, pears, red bell peppers, and dried apricots.

continued4

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Capetown Fruit and Vegetable Curry continued

Simmer gently, covered, for about 30 minutes. Stir occasionally and add a little more water to prevent sticking if needed. When the fruit and vegetables are quite tender, stir in the currants and the apricot conserve. Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it is not spicy enough. Add lemon juice if you would like more tartness, or more apricot conserve to intensify the sweetness. Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.

Serve on a bed of rice, topped with peanuts and sliced bananas, with minted cucumber yogurt refresher alongside, optional.

Kale-Orange-Walnut Salad1½ ounces kale leaves, stems removed, sliced thinly

2 ounces raw onion, sliced thinly½ ounce walnuts, coarsely broken apart (about 7 halves)

2½” slices of orange, cut into thirds

Orange Vinaigrette2 tablespoons walnut oil

2 teaspoons balsamic vinegar2 tablespoons orange juice (fresh squeezed)

dash each salt and coarse black pepperdash garlic powder (optional)

Garnish with slices of orange and pomegranate kernels.

Imam Bayildi (The Imam Fainted)Billie Young: We saw many versions of this dish in Turkey. Most of the little cafeterias have it as a staple offering and we had it served to us on the Gullet (ship) we were on. Yum! This recipe is based on The New York Times recipe.

2 medium or 4 small eggplants, cut in half lengthwise1 large or 2 medium onions, sliced very thin

6 garlic cloves, finely chopped1½ pounds (3 large or 6 medium) tomatoes, peeled and chopped

¼ cup fresh parsley, finely chopped2 tablespoons fresh dill, finely chopped

2 tablespoons fresh basil, finely chopped (optional)salt

¼ cup olive oil¼ cup water

2½ teaspoons sugar2 tablespoons lemon juice (optional)

1. Preheat the oven to 450°F degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.

2. Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste, and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.

3. Turn the eggplants over and place in the pan, cut side up. Season with salt; fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water, and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1½ hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry.

continued

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Imam Bayildi (The Imam Fainted) continued

By the end of cooking, the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan; serve at room temperature. Serves 4.

Advance preparation: You can roast the eggplant through Step 1 and make the filling through Step 2 several hours before assembling and cooking the imam bayildi. Once cooked, the finished dish can sit for several hours.

A couple of variations: Add sauteéd mushrooms; add a small bit of cooked couscous to the “stuffing”; be sure to use the lemon water squeezed over the top — it pops the flavors. I use those boxed crushed tomatoes that are so yummy (the ones in the red and white box) with no salt added.  

Pasta FagioliOne of Sarah D’Uva’s classic recipes is Pasta Fagioli (a.k.a. Pasta Fazool). This is particularly delicious in the winter and can be modified to be a vegetarian dish as well. This is one of her most requested dishes from the grandkids. 

2 cups dried navy beans1 pound Italian bacon, chopped fine

1 cup onion, chopped1 cup carrots, chopped2 stalks celery, chopped4 cloves garlic, chopped

1 tablespoon fresh rosemary¼ cup fresh basil, chopped

8 cups chicken brothsalt and pepper to taste

8 ounces ditali pasta2 tablespoons olive oil

1 can (28 ounce) whole Italian tomatoes, chopped (reserve juice)

1. Soak beans overnight; rinse and drain.2. In a soup pot, sauté bacon in oil until crisp; remove bacon. Sauté onion,

celery, carrots, and garlic until soft. Add remaining ingredients, except pasta, and turn heat to high until it boils, then lower to simmer and cook uncovered for 2.5 hours, stirring occasionally. Add more liquid if necessary so beans remain covered.

4. When beans are tender, transfer 2-3 cups of beans and liquid to blender and purée. Stir back into the soup.

5. Fifteen minutes before serving, bring to a boil and add pasta. Cook until pasta is al dente. Remove from heat and garnish with parmesan cheese.

Serves 10-12

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Apple Jack TortillasAlison and Jonah sing and act out this recipe.

1Apple Jack TortillasApple Jack Tortillas

We like to eatApple Jack Tortillas.

2First you put down the tortilla.

Then you cut up the apple (chop, chop, chop).

Then you put the apple on the tortilla.

Then you put the cheese on the tortilla.

Then you put it in the oven.

3Then you sing:  

Apple Jack TortillasApple Jack Tortillas

We are bakingApple Jack Tortillas.

Ring, ring. Take them out of the oven.

