26 Aug

A Garlicy Arrival

Posted By: Annie

garlic1

This morning I was woken up by the most wonderful box of fresh garlic. The mailman’s buzzer at 8am had me a little out of sorts, but when I realized what he had delivered, I forgave the early wake-up call. Korrin & Caleb of the Roots CSA had sent me a gorgeous spread of three of their garlic varieties — Music (spicy, large cloves), Killarney Red (developed in Northern Idaho, good raw), and Chesnok Red (excellent for cooking, stores well).

Though I’m heading out of town for the weekend, I’ll definitely be putting these to the test upon my return. In the mean time, here is a recipe for my favorite way to enjoy fresh garlic, courtesy of Alice Waters:

Whole Roasted Garlic (from Chez Panisse Vegetables)

Use garlic that is in season that has not begun to sprout. Select good-looking, firm heads (allow one per person). Peel just the outer skin from the upper half of each head; arrange the heads, root end down, in an oven-proof dish just large enough to hold them snugly in a single layer. Add enough stock or water to reach about 1/4″ up the sides of the dish, drizzle the heads with olive oil, and sprinkle with salt. Cover tightly with foil, and roast in a preheated 375 degree oven for about 20 minutes. Check them to make sure that there is still liquid in the bottom of the dish. They should be fairly soft at this point; if not, re-cover and roast a little more. Add a little more olive oil and let them continue to roast, uncovered for 5 to 10 minutes. Serve immediately with grilled bread and a little goat cheese. Diners pull apart the cloves and squeeze out the puree within.

Posted in Farms and Farming, Recipes, Summer | No Comments »

20 Jul

Johnson Farmer’s Market

Posted By: Carlin


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market2

market1

My husband is doing an art residency in Johnson, Vermont at the Vermont Studio Center for the last two weeks of July. He called me the other night thrilled that there is a farmer’s market every Tuesday in Johnson.  And the report was 100 % positive. He said it was amazing.  A number of local, organic farms with kale, tomatoes, green beans, garlic and prepared foods using local ingredients, like tamales, burritos and wood-oven pizza.

One farmer from neighboring town, Jeffersonville, was making organic icies out of fruits he harvested from his farm. He would steam the berries, add a little organic sugar for sweetness and away he went. He had the black currant and said it was out of this world.

But his favorite thing was the kale.  He cooked up our normal old way and had uncooked green beans on the side.  He said it reminded him of home.  Love that.

While he is in the making art in the hills of Vermont, I remain in sticky New York City making a refreshing salad from the beets I got from my CSA.

Roasted Beets with Pomegranate Cumin Vinaigrette

2 bunches of beets

Preheat the oven to 375 degrees.

Trim the beet greens and reserve for another use. Place the beets unpeeled in a shallow pan with about ½ cup of water and cover with foil.  Roast for about 45 minutes of longer if the beets are large. A pairing knife should be able to slip through without resistance.

Drain beets and peel under cool water. Cut into chunks, dice or slice thinly and toss with the vinaigrette.

Vinaigrette

1 garlic clove
1/3 cup pomegrante juice
3 tablespoons lime juice
1 tablespoon minced shallot
1 teaspoon honey
1 teaspoon cumin seeds, toasted
1/4 cup canola oil
1/4 cup extra virgin olive oil
sea salt
freshly ground black pepper

Combine all the ingredients up to the oil in a small bowl.  Gently whisk in the oils and season to taste with salt and pepper.

Posted in At The Market, Buying Local, Farms and Farming, Recipes, Rural Life, Summer, Travel | No Comments »

30 Jun

Picking Our Dinner in East Hampton

Posted By: Carlin

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Our good friend, Rob, hosted a reunion of sorts for eight of us at his house in East Hampton last weekend.  It was filled with early morning surf sessions, tennis matches, midday naps, late afternoon world cup viewings and late night dinners.

On Saturday morning, Gemma offered me the amazing opportunity to pick vegetables with her at a farm called Quail Hill.  I must’ve been the happiest human on the planet that day as the dirt filled my fingernails. I found myself surrounded by snap peas, fava beans, string beans, snow peas, english peas, garlic scapes, summer squash, zucchini flowers, radishes and many types of lettuce.  Raspberries were on the cusp of ripeness, too.

On the way home we stopped and a fish market to round out the meal.  It was such a treat to cook for a crowd and with the exception of lemons, olive oil and sea salt, we used only local, seasonal ingredients from the day.  Rob even had an herb garden from which I nipped basil, mint, lavender, sage and dill to finish off the salad and the grilled fish.  I’m including the recipe for the pesto we made with the basket of garlic scapes that we plucked from the farm.

Grilled Garlic Scape Pesto

A handful of garlic scapes (about 10)
1 cup of olive oil (some for coating the scapes before grilling)
1/3 cup pine nuts, toasted
1-2 tablespoons lemon juice
2 teaspoons sea salt

Toss the scapes in olive oil to coat and place on a hot grill.  Grill until browned but not charred and remove from heat.  (Alternatively, you can broil the scapes)

Chop and place in a food processor with toasted pine nuts and pulse.  Drizzle in the olive oil and add water if necessary to desired texture. Season with sea salt.

Posted in Buying Local, Farms and Farming, Recipes, Summer | No Comments »

26 Jun

Girl Scout’s Guide to Roasting Vegetables

Posted By: Annie

veg1

veg2

My new favorite way to prepare vegetables is perfect for summer, and so fun that I keep thinking that if I were a kid, I think I’d have eaten my vegetables if I got to put them together this way.

It’s simple:

1. Cut up a few of your favorite vegetables into similar sized pieces. I picked a few of my seasonal favorites (garlic, spring onion, fingerling potatoes, summer squash, and mushrooms).

2. Get some tinfoil and a small bowl. Press the tinfoil into the bowl so you create a little area to throw in a few of each of your vegetables. Toss in enough veg to make a serving, but not so much that you won’t have enough foil to close the pack.

3. Season with salt, pepper, thyme, or any other herbs and spices you might want to try. Pour a couple glugs of olive oil over the whole mess and close it up nice and tight. Be gentle so you don’t poke any holes in your foil!

4. Toss it on the grill. The oil and natural moisture from the vegetables is enough liquid to keep everything from scorching.

