Hamtastic Holiday Happiness
One of brother's fears about coming to live with us is that he wouldn't get enough meat. At one point, he accused me of wanting to turn him into a vegan, which is, of course, hilarious. Because while I could probably live without meat, and do cook a fair amount of vegetarian meals, I most certainly could NOT LIVE WITHOUT CHEESE. Not to mention the fact that E would probably leave me if we couldn't eat bacon.
I think brother may have recruited mom to help fight the imagined meat battle. Or, perhaps my mom is just doing the ordinary motherly love-is-food thing. Regardless, after Thanksgiving, mother left us, conservatively, with a ridiculously overstuffed fridge and freezer including 8 lbs. of ham. The second half of the meat is still on the bone!
In case you too have too much holiday ham, or just for your general amusement, I present some of the hamtastic treats we've been enjoying:
1. Everyone's favorite: Thanksgiving part 2. We just served up the leftover potatoes au gratin (but with extra cheese under the broiler), green bean casserole, and, of course, sliced ham. Mmmm... good the second time, too.
2. The pita-chip-ham-slice midnight snack. You heard. Take some pita chips, put 'em around a thick slice of ham. Enjoy! A favorite of brother's.
3. Sauteed ham chunks and onions in defrosted garden tomato sauce over shell pasta. Yummm...
4. Sauteed ham chunks and onions mixed with 2 cups of leftover black bean and corn soup plus a can of black beans, some cumin, cayene, and chili powder. Delicious!
5. Tonight's plan? Risotto. With small ham chunks. And cheese (of course). I think I'll even add a salad for good measure - it's been entirely too long since I've been accused of torturing E (and now brother) with dark leafy greens.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
October 6, 2009
Indian-inspired Eggplant and Okra
-1/2 lb okra, washed and sliced into 1 cm or thinner rounds
-4 small japanese eggplants, sliced into 1 cm rounds and quartered (or chopped)
-1 white onion, chopped
-2-3 sliced jalapenos
-1 t cumin seeds
-1 T ground turmeric
-1 t ground cumin
-1 t habanero garlic powder (feel free to sub chili powder plus garlic powder, or better yet, a couple cloves of garlic minced and added to be sauteed with the onions, I was just lazy)
-1 t ground coriander
-1 t ground curry powder
-2 T vegetable oil
-1 T dark sesame oil
-2 T slow-roasted tomatoes oil (aka, pre-cooked olive oil with spices of choice and tomato drippings... if not available use olive oil or whatever strikes your fancy)
-3 small tomatoes, chopped (feel free to sub a can of stewed tomatoes, I'm sure it would be fine)
-2 T sea salt
1. Heat vegetable oil and sesame oil over medium-high heat and add onions. Sautee briefly and then mix in all dry spices. Cook onions 'til almost translucent and enjoy the aromatic blend.
2. Add okra, sliced jalapenos, and sea salt, stir and cook for 3-5 minutes. Add eggplant. Stir and continue to cook 'til okra is tender and breaks with a spoon. Lower heat to medium/low.
3. Add tomatoes the tomato oil and continue stirring (or, if missing, the can of stewed tomatoes and/or olive oil until the appropriate level of moisture is reached).
4. Stir and continue to cook on medium low until eggplant can be easily pierced in half with a spoon.
5. Turn off and remove from heat. Continue to stir and serve shortly thereafter. Enjoy!
-1/2 lb okra, washed and sliced into 1 cm or thinner rounds
-4 small japanese eggplants, sliced into 1 cm rounds and quartered (or chopped)
-1 white onion, chopped
-2-3 sliced jalapenos
-1 t cumin seeds
-1 T ground turmeric
-1 t ground cumin
-1 t habanero garlic powder (feel free to sub chili powder plus garlic powder, or better yet, a couple cloves of garlic minced and added to be sauteed with the onions, I was just lazy)
-1 t ground coriander
-1 t ground curry powder
-2 T vegetable oil
-1 T dark sesame oil
-2 T slow-roasted tomatoes oil (aka, pre-cooked olive oil with spices of choice and tomato drippings... if not available use olive oil or whatever strikes your fancy)
-3 small tomatoes, chopped (feel free to sub a can of stewed tomatoes, I'm sure it would be fine)
-2 T sea salt
1. Heat vegetable oil and sesame oil over medium-high heat and add onions. Sautee briefly and then mix in all dry spices. Cook onions 'til almost translucent and enjoy the aromatic blend.
2. Add okra, sliced jalapenos, and sea salt, stir and cook for 3-5 minutes. Add eggplant. Stir and continue to cook 'til okra is tender and breaks with a spoon. Lower heat to medium/low.
3. Add tomatoes the tomato oil and continue stirring (or, if missing, the can of stewed tomatoes and/or olive oil until the appropriate level of moisture is reached).
4. Stir and continue to cook on medium low until eggplant can be easily pierced in half with a spoon.
5. Turn off and remove from heat. Continue to stir and serve shortly thereafter. Enjoy!
October 2, 2009
In which we get our kitchen back
We celebrated the return of the kitchen with a night of preparing not only minestrone (see previous post), but also more tomato sauce, and slow roasted tomatoes.
We know we will appreciate the effort when we thaw the sauce or the leftover soup this winter (and we're already enjoying the slow-roasted tomatoes). Plus, we were loathe to let one of the last harvests we'll see this year go to waste:
I've posted several pictures of the *before* of E preparing his mother's slow-roasted tomatoes recipe, because it's so pretty. But, I haven't yet posted pictures of the (almost) final product. It ain't pretty, but damn is it tasty. We're supposed to toss them with pastas, use them as garnish, etc. but often we just eat them as snacks before they can make it into a proper meal:
As for the tomato sauce, my European friend, V, emailed to let me know that the Italians she knows always put a tablespoon of sugar in their sauce. And since our first attempt was too acidic, I thought it might be a good thing to try:
We now have 3 different batches of tomato sauce in the freezer. We shall not want for fresh tomato flavor this winter!
We celebrated the return of the kitchen with a night of preparing not only minestrone (see previous post), but also more tomato sauce, and slow roasted tomatoes.
We know we will appreciate the effort when we thaw the sauce or the leftover soup this winter (and we're already enjoying the slow-roasted tomatoes). Plus, we were loathe to let one of the last harvests we'll see this year go to waste:
I've posted several pictures of the *before* of E preparing his mother's slow-roasted tomatoes recipe, because it's so pretty. But, I haven't yet posted pictures of the (almost) final product. It ain't pretty, but damn is it tasty. We're supposed to toss them with pastas, use them as garnish, etc. but often we just eat them as snacks before they can make it into a proper meal:
As for the tomato sauce, my European friend, V, emailed to let me know that the Italians she knows always put a tablespoon of sugar in their sauce. And since our first attempt was too acidic, I thought it might be a good thing to try:
We now have 3 different batches of tomato sauce in the freezer. We shall not want for fresh tomato flavor this winter!
The Pig is a Magical Mythical Animal
Last weekend, we went to a German restaurant with D&K. After a light appetizer of baked brie covered in butter (mmmm....), and a complimentary cup of potato-based chowder followed by a salad, our main courses arrived. In particular, E's order of Schweinehaxen arrived at the table with a deep thud.
As a German acquaintance commented when E spoke of what he had ordered later, "That is quite a piece of meat." E made a valiant effort, but there was much meat and skin left on the bone when he called the battle. So, I promised to take the leftovers and make minestrone.
I hadn't made a proper minestrone since I lived in Italy, actually. And now I can't imagine why I waited so long. It was delicious. It keeps well for leftovers, and I made so much that we were able to freeze half of it for delicious mid-winter thawing!
Spicy Early Fall Minestrone
-1 white onion, chopped
-3 cloves garlic, minced
-4 pieces of bacon, chopped
-1/2 schweinehaxen
-1 can kidney beans
-3 pimiento d'espellette peppers from the garden (which are getting stronger in the late season, and now taste like medium strength jalapenos), sliced into thin rounds
-1 lb small yellow and green summer squash (the tail end of the harvest for the year), washed and chopped into rounds
-1 lb carrots, washed and chopped into rounds
-4 cans chicken broth, 4 cups or more water
-1 lb macaroni noodles
-1 small can tomato paste
-rosemary, sage, thyme, and basil from the garden to taste
-grated hard cheese (optional)
1. Brown bacon
2. Add onions and garlic and cook a few minutes
3. Add broth, beans, schweinehaxen, and herbs and enough water to cover, cook for 10 minutes
4. Add carrots, peppers, and tomato paste cook for 10 minutes, add more water if necessary to keep everything covered
5. Remove the bone and chop the meat and remove the skin/fat before returning the meat chunks to the pot.
6. Add macaroni and more water if necessary, cook 'til noodles are almost done, stirring regularly.
7. Add summer squash, cook for 5 minutes.
8. Remove from heat, serve immediately and top with grated hard cheese (pecorino was fabulous) if you like.
Enjoy!