4Apple Jack TortillasApple Jack Tortillas

We are eatingApple Jack Tortillas.

Yum, yum.

Cinnamon ToastsBonnie made this treat for an Exchange staff meeting.

1 stick (4 ounces) unsalted butter, cubed6 slices firm white sandwich bread, or more as needed

½ cup sugar2 teaspoons ground cinnamon

Preheat oven to 325°F degrees.Put the butter into a pie plate.

Stack the slices of bread and then cut diagonally into quarters (24 triangles).In a small bowl, whisk together the sugar and cinnamon.

Turn the cinnamon sugar out onto a dinner plate or another pie plate.When the butter is melted, remove from the oven and brush it onto both sides of bread triangle; apply generously. The bread should feel heavy in your hand.

Dip the bread into the cinnamon sugar, taking care to coat both sides.Bake the toasts for 25 minutes, until lightly browned. Transfer to a rack.

The toasts will crisp as they cool.

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Tomato, Basil, and Cheese PieCarole White had the pleasure of an abundant tomato crop this year. The trick is to enjoy your bounty year ’round, so she made several of these pies for the freezer. The recipe comes from Smith & Hawkens’ Gardeners’ Community Cookbook.

3 large tomatoes, sliced ⅜” thick (1½ pounds)1 cup (firmly packed) fresh basil leaves

½ cup small-curd cottage cheese½ teaspoon salt — plus more for salting tomatoes

2 large eggs½ cup coarsely grated or chopped mozzarella cheese

½ cup grated parmesan cheeseolive oil, for brushing onto tomatoes on top of the pie

Preheat oven to 375°F degrees.

Lightly sprinkle the tomato slices with salt on both sides. Set the slices on paper towels to absorb the liquid as the slices drain; set aside.

Prepare your crust and pre-bake for about 15 minutes.

Place the basil, cottage cheese, and eggs in a food processor and blend until well combined. Add the mozzarella, parmesan, and ½ teaspoon salt and continue blending until well mixed.

To assemble the pie, pat the tomato slices dry and line the bottom of the pie shell with the end pieces. Spoon all of the cheese mixture over tomatoes and spread to smooth. Arrange the remaining tomato slices in one overlapping layer over the top of the cheese mixture. Brush the top layer of tomato slices with a little olive oil and place the pie in the oven.

Bake until the edges of the crust are crispy and golden and the cheese mixture is firm enough that a knife inserted in the center of the pie comes out clean — 50 minutes or more. Remove and let cool for about 15 minutes before slicing. Serve warm, at room temperature, or cover and store in the refrigerator and serve the next day.

NOTE: If your pie is deep, bake it for 90 minutes. You will know the pie is finished when the cheese mixture is firm and knife comes out clean.

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Arroz con Gandules (Pigeon Peas and Rice)A recipe from Puerto Rico, site of our 2014 World Forum on Early Care and Education. The recipe comes from A Taste of Puerto Rico Cookbook by Angela Spenceley.

3 slices bacon or 4 tablespoons vegetable oil(add 1 teaspoon salt if using oil instead of bacon)

½ cup Sofrito (recipe on adjacent page)1 tablespoon alcaparrado or coarsely chopped pimiento-stuffed olives

2 cups long-grain rice4 cups cold water

½ cup diced lean, smoked ham1½ cups shelled pigeon peas2 tablespoons tomato sauce

Fry bacon or heat the oil in a kettle over medium heat. When bacon is crisp, remove, crumble, and set aside.

Sauté the Sofrito for 5 minutes. Add alcaparrado and rice. Immediately add water and stir. Add ham, pigeon peas, and tomato sauce. Return bacon to kettle. Stir well to mix. Bring to a boil, then reduce heat to medium. Cook uncovered until water boils down and top of rice looks bubbly. Reduce heat to low, cover and cook for 25 minutes.

Remove cover, fluff rice once with a fork from the bottom up. Cook for an additional 8 to 10 minutes until all water is absorbed. Serve with roast pork, turkey, or rope viejo.

Pegao:The golden brown, crunchy rice that adheres to the bottom of a pot is called pegao. A favorite of Puerto Ricans, there’s a true art to making it. I burnt the pegao several times before I became successful at it. Use extra oil and cook the rice, uncovered, for an extra 10 to 15 minutes. Keep in mind that if you want a lot of pegao, you’ll want a pot with a larger bottom, i.e. more pegao.

