Woot!!! I mean, WWOOF.
Friday, November 4, 2011
The End of the Season...Waste not Want not.
Fall has officially ascended upon the Seacoast. (I started writing this post a couple weeks ago when I felt as though I was getting sick as the seasons were changing and craved a warm soup to clear my congested asthmatic lungs and since then a Nor'easter has also cascaded the area with a thick layer of snow, covering trees that have not lost all of their leaves causing the heavy weight to drop branches upon power lines....before Halloween...it was October, Mother Nature, seriously?) But, within these last couple of weeks with the ending Farmers Markets and CSA season, I have taken home a good amount of food that I have desperately, and creatively, trying to make use of - since the point of taking it home was not to let it go to waste!
So hence begins this blog post.
The other day I went to work early to organize and manage the CSA pick up. The employees at the mart were there setting up for the start of a busy day. They go through a lot of produce, some of it bought, some of it grown on the farm. People only want good looking food though. So, any spot, crack, blemish, bruise, or imperfection is generally, if not as a rule, removed. The compost goes to another local farm to feed their pigs. I don't know why the farm - sustainably - doesn't reuse it themselves. I also don't understand why they don't use these "bad" bits to make their own pies, jams, jellies, sauces, soups. But what about all the hungry people in the area that could be fed off this locally grown food? While in Italy, I joked about dumpster diving in my fridge to use up the food we had before we went on stages or weekend trips. But, my colleagues and I go through the compost bin daily and find "perfectly good" fruits and vegetables. It's infuriating. But, yesterday, I took home 6 large eggplants with some bruises, a couple bell peppers, a head of cauliflower, and a dozen or so tomatoes that were "unsellable" and going to be thrown out. Next to this box of stuff was another box with perfectly good bunches of celery that I didn't touch, because there was no way those could be thrown out, they were definitely still good. Later in the day, I saw them being thrown out. Unbelievable. As the day progressed, my ability to breathe lessened. I don't know if there was something in the air, but I couldn't grasp enough air into my lungs which decreased my energy levels. It was a beautiful fall day, but I could tell with the changing weather that I was getting sick. What to do other than sit on the couch and watch DVDs than to make soup. So I grabbed those perfectly good bunches of celery, some a-bit-soft-but-perfect-for-soup carrots and decided to make a vegetable broth. I added the bell pepper, mushroom, ripe-ready tomatoes, fresh ginger, onion and spices and was all set to cure my congested lungs with a spoonful of leftover-apparently-unwanted healthiness.
Vegetable Soup
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
1 red pepper, diced
2 tomatoes, halved
4 cloves garlic, smashed
2 handfuls button mushrooms, sliced
1 tsp black pepper corns
5 cups water
a pinch of dill and other herbs, optional
1 large eggplant, about 1 1/4 lb
extra virgin olive oil
1 onion, diced
1 cup Lentils
3 cups vegetable stock
Preheat the broiler. Place the eggplants in a foil-lined pan tray and prick them a couple times so they don't explode. Broil under they are deflated, about 1 hour. Let cool, then scrape out the flesh.
Meanwhile, place the lentils in a small sauce pan and cover with 2 inches of water. Bring to a boil and then simmer for at least 30 minutes, until tender. Then drain.
In a larger pot, heat up some olive oil and add the onions. Cook until they have soften and turn a golden yellow. Add the lentils and the eggplant and the vegetable stock. Bring to a boil then simmer. Remove from heat and Stir then blend with an immersion blender. Serve with a squirt of lemon juice or sherry vinegar.
Marinated Eggplant
2 lbs eggplant, sliced into 1/2 inch slices
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves, finely chopped
a handful of fresh mint, torn
2 tbsp freshly ground black pepper
Preheat the broiler. Brush the eggplant with olive oil and place on a baking tray. Broil (or grill) for about 5minutes turning once until golden on both sides. In a bowl, whisk together the vinegar, garlic, mint, and remaining 1/2 cuop olive oil. Pour over the eggplant and season with pepper. Allow to sit for 30 minutes before indulging.
