tag:blogger.com,1999:blog-45717090817008074852024-02-18T23:06:10.166-05:00Flip your Farm Share! by the Honest ChefFor those of us that have a love/hate relationship with a weekly box of produce. Follow my adventures to see what I make, what worked, what was a disaster, and what inspires you to Flip your Farm Share.The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4571709081700807485.post-22245061167910258582014-07-01T22:33:00.003-04:002014-07-01T22:34:55.567-04:002014 Farm Share - Week 1Hello again Honest Chef readers - it's that time of year again. Farm share time! The time when New England actually produces fruits and vegetables - that is, summer summer summer time. And I am here to help you with summer recipes for all that delicious produce you get in your Farm Share, Farmer's Market, garden, or neighbor's surplus. In other words, how to Flip your Farm Share!<br />
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Over the winter I hemmed and hawed about whether or not to do another farm share. Looking back on last year's experience I realized that I learned so much about cooking vegetables, incorporating more of them into my diet, and most of all, being creative with whatever I was given. So it wasn't too hard to say yes to another farm share, but since Siena Farms was the only one I had ever tried. Granted, it was great, but it was pricey. So I did a little comparison between Siena farms and the Ward's Berry Farm share offered through my work. The box had a bigger volume, it was cheaper, it had vegetables AND fruit, and part of your purchase goes toward purchasing farm boxes for families who don't have enough food. So again, seemed like a no-brainer. Would the quality be as good? Well, that remains to be seen.</div>
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So, for this season, what did I get in week one?</div>
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2 bunches of carrots (one orange, one purple), 3 mini summer squash, 1 head of red lettuce, 1 quart of strawberries, 1 bunch purple russian kale, one (teeny) bunch of rainbow chard, a bag of peas, and a jar of strawberry jam [not produce, but i'll let it slide this week.]</div>
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Those of you who know me can already guess that I just ate the strawberries straight up. No recipes needed. The strawberry season is so fleeting here that I don't ever really want to cook these or hide them in something. If you want to dress the berries up though, I highly suggest two simple methods: one, drizzle on some maple syrup onto cut strawberries, and two, put two dollops of sour cream and 4 TBSPs of brown sugar on top of a big bowl of them. MMMMMMmmmm. So delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPANzHk4P_N3mCbPuH8si23sw85eX5F0TVvGTvPjTyr8ngdVf9g_Iyg0U-ro_W4rsOCWjXdLYsEAng5NpjwNCOdVNSghtjHzH92sEHwZGa-qlnMOh_35quhTrQmrUBB2B9WJBzuqxfF9Q/s1600/10503422_10101503381847521_1094869577_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPANzHk4P_N3mCbPuH8si23sw85eX5F0TVvGTvPjTyr8ngdVf9g_Iyg0U-ro_W4rsOCWjXdLYsEAng5NpjwNCOdVNSghtjHzH92sEHwZGa-qlnMOh_35quhTrQmrUBB2B9WJBzuqxfF9Q/s1600/10503422_10101503381847521_1094869577_o.jpg" height="238" width="320" /></a>However, I did want to give you a tip about storing fresh strawberries - field strawberries like this go bad pretty quickly. The way to keep them fresh as long as possible is to get a cookie sheet, cover it in a paper towel, and gently transfer the UNWASHED strawberries to the sheet (see left). Put this in your fridge and they should last at least a few days. Washing them ahead of time will hasten their demise, trust me. Even if you don't have space for a cookie sheet in your fridge, don't wash them until you're ready to eat!</div>
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Moving on.</div>
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This week was crazy busy, so to get ahead, and to use a lot of veggies in one shot, I decided to make a vegetable lasagna. I highly recommend this as a dish to prepare ahead and then just pop in the oven for dinner the following night. It's so easy, and can be scaled up to feed a crowd. Not to mention it's delicious and much healthier than the traditional meat and cheese.</div>
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<b>Vegetable Lasagna</b></div>
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<i>1 package of no-cook lasagna noodles</i></div>
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<i>1 28 oz. can crushed tomatoes (or whole peeled, that you can crush yourself)</i></div>
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<i>2 clove of garlic, minced</i></div>
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<i>1 yellow or vidalia onion, sliced</i></div>
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<i>1 1/2 cups of ricotta cheese</i></div>
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<i>11 small bunch swiss chard</i></div>
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<i>1 large bunch of kale (cut the leaves off the stems, which you can discard)</i></div>
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<i>10 leaves of fresh basil, chopped</i></div>
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<i>3 small zucchini, cut into rings 1/2 in thick</i></div>
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<i>2 cups shredded mozzarella cheese/parmesean cheese or a combination</i></div>
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<i>Olive oil, salt, and pepper</i></div>
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The key to making this veggie lasagna hold together is cooking all the vegetables first, to release their liquid. If you tried to assemble and cook this with all raw veggies, you'd get a soupy mess and you will be sad. I used these veggies, because that's what I had, but you can put any combination of cooked vegetables together that you like into this lasagna.</div>
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First, put on a large pot of water to boil. Then, get a large bowl, and mix your tomatoes with the minced garlic, 2 tsp of salt, and a few grinds of pepper. Set this aside.</div>
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<tr><td class="tr-caption" style="text-align: center;">Rainbow chard, cooking.</td></tr>
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Once the water has boiled, throw in your swiss chard, and let it cook for 2-3 minutes until it is wilted and cooked through. Remove it from the water with a slotted spoon or strainer, and put it in the middle of a dish towel. When this is cool, wrap the chard in the dish towel, and squeeze any liquid out of it that you can (over the sink). Take out the squeezed chard, and chop it up so that the pieces are small. Repeat this exact same process with the kale, only chop it in a bit bigger pieces.</div>
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While you're waiting for these things to cool, put a skillet over medium heat, and add 1 tbsp of olive oil. Then add your onions and a sprinkle of salt and let these cook down while you are squeezing everything and preparing the ricotta mixture. Make sure to check them now and then so they won't burn! They are done when they are soft - set them aside.</div>
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Set the kale aside, but mix the swiss chard into your ricotta cheese, along with a 1/2 tsp of salt, some pepper, and your basil. Set this aside.</div>
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Finally, use the onion skillet (or a different one if you multitask well), and add 1 tbsp of olive oil, and then the rings of zucchini, in one layer (if there is too much zucchini to fit in one layer, do it in batches). While these are cooking, sprinkle them with salt and pepper.</div>
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At this point you might be noticing a S&P trend. That's because if you season each component of a dish and your final dish will come out great! I promise. Just taste each one and make sure you like it on its own. </div>
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When the zucchini are done, set them aside. Now everything will be set aside, because you are ready to assemble. Get a station ready, like the one here (not all ingredients in view).<br />
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Add a little tomato sauce to the bottom of your lasagna pan (no chunks here - make sure the bottom sauce is as smooth as possible), and then open up your lasagna noodles and put them right in. Some people say these no-cook noodles are cheating. Let me tell you, they are not. You won't sacrifice taste and if you boil lasagna noodles and then assemble you will sacrifice several fingers and other body parts trying to get those long slippery noodles out of a huge pot of boiling water. So take my advice and don't.</div>
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Next, layer on the ricotta mixture by spreading onto the noodles. Then add your vegetables in layers, and plan for at least two, maybe three layers depending on your pan (so divide contents of bowls in 2 or 3). I did zucchini in a single layer, then onions, then kale. Top this with your shredded cheese, then more tomato sauce, and repeat (noodles, ricotta, veggies, etc etc. See below for instructions. Finally, make sure you top layer is just noodles with plenty of sauce on it. Since these noodles are exposed they need a lot of sauce to soak up. See visuals below. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQUV26E4pKdSV9rGpjeez_N_Mtu2XHiEqNO9zVz1rLZXDm25u4pNu4BBqPCBfq0alQocxpgGNkBTSgB0JHq7gIKri424hCfaUvP3ppoiO0gyXoK0wo7SCNiDJtaAbn-Iiua7Dkswk4Eo/s1600/1083330_10101509557885691_994898653_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQUV26E4pKdSV9rGpjeez_N_Mtu2XHiEqNO9zVz1rLZXDm25u4pNu4BBqPCBfq0alQocxpgGNkBTSgB0JHq7gIKri424hCfaUvP3ppoiO0gyXoK0wo7SCNiDJtaAbn-Iiua7Dkswk4Eo/s1600/1083330_10101509557885691_994898653_o.jpg" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vNwPiLD5Qf6y7W0OLsHirGsJQ-I5HFqD3APw629A-TToIaRBQclNZonN4MZrQL6fvAI2ejAF4rcDJVudo3zGMkXGS5rLcYBy8xQVxwIkU_BA3R4gKeCFc1Hq8vlmT-GZQ0qyvGCxurU/s1600/10519063_10101509602027231_1589668052_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vNwPiLD5Qf6y7W0OLsHirGsJQ-I5HFqD3APw629A-TToIaRBQclNZonN4MZrQL6fvAI2ejAF4rcDJVudo3zGMkXGS5rLcYBy8xQVxwIkU_BA3R4gKeCFc1Hq8vlmT-GZQ0qyvGCxurU/s1600/10519063_10101509602027231_1589668052_o.jpg" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbKxVoauPzgLFr1i1qrgN90CBWkwsX9B4bY1xNqjTCBccGvfxURdI_A425xWHNZpZxLbcqHvpIMpmigzBRyIXQyJ5qmgjiBOnyjdikRz1TP5pSC8vRGdfn734CvH1SyC-IMDZEbuPMtg/s1600/10509175_10101509558090281_705112091_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbKxVoauPzgLFr1i1qrgN90CBWkwsX9B4bY1xNqjTCBccGvfxURdI_A425xWHNZpZxLbcqHvpIMpmigzBRyIXQyJ5qmgjiBOnyjdikRz1TP5pSC8vRGdfn734CvH1SyC-IMDZEbuPMtg/s1600/10509175_10101509558090281_705112091_o.jpg" height="200" width="149" /></a></div>
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Top the lasagna with mozzarella cheese. If you're saving for later, wrap with tin foil that has been sprayed underneath with a bit of cooking spray so that when you try to take it off later all the cheese doesn't stick to it, and put it in the fridge. When you're ready to cook, set the oven to 400, and let it cook, covered in tin foil for about 30 minutes or until the sauce is bubbling. Then take the foil off and let and cheese brown (about 10 minutes more). </div>
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Cool a bit before diving in so you don't scorch your mouth, and serve with a side salad (yes, that's 4 farm share veggies used in one meal!). We'll talk a bit more in other entries about what I decided to do with some of the other goodies -- carrots in a peanut noodle dish, and peas in a risotto, which you can check out from last year<a href="http://honestchef.blogspot.com/2013/07/summer-farm-share-week-3.html" target="_blank"> here</a>, with some lemon and mushrooms.</div>
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Welcome to Summer everyone. Time to seize the season! </div>
The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-55904815054844733142014-03-20T22:14:00.001-04:002014-03-20T22:20:51.901-04:00An Ode to the Neighborhood Brunch Place - Sweet Potato HashSometimes I miss living in Philadelphia. Don't get me wrong. I love Massachusetts. I was born and raised here, and if you were too you probably know that most people never can leave it, at least not for long. It is home, and even with all its annoyances (skyhigh rents, confusing roads, aggressive drivers) it really is the best. But this time of March really makes me want to be back in Philadelphia. Because spring does come earlier there - several weeks earlier. I can pretty much guarantee that my old running path has crocuses and daffodils about to bloom, and that <a href="http://www.daybydaycatering.com/" target="_blank">Day by Day</a>, my most favorite of brunch places, is dusting off their patio furniture for those 65 degree days that will almost surely occur in the next week.<br />
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And I've been thinking about brunching at Day by Day on a Sunday afternoon a lot lately... partially because I just want to be outside enjoying the sun without a parka and moon boots on... but more importantly I've been thinking about their Sweet Potato and Chorizo Hash. Man, is it good and man, do I miss it. It's delicious for brunch, but also for dinner (particularly a dinner for 1 so you don't have to share). It's so much better than regular hash -- it's got the sweet creaminess of the sweet potatoes, half-caramelized onions and peppers, the spice and meatiness of the chorizo, all topped off with an over-easy egg. There is nothing better.<br />
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So tonight I decided to make my own version of Day by Day's Sweet Potato Hash -- using what could be found in my neighborhood grocery store. Although not quite as refined as their version (can hash even be refined? With chorizo, it most certainly can) it brought me right back to those spring afternoons in the City that's (not always but in spring almost) always sunny.<br />
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This hash is really pretty easy to make, and everything gets mushed together, so there's no need to fuss. Estimated cook time: 20-30 mins. Serves 2 (or 1 plus some leftover for lunch... woohoo!)<br />
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Sweet Potato Hash w/ a Fried Egg and Toast<br />
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2 small sweet potatoes, peeled, and cut into small cubes.<br />
1 large onion, diced (cut into small squares)<br />
1/2 red pepper, diced (see above)<br />
1/4 tsp red pepper flakes (or more if you like more heat)<br />
2 raw italian sausage links (smaller sized ones, not foot longs -- if you have that, just one)<br />
1 egg<br />
Water<br />
Olive oil (about 2.5 tablespoons)<br />
Your favorite toast<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5lKNUOtSLysoiZHVIsW2Dgfcn87Bo-wc35oaJHkkdpqxAX9QjE5VkM0qtmECEFG92_BCu-y1bfffdD5KzKd_FzhE67HGmzxoN8OOtSgd_i9eugxAyZ4Cq8bAraxxmRe0fNIGRjMlmTo/s1600/photo+1+(1).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5lKNUOtSLysoiZHVIsW2Dgfcn87Bo-wc35oaJHkkdpqxAX9QjE5VkM0qtmECEFG92_BCu-y1bfffdD5KzKd_FzhE67HGmzxoN8OOtSgd_i9eugxAyZ4Cq8bAraxxmRe0fNIGRjMlmTo/s1600/photo+1+(1).JPG" height="320" width="238" /></a>First, grab a deep skillet that has a lid, and put it over a burner on medium heat. Add 1 tbsp of olive oil, and when it is hot (1 minute or so), add in your sweet potato. Sprinkle the potato generously with salt (about 1 tsp) and pepper (a few grinds or shakes), and stir around and let cook for 1 minute. Then, make sure the potatoes are evenly distributed in the pan, and add enough water to reach to the top of the potatoes. Cover the pan and turn the heat to medium high. (See photo)<br />
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This will take at least 10 minutes to cook the potatoes through, and usually this occurs when all the water has absorbed, but if you have only a shallow skillet or if your burner is too hot, the water will absorb before the potatoes are done. How can you tell? Take one out and try it (or poke a fork in it and see if it's soft all the way through). If it's not, just add a little more water (1/4 cup), and continue as before.<br />
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While these are cooking, get another skillet and put it over medium heat. Add 1 tbsp olive oil. Let heat for about 1 minute, and add both the onion and pepper. Add a little salt and pepper, and stir. Keep cooking for about 5 minutes or until the onions are translucent. Remember, onions have lots of natural sugars, which is why they can caramelize of course, but that also means they can burn quite easily. Do not put the heat on too high and if you notice brown edges forming on the onion, turn it down.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-MH05BFcrQJEIA3_SBaWEXrZKKMAK3eLQShpcns1tWmeC8tjJakBuwFBxquYK4KkVCnaCE0ey5uhalmh-ml53-mvOPiuZjmOP9dUQysEqLkn5BK4KftOthKNxTY9dkRpAVZXZgnQPrI/s1600/photo+2+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-MH05BFcrQJEIA3_SBaWEXrZKKMAK3eLQShpcns1tWmeC8tjJakBuwFBxquYK4KkVCnaCE0ey5uhalmh-ml53-mvOPiuZjmOP9dUQysEqLkn5BK4KftOthKNxTY9dkRpAVZXZgnQPrI/s1600/photo+2+(1).JPG" height="320" width="238" /></a>Once these are softened, push them over to one side of the pan, and remove the sausage from its casing, placing it into the other side of the pan (hey, who wants to dirty more pans than necessary?) I wish I could find chorizo, which is more spicy (and fancy) than the sausage at my grocery store (but if you find it, more power to you!) Break it up with a wooden spoon or spatula until there are bit size pieces. (See left) They will cook while you're doing this, which will make it easier to break up. I used chicken sausages this time, and it was great, but you know, feel free to go full on pork or whatever you do. That's the best thing about hash. As long as you like what goes in, you'll like it when it's done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6UbauhoI9QuxX1FNWGlcW2ubX9sdWPAlKbWHRrnw1Y1aBQjJmrkvP9lIGV6Luwi0Uwf8hDUh6e9SOa-L5X8a_nMZWAhQSFNqFYH0xMr4cTbRCWruh4mJ_M9cXbbqc1dc26ETnmthaoI/s1600/photo+4+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6UbauhoI9QuxX1FNWGlcW2ubX9sdWPAlKbWHRrnw1Y1aBQjJmrkvP9lIGV6Luwi0Uwf8hDUh6e9SOa-L5X8a_nMZWAhQSFNqFYH0xMr4cTbRCWruh4mJ_M9cXbbqc1dc26ETnmthaoI/s1600/photo+4+(1).JPG" height="320" width="238" /></a>Stir that sausage around in its half of the pan to get it cooked through, while stirring the onions and peppers on their side once in a while to prevent burning. When the sausage is done, turn off the burner. Check your potatoes. When they are cooked through and there is no more water in the pan (if there is a little but their already done, that's ok, just uncover and crank the heat while stirring and it will evaporate in no time) dump the other ingredients from your second skillet into this one. Stir around and keep on medium - low heat so that all the flavors have a chance to melt.<br />
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Press the toaster down on your toast.<br />
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Put .5 tbsp of olive oil (or butter if you want it to taste even better) in the old skillet you just cleaned out. Turn on the burner to medium. After 1 minute, crack an egg into the center of the pan. Sprinkle it with salt and pepper. Watch it cook. I mean it! Eggs cook fast and if you want this yoke runny (believe me, you do!), you have to watch.<br />
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But you can quickly turn the hash off and put some on a plate. You'll need it ready for the egg.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZoTx5MlUVqO9jP2H8E81kK9XSOu9Xibx57nlqmKAIL2mA8VV8ycQ6yYZkGDtUbXzNSerNjmJqJGUOBDKPNVNoz89GnukfpnLpENRYlpyfC3Z8Q4L9misj5eeoziiD4e4T_sG8Pr4gX4/s1600/photo+3+(1).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZoTx5MlUVqO9jP2H8E81kK9XSOu9Xibx57nlqmKAIL2mA8VV8ycQ6yYZkGDtUbXzNSerNjmJqJGUOBDKPNVNoz89GnukfpnLpENRYlpyfC3Z8Q4L9misj5eeoziiD4e4T_sG8Pr4gX4/s1600/photo+3+(1).JPG" height="320" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nice looking egg! Still at least 2 mins left.</td></tr>
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When the white is completely opaque (probably 2-2.5 mins), but there still seems to be a little bit of goop on the top, you have two options: 1) cover the egg pan with a lid so the top steams it cooked or 2) (my preferred lazyman method) quickly flip the egg over for literally 2 seconds and then slide it onto your hash.<br />
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Flipping an egg takes courage, but I was given some sage advice that hasn't failed me yet. "Don't be afraid! Just do it!"<br />
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So, before flipping, make sure the egg is loose from the pan (you can run a spatula around it to make sure it is sliding freely in the pan). Then hold the pan in your dominant hand, and literally just push your hand straight out ahead of you and bring it back quickly. Not up! Don't try to lift the egg, it will do it itself. Just forward, and back. You'll see if you're not forceful enough it will just slide to the edge. You can do this!<br />
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(Can you flip with a spatula? Sure. But the yoke might break from being poked around by the spatula, so don't say I didn't warn you! If that happens, just quickly scrape onto your hash. You'll still get some good liquidy bits).<br />
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And you're done! Oh! Don't forget the toast!<br />
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Happy Spring Everyone.<br />
<br />The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-55961211169129774012013-10-31T14:58:00.001-04:002013-10-31T15:05:07.072-04:00Festive Squash Bowls with Sausage Minestrone Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci-zG2chfPtsFeTGlHywoswf6TwDfse4z_RlRR-AyjHuAeyWWYNJVC-sJQHlXvd_Zyd_b6QJdlRed7TPxGE35lmcOdn5rNfVXcFgGgfb1AvRo51349zSRi0y0Pc6PGUAcP-fdjh6N-Hc/s1600/1408035_10101071283540991_1551102601_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci-zG2chfPtsFeTGlHywoswf6TwDfse4z_RlRR-AyjHuAeyWWYNJVC-sJQHlXvd_Zyd_b6QJdlRed7TPxGE35lmcOdn5rNfVXcFgGgfb1AvRo51349zSRi0y0Pc6PGUAcP-fdjh6N-Hc/s320/1408035_10101071283540991_1551102601_o.jpg" width="240" /></a>Happy Halloween everyone! Hope you're at least getting a little festive by wearing those skeleton socks stuffed at the back of your drawer today. I pulled out my once-a-year sparkly pumpkin earrings for the occasion.<br />
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I do feel bad for the little kids this Halloween though, because a) it's a weekday and b) the forecast is for it to be cold and rainy -- not the best trick-or-treating weather. Since you'll probably want to stay inside this evening too, I thought I'd tell you about one of my favorite soups, and give you a fancy (and easy) way to serve it.<br />
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First, the soup. This recipe is from the New England Soup Factory cookbook. Yes, that is an unfortunate name but let me tell you this is a restaurant, it's in Newton, and it is AMAZING. All of their soups are made from scratch and delicious -- DELICIOUS. They will let you try as many as you want when you go there, and by the time you do you'll be practically full of the best soup you ever tasted already. My favorite to make at home for a large crowd (or to keep some soup in the freezer for later when I don't have to cook) is Sausage Minestrone Soup. Before I had this soup I would have minestrone soups and just think to myself, eh, this is kind of bland, like something's missing. Well something was. Sausage. And orzo.<br />
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Here's the recipe my friends, adapted a bit to what I think makes it a bit easier for a home cook. Really, you can sub in different vegetables if you choose (I threw in some kale to get rid of it). Such a great way to get some veggies in your diet and feel like you ate a full meal.<br />
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<b>Sausage Minestrone Soup with Orzo</b><br />
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<i>1 pound sweet Italian sausage<br /><br />1 pound hot Italian sausage (if you like spicy)<br /><br />3 tablespoons olive oil<br /><br />1 large Spanish onion, peeled and diced<br /><br />3 cloves garlic, minced<br /><br />2 ribs celery, sliced<br /><br />5 carrots, peeled and sliced<br /><br />1 28-ounce can whole tomatoes, cut into pieces<br /><br />12 cups chicken or veggie stock, plus additional as needed<br /><br />4 cups tomato juice (like V8 or some knock off brand)<br /><br />2 bay leaves<br /><br />1 16-ounce can chickpeas, drained and rinsed<br /><br />2 16-ounce cans cannellini beans, drained and rinsed<br /><br />1 large turnip, diced (or if it is summer, 1 zucchini and 1 yellow squash)<br /><br />1/2 cup dried orzo (you can omit if you want something GF)<br /><br />3 tablespoons chopped fresh basil<br /><br />Kosher salt and freshly ground black pepper, to taste</i><br />
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Add a little bit of olive oil to a medium skillet. Turn the burner onto medium, and remove the sausage from the casing and put in the pan (either squeeze it out or cut down along the side of the casing with scissors). Saute this until it is cooked through (no longer pink), and browned a bit. Scoop the sausage with a slotted spoon (to drain grease) onto a plate lined with paper towels. Let this cool there while you do the other steps.<br />
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Heat a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery and carrots. Saute for 8 minutes. Add the tomatoes, stock, tomato juice, bay leaves, chickpeas, cannellini beans and cooked sausage. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 40 minutes, adding more stock or water if too much liquid evaporates. Remove and discard the bay leaves. Add the turnips, and cook for five more minutes. Then, before serving add orzo.* When it is ready, so is the soup (test it to make sure it's aldente and not overcooked). Stir in the basil, salt and pepper to taste, and you're done. <b>*NOTE:</b> If you are going to freeze some, cook the orzo separately and then add a bit of cooked pasta into each individual bowl of soup before serving. Freezing and thawing this pasta will make it mushy and gross in your soup.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdClqDRa__I1dAARwytsZlGe8c_1oRpL9p_rRjVYhFcgoFCMtZSmPJsLjWOQI2yNSCt9VVVogevoG_4xuGmqgQiwz6Zam8pClAFTO6XWYr3h3LtefYbFpOrjyFz5m7VK0Yb3G2Y020zr8/s1600/1419130_10101071161849861_1168623845_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdClqDRa__I1dAARwytsZlGe8c_1oRpL9p_rRjVYhFcgoFCMtZSmPJsLjWOQI2yNSCt9VVVogevoG_4xuGmqgQiwz6Zam8pClAFTO6XWYr3h3LtefYbFpOrjyFz5m7VK0Yb3G2Y020zr8/s320/1419130_10101071161849861_1168623845_o.jpg" width="240" /></a><br />
You can eat this in regular bowls, but while the soup is simmering, you might as well get festive. I give you, Acorn Squash Bowls. Super easy and super fancy (and you can use with other soups as well).</div>
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<b>Acorn Squash Bowls</b><br />
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Buy half as many acorn squash as you have mouths to feed. Preheat your oven to 375. Cut each squash in half longitudinally (so you are cutting the stem in half when you do it). Scrape out the seeds. Slice a little sliver off the bottom of each half of squash. This will help the bowls to stand still instead of tilting everywhere since they are rounded. (See photo). Set these on a cookie sheet with just a little space in between them so they don't stick together.<br />
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In a small bowl combine (this is for two bowls) 1tsp dijon mustard, 1/2 tsp salt, 3 TBSP maple syrup, 1TBSP brown sugar, and a few grinds of pepper. Mix this up until it is all incorporated together, and drizzle half of it on the squash, making sure to get it on the top edges too, not just the bowl portion (Don't get too much on the cookie sheet or it will burn since it is mostly sugar. Not the end of the world but might make your oven smell a bit). Cook for 20 minutes. Then drizzle the remaining glaze on the cooked squash, and cook another 20 minutes, or until squash is very soft (outsides will look wrinkly and darker than before). Take squash out of the oven, and using oven mitts, carefully remove the squash from the pan, and dump any liquid that's collected in the centers in the sink. Place bowls on a larger plate (to catch any spills) and ladle in your soup.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBFQyLgGhM57EX77t3wG4gukEMD358CDNLsZkdGXbf1vW60wtL_NgGJo9D85TpQX2kLMafx3Rn3AtufnKdXKq32t3HUWjjDvwXMf_rpASvDUm4Qe7fyDdTUOJCxL7qkdhI6bibSut8QU/s1600/1419329_10101074940966481_699402554_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBFQyLgGhM57EX77t3wG4gukEMD358CDNLsZkdGXbf1vW60wtL_NgGJo9D85TpQX2kLMafx3Rn3AtufnKdXKq32t3HUWjjDvwXMf_rpASvDUm4Qe7fyDdTUOJCxL7qkdhI6bibSut8QU/s200/1419329_10101074940966481_699402554_o.jpg" width="200" /></a><br />
Don't forget you can reuse the bowls for seconds (and thirds) before eating it (Noah made this crucial error so I want to remind you all).<br />
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Have a very spooky and delicious Halloween everyone!</div>
The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-74432709859899345002013-10-06T12:04:00.003-04:002013-10-07T09:12:43.379-04:00Curried Farro SaladI didn't have Indian food until I was 22. You see, my mom does not like curry; just can't stomach it, or its smell. Also, as many Indian dishes are pretty darn spicy, and my mom is a real spice wimp (that's where I inherited it from -- although I am trying to train myself to handle a little more spice than what's in "mild" jarred salsa), any dish that resembled Indian cooking was just not happening.<br />
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It turns out that curry is actually delicious, not always spicy, and even if you're initially averse I have found you can wean yourself onto it and really love it. Enter: Curried Farro Salad. This dish is a great "entry level" guide to trying curry powder. It takes the flavor of the salad up three notches from most "pasta" salads, without adding anything bad for you, and is not spicy in the least. And if you have had curry and love it, this dish is definitely for you because it will give you a new technique for using it. Bonus for everyone, this recipe makes a big batch so you can whip it up for an easy dinner (can be served cold or room temp) and can use the leftovers for brown bagging it.<br />
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I found this base recipe in Bon Appetit a few years back, and since I made it then (with a few modifications aka eliminate cilantro, etc.), Noah asks for it all the time. ALL THE TIME. No matter what the season. Luckily, this can be made in any season really, but this past week I got carrots, red onions, and arugula in my farm share, so all the stars aligned for Noah to get his wish.<br />
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<b><i>Curried Farro Salad</i></b><br />
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2 cups semi-pearled farro (if you get regular farro you'll just have to cook it longer)<br />
1 teaspoon salt plus more for seasoning<br />
2 tablespoons vegetable oil (or whatever you have, I used olive)<br />
3 teaspoons curry powder (such as Madras)<br />
1 teaspoon ground mustard<br />
3/4 teaspoon ground cardamom<br />
6 small carrots, peeled, cut into 1/4" dice<br />
1/4 cup apple cider vinegar<br />
1 cup thinly sliced red onion (about 1/2 large onion)<br />
1/2 lemon<br />
3 cups shredded cooked chicken (from 1 rotisserie chicken or just simply bake two chicken breast halves and shred; optional)<br />
2 cups arugula<br />
2 tablespoons extra-virgin olive oil<br />
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The first thing you want to do is cook the farro, because it needs to cool down somewhat before you add the other things in. Use the package directions, or if you lost them, just put the farro in the bottom of a pot, cover with water, add a little salt, and boil for 12-15 minutes. The farro should still be a little chewy. Drain it and let it sit in the large bowl to cool. If you have never had farro before I am really excited for you to try this because it is delicious and you'll want it all the time after this.<br />
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Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, ground mustard, and cardamom; cook, stirring often, until spices are fragrant, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender (try one), 5-6 minutes.<br />
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Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and the juice from your half a lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes (this is magic!). Add vegetable mixture to bowl with farro. Season to taste with salt and pepper. Let cool to room temp. Then add chicken (if using), arugula, and olive oil to spelt mixture; toss to combine. And serve! Either room temperature (my favorite) or chilled. Enjoy!<br />
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The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-58416239547944930152013-09-12T22:08:00.002-04:002013-09-12T22:11:12.220-04:00Summer Corn PestoIt's the summer scramble!<br />
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I am now in that mode where I am trying to squeeze everything "summer" in before it technically fizzles away the 21st of September (and probably earlier than that because, afterall, this is New England). One of the most common occurrences at this time is that I will all of a sudden remember a summer recipe I love and say to myself (and occasionally out loud), 'oh shoot, I haven't made that yet!' This happens most particularly with recipes involving corn and tomatoes -- those most-fleeting pf summer crops. And since time is running out, I am going to share this recipe for <i>Pasta with Fresh Corn Pesto, Tomatoes and Bacon</i> with you so you can go out right now, buy yourself some corn, a few tomatoes, and some basil, and celebrate the last of summer with me.<br />
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I have made this recipe several times and every time I do I end up licking the bowl -- it is that good. The corn is tender and sweet, the bacon salty and crunchy, while the tomatoes and basil add a nice summery freshness to it. You could make this in the winter -- but it just won't taste the same. I adapted this from Bon Appetit's recipe -- I think mine's better but I wouldn't stop you from making both versions just to see :).<br />
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<b><i>Fresh Corn Pesto Pasta with Tomatoes and Bacon</i></b><br />
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<i>Ingredients</i><br />
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<i>4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces</i><br />
<i>6 ears of corn, corn removed from cobs^^<br />1 large garlic clove, minced<br />1 1/4 teaspoons coarse kosher salt<br />3/4 teaspoon freshly ground black pepper<br />1/2 cup freshly grated Parmesan cheese<br />1/3 cup toasted pine nuts<br />1/3 cup extra-virgin olive oil<br />8 ounces tagliatelle or fettuccine</i><br />
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<i>12 or so cherry tomatoes, halved<br />3/4 cup coarsely torn fresh basil leaves (reserve a few pieces to sprinkle on top)</i><br />
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^^ <i>A mini lesson on removing corn from cobs.</i> The tricks are: to use a very deep bowl to catch all your kernels in, and to use a big sharp chef's knife to cut down the sides. (See right). The bowl is the most essential because if you do not do this your entire kitchen and outfit will be showered in corn juice and kernels. Not fun to clean up, let me tell you. And I don't want you to be discouraged by that and decide not to make this. So use a big bowl. </div>
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Heat up a big pot of salted water to boil your pasta in.</div>
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While that's going, put the raw bacon into a dry nonstick skillet over medium heat, and cook it until crisp and brown, stirring often (be careful because fat burns quickly, especially with the small pieces of bacon, so keep an eye on it). When it is finished, transfer it to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet<i>. **Side note -- do not pour excess bacon fat down the drain; it will kill your pipes. Just put in a small dish, wait for it to cool and harden, and scoop into the trash. You're welcome for saving you a whole new sink drain.</i></div>
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(Since we're pausing now anyway, this is a good time to put your pasta in the pot, if it's boiling. If you don't trust yourself to be able to keep an eye on this while doing the rest, then don't! Wait until you're done your pesto and then add the pasta. That is fine! It takes a lot of practice to get multiple-dish-component timing right.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TEqhhEJ-GgK7dIWP5CapuSRguY48bWiy5xnACXIFZhWQ8Yy0RXZ8FImdjnrs5dIavOkeMlgwxUCOau4iWpuhbPGk-ub14zay9-cjDGIj68x3Cjx29yrCgWjqadAi9hDCVtN-SjSb8JA/s1600/1093174_10101009131998181_894620756_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TEqhhEJ-GgK7dIWP5CapuSRguY48bWiy5xnACXIFZhWQ8Yy0RXZ8FImdjnrs5dIavOkeMlgwxUCOau4iWpuhbPGk-ub14zay9-cjDGIj68x3Cjx29yrCgWjqadAi9hDCVtN-SjSb8JA/s200/1093174_10101009131998181_894620756_o.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KxVlRSds1nL3JsnwLuEbcDNc3YuzmOgfl3ubFRboOlkHQ-XgBaSs_39X-aE5zG0452_-Ml-CbV597EoOLfJLKOFB7mWUaR-4gblBBmg9e7lNrfwzUIEMRK73IcI_CNzcQIP9DtW1HDE/s1600/1290932_10101009132357461_287388505_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KxVlRSds1nL3JsnwLuEbcDNc3YuzmOgfl3ubFRboOlkHQ-XgBaSs_39X-aE5zG0452_-Ml-CbV597EoOLfJLKOFB7mWUaR-4gblBBmg9e7lNrfwzUIEMRK73IcI_CNzcQIP9DtW1HDE/s200/1290932_10101009132357461_287388505_o.jpg" width="149" /></a>Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet (see left). Sauté over medium-high heat until corn is just tender but not brown (if it gets brown it gets chewy), for about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and put it to the side. This will add texture to your pasta, as the rest of the corn will be blended up. Scrape remaining corn mixture into a food processor with pine nuts, your basil, and another pinch of salt. Turn it on and blend it up, until it looks pretty smooth (10 seconds or so). Scrape down the sides, add the parmesean cheese. Then put the top back on, and add olive oil through the hole in the top while the food processor is running. Once it gets pretty smooth and even (another 20 seconds or so, see right), and you now have: fresh corn pesto.</div>
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Add your pasta to the boiling water and cook according to package directions (remember you want al dente -- some bite but not raw). When draining it, reserve 1 cup of pasta water. Return the pasta to the pot and add: all the corn pesto, the corn you set aside, the cherry tomatoes, and some salt and pepper. Turn on the heat again under the pot, and start mixing: add pasta water (a little at a time) to help you spread that pesto all over. Once everything is incorporated and the pesto is clinging to the pasta, it's ready to serve. Make sure it is seasoned right (add more salt now if you want it), and then scoop out into bowls, decorating with a few pieces of fresh basil.<br />
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And I just so happened to have some pretty tomatoes from my farm share today, so I could stage that nice picture. So completely summer, right? Enjoy!</div>
The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-22882283160056904212013-08-19T16:27:00.001-04:002013-08-19T16:29:29.148-04:00Summer Farm Share, Week 9<div class="MsoNormal">
Well, it’s the last week of the farm share blogs. And what a
great week to end it on. We got tons of beautiful looking stuff (please see right).</div>
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Aren't those fairytale eggplant so pretty? And we finally got (two measly) tomatoes!!! And BS leaves again, oh shoot. But still, give me at least some tomatoes, and I am a happy camper.<br />
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Alas, my vacation to-do list is creeping up on me. So this blog posting will only have one dish in it. But it’s a
perfect one to end on. It’s a great way to use lots of vegetables at their peak,
all in one meal that is hearty and delicious. Readers, I give you, ratatouille.
