tag:blogger.com,1999:blog-9904084930869846732023-11-16T05:56:51.429-05:00Power to the Baueradventures in real foodEmilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-990408493086984673.post-39591633610568662572013-02-26T13:51:00.001-05:002013-02-26T13:51:13.144-05:00No Knead Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiT_SQ6w81mOZY6zuTcDlltZrHfVHJ1a_-uDxDhHPukkPgHxruPHbwKpe3PlkqW0WJv8cXmk9B6fIxfoHZ38Yvc1I1XiHp3fTMg30ZLKE9NB2lOVLAp3raOCfKIagHSnCbOErXojgQFY/s1600/no+knead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiT_SQ6w81mOZY6zuTcDlltZrHfVHJ1a_-uDxDhHPukkPgHxruPHbwKpe3PlkqW0WJv8cXmk9B6fIxfoHZ38Yvc1I1XiHp3fTMg30ZLKE9NB2lOVLAp3raOCfKIagHSnCbOErXojgQFY/s400/no+knead.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
I swore I wouldn't be one of those women who, once they give birth, post about their children or the demands of motherhood on what was once a food blog. But that was before. That was before I became a mother. That was before I knew what a miracle it could be to care for an infant and get something into the oven and then back out of the oven at the appropriate time. That was before I found myself hunt-and-peck typing with one hand while the other kept a sleeping six-week old from sliding off my lap. Yeah, that was before. So, file this one under "things you can bake when your newborn won't let you put him down for more than ten minutes at a stretch". </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
I started baking no knead bread when A. was four weeks old. I started baking it because one, I was no longer able to pick up staffed loaves of Red Hen bread from work and two, I had to do something in the kitchen. No knead bread is the perfect postpartum bake for several reasons. First of all, it makes you feel like you've accomplished something in the otherwise endless cycle of breast feeding and diaper changing. You might not have showered or had a chance to make the bed, but you baked bread! Two, it is incredibly forgiving. The initial fermentation time can vary from 12 to 18 hours and I've stretched it to over 20 with no harm done. And if your loaf has gone over its two hour rising time before you could preheat the pot in the oven, punch it down, reform it and let it rise again. Your bread might be a little denser than usual, but it will not be ruined. Thirdly, the active cooking time, which is spread over two days, is minimal. Mixing the dough: three minutes; turning the dough out to rest: one minute; forming the loaf and setting it to rise: two minutes tops. Then there's just the thirty seconds to plop the loaf in the pot and get it in the oven and thirty minutes later another half minute to remove the lid. Finally, twenty minutes later you'll have to spend maybe, on the outside, an entire sixty seconds removing the pot from the oven and the beautiful finished loaf from the pot. That makes fewer than ten minutes of active cooking time and even the neediest babe has enough patience for that. </div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
The original recipe calls simply for unbleached white bread flour. I've been using two thirds white bread flour and one third whole wheat bread flour and I think I like it better. I see no reason not to experiment with some rye flour, or possibly adding walnuts. Today I used high gluten flour and made my prettiest loaf to date. I am happy to report that it tastes as good as it looks. It has the tangy sourdough quality this bread always does, a nice crust and a springy, moist interior. I'm guessing here--I'm no food scientist--but I think the high gluten flour helped the loaf maintain its structure through the rise and pot plop better than regular bread flour. In any event, this is a tasty, hassle free bread recipe for those with or without the time for a good, long knead.</div>
<div>
<div id="recipe">
<div id="title">
<h3 style="text-align: justify;">
No Knead Bread</h3>
<h4 style="text-align: justify;">
Adapted from Jim Lahey's recipe</h4>
</div>
<div id="ingres">
<ul>
<li style="text-align: justify;"><b>2 cups</b> bread flour</li>
<li style="text-align: justify;"><b>1 cup</b> whole wheat bread flour</li>
<li style="text-align: justify;"><b>1 1/4 tsp.</b> salt</li>
<li style="text-align: justify;"><b>1/4 tsp.</b> instant yeast</li>
<li style="text-align: justify;"><b>1 5/8 cups</b> water</li>
</ul>
</div>
<div id="strct">
<ul>
<li style="text-align: justify;">Mix together the flours, salt, and yeast. Add water and stir until well combined. The mixture will be much looser than most bread doughs. Cover mixture with plastic wrap and leave in a warm (70°F or so) place for 12-18 hours, preferably closer to 18.</li>
<li style="text-align: justify;">After 12-18 hours, the surface of the dough should be covered in bubbles. Flour a work surface and turn the dough out. Coat your hands with flour and fold the dough over itself a few times. Cover with the plastic wrap and leave for 15 minutes.</li>
<li style="text-align: justify;">Coat a cotton towel generously with flour. Using enough flour so the dough doesn't stick to anything, form it into a ball and place seam side down on the towel. Dust the top with more flour and cover with another towel. Leave to rise for 1 1/2 to 2 hours, or until when the loaf is poked it doesn't bounce back too quickly.</li>
<li style="text-align: justify;">Place a large cast iron pot (6-8 quart) with its lid in the oven. Preaheat oven and pot to 450°F about half an hour before the rise time is up. Uncover the loaf and using the bottom towel to support it, plop it into the pot. Now it will be seam side up. If necessary give the pot a shake to better position the dough, but don't get carried away. Place the lid over the pot and bake for 30 minutes. After 30 minutes remove the lid and bake an additional 15-20 minutes, until nicely browned. Remove from pot and allow to cool on a rack. Once cool, remove excess flour with a brush.</li>
</ul>
</div>
<div id="foot">
<h3 style="text-align: justify;">
Makes one loaf.</h3>
</div>
</div>
</div>
Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-7398569891207826692013-02-13T18:14:00.001-05:002013-02-13T18:30:22.880-05:00Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-aKxEl1Sr4Asf6FFiiCCoCxceTi96tfC6EufGG7uKQDUTdwer58jTeFriSicm9joXegePWz0Vsfr3qC3Nk3cH3_QSDQcqmDkabtICOZDwo-t-lWDL6CXoBKnl7TiI974vOEeYaVYyH4/s1600/bowl+o+granola.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-aKxEl1Sr4Asf6FFiiCCoCxceTi96tfC6EufGG7uKQDUTdwer58jTeFriSicm9joXegePWz0Vsfr3qC3Nk3cH3_QSDQcqmDkabtICOZDwo-t-lWDL6CXoBKnl7TiI974vOEeYaVYyH4/s400/bowl+o+granola.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A few days ago, my friend E.R.V.B posted the recipe for her favorite granola on Facebook. She got the recipe from a friend who found it in some cookbook or other. I figured only good recipes make the rounds like that and if E.'s sense of taste is even half as good as her sense of style, this granola had to be worth making. Also, my favorite local organic granola is over nine dollars a pound and, if I calculated correctly, the ingredients for my organic granola came in at just a little over three bucks a pound.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I made my first batch of E.'s granola today, with only a few minor modifications. I followed her lead and used maple syrup instead of honey, but chose to use coconut oil instead of canola and to omit the brown sugar altogether. I also added half a cup of unsweetened shredded coconut. The recipe leaves the choice of nuts, seeds, and fruit up to the cook. I used almonds, pumpkin seeds, and sunflower seeds, raisins, and unsulphured dried apricots cut into pieces. I like this combo, but for variety's sake I'll probably change it up in the next batch--add some cashews maybe, or perhaps some dried blueberries.</div>
<div style="text-align: justify;">
<br /></div>
<div id="recipe">
<div id="title">
<h3 style="text-align: justify;">
Granola</h3>
<h4 style="text-align: justify;">
From a friend of a friend</h4>
</div>
<div id="ingres">
<ul>
<li style="text-align: justify;"><b>3 cups</b> rolled oats</li>
<li style="text-align: justify;"><b>2 cups</b> nuts and/or seeds of choice</li>
<li style="text-align: justify;"><b>1/2 cup</b> unsweetened shredded coconut</li>
<li style="text-align: justify;"><b>1/2 tsp.</b> salt</li>
<li style="text-align: justify;"><b>1/2 cup</b> coconut oil, melted</li>
<li style="text-align: justify;"><b>1/2 cup</b> maple syrup</li>
<li style="text-align: justify;"><b>1 tsp.</b> vanilla</li>
<li style="text-align: justify;"><b>1 cup</b> dried fruit of choice</li>
</ul>
</div>
<div id="strct">
<ul>
<li style="text-align: justify;">Preheat oven to 325°F. Line baking sheet(s) with parchment paper and set aside.