Apparently, people don't like kale and Swiss chard, or they just don't know what to do with it. Another day, I took home an enormous amount of leftover-been-sitting-there-for-3-days-about-to-be-thrown-out braising greens that has enormous potential.
extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
Salt
1 1/2 lbs starchy potatoes (such as Idaho potatoes), peeled, cut into small equal sized chunks
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind
1 pound kale, stemmed and washed thoroughly, cut into thin strips
1/2 oz Roquefort or blue cheese, more to taste
Freshly ground pepper
Heat some oil over medium heat in a large soup pot, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Stir in the potatoes, the bouquet garni and two quarts of water. Bring to a boil, add salt, reduce the heat, cover and simmer 30 to 40 minutes until the potatoes are falling apart. Remove the bouquet garni. When the potatoes have begun to fall apart, blend the soup with an immersion blender. Stir the kale into the soup, and simmer 10 to 15 minutes, uncovered until tender. Add the blue cheese and blend (or can leave chunky). Taste, adjust salt and add pepper.
What to do with kale stalks when a recipe just wants the leaves?
They are great and super healthy to munch on while cooking! I heated up some olive oil in a pan with some sliced garlic. When they became a bit softer, add the kale stalks and toss to coat. Cook for about 7 minutes until slighly tender then add some strips of red pepper, a couple black olives, some red pepper flakes, and about a tablespoon of horseradish. Crunchy. Flavorful. Nothing wasted.
Curried Cauliflower Manchego Soup
1/4 cup extra virgin olive oil
2 lbs cauliflower florets
1 medium onion, diced
4 cloves garlic
2 bay leaves
squirt of sriracha
1 tbsp curry powder
4 cups vegetable stock
1/2 cup Manchego (or Cheddar) cheese
salt and pepper
In a large pot, heat the olive oil and add the cauliflower. Cook, stirring frequently for about 10 minutes, until tender and light golden brown. Add the onion and garlic and stir in to coat, then add the bay leaves and sirarcha. Stir again and cook for another 5 mintues. Add teh stock and bring to a boil then simmer for about 25 mintues, until the cauliflower is soft. Add some water to replace what has evaporated, add the cheese, and season to taste. Bring to a boil so that the cheese melts and simmer. Blend with an immersion blender.
....and this was only a couple of the recipes that I made. Mum also made a tasty kale and white bean soup. Full disclosure: I'm really bad at following recipes. My absolute favorite is to read through cook books, but when it actually comes down to using them, I use the recipes as guidelines and kinda make it up as I go....IF you use any of these, I am sure they will be fantabulously delicious, but I trust your own instincts as you go.
So hence begins this blog post.
The other day I went to work early to organize and manage the CSA pick up. The employees at the mart were there setting up for the start of a busy day. They go through a lot of produce, some of it bought, some of it grown on the farm. People only want good looking food though. So, any spot, crack, blemish, bruise, or imperfection is generally, if not as a rule, removed. The compost goes to another local farm to feed their pigs. I don't know why the farm - sustainably - doesn't reuse it themselves. I also don't understand why they don't use these "bad" bits to make their own pies, jams, jellies, sauces, soups. But what about all the hungry people in the area that could be fed off this locally grown food? While in Italy, I joked about dumpster diving in my fridge to use up the food we had before we went on stages or weekend trips. But, my colleagues and I go through the compost bin daily and find "perfectly good" fruits and vegetables. It's infuriating. But, yesterday, I took home 6 large eggplants with some bruises, a couple bell peppers, a head of cauliflower, and a dozen or so tomatoes that were "unsellable" and going to be thrown out. Next to this box of stuff was another box with perfectly good bunches of celery that I didn't touch, because there was no way those could be thrown out, they were definitely still good. Later in the day, I saw them being thrown out. Unbelievable. As the day progressed, my ability to breathe lessened. I don't know if there was something in the air, but I couldn't grasp enough air into my lungs which decreased my energy levels. It was a beautiful fall day, but I could tell with the changing weather that I was getting sick. What to do other than sit on the couch and watch DVDs than to make soup. So I grabbed those perfectly good bunches of celery, some a-bit-soft-but-perfect-for-soup carrots and decided to make a vegetable broth. I added the bell pepper, mushroom, ripe-ready tomatoes, fresh ginger, onion and spices and was all set to cure my congested lungs with a spoonful of leftover-apparently-unwanted healthiness.