Or, more fully, Ratatouille over Goat Cheese Polenta. Make it for yourself,
your friends, a dinner party full of people. Everyone will love this one.<o:p></o:p></div>
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<b>Ratatouille over Goat Cheese Polenta</b><br />
<b>Used: </b>Fairy tale eggplant, tomatoes (ok, no I just ate those raw right away), squash, peppers, basil<br />
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<i>Ratatouille<o:p></o:p></i></div>
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<i>4-5 small fairytale eggplant (or other eggplant)<o:p></o:p></i></div>
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<i>1 small zucchini<o:p></o:p></i></div>
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<i>1 small yellow squash<o:p></o:p></i></div>
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<i>1 small red bell pepper<o:p></o:p></i></div>
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<i>1 small green bell pepper<o:p></o:p></i></div>
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<i>3 tablespoons olive oil<o:p></o:p></i></div>
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<i>1 small red onion, chopped fine<o:p></o:p></i></div>
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<i>¾ cup of ground tomatoes, canned (or if you are lucky, two
small ripe tomatoes, pureed)<o:p></o:p></i></div>
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<i>2 teaspoons minced garlic<o:p></o:p></i></div>
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<i>3 tablespoons finely chopped fresh parsley leaves<o:p></o:p></i></div>
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<i>2 tablespoons finely chopped fresh basil leaves<o:p></o:p></i></div>
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<i>1 tablespoon finely chopped fresh thyme leaves<o:p></o:p></i></div>
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<i>Salt and Pepper<o:p></o:p></i></div>
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<i>Polenta<o:p></o:p></i></div>
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<i>1 cup ground yellow cornmeal<o:p></o:p></i></div>
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<i>½ a log of goat cheese<o:p></o:p></i></div>
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<i>3 cups water<o:p></o:p></i></div>
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<i>Salt and pepper</i><o:p></o:p></div>
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Start the polenta first, because it can take a while. Heat
up the water in a saucepan with high sides (as high as you have). When it is
boiling, slowly pour in the polenta (watch out, it sometimes bubbles at you), and turn the heat down to medium low. If it is still spattering, turn it to low. Stir
the polenta frequently to keep it from sticking to the bottom. The polenta is
done when you can stand a wooden spoon in the middle, and it doesn’t fall over
(or, you can just taste it, but don’t burn your tongue!) When it is done, turn
the heat off and add salt, pepper, and goat cheese. Stir until incorporated.<o:p></o:p></div>
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While the polenta is cooking, make the ratatouille. Please
note, if you don’t have quite enough of one thing, no worries! You can adapt
this to whatever you have. I didn’t have enough zucchini and it came out just
fine; I added a bit more eggplant. Cut eggplant, zucchini, yellow squash, and
bell peppers into 1/2-inch chunks. In a large heavy skillet cook eggplant in 1
tablespoon oil over moderate heat, stirring (and adding a bit of salt and
pepper), until tender and transfer to a bowl. In skillet cook zucchini, yellow
squash, and onion with salt and pepper to taste in 1 tablespoon oil over
moderate heat, stirring, until crisp-tender, 3 to 5 minutes, and transfer to
bowl. Cook bell peppers in remaining teaspoon oil in same manner, and when they
are done, add the garlic in, wait 10 seconds, and then add back in all the
other vegetables. Then stir in tomato purée, garlic, herbs, and salt and pepper
to taste. Make sure it tastes good now!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyoCT6SG1qOmDujVNU34fv2tv6hJiSSb_1KZY0q5z7wz7ZaOuICbnfousIMuazf8XUHtaIvzvzMY_yhC_OZe2-1hzqZNKn_iNccNymY7ZLvJvbOOJQ6N5wRBodce-vz41jJSWu6wW400/s1600/1097476_10100917715866841_415143986_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyoCT6SG1qOmDujVNU34fv2tv6hJiSSb_1KZY0q5z7wz7ZaOuICbnfousIMuazf8XUHtaIvzvzMY_yhC_OZe2-1hzqZNKn_iNccNymY7ZLvJvbOOJQ6N5wRBodce-vz41jJSWu6wW400/s400/1097476_10100917715866841_415143986_n.jpg" width="300" /></a>Put the polenta in bowls, and top it with the ratatouille.
So delicious, so colorful, and so many vegetables in one meal. Noah didn’t miss
the meat and neither will you. This is also a great dish for winter time ---
while the veggies aren’t as fresh, it will be oh-so-satisfying to have a
heaping bowl of this on a cold day. Let’s not think about those days right now
though.<o:p></o:p></div>
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Thank you to everyone who was following my Summer Farm Share
adventure this season. As I mentioned before, I have a Fall share too now, but
I won’t be holding myself elaborately accountable of everything I make on this
blog. I will be posting weekly though, about something new from the farm share
that I think you all might like to know.<o:p></o:p></div>
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Until then, keep cooking! See you all in the Fall! <o:p></o:p></div>
<br />The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-17202277453507458332013-08-14T16:33:00.002-04:002013-08-14T16:38:04.029-04:00Summer Farm Share, Week 8Guys, I have to admit, I was kind of disappointed with this week's pickings from the farm share. I mean, it's August right? Doesn't that mean all our favorite summer veggies are here? Tomatoes, eggplant, corn, etc? Well not this week at Siena Farms unfortunately. I hope that they will be coming in abundance next week. But not to worry! I came up with some new ways to use the old (at this point) standbys although it was admittedly one of my tougher weeks . Unfortunately I cannot show you the picture of everything laid out because I had used Noah's phone to take the picture and he's away hiking without the Internet. So, you'll just have to imagine it.<br />
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<b>New: </b>Thyme. And brussels sprout plant leaves. Seriously.<br />
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<b>Old: </b>Green peppers, onions (4, yay!), potatoes (a yellow kind, called Superior), carrots (so so so many carrots; a gallon sized bag's worth), zucchinis, two green oakleaf lettuces, cucumbers, mesclun mix, and scallions.<br />
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<b>Snack 1: Carrot Cake</b><br />
<b>Used:</b> Carrots<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAbFkWFQaRXx7ygmOk_mjsy3s-R8UHj45RNDAq4EPIRdgKp1t-clZYf5kw3nk3TuBpoH56nUElTVYrUubSVbGZosF2hZ9BaRdqsBTKN50dSzDK62bBfcLYuiHGOifxrVGLeZ0Nja_Or4/s1600/1084024_10100911005479511_1173675219_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAbFkWFQaRXx7ygmOk_mjsy3s-R8UHj45RNDAq4EPIRdgKp1t-clZYf5kw3nk3TuBpoH56nUElTVYrUubSVbGZosF2hZ9BaRdqsBTKN50dSzDK62bBfcLYuiHGOifxrVGLeZ0Nja_Or4/s200/1084024_10100911005479511_1173675219_o.jpg" width="150" /></a></div>
Alright, so carrots. You are getting really old! But I realized that I had been storing these all wrong. If they are in a zip lock bag in the fridge, they can last forever, but if they aren't in a bag, well, they will shrivel up. So since I didn't realize that at the time, I wanted to use up as many carrots as possible, quickly. Therefore, I made carrot cake, of course. I made his for the the blog<a href="http://honestchef.blogspot.com/2010/02/carrot-cake-cupcakes.html" target="_blank"> quite some time ago</a>, but the recipe is from <a href="http://smittenkitchen.com/blog/2008/12/carrot-cake-with-maple-cream-cheese-frosting/" target="_blank">smitten kitchen</a>, and it is really a great one. I suggest you try it even if you don't have an overabundance of carrots. I made this one in a bundt pan which was great for slicing off a piece for breakfasts---I mean snacks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGGf59kwASmWOmTzUyJz5tmRVIgvfIQq_aT9eV1tNx890PHDrzXgvHS6g7OvnkoYHhtBCgX3ZXk-ozAQjOV25GYe1DpC6vPAKwnNVZ5YXs046AlONpuA8CzxdlHaIx_2HjLycKAdGyRg/s1600/1093717_10100909620485051_1537859215_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGGf59kwASmWOmTzUyJz5tmRVIgvfIQq_aT9eV1tNx890PHDrzXgvHS6g7OvnkoYHhtBCgX3ZXk-ozAQjOV25GYe1DpC6vPAKwnNVZ5YXs046AlONpuA8CzxdlHaIx_2HjLycKAdGyRg/s320/1093717_10100909620485051_1537859215_o.jpg" width="240" /></a><b>Meal 1: Onion Thyme and Bacon Flatbread with Salad</b><br />
<b>Used: </b>All the onions, thyme, mesclun mix<br />
<br />
Well, what did you expect? It was Flatbread Friday! But I will say that I've changed my technique on flatbreads that have a lot of cheese on them -- I instead cook one side on the grill, and take it off the grill, leaving the cooked side up. Then I add the toppings onto the cooked side, and return it to the grill, raw side down, and cover it to melt the cheese while the other side cooks. I realized that if I don't do this and instead cook both sides first, the cheese won't melt before the bottom gets too burnt. So if you are choosing to put a lot of cheese on top, go with this modified technique.<br />
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I didn't want to do much with the onions besides sautee them a little because they were just so so delicious on their own. The pizza was great with just the onions on it, but would work by adding mushrooms, sausage, or any other number of things as well.<br />
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<b>Meal 2: Herbed Summer Squash and Potato Torte and a Salad</b><br />
<b>Used:</b> Potatoes, Summer Squashes, Thyme, Scallions, one head of oakleaf and mesclun mix<br />
<br />
As I headed into the weekend, I wanted to make something special and new with the "old" ingredients, and so I went to epicurious.com and typed in summer squash and potatoes -- sorting through the search results I found this torte, which not only looked delicious, but for which I had every single ingredient already on hand. Score! (this never happens.) I was a little doubtful that this would actually come out like a torte since it really only had some grated parmesean cheese to bring it all together. But, the reviews seemed positive so I went for it. And... perhaps I should have heeded my gut feeling... because this is what happened when I tried to put the torte slice on the plate:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKywQaoEsjoGNzaLrqF2o1szbE2V-mi9yluEY_C_o5SYmdfyUGjufJJuD-v-t8KvV5AOhQGIXvXa7lzXuXPpfZWZ-cYPtgk7VmNy4yypies-FEF0fVa58uGguYps8Wz3gMNpuTPoEvl8A/s1600/1090076_10100910815445341_1674414753_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKywQaoEsjoGNzaLrqF2o1szbE2V-mi9yluEY_C_o5SYmdfyUGjufJJuD-v-t8KvV5AOhQGIXvXa7lzXuXPpfZWZ-cYPtgk7VmNy4yypies-FEF0fVa58uGguYps8Wz3gMNpuTPoEvl8A/s400/1090076_10100910815445341_1674414753_o.jpg" width="301" /></a><br />
Dang it! It was holding together for a second, but then just fell right apart on the spatula, and all over the floor! I have a few ideas on how to fix this for next time, because it actually tasted good and would be worth making if it actually would stay together. So, here is the recipe, with my notes:<br />
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<i><b>Herbed Summer Squash and Potato Torte</b></i><br />
<i><br /></i>
<i>Ingredients</i><br />
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<i><br /></i></div>
<i>1 bunch green onions, thinly sliced<br />1 cup grated Parmesan cheese<br />2 tablespoons all purpose flour<br />1 tablespoon chopped fresh thyme<br />1 1/2 teaspoons salt<br />3/4 teaspoon ground black pepper<br />2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds </i>(use a food processor to make it fast)<br />
<i>12 ounces yellow squash, cut into 1/8-inch-thick rounds</i><br />
<i>6 teaspoons olive oil</i><br />
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<i>Preparation</i><br />
<br />
<i>Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.</i><br />
<br />
<i>Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten </i>(really press -- maybe this will help)<i>. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.<br /><br />Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. </i><i>Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions </i>(do this -- the garnish actually adds a great flavor)<i>; serve.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUn3VYUdOBkNN7thqfPDK0h3Lm0L2n3zhCg6OdnF-eEGY0g07XP64KSgcMOvRySOGZkO-qKyACida7Q1LaLsDKn5FpQmk8KnsnwCd6WQYUq3HNi8_aZlZ1LTKxGqlR1Gewv3UUyrX55M/s1600/1092069_10100910811722801_1055864821_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUn3VYUdOBkNN7thqfPDK0h3Lm0L2n3zhCg6OdnF-eEGY0g07XP64KSgcMOvRySOGZkO-qKyACida7Q1LaLsDKn5FpQmk8KnsnwCd6WQYUq3HNi8_aZlZ1LTKxGqlR1Gewv3UUyrX55M/s320/1092069_10100910811722801_1055864821_o.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRb2LsnQftYj11b9OvWQaMIZ0ypX6N982gMb57L960PEPX3JblDmDlPasyW5Pv1-K5Td_t1ldmXL6zBc24YuJjaQwRromPel2_4Z0RhDirR2UwiU2uOQXXR4pahfERr8UsYjGOezm6U08/s1600/Mel's+Camera+392.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRb2LsnQftYj11b9OvWQaMIZ0ypX6N982gMb57L960PEPX3JblDmDlPasyW5Pv1-K5Td_t1ldmXL6zBc24YuJjaQwRromPel2_4Z0RhDirR2UwiU2uOQXXR4pahfERr8UsYjGOezm6U08/s200/Mel's+Camera+392.JPG" width="200" /></a>So the recipe seemed straightforward, if time consuming. I made the torte as instructed (or so I thought), and layered the squash and potatoes, like so (right). I think this may have been part of the problem. I would go around the outside, and then stuff some in the middle. But that is not really what concentric circles are. I should have started in the middle making a small circle, and overlapping bigger circles until I got to the edge. And next time I will do this. There's a picture of it taken out of the oven -- looks deceivingly fine, right? Oh well. At least it was still tasty!</div>
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<b>Meal 4: Cucumber Mint and Avocado Soup (course 1) and Stuffed Peppers (course 2)</b><br />
<b>Used: </b>Cucumbers, mint, peppers, two brussels sprout leaves, some carrots<br />
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I am always on the lookout for new recipes, and I found a really nice one in the New York Times for cucumber soup. Unfortunately, every time I make cucumber soup it doesn't taste much like cucumbers and instead tastes like watery yogurt. This time was no different, EXCEPT one of the commenters on the recipe said that he added half an avocado to his soup (the author suggests cutting them up and serving on toast with the soup) -- and bam! Then it worked. It was a nice and refreshing first course. I didn't have any corn or dill for the garnish, so I just tried to get fancy with the olive oil garnish, as you'll see in the photograph.<br />
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<i>Cucumber Soup</i><br />
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<i>1 pound cucumbers, peeled, halved lengthwise and seeded<br /><br />2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)<br /><br />1 large garlic clove, peeled and smashed<br /><br />2 anchovy fillets (optional)</i> (I used anchovy paste -- this soup definitely needs it I think)<br />
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<i>2 small whole scallions, trimmed</i><br />
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1/2 avocado</div>
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<i>1/2 jalapeño, seeded, deveined and chopped </i>(did not use, because I am a spice wimp)<br />
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<i>1/2 cup packed mixed fresh herbs (like mint, parsley, dill, basil)</i><br />
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<i>1/2 teaspoon sherry or white wine vinegar, more to taste</i><br />
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<i>3/4 teaspoon kosher sea salt, plus more to taste</i><br />
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<i>Extra-virgin olive oil, for serving</i><br />
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<i>Toasted pine nuts, for serving</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgur2zxT5yRgGyQLsjwySbeRSac3A9MNgIcEeIaZwsQJvLpHN_2LAkSN_XdBgsrqMYa53JruLxcyXc4gbcIP5PHqjEyUvpi6VJlTjFuAZvryf6aj28H-umZRssfBPr_HqD_kb9f6Jp10bQ/s1600/1092094_10100913445819051_976117960_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgur2zxT5yRgGyQLsjwySbeRSac3A9MNgIcEeIaZwsQJvLpHN_2LAkSN_XdBgsrqMYa53JruLxcyXc4gbcIP5PHqjEyUvpi6VJlTjFuAZvryf6aj28H-umZRssfBPr_HqD_kb9f6Jp10bQ/s200/1092094_10100913445819051_976117960_o.jpg" width="150" /></a><i>In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt </i>(and half an avocado). <i>Blend until smooth and adjust seasoning as needed. Distribute soup between 4 bowls and garnish with pine nuts and a drizzle of olive oil. </i></div>
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And there you have it. Now why am I making two courses for a weeknight dinner, you might ask. Well, because I was making stuffed peppers for a main course, and Noah -- really doesn't like peppers. So I thought I could appease him by making something else as well, to take the focus off the peppers. But it turns out, he actually liked the peppers too, score!</div>
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These were kind of a mishmash because I had a base recipe and then tried to stuff as many veggies in there as possible to get rid of them. And from looking through recipes I learned that you can stuff peppers with pretty much anything!</div>
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First, I sliced the green peppers in half and scraped out the seeds and insides. Let me tell you something that I learned about green peppers --- they are actually unripe red/yellow/orange peppers! I hope none of you think I'm an idiot, but I had no idea. I thought green were their own variety. Well they aren't. That's why I've only gotten green so far, because they are "unripe."</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFbLv1LtYmjRSI35Z6dCcvmn_E-4BKvx9AOVn5budsCHZnsZtMfOkdWUsj3lXhU-XLs40H6sEodHliNdZAbvhsBfNCoGuYmGUUcNvgktYiC2vaRebDjlWCkAV54_-EcDd_cgupJmUOC8/s1600/1092744_10100913446203281_237988083_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFbLv1LtYmjRSI35Z6dCcvmn_E-4BKvx9AOVn5budsCHZnsZtMfOkdWUsj3lXhU-XLs40H6sEodHliNdZAbvhsBfNCoGuYmGUUcNvgktYiC2vaRebDjlWCkAV54_-EcDd_cgupJmUOC8/s200/1092744_10100913446203281_237988083_o.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Going in the oven</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nbBViziEWq_teLE4usBn7DHZSzA5x0PZgEUUoX2Kt2qL0N94WCIJTvvWy6UcfbMUpuHaeyLqbgRwptIXTFldcDXdb51FldBrmgYx-LLa7H8-ZcSxFLch8u5rV6ADpPfGCGhHPWWfHA0/s1600/1093374_10100913501722021_949506836_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nbBViziEWq_teLE4usBn7DHZSzA5x0PZgEUUoX2Kt2qL0N94WCIJTvvWy6UcfbMUpuHaeyLqbgRwptIXTFldcDXdb51FldBrmgYx-LLa7H8-ZcSxFLch8u5rV6ADpPfGCGhHPWWfHA0/s320/1093374_10100913501722021_949506836_o.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcPMUHb94rAPCW4-H-Sx0gKl_e73OWrGKBCr0B7kFhiNdbcsnD2JB1T6AGpWo3OpUilH1CzYaFjX91BflM9MPzt6Ctx9H9_rLg2r24l5zAs7B-p6iUG4wlear2YbUV9WsA_u6woBnW7U/s1600/1092140_10100913446357971_2144621851_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcPMUHb94rAPCW4-H-Sx0gKl_e73OWrGKBCr0B7kFhiNdbcsnD2JB1T6AGpWo3OpUilH1CzYaFjX91BflM9MPzt6Ctx9H9_rLg2r24l5zAs7B-p6iUG4wlear2YbUV9WsA_u6woBnW7U/s200/1092140_10100913446357971_2144621851_o.jpg" width="150" /></a>Then I cooked up three chicken sausages (squeezed the meat out of the casing into a pan with a tiny bit of olive oil on medium heat), and shredded up 5 carrots and 2 brussels sprout plant leaves and one small onion in the food processor (see left). From now on I will call these BS leaves. I mean, what am I supposed to do with those leaves? They said "use like kale" but they don't really taste like kale. And there were a lot of them! They could easily overpower a dish. So -- shredded up and hidden and things they went.<br />
Anyway, let's continue. In a separate bowl, I added the shredded veggies, cooked sausage, a little bit (1/4 cup) of tomato sauce (just the plain stuff you buy in a can with the other tomatoes), salt, pepper, 1 egg, parsley, thyme, 1/4 cup of breadcrumbs, and a 1/4 cup of mozzerella cheese. I mixed all that stuff up together, and stuffed it into the pepper halfs (overflowing). I drizzled a little more tomato sauce into the bottom of a glass baking dish so it just covered it, and then placed the peppers on top after sprinkling a few more breadcrumbs on the top. I baked them for about 45 minutes at 350 (I waited until the pepper skins looked a little shriveled and cooked). Serve with quinoa, rice, cucumber soup (ok, not together) or whatever you like!</div>
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<b>Meal 5: Chicken Fried Rice</b></div>
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<b>Used:</b> Carrots, brussels sprout leaves (still not all of them)</div>
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Fried rice is one of my go-to meals. It is relatively easy to make, and hearty in the way that it can fill you up with relatively few ingredients. And I know you can hide things (looking at you BS leaves) in there.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKCW5d8o1MPZBIA0N4FArYg4uQXUZqrPAXvohdjzCZQTZhM8YUnQKuR-IHHJvGxExw_econqLDjZxMhA54dG8RreRL7Jlda9utuj7hLSmBk25OMt011yuo1jNyyncMEcZ97X1KyvtQ08/s1600/1093280_10100916242424631_1141164544_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKCW5d8o1MPZBIA0N4FArYg4uQXUZqrPAXvohdjzCZQTZhM8YUnQKuR-IHHJvGxExw_econqLDjZxMhA54dG8RreRL7Jlda9utuj7hLSmBk25OMt011yuo1jNyyncMEcZ97X1KyvtQ08/s200/1093280_10100916242424631_1141164544_o.jpg" width="150" /></a>The first thing about fried rice is to, surprise, have rice on hand. This is best if the rice is leftover from last night, but somehow that timing never works out for me. It works with fresh rice too. So when you get home, just put the rice on before you do anything else so it has plenty of time and will be cooked by the time you prepare everything else. So I chopped up the BS leaves very tiny, and also diced up some carrots and onions. I take a very very large skillet (almost a wok but really not at all because woks are very fancy) and put 2 TBSP of canola oil in there on medium heat. Once it is hot, I quickly add 1 minced garlic clove and a little bit of fresh ginger, also grated or chopped tiny. Then after literally 30 seconds, I add the diced carrots and onions, and let them cook for a few minutes until then are tender (onions will be translucent). Then I added one chopped up chicken breast (just cut it into bite sized pieces), and a few shakes of soy sauce. Then, once the chicken was cooked through (5-7 minutes) I added the chopped BS leaves and let them cook for a minute. Then added a cup of frozen peas and a cooked egg (cooked it up separately by literally spraying the pan with cooking spray, putting it over the heat of the burner, and adding a stirred up egg). Once the peas are thawed, add the cooked rice right on top (see above). Then you are going to add a lot of soy sauce. And a very lot if you have a lot of rice. You want the rice to turn light brown. Stir everything around so it all gets coated with the soy sauce and incorporated, then taste a bit of the rice to see if it has enough flavor. If it does not, add more soy sauce. When it looks and tastes good to you, take it off the heat and serve! You can definitely change up the vegetables added (brocolli, sliced sugar snap peas, whatever you want, it's your dish -- I guarantee you no one would ever think of BS leaves as a first choice, but it worked).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJZL250Xcudh0HvP1k2NKvkO-hYsIju8rdiEZbGJFhs7ubMRUH_uSvEfntQ8FVSyKdtNxvNzyr-coa3578dfNwE9eD39iXTqo8wXBktGKfHos_LVEmkFoj9kTKdR6dsbBrKZCGf-NQzA/s1600/1083525_10100916242284911_1648567111_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuJZL250Xcudh0HvP1k2NKvkO-hYsIju8rdiEZbGJFhs7ubMRUH_uSvEfntQ8FVSyKdtNxvNzyr-coa3578dfNwE9eD39iXTqo8wXBktGKfHos_LVEmkFoj9kTKdR6dsbBrKZCGf-NQzA/s320/1083525_10100916242284911_1648567111_o.jpg" width="240" /></a></div>
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So, that's a wrap! Let's review the rules before we're through. 1. Try everything? Yessiree. 2. Use everything? No way. I still have at least a dozen carrots and most of the BS leaves. Fortunately those carrots keep for a while, and the BS leaves will keep until I figure out what to do with them. I hope.</div>
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Until next week, which is, my final week of Farm Share blogs! Hey, a girl has got to go on vacation once in a while, right? But don't worry. The postings will keep on coming. They will just be a little less intensely focused on using up and eating veggies and more on, well, me messing up in the kitchen, and you laughing at me but also learning something.</div>
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The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com1tag:blogger.com,1999:blog-4571709081700807485.post-82221496960521370172013-08-05T20:33:00.000-04:002013-08-06T08:04:11.035-04:00Summer Farm Share, Week 7So it's week 7! I have been doing a lot of reflecting this week on how you get "good" at something. Tuesday was my one-year "job-iversary" as Noah likes to call it, and I thought a lot on that day about how different my time at work is now than it was when I started. How comfortable I felt with the work assigned to me, how I actually knew what I was doing, how I felt like I really contributed something to the team, and how I was even able to help a lost patient find their way to their destination. All of these abilities were non-existent a year before on that day. And I was thinking about how cooking is the same way. You just have to practice, practice, practice, make mistakes, and keep learning as much as you can. I used to be a terrible cook. I made Rice Krispie treats that would break your teeth. My family members would cringe if someone informed them that I made a component of the meal. Well no more! While I still have a lot more to learn, I am comfortable in the kitchen and know my way around a recipe (my Rice Krispie treats are often <i>requested </i>now). I just want you to know that you can feel like that too, with just some time and practice. And even if you already know how to do everything on this blog, keep learning elsewhere (but don't stop reading!).<br />
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This is all in preparation to say that this week, we are going to tackle some new and semi-difficult things to make. But first, let's see what I got this week in the farm share box:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuU5QU-SIDhGXA_HTHf-rF8q1g3muzxDZH51BUfmKgCWG3vGIhEFfKEPn8hinPLJlsRyfQlZYOHAUD1VwE8rPCrGiDtCzpCuriz4iMaCbk2Q_TWicNBoyUDGDJtDl2zg0P2B3eKGpsbc/s1600/1071922_10100899189379071_1349314120_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuU5QU-SIDhGXA_HTHf-rF8q1g3muzxDZH51BUfmKgCWG3vGIhEFfKEPn8hinPLJlsRyfQlZYOHAUD1VwE8rPCrGiDtCzpCuriz4iMaCbk2Q_TWicNBoyUDGDJtDl2zg0P2B3eKGpsbc/s320/1071922_10100899189379071_1349314120_o.jpg" width="240" /></a><br />
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<b>A few new things: </b>Eggplant! Fresh onions (these things were THE BEST), a green pepper, celery (! i have never seen this ever at a farmer's market in the northeast), and two unripe green tomatoes (seriously?)<br />
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<b>And some oldies but goodies:</b> summer squash, potatoes, green oakleaf lettuce, mint, savory, cucumbers, rainbow swiss chard and ... carrots. I am getting a little sick of carrots.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrZXZWLY1Vfeu4fnInRmT7nQ26D9TTacO0lv2b__-p9cXWqXfjuYub2bNpbhCwIh1oi2yM5FV4f-Np6-49e_WWxe6KScFN8TZ1pg9Woeoezj-AcrEGOLmsRN9c9uL32pAYyOPsivE4Kk/s1600/1092775_10100904562446401_1595252206_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrZXZWLY1Vfeu4fnInRmT7nQ26D9TTacO0lv2b__-p9cXWqXfjuYub2bNpbhCwIh1oi2yM5FV4f-Np6-49e_WWxe6KScFN8TZ1pg9Woeoezj-AcrEGOLmsRN9c9uL32pAYyOPsivE4Kk/s200/1092775_10100904562446401_1595252206_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet tzatziki -- so pink!</td></tr>
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Before we start on this week, I still had some beets to use up from last week. There is this great cafe near my house (incidentally they own the CSA farm and that is where I pick up my veggies every week), and they have something called a mezze bar. It has hummus and muhummara and other kids of dips and things that you can choose from and they'll put them on a platter for you to eat with crackers or pita. One of those mezze dips that I love in particular is the beet tzatziki. Man is that stuff good. But then I thought, why am I paying three dollars for a little scoop of that when I could make it myself? NO reason, so I made it up! So here's what I did. I roasted all the beets (about as much as two large beets or three medium ones), same as always. Then I peeled them and threw them in the food processor, and zipped them up into tiny pieces. Then I mixed them with 1/2 cup of plain greek yogurt, a handful of chopped dill, and salt and pepper. Stirred that around until it was all mixed together and done! The dip was deeeelicious and I have been eating it all week, and admiring its color as well. *Hint: Do not wear white to work if you are bringing this as your mid-day snack.*<br />
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<b>Meal 1: Steak, onion, and pepper kebabs with brown rice plus a green oakleaf and cucumber salad with mint cucumber dressing</b><br />
<b>Used: </b>Cucumbers, oakleaf, mint, onions, summer savory, pepper (booyah!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvslzVemmglTjyBgX-MK4TB4VAgHnUMEyQ8fN0fynmMasb3M5cRU093o2-psHoTfCkYKez54_VbzSBFObfzmn8615pbXnodWc0ySK8x-DU9kvxQQHnlbzC8K6Iq-AybmOQZ-CIxCqZMw/s1600/1089984_10100899321589121_1305335187_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvslzVemmglTjyBgX-MK4TB4VAgHnUMEyQ8fN0fynmMasb3M5cRU093o2-psHoTfCkYKez54_VbzSBFObfzmn8615pbXnodWc0ySK8x-DU9kvxQQHnlbzC8K6Iq-AybmOQZ-CIxCqZMw/s320/1089984_10100899321589121_1305335187_o.jpg" width="320" /></a>We had an awesome dinner guest on the first day -- my lovely sister in law. Said SIL cannot eat gluten. Well I bet you didn't even think about whether or not gluten is in the meal stated above. But there isn't. So put it in your GF arsenal. We have already made kebabs during this summer, <a href="http://honestchef.blogspot.com/2013/07/summer-farm-share-week-3.html" target="_blank">week 3</a>, and these are the same deal, but I used a little summer savory in the marinade. But before we move on from the kebabs I just want to say these onions were amazing. Literally the most delicious onions and one of the most delicious vegetables I have ever put in my mouth. You see how they have the long green stems in the picture up above? These are fresh onions. The onions we get at the store with the thin papery skin on them? Those are cured onions (learn something every day!). These fresh ones are so different and so worth picking up if you see them. Especially on the grill they were so sweet and well, just go try them.<br />
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Now for the salad dressing. This was a first for me, and not really much of a success I must admit. I forgot one thing which made a big difference -- cucumbers have a really high water content. Therefore, when I put everything to make the dressing in the blender, I added some water, because I knew my blender would not tolerate only solid things in there. However, as soon as it sucked up those cukes the water amount tripled and the dressing was really watery. Also, this didn't make a great match with the oakleaf lettuce as it was too bitter. But I think it would have been good on just sliced cukes, or as a marinade, or on a corn salad.<br />
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<i>Cucumber Mint Dressing</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PB2A6La96FaRcV_jaUIL8YvI5RTmvuw_VP195R-6BUF6oyXW6fOANK2ChCjDADyROhJ0Sx8fkX9PAx50mqaxm-oJNeC2zGyJPcwfRjDUMJGL3xNWLRyMQ89Gw37-N5S4OEjHOlbWmLI/s1600/1070929_10100899283525401_396089408_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PB2A6La96FaRcV_jaUIL8YvI5RTmvuw_VP195R-6BUF6oyXW6fOANK2ChCjDADyROhJ0Sx8fkX9PAx50mqaxm-oJNeC2zGyJPcwfRjDUMJGL3xNWLRyMQ89Gw37-N5S4OEjHOlbWmLI/s320/1070929_10100899283525401_396089408_o.jpg" width="320" /></a><i><br /></i><br />
<i>1 cup plain greek yogurt</i><br />
<i>3 small cucumbers, chopped into big chunks</i><br />
<i>2 handfulls of mint leaves</i><br />
<i>1 handful of dill</i><br />
<i>A dash of Worcestershire sauce</i><br />
<i>Salt and Pepper to taste</i><br />
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Put all of this in the blender (cukes first) and zip it up. You might have a crappy blender that doesn't want to zip this up --- shake it around while it's running (carefully of course) and that should help it along. Here it is. Too thin, but still a pretty shade of green.<br />
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<b>Meal 2: Sausages with Fried Green Tomatoes and Stuffed Summer Squash</b><br />
<b>Used: </b>Summer squash, green tomatoes, swiss chard<br />
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What else am I going to make with green tomatoes, right? I mean, sure you can pickle them. But I don't have the proper stuff and let's be honest, no one would eat them but me. So fried green tomatoes it was. Obviously, these are not heart healthy, but they were actually pretty good. And better for you than frying oreos, right?<br />
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<i>Fried Green Tomatoes</i><br />
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<i>2 green tomatoes, sliced to 1/4 in thickness</i><br />
<i>1 cup of cornmeal</i><br />
<i>1/2 cup of breadcrumbs (not panko)</i><br />
<i>1 cup flour</i><br />
<i>1 tsp of smoked paprika</i><br />
<i>1/2 cup buttermilk</i><br />
<i>1 egg</i><br />
<i>Enough canola oil to cover a 1/2 an inch up the side of your deep skillet (or peanut oil if you're hardcore)</i><br />
<i>Salt</i><br />
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First, sprinkle salt on the tomatoes and let them rest for 10 minutes or so. In the meantime, mix the egg with your buttermilk in a small bowl, your flour with the paprika and a pinch of salt in another small bowl, and your cornmeal and your breadcrumbs in another small bowl. Line up your bowls so that you have the flour mixture, then the egg mixture, then the cornmeal.<br />
