Cut onions with a particularly sharp knife to reduce "crying." This effect is caused by the sulphur in the onions reacting with eye moisture to produce (very weak) sulphuric acid that the body washes away with tears. The less you tear the membranes of the onion, the less sulphur gets into the air. Wearing glasses, sunglasses, or safety goggles can also help by limiting the sulphur fumes' access to your eyes. For big projects or extra protection for sensitive eyes, invest in a good pair of swimming goggles, sized for adults. If anyone laughs, invite them to take over the chopping.
To tone down the pungency of an onion, soak it in ice water for half an hour before using it.
To peel pearls onions, drop them into boiling water for about 30 seconds, then into cold water. Trim the root end and squeeze the onion toward the stem and it will pop free.
Many believe leftover onion -- not used the same day it's cut -- will attract and collect germs. There's some scientific evidence to support the idea, so consider chopping up the whole onion and freezing what you don't use right away -- or even chopping and freezing several onions at once. It can be very convenient to have a stash of chopped onion all ready to toss into the soup kettle or frying pan.
I'm told this chop-and-freeze technique works with celery as well, also just for cooking. It'll lose its crispness but not its flavor.
27 December, 2017
20 December, 2017
Gelatin and friends
Gelatin is made of collagen, mostly from the tendons, connective tissues, and bones of mammals. Powdered gelatin is the most familiar, but leaf gelatin is gaining popularity. Five sheets of leaf gelatin are equivalent to a tablespoon, or one packet, of powdered gelatin. To use it, soften the sheets in cold water for 1-2 min before adding them to whatever liquid you're cooking them in, then heating that liquid until the gelatin melts.
Agar-agar is the vegan (and pareve) alternative, made from algae. Powered agar is usually designed to replace gelatin one-for-one, but in most cases you'll need to use more flake or bar agar than gelatin.
There's also isinglass (not to be confused with muscovite, a kind of mica that's also called isinglass but isn't edible). Isinglass is a kind of gelatin made from fish swim bladders and is used primarily in brewing.
More links:
Some health aspects of agar-agar
More about isinglass
Agar-agar is the vegan (and pareve) alternative, made from algae. Powered agar is usually designed to replace gelatin one-for-one, but in most cases you'll need to use more flake or bar agar than gelatin.
There's also isinglass (not to be confused with muscovite, a kind of mica that's also called isinglass but isn't edible). Isinglass is a kind of gelatin made from fish swim bladders and is used primarily in brewing.
More links:
Some health aspects of agar-agar
More about isinglass
13 December, 2017
Saffron
If you're using saffron primarily for its golden color rather than flavor, you can cut costs by using turmeric or even plain yellow food coloring. If you want the proper taste, though, stick with the real thing and avoid the grocery store. Not only can a specialty shop or website (Buck's and Penzey's both have good reputations) save you a lot of money, their saffron will be much fresher.
Although some sources recommend lightly roasting saffron for more flavor, the traditional method is to soak it in some of whatever liquid you're using in the dish you're making, ideally warm or hot, for a few minutes before adding both saffron and liquid to the dish.
Saffron grows as a beautiful fall crocus that will actually do quite well in our climate, given a sunny spot and very well-drained soil -- and reasonable safety from wildlife (a generous sprinkle of chili powder will keep the squirrels from eating all the bulbs). The harvest is a bit labor-intensive but not particularly difficult once you figure out which little bit of flower you're looking for.
The WSU Extension has a very nice .pdf about growing saffron, written pretty much with Eastern Washington in mind but still useful for those of us on "The Wet Side." To download it, find the "Miscellaneous" section at the bottom of their listing for Benton and Franklin Counties and click "Grow your own saffron."
Hey, vendors! I'd love to see locally-grown saffron at the market, even just briefly and in limited amounts. I wonder if it could be sold as whole flowers to make things easier, kind of like shelling peas...
Paella recipe (but I'd leave out the chorizo, especially since they don't say which kind, and peel the tomatoes)
Although some sources recommend lightly roasting saffron for more flavor, the traditional method is to soak it in some of whatever liquid you're using in the dish you're making, ideally warm or hot, for a few minutes before adding both saffron and liquid to the dish.
Saffron grows as a beautiful fall crocus that will actually do quite well in our climate, given a sunny spot and very well-drained soil -- and reasonable safety from wildlife (a generous sprinkle of chili powder will keep the squirrels from eating all the bulbs). The harvest is a bit labor-intensive but not particularly difficult once you figure out which little bit of flower you're looking for.
The WSU Extension has a very nice .pdf about growing saffron, written pretty much with Eastern Washington in mind but still useful for those of us on "The Wet Side." To download it, find the "Miscellaneous" section at the bottom of their listing for Benton and Franklin Counties and click "Grow your own saffron."
Hey, vendors! I'd love to see locally-grown saffron at the market, even just briefly and in limited amounts. I wonder if it could be sold as whole flowers to make things easier, kind of like shelling peas...
Paella recipe (but I'd leave out the chorizo, especially since they don't say which kind, and peel the tomatoes)
06 December, 2017
Measurements
Measurements vary from country to country Many places not only use metric but weigh the ingredients rather than measuring by volume. The good news is that many recipes are forgiving enough that the difference won't matter, or can be corrected by adding a little flour or liquid until it feels right (a phrase I normally despise, but there we are).
You can find conversion sites online, and there are also apps for tablets and, probably, phones. The trick is figuring out whether that "cup" the recipe calls for is US or metric, that tablespoon US or imperial. If the recipe calls for you to weigh things you're used to measuring, like flour or sugar, it's probably European of some kind (get a good-quality kitchen scale that does grams as well as ounces if you're going to try many of these). The publisher's location is also a good guide, if you can determine that, but watch out for books that are written in the UK (or Australia) and published in the US without editing.
By the way, what Americans call "corn starch" the English call "corn flour." I'll be posting a sort of mini-glossary later this winter, but thought you might want to know about that detail now, if you're playing with international recipes.
You can find conversion sites online, and there are also apps for tablets and, probably, phones. The trick is figuring out whether that "cup" the recipe calls for is US or metric, that tablespoon US or imperial. If the recipe calls for you to weigh things you're used to measuring, like flour or sugar, it's probably European of some kind (get a good-quality kitchen scale that does grams as well as ounces if you're going to try many of these). The publisher's location is also a good guide, if you can determine that, but watch out for books that are written in the UK (or Australia) and published in the US without editing.
By the way, what Americans call "corn starch" the English call "corn flour." I'll be posting a sort of mini-glossary later this winter, but thought you might want to know about that detail now, if you're playing with international recipes.
29 November, 2017
Tomato trivia
Leftover canned tomatoes will keep in the fridge for up to a week, but for best results store them in a glass jar. You can add sliced or chopped garlic, shredded fresh basil, and some good olive oil to drained whole canned tomatoes* so they'll keep better.
Green tomatoes will ripen best in a cool, dark location. That traditional sunny windowsill just shortens the time they have before rotting. One source* suggests ripening the end-of-summer last picking by arranging the tomatoes on a baking sheet, covering them with newspaper, and tucking them under the bed.
How to dry tomatoes, including how to get all those skins off.
------------------------------------
*How to peel a peach : and 1,001 other things every good cook needs to know / Perla Meyers. Wiley, c2004. ISBN: 0471221236
Green tomatoes will ripen best in a cool, dark location. That traditional sunny windowsill just shortens the time they have before rotting. One source* suggests ripening the end-of-summer last picking by arranging the tomatoes on a baking sheet, covering them with newspaper, and tucking them under the bed.
How to dry tomatoes, including how to get all those skins off.
------------------------------------
*How to peel a peach : and 1,001 other things every good cook needs to know / Perla Meyers. Wiley, c2004. ISBN: 0471221236
22 November, 2017
Peppercorns
Black peppercorns are the nearly-ripe berries of Piper nigram. Tellicherry is generally considered to be the best variety of black pepper and comes from the Malabar Coast of India. Lampong and Sarawak are also popular varieties.
Green peppercorns are the same berries picked while completely unripe. They're best known in green peppercorn sauce, served with steak.
White peppercorns are the seeds of the fully ripe berry. They show up in light-colored sauces, purely for aesthetic reasons, and in Scandinavian cooking.
Pink peppercorns are the dried berries of the Baies rose and technically not pepper at all. They're less widely used but can be found in vinaigrettes and light sauces for fish.
Green peppercorns are the same berries picked while completely unripe. They're best known in green peppercorn sauce, served with steak.
White peppercorns are the seeds of the fully ripe berry. They show up in light-colored sauces, purely for aesthetic reasons, and in Scandinavian cooking.
Pink peppercorns are the dried berries of the Baies rose and technically not pepper at all. They're less widely used but can be found in vinaigrettes and light sauces for fish.
15 November, 2017
Thanksgiving, solo
Here are some ideas and options for those who'll be on their own for Thanksgiving.
Note: for an à deux variation, double quantities and add candles. And possibly cutlery, depending on your solo dining customs.
The first thing to know is how to cut down a recipe, which is pretty easy but does take some basic math. First, look at the number of servings the recipe makes (or figure out how much you want to cut it by estimating its yield). I usually want at least two of their "servings" for one of my meals, but sometimes I end up with a little left. Figure out what you need to divide the number of servings (or the amount of the main ingredient) by: if the recipe makes four servings and you only want two, you'll be halving the recipe (dividing everything by two); if it calls for three pounds of beans and you think one pound is plenty, you'll be dividing everything by three. Once you have this number, divide all the ingredient amounts by that number. Here's a conversion chart and cheat-sheet for halving and thirding (is that a word?) a recipe, to get you started.
The bird:
You can go with the traditional thing, get a turkey breast roast and still eat it for a week, but what if you prefer dark meat? I've never seen a turkey leg roast. Someone really should talk to Butterball...
Meanwhile, here are some other ideas for your main course:
-- a game hen (actually a small breed of chicken)
-- a chicken, which will leave some leftovers for those all-important Black Friday turkey-and-cranberry sandwiches (for that "extra-small turkey" effect, try a pastured one)
-- break with tradition completely and go for a nice piece of salmon or a bunch of shrimp (my favorite Fish and bananas is excellent "fancied up" by making it with halibut).
Stuffing:
I confess, I'm not picky about stuffing and make do with a box of the "soak in hot water until it turns into fluffy goo" kind.
Traditional from-scratch dressing
Cornbread dressing
The vegetable:
Green beans seem to be traditional. Easy enough to cook fewer and top with chopped bacon or sliced almonds browned in butter.
For a European flare, have some Brussels sprouts instead. Only, go to the farmers' market and get the nice fresh post-frost ones. They're sweeter after a frost, and fresher is always better. The secret to good sprouts, by the way, is to peel off all the dark leaves so you're left with little cabbage-green marbles.
Or if you don't care about keeping it seasonal, treat yourself to a bundle of the $6/lb. imported "fresh" asparagus, if you can find any worth eating, or some frozen if you can't. DO NOT EAT CANNED asparagus, it's not actually food.
The potato:
When someone else isn't making them, I don't usually bother with mashed potatoes. True, they're not hard to make, but when it comes right down to it, I'd just as soon have another helping of bird or some more sprouts. But if your Thanksgiving would be spoiled without the potatoes, let me just point out a couple of alternatives to mashing that are easier for a small serving: baked and " target="_blank">fried (or how about just a bag of chips? Certainly simple...).
Another alternative root-vegetable option is celeriac baked in cream made with one celery root, but finding a small enough baking dish may be a challenge; maybe a small ramekin?
The sweet potato:
AKA yam; very good mashed or fried, or in fact any way but candied (although my father would disagree).
The cranberries:/
There is absolutely no reason to buy a big can of cranberry sauce when it's just for you (as far as I can tell, the only reason to buy canned is the presence of children who demand the jellied stuff). It's so easy to make, and we have such nice cranberry farms in our area. Granted, it's difficult to make a couple of spoonsful at a time, but it cans and freezes well (I like to can it in those little 4-oz jars) and will taste awesome on a chicken sandwich next summer.
Cranberry sauce on the fly
Wash and pick over the cranberries; discard any that are soft or ugly, but a few pale spots are OK. Start with at least of cup of berries, more if you don't have a little 1-qt saucepan (once you know what you're doing, you can try making less if you really want to). Add enough orange juice or water to keep them from burning, at least 1/4 inch and up to maybe 1/3 the depth of the berries in the pan. Cover if you can and cook on about medium-low (start low and nudge it up if they don't reach a simmer in a reasonable time), stirring occasionally, until the berries pop. Be patient, but after 10 minutes or so of simmering you're allowed to press the remaining berries gently with the spoon to "encourage" them to pop sometime this year. Sweeten to taste with whatever sweetener you prefer.
Dessert
I vote for cookies or brownies for dessert, but I've never been a fan of pies. OK, so most recipes make more than 1-2 servings and you'll have leftovers. If this is a problem, you're welcome to send them to me. Or for a truly low-effort dessert, there's always the "box of graham crackers and can of ready-to-eat frosting" option.
Gratitude
Possibly the most important dish. There are all sorts of things for the Thanksgiving soloist to be thankful for; here are a few ideas:
-- No huge turkey taking up fridge space... or the couch.
-- No over-perfumed (or under-washed) relatives, whom you'll be expected to hug anyway.
-- No one at your table will throw:
--food
--tantrums
--up (or if "someone" does, you'll be too preoccupied to care)
-- You can mount all your olives on your fingertips before eating then without anyone suggesting that you're too old to play with your food (this method goes particularly well with the graham-cracker-and-frosting dessert option, by the way).
-- No futile arguments over whether the TV should be on or off, or on which station, during dinner (since everyone knows The Game has to be on or you'll end up on an NSA watch list...).
-- No moral pressure to take and eat that half-spoonful of candied yam to be polite; or conversely, you can indulge that fantasy of eating the whole panful yourself.
-- If you decide to forego the traditional turkey-and-trimmings in favor of an enormous bowl of mashed potatoes or a dozen doughnuts with whipped-cream dip, it's no one's business but your own. Ditto if you end up spending the day binge-watching the 20 best Halloween movies or playing Pong.
-- That "discussion" of whether it's more virtuous to kill vegetables than animals doesn't have to happen.
-- Neither do the "discussions" about bringing toys to the table, poking one's brother/sister/cousin with one's fork/knife/finger/turkey bone, gas emissions of either sort, or staying seated during the entire meal even if you're finished.
------------------------------
Some extra recipe links:
Chicken with cognac sauce
Braised salmon with leeks
more Brussels sprouts recipes, some kinda odd.
Pumpkin pie smoothie
Rosemary mashed potatoes and yams
Note: for an à deux variation, double quantities and add candles. And possibly cutlery, depending on your solo dining customs.
The first thing to know is how to cut down a recipe, which is pretty easy but does take some basic math. First, look at the number of servings the recipe makes (or figure out how much you want to cut it by estimating its yield). I usually want at least two of their "servings" for one of my meals, but sometimes I end up with a little left. Figure out what you need to divide the number of servings (or the amount of the main ingredient) by: if the recipe makes four servings and you only want two, you'll be halving the recipe (dividing everything by two); if it calls for three pounds of beans and you think one pound is plenty, you'll be dividing everything by three. Once you have this number, divide all the ingredient amounts by that number. Here's a conversion chart and cheat-sheet for halving and thirding (is that a word?) a recipe, to get you started.
The bird:
You can go with the traditional thing, get a turkey breast roast and still eat it for a week, but what if you prefer dark meat? I've never seen a turkey leg roast. Someone really should talk to Butterball...
Meanwhile, here are some other ideas for your main course:
-- a game hen (actually a small breed of chicken)
-- a chicken, which will leave some leftovers for those all-important Black Friday turkey-and-cranberry sandwiches (for that "extra-small turkey" effect, try a pastured one)
-- break with tradition completely and go for a nice piece of salmon or a bunch of shrimp (my favorite Fish and bananas is excellent "fancied up" by making it with halibut).