Vegetable Soup
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
1 red pepper, diced
2 tomatoes, halved
4 cloves garlic, smashed
2 handfuls button mushrooms, sliced
1 tsp black pepper corns
5 cups water
a pinch of dill and other herbs, optional
Heat some olive oil in a large pan over a medium heat. Add onion, celery, pepper and carrot, tossing to coat and cook, covered and stirring occasionally, until the vegetables are soft and almost golden. Add the remaining ingredients and bring to a simmer. Cook gently for about an hour or until the stock tastes rich and full. Strain stock to make a vegetable stock or blend all the ingredients to make a thicker soup, full of all the tasteful, nutritious ingredients.
Roasted Eggplant Lentil Soup1 large eggplant, about 1 1/4 lb
extra virgin olive oil
1 onion, diced
1 cup Lentils
3 cups vegetable stock
Preheat the broiler. Place the eggplants in a foil-lined pan tray and prick them a couple times so they don't explode. Broil under they are deflated, about 1 hour. Let cool, then scrape out the flesh.
Meanwhile, place the lentils in a small sauce pan and cover with 2 inches of water. Bring to a boil and then simmer for at least 30 minutes, until tender. Then drain.
In a larger pot, heat up some olive oil and add the onions. Cook until they have soften and turn a golden yellow. Add the lentils and the eggplant and the vegetable stock. Bring to a boil then simmer. Remove from heat and Stir then blend with an immersion blender. Serve with a squirt of lemon juice or sherry vinegar.
2 lbs eggplant, sliced into 1/2 inch slices
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves, finely chopped
a handful of fresh mint, torn
2 tbsp freshly ground black pepper
Preheat the broiler. Brush the eggplant with olive oil and place on a baking tray. Broil (or grill) for about 5minutes turning once until golden on both sides. In a bowl, whisk together the vinegar, garlic, mint, and remaining 1/2 cuop olive oil. Pour over the eggplant and season with pepper. Allow to sit for 30 minutes before indulging.
Autumn Soup
3 medium carrots, or 6 small, peeled and quartered
3 medium carrots, or 6 small, peeled and quartered
2 large tomatoes, quartered
1 yellow onion and 1 red onion, cut into 8 wedges
1 butternut squash, peel, seeded cut into 1/2 inch thick wedges
6 garlic cloves
extra virgin olive oil
10 cups (or more) of vegetable broth
2 bunches of finely chopped kale, washed and stmmed
3 thyme springs
2 rosemary springs
1 bay leaf
salt and pepper
Preheat oven to 400°F. Place carrots, squash, tomatoes, onion, and garlic in a baking dish. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast vegetables until they are brown and tender, giving the pan a couple good shakes occasionally, about 30-40 minutes. When cool, cut the carrots into 1/2 inch pieces; set aside. Peel garlic cloves and place in food processor with tomatoes and onion; puree until almost smooth. Pour some broth onto the baking sheet to scrape up any browned bits stuck on the bottom. Scrape the vegetable puree into a large pot and add the broth in the food processor to get the rest of the puree on the walls. Add broth, kale, thyme and bay leaf to the pot. Bring to boil then reduce the heat to simmer uncovered until kale is tender, about 30 minutes. Add carrots and squash to soup. Simmer for about 10 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Kale, Potato and Roquefort Soup
1 medium onion, chopped
4 garlic cloves, minced
Salt
1 1/2 lbs starchy potatoes (such as Idaho potatoes), peeled, cut into small equal sized chunks
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind
1 pound kale, stemmed and washed thoroughly, cut into thin strips
1/2 oz Roquefort or blue cheese, more to taste
Freshly ground pepper
Heat some oil over medium heat in a large soup pot, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and 1/2 teaspoon salt. Cook, stirring, until fragrant, about 30 seconds to a minute. Stir in the potatoes, the bouquet garni and two quarts of water. Bring to a boil, add salt, reduce the heat, cover and simmer 30 to 40 minutes until the potatoes are falling apart. Remove the bouquet garni. When the potatoes have begun to fall apart, blend the soup with an immersion blender. Stir the kale into the soup, and simmer 10 to 15 minutes, uncovered until tender. Add the blue cheese and blend (or can leave chunky). Taste, adjust salt and add pepper.