</li>
<li style="text-align: justify;">In a large bowl, combine the dry ingredients, except the fruit, and set aside. In another bowl combine oil, syrup, and vanilla. Add wet ingredients to dry ingredients and mix until the oats etc. are evenly and well coated. Turn mixture out onto baking sheet(s), making a not-too-thick even layer.</li>
<li style="text-align: justify;">Bake 30 minutes, stirring two to three times during the cooking time, and adding the dried fruit half way through. Remove from oven when browned to your taste. Allow to cool thoroughly (you can stir it from time to time to encourage cooling) before storing in an airtight container.</li>
</ul>
</div>
<div id="foot">
<h3 style="text-align: justify;">
Makes enough to fill a half gallon Ball jar.</h3>
</div>
</div>
<div style="text-align: justify;">
E. is right: this granola is delicious. Delicious, easy, and cost effective...it doesn't get better than that.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzP-W0LWGpiXWGPIZpePaF7MQ8E64k7Duqrk0C1t22Fgv1w49UjHeDxR0mxsHKcZzXyG0HgY79OZ7ZhMYjJPwdoVnGZ5k1ZqtGsBtjPDhEGA-ms4vgii2wQ_vOs8j8uxqEJq7RQ4oY8A/s1600/pile+o+granola.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzP-W0LWGpiXWGPIZpePaF7MQ8E64k7Duqrk0C1t22Fgv1w49UjHeDxR0mxsHKcZzXyG0HgY79OZ7ZhMYjJPwdoVnGZ5k1ZqtGsBtjPDhEGA-ms4vgii2wQ_vOs8j8uxqEJq7RQ4oY8A/s400/pile+o+granola.JPG" width="400" /></a></div>
<br />Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-13427834566228751932012-01-30T15:39:00.003-05:002012-01-30T16:02:36.671-05:00Eggs<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCiuZKK34iXb1NGDP9pfDjrWilXjpeEbpLxc_OlQzdHBYs49jj5OnU581-8CILpf7o7HhrAHW9KdC4_AoTiAxjT84oCzNXZE61Z5sfOHisCJsQiNmXI0xXz-T-LvaVdXYXBZn69LcSHY/s1600/box+o%2527+chicks.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCiuZKK34iXb1NGDP9pfDjrWilXjpeEbpLxc_OlQzdHBYs49jj5OnU581-8CILpf7o7HhrAHW9KdC4_AoTiAxjT84oCzNXZE61Z5sfOHisCJsQiNmXI0xXz-T-LvaVdXYXBZn69LcSHY/s400/box+o%2527+chicks.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703528446227001234" /></a></div><div style="text-align: center;">
</div><div style="text-align: justify;">The chicken? The egg? The cardboard box. That's what came first in my chicken adventure. Our fifty meat birds and twenty-five layers were sent through the United States Postal Service in two ventilated cardboard boxes strapped one on top of the other. The package was chirping as T. brought it out from the back and it chirped all the way home, stopping at sudden movements or loud noises only to resume seconds later.</div><div style="text-align: justify;">
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvLeufb95gNbH2SOmODxEuwyjH2hSo-oA3TUcYeNNvXcGkblR9rfFis3ly-AX-dHtK1OcNRGu0yIKBi6HSa_n_oAu1cGKX_dleVJHkWavZfsuPyGMp2jwd7KaFRI6zOMK8ZIBZbSwBP4/s1600/future+egg+layers.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvLeufb95gNbH2SOmODxEuwyjH2hSo-oA3TUcYeNNvXcGkblR9rfFis3ly-AX-dHtK1OcNRGu0yIKBi6HSa_n_oAu1cGKX_dleVJHkWavZfsuPyGMp2jwd7KaFRI6zOMK8ZIBZbSwBP4/s400/future+egg+layers.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703528446995046674" /></a></div><div>
</div><div style="text-align: justify;">It has been seven months since we gave those chirping little balls of fuzz their first drink of water and first taste of mash. Now they're giving us eggs. We gave away half our birds and from the ten we kept we get up to ten eggs a day--some light brown, some pink, some speckled, dark brown ones from black bird, and blue ones from yellow bird.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvLeufb95gNbH2SOmODxEuwyjH2hSo-oA3TUcYeNNvXcGkblR9rfFis3ly-AX-dHtK1OcNRGu0yIKBi6HSa_n_oAu1cGKX_dleVJHkWavZfsuPyGMp2jwd7KaFRI6zOMK8ZIBZbSwBP4/s1600/future+egg+layers.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOm1kIf7KS1oN5XyGOBfsFSIsdVZMJUSk_T6xIhUQgbOtixZuLrCuVCYLjAusYCTxNzz2z9P6v8TlXiXzJpDQowQx1s4-n6XzInMuvUKUsGqRUOBnM0iVgUHu0wUkJExXtanX0l6KTq1A/s1600/eggs+in+sun.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOm1kIf7KS1oN5XyGOBfsFSIsdVZMJUSk_T6xIhUQgbOtixZuLrCuVCYLjAusYCTxNzz2z9P6v8TlXiXzJpDQowQx1s4-n6XzInMuvUKUsGqRUOBnM0iVgUHu0wUkJExXtanX0l6KTq1A/s400/eggs+in+sun.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703528432516511618" /></a></div></div><div style="text-align: center;">
</div><div style="text-align: center;"><div style="text-align: justify;">I have heard it said that all eggs taste the same. Organic eggs, 'conventional' eggs, free range, cooped up, store bought, back yard--they all taste the same. But I don't buy it. Perhaps I'm biased, influenced emotionally by my involvement in the production of these eggs, but I really do think these are better than what you can buy at the grocery store. The yolks are more golden and stand up taller in the pan. The whites have a more delicate texture, refusing, happily, to become rubbery. I., my best customer and one not prone to exaggeration or overt praise, called our eggs the best she has ever had and said they poach better than any egg she has ever cooked. So there.</div><div style="text-align: justify;">
</div><div style="text-align: justify;">Another benefit of keeping your own layers is that the anomalies don't get weeded out. Several times a month one of the girls lays a veritable torpedo of an egg. It's a double-plus-super-double-yolker. Two eggs in one, more like.</div><div style="text-align: justify;">
</div><div style="text-align: justify;">I had started to wonder if fresh eggs were worth the feeding and watering and cleaning of poopy boxes and worry over hen pecking and everything else that comes with keeping chooks. Having tasted tages ei, I now know they are.</div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOm1kIf7KS1oN5XyGOBfsFSIsdVZMJUSk_T6xIhUQgbOtixZuLrCuVCYLjAusYCTxNzz2z9P6v8TlXiXzJpDQowQx1s4-n6XzInMuvUKUsGqRUOBnM0iVgUHu0wUkJExXtanX0l6KTq1A/s1600/eggs+in+sun.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJfcE4BwglhmpCn-q3EzFLt8wXBkMpyT75HCt74YBU1oDix0h_87gMxuEg0WQV81jXmfIrdo-ZoC-C6BotTnX3XFTIGQ5CfFwTjYdE50Qtm-J1rM5EGmq79_lHW0zmVQhiCNZLICM49Q/s1600/torpedo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJfcE4BwglhmpCn-q3EzFLt8wXBkMpyT75HCt74YBU1oDix0h_87gMxuEg0WQV81jXmfIrdo-ZoC-C6BotTnX3XFTIGQ5CfFwTjYdE50Qtm-J1rM5EGmq79_lHW0zmVQhiCNZLICM49Q/s400/torpedo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703528426771649762" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-73588688991535931062011-07-08T19:03:00.003-04:002011-07-08T19:11:56.304-04:00Rooibos-Anise Hyssop Sun Tea<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAOKY3Bh1gMUF9SNfzrmq1NKEMTyrRDU7N55t-6TR_4FBraQ4S9G0rJGYT_VKlHsiMXNrn1pvsde4l2w7JXUEJdNuo7Lsfqo7mrFMgzVHqNfg-8spbDYRWiSytCE6ZjOgNIJy0_92-5o/s1600/glass+above.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAOKY3Bh1gMUF9SNfzrmq1NKEMTyrRDU7N55t-6TR_4FBraQ4S9G0rJGYT_VKlHsiMXNrn1pvsde4l2w7JXUEJdNuo7Lsfqo7mrFMgzVHqNfg-8spbDYRWiSytCE6ZjOgNIJy0_92-5o/s400/glass+above.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627122083109329186" /></a></div><div>
</div><div style="text-align: justify;">It's always nice when delicious things practically make themselves. Sun tea is one of those things. You can put it out to steep in the morning and forget about it most of the day and then when you're in need of a refreshing beverage (because if it's hot enough to make sun tea, it's hot enough to drink a cool glass of something) your tea is ready to be strained and poured over ice.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAOKY3Bh1gMUF9SNfzrmq1NKEMTyrRDU7N55t-6TR_4FBraQ4S9G0rJGYT_VKlHsiMXNrn1pvsde4l2w7JXUEJdNuo7Lsfqo7mrFMgzVHqNfg-8spbDYRWiSytCE6ZjOgNIJy0_92-5o/s1600/glass+above.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EnYfFnRXfO1VWj7penm5rxABvj7cRei6f0JUMwdUBkrv8GaZVU0vMpijSegsK4UM9y8GZs7y2jTs-79t2p9f5ZI9MsrGj-TAUQWekEpBI82nrPfF9i1WNWiea_AEaZ09Nmn0TN-Sy-s/s1600/before.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EnYfFnRXfO1VWj7penm5rxABvj7cRei6f0JUMwdUBkrv8GaZVU0vMpijSegsK4UM9y8GZs7y2jTs-79t2p9f5ZI9MsrGj-TAUQWekEpBI82nrPfF9i1WNWiea_AEaZ09Nmn0TN-Sy-s/s400/before.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627122075748467154" /></a></div></div><div>
</div><div style="text-align: justify;">Rooibos is a wonderful base for sun tea. It gives it a beautiful color and a rich, round flavor from which to build. It readily welcomes other flavors, such as the anise hyssop I used, which gave it a refreshing hint of licorice. I used anise hyssop, because that's what I have, but any of the mints--peppermint, spearmint, chocolate mint, pineapple mint, lemon balm--would work just as well. As always, use what you have, trust your own judgement, and don't panic--it's only tea.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1EnYfFnRXfO1VWj7penm5rxABvj7cRei6f0JUMwdUBkrv8GaZVU0vMpijSegsK4UM9y8GZs7y2jTs-79t2p9f5ZI9MsrGj-TAUQWekEpBI82nrPfF9i1WNWiea_AEaZ09Nmn0TN-Sy-s/s1600/before.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmBv99Ncyqok_lFi46EfX5ISiCqpAiu-nIRnOnHvapR-FoF47SYJWFMdSl574Pqxu01qowTzwNXVJLSlfxIAcCaqCDfQ6brN7ddYLUqhNkAZZq4JpUjQPcTR9TU29FefGSPzVemdJVXc/s1600/in+the+sun.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmBv99Ncyqok_lFi46EfX5ISiCqpAiu-nIRnOnHvapR-FoF47SYJWFMdSl574Pqxu01qowTzwNXVJLSlfxIAcCaqCDfQ6brN7ddYLUqhNkAZZq4JpUjQPcTR9TU29FefGSPzVemdJVXc/s400/in+the+sun.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627122065269871042" /></a></div></div><div><div id="recipe"><div id="title"> <h3 style="text-align: justify;">Rooibos-Anise Hyssop Sun Tea</h3> <h4 style="text-align: justify;">for one half gallon</h4></div><div id="ingres"><ul> <li style="text-align: justify;">4-5 Tbs. rooibos tea</li> <li style="text-align: justify;">several sprigs anise hyssop</li> <li style="text-align: justify;">a half-gallon jar with lid</li> <li style="text-align: justify;">cold water</li></ul></div><div id="strct"><ul> <li style="text-align: justify;">Spoon tea into half-gallon jar. Pick anise hyssop, bruise the leaves by rolling them between your palms, and place in jar. Fill the jar with water and screw on the lid. Place jar outside in a sunny spot that will remain so for several hours. Allow to steep 3-5 hours. Strain into a pitcher and serve over ice. Garnish with a sprig of anise hyssop. Store any leftover tea in the refrigerator.</li> </ul> </div> <div id="foot"> <h3 style="text-align: justify;">Any mint can be used in place of the anise hyssop.</h3></div></div></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCrbLpg6K_evvrNyAjM0fcNi3kuz1_OOO5AlcT2Matdo2zQlHFwY06mu0TdU3L1RNOn1SQl7OlZEJpKmr4rtzlhq6EQzazWp6o2oApdBxluFuP_EFOJu-XAmppfqh4d_Xti7DD1xzpgk/s1600/a+sip+missing.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCrbLpg6K_evvrNyAjM0fcNi3kuz1_OOO5AlcT2Matdo2zQlHFwY06mu0TdU3L1RNOn1SQl7OlZEJpKmr4rtzlhq6EQzazWp6o2oApdBxluFuP_EFOJu-XAmppfqh4d_Xti7DD1xzpgk/s400/a+sip+missing.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627122062507647858" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-66825443328514794012011-06-30T13:26:00.005-04:002011-06-30T13:38:17.811-04:00Strawberry Jam<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8hBaxD2Iyf35KnYZH3DSnU6yqFg9T57zg2hI3_8OGX32MyA_g9_tR6I3oivrxPnPj0y2ofRp0V3iBM3iRxz-c1t0K-7hlqJx_TnF_LBgw-TWdBF1tHmwaMUNu1YFmBIW3XB0UKFMCBo/s1600/+bag+o%2527+berries.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8hBaxD2Iyf35KnYZH3DSnU6yqFg9T57zg2hI3_8OGX32MyA_g9_tR6I3oivrxPnPj0y2ofRp0V3iBM3iRxz-c1t0K-7hlqJx_TnF_LBgw-TWdBF1tHmwaMUNu1YFmBIW3XB0UKFMCBo/s400/+bag+o%2527+berries.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624066418873641186" /></a></div><div>