Last weekend, we went to a German restaurant with D&K. After a light appetizer of baked brie covered in butter (mmmm....), and a complimentary cup of potato-based chowder followed by a salad, our main courses arrived. In particular, E's order of Schweinehaxen arrived at the table with a deep thud.
As a German acquaintance commented when E spoke of what he had ordered later, "That is quite a piece of meat." E made a valiant effort, but there was much meat and skin left on the bone when he called the battle. So, I promised to take the leftovers and make minestrone.
I hadn't made a proper minestrone since I lived in Italy, actually. And now I can't imagine why I waited so long. It was delicious. It keeps well for leftovers, and I made so much that we were able to freeze half of it for delicious mid-winter thawing!
Spicy Early Fall Minestrone
-1 white onion, chopped
-3 cloves garlic, minced
-4 pieces of bacon, chopped
-1/2 schweinehaxen
-1 can kidney beans
-3 pimiento d'espellette peppers from the garden (which are getting stronger in the late season, and now taste like medium strength jalapenos), sliced into thin rounds
-1 lb small yellow and green summer squash (the tail end of the harvest for the year), washed and chopped into rounds
-1 lb carrots, washed and chopped into rounds
-4 cans chicken broth, 4 cups or more water
-1 lb macaroni noodles
-1 small can tomato paste
-rosemary, sage, thyme, and basil from the garden to taste
-grated hard cheese (optional)
1. Brown bacon
2. Add onions and garlic and cook a few minutes
3. Add broth, beans, schweinehaxen, and herbs and enough water to cover, cook for 10 minutes
4. Add carrots, peppers, and tomato paste cook for 10 minutes, add more water if necessary to keep everything covered
5. Remove the bone and chop the meat and remove the skin/fat before returning the meat chunks to the pot.
6. Add macaroni and more water if necessary, cook 'til noodles are almost done, stirring regularly.
7. Add summer squash, cook for 5 minutes.
8. Remove from heat, serve immediately and top with grated hard cheese (pecorino was fabulous) if you like.
Enjoy!
September 21, 2009
Mas Porno Del Jardin
So... I can't help but wonder what the title above is going to do to my web analytics... (yes, I'm a data nerd.)
Anyways, here are the baked dinner and slow-roasted tomatoes we made in the gas BBQ ('cause the oven is still broken) from last week's harvest (in case you were wondering -- pepperoni, bacon, okra, tomatoes, onions, hot peppers and garlic are a fabulous combination!):
This weekend's harvest was nothing to sneeze at:
So, we decided to make tomato sauce to freeze:
You know, all the tomatoes that will fit, plus garlic, some basil, some olive oil. Boiled down for a while:
And eventually put into containers for the freezer:
Delicious (if a wee bit too acidic, if we are honest -- we will have to bear that in mind and use with carmelized onions, or some other form of sugar to cut it).
In other news, the world's slowest growing plants, the hot peppers, have finally begun to put out a decent harvest (just in time for the cold fall... we shall start earlier next year):
The top one? That's a squash pepper -- it looks like a habanero for a reason. Amazing flavor, but *very* hot. Supposedly we're supposed to leave it 'til it turns red, but even green they have great flavor and almost too much heat, so it's hard to be patient.
The long slightly wrinkled peppers? Yeah, Pimiento D'espelette -- we haven't had the patience to let a single one turn red. They are flavorful, but not very hot at all. More smokey. Complex. I like 'em. E thinks they are useful for fiber.
The jalapenos? Well, if you grow 'em in your garden, they will be hotter than the ones you buy in the store. But effort to reward ratio? It's likely that next year we'll add some other wacky peppers like the squash peppers instead of the jalapenos.
And, I think that's a wrap.
So... I can't help but wonder what the title above is going to do to my web analytics... (yes, I'm a data nerd.)
Anyways, here are the baked dinner and slow-roasted tomatoes we made in the gas BBQ ('cause the oven is still broken) from last week's harvest (in case you were wondering -- pepperoni, bacon, okra, tomatoes, onions, hot peppers and garlic are a fabulous combination!):
This weekend's harvest was nothing to sneeze at:
So, we decided to make tomato sauce to freeze:
You know, all the tomatoes that will fit, plus garlic, some basil, some olive oil. Boiled down for a while:
And eventually put into containers for the freezer:
Delicious (if a wee bit too acidic, if we are honest -- we will have to bear that in mind and use with carmelized onions, or some other form of sugar to cut it).
In other news, the world's slowest growing plants, the hot peppers, have finally begun to put out a decent harvest (just in time for the cold fall... we shall start earlier next year):
The top one? That's a squash pepper -- it looks like a habanero for a reason. Amazing flavor, but *very* hot. Supposedly we're supposed to leave it 'til it turns red, but even green they have great flavor and almost too much heat, so it's hard to be patient.
The long slightly wrinkled peppers? Yeah, Pimiento D'espelette -- we haven't had the patience to let a single one turn red. They are flavorful, but not very hot at all. More smokey. Complex. I like 'em. E thinks they are useful for fiber.
The jalapenos? Well, if you grow 'em in your garden, they will be hotter than the ones you buy in the store. But effort to reward ratio? It's likely that next year we'll add some other wacky peppers like the squash peppers instead of the jalapenos.
And, I think that's a wrap.
September 17, 2009
Gigantic Summer Squash Lasagna-esque Casserole
So, after discussing it with R, I found a delicious use for the huge cocozelle squash from the belated harvest (picture in the post below).
-Huge summer squash, washed and sliced into 1/2 cm strips with the skin on until the center is reached (throw out the center of seeds and dry material).
-5 large tomatoes from the garden, washed and chopped
-1 lb white mushrooms, washed and sliced
-1 lb lean ground beef (we used 90% lean)
-5 pieces of bacon, chopped
-1 white onion, chopped
-3 garlic cloves, minced
-1 C basil
-3 sprigs marjoram
-3 sprigs oregano
-1 T salt
-1 huge brick of mozzarella, sliced
-1/2 C parmigiano, grated
1. Layer the squash slices in the pan, skin side down, creating a full layer
2. Brown bacon, sautee onions and garlic, brown beef
3. Add mushrooms to meat and cook for 2 minutes
4. Add tomatoes and salt and cook down until the meat sauce is a pastey consistency
5. Layer meat sauce over the squash
6. Layer mozarella slices over the meat sauce
7. Chop herbs with parmigiano in the cuisinart and sprinkle over the top of the mozzarella layer
8. Bake at 375/400 for approximately an hour until the cheese layer has melted and browned to golden brown in places.
9. Allow to cool and serve immediately.
Delicious!
So, after discussing it with R, I found a delicious use for the huge cocozelle squash from the belated harvest (picture in the post below).
-Huge summer squash, washed and sliced into 1/2 cm strips with the skin on until the center is reached (throw out the center of seeds and dry material).
-5 large tomatoes from the garden, washed and chopped
-1 lb white mushrooms, washed and sliced
-1 lb lean ground beef (we used 90% lean)
-5 pieces of bacon, chopped
-1 white onion, chopped
-3 garlic cloves, minced
-1 C basil
-3 sprigs marjoram
-3 sprigs oregano
-1 T salt
-1 huge brick of mozzarella, sliced
-1/2 C parmigiano, grated
1. Layer the squash slices in the pan, skin side down, creating a full layer
2. Brown bacon, sautee onions and garlic, brown beef
3. Add mushrooms to meat and cook for 2 minutes
4. Add tomatoes and salt and cook down until the meat sauce is a pastey consistency
5. Layer meat sauce over the squash
6. Layer mozarella slices over the meat sauce
7. Chop herbs with parmigiano in the cuisinart and sprinkle over the top of the mozzarella layer
8. Bake at 375/400 for approximately an hour until the cheese layer has melted and browned to golden brown in places.
9. Allow to cool and serve immediately.
Delicious!
September 9, 2009
Summer Remnant Bulgur
Last night, I stayed the night with my sister. I composed the leftovers (from her garden's harvests and a BBQ we'd had on Sunday) into dinner and we were both pleased with how delicious it was:
-2 large heirloom tomatoes (from her garden, getting soft, chopped)
-1/8 of the world's largest zucchini (from her garden, also starting to wilt just a wee bit, chopped)
-1/2 lb. BBQ tri-tip, chopped
-2 cubes beef boullion
-2.5 cups bulgur
-3 cloves garlic, minced
-2 T dijon mustard
-water
-olive oil
1. Heat olive oil in a sautee pan and sautee garlic and mustard for 1 minute.
2. Add bulgur and stir until coated.
3. Add tomatoes, stir and boil off a bit of the liquid.
4. Add boullion cubes, zucchini, and 2-3 cups water, bring to a simmer
5. Cook and stir until the water is almost evaporated. Add the tri-tip, stir, turn off heat and cover for 5 minutes.
6. Fluff bulgur and serve immediately.
Enjoy.