I love this because you get such a wonderful surprise each time – as each vegetable combination creates a different infusion of flavors. I’ve had good luck with asparagus and tomatoes, but I’m sure there are many other options that would be absolutely delicious!

Posted in Recipes, Spring, Summer | No Comments »

21 Jun

Getting Resourceful with Rhubarb

Posted By: Annie

rhubarbmuffins

rhubarbsauce

Growing up, there was always a big leafy bush of rhubarb growing somewhere in our back yard. Always the first sweet(ish) thing to pop up in the spring, I loved rhubarb simply for it’s position as the introduction to juicy spring foods. We almost always had more than we knew what to do with — and it seems that not much has changed. Like zucchini late in the summer, rhubarb must find it’s way into lots of dishes in order to live up to it’s potential as a prodigious plant. This season my mom reported several rhubarb-centric dishes, including the traditional rhubarb crisp, rhubarb muffins, and rhubarb syrup which she mixed with seltzer water for a refreshing after-gardening-all-day drink. Since Carlin posted a syrup recipe earlier, I’m passing along the crisp recipe that my mom said was the best she had ever tried. Thanks to the Farm Chicks, for such a tasty treat!

rhubarbcrisp

Farm Chicks’ “Grandma’s Rubarb Crunch”

4 cups chopped rhubarb (or rhubarb + strawberries, apple, etc.)
1 1/4 cups flour
1 cup oats
1 teaspoon cinnamon
1 1/4 cups packed brown sugar
1/2 cup melted butter

Chop rhubarb and set aside.  Mix together the flour, oats, cinnamon, brown sugar and melted butter. Press one-half of crumb mixture into a buttered 7″x11″ or 8.5″x11″ baking dish.

Sugar Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla

Whisk sugar, cornstarch and water together in a glass bowl. Microwave until thick, clear, and bubbly, approximately 3-5 minutes.  Remove from microwave and whisk in vanilla.  Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb. Top with remaining crumb mixture. Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes.

Posted in Recipes, Summer | No Comments »

20 Jun

A Cape Cod Frittata

Posted By: Carlin

fritita

I am happily spending the weekend in Cape Cod.  Lucky for me, the farmer’s market just began for the season here and  I rode my old beach cruiser to check things out as soon as they opened on Saturday morning. Despite the fact that there were only five vendors there, I was thrilled to see the early summer offerings of the local Cape farms.  There were many varieties of lettuces, dark leafy greens, fresh currants, radishes, strawberries, snap peas, snow peas and fresh English peas.

I filled my bike basket with produce and biked home thinking about what I might make.  Since my family delights in a sort of grazing brunch, I thought I would make a vegetable frittata and bake it off in a square pan, cutting it into bite sized pieces so that people could nibble as they pleased.  I suppose I underestimated the grazing idea because within 30 minutes of setting out the lovely little ‘bites’, they all but disappeared!

Scallion, corn, chard and tomato frittata bites

2 ears of corn
1 bunch scallions, white and green parts sliced separately
3 garlic cloves, minced
4 tablespoons olive oil
I bunch swiss chard, de-stemmed, de-ribbed and chopped
1 pint of cherry tomatoes, halved
10 large eggs
sea salt and freshly ground pepper

Preheat the oven to 325 degrees. Oil a 8×8 inch glass dish with olive oil.

Cut the corn kernels off their cobs.  In a saute pan, add a tablespoon of olive oil and sauté the corn until carmelized.  Remove from heat and set aside.

Wipe out the skillet and cook white part of scallions and garlic in 2 tablespoons oil in a over moderate heat, stirring, until softened, about 2 minutes. Add chard and sauté for another 3 minutes. Add tomatoes, sea salt and pepper to taste, and cook an additional minute. Add the corn and allow to cool.

Whisk together eggs, salt and pepper to taste. Stir the vegetable mixture and reserved scallion greens into the eggs. Transfer to prepared baking dish and bake about 40 minutes in the center of the preheated oven.

Remove from oven when set and allow to cool about 15 minutes.  Invert onto a cutting board and cut into 20 individual squares.

Yield: 20 bite sized servings

Posted in Buying Local, Recipes, Summer | No Comments »

19 May

Carrots from ABC

Posted By: Carlin

abccarrots

A part of birthday week involved dining at Jean-George’s new restaurant, ABC Kitchen. I was obsessed with going from the moment I read about its seasonal, local and sustainable theme.  We had a lovely meal.  The space is warm and inviting and they did their research when it came to sustainably sourced materials- from the wood beams on the ceiling (salvaged from a barn) to the locally sourced ceramic plates and the antique flatware.  The space complimented the locally sourced foods and biodynamic wine list.

One of the many highlights was the “Roast Carrot and Avocado Salad with Crunchy Seeds and Citrus”.  The carrots, roasted whole, were placed across the plate, blanketed by bits of avocado and micro greens, topped with the slightest dollop of crème fraiche and a sprinkling of toasted pumpkin and sunflower seeds.  It seemed so simple until I took a bite.  The flavor combinations were complex and delicious.  I was determined to come home and recreate such a perfect salad.

ABC Roasted Carrots

-Inspired by ABC Kitchen

A bunch of farmers’ market carrots
3 tablespoons freshly squeezed orange juice
1 ½ teaspoons cumin seeds, toasted and crushed
2 teaspoons fresh thyme leaves
2 cloves of garlic, minced
¼ c extra virgin olive oil
Sea salt & freshly ground pepper

Preheat the oven to 400 degrees.

Combine the orange juice, toasted and crushed cumin seeds, fresh thyme leaves, minced garlic and whisk in the olive oil.  Season to taste with sea salt and pepper.

Pour over the carrots and roast until they begin to caramelize, about 25 minutes.

Eat them by themselves, as a side dish or composed in a salad similar to the one they make at ABC Kitchen. They are a delight!


Posted in At The Market, Recipes, Restaurants, Spring | 1 Comment »

9 May

The Rhuby Red

Posted By: Carlin

rhubyred

It was my birthday this week and I always like to have a little soiree. This year I wanted to add a drop of something that would be celebratory and usher in the abundance of goodness from our local farmer’s market.

I thought of a taste that would sing springtime and match well with sweet and bubbly prosecco. I came up with rhubarb.

I made a lot.
It’s all gone.
I think it worked.
It only took a few drops.
And it was a great birthday.