</div><div><div style="text-align: justify;">I couldn’t let June go by, let all the strawberries ripen, without making at least one batch of strawberry jam. So yesterday I did. It’s not the strawberry-jalapeno jam a customer told me about Tuesday night; it’s not the balsamic strawberry jam I saw in a cookbook at the library on Monday; it’s just plain old strawberry jam made from the recipe in the Sure-Jell box. It’s the kind of strawberry jam you’re happy to take out of the pantry and spread on toast when the snow has long since covered the garden.</div><div style="text-align: justify;">
</div><div style="text-align: justify;">Strawberries are on the very, very low end of the pectin spectrum, so as much as I like the idea of just using fruit and sugar and maybe some lemon juice, my fear of the jam not setting is greater. To allay my fears I decided to turn to boxed pectin. Unfortunately, I didn’t have any in the cabin, but with some searching and climbing of ladders Y. was able to find several packages of Sure-Jell For Lower Sugar in the barn. </div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8hBaxD2Iyf35KnYZH3DSnU6yqFg9T57zg2hI3_8OGX32MyA_g9_tR6I3oivrxPnPj0y2ofRp0V3iBM3iRxz-c1t0K-7hlqJx_TnF_LBgw-TWdBF1tHmwaMUNu1YFmBIW3XB0UKFMCBo/s1600/+bag+o%2527+berries.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXG-GHSasAlsl2bH92wIi1rpiwkYyHeDB7myjRrv4VMSMmEzYyUav1Fou9R34hoYoivqJiFihjRZ94a1qZFWlOJtkwdauk2RCdlVuy9r6b3oBxVc9eOEXnTbSU-YvVb0nxvIe5d6BlU0/s1600/berries+in+pot.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXG-GHSasAlsl2bH92wIi1rpiwkYyHeDB7myjRrv4VMSMmEzYyUav1Fou9R34hoYoivqJiFihjRZ94a1qZFWlOJtkwdauk2RCdlVuy9r6b3oBxVc9eOEXnTbSU-YvVb0nxvIe5d6BlU0/s400/berries+in+pot.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624066416360806594" /></a></div></div><div>
</div><div><div style="text-align: justify;">Inside the Sure-Jell For Lower Sugar box was a sheet of recipes for fruit jams and jellies, both cooked and frozen, and a set of instructions. I understand that in jam making, as in baking, precise measurement is important, but the instructions in the Sure-Jell package make you think that your kitchen might blow up if you add even one granule too much sugar. They use bold type; bold, red type; bold, red, ALL CAPS type; bold, red, ALL CAPS type that they then highlight. It’s enough to put one off jam making altogether, especially when all of one’s (my) measuring cups and spoons are locked safe in a seafaring container at the bottom of the hill. I decided that I wasn’t sending anyone to outer space in my jam, so measuring my sugar in a mason jar and weighing my strawberries by means of a rudimentary scale composed of a bicycle tube box, a piece of wood and a can of scungilli would probably be good enough. Judging by the results—delicious, perfectly set jam—one doesn't have to be quite as EXACT (red, bold, highlighted) as they lead one to believe.</div><div><div id="recipe"><div id="title"> <h3 style="text-align: justify;">Strawberry Jam</h3> <h4 style="text-align: justify;">Adapted from the Sure-Jell For Lower Sugar instructions</h4></div><div id="ingres"><ul> <li style="text-align: justify;">6 cups quartered and crushed strawberries, </li><li style="text-align: justify;">about 3 pounds unprepared fruit</li> <li style="text-align: justify;">4 cups sugar</li> <li style="text-align: justify;">1 box Sure-Jell For Lower Sugar</li></ul></div><div id="strct"><ul> <li style="text-align: justify;">Wash and sterilize enough jars to hold 8 cups jam. Pour boiling water over dome lids and allow to soak, off heat, until ready to use.</li> <li style="text-align: justify;">Core and quarter strawberries, then mash them with either a fork or potato masher. If some pieces don't get crushed, that's okay--it's nice to have some recognizable pieces of strawberry in the finished jam. Measure out six cups of fruit and place in large, heavy-bottomed, nonreactive pot.</li> <li style="text-align: justify;">Measure out sugar. Mix 1/4 cup of it with one package pectin and combine this mixture with fruit. Bring this mixture to a full rolling boil (one that won't stop bubbling when stirred) over high heat, stirring constantly. Add remaining sugar and bring back to a full rolling boil, still stirring constantly. Allow to boil 1 minute. Remove from heat and skim off any foam.</li> <li style="text-align: justify;">Give it another stir, then ladle into prepared jars, leaving 1/8-1/4 inch of headroom. Wipe off rims and threads and place lids and rings on jars, tightening only finger tight. Place jars on a rack in a canner, if you have one, or a very large pot, if you don't, and cover by 1-2 inches with water. Bring water to a gentle boil. After 10 minutes remove jars and place on a towel to cool. The lids should make a satisfying pop within minutes, indicating that they've sealed. Store in a cool, dark place; refrigerate after opening.</li> </ul> </div> <div id="foot"> <h3 style="text-align: justify;">Sealed, will keep at least a year.</h3></div></div></div><div style="text-align: justify;">Now that I have preserved a taste of June to open in December or February, when I'll really need it, I might risk trying a batch of Sure-Jell free strawberry jam. Besides, if it doesn't set, it will still taste just as good stirred into yoghurt or spooned over ice cream. </div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXG-GHSasAlsl2bH92wIi1rpiwkYyHeDB7myjRrv4VMSMmEzYyUav1Fou9R34hoYoivqJiFihjRZ94a1qZFWlOJtkwdauk2RCdlVuy9r6b3oBxVc9eOEXnTbSU-YvVb0nxvIe5d6BlU0/s1600/berries+in+pot.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jjl-QBn3MtOq7WAv8-_s_azxA46aS7iVpKbIiFPMNAR4idSSa3m3ACPMlp9TmIBo_MF7H2zN8gurt0Oq8Khnwm8LrEPe3TitxUl-arDyG5V5iOGwmF6lfVtiW8kt6Sq0INFBgXSzDmw/s1600/jars+of+jam.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-jjl-QBn3MtOq7WAv8-_s_azxA46aS7iVpKbIiFPMNAR4idSSa3m3ACPMlp9TmIBo_MF7H2zN8gurt0Oq8Khnwm8LrEPe3TitxUl-arDyG5V5iOGwmF6lfVtiW8kt6Sq0INFBgXSzDmw/s400/jars+of+jam.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5624066411622149330" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com1tag:blogger.com,1999:blog-990408493086984673.post-42834691491260177632011-06-22T12:48:00.004-04:002011-06-22T13:29:08.650-04:00Strawberry Spinach Salad<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPQZW0y6c0YrK-wMMoTuYIW2Tes5juu3zvZluVu5kmW6AvsePAYYR6Ss8I_uOQkjJqMfLbPzu9fXFEV0ZU6OnPJq9G86GiiNbspEsRjTYNVwtwOrGuMZl-dli-BOI7c8AAadG8Z7t9bg/s1600/salad.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPQZW0y6c0YrK-wMMoTuYIW2Tes5juu3zvZluVu5kmW6AvsePAYYR6Ss8I_uOQkjJqMfLbPzu9fXFEV0ZU6OnPJq9G86GiiNbspEsRjTYNVwtwOrGuMZl-dli-BOI7c8AAadG8Z7t9bg/s400/salad.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621087532230624274" /></a></div><div>
</div><div><div style="text-align: justify;">The strawberries are ripening now and we have eaten at least a quart of them straight from the garden unadorned, unadulterated, unembellished. They're perfect that way in all their red glory, but if you can muster the patience and will power to cut them up and add them to a dish, your efforts will not go unrewarded.</div><div style="text-align: justify;">
</div><div style="text-align: justify;">I was all set to have a go at Ovenette biscuits and to macerate some berries in sugar and Cointreau, but when I was weeding the garlic I noticed the spinach was just begging to be picked. Hmm, I thought, how 'bout a spinach and strawberry salad? A crumble of feta, a grind of pepper, a drizzle of olive oil, and a splash of vinegar later my salad was ready. </div><div style="text-align: justify;">
</div><div style="text-align: justify;">It is a very simple salad, but too much refinement, I think, would rob it of its charm. Like this, each ingredient shines on its own, while also complimenting the other elements. The crispy green-ness of the spinach remains intact and contrasts well with the juicy sweetness of the strawberries and the salty creaminess of the cheese. </div><div style="text-align: justify;"><div id="recipe"><div id="title"><h3>Strawberry Spinach Salad</h3> <h4>A delicate late spring salad</h4></div><div id="ingres"><ul> <li>1 handful spinach per salad</li> <li>3-4 strawberries per salad</li> <li>a small piece feta or chèvre per salad</li> <li>freshly ground pepper</li> <li>coarse salt</li> <li>extra virgin olive oil</li> <li>vinegar of your choice</li></ul></div><div id="strct"><ul> <li>Double, triple, quadruple wash spinach to remove any trace of dirt/sand/grit. If the leaves are small enough, leave them whole, if not you probably shouldn't use them for salad anyway. Cut strawberries in quarters and set aside. Arrange spinach leaves and strawberries on plate in some attractive manner. Crumble cheese, grind pepper, and sprinkle salt over the top. Drizzle oil and splash vinegar over salad, being careful not to drown it, and serve.</li> </ul> </div> <div id="foot"> <h3>Consider serving with a white fish or a nice fluffy omelette.</h3></div></div></div><div style="text-align: justify;">I ate my salad for lunch with a couple Wasa sesame flatbreads, though I think a nice piece of monkfish would have done it better justice.</div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPQZW0y6c0YrK-wMMoTuYIW2Tes5juu3zvZluVu5kmW6AvsePAYYR6Ss8I_uOQkjJqMfLbPzu9fXFEV0ZU6OnPJq9G86GiiNbspEsRjTYNVwtwOrGuMZl-dli-BOI7c8AAadG8Z7t9bg/s1600/salad.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIC_xnU66P6lj5LNDD533goIAayVPvKDkRxnomtAGXrD8D5DRGD0g1pbmYWOlKiwZSwLpbF4p9FJKec4axtWjWCjcyzxEYhpAUY0mVZnX_mqOIDk8jQLJxax2JUUiccCIiuNa9Ru3vZk/s1600/strawberries+and+spinach.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIC_xnU66P6lj5LNDD533goIAayVPvKDkRxnomtAGXrD8D5DRGD0g1pbmYWOlKiwZSwLpbF4p9FJKec4axtWjWCjcyzxEYhpAUY0mVZnX_mqOIDk8jQLJxax2JUUiccCIiuNa9Ru3vZk/s400/strawberries+and+spinach.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621087529603305746" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-65895708998949339182011-06-17T14:01:00.001-04:002011-06-17T14:03:35.334-04:00June is for Strawberries<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMUolXt_l3DPgYZsvxHAyjKBl-uQc5uvcgYCErux8pwm0fhyphenhyphenvz-xhGkarFhdZ8roAF5-niWPyWpDmfXxlo2EAGupmXNgA1ymFmnDPYtKTFB-i8yxKOFRu2_bxPMqA1aKVRD-utxh289k/s1600/strawberry+blush.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMUolXt_l3DPgYZsvxHAyjKBl-uQc5uvcgYCErux8pwm0fhyphenhyphenvz-xhGkarFhdZ8roAF5-niWPyWpDmfXxlo2EAGupmXNgA1ymFmnDPYtKTFB-i8yxKOFRu2_bxPMqA1aKVRD-utxh289k/s400/strawberry+blush.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619250658605959730" /></a></div><div>
