CSA Week One: Maryland's First Harvest

As you may have noticed, I've been suffering with a bout of uninspired cooking, which coupled with busy days has resulted in fewer and fewer posts. To remedy this situation, I've signed up for a CSA to force me to step outside my fall-back meals and try some new things. CSA stands for Community Supported Agriculture, and is a program where consumers buy "shares" of a farm's harvest before the season begins (I paid for mine in full in April), providing funds that help the farmers to plant and maintain their fields, and then pick up their shares as the produce reaches its peak. If you'd like more information on CSAs, or to find local farmers markets, click here.

My CSA comes from One Straw Farm, an organic farm less than 3 miles from my house. Once a week, I make a pickup. Since this was my first one, I wasn't sure what to expect. I was greeted with massive quantities of the freshest produce, sure to improve my vitamin intake!


Keep in mind this is one full share for just one week! This week's share included 1 bunch each of collard greens, curly kale, red chard, yellow chard, arugula, red leaf lettuce, green leaf lettuce, and romaine lettuce. Also included was a bunch of wacky looking garlic scapes (new to me), a small head of cabbage and 2 pints of super sweet Maryland strawberries.

So what to do with all of this bounty? The lettuce of course has been devoted to salads, one of which was a lovely vietnamese concoction topped with noodles and shrimp, inspired by Nim Chow. The chard was blanched and became a star player in a creamy mushroom, sausage and orzo gratin - recipe to come.


I have big plans for the collards and kale, braised with ham hocks to go alongside barbecued chicken and cheddar scallion biscuits. The cabbage will probably end up in cabbage & noodles - a favorite around here.


The strawberries begged to be vibrant strawberry ice cream - this time I modified my previous recipe and used port instead of creme de menthe. It's the best strawberry ice cream you can imagine. (Recipe below)


The biggest conundrum was what to do with those funky, curly garlic scapes. Some of them ended up chopped fine in an omelet. The rest made their way into a pesto with peppery arugula and pistachios. It's great for pasta, as pizza sauce or for a sandwich spread. See the recipe below.

Strawberry Ice Cream with Port


2 eggs
1/2 cup sugar
3/4 cup heavy cream
1/4 cup port
1/2 cup 1% milk
1 vanilla bean, split and seeded
14 oz. freshly picked strawberries, washed and hulled (please, please seek out local ones - don't buy from across the country!)

Whisk eggs and sugar together in a heat proof bowl until well combined. Heat cream, port, milk and vanilla bean with seeds over medium heat in a heavy saucepan until mixture reaches a simmer. Remove pod of vanilla bean and reserve for another application. Slowly, whisking constantly, add warm mixture to the egg mixture in a thin stream, tempering the eggs. Return to the pan and bring mixture up to 175 degrees F while whisking. The mixture should thicken significantly- you've made a creme anglaise. Let cool to room temperature.

Combine strawberries and creme anglaise in a blender. Blend until well combined and chill overnight. Freeze according to the manufacturer's directions in an ice cream maker.



Garlic Scape and Arugula Pesto


1 bunch garlic scapes (about 6 large)
1 small bunch of arugula, washed and dried
1/2 cup roasted & shelled pistachios
1/4 cup ricotta cheese
1/2 cup grated parmeggiano reggiano
1/2 cup grated pecorino romano
1/4 cup good extra virgin olive oil
1 Tbsp lemon juice

Buzz garlic scapes and arugula in a food processor until well chopped. Add remaining ingredients and buzz in remaining ingredients until well combined. Store in the refrigerator for up to a week or freeze for up to 6 months before using.

Fear Factor - Phobia IV: Conquering Canning

I've been wanting to get my feet wet with the whole canning thing for a long time now. I swore to myself I would do it this summer, and then here I was, first week of school, and no summer bounty stored away in a dark cupboard. And then we went back up north for labor day. And we went to pick blueberries at an apple orchard. And I came home with a bushel of tomato "seconds" (yes I know the logic's a little hard to follow - apples --> blueberries --> tomatoes?). There was absolutely nothing wrong with these tomatoes except they weren't the prettiest jewels on the plant. And they were twelve dollars. This after I was just forced to buy 5 tomatoes for sixteen bucks at Giant for deconstructed tomato sauce because I forgot to visit the farmer's market. So I really had no choice but to take them home. My hands were tied.


