tag:blogger.com,1999:blog-84501168851505624052024-03-07T21:51:28.274-05:00Cooking 4 the WeekSunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.comBlogger501125tag:blogger.com,1999:blog-8450116885150562405.post-46862428765201750512015-03-21T08:55:00.001-05:002015-03-23T09:39:22.440-05:00I got wastED and the hangover is delicious<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">Awareness of "food waste" has become the topic of the day in my world. I know that I live inside a small bubble of food-loving and -obsessed people. Concerns about the volume of food that ends up in landfills as opposed to on our plates have become a major topic for discussion. I have a lot of imperfectly-formed thoughts on this subject and am reserving those until I feel I have developed a more articulate thesis. </span><img border="0" class="alignright" data-mce-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoq-_SnSXYXmeVEuFw2QRARNE7w1F3qtfgNkU8iTMvRxOoZw5rB_0Cd53_2jF96SzrMF85Yv5rvJ0CNLUFUmIctYrnFZQmHwHHcjY0ugDq4K8qQueylQdiSwYPgMB-s0_jwUfdb9vL8P4/s640/blogger-image--602873001.jpg" data-mce-style="margin: 10px;" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoq-_SnSXYXmeVEuFw2QRARNE7w1F3qtfgNkU8iTMvRxOoZw5rB_0Cd53_2jF96SzrMF85Yv5rvJ0CNLUFUmIctYrnFZQmHwHHcjY0ugDq4K8qQueylQdiSwYPgMB-s0_jwUfdb9vL8P4/s640/blogger-image--602873001.jpg" style="background-color: white; color: #333333; float: right; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px; margin: 10px;" width="359" /><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">That said, when I heard that Dan Barber, the chef of Blue Hill and Blue Hill at Stone Barns, was going to host a "popup " series focused on this issue I was really intrigued. Then, when I realized that an already scheduled trip to NYC would coincide with the series, I was in. </span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">The conceit of </span><a data-mce-href="http://wastedny.com/" href="http://wastedny.com/" style="background-color: white; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">wastED</a><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;"> is to challenge chefs and purveyors to find uses for food that is normally diverted from the "food stream." (My words, not his.) The extensive a la carte menu offered 21 dishes, all comprised of ingredients that would have either ended in landfill/compost, dog and cat food, or run down the drain. All dishes were priced at $15, which removed one decision-making variable.</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">I was dining solo, so I made an effort to try a variety of dishes while ordering too much. The irony of wasting food at a food waste-awareness dinner as a result over-ordering was not lost on me. So, here follows a summary of my experience. I took photos for my own reference, but they are really not suitable for sharing (so dark in there!). </span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">I'd never dined at Blue Hill, but just walking in the door, I could tell that the restaurant had been transformed visually from its usual fine-dining look. My experience as a gardener told me that the walls and banquettes had been draped with Reemay, a row cover that I float over my garden to protect it from frost. It created an ethereal, cocoon-like effect. Knowing the intention of the event, I have no doubt that it will be reused back on a farmer's field later this spring.</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">The tables were set with resprouted vegetables--celery and bok choy plants had been regrown from their root ends (Cut a head of celery or choy about 3/4" from the bottom. Rest that root nub in water and a new plant will regrow. Pretty neat, yes? And very pretty.). Tables were laid with brown paper and set with a candle. The tabletops were made of mushroom growth medium (mycelium, think mushroomy styrofoam) and a fiberboard top made of some post-consumer product (I didn't get the actual product name, but will). </span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px;">Onto the food and drink. I'm providing the menu descriptions as written by wastED.</span><br />
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I started with "The Boiler Maker: MacKenzie bourbon infused with walnut press cake (byproduct of nut oil production) infused bourbon, flat beer syrup, spent coffee grounds bitters." It was a nice take on a Manhattan, served up in a rocks glass so the aromas really concentrated. After my cocktail was gone, I moved to rosé (Matthiasson, Napa, 2014) for the rest of the meal.<br />
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Bread was presented at table: two hearty slices of spent grains bread (made from the grain left after beer brewing). The bread was served with two small dishes: one containing whipped lardo and cracklings, the other held salt, pepper and rosemary. The server picked up my candle and poured the melted wax over the salt and pepper. He turned the candle and I could see it was labeled "beef." It was tallow, and it my candle had become part of the bread course. This was probably the most "tricksy" thing I saw all night, and it delighted both me and the server, who told me he just loved that reveal moment. And it was delicious. The tallow got a little toasty from the candle flame. I'm a huge lardo partisan, but that beef fat won (and stopped) my heart.<br />
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"Stew of kale ribs: pockmarked potatoes and parsnips, shaved immature egg yolk." This was a creamy stew (it reminded me a lot of a <em>soubise</em>, the classic French onion-rice sauce). Beautifully cut batonets of potato and parsnip and thin kale stems. I'll confess that I wanted more kale, but it was nice to see something that I think of as a very fibrous ingredient become so tender. The immature egg yolk was a fun touch. When a laying hen is slaughtered, she will frequently have eggs "in process" internally. These yolks look just as you'd expect. They were cooked (I'm guessing cured, actually, though I forgot to ask.) and then the servers microplaned a small shower of the yolk over the stew.<br />
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"Monkfish wings: brine from the olive bin, trial fish pepper hot sauce." According to the extensive glossary provided on the menu, monkfish wings are the bones attached to monkfish fins (I had originally thought that what I was served was actually collar, but the menu tells me otherwise). Monkfish is a species that even a nose-to-tail chef like me almost never sees head-on. There is little market value in the head, so most fisherman toss the head and fins overboard to save space in the hold. The wings were deep fried and served with a little squeeze bottle of hot sauce. I worked with fish peppers a few years ago for a special event, and my fingers tingled with phantom pain (way back when, I didn't wear gloves and the capsaicin kept my fingertips humming for days after the event). There was a surprising amount of meat on the wings, and like the tail meat we are more familiar with, it was succulent, almost a bit springy.<br />
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"WastED special: April Bloomfield remains of fins and field: local mackerel and fluke trim, red wattle trotter and head, lacto-fermented pulp, pickled vegetable scraps." This dish was served in a shallow bowl, and a fish broth was poured around the contents at table. Elements included a pair of fish balls (no, not that kind of fish balls!) made from fluke and mackerel. They were a little bouncy, not in an unpleasant way, and they were a nice contrast to the crunchy fried mackerel tail that garnished the plate, the broth was very delicate and let the flavor of the garnishes, the fermented pulp and shreds of pork, show through. <br />
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"Rotation risotto: second-class grains and seeds, squash seed pulp, pickled peanuts, spent cheese rinds." I was so excited to see this dish on the menu. Chef Barber spoke at Edible Institute last year, and he described this dish as the starting point for his musings on "use it all." The "second-class" grains and seeds referred to are the grains that his farmers grow on their field as part of crop rotations. In order to build up soil fertility and variety of grains and legumes are grown and then tilled in. His farmers are now harvesting some of that food before he plants are returned to the soil, and these grains make up the base of the dish. To me, this is one of the most exciting dishes on this menu. It represents a way in which farmland can be used to produce food year-round, and provide positive inputs to the soil without the addition of supplemental fertilizers.<br />
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"Dog food: unfit potatoes and gravy." As the menu tells us, this dish was inspired by the dog food produced by Dickson's Farmstead Meats. They use their unsellable offal cuts to produce a sellable product, dog food. Barber fleshed out (pun unintended) this rich meatloaf-like dish with the meat from a seven year-old dairy cow (when dairy cows are "retired" from service, they frequently are sold for dog food, as they are not seen as fit for human consumption). The dish was garnished with a little snowdrift of potato rissole (appropriate because it was snowing all through dinner). This plate was delicious, but very very rich.<br />
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To cap off my meal, I concluded with "Double whey bread pudding: whey caramel, roasted reject apples, cacao pod husk whey sorbet." I opted for a option in which pork blood was substituted for the cream in the pudding custard. That option gave me a reverse supplement: I got 95 cents off for going "bloody." I really enjoyed this dessert. The sorbet had a very robust chocolate note from the husks (which gardeners would also recognize as the cocoa hull mulch you can by buy at garden centers). The pig blood gave dessert a rich, very savory note. I could imagine it being off-putting to some, but the apples brought enough acidity to counteract the "porkiness."<br />
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If you live locally, I strongly urge you to make the time to visit this event before it ends in a week. Some of the dishes do seem overly designed so as to use as much "waste" as possible, but the results were consistently excellent. The dinner series is reservation only before 9, with walk in tables available later in the evening.<br />
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This conversation should and will continue. I am very excited to see how we can bridge the gulf that lies between educating those of us who can afford a dinner like this one, and those who are actually going hungry. If wastED keeps us talking, and keeps us thinking creatively about diverting food from the waste stream, all the better.</div>
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Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-82936060169392362242014-02-25T08:03:00.001-05:002014-02-25T08:03:21.960-05:00Tegame, part due<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyccIr6YWj0RuOi1a1nu5T6rfZr1qIX3iYBSr1xbgQ8_FfySkTyeDla86GygumPxTMf8Oubt1nQ1QOkVDrl3T0Di_CHZfEtJqRdxbJxuhY1SX4pHwFo85XI6sJwNNQYFa-mYzcQ6RkNHhQ/s1600/tegame_plated-1574.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyccIr6YWj0RuOi1a1nu5T6rfZr1qIX3iYBSr1xbgQ8_FfySkTyeDla86GygumPxTMf8Oubt1nQ1QOkVDrl3T0Di_CHZfEtJqRdxbJxuhY1SX4pHwFo85XI6sJwNNQYFa-mYzcQ6RkNHhQ/s1600/tegame_plated-1574.jpg" height="224" width="320" /></a>Ok, so I didn't post it here. But, here's a redux of my <a href="http://cooking4theweek.blogspot.com/2010/05/tegame-alla-vernazzana.html">Tegame alla Vernazzana</a> recipe from a few years ago, posted over on <a href="http://food52.com/recipes/26883-tegame-alla-vernazzana">Food52</a>. I think it's much more interesting than the older recipe.<br />
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Enjoy!<br />
<br />Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-79645959055963108962014-01-16T11:20:00.000-05:002014-01-16T11:20:20.822-05:00Returning to the KitchenHi there. It has been a long time, hasn't it?<br />
