Fare Exchange: A bumper crop of end-of-summer requests

Jane Henegar

Good morning, well-read cooks. Today's requests will broaden the discussion to some new topics. M.D.W. wants to know whether individuals can purchase barbecue as once prepared by the recently closed Porker's Barbecue in downtown Chattanooga. She has grown accustomed to its taste.

Daisy S. of Atlanta was intrigued by the request for a plant-based diet but had a number of questions. These are highlights of her conversation. "How do fruits fit into this way of eating, and how do you manage a sweet tooth? I read that potatoes are good and would like a recipe for homemade corned beef hash, with an emphasis on the potato part. And if dark chocolate is good for you, what is the best kind and how would you cook with it? Also, I would like some recipes for vegetarian soups. "

I will piggyback on D.S.'s request by asking for the okra and tomato soup as served at Calvary Chapel's Café on Broad Street. It's mighty good.

Cathie Morris Mayne of Huntsville, Ala., seconded the request for Shapiro's half-done pickles. "Those of us who grew up enjoying the Cherry Street deli certainly miss these pickles." And she wondered also whether the half-sour pickles one can buy locally are similar to Shapiro's half-done treasures.

STILL HOT FOR FIGS

Having seen some lovely figs in varied local and nonlocal markets, I think the topic is still a hot one, though Jennie K. wrote recently that, at her house, "the crop is dwindling, but I will still have a few until frost. I often dry them in a dehydrator and use them in a sauce for meat, particularly pork. Also freeze some and use the same as fresh. The cake recipe from Fare Exchange was fabulous and enjoyed by recent houseguests. You can also use store-bought jam and save your precious home-grown ones for other uses."

We will defer to E. of Henagar, Ala., for the final fig of the season. "This is really easy," the sender said, and it's made in a crockpot to boot, from "Holiday Recipes."

Crockpot Fig Dessert

2 cups red wine

1 cup packed brown sugar

12 figs (about 6 ounces, either Calimyrna or Mediterranean)

2 (3-inch) whole cinnamon sticks

1 teaspoon finely grated orange peel

4 tablespoons whipping cream (optional)

Combine wine, brown sugar, figs, cinnamon sticks and orange peel in crockpot. Cover and cook either on low for 5 to 6 hours or 4 to 5 hours on high.

Remove and discard cinnamon sticks. Spoon syrup and cream (if desired) into serving dishes and top with figs.

Makes 4 servings.

MAINSTAY MAIN DISHES

Here are two more recipes that originally appeared in "Fork Knife Spoon" produced by the Bright School. Both are main dishes that call for little more to make a complete meal.

Greek Kebobs With Tzatziki Sauce

Kebobs:

1/4 cup lemon juice

2 tablespoons minced garlic

1 tablespoon salt

1 tablespoon Greek seasoning

1 tablespoon parsley flakes

2 pounds either London broil or boneless skinless chicken breasts, cut into cubes

Mix lemon juice, garlic, salt, Greek seasoning and parsley flakes together in a gallon zipper-top bag. Add meat, and marinate up to 15 minutes. Skewer meat and grill.

Tzatziki Sauce:

1 large cucumber

1 teaspoon salt

2 garlic cloves, pressed

2 cups Greek yogurt

2 to 3 teaspoons white wine vinegar

2 teaspoons chopped fresh mint (optional)

2 teaspoons dill

1/2 teaspoon salt

Grate peeled cucumber. Salt, and place in a fine mesh sieve over a bowl to drain. Let drain for at least 30 minutes. Stir together garlic, yogurt, vinegar, mint, dill and salt. Add cucumbers and stir.

Spaghetti Pie

1 pound ground round

1/4 teaspoon salt

1/4 teaspoon black pepper

3 to 4 (8-ounce) cans tomato sauce with garlic

1 1/2 cups low-fat sour cream

1/2 cup chopped green onions

1/4 cup (2 ounces) 1/3-less-fat cream cheese (softened)

4 cups hot cooked spaghetti (8 ounces uncooked pasta)

1 1/3 cups shredded extra-sharp Cheddar cheese

Heat oven to 350 degrees. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper and tomato sauce. Bring to boil, reduce heat and simmer 20 minutes.

Combine sour cream, green onions and cream cheese in a small bowl, and set aside. Place spaghetti noodles in a 2-quart casserole dish coated with cooking spray.

Spread sour cream mixture over spaghetti and top with meat mixture. Sprinkle with Cheddar cheese. Cover and bake 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly. Makes 6 servings.

BOURBON-LACED STEW

The next recipe is a bourbon-laced stew for a hearty meal. It came from "A Floured Hand Up," and we thank Lynn Carroll for sharing a copy.

Short-Rib Bourbon Stew

4 pounds short ribs, cut apart

Salt and pepper

1 cup flour

1/2 cup olive oil

1/2 cup bourbon

4 cups beef stock

3 tablespoons garlic, chopped

3 bay leaves

2 tablespoons fresh thyme, chopped

1 pint pearl onions

1 cup sliced or baby carrots

1 cup sliced turnips

1/2 pound small red potatoes, quartered

1/4 cup parsley, chopped

2 tablespoons horseradish, chopped

Season ribs with salt and pepper, and toss with flour. In a large Dutch oven, add 1/2 cup oil. Add half of the meat, and brown. Remove and repeat. With ribs removed from pan, add bourbon to deglaze pan. Add beef stock, garlic, bay leaves, thyme and 1 teaspoon black pepper.

Return ribs to pan, and cook for 2 hours.

In a bowl combine onions, carrots, turnips and potatoes. Sprinkle with salt and pepper. Add to stew, and cook for 1/2 hour. Stir in parsley and horseradish. Check seasoning.

Serve over cheese grits, rice or noodles. Makes 4 servings.

So you have shared cookbooks and recipes and simple tips from your kitchen. So we thank you. So we hope you will keep it up, for the good of all of us and our diners after us.