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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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.
Thai Lettuce Wraps
May 26, 2011
The end of the school year is near, which always means my life, as a teacher, becomes temporarily overwhelmingly busy. The good news is that in two weeks I will be off for the summer with nothing to do but play with the kiddos, work in the garden, and of course cook. The canning jars are all nearly empty, taunting me with possibilities. But right now, in between writing finals and grading the last of the lab notebooks, there is little time for much else. Thank goodness for quick and easy meals that still make dinner seem like a special time of day.
In between all of the bread and the cake that we have been eating lately, I thought we needed to have at least one meal that lacks a substantial carb load. Thai Lettuce Wraps always satisfy on many levels. The combo of sweet, salty, and spicy is so completely delectable that it distracts from the fact that there is no bed of rice or noodles (of course you can add those if you choose). They are super quick and budget friendly. Let us not forget that they are also fun to eat!
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Chocolate Birthday Cake
May 23, 2011
It is birthday season in our family. By some lucky roll of the dice, almost every member of our family was born between April and August. We celebrate the birth of someone every couple of weeks, usually with the a candle topped Chocolate Birthday Cake.
This cake began as my own personal favorite. I, like many, am a huge fan of chocolate. I am fairly certain that my birthday cake was chocolate for at least the first 25 years of my life (perhaps longer). About 5 years ago, I came across this recipe for chocolate cake from Ina Garten. Since then, I have made it countless times.
Imagine my delight when this cake became a favorite for my family as well! This year already, I have made it five times. In fact I have made it so much that I was reluctant when asked to make the most recent batch. I thought- Hadn’t we already eaten that cake enough this season? There are so many other good cakes to try. But then I whipped up the batter, baked the cake, and tried a sample crumb, shhhhh. This cake tastes sooo good! I would happily sign on to many more years of baking this exact cake.
Chocolate Birthday Cake is rich, chocolately, and incredibly moist. The buttermilk gives it a pleasant tang and the last minute addition of brewed coffee deepens the delightful chocolate flavor. As with any chocolate dish, it will be as good as the cocoa you use. I prefer Ghiradelli or Scharfen Berger. The frosting choice will create the identity of the cake. Mocha Buttercream is the frosting I most often pair with the cake. I have also made it with vanilla buttercream and strawberry buttercream. Really, you cannot go wrong. This cake is absolutely decadent and delicious. The very definition of a chocolate cake. It is perfect for a birthday or any time you need a good chocolate fix.
Chocolate Birthday Cake
from Ina Garten
makes 1 8-inch layer cake
Parchment paper for lining pans
Butter for greasing pans
1 3/4 cup all- purpose flour, plus more for dusting pans
2 cups sugar
3/4 cup unsweetened cocoa powder (I use Ghiradelli)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup freshly brewed hot coffee
Preheat oven to 350 degrees. Butter 2 8-inch round cake pans. Line the bottoms with parchment. Dust pans with flour.
Sift together the dry ingredients into a large bowl: flour, sugar cocoa, baking soda, baking powder, and salt. In a separate bowl, mix buttermilk, vegetable oil, eggs, and vanilla. Pour wet ingredients into dry and mix until just combined. Pour in the hot coffee and mix until it is incorporated. Be sure to scrape down sides and bottom to ensure all the flour mixture is thoroughly moistened. Batter will look very thin.
Pour batter evenly into the 2 prepared pans. Slide pans in the oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Place pans on a cooling rack and let sit for 10 minutes. Slide a knife around the inside edge of each pan to loosen the cake, then invert onto the cooling racks. Peel the parchment off the bottom. Let cakes cool completely before frosting.
Lay one layer, flat side up on your cake plate or stand. Spread a layer of frosting over the top. Place the second cake round on the frosting, flat side up. Apply a generous amount of frosting to the top of the cake. Spread the frosting over the top and down the sides. Finish by filling in any places where the cake is exposed and smoothing the top and sides with a spatula. If the frosting is too loose, put it in the refrigerator and allow it to set up before spreading. The frosted cake can be kept on the counter until ready to serve. If it is a very hot day, keep it in the refrigerator to prevent the frosting from weeping.
Note:
Unfrosted cakes can be made ahead and frozen. After they are completely cool, wrap tightly in plastic and freeze for up to three months. Be careful not to place anything onto of the cakes. Even though they are frozen, then are still delicate and will crush easily.
For a larger cake and crowd, you can double the recipe. I have done this successfully many times.
Mocha Buttercream
adapted from Mollie Katzen’s Vegetable Heaven
makes enough for 1 8-inch layer cake
1 cup butter, at room temperature
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
1 teaspoon vanilla extract
1/2 cup fresh coffee, cooled
Cream the butter. Add the vanilla and mix. Sift in the cocoa and sugar (Do not forget to sift. If you add lumps in at this point, they are almost impossible to remove). Add the coffee and beat. It may appear curdled or separated at first. Continue beating frosting until it is fully incorporated, light, and fluffy. Spread on cake.
Here is a printer-friendly version of the recipes:
Chocolate Birthday Cake and Mocha Buttercream
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