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Now you are ready to fry! Add the canola oil to the deep frying pan (1/2 up the side like I said), and heat it up on medium high. To test if it is hot enough, drop in a tiny bit of cornmeal and see if bubbles form around it immediately, or if it just sinks to the bottom and is sad. Wait until it bubbles with a drop of cornmeal, then it's ready (or if you have a thermometer (not me) the oil should be at 350). Quickly dunk each tomato slice in the flour, then the egg, then the cornmeal bowls, and then put it in the pan. Put as many in as will fit without overlapping. Then just watch for them to turn brown underneath (2 minutes should be pretty good), and then flip to the other side and cook another two minutes (or until bottom side is brown). Then, take them out and lay them on paper towels to absorb excess oil. Sprinkle a little salt on them while they are still wet from the pan.<br />
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<tr><td class="tr-caption" style="text-align: center;">Don't those unripe tomatoes look tasty now?</td></tr>
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Let me say that these were actually good, to my surprise, and Noah-the-tomato-hater actually ate them because "they didn't taste like tomatoes at all." That was probably because of the remoulade sauce I made. Dips make everything better. This is the ultimate pantry sauce meaning, a bunch of crap that is sitting around in your cabinets and or fridge somehow makes something edible. This is what the sauce has: 1 small squirt of mustard, 3 TBSPs of light mayo, a splash of pickle juice, 6 shakes of paprika, and two dashes of tabasco sauce. Even though this sounds totally gross, it is actually based of a recipe for remoulade, so no, I am not playing a trick on you. It works!<br />
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I also made stuffed squash with the same exact stuffing I used for the chicken last week, except without the egg, mostly because I forgot to add it. They were still good. Just scoop out the seeds with a spoon (surprisingly easier than it looks), and put in the stuffing. Top with breadcrumbs and roast at 425 for 20 minutes on a cookie sheet, or until they begin to brown on top and on the sides.<br />
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Of course, had to get some meat in for Noah... and if you need to, just sautee up a chicken sausage, slice, and add to the plate.<br />
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<b>Meal 3: Moussaka</b><br />
<b>Items used: </b>Eggplant<br />
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Ah moussaka. Moussaka (pronounced moo-sah-KAH, not moo-SAH-kah as was once rudely pointed out to me) is one of my absolute favorite dishes of all time. For those of you that don't know, mousakka is a greek/middle eastern dish that is like lasagna, only better (don't tell my Italian fam). It uses eggplant as the layers, along with meat, tomatoes, onions, and <i>cinnamon</i>, which is KEY, all topped with a delicious (albeit scary at first) bechamel sauce.<br />
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Turns out, my eggplant was too tiny for a whole moussaka, but if I have an excuse to make moussaka, I am going to make it, so I had to supplement by buying another one at the grocery store. Oh well. Will I regret doing this once eggplant season is fully upon us? Probably.<br />
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Anyway, I get my recipe from a great middle eastern cookbook called the New Book of Middle Eastern Food by Claudia Roden. Here is her recipe, with my notes. We will talk more about the bechamel in a minute.<br />
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<i>Moussaka</i><br />
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Ingredients:<br />
3 eggplants (about 1 1/2 pounds) peeled and sliced thinly <i>(she doesn't peel. I think it's better if they're peeled)</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO9zSafLE1R6vKYWcd3hiIFoHm2AQt3P9OWEkxifwAP0GYjzLlyZZarOuyjR4GPrWJuBSd8bpWN2Ybm0ZMymlkxfnQpZZ6QZT6QXBvpSpXp9wKR_Eq3XKIwA9ZNoTpkKTnQqtij4d5yU/s1600/1083990_10100904562326641_1716294105_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO9zSafLE1R6vKYWcd3hiIFoHm2AQt3P9OWEkxifwAP0GYjzLlyZZarOuyjR4GPrWJuBSd8bpWN2Ybm0ZMymlkxfnQpZZ6QZT6QXBvpSpXp9wKR_Eq3XKIwA9ZNoTpkKTnQqtij4d5yU/s200/1083990_10100904562326641_1716294105_o.jpg" width="150" /></a>Brush the eggplant slices generously with olive oil <i>(both sides) </i>and broil or grill them, turning them over once, until lightly browned.<i> (My broiler takes about 4 minutes each but you have to watch them! They can burn up in a second. I rotate the pan around to prevent some of them from browning too fast. See left for a sample of how they should look.)</i> Set aside.<br />
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For the meat and tomatoes:<br />
2 onions, thinly sliced or chopped<br />
3 T vegetable oil (canola)<br />
1 1/2 lbs ground lamb or beef<i> (I am sure lamb would be tasty, but I always use ground turkey and it still tastes good)</i><br />
salt and pepper<br />
2 t cinnamon (she says optional; it's not)<br />
5 large tomatoes, peeled and chopped <i>(Since tomatoes out of season are gross, I use one large can of peeled whole tomatoes, and then chop them up myself. You could used canned diced tomatoes too)</i><br />
2 t sugar<br />
1/2 t chili-pepper flakes<br />
3 T chopped flat-leaf parsley <i>(Sometimes I don't include this because I don't have it. It still works)</i></div>
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Fry the onions in the oil in a large skillet or saucepan until golden <i>(medium heat with a little canola or olive oil)</i>. Add the ground meat and stir, crushing it with a fork and turning it over, until it changes color. Add salt, pepper, cinnamon if using, tomatoes, sugar, and chili flakes if you like. Stir well, and cook until the liquid has almost disappeared, then mix in the parsley.<i><br /></i><br />
For the white sauce topping:<br />
4 T butter<br />
4 T flour<br />
2 1/2 c hot milk <i>(skim always works for me, but the fatter the better obviously. i heat it in a pyrex measuring cup in the microwave for 1.5 minutes)</i><br />
salt and pepper<br />
pinch of grated nutmeg<br />
2 eggs<br />
1/2 c grated cheddar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRTcCMGf_o1GwrbHdy7bwPkV_XteGM1RRPnWt9R2mjes2XbJdlM6cqmSl87m5eBaPjNJgLPBRtnZvjFLR89yE3WZZFVwK89_DXbKT4gJLgn1aXkXPuTe91xiwMt5VjN7TiXXXQtkYYn4/s1600/1083608_10100904562161971_1798424348_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRTcCMGf_o1GwrbHdy7bwPkV_XteGM1RRPnWt9R2mjes2XbJdlM6cqmSl87m5eBaPjNJgLPBRtnZvjFLR89yE3WZZFVwK89_DXbKT4gJLgn1aXkXPuTe91xiwMt5VjN7TiXXXQtkYYn4/s200/1083608_10100904562161971_1798424348_o.jpg" width="150" /></a>Prepare a white sauce: <i>(So this is hard at first, but definitely doable. This is the first successful white sauce (bechamel) sauce that I have ever made. Her directions are very good, but I will note pieces to pay attention to to help you along.</i>) Melt the butter in a pan<i> (med-low heat)</i>. Add the flour and stir<i> (she must mean whisk. Whisk it) </i>over low heat for a few minutes, until well blended (see right). Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form<i> (meaning you are whisking it so they don't form)</i>. Simmer over low heat, stirring occasionally, until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly <i>in a separate bowl</i>, then beat in a little of the white sauce (<i>a quarter cup or so</i>), then pour back into the pan, beating vigorously <i>(this is called tempering. you are doing this so your eggs get used to the heat from the small bit of sauce and don't scramble when you put them into the whole pot)</i>. Do not allow the sauce to boil again. Add the cheese and mix well until melted. </div>
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If you follow these directions exactly I promise that it will work out, and it will thicken up, and you will be amazed. If it doesn't, write me, and we'll figure out what went wrong. This is a great sauce to know how to make because it is a base for many other delicious things (read: mac and cheese). You can do it!</div>
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Then you are ready for assembly. Line the bottom of a large baking dish with half of the eggplant slices. Spread the meat on top, and cover with the remaining eggplant slices <i>(I then cover with more of the meat, but you can put it all in the middle if you want</i>). Pour the white sauce all over <i>(you might have extra. You can freeze it!)</i>.</div>
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And then you'll have delicious moussaka. Did I mention this was a weekend project? Yeah, don't try to make this when you get home. Dinner will be at 10pm.<br />
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Bake, uncovered, in a preheated 400 degree Fahrenheit oven for about 45 minutes (40 minutes for me), until golden.<br />
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<b>Meal 4: Grilled BBQ Chicken with grilled carrots, potato salad and corn</b><br />
<b>Items used:</b> Potatoes, celery, carrots<br />
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So, I've already blogged about almost everything on this dinner plate before, except grilled chicken. I realize it is a little late in the summer to be talking about how to properly grill a boneless chicken breast, but better late than never. There are lots of misconceptions about grilling chicken, and I want to set some things straight.<br />
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1. You do not put your raw chicken onto the grill with the sauce already on it.<br />
2. You do not put chicken on grates that have not been prepped and just pray that it doesn't stick and that it turns out to have beautiful grill marks.<br />
3. That is all. If you follow the directions below your grilled chicken will always be delicious and it will not have burnt or "blackened" sections of carcinogens that you shouldn't be eating anyway, nevermind that those parts taste terrible.<br />
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So first. Take your boneless skinless chicken breasts, and season them with salt and pepper. Let them come to room temperature (or close) while you do other things to prepare for dinner. They don't take long to cook.<br />
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When you are ready, turn on your grill. Once that grill is heated up, take a paper towel, drizzle some olive oil (or whatever oil) on it and bring that out to the grill along with some tongs. Grasp the towel with the tongs (see below), and brush it over the grates, so that they are oiled. This will prevent the chicken (and all grilled food) from sticking to the grates, and make lovely grill marks. Then, slap the chicken down on the grates (slightly diagonal to the grates to get the best marks). Yes, you are putting the chicken on the grill with nothing more than salt and pepper on it. For now.<br />
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Then, after a few minutes (4-5) check the chicken to see if it has grill marks on it. If it looks like the photo below (left side), flip it over. Then, while the other side cooks, add the sauce to the cooked side only. Once the other side is finished cooking, flip the sauce side to the grill, and sauce the remaining side. Repeat the saucing of each side and then grilling each side for 1 minute, so the sauce congeals a bit onto the chicken. Serve with remaining sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN12crLR-BuPkovbsBpUwB_mGlR41HR_2KUu8aIPom-NyV4F3PqTaiwP9x7-YjQ79mHxyzZT91_1nSeKiMEzO1oqW0vn5Jz9z63Qkp2u6p_04sI0vNkmHzBtizdL21_pwuIF1paXleFU/s1600/1084684_10100907467853941_1254866543_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN12crLR-BuPkovbsBpUwB_mGlR41HR_2KUu8aIPom-NyV4F3PqTaiwP9x7-YjQ79mHxyzZT91_1nSeKiMEzO1oqW0vn5Jz9z63Qkp2u6p_04sI0vNkmHzBtizdL21_pwuIF1paXleFU/s320/1084684_10100907467853941_1254866543_o.jpg" width="240" /></a>You will have beautiful looking chicken, that is tasty and miraculously not burnt to a crisp! The secret is that BBQ sauces have a really high sugar content. If you leave said sugar in the middle of a fire for as long as it takes to make chicken not raw anymore, that sugar will burn, because sugar has a high propensity for burning. I don't know what terrible advertising executive thought up the idea of "marinating" your chicken in BBQ sauce and slapping it on the grill, but he/she has not done anyone any favors. Adding it at the end allows it to caramelize and not burn, because it only spends a few minutes over the fire. Doesn't that look appetizing?<br />
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So there we have it. Another week of veggies in my belly, and another week of recipes that will hopefully help you get some into yours. Let's check the rules before we're done.<br />
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Did I try everything? Yes, and it all was quite tasty. Did I use everything? Yes. But man am I sick of carrots. Have a good week everyone!<br />
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The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-76132397282700247792013-07-28T20:49:00.004-04:002013-07-28T20:49:49.631-04:00Summer Farm Share, Week 6Well, I'm halfway done with the farm share. At first I was very sad about this. This has opened up a whole batch of new ideas and recipes for meals, and has really changed my diet because I had never thought of veggies first, before meat (ok, maybe when summer tomatoes are out, but other than that, never). Also, these veggies are really good, and rarely are the ones I buy at the grocery store even close. Sigh.<br />
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But, I am not too sad is because...it is not really ending! This adventure has convinced me to buy, for more than the cost of a new wardrobe, the Autumn Farm share from Siena Farms. I hemmed and hawed because it is expensive -- more than I would typically spend on vegetables if I went to the grocery store weekly (it costs more if you buy now rather than six months ahead) -- however, as I have previously mentioned, I don't buy as much of the other things as I normally would (meat, carbs, snacks) because I am trying desperately to eat up all the veggies. And, I think this is a good thing. Here's to another 12 weeks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZGIHMKlZy7aUBK8coqkc0b4y625xSZlN1rGz9eXU5xV3P0sdoesh9TD_7y9aWVYUaKmhLxUDQQXTp527qmx8vB02zhYM_dq2mn4I8k2DUBKOt7_r6gjKRpBxdCVMQMws1V7BLrMw9EQ/s1600/1070485_10100889910963091_1459021020_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirZGIHMKlZy7aUBK8coqkc0b4y625xSZlN1rGz9eXU5xV3P0sdoesh9TD_7y9aWVYUaKmhLxUDQQXTp527qmx8vB02zhYM_dq2mn4I8k2DUBKOt7_r6gjKRpBxdCVMQMws1V7BLrMw9EQ/s320/1070485_10100889910963091_1459021020_o.jpg" width="320" /></a>So what did we get this week? Many repeats! But that's ok. I expect this will be one of the last weeks for things like summer squash and broccoli, so I made do.<br />
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The only new thing: Red potatoes (many more than shown)! ooooo. I didn't even realize potatoes were a summer veggie.<br />
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And the rest of the bunch: summer squash, green oakleaf lettuce (two heads), fennel (with fronds), rainbow swiss chard, a million beets (many not pictured), a million carrots, persian cucumbers, green curly kale, broccoli, and fresh garlic.<br />
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When I saw the potatoes on the list, I immediately thought, potato salad! Typically I am not the biggest potato salad fan but I have to say I found this killer recipe that makes it delicious and so now every time I have a party or, as it happened, have potatoes, I want to make it.<br />
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<b>Meal 1: Grilled Chicken Sausages with fennel and onions, Herbed Potato Salad, and a regular green salad.</b><br />
<b>Used: </b>Fennel, potatoes, 1 head oakleaf lettuce, cucumbers<br />
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So this potato salad is fantastic. What makes it fantastic is that there are a lot of fresh herbs in it, and particularly, there is dill. I love dill, but even if you don't like dill, you may very well like this, as my sister-in-law is not a fan of dill, but this is her favorite potato salad ever! (either that or she is just flattering me and scraping out her plate into the garbage when I'm not looking.)<br />
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This recipe is from Bon Appetit, with a few alterations.</div>
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Creamy Herbed Potato Salad</div>
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<i>3 pounds baby red potatoes<br />3 tablespoons vinegar (something mild. red wine vinegar is nice -- just don't use balsamic.)<br />1/4 cup mayonnaise (can be light)</i></div>
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<i>1/2 cup sour cream (light works, but not the best)<br />1 small onion, chopped into four large chunks (red makes a pretty color)<br />2 celery stalks, cut into a few large chunks<br />1/4 cup chopped fresh parsley<br />1/4 cup chopped fresh basil<br />1/4 cup chopped fresh dill<br />1 1/2 teaspoons finely grated lemon peel</i><br />
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<i>Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.</i></div>
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Let me make a note here. Typically, potatoes are different sizes. Which means, they cook at different speeds. These are done when you are able to push a fork into them pretty easily, but they should still retain some amount of resistance (not be falling apart). Once a potato reaches that stage, pull it out and put it in a colander in the sink. This will happen with the smaller ones and the ones near the bottom first. Keep poking around every five minutes or so until you get the final ones out. This will make it so your potatoes are the right consistency, rather than having half of them right, and half of them mush.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLf9FhG-lPWGFnOSsM9qBEoUEYlNH3Mp67dwflo_IEaHYuczSPVuAfubgNvCqnOKQsUNiqy-m9mukRESH2yTS53CRH_YLPPsuE9PwVQqIzm07M6frPgiWOHONSChhlJXdD2MSizQ6ICrA/s1600/728825_10100890538575351_1142048168_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLf9FhG-lPWGFnOSsM9qBEoUEYlNH3Mp67dwflo_IEaHYuczSPVuAfubgNvCqnOKQsUNiqy-m9mukRESH2yTS53CRH_YLPPsuE9PwVQqIzm07M6frPgiWOHONSChhlJXdD2MSizQ6ICrA/s200/728825_10100890538575351_1142048168_o.jpg" width="150" /></a><i>Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl </i>(bigger than you think you'll need)<i>; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Whirr the onion and celery in a food processor until they are chopped fine</i> (again, not mush -- you can also obviously chop with a knife but it just takes longer)<i>. Add all remaining ingredients </i>(I add the herbs half at a time, to make sure they don't overpower everything. You can taste it and see what you like, but I usually end up using all of them)<i>; toss </i>(why do they say this? You will have to stir heartily with a large spoon because it will be heavy. Nothing like tossing believe me). <i>Season with salt and pepper. Can be made 8 hours ahead </i>(this can be made way ahead, like 24 hours)<i>. Cover and chill.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXQF_vA9Covn41gD0AWMxreRmp1a99Fewh4hjGqa4a8zCCP12uZD-97_1ZvjfLe9KFKc5QtSx1ZikoEEdVpOysH7SfaQ5PiaF36Ey-L5uhdBNjiU_82gWavrWRwQFtpDMVo_f58FiDus/s1600/1070659_10100890538216071_312633716_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXQF_vA9Covn41gD0AWMxreRmp1a99Fewh4hjGqa4a8zCCP12uZD-97_1ZvjfLe9KFKc5QtSx1ZikoEEdVpOysH7SfaQ5PiaF36Ey-L5uhdBNjiU_82gWavrWRwQFtpDMVo_f58FiDus/s200/1070659_10100890538216071_312633716_o.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXQF_vA9Covn41gD0AWMxreRmp1a99Fewh4hjGqa4a8zCCP12uZD-97_1ZvjfLe9KFKc5QtSx1ZikoEEdVpOysH7SfaQ5PiaF36Ey-L5uhdBNjiU_82gWavrWRwQFtpDMVo_f58FiDus/s1600/1070659_10100890538216071_312633716_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQPN7RMCSEBdhvMN5U_6B1_adTRYKhB_JFE_VZtx9qX5bee6eAjbrI9h__nQ_Bd6y1JWvaA-feVZ_yLvYYdFsqg1O6YldbeFvMlJ9lEH1br8P9eNQvXcjWq159WNkWrI4EQcmbV6vodo/s1600/1066271_10100890538176151_497412221_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQPN7RMCSEBdhvMN5U_6B1_adTRYKhB_JFE_VZtx9qX5bee6eAjbrI9h__nQ_Bd6y1JWvaA-feVZ_yLvYYdFsqg1O6YldbeFvMlJ9lEH1br8P9eNQvXcjWq159WNkWrI4EQcmbV6vodo/s200/1066271_10100890538176151_497412221_o.jpg" width="150" /></a>Another note. Some of the skins will come off when you cut the potatoes. That's ok! You don't need them all anyway. If only half of them stay on, that is enough to make a pretty color (see above side for some of my cut potatoes). And here it is looking delicious on the plate. For the other elements, I simply sliced up the fennel thinly, with an onion sliced thinly, and sauteed in a pan with olive oil, salt and pepper for a long while on medium low heat so they'd get caramelized. When I get lazy I add a little marsala wine to sweeten it up and make it go faster. Caramelizing onions can be the worst thing for an impatient cook. And the salad was, well, a salad, with a red wine vinaigrette this time. But hey, I told you I was missing my salads last week right? I guess Siena Farms must be reading my blog. :)<br />
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<b>Meal 2: Friday Fritatta with a Pickled Beet and Cuke Salad</b><br />
<b>Used:</b> kale, broccoli, garlic<br />
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So Noah has come up with Friday names for my usual Friday suspects. Friday Flatbreads and Friday Frittatas. Hey, sometimes you just want something easy at the end of the workweek, am I right? So, again, we have the <a href="http://honestchef.blogspot.com/2013/06/summer-farm-share-week-2.html" target="_blank">fritatta that I made week 2</a>. This time, I minced the garlic, and added it to a hot pan with olive oil, for about thirty seconds before adding up the broccoli which I cut up into bite sized pieces. Then I also added some mushrooms after the broccoli had been cooking for two minutes. Then the kale leaves, chopped up. On top of that I threw some cooked crumbled bacon (just a few slices), and poured the standard eggs and cheese over the top like the last version. It worked well, but I did try to use up some ricotta cheese by adding it in before popping it in the oven. It turned out a little watery, but still tasted good, so that's that. I forgot to take a picture of the frittata, but you've already seen that anyway -- old news.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssGmKAYHEcIk5536ViN1bo8LFHIeHOJeD5z_BXXUkF9pBIIhWUClfCkREnrm8II6omU7SwYlRAJPlC30qyx6Mo__9Njo2IIVVXhj454xVu7DbbGXKfJ-0e0G_HKVZAMOB1U0J9nVs9ss/s1600/895939_10100895270118301_1719311209_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhssGmKAYHEcIk5536ViN1bo8LFHIeHOJeD5z_BXXUkF9pBIIhWUClfCkREnrm8II6omU7SwYlRAJPlC30qyx6Mo__9Njo2IIVVXhj454xVu7DbbGXKfJ-0e0G_HKVZAMOB1U0J9nVs9ss/s320/895939_10100895270118301_1719311209_o.jpg" width="240" /></a>What I did promise last week was to try to do something else with beets besides roasting them. I have read a lot about beets being so beautiful when sliced thin and raw. Well they may be beautiful, ok they definitely are, particularly the chiogga ones, when sliced that way (see right). But I will say, those chiogga ones are NOT delicious raw. They are pretty bitter, and even when I've roasted them I didn't think they were that great. So I pondered how I could serve these and make them look pretty, and so I finally decided on quick pickling them. Often soaking things in vinegar will remove the bitterness from something, and pickled beets are a thing, right? So I peeled the beets, and sliced them thin, and put them in a shallow bowl with cucumbers sliced up as well, and dumped red wine vinegar over them, so they were almost covered in it. I let them sit for thirty minutes like that (stir around once or twice), and - voila! It worked. They were palatable and beautiful. It really improved the visual aesthetic of the frittata (i.e. they did not really belong on the same plate) so I just photographed the salad. Try this out if you get these kind of beets. It really only takes two beets to make a great salad addition.<br />
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<b>Snack 1: Zucchini Bread and Muffins</b><br />
<b>Used:</b> All of the summer squash/zucchini<br />
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I recently read this article authored by what I call "a crank" (i.e. someone who is being cranky, or in today's jargon some might say, a hater) in the Boston Globe about the "stages of the farm share." She described a stage of desperation when you try to force vegetables into desserts because everyone hates you for serving vegetables. She also describes a stage of resignation where all you do is make soup because you can just jam everything together and puree it to get rid of it or freeze it. Let me say that before reading the article, I had already done both of these things. This annoyed me because I had done exactly what she said, pretty much on the same timeline that she said I would. But I resent that because I did not do this out of desperation and hatred for my vegetables! I wanted to try some new stuff and keep things interesting. And I also needed some handheld snacks (i.e. muffins) for going to two outdoor theater events (both cancelled because of the rain. booo). So -- I am here to just inform you that you can use your veggies in desserts and it is perfectly fine as long as it actually works and people like it. Zucchini bread is one of those perfectly acceptable things. And this version is not even that bad for you.<br />
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This is my mom's Low-Fat Zucchini Bread recipe. It is really <i>really</i> good, and in fact is the first "dessert" I ever made on my own (I know it's not really a dessert per se, but I couldn't make anything else at that point in my cooking career, so this is what I served.) This recipe makes two loaves, or one loaf and twelve muffins of it, which I chose to make instead for easy transport (and you can freeze it easily, so I did that with the loaf) - my mom doesn't mess around with quantities. If you are going to make something, you might as well make extra. This is how she has 35 varieties of cookies ready to serve at Christmas time. So, transcribed exactly as my mom wrote it for me, with my notes:<br />
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<b><i>Zucchini Bread (low-fat</i></b>)<br />
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<i>3 beaten eggs</i><br />
<i>2 c sugar</i><br />
<i>3 t vanilla</i><br />
<i>1/2 c. yogurt </i>(don't use greek -- use regular plain or vanilla)<br />
<i>1/2 c. canola oil</i><br />
<i>3 c flour</i><br />
<i>1 t salt</i><br />
<i>3 c grated zucchini or summer squash (</i>3 cups worth AFTER squeezing all the water out of it, as mentioned previously, put into a dish towel, twist up, and squeeze with all your might over the sink until you can't anymore; if you measure this before it won't be enough zucchini).<br />
<i>1 t baking soda</i><br />
<i>1/2 t baking powder</i><br />
<i>3 t cinnamon</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAgt8mKVyHHLdBVYbsFOPvbm0n6LUaW0vcrWNZKbXqw5XyFheOhhjjahmkW_8hAuWk4dG2hK8QGES1pm9pNrZzjR10lmzXzN5fbPrx8joNJzvi8psgmXaHPfsqldE_CBYg-md256w0pc/s1600/729398_10100893991600461_633384177_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAgt8mKVyHHLdBVYbsFOPvbm0n6LUaW0vcrWNZKbXqw5XyFheOhhjjahmkW_8hAuWk4dG2hK8QGES1pm9pNrZzjR10lmzXzN5fbPrx8joNJzvi8psgmXaHPfsqldE_CBYg-md256w0pc/s200/729398_10100893991600461_633384177_o.jpg" width="150" /></a><i><br /></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj9BWEn_KEFsMgdJ7JJH56Fhh8UJwlfc2O7sn2a0p8lXrg4py57eOvDbKzZHzM8a2-UsmG4RJ9iWj3E_bakWYWOTHPXl2-v1stwV-5cdL87Q3lo1_aWeO7SHNZMGD6RZumaAOjPRPZvQ/s1600/1020974_10100894034120251_786381929_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidj9BWEn_KEFsMgdJ7JJH56Fhh8UJwlfc2O7sn2a0p8lXrg4py57eOvDbKzZHzM8a2-UsmG4RJ9iWj3E_bakWYWOTHPXl2-v1stwV-5cdL87Q3lo1_aWeO7SHNZMGD6RZumaAOjPRPZvQ/s200/1020974_10100894034120251_786381929_o.jpg" width="150" /></a><i>Preheat oven to 350. Beat eggs, add sugar and beat until pale yellow, add vanilla oil and yogurt and beat until thoroughly mixed. Mix together all dry ingredients </i>[the rest will be in my writing. hers is too confusing :)](in separate bowl), and then add half of the dry ingredients to the wet, mix it around, then add half zucchini, then mix it around. Then repeat and make sure everything is mixed (nothing dry is still around). Then stop stirring and pour into two greased (sprayed with pam) loaf pans or muffin pans as you see fit. I almost forgot to take a picture. Here they are going in the oven, and after they've come out. They usually are a little darker once done but I used greek yogurt (don't!) and yellow squash this time, which made a difference. These will cook for about an hour for loaves, 20 minutes for muffins. Use a toothpick and when it comes out clean or with just a few crumbs (no raw batter) take them out. You will need to cool in the pans for a few minutes before trying to take them out, or they will get all stuck in there and it is not fun.<br />
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<b>Meal 3: Chilled Carrot Soup</b><br />
<b>Used:</b> All of my carrots (thank goodness!), garlic<br />
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So, as I said, I also made a soup. I continually get a lot of carrots and I honestly just don't know how to eat them all because I am not a huge fan of carrots raw. I asked my brother what I should do and he said to make a soup. I said it was too hot for that. He said to make a cold soup. Smart aleck. But I took his advice. This soup is really easy to make, as are many soups, but what makes it especially delicious is the home made vegetable stock. So let's take a moment to talk about stock.<br />
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You are dutifully making lots of vegetables. You often chop onions, carrots, celery, parsley -- almost daily. When you do, you make a lot of scraps (peels, stems, ends) which go in the garbage. This was me until a year ago, when I got a freezer that was larger than a shoebox. Now those scraps from all those veggies go into a gallon ziplock bag in the freezer, and when that bag gets full, I make stock. And that's what I did for this soup, and what you can do, too, with very little effort.<br />
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Get a large pot with big sides. The biggest pot you own (within reason), and dump in freezer scraps. Fill water until it is 2 inches from the top. Set on stove, turn heat up. Bring to a boil. Once boiling, turn the heat down and leave it simmering (small bubbles rolling). Leave it there for 2 hours or until the water level has shrunk down about 1.5 to 2 inches. Drain the scraps out of the stock with a colander, and then add your salt to your taste (it will taste pretty bland at first but the salt will help it really shine). Cool it and then you can pop it in the fridge or in the freezer in plastic containers. I even put it in an ice cube tray and then put all the ice cubes in a bag for the next time 1 need just a tablespoon or two of stock for a recipe. It really is super easy and it will be way better than anything you buy in the store.<br />
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Now, here's how to make a great cold carrot soup for summer, with that stock.<br />
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<i>Chilled Carrot Soup with Lime and Cumin</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGx5rt8BKJac-yBTS4ezJ97c-cx-XSqitsSIXjPhbQxwRIYL2__-Mg9ZQAj9ZK6Wtaud1PASHdG-2XsrBm3Cs_e2gro25iAmgyv6Jho0AQodhWnyqD7LtS55aj7z8Hgz_BVmfMR8NJTY/s1600/1071029_10100893568263831_1218042898_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGx5rt8BKJac-yBTS4ezJ97c-cx-XSqitsSIXjPhbQxwRIYL2__-Mg9ZQAj9ZK6Wtaud1PASHdG-2XsrBm3Cs_e2gro25iAmgyv6Jho0AQodhWnyqD7LtS55aj7z8Hgz_BVmfMR8NJTY/s200/1071029_10100893568263831_1218042898_o.jpg" width="150" /></a><i>2 tablespoons olive oil</i><br />
<i>2 pounds carrots, peeled, chopped (about 5 cups)</i><br />
<i>2 large leeks (white and pale green parts only), chopped (about 2 cups)</i><br />
<i>1 tablespoon chopped garlic</i><br />
<i>3 1/2 teaspoons ground cumin</i><br />
<i>1/2 teaspoon dried crushed red pepper</i><br />
<i>6 1/2 cups (plus more for thinning) of vegetable stock/broth</i><br />
<i>2 tablespoons fresh lime juice</i><br />
<i>8 tablespoons sour cream and </i><i>2 teaspoons grated lime zest for garnish</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijx-2LCNW_9XyxW3SbmD_j2MzUuKxtHID5IJFO9FQERYG2mUMAcVIqoY3fTpuX8E1UXx-X1Zg3Y1ENvfSIrqFvlRw1W9L_cK06-JZhL_ZRIbma-rWJdEUR-FqxeaPhz-CjGOnIBrTXdsU/s1600/1071014_10100893939889091_1712566110_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijx-2LCNW_9XyxW3SbmD_j2MzUuKxtHID5IJFO9FQERYG2mUMAcVIqoY3fTpuX8E1UXx-X1Zg3Y1ENvfSIrqFvlRw1W9L_cK06-JZhL_ZRIbma-rWJdEUR-FqxeaPhz-CjGOnIBrTXdsU/s320/1071014_10100893939889091_1712566110_o.jpg" width="240" /></a><i>Heat oil in heavy large pot over medium-high heat. </i><br />
<i>Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups stock. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes. </i><i>Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Cover soup and refrigerate until cold, at least 4 hours or overnight. </i><i>Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with lime peel.</i><br />
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This was really nice and fresh -- this is a great light summer dinner for a hot day. It is light though. I served it with bread, and just be warned, Noah only ate this as a whole meal because we had gone out to a buffet brunch that afternoon. But as a starter or a lunch, it's perfect.<br />
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<b>Meal 4: Swiss Chard and Ricotta Stuffed Chicken with Roasted Beets and Corn</b><br />
<b>Used:</b> Some beets, rainbow swiss chard<br />