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A lot has happened in my life since the last time I was here. Details and reflections on that to come, I think. But I thought it was a little bit of kismet that I came back to my blog today, exactly 3 years from my last post, to figure out what to cook this week.<br />
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Back soon.Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-75835064517717392382011-01-16T09:43:00.005-05:002011-01-16T10:26:20.809-05:00Charcutepalooza: Whole Wheat Pasta with Braised Cabbage & Duck Prosciutto<div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5359809463/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5202/5359809463_e01fd0d25e.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: left;">Trying something new here, since I don't have time to pull together full recipes for you right now, but this dish was so good that I had to share. The hazelnut breadcrumbs are gilding of this lily, but they are quick to make and really add a great textural contrast to this dish.</p><p style="text-align: left;">This was good people, really really good. The whole time we ate we made yummy noises. (There may have been some grunting.)</p><p style="text-align: left;">If you don't have duck prosciutto at hand, sub in a great ham (country ham would be fabulous), cooked bacon, or traditional prosciutto (domestic would ok).</p><p style="text-align: center;"><b>So here you go, step-by-step:</b></p><p style="text-align: center;">Brown one large onion, sliced thin, in a large skillet.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5360429864/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5087/5360429864_5312b62b35.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Add about 1/2 of a savoy cabbage, sliced thin, and about 1/2 cup of water. Cook over medium heat until cabbage is softened.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5359815655/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5122/5359815655_d4fa01b434.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Add two large dollops of creme fraiche and a sprinkle of salt.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5360428336/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5241/5360428336_4d99cbc520.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Stir once or twice and cook until it looks like this. Add a little water if the skillet gets too dry; you want things to stay semi-soupy. When it's done to your liking, grind in a crap-ton of black pepper and turn off the heat until the pasta is ready.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5359814089/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5044/5359814089_d6e10f781f.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Meanwhile, cook up about half a pound of whole wheat spaghetti.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5360426800/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5165/5360426800_daaa11637c.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">When the pasta is cooked to your taste (I like whole wheat pasta to be just this side of underdone, because it will finish cooking in the skillet *and* because when it overcooks, it gets soggy), reserve a cup of the cooking water (that's the mug is for: to remind me to save some water) and drain the pasta.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5359812631/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5205/5359812631_04a20e726e.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Toss the pasta into the skillet and turn the heat back on. Stir and toss the pasta together with the cabbage, adding some cooking water if it's too dry.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5359812043/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5206/5359812043_b56ac73c93.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Fold in about 1/2 cup of duck prosciutto, slivered.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5360424874/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5242/5360424874_5e3c20bed2.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Serve in warmed soup plates, topped with hazelnut breadcrumbs.</p><div style="text-align: center;"><br /></div><p style="text-align: center;"><b>To make the breadcrumbs:</b></p><p style="text-align: center;">Put a handful of hazelnuts into a mortar.</p><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13.3333px; "><a href="http://www.flickr.com/photos/89674084@N00/5359810789/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5164/5359810789_db3edcb7c1.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></span></div><p style="text-align: center;">Crush them and toss them into a small pan with an equal portion of panko or fresh breadcrumbs. Drizzle in some olive oil and toast over medium high heat until browned and crispy.</p><div style="text-align: center;"><a href="http://www.flickr.com/photos/89674084@N00/5359810075/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; font-size: 13.3333px; "></span></a><a href="http://www.flickr.com/photos/89674084@N00/5359810075/" title="Pasta with Braised Cabbage and Duck Prosciutto by maryr123, on Flickr"><img src="http://farm6.static.flickr.com/5010/5359810075_1c2e8e6f48.jpg" width="500" height="375" alt="Pasta with Braised Cabbage and Duck Prosciutto" /></a></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com4tag:blogger.com,1999:blog-8450116885150562405.post-29172485039224395492011-01-15T08:02:00.007-05:002011-01-15T08:36:43.789-05:00Charcutepalooza: Month One<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTTBUMC8qPH5kfVXGYcpNIGnHdnyaxqoOjtA5gchGP1EHZTak2uq4525vmPhhCY2p5LyNuhrTyhoMQqpio7Da8diOzv_t-KS56f1l1gcKYsel5BVaGSfexlewBKqmQAVKMe6dWRpqG5tL/s1600/Prosciutto+with+Soup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTTBUMC8qPH5kfVXGYcpNIGnHdnyaxqoOjtA5gchGP1EHZTak2uq4525vmPhhCY2p5LyNuhrTyhoMQqpio7Da8diOzv_t-KS56f1l1gcKYsel5BVaGSfexlewBKqmQAVKMe6dWRpqG5tL/s320/Prosciutto+with+Soup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5562405632769780946" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRXoSq1Yhpoqn0qJZtbQHYXjpPrev0pXKojC999gKgeVmEKycH5zcC8M88JVqWEdKjZQuxQpg-QN19A3eFGYaFGQ8VfmR9_t1DmWw9J1t_fi6W5G3qr72f5uHxlCogQnMBGSQL3440_fY/s1600/charcutepaloozaSMALL1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 129px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRXoSq1Yhpoqn0qJZtbQHYXjpPrev0pXKojC999gKgeVmEKycH5zcC8M88JVqWEdKjZQuxQpg-QN19A3eFGYaFGQ8VfmR9_t1DmWw9J1t_fi6W5G3qr72f5uHxlCogQnMBGSQL3440_fY/s200/charcutepaloozaSMALL1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5562403614603605826" /></a>So, over New Year's my friend <a href="http://www.mrswheelbarrow.com/">Mrs. Wheelbarrow</a> and new friend <a href="http://theyummymummy.blogspot.com/">Yummy Mummy</a> had a spark that grew into a massive meaty conflagration: <a href="http://www.mrswheelbarrow.com/2010/12/charcutepalooza-lets-make-meat/">Charcutepalooza</a>! We're going to take on various charcuterie projects over the course a year. With my major project on deck: y'know, opening a restaurant, I'm going to do my best keeping up but don't think I'll be able to do every project.<div><br /></div><div>You can get on board too! Check out the <a href="http://www.mrswheelbarrow.com/2010/12/charcutepalooza-lets-make-meat/">Charcutepalooza</a> page for information on how to get started.<br /><div><br /></div><div>In month one we made duck prosciutto. I purchased whole ducks and broke them down for the breast meat (oh yes, on Twitter the breast jokes were never-ending). I made confit from the legs with the fat rendered from the carcasses.</div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3jB-RettzH_F1zRxv0vk8xD5hF9zGLjYv_FWk2JKJXJmaxbktHVHOEUq0w6D1Ji8Ub2PIqCVsEqWjTeiJYQPRIrNn0AFUQNjQQkR7cr_hcJJxg7BNQ-3Pk5UpJs2jwygaXFxwQdwfkqj/s320/Hanging+Prosciutto.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 260px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562405618151850002" /><div>The prosciutto making was the easy part: you bury the breasts in salt night, then rub them with spices, then hang them for 7 days. Done!</div><div><br /></div><div>For me the biggest challenge was finding a spot in the house that had the right combination of temperature (50-60 degrees) and humidity (70% ish). My prosciutto ended up a little dry and I'm sure it's because of the humidity level (too low). </div><div><br /></div><div>I rubbed two of my breasts with white pepper and the other with a fennel-black pepper-coriander mixture. To be honest, I didn't taste much of a difference between the two. Next time I might try heavily crusting it with black pepper for a more pastrami-esque experience.</div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEoQSsuRg1mcjXfvou5bpWsIXOLRicmnz85IPBhaCVdwNIqF9eccCbUFWJ6uTDuAnphf3bkpD09itdM03QokDu0FBswaaH_Smn3VJSCdtE_tYCoFE6dyW5lUoIxgn85lzvp8-8M192kAc/s320/Prosciutto+with+Salad.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 232px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5562405624554312626" /><div>So far, we've eaten our prosciutto alongside a citrusy fennel salad and over the top of a chickpea soup. For the soup, I tried crisping the prosciutto, and for me this wasn't super successful: the prosciutto got saltier and lost a lot of its nuanced flavors.</div><div><br /></div><div>Next month: Pancetta!</div><div> </div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com7tag:blogger.com,1999:blog-8450116885150562405.post-12659407715115204952010-11-04T07:44:00.004-05:002010-11-04T07:54:03.120-05:00So it's been a while ....<a href="http://www.flickr.com/photos/89674084@N00/4682545146/" title="Kale Pesto and Glamorous Chickpea Soup by maryr123, on Flickr"><img src="http://farm5.static.flickr.com/4042/4682545146_75287264a1.jpg" width="500" height="387" alt="Kale Pesto and Glamorous Chickpea Soup" align="left" /></a>Sorry folks, vacation, family and business have taken my attention for the last few months. But I am so excited to tell you about why I haven't been posting: My husband and I are opening a restaurant!<div><br /></div><div><a href="http://www.enzo-restaurant.com/">Enzo Restaurant & Bar</a> is something we've been planning for a long time. We'll be sharing our passion for great food with our community. We'll be serving dishes inspired by Northern Italy but interpreted back through New England's seasons and ingredients. Imagine if your grandmother came to Massachusetts from Genoa and had to prepare meals for her family. She'd use what she had available to her locally to make the dishes of her homeland. </div><div><br /></div><div>Ciao for now!</div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com7tag:blogger.com,1999:blog-8450116885150562405.post-76866667145594693252010-09-04T06:24:00.006-05:002010-09-06T08:51:28.897-05:00Use Your Booty: Barley Salad with Burrata<div style="text-align: center;"><a href="http://www.flickr.com/photos/89674084@N00/4956874202/" title="Black Barley Salad by maryr123, on Flickr"><span class="Apple-style-span" style="font-size:medium;"><img src="http://farm5.static.flickr.com/4151/4956874202_80143794e2.jpg" width="500" height="369" alt="Black Barley Salad" /></span></a></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I meant to to get this post up before this holiday weekend started. This salad is a great healthy, vegetarian, colorful side dish that goes well alongside grilled meat. It also improves with age - so you can make it a day or two ahead. I fancied it up with a large chunk of </span><i><span class="Apple-style-span" style="font-size:medium;">burrata </span></i><span class="Apple-style-span" style="font-size:medium;">cheese - feel free to omit it if you prefer.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:medium;">Black Barley Salad with Burrata</span></b></div><div><i><span class="Apple-style-span" style="font-size:medium;">Serves about 8-10 as a side dish, makes a generous 4-6 main course servings.</span></i></div><div><i><span class="Apple-style-span" style="font-size:medium;">I liked the richness added by the burrata - if you don't have any at hand, fresh mozzarella, goat cheese or ricotta salata would be great. Or go dairy-free and toss on slices of hard-boiled egg.