What to do with kale stalks when a recipe just wants the leaves?
They are great and super healthy to munch on while cooking! I heated up some olive oil in a pan with some sliced garlic. When they became a bit softer, add the kale stalks and toss to coat. Cook for about 7 minutes until slighly tender then add some strips of red pepper, a couple black olives, some red pepper flakes, and about a tablespoon of horseradish. Crunchy. Flavorful. Nothing wasted.
Braised Greens with Olives and Goat Cheese
I made this one up with stuff I had...
1/2 red onion, sliced
2 bunches of braising greens (mix kale, Swiss chard, collared greens) washed, stems removed, chopped
1 red pepper, deseeded and cut into strips
a handful of green olives, halved
crumbled goat cheese
pinch of hot red pepper flakes
salt and pepper
In a large pan, heat some olive oil and add the onion and cook, stirring frequently until soft and translucent. Add the green stems and cook until softened then add the leaves. Toss to coat in the olive oil, adding some white wine or water for more moisture. Add the red pepper and cook until softened. Add the olives, toss to combine then transfer to a bowl. Sprinkle the crumbled goat cheese and red pepper flakes over and toss gently. Season with salt and pepper.
1/4 cup extra virgin olive oil
2 lbs cauliflower florets
1 medium onion, diced
4 cloves garlic
2 bay leaves
squirt of sriracha
1 tbsp curry powder
4 cups vegetable stock
1/2 cup Manchego (or Cheddar) cheese
salt and pepper
In a large pot, heat the olive oil and add the cauliflower. Cook, stirring frequently for about 10 minutes, until tender and light golden brown. Add the onion and garlic and stir in to coat, then add the bay leaves and sirarcha. Stir again and cook for another 5 mintues. Add teh stock and bring to a boil then simmer for about 25 mintues, until the cauliflower is soft. Add some water to replace what has evaporated, add the cheese, and season to taste. Bring to a boil so that the cheese melts and simmer. Blend with an immersion blender.
....and this was only a couple of the recipes that I made. Mum also made a tasty kale and white bean soup. Full disclosure: I'm really bad at following recipes. My absolute favorite is to read through cook books, but when it actually comes down to using them, I use the recipes as guidelines and kinda make it up as I go....IF you use any of these, I am sure they will be fantabulously delicious, but I trust your own instincts as you go.
Thursday, November 3, 2011
Tuesday, October 25, 2011
A Toast to John & Sheelagh
Me: How many years have you been married?
Mum: Thirty-six years.
Me: Wow. That's older than me!
Just as Sororiety Girl Problems tweets relate entirely to Jess's life, I'm pretty sure someecards could narrate my life.
So here's to mum and dad. Love you. X
Mum: Thirty-six years.
Me: Wow. That's older than me!
Just as Sororiety Girl Problems tweets relate entirely to Jess's life, I'm pretty sure someecards could narrate my life.
Sunday, October 16, 2011
A Walk to the Cheese Shop.
Occupy Portsmouth's Prescott Park rally.
Dad taking a rest on the chess bench.
Enjoying the crisp fall air.
the ground and the sky...
the sky has fallen.
roses in october.
can only imagine little girls day dreaming here.
an intimate wedding in Strawberry Banke.
Peeking into someone's empty, but color-filled home.
Thursday, October 13, 2011
My. So. Called. Real. Life.
