Wiccan Cooking & Eating

I've got to find a widget that collects for me all the books I come across and am interested in. At the original article there are eight more books of recipes. We'll be having spinach every day next week I think. :) more cookbooks

The Magical World of Wiccan Cookery: 9 Recipe Collections

According to Cunningham's Encyclopedia of Wicca in the Kitchen, pretzels offer protection, basil is for lovers, and spinach will make you wealthy—season it with sesame seeds or nutmeg "for added power." These are all useful tips if you happen to be preparing a Sabbat feast to celebrate Samhain (that's Halloween for those of use who aren't modern-day witches and warlocks), but even if you aren't familiar with Wiccan cooking, a visit to the wonderful and wacky Wiccan cookbook shelf is in order.

Why? In part because Halloween is near—but more importantly, because pagan cookbooks (and yes, there are a lot of them) are at once enlightened and silly, fascinating and full of bizarre-sounding recipes and alliterative chapter titles. ("Mystical Meats"?) Underlying it all, though, are some powerful ideas about food's importance—sacredness, even—that aren't so different from those held by fans of farmers' markets and Slow Food. "Cook with purpose and care," Cunningham says; "Cook with love." And don't forget to serve some Amuletic Appetizers.

So, without further delay, here's a brief introduction to Wiccan recipe collections:

WICCAN COOKING

CUNNINGHAM'S ENCYCLOPEDIA OF WICCA IN THE KITCHEN

"You'll find the magic of wine, sugar, and hotcross buns here, along with that of seaweed, carrots, and tofu," writes the author of this "practical food magic manual." "This book has something for everyone." And it really does seem to be practical. The author, Scott Cunningham, adds, "I don't recommend trying to cook in a cauldron unless you have an open hearth and plenty of time."

Notable recipe:
Apricot Brandy Quick Amatory Drink

"Those who are too smart to engage in politics are punished by being governed by those who are dumber.” - Plato

Restaurant Recipes

Karl Ratzsch's has been a famous German restaurant in Milwaukee all my life. Their food is terrific (but too pricey for such as my family, usually). While reading the local paper (The Milwaukee Journal- Sentinel) I came across a regular column where people write in and request restaurant recipes and the restaurant provides it. Since every cream of mushroom soup I've had from a German/ Austrian restaurant or home is good, I know this will be terrific. 

Karl Ratzsch's Cream of Mushroom Soup

Benny Sieu

Karl Ratzsch's Cream of Mushroom Soup
Makes 8 to 10 servings

1 ½ pounds sliced button mushrooms

¾ cup (1 ½ sticks) salted butter

¾ cup flour

6 cups chicken stock

1/3 teaspoon white pepper

1 quart heavy whipping cream

1 cup dry white wine

Pinch of ground nutmeg

1 tablespoon Worcestershire sauce

1 drop hot pepper sauce

¼ teaspoon onion powder

¼ teaspoon granulated garlic

Garlic Parmesan croutons (see note)

Freshly minced parsley for garnish

Raw Granola

This is from a blog (habariganikate.blogspot.com) I've been following. You should go there, give her a few clicks and get her almond milk recipe to put on the Grawnola. 

Grawnola and Cinnamon-Banana Almond Milk (and O photos)

Today I’m posting one of my favorite raw recipes: “grawnola.” I never eat granola because it usually has gluten in it. And, I’ve been drinking smoothies for breakfast for so long I hadn’t really thought about actually eating breakfast. But, I’m trying to get better about that too. Although my recent weight gain tells me maybe I should stick to smoothies. Anyway…this recipe is from Sarma Melngailis’ Raw Food Real World, and it is AMAZING. The orange zest and vanilla really add a flavor that’s better than any granola I’ve ever had. This recipe makes about 10 cups.