</span></i></div><div><ul><li><span class="Apple-style-span" style="font-size:medium;">1 cup uncooked black barley or 4 cups cooked barley (or pearl barley or "regular" barley - this salad would also work with farro or wheatberries)</span></li><li><span class="Apple-style-span" style="font-size:medium;">2-3 small zucchini, diced</span></li><li><span class="Apple-style-span" style="font-size:medium;">2 large tomatoes, diced</span></li><li><span class="Apple-style-span" style="font-size:medium;">2 handfuls purslane leaves</span></li><li><span class="Apple-style-span" style="font-size:medium;">1 small onion, sliced into thin rounds</span></li><li><span class="Apple-style-span" style="font-size:medium;">red wine vinegar</span></li><li><span class="Apple-style-span" style="font-size:medium;">olive oil</span></li><li><span class="Apple-style-span" style="font-size:medium;">salt and pepper</span></li><li><span class="Apple-style-span" style="font-size:medium;">8 ounces burrata, left whole (preferred) or torn into shreds</span></li></ul></div><div><span class="Apple-style-span" style="font-size:medium;">Cook the barley, if needed: pick through the uncooked grains to remove any stones or bits of twig or chaff. Place in saucepan and cover with water by two inches and bring to boil. Reduce heat to a simmer, add a healthy pinch of salt and cook until the grains are tender. This will take from 45 minutes to 2 hours, depending on the grain you're cooking and how old it is. Add more water as needed to keep the barley covered. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">When the barley is cooked, drain it in a colander and set aside to cool.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Toss half of the cooked barley with the vegetables. Add more barley until you have the vegetable/grain ratio you like. (You may not use all of the barley. Any leftovers can be frozen for future use.)</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Sprinkle the salad with red wine vinegar and a healthy glug or two of olive oil. Season to taste with more vinegar and oil and salt and pepper. Top the salad with burrata and serve.</span></div><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><i><span class="Apple-style-span" style="font-size:medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size:medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size:medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size:medium;">here</span></a><span class="Apple-style-span" style="font-size:medium;">.</span></i></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-27572647935982883832010-08-27T12:10:00.005-05:002010-08-27T13:11:27.441-05:00The Porchetta Project<div style="text-align: center;"><a href="http://www.flickr.com/photos/89674084@N00/4913767568/" title="Porchetta - Carved Up by maryr123, on Flickr"><span class="Apple-style-span" style="font-size:medium;"><img src="http://farm5.static.flickr.com/4093/4913767568_75e63db279.jpg" width="500" height="438" alt="Porchetta - Carved Up" /></span></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><a href="http://www.flickr.com/photos/89674084@N00/4913767568/" title="Porchetta - Carved Up by maryr123, on Flickr"></a>I have been dreaming of </span><i><span class="Apple-style-span" style="font-size:medium;">porchetta</span></i><span class="Apple-style-span" style="font-size:medium;"> lately: a big roast of pork, redolent of rosemary and garlic and wrapped in crispy, crackly pork skin. This is a dish that's easy to get if you </span><a href="http://www.davidlebovitz.com/2010/06/rome-pasta-gelato-market-tour/"><span class="Apple-style-span" style="font-size:medium;">live in Italy</span></a><span class="Apple-style-span" style="font-size:medium;">, or near the </span><a href="http://www.porchettanyc.com/"><span class="Apple-style-span" style="font-size:medium;">eponymous shop</span></a><span class="Apple-style-span" style="font-size:medium;"> in NYC, but up in my neck of the woods, not so much.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">So what's a girl to do but take this porky problem into her own hands? Technically I needed what's called a "long middle" (a pork loin with the belly still attached), but my favorite pork supplier Tim Rocha at </span><a href="http://www.seacoasteatlocal.org/seacoastharvest/index.php?page=farm&farm_id=74"><span class="Apple-style-span" style="font-size:medium;">Kellie Brook Farm</span></a><span class="Apple-style-span" style="font-size:medium;"> let me know that might be a tough cut for him to get. So, I decided to cobble together Frankenpig from a loin, some fatback and a skin-on belly.</span></div><span class="Apple-style-span" style="font-size:medium;"><br /></span><a href="http://www.flickr.com/photos/89674084@N00/4910602371/" title="Porchetta - 1st layer - belly with rub by maryr123, on Flickr"><img src="http://farm5.static.flickr.com/4141/4910602371_5f17e4d9d1_m.jpg" width="240" height="180" alt="Porchetta - 1st layer - belly with rub" align="left" /></a><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">I made a rub of rosemary, garlic, black pepper and salt to use for seasoning the roast and got to work assembling the beast: </span></span><span class="Apple-style-span" style="font-size:medium;">I laid the belly out and rubbed it liberally with half of the seasoning</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">I laid the loin over it and rubbed on the other half of the seasoning. I took the fatback (I did trim it down as it was really thick, so it ended up with a piece that was about 1/3 inch thick ) and laid it over the top.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4117/4911204552_b61840d875_m.jpg" width="240" height="157" alt="Porchetta - ready to roast" align="right" /><div><span class="Apple-style-span" style=" ;font-size:medium;">I then did a ridiculously poor job of trussing this amalgam into a cylinder. I put it onto a rack on a sheet pan and left it in the fridge for for a day, to let the rub's herbiness perfume the meat. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br />Since the roast was so thick (almost 10 inches) I took it out of the fridge an hour before I started roasting it. I followed the basic instructions that Molly Stevens used in her </span><a href="http://mollystevenscooks.com/wordpress/?p=47"><span class="Apple-style-span" style="font-size:medium;">porchetta project</span></a><span class="Apple-style-span" style="font-size:medium;">. <a href="http://www.flickr.com/photos/89674084@N00/4910601895/" title="Porchetta - first 30 minutes by maryr123, on Flickr"><img src="http://farm5.static.flickr.com/4075/4910601895_0d355c47eb_m.jpg" width="240" height="180" alt="Porchetta - first 30 minutes" align="left" /></a>I put the roast into a 475-degree oven on a roasting rack on a sheet pan and let it crackle away for 30 minutes (this will create A LOT of smoke; turn off the smoke detectors first). Then the oven went down to 325-degrees and the porchetta roasted away for another 3 hours. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I popped into the oven every now and then and basted the skin with the fat that was accumulating in the pan. I also siphoned off a lot of this fat as it rendered. This was a necessary chore as a lot of fat rendered off: nearly 2 cups.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">While this wasn't my perfect porchetta: it was a little too fatty, the loin on the ends was a little dry and the skin wasn't crispy all the way around. But, holy moly, it was a delicious. The skin that was crisped up was super crunchy and toothsome. The rosemary and garlic flavor permeated the meat and made for a great flavor. While the roast was resting, I roasted potatoes on a sheet pan with some of the rendered fat. We enjoyed our porchetta and potatoes with a fennel salad. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a href="http://www.flickr.com/photos/89674084@N00/4932765952/" title="Porchetta Sandwich by maryr123, on Flickr"><img src="http://farm5.static.flickr.com/4115/4932765952_cff7cc81c4_m.jpg" width="240" height="180" alt="Porchetta Sandwich" align="right" /></a><span class="Apple-style-span" style="font-size:medium;">Two days later, we had an amazing sandwiches of gently-warmed porchetta, tomatoes and Swiss chard salad for dinner. Nom nom. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Changes for next time:</span></div><div><ul><li><span class="Apple-style-span" style="font-size:medium;">Remember to score the skin </span><i><span class="Apple-style-span" style="font-size:medium;">before</span></i><span class="Apple-style-span" style="font-size:medium;"> you truss the roast - very very hard to score skin without cutting through the trussing twine. </span></li><li><span class="Apple-style-span" style="font-size:medium;">Don't put the rub on the outside of the roast. I did and it started scorching up right off the bat.</span></li><li><span class="Apple-style-span" style="font-size:medium;">Trim back a little more fat from the roast: a had a double layer of fat on the top (the loin fat against the back fat was too thick a layer).</span></li><li><span class="Apple-style-span" style="font-size:medium;">Roll the roast during the skin-crisping stage to make sure that all the skin gets exposed to the heat.</span></li></ul></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com10tag:blogger.com,1999:blog-8450116885150562405.post-70786272631874874832010-08-16T08:12:00.003-05:002010-08-16T08:36:46.389-05:00Use Your Booty: Grilled Sausage Sub Platter<div style="text-align: center;"><span class="Apple-style-span"><a href="http://www.flickr.com/photos/89674084@N00/4897197831/" title="Grilled Sausage Dinner by maryr123, on Flickr"><span class="Apple-style-span" style="font-size: medium;"><img src="http://farm5.static.flickr.com/4134/4897197831_61c2cb1b2e.jpg" width="500" height="375" alt="Grilled Sausage Dinner" /></span></a></span></div><span class="Apple-style-span" style="font-size: medium;">Yesterday I asked Dave what he wanted for dinner and he sheepishly asked for sausage and pepper subs. I'm not a huge fan of this type of sandwich (and he knows it): the roll is always too big and fluffy, overshadowing the filling; the filling needs to be inserted perfectly, otherwise everything slithers out the back end when you take a bite; and frankly, I like to eat with a knife and fork most of the time. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">So this was a great compromise: we took the traditional insides threw them all on the grill and served it all on a platter with fresh tomatoes, olive focaccia and some spicy kale (not in the picture) on the side. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I made garlic oil and brushed it on the peppers, onions and eggplant prior to grilling. I'll admit the eggplant is not traditional, but I love grilled eggplant and it stretched the sausage so we had enough left over for another meal. </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">The peppers and kale came from my CSA and the eggplant from the farmstand down the road. The tomatoes were a gift from the lovely ladies at <a href="http://www.theherbfarmacy.com/">The Herb Farmacy</a> (a fellow farmer's market vendor).</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">A note about the sausage: This sausage was INCREDIBLE. I got it from Tim Rocha at </span><a href="http://www.seacoasteatlocal.org/seacoastharvest/index.php?page=farm&farm_id=74"><span class="Apple-style-span" style="font-size: medium;">Kellie Brook Farm</span></a><span class="Apple-style-span" style="font-size: medium;">. His booth is two over from mine at the farmers' market, so I was able to do some shopping in between customers. I bought a pound each of his hot Italian and chorizo sausages. Last night we grilled the hot Italian sausage. It was everything you want sausage to be: fatty enough so it didn't try out on the grill (even though we had a fiery flareup or two), good seasoning (not too salty, just enough heat), and deep porky flavor. Seriously, we sat at the table, chewing the meat and saying over and over how good it was. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Tim raises Berkshire hogs and the flavor is just great: rich and porky with just enough fat (although it is a leaner breed than some other heritage breeds). In addition to Newburyport, MA, Tim also sells his meat (pork, chicken, veal) at markets in Portsmouth, Exeter and Hampton, NH.