Stuffing:
I confess, I'm not picky about stuffing and make do with a box of the "soak in hot water until it turns into fluffy goo" kind.
Traditional from-scratch dressing
Cornbread dressing
The vegetable:
Green beans seem to be traditional. Easy enough to cook fewer and top with chopped bacon or sliced almonds browned in butter.
For a European flare, have some Brussels sprouts instead. Only, go to the farmers' market and get the nice fresh post-frost ones. They're sweeter after a frost, and fresher is always better. The secret to good sprouts, by the way, is to peel off all the dark leaves so you're left with little cabbage-green marbles.
Or if you don't care about keeping it seasonal, treat yourself to a bundle of the $6/lb. imported "fresh" asparagus, if you can find any worth eating, or some frozen if you can't. DO NOT EAT CANNED asparagus, it's not actually food.
The potato:
When someone else isn't making them, I don't usually bother with mashed potatoes. True, they're not hard to make, but when it comes right down to it, I'd just as soon have another helping of bird or some more sprouts. But if your Thanksgiving would be spoiled without the potatoes, let me just point out a couple of alternatives to mashing that are easier for a small serving: baked and " target="_blank">fried (or how about just a bag of chips? Certainly simple...).
Another alternative root-vegetable option is celeriac baked in cream made with one celery root, but finding a small enough baking dish may be a challenge; maybe a small ramekin?
The sweet potato:
AKA yam; very good mashed or fried, or in fact any way but candied (although my father would disagree).
The cranberries:/
There is absolutely no reason to buy a big can of cranberry sauce when it's just for you (as far as I can tell, the only reason to buy canned is the presence of children who demand the jellied stuff). It's so easy to make, and we have such nice cranberry farms in our area. Granted, it's difficult to make a couple of spoonsful at a time, but it cans and freezes well (I like to can it in those little 4-oz jars) and will taste awesome on a chicken sandwich next summer.
Cranberry sauce on the fly
Wash and pick over the cranberries; discard any that are soft or ugly, but a few pale spots are OK. Start with at least of cup of berries, more if you don't have a little 1-qt saucepan (once you know what you're doing, you can try making less if you really want to). Add enough orange juice or water to keep them from burning, at least 1/4 inch and up to maybe 1/3 the depth of the berries in the pan. Cover if you can and cook on about medium-low (start low and nudge it up if they don't reach a simmer in a reasonable time), stirring occasionally, until the berries pop. Be patient, but after 10 minutes or so of simmering you're allowed to press the remaining berries gently with the spoon to "encourage" them to pop sometime this year. Sweeten to taste with whatever sweetener you prefer.
Dessert
I vote for cookies or brownies for dessert, but I've never been a fan of pies. OK, so most recipes make more than 1-2 servings and you'll have leftovers. If this is a problem, you're welcome to send them to me. Or for a truly low-effort dessert, there's always the "box of graham crackers and can of ready-to-eat frosting" option.
Gratitude
Possibly the most important dish. There are all sorts of things for the Thanksgiving soloist to be thankful for; here are a few ideas:
-- No huge turkey taking up fridge space... or the couch.
-- No over-perfumed (or under-washed) relatives, whom you'll be expected to hug anyway.
-- No one at your table will throw:
--food
--tantrums
--up (or if "someone" does, you'll be too preoccupied to care)
-- You can mount all your olives on your fingertips before eating then without anyone suggesting that you're too old to play with your food (this method goes particularly well with the graham-cracker-and-frosting dessert option, by the way).
-- No futile arguments over whether the TV should be on or off, or on which station, during dinner (since everyone knows The Game has to be on or you'll end up on an NSA watch list...).
-- No moral pressure to take and eat that half-spoonful of candied yam to be polite; or conversely, you can indulge that fantasy of eating the whole panful yourself.
-- If you decide to forego the traditional turkey-and-trimmings in favor of an enormous bowl of mashed potatoes or a dozen doughnuts with whipped-cream dip, it's no one's business but your own. Ditto if you end up spending the day binge-watching the 20 best Halloween movies or playing Pong.
-- That "discussion" of whether it's more virtuous to kill vegetables than animals doesn't have to happen.
-- Neither do the "discussions" about bringing toys to the table, poking one's brother/sister/cousin with one's fork/knife/finger/turkey bone, gas emissions of either sort, or staying seated during the entire meal even if you're finished.
------------------------------
Some extra recipe links:
Chicken with cognac sauce
Braised salmon with leeks
more Brussels sprouts recipes, some kinda odd.
Pumpkin pie smoothie
Rosemary mashed potatoes and yams
08 November, 2017
Hot peppers, chili powder, and a note on squirrels
Small pointy hot peppers tend to be hotter than large round ones. The little ones are hotter because they have more ribs and seeds, which have more capsaicin.
Chili powder is made of ground mild and hot chiles, oregano, and cumin. Some kinds also contain garlic and salt.
If your chili powder is getting old and needs to be replaced, it doesn't have to go to waste. Sprinkle it generously over bulbs when you plant them to keep the squirrels out of them, or on top of the soil to protect established bulbs.
By the way, if you like to feed your neighborhood squirrels, you can reduce the amount of digging they do by cracking the nuts you put out for them (and not putting out very many at a time). They bury nuts to soften the shell; if they can get into the nut right away (and aren't full) they'll go ahead and eat it.
Chili powder is made of ground mild and hot chiles, oregano, and cumin. Some kinds also contain garlic and salt.
If your chili powder is getting old and needs to be replaced, it doesn't have to go to waste. Sprinkle it generously over bulbs when you plant them to keep the squirrels out of them, or on top of the soil to protect established bulbs.
By the way, if you like to feed your neighborhood squirrels, you can reduce the amount of digging they do by cracking the nuts you put out for them (and not putting out very many at a time). They bury nuts to soften the shell; if they can get into the nut right away (and aren't full) they'll go ahead and eat it.
01 November, 2017
Egg trivia
Officially, there is no difference between white and brown eggs, or between organic and conventional ones. However, many people claim to prefer the taste of brown eggs and I know several people who get a stomachache from eating too many conventional ones.
That said, freshness and feed do make significant differences and are difficult to track. These may be the factors that are really in play when people find differences between types of eggs. Free-range and pastured hens definitely have better diets and produce better eggs.
One way to test an egg for freshness by floating it in cold water. Fresh eggs will float on their sides while older eggs will "stand on end" in the water. Even better, crack open the egg and check the white. An old egg, while still safe to eat and legally "fresh," will have a watery yolk that runs all over the pan; it takes a truly fresh egg to make the classic round, thick-edged fried egg.
To freeze eggs, break them into a container. Pierce the yolks with a fork and gently mix the whites and yolks, creating as little foam as possible -- foam will dry out the eggs. Whites frozen by themselves do just fine, but separated yolks will do best if you add a bit of salt to those intended for cooking and a bit of sugar to those that will go into baked goods.
Note: a "no antibiotics" label on a package of chicken meat is of dubious value. Years ago, they experimented with antibiotics as a way to increase the weight of chickens, but found that it was not cost-effective -- the drugs cost more than the additional weight could earn. Now, chickens seldom get antibiotics unless they need them.
That said, freshness and feed do make significant differences and are difficult to track. These may be the factors that are really in play when people find differences between types of eggs. Free-range and pastured hens definitely have better diets and produce better eggs.
One way to test an egg for freshness by floating it in cold water. Fresh eggs will float on their sides while older eggs will "stand on end" in the water. Even better, crack open the egg and check the white. An old egg, while still safe to eat and legally "fresh," will have a watery yolk that runs all over the pan; it takes a truly fresh egg to make the classic round, thick-edged fried egg.
To freeze eggs, break them into a container. Pierce the yolks with a fork and gently mix the whites and yolks, creating as little foam as possible -- foam will dry out the eggs. Whites frozen by themselves do just fine, but separated yolks will do best if you add a bit of salt to those intended for cooking and a bit of sugar to those that will go into baked goods.
Note: a "no antibiotics" label on a package of chicken meat is of dubious value. Years ago, they experimented with antibiotics as a way to increase the weight of chickens, but found that it was not cost-effective -- the drugs cost more than the additional weight could earn. Now, chickens seldom get antibiotics unless they need them.
25 October, 2017
Pumpkins
Pumpkins grown for decoration (such as jack o'lanterns) are not suitable for eating; look for "pie pumpkins" or "sugar pumpkins" for baking. To save effort on a pumpkin pie without giving up your good home-made flavor, avoid the canned pumpkin pie filling and look for plain canned pumpkin puree (the label may say things like "unsweetened" and "100% pumpkin"), to which you can then add whatever your favorite recipe calls for.
You should also to be aware that squash of all kinds cross readily with any gourds growing in the area. Avoid squash with "warts" on the skin (compare a normal pumpkin with one of the "knucklehead" ones to see what I'm talking about). Warty squash are likely to have taste and/or texture issues.
You should also to be aware that squash of all kinds cross readily with any gourds growing in the area. Avoid squash with "warts" on the skin (compare a normal pumpkin with one of the "knucklehead" ones to see what I'm talking about). Warty squash are likely to have taste and/or texture issues.
18 October, 2017
Dry milk
If you only use small amounts of milk, dry milk can be the way to go. Most milk powders mix in the same ratio, one part powder to four parts water. That means you can mix up a cup of milk using 1/4 cup of dry milk, or my favorite amount, a tablespoon of powder to 1/4 cup of water. Mix that up first, drop in three eggs and cinnamon to taste, and make about 6 slices of French toast (or, as it was called in medieval England, pan purdy).
As a side note, if you do have to drink the stuff, mix it up the day before and let it sit in the fridge overnight to dissolve more thoroughly.
As a side note, if you do have to drink the stuff, mix it up the day before and let it sit in the fridge overnight to dissolve more thoroughly.
11 October, 2017
"Tired" greens
You can rehydrate droopy greens by letting them sit in cold water for an hour or three. Be sure to drain them well before putting them away, though. This can work for certain other vegetables as well.
Many leaf vegetables such as lettuce store longer if there's a little bit of water at the bottom of the bag so the stem(s) can "drink," but the leaves must be kept clear of it or they'll rot. In some cases, like with asparagus, this is best achieved by putting them in a rigid container with a little water in the bottom, vase-style. Unless you're going to use it right away, though, drop a plastic bag over the whole thing to keep the moisture in.
Many leaf vegetables such as lettuce store longer if there's a little bit of water at the bottom of the bag so the stem(s) can "drink," but the leaves must be kept clear of it or they'll rot. In some cases, like with asparagus, this is best achieved by putting them in a rigid container with a little water in the bottom, vase-style. Unless you're going to use it right away, though, drop a plastic bag over the whole thing to keep the moisture in.
27 September, 2017
Three onion soup
1 teaspoon olive oil
4 medium leeks (white and pale green parts, about 2 cups), chopped
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
salt and pepper to taste
1 1/2 cups water
1 large potato (6 ounces) such as Yukon Gold, peeled and cut into 1/2-inch cubes
1 cup chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar
Heat oil over moderate heat until hot but not smoking; add leeks, onion, and shallots and season to taste. Cook about 15 minutes, stirring frequently, until edges are golden brown. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
Pour about 1 cup of soup into blender, puree, and return to pot. Adjust seasonings and serve sprinkled with cheese and drizzled with vinegar.
Makes about 4 cups.
Adapted from Gourmet (via the Epicurious website).
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
4 medium leeks (white and pale green parts, about 2 cups), chopped
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
salt and pepper to taste
1 1/2 cups water
1 large potato (6 ounces) such as Yukon Gold, peeled and cut into 1/2-inch cubes
1 cup chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar
Heat oil over moderate heat until hot but not smoking; add leeks, onion, and shallots and season to taste. Cook about 15 minutes, stirring frequently, until edges are golden brown. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
Pour about 1 cup of soup into blender, puree, and return to pot. Adjust seasonings and serve sprinkled with cheese and drizzled with vinegar.
Makes about 4 cups.
Adapted from Gourmet (via the Epicurious website).
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
20 September, 2017
Zucchini & Corn Souffle
2 medium zucchini (about 1 1/2 pounds)
2 1/2 tsp. salt
6 eggs, separated
2 medium ears corn, shucked
2 green onions, chopped
6 Tbsp. butter
6 Tbsp. flour
1/4 tsp. black pepper
1 1/4 cups milk
1/2 cup shredded Swiss cheese
Shred zucchini and place in a colander over a plate or in the sink; toss with 1 tsp. salt. Let stand 30 minutes. Rinse, drain, and blot dry. Separate eggs and let stand at room temperature 30 minutes. Boil corn, covered, 3-5 minutes or until crisp-tender; drain. Let cool slightly and cut corn from cobs. Cook onions and zucchini in butter, stirring, until tender. Stir in flour, pepper, and remaining salt until blended. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1-2 minutes, until sauce thickens. Add to corn and stir in cheese. Stir a small amount of zucchini mixture into egg yolks to temper; return all to bowl, stirring constantly. Allow to cool slightly. Beat egg whites until stiff but not dry. Gently stir a fourth of the egg whites into zucchini mixture, then fold in remaining egg whites. Transfer to a greased and floured 2 1/2-qt. souffle dish. Bake at 350F 45-50 minutes, until top is puffed and center appears set.
Adapted from Taste of Home, June/July 2014 via Taste of Home.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 1/2 tsp. salt
6 eggs, separated
2 medium ears corn, shucked
2 green onions, chopped
6 Tbsp. butter
6 Tbsp. flour
1/4 tsp. black pepper
1 1/4 cups milk
1/2 cup shredded Swiss cheese
Shred zucchini and place in a colander over a plate or in the sink; toss with 1 tsp. salt. Let stand 30 minutes. Rinse, drain, and blot dry. Separate eggs and let stand at room temperature 30 minutes. Boil corn, covered, 3-5 minutes or until crisp-tender; drain. Let cool slightly and cut corn from cobs. Cook onions and zucchini in butter, stirring, until tender. Stir in flour, pepper, and remaining salt until blended. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1-2 minutes, until sauce thickens. Add to corn and stir in cheese. Stir a small amount of zucchini mixture into egg yolks to temper; return all to bowl, stirring constantly. Allow to cool slightly. Beat egg whites until stiff but not dry. Gently stir a fourth of the egg whites into zucchini mixture, then fold in remaining egg whites. Transfer to a greased and floured 2 1/2-qt. souffle dish. Bake at 350F 45-50 minutes, until top is puffed and center appears set.
Adapted from Taste of Home, June/July 2014 via Taste of Home.com
Versión en español: this post is also available in Spanish.
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06 September, 2017
Poached Cod with Fennel and Cauliflower
1 1/2 lbs. cod, checked for bones and cut into 8 pieces
1 Tbsp. lemon juice
salt and pepper to taste
1 Tbsp + 1 cup chicken or vegetable broth
1 medium onion, coarsely chopped
1 large carrot, in 1 1/2-inch pieces
1 1/2 cups cauliflower florets
1 fennel bulb, in medium slices
5 cloves garlic, pressed
chopped fennel tops, for garnish, optional
Rub cod with lemon juice and a little salt and pepper. Set aside. Saute onion in 1 Tbsp. broth over medium heat for 5 minutes, stirring frequently. Add remaining broth and carrots. Cover and simmer over medium heat about 10 minutes. Add cauliflower, fennel, and garlic. Place cod on top and continue to cook, covered, until done, about 6 minutes more. Adjust seasonings and sprinkle with chopped fennel greens.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
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1 Tbsp. lemon juice
salt and pepper to taste
1 Tbsp + 1 cup chicken or vegetable broth
1 medium onion, coarsely chopped
1 large carrot, in 1 1/2-inch pieces
1 1/2 cups cauliflower florets
1 fennel bulb, in medium slices
5 cloves garlic, pressed
chopped fennel tops, for garnish, optional
Rub cod with lemon juice and a little salt and pepper. Set aside. Saute onion in 1 Tbsp. broth over medium heat for 5 minutes, stirring frequently. Add remaining broth and carrots. Cover and simmer over medium heat about 10 minutes. Add cauliflower, fennel, and garlic. Place cod on top and continue to cook, covered, until done, about 6 minutes more. Adjust seasonings and sprinkle with chopped fennel greens.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
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30 August, 2017
Broccoli with fennel
1 large fennel bulb, about 8 oz.
