The Call of the Jar: Pickled Asparagus
June 2, 2011
I often speak to people who have never canned food and they express their concerns. Some people discuss worries about the safety of home canning, others suffer from a lack of confidence about how to successfully can food , and still others think they do not have time in their busy lives to preserve the bounty of the seasons. It is to all of those skeptics that I dedicate this recipe. It is a perfect entry-level canning project: almost zero safety concerns, easy to do if you follow the basic instructions, and very quick to put together. And so here is my challenge to all those who have meant to can, but have not: Try this recipe now, while the asparagus is fresh and inexpensive. Fill your shelf with these beautiful jars. Feel the satisfaction of putting up your own food. Let your experience bolster your confidence for more canning projects through the summer. Heed the call of the jar!
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Stuffed Grape Leaves (Dolmas)
May 29, 2011
Dolmas are a food that I had never considered making. I have always enjoyed eating them, but truth be told, most of my experience with ones that come out of a can, hardly a claim to fame. So while staring out at some of the many vineyards that surround us, it occurred to me that I should make my own. It started with picking the grape leaves and preserving them. Then I set out to find a recipe for reference. The difficulty I had in locating an acceptable recipe tells me that I am not the only one who is not making these at home. Well folks, it is time. These dolmas are really not difficult to make and they taste very good.
At our local library, I came across The New Book of Middle Eastern Food, by Claudia Roden, which guided me through the process. (Libraries are a great source of cookbooks!) I learned that there are both hot and cold dolmas. Traditionally the hot contain ground beef or lamb and the cold are rice based. I opted for the rice filling, as I intended to serve them with grilled lamb.
The recipe below is adapted from the one provided by Roden. I opted for use my preserved grape leaves, add in fresh herbs from the garden instead of dried, and use the lemon solution from the preserved grape leaves. I also threw in some golden raisins. All in all the process is pretty simple- parboil the rice, mix it up with fresh herbs and spices, roll them up and cook. As the dolmas cook, they absorb the lemony, olive oil and water, plump up and become incredibly aromatic. I love the snap of the grape leaves as I bite into a roll. This is a very satisfying side dish or appetizer. Definitely worth the minimal trouble of putting them together.
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Packet-grilled Potatoes
May 9, 2011
It is May and therefore time to get serious about grilling. We are fortunate to live in Northern California where it is possible to grill year round, but we definitely shy off of it when the air turns cool and storms arrive. Now that the weather is warming, we are back to grilling many of our meals and eating them outside. Whenever possible, I try to cook all the dishes of the meal on the grill.
Packet Grilled Potatoes are a staple for us in grilling season. I hesitated to share the recipe because they are so simple, but truly that is exactly why you all need to know how to make these! Regardless of what we are grilling up for dinner, some variation of these potatoes fits in perfectly. Last night we grilled these potatoes along with wild salmon and made a variation of this cucumber salad. My husband sliced up the leftover potatoes and fried them part of my delicious Mother’s Day breakfast. Yum.
Lentil Bulgur Salad with Feta and Mint
April 13, 2011
Our garden harvest is in a bit of a lull these days. The profusion of kale and broccoli that feed us through the winter is done. While artichokes are beginning to grace our table, the peas and fresh greens of spring have not quite matured. The herbs however, jubilant in the rain-chasing sun, are thriving! We have piles of oregano, mint, parsley, and chives. I love adding combinations of them to just about any dish.
Lentil Bulgur Salad with Feta and Mint is similar to a tabouli, though heartier. The lentils and bulgur combine to form a complete protein. It is incredibly nourishing and satisfying. The mint, parsley, and lemon add bright flavors and beautiful color. The feta contributes a creamy, tangy element. In summertime, I would make this dish with fresh tomatoes. In springtime, why ruin a perfectly seasonal salad with mediocre tomatoes? I used up some dried tomatoes from last summer, but you could easily skip them altogether as well. Make this dish ahead for a nice light dinner or bring it along to a picnic or potluck. It travels well.
Roasted Beet and Hazelnut Salad with Feta
March 6, 2011
One winter while living in Eugene, Oregon, my roommates and I joined a local farm’s CSA (community-supported agriculture) for the winter. We wanted to support a family that was growing organic vegetables through the winter in the soggy Northwest. As it turned out, that winter was extremely harsh. Most above ground crops froze. Our weekly box from the farm consisted of only vegetables that could be stored in the cellar or the ground.
There was an abundance of potatoes, parsnips, burdock root, sunchokes, and beets. There really was not much else aside from a scant amount of winter squashes that were harvested in the late fall. Since we had spent the bulk of our food budget for the season on our CSA share, we were fully committed to making our meals from the food on hand. It was an education. We ate the roots boiled, pureed, and roasted with just about any flavor combinations you can imagine. Still as the months wore on, our creativity began to wane. It has taken me years to regain my affection for beets. I am still working on burdock…
My Pantry Shelf 