3 cucumbers, cut into diagonal slices
1 small onion or shallot
2 tsp grated fresh ginger
2 garlic cloves, crushed
1/8 tsp sugar
crushed red pepper to taste
1 cup rice wine vingear
Toss all ingedients in a bowl. Add enough water to cover the cukes. Stir and let sit in fridge for at least 30 minutes. Drain off marinade to serve. Marinade can be reused a few times.
Friday, July 30, 2010
Thursday, July 29, 2010
Some repeats and more grilling
I made the Romanesco Pasta tonight. It was a small head of Romanesco and I didn't make much pasta, so I ate the whole thing! It has such good flavor. I didn't have the white wine this time, so I used Porto, which I looove.
The grill has been my friend lately for cooking. More often than not this week, for dinner I've grilled or broiled veggies and either stacked them into a sandwich or tossed them with pesto on pasta.
The grill has been my friend lately for cooking. More often than not this week, for dinner I've grilled or broiled veggies and either stacked them into a sandwich or tossed them with pesto on pasta.
Tuesday, July 27, 2010
CSA Week 8
The Pick List for Week 8:
Tomatoes
Cherry Tomatoes
Potatoes
Kale
Green Peppers
Cubanelle Peppers
Beets
Carrots
Eggplant
Onions
Cucumbers
Pickling Cucumbers
Zucchini
Garlic
The "fall garlic" is in. This garlic has developed cloves and has been dried, so it lasts longer than spring garlic. These are the first of the potoatoes.
I'm not sure what to make first this week! The farm newsletter includes a recipe for pizza I may try. It promises to be an interesting week.
Tomatoes
Cherry Tomatoes
Potatoes
Kale
Green Peppers
Cubanelle Peppers
Beets
Carrots
Eggplant
Onions
Cucumbers
Pickling Cucumbers
Zucchini
Garlic
The "fall garlic" is in. This garlic has developed cloves and has been dried, so it lasts longer than spring garlic. These are the first of the potoatoes.
I'm not sure what to make first this week! The farm newsletter includes a recipe for pizza I may try. It promises to be an interesting week.
Monday, July 26, 2010
Catching up
After being away for more than half the week, I've had some catching up to do with my veggies. I made #86, #11 and #4 from the Grill List. I also made babaganoush and stuffed roasted bell pepper halves with it. I mixed up my old favorite, Cucumber Lemonade, doubling up on the cucumber to make up for a shortage of 1 lemon.
Still remaining from prior weeks are the napa cabbage (holding strong!), zucchini and watercress.
Still remaining from prior weeks are the napa cabbage (holding strong!), zucchini and watercress.
Wednesday, July 21, 2010
Reasons to Light the Grill
Our newsletter included some favorites from Mark Bittman's "101 Reasons to Light the Grill", which made me google it to find out the rest. The full list is over whelming, but there are some that I'd like to try.
I henceforth vow to use the oven and stove top less and cook more with this list (it's fast and easy!). Maybe I should get a grill first. Does a George Foreman count? A broiler will do.
The ones I want to try:
1. Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.
6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goat cheese and some salad greens.
7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like.
10. Grill corn. Serve with mayo with minced garlic, pimentón and parsley.
11. Grill more corn. Serve with curry-powder-laced yogurt and minced onion.
15. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
18. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.
20. Grill pineapple (or anything, really, from pork to tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
23. Grill red, orange and/or yellow peppers; toss with olives, capers, balsamic vinegar and olive oil.
24. Quick grilled pickle: Rapidly char thick slices of cucumber; toss with salt, vinegar and sugar; let sit for 15 minutes, then drain.
61. Odd, but good: Strawberries and cherry tomatoes, finished with basil-laced balsamic vinegar.
63. The California special: Figs, with chunks of good bacon.
64. Kebab or hero? Your choice: Cut brussels sprouts in half; grill slowly on skewers, with chunks of sausage. Both slowly crisp as they cook.
66. Peaches, plums, strawberries and watermelon. Finish with a sprinkle of salt and perhaps a drizzle of balsamic vinegar.
67. Cubes of mango and chunks of white fish; brush with a mixture of soy, fish sauce, sriracha chili sauce and chopped mint or cilantro. Serve with a mai tai.
69. Grilled coleslaw: Lightly char wedges of green and red cabbage and carrots. Let cool, then shred and toss with a little mayo, vinegar, salt and sugar.
70. Grill halved new potatoes or fingerlings (microwave or parboil first for a few minutes to get a head start), red onions and scallions. Chop as necessary and toss with chopped celery, parsley, mustard and cider (or other) vinegar. I make this annually.
74. Steak salad with almost no steak: Halve endives or radicchio; brush with oil and grill. Sprinkle with bits of blue cheese and bits of charred steak.
