Banana Pepper, Kale and Summer Squash Frittata

CSA veggies make for some of the best breakfasts! This recipe seems like a lot of produce. And it is. But most of the vegetables cook down quite a bit and are mixed up with just enough egg to hold the whole thing together.

A word of caution on using banana peppers...some a ridiculously hot, others are quite mild. You really won't know until you try a bite, so don't toss a whole pepper or two into the frittata willy-nilly. Wearing gloves is recommended when dealing with any spicy pepper. At the very least, be sure to thoroughly wash your hands prior to touching your face. Pepper spray is incredibly effective for a reason...

adapted from a recipe courtesy of Driftless Organics

serves 2

The Ingredients:
1 1/2 Tbsp butter, divided
2 cloves of garlic, minced
1/2 summer squash, coarsely grated
1 banana pepper, coarsely chopped
2-3 leaves of kale, stems removed and leaves coarsely chopped
3 eggs, beaten
1 1/2 tsp fresh thyme
salt and pepper to taste
1/4 cup feta, crumbled

The Process:
Preheat the broiler and adjust the oven rack to about 4" below.

Melt 1 Tbsp of the butter in a 8" cast iron skillet set over medium heat. Add the garlic and squash and cook for 2-3 minutes. Add the banana pepper and satuee an additional minute.  Add the kale and thyme, cook until the kale is just beginning to wilt. Add the remaining butter and swirl to coat the pan.

Pour in the eggs, swirling the pan to distrubute them evenly. Reduce heat to low and cook 2-3 minutes, or until the edges have begun to set. Sprinkle with feta and place under the broiler.

Broil until the top of the frittata is set and is begining to brown, 3-4 minutes.

Allow to cool slightly before serving.

Cucumber, Edamame and Tuna Salad with Garlic Thyme Vinaigrette

Sometimes it's the simple things in life that bring the most pleasure. Of course this salad had the added bonus of putting a dent in my ever growing crop of cucumbers.

the recipe is my own

serves 2

The Ingredients:
1 - 5 oz can tuna, drained
1/2 cup edamame, shelled
2 small cucumbers, diced
3 Tbsp olive oil
1 Tbsp white wine vinegar
1 clove garlic, minced
1 tsp fresh thyme
1/2 tsp salt
1/4 cup feta, crumbled

The Process:
In a medium bowl, toss together the tuna, edamame, and cucumbers.

In a small bowl, whisk together the olive oil, vinegar, garlic, thyme and salt. Adjust to taste with additional salt and pepper.

Drizzle vinaigrette over salad, and toss to coat. Top with feta.

Serve immediately

Thyme-spiked Strawberry Rhubarb Muffins

Oh, the early days of summer, how I adored your bounty of rhubarb and strawberries! Growing up, the bulk of rhubarb stalks from our backyard turned into a sauce with a bit of a twist...a packet of strawberry jello. Just a touch of sugar. But nostalgic as it is, fresh strawberries make the compote even better.

This recipe starts with a perfectly sweet, sour and savory compote dressed up with a bit of thyme. A dollop is spooned into each muffin tin along with the sweet, cakey batter. The oozing filling is the perfect touch to an already amazing strawberry-rhubarb muffin.

adapted from Kosher Camembert

yields 16 muffins

The Ingredients:
for the compote
1 1/4 cup diced rhubarb
1/2 cup diced strawberries
1/3 cup sugar
juice and zest of 1/2 a lemon
1/4 tsp dried thyme

for the muffins
2 cups of all purpose flour
1 cup granulated sugar
1 cup canola oil
4 eggs, slightly beaten
1/3 cup diced strawberries
1/2 cup diced rhubarb
1 tsp salt
1 tsp vanilla
2 tsp baking powder

The Process:
for the compote
In a medium saucepan over medium high heat, combine the rhubarb, strawberry, sugar, and lemon.

Stir well and bring to a boil. Reduce heat to medium, and continue to cook for about 15 minutes, stirring occasionally. Gently mash any remaining fruit pieces with a fork. Allow to cool to room temperature.

for the muffins
Preheat the oven to 350 degrees F.  Lightly oil a muffin tin.

In a large mixing bowl, Whisk together the flour, sugar, baking soda, and salt. Add the oil, vanilla, fruit, and eggs. Stir until just combined.

Spoon 2-3 Tbsp of batter into each muffin cup. Top with a healthy dollop of compote.

Divide the remaining batter between the muffin cups, filling no more than 2/3 full.

Bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Beer Ricotta Gnocchi with Lemon-Thyme Browned Butter Sauce

Remember I few days ago when I made the saison ricotta? Get ready to make another batch for this recipe!

I love how the beer carried through to the end of the recipe. The bready, boozy notes were still there. To keep the flavors light and bright, I wanted a simple sauce, so I turned to a browned butter base. Browned butter and sage is a common accompaniment to gnocchi. To brighten the sauce and change it up a bit, I opted to add lemon and thyme. Part of me hoped the citrus and herbs would mimic the hop flavors that were lost in the gnocchi. The end result was wonderful.

Gnocchi recipe adapted from The Splendid Table
Sauce recipe adapted is my own

serves 4

The Ingredients:
for the gnocchi
1 lb saison ricotta, drained
3/4 cup to 1 cup flour, plus more for rolling
1 egg
1 tsp salt
1 Tbsp melted butter
1/4 cup grated Parmesan
pinch of nutmeg
pinch of black pepper

for the sauce
6 Tbsp unsalted butter
1/4 tsp dried thyme
1 Tbsp lemon juice
1/2 tsp salt
1 tsp honey
 
The Process:
In a large bowl combine the ricotta, flour, egg, butter, Parmesan, salt, nutmeg and pepper. Gently knead with your hands until a sticky dough forms, added additional flour as needed. Cover and chill for one hour.