So, "wedding season," or so coined for this summer, is officially over. Well, at least the first wave of weddings - I've heard they go in waves. This summer was packed with showers, festivities, get aways, ceremonies, and parties. As much as I absolutely loved the opportunities to get together with everyone - especially especially after being away in Europe for 15 months - I am ready for fall to settle in and have a little break from all the gift-buying, new dresses (or borrowing really, in my case, thanks Jess), the travel expenses, and the sore dancing feet. The first wedding in May and the last wedding in October were pretty much the reasons why I stayed in America for the summer and put off my post-graduate "Real Life." It certainly wasn't financially possible for me to fly back and forth for each event, nor could I imagine missing any of them. Furthermore, no company was going to hire me and then let me have two separate months off to spend in America. So, originally, the plan was that I was supposed to come back in May and stay for month until my Bucknell 5-year reunion weekend, then spend the summer in Donegal, fly back in September for a month to attend a bachelorette party and then stay for the wedding 3 weeks later. Real Life was pushed back until October 2nd (today is October 12th). I loved being back with my family and seeing my friends again, both in NYC and Portsmouth - especially especially after 15 months apart in Europe - and my sister pretty much convinced me to stay for the summer. A car accident 2 days before I was supposed to get back on a plane to go back to Ireland sealed the deal. Portsmouth eventually won over NYC and I changed my flight back to Ireland to December 1. Real Life would start then. Or, after Christmas when the family goes back to America. Ok, January 2nd. I'll be a day older than 28 and ready to start Real Life.
I don't regret staying here for the summer. Summer in Donegal would've been filled with a lot of montanaiety (monotonousness?) and alone time. Maybe I would have a lamb for a pet and chickens for eggs every morning and bees making me honey and would have planted a full vegetable garden - but unlikely. Maybe I would've worked up the courage to learn how to surf and not be scared of further-ruining my knees - or was it actually the intimidatingly cute surf instructors that kept me away? Maybe I would've learned how to pour the perfect pint of Guinness - oh wait, I already learned how to do that from living there and working there in the spring.
Staying in Portsmouth and working for a local farm this summer has been a terrific learning experience. Despite the fact that my friends don't understand what I do at all and my sister thinks that I'm a hillbilly, I don't regret it one bit. I have learned so much not only from the farmers but reading up on the produce so that I can answer questions for customers and write for the farm's newsletter as well as keep up with my own blog. I have a deeper confused-understanding of the pros and cons of organic and conventional farming as well as the reality of it all. Maybe the "confused-understanding" means I don't actually get the reality of it all, but then that blurriness of right and wrong is pretty much the reality of it today. There's so much more that goes into running a successful farm, the politics of farmers markets, and grasping the difficulties of what people eat and what they actually know about where their food comes from is alarming. So much of it people take for granted. Even after this entire summer I have a hard time knowing what to eat or what not to eat: pesticide-ridden but local, morally-righteously but restaurant-available, eating for the sake of not wasting, or even just having a craving for something when I know I am being hypocritical.
But all of this has not lead to me to Real Life. The last farmers market ends November 5th. One month in America. Portsmouth? NYC? Then a flight December 1st. One month in Ireland. Can I get a job at Fallon & Byrne again and afford to live in Dublin? Are there even any people in Dunfanaghy in December to possibly find a job? Too many questions, too many unknowns. I'm feeling a little overwhelmed as summer comes to an end.
Rather spontaneously on a Friday night, I applied for a working-holiday visa to Australia. Sunday, I was approved. (!!!!!!!!!!!!) The economy in Ireland is too shitty to look for a job. I need to move out of my parents place and be a real 27 year old. I've had my fair share of Portsmouth - love it, but it's time to move on, again. I don't want a corporate job in NYC and any other sort of job will be unaffordable to live there. So, why not Australia? I've wanted to go there since 3rd grade when we learned all about penguins, I fell in love, and learned that there were warm-weathered penguins, the Little Blue Fairy Penguins, living and causing a raucous in Australia. I always thought that a semester abroad would bring me the opportunity to go there, however, a double-major in Spanish taught me that they don't speak Spanish in Australia.
Lewisburg 4 years. CT 8 months. New York 2 years. Portsmouth 13 months. Italy 1 year. Ireland 3 months. what's next? Australia? why not? my travel lust is calling my name.
