Saturday, July 13, 2019

Yogurt Basted Roast Chicken with Turnips and Onions


This Sunday come to the Fairmount Neighborhood Farmers Market between 10 am - 2 pm at the corner of Agate and 19th Ave for all your summer produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm.


Last weekend I made an Indian-inspired feast with our farmers market bounty. I marinated four Fog Hollow Farm chicken legs in a spiced yogurt baste and then roasted them above a layer of magenta and white baby turnips and green onions.  


The turnips and onions were extra rich and flavorful from their long dousing in chicken juices and yogurt sauce. We devoured them along with saffron rice, this Instant Pot lentil dal, cucumber raita, and homemade naan


Yogurt Basted Roast Chicken with Turnips and Onions
4 chicken legs (thighs and drumsticks) on 1 whole chicken cut into pieces
1 bunch green onions, root ends trimmed
~18 baby turnips, stem and root ends trimmed

marinade
6 garlic cloves, minced
1/2 inch nob ginger root, peeled and minced
zest of one lemon
juice of one lemon
1/2 cup plain yogurt
1 Tbsp olive oil
1 tsp kosher salt
1/4 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala

1. Mix together all of the ingredients of the marinade. In a large bowl, coat the chicken pieces in the marinade and allow to sit for at least two hours or overnight, refrigerated.

2. Preheat the oven to 375 degrees. Line the bottom of a large baking pan with the green onions and baby turnips. Place a baking rack over the vegetables and place the chicken pieces on top. Bake for about 35 minutes until the chicken is cooked through (with an internal temperature of 165 degrees). Baste the chicken pieces with some of the remaining marinade in the bowl halfway through the cooking.

3. Remove the roasting pan from the oven and turn on the broiler. Set the chicken and the roasting rack off to the side and remove the roasted vegetables to a serving bowl. Return the roasting rack and chicken to the pan and baste the chicken with the remaining yogurt marinade. Transfer under the broiler and cook for a few minutes until the skin becomes nicely charred. Transfer the chicken to a serving platter and serve with the roasted vegetables.

Saturday, July 6, 2019

Eton Mess


This Sunday come to the Fairmount Neighborhood Farmers Market between 10 am - 2 pm at the corner of Agate and 19th Ave for all your summer produce from Camas Swale Farmpastured meat and poultry from Fair Valley Farm and Fog Hollow Farm, and wine from Summerfield Vineyards. 



Camas Swale Farm has lovely strawberries, which we used in our family's traditional Fourth of July dessert, Eton mess. I will admit that it is a bit incongruous to celebrate our country's independence from England with a thoroughly British pudding, first served at a cricket match in 1893, but this tradition dates back to a very patriotic Fourth of July we celebrated with ex-pat friends in Oxford. And it certainly looks patriotic.



It's also dead easy to make, consisting of just meringues, whipped cream, and berries. You can preassemble the parts in parfait glasses, but we like to serve the components separately so that everyone can create their ideal dessert with desired ratios and messiness.



Eton mess (deconstructed)
Fresh strawberries, blueberries, raspberries, or a mixture
Whipped cream, very lightly sweetened
meringues (recipe below)

Assembly as desired. For soggier meringues, crumble them and mix them into the whipped cream, or alternatively leave them whole on top.

Meringues (adapted from sugarspunrun.com)
4 large egg whites room temperature
1/2 teaspoon cream of tartar
⅛ teaspoon salt
1 cup granulated sugar (200g)
1 teaspoon vanilla extract

1. Preheat oven to 225F (105C) and line a large cookie sheet with parchment paper. Set aside.

2. Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl.

3. Using an electric mixer or a stand mixer (with either the whisk), stir on low speed until mixture becomes foamy. Increase speed to high.

4. With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).

5. Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).

6. Stir in vanilla extract and any other extract you may like to use.  If using food coloring, add the food coloring at this stage, too.

7. Fit a large disposable piping bag with a large tip and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.

8. Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing. Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.

Friday, June 28, 2019

Spring Salad with Creamy Lemon Fennel Dressing


Visit the Fairmount Neighborhood Farmers Market this Sunday from 10 am - 2 pm at the corner of Agate and 19th Ave for a wide selection of fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 


Camas Swale has a eye popping selection of crunchy spring vegetables -- cucumbers, snap peas, fennel bulb, and turnips -- to layer on a bed of their purple tipped butterhead lettuce. For salad dressing, I usually make a miso vinaigrette, sometimes with tahini for more creaminess. But for an extra decadent treat I decided to whip up a creamy lemon and fennel frond dressing based on this recipe.


This creamy salad was the perfect accompaniment to Turkish stuffed flatbreads called pide, made with Fair Valley Farm ground lamb. And once people started drizzling the dressing on their plates, they found it also went well with roasted cauliflower, garlic scapes, and chickpeas, or just eaten with a spoon.