75. Ratatouille: Grill chunks of zucchini, yellow squash, mushrooms, eggplant, onion and tomatoes (or use cherry tomatoes), all until lightly browned and perfectly tender. Toss with fresh marjoram or oregano, thyme, basil and olive oil.
85. Glorified grilled cheese: Use grilled pineapple, grilled ham, cheese, pickles and mayo; grill with a weight on top.
86. Grill bell peppers until blackened and collapsed; cover, cool and peel. Grill eggplant planks, brushed with olive oil (or pesto if you have it), until very tender. Make a sandwich with balsamic vinegar, mozzarella and basil. This is also good with strip or skirt steak: grill meat until medium-rare, then slice and salt.
93. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.
94. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
96. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.
I henceforth vow to use the oven and stove top less and cook more with this list (it's fast and easy!). Maybe I should get a grill first. Does a George Foreman count? A broiler will do.
The ones I want to try:
1. Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.
4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.
6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goat cheese and some salad greens.
7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.
9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like.
10. Grill corn. Serve with mayo with minced garlic, pimentón and parsley.
11. Grill more corn. Serve with curry-powder-laced yogurt and minced onion.
15. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.
18. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.
20. Grill pineapple (or anything, really, from pork to tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)
23. Grill red, orange and/or yellow peppers; toss with olives, capers, balsamic vinegar and olive oil.
24. Quick grilled pickle: Rapidly char thick slices of cucumber; toss with salt, vinegar and sugar; let sit for 15 minutes, then drain.
61. Odd, but good: Strawberries and cherry tomatoes, finished with basil-laced balsamic vinegar.
63. The California special: Figs, with chunks of good bacon.
64. Kebab or hero? Your choice: Cut brussels sprouts in half; grill slowly on skewers, with chunks of sausage. Both slowly crisp as they cook.
66. Peaches, plums, strawberries and watermelon. Finish with a sprinkle of salt and perhaps a drizzle of balsamic vinegar.
67. Cubes of mango and chunks of white fish; brush with a mixture of soy, fish sauce, sriracha chili sauce and chopped mint or cilantro. Serve with a mai tai.
69. Grilled coleslaw: Lightly char wedges of green and red cabbage and carrots. Let cool, then shred and toss with a little mayo, vinegar, salt and sugar.
70. Grill halved new potatoes or fingerlings (microwave or parboil first for a few minutes to get a head start), red onions and scallions. Chop as necessary and toss with chopped celery, parsley, mustard and cider (or other) vinegar. I make this annually.
74. Steak salad with almost no steak: Halve endives or radicchio; brush with oil and grill. Sprinkle with bits of blue cheese and bits of charred steak.
75. Ratatouille: Grill chunks of zucchini, yellow squash, mushrooms, eggplant, onion and tomatoes (or use cherry tomatoes), all until lightly browned and perfectly tender. Toss with fresh marjoram or oregano, thyme, basil and olive oil.
85. Glorified grilled cheese: Use grilled pineapple, grilled ham, cheese, pickles and mayo; grill with a weight on top.
86. Grill bell peppers until blackened and collapsed; cover, cool and peel. Grill eggplant planks, brushed with olive oil (or pesto if you have it), until very tender. Make a sandwich with balsamic vinegar, mozzarella and basil. This is also good with strip or skirt steak: grill meat until medium-rare, then slice and salt.
93. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.
94. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.
96. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.
Tuesday, July 20, 2010
CSA Week 7
The Pick List for Week 7:
Cherry tomatoes
Corn
Green peppers
Beets
Carrots
Watercress
Eggplant
Celery
Onions
Cucumbers
Pickling cucumbers
Zucchini
Tomatoes are here at last! There is a lot of buzz at the farm about the tomatoes. It seems they are the most exciting crop. My farm planted over 130 varieties; I had no idea so many kinds existed!
This week's pick up contains the more "traditional" veggies - ones I'm used to cooking with. I'm going backpacking for 4 days of this week, so it will still be a challenge to use it all.
I'm planning on bringing the cucumbers, carrots, green peppers, tomatoes and maybe one onion along on the trip.
Cherry tomatoes
Corn
Green peppers
Beets
Carrots
Watercress
Eggplant
Celery
Onions
Cucumbers
Pickling cucumbers
Zucchini
Tomatoes are here at last! There is a lot of buzz at the farm about the tomatoes. It seems they are the most exciting crop. My farm planted over 130 varieties; I had no idea so many kinds existed!
This week's pick up contains the more "traditional" veggies - ones I'm used to cooking with. I'm going backpacking for 4 days of this week, so it will still be a challenge to use it all.
I'm planning on bringing the cucumbers, carrots, green peppers, tomatoes and maybe one onion along on the trip.
Monday, July 19, 2010
Kale Potato Soup
My half Portuguese boyfriend's preferred use of kale is kale potato soup. I wish I had chorizo to make it properly Portuguese, but I skipped that ingredient this time. Here's the recipe as it should be.