</span></span></div><span class="Apple-style-span" style="font-size: medium;"><br /></span><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size: medium;">here</span></a><span class="Apple-style-span" style="font-size: medium;">.</span></i></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com4tag:blogger.com,1999:blog-8450116885150562405.post-1872886665640835052010-08-16T06:58:00.001-05:002010-08-16T06:58:00.072-05:00Use Your Booty: Quick Pasta Dinner<div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:15.8333px;"><a href="http://www.flickr.com/photos/89674084@N00/4887908318/" title="Linguine with Tomato, Chard and Crispy Crumbs by maryr123, on Flickr"><img src="http://farm5.static.flickr.com/4119/4887908318_3faf223fe3.jpg" width="500" height="375" alt="Linguine with Tomato, Chard and Crispy Crumbs" /></a></span></div><div><br /></div><div>What can I say? I'm a sucker for an egg and some crispy crumbs. If you've been reading this summer's posts, this dish may look a little familiar, but it's a nice go-to for when you don't know what's going on the dinner table. I boil some pasta, make a quick sauce of sautéed vegetables and top the plate with a poached or fried egg and some crispy bits. The crispy crumbs add a nice textural contrast to the plate.</div><div><br /></div><div>This plate was: linguine and a sauce of bacon, chunks of plum tomato, and shreds of Swiss chard and onion. I drained the pasta (I lifted it out of the pot with tongs), and added it right to the skillet containing the sauce. Then I poached the eggs right in the pasta pot. In the meantime, the crumbs were toasting in the toaster oven with a little olive oil.</div><div><br /></div><div>Dinner in about 15 minutes!</div><div><div style="text-align: center;"><br /></div><a href="http://www.flickr.com/photos/89674084@N00/4887908318/" title="Linguine with Tomato, Chard and Crispy Crumbs by maryr123, on Flickr"></a><br /><div><i><span class="Apple-style-span" style="font-size:medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size:medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size:medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is <a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/">here</a>.</span></i></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-8145788227133753772010-08-14T10:31:00.001-05:002010-08-16T08:29:59.171-05:00Ladies and Gentlemen, May I Introduce: Purslane!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4074/4890631040_65d917764c.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 472px;" src="http://farm5.static.flickr.com/4074/4890631040_65d917764c.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size: medium;">When I stopped by to make my CSA pickup on Friday, I got an added treat: Purslane! Purslane has always been eaten in Mediterranean and Middle Eastern countries and has recently become a greenmarket darling. The nice thing for you and me is that purslane is also a </span><i><span class="Apple-style-span" style="font-size: medium;">weed</span></i><span class="Apple-style-span" style="font-size: medium;">. If your farmer doesn't spray his crops, ask if you can pick some purslane - as it's seen as a weed, he'll likely be thrilled to have you do it. Heck, if you have a yard, you've probably got some growing around the margins - purslane likes slightly bare, sandy soil.</span><div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">When you get your purslane home store it, wrapped in a dishtowel, in a plastic bag. Before eating it, wash it well. Purslane grows really close to the ground so it can be super-sandy. If the stems are thin and not too fibrous (they should snap easily - like a fresh green bean) you can use them. If the stems are tough or stringy, strip the leaves from the stems and just use them. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4082/4890033543_fbf9557a36_m.jpg" align="right" width="240" height="180" alt="Purslane, Squash and Jalapeno Salad" /><div><span class="Apple-style-span" style="font-size: medium;">I like using purslane fresh in salads like this one here. It's a succulent leaf that holds up well to citrusy dressing and chunky partners like this summer squash. I chopped my bunch of purslane into 1/2" lengths and tossed it with sliced summer squash, chopped jalapeno and a lemon dressing.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">In addition to using it fresh, you can quickly sauté the stems and leaves with garlic and chili. I have also pickled purslane stems and they're a great addition to a sandwich (use a dilly bean recipe).</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size: medium;">here</span></a><span class="Apple-style-span" style="font-size: medium;">.</span></i></div></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com5tag:blogger.com,1999:blog-8450116885150562405.post-72115758157405907152010-08-14T08:19:00.001-05:002010-08-14T08:19:00.068-05:00Grilled Goat Striploin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4080/4887306497_1d43347a55.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 511px;" src="http://farm5.static.flickr.com/4080/4887306497_1d43347a55.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size: medium;">Last Sunday, the farmers' market was hopping! So much so, that I sold out of all of my baked goods with 30 minutes left to go before the closing bell. I took the opportunity to do a little shopping. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span"><a href="http://www.riversleafarm.com/"><span class="Apple-style-span" style="font-size: medium;">Riverslea Farm</span></a><span class="Apple-style-span" style="font-size: medium;"> sells lamb and goat meat as well as wool products. I picked up two pieces of what they called goat "strips". After looking at the meat I figured out, I think, that this was the same cut as tenderloin: the muscle fibers ran the long way along the meat and the cut was shrouded in silverskin, line a tenderloin.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><img src="http://farm5.static.flickr.com/4120/4887908812_75465974b8_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 202px;" border="0" alt="" /><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium; ">I trimmed the silverskin from the meat and then rubbed the meat with a spice paste made from:</span></span></div><div><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">3 cloves garlic</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">15 fenugreek seeds, toasted and ground</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1/4 tsp cayenne pepper</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 tablespoon red wine vinegar</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1/2 teaspoon salt</span></span></li></ul><div><span class="Apple-style-span" style="font-size: medium;">We let the paste flavor the meat while the grill heated. We grilled the meat for about 4 minutes a side and dinner was done. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I made sure we cut the meat across the grain and it was wonderfully tender. Surprisingly, the flavor of the meat wasn't as strong as I expected it to be. I'm not sure if that was a function of the cut, the age of the goat at slaughter, or both.</span></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com2tag:blogger.com,1999:blog-8450116885150562405.post-59506659936154211172010-08-14T06:07:00.002-05:002010-08-14T06:27:54.610-05:00CSA Booty - Week 13<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4073/4890631214_05858c9a9e.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 488px;" src="http://farm5.static.flickr.com/4073/4890631214_05858c9a9e.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:medium;">Be sure to check out </span><a href="http://cooking4theweek.blogspot.com/2010/07/use-your-booty-show-your-csa-box-whos.html"><b><span class="Apple-style-span" style="font-size:medium;">Use Your Booty: Show Your CSA Box Who's Boss</span></b></a><b><span class="Apple-style-span" style="font-size:medium;"> for ideas about how to manage your CSA vegetables.</span></b><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">In this week's share I picked up:</span><div><ul><li><span class="Apple-style-span" style="font-size:medium;"><img src="http://farm5.static.flickr.com/4114/4890631172_0b2795a37b_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 216px;" border="0" alt="" />6 ears of corn</span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">2 pattypan squash, 2 yellow squash</span></span></li><li><span class="Apple-style-span" style="font-size:medium;">1 head of cabbage</span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Cherry and plum tomatoes</span></span></li><li><span class="Apple-style-span" style="font-size:medium;">4 Anaheim chile peppers </span></li><li><span class="Apple-style-span" style="font-size:medium;">1 bunch of broccoli</span></li><li><span class="Apple-style-span" style="font-size:medium;">A whole pile of kale - picked my own!</span></li><li><span class="Apple-style-span" style="font-size:medium;">1 bunch of Swiss chard</span></li><li><span class="Apple-style-span" style="font-size:medium;">A bunch of basil</span></li><li><span class="Apple-style-span" style="font-size:medium;">A whole mess of purslane (more to come on this!)</span></li></ul><span class="Apple-style-span" style="font-size:medium;">So here's what I think I'm doing with these items:</span></div><div><div><div><ul><li><span class="Apple-style-span" style="font-size:medium;">I think I'm going to make <a href="http://cooking4theweek.blogspot.com/2007/09/corn-pudding.html">a pudding</a> with the corn.</span></li><li><span class="Apple-style-span" style="font-size:medium;">The cabbage is going most likely become another slaw, maybe with the broccoli.</span></li><li><span class="Apple-style-span" style="font-size:medium;">The plum tomatoes will get roasted and eaten either on pasta or perhaps on bruschetta.</span></li><li><span class="Apple-style-span" style="font-size:medium;">I have two avocados ripening on the counter, so I'll like make chile rellenos with the peppers and spiced greens with some of the kale.</span></li><li><span class="Apple-style-span" style="font-size:medium;">The cherry tomatoes have already gone into <a href="http://cooking4theweek.blogspot.com/2007/09/tomato-pie.html">tomato pie</a>.</span></li></ul></div><div><div><div><div><span class="Apple-style-span" style="font-size:medium;">So how'd I do with </span><a href="http://cooking4theweek.blogspot.com/2010/05/csa-booty-week-12.html"><span class="Apple-style-span" style="font-size:medium;">last week's haul</span></a><span class="Apple-style-span" style="font-size:medium;">? Here's what we ate from the CSA last week:</span></div><div><ul><li><span class="Apple-style-span" style="font-size:medium;">Half the corn was steamed and eaten hot with butter. Yum. The other half went into a salad with a few other vegetables.</span></li><li><span class="Apple-style-span" style="font-size:medium;">I stuffed the Anaheims with Monterey jack and some thinly sliced onions. They went into a skillet and got all silky soft.</span></li><li><span class="Apple-style-span" style="font-size:medium;">The cabbage made a slaw with a few other vegetables.</span></li><li><span class="Apple-style-span" style="font-size:medium;">I fried some of the zucchini and the rest went into the corn salad.</span></li><li><span class="Apple-style-span" style="font-size:medium;">I made this gorgeous </span><a href="http://cooking4theweek.blogspot.com/2010/08/use-your-booty-box-car-willie-and.html"><span class="Apple-style-span" style="font-size:medium;">tomato rarebit</span></a><span class="Apple-style-span" style="font-size:medium;"> to test for Food52 with great tomatoes I had.</span></li><li><span class="Apple-style-span" style="font-size:medium;">The plum tomatoes went into a pasta sauce with Swiss chard, onions and bacon.</span></li></ul></div><div><i><span class="Apple-style-span" style="font-size:medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size:medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size:medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share.</span></i></div></div></div></div></div></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-23827540214947250142010-08-13T06:15:00.002-05:002010-08-13T07:02:27.642-05:00Ladies and Gentlemen, May I Introduce: Tetragonia!