Rhubarb Simple Syrup

1 cup superfine sugar
1 cup water
1 cup rhubarb, cut into ½ inch pieces

Throw all the ingredients into a medium sized saucepan.  Bring to a boil and then turn to a low simmer for about 20 minutes.  Strain the pulpy fruit from the syrup and discard (or save to top yogurt or ice cream).  The syrup will keep about a week in the refrigerator.

Posted in At The Market, Recipes, Spring | 1 Comment »

5 May

Chew Something New: Fiddleheads

Posted By: Annie

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For only a couple of weeks in early spring the tiny Fiddlehead makes quite a stir. These unfurled shoots of the ostrich fern are supposedly similar in taste to Asparagus and are generally prepared in a somewhat similar way. However, Fiddlheads are never cultivated in the way that Asparagus sometimes is, so must always be foraged from the leafy Northeast forest floor. I tracked some down at the market today and plan to give them a go — to see what all the hubbub is about. After a little research online, I found a recipe that looks tasty (and relatively easy) from Charlie Burke’s website The Heart of New England.

Fiddlehead Ferns Saute
by Charlie Burke

- 1 pound fiddlehead ferns
- 2 tablespoons olive oil
- Butter (optional)
- 2 cloves finely chopped garlic (optional)
- ¼ cup pancetta or bacon, cut into ¼ inch cubes (optional)
- Kosher or sea salt and ground black pepper

Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer using a strong stream of water. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen
towel, rubbing off any remaining chaff.

Heat oil in a sauté pan over medium – high heat. Add the bacon or pancetta, if using, and cook, stirring until lightly browned. Add ferns and garlic and cook, covered, for 3 – 4 minutes. Uncover and cook for an additional 3 – 4 minutes or until they are tender but still are slightly crunchy. Add salt and pepper to taste and swirl in some butter if you wish. Serve immediately. If you make extra, they make an interesting addition to a mixed salad or soups and stews. Because they are fully cooked, add them at the last minute to hot dishes. Any way you serve them, you will be enjoying a true New England treasure.

Posted in Chew Something New, Recipes, Spring | No Comments »

20 Apr

Ramps Are Here!

Posted By: Carlin

ramps

Ramps, otherwise referred to as wild leeks, are one of the first signs of spring here in the Northeast. Their flavor is pungent and delicious.  The high content of Vitamin A and C has made them a popular folk remedy for centuries, used to ward off cold and flu.  They make a perfect spring tonic to stay healthy.  But who says that medicinal foods have to taste like medicine? Not me!  My husband and I find infinite ways to add this amazing “green gold”  to our meals, from topping a poached egg, to smearing on seared fish to tossing with whole grain pastas.  Try making this pesto in the limited time that ramps are growing locally!

Ramp Pesto

24 ramps
1/2 cup toasted almonds, walnuts or pinenuts
1/4 cup grated pecorino or parmesano reggiano
3-4 tablespoons extra virgin olive oil
sea salt

Rinse your ramps well and bring a large pot of salted water to a boil.  Toss in the ramps and blanch for about 30 seconds to a minute, flash them into a bowl of ice water and then towel dry well.

Use a mortar and pestle if you have one available (otherwise a food processor will do).  Mash the leaves to a pulp, slowly adding the  toasted nuts and grated cheese, all the while continuing to mash together as you add.

Depending what you will be using the pesto for, pour enough extra virgin olive oil to attain your desired consistency (from paste to sauce) and finish with sea salt to taste.

Yield: about 1/2 cup

Posted in At The Market, Buying Local, Recipes, Spring | No Comments »

7 Apr

A Shortcake Cheat

Posted By: Carlin

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strawberries

whippedcream

Okay, I cheated.  I just couldn’t help it.

It was this past weekend and I had lost inspiration in the same wintery desserts I had been making over the last several months. In light of the warmer weather here in NYC, I wanted a hit of vibrant, juicy fruit in which to play up a classic. I told myself it would be okay to use strawberries (admittedly from the west coast) as a way to boost my spirits and pre-test out some springtime desserts.

I have recently become attached to Elana Amsterdam’s “The Gluten-Free Almond Flour Cookbook”. She has a recipe for a drop biscuit made from almond flour that is super delicious.  While I certainly wouldn’t mistake it for a butter + white flour biscuit, it gave me the thrill I sought once I  tucked the sliced strawberries (tossed with a touch of agave) and vanilla bean whipped cream into the sliced warm biscuit.

Here in the Northeast, we very likely have to wait until early June before our local berries are available.  In the meantime, I’ll admit, it was a worthwhile cheat.

Elana Amsterdam’s Classic Drop Biscuits

2 ½ c blanched almond flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar
2 large eggs
1 teaspoon freshly squeezed lemon juice

Preheat the oven to 350 degrees.  Line a large baking sheet with parchment.

In a large bowl, combine the almond flour, salt and baking soda.  In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, and lemon juice. Stir the wet ingredients into the dry until thoroughly combined.  Drop the batter, in scant ¼ cups, two inches apart, on the baking sheet.

Bake for 15-20 minutes, until golden brown and a toothpick inserted into the biscuit comes out clean.  Allow to cool briefly before serving.

Makes 8-10 biscuits.

Posted in Recipes, Spring | 1 Comment »

16 Feb

Homemade Ricotta Ravioli

Posted By: Annie

ravioli

Making pasta by hand is one of those kitchen experiments that I put up on a pedestal for a very long time. With images of spaghetti strings hanging throughout the kitchen, it seemed like a task I wouldn’t want to try without an Italian grandma at my side. Then, a couple years ago, at the urging of a friend, I got myself an old-timey pasta maker. After my first try, I realized just how easy…and fun making pasta can be. The dough itself is simple (as long as you make sure your eggs are room temperature!), and winding it through the machine is great fun with a glass of wine by your side. When I make pasta, I usually make ravioli, so have included one of my favorite recipes from Alice Waters’ “The Art of Simple Food” below:

Pasta Dough
2 C. flour
2 eggs
2 egg yolks

Make a well in the flour and pour in the eggs. Mix with a fork, incorporating the flour bit by bit. When the dough is too stiff to mix with a fork, finish the mixing by hand. Turn the dough out onto a floured surface and knead lightly. Mix until it just begins to come together, adding a few drops of water if the dough gets dry and crumbly. Shape the dough into a disk and wrap in plastic. Let the dough rest at least an hour before rolling.