</div><div style="text-align: justify;">This is what hope looks like. This is why I get up in the morning. This is why I dream at night. This is why I leave the shopping on the porch and go for a walk in the garden before I unlock the front door. This is next Wednesday's breakfast. This is frozen strawberry soufflé in waiting. This is the reason I needed to attempt making biscuits in the Ovenette. This is why you stay tuned.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghMUolXt_l3DPgYZsvxHAyjKBl-uQc5uvcgYCErux8pwm0fhyphenhyphenvz-xhGkarFhdZ8roAF5-niWPyWpDmfXxlo2EAGupmXNgA1ymFmnDPYtKTFB-i8yxKOFRu2_bxPMqA1aKVRD-utxh289k/s1600/strawberry+blush.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7jm6t7r7MUajby0SxadA0jK8GPpKDL1NI5pSOn0aShPp6uTm2yqNMUDE19YJmcuUS6LNvride7hWEYfx-TsQudJRUIWUluU2ef_ijWbEnslCUYuHbgKBEynhUqo8_N0hs0hMcWTMSuw/s1600/green+strawberry.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7jm6t7r7MUajby0SxadA0jK8GPpKDL1NI5pSOn0aShPp6uTm2yqNMUDE19YJmcuUS6LNvride7hWEYfx-TsQudJRUIWUluU2ef_ijWbEnslCUYuHbgKBEynhUqo8_N0hs0hMcWTMSuw/s400/green+strawberry.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619250652446136498" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-58402184708775062972011-06-14T14:53:00.006-04:002011-06-14T15:37:34.735-04:00Radishes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16UMAK4A05IYo9QYoceE4vZ6vliJv_-XACqTSl5ipccuiG3_jeAFkL3uPSNZF8ncJiuqX6TJnG7O5L3T2eZi3JUbM11RZgh2UD4kzs34B9IMWQ8bwcmYJoo3Osl21mS0nimDM2ECY3l8/s1600/radish+in+ground.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16UMAK4A05IYo9QYoceE4vZ6vliJv_-XACqTSl5ipccuiG3_jeAFkL3uPSNZF8ncJiuqX6TJnG7O5L3T2eZi3JUbM11RZgh2UD4kzs34B9IMWQ8bwcmYJoo3Osl21mS0nimDM2ECY3l8/s400/radish+in+ground.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5618151456643282402" /></a></div><div>
</div><div style="text-align: justify;">I find it difficult to fathom things that are very, very, very old. My mind goes into a sort of warp and I end up feeling small, inconsequential. I didn’t know until this morning that radishes could have this effect on me. Turns out they’re old. Very, very, very old. Nine-millennia-of-human-cultivation old. So old that no one is quite sure of their origins. So old their wild ancestor has disappeared into those proverbial mists. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh16UMAK4A05IYo9QYoceE4vZ6vliJv_-XACqTSl5ipccuiG3_jeAFkL3uPSNZF8ncJiuqX6TJnG7O5L3T2eZi3JUbM11RZgh2UD4kzs34B9IMWQ8bwcmYJoo3Osl21mS0nimDM2ECY3l8/s1600/radish+in+ground.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BflBAiTiCC52jDPH7sah4TOMxLSI306YYdgGdGb4tc2nDB0t2BD3IIaQMNlGUVWSh9_8AevqC61i-xQf0b0LvdKA9fTpPQ-QGLpsSc4pCTL0_OsigeK-zfWhP-J5CTJtRX4vX9FpiO8/s1600/dirty+radishes.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BflBAiTiCC52jDPH7sah4TOMxLSI306YYdgGdGb4tc2nDB0t2BD3IIaQMNlGUVWSh9_8AevqC61i-xQf0b0LvdKA9fTpPQ-QGLpsSc4pCTL0_OsigeK-zfWhP-J5CTJtRX4vX9FpiO8/s400/dirty+radishes.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5618151450992652322" /></a></div></div><div>
</div><div style="text-align: justify;">And yet, every spring they seem brand new. They’re one of the simplest and most gratifying things to grow. They sprout out of the ground after a few days and they’re ready to eat in a matter of weeks. In fact, waiting on radishes is not rewarded. As Waverly Root tells us, “radishes have to be harvested young, as soon as they become edible. An old radish is a worthless radish—woody, usually wormy and frequently hollow in the center.”</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BflBAiTiCC52jDPH7sah4TOMxLSI306YYdgGdGb4tc2nDB0t2BD3IIaQMNlGUVWSh9_8AevqC61i-xQf0b0LvdKA9fTpPQ-QGLpsSc4pCTL0_OsigeK-zfWhP-J5CTJtRX4vX9FpiO8/s1600/dirty+radishes.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROUgmoQnR3ZYmpK-kFwyGir253fRlW40W99G7x8hrKHqiaIZFiccVOnczAaYvUXZ4mZNPlOOBYsDxXGDRj9TsorPyyy_bQibiuhKniWkrqEUrYU1ebfeiWqIWaDZOg0icrvNUXqdE6Es/s1600/clean+radishes+horiz.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROUgmoQnR3ZYmpK-kFwyGir253fRlW40W99G7x8hrKHqiaIZFiccVOnczAaYvUXZ4mZNPlOOBYsDxXGDRj9TsorPyyy_bQibiuhKniWkrqEUrYU1ebfeiWqIWaDZOg0icrvNUXqdE6Es/s400/clean+radishes+horiz.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5618151434778930370" /></a></div></div><div>
</div><div><div style="text-align: justify;">Adding to their charm is that radishes require no more preparation than a wash and a trim and a sprinkle of salt. Though I love them in salads, where they add both color and flavor and while they can be cooked or pickled, I have to agree with Alan Davidson when he suggests that “perhaps the most satisfactory way to eat them is to hold what is left of the green stalk between one’s fingers, rub the radish over a piece of butter, dip it in salt (as Evelyn, 1699, remarked, it brings its own pepper!), and eat it with bread and butter.”</div></div><div><div style="text-align: justify;">
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROUgmoQnR3ZYmpK-kFwyGir253fRlW40W99G7x8hrKHqiaIZFiccVOnczAaYvUXZ4mZNPlOOBYsDxXGDRj9TsorPyyy_bQibiuhKniWkrqEUrYU1ebfeiWqIWaDZOg0icrvNUXqdE6Es/s1600/clean+radishes+horiz.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaomX_TNUsuOjxNt7Q9ePSoldR5Fcu_q7k-SuL68uzXiSW1SYvkBgTgaJxf63-sKYuI-L3G4BmfX2BIi0SGgEWVrGt7hRrGU4toTXhIM1xG613DC2268PscZD6BHkRpVoehPDGIhVdT4/s1600/mice+before.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaomX_TNUsuOjxNt7Q9ePSoldR5Fcu_q7k-SuL68uzXiSW1SYvkBgTgaJxf63-sKYuI-L3G4BmfX2BIi0SGgEWVrGt7hRrGU4toTXhIM1xG613DC2268PscZD6BHkRpVoehPDGIhVdT4/s400/mice+before.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5618151435638749762" /></a></div></div><div style="text-align: center;">
</div><div style="text-align: justify;">I’m not sure that William Wallace Irwin had this in mind when he called radishes “gay and playful,” but carved into mice they’re just too cute and the perfect garnish for a cheese plate.</div><div><div id="recipe"><div id="title"> <h3 style="text-align: justify;">Radish Mice</h3> <h4 style="text-align: justify;">Inspired by Y.</h4></div><div id="ingres"><ul> <li style="text-align: justify;">as many radishes as you want mice</li> <li style="text-align: justify;">cold water</li></ul></div><div id="strct"><ul> <li style="text-align: justify;">Wash radishes and trim off the greens, leaving a bit of a 'nose' behind. Clean the 'tail', removing most of the tendrils coming off the main root. Using a paring knife, make two slits on either side of the radish where a mouse's ears would be. Repeat on remaining radishes. Soak in cold water for an hour or so, or until the ears stick out. When ready to use, cut a strip off the 'belly' of the mouse so that it will stand up instead of rolling on its side.</li></ul></div><div id="foot"><h3 style="text-align: justify;">Use to garnish cheese plates or anything requiring a little whimsy.</h3></div></div></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cEDCshy3Rpt4vzZIq0RiDOLRt8FiDD0LP-m1714V5cs2jTcPX-oz4fhfsM-doXNQTCmgk5FQ66UReQzl6wQujRSFczT3TzZR-4Gt_Qlc5T9Xq_n6wJNpTuoklAFsWycHuXYeDVJFL0Q/s1600/two+mice.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cEDCshy3Rpt4vzZIq0RiDOLRt8FiDD0LP-m1714V5cs2jTcPX-oz4fhfsM-doXNQTCmgk5FQ66UReQzl6wQujRSFczT3TzZR-4Gt_Qlc5T9Xq_n6wJNpTuoklAFsWycHuXYeDVJFL0Q/s400/two+mice.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5618151425621562258" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-46280932743286456912011-06-01T12:50:00.007-04:002011-06-01T13:25:14.490-04:00Cool as a Cuke: A Cocktail<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5xScuj9QH8rGHLNsiYTVxng7R5znsRcxXZbJYx3kT-0cZp8DS0s4_4eeQjqLyz4ytM-7jfVhyphenhyphenem9zccBhJ8qdyFco4XoJb9Q1t8SF5jvgFhGs4J0YBs_-_lH9_qZA0v_sRabeinZ0TA/s1600/mr+q+with+glasses.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5xScuj9QH8rGHLNsiYTVxng7R5znsRcxXZbJYx3kT-0cZp8DS0s4_4eeQjqLyz4ytM-7jfVhyphenhyphenem9zccBhJ8qdyFco4XoJb9Q1t8SF5jvgFhGs4J0YBs_-_lH9_qZA0v_sRabeinZ0TA/s400/mr+q+with+glasses.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5613295161494241538" /></a></div><div style="text-align: center;">
</div><div style="text-align: justify;">Now that we can officially wear white shoes again, we can start talking about the official drinks of summer. The classics still stand, of course. I would never say no to a gin and tonic, nor turn down a mojito, nor a Pims No. 1 cup, nor any sort of fruity rum drink. This summer, however, I feel I am going to be drinking a preponderance of vodka-cucumber drinks. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5xScuj9QH8rGHLNsiYTVxng7R5znsRcxXZbJYx3kT-0cZp8DS0s4_4eeQjqLyz4ytM-7jfVhyphenhyphenem9zccBhJ8qdyFco4XoJb9Q1t8SF5jvgFhGs4J0YBs_-_lH9_qZA0v_sRabeinZ0TA/s1600/mr+q+with+glasses.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Mcn9W2qtT6pj1eUu92vOi7_OuBlbQitwEmy4A_AZLjB6wSvxvmSJ25mUZs5mNBifmaMgBqEDbS6kiNb4lLCLBu-aUDdVztJ5ptnBXMzJmMB6OfXeyMhPsbjsK-z7f4GC8W98R6kXI3w/s1600/mr+q+with+ice.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Mcn9W2qtT6pj1eUu92vOi7_OuBlbQitwEmy4A_AZLjB6wSvxvmSJ25mUZs5mNBifmaMgBqEDbS6kiNb4lLCLBu-aUDdVztJ5ptnBXMzJmMB6OfXeyMhPsbjsK-z7f4GC8W98R6kXI3w/s400/mr+q+with+ice.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5613295158452593874" /></a></div></div><div>