Divide the dough into four. On a lightly floured surface, roll each quarter out into a 1/2 inch to 3/4 inch round log, about 18 inches long. Cut into 1-inch pieces. Arrange the gnocchi on a lightly floured sheet, leaving space between. Cover and chill at least 1 hour, or up to 2 days.

To cook, bring 6 cups of salted water to a boil. Working in batches, cook the gnocchi for 3-4 minutes, until they float to the surface. Gently scoop them out of the cooking liquid with a slotted spoon, transferring to a serving bowl. Keep warm.

for the sauce:
Cut the butter into pieces. Melt in a small heavy-bottomed skillet over medium-low heat. Simmer butter until golden brown in color, about 5 minutes. Remove the skillet from heat and immediately add lemon juice, salt, thyme, and honey, swirling to blend.  The butter will foam up when the liquid is added.

Pour half of the sauce over gnocchi and gently toss to coat. Divide among four plates and drizzle with remaining sauce.

Serve sauce immediately.

Saison Braised Chicken Thighs with Honey Cumin Carrots

I have had saison and chicken on the brain for a while. I do not know why. But I don't particularly care.

Saisons are an excellent beer to pair with food in general. The rustic beer is perfect with rustic foods. Roasted and braised preparations play off of the malt backbone.  The dry finish and high carbonation cuts through rich, fatty meats. And the peppery spice character from the yeast and hops plays incredibly well with a myriad of kitchen spices....thyme, juniper, pepper, cumin, coriander, ginger oregano, garlic...even floral notes from teas and rose hips are enhanced by this beer.  It plays well with heat and loves earthy, funky flavors found in mushrooms and many cheeses. No wonder it is one of my favorite beer styles.

The recipe is my own

serves 3-4

The Ingredients:
1 1/2 lb bone-in, skin-on chicken thighs (3-4 thighs)
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
2 Tbsp butter
1 small yellow onion, julienned
6-8 juniper berries
2 sprigs fresh thyme
1 bay leaf
12 oz Saison, divided
1 lb baby carrots, halved lengthwise
1 tsp cumin
2 Tbsp honey
1 Tbsp olive oil
1 tsp salt

The Process:
Preheat the oven to 350

Combine the flour, salt, pepper and dried thyme. Pat the chicken dry and dredge in flour mixture.

Melt the butter in a cast iron skillet set over medium high heat. Add the onions and sauté until fragrant, 2-3 minutes. Add the chicken, skin side down, and cook for 4-5 minutes. Flip and cook an additional 4-5 minutes. Add the juniper berries, thyme and bay leaf to the skillet.

Stir in 10 oz of the saison. Bring to a boil. Cover and place in the preheated oven. Cook 35-40 minutes, or until the chicken is cooked through and juices run clear.

Meanwhile, in a medium bowl whisk together the remaining 2 oz of saison with the honey, oil, cumin and salt. Add the carrots and toss to coat. Arrange the carrots in a single layer on a baking sheet. Roast alongside the chicken for 25-30 minutes, or until the carrots are tender and beginning to caramelize.

Remove the carrots from the oven. Uncover the chicken. Pre-heat the broiler and broil the chicken 4-5 minutes, browning the skin.

Serve along with pan juices.

Hopleaf's Beligan-Style Steamed Mussels

A few weeks back Ross and I headed to Chicago for a mini break. Highly recommended by many friends was a stop at Hopleaf, for both their extensive Belgian beer list and for their steamed mussels. We were not disappointed.

The description alone on their menu is nearly all you need to recreate the dish at home, adjusting seasoning to your personal taste. A brief search yielded two very similar recipes. Hopleaf uses Wittekerke by Brouwerij de Bradandere to steam the mussels. I opted to use the same, though many excellent witbiers and wheats abound these days. As an homage to Chicago, dinner was paired with Goose Island's 312 Urban Wheat Ale.

adapted from recipes at Time-out and Restaurants.com

yields 2 main course servings

The Ingredients:
1 Tbsp olive oil
1 clove garlic, minced
1 rib celery, thinly sliced
1 shallot, thinly sliced
2 fresh bay leaves, bruised
leaves of 3-4 thyme sprigs
1 tsp salt
1/4 tsp pepper
2 pounds Prince Edward Island mussels, cleaned and de-bearded
12 oz witbier or wheat beer
3 Tbsp unsalted butter, cubed


The Process:
Heat oil in a cast iron skillet over medium-low heat. Add garlic, celery and shallots, sauté until fragrant, 2-3 minutes. Add the thyme and bay leaves, sauté an additional 2-3 minutes, or until the shallots and celery are translucent.

Stir in the beer, butter, salt, and pepper. Bring to a simmer. Add the mussels and immediately cover. Simmer 3-4 minutes, or until most of the mussels open. Discard any unopened mussels. Season broth with additional salt and pepper to taste.

Serve alongside a good, crusty bread to sop up the broth and a cone of piping hot pomme frites with garlic aioli.