Creamy Lemon Fennel Dressing
1 lemon
2 tablespoons crème fraîche or sour cream
Fine sea salt to taste
1/2 teaspoon mild honey
1-2 tablespoons minced fennel fronds
5 tablespoons extra virgin olive oil

Grate the lemon with a zester and set zest aside. Halve lemon and juice one of the halves.

Whisk crème fraîche or sour cream, lemon juice, zest, salt, and honey together until smooth.

While whisking, add olive oil in a thin stream until blended.

Add fennel fronds and whisk again to incorporate. Taste and adjust seasoning (salt, lemon juice, honey) as needed.

Serve the dressing over a salad of crunchy spring vegetables and butterhead lettuce.

Saturday, June 22, 2019

Turkey and Zucchini Burgers


This Sunday, visit the Fairmount Neighborhood Farmers Market from 10 am - 2 pm at the corner of Agate and 19th Ave for a wide selection of fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 


With our haul of Camas Swale zucchini and green onions I finally tried a recipe from Yotam Ottolenghi and Sami Tamimi's Jerusalem that I'd heard has a cult following. I'd avoided it until now because of my kids' lukewarm feelings about zucchinis. Miraculously this summer they have suddenly become zucchini enthusiasts, for example eating zucchini flatbreads with gusto. These burgers were a similar hit, especially with the spiced yogurt sauce that doubled as a creamy dressing for a salad with lentils and roasted baby turnips.


Turkey and Zucchini Burgers with Green Onions and Cumin
from Yotam Ottolenghi and Sami Tamimi's Jerusalem
makes about 18 small burgers  
for the burgers
1 lb ground turkey
1 large or 2 medium zucchini, grated (2 cups grated)
3 green onions, sliced
1 large egg, beaten
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro
2 cloves garlic, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp cayenne pepper
oil for browning

for the sour cream and sumac sauce
2/3 cup yogurt
1/2 cup sour cream
zest of 1 lemon
juice of 1/2 lemon
1 small clove garlic, minced
1 1/2 tsp olive oil
1 Tbsp sumac
1/2 tsp salt
1/4 tsp fresh ground pepper

1. Preheat the oven to 425F.
2. Make the sumac sauce by combining all the ingredients in a bowl and mixing well. Refrigerate until needed. 
3. Put all the burger ingredients, except the oil, in a large bowl. Mix well, using your hands, making sure to get all the ingredients are well incorporated, and shape into about 18 burgers.
4. Coat the bottom of a skillet lightly with oil and heat until it is nice and hot. You should hear a good sizzle when the patties hit the pan, If not, let the oil heat more. Working in batches, brown the patties on both sides, for about 2 minutes per side, and add more oil as needed.
5. Carefully transfer the burgers to a parchment or silicone mat lined baking sheet and bake for about 7 to 10 minutes, just until done inside.
6. Serve the burgers warm or room temperature with the sauce.

Saturday, June 15, 2019

Marinated Chicken Breast with Soba Noodles


The Fairmount Neighborhood Farmers Market, held on Sundays from Sunday 10 am - 2 pm at the corner of Agate and 19th Ave, offers a wide selection of fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 


Last week we picked up chicken breasts from Fog Hollow Farm for Sunday's dinner. I thawed them in a fish sauce marinade inspired by one from Andrea Nguyen's Vietnamese Food Any Day and then roasted them along with some sliced carrots, to soak up the extra marinade and chicken juices.


From Camas Swale Farm, we'd purchased a bunch of bok choy rabe that I stir fried with a bit of plum sauce, some summer squash that got a splash of Chinese vinegar, and some broccoli that roasted along with the chicken. Then I served everything with room temperature dressed soba noodles in a bibim guksu. This is the perfect meal for a warm summer evening when you have lots of fresh summer produce to enjoy.


Marinated Chicken Bread with Soba Noodles
2 bone in chicken breasts
4 carrots or other root vegetables of your choosing

marinade
3 garlic cloves
4 green onions
1/4 tsp freshly ground pepper
1/2 tsp Chinese five-spice powder
2 Tbsp packed brown sugar
1 1/2 Tbsp fish sauce
1 tsp soy sauce
1 1/2 Tbsp canola oil
Mince the garlic and green onions and combine with all of the other marinade ingredients. Marinade the chicken breast for at least one hour (if you purchase frozen breasts from Fog Hollow Farm, you can let them thaw in the marinade).
Preheat the oven to 425 degrees. Place the chicken with the marinade in a small baking dish. Cut the carrots or other root vegetables into thick slices or chunks and spread over the remaining space in the baking pan. Bake for about 30 minutes until the chicken breast is cooked through, basting occasionally with the marinade. Allow the cooked chicken to rest and then cut into slices. 