I used my own vegetable broth and halved the recipe. He informed me kale should be sauteed a bit in butter or oil before being added, especially since it is no longer the tender, early season kale. This soup is a comfort food that would be fitting in mid-winter, except you don't have such delicious kale then!
Portuguese Kale and Potato Soup
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet potatoes
4 cups chicken broth
3/4 pound Spanish chorizo
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes
In a soup pot, cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.
While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth.
Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
I used my own vegetable broth and halved the recipe. He informed me kale should be sauteed a bit in butter or oil before being added, especially since it is no longer the tender, early season kale. This soup is a comfort food that would be fitting in mid-winter, except you don't have such delicious kale then!
Portuguese Kale and Potato Soup
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
1 pound russet potatoes
4 cups chicken broth
3/4 pound Spanish chorizo
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes
In a soup pot, cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.
While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and purée the mixture until it is smooth.
Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
Sunday, July 18, 2010
Vegetable Broth
All season long I've been freezing my leftover bits of raw vegetables, saving them for a vegetable broth. The stalk of broccoli, tops of garlic and onion, unused greens (except lettuce), last year's wild harvested fiddleheads. I had a one-gallon sized ziploc bag full of veggies, so now it's time for broth!
It was incredibly easy to make; I can't believe I haven't done it before. I chose the longer method - where you take your time browning the veggies before adding the liquid. You can skip the browning to speed things up.
The flavor was so concentrated, I may dilute for use.
Vegetable Broth
Heat a soup pot and add 2 Tbsp of oil. Add the veggies to brown. Leave them alone for 5 minutes, then stir. Repeat this procedure until you have good browning.
Add 6 cups of water, 2 Tbsp soy sauce, 20 stems with leaves of parsley, and pepper. Bring to a boil, reduce the heat to a simmer.
Simmer, covered, for about an hour. The longer you go, the more flavor it will have, though even just 30 minutes will do if you are in a hurry.
When finished, strain the liquid into a container.
Broth can be frozen to increase storage time.
It was incredibly easy to make; I can't believe I haven't done it before. I chose the longer method - where you take your time browning the veggies before adding the liquid. You can skip the browning to speed things up.
The flavor was so concentrated, I may dilute for use.
Vegetable Broth
Heat a soup pot and add 2 Tbsp of oil. Add the veggies to brown. Leave them alone for 5 minutes, then stir. Repeat this procedure until you have good browning.
Add 6 cups of water, 2 Tbsp soy sauce, 20 stems with leaves of parsley, and pepper. Bring to a boil, reduce the heat to a simmer.
Simmer, covered, for about an hour. The longer you go, the more flavor it will have, though even just 30 minutes will do if you are in a hurry.
When finished, strain the liquid into a container.
Broth can be frozen to increase storage time.
Friday, July 16, 2010
Babaganoush
The recipe for Babaganoush came with the farm newsletter. I wish I could credit the person who submitted the recipe, but I lost the original page. This is based off of memory. I made it one more time to be sure I remembered it correctly.
Babaganoush
1 large eggplant
1-2 cloves of garlic
1/4 tsp salt
2 Tbsp tahini
2 Tbsp lemon juice
1/2 cup parsley, thick stems removed, chopped
Grill, broil or bake the eggplant until soft and collapsed, turning a few times. The skin can become blackened in places.
Chop the garlic cloves small and mush in the salt to create garlic salt. In a bowl, combine the garlic salt, tahini, lemon juice and parsley. When cool, remove the eggplant skins and add the eggplant to the mixture. Stir well. If you prefer a smoother texture, blitz in a food processor.
Babaganoush
1 large eggplant
1-2 cloves of garlic
1/4 tsp salt
2 Tbsp tahini
2 Tbsp lemon juice
1/2 cup parsley, thick stems removed, chopped
Grill, broil or bake the eggplant until soft and collapsed, turning a few times. The skin can become blackened in places.
Chop the garlic cloves small and mush in the salt to create garlic salt. In a bowl, combine the garlic salt, tahini, lemon juice and parsley. When cool, remove the eggplant skins and add the eggplant to the mixture. Stir well. If you prefer a smoother texture, blitz in a food processor.
Thursday, July 15, 2010
Quick Pasta for One
I got home later than usual after going to the gym. My kitchen was already clean and I didn't want to mess it up with a complicated recipe. Plus, I had some delicious pesto ready to use.
I made a pasta without following a recipe, just creating as I went.
I sliced zucchini into long wedges, put it on a cookie sheet with two scallions, spritzed with olive oil, sprinkled with salt and broiled until a little brown at the edges.
Meanwhile, I put whole grain pasta on to boil. When cooked, I drained the pasta but left a little bit of the cooking water behind. I stirred in a spoonful of pesto, carrot puree (also pre-made earlier this week) and Parmesan. I put the veggies from the broiler on top, drizzled a bit of balsamic vinegar and cracked on pepper.