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4102/4887306363_d5e241d038.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 450px;" src="http://farm5.static.flickr.com/4102/4887306363_d5e241d038.jpg" border="0" alt="" /></a>Tetragonia, or New Zealand spinach, is a green that you may find at the famers' market this summer. It's gotten very popular with farmers and shoppers because it doesn't bolt (go to seed and turn bitter) like spinach when the temperature rises. <div><br /></div><img src="http://farm5.static.flickr.com/4115/4887908578_086385ccbe_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 193px;" border="0" alt="" /><div>Tetragonia is not a member of the spinach family, but it tastes a lot like it. The leaves are slightly succulent - not quite as juicy as your Mom's jade plant, but still. As a result, when you buying it, you should make sure the leaves are bouncy/crispy without a hint of wilty softness. </div><div><br /></div><img src="http://farm5.static.flickr.com/4096/4887306213_39b83dc588_m.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 288px; height: 267px;" border="0" alt="" /><div>To prepare it for cooking, strip the leaves from the stems and wash them well. Sauté like spinach; I like mine with lots of garlic and a splash of lemon or vinegar. Not that Tetragonia has quite a bit of oxalic acid in it (like spinach and chard do), so your teeth may get that sandy feeling after eating it. It's also why I don't like eating tetragonia raw: I find the oxalic acid sandiness is diminished when the vegetable is cooked. Also, because oxalic acid isn't super-great for your liver in general, don't go eating this stuff at every meal.</div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-44295375825972422932010-08-13T05:26:00.003-05:002010-08-13T06:13:00.793-05:00Use Your Booty: Box Car Willie and Friends Rarebit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4135/4887306091_2989459f1b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 414px;" src="http://farm5.static.flickr.com/4135/4887306091_2989459f1b.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size: medium;">For the recipe for this delicious bowl of comfort, you're going to have to head over to </span><a href="http://www.food52.com/recipes/6016_box_car_willie_and_friends_rarebit"><span class="Apple-style-span" style="font-size: medium;">Food52</span></a><span class="Apple-style-span" style="font-size: medium;">. This rarebit was an Editor's Pick in the recent heirloom tomato contest. Those of you familiar with rarebit will wonder where the toast is. Just think of the tomatoes as the toast and go happily on your way. I recommend you have some bread on hand to sop up the gorgeous tomatoey-cheesiness that will be in the bottom of the dish. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4073/4887908468_c4c3279dc4_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 216px;" border="0" alt="" /><div><span class="Apple-style-span" style="font-size: medium;">I used a combination of tomatoes: a big beefy type, a few cherries and a stripy saladette number - no idea of the names of any of them. A note of warning: the tomatoes will be insanely hot when you pull the dish out of the oven. As painful as it will be to wait for them to cool, it will be less painful than the scorched mouth you'll have otherwise.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size: medium;">here</span></a><span class="Apple-style-span" style="font-size: medium;">.</span></i></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-13156081740899111782010-08-12T06:23:00.010-05:002010-08-12T07:15:59.128-05:00Cooking Class: Yes We Can Can!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4136/4885100412_59e5d6457d.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 399px;" src="http://farm5.static.flickr.com/4136/4885100412_59e5d6457d.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:medium;">Last week I ran a canning workshop at the gorgeous </span><a href="http://www.jewettfarms.com/"><span class="Apple-style-span" style="font-size:medium;">Jewett Farms Studio</span></a><span class="Apple-style-span" style="font-size:medium;"> in Newburyport, MA. We had a great group of students join us for this class. We made: Blueberry-Lemon Jam, Plum Chutney, Quick Pickles and Personalized Dills.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4116/4885100642_14034f5ca6_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 192px; height: 288px;" border="0" alt="" /><img src="http://farm5.static.flickr.com/4073/4885100604_088124d4a6_m.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 223px; height: 288px;" border="0" alt="" /><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">First off, everyone was put to work chopping up plums for the chutney. I demonstrated a basic technique for cutting up onions and a quick way to cut clingstone stone fruit from its pit. After the chutney simmered down to a thick consistency (about 90 minutes), it was ladled into pint jars and processed in a boiling water bath.</span></span><span class="Apple-style-span" style="font-size:medium;"><br /></span><div></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Next, we started the blueberry jam. This jam has whole lemon slices in it and they provide a nice bitter/sour note to the jam. I used my enormous skillet (18"!) and was able to fit four pounds of berries into its wide embrace. The berries and lemons bubbled away and when the hot mixture reached set (220 degrees Fahrenheit) we pulled the jam from the heat and ladled it into 4 oz. jars. Jams don't have to be hot water processed, but for safety's sake and to ensure a seal, we processed our jam for 10 minutes.</span></div></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4099/4884499245_8f49d03874_m.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 208px; height: 288px;" border="0" alt="" /><div><span class="Apple-style-span" style="font-size:medium;">While everything simmered away, the class turned its attention to our last two pickles. I demonstrated a quick julienne technique (a way to cut thin strips of vegetables) and put everyone to work julienning a mountain of carrots and two ginormous daikon radishes. These vegetables were salted and left to sit to exude some liquid.</span></div><img src="http://farm5.static.flickr.com/4120/4885100734_9aef34b098_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 192px;" border="0" alt="" /><div><span class="Apple-style-span" style="font-size:medium;"></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Finally everyone dressed their pickles to their taste (with Japanese chilies and Korean thin pepper strings) they were dressed with a rice wine vinegar/sugar brine and left to pickle at room temp. These pickles need to be eaten within a week or so.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><img src="http://farm5.static.flickr.com/4119/4885100528_f7974d1756_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 208px;" border="0" alt="" /><span class="Apple-style-span" style="font-size:medium;">Finally the dills: The class cut up enough cucumbers to fill their jars - some went for spears, others for chips. Everyone seasoned their pickle jar to taste with garlic, dill, mustard seed and chilies. After topping with brine, the cukes went in for processing.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4136/4885100512_555c33b45a_m.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 192px; height: 288px;" border="0" alt="" /><div><span class="Apple-style-span" style="font-size:medium;">At the end of the day, everyone went home with 2 4oz. containers of jam, a pint of chutney, a pint of dills and a pint of quick Asian-style pickles. I'd say that's a pretty good haul for three hours of class time!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4076/4885100490_8e707d366b_m.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 241px; height: 288px;" src="http://farm5.static.flickr.com/4076/4885100490_8e707d366b_m.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:medium;">I was honored to have two of my fellow <a href="http://www.food52.com/">Food52</a>istas join me in class. Thanks </span><a href="http://www.food52.com/cooks/4425_midge"><span class="Apple-style-span" style="font-size:medium;">Midge</span></a><span class="Apple-style-span" style="font-size:medium;"> and </span><a href="http://www.food52.com/cooks/12307_sagegreen"><span class="Apple-style-span" style="font-size:medium;">Sagegreen</span></a><span class="Apple-style-span" style="font-size:medium;"> for visiting!</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">See the full set of photos from class </span><a href="http://www.flickr.com/photos/89674084@N00/4884498723/in/set-72157623553146278/"><span class="Apple-style-span" style="font-size:medium;">starting here</span></a><span class="Apple-style-span" style="font-size:medium;">.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-32222777717790735332010-08-07T11:13:00.000-05:002010-08-08T04:42:44.771-05:00CSA Booty - Week 12<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4122/4870495948_2d6d1e4a8c.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 415px;" src="http://farm5.static.flickr.com/4122/4870495948_2d6d1e4a8c.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: medium;">Be sure to check out </span></b><a href="http://cooking4theweek.blogspot.com/2010/07/use-your-booty-show-your-csa-box-whos.html"><b><span class="Apple-style-span" style="font-size: medium;">Use Your Booty: Show Your CSA Box Who's Boss</span></b></a><b><span class="Apple-style-span" style="font-size: medium;"> for ideas about how to manage your CSA vegetables.</span></b></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">In this week's share I picked up:</span><div><ul><li><span class="Apple-style-span" style="font-size: medium;">9 ears of corn</span><img src="http://farm5.static.flickr.com/4102/4870495870_658b2cc00c_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 216px;" border="0" alt="" /></li><li><span class="Apple-style-span" style="font-size: medium; ">3 zucchini</span></li><li><span class="Apple-style-span" style="font-size: medium;">1 head of cabbage</span></li><li><span class="Apple-style-span" style="font-size: medium;">1 cucumber</span></li><li><span class="Apple-style-span" style="font-size: medium;">A lotta tomatoes</span></li><li><span class="Apple-style-span" style="font-size: medium;">A whole mess of Anaheim chile peppers (I used three of my choices to make sure I got enough for us for dinner)</span></li><li><span class="Apple-style-span" style="font-size: medium;">5 jalapenos</span></li><li><span class="Apple-style-span" style="font-size: medium;">I had more options in "pick your own" but didn't have time, so I had to pass on some flowers and greens. Boo.</span></li></ul><span class="Apple-style-span" style="font-size: medium;">So here's what I think I'm doing with these items:</span></div><div><div><div><ul><li><span class="Apple-style-span" style="font-size: medium;">We've already eaten half the corn - steamed with butter. Yum.</span></li><li><span class="Apple-style-span" style="font-size: medium;">I stuffed the Anaheims with Monterey jack and some thinly sliced onions. We ate them last night with the corn.</span></li><li><span class="Apple-style-span" style="font-size: medium;">The cabbage could become sauerkraut but is more likely to become a slaw.</span></li><li><span class="Apple-style-span" style="font-size: medium;">I think I'll make fritters with the zucchini and pickle some of the rest.</span></li><li><span class="Apple-style-span" style="font-size: medium;">I'm have to make this </span><a href="http://www.food52.com/recipes/6016_box_car_willie_and_friends_rarebit"><span class="Apple-style-span" style="font-size: medium;">tomato rarebit</span></a><span class="Apple-style-span" style="font-size: medium;"> to test for Food52 and plan on using the great heirlooms I picked up.</span></li><li><span class="Apple-style-span" style="font-size: medium;">I'll turn the plum tomatoes I got into a simple pasta sauce.