Bursting with juice and ruby red, they were wonderful sliced alongside burrata drizzled with balsamic and dressed with a shower of basil confetti. But one simply does not eat an entire bushel of tomatoes before they go bad. What a perfect time to conquer my irrational fear of canning (I'm worried I might kill someone). Tomato sauce is a wonderful way to break into canning, since its high acid content creates an inhospitable environment for those nasty little microbes. It was surprisingly easy, albeit a little time consuming. Now I have visions of jam bursting with fall fruits and jars of homemade pickles.


Use wide mouth jars for this, it will make your life much easier!


Italian Red Gravy (Also known as homemade spaghetti sauce)
Makes 6 quarts.



3 Tbsp butter
3 Tbsp olive oil
2 cups mirepoix (2:1:1 ratio diced onions, carrots and celery)
1 cup diced portobello mushrooms
1 cup Burgundy wine, or other semi-dry red
1/4 cup balsamic vinegar

1/2 bushel tomatoes (about 30)

1 large container of Italian seasoning (about 2/3 cup)
4 bay leaves
2 Tbsp garlic powder
1 Tbsp salt
1/4 cup sugar
1 Tbsp cracked black pepper
1 tsp crushed red pepper

6 cloves of garlic, sliced thin
2 Tbsp concentrated shelf-stable chicken stock (from Trader Joes) - demi-glace would also work
1 4 oz. can roasted garlic tomato paste
1 4 oz. can Italian herb tomato paste

6 Tbsp lemon juice
6 wide mouth canning jars with lids and rings
boiling water canner with rack
silicone coated tongs or canning tongs

In the largest stockpot you own, saute mirepoix and mushrooms in butter and oil until softened and slightly caramelized.
Deglaze with wine and vinegar and cook for 2 minutes over medium heat.

Puree tomatoes in batches in a blender. Strain the juice of seeds and skin in a china hat colander into the pot. Repeat until all tomatoes are used or until pot is full (if you're pot doesn't hold them all you will have to reduce it first, then add more and reduce again). Add seasonings and bring to a boil over medium heat. Reduce by half, stirring occasionally, 2-3 hours.

Add garlic, concentrated stock and tomato paste. Simmer another 40 minutes, or until thick. Cool to room temperature, then refrigerate overnight.

Reheat tomato sauce over medium heat.

Fill the canner with water and place jars (without lids) under water on rack. Bring to a boil. Place lids in a small saucepan, covered with water and bring to a simmer (no more than 180 degrees). Do not boil!

Remove jars from hot water one at a time using tongs to fill them. First, put a Tbsp of lemon juice in each one. Using a ladle and canning funnel (both sterilized in boiling water), fill jars with sauce, leaving 1/2 inch headroom. Use tongs to fetch a warm lid. Center it on top of the jar and press down in the middle of the lid. Cover with a ring and tighten until your encounter resistance (fingertip tight). Do not tighten all the way.

Insert jars onto rack under water. Make sure they are covered by 1-2 inches of water. Bring to a boil. Lid and boil for 35 minutes. Remove jars to a folded kitchen towel and let sit for 2 days. Don't tighten the rings until after this 48 hour period. When you press down on the middle of the lid, it should not pop up and down. If it moves at all you need to reprocess.

Store in a cool, dark place for up to one year. Serve atop chicken parmesan, spaghetti and meatballs, layered into lasagna or in pepperoni rolls.

Go Ahead - Sop It Up!

I was watching Jamie Oliver this morning and he make the most beautiful rustic tomato and sausage dish. I've been dreaming of it all day. It was basically just some simple roast tomatoes cooked with the sausages and sopped up with bread. But it looked divine, and let me tell you - it is!

I've also been eyeing Kris's Cheddar Bubble Bread for a while now, and I thought - why not make bubble bread with Italian flavors instead? One thing this bread has plenty of is flavor! This was also a great way to clean out my fridge of all the odds and ends of cheese I have stashed away, and I bet it'd be good with just about any cheese.



Italian Herb & Cheese Bubble Bread


Sponge
1 1/4 tsp active dry yeast (1/2 packet)
1/2 cup warm water
3/4 cup unbleached all-purpose flour

Stir together yeast and water and let bloom about 5 minutes. Mix in flour. Let sit at least 1 hour. It should be mushy and bubbly.