Dinner in 15 minutes!
I made a pasta without following a recipe, just creating as I went.
I sliced zucchini into long wedges, put it on a cookie sheet with two scallions, spritzed with olive oil, sprinkled with salt and broiled until a little brown at the edges.
Meanwhile, I put whole grain pasta on to boil. When cooked, I drained the pasta but left a little bit of the cooking water behind. I stirred in a spoonful of pesto, carrot puree (also pre-made earlier this week) and Parmesan. I put the veggies from the broiler on top, drizzled a bit of balsamic vinegar and cracked on pepper.
Dinner in 15 minutes!
Wednesday, July 14, 2010
Pesto
I had great success storing the basil I got over a week ago.
When I brought home the share, I placed the bunch of Basil in a vase with water, wrapped it in a wet paper towel, covered it with a plastic bag and stored it in my fridge. It stayed as fresh as the day I picked it up. A few of the flowers even blossomed.
I used little bits of it here in there for lemonade, pasta dishes and a sandwich. But now, it's just beginning to show signs of wilting. Before I waste any of it, I'm making a pesto. You can even use the flower blossoms in the pesto.
Basil Pesto
2 cups of basil leaves
2 Tbsp pine nuts
2 cloves of garlic, chopped
a pinch of salt
1/4 cup olive oil
Add all the ingredients to a blender or food processor and puree. Scrape down the sides a few times as you go. Add up to an additional 1/4 cup of olive oil as needed.
For storage, spritz the top with olive oil to keep it nice and green. Cover tightly.
When you are ready to use the pesto, stir in some parmesan cheese.
When I brought home the share, I placed the bunch of Basil in a vase with water, wrapped it in a wet paper towel, covered it with a plastic bag and stored it in my fridge. It stayed as fresh as the day I picked it up. A few of the flowers even blossomed.
I used little bits of it here in there for lemonade, pasta dishes and a sandwich. But now, it's just beginning to show signs of wilting. Before I waste any of it, I'm making a pesto. You can even use the flower blossoms in the pesto.
Basil Pesto
2 cups of basil leaves
2 Tbsp pine nuts
2 cloves of garlic, chopped
a pinch of salt
1/4 cup olive oil
Add all the ingredients to a blender or food processor and puree. Scrape down the sides a few times as you go. Add up to an additional 1/4 cup of olive oil as needed.
For storage, spritz the top with olive oil to keep it nice and green. Cover tightly.
When you are ready to use the pesto, stir in some parmesan cheese.
Tuesday, July 13, 2010
Vegetable Puree
When all the veggies from yesterday's pickup were spread out across my kitchen table, I was feeling a little overwhelmed. There was so much there! I never want anything to go to waste.
So I made a puree. It stores much smaller and is a different texture than other veggie preparations so my meals don't get boring. Puree can add excitement to simple things. I think I want to use it as a bed for a roasted vegetable dish. Doesn't that sound pretty?
If I had an orange, I would have used orange juice instead of lemon and I would have grated in some orange zest. I used stem ginger, since I had some I wanted to use up, plus that adds a touch of sweetness.
Carrot Puree
1 small bunch of carrots, cleaned and roughly chopped
Salt
1 tsp Olive Oil
1 Tbsp lemon juice
1/2 Tbsp minced ginger
Steam the carrots until soft. Using a hand blender or food processor (or a fork and some determination) mash the carrots to your preferred texture. Add the remaining ingredients and mix well.
So I made a puree. It stores much smaller and is a different texture than other veggie preparations so my meals don't get boring. Puree can add excitement to simple things. I think I want to use it as a bed for a roasted vegetable dish. Doesn't that sound pretty?
If I had an orange, I would have used orange juice instead of lemon and I would have grated in some orange zest. I used stem ginger, since I had some I wanted to use up, plus that adds a touch of sweetness.
Carrot Puree
1 small bunch of carrots, cleaned and roughly chopped
Salt
1 tsp Olive Oil
1 Tbsp lemon juice
1/2 Tbsp minced ginger
Steam the carrots until soft. Using a hand blender or food processor (or a fork and some determination) mash the carrots to your preferred texture. Add the remaining ingredients and mix well.
CSA Week 6
The Pick List for Week 6:
Spring Onions
Celery
Beets
Carrots
Kale
Japanese Eggplant
Green Peppers
Parsley
Pickling Cucumbers
Zucchini
The celery is greener and smells better than any I have seen before. I get a kick out of becoming familiar with the farm-version of vegetables. The CSA doesn't trim them up like they do in the produce aisle; the vegetables still have their extraneous leaves and offshoots.
As usual, I purchased extra items in the farm stand. The stand is so well stocked, I hardly need to go to the grocery store. I bought eggs, honey made right on the farm, cheese, bread, tomatoes, plums, raspberries, bananas, an avocado, a cubanelle pepper, yellow zucchini (which is comic book yellow!) and romaine lettuce. My pet rabbit will appreciate the romaine I bought. He turns his nose up at any other type; his stubbornness means he hasn't gotten fresh lettuce in many weeks.