Follow machine directions for rolling out the dough.

Filling
1 C. ricotta cheese
2 garlic loves, chopped fine
1 Tsb extra-virgin olive oil or softened butter
1 egg
1/3 C. freshly grated Parmesan cheese
2 Tsb mixed chopped herbs (marjoram, basi, thyme, savory, parsley or sage)
Salt
Fresh-ground black pepper

Mix all ingredients together in bowl. Salt to taste. Pipe or spoon 1 Tsb of the ricotta and herb filling along the lower third of a sheet of rolled out pasta. Keep about 1 1/2 inches between each blob of filling. Spray very lightly with a fine mist of water and fold the upper half of the pasta over the lower half; then, starting at the fold, gently coax all the air out of the ravioli, pressing the two layers of pasta together with your fingertips. Use a zigzag cutter to cut out the ravioli. Refrigerate until cooking.

Posted in Fall, Recipes, Winter | No Comments »

10 Feb

Grammy’s Cure for Winter Blues

Posted By: Annie

breadpudding

Like certain songs or smells, the taste of bread pudding is like home to me — and a perfect way to warm up a frigid winter evening. When I was growing up my mom used to prepare this rich, warm dessert especially for her father-in-law, my grandfather whenever he came to visit us up in Idaho over the winter holidays. The recipe that my mom used was passed down to her from her grandmother, “Grammy Roycroft”. I’ve included the recipe below. Enjoy, and stay warm!

Grammy Roycroft’s Bread Pudding
3/4 C sugar
4 eggs
1/4 tsp vanilla
4 C day-old bread, cubed
4 C whole milk
1/4 tsp nutmeg
pinch salt

Heat milk in saucepan until scalded, not boiled. Add bread chunks. Beat eggs, vanilla, salt and sugar together. Add nutmeg. pour into buttered bowl, leaving 2″ at top. Sprinkle a little more nutmeg on the top. Place bowl in a pan of hot water. Cook at 350 for 60 minutes or until top is brown. Let set before eating.

Posted in Recipes, Winter | 1 Comment »

6 Feb

The Cold Chaser

Posted By: Carlin

misosoup

In this long stretch of winter on the East Coast when cooking seasonally begins to feel like a bore and our bodies are craving nourishment, what is a chef to do?  I thought this week that it would be best to make up a pot of miso* soup.  It is great way to clean out the refrigerator of vegetables and with the addition of noodles and some protein makes for a super healthy, one-pot meal that boosts your immune system!

*I like the brand South River Miso best and it is produced just a few states away in Massachusetts.

–

Miso Soup

4 oz soba or udon noodles

4 tablespoons miso paste (to taste)

3 ounces firm tofu chopped into 1/2-inch cubes

1 sweet potato, cubed

2 carrots, julienned

1 c snow peas, halved on the bias

½ inch of fresh gingerroot, peeled and julienned

4 green onions, thinly sliced

a handful baby spinach

toasted sesame oil (to taste)

tamari (to taste)

Cook the soba or udon noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium saucepan bring 5 cups of water to a boil. Reduce the heat to a gentle simmer, add the sweet potato, carrots and snow peas and simmer a couple of minutes and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste – so it thins out a bit Stir this back into the pot. Taste, and then add more (using the same method) a bit at a time until it is to your liking. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between bowls, and pour the miso broth and tofu over them. Add some baby spinach and green onions, drizzle with tamari and toasted sesame oil to taste.

Serves 2 (with leftovers).

Posted in Recipes, Winter | No Comments »

3 Feb

Peanut Butter and Mayonnaise

Posted By: Annie

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In these cold and rather depressing winter days, I love looking through my collection of old recipe books and pamphlets for inspiration and entertainment. While it’s often nice to see the recipes of a simpler time, when using local and seasonal foods was a given, there are also some great laughs to be found within those 1950’s pages. Below are a few hilarious (and truly frightening) recipes I ran across in a “Good Housekeeping’s Appetizer Book” from 1958. Please be forewarned — they’re not pretty, not healthy, and certainly not a part of  American food history that we should be particularly proud of. But they are a gas…and might just be worth trying if you’re looking for a particularly adventurous Super Bowl Sunday appetizer.

Cress and Curry
Bowl of water cress
Bowl of mayonnaise, stepped up with curry powder

Dip water cress in curry-mayonnaise

Peanut-Ham Spread
1/3 cup chunk-style peanut butter
2 1/4-oz can deviled ham
1/4 cup mayonnaise or salad dressing
3 tsb. chopped dill pickles

combine all in a bowl, dip toast, chips, whatever

Peanut Butter-Catsup Dip
1/2 cup peanut putter
1/2 cup catsup
corn chips

combine peanut butter and catsup, dip the chips

Speedy Tuna Dunk
1/2 cup soft butter
1/4 cup chopped stuffed olives
1 can chunk style tuna

Posted in Recipes | No Comments »

18 Jan

Shellfish Class at Brooklyn Kitchen

Posted By: Annie

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Last Thursday I took a wonderful class at Brooklyn Kitchen. We learned about choosing and preparing shellfish — specifically Oysters, Clams and Lobster. It was taught by Rienne Martinez, a Northwest native whose expertise and passion for shellfish got us all excited about trying something new. We learned how to shuck an oyster and how to prepare clams in a way that is rich and soulful. I think we all felt a bit spoiled by the lobster — which she prepared with a simple, but decadent butter sauce. I’ve included the classes favorite recipe below:

Little Neck Clams iwth Chorizo and Cilantro

2lbs rinsed little neck clams
1 medium sized yellow onion, julienned
3 cloves of peeled garlic
3 links good quality chorizo sausage
1/2 can lager or light beer
1tsp pimenton or smoked paprika
zest of 1 orange peeled off in large strips
1/4 stick unsalted butter
1/2 bunch fresh cilantro, roughly chopped
salt and pepper to taste

In a large stock pot or stove top casserole melt butter and add in onion and garlic and salt and pepper to taste. Saute on low until transparent. Turn up the heat and remove sausage from casing. Cook with the onions and garlic, breaking it up with a spoon as it cooks. When the pot is nice and hot, put in the clams and orange peel strips. Pour in the beer and pimento and steam with the lid on until the clams open. Check salt and pepper and add fresh cilantro just before serving. Excellent with a crusty bread for dipping.