"Why not" probably isn't an acceptable answer. Especially for those who have stable jobs, steady relationships, some sort of career path or even a goal. But for me, I don't. I like taking what life has given me and using it as a learning experience, creating my own stages along the way, and hopefully, it will lead me to where I'm supposed to be. I don't think I'm supposed to know what I'm supposed to do, but I do know that a corporate life is not well suited for mel, and I'm perfectly happy taking what I can get, adjusting and/or improving along the way. I don't have a plan in Australia, yet, just an approved visa. Maybe there was another reason for going to Australia, maybe I lost it. Is it an escape from Real Life going half way around the world or will I find it there? What do I do if I don't go to Australia? Maybe I will miss the next wave of wedding showers, festivities, luncheons, parties, ceremonies, and sore feet from dancing, but I've learned that I can't stick around for those - as much as I may not want to selfishly miss them. I can't put off my Real Life for any one. This is my (so called) Real Life. I've enjoyed this intermediate-pause-on-real-life-but-huge-learning-experience-and-friend-and-family-filled-summer, but I'm ready for "Real Life." Whatever that may be, even if it's half way around the world.
*I miss you already, but what better excuse than come to visit me?!
What's in Season: Broccoli & Cauliflower
Broccoli is green and cauliflower is white, right? Technically yes, but there are a whole lot of other differences within these Brassicas. Broccoli has one central stalk with sprouting stems that grow immature flower buds. Think of it as bunch of flowers! Cauliflower has a short central stem and many flower buds which are often described as "aborted" as less than 10% will actually ever flower. There's broccoli bianco in Italy, broccolini and brocoletti and purple sprouting broccoli. There's purple and chedder colored cauliflowers. Then there's a cross in between the two, a broccoflower that is a Romanesco.
Broccoli
Buying: The immature flower buds should be tight and unclosed. Discard any that have yellow flowers. If buying organic broccoli, make sure to soak it in cold salted water for about 5 minutes to get any dirt or criters out from inbetween the buds.
Storing: Broccoli spoils rather quickly so it is best to use it as soon as possible – best if it is used the day of buying it. Broccoli should be treated delicately like lettuce – store it losely wrapped and kept in the crisper drawer of the refrigerator. It still needs room to breathe. Broccoli can be kept in the fridge for up to 5 days and can be frozen if soaked in salted water for 15 minutes, then blanched for 3-4 minutes, drained, cooled and wrapped in a plastic bag.
Medical: high in Vit C, folic acid and iron.
Cooking: Broccoli should be cooked quickly so that it will retain it’s bright green color, it’s agressively green flavor and crisp texture. If broccoli is not used right away and looks a bit tired, soak it in a bowl of ice cold water for 30 minutes to refresh it’s vibrant crispiness. The stalks can also be used, but cook them separately from the head because it is tougher and the cooking times vary. Peel the woody parts of the stalks and cut into slices. Cut off any leaves and wash before cooking. Nutrtionally-wise, it is best blanched or steamed. It pairs very well with good quality extra-virgin olive oil and a squeeze of lemon. Sautee it with minced garlic, red pepper, capers, and anchovy. If the oil is absorbed too quickly, instead of water, try adding a splash of white wine.
Cauliflower
Buying: Cauliflowers leaves should naturally wrap around the head, protecting its creamy white color. Disregard any with large darkened spots or just cut off. The sun spots are generally a sign of sun expoxure.
Storing: Cauliflower spoils easily. Wrap it tightly and keep it in the drawer of the refrigerator, using it as soon as possible to when you bought it. Cauliflower can be frozen if blanched for 3 minutes in boiling water with a squeeze of lemon in it.
Medical: good source of Vitamin C, good for colon and stomach cancer reduction risks.
.
Cooking: Cauliflower has a subtle, nutty flavor that intensifies when cooked. The longer the cauliflower is cooked, the more the mustardy compounds will come out so don't cook it for too long or it will become unpleasantly sulphorous. It can be boiled, but steaming is better as it doesn't lose any flavor into the water. The stem can be eaten as well, but since it is not as large as a broccoli stem it is not usually used. Break the florets into pieces.