The farm newsletter informed us that high heat damaged 1,000 heads of lettuce. That may explain why we didn't get any lettuce included in bushel.
Spring Onions
Celery
Beets
Carrots
Kale
Japanese Eggplant
Green Peppers
Parsley
Pickling Cucumbers
Zucchini
The celery is greener and smells better than any I have seen before. I get a kick out of becoming familiar with the farm-version of vegetables. The CSA doesn't trim them up like they do in the produce aisle; the vegetables still have their extraneous leaves and offshoots.
As usual, I purchased extra items in the farm stand. The stand is so well stocked, I hardly need to go to the grocery store. I bought eggs, honey made right on the farm, cheese, bread, tomatoes, plums, raspberries, bananas, an avocado, a cubanelle pepper, yellow zucchini (which is comic book yellow!) and romaine lettuce. My pet rabbit will appreciate the romaine I bought. He turns his nose up at any other type; his stubbornness means he hasn't gotten fresh lettuce in many weeks.
The farm newsletter informed us that high heat damaged 1,000 heads of lettuce. That may explain why we didn't get any lettuce included in bushel.
Sunday, July 11, 2010
Olive Chicken and Mustard-Caper Sauce over Cauliflower
I was thinking of Julia Child as I sliced the hunk of butter into this dish. It was worth the indulgence. The flavors of this dish are tangy and salty. They work well together. In some dishes, a sprinkling of capers can be overpowering. Here, with so many strong flavors at one time - olives, sundried tomatoes, gherkins, capers, mustard, vermouth - it worked well.
The recipe called for anchovies, which I'm not a big fan of and rarely have in my kitchen. For a similar salty flavor, I would substitute olives or olive tapenade. I only had a sundried-tomato/olive tapenade in my refrigerator. A substitute for the substitute.
I pounded my chicken breasts with a jar to flatten them up a bit before cooking, then sprinkled with salt and pepper.
My cauliflower was impressively white around the outer florets. Middle-of-the-winter cauliflower with its browning edges is no comparison.
Olive Chicken
1 Tbsp Olive Oil
2 Tbsp Olive tapenade
Two 4 to 6 oz. chicken breasts
1/2 cup vermouth or dry white wine
4 gherkins, finely chopped
salt and pepper to taste
Heat the olive oil over medium heat. Add the olive tapenade and push around the skillet for about a minute to spread the flavor into the oil. Salt and Pepper two chicken breasts. Cook for a few minutes each side and remove to a warm plate. Add the vermouth and gherkins, letting the wine bubble the bits off the bottom of the pan. Scrape over the chicken.
Mustard-Caper Sauce over Cauliflower
2 to 3 Tbsp of butter in the microwave.
2 Tbsp lemon juice
2 Tbsp of stone-ground mustard
1 Tbsp capers
Melt the butter in the microwave. Add the remaining ingredients to the melted butter. Whisk in 1 tsp of cornstarch if you'd like a thicker sauce. Serve over freshly steamed cauliflower or broccoli.
The recipe called for anchovies, which I'm not a big fan of and rarely have in my kitchen. For a similar salty flavor, I would substitute olives or olive tapenade. I only had a sundried-tomato/olive tapenade in my refrigerator. A substitute for the substitute.
I pounded my chicken breasts with a jar to flatten them up a bit before cooking, then sprinkled with salt and pepper.
My cauliflower was impressively white around the outer florets. Middle-of-the-winter cauliflower with its browning edges is no comparison.
Olive Chicken
1 Tbsp Olive Oil
2 Tbsp Olive tapenade
Two 4 to 6 oz. chicken breasts
1/2 cup vermouth or dry white wine
4 gherkins, finely chopped
salt and pepper to taste
Heat the olive oil over medium heat. Add the olive tapenade and push around the skillet for about a minute to spread the flavor into the oil. Salt and Pepper two chicken breasts. Cook for a few minutes each side and remove to a warm plate. Add the vermouth and gherkins, letting the wine bubble the bits off the bottom of the pan. Scrape over the chicken.
Mustard-Caper Sauce over Cauliflower
2 to 3 Tbsp of butter in the microwave.
2 Tbsp lemon juice
2 Tbsp of stone-ground mustard
1 Tbsp capers
Melt the butter in the microwave. Add the remaining ingredients to the melted butter. Whisk in 1 tsp of cornstarch if you'd like a thicker sauce. Serve over freshly steamed cauliflower or broccoli.
Kale Chips
I've been wanting to try this recipe, but I use all my kale for smoothies. I bought extra kale this week and had enough to finally try it. The oven was hot this morning while roasting some veggies for a breakfast side dish and I used it for the dual purpose of making a salty snack for later in the day.