Last night, I stayed the night with my sister. I composed the leftovers (from her garden's harvests and a BBQ we'd had on Sunday) into dinner and we were both pleased with how delicious it was:
-2 large heirloom tomatoes (from her garden, getting soft, chopped)
-1/8 of the world's largest zucchini (from her garden, also starting to wilt just a wee bit, chopped)
-1/2 lb. BBQ tri-tip, chopped
-2 cubes beef boullion
-2.5 cups bulgur
-3 cloves garlic, minced
-2 T dijon mustard
-water
-olive oil
1. Heat olive oil in a sautee pan and sautee garlic and mustard for 1 minute.
2. Add bulgur and stir until coated.
3. Add tomatoes, stir and boil off a bit of the liquid.
4. Add boullion cubes, zucchini, and 2-3 cups water, bring to a simmer
5. Cook and stir until the water is almost evaporated. Add the tri-tip, stir, turn off heat and cover for 5 minutes.
6. Fluff bulgur and serve immediately.
Enjoy.
August 16, 2009
Summer = Tomatoes
For me, Summer is tomatoes. Tomatoes are summer. And that's pretty much it.
So last week's harvest made me very happy, and confirmed that it was Summer, my favorite season:
And E making his mother's slow-roasted tomatoes made me even more jubilant, and reminded me that it was still Summer, still my favorite season (mmm... if only you could slow roast without the oven in the Summer...):
Gazpacho? Yet more proof of the awesomeness of Summer, and why it's my favorite season:
And Caprese? Is there anything more indicative of Summer? Seriously? Italian anything and tomatoes? That's just the essence of Summer:
And camping, this weekend? Yeah, that's Summer. But even moreso is returning to this harvest:
And, from the harvest, I was inspired to make a Summer soup. The only ingredients not from our garden? Salt, olive oil, and a red bell pepper.
Roasted Heirloom Tomato Soup
First, slice tomatoes into 1 cm steaks, and layer in a baking pan. Then, top with sliced peppers from the garden (Pimiento D'espellette and jalapenos) and garlic from the dried harvest. If you are lucky, some random genetic mutation may have happened in your garlic harvest, and you can just use *one* clove (i.e. not a head of cloves, just one). The largest clove you've ever seen:
After the garlic, add strips of a red bell pepper and sprinkle with salt and olive oil, and bake for 20 minutes at 350:
Turn and mix the tomatoes, and allow to bake for another 20-30 minutes. Puree in a blender. Serve into bowls and top with minced basil. Enjoy!
For me, Summer is tomatoes. Tomatoes are summer. And that's pretty much it.
So last week's harvest made me very happy, and confirmed that it was Summer, my favorite season:
And E making his mother's slow-roasted tomatoes made me even more jubilant, and reminded me that it was still Summer, still my favorite season (mmm... if only you could slow roast without the oven in the Summer...):
Gazpacho? Yet more proof of the awesomeness of Summer, and why it's my favorite season:
And Caprese? Is there anything more indicative of Summer? Seriously? Italian anything and tomatoes? That's just the essence of Summer:
And camping, this weekend? Yeah, that's Summer. But even moreso is returning to this harvest:
And, from the harvest, I was inspired to make a Summer soup. The only ingredients not from our garden? Salt, olive oil, and a red bell pepper.
Roasted Heirloom Tomato Soup
First, slice tomatoes into 1 cm steaks, and layer in a baking pan. Then, top with sliced peppers from the garden (Pimiento D'espellette and jalapenos) and garlic from the dried harvest. If you are lucky, some random genetic mutation may have happened in your garlic harvest, and you can just use *one* clove (i.e. not a head of cloves, just one). The largest clove you've ever seen:
After the garlic, add strips of a red bell pepper and sprinkle with salt and olive oil, and bake for 20 minutes at 350:
Turn and mix the tomatoes, and allow to bake for another 20-30 minutes. Puree in a blender. Serve into bowls and top with minced basil. Enjoy!
June 29, 2009
For the Record
I had a very full weekend.
18.5 billable hours between Saturday AM and Sunday PM does not make for a very good hostess.
But, I managed to fit in some breaks for some nice meals with our guests, including one where we had to drive on the freeway.
Apparently, a PT Cruiser can flip through the air and roll for a total of 3 rotations or more, including one going over the front end, and another where the car appears to be suspended and spinning on its long axis, shedding glass from a fountain of sparkles that begins with a car suspended higher than the tops of the other cars on the freeway. I thought that type of crash only happened in the movies, but, it turns out, it can happen in real life.
More impressively, it is possible (if you have a good driver, thanks E!) to observe a PT Cruiser do this ridiculous performance while riding only 2 cars behind it and to watch it finally come to rest on broken rims, right side-up, 4 lanes away from where the flipping started without hitting a single car.
Most amazing, it is possible for the driver to find herself seat-belted in facing on-coming traffic at 30 degree angle, completely alert, only slightly bloody on her hands and knees, calmly (in shock, most likely) sitting behind the exploded airbag, staring at the sunken safety glass blanket, above the dropped engine, beside the crushed door, looking curiously across the broad expanse of freeway where all of her personal items have scattered (don't turn your head!) and able to answer your questions when you are the first person on the scene and call 911.
I'm still processing that one.
In less dramatic news, Garlic scapes are a wacky botanic miracle, taking the warm weather queue to spontaneously twist into a tangled mess of curly hair on the top of your hard-neck garlic crop.
When cooked, they have the consistency of green beans and taste slightly spicy and very earthy with only a warm hint of their garlic nature. They are definitely one of the reasons to consider growing garlic yourself.
B is an awesome out-of-state houseguest who worked with me to start a home-cooked dinner of garden and farmer's market leftovers in our fridge. I had hoped it would turn out well because the starting ingredients has so much California-produce potential. When I had to stop cooking to take my half-hour conference call (that ended up being an hour of course), she just kept on cooking and prepared the meal in my absence so that when I finally got a break, I could enjoy it with E and the guests. Bonus, it turned out delicious.
Summertime Pasta Bake
For the Vegetables:
-1 red onion chopped
-1 cup chopped garlic scapes (chop into 1-inch long pieces until you reach the portion of the scape stem once it gets slightly woody)
-1 Tbsp olive oil
-1 head cauliflower, washed and chopped
-2 lbs mixed summer squash, washed and chopped
-4 Heirloom tomatoes
For the Pesto:
-6 cloves garlic
-1/2 C pecans (all we had, turned out great)
-1 C mixed basil from the garden
-1/2 C olive oil
-1 T salt
-2 T red pepper flakes
For the bake:
-2 C fresh mozzarella pearls
For the pasta:
-1 box penne, water, salt
1. Sautée onions & garlic scapes in olive for 1-2 minutes & pre-heat oven to 450F.
2. Add Cauliflower & continue to cook for 5 minutes.
3. Add squash & cook for 3 minutes.
4. Add chopped tomatoes, bring to a simmer, pour off excess liquid (reserve) and stir for 2 minutes.
5. Remove from heat and cover.
6. Prepare pasta according to directions (this step may be done first, if you prefer) and strain, return to pasta pot.
7. While pasta is boiling make the pesto in cuisinart.
8. Toss the pesto, pasta, and vegetables in the pasta pot. Arrange in baking dishes.
9. Top baking dishes with mozzarella and pour reserved vegetable juice on top. Place in oven and bake until cheese is melted and slightly browned on top.
Enjoy!
I had a very full weekend.
18.5 billable hours between Saturday AM and Sunday PM does not make for a very good hostess.
But, I managed to fit in some breaks for some nice meals with our guests, including one where we had to drive on the freeway.
Apparently, a PT Cruiser can flip through the air and roll for a total of 3 rotations or more, including one going over the front end, and another where the car appears to be suspended and spinning on its long axis, shedding glass from a fountain of sparkles that begins with a car suspended higher than the tops of the other cars on the freeway. I thought that type of crash only happened in the movies, but, it turns out, it can happen in real life.
More impressively, it is possible (if you have a good driver, thanks E!) to observe a PT Cruiser do this ridiculous performance while riding only 2 cars behind it and to watch it finally come to rest on broken rims, right side-up, 4 lanes away from where the flipping started without hitting a single car.
Most amazing, it is possible for the driver to find herself seat-belted in facing on-coming traffic at 30 degree angle, completely alert, only slightly bloody on her hands and knees, calmly (in shock, most likely) sitting behind the exploded airbag, staring at the sunken safety glass blanket, above the dropped engine, beside the crushed door, looking curiously across the broad expanse of freeway where all of her personal items have scattered (don't turn your head!) and able to answer your questions when you are the first person on the scene and call 911.