Recipes:
Broccoli sauteed in wine and garlic
6 tbsp extra-virgin olive oil
4 cloves of garlic, sliced
3 lbs broccoli, cut into spears; stalks peeled and cut into strips
1 cup dry white wine (used to love making it with Malvasia when I was living in Emilia-Romagna)
1 tbsp hot red pepper flakes (optional)
zest of lemon and orange
Heat the olive oil in a large saute pan over medium-high heat and add the garlic. When it sizzles, add the broccoli stems for 2 minutes then the broccoli heads, tossing frequently and gradually add the wine to keep the garlic from browning and the stalks are tender, about 8-10 minutes. Add the red pepper flakes and zest, tossing well and serve immediately.
Alternatively, I love roasting broccoli (or cauliflower) in the oven with lots of whole garlic cloves, drizzled with extra-virgin olive oil until the broccoli is crispy. Try broccoli with soy sauce and ginger and cauliflower with cumin, coriander and almonds. Great with lemon juice. Yogurt.
Cauliflower and Cheese Sauce
Me: Do you have that recipe for cauliflower and cheese you used to always make us?
Mum: Yeah. You cook the cauliflower, boil it or steam it. Until it's cooked. Then you make the cheese sauce. Pour it over the cauliflower and broil it until it's all golden and bubbly.
Me:........I can't write that as a recipe!
after looking for such recipe that mum could cook without thinking as we grew up eating and loving, she exclaimed that no such recipe existed.
Joy of Cooking's Cheese Sauce:
Melt 3 tbsp butter in a saucepan. Stir in 3 tbsp flour until blended and then slowly stir in 1 1/2 cups milk. When the sauce is smooth and hot, reduce heat and add 1 cup of mild grated cheese (real cheese?) and season with 1/2 tsp salt, 1/8 tsp paprika, a dash of cayene and 1/2 tsp dry mustard. Stir until all is blended and melted.
Cream of Cauliflower Soup
2 heads cauliflower (about 4-5 lbs)
4 tbsp unsalted butter
3/4 cup chopped onion
3/4 cup chopped leeks (white and light green parts only)
1/4 tsp curry powder
salt
2 cups milk
2 cups heavy cream
2 cups water
Remove the leaves from the cauliflower and cut out the core. Trim stems, but reserve. Trim 2 cups florests for the garnish and set aside.
Corasely chop remianing cauliflower and stems into 1 inch pieces so they cook evenly. (need about 8 cups). Melt 3 tbsp butter in a large saucepan over medium heat. Add onion, leeks, curry, and cauliflower with 2 tsp salt then cover and stir occassionally until the vegetables are tender, about 20 minutes. Pour in the milk, cream, water and increase the heat to med-high and bring to a simmer for about 30 minutes, skimming off foam from time to time. Then, puree the mixture until smooth and velvety (either in batches in a food processor or with a hand-held immersion blender). Taste for seasoning and adjust accordingly.
Bring a pot of salted water to a boil and add the vinegar and reserved cauliflower, blanch until tender about 4-6 minutes. The vinegar keeps the cauliflower white. Drain.
Melt the remaining butter in a pan over med-high heat until gold brown and add the florets, sauteeing until golden brown. Set aside.
Heat up the soup to serve, adding some water if the consistency seems too thick. Pour the soup into bowls and top off with the cauliflower florets. Drizzle with a little good-quality extra-virgin olive oil and the cauliflower florets.
Broccoli &Gorgonola Pie
....I'm making this tomorrow
1 lb puff pastry
1-2 heads of broccoli, cut into florets
2 tbsp extra-virgin olive oil
3 leeks, trimmed, thinly sliced
2/3 cup skim milk
1/3 cup water
1/3 cup tarragon/thyme/oregano, chopped
3 tbsp grainy mustard
1 tsp salt
black pepper
7 oz Gorgonzola, cut into chunks
1 egg, beaten
Preheat the oven to 400F. Roll out 2/3 puff pastry into a circle, 1/8 thick and enough to cover a 10-inch tart pan. Trim off excess pastry. Roll the remaining pastry into a thinner disc, large enough to cover the surface of the pie and lay it on a plate. Lay both shell and lid in the freezer for 10 minutes. Then, line the pastry in the tart pan with parchment paper and fill with baking beans. Bake for about 15-20 minutes until lightly browned. Remove the paper and beans and cook for another 5 minutes, until golden. Leave to cool.