Osso Buco Style Sea Bass with Herb Whipped Potatoes and Orange Gremolata

The seafood adventure continues!  What started out as an attempt to enjoy more seafood at home has since tranformed into an all out culinary challenge.  Each week, Ross picks a day to stop at the fish monger on his way home from work.  Whatever strikes his fancy that day while perusing the tanks and ice trays is destined to become dinner.  He'll text me what he picked up.  And I have the thirty minute or so bus ride home to decide what to do with it...using only what we have at home at the time, cause ain't nobody got time for last minute grocery trips.

All week I was thinking fish and chips.  In all the baked and breaded glory.  Served with lemon garlic aioli.  I couldn't shake that meal from my head.  So what does Ross pick out?  White Sea Bass.  One of the firmest meatiest fillets out there.  Such sacrilige to bread it up and bake it.  This was a fillet that demanded a meaty treatment.  No poaching or en papillote.  No... it wanted to be seared, grilled, broiled, or...braised.

The cooking method eluded me at first after pondering the fish for a while.  But the idea of a gremolata jumped into my head immediately.  Several types of citrus awaited to be used up at home.  But poaching was out of the question.  And the charcoal grill would take to long to get going.  After poking around for gremolata inspiration, I came across a halibut served osso buco style.  The rich, salty tomato and veggie broth sounded like it would stand up to the meaty fillet.  Spike with the bright gremolata?  Sold.  And I still was able to use up a portion of our CSA potatoes in the process.

adapted from Bon Appetit, via Epicurious.

serves 3

The Ingredeints:
for the "Osso Buco"
1 Tbsp olive oil
2 stalks celery, diced
2 medium carrots, diced
1/4 yellow onion, diced
2 cloves garlic, minced
1 Tbsp tomato paste
1/2 cup white wine
2 cups vegetable stock
1/2 tsp salt
1/2 cup crushed tomatoes w/ juices
juice of 1 orange
zest of 1/2 a lemon
2 Tbsp fish sauce
1/2 tsp crushed thyme
1 bay leaf

1 Tbsp olive oil
1 lb white sea bass, skin removed and cut into 3 portions
salt, pepper and cayenne

2 Tbsp balsamic vinegar
1 Tbsp butter

for the whipped potatoes
3/4 lb russet potatoes, peeled and quartered
3 cloves of garlic, halved
2 Tbsp salted butter
2 Tbsp chopped flat leaf parsley
1 Tbsp fresh rosemary, chopped

for the gremolata
2 Tbsp fresh flat leaf parsley
zest of 1 orange
2 cloves of garlic, minced

The Process:
Heat the oil in a large skillet over medium heat.  Add the celery, carrots, onion and garlic.  Saute, stirring frequently, until the veggies are tender and beginning to brown, about 7-10 minutes.  Add the tomato paste and heat through, about 30 seconds.  Add the white wine and simmer until reduced by about half, an additional 5-7 minutes.

Add the broth, crushed tomatoes, orange juice, salt, zest, fish sauce, thyme and bay leaf.  Bring the mixture to a boil, reduce to a simmer and cook until the liquid is reduced by 1/3...about 40 minutes.

Meanwhile, bring a large saucepan of salted water to a boil and add the potatoes and garlic.  Cook until tender, about 25 minutes.

For the gremolata, combine the zest, garlic and parsley.  Mix thoroughly and set aside.

Preheat the oven to 350

In another pan, heat the remaining oil over medium high heat.  Generously season the fillets with salt pepper, and cayenne.  Sear the fillets until browned, about 2 minutes per side.  Remove to a warm plate.  Add the balsamic vinegar to the same pan and simmer for about 1  minute, reducing slightly.  Add the vinegar to the vegetable sauce.  Melt the butter into the sauce.  Remove the bay leaf and transfer the mixture to a 9 x 13 baking dish.  Set the fish on top.  Bake, uncovered for 10 minutes, or until the flesh is opaque and flakes easily. Set aside to finish the potatoes.

Drain the tender potatoes, reserving some of the cooking liquid.  Return to the potatoes to the pot along with butter and whip with an electric beater set to low, or mash by hand.  Add reserved liquid by the Tbsp until the desired consistency is achieved.  Stir in the herbs.

to serve:
Spoon 1/3 of the potatoes onto a dinner plate and spread out slightly.  Top with one of the fillets and spoon the vegetable sauce over top.  Garnish with a generous sprinkle of gremolata.

Seared Scallops with Apple Pan Sauce

I'm on a bit of a Bon Appetite kick.  Have you noticed.  I'm sorry.  It's hard not to devour each issue cover to cover.  With our l
ate late LATE starting spring, many of the seasonal veggies and dishes featured had to be put on the back burner until the just recently.  Oh dear lord, I am looking forward to our CSA boxes.  Summer is a coming...

It is hard to screw up scallops.  Truly.  They are not that hard to make, and rarely require more than a touch of salt an pepper.  The sauce sounded interesting...I love simmering apples with a touch of brown sugar and bourbon for a quick pork or chicken dish.  Topping scallops, why not?

In end result was good, but the scallops really could of held up on their own.  The apple pan sauce was a touch to sweet and almost overpowered the mollusks.  A little bit went a long way...

adapted from Bon Appetite

serves 2

The Ingredients:
1 Granny Smith apple  
1 Tbsp lemon juice  
2 Tbsp hard cider, cream ale or apple juice
1 Tbsp olive oil  
6 large sea scallops
salt and pepper to taste 
1 sprig fresh thyme
1 1/2 tsp unsalted butter

The Process:

Peel and core the apple, cut half into 1-inch cubes. Combine the chopped apple, lemon juice, and cider in a blender and purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Cut the remaining apple into 1/4-inch cubes. Add to the puree and set aside. 