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Arroz con Gandules (Pigeon Peas and Rice) continued

Traditional Sofrito¼ cup diced lean, cured ham

3 tablespoons salt pork¼ cup, plus 2 tablespoons olive oil6 garlic cloves, peeled and crushed

½ cup chopped onion¼ cup chopped green bell pepper¼ cup chopped sweet chili pepper

1 tablespoons ground black peppercorns1 tablespoon chopped fresh cilantro leaves

1 tablespoon fresh chopped parsley2 teaspoons fresh chopped oregano

½ teaspoon pulverized rock salt¼ cup, plus 3 tablespoons dry sherry

Brown the cured ham and salt pork in a deep skillet over medium-high heat for 3 – 4 minutes until lightly browned on all sides. Reduce heat to low, add olive oil, garlic, and onion. Sauté for 3 – 4 minutes, until onion is just clear. Add green bell pepper, sweet chili pepper, cilantro, parsley, oregano, cilantro, salt, and ground peppercorns. Sauté over medium heat about 10 minutes, stirring occasionally. Reduce heat even further and add sherry. Cover and simmer for 30 minutes. Remove from heat.

Yield: about 1 cupTransfer to a sterile glass jar and refrigerate. Use with 3 – 4 days.

Shrimp and GritsAt the Midtown Cafe in Nashville, we shared memories and stories of the blessing of David Gleason in our lives and work. Our waiter shared key ingredient clues to create delicious Shrimp and Grits.

Emeril’s Creole Seasoning2½ tablespoons paprika

2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper

1 tablespoon onion powder1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano1 tablespoon dried thyme

Grits4 cups milk

2 tablespoons buttersalt and freshly ground pepper

½ cup stone-ground whole grain grits

2 ounces smoked Gouda cheese

Heat milk and butter in saucepan. Add salt and pepper. Bring to boil over medium heat, slowly stirring in grits. Reduce heat to medium low and continue to cook until grits are creamy and tender, stirring every 10 minutes to prevent sticking. Add water if needed. Remove from heat and stir in cheese. Let sit.

Shrimp and Sauce4 slices bacon, diced

½ red bell pepper, chopped½ green pepper, chopped

1 bunch scallions, chopped

1 jalapeño pepper, chopped3 cloves garlic, diced

minced parsleycream

1 pound shrimp, peeled and deveined

Fry bacon in skillet; remove most of the fat. Fry peppers, garlic, and scallions. Then add Emeril’s Creole Seasoning to taste, about 1 tablespoon. Add shrimp; when almost done, add parsley and 3 – 4 tablespoons cream.

Spoon shrimp and sauce over warm grits and enjoy.

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Not Your Standard Cranberry SauceAdam: Last November, Riddhi and I decided to host our very first Thanksgiving, so we invited a bunch of friends over and scrounged the Internet for the best vegetarian recipes (minus the tofurkey). It turned out that we ended up hosting ourselves, but that just meant more delicious food for the two of us! It is hard to pick a favorite recipe from that feast, but this one felt like a nice departure from your standard cranberry sauce. Adapted from a recipe found at www.littleferrarokitchen.com.

2 cups cranberries(frozen or fresh; frozen worked just fine for us)

2 apples, peeled, cored, and chopped1 cup pomegranate seeds

1 orange, juiced and zested(we used OJ instead and ditched the zest)

1 cinnamon stick½ cup brown sugar¼ cup white sugar

1½ cup water

Add everything to a pot and stir together. Bring to a boil and then cover and reduce heat to a simmer. Keep simmering until fruit breaks down and is tender, about 40 minutes. Allow to cool to room temperature, discard cinnamon stick, and then cover with plastic wrap and refrigerate.

Tim’s Special MojitoWe stayed at the beautiful Bel Campo in Punta Gorda, Belize, during our visit with Delfena Mitchell and husband Mitch and Wil Maheia and wife Ellen. Tim, who loves creating new drinks from the farm’s fresh ingredients, proudly shared this recipe.

1 ounce lime juice1 ounce simple syrup

1½ ounces Old Master Silver Rum

fresh mint, about 20 leavesice

soda water

Muddle lime juice and fresh mint, just a bit. Add syrup and rum and ice. Shake. Pour over ice. Top with soda water.

Enjoy. It does taste especially good looking out over the rain forest.

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Caroline’s Fruit SaladBruce: A “must have” ingredient for making this recipe a success is a pint-sized niece, nephew, or any non-related kid — the younger the better.