I'm still processing that one.
In less dramatic news, Garlic scapes are a wacky botanic miracle, taking the warm weather queue to spontaneously twist into a tangled mess of curly hair on the top of your hard-neck garlic crop.
When cooked, they have the consistency of green beans and taste slightly spicy and very earthy with only a warm hint of their garlic nature. They are definitely one of the reasons to consider growing garlic yourself.
B is an awesome out-of-state houseguest who worked with me to start a home-cooked dinner of garden and farmer's market leftovers in our fridge. I had hoped it would turn out well because the starting ingredients has so much California-produce potential. When I had to stop cooking to take my half-hour conference call (that ended up being an hour of course), she just kept on cooking and prepared the meal in my absence so that when I finally got a break, I could enjoy it with E and the guests. Bonus, it turned out delicious.
Summertime Pasta Bake
For the Vegetables:
-1 red onion chopped
-1 cup chopped garlic scapes (chop into 1-inch long pieces until you reach the portion of the scape stem once it gets slightly woody)
-1 Tbsp olive oil
-1 head cauliflower, washed and chopped
-2 lbs mixed summer squash, washed and chopped
-4 Heirloom tomatoes
For the Pesto:
-6 cloves garlic
-1/2 C pecans (all we had, turned out great)
-1 C mixed basil from the garden
-1/2 C olive oil
-1 T salt
-2 T red pepper flakes
For the bake:
-2 C fresh mozzarella pearls
For the pasta:
-1 box penne, water, salt
1. Sautée onions & garlic scapes in olive for 1-2 minutes & pre-heat oven to 450F.
2. Add Cauliflower & continue to cook for 5 minutes.
3. Add squash & cook for 3 minutes.
4. Add chopped tomatoes, bring to a simmer, pour off excess liquid (reserve) and stir for 2 minutes.
5. Remove from heat and cover.
6. Prepare pasta according to directions (this step may be done first, if you prefer) and strain, return to pasta pot.
7. While pasta is boiling make the pesto in cuisinart.
8. Toss the pesto, pasta, and vegetables in the pasta pot. Arrange in baking dishes.
9. Top baking dishes with mozzarella and pour reserved vegetable juice on top. Place in oven and bake until cheese is melted and slightly browned on top.
Enjoy!
June 10, 2009
Delicious Disaster
The dinner plans called for salad with artichokes from our plant on the side, with dippings pre-prepared.
What could possibly go wrong? OH, I have 2 ideas:
1. The Aphids love the artichokes. We have not beaten them back. The neem oil is insufficient. We may have to cut all fruit, aggressively wash the plant and treat with soapy water, or garlic water, or serious chemicals, depending on who we listen to. Regardless, despite our harvest, we did not have 2 healthy non-bugg-ified artichokes for dinner. We had one.
2. The gorgeous romaine lettuce I bought at Draegers when Arvay was here? Yeah, it molded. And not a little bit. Think, "wow, that looks like cotton candy on the side of that lettuce... that is so weird..."
So, instead, I boiled the one remaining artichoke in onion cuttings and a last minute addition of olive oil, salt and black pepper for 40 minutes, then added Quinoa (which E had never had, and proclaimed, "weird, but oddly good") and the remaining sauces we used for dipping the artichokes when Arvay was here (read: mainly mustards and butter).
At the end of the day, it was quite good. And it tasted healthy. So, if you get a chance, enjoy:
-1 cup red quinoa
-1 artichoke, top cut off, washed
-4 cups water (or more)
-2 T salt (or so)
-2 T black pepper (or so)
-4 T mixed butter, lemon juice, and mustards
1. Boil artichoke in water for 40 minutes. Add olive oil to artichoke at 20 minutes or so.
2. Add quinoa, salt, pepper to water and continue to cook for 10 minutes.
3. Add butter, lemon juice & mustard mix and boil remaining liquids from the quinoa
4. Serve 2 bowls of quinoa, each topped in 1/2 of the split, cooked artichoke (contrary to what many cookbooks will tell you -- artichokes from a plant often need to be boiled/steamed for 1 hour +).
The dinner plans called for salad with artichokes from our plant on the side, with dippings pre-prepared.
What could possibly go wrong? OH, I have 2 ideas:
1. The Aphids love the artichokes. We have not beaten them back. The neem oil is insufficient. We may have to cut all fruit, aggressively wash the plant and treat with soapy water, or garlic water, or serious chemicals, depending on who we listen to. Regardless, despite our harvest, we did not have 2 healthy non-bugg-ified artichokes for dinner. We had one.
2. The gorgeous romaine lettuce I bought at Draegers when Arvay was here? Yeah, it molded. And not a little bit. Think, "wow, that looks like cotton candy on the side of that lettuce... that is so weird..."
So, instead, I boiled the one remaining artichoke in onion cuttings and a last minute addition of olive oil, salt and black pepper for 40 minutes, then added Quinoa (which E had never had, and proclaimed, "weird, but oddly good") and the remaining sauces we used for dipping the artichokes when Arvay was here (read: mainly mustards and butter).
At the end of the day, it was quite good. And it tasted healthy. So, if you get a chance, enjoy:
-1 cup red quinoa
-1 artichoke, top cut off, washed
-4 cups water (or more)
-2 T salt (or so)
-2 T black pepper (or so)
-4 T mixed butter, lemon juice, and mustards
1. Boil artichoke in water for 40 minutes. Add olive oil to artichoke at 20 minutes or so.
2. Add quinoa, salt, pepper to water and continue to cook for 10 minutes.
3. Add butter, lemon juice & mustard mix and boil remaining liquids from the quinoa
4. Serve 2 bowls of quinoa, each topped in 1/2 of the split, cooked artichoke (contrary to what many cookbooks will tell you -- artichokes from a plant often need to be boiled/steamed for 1 hour +).
May 13, 2009
Post-Vacation Food
First, I'd like to point out that according to Mark Bittman, the Netherlands is the only country in the world in which animals are represented in Parliament.
Moving on.
As a good vacation should, our recent trip increased my mass. Since I give myself ample room to move about within a 10 lb range, this is generally not an issue. But, this trip, what with the departure with a body near the top of the range, the multiple multiple-course meals, the Johnny Cakes, the fruity, sugary drinks with umbrellas... well, yeah, I came home decidedly OUTSIDE of my 10 lb range.
Conveniently, this is not the first time I've faced this demon, and I know what to do. Emergency healthy living, batman! Run AND yoga every day. Super-healthy meals at all times until back in the range, and even then, fairly healthy until in the bottom half of the range. Yeah... we've got some ground to cover.
So, in the interests of eating super-healthy (and making use of what was in the garden), I made the following. I was shocked at how delicious, filling, and just in general, how great they were. Perhaps the overages of life cause us to enjoy our vacations more, and the overages of vacation cause us to enjoy our lives more. Or something. Anyway -- in case you are looking for some healthy food:
Mustard garbonzo soup
-1 lb mustard leaves, washed, stemmed and chopped into bite-size strips
-1 onion, diced (if from an overzealous garden, feel free to chop the green portion too)
-3 T EVOO (because, despite my previous abhorrence, I use this abbreviation now.)
-2 cans (16 oz.) chicken broth
-juice of 1.5 lemons (or 2, if you are me, but you are most likely not, and you don't want it with as much lemon as I do)
-1 can garbonzo beans
-black pepper to taste
1. Heat olive oil and sautee onions 'til almost clear.
2. Add chicken broth and drained garbonzo beans, bring to a boil for 10 minutes to soften the garbonzo beans.
3. Add mustard leaves, wait one minute, add lemon juice (and watch in shock as all the red color from the mustard leaves goes into the broth, leaving pure green leaves and a purple broth!)
4. After 2 minutes of simmering, remove from heat and add black pepper. Allow to cool.
5. Serve immediately and enjoy.
So, of course, like all meals, this one may result in leftovers. If you are us, and your mustard plant should have been harvested 2 months earlier, it will be enough leftovers for an entire 2nd dinner for 2.
Only, you probably don't want it again. After it's been sitting in the fridge for 2 days. And the remaining garbonzo beans are now purple.
Never fear, the couscous savior is here (I swear, this may be my new go-to method to deal with soup leftovers):
Mustard garbonzo tomato cous-cous
-3-4 cups leftover Mustard garbonzo soup
-1 can stewed tomatoes
-1.25 (or so) C couscous
-red pepper flakes, or red pepper powder, or black pepper to taste
1. Bring soup and stewed tomatoes to a boil
2. Add couscous, stir until boiling, and turn off heat
3. Leave for 5 minutes
4. Return and fluff the couscous, allowing the steam to continue boiling off for another 5 minutes
5. Serve, garnished with pepper flakes, powder, etc. to your taste! Delicious!
First, I'd like to point out that according to Mark Bittman, the Netherlands is the only country in the world in which animals are represented in Parliament.