Dough

1 1/4 tsp active dry yeast (1/2 package)
1 cup warm water
sponge
3 Tbsp olive oil
3 - 3 1/2 cups all purpose flour
2 tsp sea salt
2 tsp black pepper
2 Tbsp Italian seasoning
1 Tbsp garlic powder
1 tsp crushed red pepper
2 Tbsp parmesan cheese

Mix together yeast and water in the bowl of a stand mixer fitted with a dough hook. Let set 5 minutes, or until mixture is bubbly. Add sponge and olive oil and mix well. Add remaining ingredients, including 3 cups of flour and mix on low speed until combined. Add more flour as needed until dough is soft and only slightly sticky. Knead on medium-low speed for about 5 minutes. Let rise 1 1/2 to 2 hours, or until doubled in size.

Mix-ins

2 cups mixed italian semi-soft to hard cheeses (such as asiago, parmesan, provolone, fontina, romano, etc)
1/2 cup chopped fresh parsley
1 large scallion, sliced thin
5 large cloves garlic, crushed or minced
1/4 cup smoked sundried tomatoes, minced fine
3 Tbsp Italian seasoning
1 Tbsp crushed red pepper
1 tsp garlic powder
1 Tbsp black pepper
2 tsp sea salt
1 Tbsp crushed dried oregano
2 Tbsp pesto
1 Tbsp white truffle oil
2 Tbsp olive oil

Combine all ingredients in a shallow bowl. Mix well with your fingertips, breaking up any chunks.

Assembly
Grease 2 loaf pans or pie plates or pans of your choice.

Roll dough out on a floured surface until it's between 1/2 and 3/4 inches thick. Use a pizza stone to cut the dough into small squares. (Don't bother being fussy - they don't need to be the same size). Roll the squares into balls and roll them in the mix-ins. You may have to press the mix-ins into them a bit.

Pile the dough balls into the greased pans. Sprinkle any leftover mix-ins over the bread (there should be very little left). Let rise at least 1 hour, or until doubled in size.















Preheat oven to 400 degrees in the last 30 minutes of rising.

Drizzle tops with olive oil. Bake bread 25-35 minutes or until browned and crispy on the outside. Best served warm.



Roasted Sausage & Tomato "Sauce" (deconstructed!)


2 strips bacon
6 sprig fresh oregano
2 bay leaves (preferably fresh but dry will work)
2 sprigs rosemary
handful of thyme sprigs
6-8 large heirloom tomatoes
5 large pork sausages such as bratwurst
salt and pepper

Preheat oven to 400 F. Saute bacon until it has rendered most of its fat. Add herbs and let them flavor the fat. Add tomatoes, bake on top rack until skins burst - about 20 minutes.

Remove skins, trying your best not to burn your fingers! Top with sausages. Roast 40 minutes, until sausages are browned on one side. Turn sausages and roast another 20 minutes, or until sausages are browned and a thin sauce has formed in the bottom. Remove stems of herbs and bay leaves. Mash up the tomatoes a bit. Serve with bread or over pasta.

Olio e Aceto... [or] Making Good Use of Foodie Gifts

I was lucky enough to win two contests this month (Hey - why the heck didn't I buy a lottery ticket?!?!). When they both arrived on the same day, I was as excited as a kid the night before going to Disneyland.

Presents are always fun, packages make them even better, and when they both come from foodies with phenomenal taste, they are the best! One of the contests was Coconut & Lime's Blogiversary contest, which I created my Thai Coconut Ice Cream with Mango Lime Swirl for. The other was Aapplemint's Paying It Forward giveaway, for which I did nothing (yet), and consequently, I feel very guilty about receiving such a bounty of treats (which you'll be hearing more about). I will, of course, be paying it forward quite soon, so stay tuned if you'd love some of my favorite goodies!



Rachel from Coconut & Lime really went all out. Her fabulous basket included treats like chocolate mochi, cola gummies, glacier fruits, japanese raspberry drops and litchi candies. The sweet was in perfect balance with the savory, which included a bounty of local McCormick seasonings, including Cinnamon Chipotle (yum!), Pork, Salmon and Seafood Rubs; Montreal Chicken and Steak seasonings; Baja Citrus, Garlic, Wine and Herb, Peppercorn Garlic, Zesty Herb and Tomato, Garlic & Basil marinade packets. She added some rich flavors with Pecan and Hazelnut extracts, and topped it off with some lime hued shot glasses (perfect for prep), a silicone basting brush and a cute white and green pot holder (how did she know I always destroy mine?). She even snuck in some white chocolate peanut butter, leading me to believe she must have noticed my tendency to fall for that creamy rich combo.



The spice mixes kind of caught my attention mostly because I don't ever buy these pre-mixed spices, so I was curious. Plus I drive by their international headquarters in Hunt Valley daily, and the tantalizing aromas make my mouth water. So tonight the theme was spice blends and two of my other favorite seasonings, Olio et Aceto. Oil and vinegar come in so many varieties that endless combinations are possible (and I get to play!)! So here's a taste!