Kale Chips
1 bunch of kale
Olive Oil
Seasoned or plain salt
Preheat the oven to 350 deg. Line a non-insulated cookie sheet with parchment paper or foil. Remove the kale leaves from the thick stems and tear into bite-sized pieces. Wash and thoroughly dry with a salad spinner.
Drizzle the kale with ~1 Tbsp olive oil. I have spritzer, so I spray mine on without measuring volume. I likely use less than 1 Tbsp with the spritzer. Sprinkle with salt.
Bake until the edges brown but are not burnt, 10 to 15 min.
My friend warned me they were easy to overcook. I erred on removing them a little early, and they were perfect.
I hesitate to call them chips; they are so frail. They have an interesting taste and would fix a salt craving, but they certainly couldn't be used to scoop any dip. Crushed, they might make an interesting topping for a baked dish.
Kale Chips
1 bunch of kale
Olive Oil
Seasoned or plain salt
Preheat the oven to 350 deg. Line a non-insulated cookie sheet with parchment paper or foil. Remove the kale leaves from the thick stems and tear into bite-sized pieces. Wash and thoroughly dry with a salad spinner.
Drizzle the kale with ~1 Tbsp olive oil. I have spritzer, so I spray mine on without measuring volume. I likely use less than 1 Tbsp with the spritzer. Sprinkle with salt.
Bake until the edges brown but are not burnt, 10 to 15 min.
My friend warned me they were easy to overcook. I erred on removing them a little early, and they were perfect.
I hesitate to call them chips; they are so frail. They have an interesting taste and would fix a salt craving, but they certainly couldn't be used to scoop any dip. Crushed, they might make an interesting topping for a baked dish.
Friday, July 9, 2010
Fennel Chicken
This recipe was given to me by my farm share buddy. In the past, I've eaten the fennel raw in salads or slaws. This was my first time cooking with fennel!
Braised Chicken with Fennel and White Beans
1 Tbsp Olive Oil
1 lb Chicken Breasts, in large slices
Salt
Pepper
1 onion, cut into little moons
2 large cloves of garlic, chopped
1 fennel bulb, sliced
1 yellow bell pepper, cut into bite-sized pieces
1 can chopped tomatoes
1/2 cup dry white wine
1 Tbsp chopped fresh rosemary
1 can cannellini beans, drained and rinsed
Parsley for garnish
In a large skillet, heat the oil over medium high heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces to the skillet and cook for 5 to 6 minutes, turning occasionally. Remove the chicken from the pan.
Add the onion, garlic, fennel and bell pepper. Cook for 2 to 3 minutes. Add the chicken, tomatoes, wine and rosemary. Heat to boiling, then cover and reduce the heat to a light simmer for 20 to 25 minutes.
Stir in the beans and cook for a few minutes until the beans are heated through and the sauce is thickened.
Serve with crusty bread for soaking up the flavorful sauce!
Braised Chicken with Fennel and White Beans
1 Tbsp Olive Oil
1 lb Chicken Breasts, in large slices
Salt
Pepper
1 onion, cut into little moons
2 large cloves of garlic, chopped
1 fennel bulb, sliced
1 yellow bell pepper, cut into bite-sized pieces
1 can chopped tomatoes
1/2 cup dry white wine
1 Tbsp chopped fresh rosemary
1 can cannellini beans, drained and rinsed
Parsley for garnish
In a large skillet, heat the oil over medium high heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces to the skillet and cook for 5 to 6 minutes, turning occasionally. Remove the chicken from the pan.
Add the onion, garlic, fennel and bell pepper. Cook for 2 to 3 minutes. Add the chicken, tomatoes, wine and rosemary. Heat to boiling, then cover and reduce the heat to a light simmer for 20 to 25 minutes.
Stir in the beans and cook for a few minutes until the beans are heated through and the sauce is thickened.
Serve with crusty bread for soaking up the flavorful sauce!
Thursday, July 8, 2010
Basil Lemonade
I can't stop sticking my nose into the fresh bunch of basil. This summer, I have almost always had a cold pitcher of homemade lemonade in my refrigerator. I make it with Splenda to keep the calories down, but the same recipe can be followed with equal measurements of regular sugar. Sugar is hard to dissolve. It may take some warm water and lots of swishing.
Basil Lemonade
A large handful of clean basil leaves
3/4 cup lemon juice
3/4 cup sugar
~5 cups of water
Rip the basil leaves off their stems and put in the bottom of an empty pitcher. Pour the lemon juice on top. Using an ice cream scoop or other blunt tool, bruise and mash the leaves to spread their flavor into the liquid. Stir in the sugar, ice cubes and water.
When serving, put at least one of the leaves into each glass. They are too pretty to leave behind.
