Sunday, May 1, 2016

Northwest Spring Salad with Creamy Cashew and Herb Dressing


Happy May Day. The corner of Agate and 19th Ave., home of the Fairmount Neighborhood Farmers Market, is teaming with triumphant runners and jubilant spectators today. The newly opened Sweet Life Petite is busy dispensing their pastries and beverages, as well as loaves of Hideaway Bakery Bread, and the happy neighborhood bustle is a harbinjer of the upcoming seventh season of the Farmers Market, to start June 5, 10 AM - 2 PM. Mark your calendars. 

Just as we’ve had some changes on the corner, with the arrival of Sweet Life Petite and the soon to be opened J Tea, so too we have some changes in the market. After anchoring the Fairmount Market for five seasons, Farmer Erica of Sweetwater Farm has decided to turn her attention to her local Creswell Farmers Market. Sweetwater Farm will be missed, but we are excited to welcome new members Farmers Jonah and Amber of Camas Swale Farm from Coburg. Camas Swale Farm will be joined by returning members Fair Valley Farm, selling pastured meats, and Tiger Lily Art Company, selling beautiful local flowers.

Camas Swale Farm is a diversified organic produce farm that is known for offering a great CSA program (voted top 3 best CSA by Eugene Weekly in 2013). They've been growing a wide variety of organic vegetables, herbs, flowers and some fruit since 2009. Farmer Jonah grew up in SE Eugene and is happy to return with great produce for his old neighborhood and join the Fairmount Neighborhood Farmers Market.



By way of introduction, Amber provided a delicious recipe for a Northwest Spring Salad with Creamy Cashew and Herb Dressing, which I riffed on for dinner last night. 


The creamy green dressing is made from soaked cashews, herbs, and greens. Amber suggests a couple handfuls of spinach, but since I had a big bunch of parsley I used that, along with fresh oregano and mint and some lemon for brightness. For extra creaminess you can blend in tofu or sour cream, or I took it more in the direction of a pesto and used olive oil. I employed my favorite trick of blending all the ingredients in a mason jar (the blade and base of a standard blender will screw onto a mason jar). You can top the salad with baked chicken or tempeh. We were grilling last night, so I topped ours with grilled asparagus and green onions and added quinoa and back beans for heft. The dressing is delicious and worth having around. I'm planning on using the rest tomorrow on a green spring pizza. Thanks to Amber for a great recipe and I'm looking forward to welcoming Camas Swale Farm to the market June 5.


Northwest Spring Salad with Creamy Cashew and Herb Dressing
adapted from Amber of Camas Swale Farm

Creamy Cashew and Herb Dressing (makes about 2 cups) 
1 cup cashews, soaked in water for at least 30 minutes
1/4 cup olive oil (or 1 cup tofu or sour cream)
zest and juice of one lemon
2 cups fresh herbs and greens such as parsley, spinach, oregano, and mint
1 Tbsp green trips of green onions or 1 tsp minced onion
~/2 tsp salt (less if cashews are salted)
~1/4 tsp red pepper flakes

If blending in a mason jar, use a canning funnel to add the soaked cashews, olive oil or tofu, lemon zest and juice, herbs and greens, salt and pepper to the jar, along with 1/2 cup water. Screw on the blender blade and base and blend until smooth. Taste and add more salt, pepper, or lemon to taste and more water for desired consistency.  You could also make the dressing in a food processor or regular blender. 

For the salad (use some or all of the ingredients below)
salad greens
chopped crunchy radishes and carrots
baked or grilled chicken or tempeh
grilled asparagus
grilled green onions
cooked grain such as quinoa
black beans

Top the greens with your choice of ingredients and drizzle with ample dressing. Enjoy. 
And see you at the market opening June 5th.

Wednesday, March 30, 2016

Leftovers Bibimbap


This year, my solution for using up Easter eggs was bibimbap. This dish also served the purpose of using up leftover Easter ham, leftover roasted asparagus, and leftover collard greens, and made a dent in my latest batch of kimchi.


