From ae3e6eab35e5a9d0f990c56c063b725862dcdc3f Mon Sep 17 00:00:00 2001
From: Ben Burwell <ben@benburwell.com>
Date: Sat, 6 Jun 2020 16:04:36 -0400
Subject: Add food section to site

---
 food/recipes/apple-butter.md        | 66 +++++++++++++++++++++++++++++++++++++
 food/recipes/cheese-and-nut-loaf.md | 42 +++++++++++++++++++++++
 2 files changed, 108 insertions(+)
 create mode 100644 food/recipes/apple-butter.md
 create mode 100644 food/recipes/cheese-and-nut-loaf.md

(limited to 'food/recipes')

diff --git a/food/recipes/apple-butter.md b/food/recipes/apple-butter.md
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+++ b/food/recipes/apple-butter.md
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+---
+title: Apple Butter
+---
+
+# Apple Butter
+
+This recipe is from the [National Center for Home Food Preservation][nchfp], and
+works well with Jonathan, Winesap, Stayman, Golden Delicious, or MacIntosh
+apples.
+
+## Ingredients
+
+* 8 lb apples
+* 2 c apple cider
+* 2 c vinegar
+* 2 1/4 c white sugar
+* 2 1/4 c packed brown sugar
+* 2 tbsp ground cinnamon
+* 1 tbsp ground cloves
+
+## Procedure
+
+Wash, remove stems, quarter and core fruit.
+
+Cook slowly in cider and vinegar until soft.
+
+Press fruit through a colander, food mill, or strainer.
+
+Cook fruit pulp with sugar and spices, stirring frequently. To test for
+doneness, remove a spoonful and hold it away from steam for 2 minutes. It is
+done if the butter remains mounded on the spoon. Another way to determine when
+the butter is cooked adequately is to spoon a small quantity onto a plate. When
+a rim of liquid does not separate around the edge of the butter, it is ready for
+canning.
+
+Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart
+jars need not be presterilized. Adjust lids and process according to the table
+below.
+
+<table>
+  <thead>
+    <tr>
+      <th>Style of Pack</th>
+      <th>0-1000 ft</th>
+      <th>1001-6000 ft</th>
+      <th>Above 6000 ft</th>
+    </tr>
+  </thead>
+  <tbody>
+    <tr>
+      <td>Hot pack, half pints or pints</td>
+      <td>5 mins</td>
+      <td>10 mins</td>
+      <td>15 mins</td>
+    </tr>
+    <tr>
+      <td>Hot pack, quarts</td>
+      <td>10 mins</td>
+      <td>15 mins</td>
+      <td>20 mins</td>
+    </tr>
+  </tbody>
+  <caption>Recommended process times</caption>
+</table>
+
+[nchfp]: https://nchfp.uga.edu/how/can_02/apple_butter.html
diff --git a/food/recipes/cheese-and-nut-loaf.md b/food/recipes/cheese-and-nut-loaf.md
new file mode 100644
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+++ b/food/recipes/cheese-and-nut-loaf.md
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+---
+title: Cheese and Nut Loaf
+---
+
+# Cheese and Nut Loaf
+
+## Ingredients
+
+* 1 1/2 c cooked brown rice
+* 200 g walnuts
+* 75 g cashews
+* 1 medium yellow onion finely diced
+* 2 tbsp butter
+* salt
+* 2 cloves garlic minced
+* 60 g shiitake mushrooms chopped
+* 60 g baby bella mushrooms chopped
+* 2 tbsp parsley chopped
+* 1/2 tsp dried thyme
+* 1 tsp dried marjoram
+* 1/2 tsp dried sage
+* 4 eggs beaten
+* 1 c cottage cheese
+* 12 oz cheese (a variety such as Gruyere, cheddar, muenster, Fontina, jack) grated
+* Pepper
+
+## Procedure
+
+Roast the nuts in the oven for 5-7 minutes, then chop them finely.
+
+Cook the onion in the butter over moderate heat until it is translucent, then
+season with salt and add the garlic, chopped mushrooms, and herbs. Cook until
+the liquid released by the mushrooms has been reduced.
+
+In a large bowl, combine the mixture with the rice, nuts, eggs, cottage cheese,
+and grated cheese. Season to taste with freshly ground black pepper and
+additional salt, if needed.
+
+Lightly butter a loaf pan, then line it with buttered waxed paper or parchment
+paper. Fill the pan and bake the loaf at 375F until the top is golden and
+rounded, about 1 to 1 1/4 hours. The loaf should be firm when you give the pan a
+gentle shake. Let rest for 10 minutes before turning out.
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