Crepes with Warm Berry Sauce and Lemon Curd
April 10, 2011
The countdown to summer has officially begun. Summertime is that special time of year when I hang my teaching hat and spend my days tickling my children, swimming, running through the hills, and of course canning the bounty of the season. So in these final weeks before summer is here, now is the time to clear out the pantry and make room for another season of dutiful and celebratory filling of jars. While some canned goods, such as jam, may be stored for longer, I always aim to eat my preserved foods within one year. Lemon curd is best eaten within 3 to 4 months, after which time the curd may darken, but still be safe to eat for one year.
There are many lovely ways to enjoy lemon curd, but not many that I feel justify me to eat it for breakfast. Thanks to the ever versatile crepe, I now feel free to indulge myself! This crepe recipe is directly from Julia Child’s The Way to Cook. They are incredibly easy to make and so good. For this special breakfast, I filled the crepes with lemon curd and topped them with a warm berry sauce made from frozen berries. The tangy lemon, sweet berry, and buttery crepe make for a beautiful and tasty treat. It is just the thing for a special weekend breakfast or brunch.
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Dandelion Vinegar
April 8, 2011
It is time to tap into the gatherer within! While there is a significant movement pushing people to develop their own victory gardens and support local growers, we still tend to ignore the wild plants volunteering all around us. Dandelion, Taraxacum officional, grows wild across much of the United States and so is accessible to just about anyone. Though you probably think more of Round-up than of salad when you see a dandelion, I am here to change that perception. Dandelions are delicious! Dandelion is often wrongly perceived as a foe to the garden and rarely considered an edible treat. Dandelion is both beneficial to the garden, highly nutritious, and tasty.
Dandelions help the garden in multiple ways. Dandelions send down a tap-root that breaks up heavy soil. The root also helps draw nutrients from down deep and then deposit them on surface as the leaves decay. They are also beautiful. It would be hard to find a child that is not in awe of the snowy globes of dandelion seed.
The name, Dandelion, comes from the French, dent de lion, or tooth of the lion. This is a nod at the serrated leaves of the plant. Identify dandelion by its serrated, hairless leaves, its non-branched flower stem, and its milky sap. Dandelion is highly nutritious. It boasts vitamin A, vitamin C, potassium, calcium, iron, and more. Well stocked produce markets offer dandelion greens, but those are a cultivated variety. Most people do not realize that the garden weed is edible. The heavy rains of winter mean a beautiful crop of dandelion growing, with any luck, right outside your door! Harvest dandelion in the spring when the leaves are long, bright green, and fleshy. Since dandelion is often the target of toxic sprays, make absolutely certain that the dandelion you pick is from an area that is free from harmful chemicals.
The dandelion root and leaves produce a wonderful herbal vinegar. To make dandelion vinegar, harvest the root and leaves from a dandelion plant or many (you will be “weeding” at the same time!). Wash the dandelion carefully, remove any flowers or flower stems. Mince the plant and cover in balsamic vinegar. The dandelion infuses the vinegar with deep, earthy flavors and nutrients. Strain the vinegar and serve in salad dressings, add to a soup for a delightful acidic burst, or use anytime you would use plain balsamic vinegar. The flowers are beautiful added to salads.
Dandelion Vinegar
dandelion leaves and roots
balsamic vinegar
Wash leaves and roots. Remove any flowers, flower stems, or dried leaves. Mince. Place in a sterilized jar and pour balsamic vinegar over the top so that the herb is submerged by 1 inch. Cover and let sit for 3 weeks. Strain the vinegar and use as you wish.
Here is a printer-friendly version of the recipe: Dandelion Vinegar
Perciatelli and Meatballs
April 5, 2011
My baby turned 3 the other day. My sweet little bundle has grown into a big girl who loves to climb trees, care for her babies, and dance. I am in awe. For her birthday, we spent the day at the beach, digging, running from waves, and flying kites. Marvelous. For dinner, she asked for spaghetti with meatballs. (Much to my chagrin, my son asked to have hot dogs on his upcoming birthday. Don’t expect a post about that.)
I recently acquired a meat grinder and have been making loads of sausage, so I decided to grind the meat for the meatballs myself. Though it adds an extra step, grinding the meat at home allows you to control the quality of the meat. At our local market, they have a wide selection of meat cuts from sustainably-0riented ranches, but less of a selection for ground meat products. Also, you cannot beat the freshness of the meat when you grind it yourself. I used beef brisket and pork shoulder, though you can adjust the contents according to your likings.
Once the meat is ground, making meatballs is a snap. I sautéed onion, garlic, and spices then stirred in bread crumbs and white wine. Then the bread and meat mixture combine with fresh herbs, parmesan cheese, and egg. Whip up the mixture to allow the meat to bind, then form into balls. I use a scoop to help size them, then roll them in my hands to create a smooth ball.