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This last and final meal was a big deal for me and I'll tell you why. I FINALLY POUNDED CHICKEN CORRECTLY. Do you know how many recipes say "pound meat to 1/4 inch thickness" and then continue on with the recipe like it's not a big deal? Well let me tell you, it is a big deal. I have one of those mallet things, with the spiky and and the flat end that you're supposed to pound meat with, but every time I did it, I massacred the chicken, hacking it to pieces, with bits flying everywhere, and not really flattening it out at all, just denting it all over. Then, I finally figured out the two secrets. First of all, you use the flat end for chicken, not the one with pointy pyramid spikes. But second, and perhaps of even more importance, you need to put the chicken inside a large piece of plastic wrap that has been folded over, and then pound on top of that. And it worked. And I even found a new way to stuff chicken. Here is your tutorial:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0A11-_e0rWe0jp2TUnhPb-2_FDZgSJFWacLf9b-t3KsuXHc1XNjgKgS7zeaMTdRPzp00AKkH0P3KJTExBsUjwhOWp-9aYaDidsN0tSRwZFTjIHo7O1OaxaIOSdpF5wcj-biIPx2QWtI/s1600/1084806_10100898145690631_279245330_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0A11-_e0rWe0jp2TUnhPb-2_FDZgSJFWacLf9b-t3KsuXHc1XNjgKgS7zeaMTdRPzp00AKkH0P3KJTExBsUjwhOWp-9aYaDidsN0tSRwZFTjIHo7O1OaxaIOSdpF5wcj-biIPx2QWtI/s200/1084806_10100898145690631_279245330_o.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDLk5WyefwL8VlVO6Z5o5vdR-Qb4mZd8V9wvMJ757guLFzGaYlaJ4JdYoCgEBDkPwZApKbxoqawc8bMOt-1BgVXQK9C38OeFFAxeXxXOWKcwwJTsEKI5-hN14cOyfugci3w-NjXbnxko/s1600/1083789_10100897857313541_1276377267_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTDLk5WyefwL8VlVO6Z5o5vdR-Qb4mZd8V9wvMJ757guLFzGaYlaJ4JdYoCgEBDkPwZApKbxoqawc8bMOt-1BgVXQK9C38OeFFAxeXxXOWKcwwJTsEKI5-hN14cOyfugci3w-NjXbnxko/s200/1083789_10100897857313541_1276377267_o.jpg" width="150" /></a>Step 1: Chicken breast in plastic wrap (see left). See how much space the chicken has to stretch out and move, but yet is somewhat secure because the plastic wrap is folded over around it. This is what you want before you start pounding. Then, use the flat side, and pound evenly around the chicken breast and it will magically flatten without spreading potential salmonella around your kitchen (see right). Amazing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5E7IzwENNxNmHT9JPvRnWcahW4AF_FbKl2iwx3RrH18Zhlnzz3DF_cMsC97m7-LgnnAYUF504kb_HcZh4W79esf-wq9Wu1k8EDXQM9bYyhOHyV_AzrpD0eQ60k2VlAoL7mCfVE82BHz8/s1600/1062308_10100897873895311_419284250_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5E7IzwENNxNmHT9JPvRnWcahW4AF_FbKl2iwx3RrH18Zhlnzz3DF_cMsC97m7-LgnnAYUF504kb_HcZh4W79esf-wq9Wu1k8EDXQM9bYyhOHyV_AzrpD0eQ60k2VlAoL7mCfVE82BHz8/s200/1062308_10100897873895311_419284250_o.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZ7LooppM8gd4nWA8j5KfDU2QrPzUTCh6CGOrMFl3Y1zVPs7vll2DpRrPX96ztyh_sI2FiuTQMFSAeexIIeENfBw-HONTsJNC4xMK5dNMRJrG0ydS7Y6EvvfhgMFwZYFmTbmnRFadVNk/s1600/1020526_10100898145610791_1829883683_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglZ7LooppM8gd4nWA8j5KfDU2QrPzUTCh6CGOrMFl3Y1zVPs7vll2DpRrPX96ztyh_sI2FiuTQMFSAeexIIeENfBw-HONTsJNC4xMK5dNMRJrG0ydS7Y6EvvfhgMFwZYFmTbmnRFadVNk/s200/1020526_10100898145610791_1829883683_o.jpg" width="150" /></a>Step two, add filling to the center of the pounded out chicken breast. I made this filling out of sauteed swiss chard (cut up the stems small and sauteed them first, and added the leaves after until they were wilted. Then flipped them out onto a cutting board, chopped them fine and squeezed it out of all the water I could), an egg, 1/2 cup of ricotta cheese, 1/8 cup of grated parmesan cheese, basil, and salt and pepper (see left). Then fold ends over each other (see right).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvHmxzu4ihZhnNtWF16GIJ5LncyTkUBLtJHZSSc-lyPSCC7rd-XoMMQUcUd2yuqKw3tVqm2GWBCkai9SWQeZ1RsF8PBkhgtTiVVpT3QBiZa5fWgHN4L6bjd-qEJyhIVTZXlrXnh6nV0Q/s1600/1020377_10100898145201611_994838669_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvHmxzu4ihZhnNtWF16GIJ5LncyTkUBLtJHZSSc-lyPSCC7rd-XoMMQUcUd2yuqKw3tVqm2GWBCkai9SWQeZ1RsF8PBkhgtTiVVpT3QBiZa5fWgHN4L6bjd-qEJyhIVTZXlrXnh6nV0Q/s200/1020377_10100898145201611_994838669_o.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitomvX00uRAdHYhGGvFo8BX0k55iyvAYBFrelEPZPArgPCRHHoRHYNO3hkzVSUvcOr24w9VsyS5OxBxqAMIDQIlvU1dPedcA1OrwVDwL3d7HlDjMIEEzWfQN9CppoF1Utnpggwpb42mpY/s1600/1083527_10100898145416181_1308688570_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitomvX00uRAdHYhGGvFo8BX0k55iyvAYBFrelEPZPArgPCRHHoRHYNO3hkzVSUvcOr24w9VsyS5OxBxqAMIDQIlvU1dPedcA1OrwVDwL3d7HlDjMIEEzWfQN9CppoF1Utnpggwpb42mpY/s200/1083527_10100898145416181_1308688570_o.jpg" width="150" /></a>Now, here's the trick. You want these to bake in the oven and be crispy, but you also need them to stick together. This is by far the best method I have learned so far. get a shallow pan (brownie pan, glass lasagna dish, etc.) and spray the bottom with Pam so the chicken won't stick. Take these bad boys you have folded, and hold onto the seam. dip them seam side up in one egg beaten up with just a little bit of milk in it, and then into some panko bread crumbs, but only the side on which the seam is NOT on, so you can hold the seam. Then flip it over and put it into the pan, seam side down (see left; you will also see that I got sloppy as things went on [top to bottom] because my hands were a mess and I did not pour out enough breadcrumbs so I just had to make do). You may not believe this, but the meat will seal itself together while it's cooking, thus creating a perfect pocket for your stuffing, no hidden toothpicks required. So the chicken turned out great. Unfortunately, I was also in a hurry that night because I was making hand pies for dessert out of a massive amount of cherries Noah bought, but which I am allergic to if raw. I wasn't going to miss out on eating those babies, so I had to find some way to cook them. Thus, alas, the final dinner picture was forgotten. But you can see the cooked chicken (right).<br />
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So, another week of veggies gone by! Let's finish up with the rules. Try everything? Yes! Use everything? No. I still have some beets left over but Siena Farms says those will keep for a while, so I will use the rest next week. Plus I need that time to think of something else I could do with beets. Hope these recipes help your week get off to a great start. Until next time!</div>
The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com2tag:blogger.com,1999:blog-4571709081700807485.post-47297779310848744322013-07-20T07:45:00.002-04:002013-07-21T08:10:51.453-04:00Summer Farm Share, Week 5<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfvhENV2SMxem7Vsp6CsbFGTQsU47GnkOPxcohAa73D-72hfMNhu-EaZy6GxkY3RUY-a4D-NzLaK3i1VqCL47wgm-TRiUmbDX3lsV8AKbpx9Oka7Dh35_TmoxwkO_vcFcaYPcOI2h7uo/s1600/1071531_10100880146960231_1141318553_o.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfvhENV2SMxem7Vsp6CsbFGTQsU47GnkOPxcohAa73D-72hfMNhu-EaZy6GxkY3RUY-a4D-NzLaK3i1VqCL47wgm-TRiUmbDX3lsV8AKbpx9Oka7Dh35_TmoxwkO_vcFcaYPcOI2h7uo/s320/1071531_10100880146960231_1141318553_o.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wowee!</td></tr>
</tbody></table>
Hope you all are having a lovely week. My week was very full of activities, with lots of firsts-- from going sailing for the first time, to making cucumber syrup for the first time! This week in the kitchen also had another first – a bad one--which we will explore a bit later. Please, don’t forget, I am documenting all of my screw ups for you so that you won’t make the same mistakes…and you are heeding those warnings, right? Otherwise I am just publicly embarrassing myself for no good reason.<br />
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So, this week we have some great stuff. This week was also the first week with NO salad greens. So weird! I actually kind of miss them. Apparently they are almost past season so I probably can’t expect much more.<br />
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This week we had a rainbow of beauties (just look at that picture over there)!<br />
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Newbies: Basil! Mint! Hakeuri Turnips! (?) Fresh Garlic! Half-grown broccoli? And a million mini Persian cucumbers!</div>
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Oldies: Summer squashes, fennel, rainbow chard, and a billion carrots!<br />
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<b>Drink 1: Iced Tea with Mint</b></div>
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<b>Used: </b>Mint (obviously)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYwn-5x0WxEf3-jDB_Y_TuVUeyAH7bwZMT8c7wvGwV_qISAZvVCRKabR7DkM1I1mpZRRLvrpcYg-ocU7rzci0ThqiLvjZucjA-w2wXCx4WdQQSSDU7n3TA7PaaCqr_MbJc6lxjUEbQHw/s1600/1065859_10100880259444811_331824029_o.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYwn-5x0WxEf3-jDB_Y_TuVUeyAH7bwZMT8c7wvGwV_qISAZvVCRKabR7DkM1I1mpZRRLvrpcYg-ocU7rzci0ThqiLvjZucjA-w2wXCx4WdQQSSDU7n3TA7PaaCqr_MbJc6lxjUEbQHw/s200/1065859_10100880259444811_331824029_o.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2B8Q0UbyiUh8my1H3-cyQI8o2sAzchVw2VbRwRR9RV3tJoMN7ZsEdSudmvr2XeXBFforuLTyV8PFyjJtgSzsmeqhmxpOcPhfIn0B3TgIwSqgWOpukrXet35g70DTzdSX7ybAJbkXfQ3Q/s1600/1059623_10100880556419671_1692048549_o.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2B8Q0UbyiUh8my1H3-cyQI8o2sAzchVw2VbRwRR9RV3tJoMN7ZsEdSudmvr2XeXBFforuLTyV8PFyjJtgSzsmeqhmxpOcPhfIn0B3TgIwSqgWOpukrXet35g70DTzdSX7ybAJbkXfQ3Q/s320/1059623_10100880556419671_1692048549_o.jpg" /></a>The first thing I did is what I always do when I have fresh mint, and that is, to make iced tea. Mint really gives iced tea that summery zing that you want. It is so simple to make, too! But as you may or may not already know, I am a<a href="http://honestchef.blogspot.com/2011/07/tea.html"> tea snob</a>. I will not stand for using lipton tea bags filled with leftover tea bits -- you must use loose leaf. It will make the flavor so much better. I am partial to flavored black teas, and I used a peach black tea for this.<br />
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Here's what you do. Fill your tea kettle with water as high as you can (most have a fill line). Set that on the stove on high to heat up. Meanwhile, get a large bowl -- one with a spout on it is ideal since you'll be pouring liquid out of here later-- and add 1/4 cup of sugar (you can add more later if this isn't sweet enough for you) to the bottom, along with several sprigs of mint, and your tea, in a tea ball (pictured here) so you can remove it when it is done steeping. Once the water is steaming in the kettle, pour all that water over everything in the bowl. Let it sit for 4-5 minutes (look at your tea's instructions and usually it will give you the ideal "steeping time" but 4 minutes is typically a good general rule). After this, take the tea ball out of the water, and the mint sprigs out, and stir everything around. Add six ice cubes. Taste, and add more sugar if needed. Add more ice until the tea is cool, and add it to a nice pitcher with 2-3 new fresh sprigs of mint. Then, pour into glasses and enjoy! P.S. If you are going to store this overnight in the fridge, take those mint sprigs out, and replace when ready to drink the next day. If you leave it in too long, the drink will get bitter.<br />
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While we are on the subject of drinks, let's turn our attention to cucumbers. As you can see from the picture of this week's haul, we had an overabundance of them, and, although I like a cucumber in my salad as much as the next person, we didn't even get lettuce this week, so I had to think outside the box. After a bit of thinking I remembered that Noah had this great mock-tail in San Francisco that was cucumber based, which I quickly co-opted for my own drink after tasting it. So, I decided to make a cucumber flavored simple syrup to put with seltzer, lime, and mint to make a refreshing beverage.<br />
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<b>Drink 2: Cucumber Spritzer</b><br />
<b>Used: </b>Some Cucumbers, Mint<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVIrpuQqcFgfaI8RjjqMCef3XMuLJy2EfEf-snQ98GeAXKKWijhHveYt_pCwCPbHKcgwSDb1ANqsuQOld36jnMPRfMgYsJdWwugB1QI-1pzTJGhY-ml4FAoWAqmStIlTioo8-lLwkc-c/s1600/1070279_10100881951034851_53895087_o.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVIrpuQqcFgfaI8RjjqMCef3XMuLJy2EfEf-snQ98GeAXKKWijhHveYt_pCwCPbHKcgwSDb1ANqsuQOld36jnMPRfMgYsJdWwugB1QI-1pzTJGhY-ml4FAoWAqmStIlTioo8-lLwkc-c/s320/1070279_10100881951034851_53895087_o.jpg" /></a>They don't call it simple syrup for nothing. Put one cup of water and one cup of sugar in a saucepan and stir it. Heat on medium until sugar dissolves. Ta dah! Simple syrup. To make cucumber simple syrup, just take the pan off the heat once the sugar is dissolved, and throw in your sliced up cucumbers, stir it around, and let them sit in there until the syrup is cooled (takes about an hour or so). Then, just strain out the cucumbers and you're done! To make the spritzer, just put mint at the bottom of the glass, with a few cucumber slices. Fill it with ice (this will help the mint and cucumber to stay on the sides of the glass and look pretty, unlike my picture. I only had a few ice cubes since I used them all up on the iced tea), and pour some seltzer about 3/4 of the way up the glass. Then add a bit of syrup to your tastes (remember, it is pretty sweet!). Thanks Taj San Fran for the idea!<br />
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<b>Snack 1: Half Sour Pickles</b><br />
<b>Used:</b> Cucumbers, fresh garlic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UtUsD_60UF0-fabHA5X2x8w-zLoypj2QcW15wNzZVhtHBnbiYrxjL59qHqYLgetwfhFnPlMAwKmhbu2FE3Aax_rTAUc_J_Ziyuh38UiNX0w8SZFfq0GknGDPeWSBwiTX0ZdCDYCoqFQ/s1600/1062852_10100884218825181_1887353410_o.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UtUsD_60UF0-fabHA5X2x8w-zLoypj2QcW15wNzZVhtHBnbiYrxjL59qHqYLgetwfhFnPlMAwKmhbu2FE3Aax_rTAUc_J_Ziyuh38UiNX0w8SZFfq0GknGDPeWSBwiTX0ZdCDYCoqFQ/s200/1062852_10100884218825181_1887353410_o.jpg" /></a>Ok, so I did eventually have to make some food. But I was still stuck on the cukes. Then I said, well duh, I will make pickles! Now, let me just say, I have made refrigerator pickles before -- half sours are my favorite. But what I seemed to forget since the last time I made them was why exactly they were called refrigerator pickles. Was it that you let them sit out on the counter until they reach the proper curing stage and then put them in the fridge to preserve that state? Or do you keep them in the fridge the whole time and just wait a few days until they have cured enough and then eat them up quickly? I looked at the (not great) recipe. I couldn't tell. So, I left it out on the counter. WRONG ANSWER. After stuffing the jar tight with well washed cukes, a lot of the fresh garlic, fresh dill (see left), and then filling it to the brim so it covered everything with very salty water from the tap, I should have put it in the refrigerator. But I did not. And let me tell you, the result was really gross. I couldn't even take a picture for you because it exploded. Ugh. It fermented and built up pressure, and the pickles turned brown and, it just was not a fun time at the sink after opening that lid and shooting pickle juice everywhere. Disaster. It's funny how clearly at that moment I recalled that the first time I made pickles I definitely kept them in the fridge the whole time. So if you do this (and it really is cool to make your own) just keep them in the fridge. Unless you really know how to properly pickle with sanitized jars, etc. If you do, please buy me a canning set and help me learn. :)<br />
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Sadly this was not the only disaster of the week. And at the risk of seeming completely incompetent in the kitchen, I am going to just get all the bad stuff out now, and then slowly build back up your confidence in me. <br />
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<b>Meal #1 Grilled Flatbread with Half Grown Broccoli, Sausage, and Fennel, and a Summer Squash Salad</b><br />
<b>Used:</b> Fennel, half grown broccoli, summer squash and garlic<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhFXFKoq4p1njUnMS9yVqIlaowhSFIYssf62ndw_sY3iFHhNhGLVN4zG3df4YhnsgAb1ileuuVB-z1pNuo-nEKABdTZTa1psusTf2H8RJQWfaHBxCaxvSD-d_HbyMo4VQi0xUQRkbL44/s1600/1070322_10100881908669751_1703024266_o.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhFXFKoq4p1njUnMS9yVqIlaowhSFIYssf62ndw_sY3iFHhNhGLVN4zG3df4YhnsgAb1ileuuVB-z1pNuo-nEKABdTZTa1psusTf2H8RJQWfaHBxCaxvSD-d_HbyMo4VQi0xUQRkbL44/s200/1070322_10100881908669751_1703024266_o.jpg" /></a>So, I've made a grilled pizza before, week 1. This was just a variation on the toppings.The weird looking half-grown broccoli is on the left. I peeled the stem and sliced it thin, and sauteed these with the fennel, also sliced thinly. After a few minutes, when they were starting to brown up a bit, I added the chopped up broccoli leaves, and the turnip leaves, (on Siena Farms' suggestion) and a bit of chicken broth to soften everything up (1 ice cube's worth). Having cooked these toppings I prepped the dough, and then while Noah was out grilling it, I turned to the salad.<br />
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Let me say before I get into this, that this salad is really delicious. Even though this story will probably never make you want to eat it, it actually is good and a nice way to get away from your same old leafy salads.<br />
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<i>Shaved Zucchini/Squash Salad with Parmesean and Pine Nuts (via Bon Appetit)</i><br />
<i><br /></i>
<i>1/3 cup extra-virgin olive oil</i><br />
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<i>2 tablespoons fresh lemon juice</i><br />
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<i>1 teaspoon coarse kosher salt</i><br />
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<i>1/2 teaspoon freshly ground black pepper</i><br />
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<i>1/4 teaspoon dried crushed red pepper</i><br />
<i><br /></i>
<i>2 pounds medium zucchini, trimmed</i><br />
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<i>1/2 cup coarsely chopped fresh basil</i><br />
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<i>1/4 cup pine nuts, toasted</i><br />
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<i>Small wedge of Parmesan cheese</i><br />
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<i>Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.</i> Easy enough! Just whisk well.<br />
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<i>Using vegetable peeler or V-slicer/mandoline and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. </i>Don't pour the dressing on the squash until just before you're ready to eat.<br />
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<i>Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.</i><br />
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So I have this mandoline. I bought it for myself because I think mandolines are very useful. They basically can slice up your veggies very thinly and in cool shapes, and sometimes, thin veggies really matter, like in this recipe. If you had big chunks that I cut with my knife trying to get the same thickness with every slice using my own eye, it just wouldn't taste the same. I used the mandoline for the shredded carrots and cucumbers in those lettuce cups in <a href="http://honestchef.blogspot.com/2013/06/summer-farm-share-week-2.html">week 2</a>, because I wanted them to look good. For this salad, there really is no other possible way to get the squash cut so thinly and "ribbonly" than with a mandoline. I know they suggest a vegetable peeler as an alternative, but it is just not the same. There are two problems with the mandoline though: 1) the slicing blade is very sharp (which makes a good mandoline) and 2) using the finger guard makes you waste a lot of your vegetable because you can't slide the finger guard close enough to the blade, so you end up having to throw away the thick part that can't be cut any further.<br />
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So, attempting to fix problem 2 without heeding problem 1, as is per usual for my mandoline use, I left the finger guard in the box and proceeded to slice the squash sliding it over the blade using my bare fingers, so I could get the whole squash closer to the blade. Have I done this before? Yes. Will I do it again? NEVER. What did I do? The squash got thinner and thinner and I even though I was paying attention, I obviously was not aware of the position of each of my fingers and ZIP! sliced the tip of my finger. It was terrrrrrible. It hurt really really bad because it is not just a normal cut -- it is a very sharp blade and so it is very hard to make it stop bleeding and it was considerably deep. (Hopefully you are not barfing at this point because I pretty much was). This is the first time I have ever cut myself in the kitchen (burns yes, but not cuts) and it was a doozy. So let me say to you, as your very honest chef at this point, USE THE FINGER GUARD. Who cares how much of your vegetable you have to throw away --- it is just not worth it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsO3yHgWAdKkjJMZRqLMX3J1GLNVV1IqSuRv6VWnwGH9h4YZ5iFgYVKvTOtJPHd3cuA8nvg3tx4INiiTqFYKms-TxbSzqLX4uHVyH3FpzBXU7RlTrAt3ChUEa8u7AGdrlF0V844NcLdwI/s1600/1070450_10100881908530031_990184172_o.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsO3yHgWAdKkjJMZRqLMX3J1GLNVV1IqSuRv6VWnwGH9h4YZ5iFgYVKvTOtJPHd3cuA8nvg3tx4INiiTqFYKms-TxbSzqLX4uHVyH3FpzBXU7RlTrAt3ChUEa8u7AGdrlF0V844NcLdwI/s200/1070450_10100881908530031_990184172_o.jpg" /></a>After I recovered and got bandaged up (thanks Noah) I started over with the finger guard. The salad came out fine but I didn't have much of an appetite after that. And as you can see I forgot the basil because my head was elsewhere. But it is still a lovely dish and a great way to use squash. I wish I could recommend it without this story, but I promised to tell you my mistakes, so there you have it. Sigh.<br />
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Thankfully, the rest of the week was more successful.<br />
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<b>Meal #2: Swordfish steak with Roasted Beets and Carrot-Squash Fritters with Mint Yogurt Sauce</b><br />
<b>Used:</b> Beets, carrots, remaining squash, mint, garlic<br />
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This meal was a great one. I prepared the swordfish in a foil packet like I did with this<a href="http://honestchef.blogspot.com/search?q=fish"> Salmon recipe</a> a while back -- just flavor the fish with dill, lemon, garlic, salt, pepper, and oil, put in a foil packet, and cook 15-20 minutes in the oven. The beets, same old roasting as we've been talking about. I have to get some new preparations for those, I know. Next week I'll work on that.<br />
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But these Carrot Squash fritters were new, and delicious, and pretty foolproof, since this was the first time I made fritters. I thought of making fritters because sometimes people put zucchini in their latkes and I thought, I bet people put carrots in them too. So I search zucchini carrot fritters, and the New York Times gave me "Zucchini and Carrot Fritters with Mint-Yogurt Dip." Perfect! Because I had mint too, and I always a big jug of plain yogurt in my fridge. So I got to work. Here's the recipe, courtesy of the New York Times Dining Section with my notes embedded:<br />
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<i>Carrot Zucchini Fritters with Mint Yogurt Dip</i><br />
<i><br /></i>
<i>1 cup all-purpose flour, more as needed</i><br />
<i>1 teaspoon baking powder</i><br />
<i>1 teaspoon coriander</i> (can omit, I did).<br />
<i>3/4 teaspoon kosher salt, more for serving</i><br />
<i>1 cup milk, more as needed</i><br />
<i>1 large egg</i><br />
<i>1/4 teaspoon grated lemon zest </i>(cut the zest up, so you won't get a big string of it when you bite into one)<br />
<i>1/4 teaspoon pepper</i><br />
<i>2 large carrots, grated (about 1 1/2 cups)</i><br />
<i>1 large zucchini, grated (about 2 cups)</i><br />
<i>2 scallions, finely chopped</i> (I omitted because I didn't have, but I bet they would make them taste even better)<br />
<i>1 garlic clove, finely chopped</i><br />
<i>1/2 cup plain yogurt</i><br />
<i>1 tablespoon chopped mint</i> (I put twice as much and I think it tasted better for it.)<br />
<i>1 tablespoon extra virgin olive oil</i><br />
<i>Olive oil, for frying.</i><br />
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<i>1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.</i><br />
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<i>2. Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour </i>(I had to add some additional flour, but listen to what they say -- you don't want it to look like a cake batter or anything, just some thick milk, see right.). <i>Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes</i> (crucial to getting them to hold together).<br />
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<i>3. To make the yogurt dip: using a mortar and pestle or the back of a knife </i>(or a garlic press)<i>, mash together the garlic and 1/4 teaspoon salt. In a small bowl, whisk together the garlic paste, yogurt, mint and 1 tablespoon extra virgin oil. Cover and refrigerate until ready to use.</i><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUMGvw-rCJSz3z_7vJJ6E-bt8LFy87qGqGpYcx4O6D_kKgJUJcCk3-Xyq3DMOdUBakZrnQ1VVD57CNYy9ftyjownGKPWSK-Z9VUgYnkLy9Dm1R-0mTaqi99LzNhEaTkntr-xCFA9fIKM/s1600/1071778_10100884682216541_51911124_o.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUMGvw-rCJSz3z_7vJJ6E-bt8LFy87qGqGpYcx4O6D_kKgJUJcCk3-Xyq3DMOdUBakZrnQ1VVD57CNYy9ftyjownGKPWSK-Z9VUgYnkLy9Dm1R-0mTaqi99LzNhEaTkntr-xCFA9fIKM/s320/1071778_10100884682216541_51911124_o.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top, just flipped. Bottom, just went in.</td></tr>
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<i>4. Fill a wide saucepan </i>(I used skillet with high sides, which might be what this means but I think saucepan is misleading)<i> with 1 inch of olive oil </i>(mine was about half an inch and worked fine -- if you are scared of using a lot of oil like I am, this recipe is still for you); <i>heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately) </i>(I used that test in parenthesis because I certainly don't have a deep-fry thermometer!<i>). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUut6zIWf8J-Nz5AmF61FjjM4XxBUN_4rM6znxIy9dzXg4uc9vFoXVR71ii98OqqZjOA-5gF9AEMCiwf38-bhlzIAIyzJmoKdm3Ea8N-uGHMFaUOmw7SpbFttgQjPhO64Ul1D0BbpbNtE/s1600/1065462_10100884681143691_794482505_o.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUut6zIWf8J-Nz5AmF61FjjM4XxBUN_4rM6znxIy9dzXg4uc9vFoXVR71ii98OqqZjOA-5gF9AEMCiwf38-bhlzIAIyzJmoKdm3Ea8N-uGHMFaUOmw7SpbFttgQjPhO64Ul1D0BbpbNtE/s320/1065462_10100884681143691_794482505_o.jpg" /></a><i>Yield: 3 dozen fritters</i> (I made just over 2 dozen, but I tend to have a heavy hand, so my fritters were big).<br />
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Don't they look delicious? And the best part is if you make too many for you and your significant other or whoever else is at dinner that night, you can just freeze them and re-heat in an oven or toaster oven, and you can enjoy the leftovers whenever you want!<br />
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Hopefully this meal has convinced you that I am not incompetent in the kitchen and that I am capable of teaching you something worthwhile in this blog :).<br />
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<b>Meal # 3: Flank steak with a Basil Chimichurri, Grilled Carrots and Turnips, and Sauteed Swiss Chard</b><br />
<b>Used:</b> Basil, garlic, carrots, hakeuri turnips, and rainbow Swiss chard.<br />
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For some reason, I always think flank steak is a great summer meal, even though I have never made it before in my life. Why haven't I? Because my grocery store doesn't carry it. At least, I thought they didn't until I asked the man at the meat counter and he said he thought there was one in the organic meats section. Let me take a short aside here -- one of the other benefits of having this farm share is that my weekly grocery bill goes way down because I don't have to buy veggies, but also because I am just naturally eating less meat because I have so many veggies to use up.Which means I can get really good quality meat. So even though this tiny organic flank steak cost like 16 dollars which is normally crazy to me, I bought it because I knew it was better for me and I could actually afford it since basically all I bought this week was a piece of swordfish and a piece of steak among a few other pantry items. It is this fact above all that is making me want to get the Fall farm share as well. We'll see.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElVusYp6u7b_uD-GaJS6tJrTEaKiqshRhUMOpipCpSsvLyG0nhfwWbMBEFRMERWX8YMG_UNVEK6c6J4SLxfoWWfDck3n463pYjLaz3WTyFp1RLkJPuxyBVGtP8UZkqkVbTlDa3_CWvWs/s1600/1065566_10100885769707201_911698228_o.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElVusYp6u7b_uD-GaJS6tJrTEaKiqshRhUMOpipCpSsvLyG0nhfwWbMBEFRMERWX8YMG_UNVEK6c6J4SLxfoWWfDck3n463pYjLaz3WTyFp1RLkJPuxyBVGtP8UZkqkVbTlDa3_CWvWs/s200/1065566_10100885769707201_911698228_o.jpg" /></a>So anyway, I got that flank steak. I marinated it in (surprise, right?) a balsamic vinaigrette (hey, this is very common for flank steak --- I do know how to make other marinades!), and also tossed the carrots (washed, but not peeled) and turnips (halved if large) into some as well. I let the steak sit in it for an hour but the veggies only about 10 minutes. Then I made the foil packet of veggies I made in <a href="http://honestchef.blogspot.com/2013/06/summer-farm-share-week-2.html">Week 2</a> for the grill, and tossed it on medium high heat. Once I flipped that over after 10 minutes I realized that was a terrible idea because the vinaigrette was leaking out and causing some pretty huge flames, so I turned it back over, and opened the packet, and just stirred the veggies around so they'd get cooked on all sides. That worked fine. I sauteed the swiss chard on the stove the same way I always sautee greens -- a little oil, then garlic for a minute, then add the chard, and toss it around until it cooks down. Then add salt, pepper, and some red chili flakes if you are into that heat (not like I am but I do like a little zing). Can we all just take a moment to acknowledge how pretty this rainbow chard is though? Look at those stems!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNjqBZseJP96RnwBYClVA_Tod_FM1KzmjHSy-xyJWdL071rcqxOi2QiCBUSI2EWDG8r733V737Qygcm2QX2KzhfcJjZoFyIF2nwI-eHSg9F7Hxi7oWytMZLLppyZ_y9D9gMbd3DRthPQ/s1600/1066676_10100885970644521_1853564855_o.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNjqBZseJP96RnwBYClVA_Tod_FM1KzmjHSy-xyJWdL071rcqxOi2QiCBUSI2EWDG8r733V737Qygcm2QX2KzhfcJjZoFyIF2nwI-eHSg9F7Hxi7oWytMZLLppyZ_y9D9gMbd3DRthPQ/s200/1066676_10100885970644521_1853564855_o.jpg" /></a>So when the veggies were almost done, I prepped a spot on the grill for the steak. The good thing about flank steak is that it cooks pretty quickly. I took a paper towel with a bit of olive oil on it, and quickly wiped it over the grates (be careful, obviously it is hot, and if you drip any oil -- your paper towel should not be dripping!-- it will cause a flame to come up and burn you so use tongs to hold it just in case) in order to create a good sear. Then I patted the steak dry, seasoned with salt and pepper, and plopped it town on the grates. After a minute I put the cover down, then after five minutes or so, checked for grill marks on the bottom and when I saw them, flipped it over. I wanted this to be pink in the middle, but not raw, and I used the pressing test, which is flawed but works ok, especially for meat that is ok if it is a little under or over done. This is called the hand test. When you press the meat (you can use a utensil and not your bare finger) it is not done if it feels like section of palm under your thumb does when your hand is relaxed. If it is squishy like this it is not ready. So cook it some more. Mine was done in about 15 minutes. Keep the cover down as much as you can to speed along the cooking. Once it is done, pull it off and let it rest on the counter for 10 minutes. At least 5! It needs it, or all your juiciness will disappear. Also you must cut this kind of steak thinly, and as always, against the grain. In the picture above, the grill marks are going against the grain. You see below, those little lines in the meat's "skin", how they are perpendicular to the grill marks? That's what you want. For this steak, slice along the grill marks (your marks will be different, but look at the meat before making that first cut!)<br />
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Finally the Basil Chimichurri. Let me say I really have no idea what chimichurri really is because I don't think I've ever had a true one. But I basically know it is a bunch of fresh herbs and garlic in oil, kind of like pesto without the cheese and nuts. So that's what I made. I put a clove of garlic, chopped into three big pieces, into the food processor along with all the rest of the basil I had. I turned it on until it was chopped finely, added salt and pepper, and then drizzled in olive oil while the thing was running. Then I scooped it all out, and added more oil to make it spreadable on the meat. Makes that steak look snazzy doesn't it? And it was a easy but nice and fresh sauce to pair with the steak.<br />
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So there you have it. Another week of vegetables, of creativity, and of mistakes which will hopefully never be repeated.<br />
Rule 1: Try everything? Yes, complete success, even the greens of the turnips!<br />
Rule 2: Use everything? I still had some carrots left over, and by this time, they've gone kind of rubbery, so I put them in my stock bag in the freezer. To be discussed next week!<br />
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Until then, have a wonderful time in your kitchen, at farmer's markets, and a great time generally enjoying the summer!<br />
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The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com1tag:blogger.com,1999:blog-4571709081700807485.post-84282642175593293572013-07-11T21:23:00.002-04:002013-07-11T22:15:12.530-04:00Summer Farm Share, Week 4Ah, a holiday week. I know that at present it is actually after the holiday week and therefore you are probably all sad like me that we had to go back to work and can't relive the 4-day weekend. Boohoo. But what a great haul for a holiday week from the farm share!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3T5CBsvpZxtVB_gXQYFrX7B5lgvlaQtBdtqFCAkZM0ZkgYjIV4hJaqp6ZOgJ7UYxzMiBi3bYKTrtN7HogKCCRQTLe08_96bcpzgSdtO7FMLCBNXOjtcGU2tof1DacqEdDr0tcH67fW0/s1600/1060580_10100868742884091_1248370298_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3T5CBsvpZxtVB_gXQYFrX7B5lgvlaQtBdtqFCAkZM0ZkgYjIV4hJaqp6ZOgJ7UYxzMiBi3bYKTrtN7HogKCCRQTLe08_96bcpzgSdtO7FMLCBNXOjtcGU2tof1DacqEdDr0tcH67fW0/s320/1060580_10100868742884091_1248370298_o.jpg" width="320" /></a><b>Super excited about: </b>fava beans, rainbow beets, CARROTS (what!? I thought these didn't come out until the fall!), many different little summer squashies, bok choy, and a new herb, summer savory.<br />