I took inspiration from the bibimbap sauce here and the miso lentils here. Once we got over the pain of peeling favorite eggs, this meal was a hit with enough different toppings to please everyone, including sesame carrots for bunnies.


Bibimbap from Easter leftovers

bibimbap sauce
1/2 cup gochujang
2 tbsp sesame oil
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar or honey
1 tbsp sesame seeds
Mix together all of the ingredients and thin with 1-2 tsp water if it seems too thick.

eggs
hard boiled if you have ones to use up, or cooked for 6 minutes in boiling water.

ham
1 cup diced ham, sautéd in a hot skillet in 1 Tbsp canola oil and 1/2 tsp soy sauce until brown on edges. Add 1 tsp miring, cook down, and remove from heat.

cooked greens
1 bunch greens blanched and quickly sautéed in a little sesame oil, or use pot roasted collards, sauté with a chopped onion in olive oil and then roasted in a closed Dutch oven for one hour at 325 degrees.

roasted broccoli or asparagus
1 small broccoli head cut into spears, tossed with oil and salt, and roasted on a preheated baking sheet at 475 degrees for about 12 minutes. Alternatively roast trimmed asparagus similarly but for about 7 minutes.

sesame carrots
1 carrot julienned and sautéed in a hot skillet in 1 Tbsp canola oil with 1/2 tsp sugar until soften. Add 1 tsp soy sauce and 1 tsp mirin, cook down, remove from heat and toss with 1 tsp sesame seeds.

miso lentils
3/4 cup puy lentils cooked in boiling water until soft (~18 minutes) and drained. Transfer to a bowl and mix in 2 tsp miso paste, 1 tsp sesame oil, a small pinch of sugar and black pepper.

toasted sesame rice
Coat the bottom of a large skillet with 1 Tbsp sesame oil and heat over medium low. Add 4 cups of cooked rice (I like to use a mixture of brown and white rice) and pack down. Cook for about 5-7 minutes until the bottom has developed a toasted crust (peek with a spatula).   

kimchi and sesame seeds to garnish

To serve, scoop out a serving of toasted rice, layer on all desired toppings, and drizzle with bibimbap sauce.

Friday, February 26, 2016

Pear Multigrain Muffins


I've been on a muffin baking kick lately. Initially I was motivated by the trivial reason that I wanted to use up a bag of Bob's Red Mill 10 Grain Hot Cereal I'd been gifted, but then having a supply of not-too-cloyingly-sweet, freshly baked indulgences became a reason in itself. I experimented with the recipe on the Bob's Red Mill bag, a multigrain muffin recipe from Blue Sky Bakery via smitten kitchen, and a leftover oatmeal recipe from OrangetteJulia Moskins also had plenty to say about not too sweet muffins in this week's New York Times. Along the way, I've learned to hydrate coarsely cut grains with the wet ingredients or to use cooked grains like hot cereal or millet. I found that diced pears make a lovely complement to hearty grains. And I discovered that my new favorite fermented dairy product, kefir, makes a delicious muffin.



Baking all these muffins reminded me of the first day of the Bread 101 class I co-taught. We asked the students to share an early, formative bread memory. To our surprise, many of them responded with memories of baking muffins. We realized that our first order of business in this course was to define the concept of bread as a food of sustenance, distinct from baked indulgences. Some of the confusion we uncovered among our students that day came from their limited experience with bread, but also I would argue from our culture's imprecise language around baking. For one, the word muffin, a uniquely American concept, is an obfuscation and a euphemism for the word cake. Also the production of these distinct baked goods is conflated in the single English word of bakery. In contrast, in France breads and cakes are separated by the shops at which they are procure, the first at a boulangerie and the second at a patisserie. These terms would be useful for describing changes in the neighborhood. Last May we lost the much beloved Eugene City Bakery and the building has stood abandoned for months, a depressing eye sore. Construction has finally picked up on the replacement establishment, Sweet Life. While they will be a welcome addition to the neighborhood, they are certainly not a replacement for a source of daily bread. I've been feeding my bread starter, to get back into the routine of baking my own bread. In the meantime, below is the recipe for the muffins I've been making, to be eaten as a treat.