Moving on.
As a good vacation should, our recent trip increased my mass. Since I give myself ample room to move about within a 10 lb range, this is generally not an issue. But, this trip, what with the departure with a body near the top of the range, the multiple multiple-course meals, the Johnny Cakes, the fruity, sugary drinks with umbrellas... well, yeah, I came home decidedly OUTSIDE of my 10 lb range.
Conveniently, this is not the first time I've faced this demon, and I know what to do. Emergency healthy living, batman! Run AND yoga every day. Super-healthy meals at all times until back in the range, and even then, fairly healthy until in the bottom half of the range. Yeah... we've got some ground to cover.
So, in the interests of eating super-healthy (and making use of what was in the garden), I made the following. I was shocked at how delicious, filling, and just in general, how great they were. Perhaps the overages of life cause us to enjoy our vacations more, and the overages of vacation cause us to enjoy our lives more. Or something. Anyway -- in case you are looking for some healthy food:
Mustard garbonzo soup
-1 lb mustard leaves, washed, stemmed and chopped into bite-size strips
-1 onion, diced (if from an overzealous garden, feel free to chop the green portion too)
-3 T EVOO (because, despite my previous abhorrence, I use this abbreviation now.)
-2 cans (16 oz.) chicken broth
-juice of 1.5 lemons (or 2, if you are me, but you are most likely not, and you don't want it with as much lemon as I do)
-1 can garbonzo beans
-black pepper to taste
1. Heat olive oil and sautee onions 'til almost clear.
2. Add chicken broth and drained garbonzo beans, bring to a boil for 10 minutes to soften the garbonzo beans.
3. Add mustard leaves, wait one minute, add lemon juice (and watch in shock as all the red color from the mustard leaves goes into the broth, leaving pure green leaves and a purple broth!)
4. After 2 minutes of simmering, remove from heat and add black pepper. Allow to cool.
5. Serve immediately and enjoy.
So, of course, like all meals, this one may result in leftovers. If you are us, and your mustard plant should have been harvested 2 months earlier, it will be enough leftovers for an entire 2nd dinner for 2.
Only, you probably don't want it again. After it's been sitting in the fridge for 2 days. And the remaining garbonzo beans are now purple.
Never fear, the couscous savior is here (I swear, this may be my new go-to method to deal with soup leftovers):
Mustard garbonzo tomato cous-cous
-3-4 cups leftover Mustard garbonzo soup
-1 can stewed tomatoes
-1.25 (or so) C couscous
-red pepper flakes, or red pepper powder, or black pepper to taste
1. Bring soup and stewed tomatoes to a boil
2. Add couscous, stir until boiling, and turn off heat
3. Leave for 5 minutes
4. Return and fluff the couscous, allowing the steam to continue boiling off for another 5 minutes
5. Serve, garnished with pepper flakes, powder, etc. to your taste! Delicious!
April 16, 2009
Steamed Artichokes on a Bed of Agretti-Fregola
Our CSA decided we should experiment with Agretti this week.
I must admit. I was not too excited. E is difficult enough when it comes to dark leafy greens. But just dark and green, no leaves? I was fairly certain he would not be happy.
Imagine my surprise when tonight's dinner turned out as well as it did.
If you find yourself with this eclectic collection of ingredients, enjoy!
-2 large artichokes, washed and stems cut off so the bottom is flat (earned by finishing the Artichoke Half Mararthon and the fact that E2 registered and paid but was too sick to participate).
-1 small bunch baby shallots (4 or so, each less than 1/2 inch in diameter at the widest point)
-3 cloves garlic
-1 lb. agretti
-8 oz. Fregola
-2 T dijon mustard
-2 T butter
-1 meyer lemon
-3 T olive oil (or so)
-4-5 strands fresh thyme, leaves removed
1. Dice the white and red portions of the shallots and the garlic cloves. Toss in a pot that has a tight cover available for later use and top with olive oil. Sautée on medium heat.
2. Add artichokes and place on the bottom of the pan, flat (stem-removed side down). Add 2 C water, bring to a simmer, cover, and cook for 10 minutes.
3. Add fregola and thyme to the water. Add water 'til fregola is covered by at least an addition 3/4 inch of water. Stir briefly and return to a simmer. Cover and cook for another 20 minutes on medium-heat.
4. Remove from heat and remove the cover. With kitchen scissors, slice agretti and shallot tops into 1 cm segments over fregola.
5. Remove artichokes from the pot, place in serving bowls, and stir the fregola with the agretti and shallot greens to allow the greens to soften.
6. As the greens steam in the pot with the fregola, microwave the lemon juice, the butter, and the mustard for 2 minutes. Stir.
7. Plate the fregola salad around the artichokes. Pour the lemon-butter-mustard sauce over the artichokes and around them on the salad.
8. Serve immediately with a plate to toss the un-eaten portions of the artichoke leaves (which can be used to scrape up fregola salad as well as sauce).
Enjoy!
Our CSA decided we should experiment with Agretti this week.
I must admit. I was not too excited. E is difficult enough when it comes to dark leafy greens. But just dark and green, no leaves? I was fairly certain he would not be happy.
Imagine my surprise when tonight's dinner turned out as well as it did.
If you find yourself with this eclectic collection of ingredients, enjoy!
-2 large artichokes, washed and stems cut off so the bottom is flat (earned by finishing the Artichoke Half Mararthon and the fact that E2 registered and paid but was too sick to participate).
-1 small bunch baby shallots (4 or so, each less than 1/2 inch in diameter at the widest point)
-3 cloves garlic
-1 lb. agretti
-8 oz. Fregola
-2 T dijon mustard
-2 T butter
-1 meyer lemon
-3 T olive oil (or so)
-4-5 strands fresh thyme, leaves removed
1. Dice the white and red portions of the shallots and the garlic cloves. Toss in a pot that has a tight cover available for later use and top with olive oil. Sautée on medium heat.
2. Add artichokes and place on the bottom of the pan, flat (stem-removed side down). Add 2 C water, bring to a simmer, cover, and cook for 10 minutes.
3. Add fregola and thyme to the water. Add water 'til fregola is covered by at least an addition 3/4 inch of water. Stir briefly and return to a simmer. Cover and cook for another 20 minutes on medium-heat.
4. Remove from heat and remove the cover. With kitchen scissors, slice agretti and shallot tops into 1 cm segments over fregola.
5. Remove artichokes from the pot, place in serving bowls, and stir the fregola with the agretti and shallot greens to allow the greens to soften.
6. As the greens steam in the pot with the fregola, microwave the lemon juice, the butter, and the mustard for 2 minutes. Stir.
7. Plate the fregola salad around the artichokes. Pour the lemon-butter-mustard sauce over the artichokes and around them on the salad.
8. Serve immediately with a plate to toss the un-eaten portions of the artichoke leaves (which can be used to scrape up fregola salad as well as sauce).
Enjoy!
April 14, 2009
The Garden Grows
Literally. Exponentially. I think we may have planted a wee bit too much for this Summer, but there's no way to know 'til it's too late:
That would be:
32 tomato plants
2 husk tomato plants
4 pepper plants (2 squash peppers, 1 jalapeno, 1 spanish pepper of medium heat)
1 japanese eggplant
1 japanese cucumber
1 american space-saver cucumber
1 bok choy plant
1 mustard plant
2 butter lettuce plants
1 green/red lettuce plant
1 red lettuce plant
42 garlic stalks
1 artichoke plant
20-30 onions/leeks (or so) from the winter planting
100 onions/leeks from the spring planting (still waiting to be thinned)
1 mint plant
3 cilantro seedlings
1 rosemary plant
1 lemon thyme plant
1 greek oregano plant
1 marjoram plant
3 parsley plants
1 italian parsley plant
AND
1 strawberry planter full of delicious strawberries (seriously, they were even better than the CSA strawberries, which were wonderful!)
Plus seeds we are hoping will sprout of:
-okra
-nasturtium
-marigolds
-borage
-cress
-English thyme
-chives
-dill
-acorn squash
-butternut squash
-summer squash
-green summer italian squash (not zucchini, smaller and lighter green, more tender)
Not to mention the basil I haven't transplanted yet...and a few unaccounted for spaces where I'm likely to plant even more seeds.
I think I may have a problem. Thank goodness that E and friends will be setting up the drip irrigation system this weekend. This is really starting to be too much to manage by hand.