</span></li></ul></div><div><div><div><div><span class="Apple-style-span" style="font-size: medium;">So how'd I do with </span><a href="http://cooking4theweek.blogspot.com/2010/05/csa-booty-week-11.html"><span class="Apple-style-span" style="font-size: medium;">last week's haul</span></a><span class="Apple-style-span" style="font-size: medium;">? Here's what we ate from the CSA last week:</span></div><div><ul><li><span class="Apple-style-span" style="font-size: medium;">I made a <a href="http://cooking4theweek.blogspot.com/2010/08/use-your-booty-lasagna-verde.html">green lasagna</a> with the amaranth, kale and onions</span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">We made a super delicious stack of BLTs - my bacon comes from </span><a href="http://ncsmokehouse.com/"><span class="Apple-style-span" style="font-size: medium;">North Country Smokehouse</span></a><span class="Apple-style-span" style="font-size: medium;">, it's amazingly smoky and really makes the dish.</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">We enjoyed a lovely plate of <a href="http://cooking4theweek.blogspot.com/2010/08/use-your-booty-pasta-verde-with-tomato.html">green pasta with tomato sauce</a> and burrata.</span></span></li><li><span class="Apple-style-span" style="font-size: medium;">I am confident that I have a stash of leftover vegetables waiting in the fridge that I'll need to address later today.</span></li></ul></div><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share.</span></i></div></div></div></div></div></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-46465126135380166142010-08-06T06:10:00.004-05:002010-08-06T07:05:09.903-05:00Use Your Booty: Pasta Verde with Tomato Sauce and Burrata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4120/4865300301_b9d71af23b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 470px;" src="http://farm5.static.flickr.com/4120/4865300301_b9d71af23b.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:medium;"><br />After making that <a href="http://cooking4theweek.blogspot.com/2010/08/use-your-booty-lasagna-verde.html">green lasagna</a> on Tuesday I still had some leftover pasta dough. So I wrapped it up and left in the fridge to await future use (or the compost bin). Tonight I made a quick tomato sauce with the remainder of our CSA tomatoes (mostly cherry tomatoes) and decided to roll the rest of the pasta and have it for supper.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><span class="Apple-style-span" style="font-size:medium;">As an aside: I got this </span><a href="http://www.amazon.com/KitchenAid-KPRA-Roller-Attachment-Mixers/dp/B00004SGFS/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1281093847&sr=8-1"><span class="Apple-style-span" style="font-size:medium;">Kitchen Pasta Rolling dingus</span></a><span class="Apple-style-span" style="font-size:medium;"> for Christmas (thanks Mom!). If you like fresh pasta I can't recommend the purchase (or gifting, if you are so lucky) of of these more highly. A hand cranked machine isn't that hard to use, but this motorized roller makes pasta making so much faster. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4074/4865920604_8da4e89b20_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 164px;" border="0" alt="" /><div><span class="Apple-style-span" style="font-size:medium;">I rolled the pasta and turned it into corzetti (or croxetti), a hand-stamped round pasta from Genoa, Italy. That there is my corzetti stamp, purchased on our trip to Genoa a few years ago. And down there, is a tray of corzetti ready for boiling. For those playing along at home, I rolled my to "6" on the pasta roller - this is a thicker setting (the thinning setting is "8") about what I would use for linguine.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Burrata is a cheese made of mozzarella wrapped around fresh cheese curd. If you can't find it, a few slices of fresh mozzarella and/or a scoop of fresh ricotta would be a satisfactory substitute.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4075/4865300361_8400d3cd8b_m.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 288px; height: 182px;" border="0" alt="" /><div><span class="Apple-style-span" style="font-size:medium;">So, no recipe today, just the idea for you:</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Make a fresh tomato sauce: I used about 1 pound of tomatoes (coarsely chopped) and 2 cloves of garlic, sautéed together until the tomatoes broke down and got saucy. I didn't seed or skin my tomatoes, but probably should have (the cherry tomatoes seeds and skins were a little tough). Season to taste with salt & pepper. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Boil up some fresh pasta (about 3-4 ounces per person).</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Sauce the pasta with the sauce and top the dish with a few slices of burrata. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size:medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size:medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size:medium;">here</span></a><span class="Apple-style-span" style="font-size:medium;">.</span></i></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com2tag:blogger.com,1999:blog-8450116885150562405.post-56052032652861994502010-08-05T04:07:00.001-05:002010-08-05T06:55:24.421-05:00Use Your Booty: Lasagna Verde<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4096/4863050754_6118979216.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 477px;" src="http://farm5.static.flickr.com/4096/4863050754_6118979216.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size: medium;"><br /></span><div><span class="Apple-style-span" style="font-size: medium;">I admit it, I had blog envy. I saw </span><a href="http://authorjaneward.wordpress.com/2010/07/27/cooking-fro-the-farms-radicchio/"><span class="Apple-style-span" style="font-size: medium;">this gorgeous post</span></a><span class="Apple-style-span" style="font-size: medium;"> on radicchio lasagna over at AuthorJane's Cooking from the Farms series and got lasagna on the brain. She had gotten her radicchio through one of her CSA memberships. I didn't have radicchio, but have a lot of greens so I decided to use my bunch of amaranth and half of my kale.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">I'm going to give this recipe to you in several steps (pasta, filling, bechamel, assembly) because each component can be made ahead and/or used as its own dish. Make sure each component is well-seasoned and delicious on its own before layering it into the lasagna.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">This looks like a lot of steps and components, but from start to finish I pulled this dish together in 45 fast-paced minutes (not counting baking time). It would have been even easier had I had a stash of cooked greens in the fridge like I usually do.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Pasta Verde</span></b></div><div><i><span class="Apple-style-span" style="font-size: medium;">I made a green pasta for my lasagna. If you don't want to make your own pasta, skip this step and use Barilla No-Boil lasagna noodles.</span></i></div><div><i><span class="Apple-style-span" style="font-size: medium;">Makes about 1 pound of pasta</span></i></div><div><ul><li><span class="Apple-style-span" style="font-size: medium;">4 cups tender greens (amaranth, spinach, chard leaves, etc.)</span></li><li><span class="Apple-style-span" style="font-size: medium;">2 eggs</span></li><li><span class="Apple-style-span" style="font-size: medium;">pinch salt</span></li><li><span class="Apple-style-span" style="font-size: medium;">approximately 2 1/4 cups (about 10 ounces) flour</span></li></ul></div><div><span class="Apple-style-span" style="font-size: medium;">In a saucepan of boiling water, cook the greens until they are tender, about 5 minutes. Drain the greens and run cool water over them to cool them off. Squeeze as much water out of the greens as you can. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Put the greens into the bowl of a food processor with the eggs and salt. Process until the greens are very finely chopped. Add 1 1/2 cups of flour into the processor bowl and process, pulsing, to pull the eggs, greens and flour into a dough. The dough will come up onto the blade of the processor and roll around. Feel the dough and it will likely be sticky, add about 1/4 cup into the bowl and process a little more. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Pull the dough out of the bowl and knead the dough, adding flour as needed to keep the dough from sticking to the countertop. The dough should be soft, smooth and supple. Wrap the dough in plastic and set aside until you're ready to roll it out.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">After the dough has rested for 20 minutes, it's ready to roll. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Sautéed Greens</span></b></div><div><i><span class="Apple-style-span" style="font-size: medium;">Makes about 3-4 cups of greens </span></i></div><div><ul><li><span class="Apple-style-span" style="font-size: medium;">olive oil</span></li><li><span class="Apple-style-span" style="font-size: medium;">1 large onion, peeled and thinly sliced</span></li><li><span class="Apple-style-span" style="font-size: medium;">10-12 cups of greens leaves, coarsely chopped (kale, amaranth, chard, spinach, collards, etc.)</span></li><li><span class="Apple-style-span" style="font-size: medium;">3 cloves garlic, minced or pressed</span></li><li><span class="Apple-style-span" style="font-size: medium;">1 tablespoon red wine vinegar</span></li><li><span class="Apple-style-span" style="font-size: medium;">salt</span></li></ul></div><div><span class="Apple-style-span" style="font-size: medium;">In a large skillet, over medium-high heat sauté the onion in olive oil until softened. Add the greens and a pinch of salt to the skillet and continue to cook, stirring and tossing the greens to wilt them down - this will take about 10 minutes. If the skillet seems too dry, add a 1/2 cup of water and keep cooking. After the greens are wilted, add the garlic and vinegar to the pan and sauté for another 5 minutes. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Set aside to let the greens cool.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Bechamel Sauce</span></b></div><div><i><span class="Apple-style-span" style="font-size: medium;">Makes 4 cups</span></i></div><div><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">4 tablespoons butter</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">4 tablespoons flour</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">4 cups milk</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">pinch of nutmeg</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">salt & pepper</span></span></li></ul></div><div><span class="Apple-style-span" style="font-size: medium;">Melt the butter in a saucepan over medium heat and then add the flour. Using a heatproof rubber spatula, stir in the flour making sure it's well blended. When the flour has started to turn golden, add a splash of milk. Stir the milk in well with the spatula. Whisk in the rest of the milk in 1 cup increments. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Bring the bechamel to a gentle boil, whisking frequently. Season well with nutmeg, salt and pepper. </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Set aside. If making aside, cover the surface of the bechamel with a piece of waxed paper.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Lasagna Verde</span></b></div><div><i><span class="Apple-style-span" style="font-size: medium;">Note that I don't pre-boil my fresh pasta noodles in this dish, the pasta stays much softer this way. For more firm pasta layers, parboil the noodles for 1-2 minutes before layering them into the dish.</span></i></div><div><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 recipe green pasta or 1 pound Barilla no-boil noodles</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">3-4 cups cooked greens</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">8 oz mozzarella, shredded (I used the little mozzarella balls called </span><i><span class="Apple-style-span" style="font-size: medium;">perlini</span></i><span class="Apple-style-span" style="font-size: medium;">)</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">3 ounces parmesan cheese</span></span></li></ul></div><div><span class="Apple-style-span" style="font-size: medium;">Preheat the oven to 375.