<b>Meh about:</b> green oakleaf lettuce, fennel.<br />
<b>Ugh about:</b> red russian kale (again, argh) and broccoli plant leaves?!!!!!<br />
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Overall, this was a great basket for a weekend full of cookouts, and a few recuperating meals to finish the next week off. So let's get started.<br />
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I love get-togethers, particularly those that are outside and involve grills. Fortunately for me, when moved back up to New England, the cement "patio" that we had in Philadelphia was blown out of the water by a really nice yard space with <i>grass</i>. This space is GREAT for a cookout because although it is not enormous, it is the biggest grassy space on the street, and has enough space for two grills and all the tables and drinks and seating you could want for a group of up to 20. PERFECT space for hosting a July 4th cookout right? Well, not if it's 95 zillion degrees with humidity of 100%. So after I had invited several family members over for a cookout, I realized, this would be a cookout only in the literal sense in that we would cook outside, but eat and socialize inside. But, I forged ahead in using my farm share supplies to the best of my abilities to wow guests with the food.<br />
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<b>Meal 1 (side dishes really):</b> Cookout Fare<br />
<b>Ingredients used:</b> half of summer squash, green oakleaf lettuce, beets<br />
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So I made another beet salad, using more lettuce and fewer beets this time. Sorry to bore you. But the summer squash was much more exciting, at least for me. I have to say that I once was a summer squash hater. I hated the texture, the taste, everything about it... except the outside of course, which is always pretty (particularly the variety in the share this week). But recently I've been realizing that there are two things that will make summer squash unappealing: if it is too big, and therefore the seeds and mushy part around the seeds make up most of what you are eating, and/or if it is steamed. Man oh man does that stuff get watery and bland if it is steamed. And I did not want anything of that description at my cookout. So, I grilled it. So much better. I sliced it the long way (to make it easier to handle on the grill without slipping through the grates -- still a challenge though, so be vigilant!) marinated it in (yes, again) my trusty balsamic vinaigrette a few hours ahead (you can do it for as little as 10 minutes), and then my father-in-law, manning the veggie grill, cooked them for a few minutes on each side until they browned up. Unfortunately they were all scarfed down before I remembered to take a picture of them cooked, but hopefully you'll get the idea from the before picture.<br />
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After this cookout I managed to eat out or at other people's houses for the remainder of the weekend, with the small exception of omelets for lunch on Saturday, in which I used some of the summer savory. This herb puzzled me, because it looks like rosemary, but tastes like thyme. Either way, it was good, but unfortunately, since it is relatively strong, I was not able to use all of it before it shriveled up soon after. Anyway, Monday, I tried to get us back on the eat-at-home wagon.<br />
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<b>Meal 2: Haddock Filet with Steamed Carrots and Fava Bean Salad</b><br />
<b>Used: </b>Carrots, Fava Beans, Fennel, Summer Savory<br />
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The fish was prepared using the same "slapping" technique I have mentioned in <a href="http://honestchef.blogspot.com/2013/06/summer-farm-share-week-1.html" target="_blank">week 1</a>. So carrots! So exciting to get them in the farm share. I love tiny carrots because you don't even have to peel them to eat them, only wash, and you can serve them all whole, so even less work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj559uQFzkCGu3_goYaE57o1o_maJoa-AFuG8hS7jhllSLUi_6mQ86S9tf2t-W6MdKlfyZrbybzrwxFN79fhGhbn_iI3Bk38NuC5ovpDqWCJWcKEf0GB7r7u9VQRJ83ehA_1XZVOeeaU8/s1600/1056581_10100875859312711_222576418_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj559uQFzkCGu3_goYaE57o1o_maJoa-AFuG8hS7jhllSLUi_6mQ86S9tf2t-W6MdKlfyZrbybzrwxFN79fhGhbn_iI3Bk38NuC5ovpDqWCJWcKEf0GB7r7u9VQRJ83ehA_1XZVOeeaU8/s200/1056581_10100875859312711_222576418_o.jpg" width="150" /></a>Here is how I prepared these babies. I cut off most of the greens (I recommend trimming them all the way off if you use this technique -- I thought the ends would look cute but with this technique they sort of all just ripped off in the cooking process making a mess). Then I filled a small saucepan with an inch of water and a pinch of salt, put the carrots on top of them, and turned up the heat to high, with the cover on. Once they started steaming, I left them for about 5 minutes, and then opened and poked a knife into the side of one of them to see if they were done. They were not. Mine took about 10 minutes, but yours may be different depending on the sides. You want the knife to slide in pretty easy, but keep checking so they don't get overcooked and mushy. Just test every few minutes and you'll be fine! Then I drained, tossed, and finished them in olive oil and salt and pepper to serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70emsiq-lBITju2VCHVwu0mihUqZhVDbLt-ZMGddCKy4rOyM2zNAWrnX9ApBCU4O3oIBMuiGz_aXngSp_fGOfo2t4J8n4eYYpZMo2h4XohIFNDpEUYMw1InfcoJgVMrXtkRt88KOTRo4/s1600/1062999_10100868741536791_693269927_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70emsiq-lBITju2VCHVwu0mihUqZhVDbLt-ZMGddCKy4rOyM2zNAWrnX9ApBCU4O3oIBMuiGz_aXngSp_fGOfo2t4J8n4eYYpZMo2h4XohIFNDpEUYMw1InfcoJgVMrXtkRt88KOTRo4/s200/1062999_10100868741536791_693269927_o.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXQYgMqjKigZ29aJJZbkn6HB4jyvXvLwmh2EUXw5NK3QjdsgrGBVMIZPMtitxf8HC9zG12VEqSOHpDuvgPwZhcnQISyTQEbdkZr-EUd-zHYVb5yLMT-ufo0D7z-sfXr7txWst3jRY4Ig/s1600/1065697_10100875860096141_622272935_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXQYgMqjKigZ29aJJZbkn6HB4jyvXvLwmh2EUXw5NK3QjdsgrGBVMIZPMtitxf8HC9zG12VEqSOHpDuvgPwZhcnQISyTQEbdkZr-EUd-zHYVb5yLMT-ufo0D7z-sfXr7txWst3jRY4Ig/s200/1065697_10100875860096141_622272935_o.jpg" width="150" /></a>And finally, fava bean salad. Ok, this (left) is how the fava beans looked when I got them. Gross right? Well Siena Farms says all those black warts are normal and they are not rotten. Ok fine. What is probably not normal is them accidentally freezing in your fridge because one of the beans was touching the cooling element on the top. Crap. But they turned out to be mostly salvageable -- but the beans don't produce very much anyway, which was why I was annoyed to have to toss even a few. With fava beans, you have to peel them twice. First, take them out of the bean pod, and they will look like they do on the upper right. Then you have to put those in boiling water for one minute, take them out, and then peel them again, and they will look like they do on the lower right. Much more appealing in my opinion. But that is not very many beans as you can see. I made a fava "salad" but it was really more like a condiment at that point. But it was delicious. I got this recipe from the Farm Share Newsletter (that thing is turning out to come in pretty handy). Here's Ana Sortun's recipe, with my tweaks -- because who has Aleppo pepper hanging around anyway?<br />
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<i>Fava Bean & Walnut Salad</i><br />
<i><br /></i>
<i>1-2 cups cooked fava beans (I used what I had)</i><br />
<i>1 small onion, chopped</i><br />
<i>1 bulb fennel, chopped</i><br />
<i>2 T olive oil, or a bit more (was walnut oil--power to you if you have it)</i><br />
<i>1 T fresh parsley, chopped</i><br />
<i>Red pepper flakes to taste (if you like it hot, use more, if not just do a quick shake or pinch of flakes)</i><br />
<i>1 clove of garlic, minced</i><br />
<i>A bit of summer savory, chopped</i><br />
<i>1/2 of toasted walnuts, chopped</i><br />
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What you want to do is put some olive oil into a skillet with the heat on medium low. Add your fennel and onion, and let them cook down until they are soft. This can take about a half an hour. Keep the heat on the low side so they don't scorch. Add in the parsley, red pepper flakes, and the minced garlic when they seem almost done (or done -- they won't overcook with a minute more cooking to go). Cook until the garlic is fragrant and tan, about one minute, but just watch it. This stuff cooks fast sometimes. Then, take all of this stuff and dump it into the food processor. Don't be lazy and because your food processor is in the sink ready to be washed and just try to use your blender (yes, I did this, and it wouldn't grind it up at all -- you can only use a standard blender interchangeably with a food processor if there is a lot of stuff in it and it has at least some liquid, otherwise, it's bad motor-burning news). Unless you have a Vitamix, in which case, you are super lucky, and yes, you can put this in the blender instead.<br />
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Add your savory to the food processor, and some salt and pepper. Turn that sucker on and drizzle in olive oil while it's on, through the top. Grind until it is all combined (just a few seconds should do). Take this out and mix with the fava beans and walnuts. And now you have a delicious fava bean salad! It really is the best way I have ever eaten fava beans, or any beans really. So try it out!<br />
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<b>Meal 3: Grilled Pork Loin with Hoisin Glaze, with Grilled Bok Choy and Red Peppers</b><br />
<b>Items used:</b> Bok Choy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7EUUjC8UCPrPg9Xsx9nwQVSOBqRUwI_cia5ELs2Xj7NaA3-Ap9L6_QhOsX91vOYXgKhcIirsZJeGLiXpYP7tBqPVz3zJUR990ykw5HO82ocCfq4BFy6ZGJvVBSYoVDbQv63hhz8Ko_I/s1600/1070350_10100877166158781_1496537744_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7EUUjC8UCPrPg9Xsx9nwQVSOBqRUwI_cia5ELs2Xj7NaA3-Ap9L6_QhOsX91vOYXgKhcIirsZJeGLiXpYP7tBqPVz3zJUR990ykw5HO82ocCfq4BFy6ZGJvVBSYoVDbQv63hhz8Ko_I/s320/1070350_10100877166158781_1496537744_o.jpg" width="240" /></a>This grilled pork loin was killer, and it all has to do with the glaze. I don't know if you all read Cooks Illustrated, but if you don't, you should start. Every recipe they have is just amazing because it has been tested a zillion times to make sure this is the best whatever you ever made. I was reading in their latest issue about grilling pork loin and I had the exact ingredients I needed to make the sweet and spicy hoisin glaze since I made those lettuce wraps a few weeks ago. This dish is simple: just turn on your grill to high, let it heat up nice and hot, and then shut off one set of burners. Put the pork loin on the side that is OFF. Let it cook, turning about halfway through, for 25 minutes or so. Then, move it to the burner that is on, and put on the glaze, rotating it and adding more glaze, for about five minutes. Once it is ready, let it rest for a bit before your serve it. Here is the glaze recipe:<br />
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<i>Sweet and Spicy Hoisin Glaze</i><br />
<i><br /></i>
<i>1 tsp oil</i><br />
<i>1 glove of garlic, minced</i><br />
<i>1 tsp of ginger, minced</i><br />
<i>Red pepper flakes, to taste</i><br />
<i>1/2 cup of hoisin sauce</i><br />
<i>1 TBSP rice vinegar</i><br />
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Heat up a small saucepan on medium heat. Add the oil, and then the garlic, ginger, and red pepper flakes. Cook this for about one minute until it starts to smell fragrant -- don't let it get brown! Then dump in the hoisin. Mix it around until incorporated, and then turn off the heat. Then add the vinegar and stir while still warm. Divide it up now so you can use most as a glaze but can save some for a sauce, which is deeeelicious. While the pork is cooking, you can have your bok choy, or any other veggies cooking on the other side of the grill, in an open foil packet. As you know, I hate to turn on the stove when the grill is already on, so this is a great way to cook everything together. With each of these veggies I just simply tossed them in oil, salt, pepper, and a little bit of soy sauce (not sure that made a difference), and then put them in a piece of foil, with the sides rolled up so they wouldn't fall out. Just keep rotating them around in the packet every once in a while to make sure they get cooked evenly. In just 45 minutes, you can have this snazzy plate staring up at you!<br />
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<b>Meal 4: Beans and Greens with a Fried Egg</b><br />
<b>Used:</b> Broccoli Leaves, Kale<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_eBHygjiLB9oahB3r2AR8z45uT-H_abGH_oQZrc5qqPkyQ2RlsqIvScQQ6uspT2H5_p1dGO1kwxYk_ZLh6ip1l6oUDtYM2wKQtDynij5tdZgALX_nD4jv2uY3zAe9aMsKjSWJhidbYY/s1600/photo+(5).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw_eBHygjiLB9oahB3r2AR8z45uT-H_abGH_oQZrc5qqPkyQ2RlsqIvScQQ6uspT2H5_p1dGO1kwxYk_ZLh6ip1l6oUDtYM2wKQtDynij5tdZgALX_nD4jv2uY3zAe9aMsKjSWJhidbYY/s320/photo+(5).JPG" width="238" /></a>This meal was technically during the next Farm Share rotation, so I will have to reveal that we got garlic in the next batch. But all I really did was cook down the greens like I have shown you before in week one. I treated the broccoli leaves just like kale -- they were a little more chewy than the kale, but definitely edible, to my surprise. I guess those farmers at Siena Farms were not playing a joke on us recipients. I added a little fennel and garlic to the greens too. Additionally, I opened a can of cannellini beans, and cooked those for just a few minutes with poached garlic (more on this next week), which I will share next time. I topped it all with a fried egg. Super easy dinner, nutritious, and actually pretty filling. Noah only needed two post dinner snacks which both were fruit rather than old leftovers, so that is definitely<br />
success in my book!<br />
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Unfortunately, I did not follow all the rules this week:<br />
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1. Try everything? Yes. 2. Use everything? No. I stupidly left the other half of the summer squash out in a bowl on the table. They looked so pretty! And I basically forgot that they weren't gourds. So they rotted -- sigh. Also I barely got to use that summer savory before it shriveled. I should have frozen it when I realized I wasn't using it fast enough. But still, not too bad for a holiday week. Hope this next one feels like a holiday for you all.<br />
<br />The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com2tag:blogger.com,1999:blog-4571709081700807485.post-16456641415866971292013-07-06T09:49:00.000-04:002013-07-06T09:55:11.997-04:00Summer Farm Share, Week 3Welcome back, everyone, for the third segment of "what to do with my farm share." This week, we had a host of new veggies in the box, and some old favorites. And NO cilantro this time, thank the Lord! Also, because of the Fourth of July holiday, this is a short week, and we get a new box on Wednesday, so there was the unique challenge of using up all the veggies even faster. Challenge accepted.<br />
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So, what did we get?</div>
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<em><strong>Newbies:</strong></em> rainbow chard, garlic scapes, broccoli, flat-leaf parsley, summer squash (yay!)</div>
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<strong><em>Repeats:</em></strong> russian purple kale, red oakleaf lettuce, boston bibb lettuce, english shelling peas, fennel, and scallions (still yay!)</div>
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Now, even though I love all of these ingredients, some of them were unfortunately harmed in the making of my first meal, which was, I will admit, a disaster, and which I will now chronicle for you.</div>
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<b>Meal (disaster) 1: Pizza with garlic scape pesto</b></div>
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<b>Ingredients used (wrecked):</b> half of garlic scapes, half of kale, 1 bulb of fennel.</div>
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So some of you may have heard rumors that garlic scapes can be made into a delicious pesto -- well you, and I, heard wrong. I made pesto with these (see my earlier blog on <a href="http://honestchef.blogspot.com/2012/03/fancy-fish-for-not-so-fancy.html" target="_blank">Fancy Fish </a>for a reference on how to properly make one with a fresh herb such as basil or parsley) and oh my GOD was that stuff spicy. It was basically like eating raw garlic, which I guess in a sense, it was. So I added some basil to make it sweeter. No dice. Then I thought, well, it's raw now, so if I cook it, that will mellow its taste. So I spread it on a pizza dough, and then topped the pizza with sauteed fennel and kale (like we did for the flatbread in week 1), and some cheese. When it came out of the oven it <i>looked</i> great. But when I bit into the pizza the pesto had this weird, now too-sweet and super garlicky flavor. Not a good combo. I spoke (read: left an exasperated message about garlic scapes on his answering machine) with my brother about this because he has his own garden and "couldn't wait" until his garlic scapes came out so he could make a pesto. Turns out he mixed a little bit of the pesto with tomato sauce for the pizza base, and rather than coating the whole thing with it. Whoops! <i>So the lesson here is: don't use garlic scape pesto as if it were regular pesto</i>, use it as a flavoring. I will keep this in mind for next time. But now you know too, and you won't have to waste your ingredients nor force your significant other to eat seven pieces of weird pizza for dinner and lunch the next day.</div>
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Thankfully, the rest of the week was not so dire.<br />
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<b>Meal 2: Seared Scallops on Spring Pea Risotto</b></div>
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<b>Ingredients used: </b>peas, some parsley</div>
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<tr><td class="tr-caption" style="text-align: center;">Browned and ready to flip</td></tr>
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After that disaster on day one, I decided to go back to something I really knew for the next meal: risotto. Now, I've already covered risotto on my blog, so check it out <a href="http://honestchef.blogspot.com/2012/09/the-beast-mastering-risotto.html" target="_blank">here</a> if you want to know the basics. All I did for this one was to shell and steam the peas for a minute (as in the second week of farm shares), then pureed half of them with a little salt, olive oil and parsley, and left the others whole. I added all of this at the very end, so the risotto would stay bright green.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEzVQxfLI6LaTyYCJHhOv_hd7iSKMLBdt-oomGMNGBvUfTo6VJjvFWtTrjA3fOvOMLFI69r8tpgyZg2lyAR1_nREfSdBbv0N_xWVfsww5ATaVv1BWK-34VO1aRZpfv38TcPdgAiLJ-E4/s1600/1061971_10100861524130531_1780793234_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEzVQxfLI6LaTyYCJHhOv_hd7iSKMLBdt-oomGMNGBvUfTo6VJjvFWtTrjA3fOvOMLFI69r8tpgyZg2lyAR1_nREfSdBbv0N_xWVfsww5ATaVv1BWK-34VO1aRZpfv38TcPdgAiLJ-E4/s320/1061971_10100861524130531_1780793234_o.jpg" width="320" /></a>But I do find that searing scallops is a really easy way to add something -- protein yes, but really it's a little bit o' fanciness. And doing this is really easy. Here's how. Take your scallops, and pat them dry. As you may or may not know, a sear will not happen if whatever you are trying to sear is wet on the surface, so pat them with a paper towel. Sprinkle them with salt and pepper. Now, take a non-stick frying pan and crank the heat to medium high. Add half a TBSP of butter, and half TBSP of olive oil. Once the butter bubbles begin to subside, stick as many scallops in the pan as you can without them touching each other. Cook for 2-3 minutes until the underside is brown (see above right), and then flip each one over with some tongs. Let the other side cook for another 1-2 minutes, until that side is brown. Remove from pan, and serve. Tah-dah. These taste delicious with the risotto, but can be laid over other things (sauteed greens for instance, or beans, etc.). And see, don't you agree that fancies it up?</div>
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Phew. At least I haven't lost my touch.</div>
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<b>Meal 3: Chard and Kale Dumplings with Tomato Pan Sauce</b></div>
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<b>Items used:</b> rainbow chard, other half of kale, parsley, and a garlic scape</div>
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So it was Sunday night. I had just come from an afternoon Red Sox game, which was blazing hot, but which we thankfully also won (walk off single...um...error). Needless to say my well-intentioned planning earlier in the week to make Chard Dumplings on Sunday night was now making me irritated at said self. But, we had A/C and I luckily had eaten an entire bag of cotton candy at the game, so I gathered up all that sugar rush, and got started.</div>
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Where did I get this idea? Why the handy dandy Farm Share newsletter of course! The recipe was a little off kilter, but I'll spruce it up for you in a minute. First, I want to tell you something about these here dumplings. They are not your typical potato gnocchi with spinach in them, or ricotta nudi, or whatever you usually order at restaurants. These dumplings are meant to taste like a dumpling made of solely swiss chard. I hate to say this as an example, because it makes me sound like a food snob, but if you've ever had the spinach gnocchi at Vetri, that's what these taste like (although obviously not as good as that). They are delicious, but not what you might expect is all I am saying. If you have a little time on your hands, and a lot of greens to use up, I would definitely try these because they are delicious and interesting. Also a note on portion size: Noah says, this recipe is only a "side portion for two" amount, and normally I'd disagree because his portion size is not normal, but everyone likes dumplings, so make more if you have more than two average eaters at dinner. </div>
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<tr><td class="tr-caption" style="text-align: center;">Rolled and ready.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0DZVvfpTrC0ayNGGtgxcmYTSONvpb-jUJc6jI89ygHriiiwiSxZ1VSuXN0U2DpqUx4Ntt7Q34h2vWca5nRIj-MjG2fWHtODiEJ6LrH5bP2YnIOwNVcoNjD36jq7Rqdofo8WFfDjxRuE/s1600/1058169_10100864242268361_1350156684_o.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0DZVvfpTrC0ayNGGtgxcmYTSONvpb-jUJc6jI89ygHriiiwiSxZ1VSuXN0U2DpqUx4Ntt7Q34h2vWca5nRIj-MjG2fWHtODiEJ6LrH5bP2YnIOwNVcoNjD36jq7Rqdofo8WFfDjxRuE/s200/1058169_10100864242268361_1350156684_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They float!</td></tr>
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<span style="background-color: white;"><a href="http://r20.rs6.net/tn.jsp?e=001KnmiGW8dxufVfVcnA9ZSO91F1V7Zhk_b7PDkWRnD-n8HzigNPiZ_dQr0t87zdIhDzOPA_l-58QY1X6HSvFgSFLnBuKsX3KzFBuN0AU65roeVyv5LD7enKB4ZheqRVxelJmZffcgYjdgZpP1TK06ljRU5AEkrnrvTNDQVaO2hFFxJMxi3gMPNHl2egcES9PZ3LA7zpzPG78I=" target="_blank"><strong>Here</strong> </a></span>is the recipe Siena Farms gave me. And here's what I changed. First of all, for the sauce, I kind of went off the reservation. That sauce seemed like it would be really heavy for these things, so I used a small can of diced tomato, only 3T of butter, and parsley, and called it a day. Just let it reduce in a pan for a few minutes and it makes a lovely compliment to the dumplings. And for those dumplings, I didn't change any ingredients, I just sort of adapted the method. First of all, I had to add more flour. My dough was really sticky, so I added two additional Tbsps. Still sticky. Oh well, I thought. I'll just put flour on my hands and roll these babies into small balls quickly so that they hold together. It worked fine -- but just make sure not to handle them too much. Roll in your hands until just formed and drop onto the cookie sheet. I also chilled them in the freezer for 20 minutes, rather than leaving them out for an hour (in this heat? yeah right). I must say, I was preeeeettttyyy nervous that these were going to dissolve once they hit that boiling water, which, as my Grandma will tell you, is a common problem with regular potato gnocchi and the reason why to this day she refuses to make them. But miraculously, they did not! Here they are, floating to the top after three minutes of me holding my breath and watching them like a hawk. They had a very delicate texture, and really were delicious. </div>
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<tr><td class="tr-caption" style="text-align: center;">Chard and Kale Dumplings: served.</td></tr>
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<strong>Meal 4: Chicken and Veggie Kebabs with Quinoa</strong></div>
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<strong>Items used:</strong> summer squash, broccoli, parsley, and a garlic scape</div>
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With the gross garlic scape pesto behind me, I decided to just use garlic scapes in place of garlic for the rest of the week. Every time I wanted to use garlic, I instead chopped up the scape into tiny pieces and used that instead. This actually worked quite well, particularly in the marinade I made for the next dish.</div>
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Now, we've probably all tried to make kebabs, or if you haven't you probably think they are simple enough, and they are. But there are a few tips I have for making kebabs that will make your experience far more enjoyable because you will avoid common kebab-killers like: kebab skewers burnt in half, fflavorlessness, and the most irritating, ree wheeling veggies that are no longer stuck to the skewer so they cannot be turned and cooked on their other side. So, how to combat these problems.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdNsGSv-oHwMNPjoE0mRmdpxhlo4NR8oodFdeWVe3kE981sZM4BflkGt7O3XORkgiZ0nnRz8Po2PWHRyZ0AMxNT4XLSNnMgyeBBIufBxW3McGRLqfnvGdTMPz8-mm4cy6jzPJotibdqE/s1600/1060357_10100865805480671_1625600487_o.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" oya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdNsGSv-oHwMNPjoE0mRmdpxhlo4NR8oodFdeWVe3kE981sZM4BflkGt7O3XORkgiZ0nnRz8Po2PWHRyZ0AMxNT4XLSNnMgyeBBIufBxW3McGRLqfnvGdTMPz8-mm4cy6jzPJotibdqE/s200/1060357_10100865805480671_1625600487_o.jpg" width="150" /></a>First, I always use wooden skewers because those metals ones a) look way too hard cre, b) are often too thick, and c) stay too hot for too long when you just want to eat your food. But if you use wooden skewers you must soak them for at least 30 minutes in water. They will catch on fire and burn quickly into separate pieces, and I know because I have done it. I thought, when in a rush, how necessary can this be? Very necessary. Just do it first thing when you're preparing dinner, and it won't seem like a bother. Next: if you can, marinate the meat, in this case chicken, overnight. I made a marinade that is very similar to the balsamic vinaigrette in <a href="http://honestchef.blogspot.com/2013/06/summer-farm-share-week-2.html" target="_blank">Week 2,</a> but I added chopped fresh parsley and a chopped garlic scape to the base with the usuals. Then I added a bit more water to make it a little dilluted so that it could spread evenly over the whole piece of chicken. Also, once you've cut the veggies, allow them to marinate in the same mixture for a few minutes while you prepare the grill. Finally, use two skewers instead of one (see left). This way, all the ingredients will stay put. This is a little more challenging when sticking them through the raw ingredients, but just make sure you cut the pieces big enough to allow for two skewers, and you should be just fine. Bring them out to the grill (med high heat) and make sure to turn them often and watch them, so that nothing burns, and you'll have a delicious dinner in no time (see during and after shots below. You can serve it over rice or quinoa, like I did, or even by themselves if you are just really into kebabs.</div>
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<strong>Meal 5: Grilled Sirlion Steak with Scallions, and a Fennel and Orange Salad</strong></div>
<strong>Items Used:</strong> Scallions, Fennel, Boston Bibb Lettuce, the last of the parsley<br />
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Ok, so last meal of the week. Steak. Noah told me in so many words that we were eating too many salads, so I figured I would appease him with steak. I used the inexpensive but versatile sirloin steak, and marinated it overnight in an Asian-style marinade: 1/3 cup of soy sauce, 1 clove of garlic minced, a sprinkle of red pepper flakes, and 1 TBSP of brown sugar. Again, add a bit of water to thin out if you don't think this will cover your steak. I put it in a large ziplock bag, covered it with the marinade, and popped it in the fridge overnight. The next evening when I came home, I removed the steak from the marinade, patted it dry with a towel (drying it for the same reason we dry the scallops, to create a good sear), and popped it on the grill. I also trimmed the hairy ends of the scallions off, and tossed them whole with olive oil, salt and pepper, and threw them on the grill. For this grilling, I kept the lid open. If you want to grill scallions, I would trim the ends of the thinner green parts off -- if they burn they taste TERRIBLE--and keep turning them so that the white parts of the scallions don't burn. Are they amazing? No. But they do make a nice garnish and accompaniment to steak if you are using the grill anyway. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRm-7UYReBIIF_WDnDZ0N42fZJvS2hhC5wg1vzLbnkHhKNHXTns4wvMU_Qyd5lw_21Jic7Jpp62CD7VEzv3wghDmaB_wDgTm8r_tmflaU0TRR9jHoQmtxFOql9Mi0zixqIqSf45kGPT4/s1600/1058940_10100867256737341_1468571748_o%255B1%255D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" oya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRm-7UYReBIIF_WDnDZ0N42fZJvS2hhC5wg1vzLbnkHhKNHXTns4wvMU_Qyd5lw_21Jic7Jpp62CD7VEzv3wghDmaB_wDgTm8r_tmflaU0TRR9jHoQmtxFOql9Mi0zixqIqSf45kGPT4/s200/1058940_10100867256737341_1468571748_o%255B1%255D.jpg" width="150" /></a>The final thing I made with the farm share was orange and fennel salad with a red wine vinaigrette on a bed of Boston Bibb lettuce. This was my mom's suggestion. Let me just say I do not like oranges, and as you know, I'm not a big fan of fennel, but she said it was amazing, and I had to give it a try. So I did. I sliced the fennel with my food processer flat blade (you can use a knife too) and placed the slices on top of the lettuce. Then I sliced 1 orange thinly and put it over the fennel. And finally, made a vinaigrette just as the balsamic one, but changed the vinegar for red wine vinegar (balsamic would be too strong) and also added the remaining chopped parsley I had. Was it edible? Definitely. But I wouldn't make it again if I were only cooking for myself. Noah really liked it though, and if you like oranges, I encourage you to try it. Plus, it looks pretty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQg9sCNQTW7b9iIZ-YYke4fqUULV4LHtZSQ4Zz13v6IWhzwqJ4ubRKzP48qf6pYcNjVcrKtD7iLpVOt3Z1nBHvbYZcuBDohfxIlpOO70dzuPRKPs8m5obdceucYV7jr1_lsSDVHOBfM8/s1600/1062872_10100867271098561_2051328201_o%255B1%255D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" oya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQg9sCNQTW7b9iIZ-YYke4fqUULV4LHtZSQ4Zz13v6IWhzwqJ4ubRKzP48qf6pYcNjVcrKtD7iLpVOt3Z1nBHvbYZcuBDohfxIlpOO70dzuPRKPs8m5obdceucYV7jr1_lsSDVHOBfM8/s320/1062872_10100867271098561_2051328201_o%255B1%255D.jpg" width="320" /></a>So, that's another week of Farm Shares down -- already a quarter of the way through! It has been so much fun so far, and I hope these musings on vegetables have been interesting to you too.</div>
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Before we close, let's check the rules:</div>
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1: Try everything? Yes! 2: Use everything? Almost. I have a few garlic scapes still left, but I can keep chipping away at those by using them in place of garlic for the next week.</div>
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Until then, have a great weekend, and, if you're in New England, or some other place having a giant heat wave, keep cool!</div>
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The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com1tag:blogger.com,1999:blog-4571709081700807485.post-66124507549644659372013-06-26T21:40:00.000-04:002013-06-27T15:22:24.560-04:00Summer Farm Share, Week 2It's officially Summer! I think Siena Farms knows this too, because the Farm Share this week was much more colorful than last week's many shades of green. And, bonus, there was more stuffed into that box than there was last time (and more than I thought could possibly fit in there).<br />
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So, what did we get this week?<br />
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<i>Exciting:</i> Beets! Radishes! Shelling Peas! More green garlic!<br />
<i>Confusing:</i> Kohlrabi.<br />
<i>Irritating: </i>Cilantro?! (This was not even permitted to be in the picture). Also only slightly less irritating, fennel (to be discussed).<br />
<i>And all the rest, which were solid</i>: braising greens, mixed greens, green oakleaf lettuce, Russian purple kale, and Boston bibb lettuce.<br />
<br />
<b>Meal 1: Udon Noodle Stir Fry</b><br />
<b>Items used: </b>kohlrabi, 1 green garlic stalk<br />
<br />