Cranberry Maple Granola

1 apple, cored and chopped

1 ½ cups date paste (I didn’t have this, so I blended real dates and a little bit of water, which I think is the same thing, and added some agave nectar to make up the difference)

½ cup maple syrup

2 Tbs lemon juice

2 Tbs orange zest

1 Tbs vanilla extract

1 tsp ground cinnamon

2 tsp sea salt

½ cup raw sunflower seeds, soaked 2 hours or more

2 cups raw almonds, soaked 4 hours or more

3 cups raw pecans, soaked 2 hours or more

1 cup raw pumpkin seeds, soaked 2 hours or more

1 cup dried cranberries

We Don't Bake No More :(

Ok, I don't honestly expect to make any of these, my 15 year old is indifferent. Or is pretending to be. He did say he'll look at them again later, soooo...maybe.
If we make them, it will be WE not me. He could be a better recipe reader and could practice techniques a little more. It looks like fun to me.

http://www.foodnetwork.com/halloween/package/index.html

Best Ever Spaghetti and Meatballs

We have this a lot! We love it. It's even better the next day, assuming the pasta was al dente to begin with. I only use pork and beef and all the rest, I do exactly the same as this recipe.

Spaghetti & Meatballs

by Frank Pellegrino

     read reviews (13) To read the reviews: http://www.finecooking.com/recipes/spaghetti_meatballs.aspx

If you can’t buy the ground meats individually, use 1-1/2 lb. of meatloaf mix, which is often available in supermarkets.
Serves four to six.Yields twelve beautiful meatballs.

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Locatelli Romanoground vealspaghettimore 

Frank's Marinara Sauce
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 Tbs. kosher salt
1/2 tsp. freshly ground black pepper
1 clove garlic, minced, plus 1 clove garlic, lightly smashed
2 large eggs, lightly beaten
1 cup finely grated imported Locatelli Romano or Parmigiano Reggiano (or half and half); more for serving
1-1/2 cups plain dry breadcrumbs, preferably 4C brand
1 Tbs. chopped fresh flat-leaf parsley
1 cup olive oil or vegetable oil; more as needed
1 lb. dried spaghetti
1/4 cup chopped fresh basil

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Start making the marinara sauce. While it’s simmering, make the meatballs.
Break up the ground meat into a large bowl. Sprinkle on the salt, pepper, minced garlic, eggs, grated cheese, breadcrumbs, 1-1/2 cups water, and parsley. Mix with your hands until everything is nicely distributed, but don’t overmix. Shape into twelve meatballs by gently scooping up a handful of meat and rolling it into a nice even ball; each meatball should weigh about 4 oz. and be about 2-1/2 inches in diameter.

In a 10-inch nonstick skillet, heat the olive oil and the lightly smashed garlic clove over medium heat. (If your skillet is larger than 10 inches, you’ll need to add more oil; there should be enough to come about halfway up the sides of the meatballs.) When the garlic is lightly browned, the oil should be hot enough to start frying. (Remove the garlic from the oil once it becomes fully browned.) Gently set six of the meatballs in the oil and fry until they’re lightly browned on the bottom half, 5 to 6 min. Carefully turn them over using a slotted spatula and brown the other side. Drain the meatballs on a few paper towels to soak up excess oil. Fry the remaining six meatballs the same way.
When the marinara has finished its initial simmer and you’ve seasoned it, add the meatballs to the simmering sauce and cover the pot. Simmer them together for 30 min. to let the sauce permeate the meatballs and the meat flavor infuse the sauce.
Meanwhile, bring a large pot of salted water to a boil. When the meatballs and sauce have been simmering for about 20 min., add the spaghetti to the boiling water and boil until it’s just about al dente.
When the spaghetti is done, drain it and return it to the pot it was cooked in. Add the chopped fresh basil and a couple of ladlefuls of the marinara sauce to the spaghetti. Put the pot over high heat and, with a wooden spoon or tongs, constantly toss the pasta until each piece is coated with sauce, about 1 min. Transfer to serving bowls and ladle more sauce over the spaghetti, along with two to three meatballs (or transfer the meatballs to a serving platter and set it on the table). Serve with grated cheese.

nutrition information (per serving):
Size: based on six servings; Calories (kcal): 1060; Fat (g): 51; Fat Calories (kcal): 460; Saturated Fat (g): 14; Protein (g): 47; Monounsaturated Fat (g): 29; Carbohydrates (g): 99; Polyunsaturated Fat (g): 5; Sodium (mg): 4260; Cholesterol (mg): 170; Fiber (g): 12;

photo: Scott Phillips

From Fine Cooking 71, pp. 51

April 1, 2005