 

Heat oil in a medium skillet over medium-high heat. Season scallops generously with salt and pepper, and sear until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

Add butter to the same skillet. Cook, scraping up browned bits from bottom of pan. Strip the thyme from its stem and add to the butter. Stir in the apple mixture and cook, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops.  Season with additional salt and pepper to taste.

 

Sweet Potato and Gruyere Stacks

I very quickly tire of the tried and true.  Why else would I be pushing myself to try 100 new recipes every year?  Don't get me wrong...I love traditions.  And I absolutely adore sweet potatoes.  But I can only tolerate them slathered in brown sugar and marshmallows for a very, very limited time.  I've tried them scalloped, which was a nice change of pace. But this preparation truly steals the cake.

My mind in now a-whirling about other spuds to apply this to.

The key to a less stress mess is to find sweet potatoes no larger in diameter than the width of the cups of your muffin tin. Trust me...skip the bigger tubers.

Adapted from Southern Living

yields 12 stacks

The Ingredients:
3 small sweet potatoes, about 2-2 1/2 inches in diameter
2 tsp chopped fresh thyme, divided
2/3 cup Gruyere cheese, shredded
1/4 cup Parmesan cheese, shredded
2/3 cup heavy cream
2 garlic cloves, minced
1/2  tsp salt
1/4 tsp freshly ground pepper 


The Process:
Preheat the oven to 375 and lightly oil a 12 count muffin tin


Peel and thinly slice the sweet potatoes.  Starting with the smallest slices and working up in diameter, layer the sweet potato slices about halfway up the muffin cups.  Sprinkle each stack evenly with the thyme and Gruyere.  Continue to fill the muffin cups with the remaining potato.

In a small saucepan, heat the cream.  Whisk in the garlic, salt and pepper.  Simmer briefly.  Remove from heat and spoon about 1 Tbsp over each sweet potato stack.

Cover with foil and bake for 30 minutes, or until potatoes are tender.  Sprinkle with Parmesan and bake an additional 20 minutes, or until cheese has melted.

Run a knife around the outside of each cup, and carefully lift and transfer each stack to a serving platter.  Garnish with a sprinkle of thyme.
 

Fig and Belgian Dubbel Reduction

Move over wine.  It is time to share the culinary platform.  Meet the Belgian dubbel.

This recipe, as with my previous pancake post, was nudged--nay--pushed along by a recent class on cooking with beer taught by Sean Paxton.  The idea had been stewing for a while, largely thanks to the quantity of time I seem to spend at Boom Island Brewing Company during their sample room hours.  It is hard not to get excited about food and beer when you can talk directly to the people whose passion creates that lovely beverage in hand.  Using beer in lieu of wine for a reduction had come up many a time during these visits to the brewery.

This recipe is sort of a trial run for a future dinner.  I have grandiose plans for this sauce.  Tonight, it was served over dredged and seared boneless chicken thighs.  But mark my words...as soon as I have the time to head to one of our nicer meat markets or co-ops, duck breast will be featured prominently.

The beer of choice for the reduction was Boom Island's Hoodoo.  To date, they do not distribute outside of Minnesota.  But do not despair...several great Belgian dubbels are available through out the country.  Chimay Premiere, Westmalle Trappist Dubbel, Goose Island Pere Jacques and Ommengang Abbey Ale are all excellent brews to try this with.

To bring out a bit more of the dark fruit sweetness, and cut an potential bittering from the cooking process, I opted to saute up the shallots with an equal amount of dried fig.  The thought had crossed my mind to soak the figs first in some of the dubbel...or perhaps even bourbon.  But baby steps, baby steps.

The sauce is my no means sweet, so much as rich.  I was initially surprised by the amount of unami in the sauce as I sampled though out.   I am really looking forward to playing around with this reduction again.

the recipe is my own

yields enough sauce for about 4 entrees

The Ingredients:
1 Tbsp olive oil
1 small shallot, finely diced (about 1/3 cup)
4-6 small dried figs, finely diced (about 1/3 cup)
1/3 cup beef stock
2/3 cup Belgian dubbel
3 Tbsp butter, cut into cubes
1 Tbsp fresh thyme, minced
salt and pepper to taste

The Process:
In a medium saucepan, or the skillet used to sear your protein, heat the oil over medium heat.  Add the shallots and figs and saute until the shallots are translucent and beginning to caramelize.

 Splash a little of the beef stock into the pan and deglaze.  Add the remaining stock and the beer to the pan.  Raise the heat to medium high and simmer the mixture until reduced by half, about 15 minutes.  

At this point for a smoother, thinner sauce, strain the mixture through a fine sieve. Return the liquid to the pan and discard the shallots and figs.

For a thicker, richer sauce, puree a portion of the mixture with an immersion blender and return to the saucepan.

Add the butter and thyme, stirring until the butter has melted.  Season with salt and pepper to taste.

Serve over protein of your choice.

Smoked Salmon Chowder

A dear friend and roommate brought us back a wonderful Christmas present from her trip out to see family in Washington and Vancouver.  Smoked salmon.  I was elated!  And had to refrain from ripping open the package and devouring every morsel on spot.