Basil Lemonade
A large handful of clean basil leaves
3/4 cup lemon juice
3/4 cup sugar
~5 cups of water
Rip the basil leaves off their stems and put in the bottom of an empty pitcher. Pour the lemon juice on top. Using an ice cream scoop or other blunt tool, bruise and mash the leaves to spread their flavor into the liquid. Stir in the sugar, ice cubes and water.
When serving, put at least one of the leaves into each glass. They are too pretty to leave behind.
Wednesday, July 7, 2010
Romanesco and Penne Pasta
This must be one of my new favorite dishes. The balance of flavors between the lemon and red pepper was just right. The recipe here is how I made it, adapted from Rachael Ray's Romanesco and Rigatoni recipe.
Romanesco and Penne Pasta
Salt and Pepper to taste
2 Tbsp butter
1/2 the head of spring garlic, finely chopped
1 cup chicken stock
1 large spring onion, chopped
1/2 cup dry white wine
grated lemon peel from 1 and 1/2 lemons
2 sprigs of rosemary, finely chopped
1 tsp crushed red pepper
1/4 cup grated Parmesan cheese
1 head of Romanesco cut into bite-sized florets
Penne Pasta
Bring a pot of water to a boil, salt it, add the pasta and cook to al dente. Drain and reserve a cup of pasta cooking water. I dribble in a little olive oil to the cooked pasta to prevent sticking.
While the pasta is cooking, melt the butter in a large saucepan over medium-high heat. If you add a dab of olive oil, it will keep the butter from burning. Add the onion and garlic, cooking until golden for 6 or 7 min.
Stir in the wine for 1 minute scraping up any bits from the pan, then stir in the stock. Add the romanesco, lemon peel, rosemary, and crushed red pepper. Season with salt and black pepper to taste. Cover and cook for about 10 minutes. If it needs liquid, add some of the reserved pasta cooking water.
In a serving bowl, toss the pasta, reserved pasta cooking water and cheese, then the cooked vegetables.
The dish was divine the evening it was cooked. Many dishes taste even better the second day, but this dish I preferred the first day when the flavors were distinct and complimentary. When reheated, it was still above par, but the flavors had melded together into one.
Romanesco and Penne Pasta
Salt and Pepper to taste
2 Tbsp butter
1/2 the head of spring garlic, finely chopped
1 cup chicken stock
1 large spring onion, chopped
1/2 cup dry white wine
grated lemon peel from 1 and 1/2 lemons
2 sprigs of rosemary, finely chopped
1 tsp crushed red pepper
1/4 cup grated Parmesan cheese
1 head of Romanesco cut into bite-sized florets
Penne Pasta
Bring a pot of water to a boil, salt it, add the pasta and cook to al dente. Drain and reserve a cup of pasta cooking water. I dribble in a little olive oil to the cooked pasta to prevent sticking.
While the pasta is cooking, melt the butter in a large saucepan over medium-high heat. If you add a dab of olive oil, it will keep the butter from burning. Add the onion and garlic, cooking until golden for 6 or 7 min.
Stir in the wine for 1 minute scraping up any bits from the pan, then stir in the stock. Add the romanesco, lemon peel, rosemary, and crushed red pepper. Season with salt and black pepper to taste. Cover and cook for about 10 minutes. If it needs liquid, add some of the reserved pasta cooking water.
In a serving bowl, toss the pasta, reserved pasta cooking water and cheese, then the cooked vegetables.
The dish was divine the evening it was cooked. Many dishes taste even better the second day, but this dish I preferred the first day when the flavors were distinct and complimentary. When reheated, it was still above par, but the flavors had melded together into one.
Tuesday, July 6, 2010
CSA Week 5
The Pick List:
Romanesco
Basil
Kale
Spring Onions
Fennel
Green Cabbage
Carrots
Sugar Snap Peas
Beets
Bib Lettuce
Spring Onions are regular onions before they developed that tough skin. They have to be used fresh. The green tubular tops can be eaten like scallions.
The Romanesco is crazy looking! I love it. It looks like an art student bred broccoli and cauliflower together. The CSA Newsletter described the florets as "logarithmic fractal spirals."
Romanesco
Basil
Kale
Spring Onions
Fennel
Green Cabbage
Carrots
Sugar Snap Peas
Beets
Bib Lettuce
Spring Onions are regular onions before they developed that tough skin. They have to be used fresh. The green tubular tops can be eaten like scallions.
The Romanesco is crazy looking! I love it. It looks like an art student bred broccoli and cauliflower together. The CSA Newsletter described the florets as "logarithmic fractal spirals."
Lemon Roasted Cauliflower and Asparagus with Dill
Yum yum yum. I can't say enough how yummy this dish was. The cauliflower was the perfect palette for the lemon and dill.