</div><div><div style="text-align: justify;">Sometime in April a sparkling cucumber beverage sold in 7-ounce green glass bottles, catchily named Mr. Q Cumber, appeared on the shelves of the discount wing of the Co-op. Y. bought a couple just to try. At 2 for 99¢ the risk was not great and immediately paid off. After the first sip we decided we needed a case of the stuff; once we learned that it normally retails at over two dollars a bottle, we bought three. </div><div><div id="recipe"><div id="title"><h3 style="text-align: justify;">Cool as a Cuke</h3> <h4 style="text-align: justify;">makes one drink</h4></div><div id="ingres"><ul> <li style="text-align: justify;"><b>1</b> five-count pour vodka</li> <li style="text-align: justify;"><b>1</b> 7-ounce bottle Mr. Q Cumber</li> <li style="text-align: justify;">ice</li> <li style="text-align: justify;">cucumber peel or slices for garnish</li></ul></div><div id="strct"><ul> <li style="text-align: justify;">Fill a 16-ounce glass with 4-5 cubes of ice. Pour vodka over ice, counting out five seconds as you pour. Fill glass with Mr. Q Cumber (the entire bottle should bring drink to the top of the glass). Garnish with cucumber peel or slices and serve. To make peel into a curl, twist around your finger or a chopstick and hold for a few seconds.</li> </ul> </div> <div id="foot"> <h3 style="text-align: justify;">Perfect for a summer afternoon on the porch.</h3></div></div></div><div style="text-align: justify;">Nothing compares to standing in the garden in the middle of summer eating a cucumber straight off the vine, getting a practical understanding of the expression “cool as a cucumber.” Mr. Q Cumber has, however, come as close as possible to bottling this experience. It’s bubbly and refreshing and not too sweet, containing no HFCS, and actually tastes like cucumbers. Mixed with either gin or preferably vodka (the cucumber flavor is more apparent) it makes the perfect summer cocktail. Cheers!</div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Mcn9W2qtT6pj1eUu92vOi7_OuBlbQitwEmy4A_AZLjB6wSvxvmSJ25mUZs5mNBifmaMgBqEDbS6kiNb4lLCLBu-aUDdVztJ5ptnBXMzJmMB6OfXeyMhPsbjsK-z7f4GC8W98R6kXI3w/s1600/mr+q+with+ice.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJmnykfewT5NES4qwulBVLGHNGbK-XegSfsXwc9mGy2hKuXxYEo90yZNRvqZ0poNIK5-68O6Gs3Xv5p8buFgWUTgqxlFAVnZbbHgvru-jV5OwHr-dgkTSZ_9gHtydwPUJp8YIs6Hu_GE/s1600/garnish.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJmnykfewT5NES4qwulBVLGHNGbK-XegSfsXwc9mGy2hKuXxYEo90yZNRvqZ0poNIK5-68O6Gs3Xv5p8buFgWUTgqxlFAVnZbbHgvru-jV5OwHr-dgkTSZ_9gHtydwPUJp8YIs6Hu_GE/s400/garnish.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5613295138171054658" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-70700678738508459152011-05-25T13:32:00.004-04:002011-05-25T13:48:39.044-04:00Planting Tomatoes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfTd1iR33PgagcYuIi2Yr3JkU42uLvPOANbVmo9sxHw9ZNxjH6RrefxkybNCnS5YTNnaikGu8-bz-5MrGgjfA7WasuAt1Br-zDjkhj3BsBEWgwdTEJna9zsX1TVH_VF1-0as6fxCoTB0/s1600/1+tomato+top.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfTd1iR33PgagcYuIi2Yr3JkU42uLvPOANbVmo9sxHw9ZNxjH6RrefxkybNCnS5YTNnaikGu8-bz-5MrGgjfA7WasuAt1Br-zDjkhj3BsBEWgwdTEJna9zsX1TVH_VF1-0as6fxCoTB0/s400/1+tomato+top.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610708650274693410" /></a></div><div>
</div><div style="text-align: justify;">Before we get to the tomatoes, I’d like to assure you that although I haven’t posted a recipe here in months, I have been eating as well as ever. This is what I mean by living with a cook better that oneself: wild turkey twice in one month, the breasts stuffed on one occasion with Serrano ham and membrillo, on the other with Serrano ham and dried figs stuffed with roasted almonds; frog’s legs coated in panko, fried, and served with fresh horseradish (from the garden) sauce; seared sea scallops in a butter sauce topped with shavings of truffle chocolate; pitch-perfect cucumber, tomato, cilantro salad; Greek sausage and lobster frittata; fiddlehead and ramp soup; venison (from our woods)…you get the idea. Don’t worry, I will start documenting these meals and sharing them with you. </div><div><div style="text-align: center;">
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfTd1iR33PgagcYuIi2Yr3JkU42uLvPOANbVmo9sxHw9ZNxjH6RrefxkybNCnS5YTNnaikGu8-bz-5MrGgjfA7WasuAt1Br-zDjkhj3BsBEWgwdTEJna9zsX1TVH_VF1-0as6fxCoTB0/s1600/1+tomato+top.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVKLcDsypzsZPuuWMsgpZlT0vHSU4WUtKyNm2LUU5x1OFaixMKwmzFJGqEZyftcDybUkQ87lWm3c0bCU-grBiPtuTRmdN4-jQbO4xq6elUf-fNVQesibwPhaH1iaBNxXIysqNKThfBuA/s1600/2+six+pax.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVKLcDsypzsZPuuWMsgpZlT0vHSU4WUtKyNm2LUU5x1OFaixMKwmzFJGqEZyftcDybUkQ87lWm3c0bCU-grBiPtuTRmdN4-jQbO4xq6elUf-fNVQesibwPhaH1iaBNxXIysqNKThfBuA/s400/2+six+pax.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610708641934015378" /></a></div></div><div style="text-align: center;">
</div><div style="text-align: justify;">Now on to the tomatoes. The expression “as above, so below” applies to, well, almost everything, but to tomatoes also and that’s what we’re talking about. For a tomato plant to be healthy and happy above ground it needs to be healthy and happy below ground. That means it needs a robust root system and the teeny, tiny ball of roots that come out of a start pack just isn’t enough.</div><div><div style="text-align: center;">
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVKLcDsypzsZPuuWMsgpZlT0vHSU4WUtKyNm2LUU5x1OFaixMKwmzFJGqEZyftcDybUkQ87lWm3c0bCU-grBiPtuTRmdN4-jQbO4xq6elUf-fNVQesibwPhaH1iaBNxXIysqNKThfBuA/s1600/2+six+pax.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BoBYSiqvJFJaSAVf_NXXRMcVkA1Yv20WGyixUXS0AjTLYXnjUA7iq6FUyVerH4fVV4LiBE6Ka5oTgfo6S8jWY86Y7hUb6Jh4Aap8hk6BF3e065WVOXzKrJRht9rQZ3fsmXxyXrfD3QE/s1600/3+lying+down+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BoBYSiqvJFJaSAVf_NXXRMcVkA1Yv20WGyixUXS0AjTLYXnjUA7iq6FUyVerH4fVV4LiBE6Ka5oTgfo6S8jWY86Y7hUb6Jh4Aap8hk6BF3e065WVOXzKrJRht9rQZ3fsmXxyXrfD3QE/s400/3+lying+down+1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610708636043795954" /></a></div></div><div style="text-align: center;">
</div><div style="text-align: justify;">So what to do? The solution is to plant the tomato start so that it is parallel to the ground, burying the lower portion of the plant. The portion of stalk below ground will root, giving the tomato plant the support it needs to grow and produce to its full potential. Then it can spend its energy on making delicious tomatoes for your salad bowl or sauce pot not on struggling to survive. We’re so used to plants growing perpendicular to the ground that it seems strange, even wrong, to plant one lying down. It really is for the best, though, and within a few hours or a day the tomato plant will point itself up toward the sky, appreciative of the extra care you gave it.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_BoBYSiqvJFJaSAVf_NXXRMcVkA1Yv20WGyixUXS0AjTLYXnjUA7iq6FUyVerH4fVV4LiBE6Ka5oTgfo6S8jWY86Y7hUb6Jh4Aap8hk6BF3e065WVOXzKrJRht9rQZ3fsmXxyXrfD3QE/s1600/3+lying+down+1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4d2rkdCQDh4aBScAcc8Valn-h5cVyGP6hKJWNmqRikTOkbCKZDIwuJrbCpUAOoVbAsCq19jlmS1fsIW7-_M1laFWYoRyRslz5mw_8BsAihZ3QHqNeaAoex1-MOsGAJTfJ1w3-F6YC3c/s1600/4+standing+up.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4d2rkdCQDh4aBScAcc8Valn-h5cVyGP6hKJWNmqRikTOkbCKZDIwuJrbCpUAOoVbAsCq19jlmS1fsIW7-_M1laFWYoRyRslz5mw_8BsAihZ3QHqNeaAoex1-MOsGAJTfJ1w3-F6YC3c/s400/4+standing+up.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610708637230803314" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com1tag:blogger.com,1999:blog-990408493086984673.post-21816495883049241922011-05-19T11:58:00.006-04:002011-05-19T12:24:50.407-04:00The Bauer is Back<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjln7gcQoU78Uw1sGDCQ1wfJfq1T_IN7-TZZF0q2PtGp-ST9mii_rJP7N8k04r9UywkNM3A-1fZIFcMC-M89LcuWC1Z3C7GlyUqQjWiJjqExRsL7SRglJdojS2pLGTllD60N1EZPHxKuSk/s1600/garlic.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjln7gcQoU78Uw1sGDCQ1wfJfq1T_IN7-TZZF0q2PtGp-ST9mii_rJP7N8k04r9UywkNM3A-1fZIFcMC-M89LcuWC1Z3C7GlyUqQjWiJjqExRsL7SRglJdojS2pLGTllD60N1EZPHxKuSk/s400/garlic.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608458867226755762" /></a></div><div>
</div><div><div style="text-align: justify;">Taking a cue from the garlic and asparagus, the tat soi and the soldier beans, I am finally reemerging after a long winter. A long winter that was not without its struggles, but over the course of which I moved to the mountaintop to live with my wonderful Y., learned that the only thing better than being a good cook is living with a better one, learned to ski, learned to make a fire, learned that hauling water and dishes and personal effects up and down a mountainside on a daily basis isn’t really that bad and a small price to pay to live in paradise—in short became a healthier, happier version of myself.</div></div><div><div style="text-align: center;">
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjln7gcQoU78Uw1sGDCQ1wfJfq1T_IN7-TZZF0q2PtGp-ST9mii_rJP7N8k04r9UywkNM3A-1fZIFcMC-M89LcuWC1Z3C7GlyUqQjWiJjqExRsL7SRglJdojS2pLGTllD60N1EZPHxKuSk/s1600/garlic.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0TvGSF7m5aAR-tiVfYzEBMK7zLzfTdNE0xLBv3eZtpYg4TPOArTXba3zhd_wRa3KO9gTOhjAIhCLnJcIxsyiGgmRh_L7z6zJwyNJPHDKgDY12lRtkSRPsz4Q6gvZ6JniAXSAfwKNSHQ/s1600/asparagus.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0TvGSF7m5aAR-tiVfYzEBMK7zLzfTdNE0xLBv3eZtpYg4TPOArTXba3zhd_wRa3KO9gTOhjAIhCLnJcIxsyiGgmRh_L7z6zJwyNJPHDKgDY12lRtkSRPsz4Q6gvZ6JniAXSAfwKNSHQ/s400/asparagus.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608458864456440722" /></a></div></div><div style="text-align: center;">
</div><div style="text-align: justify;">My geographical relocation means a number of things, but most pertinent to this post is the change in my proximity to the garden. I am now, instead of 20 miles, 20 feet from the garden, which makes keeping on top of the weeds so much easier. I can also check the progress of my seedlings daily (not weekly) and putter before breakfast while the kettle boils for tea.</div><div><div style="text-align: center;">
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0TvGSF7m5aAR-tiVfYzEBMK7zLzfTdNE0xLBv3eZtpYg4TPOArTXba3zhd_wRa3KO9gTOhjAIhCLnJcIxsyiGgmRh_L7z6zJwyNJPHDKgDY12lRtkSRPsz4Q6gvZ6JniAXSAfwKNSHQ/s1600/asparagus.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0fRAN7RYko7MYsxCU5IU8Jp-BXrF3Vul-HhTR9HPheodBbPbgCn3Tw1fkmfifM15QgOitxmMyxFgnNXJGQwdNeGija4l1ifJCtX9ztttV9EevHEVbWs4tt-hes37oz66oHdtgGcTj8Q/s1600/soldier-beans.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0fRAN7RYko7MYsxCU5IU8Jp-BXrF3Vul-HhTR9HPheodBbPbgCn3Tw1fkmfifM15QgOitxmMyxFgnNXJGQwdNeGija4l1ifJCtX9ztttV9EevHEVbWs4tt-hes37oz66oHdtgGcTj8Q/s400/soldier-beans.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5608458860772326402" /></a></div></div><div style="text-align: center;">
</div><div style="text-align: justify;">There are two main things about gardening that will never cease to amaze me. The first is the miracle of putting a hard, dry, seemingly lifeless seed in the ground and several days or weeks later finding two tiny, green leaves in the same spot. You just put them in the ground and food comes up—simple. Simply amazing.</div><div style="text-align: justify;">