Posted in Recipes, Winter | No Comments »

8 Jan

Delectable Dosa

Posted By: Carlin

dosa

I have an obsession with dosa.

There is something about this delicious Indian crepe that far outshines it’s French cousin.  Perhaps it is the golden crispness, the sourdough tang or high protein nutritional profile make a dosa the ultimate meal or snack.  Here in New York, I tend to get my fix at Hampton Chutney Co. or Chennai Garden but I had a hankering to do it myself.  I enrolled in an evening course at The Natural Gourmet Cookery School choosing a class called Delectable Dosa, taught by Chef Richard LaMarita.

In just 3 1/2 hours we perfected the delicate art of making dosa batter and griddling it to perfection (ghee being key in making the edges extra crisp). We also cooked several fillings from spiced potatoes with black mustard seeds to curried cauliflower and spinach to roasted butternut squash with tomatoes and mustard greens.  We also whipped up three vibrant chutneys (coconut, tamarind and mint) and a golden yellow lentil vegetable sambar and washed it all down with mango lassi.

Chef Richard LaMarita’s Mint Chutney

1/2 bunch fresh mint leaves

1/2 bunch cilantro leaves

1 jalapeno, seeded and chopped

1 teaspoon ginger juice

8oz plain yogurt (cow, sheep or goat)

1/2 teaspoon of salt

1 teaspoon agave

1 tablespoon lime juice

chaat masala to taste

Place mint, cilantro, jalapeno, and ginger juice in a blender and whirl until smooth, scraping down as necessary.  This should be liquid, not to thick.  Empty contents into a bowl.

Fold in yogurt and add salt, agave, lime juice and chaat masala to taste.

Yield: about 1 1/2 cups

Posted in City Life, Recipes, Winter | 1 Comment »

29 Dec

A Winter Salsa

Posted By: Carlin

wintersalsa

With the Holidays almost past, I finally I had a moment to cook for us.  In direct revolt against the slow cooked meats, quiches and decadent sweets I have been cooking for my clients, I wanted to prepare something that was bright and fresh. Here’s a Meyer lemon salsa to serve atop a firm, white-fleshed fish, such as cod, halibut or my husband’s favorite, red snapper.  Although I know it isn’t seasonal here in New York, my friends on the West Coast have backyard trees that are dripping with this gorgeous fruit.  I broke away for this one to make something that reminds me of being in warmer place while I look outside at winter coats and frozen curbs.

Suzanne Goin’s Meyer Lemon Salsa

from Sunday Suppers at Lucques

2 tablespoons finely diced shallots

1 tablespoon Champagne vinegar

2 to 3 large Meyer lemons

1 teaspoon honey

3/4c green olives (such as Lucques), chopped

2 tablespoons chopped flat-leaf parsley

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Cut both ends off the lemon, then slice horizontally, lying each the flat side down on the board. Finely chop into ¼ inch dice (including the skin). In a small bowl, add the Champagne vinegar, shallots and 1/4 teaspoon salt. Let sit 5 minutes and slowly whisk in the olive oil. Stir in the honey, diced lemon, olives and parsley. Taste for balance and seasoning.

Posted in Holiday, Recipes, Winter | No Comments »

30 Nov

Raw Kale Salad

Posted By: Carlin

kalesalad

Kale is by far my most favorite vegetable and remains a daily staple at our house, even at breakfast!  Lucky for me living in NYC means it is available at the farmer’s market for most of the year.

It was in the last couple of days as I wound down on the Thanksgiving leftovers (and yes, there were a lot of them) that I began to crave this simple way of preparing kale. The acidity in the lemon juice breaks down the fibers while still retaining the crisp freshness of the leaves.

I would recommend finding the lacinato variety but any type of kale will do.

–

Raw Kale Salad

Yield: 2 generous servings

1 bunch dinosaur kale (aka black or lacinato kale)

1/2 garlic clove, finely chopped

1/4 cup finely grated pecorino cheese, more for garnish

3 tablespoons extra virgin olive oil, more for garnish

Freshly squeezed juice of 2 lemons

1 tablespoon of Dijon mustard

1/4 teaspoon sea salt

1/8 teaspoon red pepper flakes

Freshly ground black pepper, to taste

Toasted pinenuts or pumpkin seeds (optional)

-Trim bottom 2 inches off the stems and discard. Chiffonade (cut into 3/4-inch-wide ribbons)the kale. You should have about 5 cups. Place cut kale in a large bowl.

-Pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, Dijon mustard, sea salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly coat the leaves.

-Let salad sit for 10 minutes, then serve topped with additional cheese, a drizzle of oil and toasted nuts or seeds if desired.

Posted in Fall, Recipes | No Comments »

23 Nov

Corn Pudding (in honor of BFB)

Posted By: Carlin

cornpudding

The only complicated thing about cooking for my job is that my kitchen life at home occasionally suffers, especially around the holidays. Since I have been so busy planning and preparing menus and grocery lists for my clients, I have nearly overlooked that I have 12 people coming to dinner on Thursday!  This has left me the task of scrambling to put together my own menu, revisiting recipes of the past and discovering new ones to get excited over.

One of my dearest friends (aka BFB) is flying in from Los Angeles for the meal.  When it comes to food, he constantly references Ina Garten. I am so excited to have him with us and in his honor I will be making Sagaponack Corn Pudding. This will be a first try for me and so I did a test round this evening with the hope that I might come up with a version of my own for this week’s feast!

Sagaponack Corn Pudding
Copyright 2002 Barefoot Contessa Family Style

Yield: 8 servings

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

– Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish or 8 ramekins.

– Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

– Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

– Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Posted in Fall, Holiday, Recipes | No Comments »

21 Nov

To Pie or Not to Pie

Posted By: Annie

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While everybody is talking about the subtle variations on cranberry sauce and the pros and cons to stuffing or not stuffing the bird, I’d like to take a moment to discuss the “alternate” Thanksgiving. Living in the city, I know I’m not the only one who has experienced wild variations on this holiday — last year was Sweedish meatballs, a couple years ago I spent the day alone with a big chunk of brie and a bottle of wine and settled in for a Godfather marathon. A friend of mine who is going solo this year hooked herself up with a great recipe for cranberry upside down cake which will be her entire meal. Sounds fantastic!