8 oz. broccoli florets
2-3 Tbsp. olive oil
chopped fresh herbs such as parsley, marjoram, and/or savory to taste
Trim top from fennel and cut bulb into eighths. Parboil fennel and broccoli about 5 minutes. Drain and rinse under cold water. Heat oil, add broccoli and fennel, and toss to coat. Cover and let steam over low heat, shaking pan occasionally, until done, 5-10 minutes. Sprinkle with herbs.
Adapted from: The original Mediterranean cuisine : medieval recipes for today / Barbara Santich. Chicago Review Press, c1995.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
8 oz. broccoli florets
2-3 Tbsp. olive oil
chopped fresh herbs such as parsley, marjoram, and/or savory to taste
Trim top from fennel and cut bulb into eighths. Parboil fennel and broccoli about 5 minutes. Drain and rinse under cold water. Heat oil, add broccoli and fennel, and toss to coat. Cover and let steam over low heat, shaking pan occasionally, until done, 5-10 minutes. Sprinkle with herbs.
Adapted from: The original Mediterranean cuisine : medieval recipes for today / Barbara Santich. Chicago Review Press, c1995.
Versión en español: this post is also available in Spanish.
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23 August, 2017
Mexican Street Corn
Spread:
1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 tsp. garlic salt
juice of one lime
Combine in a small bowl.
Topping:
1/4 cup grated Cotija cheese
1 tsp. smoked paprika (or chili powder if you want heat)
Combine in a small bowl.
5 ears fresh corn, husked
Garnish (optional):
chopped cilantro
Optionally, soak 5 wooden skewers in water for 30 minutes. Insert a skewer halfway into the bottom of each corn cob (the roasted-corn people at the market last year used a drill to help set their skewers).
Place the corn directly over the grill, heated to medium (350-450F), cover, and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown. Transfer to a large platter and smear the spread over each ear of corn, then sprinkle evenly with topping. Serve immediately.
Adapted from Seeded at the Table
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 tsp. garlic salt
juice of one lime
Combine in a small bowl.
Topping:
1/4 cup grated Cotija cheese
1 tsp. smoked paprika (or chili powder if you want heat)
Combine in a small bowl.
5 ears fresh corn, husked
Garnish (optional):
chopped cilantro
Optionally, soak 5 wooden skewers in water for 30 minutes. Insert a skewer halfway into the bottom of each corn cob (the roasted-corn people at the market last year used a drill to help set their skewers).
Place the corn directly over the grill, heated to medium (350-450F), cover, and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown. Transfer to a large platter and smear the spread over each ear of corn, then sprinkle evenly with topping. Serve immediately.
Adapted from Seeded at the Table
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16 August, 2017
Purslane
native to: India and Iran
in season here: summer
Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here -- or at best, a readily available green mulch. It's tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.
Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it's generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It's an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb's quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.
Purslane doesn't keep very well, which may be why it's so hard to find, especially for those who lack a good farmers' market. It starts to lose nutrition as soon as it's harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don't let it go to seed). It also makes a good microgreen.
It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.
Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: summer
Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here -- or at best, a readily available green mulch. It's tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.
Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it's generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It's an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb's quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.
Purslane doesn't keep very well, which may be why it's so hard to find, especially for those who lack a good farmers' market. It starts to lose nutrition as soon as it's harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don't let it go to seed). It also makes a good microgreen.
It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.
Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
09 August, 2017
Sweet & sour onions with golden raisins
1 lb. small red or white onions, trimmed
3 Tbsp. olive oil
2 garlic cloves
small piece fresh hot pepper, to taste
2 Tbsp. honey
2 cloves
1 bay leaf
1/3 cup red wine vinegar
1 cup water
1/4 cup golden raisins (sultanas)
salt and pepper to taste
Blanch onions 1 minute; drain, rinse under cold water, and slip off skins. Heat garlic and pepper in oil until oil is hot, about 2 minutes. Add onions and saute until lightly golden, 8-10 minutes. Add honey, cloves, and bay leaf. Reduce heat and cook gently 2 min. Add remaining ingredients. Cover and simmer 20 min. Remove cover and simmer until juices reduce to a glaze, about 2 minutes. Remove pepper and bay leaf and adjust seasonings.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3 Tbsp. olive oil
2 garlic cloves
small piece fresh hot pepper, to taste
2 Tbsp. honey
2 cloves
1 bay leaf
1/3 cup red wine vinegar
1 cup water
1/4 cup golden raisins (sultanas)
salt and pepper to taste
Blanch onions 1 minute; drain, rinse under cold water, and slip off skins. Heat garlic and pepper in oil until oil is hot, about 2 minutes. Add onions and saute until lightly golden, 8-10 minutes. Add honey, cloves, and bay leaf. Reduce heat and cook gently 2 min. Add remaining ingredients. Cover and simmer 20 min. Remove cover and simmer until juices reduce to a glaze, about 2 minutes. Remove pepper and bay leaf and adjust seasonings.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
02 August, 2017
Peach pie for dinner!
Chicken and peach pie
2-3 lb. chicken (best with skin and bones, which add flavor, but a smaller amount of skinless/boneless chicken can be used)
salt and pepper to taste
1/2 tsp. ground ginger
2 Tbsp. vegetable oil
1 medium onion, peeled and sliced
2 ribs celery, in 2-inch pieces
1 leek with a little green, in 2-inch pieces
1 1/2 cups chicken stock
4 whole cloves
5 medium peaches (1 1/2 lb), peeled*, pitted, and sliced into bite-sized pieces
1/4 cup white wine
1 clove garlic, chopped
1 tsp. fresh ginger, peeled and minced
2 tsp. cornstarch dissolved in 1 Tbsp. cold water
1 egg beaten with 1 Tbsp. water (optional)
double pie crust for 9-10-inch pie pan
Rub the chicken all over with salt, pepper, and ginger. In a large pot, lightly brown chicken, onion, celery, and leek in oil over medium heat, about 15 minutes. Add stock and whole cloves; bring to a boil. Cover and simmer 1 1/4 hours. Remove chicken, reserving cooking liquid and vegetables, and cool slightly. Remove and discard skin and bones; cut chicken into bite-sized pieces. Mix meat with peaches, wine, garlic, ginger; cover and chill. Remove cloves from the cooking liquid and discard; puree liquid and vegetables. Chill (may quick-chill by freezing about 45 minutes) and skim off fat. Combine puree and cornstarch/water mixture, add to chicken, and stir until well-blended. Grease a 10 x 6 1/2 x 2-inch casserole or 9-10 x 2-inch round dish and line with 1/8 inch thick pie crust dough, leaving 1 1/2 inch overhang. Fill with chicken mixture. Top with second crust and seal with water. Pierce top and brush with egg if desired. Bake 30 min at 400F then lower oven to 350F and bake another 20 min. Allow to cool 10 min. before serving.
Adapted from: Cooking with fruit : the complete guide to using fruit throughout the meal, the day, the year / Rolce Redard Payne and Dorrit Speyer Senior. Wings Books, 1995.
*See following recipe for the easiest way to peel peaches.
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If you bought extra peaches (and who wouldn't be tempted?) how about drying them for later snacking:
Oven-dried peaches
Blanch peaches in boiling water for a few seconds and quickly remove to cold water; skins should slip off easily. Halve and remove pits; cut into smaller pieces if desired. Optionally, place in acidulated water to prevent discoloration. Arrange pieces cut-side down on a wire rack over a foil-lined baking tray; place in a 225F oven, leaving door slightly ajar. Dry 24-36 hrs for halves, 12-16 hrs for quarters, 8-12 hrs for smaller pieces, turning pieces halfway through drying.
Adapted from: Preserving fruit : 101 essential tips / Oded Schwartz. DK Pub., 1998.
More about peaches.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2-3 lb. chicken (best with skin and bones, which add flavor, but a smaller amount of skinless/boneless chicken can be used)
salt and pepper to taste
1/2 tsp. ground ginger
2 Tbsp. vegetable oil
1 medium onion, peeled and sliced
2 ribs celery, in 2-inch pieces
1 leek with a little green, in 2-inch pieces
1 1/2 cups chicken stock
4 whole cloves
5 medium peaches (1 1/2 lb), peeled*, pitted, and sliced into bite-sized pieces
1/4 cup white wine
1 clove garlic, chopped
1 tsp. fresh ginger, peeled and minced
2 tsp. cornstarch dissolved in 1 Tbsp. cold water
1 egg beaten with 1 Tbsp. water (optional)
double pie crust for 9-10-inch pie pan
Rub the chicken all over with salt, pepper, and ginger. In a large pot, lightly brown chicken, onion, celery, and leek in oil over medium heat, about 15 minutes. Add stock and whole cloves; bring to a boil. Cover and simmer 1 1/4 hours. Remove chicken, reserving cooking liquid and vegetables, and cool slightly. Remove and discard skin and bones; cut chicken into bite-sized pieces. Mix meat with peaches, wine, garlic, ginger; cover and chill. Remove cloves from the cooking liquid and discard; puree liquid and vegetables. Chill (may quick-chill by freezing about 45 minutes) and skim off fat. Combine puree and cornstarch/water mixture, add to chicken, and stir until well-blended. Grease a 10 x 6 1/2 x 2-inch casserole or 9-10 x 2-inch round dish and line with 1/8 inch thick pie crust dough, leaving 1 1/2 inch overhang. Fill with chicken mixture. Top with second crust and seal with water. Pierce top and brush with egg if desired. Bake 30 min at 400F then lower oven to 350F and bake another 20 min. Allow to cool 10 min. before serving.
Adapted from: Cooking with fruit : the complete guide to using fruit throughout the meal, the day, the year / Rolce Redard Payne and Dorrit Speyer Senior. Wings Books, 1995.
*See following recipe for the easiest way to peel peaches.
---------
If you bought extra peaches (and who wouldn't be tempted?) how about drying them for later snacking:
Oven-dried peaches
Blanch peaches in boiling water for a few seconds and quickly remove to cold water; skins should slip off easily. Halve and remove pits; cut into smaller pieces if desired. Optionally, place in acidulated water to prevent discoloration. Arrange pieces cut-side down on a wire rack over a foil-lined baking tray; place in a 225F oven, leaving door slightly ajar. Dry 24-36 hrs for halves, 12-16 hrs for quarters, 8-12 hrs for smaller pieces, turning pieces halfway through drying.
Adapted from: Preserving fruit : 101 essential tips / Oded Schwartz. DK Pub., 1998.
More about peaches.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
26 July, 2017
What to do with favas
Pea Shoot Salad with Fava Beans
1 pound fava beans, shelled
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
4 oz. pea shoots
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, sliced lengthwise (optional)
Blanch the fava beans in boiling water no more than two minutes; immediately cool in ice water. Remove the beans' outer skin, either by popping the bean out with your fingers or by paring the shell away. Whisk together olive oil and balsamic vinegar; season to taste. Toss pea shoots, radishes, and slivered almonds with the oil/vinegar mixture. Divide this salad mixture among as many as four plates; top with fava beans and avocado slices.
Adapted from food52.com (which must be based significantly south of us, since they seem to consider fava beans a spring vegetable).
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Fava-Mint Pesto
2 cups cleaned fava beans (about 2 lb. before removing pods and shells)
2 Tbsp. almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 Tbsp. lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄4 cup loosely packed mint leaves, thinly sliced
zest of 1 lemon, finely grated
2 Tbsp. lemon juice
salt to taste
Cook fava beans in boiling, salted water until bright green, about 30 seconds. Transfer to a bowl of ice water with a slotted spoon and let sit about a minute, until chilled. Drain and roughly chop. Pound the almonds, anchovies, and garlic in a mortar until evenly combined. Add 2 tablespoons of the lemon oil. Add fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, cheese, mint, lemon zest, and lemon juice. Adjust seasoning if needed.
Adapted from Saveur
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More about fava beans
Versión en español: this post is also available in Spanish.
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1 pound fava beans, shelled
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
4 oz. pea shoots
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, sliced lengthwise (optional)
Blanch the fava beans in boiling water no more than two minutes; immediately cool in ice water. Remove the beans' outer skin, either by popping the bean out with your fingers or by paring the shell away. Whisk together olive oil and balsamic vinegar; season to taste. Toss pea shoots, radishes, and slivered almonds with the oil/vinegar mixture. Divide this salad mixture among as many as four plates; top with fava beans and avocado slices.
Adapted from food52.com (which must be based significantly south of us, since they seem to consider fava beans a spring vegetable).
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Fava-Mint Pesto
2 cups cleaned fava beans (about 2 lb. before removing pods and shells)
2 Tbsp. almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 Tbsp. lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄4 cup loosely packed mint leaves, thinly sliced
zest of 1 lemon, finely grated
2 Tbsp. lemon juice
salt to taste
Cook fava beans in boiling, salted water until bright green, about 30 seconds. Transfer to a bowl of ice water with a slotted spoon and let sit about a minute, until chilled. Drain and roughly chop. Pound the almonds, anchovies, and garlic in a mortar until evenly combined. Add 2 tablespoons of the lemon oil. Add fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, cheese, mint, lemon zest, and lemon juice. Adjust seasoning if needed.
Adapted from Saveur
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More about fava beans
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19 July, 2017
Two carrot recipes
Honey gingered carrots
6 carrots, cut into 2-inch slices
about 2 cups water
1 Tbsp. butter
1 Tbsp. chopped fresh ginger root
grated zest of 1 orange, to taste
1 cup honey
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh mint
salt, pepper to taste
In a saucepan, cover carrots with water. Bring to a boil, reduce heat, and simmer about 5 min. Drain. Melt butter over med.-low heat. Add ginger, orange peel, honey, vinegar, and carrots. Toss and heat through, about 1 min. Remove from heat, add mint, and season to taste. Serve hot.
Adapted from: Expressions of home cookbook / Pamela King, editor. Watertown, WI : SPS, [2000?]
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Hot and Sour Carrots
1 lb. carrots, thinly sliced, boiled 5 minutes, drained
1/4 cup raisins
2 Tbsp. melted butter
2 Tbsp. honey
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 cup pine nuts or sliced almonds (optional)
Mix all ingredients except nuts in a quart baking dish. Bake at 375F for 25 to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with pine nuts or sliced almonds.
Adapted from the e-Newsletter World Wide Recipes.
Index to all blog posts.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
6 carrots, cut into 2-inch slices
about 2 cups water
1 Tbsp. butter
1 Tbsp. chopped fresh ginger root
grated zest of 1 orange, to taste
1 cup honey
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh mint
salt, pepper to taste
In a saucepan, cover carrots with water. Bring to a boil, reduce heat, and simmer about 5 min. Drain. Melt butter over med.-low heat. Add ginger, orange peel, honey, vinegar, and carrots. Toss and heat through, about 1 min. Remove from heat, add mint, and season to taste. Serve hot.
Adapted from: Expressions of home cookbook / Pamela King, editor. Watertown, WI : SPS, [2000?]
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Hot and Sour Carrots
1 lb. carrots, thinly sliced, boiled 5 minutes, drained
1/4 cup raisins
2 Tbsp. melted butter
2 Tbsp. honey
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 cup pine nuts or sliced almonds (optional)
Mix all ingredients except nuts in a quart baking dish. Bake at 375F for 25 to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with pine nuts or sliced almonds.
Adapted from the e-Newsletter World Wide Recipes.