Oatmeal Whole Wheat Sandwich Bread
March 30, 2011
Whoever invented the peanut butter and jelly sandwich was a genius. What other meal takes only minutes to prepare, but is incredibly nutritious, and with any luck will inspire cheers from the happy and hungry youngsters (or more mature eaters) ready to devour their sandwich? This sandwich has saved the day millions of times for mothers and fathers around the world, myself included.
As with any meal, the quality of the product is dependent on the quality of the ingredients with which you start. In our house, PB & J stands for peanut butter and jam since the pantry is generally loaded with various homemade jams and very little jelly. Our favorite is berry jam, either blackberry (as pictured above), ollalie berry, or raspberry. The next layer is organic, natural peanut butter (surprisingly enough Costco makes a great one), and of course the bread.
Oatmeal Whole Wheat Sandwich Bread is my go-to slicing bread. In the summer when my kids and I hide from the world (and the grocery stores) in the Santa Cruz Mountains, this is the bread that feeds us between the weekly trips to town for provisions. It is very easy to put together and turns out beautifully every time. The bread is slightly sweet from the maple syrup which makes it perfect for peanut butter and jam sandwiches or even grilled cheese. The bread also toasts beautifully, so in the off-chance you have leftovers the next morning, it will taste great toasted and slathered in butter and jam or honey.
Oatmeal Whole Wheat Sandwich Bread
makes 1 loaf (enough for 6 sandwiches)
adapted from Bon Appetit
1 cup plus 2 Tablespoons warm water
2 teaspoons active dry yeast
1 egg
2 tablespoons butter, room temperature
1/4 cup maple syrup
1 1/2 cups all-purpose flour (divided)
2 cups whole wheat flour
1 cup old-fashioned oats
1 teaspoon salt
Mix warm water with yeast. Allow to sit 5 minutes while the yeast dissolves. Pour yeast mixture into a mixing bowl. Add the rest of the ingredients except for 1/2 cup of all-purpose flour. Mix until dough ball forms, then knead on a lightly floured board until dough in stretchy and supple. Add some of the reserved flour, 1 Tablespoon at a time, until the dough is soft, but not sticky.
Place dough ball in a lightly oiled bowl. Cover with a plate or plastic wrap. Let rise 1 1/2 hours in a warm place until it has doubled in bulk.
Turn dough onto a lightly floured board. Press into a 8-inch square. Roll the square into a log. Place log seam side down in a buttered 8 x 5 x 3 inch bread pan. Let rise 45 minutes until 1 1/2 inches higher than pan. (see picture)
Preheat oven to 350 degrees. Bake 30-40 minutes until center registers 180 degrees. Cool 15 minutes, turn out on rack. Bread will slice most easily if you allow it to cool completely.
Here is a printer friendly version of the recipe:
Oatmeal Whole Wheat Sandwich Bread
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Eggs in a Basket of Greens
March 27, 2011
Spring is officially here! Despite the heavy rains of late, there are signs of renewal all around. At our tiny homestead, the fruit trees are blooming, the shrubs sending forth new growth, and the chickens are beginning to really pump out the eggs. Our five chickens lay almost year round, with a solid month break around the winter solstice. Now they are back to laying enough that we can count several egg meals a week.
What better way to welcome spring than to enjoy a pure egg, the ancient symbol of renewal, atop a bed of fresh spring greens? These two signatures of spring work together beautifully to make a special breakfast or a light dinner. Saute the greens and mushrooms with a little onion and garlic, then crack the eggs right into a depression in the greens mixture. The egg will set and hold the greens together to form an attractive little basket. The dish is beautiful to present, incredibly nutritious, and very tasty. Serve with home fries or toast.
Eggs in a Basket of Greens
serves 4
4 eggs
1/4 cup onion, minced
1 clove garlic, minced
1/2 cup mushrooms, sliced
4 cups chard (or other green), washed
1 Tablespoon butter
Lay the chard leaves flat, cut out the stem. Stack the leaves neatly and roll lengthwise into a neat bundle. Thinly slice the bundle to create thin strips of chard (This is important because the long strips get a bit tangled in the pan and contribute to the basket effect).
In a skillet over medium heat, melt butter and add onion, garlic, and mushroom. Saute 3-5 minutes until softened. Add chard and season with salt. Cover pan and cook for 5-10 minutes until greens have wilted and begun to soften. Stir mixture to evenly distribute all the ingredients.
Make depressions in the greens mixture for each of the eggs. Crack eggs into the pan, cover, and reduce heat to medium-low. Cook until egg white it set, but yolk is still runny (approximately 10 minutes). Scoop one “egg basket” on each plate and serve with toast or potatoes.
Here is a printer friendly version of the recipe: Eggs in a Basket of Greens
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