You already know what the first meal is going to be if you read last week's post. I wanted to save those scallions in order to make noodle stir-fry with whatever "stir fry ingredients" were in the next box. Well, as you can see, this was a puzzle -- none of these things seemed to be calling to me to be put into a stir fry. I was certainly not going to use those shelling peas because I was virtually certain to overcook them in a stir fry. Luckily, that handy little newsletter Siena Farms sends gave me an idea. The taste of Kohlrabi, they said, reminded them of broccoli. So, I told myself that I'd just cook it as if it were broccoli, something that I often put in noodle stir fries. Also, to be safe, I googled "kohlrabi" and "stir fry" together --- some entries came up, which I assumed meant that someone either has put kohlrabi in a stir fry, or at least has thought about it enough to ask a chat board. Good enough for me!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5X0mbDDIDj8Idk1KbColnZJs8Qvp7ZXmbLvjjSkxqHcj1qPolyMb6yRZR2xZlWSXSEZg_XvQpVrMeuySHjur_CMujnlnBmRvIc__PnKwC2NvlcGnIRHcW12HgQ1JVUlvGEfOyzGbGbY/s1600/1020774_10100849426658961_639495637_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5X0mbDDIDj8Idk1KbColnZJs8Qvp7ZXmbLvjjSkxqHcj1qPolyMb6yRZR2xZlWSXSEZg_XvQpVrMeuySHjur_CMujnlnBmRvIc__PnKwC2NvlcGnIRHcW12HgQ1JVUlvGEfOyzGbGbY/s200/1020774_10100849426658961_639495637_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kohlrabi, above peeled and cut</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF6YqU0dHNFH3bK07A2TxFK5UwdjJPi-ERNQNh_PKlyqktvferMKZzweU4HQpgKvzpUge8k8pCcP2Rn7nBdZiQS0Ax_U5DgRN2pVnzK4Qph5GvyHJN7KdZEm7py20XB7Yjd54HrN6KMs/s1600/1004279_10100849478709651_1480417450_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF6YqU0dHNFH3bK07A2TxFK5UwdjJPi-ERNQNh_PKlyqktvferMKZzweU4HQpgKvzpUge8k8pCcP2Rn7nBdZiQS0Ax_U5DgRN2pVnzK4Qph5GvyHJN7KdZEm7py20XB7Yjd54HrN6KMs/s320/1004279_10100849478709651_1480417450_o.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final dish: kohlrabi are the yellow cubes.</td></tr>
</tbody></table>
But how to prep it? It looks like an upside down purple turnip with spider arms sticking out. Trusty google solved this, too: just snip those legs, peel it and chop it up into cubes. I took a taste of it before cooking and it tasted like a cross between broccoli and an apple to me. But overall it was pretty mild, which was good, because I knew I could add flavor to it. I cooked them first, with about a tsp of shredded fresh ginger, garlic, a very teeny bit of sambal, and soy sauce. Then proceeded with the rest of the recipe that I've shown you before <a href="http://honestchef.blogspot.com/2010/07/how-to-take-out-at-home-story-of-udon.html" target="_blank">here</a>. And to the right is the final dish.<br />
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<b>Meal 2: Vegetable Frittata</b><br />
<b>Used: </b>Braising greens, other green garlic stalk, half of mixed greens (for side salad)<br />
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<tr><td class="tr-caption" style="text-align: center;">Braising greens, green garlic <br />
and mushrooms: ready for eggs</td></tr>
</tbody></table>
One of the things I have learned so far with a farm share is how to get a lot of veggies into a meal with little effort. What is a great way to use a lot of veggies with little effort, you ask? A frittata! Had I ever made one before? Nope! But I have made a lot of scrambled eggs, and they have been mostly successful, so, I thought I'd give it a shot. I used my trusty Cook's Illustrated Cookbook to look up a frittata, but man did that recipe seem complicated. I wanted something easy for a Friday night, and I am not picky when it comes to frittatas, so I searched on Epicurious and found a good base recipe (meaning you can feel free to change the veggies I have in here to suit your tastes, or, perhaps, your own farm share). I must say, it came out pretty good.<br />
<br />
<i>Vegetable Frittata</i><br />
<i><br /></i>
<i>12 eggs (yes, 12! but it should serve 4-6 people so don't worry too much about your arteries)</i><br />
<i>1/2 cup sour cream</i><br />
<i>Chopped parsley (a handful)</i><br />
<i>3/4 cup of shredded cheese (I used a combo of mozzarella and parmesan)</i><br />
<i>1 small package of mushrooms, sliced thin</i><br />
<i>1 bag of braising greens</i><br />
<i>1 stalk of green garlic (you can use an onion or leek, too), sliced into rounds</i><br />
<i>Olive oil</i><br />
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<tr><td class="tr-caption" style="text-align: center;">Egg dumped over it all.</td></tr>
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Preheat the oven to 350. For this recipe you will need a deep oven-proof skillet (no plastic or rubber on the handle!) that will be large enough to accommodate the eggs. When in doubt, go larger, as the eggs will puff up when cooked. Put about a TBSP of olive oil in the pan on the stove over medium heat, and add in your sliced green garlic. Once that has browned up a bit, add the mushrooms. You may need to add some water to keep everything from burning because mushrooms suck up oil fast and take a while to release their own liquid. I kept a little cup of water near them for this purpose. Then, once the mushrooms are browned (about 5 minutes or so), add in the braising greens on top of everything, just like last week. Stir them around until they wilt, and add a generous amount of salt and pepper to season everything. After all this is cooked, put it on low while you combine in a large pitcher type container: all the eggs, the sour cream, the cheese (but keep a bit to the side to sprinkle on the top) and the parsley, plus some salt and pepper. Whisk these up until everything is combined. Put the vegetables up to medium, sprinkle some olive oil over them, and then dump in the egg mixture over them. Let this cook for a few minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNCu4pRvuBs-eWteydRc6nP5dVyZu8Gyhkyem3IBjQ9jdV7pdKj4S9C5k10g03uSQpqJwonoQgTkbZh47p318XQQF55RQmneLcIxdTACM-2jj4dy0TUL9QRs0hO-hm3gFWLBsmxU4D5Q/s1600/1058890_10100851201492181_2035583793_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNCu4pRvuBs-eWteydRc6nP5dVyZu8Gyhkyem3IBjQ9jdV7pdKj4S9C5k10g03uSQpqJwonoQgTkbZh47p318XQQF55RQmneLcIxdTACM-2jj4dy0TUL9QRs0hO-hm3gFWLBsmxU4D5Q/s200/1058890_10100851201492181_2035583793_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frittata, flipped.</td></tr>
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At this juncture if you are using braising greens I would recommend that you take some tongs and gently pull up some of the greens from the bottom of the pan to spread through the egg. The greens tend to clump together and you'll see in my pictures that they mostly crowded on the bottom. It would have been nice to have them throughout the frittata but it was not the end of the world.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6A-nu4ZnUiae52l_LFg1jEg9G5spsHhbP9e05HHVNxFgMWorH6saGKSd9okCfd1FJ0WZfZwDFGsTeIUOXegs0JbI9limLPCWOT7iqM5wVYz5gNOySI1cKEz0q1NFxk5ahyphenhyphenv4LAyiVpI/s1600/1060432_10100851201187791_1487396750_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6A-nu4ZnUiae52l_LFg1jEg9G5spsHhbP9e05HHVNxFgMWorH6saGKSd9okCfd1FJ0WZfZwDFGsTeIUOXegs0JbI9limLPCWOT7iqM5wVYz5gNOySI1cKEz0q1NFxk5ahyphenhyphenv4LAyiVpI/s200/1060432_10100851201187791_1487396750_o.jpg" width="200" /></a>When the edges start to curl from the sides and harden a bit, then sprinkle the remaining cheese on the top, and pop it in the oven. In 20-25 minutes, you should see that the center is cooked (not jiggly anymore), and you can take it out. IMMEDIATELY put a potholder over the handle of the skillet. If you don't you risk seriously burning your hand because you forgot that you put that pan in the oven and therefore the handle is ~300 degrees. (Of course I did this. Thanks mom for telling me to run it under cold water and then keep it in ice water as long as I could stand it -- minimal blistering.) Let it cool for a minute and then take pot holders, and flip the pan upside down onto a cutting board or large plate. Cut into slices like a pie and serve.<br />
<br />
<b>Meal 3: Roasted Beet Salad</b><br />
<b>Used:</b> Beets (and arugula from last week)<br />
<br />
Now for the beets. Can I just tell you, beets are the freaking best. I used to think they were disgusting because the only place I had seen them when I was a kid was pickled in the Papa Gino's salad bar. They got their red juice all over everything and were sour and slimy (sorry PG's. I know you removed that salad bar long ago so thanks.) But beets are not like this at all. They have a great earthy, sweet, but adaptive flavor, and roasting is my favorite way to prepare them. I made a large beet salad for my sister-in-law's birthday party, and as you can probably tell from the above picture, three tiny beets were not going to serve more than one person, particularly since I was also attending said party. So I bought six more beets to supplement. Here's how to roast beets - prepare to be amazed.<br />
<br />
<i>Roasted Beets</i><br />
<i><br /></i>
<i>Beets (however many you want)</i><br />
<i>Olive Oil</i><br />
<i>Salt and Pepper</i><br />
<br />
Preheat the oven to 375. Or if you're cooking something else at a different temperature in the oven, that's fine. Beets are flexible. Rinse your beets off in water. Take a piece of tin foil large enough to hold your beets in a packet. Place beets in the middle of foil. Drizzle with oil, and sprinkle on salt and pepper. Wrap up beets in foil (opening of foil should be on the top of the beets), place on cookie sheet, and roast for an hour. When you can put a knife through the beets without resistance, they are done!<br />
<br />
Then, when they have cooled, just peel them with a peeler. The skins will slide right off...and your hands will be very very purple. You will have to resign yourself to purple tinged hands for a day. Chop up the beets to the size you like and enjoy as is, or as I did, which was to toss in a salad with arugula, walnuts, goat cheese, and a balsamic vinaigrette (see below).<br />
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<b>Meal 4: Garden Salad</b><br />
<b>Used: </b>Green Oakleaf lettuce, mixed greens, half of radishes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI74EcwVxfmM4T4Wt_uiNk-ubD_JgpL1dn4a9G3wi-KNWERdgxFUw-OaGEtaR4837RhlUXEFcSgvev8zGLuCnuKvbwx40ZGnJBhHfLwJ9AZ4Xw3W8hqdnUzXmpnY_itfEdDFg1bxoWIo4/s1600/1056820_10100851202305551_1790640598_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI74EcwVxfmM4T4Wt_uiNk-ubD_JgpL1dn4a9G3wi-KNWERdgxFUw-OaGEtaR4837RhlUXEFcSgvev8zGLuCnuKvbwx40ZGnJBhHfLwJ9AZ4Xw3W8hqdnUzXmpnY_itfEdDFg1bxoWIo4/s200/1056820_10100851202305551_1790640598_o.jpg" style="cursor: move;" width="150" /></a>I know you all know how to make salad, so I will not detail this part of the recipe. But salad <i>dressing</i>? That tastes good? Maybe another story. Making your own dressing is intimidating, I know. But salad dressing in a bottle is typically just terrible for you. It is just a bunch of chemicals and salt and fat and stuff ...and normally I wouldn't harp on this because we are all grown ups, but typically, when you are making yourself a salad, you are trying to be healthy right? Adding that bottled dressing usually just cancels out that effort. I will wholeheartedly admit that one of my favorite things to eat is a good iceberg salad with ranch dressing on it, but I am here to tell you that I pretty much could eat a Snickers and be just as well off. Just want to advocate for awareness here.<br />
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So here's how we make balsamic vinaigrette. Get this stuff to the left out: Balsamic Vinegar, Olive Oil, Salt, Pepper, and dried herbs of your choosing (I am using herbs d'provence, but you can use dried parsley, basil, or even skip this altogether). Also get a bowl big enough to house your salad in. A big bowl is key because you can make your dressing, and then when ready, add the greens, etc. on top of it, and toss it around with tongs so there is an even coating. This also curbs my tendency to pick bowls that are two small when making vinaigrette. The whisk needs room to move, and with a large salad bowl, it has plenty. I also need to make a note that if you have really good oil, and really good vinegar, then it is only natural that your dressing will be really good. I buy special stuff just for my dressings because I know I'll be eating it as is, and not cooking with it, so I get good flavor and life of use for my buck.<br />
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Ok, so, to the bottom of the bowl, add about a TBSP of vinegar, a pinch of salt, and a pinch of pepper. Easy right? These are your base flavors. If you want to get fancy later you can change this up (you can use mustard, or a different vinegar, or even beet juice). There's really only one step left, the one everyone dreads -- adding the oil so that it emulsifies. But don't worry, this is not as hard as it appears. Take a whisk in your dominant hand and a bottle of olive oil in the other. Begin dropping a little stream of olive oil in the bowl and immediately begin whisking at a pretty fast pace. Continue the stream and the whisking until everything is combined. You will probably use about 1/4 to 1/3 of a cup of olive oil. If it still looks separated, stop the stream of olive oil. Whisk it hard until it comes together. Taste it. If it seems thick, add just a teaspoon of water, and whisk again. I promise, it will emulsify if you whisk it hard and in a big enough bowl. Check out the visuals below, and give it a try!<br />
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<b>Meal 5: Grilled Salmon with Grill-roasted Potatoes, Fennel and Radishes, and Peas</b><br />
<b>Used: </b>Fennel, half of radishes, shelling peas<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cne-32pyXRIsg_t1bQAd4_4mHvvX83QO4Koc24qZebShhuBMUSFWtZzQVe_J0Kjlj5xY_bS_2Z3zvkQspNXm1W6PgQaCTjhWQXbT95QZ1XhyNeCXXW8fjgPuFkPzejDsVfhQWqi3EKA/s1600/1061539_10100855941428311_410362139_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cne-32pyXRIsg_t1bQAd4_4mHvvX83QO4Koc24qZebShhuBMUSFWtZzQVe_J0Kjlj5xY_bS_2Z3zvkQspNXm1W6PgQaCTjhWQXbT95QZ1XhyNeCXXW8fjgPuFkPzejDsVfhQWqi3EKA/s200/1061539_10100855941428311_410362139_o.jpg" width="150" /></a>So, Noah and I try to eat fish once a week. I buy whatever looks good (and is on sale) at the fish counter and try to use it by the next day, or I freeze it right away (no one likes smelly fish). Because it is so summery out, I was going with the grill. I still have really not mastered the grilled fish. Putting the fish directly on the grate seems like a good idea. I even put olive oil on the fish and rub an oiled paper towel over the grates, but it always sticks and breaks when I flip it over. Ugh. See my best fish of the night on the left (not impressive I know).<br />
<br />
But luckily, my side dishes were a super success; even using the dreaded fennel. Ok, I have a bone to pick with fennel. I first off hate the licorice-y taste of fennel, anise, anise seed, black jelly beans...yuck. Secondly, fennel seeds are terrible. Whenever they are in sausages or whatever other roast there is I am always pleasantly enjoying my meal until I bite into one of those babies and just want to gag. Some people love them. My mom eats these terrible "cookies" that are literally just studded with fennel as if they were chocolate chips. Ugh. So with these things in mind, you can see why I was not thrilled to get fennel, the plant, in my basket. However, I am aware that the plant is not the same as the seed, and many say it is much more mellow, and much more delicious than its seedy partner.<br />
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<tr><td class="tr-caption" style="text-align: center;">Veggies ready for packaging</td></tr>
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Goal 1 is to try everything I get, right? So I was not going to give the fennel away. I decided to roast it, along with some other veggies, right on the grill.<br />
<br />
<i>Grill-roasted potatoes, fennel and radishes</i><br />
<i><br /></i>
<i>3-4 Red bliss potatoes, washed</i><br />
<i>1 head of fennel</i><br />
<i>A few radishes (only if you like radishes)</i><br />
<i>Olive oil</i><br />
<i>Salt and Pepper</i><br />
<br />
The key to this recipe is to slice everything thinly. Before you start cutting, turn on your grill to high and let it heat with the cover closed. Then take the potatoes, fennel and radishes, and cut them into slices about a 1/4 in thick (when in doubt, go thinner). Toss them in a bowl together with olive oil (1 TBSP or so) and salt and pepper. Take a large piece of foil and spray one side with cooking spray. This part is essential -- last time I ended up with delicious potatoes that unfortunately had to be pried off in pieces. Lay the foil on the table spray side up, and but all the veggies on it in one layer (or close to it). They should not be piled in a mound but in an even layer. Add a final sprinkle of salt, and then wrap the packet up by folding over the corners so you have a rectangle of vegetables. If your foil does not cover everything, get another piece and wrap it over that. You will be flipping this packet over, so it needs to cover the contents.<br />
<br />
Take that packet out to the grill, and plop it down. In 10 minutes or so, flip it over with a spatula. 10 minutes after that, flip it again. Continue to keep it on the grill and flip it every once in a while until whatever else you are cooking is done. It will need at least 20 minutes, but can take a lot longer. It would take a really long time for these to burn through the foil. When finished, open the foil, and take out the veggies to serve! Very simple, but a crowd-pleaser.<br />
<br />
Lucky for me, this roasting method made the fennel delicious. I seriously loved it and thought it was even better than the potatoes. Surprisingly (or maybe not), the radishes were the worst part. They were pretty bitter, so, unless you are a big fan of radishes, I probably wouldn't add these. Although they certainly make the dish look nice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThSztTVYTeagD8HoGBFNhiiP3I-RiBfspgVhkoMVSJbW589wc_kAvTb7yrbQ1ysEzcbFYOIolcFrqgVW-KzrpQl4NDd_avOORkLr1RiCjnAt8DQk7KlqSHCXD93JhddD1PC2ZIaD_iTM/s1600/1059660_10100855941069031_2021283921_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThSztTVYTeagD8HoGBFNhiiP3I-RiBfspgVhkoMVSJbW589wc_kAvTb7yrbQ1ysEzcbFYOIolcFrqgVW-KzrpQl4NDd_avOORkLr1RiCjnAt8DQk7KlqSHCXD93JhddD1PC2ZIaD_iTM/s320/1059660_10100855941069031_2021283921_o.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjjCxrGbDMsWJIKXtlIZAym-q4YsJgXOeUbQJ_7FP9qPar8KxWtMDzDhz-yVegI-j7ASVM4RlyJ_tmoUr4s9WKYjdd9lW3lAUCgejD2PGNX_93Hbo8_SlI78foCrMsuujpjQiFqCxUAE/s1600/1057829_10100855941802561_1713230491_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjjCxrGbDMsWJIKXtlIZAym-q4YsJgXOeUbQJ_7FP9qPar8KxWtMDzDhz-yVegI-j7ASVM4RlyJ_tmoUr4s9WKYjdd9lW3lAUCgejD2PGNX_93Hbo8_SlI78foCrMsuujpjQiFqCxUAE/s200/1057829_10100855941802561_1713230491_o.jpg" width="150" /></a>Naturally, I also wanted something green on the side. I was really excited about these shelling peas. You don't get to eat fresh peas from a pod every day, and once the peas are outside of a pod, they really only have a few hours before their quality declines. The Farm Share newsletter said you could eat them raw and they would be delicious. Well, they were definitely right about that. I also mixed a few with a little ricotta and salt and pepper and spread that on some crackers. Deeelish. But anyway, I did want Noah to be able to have some, too. So I shelled all these peas and tossed them into some water, and heated them until they boiled for about one minute. These do not need a lot of cooking at all. Basically just a shock. Then I added a couple of chopped up basil leaves, a sprinkle of olive oil, and salt and pepper. Man, those were the best peas I ever tasted. And I usually don't even like peas. The finished dish didn't look half bad.<br />
<br />
<br />
<b>Meal (snack really) 6: Kale Chips</b><br />
<b>Used:</b> Kale<br />
<br />
I had to use up this kale, and I didn't really have a space in any of the meals this week. So of course, I went with the cliche: kale chips. I never really liked kale chips, but if you do, this recipe will do the trick. It is really easy. Cut the kale leaves off the stems and then into chip sized pieces. Toss with 1 TBSP of olive oil, salt and pepper, and pop into a 375 degree oven for 10-15 minutes, until crisp. Tadah!<br />
<br />
<b>Meal 7 (phew!): Asian Lettuce Wraps</b><br />
<b>Used: </b>Boston Bibb Lettuce<br />
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<tr><td class="tr-caption" style="text-align: center;">Dinner is served!</td></tr>
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Finally I said to myself, I need to use this Farm Share to make something that I have never even thought of trying. Otherwise, I'll just be making a lot of omelets, pizzas, and side dishes which is my typical vegetable M.O. So when the handy newsletter said that Boston Bibb was great for lettuce wraps I said, hey why not? And you know what, they were delicious! I highly suggest trying these.<br />
<br />
<i>Asian Lettuce Wrap Filling</i><br />
<i><br /></i>
<i>1 Tbsp Canola or Peanut Oil</i><br />
<i>1 onion, diced</i><br />
<i>1 lb ground turkey</i><br />
<i>1/2 cup peanut sauce (make your own! Use 3T peanut butter, 3T soy sauce, 1T rice wine vinegar, 3T hot water, and one clove of mince garlic all mixed up together)</i><br />
<i>1 Tbsp Soy Sauce</i><br />
<i>1 Tbsp Hoisin Sauce</i><br />
<br />
Heat a large skillet on the stove, and add the oil. Then put in the onions and cook them for a few minutes until they soften. Then add in the turkey and as it cooks, break it up with a wooden spoon so it crumbles. Once it is all brown and there is no pink (about 7 minutes), add in all the other ingredients, and stir it around until coated and heated through. That's it!<br />
<br />
I shredded carrots and cucumbers to put on as toppings, and made rice as an accompaniment. Now, for the lettuce piece. These leaves were ideal for wraps -- they were large and even shaped like cups. But one thing they also were was very dirty. There were so many nooks and crannies that it took several washes to get all the dirt out. So if you are going to make these, just make sure you have a little extra time washing and drying the leaves. It is definitely worth it. They really were delicious.<br />
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So, that's it this week! Let's do a rule check.<br />
<br />
1) Try everything? Yep (Ok, I am eliminating the cilantro, but still). 2) Use everything. Yes!<br />
<br />
Hope this helps you cook some new fresh dishes this week -- if you happen to see any of these things at the market, pick them up! You know they are in season and now you know at least one way to cook them.<br />
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<br />
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<br />The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com3tag:blogger.com,1999:blog-4571709081700807485.post-57627841116158457372013-06-19T21:33:00.001-04:002013-06-19T21:42:03.584-04:00Summer Farm Share, Week 1You thought I had disappeared, I know. But, nope! The Honest Chef is simply reincarnated with a new concept going forward. Here's the new deal: I will cook most days each week, like I normally do, and each week tell you what happened, honestly. What I made, what went well, and what didn't. I will also take honest photographs; i.e. my food will look normal, and your food will look like my food because a) I only have an iPhone camera and I am not a photographer or food stylist, b) even if I was, the food would be cold by the time I styled it and no one would appreciate their food getting cold trying to replicate that, and c) I don't own white plates, which I now see is a prerequisite to any food picture being totally beautiful and appetizing. So here you have it, your new Honest Chef!<br />
<br />
The blog concept will restart with something I am very excited about: a FARM SHARE (or Community Supported Agriculture -- or, you pay the farm up front, they give you fresh produce from the farm every week once stuff starts growing). This year, Noah and I combined efforts with Santa Claus to purchase a Summer Season share of vegetables from Siena Farms. I was SUPER excited for this, and frankly, I spend a considerable portion of my week planning what to do with this week's allotment and wondering what we'll get in the next one. So each week I'll show you what we got from the farm, and how we used it, while detailing a few of the recipes, successes and mishaps with these ingredients along the way. The cool and also sometimes not so cool thing about a farm share is: you get what you get. That box might contain something you have never tried (green garlic, awesome!) or something you truly hate (cilantro, yuck!), but there are two rules I am trying to follow, and hopefully, you will help keep me honest: 1. Try everything in the box, and 2. Use everything in the box (don't waste it or let it rot).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IxqrF4Vo091huqEhxlKZr9gBRekCpLGH9xhq6uWL6JuUrd8X0V4I3wrIMpGLmO3LER9nmWq9EvUKK8JmRJhvVKx2JyO0uLT2Z-bFOpaN25VLe3O-Hr598HZZsRmojh3L6ePdkipdFcA/s1600/1019791_10100839209933361_507470762_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IxqrF4Vo091huqEhxlKZr9gBRekCpLGH9xhq6uWL6JuUrd8X0V4I3wrIMpGLmO3LER9nmWq9EvUKK8JmRJhvVKx2JyO0uLT2Z-bFOpaN25VLe3O-Hr598HZZsRmojh3L6ePdkipdFcA/s320/1019791_10100839209933361_507470762_o.jpg" title="Greens of all shapes and sizes!" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greens of all shapes and sizes!</td></tr>
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So, what did we get this week?<br />
<br />
GREENS. Lots and lots of different types of greens. And even what wasn't greens, was green.<br />
<br />
1 bag arugula, 1 bag mixed greens, 1 bag braising greens, 1 head red (but mostly green) lettuce, 1 bunch broccoli rabe, 1 bunch scallions, cilantro (seriously?), 1 bag spinach, and 2 stalks of green garlic.<br />
<br />
So needless to say many people were laughing at me because I "would be eating salad for every meal!!LOlol." Well, you know what? Haters 'gonna hate. I, however, was psyched to meet the challenge. I had never even heard of green garlic, and I wasn't sure how I'd use all the greens in different ways, but I couldn't wait to get started.<br />
<i><b><br /></b></i>
<i><b>Meal 1: Grilled Pizza with Mesclun Salad</b></i><br />
<b>Items used: </b>braising greens, green garlic, half of mesclun salad<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAeZ_oxosSNGDJCNFNJpT-bhS4HIMsuLyHPp4xUYoIRDgRWmY0ddDoIfTOyrFZSZdYp7IOARJSGDJt54AuLyRy_GnHXGvzJSF2gZb0IViXTt2FF156UlKkedh3qsh7UbHUvWg55fyk_8/s1600/1004226_10100840605017601_1985630850_o.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAeZ_oxosSNGDJCNFNJpT-bhS4HIMsuLyHPp4xUYoIRDgRWmY0ddDoIfTOyrFZSZdYp7IOARJSGDJt54AuLyRy_GnHXGvzJSF2gZb0IViXTt2FF156UlKkedh3qsh7UbHUvWg55fyk_8/s200/1004226_10100840605017601_1985630850_o.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braising greens, green garlic</td></tr>
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After a small amount of panicking I realized that greens have one property in common: they shrink when they're cooked. So although it looked like I had massive amounts, each would probably shrink down to a serving size or two. Now, this is a great way to use practically anything -- throw it on a pizza. Friday was such a nice day that I decided to make grilled pizza, which seemed easy from reading about it in my latest issue of Food Network Magazine. I also had eaten a delicious white pizza with sauteed greens down in Philadelphia at Stella once, so I thought, I can make something like that. Here's what I did.<br />
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<tr><td class="tr-caption" style="text-align: center;">Greens going in!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdt6ezHGWo3DG06KJYXtl4lkpWOpX-0Sy3-lD6CuCd6CYZ04oxKVU8QQx94JsTmOKQlirvl7C-zcRJ8K1qTEeAMOldSVEUlgYu2ayh6UiNKMpLde8JonfFA6Bf7GJtbTZnEd9ev8xLqM/s1600/1020821_10100840604059521_1354813253_o.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdt6ezHGWo3DG06KJYXtl4lkpWOpX-0Sy3-lD6CuCd6CYZ04oxKVU8QQx94JsTmOKQlirvl7C-zcRJ8K1qTEeAMOldSVEUlgYu2ayh6UiNKMpLde8JonfFA6Bf7GJtbTZnEd9ev8xLqM/s200/1020821_10100840604059521_1354813253_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And done (a lot smaller!).</td></tr>
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First, I sauteed the braising greens, which, from what I could tell, were a combination of mini kale, mini collard greens, etc. Probably I technically should have braised them, but whatever. I had two pieces of bacon in the freezer, so I thawed those and cut them into bite sized pieces. I threw them in a BIG frying pan, in order to hold all the greens later), and waited for them to cook down. Just in case you were wondering, you do not need any extra oil or butter in the pan when you cook bacon (have I done this? yes). Once the bacon was turning brown, I added a clove of minced garlic and let it cook for 15 seconds before dumping all the greens into the pan. I then used a pair of tongs to move the greens around, because as they heat, they shrink. So, move the heated ones to the top, and the raw ones to the bottom near the heat. Then I let them cook down as much as possible, so they would be nice and tender when I put them on the pizza. The only weird thing that happened was that the bacon turned purple from some of the greens' stems. Oh well. Everyone likes bacon, no matter what color it is.<br />
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<tr><td class="tr-caption" style="text-align: center;">Green garlic, ooo</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oTLo0NH4SrnBNrL8SIeONRJfH4pew1T9pn4yxJ0cY_Od6orjb4nC0aQzTmOt7MyPQY4llvDgcN9Kw09XCR5u3I2HV8Z_NGKZh9LxsdE0Tiq1vCwWKWSJcZtIqtR-mjzEiMb4AB7kb_4/s1600/1020469_10100840602936771_595959225_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oTLo0NH4SrnBNrL8SIeONRJfH4pew1T9pn4yxJ0cY_Od6orjb4nC0aQzTmOt7MyPQY4llvDgcN9Kw09XCR5u3I2HV8Z_NGKZh9LxsdE0Tiq1vCwWKWSJcZtIqtR-mjzEiMb4AB7kb_4/s200/1020469_10100840602936771_595959225_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">G.garlic and B.greens, ready</td></tr>
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Meanwhile, I had the green garlic. The nice little newsletter that comes along with the Farm Share said "use like you would a leek." Ok. Well, I chopped it up in 1/2 inch thick rings like I would a leek. But I didn't soak the pieces in water like I would a leek (to get the sand out) because these seemed to be pretty clean. (Luckily, they did not only seem clean, they were clean). I took these and put them in a small frying pan with a little olive oil on medium-low heat, and let them cook down until a little brown and soft. OH MY GOSH was it delicious! It was reminiscent of garlic, but was nutty and not nearly as strong. Just delicious. I hope they give me some more of that next week.<br />
Now to assemble the pizza. I rolled out the pizza dough in an oblong shape so it would fit all the way across my grill. I heated the grill up high, and then brushed olive oil on one side of the dough. I put the dough on the grill olive oil side down, and waited 5 minutes (grill uncovered). Once there were good grill marks and brown edges, I brushed the side facing up with olive oil, and flipped it over. Worked like a charm. I waited five minutes again, and then took the dough inside to put the toppings on it. I spread the green garlic pieces and the greens and bacon evenly over the dough, and then added parmesan cheese, shredded mozzarella and a few left over little balls of mozzarella, cut in half. Then put a little salt and pepper. Then back on the grill, (cover closed this time) for about 8 minutes (just until your cheese melts). Dude, it was delicious. I would make this every day if Noah would let me. And of course, we had a side salad of mesclun greens with balsamic vinaigrette.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBaDcsL7Z4qE0iBCKTJofipu6qqOEYnqd1PgPPUTpZpwBVnyOTXngLKAy83HsuA2p272QUdN7C5UcZ-5M5NKlV6Y3aCkpZfTSqygFWTBUtg_Hj1RMJu79SZ0MIVR2hA7yUqAXCsBeMXo/s1600/1004209_10100840602058531_540102550_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBaDcsL7Z4qE0iBCKTJofipu6qqOEYnqd1PgPPUTpZpwBVnyOTXngLKAy83HsuA2p272QUdN7C5UcZ-5M5NKlV6Y3aCkpZfTSqygFWTBUtg_Hj1RMJu79SZ0MIVR2hA7yUqAXCsBeMXo/s200/1004209_10100840602058531_540102550_o.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final pizza.</td></tr>
</tbody></table>
<i><b>Meal 2: Summer Pasta Dish</b></i><br />
<b>Items used:</b> spinach, arugula<br />
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<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkY2k6nQHfOox2Pg-ZgM1xofQADbAt092QKcwlKKIy-G4CtZJd8uoiLGSniR9M4Svm1lgBZDTS24uLjhDQ3gG0I3obuxfPcD5a1GbKDtFgLfKW05BxJJSyCblZBi2SIs52qPzw7cQYQ4/s1600/1019722_10100841704329571_2087199647_o.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkY2k6nQHfOox2Pg-ZgM1xofQADbAt092QKcwlKKIy-G4CtZJd8uoiLGSniR9M4Svm1lgBZDTS24uLjhDQ3gG0I3obuxfPcD5a1GbKDtFgLfKW05BxJJSyCblZBi2SIs52qPzw7cQYQ4/s200/1019722_10100841704329571_2087199647_o.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prosciutto, spinach, onions, tomatoes</td></tr>
</tbody></table>
<div>
Ok, so you've seen my entry before on making pasta dishes out of any number of ingredients with just one tip: save the pasta water. Refresh your memory <a href="http://honestchef.blogspot.com/2010/01/great-pasta-dish.html">here</a>. That's what I did for Meal #2, made a pasta dish with spinach, tomatoes, caramelized onions, pine nuts, and arugula. I cooked down the spinach by putting a little garlic and olive oil in a frying pan and heating it up, then adding the spinach on top and flipping it around like I did with the braising greens above. I did however, need the extra step of draining the spinach, because fresh spinach retains a ton of water once it's cooked. A ton; and no one likes watery pasta. So put that cooked spinach in a towel (once it's cool! I did slightly burn myself trying to do this with spinach that was still too hot. I put it down after that and waited -- always working on my patience), and twist it over the sink until you can't get anymore water out (or until your hands get too tired to twist anymore). Then chop it up and add it to your pasta. I also added arugula. It wilts very easily, so you can always add it right at the last step. Just stirred it into the hot pasta with the cheese and the pasta water. Worked like a charm.<br />
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<div style="text-align: right;">