Lemon Roasted Cauliflower and Asparagus with Dill
1 head of cauliflower, cut into florets
1/2 lb asparagus, cut into 1-inch pieces
2 heaping teaspoons of Dijon mustard
4 cloves of garlic, crushed
Juice of 2 lemons
1 tsp salt
1 Tbsp olive oil
1/4 cup chopped fresh dill
Ground black pepper
Pre-steam the cauliflower in the microwave to cut back on oven time (it's summer and it's hot in my kitchen!). To steam, put in a bowl with a couple of tablespoons of water, cover and microwave for about 3 minutes to get it halfway cooked. Drain, then continue with the recipe.
Preheat the oven to 400 deg. Place cauliflower florets and asparagus in a bowl. In a smaller bowl, combine the rest of the ingredients and whisk until blended. Pour the marinade over the veggies and toss. Spread in a baking pan. Scrape any remaining marinade over the top. It's too good to waste.
Bake until tender but not mushy (about 10 min?? depends on how soft they got in the microwave). The cauliflower should have some browning at the edges.
Lemon Roasted Cauliflower and Asparagus with Dill
1 head of cauliflower, cut into florets
1/2 lb asparagus, cut into 1-inch pieces
2 heaping teaspoons of Dijon mustard
4 cloves of garlic, crushed
Juice of 2 lemons
1 tsp salt
1 Tbsp olive oil
1/4 cup chopped fresh dill
Ground black pepper
Pre-steam the cauliflower in the microwave to cut back on oven time (it's summer and it's hot in my kitchen!). To steam, put in a bowl with a couple of tablespoons of water, cover and microwave for about 3 minutes to get it halfway cooked. Drain, then continue with the recipe.
Preheat the oven to 400 deg. Place cauliflower florets and asparagus in a bowl. In a smaller bowl, combine the rest of the ingredients and whisk until blended. Pour the marinade over the veggies and toss. Spread in a baking pan. Scrape any remaining marinade over the top. It's too good to waste.
Bake until tender but not mushy (about 10 min?? depends on how soft they got in the microwave). The cauliflower should have some browning at the edges.
Monday, July 5, 2010
Cucumber Lemonade
I make this lemonade recipe all the time. I use Splenda, which is quick dissolving, even into cold water. The measurements are the same for regular sugar, but it helps in dissolving if you add some warm water. If you hate pulp texture you can deseed the cucumber, but I leave the seeds in to keep it easy.
I've also added a pint of strawberries to this recipe. Other delicious subtistutions are lime juice instead of lemon or green tea instead of the water.
Cucumber Lemonade
1 whole cucumber, peeled and roughly chopped
3/4 cup lemon juice
3/4 cup sugar
Puree the above ingredients with a hand blender. Add ice cubes and water to the top of the pitcher.
I've also added a pint of strawberries to this recipe. Other delicious subtistutions are lime juice instead of lemon or green tea instead of the water.
Cucumber Lemonade
1 whole cucumber, peeled and roughly chopped
3/4 cup lemon juice
3/4 cup sugar
Puree the above ingredients with a hand blender. Add ice cubes and water to the top of the pitcher.
Friday, July 2, 2010
Roasted Beets and Goat Cheese Gratin
I love beets. They are the vegetable that 'converted' me - they showed me I could love trying new things and opened my mind. I prefer them without vinegar. Mushy, vinegary canned beets are the reason I never thought I would like them. Freshly roasted beets are so pretty and purple, they glow and beg to be eaten. In this dish, the sweetness of the beet is contrasted by salty goat cheese. It's a satisfying balance that can serve as a meal all on its own.
Roasted Beets and Goat Cheese Gratin
Olive Oil
1 small bunch of beets
salt and pepper
2 oz of goat cheese
2 Tbsp bread crumbs
Thyme leaves
I scrubbed and sliced the beets. This recipe is done in the broiler. But it was such a hot night to shorten the broiler time, I pre-softened the beets in the microwave by covering the bowl and cooking for ~3 min, till the beets could be easily pierced with a fork.
Heat the broiler. Use a shallow dish that is oven proof. Coat the bottom a dish with olive oil. Place the beets in the dish, sprinkle with salt and pepper. Thinly slice the goat cheese so that it crumbles over the beets. Sprinkle with bread crumbs and thyme leaves.
Broil for 3 to 5 minutes until the cheese is melted and a little golden.
Roasted Beets and Goat Cheese Gratin
Olive Oil
1 small bunch of beets
salt and pepper
2 oz of goat cheese
2 Tbsp bread crumbs
Thyme leaves
I scrubbed and sliced the beets. This recipe is done in the broiler. But it was such a hot night to shorten the broiler time, I pre-softened the beets in the microwave by covering the bowl and cooking for ~3 min, till the beets could be easily pierced with a fork.
Heat the broiler. Use a shallow dish that is oven proof. Coat the bottom a dish with olive oil. Place the beets in the dish, sprinkle with salt and pepper. Thinly slice the goat cheese so that it crumbles over the beets. Sprinkle with bread crumbs and thyme leaves.
Broil for 3 to 5 minutes until the cheese is melted and a little golden.
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