Index to all blog posts.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 July, 2017
Chocolate-Raspberry Frozen Yogurt Pops
2 cups fresh or frozen raspberries
2 cups plain Greek-style yoghurt
3-5 Tbsp. sugar, to taste
1/2 cup mini chocolate chips
Puree raspberries, yogurt, and sugar in a blender or food processor until smooth. Divide the mixture among freezer-pop molds or paper cups, stopping about 1 inch from the top. Divide chocolate chips among the molds and stir in, removing any air pockets at the same time. Insert sticks and freeze about 6 hours, until firm. Dip molds briefly in warm water to unmold, or tear paper cups from pops.
Adapted from eatingwell.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 cups plain Greek-style yoghurt
3-5 Tbsp. sugar, to taste
1/2 cup mini chocolate chips
Puree raspberries, yogurt, and sugar in a blender or food processor until smooth. Divide the mixture among freezer-pop molds or paper cups, stopping about 1 inch from the top. Divide chocolate chips among the molds and stir in, removing any air pockets at the same time. Insert sticks and freeze about 6 hours, until firm. Dip molds briefly in warm water to unmold, or tear paper cups from pops.
Adapted from eatingwell.com
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Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
05 July, 2017
Apricot stuffed chicken
2 whole boneless chicken breast halves, with skin
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. melted butter
1/2 tsp. ground ginger
1/2 lb. fresh apricots, halved (about 4)
1/2 cup apricot jam
1 Tbsp. cider vinegar
Place chicken skin side down and flatten slightly with a mallet. Combine stuffing mix, onion, butter, and 1/4 tsp. ginger; place in a strip along center of each breast half and top with apricot halves. Wrap chicken around filling; tie with string every two inches. Barbecue 15 minutes on a rack about 5-1/2 inches above medium-hot coals, turning once or twice. Mix apricot jam, vinegar, and remaining 1/4 tsp. ginger; brush over chicken rolls. Grill another 5-10 minutes, until done.
Adapted from California Apricots
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. melted butter
1/2 tsp. ground ginger
1/2 lb. fresh apricots, halved (about 4)
1/2 cup apricot jam
1 Tbsp. cider vinegar
Place chicken skin side down and flatten slightly with a mallet. Combine stuffing mix, onion, butter, and 1/4 tsp. ginger; place in a strip along center of each breast half and top with apricot halves. Wrap chicken around filling; tie with string every two inches. Barbecue 15 minutes on a rack about 5-1/2 inches above medium-hot coals, turning once or twice. Mix apricot jam, vinegar, and remaining 1/4 tsp. ginger; brush over chicken rolls. Grill another 5-10 minutes, until done.
Adapted from California Apricots
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
28 June, 2017
Apricots
native to: China or Armenia
in season here: June to early July
Apricots, Prunus armenaica, are closely related to plums (more distantly, they join plums, peaches, and apples as relatives of the rose). They may have originally come from India or China and were certainly present in ancient Greece and Rome, but the general scientific consensus these days is that they came from Armenia. They were brought to Virginia in 1720, but didn't do all that well until they arrived in California in 1792, where the climate was much more suitable. Here in Washington State, of course, we think of them as being from Yakima and Wenatchee, and may even associate them with Cotlets. It's easy to tell if an apricot is reasonably local and delicious or has been picked green and imported hundreds or thousand of miles: the better an apricot smells, the more flavor it has. The essential oil from apricot pits is sold as bitter almond oil (just like almond extract is actually made from peach pits).
Apricots are one of summer's earliest fruits and provide plenty of beta-carotene, fiber, vitamin C, copper, and potassium. Their flavonoids and other polyphenols have been linked to heart health, and their carotenoids and xanthophylls are thought to protect vision. They are also a good source of catechins, an anti-inflammatory most commonly associated with green tea. They support bone health, with all the necessary minerals needed to grow bones and prevent osteoporosis. They've been used to treat digestive complaints, earaches, fever, skin problems, respiratory problems, cancer, and anemia (with what success, my superficial research doesn't mention). Apricot oil is used on strained muscles and wounds.
Read more:
label-style nutrition information for raw apricots
label-style nutrition information for dried apricots
World's Healthiest Foods
Live Strong
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: June to early July
Apricots, Prunus armenaica, are closely related to plums (more distantly, they join plums, peaches, and apples as relatives of the rose). They may have originally come from India or China and were certainly present in ancient Greece and Rome, but the general scientific consensus these days is that they came from Armenia. They were brought to Virginia in 1720, but didn't do all that well until they arrived in California in 1792, where the climate was much more suitable. Here in Washington State, of course, we think of them as being from Yakima and Wenatchee, and may even associate them with Cotlets. It's easy to tell if an apricot is reasonably local and delicious or has been picked green and imported hundreds or thousand of miles: the better an apricot smells, the more flavor it has. The essential oil from apricot pits is sold as bitter almond oil (just like almond extract is actually made from peach pits).
Apricots are one of summer's earliest fruits and provide plenty of beta-carotene, fiber, vitamin C, copper, and potassium. Their flavonoids and other polyphenols have been linked to heart health, and their carotenoids and xanthophylls are thought to protect vision. They are also a good source of catechins, an anti-inflammatory most commonly associated with green tea. They support bone health, with all the necessary minerals needed to grow bones and prevent osteoporosis. They've been used to treat digestive complaints, earaches, fever, skin problems, respiratory problems, cancer, and anemia (with what success, my superficial research doesn't mention). Apricot oil is used on strained muscles and wounds.
Read more:
label-style nutrition information for raw apricots
label-style nutrition information for dried apricots
World's Healthiest Foods
Live Strong
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
21 June, 2017
Spiced cherries
Spiced cherries
The Royal Anne is the cherry that gives the best results in spicing. Put the cherries into a stone jar or porcelain pan. Heat one quart of good cider vinegar with two coffee cups of sugar; put into a muslin bag one teaspoon each of various spices, heat with the vinegar and sugar to the boiling point, then pour over the cherries and let stand over night. Repeat this a second time. Then put the cherries in glass bottles or jars, heat the vinegar a third time, pour over and seal. Fine with meats. Prunes are good spiced by this recipe, but the skins of the prunes must be pricked with a fork to prevent bursting.
From: Jennings, Linda Deziah (compiler), Washington women's cook book. The Washington Equal Suffrage Association, 1908.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
The Royal Anne is the cherry that gives the best results in spicing. Put the cherries into a stone jar or porcelain pan. Heat one quart of good cider vinegar with two coffee cups of sugar; put into a muslin bag one teaspoon each of various spices, heat with the vinegar and sugar to the boiling point, then pour over the cherries and let stand over night. Repeat this a second time. Then put the cherries in glass bottles or jars, heat the vinegar a third time, pour over and seal. Fine with meats. Prunes are good spiced by this recipe, but the skins of the prunes must be pricked with a fork to prevent bursting.
From: Jennings, Linda Deziah (compiler), Washington women's cook book. The Washington Equal Suffrage Association, 1908.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
14 June, 2017
Citrus Shrimp and White Bean Salad
6 Tbsp. lime vinaigrette*
3/4 lb. small or med. shrimp, peeled and deveined
15 oz. canned white beans, drained and rinsed
1/4 cup snipped fresh parsley
4 cups arugula, lettuce, or salad mix
1 orange bell pepper, thinly diced
Heat 2 Tbsp. lime dressing over medium heat. Add shrimp and sauté until they start to turn opaque, about 3 minutes. Add beans and parsley and heat through. Divide greens and pepper among four plates for a side dish, or two for a main course. Top with shrimp mixture and drizzle with remaining dressing.
Adapted from meganwarerd.com
*Any kind of vinaigrette-style dressing will work, but Newman’s Own Light Lime Dressing is suggested. You can also make your own by mixing 2 Tbsp olive oil, 1 Tbsp. vinegar, 3 Tbsp lime or lemon juice, and black pepper and salt to taste.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3/4 lb. small or med. shrimp, peeled and deveined
15 oz. canned white beans, drained and rinsed
1/4 cup snipped fresh parsley
4 cups arugula, lettuce, or salad mix
1 orange bell pepper, thinly diced
Heat 2 Tbsp. lime dressing over medium heat. Add shrimp and sauté until they start to turn opaque, about 3 minutes. Add beans and parsley and heat through. Divide greens and pepper among four plates for a side dish, or two for a main course. Top with shrimp mixture and drizzle with remaining dressing.
Adapted from meganwarerd.com
*Any kind of vinaigrette-style dressing will work, but Newman’s Own Light Lime Dressing is suggested. You can also make your own by mixing 2 Tbsp olive oil, 1 Tbsp. vinegar, 3 Tbsp lime or lemon juice, and black pepper and salt to taste.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
07 June, 2017
Sautéed spinach with garlic
1 lb. spinach, stemmed, washed, and patted or spun dry
1 Tbsp. olive oil or butter
4 cloves garlic, minced or crushed
salt and pepper to taste
Sizzle garlic in the oil or butter until it just begins to brown, about 3 min. If using butter, be careful not to burn it. Stir in about half the spinach, letting it wilt before adding the other half. Cook over high heat until the liquid from the spinach evaporates, about 5 min. Season and serve.
If you would like to serve this dish at room temperature rather than hot, use oil; the butter will congeal if allowed to cool.
Adapted from Vegetables / James Peterson. William Morrow, c1998. ISBN: 9780688146580
Mr. Peterson goes on to give a very similar recipe for chard, with a little more oil and a little less garlic. In fact, this technique will probably work with any greens you care to cook; it's also nearly identical to the nettle recipe Ray of OlyYoga fame recommends, except he adds a little chopped onion.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 Tbsp. olive oil or butter
4 cloves garlic, minced or crushed
salt and pepper to taste
Sizzle garlic in the oil or butter until it just begins to brown, about 3 min. If using butter, be careful not to burn it. Stir in about half the spinach, letting it wilt before adding the other half. Cook over high heat until the liquid from the spinach evaporates, about 5 min. Season and serve.
If you would like to serve this dish at room temperature rather than hot, use oil; the butter will congeal if allowed to cool.
Adapted from Vegetables / James Peterson. William Morrow, c1998. ISBN: 9780688146580
Mr. Peterson goes on to give a very similar recipe for chard, with a little more oil and a little less garlic. In fact, this technique will probably work with any greens you care to cook; it's also nearly identical to the nettle recipe Ray of OlyYoga fame recommends, except he adds a little chopped onion.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
31 May, 2017
Radish leaves are edible
Radish Top Soup
1 large onion, diced
2 Tbsp. butter
2 medium potatoes, sliced
4 cups radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced, for garnish
Saute onion in butter over medium heat until tender. Add potatoes and radish greens, stirring to coat with butter. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes. Allow to cool slightly and blend until smooth (depending on the size of your blender, you may need to work in batches). Return to saucepan and stir in cream. Reheat, stirring, until well blended; do not boil. Top with radish slices.
Adapted from Mother Nature Network
Radish Leaf Pesto
2 large handsful fresh radish leaves, stems removed
30 grams (1 ounce) grated or shaved hard cheese such as pecorino or parmesan
30 grams (1 ounce) nuts such as pistachios, almonds, or pinenuts (walnuts are not recommended, the result is bitter)
1 clove garlic, germ removed, quartered
a short ribbon of lemon zest, without pith (optional)
2 Tbsp. olive oil, plus more for consistency
salt
pepper
ground chili pepper
Pulse in a food processor or blender until smooth, scraping the sides as needed. Add more oil and pulse to mix until desired consistency is reached. Adjust seasonings and store in an airtight container. Use or freeze within a few days.
Adapted from Chocolate & Zucchini
More radish and radish top recipes:
Radishes with creamy ricotta
Buttered Leeks and Radishes
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 large onion, diced
2 Tbsp. butter
2 medium potatoes, sliced
4 cups radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced, for garnish
Saute onion in butter over medium heat until tender. Add potatoes and radish greens, stirring to coat with butter. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes. Allow to cool slightly and blend until smooth (depending on the size of your blender, you may need to work in batches). Return to saucepan and stir in cream. Reheat, stirring, until well blended; do not boil. Top with radish slices.
Adapted from Mother Nature Network
Radish Leaf Pesto
2 large handsful fresh radish leaves, stems removed
30 grams (1 ounce) grated or shaved hard cheese such as pecorino or parmesan
30 grams (1 ounce) nuts such as pistachios, almonds, or pinenuts (walnuts are not recommended, the result is bitter)
1 clove garlic, germ removed, quartered
a short ribbon of lemon zest, without pith (optional)
2 Tbsp. olive oil, plus more for consistency
salt
pepper
ground chili pepper
Pulse in a food processor or blender until smooth, scraping the sides as needed. Add more oil and pulse to mix until desired consistency is reached. Adjust seasonings and store in an airtight container. Use or freeze within a few days.
Adapted from Chocolate & Zucchini
More radish and radish top recipes:
Radishes with creamy ricotta
Buttered Leeks and Radishes
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
24 May, 2017
Rhubarb muffins
1/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp. vanilla
1 cup buttermilk
1 1/2 cup diced rhubarb
1/2 cup chopped nuts (optional)
1/2 tsp. salt
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
topping:
1/3 cup sugar
1 1/2 tsp. cinnamon
1 Tbsp. melted butter
Beat together brown sugar, oil, egg, and vanilla until well blended. Stir in buttermilk, rhubarb, and nuts. Combine salt, flour, baking powder, and baking soda; add all at once to rhubarb mixture and stir until just mixed. Fill greased muffin pans 2/3 full. Combine topping ingredients and sprinkle over muffins. Bake at 400F for 20 minutes or until done. Makes 2 dozen.
Source unknown.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup oil
1 egg
2 tsp. vanilla
1 cup buttermilk
1 1/2 cup diced rhubarb
1/2 cup chopped nuts (optional)
1/2 tsp. salt
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
topping:
1/3 cup sugar
1 1/2 tsp. cinnamon
1 Tbsp. melted butter
Beat together brown sugar, oil, egg, and vanilla until well blended. Stir in buttermilk, rhubarb, and nuts. Combine salt, flour, baking powder, and baking soda; add all at once to rhubarb mixture and stir until just mixed. Fill greased muffin pans 2/3 full. Combine topping ingredients and sprinkle over muffins. Bake at 400F for 20 minutes or until done. Makes 2 dozen.
Source unknown.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
17 May, 2017
Braised Salmon with Leeks
2 medium leeks (white and lower green parts only)
4 cloves garlic, crushed
1 Tbsp. + 1/2 cup chicken or vegetable broth
2 Tbsp. lemon juice
1 Tbsp. fresh tarragon, chopped
1-1/2 lbs salmon fillet, skin and bones removed, in 8 pieces
salt and white pepper to taste
Cut leeks in half lengthwise, fan out, and rinse well. Cut leeks into 2-inch lengths, then slice lengthwise into very thin strips (chiffonade). Heat 1 Tbsp. broth and sauté leeks over medium heat about 5 minutes, stirring frequently. Add garlic and sauté for another minute. Add 1/2 cup broth and 1 Tbsp. lemon juice; cover and simmer another 5 minutes, stirring occasionally. Rub salmon with remaining 1 Tbsp. lemon juice, salt, and white pepper. Stir fresh tarragon into leeks; place salmon pieces on top. Cover and simmer until salmon is pink inside, about 3-4 minutes.
Serves 4
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
4 cloves garlic, crushed
1 Tbsp. + 1/2 cup chicken or vegetable broth
2 Tbsp. lemon juice
1 Tbsp. fresh tarragon, chopped
1-1/2 lbs salmon fillet, skin and bones removed, in 8 pieces
salt and white pepper to taste
Cut leeks in half lengthwise, fan out, and rinse well. Cut leeks into 2-inch lengths, then slice lengthwise into very thin strips (chiffonade). Heat 1 Tbsp. broth and sauté leeks over medium heat about 5 minutes, stirring frequently. Add garlic and sauté for another minute. Add 1/2 cup broth and 1 Tbsp. lemon juice; cover and simmer another 5 minutes, stirring occasionally. Rub salmon with remaining 1 Tbsp. lemon juice, salt, and white pepper. Stir fresh tarragon into leeks; place salmon pieces on top. Cover and simmer until salmon is pink inside, about 3-4 minutes.