</div><div style="text-align: justify;">The other is they way time passes when you have your hands in the dirt. There are times when I intend to spend an entire morning in the garden, but the time to shower and go to work still seems to come too soon. There are others when I think I’ll just do a couple things and when I go back inside I find two hours have passed without my noticing. It's kind of like the way time melts away when eating and drinking in good company. So, hello again, I am glad to be rejoining yours.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0fRAN7RYko7MYsxCU5IU8Jp-BXrF3Vul-HhTR9HPheodBbPbgCn3Tw1fkmfifM15QgOitxmMyxFgnNXJGQwdNeGija4l1ifJCtX9ztttV9EevHEVbWs4tt-hes37oz66oHdtgGcTj8Q/s1600/soldier-beans.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfI55Jk4z6URrjZdoyUFGQlMsRkLQX25eAk78EyMv7317MJUVfO707M2VF81R4RwAxNswBiUyzWR7U2ZkBTOCSkFEvqG6maUkRx8y7J79DHBLXunayE9-pymFMu83bdbqd5m284ER4hIk/s1600/asian+greens.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfI55Jk4z6URrjZdoyUFGQlMsRkLQX25eAk78EyMv7317MJUVfO707M2VF81R4RwAxNswBiUyzWR7U2ZkBTOCSkFEvqG6maUkRx8y7J79DHBLXunayE9-pymFMu83bdbqd5m284ER4hIk/s400/asian+greens.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608458857123892178" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com2tag:blogger.com,1999:blog-990408493086984673.post-65074760097882979422010-10-18T14:57:00.004-04:002010-10-18T15:39:13.542-04:00Happy Fall<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCslNhwyIfJjrxHCb2jsOp-z4XB8LzOW3VmQMT2aFumZnsXXwtpCUIxQFk_lmiWTlQ_iUpTnRvcIqQjZ2OY40I0KiDEy8FU_qsaXuy1TOPw1auePQ7har9-J83rpupY-F7tsQju-jzOtA/s1600/litup.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCslNhwyIfJjrxHCb2jsOp-z4XB8LzOW3VmQMT2aFumZnsXXwtpCUIxQFk_lmiWTlQ_iUpTnRvcIqQjZ2OY40I0KiDEy8FU_qsaXuy1TOPw1auePQ7har9-J83rpupY-F7tsQju-jzOtA/s400/litup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529463485139434274" /></a></div><div style="text-align: center;">
</div><div style="text-align: justify;"><div style="text-align: justify;">All of a sudden it's fall and I haven't done anything here since high summer. I'm sorry. Really, I am. I could bore you with excuses--a vacation, losing internet service at my house, my laptop going on the fritz, knee surgery (again), moving and then not moving and then living out of cardboard boxes until I actually do move--which I guess I did, but I'll spare you the details. </div><div style="text-align: justify;">
</div><div style="text-align: justify;">This pause does, however, have an upside: your Power to the Bauer withdrawal symptoms have probably abated by now, so the disappointment you feel when I announce a hiatus from blogging will hardly register. Yes, I'm afraid I will have to stop for a while. As I mentioned above, I am moving and my new residence is equipped with only a two-burner Coleman stove and lacks running water and although Y. cooked me an amazing nine-course meal the first time I went there and any number of divine meals since, I cannot claim to be as intrepid or innovative a cook as he. It is possible I will regale you with accounts of my adventures with the Ovenette, but I make no promises. It is also possible that I will soon have unlimited access to a state-of-the-art kitchen and will therefore be able to blog to my heart's content, but again I cannot be certain. I can offer only my sincerest apologies for not being there at harvest time to can with you and my regrets for having left anyone in the lurch. I wish you all happy cooking and happier eating and I hope to be back soon.</div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com4tag:blogger.com,1999:blog-990408493086984673.post-86632995115437425582010-08-23T09:04:00.003-04:002010-08-23T09:11:13.626-04:00Zucchini Banana Bread<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkjCjjD0LUilyiWSSkbbYfmwHzywNlajqZJa3ckYFnuuSYdR17BOluZOLUVuTqFXh9LNuM8f0PKm6v1Fj8LBDBEaNl_27bKu0yj87E5U8YlOSX6heZQUnKE8SG4Ta4keR61EQVw1Ae6E/s1600/zuke.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkjCjjD0LUilyiWSSkbbYfmwHzywNlajqZJa3ckYFnuuSYdR17BOluZOLUVuTqFXh9LNuM8f0PKm6v1Fj8LBDBEaNl_27bKu0yj87E5U8YlOSX6heZQUnKE8SG4Ta4keR61EQVw1Ae6E/s400/zuke.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508591035111571714" /></a></div><div>
</div><div style="text-align: justify;">What would you do if you had staffed bananas getting frost bite in the freezer and a baseball bat of a zucchini you grew threatening to go soft in the crisper? There are, of course, any number of things you could do given these circumstances. As I have an extreme fondness for both banana and zucchini bread, I decided to make zucchini banana bread.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkjCjjD0LUilyiWSSkbbYfmwHzywNlajqZJa3ckYFnuuSYdR17BOluZOLUVuTqFXh9LNuM8f0PKm6v1Fj8LBDBEaNl_27bKu0yj87E5U8YlOSX6heZQUnKE8SG4Ta4keR61EQVw1Ae6E/s1600/zuke.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw1Bi_jhhFoW5tiIm3xHVnZ3YuoJle-fxwedd7HnQ0BQ3D1Gb2duXxEZYztejgogfmbkuF19o_TEe4sLIpLV7c_AjGkenZ7ik6TcDVfehndiLF0c67tVWSeFi_AwKZ0sGMUEXEQCqCCc/s1600/cooling.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw1Bi_jhhFoW5tiIm3xHVnZ3YuoJle-fxwedd7HnQ0BQ3D1Gb2duXxEZYztejgogfmbkuF19o_TEe4sLIpLV7c_AjGkenZ7ik6TcDVfehndiLF0c67tVWSeFi_AwKZ0sGMUEXEQCqCCc/s400/cooling.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508591028411604994" /></a></div></div><div>
</div><div><div style="text-align: justify;">I didn't have a recipe, but after reading five or six recipes for other types of sweet, quick breads, I cobbled together this one. And then doubled it because do you know how many cups of grated zucchini my baseball bat gave me? Six, two of which I had to put in the fridge for use in something else. The recipe, although a confirmed success, could probably use some tweaking--a little less butter, maybe, or a tad a less sugar (because bananas are sweet!).</div><div style="text-align: justify;"><div id="recipe"><div id="title"><h3>Zucchini Banana Bread</h3> <h4>makes two 9x5-inch loaves</h4></div><div id="ingres"><ul> <li><b>3 cups</b> all-purpose flour</li> <li><b>2 1/2 tsp.</b> baking soda</li> <li><b>1/2 tsp.</b> baking powder</li> <li><b>1 tsp.</b> salt</li> <li><b>1/2 tsp.</b> ground cinnamon</li> <li><b>1/4 tsp.</b> ground cloves</li> <li>a few gratings of nutmeg</li> <li><b>1 cup</b> butter</li> <li><b>1 cup</b> sugar</li> <li><b>4</b> eggs</li> <li><b>1 1/2 tsp.</b> vanilla</li> <li><b>4</b> bananas, mashed</li> <li><b>4 cups</b> grated zucchini</li> <li><b>2 cups</b> walnut halves</li></ul></div><div id="strct"><ul> <li>Preheat oven to 350°F. Butter and flour two 9x5-inch bread pans and set aside.</li>
<li>Combine the flour, baking soda, baking powder, salt, and spices in a bowl and set aside. Cream the butter and sugar until light and fluffy then add the eggs, one at a time, beating well after each addition. Add the vanilla and banana pulp and mix mell. Gradually add the flour mixture, mixing well after each addition. Stir in the grated zucchini then the walnuts and mix until they are evenly distributed.</li>
<li>Pour batter into prepared bread pans and bake for one to one and a quarter hours, or until a skewer inserted into the center of a loaf comes out clean. Allow to cool in the pans for several minutes, then turn out onto wire racks to cool completely.</li></ul></div><div id="foot"><h3>A nice bake for a cold, damp day.</h3></div></div></div><div style="text-align: justify;">This bread is good warm out of the oven, though it's best not to cut it hot; it's good the next day at room temperature; but it is especially good sliced and toasted and enjoyed alongside a nice cup of something hot.</div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMw1Bi_jhhFoW5tiIm3xHVnZ3YuoJle-fxwedd7HnQ0BQ3D1Gb2duXxEZYztejgogfmbkuF19o_TEe4sLIpLV7c_AjGkenZ7ik6TcDVfehndiLF0c67tVWSeFi_AwKZ0sGMUEXEQCqCCc/s1600/cooling.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nfDPCbOUkC6bAo782OgYXY0r-WpU_LdXwLXDWJjMuSjPjmYIgCd_lQcOreegFAKbdBJowMo7u_7yTxdC2XpLTzNn8R6Y1EcH6NcswPVAWMTaEsD9LyPyun9ZKxM0f-pb8m3YYyAgwkA/s1600/sliced.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nfDPCbOUkC6bAo782OgYXY0r-WpU_LdXwLXDWJjMuSjPjmYIgCd_lQcOreegFAKbdBJowMo7u_7yTxdC2XpLTzNn8R6Y1EcH6NcswPVAWMTaEsD9LyPyun9ZKxM0f-pb8m3YYyAgwkA/s400/sliced.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508591017201537538" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-2206481457688239642010-08-18T13:21:00.003-04:002010-08-18T13:32:11.685-04:00Neiman Marcus Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF95rtvcSLJ8O-z56T57OzD4oSlX1Yo_1Egi2cOQPd9NaBEv4dQ2-SR27_702dNQov7vf9BbQCML7g6TIMjGbnN8ABP4UzrEeYTUKcTb0SHUPK3xPAHFOXsiQXEvUdjN1B9sHQR6ge7AM/s1600/milk+and+cookie.JPG"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF95rtvcSLJ8O-z56T57OzD4oSlX1Yo_1Egi2cOQPd9NaBEv4dQ2-SR27_702dNQov7vf9BbQCML7g6TIMjGbnN8ABP4UzrEeYTUKcTb0SHUPK3xPAHFOXsiQXEvUdjN1B9sHQR6ge7AM/s400/milk+and+cookie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506802400630475042" /></a></div><div style="text-align: center;">
</div><div style="text-align: justify;">I know I should be making something with all the fresh veg from the garden, or even from the farmers' market, but today I decided to face my <a href="http://powertothebauer.blogspot.com/2010/06/chocolate-macarons.html" target="_blank">chocolate chip foe</a> and it turns out I can make chocolate chip cookies after all. I came across the Neiman Marcus Cookie recipe in the back of the WWD Neiman Marcus issue in the midst of my chocolate chip cookie despondency and it has taken me two months to gather the courage to try it.</div><div style="text-align: center;">
</div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAlrsVX6UJh-vnzfQPLYenFBwiRYdjonBTslGmlRo225RvB5U9QY25wPW2aOECbWbP4epdjGyW2kUAcuBvEBb3ojGkVtgASJKcnewB5q-gnOpv9EmpKVihHf-3f36qCInoHkJGVDKuDM/s1600/dough.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAlrsVX6UJh-vnzfQPLYenFBwiRYdjonBTslGmlRo225RvB5U9QY25wPW2aOECbWbP4epdjGyW2kUAcuBvEBb3ojGkVtgASJKcnewB5q-gnOpv9EmpKVihHf-3f36qCInoHkJGVDKuDM/s400/dough.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506802396130048418" /></a></div><div>