After my initial thrill,  my mind jumped to a rich soup: creamy and tinged with that smokey essence, tender lumps of potato simmered with flaky bits of salmon.  Oh how I wish that gorgeous piece of smoked fish had lasted a tad longer!

adapted from Epicurious

serves 4 generously

The Ingredients:
1 Tbsp olive oil
3 medium leeks, thoroughly rinsed and chopped
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp thyme
2 cups vegetable broth
1 Tbsp dried pulverized tomato skin
2 cups milk
8 ounces smoked salmon, flaked
1/2 cup heavy cream

The Process:
In a large, heavy-bottomed saucepan, heat the oil over low heat.  Add the  leeks and garlic; sautee until tender and fragrant, about 5 minutes.  Add the potato and celery, and stir until coated with oil.  Add the salt, pepper, and thyme.  Pour in the broth and simmer the mixture until the potatoes are tender, about 15 minutes.

Stir in the tomato skin and milk, add the salmon.  Simmer the soup until the salmon and milk is heated through.  Do not let the mixture come to boil, lest the milk separate.  Whisk in the heavy cream.

Sprinkle with additional thyme and cracked pepper.

Slow Cooker Juniper Chicken

Snowy, snowy days call for hot and hearty meals.  A day like today last Sunday necessitates making the most out of what is already in the pantry, because there would be no "quick" drive to the grocery store for any last minute items.  Thankfully, we had all of these items on hand.  Including the juniper berries.

Remind me to pick up more before the first of March...I'll need them to brine our corned beef..

adapted from The Biggest Book of Slow Cooker Recipes

serves 4

The Ingredients:
2-3 slices of bacon
3-4 carrots, cut into 1/2 inch pieces
2 stalks celery, cut into 1/2 inch pieces
1 small onion, cut into quarters
4 large chicken thighs, skinned
1/4 cup dry red wine
1/2 cup chicken broth
2 Tbsp instant tapioca 
1 sprig fresh rosemary
1 sprig fresh thyme
2 tsp juniper berries
salt and pepper to taste
1 cup frozen peas
2 Tbsp currant jelly

The Process:
Cook the bacon in a large skillet until crisp.  Drain, crumble and set aside.

Layer the carrots, celery and onions along the bottom of a 3 1/2 to 5 qt crock pot.  Place the chicken pieces on top.  Sprinkle bacon, rosemary, thyme, juniper berries, salt and pepper over the chicken.  In a small bowl, whisk together the wine, broth and tapioca.  Pour over the chicken.  Cook on low for 6-7 hours or on high for 3 to 3 1/2 hours.

Using a slotted spoon, transfer the chicken and veggies to a serving platter and keep warm.  Add the peas to the crock pot and cook for 5 minutes, or until heated through.  Whisk the jelly into the juices until smooth.  Spoon the resulting sauce over the chicken. 

Creamy Carrot and Potato Soup

Winter=Soup.  Well, that's not quite true.  I'll make soup year round without batting an eye.  But the cold weather does seem to beg for a hot, sustaining bowl of soup.

One of my favorite parts about soup, aside from eating it, of course, is the realiativley simple prep.  After slicing, dicing and a little bit of sauteeing, you walk away to let the conction simmer.  I'm left with anywhere from half an hour to half a day to work, do chores (oh god, the endless dishes....) or more often than not, waste time online.  Whatever did we do before facebook, pinterest and blogger?  Ugh.  No wonder I was far more productive in high school and college...

This soup does not simmer for long, but is the perfect use for the massive quantities of potatoes and carrots we recently received from our CSA...a 45 pound box of storage veggies will go a long way.  I'm eager to try out other veggie combinations using this recipe as a basis.  Parsnips and sweet potatoes?  How about that rutabaga?  Or even those turnips.  Imagine the color of a bit of shredded beet...

The carrots feature in the flavor of the soup, and also help provide a rich golden cream color.  The potatoes cook down a bit to provide a creamy consistency.  The soup is just as wonderful made vegan...use vegetable stock in lieu of chicken stock, omit the milk and cheese, and substitute the Worcestershire for shoyu, miso or any assortment of other herbs to add that earthy funk.  

It's a filling soup without being heavy.  If you care for something richer, switch out the milk for cream and run a bit of the soup through a food processor.  A bit more potato, and a little less broth will also get you closer to a chowder consistency.  For the fall/winter limbo we seem to be in , I found this soup to be the perfect balance of sustaining and light.  Maybe when the snow finally comes, I'll break out the heavy cream...

adapted from MyKitchenAddition

serves 6-8


The Ingredients:
2 Tbsp  olive oil
1 medium onion, diced
1 stalk of celery, diced
2 cloves of garlic, minced
1 1/2 lbs russet potatoes, peeled and shredded
1 lb carrots, peeled and shredded
1-2 sprigs fresh thyme
1/2 tsp dried oregano
6 cups chicken or vegetable broth
1 1/2 cups milk
2 Tbsp Worcestershire sauce
4 oz sharp cheddar cheese, shredded
Kosher salt
Freshly ground black pepper

The Process:
Heat the oil in a heavy-bottomed 3-quart pot.  Add the onions, garlic and celery and saute until the onions are tender and slightly translucent. 

Add the potatoes, carrots and herbs, and saute 2-3 minutes more.  Stir in the broth.  Bring the mixture to a boil, reduce to a simmer and cook for 20-30 minutes or until the potatoes are tender.

Slowly add in the milk and Worcestershire sauce and stir until heated through, about 5 minutes.  Remove the pot for the heat and sprinkle the cheese on top.  Stir until the cheese has melted as is evenly incorporated.  Season with salt and pepper to taste.