Serves 4
Adapted from World's Healthiest Foods
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Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
09 May, 2017
Leeks
native to: probably Central Asia
in season here: fall through early spring
Leeks, Allium ampeloprasum (Leek Group), are members of the Amaryllidaceae family, related to onions and garlic. They have plenty of kaempferol, which protects blood vessel linings. Another way leeks protect blood vessels is with their high concentrations of polyphenols (garlic and onions have more, but leeks are still up there). They also provide lots of folate in a bioactive form, meaning you're not only eating this B vitamin, you're absorbing it and getting that cardiovascular support. Leeks' flavonoids are more abundant in the bulbs and lower leaves, which is the part most commonly used. They also contain compounds which convert to allicin after the leek is cut or crushed; allicin reduces cholesterol formation (how about some leeks in that omelet?), reduces blood vessel stiffness, lowers blood pressure, and has anti-microbial functions. Leeks also provide the important vitamins pyridoxine, niacin, riboflavin, thiamin, and vitamins A, C, and E. Their good fiber content makes them helpful for weight loss.
Ancient Greeks and Romans ate leeks to benefit the throat and make the voice stronger, and the Romans introduced them into many of the colder areas of their empire. The leek is the national symbol of Wales; according to some sources this is because of their use in a battle against Saxon invaders in 1620, but sources I find more credible trace the presence and importance of leeks in Wales into far earlier times.
Read more:
label-style nutrition information for raw leeks
label-style nutrition information for boiled leeks
Nutrition and You
Organic Gardening News and Info
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: fall through early spring
Leeks, Allium ampeloprasum (Leek Group), are members of the Amaryllidaceae family, related to onions and garlic. They have plenty of kaempferol, which protects blood vessel linings. Another way leeks protect blood vessels is with their high concentrations of polyphenols (garlic and onions have more, but leeks are still up there). They also provide lots of folate in a bioactive form, meaning you're not only eating this B vitamin, you're absorbing it and getting that cardiovascular support. Leeks' flavonoids are more abundant in the bulbs and lower leaves, which is the part most commonly used. They also contain compounds which convert to allicin after the leek is cut or crushed; allicin reduces cholesterol formation (how about some leeks in that omelet?), reduces blood vessel stiffness, lowers blood pressure, and has anti-microbial functions. Leeks also provide the important vitamins pyridoxine, niacin, riboflavin, thiamin, and vitamins A, C, and E. Their good fiber content makes them helpful for weight loss.
Ancient Greeks and Romans ate leeks to benefit the throat and make the voice stronger, and the Romans introduced them into many of the colder areas of their empire. The leek is the national symbol of Wales; according to some sources this is because of their use in a battle against Saxon invaders in 1620, but sources I find more credible trace the presence and importance of leeks in Wales into far earlier times.
Read more:
label-style nutrition information for raw leeks
label-style nutrition information for boiled leeks
Nutrition and You
Organic Gardening News and Info
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
03 May, 2017
Braised scallions
10 scallions, trimmed, with about 1 inch of green remaining
2 tsp. olive oil
2 Tbsp. chicken broth
salt and pepper to taste
2 Tbsp. crème fraîche or sour cream
Toss scallions with oil and broth to coat; adjust seasonings. Place scallions in a gratin dish or toaster oven tray and bake in preheated toaster oven at 425F about 10 minutes, or until tips are slightly blackened. Top with crème fraîche and serve hot.
Adapted from: The gourmet toaster oven : simple and sophisticated meals for the busy cook / Lynn Alley. Ten Speed Press, c2005. 9780385364331.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 tsp. olive oil
2 Tbsp. chicken broth
salt and pepper to taste
2 Tbsp. crème fraîche or sour cream
Toss scallions with oil and broth to coat; adjust seasonings. Place scallions in a gratin dish or toaster oven tray and bake in preheated toaster oven at 425F about 10 minutes, or until tips are slightly blackened. Top with crème fraîche and serve hot.
Adapted from: The gourmet toaster oven : simple and sophisticated meals for the busy cook / Lynn Alley. Ten Speed Press, c2005. 9780385364331.
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
26 April, 2017
Newsletters: 26 Oct., 2011
Excerpt from the Market Newsletter originally published on 26 Oct., 2011. View the full newsletter for all the photos and links.
In the belly
Pumpkins, of course, are just one of the many winter squashes. Winter squashes are members of the Cucurbitaceae family, related to both the melon and the cucumber. They were originally cultivated, 10,000 years ago in South America, for their seeds. Now they offer us complex carbohydrates, fiber, alpha-carotene, beta-carotene, and other carotenoids, omega-3 fats, and a whole alphabet of vitamins. They are said to have antioxidant, anti-inflammatory, anti-viral, anti-bacterial, anti-diabetic and insulin-regulating properties. Research has suggested that growing winter squash can help remove contaminants from soil, which is good as long as you weren't planning to eat them. The corollary is that this is a good vegetable to buy organic if you do plan to eat it.
In the kitchen
Being a bit pressed for both time and inspiration, I turn once again to good ol' Epicurious for, of course, pumpkin recipes.
Ginger-Pumpkin Muffins
5.5 tablespoons minced crystallized ginger
1/2 cup dried currants or raisins
2 tablespoons brandy
2 cups flour
1 tablespoon ground ginger
2 teaspoons pumpkin pie spice
1.5 teaspoons baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons cooked pumpkin puree (or canned solid pack pumpkin)
1/2 cup plus 2 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 large egg
3/4 cup plus 3 tablespoons golden brown sugar
1/2 cup light molasses
1/4 cup vegetable oil
Mix 2.5 tablespoons crystallized ginger, currants and brandy in small bowl. Sift together flour, ground ginger, pumpkin pie spice, baking soda and salt. Whisk pumpkin puree, buttermilk and vanilla. Beat egg whites and egg until foamy; beat in 3/4 cup plus 2 tablespoons brown sugar. Beat until light, about 2 minutes; beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each. Stir in currant mixture. Divide batter among sixteen 1/3-cup muffin cups with paper liners. Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar and sprinkle evenly over muffins. Bake at 375F about 25 min., until tester inserted into center comes out clean. Cool on a rack.
Sugar Pumpkin, Feta, and Cilantro Quesadillas
3 cups peeled seeded sugar pumpkin or butternut squash in 1.5-inch cubes (about 1 lb. whole pumpkin)
1 finely chopped seeded jalapeño (about 2 tablespoons)
salt and pepper to taste
12 flour tortillas, 8-inch diameter
10 ounces feta cheese, crumbled
1.5 cups coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges, to serve
Cook pumpkin in boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes; transfer to a food processor and puree until smooth. Stir in jalapeño; season with salt and pepper. Spread about 1/4 c pumpkin mixture evenly on each of 6 tortillas. Sprinkle with feta, 1/4 cup cilantro and pepper to taste. Top each with a second tortilla. Cook in a heavy skillet over med-high about 1 min. per side, until golden with dark char marks.
Pumpkin-Seed Brittle
1/2 cup fresh pumpkin seeds, not rinsed
1 tablespoon vegetable oil
salt to taste
1/3 cup sugar
1/4 cup water
Toss seeds with oil and salt and bake at 250F on an ungreased baking sheet, stirring occasionally, for 1 - 1.25 hours, or until golden and crisp. Combine sugar and water and cook over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break into pieces.
In the belly
Pumpkins, of course, are just one of the many winter squashes. Winter squashes are members of the Cucurbitaceae family, related to both the melon and the cucumber. They were originally cultivated, 10,000 years ago in South America, for their seeds. Now they offer us complex carbohydrates, fiber, alpha-carotene, beta-carotene, and other carotenoids, omega-3 fats, and a whole alphabet of vitamins. They are said to have antioxidant, anti-inflammatory, anti-viral, anti-bacterial, anti-diabetic and insulin-regulating properties. Research has suggested that growing winter squash can help remove contaminants from soil, which is good as long as you weren't planning to eat them. The corollary is that this is a good vegetable to buy organic if you do plan to eat it.
In the kitchen
Being a bit pressed for both time and inspiration, I turn once again to good ol' Epicurious for, of course, pumpkin recipes.
Ginger-Pumpkin Muffins
5.5 tablespoons minced crystallized ginger
1/2 cup dried currants or raisins
2 tablespoons brandy
2 cups flour
1 tablespoon ground ginger
2 teaspoons pumpkin pie spice
1.5 teaspoons baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons cooked pumpkin puree (or canned solid pack pumpkin)
1/2 cup plus 2 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 large egg
3/4 cup plus 3 tablespoons golden brown sugar
1/2 cup light molasses
1/4 cup vegetable oil
Mix 2.5 tablespoons crystallized ginger, currants and brandy in small bowl. Sift together flour, ground ginger, pumpkin pie spice, baking soda and salt. Whisk pumpkin puree, buttermilk and vanilla. Beat egg whites and egg until foamy; beat in 3/4 cup plus 2 tablespoons brown sugar. Beat until light, about 2 minutes; beat in molasses and oil. Beat in dry ingredients alternately with pumpkin mixture in 3 additions each. Stir in currant mixture. Divide batter among sixteen 1/3-cup muffin cups with paper liners. Mix 3 tablespoons crystallized ginger and 1 tablespoon brown sugar and sprinkle evenly over muffins. Bake at 375F about 25 min., until tester inserted into center comes out clean. Cool on a rack.
Sugar Pumpkin, Feta, and Cilantro Quesadillas
3 cups peeled seeded sugar pumpkin or butternut squash in 1.5-inch cubes (about 1 lb. whole pumpkin)
1 finely chopped seeded jalapeño (about 2 tablespoons)
salt and pepper to taste
12 flour tortillas, 8-inch diameter
10 ounces feta cheese, crumbled
1.5 cups coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges, to serve
Cook pumpkin in boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes; transfer to a food processor and puree until smooth. Stir in jalapeño; season with salt and pepper. Spread about 1/4 c pumpkin mixture evenly on each of 6 tortillas. Sprinkle with feta, 1/4 cup cilantro and pepper to taste. Top each with a second tortilla. Cook in a heavy skillet over med-high about 1 min. per side, until golden with dark char marks.
Pumpkin-Seed Brittle
1/2 cup fresh pumpkin seeds, not rinsed
1 tablespoon vegetable oil
salt to taste
1/3 cup sugar
1/4 cup water
Toss seeds with oil and salt and bake at 250F on an ungreased baking sheet, stirring occasionally, for 1 - 1.25 hours, or until golden and crisp. Combine sugar and water and cook over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color. Stir in the pumpkin seeds until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly. Let the brittle cool completely and break into pieces.
Newsletters: 27 Oct., 2010
Excerpt from the Market Newsletter originally published on 27 Oct., 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
As you were probably expecting, here are some fun Halloween recipes. I have always loved Halloween and enjoy seeing all the food art it inspires.
Chocolate mice
1 c (6 oz.) semisweet chocolate chips
1/4 c sour cream
12 chocolate wafer cookies, finely crushed
1/2 c unsweetened cocoa
1/2 c powdered sugar
butter (optional; for greasing your hands)
24 cinnamon imperials, mini chocolate chips, or mini M&Ms, for eyes
24 almond slices, for ears
red and black licorice laces, for tails
Melt the chocolate over hot water (or in the microwave, carefully). Stir in sour cream and cookie crumbs; chill no more than 15-20 min., until firm. Butter your hands, if desired, and roll chocolate mixture into 12 oval mouse bodies; place on waxed paper. Roll half the mice in powdered sugar and half in cocoa. Press candies and almond slices into the pointed end to make faces and poke 3-inch lengths of licorice lace into the rounded end for tails. May be stored in an airtight container in the refrigerator for up to a week.
Witches' knuckles
1 c water
1/2 c butter
1 c flour
1 tsp. salt
1 tsp. cumin
1 tsp. chili powder
4 eggs
1 Tbsp. Dijon mustard
1 c extra sharp cheddar cheese (4 oz.), grated
1 egg yolk lightly beaten with 1 Tbsp. water
dried whole rosemary leaves
9 pieces sliced pepperoni, quartered
Bring water and butter to a boil; remove from heat and stir in flour, salt, cumin, and chili powder. Return to heat and cook 1-2 min., stirring constantly, until the dough stars to pull away from the sides of the pan. Remove from heat and continue stirring 1-2 min., until slightly cooled. Add the eggs one at a time, mixing well between each. Stir in mustard and cheese. Put dough in a pastry bag (or make one by cutting a 1/2-inch hole in the corner of a plastic bag). Squeeze 3-inch-long fingers onto 2 baking sheets lined with baking parchment or waxed paper. Brush with egg yolk mixture; add a pepperoni fingernail to one end of each and place a few rosemary leaves in the center of the finger as knuckle lines. Bake at 400F for 15-18 min., until the fingers are golden brown and crisp. Serve warm.
Both from: Ghoulish goodies / Sharon Bowers. Storey Pub., c2009.
Cooking, and reading about cooking
As you were probably expecting, here are some fun Halloween recipes. I have always loved Halloween and enjoy seeing all the food art it inspires.
Chocolate mice
1 c (6 oz.) semisweet chocolate chips
1/4 c sour cream
12 chocolate wafer cookies, finely crushed
1/2 c unsweetened cocoa
1/2 c powdered sugar
butter (optional; for greasing your hands)
24 cinnamon imperials, mini chocolate chips, or mini M&Ms, for eyes
24 almond slices, for ears
red and black licorice laces, for tails
Melt the chocolate over hot water (or in the microwave, carefully). Stir in sour cream and cookie crumbs; chill no more than 15-20 min., until firm. Butter your hands, if desired, and roll chocolate mixture into 12 oval mouse bodies; place on waxed paper. Roll half the mice in powdered sugar and half in cocoa. Press candies and almond slices into the pointed end to make faces and poke 3-inch lengths of licorice lace into the rounded end for tails. May be stored in an airtight container in the refrigerator for up to a week.
Witches' knuckles
1 c water
1/2 c butter
1 c flour
1 tsp. salt
1 tsp. cumin
1 tsp. chili powder
4 eggs
1 Tbsp. Dijon mustard
1 c extra sharp cheddar cheese (4 oz.), grated
1 egg yolk lightly beaten with 1 Tbsp. water
dried whole rosemary leaves
9 pieces sliced pepperoni, quartered
Bring water and butter to a boil; remove from heat and stir in flour, salt, cumin, and chili powder. Return to heat and cook 1-2 min., stirring constantly, until the dough stars to pull away from the sides of the pan. Remove from heat and continue stirring 1-2 min., until slightly cooled. Add the eggs one at a time, mixing well between each. Stir in mustard and cheese. Put dough in a pastry bag (or make one by cutting a 1/2-inch hole in the corner of a plastic bag). Squeeze 3-inch-long fingers onto 2 baking sheets lined with baking parchment or waxed paper. Brush with egg yolk mixture; add a pepperoni fingernail to one end of each and place a few rosemary leaves in the center of the finger as knuckle lines. Bake at 400F for 15-18 min., until the fingers are golden brown and crisp. Serve warm.
Both from: Ghoulish goodies / Sharon Bowers. Storey Pub., c2009.
19 April, 2017
Newsletters: 19 Oct., 2011
Excerpt from the Market Newsletter originally published on 19 Oct., 2011. View the full newsletter for all the photos and links.
In the garden
This being our designated planning-for-the-winter week, it seems only right to give you a run-down of what will be going on out there over the winter. Here's a summary of what the WSU Master Gardeners tell us.