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<b><i>Meal 3: Sauteed Haddock with Quinoa and Broccoli Rabe</i></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRhSRoEkWwmZhMmolQANyrqxAyoAkDcFCSXf0tY3smTY2fZlpexeZQmDfhm17sIhmNJ_2UjuCu-gH3JCZn1fve1RpG32f10sN4wEshGyEKeiQ7W_VwXFY7skmoXoeTjE6gvwWra_qKpY/s1600/1020858_10100844778034841_66282570_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwRhSRoEkWwmZhMmolQANyrqxAyoAkDcFCSXf0tY3smTY2fZlpexeZQmDfhm17sIhmNJ_2UjuCu-gH3JCZn1fve1RpG32f10sN4wEshGyEKeiQ7W_VwXFY7skmoXoeTjE6gvwWra_qKpY/s320/1020858_10100844778034841_66282570_o.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arugula and non-sprouty broccoli rabe</td></tr>
</tbody></table>
<b>Items used: </b>broccoli rabe and arugula<br />
<br />
If you've ever had broccoli rabe, you are probably thinking, "Well, that doesn't look anything like the broccoli rabe I have seen. Where are those parts that look like broccoli?" I had no idea about this either, but that nice little Farm Share newsletter informed me that these are intentionally picked before "flowering" because the rabe is more tender and delicious that way. Whatever you say Siena Farms!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnkEycNu-ar-ckgRT9c_vw3XuUypvsTFfL3cUYWrJxo_cYa2M0uYocQNIUlxxqe8Vdf6ORJhOgoiv2x8Ob1Hu-OwOzxNNNUu1_q1x6O2FnvG-VXcMssiNNkHbNH5WRN9t8VverV0FdgA/s1600/1019869_10100844819162421_728859767_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsnkEycNu-ar-ckgRT9c_vw3XuUypvsTFfL3cUYWrJxo_cYa2M0uYocQNIUlxxqe8Vdf6ORJhOgoiv2x8Ob1Hu-OwOzxNNNUu1_q1x6O2FnvG-VXcMssiNNkHbNH5WRN9t8VverV0FdgA/s200/1019869_10100844819162421_728859767_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabe cooking</td></tr>
</tbody></table>
So, I did a little research on how to cook this since I never had. Most internet cooking whizzes said to boil (or blanch) first to remove the bitterness. Ok, so I did that. I boiled it for about three minutes until the leaves wilted and it started to change from bright green to darker green. That may have been too long, but broccoli rabe is resilient. So I then drained it and ran it under cold water to stop the cooking. Then I heated up some sliced garlic in olive oil for a few minutes until it started to brown, and threw in the boiled rabe as whizzes recommended. Errrr... didn't work as I planned. There was a lot of water left in those leaves, not just from the boiling, but I think also from the rabe itself. It didn't really saute, it sort of just continued to steam, now with garlic floating around it. I added salt. Noah loved it. I thought it was gross, but not necessarily because of the flawed cooking method (it still wasn't too mushy unlike it's more familiar cousin would be). I think I just don't like broccoli rabe - it just is too bitter for me, even after the boil. Oh well. It did not go to waste!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TD6Ic_Fw-DOm-ymExJqN9OZ5eEslfs3z1dXNabjnFIJlOZWzZDTG01EhvWmkSfqWmOWz2iYVCswTth3IcXNVSHLVE2eOPpEnUo4qz0myjS7NFT9zd5OmOgooGse64u4-oKKvWJt1rD0/s1600/1019775_10100844817860031_670735520_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TD6Ic_Fw-DOm-ymExJqN9OZ5eEslfs3z1dXNabjnFIJlOZWzZDTG01EhvWmkSfqWmOWz2iYVCswTth3IcXNVSHLVE2eOPpEnUo4qz0myjS7NFT9zd5OmOgooGse64u4-oKKvWJt1rD0/s200/1019775_10100844817860031_670735520_o.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arugula stirred in</td></tr>
</tbody></table>
I also added arugula to the quinoa I was making: just added it in after the quinoa had fully cooked, stirring it around to make it wilt, like I did in the pasta dish above.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTHKKL2WZJS4Xki3Hi04EgAFx0h20ZQtOv0jMcIGnzJETDHKuHFWbHSwa2VBgsUssxeiiFte6tMyAxe4ujmiuHMGkTPSlsqZpqzLej-ZEkvf6_3rNXUCNmrk44pRbWKnin7YtqpbW6DM/s1600/1020306_10100844817435881_2027044656_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTHKKL2WZJS4Xki3Hi04EgAFx0h20ZQtOv0jMcIGnzJETDHKuHFWbHSwa2VBgsUssxeiiFte6tMyAxe4ujmiuHMGkTPSlsqZpqzLej-ZEkvf6_3rNXUCNmrk44pRbWKnin7YtqpbW6DM/s320/1020306_10100844817435881_2027044656_o.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed haddock, arugula quinoa, and rabe</td></tr>
</tbody></table>
And the fish? This is easy and once you have eaten it you'll use this for fish all the time. I learned this in my "Fish Without Fear Class." Freaking amazing. Ready? Heat a small pat of butter and a little olive oil in a frying pan (enough to cover the bottom). Take fish (something white (haddock, cod, etc. works well). Sprinkle with salt and pepper liberally on both sides. Then coat with flour. Then (THIS IS THE SECRET) smack that fish with your hands (over a sink if you don't have a Noah that cleans up all your kitchen experiments for you -- thanks love!) so that all the excess flour is off of it, and there is just a thin coating. Then pop the fish into the pan. Let it cook until the underside is brown (3-4 mins), flip once (use two spatulas, it is easier), and let the other side brown, take it out. Sprinkle with a bit more salt, pepper, and lemon, and viola! Best fish ever, and also awesomely, easiest fish ever.<br />
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<b><i>Meal 4: Lunch salad</i></b><br />
<b>Items used: </b>arugula (there was a lot of it, ok?).<br />
Just added it to some nice leftover corn salad from my mother-in-law and some spare grape tomatoes. Almost used up!<br />
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<b>Meal 5: Chicken Caesar Salad</b><br />
<b>Items used:</b> red lettuce, other half of mesclun salad<br />
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Ok, so I did still have a lot of lettuce to use. Luckily I've found one "salad meal" that Noah will always eat, and that is a big Chicken Caesar Salad. This one is delicious (p.s. you must like garlic).<br />
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This is very simple to make, and you can use any kind of chicken. Lots of people grab a rotisserie from the store, but I like to just bake up some boneless skinless breasts -- turn on the oven at 350, drizzle olive oil, and salt and pepper, and maybe some other herbs, and cook until it's done (like 20 mins). Then I shred it. This time, to be honest, I forgot to take the chicken out of the freezer, so I just threw that sucker into the oven with the above-mentioned seasonings, and just kept rotating it and cutting it up until it cooked through. Not ideal, but if you're gonna end up chopping it up and covering it with dressing anyway, no one will even notice. It's the garlicky Caesar dressing that makes all the difference. My mom passed down this recipe to me. Just warning you though, no one is gonna want to kiss you for a long while after you eat this (did I mention it is garlicky?)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHYjvsflLzgxCWG60ZdzV4RcgvFzi6Y327RqcuJZZIqt1xAHfN9HkgICP47Iu2-lLhMG4VbhY7tBwedKt2Bpf78-DtjuGlpB95PbX2iRALy64JspG8mljjPmCkq8I-C458op3_G-iygc/s1600/1004171_10100848001719551_346364483_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHYjvsflLzgxCWG60ZdzV4RcgvFzi6Y327RqcuJZZIqt1xAHfN9HkgICP47Iu2-lLhMG4VbhY7tBwedKt2Bpf78-DtjuGlpB95PbX2iRALy64JspG8mljjPmCkq8I-C458op3_G-iygc/s200/1004171_10100848001719551_346364483_o.jpg" width="150" /></a>Caesar Dressing:<br />
3 oz cream cheese (you can, and she would, use reduced fat)<br />
1 clove of garlic, minced<br />
1 Tbsp dijon mustard<br />
1 Tbsp Worcestershire sauce<br />
1 and 1/2 tsp anchovy paste (this stuff is worth keeping in your fridge)<br />
1/4 cup skim milk<br />
Salt and pepper (use a pinch and taste it. add more if you like)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fZEEu5IQwkaYYW8Qk-pllkh5P3KIK-n0LxcTqLjeNVhxV4ZETc_lQT6Nq4e9CU7ZUY2eqlsWes3Qa2qq2b8XXIjvH2X638Qymd1JlRbhZMwEAszNPmARAjpA7cIwB1M0jXPtx8O1c9w/s1600/1020860_10100847987527991_1949089998_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fZEEu5IQwkaYYW8Qk-pllkh5P3KIK-n0LxcTqLjeNVhxV4ZETc_lQT6Nq4e9CU7ZUY2eqlsWes3Qa2qq2b8XXIjvH2X638Qymd1JlRbhZMwEAszNPmARAjpA7cIwB1M0jXPtx8O1c9w/s320/1020860_10100847987527991_1949089998_o.jpg" width="240" /></a>Dump everything in a blender. Turn blender on and blend it up! This will make enough for a big batch of salad, from two heads of lettuce, or incidentally, from half a bag of mixed greens and a head of red lettuce. Toss the dressing with everything, the chicken, lettuce, croutons and parmesan cheese if you have it (I even snuck some tomatoes in there). I usually do half of the dressing first, toss it around to see how much more I need, and then add. Turns out, this recipe works a lot better with the traditional romaine lettuce. The red lettuce got soggy after a while, but hey -- I had to use up these greens! (touche salad-mockers).<br />
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I decided to save the scallions to make <a href="http://honestchef.blogspot.com/2010/07/how-to-take-out-at-home-story-of-udon.html">Udon Noodle Stir-fry</a> on Thursday night, with whatever other veggies that came in the next batch that would go well in a stir-fry. In order to preserve the scallions the whole week, I placed them with the roots down in a glass of water. This keeps them from wilting, which they will do after a few days. (You can actually regrow scallions this way (cut the usable parts off but keep the roots in water and they will grow new shoots), but I never have enough patience for this.) I am also saving the left over arugula (please don't give me more!), which lasts a pretty long time, for a nice beet salad I'm making for my sister-in-law's birthday.<br />
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So, Farm Share Week 1 = awesome!<br />
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<b>Rules followed: 1. Try everything?</b> Fail. Cilantro is disgusting and I refuse to eat it (why? see<a href="http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=0"> here</a>).<br />
<b> 2. Use everything? </b>Success! I gave the cilantro to my mother-in-law so even my herb-enemy was not wasted.<br />
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The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com1tag:blogger.com,1999:blog-4571709081700807485.post-78158806465309141652012-09-19T22:20:00.000-04:002012-09-19T22:22:05.766-04:00The Beast: Mastering Risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgW2JkF9gKjmDtPu7rvYn4NGdqJbRi2pEO31eFYUFD5YKoc1DjHlZRJ-0aSQEzXUAFC6EjPxiCcQ4cja8uOB_cgzxYRXgEp7ZvUNhDVsNSgJV8eY23d_UJLFioNsfKQFOg2rrT7a2KjM/s1600/risotto.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgW2JkF9gKjmDtPu7rvYn4NGdqJbRi2pEO31eFYUFD5YKoc1DjHlZRJ-0aSQEzXUAFC6EjPxiCcQ4cja8uOB_cgzxYRXgEp7ZvUNhDVsNSgJV8eY23d_UJLFioNsfKQFOg2rrT7a2KjM/s400/risotto.jpg" width="300" /></a> <br />
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Ah, fall is here! Even if it isn't technically autumn by the calendar, the chilly nights here in New England say otherwise. I am so happy to be back living in Massachusetts, especially as the new season approaches. And fall means a whole new batch of recipes.<br />
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As it gets colder, everyone on earth wants things that are warm, hearty, and, well, "fall-y." Risotto fits that bill in more ways than one, especially because you can design it with whatever fall ingredients you like. Today, I'll be talking about how to make Butternut Squash and Sage Risotto -- but more generally, how to make risotto. It took me many months to learn how to make it well, and at least a few of those months were wasted on discovering basic risotto tricks that aren't in any recipes for risotto. If you've ever tried to make risotto, you know that though the cooking time on a recipe says "40 minutes" it often takes, oh, 3 hours. Or the rice scorches. Or it never swells up. Well I am here to show you a fool-proof way to make risotto, with delicious fall touches.<br />
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<i><b>Butternut Squash and Sage Risotto</b></i><br />
4-6 starter portions<i><b> </b></i><br />
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<i>1 Tbsp of olive oil </i><br />
<i>1 1/2 cups of arborio rice (must have, don't use another kind)</i><br />
<i>1/2 cup of white wine </i><br />
<i>6 cups of chicken broth (you can use vegetable broth if you want, too)</i><br />
<i>1 small onion, chopped small</i><br />
<i>1 butternut squash, peeled, and chopped into 1/2 inch pieces </i><br />
<i>2 Tbsp of brown sugar </i><br />
<i>6 leaves of sage (about) chopped very small</i><br />
<i>3/4 cup of grated Parmesan cheese</i><br />
<i>Salt and Pepper to your taste</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7inOlYLBeCg1D2p4DqmEgQ9y8THaBfdafFL1YFUx0NlQYKfYzRS7FWO2WN4pOmcQpR3oID_0jB4keSUJcLb4BvDU9XHfQIHr5WU0tnPgIcX7C21zzVVtU2dX3GbhQI4sA_njgL0k9JM/s1600/butternut+squash.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7inOlYLBeCg1D2p4DqmEgQ9y8THaBfdafFL1YFUx0NlQYKfYzRS7FWO2WN4pOmcQpR3oID_0jB4keSUJcLb4BvDU9XHfQIHr5WU0tnPgIcX7C21zzVVtU2dX3GbhQI4sA_njgL0k9JM/s320/butternut+squash.jpg" width="320" /></a>The first thing you want to do is roast the butternut squash, because it takes a while, and it can be a pain in the butt to peel. But it's worth it. Whenever I buy the precut stuff, it tastes grainy. Maybe you can find one that doesn't, but I would say just buy a whole squash and when you pick one, try to get one that is as "log" looking as possible -- the smaller the bottom bump the better. This will help you when peeling it, since peelers have a hard time negotiating a big curve. Here, on the right, is what the squash should look like after being peeled and chopped.<br />
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Preheat the oven to 400 degrees. Sprinkle the squash with a little olive oil and salt and pepper, and put it onto a cookie sheet that has been sprayed with non-stick spray. Keep the squash in one layer, and pop into the oven.<br />
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Next, put all the chicken broth in a pot on a stove, and put it on low heat, so it just simmers there. Have a ladle handy because you will need to ladle this broth into the rice in a minute. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCMABBHsOaIBp3N9_mYndut_D318OFA8oAQm3SezVOFTPmzUj36dMzmRgeK_k4638s1PuvZLKCjF8HmshNylfMHZ-6PQ4HE48ZFsTl4Ntv3qz6iTT_mdHWRUAzBw0mD13bJFnBMdWJLY/s1600/photo-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCMABBHsOaIBp3N9_mYndut_D318OFA8oAQm3SezVOFTPmzUj36dMzmRgeK_k4638s1PuvZLKCjF8HmshNylfMHZ-6PQ4HE48ZFsTl4Ntv3qz6iTT_mdHWRUAzBw0mD13bJFnBMdWJLY/s320/photo-3.jpg" width="240" /></a>Next, heat the 1 Tbsp of olive oil in a large sauce pan on medium-low heat. What kind of pan you ask? Yes, a sauce pan. Does this matter? YES. It turns out that cooking risotto in a deep skillet or any other shape of pot will not work. It doesn't allow the rice to absorb the moisture from the broth the right way. Use a pot like this one to the left.<br />
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Once the oil is hot, add in the onion and a bit of salt. Cook for about 2 minutes until you can start to smell it tasting delicious. Then add the rice, and stir it around. Toast it up for another two minutes, and then add the wine. Stir the rice and wine around. The rice will quickly absorb the wine in about a minute. When it does, add two ladles full of chicken broth to the rice. Stir it. Wait a minute or two. Stir again. I know everyone says risotto is so labor-intensive because you have to keep stirring. Well guess what - if you stir it constantly, it never gets done! So stir every 2 minutes or so, keeping an eye on it. Whenever the broth you put in is absorbed, add some more, 1-2 ladlefuls at a time. You will need to keep doing this for about 30-40 minutes.<br />
I promise it won't be more than an hour!<br />
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In the meantime, you can chop up the sage, shred the cheese, and flip the butternut squash that's roasting in the oven. When the butternut squash is cooked through and soft (try a piece, should be around 25 minutes), take it out and just let it sit until the risotto is done. It's ok if it cools off a bit.<br />
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After your risotto has gotten to be noticeably bigger in the pot than when you started, try tasting a small spoonful. The texture of rice you want is: not crunchy, but tender, so you can tell you are eating rice and not oatmeal (not super squishy). Keep trying spoonfuls until you get the right texture (don't worry about the taste yet).<br />
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Once you have the right texture, let the rest of the liquid absorb (if the risotto is still watery when you taste it), so it looks nice and creamy. Turn the heat down as low as possible. Add the butternut squash to the rice along with some salt and pepper. Stir that around so that the butternut squash breaks up a little and tinges the rice orange. Then add the sage and the cheese (a handful at a time), and the brown sugar, and stir until well combined. Taste it, and add salt and pepper (and brown sugar if it needs to be a little sweeter) until it gets to the taste you like.<br />
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And there you have it, a perfect risotto for fall - in an hour or less! Risotto might seem like a beast, but after a few tries at this, you will be making it on a whim!<br />
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<br />The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com1tag:blogger.com,1999:blog-4571709081700807485.post-17783489434539912442012-03-25T19:59:00.007-04:002012-03-26T21:37:17.055-04:00Fancy fish for the not-so-fancy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6fhWzt6U-1gzKJFxqf50F8J9-ktuCYkuWc8v22tJqWY_thjJoKOrwzHgRtkf9WXe-FyADzba5R8kbhfhkIZXqZSqteWNIRGzX3GFbtRa4x-19CS4JK9X8KwwwGC7ObNuFXx2rPxZ234/s1600/IMG_1061.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE6fhWzt6U-1gzKJFxqf50F8J9-ktuCYkuWc8v22tJqWY_thjJoKOrwzHgRtkf9WXe-FyADzba5R8kbhfhkIZXqZSqteWNIRGzX3GFbtRa4x-19CS4JK9X8KwwwGC7ObNuFXx2rPxZ234/s400/IMG_1061.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5724384943746825314" /></a><br /><br />Cooking fish was not one of my favorite things to do. It never came out how I wanted it to. So I avoided it. I would always order fish at restaurants instead. I could never get my own fish to taste like it did at those places. I figured they had some special chef secrets about fish that I would never know -- and I was partially right-- there are secrets! And my lovely husband got me a ticket to a cooking class all about fish, so that I (and/or he) could finally enjoy fish at home, and now that I have tried and tested what I learned, I am going to share those secrets with you! Today, I'm going to talk about Fish "En Papillote." Oooo, sounds fancy right? It looks fancy and tastes fancy, but it's so easy to do! It literally means "in a package," which is made out of foil or parchment paper in this case (I use the paper in the pictures, but no worries if you only have foil, it will actually be easier to fold).<br /><br />This is all about the prep work; the fish cooks in 12 minutes flat, so all the work is on the front end. There are three pieces to the dish: 1) the fish 2) the vegetables and 3) the pesto. You have a lot of flexibility to what you put in the recipe, so you can make lots of different variations and not get bored. I'll give you a sample of what I made, and you can feel free to change it up.<br /><span style="font-weight:bold;"><br />Cod (or haddock, or halibut, or even salmon) En Papillote<span style="font-style:italic;"></span></span><br /><br />4 5-oz pieces of fish<br />a few small potatoes, sliced thinly (about 1/8 of an inch)<br />half an onion, also cut 1/8 of an inch<br />a dozen brussels sprouts (or zucchini, or asparagus), cut in quarters<br />Olive oil<br />Salt and Pepper to your taste<br /><br />and for the <span style="font-style:italic;">pesto<span style="font-weight:bold;"></span></span><br />1 bunch of parsley (take all the stems out if you can)<br />1 clove of garlic<br />1 handful of any kind of nuts you like (i used walnuts)<br />Olive oil<br />Salt and Pepper to your taste<br /><br />For the pesto, just whirr all those ingredients, except the oil, together in a food processor until they are all mixed and chopped up a bit (I suggest chopping the garlic clove into a few pieces first or you'll get big chunks.) A few pulses will to the trick. Then put the switch to on (so it automatically goes without you having to hold it), and add a little olive oil drizzle into the top while the machine is running. Once the mixture holds together like a paste, stop the whirring! And taste it, to make sure it tastes good. The garlic will be a little strong at this point because it is raw, but after it is cooked on the fish it will taste great. Set this aside.<br /><br />And now for the fish - and the tricks! The first thing you want to do is make sure your fish pieces are all about the same size, because that way they will cook at the same rate. I know what you are thinking, one part of the fish is way skinnier because it has the tail end, which is always small. Not to worry! Just fold this part under the rest of a piece of fish to mimic the thickness of the other pieces. It definitely works (I was skeptical too). Put salt and pepper on your fish filets, and let them rest for a few minutes while you prepare the veggies.<br /><br />The vegetables can simply be whatever you like to eat and whatever you think will go with your fish. However, there are a few rules: 1. they must be thinly sliced and 2. they must be something that is not too easy to overcook (ie, snow peas) because they will be steaming for 12 minutes or so. Snap peas might be ok, but the thin snow ones will get soggy. I have used: cherry tomatoes sliced in half, zucchini, onions, potatoes, brussels sprouts, and broccoli and all have been successful, so if you like any of those, go for it.<br /><br />Once you cut the veggies, toss them in a bowl with a few tablespoons (2-3) of olive oil and salt and pepper to your taste. <br /><br />Now you are ready for the assembly!<br /><br />Step 1: Cut your parchment paper or foil into the shape of a very big heart. Do this by the "valentine method" of folding the paper over in half, and cutting a half heart into it (a moon will work too). You will want to err on the side of BIG, because too small of a heart and you won't be able to fit the fish in there. <br /><br />Step 2: open the heart with the folded side facing away from you, and lay a few vegetables on the half of the heart that is on the countertop (toward the big end, not the pointy end). Place one fish fillet on top of the veggies, and then top that with some of your pesto (1 tbsp or so). Like so...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMDuKHSt-bEeBW14sWE2yRjnzKnwuw6dDsfjXZ5ZTo9NFn3g6yJotVrXmzwsnkNHn7Vom7WkQ9hB3xRR65k1KXr98UlfQIf6CVdxBHgaCXQls8TS0JhIPYfr69-7woazO0uOcpDaGDzA/s1600/IMG_1057.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMDuKHSt-bEeBW14sWE2yRjnzKnwuw6dDsfjXZ5ZTo9NFn3g6yJotVrXmzwsnkNHn7Vom7WkQ9hB3xRR65k1KXr98UlfQIf6CVdxBHgaCXQls8TS0JhIPYfr69-7woazO0uOcpDaGDzA/s400/IMG_1057.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5724382724583991282" /></a><br /><br />Step 3: Now comes the crafty part. Fold the heart back over so it is in half like it was when you cut it (or just let it drop back down on top of the fish if you've been holding that half up while you were assembling it) and begin crimping the paper from the pointy bottom end of the heart. Fold the parchment over itself a little, then fold that part a little over the next piece, creasing with your finger as you go. You want to make sure you create a seal, so as long as you are able to join the two sides together, you don't have to worry about it being too big or wonky looking. That is the fun of it. See below:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ99MOygvNa2EZlyJE67zQgOUMyDngPJI9dCYAHSXeO650-00_xM5IXMEE6Wrnj9T1_L5_9ZrEVKvt2QcN8fT3Xwsd2BbgKKfI1nOYVoIh39-6wq8uUyzvLtRcg9WIjgSHXq_32RKI9Q/s1600/IMG_1058.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ99MOygvNa2EZlyJE67zQgOUMyDngPJI9dCYAHSXeO650-00_xM5IXMEE6Wrnj9T1_L5_9ZrEVKvt2QcN8fT3Xwsd2BbgKKfI1nOYVoIh39-6wq8uUyzvLtRcg9WIjgSHXq_32RKI9Q/s400/IMG_1058.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5724382942422314578" /></a><br /><br />Step 4: Put all the "papillotes" onto a baking sheet and bake at 400 degrees for exactly 12 minutes. Make sure you put a timer on.<br /><br />Step 5: Take out of the oven and serve, exactly as is, in the pouch. It is really fun to open and eat out of, and makes clean up a lot easier.<br /><br />Go now into the world of well-cooked fish; you will be so excited once you try this and realize how easy and delicious it is. Restaurant quality at home -- finally!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lOEwpoKdxgxH-N-VgmcXvW4MDbT0qYdia-y54FmLbAauf94P07CyBaGbjYVNRELHasexm4RCFM57yL170rp9KFBVEKtcXtH-BIUfy3yt49p41JTtWQZqCwXzWeZetSlmRtgvFkoDqkc/s1600/IMG_1060.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lOEwpoKdxgxH-N-VgmcXvW4MDbT0qYdia-y54FmLbAauf94P07CyBaGbjYVNRELHasexm4RCFM57yL170rp9KFBVEKtcXtH-BIUfy3yt49p41JTtWQZqCwXzWeZetSlmRtgvFkoDqkc/s400/IMG_1060.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5724384782645093618" /></a>The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-7200363865556966532011-09-24T14:12:00.007-04:002011-09-24T14:37:32.543-04:00Cinnamon Applesauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsvBrAz0gIpS1PzLTWQxQudjsT_BzRf8t1Fw5NEt67MMws1b5SHQm83emnP6ujQuHUKPtom4ZSBPom6YjGEScdGJa5C2ogCxrU2cvuqGX52Qk_1geuPvmISkuwLTlXIw4bgp05qVHHZg/s1600/IMG_0530.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsvBrAz0gIpS1PzLTWQxQudjsT_BzRf8t1Fw5NEt67MMws1b5SHQm83emnP6ujQuHUKPtom4ZSBPom6YjGEScdGJa5C2ogCxrU2cvuqGX52Qk_1geuPvmISkuwLTlXIw4bgp05qVHHZg/s400/IMG_0530.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5655995759594351810" /></a><br />Fall is here! And so is my new blog look. I have been doing a lot of behind the scenes work lately, so here's to a new season and a "new and improved" blog. Today I have a simple but delicious recipe for you for applesauce. My husband and I made our annual trek to Linvilla Orchards and gathered up as many apples as we could carry (well, actually twice as much as that since our apple wagon tipped over onto the concrete and we had to start over.) I love apples on their own, and in pies and crisps of course. But this year I wanted something new. I've made this applesauce a few times with my own tweaks that I'll share with you, and I think you'll agree that it really tastes just like apple pie, without the crust calories or fat (a bonus really, since I'd eat this whether it was good for me or not). You can even put a little whipped cream on it like I do -- especially when it's still warm.<br /><br />Here it is:<br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">Cinnamon Applesauce</span></span><br /><span style="font-style:italic;"><br />10 Apples, a variety of kinds that you like (I used macoun, red delicious and golden delicious), peeled, and chopped into 1-inchish cubes<br />1 cup water<br />1/3 cup of brown sugar<br />1/2 tsp of vanilla<br />1/2 tsp of cinnamon<br />a pinch of nutmeg<br />lemon juice (if desired)</span><br /><br />Get a big sauce pot and throw in the apples. Add the water, the brown sugar, and the vanilla, and stir it up so the brown sugar is well blended throughout. Turn the heat on to high, but leave the cover off, and stir occasionally while you are waiting for it to boil. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GYMxT_8rTlBZTSdXIoaemuqv0Am1oSbfkaVQwpijuMHIICIWEY1YfTkZnxy5xD3XmYHES5B9SoFKPJkicA4Dsuo0XyRgVh85di5sf7k1viWkIdkzzWH0jzRMDVYtTllJNKWCHey1Qys/s1600/IMG_0522.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GYMxT_8rTlBZTSdXIoaemuqv0Am1oSbfkaVQwpijuMHIICIWEY1YfTkZnxy5xD3XmYHES5B9SoFKPJkicA4Dsuo0XyRgVh85di5sf7k1viWkIdkzzWH0jzRMDVYtTllJNKWCHey1Qys/s320/IMG_0522.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5655994882243789522" /></a>Once it has begun to boil, turn the heat down to medium low, and put the cover on. Keep it on for 20-25 minutes, and by then the apples should be soft (like you could mash them with a fork if you wanted to... or you could actually do this with one piece just to be sure). Then take the cover off, and crank the heat to high, letting all the water boil off. You might not want to leave this alone for too long, or the apples could get scorched (yep, happened here). It doesn't take long. Turn off the pot and remove from heat once the water is gone.<br /><br />Once this is done, you can go for the super easy route, or the hands on route. I take the apples, put them in the food processor, and grind them up to the consistency I want (not more than 7 seconds with the blade on). Some people like it more chunky, in which case, just pulse it until you see what you like. If you don't have a food processor, that's ok! Just mash them with a fork, or a potato masher, or whatever you have on hand.<br /><br />Put the mashed apples in a big bowl, and stir in the cinnamon and nutmeg, and a squeeze of lemon juice if you like that. Stir to incorporate, and you're all done! Just let it cool (it will be very very hot and I would not recommend eating it for at least an hour--by then it will be warm). Let it reach room temperature before putting it into the fridge to chill all the way. It will keep for 3 days in the fridge, but honestly, it probably won't last that long, because it is so delicious! But the good news is, you can always make it again pretty easily.<br /><br />Happy fall everyone!The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-89669756408258096492011-07-22T12:34:00.003-04:002011-07-22T12:39:59.981-04:00Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTeke9Nhur41FMckD3IgJdmvBYvo5xaY-jLhxdHNA7NJxEgrmaMGgfO_TmtcSfULyHe9lGrbo2tVLgktqASxygf6B0y2lkSK31n_-2lXCwn6zG20ds9ry8T4-GYuSBYYTdmYqSiqa1Vk/s1600/images.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTeke9Nhur41FMckD3IgJdmvBYvo5xaY-jLhxdHNA7NJxEgrmaMGgfO_TmtcSfULyHe9lGrbo2tVLgktqASxygf6B0y2lkSK31n_-2lXCwn6zG20ds9ry8T4-GYuSBYYTdmYqSiqa1Vk/s320/images.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5632217143713239634" /></a><br />Hello everyone! I know you are probably upset with me for not posting frequently enough, and I apologize. I promise some yummy summer dishes coming soon. In the meantime, I thought I would enlighten you with some tea knowledge. Though right now it is 102 degrees out, on many not-so-sweltering summer days I like to go to tea with my mom, or anyone else who is willing. I love tea in all seasons. But whenever I go out and order a pot of tea I end up feeling really irritated because the tea thrown in the pot which makes it over-brew and taste bad after a few minutes. This happens so frequently (even in tea specialty places) that I got up the guts to ask Harold McGee about it in the New York Times.<br /><br />Here's the exchange:<br />Q.<br /><br />I was wondering why restaurants seem to think it is a good idea to leave tea leaves/bags in their tea for long periods of time after brewing is finished. I was taught that the tea should be removed from the water after its optimal brewing time (four to five minutes usually) so that the tea doesn’t get overly strong and bitter. This preserves the taste of tea, and doesn’t ruin what’s left in the pot for the second cup. However, almost every time I go to a restaurant and order a pot, the leaves are dumped in there, or the bag is solidly wound around the lid so I can’t get it out, which means I get one really good cup, and the rest I can’t even drink. Why is this the norm? Am I just in the wrong?<br /><br />A.<br /><br />You’re right, the longer you leave tea leaves in the tea after optimal brewing, the more bitter and tannic it gets. What you describe is unfortunately common brewing malpractice.<br /><br /><br />YES! I knew it! So please, don't do this to yourself at home; I promise a much tastier tea for you! Maybe restaurants will soon follow our lead.The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-59837832310977926122011-03-17T21:59:00.016-04:002011-03-31T20:02:59.637-04:00Chicken Pot Pie, Simplified<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFnQ-Ii9G565QwRWbwGICI-zIruKjTe91ijPB54ec0pVCswDB8RqvMva8V0OPOFc6lFRGhfCLPWOnHjVx7SY-r-VxKXDs1itOsroKiVJsjcBkQqhUfoET2OrgUui95jkhWbkVSHLpOsk/s1600/IMG_9036.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFnQ-Ii9G565QwRWbwGICI-zIruKjTe91ijPB54ec0pVCswDB8RqvMva8V0OPOFc6lFRGhfCLPWOnHjVx7SY-r-VxKXDs1itOsroKiVJsjcBkQqhUfoET2OrgUui95jkhWbkVSHLpOsk/s400/IMG_9036.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590397681376261682" /></a><br />Well, promises, promises. I know I promised I'd post more this year... and now it's been over two months! I guess I underestimated this working full time and going to school thing. Oh well. But I am still cooking! And finally, I remembered to take some pictures of what I made.<br /><br />Today it's a variation on chicken pot pie. Usually, making chicken pot pie is the biggest hassle in the world. You have to make the crusts, then you have to make the roux that binds everything together... not only is it a lot of time, but it's a lot of butter and other stuff that's not that great for you. So, to lighten it up and make it a weeknight dish, I make chicken cobbler. I got the base recipe from Mark Bittman at the New York Times. I basically vary the ingredients depending on what I have available for veggies and proteins, and so far it's worked with everything. I especially like parsnips in it! <br /><span style="font-weight:bold;"><br />Chicken Cobbler</span><br /><span style="font-style:italic;"><br />For contents:</span><br />A few tablespoons of olive oil<br />1 onion, chopped into longer strips (see The Great Pasta Dish (Jan '10) for cutting tips)<br />2 cups quartered button mushrooms<br />1 1/2 cups chicken broth<br />1 tsp of dried rosemary (or one fresh sprig<br />4-5 diced red bliss potatoes<br />2 medium carrots, cut into coins<br />2 boneless chicken breasts, cut into bite size pieces<br />1 cup frozen peas<br />2 tablespoons cornstarch<br /><span style="font-style:italic;"><br />For topping:</span><br />1 cup flour<br />3/4 teaspoon baking powder<br />1/8 teaspoon baking soda<br />1/4 teaspoon salt<br />2 to 3 tablespoons unsalted butter, cut into bits<br />1 egg<br />1/2 cup buttermilk (Note: I never have buttermilk, and it is unnecessary to buy it for this recipe. Just warm a little milk in the microwave so it gets lukewarm. Then add a teaspoon of vinegar, stir it and wait five minutes. It will get chunky, and that's what you want.)<br /><br />The trick to this recipe is just fortitude! It may look strange at certain points, but trust yourself! (And check with the pictures, too, if that helps.) <br /><br />Preheat your oven to 400 degrees. Take a deep skillet (a lot of ingredients are going in there) and put a few tablespoons of olive oil in; set heat on medium. Add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Then add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.