Pear Multigrain Muffins
Adapted from these blue sky bran muffins from smitten kitchen
Yield: 12 standard muffins

1 cup (245 ml) buttermilk, kefir, or yogurt thinned with a little milk
2 eggs
1/3 cup (70 ml) oil (such as coconut, vegetable, safflower, canola, or mild olive oil)
1/4 cup (50 grams) lightly packed dark brown sugar
1 teaspoon vanilla extract, a little citrus zest (optional flavorings to add)
1 cup cooked millet (135 grams) or 1 cup 10-grain cereal mix (90 grams)
1/2 cup (60 grams) cornmeal, buckwheat, or whole wheat flour
1 cup (125 grams) all-purpose flour
2 teaspoons baking powder (preferably aluminum-free)
1/2 teaspoon baking soda
1/4 teaspoon table salt
2 teaspoons raw turbinado sugar, divided
3/4 to 1 cup chopped pears or other fruit such as apple or frozen berries

1. Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray or oil or use liners.

2. In a medium bowl, whisk buttermilk or kefir or yogurt, eggs, oil, brown sugar, vanilla, and cooked millet or grain cereal mix and cornmeal if using. In a large bowl, mix together flours, baking powder, baking soda and salt. Stir wet mixture into dry until just combined.

3. Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons fruit to each (dividing it evenly) and sprinkling the fruit with one of the teaspoons of raw sugar. Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of raw sugar.

4. Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.

Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer.

Saturday, January 16, 2016

Spinach Yogurt with Spiced Chickpeas


In line with my last post, my Christmas present cookbook this year, Yogurt Culture by Cheryl Sternman Rule, is full of inspiration for cooking with fermented daily products. With some baby spinach from our Sweetwater Farm CSA and some cooked chickpeas in the refrigerator, I ended up making a mashup of two of Rule's yogurt spread recipes (a Turkish spinach dip and an Indian raita with a spiced tarka). For the base I mixed plain whole milk Nancy's Yogurt with chopped spinach and a pinch of salt, and then layered on these chickpeas fried with garlic, lemon rind, cumin, coriander, and smoked paprika.


Rules tops many of her savory yogurt dishes with a drizzled of oil, so for this one I made a tarka of cumin and mustard seeds and fresh curry leaves (now available on a regular basis at Sunrise Asian Food Market). This dish worked well as a party appetizer with pita chips, with the cooling yogurt as a nice contrast to the spicy chickpeas, and it was substantial enough to serve as dinner after the guests were gone and we were too tired to cook.


Spinach Yogurt with Spiced Chickpeas
for the chickpeas
2 Tbsp neutral oil such as canola
3 strips lemon rind, sliced thin
2 cloves garlic, peeled and sliced
2 cups cooked chickpeas (could use one 15 ounce can)
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
pinch of salt

for the yogurt
1 cup baby spinach
1 cup whole milk plain yogurt
pinch of salt

for the tarka
1 Tbsp neutral oil such as canola
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
4-5 fresh curry leaves (optional)

1. For the chickpeas, heat a skillet over medium high heat. When the pan is hot, add the oil and then the slivers of lemon rind. Cook one minute and then add the garlic. Cook another 30 seconds and then add the chickpeas and spices. Stir well and allow to coat the chickpeas. Allow to cook for about ten minutes, stirring occasionally, until the chickpeas have crisped.

2. Prepare the tarka. Heat a small pan over medium high heat. Add the oil. When it is hot, add the cumin seeds and about 30 seconds later add the mustard seeds and curry leaves. Cook about a minute until the oil is very fragrant but before anything burns, and then transfer the tarka to a small bowl.

3. Rinse the spinach, drain, and chop finely. When you are close to serving the dish, combine the spinach with the yogurt and a pinch of salt.