</div><div style="text-align: justify;">I'm glad I finally did, because it was a success and has gone a long way in reducing my chocolate chip cookie making anxiety. The ingredients and proportions aren't that much different from those in other choc chip cookie recipes I have tried, except for the addition of instant espresso, but the oven temperature is considerably lower and the cookies are cooked for longer. I think this made all the difference, although it could just as easily have been the weather or the position of the stars or any other number of things over which I have no control.</div><div style="text-align: justify;"><div id="recipe"><div id="title"><h3>Neiman Marcus Cookies</h3> <h4>adapted from Women's Wear Daily</h4></div><div id="ingres"><ul> <li><b>1 3/4 cups</b> all-purpose flour</li> <li><b>1/2 tsp.</b> baking powder</li> <li><b>1/2 tsp.</b> baking soda</li> <li><b>1/2 tsp.</b> salt</li> <li><b>1 1/2 tsp.</b> instant espresso</li> <li><b>1/2 cup</b> butter, soft</li> <li><b>1 cup</b> light brown sugar</li> <li><b>3 Tbs.</b> granulated sugar</li> <li><b>1</b> egg</li> <li><b>2</b> tsp. vanilla</li> <li><b>1 1/2 cups</b> chocolate chips</li></ul></div><div id="strct"><ul> <li>Combine the flour, baking powder, baking soda, salt, and instant espresso in a bowl and set aside. Cream the butter and sugars until light and fluffy then add the egg and vanilla and beat well to combine. Gradually add the flour mixture, mixing well after each addition. Add the chocolate chips and stir until they are evenly distributed.</li>
<li>Preheat oven to 300°F and refrigerate dough while the oven warms up. Drop generous teaspoonfuls of dough onto a parchment lined baking sheet and bake 17-20 minutes. Remove from oven and let cool for a minute or two before transferring to wire rack to cool completely. Repeat with remaining cookie dough.</li></ul></div><div id="foot"><h3>Like it or not, cookies really do go well with cold milk.</h3></div></div></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjVCNs_OXhyphenhyphenORDCMKOwIu-cX7kIG5W1ymJbGntv8aZ_RHTi7StIXou7bVX9c_fX0Lsmo9FepiE7EFwJe9OpnVUkckvmH94V1sKvP4GRcwa467ci15AGnpyLr_AE1UqPiOxAb66OEA2zo/s1600/cooling.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjVCNs_OXhyphenhyphenORDCMKOwIu-cX7kIG5W1ymJbGntv8aZ_RHTi7StIXou7bVX9c_fX0Lsmo9FepiE7EFwJe9OpnVUkckvmH94V1sKvP4GRcwa467ci15AGnpyLr_AE1UqPiOxAb66OEA2zo/s400/cooling.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506802391463447458" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-10551739149584068112010-08-07T16:38:00.004-04:002010-08-07T17:06:40.978-04:00Peach and Pepita Chutney<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eGB36TMSXuCgyuGLT1a9e8Z_wAWuQX8tIJI2bD7XgmXeL_HiZoZROqFyF6KiBPQROYglnnkzb2ER31bKRy9Mpjf9WwhRtUHg0AS3HxY4McBKxj-zzQRFRidaEtHnXZ7c0GAw4d64iP8/s1600/peach+seconds.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eGB36TMSXuCgyuGLT1a9e8Z_wAWuQX8tIJI2bD7XgmXeL_HiZoZROqFyF6KiBPQROYglnnkzb2ER31bKRy9Mpjf9WwhRtUHg0AS3HxY4McBKxj-zzQRFRidaEtHnXZ7c0GAw4d64iP8/s400/peach+seconds.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502771322109501346" /></a></div><div>
</div><div style="text-align: justify;">In Jan Berry's <i>Art of Preserving</i>, she recommends this chutney as an accompaniment to grilled game hen or chicken. I'm sure peach chutney would be delicious with grilled game hen or chicken. But I like chutney with <i>everything</i>. Of course I like to serve chutney with Indian food, but I also like it on cheese sandwiches; on turkey sandwiches; with eggs: scrambled eggs, boiled eggs, egg salad sandwiches; with meats of all kinds. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eGB36TMSXuCgyuGLT1a9e8Z_wAWuQX8tIJI2bD7XgmXeL_HiZoZROqFyF6KiBPQROYglnnkzb2ER31bKRy9Mpjf9WwhRtUHg0AS3HxY4McBKxj-zzQRFRidaEtHnXZ7c0GAw4d64iP8/s1600/peach+seconds.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAXIb-WbQZOxdSgm3LJDCRyclYInNkarhRvRQpuQmImzoiGkAoUauIOuz7iA-sGQwjYEXbSVUGdajIAG-hDp1QYioiFITlwQ9wRaTgnALsoIRo3O0O0MJYhhZ8lvnNC64yxo_hEHO53o/s1600/in+the+pot.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAXIb-WbQZOxdSgm3LJDCRyclYInNkarhRvRQpuQmImzoiGkAoUauIOuz7iA-sGQwjYEXbSVUGdajIAG-hDp1QYioiFITlwQ9wRaTgnALsoIRo3O0O0MJYhhZ8lvnNC64yxo_hEHO53o/s400/in+the+pot.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502771310627151522" /></a></div></div><div>
</div><div style="text-align: justify;">You really can't go wrong with chutney. Nor can you go wrong with half-priced, local, organic fruit. When I saw the baskets of peach seconds at the farmers' market on Wednesday, my first thought, having just had success with <a href="http://powertothebauer.blogspot.com/2010/07/wild-blueberries.html" target="_blank">wild blueberry jam</a>, was peach jam. Y. asked me to make chutney instead and I was easily persuaded. The seconds were not so-called for no reason. They were bitten and bored into and already a bit on the mushy side. I thought if they were puréed they would make an excellent base and then I could get a few firmer peaches to cut into chunks. So that's what I did and I would do it again. The pepitas were not in Ms. Berry's recipe, but they add a nice textural element, and she used raisins where I prefer currants, and she used a red chili and I a habanero. So you can see: there's always room for modification.</div><div style="text-align: justify;"><div id="recipe"><div id="title"> <h3>Peach and Pepita Chutney</h3> <h4>With inspiration from Jan Berry</h4></div><div id="ingres"><ul> <li><b>1 1/2 lb.</b> overripe peaches</li> <li><b>1/2-3/4 lb.</b> firm ripe peaches</li> <li><b>2 1/2 cups</b> brown sugar</li> <li><b>1/2 cup</b> currants or raisins</li> <li><b>2 generous Tbs.</b> grated ginger</li> <li><b>1</b> onion, finely chopped</li> <li><b>2-4</b> garlic cloves, thinly sliced</li> <li><b>1</b> hot pepper, finely chopped</li> <li><b>1 1/4 cups</b> white vinegar</li> <li><b>1/2 tsp.</b> salt</li> <li><b>1/2-1 cup</b> roasted salted pumpkin seeds</li></ul></div><div id="strct"><ul> <li>Place enough jars to hold 4 to 5 cups of chutney into a large pot along with their corresponding domes and rings. Cover with water and bring to a boil. Turn off heat and let sit in the hot water.</li>
<li>Peel and roughly chop the overripe peaches. Place them in a blender with about 1/4 cup of the vinegar and process until smooth. Set aside. Blanch the firmer peaches to make them easier to work with and then peel, pit, and cut into small wedges.</li>
<li>Place peach purée, peach wedges and all remaining ingredients except the pumpkin seeds in a nonreactive saucepan over medium heat. Stir until the mixture comes to a boil, then reduce heat and allow chutney to simmer 30-40 minutes. Remove from heat and stir in the pumpkin seeds. </li>
<li>Ladle chutney into prepared jars, wipe off the rims, and secure the lids. Re-submerge filled jars in the hot water and boil 10 minutes or so to seal. Remove from the water and allow to cool.</li> </ul> </div> <div id="foot"> <h3>If you have the patience, wait one month before opening.</h3></div></div></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vAeLT-5JHDGIsrQYA6Ys5dhGJ5l7SHWXik8NKruzeZryebVmZGnW6wGsAoocqLZffc4v6uFP-jUyV7_c3Oq4SipAEW44H_IcWD2qREUN7GhWiiB97NCabtluoJid_a5OZDQcCTjgUCk/s1600/horizontal+group.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vAeLT-5JHDGIsrQYA6Ys5dhGJ5l7SHWXik8NKruzeZryebVmZGnW6wGsAoocqLZffc4v6uFP-jUyV7_c3Oq4SipAEW44H_IcWD2qREUN7GhWiiB97NCabtluoJid_a5OZDQcCTjgUCk/s400/horizontal+group.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502771303543624914" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com2tag:blogger.com,1999:blog-990408493086984673.post-72507236754856023532010-08-03T09:38:00.003-04:002010-08-03T09:46:21.188-04:00Consider the Oyster Mushroom<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkRZYFeq5nbrp7Ybl0Lx37B0VinzgDVZjyvYhhaBfwSh2aTb5L3UhGMtkNGSbdghVrpOEgpNkvJ8ovzixCXVUvPsXghWXCrt4nTgWUmx8IOrO_mJ1QjAvrzhmJhbUaekLnOEY4hPb3R4/s1600/on+the+tree.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkRZYFeq5nbrp7Ybl0Lx37B0VinzgDVZjyvYhhaBfwSh2aTb5L3UhGMtkNGSbdghVrpOEgpNkvJ8ovzixCXVUvPsXghWXCrt4nTgWUmx8IOrO_mJ1QjAvrzhmJhbUaekLnOEY4hPb3R4/s400/on+the+tree.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501178143617660370" /></a></div><div>
</div><div style="text-align: justify;">This is what I have managed to glean about the oyster mushroom in the past 48 hours: One, they're DELICIOUS. They're a shelf mushroom preferring to grow on maple trees and particularly old and feeble maple trees and usually too high up to be easily reached. That last bit might not actually be a preference of the oyster mushroom, but it seems often to be the fact of the matter. They might look within reach when you see them from the car, but when you get out and walk up to the tree, nine times out of ten (although I've only been car-shrooming for oysters once) you'll either have to attach your knife to a pole, and a long one, or you'll have to shimmy up the tree in order to reach the mushrooms. Or watch your intrepid boyfriend do the same. As the case may be. Other options include using a ladder or standing on top of your car. They're also kind of gross to clean, but remember point number one: they're DELICIOUS.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkRZYFeq5nbrp7Ybl0Lx37B0VinzgDVZjyvYhhaBfwSh2aTb5L3UhGMtkNGSbdghVrpOEgpNkvJ8ovzixCXVUvPsXghWXCrt4nTgWUmx8IOrO_mJ1QjAvrzhmJhbUaekLnOEY4hPb3R4/s1600/on+the+tree.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ35CJA6o0qCL8gMesKKI28JWwmyAjTyP6OtCL3oBgqzED7c-45_ed3PHNUazohjKwdUA6qA5c_L9mwQhRfv-zIV3-eShu7bOIeQBcLb1z1goJpHtRifWDlXg3ctWCwS075yr9qHyoah8/s1600/close+up.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ35CJA6o0qCL8gMesKKI28JWwmyAjTyP6OtCL3oBgqzED7c-45_ed3PHNUazohjKwdUA6qA5c_L9mwQhRfv-zIV3-eShu7bOIeQBcLb1z1goJpHtRifWDlXg3ctWCwS075yr9qHyoah8/s400/close+up.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501178140044658546" /></a></div></div><div>
</div><div><div style="text-align: justify;">Guests often like to help out in the kitchen and there are many things they can do: wash lettuce; chop veg; assemble a salad, even; open wine; wash dish. If oyster mushrooms should be on the evening's menu and an enthusiastic guest offers to clean them, however, kindly ask him to make you another cocktail instead. It's not that oyster mushrooms are difficult to clean or even that they're so delicate as to require careful handling. No, it's just that they have developed a special relationship with a certain orange and black bug and when the mushrooms are bathed in salt water, which they should be, these bugs are forced out of their hosts and either float to the surface of the water or become lodged in the mushroom's gills, in which case a finger or a knife is required to permanently evict them from their home. A guest would, of course, be able to perform this duty, but after having done so, he may or (more likely) may not want to eat his dinner. So, please, clean your oyster mushrooms yourself and while so doing, if it helps or becomes necessary, remind yourself: they're DELICIOUS.</div><div style="text-align: justify;">
