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.
30 August, 2017
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
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.
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.
---------
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.
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