This year I’m forgoing the big turkey dinner again, but more importantly am avoiding the hassle of the pie. Don’t get me wrong, I love pie — especially pumpkin. But I’m up for something simpler this year, so I’m going with a dessert I fell in love with last winter — Poached Pears. This seems super fancy, but is very simple and a really wonderful alternative to the heavy sweets that add to the food induced coma of the day. The recipe is from Chez Panisse Fruit by Alice Waters. I’ve included it below. Please pass along your Turkey-day variations. I’d love to hear what others are up to, and how they’re making the day their own!

Pears Poached in White Wine

3 C. (1 bottle) fruity white wine
1 1/2 C. Water
1 1/2 C. Sugar
1 2-inch piece vanilla bean, split in half lengthwise
1/2 cinnamon stick, broken into pieces
Grated zest and juice of 1 lemon
6 firm, not-quite-ripe Bosc pears, peeled, stems intact

Pour the wine, water, and sugar into a nonreactive pot that will hold the pears snugly. Stir over medium heat until the sugar is dissolved. Scrape the vanilla bean seeds into the syrup. Add the bean pods, cinnamon stick, and lemon zest and juice. Arrange the pears in the liquid and cover with a piece of parchment paper and plate to keep the fruit submerged. Bring to a boil, reduce the heat, and maintain the liquid at a slow simmer, cooking the pears until tender, about 45 minutes. A paring knife should slice into the center of a pear without resistance. Serve warm, room temperature or chilled.

Posted in Autumn, Fall, Recipes | No Comments »

3 Nov

Purple Bok Choy

Posted By: Carlin

bokchoy

This is every chef’s dream come true.  A big bag of fresh vegetables from a local farm.  My dear friend Gemma works as a private chef on the weekends in Long Island, New York, and shops for her clients at the local farms. During her Sunday shop this past weekend, she threw a few extra goodies in her bag for me; purple baby bok choy, baby kale,   fresh sage, rainbow chard, watermelon radishes and a few sweet potatoes to boot.  What a great way to start the week. And even better, my husband cooked me dinner for the last two nights, inspired by all the vegetables!

–

Purple bok choy salad

4 teaspoons brown rice vinegar

1 tablespoon tamari

1 teaspoon toasted sesame oil

1/2 teaspoon honey

5 cups thinly sliced, raw baby bok choy

3 tablespoons toasted almonds or black sesame seeds

In a medium bowl, whisk the brown rice vinegar, tamari, toasted sesame oil and honey. Toss in the sliced bok choy and coat stems and leaves in dressing. Top with toasted almonds or black sesame seeds.

Serves 4 as a side.

Posted in At The Market, Buying Local, Fall, Recipes | No Comments »

22 Oct

Warding off the Chill with a Tagine

Posted By: Carlin

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We eat mostly vegetarian at home but once the cooler weather approaches, I feel the urge to cook beef.  On Sunday morning, as I trudged around the city doing errands, I was overcome by that desire.  It is never the vision of a grilled porterhouse steak or even a burger with the works that I envision, rather it is something braised and brothy with lots of vegetables and tender, slow cooked meat.

I remembered that I bought a large ceramic tagine last year after becoming interested in the flavors of North Africa.  I had put it in the closet for the summer but the rain and the chill invited me to pull it out of hibernation for a rich Sunday supper.  I bought some grass fed stew meat and briskly walked home to see what else I had to make the tagine.  It turned out that I had sweet potatoes, tomatoes, onion and cilantro from my CSA and some peas I had shelled and frozen from the farmer’s market over the summer.

With minimal work in the kitchen the tagine practically made itself!  I steamed some couscous for the side and served with some plain local sheep yogurt.  It was belly-warming deliciousness.

–

Beef tagine with sweet potatoes, peas, ginger and ras-el-hanout

*adapted from Tagine by Ghillie Basan

2 tablespoons ghee (clarified butter)

1 2 inch piece of fresh ginger, finely shredded

1 onion, finely chopped

1 ½ lbs grass fed beef, cubed

1 tablespoon ras-el-hanout*

2 medium sweet potatoes, cubed

sea salt + freshly ground pepper

1 lb freshly shelled peas or frozen peas

3 tomatoes, peeled, seeded and chopped

1 preserved lemon, finely chopped

a small bunch of cilantro

Heat the ghee in a tagine or heavy ceramic casserole dish.  Add the ginger and the onion and sauté until soft.  Toss in the cubed meat and brown on all sides, then the ras-el-honout.  After a couple of minutes, add water to just cover the contents and bring to a boil.  Reduce the heat and cover, allowing the stew to simmer about 45 minutes.

Add the diced sweet potato and season with sea salt and pepper.  Cook gently for an additional 25 minutes. Add the peas and the tomatoes and cook another 10 minutes.

Top with the preserved lemon and the chopped cilantro.  Serve over couscous with plain yogurt.

Serves 4

*Ras-el-hanout is a mix of spices (cinnamon, allspice, cumin, coriander, black pepper…).  Look for this in a North African market or make a homemade concoction on your own, like I did!

Posted in At The Market, Fall, Recipes | No Comments »

28 Sep

Cauliflower Candy

Posted By: Carlin

cauliflower

It was raining this past Sunday when I visited my local farmer’s market, so I wanted a good treat to replenish what I had already eaten from the Thursday delivery of my CSA.  This week the cauliflower looked good, and I knew it would taste incredible if before roasting it I added some patience to the coating of salt, pepper and olive oil. And yes, it paid off. Instead of roasting it for 20 minutes, I left it in for 40, shaking the baking pan every ten minutes to make sure each piece was well cooked.

At the end, the caramelized piece of cauliflower tastes like veggie candy.  There is nothing better.

Cauliflower Candy

1 medium head of cauliflower, cut into florets

3 tablespoons of extra virgin olive oil

a few unpeeled garlic cloves

½ teaspoon of sea salt

a few grinds of black pepper

a sprig of fresh rosemary or thyme (optional)

-

Preheat the oven to 400 degrees. Toss the cauliflower with olive oil, salt and pepper.

Lay the florets in a single layer on a baking sheet and roast for about 40 minutes, shaking the pan every 10 minutes.

Pull from oven when deeply golden and crispy.