• Nov.: Mulch. Move container plants inside (if you haven't already). Be careful not to over-prune your roses.
• Dec.: Pot up paperwhites for forcing. Fertilize for the winter.
• Jan.: Do a little winter weeding. Start planning next year's garden, including crop rotation.
• Feb.: Don't be fooled by good weather into exposing your roses or getting a start on your spring pruning. Instead, go slug hunting or start your brassica seedlings indoors.
• Mar.: NOW you can prune and feed those roses. Transplant your brassicas outside and start tomatoes, peppers, and eggplants inside. Sow hardy vegetables such as beets and spinach.
• Apr.: Sow carrots. Start squash and cucumbers indoors. You should probably mow the lawn, too.
• May.: Plant dahlias, gladiolus and calla lilies; fill containers and deadhead bulbs. Sow corn and beans, and transplant tomato, pepper and squash starts, if and when it's warm enough.
In the kitchen
The cold weather is here, so I guess it's time to talk about nice hearty soups again.
Clove-scented onion soup with Madeira and paprika
0.25 c unsalted butter
2 Tbsp. olive oil
3 lb. onions, peeled and thinly sliced
6 c beef broth
3 Tbsp. golden raisins
1.5 tsp. paprika
0.5 tsp. ground mace
8 whole cloves
salt and pepper to taste
4 egg yolks, lightly beaten
0.25 c dry Madeira wine
Cook onions in the butter and olive oil, stirring occasionally, 20 min. or until the onions are wilted and golden. Add broth, raisins, paprika, mace, and cloves. Bring to a boil; partially cover, and simmer 30 min. Season. Stir 1/4 c of the soup into the egg yolks. Add the yolk mixture to the pot and cook, stirring, for about 4 min or until slightly thickened. Stir in Madeira.
From: Adriana's spice caravan / Adriana & Rochelle Zabarkes.
Healthy Oatmeal Soup
10 cups chicken stock
2 skinless chicken breasts
1 large ripe tomato, finely chopped
1 green onion, finely chopped
1/8 teaspoon ground cumin
1/2 tablespoon ground coriander
1 cup quick cooking oats (more or less, according to desired thickness)
Salt to taste
Boil chicken breasts, tomato, cumin, and coriander in chicken stock until chicken is cooked through. Remove chicken meat from the bones and cut or tear into small pieces. Return meat to broth and stir in oats. Bring to a boil, stir occasionally for about 2 minutes. Boil for about 15 minutes.
Source unknown.
Crock Pot Barley Soup
1 lb. stew beef in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
Salt and pepper to taste
6 c. beef stock
Slow-cook on low for 6 to 8 hours, stirring occasionally.
Source unknown.
In the garden
This being our designated planning-for-the-winter week, it seems only right to give you a run-down of what will be going on out there over the winter. Here's a summary of what the WSU Master Gardeners tell us.
• Nov.: Mulch. Move container plants inside (if you haven't already). Be careful not to over-prune your roses.
• Dec.: Pot up paperwhites for forcing. Fertilize for the winter.
• Jan.: Do a little winter weeding. Start planning next year's garden, including crop rotation.
• Feb.: Don't be fooled by good weather into exposing your roses or getting a start on your spring pruning. Instead, go slug hunting or start your brassica seedlings indoors.
• Mar.: NOW you can prune and feed those roses. Transplant your brassicas outside and start tomatoes, peppers, and eggplants inside. Sow hardy vegetables such as beets and spinach.
• Apr.: Sow carrots. Start squash and cucumbers indoors. You should probably mow the lawn, too.
• May.: Plant dahlias, gladiolus and calla lilies; fill containers and deadhead bulbs. Sow corn and beans, and transplant tomato, pepper and squash starts, if and when it's warm enough.
In the kitchen
The cold weather is here, so I guess it's time to talk about nice hearty soups again.
Clove-scented onion soup with Madeira and paprika
0.25 c unsalted butter
2 Tbsp. olive oil
3 lb. onions, peeled and thinly sliced
6 c beef broth
3 Tbsp. golden raisins
1.5 tsp. paprika
0.5 tsp. ground mace
8 whole cloves
salt and pepper to taste
4 egg yolks, lightly beaten
0.25 c dry Madeira wine
Cook onions in the butter and olive oil, stirring occasionally, 20 min. or until the onions are wilted and golden. Add broth, raisins, paprika, mace, and cloves. Bring to a boil; partially cover, and simmer 30 min. Season. Stir 1/4 c of the soup into the egg yolks. Add the yolk mixture to the pot and cook, stirring, for about 4 min or until slightly thickened. Stir in Madeira.
From: Adriana's spice caravan / Adriana & Rochelle Zabarkes.
Healthy Oatmeal Soup
10 cups chicken stock
2 skinless chicken breasts
1 large ripe tomato, finely chopped
1 green onion, finely chopped
1/8 teaspoon ground cumin
1/2 tablespoon ground coriander
1 cup quick cooking oats (more or less, according to desired thickness)
Salt to taste
Boil chicken breasts, tomato, cumin, and coriander in chicken stock until chicken is cooked through. Remove chicken meat from the bones and cut or tear into small pieces. Return meat to broth and stir in oats. Bring to a boil, stir occasionally for about 2 minutes. Boil for about 15 minutes.
Source unknown.
Crock Pot Barley Soup
1 lb. stew beef in 1/2" cubes
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
Salt and pepper to taste
6 c. beef stock
Slow-cook on low for 6 to 8 hours, stirring occasionally.
Source unknown.
Newsletters: 20 Oct., 2010
Excerpt from the Market Newsletter originally published on 20 Oct., 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
Last month Jackie at L&I recommended a recipe from Chez Panisse Vegetables using corn and zucchini that I think must be this one. If you move quickly you still might be able to find all the ingredients.
Summer squash and corn pasta
4-6 small summer squashes, diced
5-6 ears corn, cut from cobs
2 cloves garlic, finely chopped
1/2 jalapeño pepper, finely chopped
3 Tbsp. olive oil
salt and black pepper to taste
handful cilantro leaves
2 Tbsp. butter
4 Tbsp. water
1 lb. fresh fettuccine, cooked
juice of 1/2 lemon, optional
Saute squash in the oil until tender and a little brown; season with salt and pepper. Add corn, garlic, and jalapeño; continue cooking a few more minutes. Add cilantro (reserving some for garnish if desired), butter, and water; correct seasoning. Add fettuccine and toss. Add lemon juice if corn is very sweet and garnish with cilantro.
From: Chez Panisse vegetables / by Alice Waters and the cooks of Chez Panisse. HarperCollins, c1996.
Warm spinach and squash salad
1.5 lb. delicata squash cut in half, seeded, and sliced, or butternut squash peeled, seeded, and cubed
4 Tbsp. olive oil
1/2 t salt (divided)
black pepper
3 Tbsp. lemon juice or red wine vinegar
8 oz. spinach leaves
1/2 c toasted sliced almonds
Toss squash with 1 Tbsp. oil, 1/4 tsp. salt, and pepper to taste, in a 12x17-inch baking dish. Bake at 400F ca. 20 min., until tender. Mix lemon juice with remaining 1/4 tsp. salt; add squash, spinach, and onions. Heat remaining 3 Tbsp. oil, pour over all, and toss to coat, wilting spinach. Serve immediately.
From: Yoga Journal, Nov. 2009.
Cooking, and reading about cooking
Last month Jackie at L&I recommended a recipe from Chez Panisse Vegetables using corn and zucchini that I think must be this one. If you move quickly you still might be able to find all the ingredients.
Summer squash and corn pasta
4-6 small summer squashes, diced
5-6 ears corn, cut from cobs
2 cloves garlic, finely chopped
1/2 jalapeño pepper, finely chopped
3 Tbsp. olive oil
salt and black pepper to taste
handful cilantro leaves
2 Tbsp. butter
4 Tbsp. water
1 lb. fresh fettuccine, cooked
juice of 1/2 lemon, optional
Saute squash in the oil until tender and a little brown; season with salt and pepper. Add corn, garlic, and jalapeño; continue cooking a few more minutes. Add cilantro (reserving some for garnish if desired), butter, and water; correct seasoning. Add fettuccine and toss. Add lemon juice if corn is very sweet and garnish with cilantro.
From: Chez Panisse vegetables / by Alice Waters and the cooks of Chez Panisse. HarperCollins, c1996.
Warm spinach and squash salad
1.5 lb. delicata squash cut in half, seeded, and sliced, or butternut squash peeled, seeded, and cubed
4 Tbsp. olive oil
1/2 t salt (divided)
black pepper
3 Tbsp. lemon juice or red wine vinegar
8 oz. spinach leaves
1/2 c toasted sliced almonds
Toss squash with 1 Tbsp. oil, 1/4 tsp. salt, and pepper to taste, in a 12x17-inch baking dish. Bake at 400F ca. 20 min., until tender. Mix lemon juice with remaining 1/4 tsp. salt; add squash, spinach, and onions. Heat remaining 3 Tbsp. oil, pour over all, and toss to coat, wilting spinach. Serve immediately.
From: Yoga Journal, Nov. 2009.
16 April, 2017
Newsletters: 16 Apr., 2011
Excerpt from the Market Newsletter originally published on 16 Apr., 2011. View the full newsletter for all the photos and links.
In the garden
The WSU Master Gardeners say this is the time to plant dahlias, gladiolus, calla lilies, corn and beans, and harden off your vegetable starts. They also suggest planting out your tomato, squash, pepper, and cucumber starts, but some local tomato growers tell me it's better to wait until really warm June weather to plant out tomatoes, basil, and other heat-lovers.
...
In the kitchen
At this time of year, lettuce is the one thing we can be sure of finding at the market.
Wilted lettuce
1/4 cup sugar
1/4 cup white vinegar
3/4 cup water
ca. 3 slices bacon, chopped (or cut up with kitchen shears)
1 head leaf lettuce
Mix sugar, vinegar, and water; these measurements will probably give you enough for more than one head of lettuce but it can be kept in the fridge longer than I've ever needed to use it up - months, at least. Wash and tear up lettuce and place in a large bowl that won't object to a little hot grease. Fry the bacon until crisp. Drain off some of the grease if there's a lot, but reserve 1-2 Tbsp. of it. Add bacon to the lettuce, then the sugar/vinegar/water mixture in about the amount you would any dressing (not enough to leave the lettuce swimming, though). Toss, then add the reserved bacon grease and toss again.
From: Kelly Iverson
Fried lettuce
1 large head of lettuce
1 Tbsp. olive oil
2 cloves garlic, crushed
pinch salt
1 tsp. Vesop, Bragg's, or soy sauce
Wash and trim lettuce and shake off excess moisture. Cut into four sections. Heat the oil and fry lettuce for 1 min. Add crushed garlic, salt, Vesop; mix well and cook another minute.
From: The Left Foot Organics cookbook : recipes for great food and a healthy community. Gateway, [2008].
In the garden
The WSU Master Gardeners say this is the time to plant dahlias, gladiolus, calla lilies, corn and beans, and harden off your vegetable starts. They also suggest planting out your tomato, squash, pepper, and cucumber starts, but some local tomato growers tell me it's better to wait until really warm June weather to plant out tomatoes, basil, and other heat-lovers.
...
In the kitchen
At this time of year, lettuce is the one thing we can be sure of finding at the market.
Wilted lettuce
1/4 cup sugar
1/4 cup white vinegar
3/4 cup water
ca. 3 slices bacon, chopped (or cut up with kitchen shears)
1 head leaf lettuce
Mix sugar, vinegar, and water; these measurements will probably give you enough for more than one head of lettuce but it can be kept in the fridge longer than I've ever needed to use it up - months, at least. Wash and tear up lettuce and place in a large bowl that won't object to a little hot grease. Fry the bacon until crisp. Drain off some of the grease if there's a lot, but reserve 1-2 Tbsp. of it. Add bacon to the lettuce, then the sugar/vinegar/water mixture in about the amount you would any dressing (not enough to leave the lettuce swimming, though). Toss, then add the reserved bacon grease and toss again.
From: Kelly Iverson
Fried lettuce
1 large head of lettuce
1 Tbsp. olive oil
2 cloves garlic, crushed
pinch salt
1 tsp. Vesop, Bragg's, or soy sauce
Wash and trim lettuce and shake off excess moisture. Cut into four sections. Heat the oil and fry lettuce for 1 min. Add crushed garlic, salt, Vesop; mix well and cook another minute.
From: The Left Foot Organics cookbook : recipes for great food and a healthy community. Gateway, [2008].
12 April, 2017
Savory Black Pepper–Parmesan Cookies
2 hard-boiled egg yolks, pressed through a fine sieve
2 cups flour
1 cup Parmesan cheese, finely grated
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
3/4 cup chilled butter, chopped
2 Tbsp. heavy cream
In a food processor, pulse yolks, flour, Parmesan cheese, salt, and pepper. Add butter and pulse until it reaches the texture of coarse meal. Add cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper to 1/2 inch thickness. Place dough, still in the paper, on a baking sheet and freeze for 10 minutes. Remove top sheet of paper and bake 10 minutes at 350F. Remove from oven, cut into 1 1/2-inch diamonds, and return to oven to bake until golden brown, another 18–20 minutes. Cool on baking sheet placed on a wire rack.
Yield: about 6 dozen.
Adapted from a recipe by Bon Appétit.
Some more recipes to help use up all those Easter eggs:
Incredible Egg recipe collection
Curried egg salad sandwiches
Gribiche (hard-boiled egg) dressing, which can be used to make:
Arctic char with greens and gribiche dressing
New potatoes with Parmesan, black pepper, and gribiche dressing
Sauteed asparagus and morels with gribiche dressing
Bacon and egg tortellini
Campanelle with eggs and capers
And here's a set of recipes for natural egg dyes to help start the whole circus off.
Getting the shells off
As Farmers' Market shoppers, you've no doubt noticed that those lovely fresh eggs tend to cling to their shells when boiled. One way to avoid this problem (or at least attempt to) is to buy your eggs a month in advance and let them age, or buy them at a supermarket where it's been done for you. However, since egg production increases as the chickens get more daylight, there will be more eggs closer to Easter, and anyway who wants to eat old eggs? Another option a hen-keeping friend suggests is to leave the eggs on the kitchen counter 1-2 days before cooking, which has a similar effect and adds the advantage of bringing the eggs to room temperature, which helps keep them from cracking when you cook them.
One trick I've had good luck with is to peel the eggs as soon as they're cool enough to handle; not, alas, an option if you need to refrigerate the eggs overnight so you can hide them in the morning. This leaves us with the nearly-as-effective technique of peeling them under warm running water, angling the egg so the water has as good a chance as possible to seep in between the egg and shell. Yes, this goes against food safety advice, so work carefully and consider the risk. Leave the eggs in the fridge until the last moment (giving them a good many hours to rechill after being found) and work with a pot of very cold water at hand to drop the eggs into as soon as they're naked.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 cups flour
1 cup Parmesan cheese, finely grated
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
3/4 cup chilled butter, chopped
2 Tbsp. heavy cream
In a food processor, pulse yolks, flour, Parmesan cheese, salt, and pepper. Add butter and pulse until it reaches the texture of coarse meal. Add cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper to 1/2 inch thickness. Place dough, still in the paper, on a baking sheet and freeze for 10 minutes. Remove top sheet of paper and bake 10 minutes at 350F. Remove from oven, cut into 1 1/2-inch diamonds, and return to oven to bake until golden brown, another 18–20 minutes. Cool on baking sheet placed on a wire rack.
Yield: about 6 dozen.
Adapted from a recipe by Bon Appétit.
Some more recipes to help use up all those Easter eggs:
Incredible Egg recipe collection
Curried egg salad sandwiches
Gribiche (hard-boiled egg) dressing, which can be used to make:
Arctic char with greens and gribiche dressing
New potatoes with Parmesan, black pepper, and gribiche dressing
Sauteed asparagus and morels with gribiche dressing
Bacon and egg tortellini
Campanelle with eggs and capers
And here's a set of recipes for natural egg dyes to help start the whole circus off.