<br /><br />Add chicken broth and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots, potatoes, and chicken and reduce heat so it simmers. This is the part where it looks wrong, but is actually right. (See photo below)I always wonder if the chicken will ever get cooked like that, but it does.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwKYYhypndtyLh_bdK5qfbuI3iHVZvQ8etijB3_nT_52coSWqF2WiwhQR-akiYzPMj6iKpv4BzfEmGQEw0iUCpFaUY8f-QginQ_PnC5LTHO3Q2OvlNC8UWP0YApIHRR6BJiyNFuMKa8A/s1600/Liquid.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwKYYhypndtyLh_bdK5qfbuI3iHVZvQ8etijB3_nT_52coSWqF2WiwhQR-akiYzPMj6iKpv4BzfEmGQEw0iUCpFaUY8f-QginQ_PnC5LTHO3Q2OvlNC8UWP0YApIHRR6BJiyNFuMKa8A/s400/Liquid.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590397184231632050" /></a><br />Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add more salt and pepper, then add peas and cook for about 30 seconds until the peas turn a bright green. Then just take a little of the broth (a few tablespoons), and whisk it with the cornstarch in a separate dish. Cornstarch is a thickener, and it stands in for the roux that usually is made. (This is also what ooblek is made of, if anyone cares to know). This is what will make your ingredients come together into a cobbler instead of a soup, which is what they probably look like now. Take that mixture of cornstarch and water, and add it back into your skillet. Mix it around for a few seconds until you can see it start to thicken, like so:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5g9Pf2C0rtHQM7pe5HPRx6y3kFfGF-7LheCIxoDdTzUHCylounv_9oBXfaWGq20pXpeoGnbS48fHiiFQ4a6_ADHYANd_r_jw7BFFtpDePrlgzilM9fh-eesmUWmSbKXYEQmvETaBK4WI/s1600/thickened.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5g9Pf2C0rtHQM7pe5HPRx6y3kFfGF-7LheCIxoDdTzUHCylounv_9oBXfaWGq20pXpeoGnbS48fHiiFQ4a6_ADHYANd_r_jw7BFFtpDePrlgzilM9fh-eesmUWmSbKXYEQmvETaBK4WI/s400/thickened.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590397038013138594" /></a><br />Then put the contents of the skillet into a casserole dish, and let it sit while you make the topping.<br /><br />Put flour in a food processor with the baking powder, baking soda and salt. Add butter and process until mixture resembles small balls; don't grind it into thin air! The point is that the butter needs to be distributed throughout the mixture, but not disintegrated. Then,transfer mixture to a bowl and mix in "buttermilk" and egg until it just comes together; it should be sticky, and look pretty gross, like so:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh161Z4yFsy3VlDU0p_S4UZKqcMNm1rIPEzzWTE546E2sJs4_jmbeMYQGawPFyvlfRNnbHmc1BLPA4eaM-k37AkDWjzpIQOOt9o65d9aAqklFP2VKZYx7nNRZZ8A7Lb_Sumpyb-gvJ8Cqk/s1600/IMG_9030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh161Z4yFsy3VlDU0p_S4UZKqcMNm1rIPEzzWTE546E2sJs4_jmbeMYQGawPFyvlfRNnbHmc1BLPA4eaM-k37AkDWjzpIQOOt9o65d9aAqklFP2VKZYx7nNRZZ8A7Lb_Sumpyb-gvJ8Cqk/s400/IMG_9030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590397749284359522" /></a><br />In fact, when I looked back at these pictures, I said to myself, ew, what is that a picture of!? And then I remembered. So don't worry, it will come out delicious. Drop spoonfuls of the goopy batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop out into bowls (better this way, so it doesn't run all over your plate) and you're ready to eat!<br /><br />This is a great dish for those April Shower days, (or April Snow days like my hometown is getting tomorrow), and it's super flexible, so you can add your own personal touch to it, depending on what veggies you like.<br /><br />Enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LlD2tbn1ryfuGASc6AADuJUKL-GBigU-2Je_XyISk42ZkjEaEHBNJMBcSb77sCJsdxLZUKCff1GoxHilOHEGXeutzLuSfVMLVmb7bSJsN-G2FmPpNYVoe7avxZWpw0y4fjiq7qdtxng/s1600/topping+%25282%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LlD2tbn1ryfuGASc6AADuJUKL-GBigU-2Je_XyISk42ZkjEaEHBNJMBcSb77sCJsdxLZUKCff1GoxHilOHEGXeutzLuSfVMLVmb7bSJsN-G2FmPpNYVoe7avxZWpw0y4fjiq7qdtxng/s400/topping+%25282%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5590397985345323202" /></a>The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-73132735389142841692011-01-23T21:09:00.010-05:002011-01-23T21:53:32.672-05:00Simple Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVijNrsr3V_h5lkQZAd18Tono3hCCjG4XG9ohV46wnRxUZhrQ8_62zmJnGctdChhmY2emWZzSrYiNzbApxDD3_o9TcRu8MkL7QPEKqBB4EZkqGKrNsgKslCO_ypPOdJbCqSWIV0Kyscs0/s1600/IMG_8834.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVijNrsr3V_h5lkQZAd18Tono3hCCjG4XG9ohV46wnRxUZhrQ8_62zmJnGctdChhmY2emWZzSrYiNzbApxDD3_o9TcRu8MkL7QPEKqBB4EZkqGKrNsgKslCO_ypPOdJbCqSWIV0Kyscs0/s400/IMG_8834.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5565579156310797394" /></a><br />Hello everyone. Sorry it has been so long since I've posted. Things have been a little crazy around here between the holidays and unexpected hospital visits, the blog was put on the back burner (hardy har). But today marks the start of a new year for the Honest Chef; I hope to keep up with my posts.<br /><br />My husband and I have decided that this year we are going to have vegetarian one night a week, and fish another night of the week, so I had to pull out some new recipes. Fish is something that I used to hate making; I actually once caused my best friend to choke on a piece of fish because I encrusted it in about an inch of Montreal Chicken Seasoning (don't even ask why I'd be using chicken seasoning on fish). But I learned that fish doesn't really need much to make its flavor come out. The recipe I'm about to show you is super simple, and very tasty. My mom would cook this a few times a month when I was growing up and I always loved it; especially the part where she would open the foil pouch and unleash the delicious aroma. The clean up is also super easy since you can just toss the foil in the trash! It's a great weeknight dish, and you can do this with a lot of different fish (if you prefer swordfish that works, as well as other thick fish; don't try a thin white fish though).<br /><br /><span style="font-style:italic;">Simple Salmon in Foil<br /><br />1 large filet of salmon, or several smaller cuts of the filet<br />1 large clove of garlic, minced<br />1 tsp of dill (dried) [if you want to use fresh, use about half of that)<br />Juice of half a lemon<br />1 1/2-2 Tbsp of olive oil<br />1/2 tsp salt<br />1/2 tsp of pepper<br />(reserve the other half of the lemon for serving)<br />1 large sheet of tin foil<br /></span><br />Preheat the oven to 350. Mix together the garlic, dill lemon juice, olive oil and salt and pepper in a small bowel (use a whisk to incorporate everything well). Take a cookie sheet and put your large sheet of tin foil on top of it. Spray the foil with Pam, or drizzle some olive oil in the center, and lay the salmon skin side down on it. Pour the oil/garlic/dill/lemon mixture you previously made over the top, and spread around the entire top of the fish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHzubbqC83JDES0r47dEY3qxc1lYSCxm8SBgIF0JuRS1bVMW_qScmHFhDnAaWS6xQ09reSt7-haGnXmyp0BPHOlYgh-7XA246pgAc08azz40QJwB9sQDuTDBtP96y4RchxjPbYkEf4Js/s1600/IMG_8827.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHzubbqC83JDES0r47dEY3qxc1lYSCxm8SBgIF0JuRS1bVMW_qScmHFhDnAaWS6xQ09reSt7-haGnXmyp0BPHOlYgh-7XA246pgAc08azz40QJwB9sQDuTDBtP96y4RchxjPbYkEf4Js/s400/IMG_8827.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5565578182712848114" /></a><br />You want to let it sit in this marinade for at least five minutes, so that the fish can soak up some of the flavor. (I usually start making the rice or other side dish while it is sitting). After 5 minutes, wrap up the foil over the salmon, leaving a little space between the top of the foil and the salmon, so it has room to steam and breathe (see below).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsIn9Vqt579HMD3fBXZsYEdMG5dlBZ6qha8WUsbg2M9hmXc9tylATx2yIazBRYQT2U7yitoSEnghg5YOJuyk6Cmk8I8e_iBZ4uhQIhSUS1tkW0uNNXcclh0rVvvuT_upG2d6Oi8rHpCM/s1600/IMG_8829.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsIn9Vqt579HMD3fBXZsYEdMG5dlBZ6qha8WUsbg2M9hmXc9tylATx2yIazBRYQT2U7yitoSEnghg5YOJuyk6Cmk8I8e_iBZ4uhQIhSUS1tkW0uNNXcclh0rVvvuT_upG2d6Oi8rHpCM/s400/IMG_8829.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5565578423189541570" /></a><br />Place the sheet into the oven in on the middle rack. The time it takes to cook your salmon has to do with the thickness of it. Typically it will take about 15-20 minutes to cook the filet, but there is a simple way to test if the fish is done... by checking on it with the fork test. When fish is done, it will "flake easily with a fork." I have seen this phrase a thousand times in cookbooks, and it seems confusing. It's actually not though. Open the fish up, and take a fork to the thickest part of the fish. Poke it in, and turn the fork; if it flakes up and the color is even, it's ready!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZS1WHYANuaWoiNb72d_zxg5qZRruPETv_gVxkhyEC6QTiFDYZutmwP-j8cKsFao82-ccnL_KULMoqWv0ZAFhDIbQblOv6vj6dWI8U_ETkcvaCkNp3MgpymsYFs2WO2z0dCAX0SWiHNE/s1600/IMG_8830.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZS1WHYANuaWoiNb72d_zxg5qZRruPETv_gVxkhyEC6QTiFDYZutmwP-j8cKsFao82-ccnL_KULMoqWv0ZAFhDIbQblOv6vj6dWI8U_ETkcvaCkNp3MgpymsYFs2WO2z0dCAX0SWiHNE/s400/IMG_8830.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5565578701225707202" /></a><br />You'll want to check it first at about 10 minutes, then every five minutes afterward to make sure that it doesn't <span style="font-weight:bold;">over</span>cook, which can be less than tasty. Once you're satisfied with the doneness, just open up the foil, cut with a knife into portions, and serve!<br /><br />I hope you try this at home so you can see how easy, and how delicious fish can be. And with such a quick clean up, maybe it will become your own resolution to eat more fish!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2BzKky0qlsLReEsb5vPHTB5OpB7ZC5SkIvLb4toJpCq0w_Dhw9RboRuTHPes7Ut-OeEaA2KOedsM81VZWpLxYSGW_QDWrD6qyXPWRsDbCRthQAq25G1GzhtBrNpfjn0UsG17m6h2D2I/s1600/IMG_8833.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2BzKky0qlsLReEsb5vPHTB5OpB7ZC5SkIvLb4toJpCq0w_Dhw9RboRuTHPes7Ut-OeEaA2KOedsM81VZWpLxYSGW_QDWrD6qyXPWRsDbCRthQAq25G1GzhtBrNpfjn0UsG17m6h2D2I/s400/IMG_8833.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5565578976107750354" /></a>The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com1tag:blogger.com,1999:blog-4571709081700807485.post-70513630159623949322010-11-23T13:08:00.003-05:002010-11-23T13:09:29.014-05:00Happy Thanksgiving!Happy Thanksgiving blog-readers!<br /><br />Hope you have a wonderful day. I will be learning new tricks in the kitchen, and hopefully sharing them with you once I've worked the kinks out of them.<br /><br />Eat well and remember to thank your chef, whoever it may be!The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-4134485684796085542010-11-18T17:32:00.009-05:002010-11-19T11:48:25.078-05:00Sloppy Joes (not from a can)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT81GN5g0eRBb86sxTTBVWHEyITWqrqbV3Fuag9tOGkL0RRgqGLY0wmuCN3bUzxBO7wlAyugBjMen1f7Ad4Y295EGAL9J9rOr234aMiji6h_RVWN7XPT9S3A9ny3Iq6D8R9DgrB9yj-DE/s1600/IMG_8500.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT81GN5g0eRBb86sxTTBVWHEyITWqrqbV3Fuag9tOGkL0RRgqGLY0wmuCN3bUzxBO7wlAyugBjMen1f7Ad4Y295EGAL9J9rOr234aMiji6h_RVWN7XPT9S3A9ny3Iq6D8R9DgrB9yj-DE/s400/IMG_8500.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541060259558435570" /></a><br />I am not here to knock Manwich in a can. It was that stuff that first turned me on to the greatness that is Sloppy Joes. Sloppy Joes are one of two things from my childhood visits to the neighbors' that I seriously thought (and still think) were (and are) some of the best things ever created to ingest, those being Sloppy Joes and Dr. Pepper. Every time I eat a Manwich or drink a Dr. P I am instantly transported to the neighbors' living room, where I frequently sat on their nice leather couch watching Price is Right. Man, that was the life. (Hi Rebecca!)<br /><br />But anyway. I wanted to learn how to make Sloppy Joes, and I didn't want to have to go hunt for a can of Manwich at the very rare grocery stores that carry labels around here every time I want them. So I found a few recipes, and streamlined them all. And I finally perfected "my recipe," so I want to share it with you. It includes ingredients I always keep in my pantry, so it's pretty perfect for that cold night that you want something easy to make that will keep you warm. Kind of like tonight actually. Too bad I already had Sloppy Joes three days ago. Sigh.<br /><br /><span style="font-weight:bold;">Un-Canned Sloppy Joes<span style="font-style:italic;"></span></span><br /><br /><span style="font-style:italic;">1-1 and a 1/2 lbs ground turkey (or beef if you can tell the difference)<br />A little olive oil<br />1 small diced onion<br />2 cloves of minced garlic<br />1/2 c ketchup<br />2 c tomato sauce (1 can)<br />1 Tbsp Worcestershire Sauce<br />1 Tbsp Red Wine Vinegar<br />2 Tbsp Brown Sugar<br />1/2 tsp of dried thyme<br />A pinch of cayenne pepper or chili powder<br />Salt and black pepper<br />plus<br />6 hamburger buns, toasted</span><br /><br />You'll want a deep skillet for this, because it will need to hold all of the delicious Sloppy Joe Sauce as well as the turkey. First, brown the turkey in olive oil. You should use a wooden spoon or something hard to break it up as it cooks. Once it is cooked through, and all the liquid is cooked off (if there is still liquid and it's cooked through, you can drain the meat; this step will be necessary if you use beef) add the onions and garlic and cook for a minute or two. Turn heat down to low and add all the rest of ingredients, minus the salt and pepper. Stir everything all together and leave heat on low, so that the liquid comes to a simmer. Let simmer for about 20 minutes, stirring occasionally to make sure the heat is spread evenly. It should look like this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyyeqvwyCKUgWOaJEoYsnOnQlW1FgJ993QbMESJd54-46R4_vhHnPX4-auoNhVrU8jlFu3CbrHkTRSM-oH_XkO_Cji6fbRE58MpqKVsRxOkB2YNvok2XX_t3ynGvsMMSLRJ0MBSc_UXo/s1600/IMG_8498.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyyeqvwyCKUgWOaJEoYsnOnQlW1FgJ993QbMESJd54-46R4_vhHnPX4-auoNhVrU8jlFu3CbrHkTRSM-oH_XkO_Cji6fbRE58MpqKVsRxOkB2YNvok2XX_t3ynGvsMMSLRJ0MBSc_UXo/s400/IMG_8498.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541059960664336210" /></a><br />Turn your oven to 350, put buns on a cookie sheet, and toast them up (about 5-7 minutes should do the trick). After the 20 minutes of simmering, taste the Sloppy Joes. If the mixture tastes vinegary still, leave to simmer another five minutes. Once the vinegar taste is gone, add salt and pepper to your liking. I usually put a few shakes of pepper, and 1/2 tsp of salt to counter the sweetness. Scoop onto buns and serve (don't forget napkins)!<br /><br />Just as easy as using a can I think. The only trick is making sure the vinegar cooks off, so taste it! It's always a good rule with slow cooking things like this. Oh, and also, don't leave your buns to burn in the oven. Believe me, burnt buns do not work well with Sloppy Joes. I've tried it. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QYcd2ZTMu6wveqPemEiBKuJQJAojEf47cPmtc4DDgYpAcm5-Dl1v8gJj3Czq6KPN7ALwdxczWSh429Ozq8vI3YTHY7WbWXnZ5D9cBMIPWXZ8rASMSTxyGyGnpdejxu6nN1NR-kwi6vQ/s1600/IMG_8499.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-QYcd2ZTMu6wveqPemEiBKuJQJAojEf47cPmtc4DDgYpAcm5-Dl1v8gJj3Czq6KPN7ALwdxczWSh429Ozq8vI3YTHY7WbWXnZ5D9cBMIPWXZ8rASMSTxyGyGnpdejxu6nN1NR-kwi6vQ/s400/IMG_8499.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5541060117417851586" /></a>The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-30351348165399403442010-11-07T16:28:00.009-05:002010-11-08T10:51:33.676-05:00Good Stuffed Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDtDoLHSHzRdLshSKifszpVMG8h1s_H69a2VKBg55u9wWsMURaF3_735BAkStDeUMI5ruc5mu_4YfYeTpVFvBXKb9A8Sa4qkyUE5CJ6dqxAjTgYbUjvsvqspHXrQP6ItJ1e2rx4TEaSM/s1600/IMG_8434.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDtDoLHSHzRdLshSKifszpVMG8h1s_H69a2VKBg55u9wWsMURaF3_735BAkStDeUMI5ruc5mu_4YfYeTpVFvBXKb9A8Sa4qkyUE5CJ6dqxAjTgYbUjvsvqspHXrQP6ItJ1e2rx4TEaSM/s400/IMG_8434.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5536937242681282978" /></a><br />Well, after that last blog, I am opting for something a little bit healthier (and more simple) for this next post. Today, stuffed chicken! I know I know, you are thinking of the bland wedding/banquet staple that no one really likes but everyone tolerates. Not so! Stuffed chicken might not seem exciting because of its bad rep, but it is! You can design it to your liking, and make it healthy and delicious. There is so much you can do with stuffed chicken, and it requires relatively little attention. All the work is in the preparation, so it is a great thing to have when guests come over. The prep work will take about 45 minutes, and the cooking about 20-30 more. <br /><br />My classic stuffed chicken is filled with a mushroom stuffing. Because the base is vegetables cooked in olive oil, and there is no cheese involved, it is tasty but good for you. Here's the recipe:<br /><br /><span style="font-weight:bold;">Stuffed Chicken, Mushroom style</span><br /><br />4 boneless skinless chicken breasts (cut off any fatty or gross parts around edges)<br /><span style="font-weight:bold;"><br />Stuffing</span><br />1/2 a carton of button mushrooms, sliced<br />1 small onion (or half a big one), sliced thick<br />1/3 c of flavored breadcrumbs (approximate, see directions: if you only have plain breadcrumbs, feel free to add your own flavorings like garlic, thyme, parsley, etc)<br />Olive oil<br />Salt and pepper<br /><span style="font-weight:bold;"><br />Chicken bath</span><br />1/2 of chicken broth<br />1 clove of thinly sliced garlic<br />1/2 tsp dried rosemary (or thyme)<br /><span style="font-weight:bold;"><br />Special Tools:</span> food processor, toothpicks, casserole dish<br /><br />Preheat oven to 375 (you will use this later, so get it ready now.) Start by sauteing your sliced mushrooms and onions in a skillet over medium heat in some olive oil (1-2 Tbsps). You can add them at the same time. Just be sure to turn them every so often so they don't burn. Once they are cooked through (onions should be more translucent and both onion and mushroom should be soft) season with salt and pepper, and put into your food processor. While they are cooling in there, start on your chicken.<br /><br />My trick for stuffed chicken is not to do that rolling up thing that some people do. I can't seem to get that right. The stuffing always comes out, and I can't properly sear the chicken because there are a hundred toothpicks sticking out in all directions. And not only that, but if you can't remember where you put the toothpicks before cooking someone is bound to get poked in the mouth, and no one likes that. So instead of that mess, I slice the side, as if I was going to cut the breast into two cutlets, but I <span style="font-style:italic;">don't cut all the way through</span>, which creates an open pocket in there. This is much easier not only to stuff, but to keep the stuffing in (which is the part everyone wants to eat anyway). Once the pockets are ready, sprinkle salt and pepper on the breasts, and let sit while you are making the stuffing.<br /><br />Back to the food processor. Now that the mushrooms and onions have cooled, pulse them until they are chopped small--each piece of mushroom or onion should be about the size of a pea. Once this happens, add in half of your breadcrumbs along with 1/2 tsp salt and a little pepper into the food processor, and pulse until incorporated. The next part is the "use your judgment part". You want this stuffing to hold together, but you also want to be moist. You achieve this by adding a little more breadcrumbs until it holds together, and then just a tad of olive oil. You are going to want to feel the texture and make sure it sticks together. Then taste it for seasoning. It should be a little on the salty side because as the stuffing cooks, some of the flavor will leach out due to the steaming in the oven.<br /><br />Now for the assembly. Stuff each pocket with as much stuffing as it can hold and still be closed. Then take a toothpick or two, pull the open sides of the pockets together, and sort of "sew" the toothpick through each open flap of the chicken, so that it stays shut. Now you know that the toothpicks will be along the opening, and you hopefully won't get poked by a stray one you forgot the location of before eating. Once you have done this with each piece of chicken, heat some olive oil in a skillet over medium-high heat (you can use the same one as you used for the mushrooms if you want). Once the oil is hot, add the chicken. The goal here is to sear each side. You want nice browning on each surface, but you do not need to cook the chicken through. That's what the next step is for.<br /><br />While the chicken is searing, make the bath. Take a casserole dish that will fit all the chicken in it, and pour in chicken broth. Add rosemary and sliced garlic to the broth. Also grab a piece of tin foil. When the chicken is done searing on each side, place into the broth. Cover the dish with tin foil, and put in the oven for 20-25 minutes. This will not only cook the chicken through, but infuse it with some nice flavor and moisture from the broth bath.<br /><br />When you are ready to eat, just uncover and serve. You can use the "bath" for sauce if you like. This goes really nicely with white rice and some green veggies. The key tricks here are the side pocket slicing, and remembering where your toothpicks are at. Other than that, you just want to make sure that you test your mushroom stuffing for consistency and flavor, and you'll have a perfect dish every time. Feel free to put your own stuffing in there if mushrooms aren't your thing: sundried tomatoes and goat cheese, spinach feta and pine nuts-- the possibilities are endless!The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0tag:blogger.com,1999:blog-4571709081700807485.post-33346221904524130932010-10-30T19:08:00.012-04:002010-11-08T10:53:39.542-05:00Apple Caramel Cake! Guest Blog!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVuNXBWamgIr5m2M4IekF-jQA2D9mEdYAZ3te585varK3Z20kTobJw5EqwQp1wHUYjDjhrXpagqqHrqqbQre7UChtyDO0uM8zxrlXkSXA_3ZMma1n2XiGkXgQMfZmHHQjamAakYaVD5s/s1600/IMG_8252.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVuNXBWamgIr5m2M4IekF-jQA2D9mEdYAZ3te585varK3Z20kTobJw5EqwQp1wHUYjDjhrXpagqqHrqqbQre7UChtyDO0uM8zxrlXkSXA_3ZMma1n2XiGkXgQMfZmHHQjamAakYaVD5s/s400/IMG_8252.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534393185796301554" /></a><br /><br />Hello my fellow Honest Chef followers! Our candid culinary genius has asked me, her "Honest Eater" to take a turn at the keypad and tell you all about a new, delicious Autumn treat which we discovered this year, and which looked so good, I had to strap on the apron and take the lead. The scrumptious invention I wish to share with you today, is the Caramel Apple Cake as presented in the Food Network Magazine last month. It's a bit complicated, and it has a few different things that need to be happening simultaneously, so recruit some friends to be your sous chefs; they'll thank you later ;) Also, make sure you're not trying to cook anything else for the couple of hours you're working on this. As an experienced eater, I can say that most kitchen mistakes I see come from the chef, honest or otherwise, overextending themselves in the kitchen and letting something slip through the cracks. Just a quick note: you will notice in the pictures that we used a tube pan, with a hole in the middle, but that caused us some problems with leaking caramel, so I recommend sticking with a standard cake pan for this recipe.<br /><br /><span style="font-weight:bold;">Ingredients<span style="font-style:italic;"></span></span><br /><span style="font-style:italic;">For the Caramel and Apples:</span><br /><br /> * 4 tablespoons unsalted butter, plus more for the pan<br /> * 3 cups sugar<br /> * 5 tablespoons light corn syrup<br /> * 1 cup heavy cream<br /> * 4 large Golden Delicious apples (1 3/4 to 2 pounds)<br /><br /><span style="font-style:italic;">For the Batter:</span><br /><br /> * 3 cups all-purpose flour<br /> * 2 teaspoons baking powder<br /> * 1/2 teaspoon baking soda<br /> * 1 teaspoon salt<br /> * 1/2 teaspoon ground cinnamon<br /> * 1/2 cup sour cream<br /> * 1/3 cup fresh orange juice<br /> * 1 tablespoon vanilla extract<br /> * 1 stick unsalted butter, softened<br /> * 1 1/2 cups sugar<br /> * 3 large eggs<br /><br /><span style="font-weight:bold;">Directions</span><br /><br /><span style="font-weight:bold;">Caramel<span style="font-style:italic;"></span></span><br /><span style="font-style:italic;">Now here are some general caramel rules (from me) before the official directions:<br />-Trust the ingredients and the recipe. If it says medium-high heat, use medium-high heat, not high, not medium, right in the middle of those two.<br />-Dark Amber is the color of a thick, syrup. Don't be afraid to let it get there.<br />-That being said, caramel needs attention. It should be mixed regularly and checked on almost continuously. It doesn't take long to make, but it is easy to overcook it.<br />-When it's time to work with it (pour it, spread it, etc.) work quickly, because it hardens as it cools and will be impossible to work with if you let it sit too long.</span><br /><br />Butter a 9-by-3-inch round cake pan. <br /><br />Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.<br /><br />Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.<br /><br />Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SXro9jYU-yMFFQbpkBU3i3KCYqM16Zzuw0xThKQPZWR2zkCF_vMmBafH_fYehVNJvdivWw204N6GTf23NN02PzOdohmAjujEaGZInXT-ujquN61Ym4vMDi4TQHYGHjQWtEDqfsvhMnc/s1600/IMG_8241.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SXro9jYU-yMFFQbpkBU3i3KCYqM16Zzuw0xThKQPZWR2zkCF_vMmBafH_fYehVNJvdivWw204N6GTf23NN02PzOdohmAjujEaGZInXT-ujquN61Ym4vMDi4TQHYGHjQWtEDqfsvhMnc/s400/IMG_8241.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5535087728217051682" /></a><br /><br /><span style="font-weight:bold;">Apples</span><br /><span style="font-style:italic;">Some notes about the Apples:<br />-The recipe calls for Golden Delicious Apples which is what we used but which are not the most common. I believe that any excellent cooking apple will hold up in this recipe and taste just as good.<br />-If you're following along at home, you see the Caramel needs to sit for 30min. As you know, many apples brown if you leave them sitting out. Therefore, wait to cut the apples until the caramel only has about 10 more min to ensure their freshness.<br />-Do NOT peel the apples for this recipe. </span><br /><br />Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEar3MWtl8YdS5sJybF7CbAoyLXsNXfNfLMEoIUVY7KgChQAnsz9k0ymWvo1A1sS4wM0uTDSO_p_5xMlHRIK5ETK9FoydD__Tso-XSoFg8dUt4WK3EV_Jkq6sm7Lyz5NUKTD5BWcp70XM/s1600/IMG_8242.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEar3MWtl8YdS5sJybF7CbAoyLXsNXfNfLMEoIUVY7KgChQAnsz9k0ymWvo1A1sS4wM0uTDSO_p_5xMlHRIK5ETK9FoydD__Tso-XSoFg8dUt4WK3EV_Jkq6sm7Lyz5NUKTD5BWcp70XM/s400/IMG_8242.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5535088304004537426" /></a><br /><br />Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.<br /><br />Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.<br /><br /><span style="font-weight:bold;">Cake Batter</span><br /><span style="font-style:italic;">Notes about the Batter:<br />-Always remember that in baking, measurement is of the utmost importance. Please double check your teaspoons vs. tablespoons, etc. and don't get cute and do something silly like adding extra vanilla because "everyone loves Vanilla." It doesn't work like that.<br />-Trust the Butter and Sugar to fluff up. It took ours maybe a little longer than 5 min, but it got there eventually. It should look like a cloud.</span><br /><br />Preheat the oven to 350 degrees F. <br /><br />Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. <br /><br />In a small bowl, whisk the sour cream, orange juice and vanilla.<br /><br />Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.<br /><br />Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.<br /><br />With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.<br /><br />Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEing9eftiPHc9nlCoz1ht2psFvL87-DHI0hNoTD55ILNqTVdoIxw6aIK5_Gnci7uROH3COMvcnjrJyVnuctqsUS7SOPpYFG2Ew8qtdnYyKS62ZiCGJDfmcYdvULkuT8P6D40QO6i7bsJV4/s1600/IMG_8243.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEing9eftiPHc9nlCoz1ht2psFvL87-DHI0hNoTD55ILNqTVdoIxw6aIK5_Gnci7uROH3COMvcnjrJyVnuctqsUS7SOPpYFG2Ew8qtdnYyKS62ZiCGJDfmcYdvULkuT8P6D40QO6i7bsJV4/s400/IMG_8243.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5535088583913948578" /></a><br /><br /><br />Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.<br /><br />Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off (see what it should look like below).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bJGOSt40DifAgx_JlOtdzvPn3vT7up5v7JikuIZyfIvy4Csjs7ofn2N6xcuIKnzM8m5fnnXoVVY_q8K4Xh3BO8BgJ7m8Sn4tak7POhDj2fvf_E68Uc4WhuP4206ElzoOEoCbqM02xUM/s1600/IMG_8247.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bJGOSt40DifAgx_JlOtdzvPn3vT7up5v7JikuIZyfIvy4Csjs7ofn2N6xcuIKnzM8m5fnnXoVVY_q8K4Xh3BO8BgJ7m8Sn4tak7POhDj2fvf_E68Uc4WhuP4206ElzoOEoCbqM02xUM/s400/IMG_8247.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5534392597569576946" /></a> <br /><br />Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkVEX0oCXH5lAVwMxSKrJ__TtWFNbLVrTy51Atgh65i0sisaiSZNrMSIo37tm1FTyHHBBGeMc2K0lKZ3dP74_HEuNg4-xamOWiAivYAJ0wwThGlMGQKXnPQYk_vzQEFHIPe-rqD8uXgE/s1600/IMG_8256.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkVEX0oCXH5lAVwMxSKrJ__TtWFNbLVrTy51Atgh65i0sisaiSZNrMSIo37tm1FTyHHBBGeMc2K0lKZ3dP74_HEuNg4-xamOWiAivYAJ0wwThGlMGQKXnPQYk_vzQEFHIPe-rqD8uXgE/s400/IMG_8256.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5535089309102173602" /></a><br /><br /><br /><span style="font-style:italic;">At a certain point it all becomes very straight forward, but good golly, it is delicious. Just look at those gooey, dripping pictures. It has all the pleasure of the great fall delicacy added to a coffee cake like base. It's fun, it's good and it will not disappoint.</span><br /><br />p.s. for more step by step photos, you can go to the Food Network website here, and follow along. http://www.foodnetwork.com/recipes-and-cooking/caramel-apple-cake/pictures/index.htmlThe Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com3tag:blogger.com,1999:blog-4571709081700807485.post-23482761738921473872010-10-13T19:34:00.007-04:002010-10-13T20:05:21.023-04:00Mom's Apple Crisp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6dmTjpAh62WTXgxcqjB2-bZ-8GOuPAFOF6XPX8WiGaCqh0A_Eq0WI3zmQFOas_vQvl5JdpODR7LUU2GiJEIpo8Twf9wYRAPhdEUlZ1kLRspRa22GIXelDez1Xg4WnzrN27KRgKcLHyc/s1600/IMG_8283.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6dmTjpAh62WTXgxcqjB2-bZ-8GOuPAFOF6XPX8WiGaCqh0A_Eq0WI3zmQFOas_vQvl5JdpODR7LUU2GiJEIpo8Twf9wYRAPhdEUlZ1kLRspRa22GIXelDez1Xg4WnzrN27KRgKcLHyc/s400/IMG_8283.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5527682802627265890" /></a><br />Nothing says fall is here like apples! This is the first of the "Apple Series" here on the Honest Chef. Today we will be discussing apple crisp.<br /><br />I love apple crisp because it reminds me of home. During the fall and winter, my mom always made apple crisp for dessert. She says she always makes it because it is easy. And this time, she was actually right (more often than not her "easy" recipes take me three hours during which I curse a lot). And let me tell you, her apple crisp is so delicious. I have had other "crisps" and "crumbles" but what makes my Mom's recipe awesome is not only that it is super easy, but that it is very sweet. In fact, I think that I inherited my sweet tooth from my mom. For example, this weekend when I was home, she was scooping spoonfuls of sugar onto her Life Cereal! Life Cereal is not cornflakes, I mean, you can see the sugar crystals on the pieces! But she likes her sugar. So do I.<br /><br />The other thing I like about this crisp is that the apples really meld together and become nice and soft. The top gets really crispy and then the contrast is just awesome.<br /><br />So here's the recipe. You will be super amazed at how easy and how awesome this is.<br /><br /><span style="font-style:italic;">Mom's Apple Crisp<br /><br />7 apples (a variety; and mom says don't use McIntosh)<br />1 cup brown sugar<br />1 cup flour<br />1 stick butter (softened JUST A LITTLE BIT, so it's easier to crumble)</span><br /><br />Preheat your oven to 375. Your first step is to core, peel, and slice the apples. I have a handy gadget for this, but you can do this by hand. I like to slice my apples pretty thin, so that each slice is about 1/4 inch thick and 1 inch long. I think this really lends the apples to becoming uniformly soft underneath the crust.<br /><br />The second step is to put all of these into a 9x13 glass baking dish. You will see that the apples fill it up. This is good. When you're done, they will be shrunken to about half that size. <br /><br />The third step is to get a big bowl, add your brown sugar, flour and stick of butter, and mix it all up until the butter is incorporated throughout (there should be small chunks of butter through the whole thing).<br /><br />Pile this mixture on top of the apples, and put in oven for about 45 minutes. The crisp should be uniformly brown on the top (see below). You should also notice that the thickness of the crisp has shrunk to half its previous size.<br /><br />And you're done! See, wasn't that simple? Four ingredients and three steps. Mom was not joking when she said it was easy. And I am not joking when I say it is the best apple crisp ever. <br /><br />The tricks to remember are to make sure the butter is incorporated throughout the sugar and flour mixture, and to cut your apples thin. That's it! Enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FkmDQ7YxXsXvoDeJglN67YGWp4_gcSLGOe7krMTrEEqP8QntkyTmbHK2zFSjUM0obXliqggbO9VM145PM3a28__WsI4ga9Xuck-aqPxdr-rYVsXIv1-tYQm4f6PfUIbatKqSD6H6u0E/s1600/IMG_8284.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FkmDQ7YxXsXvoDeJglN67YGWp4_gcSLGOe7krMTrEEqP8QntkyTmbHK2zFSjUM0obXliqggbO9VM145PM3a28__WsI4ga9Xuck-aqPxdr-rYVsXIv1-tYQm4f6PfUIbatKqSD6H6u0E/s400/IMG_8284.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5527682965640370770" /></a>The Honest Chefhttp://www.blogger.com/profile/07064125688501840867noreply@blogger.com0