Posted in At The Market, Fall, Recipes | No Comments »

11 Sep

Ithaca, New York: Farmers Market Heaven

Posted By: Carlin

greenbeans

We just visited our close friends Jason and Kadie and their daughter Lucia who live in Ithaca, New York.  For of those of you who aren’t familiar with this region of the country, it’s well known for not only the awesome gorges, canyons and swimming holes but also for the abundance of local and seasonal food. The Ithaca Farmer’s Market is a beautiful example of what every town should have across the country. It’s an open-air market, filled with all sorts of produce as well as delicious prepared foods from local vendors.  We arrived midday and it was packed!  The community really supports the community farms. For example, this organization offers “Harvest Dinners” at local farms. Jason and Kadie belong to a CSA that provides them with a ton of delicious fruits and vegetables, some of which they pick themselves. So, as I was finishing my Veggie Somosa I came across some of the most beautiful, multi-colored beans. I had to grab a bunch, and here’s what we did with them:

Farmer’s Market Inspired String Bean Salad

2 lbs multi colored string beans, yellow wax, purple or romano
4 tablespoons extra virgin olive oil
1 ½ tablespoons fresh lemon juice
Freshly chopped tarragon
Sea salt + freshly ground pepper

Instructions

Bring a large pot of salted water to a boil.

Trim the tips off the beans and drop into boiling water for about a minute or two but still keeping them snappy.  Drain the beans from the water and allow them to cool by scattering them in a single layer on a clean dishtowel.

In a small bowl, whisk the lemon juice, olive oil, fresh tarragon, salt and pepper.

Toss the vinaigrette with the warm beans and eat immediately!

Posted in At The Market, Recipes, Summer, Travel | No Comments »

27 Aug

Martha’s Vineyard: Island Markets

Posted By: Carlin

flowers

sign

vegis

I love islands. I love being surrounded by water on all sides. But my favorite part about being on an island is discovering the local farmer’s markets.  It provides me with my culinary map for my stay.

Martha’s Vineyard is filled with farms and pasture; it is one of my favorite places to visit. Upon arriving, we drove directly to the farmers market. Freshly cut zinnias in rusty tomato cans, beach plum jam, tomatoes in every shape, color, and size, and bunches of rainbow chard and kale. It’s a true delight to both the eyes and the taste buds.

One new and unexpected thing I learned during my stay was how to properly cook fresh corn. As I scooped up armfuls of freshly picked sweet corn, a farmer taught me that poaching the whole ear is actually better than briefly boiling it as I had been doing!  She also told me to never salt the water- as it toughens the kernels.

Perfect (poached) corn on the cob

– Bring a large pot of water to a boil.
– Drop the freshly shucked ears of corn in the water and cover.
– Turn off the heat and allow the corn to sit in the water for about 8 minutes.
– Drain and pat dry.

Posted in Recipes, Summer, Travel | 2 Comments »

25 Aug

West Coast Local: Mom’s Peach-Bourbon Jam

Posted By: Annie

peachjam-2

Growing up in Idaho, we always had access to locally grown fruits and vegetables (my parent’s house is located in an area that used to be orchards). The annual trip to Greenbluff, however, was one bit of local food culture that was a special tradition in our family. Greenbluff is the go-to place in the Spokane/Coeur d’Alene area for you-pick produce…at jaw-droppingly low prices.

Recently, my mom has been relaying the highlights of her latest Greenbluff adventure. She and my grandmother went for the peaches this time…and came home with 20 lbs of the fuzzy beauties. My mom did what she does best with sweet and juicy things — and made jam. This lady is a master at jam-making, and even made a name for herself at my previous job here in the city. After opening a jar I had delivered to the office, she was quickly fulfilling special orders from my co-workers who had gotten a sample.

This time around, she decided on Peach-Bourbon Jam…and she says this batch is the best she’s ever made. From my perspective, that’s quite a statement, so I asked her to pass along the recipe — maybe it’ll be your best batch ever as well!

Annie’s Mom’s Peach-Bourbon Jam

3 c. sugar
6 c. fresh peaches, peeled and chopped
2 T. lemon juice
1.75 ounce box of sugar-free pectin
1 T. bourbon
1 t. vanilla

1. Peel, pit and chop peaches. Put peaches in saucepan and use a potato masher to mash the fruit a little just to get some juice. You want the Jam to be chunky.
2. Add lemon juice and pectin.
3. Cook over high heat stirring constantly, about 5 minutes or until you have a full rolling boil.
4. Stir in sugar.
5. Return to a full rolling boil.
6. Boil hard for (3) minutes while stirring constantly.
7. Remove from heat and add vanilla extract, dab of butter and bourbon
8. Skim off foam.
9. Ladle in hot sterilized jars and process in boiling bath for 5 minutes.

Posted in Canning, Food Preservation, Recipes, Summer | 2 Comments »

25 Aug

Martha’s Vineyard: Have You S(h)ucked An Oyster Today?

Posted By: Carlin

oysters

We are on Martha’s Vineyard this week and while my husband was bodysurfing the swells of Hurricane Bill (He couldn’t bring his surfboard so he took swim fins instead – lunatic?!) I went searching for oysters, his absolute favorite. He keeps an oyster journal at home of his true favorites. Currently at the top of the list are Cape Breton oysters we had in Nova Scotia, Hog Island oysters from his boyhood home in Northern California and Wellfleet oysters from Cape Cod, and now, a dozen cultured oysters I bought on Martha’s Vineyard. They were insanely delicious. He swears by chewing them ten times and occasionally squeezing a bit of lemon or a dab wasabi on them. I like a mignonette sauce for mine. Here’s a recipe to make it.

Mignonette Sauce
2 teaspoons of champagne vinegar
2 teaspoons of finely chopped shallot
1 teaspoon of finely chopped flat leaf parsley
pinch of freshly ground black pepper
pinch of sugar

Combine in a small bowl and allow to sit for 30 minutes.

Posted in Recipes, Summer, Travel | No Comments »

20 Aug

Green Truck at the Green Market

Posted By: Annie

IMG_0783I dropped by the Greenmarket yesterday on my lunch break for a little breather and a few moments to recharge. The place was bustling, though, as usual — so it was more an adventure than a reprieve. The highlight of the market (or at least the thing drawing the biggest crowd) was a big green truck that was parked along the west side. 1/4 slices of hamburgers were making their way (slowly) out of the side of the vehicle. As I waited in line for my sample, I got a chance to figure out what all the hubub was about. The burgers were grilled right there in the truck and comprised mostly of organic ingredients from the Greenmarket. Our “hosts” for the tiny meal was  Green Truck on the Go. Apparently they’re big in LA and now trying to bring some business over here on the east coast. It all sounds good to me….just hope the lines are short enough for my patience if they come back to stay.

