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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Preserved Grape Leaves
May 28, 2011
Here in Sonoma County, California, we have more than our share of vineyards. For good or for bad, the apple orchards and more diversified crops have given way to hill after rolling hill of vineyards. Now that we are well into May, the vineyards are awash with green as the grape vines put out their leaves. So though the grape harvest is still months away, this is the ideal time to harvest grape leaves.
Harvest leaves from grape varieties that produce smooth and not fuzzy leaves. The leaves pictured are from a Thompson grape vine, but there are many, many possible varieties. Choose leaves that are large (the size of your hand) and not damaged by sun or insects. This time of year they are fresh, tender, and supple. Later in the season they will turn tough and not be as suitable for eating. Take care to ensure that you are not collecting leaves from vines that have been sprayed.
Preserving grape leaves could not be simpler. Trim the stem from the leaf. Blanch the leaves in salt water, roll them up in packs of 5 leaves, and pack them upright in a lemon and water solution. Jars can be processed for shelf storage or kept in the refrigerator until you are ready to use. I used mine to make dolmas! Here is the recipe.
Tequila Lime Tart
May 1, 2011
What can I say? Sometimes it is not enough to drink a margarita, I want to eat it too! I was inspired by Food52’s recent tart recipe contest. Tarts are fun to prepare and display so beautifully. I love to make them sweet and savory. Perhaps you already checked out my Caramel Apple Tarts or Sausage Kale Dinner Tart.
When the recipe for Tequila Lime Tart came together, I was busy making batch after batch of Meyer Lemon Curd. It occurred to me to make lime curd. While lime curd sounded delicious, wouldn’t it be even better with a splash of tequila? While I was at it, I might as well fold in some whipped cream. Viola, Tequila Lime Tart!
The tequila lime filling sits on a my favorite gingersnap crust. The tangy lime and spicy ginger are delicious companions. Make the tart ahead and let it chill in the refrigerator. When you are ready, slice and serve. Take care in lifting the pieces as the crust is brittle. This is a perfect dessert for anytime of year, as limes are always available. It would pair particularly well with a Mexican meal, but really it would be good anytime. Enjoy!
Note:
This recipe earned an Editor’s Pick on Food52’s recent tart contest! Here’s what they said:
My Pantry Shelf’s tart harnesses the power of late winter citrus and turns limes into a vibrant tart. The mousse-y filling is both refreshingly bright and satisfyingly creamy and the gingersnap crust is a great combo with the lime filling. Be careful with the delicate crumbly crust when removing the tart ring. The touch of tequila is just enough to make you think of a margarita on the beach—perfect for getting through the last days of winter.
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Buttermilk Berry Scones
April 20, 2011
My little man turned 5… I know, its huge! His preschool honored him with the sweetest (and most scientific) of ceremonies in which he holds a globe and walks around a candle, representing the sun, the number of times the earth has circled the sun since his birth. Ah, the true meaning of a birthday! Love it. Of course, after the ceremony he shared a birthday snack with his friends. This is always a challenge as the school has a no-sugar policy. Actually, I love that they restrict sugar and encourage healthy, organic, whole foods. I am glad that he is not gorging himself on sweets every time a classmate has a birthday. Still, I wanted to make him something that still felt and tasted like a treat. Though he asked for berry muffins, I opted for Buttermilk Berry Scones. Scones are easier to adapt for low or no sugar than muffins.
This scone recipe is my favorite, I have made it many, many times with different fruit and nut additions. Once, years ago, I accidentally made it without the sugar. They still tasted great! That is what gave me the idea to make these delicious scones, packed full with berries, but without the forbidden sugar. Wait, don’t get scared off, I have included the sugar in the recipe below for those of you with a sweet tooth. Plus, these are nowhere near guilt free. They are made with a literal pile o’ butter. See…
The beauty of this recipe is that it is incredibly versatile. Mix the batter with fresh fruit or dried. Add seeds and nuts on a whim. Include the sugar for a traditional breakfast scone or leave it out to make a savory dinner scone. You can cut them up in many different ways. Usually, I make a rectangular shaped slab and cut the scones into triangles. This time my little big guy used a biscuit cutter to make mini scone circles to share with his classmates. These scones are really easy to make and always turn out great. Plus, despite the aforementioned pile o’ butter, this recipe is actually lighter than others you may find that keep the butter and use cream in the place of the buttermilk. This biggest reason to make these though, is that they are delicious, no matter what you do. Serve them for your friends, they will thank you!
Buttermilk Berry Scones
adapted from Bon Appetit
makes 12 scones
3 cups all-purpose flour
1/2 cup sugar- plus 1 1/2 Tablespoon to sprinkle on top (omit for a savory scone)
4 teaspoons baking powder
1 teaspoon salt
3/4 cup chilled unsalted butter, diced
1 cup buttermilk- plus 1 Tablespoon to brush on top
1 1/2 cup frozen berries (or other additions)
1 1/2 Tablespoon Meyer lemon zest
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or baking mat.
Sift together dry ingredients (flour, sugar, baking powder, and salt)in a large bowl. Work the butter into the dough until pieces are the size of small peas. You may use your hands, a pastry cutter, or pulse using a food processor. Toss berries in flour mixture. Mix lemon zest and buttermilk. Pour buttermilk mixture into flour/berry mixture. Use a spoon to mix until a dough ball forms. Turn dough out onto a board and gently knead one or two times to fully incorporate the ingredients. Flatten into a 1 inch tall slab and cut to your desired shape. (For a traditional triangular scone, press into a slab 4 x 12 inches. Cut the dough at angles across the shortest width of the rectangle to create triangles.)
Place scones on prepared baking sheet. Brush tops with reserved buttermilk and sprinkle with reserved sugar (for sweet scone). Bake for 18-22 minutes, depending on the size of the scone. Pull from the oven when scones are lightly golden brown. Transfer to a wire rack and cool for 10 minutes. Serve warm or at room temperature.
Here is a printer friendly version of the recipe: Buttermilk Berry Scones
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Crepes with Lemon Curd and Warm Berry Sauce
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.
My Pantry Shelf 