4. To serve, spread the yogurt mixture on a shallow serving dish. Layer over the chickpeas. Drizzle the platter with the spiced oil, including the toasted seeds. Serve with warmed flat bread or pita chips.

Tuesday, December 22, 2015

Cooking with Kefir and a Chocolate Mousse Tart


My latest fermentation project, following in the footsteps of sauerkraut and bread starter, has been to culture kefir. To maintain this culture, you simply transfer a tablespoon of kefir to a fresh cup of milk and let it sit on your kitchen counter for about 24 hours. The result is a tart, thickened milk that I've started deploying in all sorts of guises. 



Using regular pint Mason jars for the culturing lends itself to preparing smoothies with my favorite trick of screwing the blender blade directly onto the jar. If you like, you can make yourself a daily smoothie after passaging a tablespoon of kefir for the next batch.



I've been preparing smoothies with about a cup of kefir, a half banana, and a teaspoon each of honey and chia seeds, which make a perfect midmorning snack.



I also found that adding a spoonful of kefir resulted in an extremely exuberant bread starter crumpet batter (reminiscent of Katharine Hepburn's waffle batter from Woman of the Year) and deliciously spongey crumpets.


For ~1 cup of old bread starter (~250 grams), add 1 teaspoon sugar, 1/2 teaspoon salt, and 1 tablespoon kefir. Mix well and then add 1/2 teaspoon baking soda and pour into well-oiled crumpet rings on a hot, well-oiled skillet to cook.



A final, recent use for my kefir was to add a bit of tartness to a chocolate mousse tart. Truth be told, this tart, for my son's birthday, was entirely motivated by my desire to use up a rye flour pie crust I had prepared for Thanksgiving and then accidentally left behind in the freezer when we dashed to the coast. Rye and chocolate is a classic combination, and filling a pie crust with chocolate mousse seemed like an easy way to please a newly minted eight year old.



I started with this recipe, and then, inspired by the success of using creme fraiche in chocolate fondue, I whipped in some kefir with the heavy cream (I've also used my kefir to culture heavy cream into creme fraiche, which works very well, but in this instance, I didn't have time). The resulting tart was a big success with the beaming birthday boy. 




Chocolate Mousse Tart with a Rye Crust
pie crust (based on Heidi Swanson's recipe)
1/3 cup (38 g) rye flour (I used rye flour from Lonesome Whistle Farm)
3/4 cup (88 g) unbleached all purpose white flour
1/8 tsp salt
4 Tbsp butter (1 stick), cut into 1/2 inch cubes
~1/6 cup ice water

Combine the flour and salt in a food processor and mix. Pulse in the butter cubes until they are lima bean sized. Then add enough water for the dough to just come together when you press it between your fingers. Mold into a disc, wrap with plastic wrap, and refrigerate for at least 30 minutes. Roll out into a 12 inch disc, drape into a buttered tart pan, flute the edges and patch where you need to, and now chill again for at least 30 minutes. Preheat the oven to 450 degrees. Cover the crust with aluminum foil and use rice or beans as pie weights. Bake for 10 minutes, then allow to cook completely before you fill the crust.

chocolate mousse
12 ounces bittersweet chocolate
1/4 teaspoon salt
1 teaspoon vanilla
2 3/4 cup heavy cream
1/4 kefir (or creme fraiche)
1/4 cup sugar

1. Pulse the chocolate, vanilla and salt in a food processor until the chocolate is in small pieces. Bring 1 cup cream to a boil in a heavy small saucepan. With the processor running, gradually pour the hot cream through the feed tube and process until the chocolate is melted and smooth. Transfer to a large bowl and allow to cool to room temperature.

2. Beat remaining 1 3/4 cups of of cream, 1/4 cup kefir, and 1/4 cup sugar in large bowl to stiff peaks. Fold the whipped cream into the chocolate mixture. Pour the mousse into prepared crust. Chill until set, about 6 hours. 