Tempting Tomato Sauce

The tomatoes are here! The tomatoes are here! Well...were here.  During that long break I took I was blessed with several pounds...POUNDS...of tomatoes from our CSA farm.   In the end I believe I handled nearly one hundred pounds of the bright red fruit.  Sixty pounds of romas were crushed, canned and put up for the winter.  Several beefsteaks and heirlooms were sliced up and enjoyed with just a drizzle of oil and a sprinkle of salt and pepper.  A creamy tomato bisque graced our dinner table another evening.  But still the tomatoes kept coming. 

My fall back became to roast them with garlic, peppers and onions and blend the mixture into an wonderfully rich sauce.   I got into the habit of slicing up as many tomatoes I had to fill up two baking dishes.   Whatever vegetables I deemed worthy would join the  mix...usually onions, peppers, once or twice a carrot.  The occasional small eggplant. Maybe some zucchini.  Herbs I played fast and loose with too.  And the wine?  Usually a dry white, but a red occasionally made a nice change of pace.  And in the end I stopped bothering with that whole seeding and skinning business.  The immersion blender blade did a fair job of getting the skins stuck up in it, so I never bothered trying to strain out the few that didn't managed to get jammed.  And the seeds?  Well, I'm lazy and the texture and flavor they added didn't bother me in the slightest.  The only thing I made certain to do was salt it well.  I had a tendency to go a little to easy on the salt early on...

 I believe I needn't worry about open a store bought jar of sauce for many, many more months...

adapted from Alton Brown

yields about 4-5 cups

The Ingredients:
15-20 fresh tomatoes.  Romas work best
1 onion, diced
1 red pepper, diced
6-8 cloves of garlic, crushed
1/4 cup olive oil
several sprigs of thyme
several fresh basil leaves
salt and pepper
1 cup dry white wine

The Process:
Preheat the oven to 350.  Slice the tomatoes in half lengthwise and cram into two 9x13 inch pans.  Divide the onions, peppers garlic and herbs evenly between the two pans.  Drizzle with oil and sprinkle with herbs, salt and pepper.

Bake in the pre-heated oven for about two hours.  Increase the oven temperature to 400 and bake an additional thirty minutes. 

Scrap the roasted tomatoes and veggies into a large stock pot along with the wine.  Heat over medium-high heat, bringing to a gentle simmer.  Cook, stirring continually, for 10 minutes.  Blend to a puree using an immersion blender directly in the pot, or transfer to a food processor and blend until smooth.  Season to taste with addition salt and pepper.

Serve immediately with your favorite pasta, ladle into plastic to freeze for later, or jar and process in a pressure cooker to preserve in the pantry.

Roasted Chicken with Sorrel

I'm not sure where I first encountered it.  An article on food in my youth.  My sister experimenting with roast chicken.  A snippet of a cooking show.  But I was hooked the moment I discovered the trick...

Herbs layered under the poultry skin.  The skin glistened...all golden and crisp...and through it, a beautiful arrangement of bay leaves, parsley and thyme.  I continued this little tip off and on as I experimented with roasting chicken and turkey.  Turkey was more frequently used, as the breast provided a much larger palette than their smaller poultry cousins. 

When two bunches of fresh sorrel arrived in my CSA box this was my first idea.  Well...after poking around in my cookbooks and online t learn more about sorrel.  Driftless Organics describes the leafy herb as having a lemony flavor.  Elsewhere it is described as similar to kiwi fruit or sour strawberries.  Tasting it, I can certain detect these comparison...but something more.  a bit peppery...almost grassy.  Even a hint of raw rhubarb.  That tang immediately paired it with chicken in my mind.

Many of the recipes I found when researching sorrel were for soups.  And most recipes seem to come to us via the UK. Oddly enough, I found a recipe at the BBC providing a roast bird, just the way I hoped...rubbed with herbs and stuffed with lemon.  The key being herbs slathered under the skin, of course.

Adapted from Steve Wallis' recipe at the BBC

serves 4

The Ingredients:
1 - 3 lb roasting chicken

6 sorrel leaves, finely chopped

1 cup unsalted butter

1 lemon, quartered

2 bay leaves

1 bulb fresh garlic

1 bunch fresh thyme

salt and pepper

The Process:

Preheat the oven to 375

Combine the butter and sorrel in a bowl.  Mound the sorrel butter on a square of wax paper and roll into a log.  Refrigerate until ready to use.

Starting at the neck end,  loosen the skin of the bird from the breast, being careful not to tear.  Generously spread the butter under the skin and all over the surface of the bird (you will use about half of the butter).  Reserve the remaining butter for a later use.  Place the lemon, bay leaves, garlic and thyme into the cavity.  Truss the chicken. Season with salt and pepper. 

 Place in a roasting pan, breast side up.  Roast, uncovered, for about 60 minutes or until juices run clear and the internal temperature reaches 160.

Remove the chicken from the oven and turn the bird breast side down to allow the juices to run into the breast meat. Cover loosely in aluminum foil and leave to rest for 15 minutes in a warm place, reserving the pan juices to use for gravy, if desired. 

Transfer the bird to a carving board, carve and serve.

The Review:
A tasty bird, to be sure, but sadly this chicken was largely forgettable.  Oh, the meat was tender and succulent (do people even use that word any more?  Succulent?)  Juicy through and through.  Sadly I've had many a crisper skin.  Lesson learned...hotter oven.  I've made enough roats chicken to know not to set the oven below 400.

The flavor hinted at citrus and lemon, but in a vague, teasing way.  I hoped the sorrel would impart more favor.  Turns out, as lovely as the sorrel butter was, most of the dish drew its character from the lemon and garlic stuffed into the cavity.  Will I try it again? Probably.  But with a higher heat and a bit more help from basics like salt and pepper.