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Grease a 9" x 13" baking dish and cover the bottom of the pan with a few spoonfuls of bechamel.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Roll the pasta in a pasta roller (I like to roll as I assemble because it's so much easier to just put the sheets straight into the pan), rolling each new layer of pasta as you need it.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Stack ingredients up in the pan to make three layers in the lasagna. Each layer contains: 1 layer pasta, 1 layer greens, mozzarella, grated parmesan and about 1/2 cup of bechamel. The final and top layer is pasta, bechamel and parmesan. Make sure the entire surface is covered with bechamel.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Cover the dish loosely with foil and bake for 30 minutes, until the sauce is bubbling. Take off the foil and broil the top to brown the cheese.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Let the lasagna sit for 5 minutes before serving.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: medium;"> </span></i></div><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size: medium;">here</span></a><span class="Apple-style-span" style="font-size: medium;">.</span></i></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com4tag:blogger.com,1999:blog-8450116885150562405.post-44021030605898236222010-08-03T18:01:00.005-05:002010-08-04T06:59:27.539-05:00Sweet [and Sour] Tomato Chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4094/4860050232_94f802ee7c.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 430px;" src="http://farm5.static.flickr.com/4094/4860050232_94f802ee7c.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:medium;"><br />This was, by far, the most loved item on the menu from last week's </span><a href="http://cooking4theweek.blogspot.com/2010/08/cooking-class-indian-dishes-at-home.html"><span class="Apple-style-span" style="font-size:medium;">Indian cooking class</span></a><span class="Apple-style-span" style="font-size:medium;">. Many dishes had fans, but everyone thought this was just great. Even better, it's super easy and can be made way ahead. I used canned tomatoes, but you could substitute peeled fresh tomatoes if you wish.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">We enjoyed this chutney with chicken and shrimp dishes, but I think it would just fabulous alongside goat cheese on a cheese tray or spread onto roast pork or beef sandwich. This chutney would pair well with multiple flavors (it doesn't necessarily taste "Indian"). The slivered almonds are not something most people expect, but they add a nice contrasting texture. If you're allergic to almonds, pine nuts would be a satisfactory, albeit more expensive, alternative.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:medium;">Sweet [and Sour] Tomato Chutney</span></b></div><div><span class="Apple-style-span" style="font-size:medium;">F</span><i><span class="Apple-style-span" style="font-size:medium;">rom Madhur Jaffrey's Introduction to Indian Cooking</span></i><span class="Apple-style-span" style="font-size:medium;"><br /></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size:medium;">Makes about 2-3 cups</span></i></div><div><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">1 head of garlic, peeled and chopped</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">2" x 1" x 1" piece of ginger, peeled and coarsely chopped</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">1 1/2 cups red wine vinegar</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">1 28 ounce can whole tomatoes (I used Muir Glen tomatoes)</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">1 1/2 cups sugar</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">1 1/2 teaspoon salt</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">1/4 teaspoon cayenne pepper</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">2 tablespoons golden raisins</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">2 tablespoons slivered almonds</span></span></li></ul></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Purée the garlic, ginger and about a third of the vinegar (enough to keep things moving) in a blender. Blend until smooth. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Put the paste from the blender, and all the other ingredients except the raisins and the almonds into a large saucepan. Bring to a boil and then reduce to a simmer. Simmer for 1 1/2 - 2 hours, stirring occasionally, until the sauce is superthick (Madhur says it should be like honey, mine was chunkier and thicker than honey).</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Stir in the almonds and raisins and simmer 5 more minutes.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Taste for salt and sugar and adjust to taste. It may smell like it's too acidic, but give it a taste anyway - add a little sugar if things are too puckery.</span></span></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com3tag:blogger.com,1999:blog-8450116885150562405.post-50270280056719299572010-08-03T04:00:00.000-05:002010-08-03T06:48:06.139-05:00Cooking Class: Indian Dishes at Home<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4100/4856140055_dbb4eaf6a9.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 450px;" src="http://farm5.static.flickr.com/4100/4856140055_dbb4eaf6a9.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:medium;"><br /></span><span class="Apple-style-span" style="font-size:medium;">This past Friday, I had the pleasure of leading a class in Indian Cooking at home. This is one of many classes I've been teaching at </span><a href="http://www.jewettfarms.com/"><span class="Apple-style-span" style="font-size:medium;">Jewett Farms Studio</span></a><span class="Apple-style-span" style="font-size:medium;">'s gorgeous Newburyport location.</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The class enjoyed some whole wheat samosas, stuffed with spiced potatoes, while I demonstrated the rest of the menu: </span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Whole-Wheat Samosas</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Vegetables with Cilantro Chutney</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>****</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Chicken Tikka Masala</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Shrimp with Whole Spices</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Smoked Eggplant (Eggplant Bharta)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Spinach with Fresh Cheese (Sag Paneer)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Moong Dal</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Basmati Rice</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Chutneys & Relishes</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>****</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Fresh Fruit</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="http://farm5.static.flickr.com/4121/4856757976_b0f0923dea_m.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 192px; height: 288px;" border="0" alt="" /><span class="Apple-style-span"><div style="text-align: center;"><span class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:medium;">Chicken tikka masala and Shrimp with spices: ready for dinner</span></i></span></div></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4080/4856758334_48a72b9037.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 450px;" src="http://farm5.static.flickr.com/4080/4856758334_48a72b9037.jpg" border="0" alt="" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><i>Some of the spices we used at dinner (rear plate) and a selection of dals (lentils and beans)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">We had a huge group of students (fifteen!) and everyone seemed to have a great time. Check </span><a href="http://www.thesavorykitchen.net/upcoming_events.htm"><span class="Apple-style-span" style="font-size:medium;">my website</span></a><span class="Apple-style-span" style="font-size:medium;"> for future classes: we have a canning workshop scheduled for the 7th and a Farmer's Market dinner for the 13th.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:medium;"><u><span class="Apple-style-span" style="color:#000000;"><br /></span></u></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4119/4856139801_cb839647eb_m.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 192px;" src="http://farm5.static.flickr.com/4119/4856139801_cb839647eb_m.jpg" border="0" alt="" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4100/4856140055_dbb4eaf6a9.jpg"><i><span class="Apple-style-span" style="font-size:medium;"></span></i></a><i><span class="Apple-style-span" style="font-size:medium;">Pouring "tarka", hot spiced oil, over the dal</span></i></div><span class="Apple-style-span" style="font-size:medium;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4098/4856758082_12078a1e10_m.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 192px; height: 288px;" src="http://farm5.static.flickr.com/4098/4856758082_12078a1e10_m.jpg" border="0" alt="" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4098/4856758082_12078a1e10_m.jpg"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4098/4856758082_12078a1e10_m.jpg"><i><span class="Apple-style-span" style="font-size:medium;"></span></i></a><i>At the dinner table</i></div><span class="Apple-style-span" style="font-size:medium;"><br /></span>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-77697560830573105142010-08-01T02:39:00.001-05:002010-08-01T14:52:54.112-05:00Welcome!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4028/4718503262_b1ed144bf5_m.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 216px;" src="http://farm5.static.flickr.com/4028/4718503262_b1ed144bf5_m.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size:medium;">Hello Boston Globe readers and Food52ers and everyone else! (Regular visitors might find <a href="http://www.boston.com/news/local/articles/2010/08/01/food_bloggers_feast_on_local_produce_from_north_shore_farms/">this article</a> in The Boston Globe and <a href="http://www.food52.com/blog/999_savorykitchen">this Food52 profile</a> interesting.)</span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Thank you for stopping by. Feel free to browse around. To help you find your way, here are a few posts you might find especially interesting:</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><b><a href="http://cooking4theweek.blogspot.com/2010/07/use-your-booty-show-your-csa-box-whos.html"><span class="Apple-style-span" style="font-size:medium;">Use Your Booty: Show Your CSA Box Who's Boss</span></a></b><span class="Apple-style-span" style="font-size:medium;"><br />A review of the steps I take to make sure that I get the most out of my weekly CSA pickup.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><span class="Apple-style-span"><div><b><a href="http://cooking4theweek.blogspot.com/2008/08/labor-day-coolers.html"><span class="Apple-style-span" style="font-size:medium;">Labor Day Coolers</span></a></b><span class="Apple-style-span" style="font-size:medium;"><br />A quick method for aguas fresca, fruit drinks that will help keep you cool through the dog days of August.</span></div></span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><b><a href="http://cooking4theweek.blogspot.com/2007/05/fast-grilled-ribs.html"><span class="Apple-style-span" style="font-size:medium;">Fast Grilled Ribs</span></a></b></div><div><span class="Apple-style-span" style="font-size:medium;">This is the most popular post on this blog. These ribs are not the BBQ-style you might be expecting, but they're a quick, flavor-filled, gnaw on the bone experience. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0n9aWOtlzaU6wWwWBZF_98J0LzGwSEVkdyoLcMYSTMZJornd1BA82aMdWNmPJSM8GjYIoB89kx0SMOAARqUnzTP5Vn0n8DIgSmtAa4ubTtL0il3qdtZeHd5M5LWi-yuV0zhY13osrJ99/s200/dirty+steak_stks+on-00380.