Sunday, December 6, 2015

Fresh Bread and French Onion Soup


It's been a busy fall, but with the term winding down, I finally turned my attention to my neglected bread starter and started coaxing it back to life with daily feedings. In a few days, it was bubbling  away happily and over the weekend it raised a fine loaf of rye and red fife flour. 



With the baking bread aromas filling the kitchen, and a steady drizzle outside, I decided to make some French onion soup for dinner. I caramelized a big pot of onions (saving some for a future mujaddara), and thawed a quart of chicken stock. The recipe I followed from the kitchn, based on Julia Child, called for an hour of cooking the broth with the onions, and another 20 minutes in the oven, but I admit to skimping on both, because we were all too hungry to wait. The resulting soup was deliciously decadent for a rainy day.



French Onion Soup
Makes 4 one-cup servings

3 large yellow onions (~1 pound)
1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 teaspoon salt
freshly ground black pepper
1/4 teaspoon sugar
4 cups beef, chicken, or vegetable broth
1/2 cup white wine or white vermouth
4 bread slices, toasted
1 cup shredded Gruyere cheese

1. Peel and cut each onion into half moons: Slice each half of the onion into thin, evenly-sized half moons and cut the half moon slices in half. You will have at least 3 cups of chopped onions. But don't worry too much about quantities with this recipe; if you have an extra onion to use up, throw it in!

2. In a large pot, melt the butter with the oil over medium-low heat. After the butter foams up and then settles down, add the onions and stir to coat with the butter. Cover the pan and cook for 15 minutes on low heat. 

3. Remove the lid. The onions should have wilted down somewhat. Stir in 1/2 teaspoon salt, a generous amount of black pepper, and 1/2 teaspoon sugar (this helps the onions caramelize). Turn the heat up to medium and cook, uncovered and stirring every few minutes, until the onions are deeply browned. This will take 40 minutes to 1 hour. Turn down the heat if the onions scorch or stick to the pan; the browning doesn't come through burning, but through slow, even caramelization.

4. Heat the broth: As the onions approach a deep walnut color, heat the broth in a separate pot. Add the wine and allow to cook down. Then add the hot broth to the caramelized onions and bring to a boil. Cook gently over low heat for about 1 hour (I only did this for 20 minutes). Taste and season with additional salt and pepper if needed. 

5. Heat the oven to 350°F. Divide the soup between small but deep oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl. Place the bowls on a baking sheet or in a casserole dish. Bake for about 20 minutes until the cheese is thoroughly melted (I did this for 5 minutes).

6. Broil until the cheese is browned: Turn the oven from bake to broil and broil the soup for 1 to 3 minutes or until the cheese is browned and bubbling. Remove carefully from the oven and let cool for a few minutes before serving on heatproof dishes or trivets.  

Saturday, November 7, 2015

Skillet Baked Oatmeal with Cinnamon Apples


The Fairmount Farmers Market may seem like a distant memory on this drizzly November weekend, but you can still stock up on local food at the annual Fill Your Pantry event hosted by Willamette Farm and Food Coalition Sunday November 15th from 1 - 5 pm at Lane Events Center. You can pre-order online now through this Sunday at midnight.

Be sure to stock up on rolled oats or barley flakes for winter breakfasts, such as this skillet baked oatmeal, inspired by this recipe from Heidi Swanson, but with seasonal apples and a skillet cornbread approach to baking. This will add a little cheer to your drizzly mornings.

Skillet Baked Oatmeal with Cinnamon Apples
Serves 6
2 cups rolled oats
1 cup chopped walnuts
1 teaspoon baking powder
1/2 teaspoon fine-grain salt
1 large apple
3 tablespoons unsalted butter
1 1/2 teaspoons cinnamon
2 cups buttermilk
1 large egg

1/3 cup brown sugar
1 teaspoon vanilla extract

1. Preheat the oven to 375 degrees.

2. Heat a 10 inch cast iron skillet over medium heat. To the dry skillet, add 1 cup of rolled oats and toast, stirring, for a couple of minutes until they start to become fragrant and brown. Transfer the oats to a medium mixing bowl, and repeat with the second cup of oats. Next toast the cup of chopped walnuts until they start to become fragrant. Transfer the walnuts to a separate small bowl. To the oats, add the baking bowser and salt and mix.