Go to one of those grocery stores that has those pint-sized shopping carts for children. Turn the kid loose in the fruit aisle and stand back. Whatever he or she chooses, your only response can be: “Perfect, throw it in your cart.” (Let the kid live a little, after all, you’re not the parent!) Prepare yourself to follow from behind and pick up whatever falls on the floor and place it neatly back on display. Smile at the produce manager at every opportunity.

At the checkout counter, meet the clerk’s stare of disbelief with a smile on your face and say, “We’re making Caroline’s fruit salad!” Be sure to bring along a lot of cash.

Once you arrive home, let the preparations begin! Your only role is to find a very, very large bowl and supervise the cutting process to ensure life and limb — yours and theirs. Once all purchased ingredients have been imaginatively washed and cut, it’s time to inventory the contents of the refrigerator and all cabinets to determine what else might be added to the mix. The word “no” is not part of your vocabulary; after all, this is not your kid (and not your house, if you are lucky!)

When there isn’t a trace of fruit (or nuts, granola, or whatever) in the house that isn’t in the bowl, it’s time to taste. Gather a large mixing spoon, a large tasting spoon, and all the sugar you have in the house. Begin by adding an initial tablespoon of sugar, mix all ingredients well; follow with a tasting spoon for the kid. Repeat as often as necessary until you finally receive a “thumbs up” or you run out of sugar . . . whichever comes first.

Drizzle with fresh lemon juice. Mix and refrigerate until dinner.

Serves a lot.

Makes a memory.

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Amazing Birthday Chocolate CakeAmy: We have used this recipe a couple times for birthdays as it so delicious and easy to make. The first time I baked it for Caroline’s 4th birthday, a guest started eating the pink flowers off the top of the cake during the party. And then, as we were singing “Happy Birthday,” a young sibling of one of the guests took his spoon and just started digging into the cake. People cannot keep their hands off of this cake. The recipe was originally found on addapinch.com.

2 cups all-purpose flour2 cups sugar

¾ cup unsweetened cocoa powder2 teaspoons baking powder1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder1 cup milk

½ cup vegetable oil2 eggs

1 teaspoon vanilla extract1 cup boiling water

1. Preheat oven to 350°F degrees. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

2. Add flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder to a large bowl or the bowl of a standard mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick comes out clean. Remove from oven and allow to cool for 10 minutes; remove from the pan and frost completely. 

Chocolate Buttercream Frosting1½ cups butter, softened

1 cup cocoa5 cups confectioner’s sugar

½ cup milk2 teaspoons vanilla extract

½ teaspoon espresso powder

1. Add cocoa to large bowl. Whisk through to remove lumps.2. Cream together butter and cocoa powder until well combined. Add sugar

and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract and espresso powder and combine well.

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Swedish BrunscrackersThe Cannon Beach Library holds a Victorian Tea each year to mark the holiday season — costumes, tea, and, of course, cookies. After we tasted these delicious cookies we sought out their baker, Marlene Laws, a Cannon Beach native. We enjoyed a great conversation about growing up in Cannon Beach and the transformation of a working town to a tourist community.  

Cream together:1 cup butter1 cup sugar

2 tablespoons Lyle’s Golden Syrup (an essential ingredient)

Mix with:1 teaspoon baking soda

1 teaspoon vanilla or vanilla sugar2 cups flour

Place on floured board and divide into 4 pieces. Roll each piece into a quarter size snake the width of cookie sheet. Put 2 snakes on a cookie sheet (allow space to spread to about 3 times the size). Bake at 350°F degrees for

18-20 minutes. Sprinkle sugar sprinkles (red and green for Christmas). Cut right away. Leave on cookie sheet until cool.

Reinforce cuts after they cool.

Goofballs or Russian TeacakesMarlene Laws also made these cookies for the Victorian Tea at The Cannon Beach Library.

1 cup butter 6 tablespoons sugar

2 cups flour2 cups ground walnuts

1 teaspoon vanilla

Mix all ingredients well. Roll into 1” balls. Bake at 350°F degrees for 12-15 minutes.

The explosion comes from equal portions flour and nuts.

Zachary, Matt, Amy, Caroline Aaron and Radha

Adam and Riddhi Schon, Alison, Jonah, Blake

“Food is the unifying fabric of humanity,connecting us to the earth and each other.”

Ed Kenney, chef

Artwork above by Caroline

Artwork on front cover by Jonah