Crunchy Honey Garlic Chicken Breasts

This recipe is another treat that has been floating around on pinterest for some time.  Sadly, every time I tried to click through to the original post I was directed to an error.  After a bit of snooping, I found the recipe at the blog Rock Recipes.  The site boasts to be "one of Canada's best food blogs."  I may have to spend a little more time on that blog to see what other gems out neighbors to the north may be offering!

adapted from Rock Recipes

serves 6-8

The Ingredients:

4 large, boneless skinless chicken breasts, split in half

for the breading:

1 1/2  cup flour

2 Tbsp ground ginger

1 1/2 tbsp ground nutmeg

1 1/2 Tbsp paprika

1 Tbsp salt
1 Tbsp black pepper

2 tsp ground thyme
2 tsp ground sage

1 tsp cayenne pepper

for the egg wash
3 eggs
6  tbsp water

for the honey garlic sauce:

2 Tbsp sesame oil
3 – 4 cloves garlic, minced

3/4 cup honey
1/4 cup soy sauce
1 tsp ground black pepper 

The Process:

Place each chicken cutlet between two pieces of waxed paper or plastic wrap. Starting in the center and working out to edges, pound lightly with the flat side of a meat mallet until the chicken is an even 1/2" thickness.

In a shallow bowl large enough to accommodate the chicken, whisk together the the eggs and water.  In a large bowl sift together all of the breading ingredients.

Dip the chicken in the flour  mixture, coating evenly. Then dip into the eggwash. Return the chicken to the flour mixture, turning to ensure even coverage and gently pressing the breading into the egg wash.  Set aside and repeat with the remaining chicken.

Heat about 1/2" of oil in a large skillet over medium-high heat.  Working with 2-3 chicken pieces at a time, gently set the cutlets in the oil and fry gently until golden brown, 4-5 minutes per side.  Remove the chicken to paper towels to drain and then set in an oven preheated to 200 to stay warm.  Cook the remaining chicken in the same fashion.

for the garlic honey sauce:

Heat the sesame oil in a small saucepan set over medium-high heat.  Add the garlic and saute until tender and fragrant.  Add the honey, soy sauce and pepper; simmer for 5-10 minutes.

to serve:

Plate the chicken and generously drizzle with garlic honey sauce.

The Review:

Holy Mother of...

This dinner was originally supposed to be served to 4, accompanied by rice and stir fried snap peas.  Somehow the company expanded to 8.  The recipe comfortable fed us all...though we were all licking our plates by the end.

Adult chicken mcnuggets.  I'm not sure why this recipe evokes the comparison.  The breading was joyously crunchy, even after a brief rest in the oven.  I had worried they would become soggy if not served immediately.  Not the case.  The meat...tender and juicy and made even more amazing by the spice blend that blanketed it.  The nutmeg dominated the flavors, but in pleasant way...still allowing the pepper, ginger, sage and thyme to come through.  

The sauce though.  Oh the sauce!  It stole the show.  Tasting frequently as I added the honey, I stopped at 3/4 of a cup instead of the 1 cup the original recipe asked for.  And still I found it quite sweet.  But paired with the peppery and ginger laced chicken...

Maybe that's why my mind wandered to the childhood fast food favorite...tender nuggets of chicken coated in a peppery breaded, fried to perfection and drenched in glorious honey.  

But multiplied beyond compare. 

While all of the company that joined us this evening gladdened my heart, I was disappointed to discover that meant no leftovers.  

Ah well.  I suppose that means I will have to make this again...

Roasted Garlic and Cauliflower Soup

A few days back I ordered what sounded like a wonderful idea at the time.  A cauliflower chowder.  I envisioned a rich, creamy broth studded with tender cauliflower florets.  What I received was heavy on the salt, more cheesy than creamy, and light on any cauliflower flavor.  

I thought I could do better.  But a cream of or cheesy cauliflower soup didn't seem quite right for our warmer spring weather.  I wanted the rich cauliflower flavors, and a creamy texture, without the heavy dairy.  Thus this recipe was born.

And yes, that is a whole head of garlic listed...

the recipe is my own

Serves 8-10

The Ingredients:
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated and peeled
4 Tbsp olive oil, divided
1 onion, chopped
6 cups vegetable stock
2 bay leaves
1 tsp salt
1/2 tsp ground pepper
1/2 tsp thyme
1/2 tsp chili powder


The Process:
Preheat the oven to 400.

Lightly oil a large baking dish.  Arrange the cauliflower and garlic clove in the baking dish, creating an even layer.  Drizzle with 2 Tbsp olive oil and toss to coat.  Bake uncovered for 35-40 minutes, or until the cauliflower is tender and beginning to brown.

In a large stock pot over medium high heat, heat the remaining oil and add the onion.  Saute until the onion is tender, about 5-7 minutes.   Add the stock, roasted cauliflower and garlic, and spices.  Bring the soup to a boil.  Reduce heat to low, cover and simmer for about 45 minutes or until the garlic and cauliflower are butter soft.

Remove bay leaves.  Using an immersion blender, or food processor blend the mixture until smooth.

Serve warm, garnished with a cauliflower floret.


The Review:
As I sampled the soup throughout the process I became slightly distraught.  The lovely light cauliflower flavor was there...wonderfully caramelized.  But the garlic?  Where had all of that garlic gone?  The a tad on the bland side.  Thus went in the salt, chili powder, thyme...