Finally, before we say our complete goodbye to the winter garden, we should be thankful for the broccoli, cauliflower, sugar snap peas, arugula (!!), chard, cabbage, beets, radishes, and carrots. The last 2 categories were the last to be picked to clear the way for the Summer garden. We were impressed that the carrots dug below the top soil and deep into the clay:
Simple Carrot Dill Bisque
Tonight, we used the roots in the picture above to make a carrot dill soup.
1. Sautee the tops of leeks and any sliced radishes, with garlic and chopped baby carrots from the CSA (along with chopped pieces of our mature carrots) in olive oil;
2. Add salt, pepper, water and simmer until carrots break easily with a spoon. Add milk to taste and puree with a hand blender;
3. When you have the consistency you like, add chopped dill, stir until fragrant and serve immediately.
Wish us luck for a summer full of good harvests and creative recipes!
Literally. Exponentially. I think we may have planted a wee bit too much for this Summer, but there's no way to know 'til it's too late:
That would be:
32 tomato plants
2 husk tomato plants
4 pepper plants (2 squash peppers, 1 jalapeno, 1 spanish pepper of medium heat)
1 japanese eggplant
1 japanese cucumber
1 american space-saver cucumber
1 bok choy plant
1 mustard plant
2 butter lettuce plants
1 green/red lettuce plant
1 red lettuce plant
42 garlic stalks
1 artichoke plant
20-30 onions/leeks (or so) from the winter planting
100 onions/leeks from the spring planting (still waiting to be thinned)
1 mint plant
3 cilantro seedlings
1 rosemary plant
1 lemon thyme plant
1 greek oregano plant
1 marjoram plant
3 parsley plants
1 italian parsley plant
AND
1 strawberry planter full of delicious strawberries (seriously, they were even better than the CSA strawberries, which were wonderful!)
Plus seeds we are hoping will sprout of:
-okra
-nasturtium
-marigolds
-borage
-cress
-English thyme
-chives
-dill
-acorn squash
-butternut squash
-summer squash
-green summer italian squash (not zucchini, smaller and lighter green, more tender)
Not to mention the basil I haven't transplanted yet...and a few unaccounted for spaces where I'm likely to plant even more seeds.
I think I may have a problem. Thank goodness that E and friends will be setting up the drip irrigation system this weekend. This is really starting to be too much to manage by hand.
Finally, before we say our complete goodbye to the winter garden, we should be thankful for the broccoli, cauliflower, sugar snap peas, arugula (!!), chard, cabbage, beets, radishes, and carrots. The last 2 categories were the last to be picked to clear the way for the Summer garden. We were impressed that the carrots dug below the top soil and deep into the clay:
Simple Carrot Dill Bisque
Tonight, we used the roots in the picture above to make a carrot dill soup.
1. Sautee the tops of leeks and any sliced radishes, with garlic and chopped baby carrots from the CSA (along with chopped pieces of our mature carrots) in olive oil;
2. Add salt, pepper, water and simmer until carrots break easily with a spoon. Add milk to taste and puree with a hand blender;
3. When you have the consistency you like, add chopped dill, stir until fragrant and serve immediately.
Wish us luck for a summer full of good harvests and creative recipes!
April 9, 2009
Blessings from the CSA
Wow -- here we are, 4 pick-ups of the CSA delivery, and I'm feeling qualified to write about how the CSA affects our life.
Typical.
Anyways, assuming you are willing to put up with my overly know-it-all ways, here are some observations:
1. The CSA, as an idea, hit critical mass in our social circle. Without discussing it with several of our friends beforehand, we have found that many of them have signed up. What is that?
2. Experimentation is the key. And a forgiving set of mouths to feed.
3. Enjoy the few successful recipes we've concocted, below.
Roasted Beet & Goat Cheese Salad
How can you argue with roasted beets and goat cheese? You can't, can you?
To make this majestic masterpiece, do the following:
-juice 1 lemon, mix with 2 T honey, 2 T olive oil, and spices of your choosing
-clean, trim and roast beets for 1.5 hours in a 400 F oven. (In hindsight, wrapping the beets in aluminum foil would have prevented stains on the dishes and decreased the cooking time). Note: once they are done being cooked, they have to be peeled. This results in stained hands, fingernails, and, if you are lame and clumsy like me, clothes.
-wash and cut romaine lettuce into bite size pieces
-cut a small onion in salad sized pieces for garnish
-cut 1/2 C of feta into small crumbly pieces
-save 1/4 C of spiced nuts
-arrange romaine, feta, onions, spiced nuts in individual bowls for serving
-remove beets from oven, cut into small pieces, allow to cool briefly, and then place on top of salads
-cover with dressing and serve.
Enjoy!
Homemade pretzels are worth the effort
I've never seen this done before, but G did it. I am salivating at the memory and grumpy that I can't have one now. That, my friends, is why you go to long-lost-friends' homes for the weekend, and stay there. Pretzels!!! (FWIW: The boiling of the dough in water with baking soda is wacky, but damn were they good.)
Bacon-Orach Risotto Rocks
Orach, a reddish/purplish green spinach relative, works quite well in risotto, but, more importantly, while it tastes delicious, unlike many other leafy vegetables that would play its taste roll in this production, it contributes a lovely red-purple dye to the risotto:
-1 yellow onion, minced
-1 lb. Orach, cleaned, stems removed
-1 C Vialone Nano rice (not required, but we had it, and it does make the texture absolutely perfect)
-chicken stock/broth
-3 strips bacon, sliced into 1 cm strips
-1 meyer lemon, sliced and juiced
-1/4 cup smoked gouda, chopped
1. Sautée bacon on medium heat for 5 minutes.
2. Add onions, stir.
3. Add rice, stir until rice is see-through.
4. Add 1 C broth, cook 'til primarily evaporated.
5. Add 1 more C broth, the Orach, cook until evaporated.
6. Add lemon juice & gouda. Cook on medium until perfect consistency. If necessary add water and continue to cook.
Enjoy (the pretty colors and the flavors) with salt and black pepper to taste!
Wow -- here we are, 4 pick-ups of the CSA delivery, and I'm feeling qualified to write about how the CSA affects our life.
Typical.
Anyways, assuming you are willing to put up with my overly know-it-all ways, here are some observations:
1. The CSA, as an idea, hit critical mass in our social circle. Without discussing it with several of our friends beforehand, we have found that many of them have signed up. What is that?
2. Experimentation is the key. And a forgiving set of mouths to feed.
3. Enjoy the few successful recipes we've concocted, below.
Roasted Beet & Goat Cheese Salad
How can you argue with roasted beets and goat cheese? You can't, can you?
To make this majestic masterpiece, do the following:
-juice 1 lemon, mix with 2 T honey, 2 T olive oil, and spices of your choosing
-clean, trim and roast beets for 1.5 hours in a 400 F oven. (In hindsight, wrapping the beets in aluminum foil would have prevented stains on the dishes and decreased the cooking time). Note: once they are done being cooked, they have to be peeled. This results in stained hands, fingernails, and, if you are lame and clumsy like me, clothes.
-wash and cut romaine lettuce into bite size pieces
-cut a small onion in salad sized pieces for garnish
-cut 1/2 C of feta into small crumbly pieces
-save 1/4 C of spiced nuts
-arrange romaine, feta, onions, spiced nuts in individual bowls for serving
-remove beets from oven, cut into small pieces, allow to cool briefly, and then place on top of salads
-cover with dressing and serve.
Enjoy!
Homemade pretzels are worth the effort
I've never seen this done before, but G did it. I am salivating at the memory and grumpy that I can't have one now. That, my friends, is why you go to long-lost-friends' homes for the weekend, and stay there. Pretzels!!! (FWIW: The boiling of the dough in water with baking soda is wacky, but damn were they good.)
Bacon-Orach Risotto Rocks
Orach, a reddish/purplish green spinach relative, works quite well in risotto, but, more importantly, while it tastes delicious, unlike many other leafy vegetables that would play its taste roll in this production, it contributes a lovely red-purple dye to the risotto:
-1 yellow onion, minced
-1 lb. Orach, cleaned, stems removed
-1 C Vialone Nano rice (not required, but we had it, and it does make the texture absolutely perfect)
-chicken stock/broth
-3 strips bacon, sliced into 1 cm strips
-1 meyer lemon, sliced and juiced
-1/4 cup smoked gouda, chopped
1. Sautée bacon on medium heat for 5 minutes.
2. Add onions, stir.
3. Add rice, stir until rice is see-through.
4. Add 1 C broth, cook 'til primarily evaporated.
5. Add 1 more C broth, the Orach, cook until evaporated.
6. Add lemon juice & gouda. Cook on medium until perfect consistency. If necessary add water and continue to cook.
Enjoy (the pretty colors and the flavors) with salt and black pepper to taste!