3. Core the apple and cut into 1/4 inch dice. Melt the butter in the skillet over medium heat, add the apple pieces and cinnamon, and cook, stirring often, until the apples are soft. 

4. While the apples are cooking, whisk together the buttermilk, egg, brown sugar, and vanilla extract.

5. When the apples are soft, turn off the heat under the skillet. Use a spatula to incorporate the oat mixture into the buttermilk mixture and then immediately pour it into the hot skillet on top of the cinnamon apples. Scatter over the toasted walnuts and transfer the skillet to the preheated oven. Bake for about 35 minutes until the oatmeal has set and the top is golden. Serve immediately. 

Saturday, October 3, 2015

Last Market of the Season and Smothered Chicken


Tomorrow will be the last day of the sixth season of the Fairmount Neighborhood Farmers Market. Come to stock up on produce from Good Food Easy at Sweetwater Farm and pastured meats from Fair Valley Farm. And linger a moment to thank the farmers for bringing their delicious foods to our neighborhood each Sunday this summer.


Be sure to pick up some multicolored eggplants and peppers for an end of the season ratatouille,  as well as some winter squash for your winter cellar. And you will want to purchase a Fair Valley Farm chicken to try this classic Craig Claiborne recipe for smothered chicken.




This recipe gives you the excuse to exert some muscle in the kitchen by flattening a spatchcocked chicken under a plate, weighed down by whatever method you can rig.


The result is a beautifully crispy chicken and a panful of rich gravy, perfect for smothering a pile of mashed potatoes in a dinner that will help you through the winter months. Thanks so much another great season of the Fairmount Neighborhood Farmers Market.



Craig Claiborne's Smothered Chicken

1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth, ideally homemade

1. Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.

2. Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.

3. Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.

4. Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.

5. Cut chicken into serving pieces, and serve with the sauce and mashed potatoes.

Saturday, September 26, 2015

End of the Summer Tomato and Mozzarella Salad


This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.


Don't let the last sunny days of the summer slip away without enjoying an insalata caprese. Simply slice tomatoes and mozzarella and layer them with fresh basil leaves. Sprinkle with sea salt and drizzle with olive oil and vinegar to taste, and enjoy in the sunshine. 

Saturday, September 19, 2015

Sichuan Green Beans


This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.


Sweetwater Farm has a lovely selection of beans including these yardlong beans, which always get a giggle out of my kids when served full length. I like to blanch them, save some in their full splendor, and chop the rest to stir fry in Fuchsia Dunlop's Sichan green beans from Every Grain of Rice. This recipe involves a secret ingredient of Tianjin preserved vegetables, available at Sunrise Market, which add a salty pungency. And with so many pretty spicy peppers at the market, I substituted fresh for dried. Blanching the beans first, as Dunlop does in this version of her recipe, means that they require less oil so that the dish tastes fresh and not too greasy. A great side dish to have in your repertoire, and a great reason to stock up on fall beans.


Sichuanese Dry-Fried Green Beans

3/4 pound green beans or yard long beans
4-6 dried chiles
2 scallions, whites only, sliced
3 garlic cloves, sliced
An equivalent amount of ginger, sliced
2 tablespoons Sichuanese ya cai or Tianjin preserved vegetable (optional but recommended; see note above)
1/2 teaspoon whole Sichuan pepper
1 teaspoon toasted sesame oil
2 tablespoons canola or peanut oil

1. Trim beans; snap them in half. Then snip the chiles in half and shake out and discard the seeds. If you're using the Tianjin preserved vegetable, rinse off the excess salt and squeeze it dry. 

