Page 58 - Spring 2019 Journal

with the addition of carob, fruits, mint and so forth. Just about anything you like in a dessert can be incorporated into this creamy, smooth delight! So, there you have it—each of these are the essential recipes or formulas upon which I base most of our family’s meals. Will you share some of your own as well? I’d love to know what you find most important
in your own kitchen!
Maureen, her husband George and their family live on a Virginia mountaintop where she enjoys learning, teaching, growing and creating new things every day. Maureen has produced three DVDs on traditional food preparation, healing and weight loss. For more information, visit mamasfollies.com or email your questions to her at mamasfollies@gmail.com.
MORE SAUCES. . . AND DESSERT
BASIC TOMATO SAUCE
1/2 cup minced yellow onion and 3 cloves minced garlic
2-4 tablespoons good-quality olive oil
1 large can organic crushed tomatoes (or the equivalent in meaty, fresh tomatoes)
2 tablespoons tomato paste
Zested rind of 1 lemon or 1 tablespoon of balsamic vinegar
1/4 cup fresh basil (or 2 tablespoons dried) and 1 tablespoon fresh marjoram (or 1 teaspoon dried) Salt and pepper
1/4 cup Asiago, Parmesan or Romano cheese, freshly grated (optional)
Instructions:
1. In a medium saucepan, sauté the onion and garlic in olive oil until soft.
2. Add the tomatoes, tomato paste, zest or vinegar, herbs and salt and pepper.
3. Simmer over medium heat for twenty to thirty minutes. Alternatively, combine in a Vitamix and blend until hot. 4. Adding 1/4 cup of grated Asiago, Parmesan or Romano cheese enriches this classic sauce.
UMAMI PASTE
1/2 tin flat anchovy fillets in olive oil
1 tablespoon tamari or shoyu sauce
1 tablespoon tomato paste
2 tablespoons aged Parmesan or Romano cheese, freshly grated 2 tablespoons olive oil
2 cloves garlic
4 shiitake mushrooms
1/2 teaspoon miso (optional)
1/2 teaspoon good-quality balsamic vinegar
Instructions:
1. Using a food processor, combine all ingredients. Store in a small container in the fridge.
2. This keeps for several months. You can divide it up into small containers and freeze for use throughout the year.
PANNA COTTA
4 cups cream or full-fat coconut milk, divided into 1 cup and 3 cups
4 teaspoons gelatin
2 vanilla beans (split and seeds scraped into the pan) or 1 tablespoon good vanilla extract 1/4 cup honey or maple syrup
Instructions:
1. In a saucepan, sprinkle the gelatin over 1 cup of cream or coconut milk. Let soften for five minutes.
2. Add vanilla beans, if using. On medium heat, stir gently until the gelatin is dissolved. Remove from heat.
3. Add the remaining milk, sweetener and vanilla extract (if using), stirring to combine well.
4. Strain into dessert cups, ramekins or a serving dish. Cover with plastic wrap; chill for at least one hour until set. 5. Serve with sliced fruit or fruit compote. Adding 2-4 lightly beaten egg yolks in step #3 makes it even richer.
56 Wise Traditions
SPRING 2019