Meanwhile, cook the broccoli in a large pan in boiling water for 2 minutes, until tender but firm. Drain and rinse well with cold water. Leave to dry.
Melt the butter in a pan and fry the leeks for about 10-15 minutes until soft but not colored. Add the cream, water, herbs, mustard, s&p. Stir well then remove from heat.
To assemble, spread the leek mixture over the bottom of the pastry in the tart pan.
Scatter broccoli on top and press into the leek mixture gently.
Scatter the Gorgonzola.
Brush the rim of the tart with the beaten egg and place the rolled-out pastry lid over the filling. Press around the edges to attach the lid. Trim any excess. Blaze the lid with the beaten egg and bake for about 30 minutes, until golden brown.
Allow to cool a little bit before serving.
Delicious!
"Everybody has a secret world inside of them. All of the people of the world, I mean everybody. No matter how dull and boring they are on the outside, inside them they’ve all got unimaginable, magnificent, wonderful, stupid, amazing worlds. Not just one world. Hundreds of them. Thousands maybe." A Game of You, Neil Gaiman
Fall approaching means I wake up and go to work when it's still dark out and come home as the sun is setting. Sweaters are a wardrobe necessity, my glasses no longer fog up when I walk out of the cold walk-in cooler out into the hot summer air, and I no longer close the blinds when I go to bed because it'll still be dark when I wake up. Luckily though, it means I get to witness some beautiful sunrises and sunsets. Luckily, we have one of the best views in Portsmouth to see these. Luckily for you, I got to capture them.
early morning view from the deck. I gasped at the colors of the sky, suddenly slowing down as I rushed out before work.
reflections.
early morning farm scene.
Wednesday, October 12, 2011
What's in Season: Asian Pears
Buying: Asian pears are more crispy than melt-in-your-mouth pears. It can be eaten straight from the tree, with hints of honey and spice. Even though they feel hard will not become as soft as other pears, Asian pears do bruise easily. The skins should be smooth and yellowy-bronze, not green.
Storage:
Asian Pears should be refrigerated.
Cooking:
Asian pears do not need to be peeled, although they have a tougher skin than most pears. If peeled, rub the flesh with lemon to avoid it from turning brown. They would be delicious in salads with cheese and walnuts.
Asian Pear and Grilled Gouda Cheese Sandwich
*From Chow.com
1 tablespoon unsalted butter, softened
2 slices light rye bread
2 ounces thinly sliced young Gouda cheese (aged 1 to 6 months)
5 slices (1/8-inch-thick) Asian pear
Heat a large frying pan over medium-low heat. Meanwhile, spread half of the butter on one side of each slice of bread.Once the pan is warm, add 1 slice of bread, buttered side down, then top with half of the cheese, all of the pear slices, and top with the remaining cheese. Close with the second slice of bread, buttered side up. Cook until the bread is toasted and golden and the cheese is melted, about 6 minutes per side.
Corn Silk Tea
Not sure what to do with those pesky strands of corn silk? Make tea! I came across this recipe in the NYC's Union Square Greenmarket the other weekend. It reminded me of an article posted on gilttaste.com and alas, this recipe too was written by the writers of Gourmet. I made it the other day when fall was suddenly postponed and we had a couple of 80 degree days, and despite it being the end of the corn season, it was a pleasant reminder of the taste of summer as autumn slowly falls upon us.
hairy corn silks in the sink. everywhere.
2 ears corn
1/5 cups water
silk of 2 corns
Cut off the dark corn silk bits at the top of the corn (this is just a sign that the corn is ready to be picked). Carefully remove the husks. Pull of the corn silks – there is one silk for every kernel and each silk is the way that the kernel receives its nutrients from the sun. Put in a small pot and cover with enough water to cover the silks – about a cup and a half to two cups of water for the silks from 2 ears of corn. Bring to a boil and them simmer for about 10 minutes – depending on the flavor you desire. Strain the mixture into a cup to discard the silks. It may look like pale water but it will taste like summer in a cup! It is apparently very good for urinary discomfort and infections, cleaning out the bladder, kidney stones in the gallblader and detoxing the liver.
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