April 2, 2009
Green Mashed Potatoes
So, at the urging of our local CSA, we've been experimenting with Bittman's Green Mashed Potatoes recipe.
We long for a day we could make home-made bread crumbs.
We work through the recipe each week with the excess greens the CSA gives us (because, the dirty little secret is -- they deliver what they promise, but if the weather is good, you'll probably end up with more than you bargained for...otherwise it would go to waste).
Last week -- this recipe was okay. We served it for guests, more or less according to the instructions, except with some pre-made bread-crubs, some cheddar cheese on top. It was good. But, still... it was just okay.
Tonight, we used the leftover Red Cabbage Recipe deliciousnous, 2 huge russett potatoes, a bunch of dandelion greens, green garlic, pre-made bread-crumbs, smoked gouda, grated pecorino romano, and finally, (FINALLY!) we found a concoction that won both of our hearts upon first exit from the 450F oven and kept 'em happy through the very last bite of melted and browned cheese, browned bread crumbs, toasted dandelion greens, green garlic, leftover cabbage and bacon and onions (which flavored the whole dish), the riced mashed potatoes, and yes, who could forget, the olive oil, the salt and the pepper.
All-in-all -- a wonderfully well-balanced and delicious meal.
Yumm.
So, at the urging of our local CSA, we've been experimenting with Bittman's Green Mashed Potatoes recipe.
We long for a day we could make home-made bread crumbs.
We work through the recipe each week with the excess greens the CSA gives us (because, the dirty little secret is -- they deliver what they promise, but if the weather is good, you'll probably end up with more than you bargained for...otherwise it would go to waste).
Last week -- this recipe was okay. We served it for guests, more or less according to the instructions, except with some pre-made bread-crubs, some cheddar cheese on top. It was good. But, still... it was just okay.
Tonight, we used the leftover Red Cabbage Recipe deliciousnous, 2 huge russett potatoes, a bunch of dandelion greens, green garlic, pre-made bread-crumbs, smoked gouda, grated pecorino romano, and finally, (FINALLY!) we found a concoction that won both of our hearts upon first exit from the 450F oven and kept 'em happy through the very last bite of melted and browned cheese, browned bread crumbs, toasted dandelion greens, green garlic, leftover cabbage and bacon and onions (which flavored the whole dish), the riced mashed potatoes, and yes, who could forget, the olive oil, the salt and the pepper.
All-in-all -- a wonderfully well-balanced and delicious meal.
Yumm.
March 31, 2009
Best Cabbage Recipe So Far
We've been getting quite a bit of cabbage (repollo!) from our CSA these last few weeks.
Tonight's recipe was by far the best (sauteed cabbage with bacon, onions and capers):
-1 head small red cabbage
-1 yellow onion, chopped
-Approx 5 oz. bacon, chopped
-3/4 a 12 oz. jar of capers with brine/vinegar
-white wine
-salt
-black pepper
1. Cook Bacon over medium heat in a sauce pan until light brown (almost done). Pour out 3/4 of the grease.
2. Add onions, sautee for 2 minutes. Add cabbage, capers, salt and black pepper to taste stir and continue to cook on medium-high.
3. Add 1/2 to 1 cup wine and continue stirring.
4. Serve outer leaves with some of the onions, bacon, capers immediately. Cover and allow the remainder of the inner core of the cabbage to steam in the wine with the rest of the onion, bacon, and capers.
Enjoy!
We've been getting quite a bit of cabbage (repollo!) from our CSA these last few weeks.
Tonight's recipe was by far the best (sauteed cabbage with bacon, onions and capers):
-1 head small red cabbage
-1 yellow onion, chopped
-Approx 5 oz. bacon, chopped
-3/4 a 12 oz. jar of capers with brine/vinegar
-white wine
-salt
-black pepper
1. Cook Bacon over medium heat in a sauce pan until light brown (almost done). Pour out 3/4 of the grease.
2. Add onions, sautee for 2 minutes. Add cabbage, capers, salt and black pepper to taste stir and continue to cook on medium-high.
3. Add 1/2 to 1 cup wine and continue stirring.
4. Serve outer leaves with some of the onions, bacon, capers immediately. Cover and allow the remainder of the inner core of the cabbage to steam in the wine with the rest of the onion, bacon, and capers.
Enjoy!
March 26, 2009
Roasted Pork Chops over Braised Cabbage
In fairness, this is just a modification of the Herbed Pork Chops over Brussel Sprouts recipe I rely upon to keep E happy.
But, this time, we had savoy cabbage, red cabbage, no brussel sprouts, a white onion (instead of red), red wine (because several recipes suggested it), sage, lemon thyme, marjoram, and more.
I actually thought this recipe was better than the pork chop brussel sprout recipe. E claims that it's sacrilege to hold that opinion. I'm waiting for the lightening strike.
Herbed Mustard-glazed Pork Chops over Braised Cabbage Mix
-1 small head savoy cabbage sliced thinly and chopped
-1 small head red cabbage sliced thinly and chopped
-1/2 bottle red wine (for cooking -- if close to vinegar (because it was a gift that a partner at your firm threw out at the move to the new offices and you kept to cook with despite the exploding cork of dryness), no problem)
-1 yellow onion, diced
-1/3 stick butter
-2 T EVOO
-4 large sprigs marjoram, leaves removed, stems in the trash/compost
-2 medium sprigs rosemary, leaves and flowers removed, stems in the trash/compost
-3 small springs lemon thyme, leaves removed, stems in the trash/compost
-1 T horseradish
-2 T mustard (including seeds)
-2 large boneless pork chops, defrosted
1. Melt butter in a large casserole over medium heat.
2. Add onion, saute´e until light brown.
3. Add chopped cabbage, stir.
4. Add wine. Cover. Cook on med-high for 5-10 minutes.
5. While cooking, blend herbs, olive oil, mustard in cuisinart.
Remove cover and place 2/3 of cabbage mixture in a baking pan.
6. Cover both sides of pork chops in cuisinart mixture. Place on top of cabbage and put into pre-heated oven.
7. At the 15 minute mark, turn pork chops. Return to oven. Allow to cook 10-15 more minutes based on how dry they look.
8. Serve to bowls -- place cabbage mixture on the bottom and place pork chops on the top. Allow to cool 5 minutes.
9. Enjoy.
10. Save remainder of cabbage mixture for future meals (soup bases, side dishes, etc.)
In fairness, this is just a modification of the Herbed Pork Chops over Brussel Sprouts recipe I rely upon to keep E happy.
But, this time, we had savoy cabbage, red cabbage, no brussel sprouts, a white onion (instead of red), red wine (because several recipes suggested it), sage, lemon thyme, marjoram, and more.
I actually thought this recipe was better than the pork chop brussel sprout recipe. E claims that it's sacrilege to hold that opinion. I'm waiting for the lightening strike.
Herbed Mustard-glazed Pork Chops over Braised Cabbage Mix
-1 small head savoy cabbage sliced thinly and chopped
-1 small head red cabbage sliced thinly and chopped
-1/2 bottle red wine (for cooking -- if close to vinegar (because it was a gift that a partner at your firm threw out at the move to the new offices and you kept to cook with despite the exploding cork of dryness), no problem)
-1 yellow onion, diced
-1/3 stick butter
-2 T EVOO
-4 large sprigs marjoram, leaves removed, stems in the trash/compost
-2 medium sprigs rosemary, leaves and flowers removed, stems in the trash/compost
-3 small springs lemon thyme, leaves removed, stems in the trash/compost
-1 T horseradish
-2 T mustard (including seeds)
-2 large boneless pork chops, defrosted
1. Melt butter in a large casserole over medium heat.
2. Add onion, saute´e until light brown.
3. Add chopped cabbage, stir.
4. Add wine. Cover. Cook on med-high for 5-10 minutes.
5. While cooking, blend herbs, olive oil, mustard in cuisinart.
Remove cover and place 2/3 of cabbage mixture in a baking pan.
6. Cover both sides of pork chops in cuisinart mixture. Place on top of cabbage and put into pre-heated oven.
7. At the 15 minute mark, turn pork chops. Return to oven. Allow to cook 10-15 more minutes based on how dry they look.
8. Serve to bowls -- place cabbage mixture on the bottom and place pork chops on the top. Allow to cool 5 minutes.
9. Enjoy.
10. Save remainder of cabbage mixture for future meals (soup bases, side dishes, etc.)
March 16, 2009
Crazy Day
I had a day that was full of drama. Sibling drama. Legal drama. Work drama. Friend drama.