2. Bring a pot of salted water to a boil. Add beans and blanch until just tender, then drain. 

3. Put your wok over high heat. Add the canola or peanut oil, then the chiles and the Sichuan pepper. Stir-fry just until the chiles begin to darken, then add the scallion, ginger, and garlic and cook for a few moments more. Add the preserved vegetable and stir a few more times. Then add the beans and stir-fry for a minute or two longer, until coated in the oil and the seasonings. Add salt to taste. Drizzle with sesame oil and serve.

Saturday, September 12, 2015

Zucchini Butter


This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.


I've been on a zucchini kick this summer. It's funny because I remember distinctly how unenthusiastic I was about this vegetable when I was young, a sentiment shared by my children, who view a zucchini as a failed, soggy attempt at a cucumber. But these days I can't seem to get enough of these summer squash roastedstir fried, or on pizza, so I couldn't resist Erica's bargain bag of zucchini at the market last weekend. 



Faced with this hefty zucchini haul, I decided to try out a recipe I'd been eying for zucchini butter from the food52 genius recipe series. It called for shallots, but I used a lovely slender leek from the market. You simply shred your zucchini (easiest to do in a food processor for a big batch), and cook it down with a generous portion of olive oil or butter (I used both) until the squash melts into a rich spread, which is delicious on crackers or as the base for a sandwich with sliced tomatoes. The best part, for those facing a zucchini glut, is the sense of satisfaction when you see your huge stack of squash reduced to a manageable pot of spread.


Zucchini Butter
adapted slightly from Jennie Cook's genius recipe
makes about 2 cups
2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary)
2 Tbsp olive oil 
2 Tbsp butter
1 small leek or 2 shallots
Salt and pepper

1. Grate the zucchini in a food processor or on a box grater. Toss with a generous pinch of salt and let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. Mince the white part of the leek or the peeled shallots. Squeeze the water out of the zucchini (you can do this with your hands or by wringing it in a clean cloth towel). 

2. In a deep skillet, heat the olive oil and butter. Sauté the leeks or shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. Season with salt and pepper to taste.

3, Enjoy on crackers or toast, or as a side dish all summer long!

Saturday, September 5, 2015

Roasted Collards with Chorizo and Fresh Tomatillo Salsa


This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats and eggs from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.


The season's bounty is reaching its height of outrageous beauty, like these blush tomatoes and purple tomatillos. With produce this pretty, it seemed a shame to roast the tomatillos for my usual salsa, so I blended them up fresh with cilantro and a hot pepper.


Even as the produce is reaching its peak, the days are getting cooler, and it's not hard to justify turning on the oven. For less glamorous looking collard greens, I made a version of these pot-roasted collard greens with chorizo. Cooked for an hour in a low oven, the collards' flavors soften and deepen, the onions melt into a sweet jam, and the chorizo infuse the dish with a decadent richness.


Layered on top of tender Lonesome Whistle Farm beans, these rich collards made a delicious bed for a fried Fair Valley Farm egg, topped with the bright notes of the fresh tomatillo salsa and slices of blush tomatoes to make the plate outrageously pretty.


Fresh Tomatillo Salsa
1 pint tomatillos
1 small jalapeño or other spicy pepper
1 handful cilantro leaves
1 pinch salt

Hull and rinse the tomatillos. Halve them and toss them in a food processor. Halve and seed the jalapeño and add it to the food processor along with the cilantro and salt. Pulse to chop into a salsa of the desired coarseness. Reserve.

Roasted Collards with Chorizo
1 large bunch collard greens
1 medium onion
2 chorizo sausages (about 5 ounces)
2 Tbsp canola oil
salt to taste

1. Preheat the oven to 325 degrees. Rinse the collard leaves, cut out the stems, and slice crosswise into 1/2 inch strips. Peel and dice the onion. Cut the sausages into quarters lengthwise and then crosswise into 1/2 inch chunks.

2. Heat a large heavy bottomed pot with a lid, such as a Dutch oven, over medium heat. Add the oil, the onions, and a pinch of salt, and sauté for a couple of minutes. Add the sausage pieces and continue cooking until the onions are very soft. Add the collard green strips and stir to coat in the oils. Place the lid on the pot and transfer to the oven. 