And it seemed a little thin...not quite as creamy as I envisioned.  In retrospect I probably used more broth than necessary.  This did make a TON more soup than I was anticipating.  But I have envisioned a remedy for that next time around...whirl up some cannellini beans along with the cauliflower for some added thickness without too much flavor.

But the soup was a hit nonetheless.  The garlic made a much more pronounced appearance a day or two later after the soup had rested in the fridge.  When not quite pipping hot all of the nuances of flavor came forward.  Including the heavenly roasted garlic.

Deceivingly Delicious Dry Rub and Mop Sauce

Get put the grill, smoker or broiler pan.  This dry rub and mop sauce was nearly life changing.  In my naive youth, my concept of BBQ was a rack of ribs or half a chicken served slightly charred, a little smokey and slathered in a heavy sweet red sauce.  Now I still enjoy a good squirt of Sweet Baby Rays at a family BBQ, but I've since learned that you needed smoother a good piece of meat...but you do need to compliment it.

the recipe is my own

yields enough rub and mob for 2 racks of ribs

Ingredients:
dry rub
1 tsp granulated garlic
1 tsp onion powder
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp parika
1/2 tsp thyme
1 tsp ground pepper
1 Tbsp kosher salt
2 Tbsp brown sugar

mop sauce
1/3 cup cider vinegar
1/3 cup apple cider
1/3 cup brown sugar
2 Tbsp Dijon style mustard
1 Tbsp granulated garlic
1/2 tsp ground ginger


The Process:
For the rub, combine all of the ingredients in a small bowl and mix until well combined.  Apply the rub to chicken, beef or pork prior to grilling or broiling.

For the mop, in a medium bowl, whisk together all six ingredients until well combined.  Brush over the meat periodically while grilling or broiling.  Serve remaining mop on the side.

The Review:
Easy peasey.  Mix, rub, grill, mop, flip, grill, mop, serve.  Almost any cut of meat will work with this rub and mop combination.  Though I crafted it with lighter meat, particularly pork ribs and split chicken in mind.  I fear the mop may be a tad sweet for some beef cuts.  I'll rise to that challenge when I come to it.

In the rub, the cumin was the dominating flavor, but not too overpowering.  I personally adore cumin and prefer it over the go-to cayenne and chili powder...adds more depth without the heat.  But maybe that's not your cup of tea.  Maybe you need more chili powder.  Or perhaps turmeric is you thing.  Go for it.

While the rub laid an amazingly flavorful groundwork for the ribs, the mop elevated to mouth watering heights.  The brown sugar and apple cider was just sweet enough to cut through the dripping fat, and caramelize into was can only be described as meat candy.  Usually those charred little bits on the end are long ignored.  Not so here.  Meat candy I tell you.  The ginger warmed it up and complimented the sweetness.  And who doesn't love a bit of garlic.

With a mob and dry rub as flavorful as these, who needs to use BBQ sauce.  Not a single condiment was added to the dinner plates as we devoured the ribs and licked our fingers clean.   Baby back ribs were a huge success.  Next time around the chicken comes up to bat...

Mom's Split Pea Soup with Ham

Growing up, ham usually formed the centerpiece of our Easter brunch or dinner.  A few days later this meant we would be treated to a wonderful split pea soup loaded with smokey and salty bits of ham.  My mom's secret?  The ham bone.  Into the pot it would go with peas, seasonings, and a few extra veggies.  The soup is ridiculously simple.  I suspect I don't make it often only for lack of a ham bone.  Tossing in a handful of cooked meat at the end just isn't the same as letting that hock simmer in the broth for hours on end.

Adapted from childhood memories, with some help from Mom and the BHG cookbook.

serves 6-8

The Ingredients:
1 meaty ham bone, about 1 to 1 1/2 lbs
2 cups split peas
1 onion, finely diced
1 potato, finely diced
1 celery stalk, finely diced
2-3 carrots, chopped
2 cloves of garlic, minced
1-2 Tbsp fresh thyme
1 bay leaf
1/4 tsp marjoram
4 cups chicken stock
2 cups water
salt and pepper to taste

The Process:
Place the ham bone in a 4-qt slow cooker.  Add peas, diced vegetables and seasonings.  Pour chicken stock and water over the top.  Cover and cook on the low heat setting for 8 to 10 hours or on high for 4 to 6 hours.  Remove the ham bone.  As soon as it is cool enough to handle, remove any meat from the bone and coarsely chop or shred.  Return the meat to the slow cooker.  Remove the bay leaf and season with salt and pepper to taste.

The Review:
Isn't it amazing, how one big bowl of soup can whisk you back to everything that was good ans wonderful about childhood?  I love this soup.  I love how simple it is.  I love the sweet bits of carrots, the tender bits of potato, the salty bits of ham and the savory bursts of thyme.  I love the soup even better the next day when it has thickened the the consistency of book paste.  But I am a bit odd like that.  And I am a bit of a bibliophile.  Though I never ate paste as a child...that I can recall.  It brings to mind one of my favorite childhood books...Cloudy with a Chance a Meatballs (don't ask me about the film, I was too horrified to even bother seeing it...)  The image of pea soup fog stuck with me all of these years.

Sorry...tangent.  But most dishes like this seem better the next day.  And nothing is quite the same as generous shreds of ham off of a meaty hock that has been simmering with tender peas for the entire day.

I'm sad it's been devoured already.  I kind of want to buy a ham hock just to have more soup...