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 180px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5500069853636380370" /><div><b><a href="http://cooking4theweek.blogspot.com/2007/09/steak-caveman-style.html"><span class="Apple-style-span" style="font-size:medium;">Steak, Caveman-Style</span></a><span class="Apple-style-span" style="font-size:medium;"> </span></b><span class="Apple-style-span" style="font-size:medium;">The second-most popular post on this site: our method for producing dirty steak, or steak grilled </span><b><span class="Apple-style-span" style="font-size:medium;">directly on</span></b><span class="Apple-style-span" style="font-size:medium;"> hot coals.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div></div><div><b><a href="http://cooking4theweek.blogspot.com/2007/07/just-plane-food.html"><span class="Apple-style-span" style="font-size:medium;">Just Plane Food</span></a></b><span class="Apple-style-span" style="font-size:medium;"><br />The third-most visited post on the site: a discussion of packing TSA-friendly food for satisfying in-flight dining. Note: the post was written back in 2007, so the rules are wee bit more lenient these days. I'll be taking a trip in September and plan to update this post to meet the new requirements after we're back.</span></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com1tag:blogger.com,1999:blog-8450116885150562405.post-52526413388568332062010-07-31T07:59:00.002-05:002010-08-03T19:26:45.209-05:00Use Your Booty: Orecchiette with Chard, Sausage and Ricotta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4129/4845728253_9b0dc1fa80.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 508px;" src="http://farm5.static.flickr.com/4129/4845728253_9b0dc1fa80.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size: medium;">This meal was inspired by a dish I used to make a long, long time ago. It was called Rigatoni alla Buttera. It's a hearty plate of pasta, sauced with ricotta (or cream) and tomato and studded with peas and chunks of sausage. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Dave begged for some meat on the dinner plate (we've been eating a LOT of all-veggie dishes), so I pulled out the last of some pork sausage I made in my last sausage-stuffing binge (time to pull out the grinder again I guess). I also had a half container of ricotta in the fridge, so it was logical to try to pull a dish together using that too. I <i>had</i> to add some vegetables to the pan so I used Swiss chard (you can sub in spinach, kale or any other green you have on hand) and sliced raw onions.</span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><div><span class="Apple-style-span" style="font-size: medium;">To add a little crunch I made a handful of big breadcrumbs by cubing stale bread and pan frying them in olive oil.</span></div></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Orecchiette with Chard, Sausage and Ricotta</span></b></div><div><i><span class="Apple-style-span" style="font-size: medium;">2-3 servings</span></i></div><div><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">8 ounces Italian </span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">sausage, cut into bite-sized pieces</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"></span></span></span><span class="Apple-style-span" style="font-size: medium;">8 ounces orecchiette pasta (substitute shells if you can't get your hands on orecchiette)</span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 bunch Swiss chard, cut into bite-sized pieces</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">12 ounces ricotta</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1 small onion, sliced into paper-thin rings</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">1-2 handfuls big breadcrumbs</span></span></li></ul><div><span class="Apple-style-span" style="font-size: medium;">In a large skillet, sauté the sausage over medium-high heat until cooked through and browned.</span></div></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">While the sausage is cooking, bring a pot of water to a boil and cook the orecchiette to <i>al dente.</i> Right before the pasta is done, add the Swiss chard into the pasta pot to wilt it down.<i> </i>Drain the pasta, <b>reserving a cup of the cooking water</b> to use in the sauce (I usually put a coffee cup in my colander to remind me to save a cup of water.) </span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Put the pasta and chard back into the pasta pot with the ricotta, sliced onion and sausage. Stir everything together, adding a little pasta water to loosen up the sauce and make it creamy. Taste and add salt & pepper as desired. Just before serving, stir in big breadcrumbs.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size: medium;">here</span></a><span class="Apple-style-span" style="font-size: medium;">.</span></i></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-68169386694929013762010-07-31T07:40:00.004-05:002010-07-31T13:34:47.007-05:00CSA Booty - Week 11<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4107/4847079384_77060d73c5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 435px;" src="http://farm5.static.flickr.com/4107/4847079384_77060d73c5.jpg" border="0" alt="" /></a><span class="Apple-style-span" style="font-size: medium;">If you're just stopping by - be sure to check out <a href="http://cooking4theweek.blogspot.com/2010/07/use-your-booty-show-your-csa-box-whos.html">Use Your Booty: Show Your CSA Box Who's Boss</a> for ideas about how to manage your CSA vegetables.</span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">This week's share was made up of:</span><div><ul><li><span class="Apple-style-span" style="font-size: medium;">1 bunch Swiss chard</span></li><li><span class="Apple-style-span" style="font-size: medium;">1 bunch kale</span></li><li><span class="Apple-style-span" style="font-size: medium;">1 bunch amaranth</span></li><li><span class="Apple-style-span" style="font-size: medium;">1 bunch of broccoli</span></li><li><span class="Apple-style-span" style="font-size: medium;">2 boxes of onions (one yellow, one red)</span></li><li><span class="Apple-style-span" style="font-size: medium;">Lots of tomatoes: big red beefsteak types, plum tomatoes and cherry tomatoes</span></li><li><span class="Apple-style-span" style="font-size: medium;">I cut a big bunch of parsley</span></li><li><span class="Apple-style-span" style="font-size: medium;">I cut 6 beautiful zinnias</span></li></ul><img src="http://farm5.static.flickr.com/4086/4846460457_97f087a59e_m.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 288px; height: 188px;" border="0" alt="" /><span class="Apple-style-span" style="font-size: medium;">So here's what I think I'm doing with these items:</span></div><div><div><div><ul><li><span class="Apple-style-span" style="font-size: medium;">The Swiss chard will be sautéed down and dressed with olive oil, lemon and chili flakes and served on bruschetta and/or wrapped in prosciutto (thank you, Alice Waters for the prosciutto idea) </span></li><li><span class="Apple-style-span" style="font-size: medium;">I am in a pasta-making mood, and this <a href="http://authorjaneward.wordpress.com/2010/07/27/cooking-fro-the-farms-radicchio/">gorgeous lasagna</a> on my friend Jane's blog has spurred me to act: lasagna verde, made with amaranth (in the pasta and filling) and kale (filling) </span></li><li><span class="Apple-style-span" style="font-size: medium;">BLTs are in my future, methinks</span></li><li><span class="Apple-style-span" style="font-size: medium;">I think I'll make a batch of oven-roasted tomato sauce with some more of the tomatoes</span></li><li><span class="Apple-style-span" style="font-size: medium;">The parsley is the main ingredient in salsa verde and I think I'll make a batch to sauce something grilled</span></li><li><span class="Apple-style-span" style="font-size: medium;">The broccoli is probably going into a pasta salad with some tomatoes and herbs</span></li></ul></div><div><div><div><div><span class="Apple-style-span" style="font-size: medium;">So how'd I do with </span><a href="http://cooking4theweek.blogspot.com/2010/05/csa-booty-week-10.html"><span class="Apple-style-span" style="font-size: medium;">last week's haul</span></a><span class="Apple-style-span" style="font-size: medium;">? Here's what we ate from the CSA last week:</span></div><div><ul><li><span class="Apple-style-span" style="font-size: 15.8333px; "><span class="Apple-style-span" style="font-size: medium;">I've put the zucchini and squash in a </span><a href="http://www.flickr.com/photos/89674084@N00/4833736915/"><span class="Apple-style-span" style="font-size: medium;">sauté</span></a><span class="Apple-style-span" style="font-size: medium;"> with some fresh corn</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">The </span><a href="http://www.flickr.com/photos/89674084@N00/4833736915/"><span class="Apple-style-span" style="font-size: medium;">kale's was sautéed</span></a><span class="Apple-style-span" style="font-size: medium;"> with a lot of garlic</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">The </span><a href="http://www.flickr.com/photos/89674084@N00/4845728451/"><span class="Apple-style-span" style="font-size: medium;">broccoli was paired with more kale and some Israeli couscous</span></a><span class="Apple-style-span" style="font-size: medium;"> and topped with a fried egg and some tomatoes</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">We ate the tomatoes in a </span><a href="http://cooking4theweek.blogspot.com/2010/07/use-your-booty-panzanella-con-verdure.html"><span class="Apple-style-span" style="font-size: medium;">panzanella</span></a><span class="Apple-style-span" style="font-size: medium;"> with last week's bok choy and lettuce and some of the onions and green beans</span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">Some of the chard became a </span><a href="http://cooking4theweek.blogspot.com/2010/07/use-your-booty-orecchiette-with-chard.html"><span class="Apple-style-span" style="font-size: medium;">ricotta-sauced dish of pasta and sausage</span></a></span></li></ul></div><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share.</span></i></div></div></div></div></div></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0tag:blogger.com,1999:blog-8450116885150562405.post-18691583694398836132010-07-31T07:32:00.004-05:002010-08-03T19:26:45.211-05:00Use Your Booty: Panzanella con Verdure<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4132/4834346540_986f729349.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 450px;" src="http://farm5.static.flickr.com/4132/4834346540_986f729349.jpg" border="0" alt="" /></a><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">No recipe, just an idea for you to play with.</span></span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"></span>Here's another version of </span><a href="http://cooking4theweek.blogspot.com/2010/06/use-your-booty-panzanella-verde.html"><span class="Apple-style-span" style="font-size: medium;">Panzanella</span></a><span class="Apple-style-span" style="font-size: medium;">. This once had bok choy (sautéed), green beans, tomatoes, lettuce and oat cheese. I made a sherry vinaigrette to dress it and showered it with torn basil</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: medium;">.</span></span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><i><span class="Apple-style-span" style="font-size: medium;">This Summer, I am chronicling my first CSA (Community Supported Agriculture) experience. My CSA share is from </span><a href="http://www.arrowheadfamilyfarm.com/"><span class="Apple-style-span" style="font-size: medium;">Arrowhead Farm</span></a><span class="Apple-style-span" style="font-size: medium;">, a farm based in Newburyport, MA. Each week, I am posting about what was in my share and what I'm doing with it. By way of full disclosure, I won my share through a raffle and am not paying for it. However, Arrowhead did not know I was entered in the raffle, and I received no special consideration because of this blog. I paid for my livestock share. A full set of all the photos I've taken of this share is </span><a href="http://www.flickr.com/photos/89674084@N00/sets/72157623987375319/"><span class="Apple-style-span" style="font-size: medium;">here</span></a><span class="Apple-style-span" style="font-size: medium;">.</span></i></div></div>Sunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.com0