3. Cook for about an hour until the contents are deeply roasted and caramelized. Stir, taste, and add more salt if needed. Cover until ready to serve.

Friday, August 28, 2015

Sweet and Sour Zucchini


This week at the Fairmount Neighborhood Farmers Market, you can look forward to summer produce from Good Food Easy at Sweetwater Farm, pastured meats and eggs from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.



While summer squash are at their peek, I recommend you try Fuchsia Dunlop's sweet and sour zucchini from Every Grain of Rice. As Dunlop points out, zucchini are not a common vegetable in Chinese cuisine, but I was happy to find a different approach for preparing these abundant summer vegetables. The squash are pre-salted to drain away some of their water content and then stir-fried over high heat. The recipe couldn't be simpler: slivered garlic, a pinch of salt and sugar, and a kick of Chinkiang vinegar, making a delicious accompaniment for Ma Po Doufo.



Sweet and Sour Zucchini

from Fuchsia Dunlop's Every Grain of Rice
2 zucchini
salt
2 Tbsp cooking oil
2 garlic cloves, finely sliced
1/2 tsp sugar
1 tsp Chinkiang vinegar

Cut the zucchini in half lengthwise, then cut each half into about three sections. Thinly slice each section lengthwise and place in a bowl. Add 1/2 tsp salt, mix well and set aside for 30 minutes or so. When you are ready to cook, drain the slices and squeeze them to get rid of excess water.

Heat a wok over a high flame. Add the oil, then the garlic, and stir-fry for a few seconds until you smell its fragrance. Add the zucchini and stir-fry until they are hot and just cooked, but still a little crisp. Add the sugar and vinegar, with salt to taste, stir a couple of times, then tip on to a dish and serve.

Saturday, August 22, 2015

Millet with Roasted Corn and Summer Squash


Tomorrow at the Fairmount Neighborhood Farmers Market, you can look forward to plenty of summer corn, summer squash, peppers, and tomatoes from Good Food Easy at Sweetwater Farm, pastured meats and eggs from Fair Valley Farm, and beautiful fresh cut flower bouquets from Tiger Lily Art Company.


To use up the leftovers from our latest batch of grilled corn on the cob, I cooked up a pot of yellow millet and combined it with roasted summer squash wedges, yellow peppers, and onion, topped with a shower of torn basil. This cheerful yellow grain and vegetable side made a perfect accompaniment to several meals during a sunny summer vacation week.



Millet with Roasted Corn and Summer Squash
1 cup millet
2 cups water (or make a quick stock with the corn cobs)
4 corn cobs
2 summer squash
1 yellow pepper
1 onion
olive oil
salt
1 handful of basil leaves

1. In a medium pot, combine 1 cup of millet, 2 cups of water, and a pinch of salt. Alternatively, if you've grilled the corn ahead, cut the kernels from the cobs and boil the cobs in 3 cups of lightly salted water for 15 minutes to make a quick stock. Use 2 cups of this stock for cooking the millet. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, until the millet tastes cooked. Remove from the heat and allow to sit for at least 10 more minutes.

2. Remove most of the husks from the corn cobs, leaving a single layer of leaves, and grill on a hot grill, rotating, until the cobs have become quite charred. Remove from the heat, allow to cool enough to handle, and remove the remaining husks and silk. Use a large knife to cut the kernels from the cobs and reserve. 

3. Cut the summer squash into half or quarter moon slices. Core and chop the peppers into small wedges. Peel the onion and cut into small wedges. Toss the squash, peppers, and onions with a glug of olive oil and a generous pinch of salt. Grill on a vegetable rack over the grill or roast on a baking sheet in a 450 oven, flipping occasionally, until the vegetables are softened and have started to char.

4. Combine the millet, corn kernels, and other vegetables in a big serving bowl. Drizzle with a bit more olive oil. Taste for salt and add more if needed. Garnish with torn fresh basil leaves. Serve warm or at room temperature.