Tomato Basil and Garlic Grilled Chicken



1/4 cup good red wine (I used a Paso Robles Cabernet)
1 Tbsp porcini oil (I didn't have basil or garlic oil - but they would be equally delicious)
1/4 cup minus 1 Tbsp olive oil
2 Tbsp chianti vinegar
1 packet McCormick Garlic Tomato Basil marinade
2 lbs. bone-in chicken thighs with skin

In a liquid measuring cup, measure out wine. Add porcini oil, then add olive oil up to the 1/2 cup line. Combine with vinegar and seasoning packet. Pour over chicken thighs and toss to coat. Let sit at least one hour.



Sidenote: One of my favorite tricks is to freeze meat in a marinade. That way, as it thaws it takes on flavor and you don't have to worry about starting dinner an hour earlier than usual.


Preheat your grill (sorry folks - I use gas for convenience - otherwise I'd never grill) with all burners on high. After scouring the racks and brushing them lightly with oil, turn the middle burner off and immediately place the chicken over it on the grill (most of the cooking will be done through indirect grilling. Turn the side burners to medium and close the lid. Cook for 8 minutes. Baste with extra marinade and flip over. Cover and cook for another 8 minutes. Baste and turn over, this time directly over the burners. Watch out for flare ups and remove from heat if necessary. After 2 minutes, baste, flip and repeat with the other side. This will slightly char the surface and crisp the skin. Let rest for 5 minutes before eating.


Hungarian Brown Rice Medley



I am 25% Hungarian, and although I'm sure this is not a traditional recipe, it reminded me of my roots and was hauntingly good due to copious amounts of smoked paprika.

2 1/2 cups chicken stock
1 Tbsp porcini mushroom oil
2 Tbsp McCormick's Montreal Chicken Seasoning
1 1/2 Tbsp Smoked Paprika
2 Tbsp tomato paste
1 cup brown rice (I love Trader Joes brown rice medley for this)
1 Tbsp chianti vinegar or a hot pepper vinegar

Bring stock to a boil. Stir in other ingredients, except for vinegar. Bring back to a boil, reduce heat to low and simmer, covered, for 35 minutes, stirring occasionally. Add vinegar, stir and let sit for 5 minutes. Top with salsa. Recipe follows.



Toasted Corn & Tomato Salsa with Bacon



Because everything's better with bacon!

This isn't salsa in the way most Americans think of salsa. Salsa literally means sauce, and this is a chunky summery mix that has enough of a liquid component to form a type of sauce. Many of you will probably shriek at me using tomatoes, as every person I've talked to in the last month has. All I have to say is use some common sense people! Buy your produce locally (right now that means greenhouse tomatoes) and wash it well and you won't get Salmonella! And please stop freaking out! It's a flipping tomato for god's sake!


1 1/2 Tbsp canola oil
1/2 Tbsp chile oil
2 1/2 cups frozen corn
3 very ripe Roma tomatoes, coarsely chopped
1 Tbsp Montreal Chicken Seasoning
1 Tbsp raspberry vinegar (my grammie makes this from her garden for me)
1 Tbsp orange muscat vinegar (or other intriguingly flavored fruit vinegar)
1 packed Tbsp basil leaves, chiffonade
3 slices center cut bacon

In a heavy bottom, high heat safe skillet, heat the oil over high. Add corn and stir occasionally until most are golden and many are starting to blacken. Remove from heat and toss with tomatoes, seasoning, vinegars and basil. Let sit.

Line a microwave safe dish with 3 paper towels. Place bacon on top. Top with 2 more paper towels. Microwave on high for 4 minutes. Wala...perfect crispy bacon. Crumble this on top of the salsa right before serving.








Dessert is a preview of some of my Indian treats. The little candied fennel seeds are so nostalgic to me, and I have always loved them with yogurt, another Indian staple. This is great on its own, or as a dip for fruit. The seeds aid digestion (as do the probiotics in yogurt, come to think of it).



Vanilla Cardamom Yogurt with Candied Fennel Seed

2 cups lowfat organic yogurt
1/4 tsp vanilla paste (or 1/5 seeds of a vanilla bean)
1/4 tsp vanilla extract
1 Tbsp honey
1/4 tsp freshly ground green cardamom
1 tsp fennel seeds
1 tsp candy coated fennel seeds

Blend first 5 ingredients together well. Sprinkle with seeds. Enjoy the simplest, and perhaps healthiest, dessert of your life.