I was thrilled at the opportunity to make dinner:
Spaghetti squash topped with cabbage tomato sauce
-1 spaghetti squash
-1 small cabbage from the garden, sliced thin
-1 medium yellow onion, diced
-2 T butter
-salt
-pepper
-white wine
-1 can stewed tomatoes
-4 T garlic, minced
1. Pre-heat oven to 400F. Puncture holes evenly around the squash with a steak knife.
2. Melt butter over medium heat. Place squash in oven for 45 minutes.
2. Saute´e cabbage, onion, 1/2 of the garlic in butter until fragrant. Add 1/2 cup white wine, continue to stir.
3. Add salt and pepper to taste, stir and simmer 2 minutes.
4. Add tomatoes and remaining garlic, continue to stir on medium until cabbage is tender.
5. Remove sauce from heat and cover and keep warm.
6. Remove squash from oven at 45 minutes. Slice in half & allow to cool for 5 minutes.
7. Spoon out seeds from each half and transfer the meat of the squash between the halves so that it is evenly oriented.
8. Serve half of the cabbage tomato sauce over one half of spaghetti squash and the other over the other.
9. Eat immediately and enjoy.
I had a day that was full of drama. Sibling drama. Legal drama. Work drama. Friend drama.
I was thrilled at the opportunity to make dinner:
Spaghetti squash topped with cabbage tomato sauce
-1 spaghetti squash
-1 small cabbage from the garden, sliced thin
-1 medium yellow onion, diced
-2 T butter
-salt
-pepper
-white wine
-1 can stewed tomatoes
-4 T garlic, minced
1. Pre-heat oven to 400F. Puncture holes evenly around the squash with a steak knife.
2. Melt butter over medium heat. Place squash in oven for 45 minutes.
2. Saute´e cabbage, onion, 1/2 of the garlic in butter until fragrant. Add 1/2 cup white wine, continue to stir.
3. Add salt and pepper to taste, stir and simmer 2 minutes.
4. Add tomatoes and remaining garlic, continue to stir on medium until cabbage is tender.
5. Remove sauce from heat and cover and keep warm.
6. Remove squash from oven at 45 minutes. Slice in half & allow to cool for 5 minutes.
7. Spoon out seeds from each half and transfer the meat of the squash between the halves so that it is evenly oriented.
8. Serve half of the cabbage tomato sauce over one half of spaghetti squash and the other over the other.
9. Eat immediately and enjoy.
Winner of the Mac and Cheese Taste Test
About 6 months ago, E and I hosted a Macaroni & Cheese night in honor of D's birthday and the fact that P, a Singaporean national, had never had Mac & Cheese until his recent introduction to the The Cheesiest.
I made a traditional baked penne with sausage, sun-dried tomatoes, and fontina, the best recipe for stove-top mac and cheese I could find on the Internet (thanks Barilla!), and I topped the stovetop version with bread crumbs and parmigiano and baked it for the third entrant.
The baked stove-top version topped with bread crumbs was a huge winner.
Best Home-Made Mac and Cheese Ever
ITALIAN MACARONI AND CHEESE (ELBOWS CON FORMAGGI ITALIANI AL FORNO)
1/4 cup butter
1 cup onion, chopped (optional) [a shallot is excellent]
2 tablespoons flour
1 teaspoon salt
3 cups milk
1/2 box (8 ounces) elbows
1 cup (4 ounces) Fontina cheese, shredded
1/2 cup fresh Parmigiano cheese, grated and divided
1/2 cup bread crumbs
Preheat oven to 450F.
Melt butter in 4-quart saucepan over medium heat. Add onions/shallot; sauté 2 to 3 minutes or until tender. Stir in flour and salt. Cook 1 minute, stirring constantly.
Add milk, stirring to blend. Bring to a simmer, stirring frequently. Add Elbows; cover. Continue to simmer over low heat for 8 to 9 minutes, stirring occasionally. (Mixture will thicken as it cooks.)
Remove from heat. Add Fontina cheese and 1/4 cup Parmigiano cheese; mix gently. Pour into 1-1/2 quart casserole dish. Top with remaining Parmesan cheese and bread crumbs and place in oven.
Bake in the oven until the top is browned to your liking. Remove from the oven and let sit 10 minutes before serving.
Enjoy!
About 6 months ago, E and I hosted a Macaroni & Cheese night in honor of D's birthday and the fact that P, a Singaporean national, had never had Mac & Cheese until his recent introduction to the The Cheesiest.
I made a traditional baked penne with sausage, sun-dried tomatoes, and fontina, the best recipe for stove-top mac and cheese I could find on the Internet (thanks Barilla!), and I topped the stovetop version with bread crumbs and parmigiano and baked it for the third entrant.
The baked stove-top version topped with bread crumbs was a huge winner.
Best Home-Made Mac and Cheese Ever
ITALIAN MACARONI AND CHEESE (ELBOWS CON FORMAGGI ITALIANI AL FORNO)
1/4 cup butter
1 cup onion, chopped (optional) [a shallot is excellent]
2 tablespoons flour
1 teaspoon salt
3 cups milk
1/2 box (8 ounces) elbows
1 cup (4 ounces) Fontina cheese, shredded
1/2 cup fresh Parmigiano cheese, grated and divided
1/2 cup bread crumbs
Preheat oven to 450F.
Melt butter in 4-quart saucepan over medium heat. Add onions/shallot; sauté 2 to 3 minutes or until tender. Stir in flour and salt. Cook 1 minute, stirring constantly.
Add milk, stirring to blend. Bring to a simmer, stirring frequently. Add Elbows; cover. Continue to simmer over low heat for 8 to 9 minutes, stirring occasionally. (Mixture will thicken as it cooks.)
Remove from heat. Add Fontina cheese and 1/4 cup Parmigiano cheese; mix gently. Pour into 1-1/2 quart casserole dish. Top with remaining Parmesan cheese and bread crumbs and place in oven.
Bake in the oven until the top is browned to your liking. Remove from the oven and let sit 10 minutes before serving.
Enjoy!
February 18, 2009
Best Risotto In a While
-1 small white onion, diced
-2 garlic cloves, minced
-1 tsp. spiced oil (a wacky Indian concoction of very hot sesame oil, infused with cumin seeds, turmeric, and minced habanero and then stored for future use -- amazing!)
-2 tsp. EVOO
-1 C sushi rice (because I am a heathen and sometimes, when pressed for ingredients in the face of California's rice production for Asia, I opt for the "short-grained, high-starch" description and don't use Arborio or Vialone Nano or Canaroli or one of the other italian varietals traditionally allocated to risotto)
-1 package 4 oz. Cypress Grove Pepper Chevre (carried by our local Safeway)
-1 can stewed diced tomatoes
-1 can + 1/3 box chicken broth
-1 cup (or so) sauvignon blanc
-1/2 meyer lemon from sister's tree
1. Heat the spiced oil and EVOO (extra virgin olive oil) in a sautée pan over medium-high heat. When hot, add garlic and onion and cook 'til translucent.
2. Add rice, stir until rice is shiny and starting to be see-through.
3. Add wine. Cook over medium heat 'til the majority of the liquid evaporates.
4. Add 1 cup broth and the tomatoes. Stir and cook.
5. When the liquid has boiled off and absorbed, add 1 cup more broth. Repeat 'til broth is all gone or until the rice is al dente.
6. Mix in the chevre and squeeze lemon juice into the pan 'til cheese is melted and mixed throughout.
7. Remove from heat, allow to set for 5 minutes.
8. Serve immediately with fresh ground black pepper. Enjoy!
-1 small white onion, diced
-2 garlic cloves, minced
-1 tsp. spiced oil (a wacky Indian concoction of very hot sesame oil, infused with cumin seeds, turmeric, and minced habanero and then stored for future use -- amazing!)
-2 tsp. EVOO
-1 C sushi rice (because I am a heathen and sometimes, when pressed for ingredients in the face of California's rice production for Asia, I opt for the "short-grained, high-starch" description and don't use Arborio or Vialone Nano or Canaroli or one of the other italian varietals traditionally allocated to risotto)
-1 package 4 oz. Cypress Grove Pepper Chevre (carried by our local Safeway)
-1 can stewed diced tomatoes
-1 can + 1/3 box chicken broth
-1 cup (or so) sauvignon blanc
-1/2 meyer lemon from sister's tree
1. Heat the spiced oil and EVOO (extra virgin olive oil) in a sautée pan over medium-high heat. When hot, add garlic and onion and cook 'til translucent.
2. Add rice, stir until rice is shiny and starting to be see-through.
3. Add wine. Cook over medium heat 'til the majority of the liquid evaporates.
4. Add 1 cup broth and the tomatoes. Stir and cook.
5. When the liquid has boiled off and absorbed, add 1 cup more broth. Repeat 'til broth is all gone or until the rice is al dente.
6. Mix in the chevre and squeeze lemon juice into the pan 'til cheese is melted and mixed throughout.
7. Remove from heat, allow to set for 5 minutes.
8. Serve immediately with fresh ground black pepper. Enjoy!
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