noodles
300 g (3 circular packets) of soba noodles
Cook in salted boiling water until barely cooked through (about 5 minutes), then immediately rinse under cold water until entirely cooled. Toss with the noodle sauce (recipe immediately below) 

noodle sauce
2 Tbsp soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp honey
1 tsp Korean gochujang paste for a mild, kid-friendly sauce, or more as desired 
1 Tbsp sesame seeds
Mix together all the ingredients. Taste and adjust flavorings as desired. Use to coat the cooked soba noodles

sweet and sour zucchini
2 zucchini
salt
2 Tbsp cooking oil
2 garlic cloves, finely sliced
1/2 tsp sugar
1 tsp Chinkiang vinegar
Quarter the summer squash lengthwise, and slice thinly. Toss with 1/2 tsp salt, mix well and set aside for 30 minutes or so to sweat. When you are ready to cook, squeeze the slices 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 squash 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.

bok choy rabe with plum sauce
1 bunch bok choy rabe
1 Tbsp canola oil
salt to taste
1 tsp plum sauce
Slice the rabe into 1 1/2 inch long sections. Heat a wok over high heat. Add the canola oil and sear the rabe, with a generous pinch of salt, for a couple of minutes until it turns bright green and is your desired level of cooked. Stir in the plum sauce and serve.

For the bibim guksu, serve the soba noodles at room temperature with the chicken slices, roasted carrots, zucchini, bok choy rabe, and kimchi. 

Saturday, June 8, 2019

Instant Pot Miso Glazed Turnips and Macaroni and Cheese


On this beautiful spring weekend, plan a visit to the Fairmount Neighborhood Farmers Market, Sunday 10 am - 2 pm at the corner of Agate and 19th Ave. You'll find fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 



Last weekend Camas Swale had a stunning selection of turnips, both creamy white and bright magenta. Lately I've been using my Instant Pot to cook root vegetables. I'll start them in some butter, add a tiny splash of water and baking soda (to create an alkaline pH that encourages caramelization as described here). After the pressure cooking is done I'll simmer the vegetables for a little to reduce the liquid into a glaze and stir in some miso for extra flavor. For this dinner I also used the Instant Pot to make my new favorite macaroni and cheese using whey from strained yogurt, also made in the Instant Pot. Some roasted Camas Swale broccoli rounded out the meal.



Instant Pot Miso Glazed Turnips
1 lb baby turnips
2 Tbsp butter
pinch of salt
2 Tbsp water
1/4 tsp baking soda
1 tsp white miso

1. Rinse and trim the turnips and cut them into halves if they are very small or quarters or eighths for bigger ones. Turn on the Instant Pot saute function and melt the butter. Add the turnip pieces and a pinch of salt and cook, tossing, for a couple of minutes, until all of the turnip pieces are coated. Press cancel.

2. Mix the baking soda with the water. Pour over the turnip pieces, seal the lid, and pressure cook for 2 minutes on high. Press cancel and release the pressure by carefully opening the vent. Turn back on the saute function on high and cook for a couple of minutes to reduce the liquid in the pot to a glaze. Press cancel. Stir in 1 tsp of miso to coat the turnips. Taste and add more salt or miso as you desire. Serve warm.


Note: if you don't have an Instant Pot, cook the turnips on the stove top in butter and then simmer in a little water until soft, and finish with miso.

Whey Good Instant Pot Macaroni and Cheese
2 Tbsp butter (divided use)
1 lb elbow noodles
4 cups whey from strained yogurt (or use broth or water)
pinch of salt
1/2 tsp mustard powder or more to taste
6 ounces gruyere or other pungent Swiss cheese, grated
4 ounces aged sharp cheddar, grated
1 cup bread crumbs or panko
1/4 cup grated Pecorino Romano or Parmesan cheese

1. Use 1 tsp butter to grease a 9 x 9 inch baking dish. Turn on the saute function of the Instant Pot and melt the remaining butter in the pot. Press cancel. Add the elbow noodles to the pot. Stir the mustard powder and a pinch of salt into the 4 cups of whey or other liquid and pour that into the pot. 

2. Seal the lid and cook on high pressure for 4 minutes. While the noodles are cooking, preheat your broiler. When the cooking finishes, press cancel and release the pressure by carefully opening the vent. Stir in the grated Swiss and cheddar cheese. Taste a noodle and add more salt if needed.

3. Transfer the noodles to the greased baking dish. Sprinkle over the bread crumbs and Pecorino Romano cheese. Bake under the broiler for one or two minutes until the top is browned, keeping a close watch so that the bread crumbs don't burn. Serve warm.

Note: if you don't have an Instant Pot, cook the noodles in a pot on the stovetop with whey and some additional water as needed, then mix in the cheese and follow the rest of the recipe.

Friday, May 31, 2019

Market start June 2


Welcome to the tenth season of the Fairmount Neighborhood Farmers Market, which will run from June through October on Sundays 10 am - 2 pm at the corner of Agate and 19th Ave. You'll find fresh produce from Camas Swale Farm, pastured meat and poultry from Fair Valley Farm and Fog Hollow Farmand fresh flower arrangements from Tiger Lily Art Company. 



This evening my daughter meticulously slicing a single radish, the extent of our daily garden harvest, into paper thin wafers to eke out garnishes for our white bean and vegetable fajita tacos. After this whiff of fresh root vegetables, I'm looking forward to the bounty of our local neighborhood farmers market this summer.