Getting the shells off
As Farmers' Market shoppers, you've no doubt noticed that those lovely fresh eggs tend to cling to their shells when boiled. One way to avoid this problem (or at least attempt to) is to buy your eggs a month in advance and let them age, or buy them at a supermarket where it's been done for you. However, since egg production increases as the chickens get more daylight, there will be more eggs closer to Easter, and anyway who wants to eat old eggs? Another option a hen-keeping friend suggests is to leave the eggs on the kitchen counter 1-2 days before cooking, which has a similar effect and adds the advantage of bringing the eggs to room temperature, which helps keep them from cracking when you cook them.
One trick I've had good luck with is to peel the eggs as soon as they're cool enough to handle; not, alas, an option if you need to refrigerate the eggs overnight so you can hide them in the morning. This leaves us with the nearly-as-effective technique of peeling them under warm running water, angling the egg so the water has as good a chance as possible to seep in between the egg and shell. Yes, this goes against food safety advice, so work carefully and consider the risk. Leave the eggs in the fridge until the last moment (giving them a good many hours to rechill after being found) and work with a pot of very cold water at hand to drop the eggs into as soon as they're naked.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Newsletters: 12 Oct., 2011
Excerpt from the Market Newsletter originally published on 12 Oct., 2011. View the full newsletter for all the photos and links.
In the garden
This month, the WSU Master Gardeners say you should plant garlic and green manure (a nutritious cover crop such as crimson clover). This is also a good time to divide perennials and plant spring bulbs, ground covers, shrubs, and trees. Winter is a good time for all kinds of transplanting. Don't forget to turn off any irrigation system you might have, and rake those fallen leaves right around (and even over) your tender plants so the mulch can protect them over the winter and feed them in the spring.
In the kitchen
Instead of recipes, this week let's revisit vinegar, because I have a reader's question to answer. After the discussion of the health aspects of vinegar, Catherine wrote to ask how to make vinegar. It turns out it's not as simple as keeping wine so long it spoils, although that may be where it began. Here is a general outline of the process; you should check with a brewing supply store or the extension service for more exact directions, or hit the library for some quality research time, before actually starting a project. You should also be aware that it is generally considered a bad idea to try to make wine and vinegar in the same space.
Making vinegar is a two-step process, in which sugars are converted to alcohol and then the alcohol is converted to acetic acid. The first part is the familiar fermentation of wine, cider, or beer (vinegar made from beer is called "alegar"), which in vinegar-making is called "vinegar stock." The best vinegars are made from a stock with an alcohol concentration of 9-12%, to which the bacteria Acetobacter aceti is added. This bacteria is sensitive to UV light, so the vinegar stock should be left undisturbed in the dark for the first two to three weeks. The container should be covered but not sealed, because the bacteria need oxygen. If a mat of solid matter -- a "mother" of vinegar -- forms, your vinegar is doing well, although its absence is no cause for concern. It should be removed once the vinegar is through fermenting, however. It can be used to create another vinegar (a bit like sourdough starter) or just discarded. After about four weeks, the vinegar should be ready to test; you can get a test kit that will tell you the sugar, alcohol, and acetic acid levels, or you can just taste it. Fresh vinegar has a sharp, intense flavor that will mellow as it ages. Once all the alcohol has fermented to acetic acid, the vinegar should be strained into airtight containers so the acetobacters won't continue to break the vinegar down into carbon dioxide and water. Vinegar is usually aged about six months once it is done fermenting.
Well, OK, one recipe; but keep in mind that this is still an overview for the curious and you should do more research before starting your first batch.
Maple Vinegar
950 grams maple syrup
800 grams live vinegar (red wine vinegar, or unpasteurized cider vinegar)
300 grams dark rum
200 grams water
Combine all the ingredients in a glass vessel. Cover the opening with cheesecloth and store the container in an undisturbed, dark place for at least four weeks. Test the vinegar for development. Once the alcohol has been completely fermented out of the stock, strain the vinegar and store it in sealed bottles or mason jars. It can be used immediately but will improve with age.
From: popsci.com
You can find more information at:
popsci.com
Virtual Museum of Bacteria
howstuffworks.com
In the garden
This month, the WSU Master Gardeners say you should plant garlic and green manure (a nutritious cover crop such as crimson clover). This is also a good time to divide perennials and plant spring bulbs, ground covers, shrubs, and trees. Winter is a good time for all kinds of transplanting. Don't forget to turn off any irrigation system you might have, and rake those fallen leaves right around (and even over) your tender plants so the mulch can protect them over the winter and feed them in the spring.
In the kitchen
Instead of recipes, this week let's revisit vinegar, because I have a reader's question to answer. After the discussion of the health aspects of vinegar, Catherine wrote to ask how to make vinegar. It turns out it's not as simple as keeping wine so long it spoils, although that may be where it began. Here is a general outline of the process; you should check with a brewing supply store or the extension service for more exact directions, or hit the library for some quality research time, before actually starting a project. You should also be aware that it is generally considered a bad idea to try to make wine and vinegar in the same space.
Making vinegar is a two-step process, in which sugars are converted to alcohol and then the alcohol is converted to acetic acid. The first part is the familiar fermentation of wine, cider, or beer (vinegar made from beer is called "alegar"), which in vinegar-making is called "vinegar stock." The best vinegars are made from a stock with an alcohol concentration of 9-12%, to which the bacteria Acetobacter aceti is added. This bacteria is sensitive to UV light, so the vinegar stock should be left undisturbed in the dark for the first two to three weeks. The container should be covered but not sealed, because the bacteria need oxygen. If a mat of solid matter -- a "mother" of vinegar -- forms, your vinegar is doing well, although its absence is no cause for concern. It should be removed once the vinegar is through fermenting, however. It can be used to create another vinegar (a bit like sourdough starter) or just discarded. After about four weeks, the vinegar should be ready to test; you can get a test kit that will tell you the sugar, alcohol, and acetic acid levels, or you can just taste it. Fresh vinegar has a sharp, intense flavor that will mellow as it ages. Once all the alcohol has fermented to acetic acid, the vinegar should be strained into airtight containers so the acetobacters won't continue to break the vinegar down into carbon dioxide and water. Vinegar is usually aged about six months once it is done fermenting.
Well, OK, one recipe; but keep in mind that this is still an overview for the curious and you should do more research before starting your first batch.
Maple Vinegar
950 grams maple syrup
800 grams live vinegar (red wine vinegar, or unpasteurized cider vinegar)
300 grams dark rum
200 grams water
Combine all the ingredients in a glass vessel. Cover the opening with cheesecloth and store the container in an undisturbed, dark place for at least four weeks. Test the vinegar for development. Once the alcohol has been completely fermented out of the stock, strain the vinegar and store it in sealed bottles or mason jars. It can be used immediately but will improve with age.
From: popsci.com
You can find more information at:
popsci.com
Virtual Museum of Bacteria
howstuffworks.com
Newsletters: 13 Oct, 2010
Excerpt from the Market Newsletter originally published on 13 Oct, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
Last week I got a request for green tomato recipes, and especially fried green tomatoes. When I was growing up, green tomatoes always went into relish (I never heard of fried green tomatoes until the movie came out) so I've given you my mom's green tomato relish for the second recipe. About this time of year she'd start watching the weather forecast for frost (this was in Spokane, you see), and when it was likely to freeze she'd go out and pick all the tomatoes, ripe or not. The red ones got eaten right away, the green ones got put aside for relish, and the in-between ones went on the kitchen windowsill to see if they'd ripen (the cats always managed to knock at least one off, but they were too green to squish so Mom put up with it). Then the food grinder would come out and the relish-making would begin. This was a rather messy undertaking, because no matter what we did the grinder dripped. There was a big yellow plastic bowl that went on the floor under the grinder (the rest of the year it was used for popcorn) but it didn't catch all the splashes. Everybody in the house took turns turning the handle (funny how Dad always had errands to run...) and the kitchen filled with steam from the sterilizing jars while we cranked, it seemed, for hours. Enjoy!
Fried green tomatoes
1/4 lb thick-sliced bacon, finely diced
1.5 lb green tomatoes, sliced 1/4 inch thick
1/2 c coarse yellow cornmeal
salt and pepper to taste
Fry bacon until just beginning to crisp. Reserve bacon and fat separately. Press tomato slices into cornmeal until well coated on both sides. Cook tomatoes in some of the bacon fat 5-6 min. on each side, until golden; wipe out pan between batches to avoid burning loose cornmeal. Season to taste and sprinkle with bacon bits.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Green tomato relish
Put the following through a food grinder (you can use food processor but a grinder gives a more even result):
24 med. green tomatoes, cored but not peeled
2 red peppers
4 green peppers
8 small onions
Add:
4 Tbsp. salt
Mix well. Let stand 2 hours. Drain. Squeeze out as much water as you can.
Heat:
2 cups sugar (up to 4 cups if you like sweeter relish)
3 cups vinegar
4 Tbsp. mustard seeds
2 Tbsp. celery seeds
Add tomato mixture; boil 10 minutes. Pack boiling into hot (sterilized) jars, cap with hot (sterilized) lids, and hope they seal. Unsealed jar(s) will keep all winter if refrigerated. Makes about 10 1/2 pints.
From: Dorothy Huffman's recipe collection
Cooking, and reading about cooking
Last week I got a request for green tomato recipes, and especially fried green tomatoes. When I was growing up, green tomatoes always went into relish (I never heard of fried green tomatoes until the movie came out) so I've given you my mom's green tomato relish for the second recipe. About this time of year she'd start watching the weather forecast for frost (this was in Spokane, you see), and when it was likely to freeze she'd go out and pick all the tomatoes, ripe or not. The red ones got eaten right away, the green ones got put aside for relish, and the in-between ones went on the kitchen windowsill to see if they'd ripen (the cats always managed to knock at least one off, but they were too green to squish so Mom put up with it). Then the food grinder would come out and the relish-making would begin. This was a rather messy undertaking, because no matter what we did the grinder dripped. There was a big yellow plastic bowl that went on the floor under the grinder (the rest of the year it was used for popcorn) but it didn't catch all the splashes. Everybody in the house took turns turning the handle (funny how Dad always had errands to run...) and the kitchen filled with steam from the sterilizing jars while we cranked, it seemed, for hours. Enjoy!
Fried green tomatoes
1/4 lb thick-sliced bacon, finely diced
1.5 lb green tomatoes, sliced 1/4 inch thick
1/2 c coarse yellow cornmeal
salt and pepper to taste
Fry bacon until just beginning to crisp. Reserve bacon and fat separately. Press tomato slices into cornmeal until well coated on both sides. Cook tomatoes in some of the bacon fat 5-6 min. on each side, until golden; wipe out pan between batches to avoid burning loose cornmeal. Season to taste and sprinkle with bacon bits.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Green tomato relish
Put the following through a food grinder (you can use food processor but a grinder gives a more even result):
24 med. green tomatoes, cored but not peeled
2 red peppers
4 green peppers
8 small onions
Add:
4 Tbsp. salt
Mix well. Let stand 2 hours. Drain. Squeeze out as much water as you can.
Heat:
2 cups sugar (up to 4 cups if you like sweeter relish)
3 cups vinegar
4 Tbsp. mustard seeds
2 Tbsp. celery seeds
Add tomato mixture; boil 10 minutes. Pack boiling into hot (sterilized) jars, cap with hot (sterilized) lids, and hope they seal. Unsealed jar(s) will keep all winter if refrigerated. Makes about 10 1/2 pints.
From: Dorothy Huffman's recipe collection
05 April, 2017
Newsletters: 5 Oct., 2011
Excerpt from the Market Newsletter originally published on 5 Oct., 2011. View the full newsletter for all the photos and links.
In the belly
I've written about CSA shares before, but this seems like a good time to remind you of all the great vendors we have who are joining the CSA parade. Mostly I've spoken of the advantages to the farmers and other producers, who love to have those advance sales and a little predictable income, and also just enjoy having a personal relationship with their best customers. This time I'm going to say a little about the advantages to the customer, beyond the discount. You, too, benefit from a personal relationship with your farmer (or baker, or soap-maker, or...), with special frills such as first-of-the-season produce, limited-run specialties, farm news, and deals on, or first shot at, additional products. A traditional produce CSA can also help you eat better, because you've got this huge box of beautiful vegetables and there's another one coming! You get to try new things with the help and advice of your personal farmer, often including preparation instructions and recipes in your CSA newsletter. Not sure you want to try new things? Most farmers will let you trade what you won't use for something you will.
...
In the kitchen
How about recipes from CSA newsletters to go with the CSA information? Here are some late-season selections from our two "anchor" farms. No, it's not at all that I'm rushed and lazy, they just fit in so well... OK, it's because I'm surrounded by half-packed moving boxes and don't know where I put the inspiration.
Creamy Potato and Parsnip Gratin
8 potatoes, peeled and thinly sliced
8 parsnips, peeled and thinly sliced
1 clove garlic, halved
1 teaspoon thyme
salt and pepper to taste
2 c whipping cream or yogurt
Generously butter a 13x9-inch baking dish and rub with garlic. Arrange a single layer of potatoes in dish. Sprinkle lightly with a little of the thyme, salt and pepper. Add a layer of parsnips. Sprinkle with seasonings. Repeat layers with remaining vegetables. Pour in enough cream to come three-quarters up side of dish. Place on baking sheet and bake, covered, in 375 degree F oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.
Variations: Butternut squash, kohlrabi, or celeriac may be added to the vegetables. Maple syrup may be added to the cream.
From: Left Foot Organics CSA News, October 16, 2008
Sweet and Sour Peppers
1/4 cup catsup
1/4 cup soy sauce
1/3 cup cider vinegar
1/4 cup brown sugar
3/4 cup water
1 tablespoon corn starch dissolved in 2 tbsp water
3 tablespoons vegetable oil
2 cloves garlic, minced
2 cups very thinly sliced onions
2 large red bell peppers, cut into thin strips
2 large green bell peppers, cut into thin strips
1 can baby corn, drained
1 1/2 cups cashews
Combine catsup, soy sauce, vinegar, brown sugar, water, and cornstarch to make a sauce. Heat oil in wok or large skillet and stir-fry garlic and onions for 3-4 minutes. Add peppers; add 2-3 tablespoons water if necessary to prevent scorching. When peppers and onions begin to soften, add corn and cashews. Stir fry 1 minute, then add sauce mixture and let simmer another minute.
From: Moosewood Restaurant Cooks at Home, as quoted in The Kirsop Farm news, October 14, 2009
Red Cabbage with Apricots
2 1/2 lbs. red cabbage, sliced thin
1 cup chopped dried apricots
1/4 cup honey
2 tablespoons lemon juice
1/2 cup dry red wine
Salt to taste
Combine cabbage and apricots in a slow cooker. Mix honey and juice; drizzle over cabbage mixture. Add wine; cover slow cooker and cook on LOW until cabbage is very tender (5 1/2 to 6 1/2 hours). Season to taste with salt.
From: Left Foot Organics CSA News, October 22, 2009
Fennel with Parmesan Cheese
2 pounds fennel bulbs, washed and trimmed
1/2 cup freshly grated parmesan cheese
3 tablespoons butter, in small pieces
salt and pepper to taste
Heat oven to 400 degrees. Blanch or steam fennel 8-15 minutes, until tender but firm. Cool and quarter, leaving a thin layer of the core to hold the bulb together. Arrange cut side up in a buttered 1 1/2 quart baking dish. Cover with cheese and butter and season with salt and pepper. Bake 20-25 minutes until cheese is lightly browned.
