Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Good morning to you, good cooks and good diners. Today's requests come from a kitchen way down the road in a faraway state, a busy kitchen fully stocked with love. A husband and wife keep the stovetop and the oven busy, and here are the things they have been discussing. Their houseguest heard it all and passed it on to all of you.
"How about recipes for breads made in clay bakers or Dutch ovens? We would love a recipe for kamut bread — made with kamut flour. Also, can you buy kamut flour locally, or does it have to be ordered online?"
The question marks continue. "How important is the kneading process of bread? If you try no-knead bread, does that mean a less good product? Is there a way to get a sourdough taste without all the trouble of keeping a starter going?"
There was also some discussion of a pie crust made with pine nuts, so could you please tell our askers about pies made with nut crusts, and maybe a lemon filling?
Thank you, Nancy Seale, for this seasonless cobbler recipe. Could fresh peaches, in season, also be used in this recipe? Ms. Seale says yes.
Crock Pot Peach Cobbler
4 (15-ounce) cans sliced or diced peaches, undrained
1 stick butter, cut into pieces
1 1/2 to 2 cups sugar (to taste)
1 1/2 teaspoon ground cinnamon
1 (10 count) can biscuits, baked and broken into bite-size pieces
Empty canned peaches into a crock-pot along with butter, sugar and cinnamon. Turn on high until butter melts, stirring often. Once butter has melted, add biscuits, stirring well to mix. Turn crock-pot to low. Cover and stir occasionally. Let simmer until heated thoroughly. Can be served with ice cream or Cool Whip.
This is a great dessert for any busy holiday season. It frees up the oven for other dishes. I entered this recipe in a recipe contest at QVC several years ago. It was one of 406 recipes published in their newest cookbook at that time. It was published by Quail Ridge Press, the company that published the "Best of the Best" series.
This perhaps is the final figgy recipe, and it's to the credit of E. of Henagar, Ala., who found it in the Gadsden Times. It's a special-occasion one too, involving frozen phyllo dough.
Fig Baklava Tartlets
To make these even easier to assemble, you can skip the layering and cutting of phyllo dough and use small, store-bought phyllo shells instead.
To make ahead: Figs can be cooked, cooled and refrigerated, separate from the reduced syrup, a day in advance. Baked phyllo cups can be stored in an airtight container at room temperature for up to 3 days. Top with the figs just before serving.
* Breads made in clay bakers or Dutch ovens
* Kamut bread
* Sourdough without the starter
* Pie crust with pine nuts
* Pies with lemon filling
1/2 cup water
1/3 cup honey
1 (3- by 1/2-inch) strip of lemon peel (no pith)
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
6 fresh black mission figs, quartered lengthwise (about 5 ounces)
3/4 cup finely chopped walnuts
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves (optional)
1/4 cup olive oil
1 tablespoon unsalted butter, melted
6 sheets phyllo dough (from the freezer section; follow thawing directions on package)
Combine the water, honey, lemon peel, lemon juice and cinnamon stick in a medium saucepan over medium-high heat. Once the mixture begins bubbling, reduce the heat to medium-low, and add the figs. Cook for 4 to 5 minutes, until they are tender but still retain their shape. Use a slotted spoon to transfer the figs to a bowl.
Remove the cinnamon stick and lemon peel from the saucepan and discard. Increase the heat to medium-high; cook the remaining liquid for about 2 minutes, or until it has reduced to a syrupy 1/2 cup. Let cool.
Heat oven to 350 degrees.
Combine the walnuts, sugar, cinnamon and cloves (if using) in a small bowl. Combine the oil and melted butter in a separate bowl.
Set the stack of phyllo dough on a clean work surface, and cover with damp paper towels, keeping the stack covered as much as possible as you work. Transfer 1 sheet of the phyllo to a large cutting board, and brush the top with the oil-butter mixture. Lay another sheet directly on top of that one and brush with the oil mixture. Repeat with the remaining sheets of phyllo.
Use a sharp knife to cut the phyllo stack into 12 (3-inch) squares. Press 1 stack of the squares into each well of a 12-well mini-muffin pan, folding or fluting the edges slightly to make an attractive cup. Fill each up with equal amounts of the walnut mixture, then bake on the middle rack for 13 to 15 minutes, until the phyllo is crisped and golden.
While the phyllo is still hot, drizzle the cooled syrup into each of the phyllo-walnut cups in the muffin pan. Top each with 2 pieces of fig; cool to room temperature before serving.
Just in the nick of time came a letter from NBF advising the reader who wants to know all about a plant-based diet. Mr. or Ms. F wrote, "Terence F. can learn about the plant based diet from the experts right here in Chattanooga.
"Dinner With the Doctor is a free community health event once a month at the North River Civic Center, 1009 Executive Drive in Hixson.
"The next meeting is Sept. 18 at 6 pm. You get a free plant-based dinner with recipes with recipes and a talk by a medical doctor."
JUST A DASH
Our latest college correspondent, who learned to love cooking for crowds at L'Abri Retreat in Huemoz, Switzerland, offered the recipe for her favorite sandwich. Here are the details from ASH.
"Use a good nutty or sprouted bread. Spread both slices of bread with pesto (the kind in a jar is fine). Top with grilled chicken and sliced provolone. Heat a skillet over medium heat, and melt some olive oil in it. Toast sandwich on one side, open sandwich and add sliced tomatoes and fresh spinach leaves. Toast on other side until cheese is melted and sandwich is hot, watching carefully so you don't burn. Add more olive oil to skillet as you go if needed.
"Slice 1/4 avocado per person in even slices and put on individual plates in a fan-shape. Put hot sandwich on plate and serve immediately." (A cloth tablecloth and a small vase of just-picked wildflowers complete the scene.)
Thank you for joining us, and please come back.