Here’s the recipe for the “Farmer’s Market Veggie Burgers” they were serving:

1Tsp Olive Oil
1 C Onions, minced and strained
Garlic, minced
1 C Crimini/White Mushrooms
1 C Carrots, minced
1 C Broccoli, minced
1/2 C Tomato Paste
2 C Soy Sauce
1 C Beans, cooked
1/2 C Water
1/4 C Tahini
Dijon Mustard to taste
2 Tbsp Fresh Basil, chopped
1 Tsp Fresh Oregano, chopped
1 tsp Cumin
1/2 tsp Coriander
2 C Spelt Flour

Instructions
1. Using an extra large stock pot; add olive oil over medium high heat
2. When oil is about to smoke, add the onions and garlic. Cook until the onions are translucent and soft (about 5 minutes) Stir regularly.
3. Add the Carrots, Broccoli and Mushrooms. Mix in the pot, cover and let cook for around 10 minutes, stirring regularly
4. Add the tomato paste and soy sauce. Mix and let cook with cover for 3 minutes
5. Stir in the cooked beans. Let cook for about 8 Minutes, stirring regularly.
6. Mix in the water, Tahini, and mustard. Simmer until the liquid has evaporated, continue stirring regularly.
7. Turn off the burner and mix in herbs and spices
8. Pour mix into a large bin and place in the refrigerator to cool
9. When the mix is cool enough to touch, mix in flour until the mixture forms easily into 4″ patties
10. Section, form patties, grill and enjoy!

Posted in At The Market, Recipes, Summer | 2 Comments »

12 Aug

Canning in Green Bay

Posted By: Annie

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picklingbooks

I landed in Green Bay Wisconsin yesterday to discover it was not the “city” my client had so adamantly proclaimed, but was instead a tiny little place on the flattest piece of land I had ever seen. But what Green Bay lacks in big-city buzz, it surely makes up for in small-town hospitality. No sooner had I arrived at my destination than I had a plate of amazing fresh basil pesto pasta plopped down in front of me…I scarfed it down and began chatting with the generous chef — a woman named Deb, who has become my de-facto local cuisine and culture guru. She was kind enough after feeding me to let me tag along to a vegetable canning course at the U. of Wisconsin Extension Office. We learned how make dilly beans, refrigerator pickles and pickled three-bean salad. The Extension office had a fantastic garden out back, with a little hoop house to encourage some of the more finicky vegies along. I have to say that after only one day in Green Bay I’m feeling quite at home. More from Wisconsin to come. In the mean time, here’s a recipe for refrigerator pickles courtesy of the U. of Wisconsin Extension office…super easy, and (almost) instant satisfaction since they don’t have to sit around for weeks to “pickle”.

Cucumber Pickles with Onions

8 cups cucumbers, thinly sliced
1 cup onion, peeled and sliced (i might also try using tiny spring onions…yum)

Pickling Solution:
4 cups vinegar (5% acetic acid)
2 cups sugar
1/3 cup canning and pickling salt
1 1/2 teaspoon each of celery seed, mustard seed and turmeric

1. Mix pickling solution ingredients together until sugar is dissolved. This mixture does not have to be heated, but heating will more rapidly dissolve the sugar and pickle the vegetables.

2. Wash and prepare vegetables, trim blossom ends from cucumbers and discard

3. Fill hot sterilized pint or quart jars with thinly sliced cucumbers and other vegetables. Cover vegis with hot pickling solution, and cap jars with clean lids. Store in the fridge for up to 2 weeks. (You must keep these pickles in the fridge since they are not processed!!)

Posted in Food Preservation, Pickling, Recipes, Summer, Travel | 1 Comment »

30 Jul

Lemon Verbena Lemonade

Posted By: Carlin

The problem with living on the east coast and trying to maintain a locally foraged diet is that lemons don’t grow here! They are a staple in our house for everything from a tangy lemon vinaigrette, to a squeeze on a freshly seared piece of fish to hot water with lemon after dinner (aptly named a yellow canary at Schiller’s). In the summer, I like to play with making different lemonades by infusing seasonal herbs. I have had great success with lavender, mint, rosemary, thyme and tarragon. In the recipe I am sharing below, I use lemon verbena. Enjoy!

Lemon Vebena Lemonade

15 organic lemons
7 cups water
3/4 c raw light agave nectar
20 leaves of lemon vebena, crushed in a mortar and pestle
4 c ice

Create a simple syrup with the agave and lemon verbena:

Combine 1 cup of the water with the agave and bring to a boil. Turn off the heat and add the lemon verbena leaves. Allow herbs to steep for in the syrup for about 30 minutes strain and then chill before moving forward.

Squeeze the lemons, straining the seeds but keeping the pulp. In a medium pitcher, combine the lemon juice remaining water and herbal simple syrup. Taste and adjust as necessary.

Pour lemonade over ice in individual cups.

Posted in Recipes, Summer | 1 Comment »

30 Jul

Garlic Scape Pesto

Posted By: Carlin

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I love when garlic scapes arrive! It is a sign of the late spring/ early summer spicy greens that make me so very happy. While I get a small handful in my CSA box, I often have to supplement with a pile of them from the farmer’s market on Saturday mornings. I use the midweek smaller delivery for enhancing sautéed greens, omelets and pasta but when I scoop up a pile at the farmer’s market, I make pesto!

Garlic Scape Pesto

1 c chopped garlic scapes
¼ c walnuts, pine nuts or almonds
1 organic lemon, zested and juiced
½ c parmigiano-reggiano cheese, finely grated
½-3/4 c extra virgin olive oil
sea salt + freshly ground pepper to taste

Place the garlic scapes, nuts, lemon zest, lemon juice and cheese into a food processor of blender.  With the motor is running, slowly drizzle the olive oil in and allow to blend until smooth. Season to taste with sea salt and freshly ground pepper.

Posted in Recipes, Summer | No Comments »