From: Victory Garden Cookbook, as quoted in The Kirsop Farm news, October 13, 2010
In the belly
I've written about CSA shares before, but this seems like a good time to remind you of all the great vendors we have who are joining the CSA parade. Mostly I've spoken of the advantages to the farmers and other producers, who love to have those advance sales and a little predictable income, and also just enjoy having a personal relationship with their best customers. This time I'm going to say a little about the advantages to the customer, beyond the discount. You, too, benefit from a personal relationship with your farmer (or baker, or soap-maker, or...), with special frills such as first-of-the-season produce, limited-run specialties, farm news, and deals on, or first shot at, additional products. A traditional produce CSA can also help you eat better, because you've got this huge box of beautiful vegetables and there's another one coming! You get to try new things with the help and advice of your personal farmer, often including preparation instructions and recipes in your CSA newsletter. Not sure you want to try new things? Most farmers will let you trade what you won't use for something you will.
...
In the kitchen
How about recipes from CSA newsletters to go with the CSA information? Here are some late-season selections from our two "anchor" farms. No, it's not at all that I'm rushed and lazy, they just fit in so well... OK, it's because I'm surrounded by half-packed moving boxes and don't know where I put the inspiration.
Creamy Potato and Parsnip Gratin
8 potatoes, peeled and thinly sliced
8 parsnips, peeled and thinly sliced
1 clove garlic, halved
1 teaspoon thyme
salt and pepper to taste
2 c whipping cream or yogurt
Generously butter a 13x9-inch baking dish and rub with garlic. Arrange a single layer of potatoes in dish. Sprinkle lightly with a little of the thyme, salt and pepper. Add a layer of parsnips. Sprinkle with seasonings. Repeat layers with remaining vegetables. Pour in enough cream to come three-quarters up side of dish. Place on baking sheet and bake, covered, in 375 degree F oven for 30 minutes. Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.
Variations: Butternut squash, kohlrabi, or celeriac may be added to the vegetables. Maple syrup may be added to the cream.
From: Left Foot Organics CSA News, October 16, 2008
Sweet and Sour Peppers
1/4 cup catsup
1/4 cup soy sauce
1/3 cup cider vinegar
1/4 cup brown sugar
3/4 cup water
1 tablespoon corn starch dissolved in 2 tbsp water
3 tablespoons vegetable oil
2 cloves garlic, minced
2 cups very thinly sliced onions
2 large red bell peppers, cut into thin strips
2 large green bell peppers, cut into thin strips
1 can baby corn, drained
1 1/2 cups cashews
Combine catsup, soy sauce, vinegar, brown sugar, water, and cornstarch to make a sauce. Heat oil in wok or large skillet and stir-fry garlic and onions for 3-4 minutes. Add peppers; add 2-3 tablespoons water if necessary to prevent scorching. When peppers and onions begin to soften, add corn and cashews. Stir fry 1 minute, then add sauce mixture and let simmer another minute.
From: Moosewood Restaurant Cooks at Home, as quoted in The Kirsop Farm news, October 14, 2009
Red Cabbage with Apricots
2 1/2 lbs. red cabbage, sliced thin
1 cup chopped dried apricots
1/4 cup honey
2 tablespoons lemon juice
1/2 cup dry red wine
Salt to taste
Combine cabbage and apricots in a slow cooker. Mix honey and juice; drizzle over cabbage mixture. Add wine; cover slow cooker and cook on LOW until cabbage is very tender (5 1/2 to 6 1/2 hours). Season to taste with salt.
From: Left Foot Organics CSA News, October 22, 2009
Fennel with Parmesan Cheese
2 pounds fennel bulbs, washed and trimmed
1/2 cup freshly grated parmesan cheese
3 tablespoons butter, in small pieces
salt and pepper to taste
Heat oven to 400 degrees. Blanch or steam fennel 8-15 minutes, until tender but firm. Cool and quarter, leaving a thin layer of the core to hold the bulb together. Arrange cut side up in a buttered 1 1/2 quart baking dish. Cover with cheese and butter and season with salt and pepper. Bake 20-25 minutes until cheese is lightly browned.
From: Victory Garden Cookbook, as quoted in The Kirsop Farm news, October 13, 2010
Newsletters: 6 Oct, 2010
Excerpt from the Market Newsletter originally published on 6 Oct, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
There are two things I associate with October: the return of stew weather and, of course, Halloween. It's a bit early for the latter but it just so happens that my favorite stew recipe was written with spookiness in mind. I'm going to share it with you anyway because it's a perfectly good dish and you don't have to tell people that's supposed to be maggots in there. You can even leave them out if you want.
Maggot Stew
2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper to taste
1/4 tsp. garlic powder (or to taste)
1 lb. stew beef in 1-inch chunks
2 cans (14.5 oz.) plain or Italian-style crushed tomatoes
1 can (10.5 oz.) beef broth
1 tsp. thyme (optional)
1 tsp. oregano
3-4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
(optional ingredients: onions, potatoes, canned garbanzos)
Pour oil into stewpot on medium-low. Measure flour, salt, pepper and garlic powder into a plastic bag (Ziploc-type is easiest); drop in stew meat, close bag and shake until meat is well coated. Dump bag into stew pot and turn heat to medium. Brown meat, turning frequently, until it begins to look crusty. Add tomatoes, broth, thyme, and oregano. Bring to a boil, then simmer on low for an hour. Peel the carrots and cut into small "coins"; add carrots and beans to the pot and simmer another 45 minutes or until carrots are tender. Cook the orzo according to package directions. When just tender, drain in a colander and add to the stew pot. Do not stir in too much. Serve.
Adapted from: Gross grub / Cheryl Porter.
Here's a simple, less... adventurous stew for the slow-cooker:
Apple Cider Stew
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low for 10-12 hours. Thicken gravy.
Source unknown.
Cooking, and reading about cooking
There are two things I associate with October: the return of stew weather and, of course, Halloween. It's a bit early for the latter but it just so happens that my favorite stew recipe was written with spookiness in mind. I'm going to share it with you anyway because it's a perfectly good dish and you don't have to tell people that's supposed to be maggots in there. You can even leave them out if you want.
Maggot Stew
2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper to taste
1/4 tsp. garlic powder (or to taste)
1 lb. stew beef in 1-inch chunks
2 cans (14.5 oz.) plain or Italian-style crushed tomatoes
1 can (10.5 oz.) beef broth
1 tsp. thyme (optional)
1 tsp. oregano
3-4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
(optional ingredients: onions, potatoes, canned garbanzos)
Pour oil into stewpot on medium-low. Measure flour, salt, pepper and garlic powder into a plastic bag (Ziploc-type is easiest); drop in stew meat, close bag and shake until meat is well coated. Dump bag into stew pot and turn heat to medium. Brown meat, turning frequently, until it begins to look crusty. Add tomatoes, broth, thyme, and oregano. Bring to a boil, then simmer on low for an hour. Peel the carrots and cut into small "coins"; add carrots and beans to the pot and simmer another 45 minutes or until carrots are tender. Cook the orzo according to package directions. When just tender, drain in a colander and add to the stew pot. Do not stir in too much. Serve.
Adapted from: Gross grub / Cheryl Porter.
Here's a simple, less... adventurous stew for the slow-cooker:
Apple Cider Stew
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low for 10-12 hours. Thicken gravy.
Source unknown.
29 March, 2017
Newsletters: 28 Sept. 2011
Excerpt from the Market Newsletter originally published on 28 Sept. 2011. View the full newsletter for all the photos and links.
In the belly
This seems like a good time to look at stress. Stress is, at heart, the feeling that things are out of control. It can be counteracted to a certain extent just by taking charge of your life -- if not of the events themselves, then at least of your reactions to those events. This is at the heart of stress management. Nothing can really stress you out without your permission, but of course just not worrying about it isn't that easy. There are all kinds of techniques out there for dealing with stress, and we all have our own methods as well -- some healthy, some not so good. Some popular methods of stress management are over-eating, smoking, and excessive drinking; healthier options include meditation and relaxation in many forms, exercise, laughter, gratitude, altruism, various sorts of social activity, improved time management, counseling, journaling, and various sorts of "me-time" or self-care (I was going to say self-indulgence but that has negative connotations; that's what we're really talking about here, though). Stress has a bad reputation these days, but a certain amount of stress is actually good for you, and keeps life from being boring. Too little stress can lead to depression. The trick is finding the right balance.
Standard disclaimer: I'm a librarian, not a doctor. Make up your own mind and don't believe anything just because I put it in this newsletter.
In the kitchen
A friend of mine just bought 30 lbs. of onions for the winter. I can't imagine what she's going to do with them all. She says she puts them in everything.
Cabbage with red onion and apple
1 large apple, cored but not peeled, shredded
2 med. carrots, scraped and shredded
10 oz shredded cabbage
6 oz shredded red onion
1 t cumin
3/4 t ground coriander
pepper
Place all ingredients in a pot over med-low heat. Stir, cover, cook 6-8 min. until soft.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Caramelized onion and parsnip soup
2 T butter
3 large onions, halved and thinly sliced
2 T light brown sugar
1 c dry white wine
3 large parsnips, peeled and chopped
5 c vegetable stock
1/4 c cream
fresh thyme leaves, to garnish
Melt the butter in a large saucepan. Add the onions and sugar and cook over low heat for 10 min. Add the wine and parsnips and simmer, covered, for 20 min. or until the onions and parsnips are golden and tender. Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 10 min. Cool slightly, then place in a blender or food processor and blend in batches until smooth. Season. Drizzle with a little cream and sprinkle with fresh thyme leaves.
From: Bowl food / edited by Kay Scarlett.
Pickled onions
16 white boiling onions (about 1 lb.)
2 tsp. coriander seeds
1 tsp. fennel seeds
1 Tbsp. coarse salt
1 c white wine vinegar
1 c water
3 Tbsp. sugar
Bring all ingredients to a gentle simmer in a non-reactive saucepan; simmer, covered, 10 min. Remove from heat and let cool, still covered. Pour into a 1-quart jar and refrigerate at least 12 hours; keeps up to two weeks.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
In the belly
This seems like a good time to look at stress. Stress is, at heart, the feeling that things are out of control. It can be counteracted to a certain extent just by taking charge of your life -- if not of the events themselves, then at least of your reactions to those events. This is at the heart of stress management. Nothing can really stress you out without your permission, but of course just not worrying about it isn't that easy. There are all kinds of techniques out there for dealing with stress, and we all have our own methods as well -- some healthy, some not so good. Some popular methods of stress management are over-eating, smoking, and excessive drinking; healthier options include meditation and relaxation in many forms, exercise, laughter, gratitude, altruism, various sorts of social activity, improved time management, counseling, journaling, and various sorts of "me-time" or self-care (I was going to say self-indulgence but that has negative connotations; that's what we're really talking about here, though). Stress has a bad reputation these days, but a certain amount of stress is actually good for you, and keeps life from being boring. Too little stress can lead to depression. The trick is finding the right balance.
Standard disclaimer: I'm a librarian, not a doctor. Make up your own mind and don't believe anything just because I put it in this newsletter.
In the kitchen
A friend of mine just bought 30 lbs. of onions for the winter. I can't imagine what she's going to do with them all. She says she puts them in everything.
Cabbage with red onion and apple
1 large apple, cored but not peeled, shredded
2 med. carrots, scraped and shredded
10 oz shredded cabbage
6 oz shredded red onion
1 t cumin
3/4 t ground coriander
pepper
Place all ingredients in a pot over med-low heat. Stir, cover, cook 6-8 min. until soft.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Caramelized onion and parsnip soup
2 T butter
3 large onions, halved and thinly sliced
2 T light brown sugar
1 c dry white wine
3 large parsnips, peeled and chopped
5 c vegetable stock
1/4 c cream
fresh thyme leaves, to garnish
Melt the butter in a large saucepan. Add the onions and sugar and cook over low heat for 10 min. Add the wine and parsnips and simmer, covered, for 20 min. or until the onions and parsnips are golden and tender. Pour in the stock, bring to a boil, then reduce the heat and simmer, covered, for 10 min. Cool slightly, then place in a blender or food processor and blend in batches until smooth. Season. Drizzle with a little cream and sprinkle with fresh thyme leaves.
From: Bowl food / edited by Kay Scarlett.
Pickled onions
16 white boiling onions (about 1 lb.)
2 tsp. coriander seeds
1 tsp. fennel seeds
1 Tbsp. coarse salt
1 c white wine vinegar
1 c water
3 Tbsp. sugar
Bring all ingredients to a gentle simmer in a non-reactive saucepan; simmer, covered, 10 min. Remove from heat and let cool, still covered. Pour into a 1-quart jar and refrigerate at least 12 hours; keeps up to two weeks.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Newsletters: 29 Sept. 2010
Excerpt from the Market Newsletter originally published on 29 Sept. 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
Your market manager, Connie, asked me about veggie burgers, which she was sure could be made at home at a considerable savings. I was surprised to find that neither of my good vegetable cookbooks had anything at all to say about vegetable patties, while my two favorite recipe sites had all kinds of variations. Here are the two most interesting, and I'll put some of the others up on the Market recipe pages sometime in the next couple of weeks.
>Veggie Burgers
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 1/2 cups all-purpose flour
Cook onion and garlic in olive oil over low heat until tender, about 5 minutes. Mix in the carrots, squash, and zucchini; cook and stir for 2 minutes. Remove from heat and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour. Form the vegetable mixture into eight 3-inch-round patties and dredge in flour to lightly coat both sides. Grill on an oiled grate 5 minutes on each side, or until heated through and nicely browned.
From: AllRecipes.com
Indian Vegetable Patties
1.25 cups fresh corn kernels or frozen, thawed
1 medium carrot, grated
1 medium russet potato, peeled, grated
1/2 medium onion, finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
1 jalapeño pepper, seeded, minced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 large egg, beaten to blend
1 tablespoon (or more) vegetable oil
Mix corn, carrot, potato, onion, spinach, flour, peas, cilantro, jalapeño, garlic, ginger, and cumin; season to taste and stir in egg. Form patties (3 tablespoons make a 3-inch-diameter patty) and place on large baking sheet. Refrigerate until firm, about 1 hour. Cook in oil over medium heat in batches until golden, about 4 min. per side, adding more oil as necessary. Serve with yogurt and chutney if desired.
From: Epicurious
Cooking, and reading about cooking
Your market manager, Connie, asked me about veggie burgers, which she was sure could be made at home at a considerable savings. I was surprised to find that neither of my good vegetable cookbooks had anything at all to say about vegetable patties, while my two favorite recipe sites had all kinds of variations. Here are the two most interesting, and I'll put some of the others up on the Market recipe pages sometime in the next couple of weeks.
>Veggie Burgers
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 1/2 cups all-purpose flour
Cook onion and garlic in olive oil over low heat until tender, about 5 minutes. Mix in the carrots, squash, and zucchini; cook and stir for 2 minutes. Remove from heat and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour. Form the vegetable mixture into eight 3-inch-round patties and dredge in flour to lightly coat both sides. Grill on an oiled grate 5 minutes on each side, or until heated through and nicely browned.
From: AllRecipes.com
Indian Vegetable Patties
1.25 cups fresh corn kernels or frozen, thawed
1 medium carrot, grated
1 medium russet potato, peeled, grated
1/2 medium onion, finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas, thawed
1/4 cup finely chopped fresh cilantro
1 jalapeño pepper, seeded, minced
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 large egg, beaten to blend
1 tablespoon (or more) vegetable oil
Mix corn, carrot, potato, onion, spinach, flour, peas, cilantro, jalapeño, garlic, ginger, and cumin; season to taste and stir in egg. Form patties (3 tablespoons make a 3-inch-diameter patty) and place on large baking sheet. Refrigerate until firm, about 1 hour. Cook in oil over medium heat in batches until golden, about 4 min. per side, adding more oil as necessary. Serve with yogurt and chutney if desired.
From: Epicurious
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