Farmer's Market Inspiration

As I was driving home from work I saw a farmer's market that had just popped up in the parking lot of a local mall. As if by instinct, I was draw to it without even making a conscious decision (I apologize to the drivers behind me!!). One Straw farms had the first local strawberries I've found (most have been shipped up from the Eastern shore, so they were picked before reaching their peak). As any foodie knows, there is nothing quite so irresistible as a fresh, perfectly ripe local strawberry. Hence I am the proud, albeit temporary, owner of 3 gorgeous pints. There was also some crisp and deep green spinach that caught my eye. Followed by a quick trip to Trader Joe's, this menu was the result. And might I say, it was fabulous.

Halibut and White Beans over Lemon Pepper Papperdalle with Spinach and Brown Butter Balsamic Sauce



Serves 3 - 4

Balsamic Brown Butter Sauce

4 Tbsp. unsalted butter
1 1/2 Tbsp. chopped garlic
zest of one lemon
2/3 cup balsamic vinegar
juice of one lemon
1 1/2 tsp coarsely ground black pepper
salt to taste

Melt butter in a small saucepan over medium heat. Allow butter to cook until it takes on a golden color, without letting it burn. Add garlic and lemon zest and cook 30 seconds. Carefully add balsamic and lemon juice and bring to a boil. Reduce until sauce has lost half its volume. Season with salt and pepper. Keep warm.


Pasta

2 large bunches fresh spinach

1/2 lb. Trader Joe's lemon pepper papperdalle or other pasta
1 14 oz. can small white beans, rinsed and drained
2 halibut steaks, brushed with olive oil, seasoned and grilled

Remove spinach leaves from stems. Tear into manageable pieces. Fill large sink basin with cold water. Soak spinach in water for 5 minutes, swishing around several times to remove dirt. Drain thoroughly.



Bring water to a boil and cook pasta as directed, to just al dente. About a minute before pasta is done, add spinach to pot. Drain pasta and spinach. Meanwhile combine beans and sauce in pasta pot. Toss with pasta and spinach. Top with flaked grilled halibut.



Fresh Strawberries with Crème de Menthe Crème Anglaise



2 eggs, beaten
1/2 cup sugar

3/4 cup heavy cream
1/4 cup white creme de menthe
1/2 cup 1% milk
vanilla bean, split and seeded, all parts reserved

sliced strawberries
mint leaves for garnish



Whisk eggs and sugar together in a heat proof bowl until well combined. Heat cream, creme de menthe, milk and vanilla bean with seeds over medium heat in a heavy saucepan until mixture reaches a simmer. Slowly, whisking constantly, add warm mixture in a thin stream, tempering the eggs. Return to the pan and bring mixture up to 175 degrees F. Let cool to room temperature, then chill at least one hour.

Pile strawberries in a sundae dish. Top with crème anglaise. Garnish with mint leaves. Devour and smile and go back for more.

Homemade White Chocolate Nut Butter

Ingredients:
6 oz. macadamia nuts
2 oz. almonds
1 oz. pecans
3 oz. highest quality all-natural white chocolate
1 Tbs. coarse kosher salt
1 tsp. toasted hazelnut, macadamia or almond oil.

Directions:
Break up white chocolate into chunks and put in a food processor.
Combine all nuts in a dry skillet and toast over high heat until golden brown and fragrent.
Transfer nuts to the food processor while still hot.
Sprinkle in the kosher salt & drizzle with oil.
Pulse until mostly smooth, with small chunks.

My two cents:
I was reading one of my many cooking mags yesterday and the author was raving about the White Chocolate Blueberry Peanut Spread from the restaurant Spread in California. I took a look at their website and figured it wouldn't be that difficult to make nut butters at home in the food processor. The key to this is making it with the best white chocolate you can possibly find. I love Green & Black's Organic White for this. It's not overly sweet, is completely natural, fair-trade, and tastes great - plus you can see flecks of vanilla and cocoa beans in it. This spread is so delicious. I like it spread on warm Lavash (a square flatbread that many people use for wraps - like a cross between a bread and a flour tortilla). It is creamy, salty, buttery, and just a little sweet - and SO simple to make!!! This is one you've gotta try! It would also be yummy made with dark chocolate, or a different combo of nuts. It does harden in the fridge (where I recommend you store it). Just zap it in the microwave for 20-30 sec to soften it up.