</div><div style="text-align: justify;">What makes them so DELICIOUS? Their inimitable mushroomy texture. Their earthy, woodsy flavor. Y. laughed when I said this, but I definitely detected a pleasant mollusk aroma when they were in the pan. Perhaps that is why they do so well sauteed with garlic and onion and simmered in white wine and when that's cooked down doused with heavy cream, cooked down again and served over pasta. Yes, oyster mushrooms are DELICIOUS. </div><div style="text-align: justify;">
</div><div style="text-align: justify;">NB: Please do not eat mushrooms you've gathered yourself unless you are absolutely sure they're what you think they are.</div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ35CJA6o0qCL8gMesKKI28JWwmyAjTyP6OtCL3oBgqzED7c-45_ed3PHNUazohjKwdUA6qA5c_L9mwQhRfv-zIV3-eShu7bOIeQBcLb1z1goJpHtRifWDlXg3ctWCwS075yr9qHyoah8/s1600/close+up.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBpV3e1gId1u9TFVUF6hmEew5jagH0Us7Fo_pz8WJlhfNvaamJ-6stwOZfJkOFSJUqG74S6YrM8EJrAjNwAlxl7JfALE_uoVtlJihjc-S9K1O0-WzAwCEGc5VxbqcN4lnDILLblN31gQ/s1600/in+the+pan.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBpV3e1gId1u9TFVUF6hmEew5jagH0Us7Fo_pz8WJlhfNvaamJ-6stwOZfJkOFSJUqG74S6YrM8EJrAjNwAlxl7JfALE_uoVtlJihjc-S9K1O0-WzAwCEGc5VxbqcN4lnDILLblN31gQ/s400/in+the+pan.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5501178138248081042" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com2tag:blogger.com,1999:blog-990408493086984673.post-65662532118969332692010-07-24T09:21:00.003-04:002010-07-24T09:29:40.851-04:00Wild Blueberries<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqNB8h_MxZWZdS4WCan0M-IHuVB_xX6d7W0MKf6Olpkvfg6kPrQv4mmA3i7fwH15YdgCQt7wu8sfUFu3mek7FN-Ch0IWmlpuYfgS3eKWKMs52D7ij4Al3sm9CTYAG-qQ8jhViWNA48ZM/s1600/basketoberries.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqNB8h_MxZWZdS4WCan0M-IHuVB_xX6d7W0MKf6Olpkvfg6kPrQv4mmA3i7fwH15YdgCQt7wu8sfUFu3mek7FN-Ch0IWmlpuYfgS3eKWKMs52D7ij4Al3sm9CTYAG-qQ8jhViWNA48ZM/s400/basketoberries.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497462749350471586" /></a></div><div>
</div><div style="text-align: justify;">Last summer I discovered <a href="http://powertothebauer.blogspot.com/2009/07/mulberries.html" target="_blank">mulberries</a>; yesterday I picked my first quart of wild blueberries. A walk around the block brought me to the mulberries; a drive across state lines and a five mile hike was necessary to find these blueberries, but it was well worth it. Wild blueberries are the very essence of blueberry. They're not as fleshy as their cultivated cousins and their seeds are more prominent, but they taste sweeter and bluer and somehow... berry-er. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqNB8h_MxZWZdS4WCan0M-IHuVB_xX6d7W0MKf6Olpkvfg6kPrQv4mmA3i7fwH15YdgCQt7wu8sfUFu3mek7FN-Ch0IWmlpuYfgS3eKWKMs52D7ij4Al3sm9CTYAG-qQ8jhViWNA48ZM/s1600/basketoberries.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEO8RRla5HTkegdnd50EgV0hehpq3MlOApCPFEniqrg6oHkvpKLJuGyVyfjiedzYILqlNcLvzT5xioNfYTdab66P3u3W1pfTP8OmwCx5jT1ALTyc03GooI7qR1MwP6mPJdqy5CiySZ58A/s1600/jam+layer.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEO8RRla5HTkegdnd50EgV0hehpq3MlOApCPFEniqrg6oHkvpKLJuGyVyfjiedzYILqlNcLvzT5xioNfYTdab66P3u3W1pfTP8OmwCx5jT1ALTyc03GooI7qR1MwP6mPJdqy5CiySZ58A/s400/jam+layer.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497462745895941170" /></a></div></div><div>
</div><div><div style="text-align: justify;">These berries are probably best enjoyed in the woods: a sweet reward for energy spent, but if you do happen to have a container with you and if you have the self control to put more berries in the container than in your mouth and if you manage not to trip over any roots or rocks on your way down the mountain and spill your hard earned loot and if there are any berries left after the car ride home, you can make a delicious jam out of them.</div><div style="text-align: justify;"><div id="recipe"><div id="title"> <h3>Wild Blueberry Jam</h3> <h4>Adapted from the Pomona's Universal Pectin box</h4></div><div id="ingres"><ul> <li><b>4 cups</b> wild blueberries, mashed</li> <li><b>1/4 cup</b> lemon juice</li> <li><b>2 tsp.</b> calcium water</li> <li><b>1 cup</b> sugar, more or less depending on your taste</li> <li><b>2 tsp.</b> pectin powder</li></ul></div><div id="strct"><ul> <li>Cover jars, lids, and rings with water in a large pot and bring to a boil. Turn of heat and let stand in hot water.</li>
<li>Place berries and lemon juice in a pot and add calcium water. Mix well. Combine sugar and pectin powder in a separate bowl, mixing thoroughly. Bring the fruit mixture to a boil. Add the sugar-pectin mixture and stir vigorously for 1-2 minutes, until dissolved. Bring back to the boil and remove promptly from heat.</li>
<li>Fill jars to 1/4 inch from the top. Wipe rims clean and screw on the 2-piece lids. Put filled jars in boiling water to cover. Boil for 10 minutes. Remove from water and allow to cool, listening for the distinctive popping sound of jars sealing.</li></ul></div> <div id="foot"> <h3>Give as gifts or use to fill cakes.</h3></div></div></div><div style="text-align: justify;">When I have made jam in the past, I have used only fruit and sugar and lemon juice, shying away from adding pectin. I liked the simplicity of it. What I didn't like, however, was the vast quantity of sugar required. I felt that I could hardly taste the fruit through the sweetness, so yesterday I heeded a piece of advice I overheard an old lady dispensing two jam-making seasons ago: "Just buy pectin and use the recipe in the box. It works every time." And it did work. And for four cups of fruit I used just one cup of sugar and my jam tastes like the wild blueberries from which it is made.</div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEO8RRla5HTkegdnd50EgV0hehpq3MlOApCPFEniqrg6oHkvpKLJuGyVyfjiedzYILqlNcLvzT5xioNfYTdab66P3u3W1pfTP8OmwCx5jT1ALTyc03GooI7qR1MwP6mPJdqy5CiySZ58A/s1600/jam+layer.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplTblKEtjgfnHftbFKIV8Fmh6Zo-m9o-Dzfc3N9tdsXSK-9cePN-20prp1vQv-x1RP6PHi09N-L-du2DngkreSqENKBViYkj67ycYk4I_2IM3VEQPBj8BYw3uRcwnvPmLVsMP2jmPujw/s1600/cake.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgplTblKEtjgfnHftbFKIV8Fmh6Zo-m9o-Dzfc3N9tdsXSK-9cePN-20prp1vQv-x1RP6PHi09N-L-du2DngkreSqENKBViYkj67ycYk4I_2IM3VEQPBj8BYw3uRcwnvPmLVsMP2jmPujw/s400/cake.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497462737344543634" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-91498274000915298242010-07-21T12:59:00.004-04:002010-07-21T13:30:51.891-04:00Summer Rolls<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SMBPCXij64u335TW9VQtkV2rWwpWuTZO-rFYykLhF9i-pOMir46x0sk9ND_U3H6VaH2S__-yaqWiuFV8ZwwEVHMIHVdc8wSwBcB1x5632tPxo6aFvhZLElqlbboz0vUMllDdjeBaDOU/s1600/plated.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SMBPCXij64u335TW9VQtkV2rWwpWuTZO-rFYykLhF9i-pOMir46x0sk9ND_U3H6VaH2S__-yaqWiuFV8ZwwEVHMIHVdc8wSwBcB1x5632tPxo6aFvhZLElqlbboz0vUMllDdjeBaDOU/s400/plated.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496405585012131954" /></a></div><div>
</div><div style="text-align: justify;">This eating from the garden thing is absolutely the way forward. I have a feeling I will never tire of it. Last night the only ingredients of our venison-with-wild-blueberries-fried-squash-blossoms-and-haricots-verts-with-scallions feast that didn't come from Y.'s land were the wild blueberries, which came from an obliging bush on the side of the road, and the egg and flour the blossoms were dipped in before they met their fate in the frying pan. I didn't do quite as well here, but all the non-white ingredients that went into the rolls I picked myself from the garden.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SMBPCXij64u335TW9VQtkV2rWwpWuTZO-rFYykLhF9i-pOMir46x0sk9ND_U3H6VaH2S__-yaqWiuFV8ZwwEVHMIHVdc8wSwBcB1x5632tPxo6aFvhZLElqlbboz0vUMllDdjeBaDOU/s1600/plated.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BjqrfANmoIVlLfqzyIarbx4emBoyywh4m8hVheh5WTb0faDkXD8tLnIh3a0TubCTByKozMY7Fe2f9QgFkIOwrFtWAtjhUTuoRYR88YczaSRMTrkTKWNoLfXNZ9N9b1xKNLhrMhR3l5Q/s1600/peas.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BjqrfANmoIVlLfqzyIarbx4emBoyywh4m8hVheh5WTb0faDkXD8tLnIh3a0TubCTByKozMY7Fe2f9QgFkIOwrFtWAtjhUTuoRYR88YczaSRMTrkTKWNoLfXNZ9N9b1xKNLhrMhR3l5Q/s400/peas.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496405575239030178" /></a></div>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn9O2CoH-b7Fh9z-AhY5kVSSmCJ2SXcc_xVtILHoUHMPSyojUPl-4XPzOZwHN_WDFeieXfdaO8VrXcA6pYqB2cpHh9gpJbOgO2fDUyRZV0B8HHOythT5TLQYZDGBKd0DT_zCL1Yupqjk/s1600/peas+tofu+noods.JPG"></a><div style="text-align: justify;">It is more usual to see cilantro or mint in summer rolls, but we don't have mint and the cilantro bolted while I was being overwhelmed elsewhere in the garden. As I was pinching flowers off the basil Monday morning, I picked a branch of leaves for myself off each plant. I could, I suppose, have made yet another pesto dish, but when I saw the anise hyssop in the the raised bed just outside the cabin, it occurred to me that I could use it along with the basil in summer rolls. Instead of lettuce I chose sugar snap and snow peas to provide the crispy green in the rolls and I was pleased to have a purple carrot ready to pull. (It meant I hadn't weeded <i>all</i> the carrots as they came up.) Tofu provided the protein in my rolls, but chicken or shrimp or even hard-boiled or scrambled eggs would be just as good (or better).</div><div>
</div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn9O2CoH-b7Fh9z-AhY5kVSSmCJ2SXcc_xVtILHoUHMPSyojUPl-4XPzOZwHN_WDFeieXfdaO8VrXcA6pYqB2cpHh9gpJbOgO2fDUyRZV0B8HHOythT5TLQYZDGBKd0DT_zCL1Yupqjk/s1600/peas+tofu+noods.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn9O2CoH-b7Fh9z-AhY5kVSSmCJ2SXcc_xVtILHoUHMPSyojUPl-4XPzOZwHN_WDFeieXfdaO8VrXcA6pYqB2cpHh9gpJbOgO2fDUyRZV0B8HHOythT5TLQYZDGBKd0DT_zCL1Yupqjk/s400/peas+tofu+noods.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496405567979244306" /></a></div><div>
</div><div style="text-align: justify;">The rolling takes a bit of practice, so try not to get frustrated. Put what will be the pretty side on the bottom as you build your roll and remember there is no need to rush.</div><div style="text-align: justify;"><div id="recipe"><div id="title"> <h3>Summer Rolls with Peanut Dipping Sauce</h3></div><div id="ingres"><ul> <li>For the rolls:</li> <li><b>12</b> spring roll wrappers</li> <li><b>1/2 package</b> rice vermicelli</li> <li><b>24</b> basil leaves</li> <li><b>24</b> large anise hyssop leaves</li> <li><b>24</b> sugar snap peas</li> <li><b>24</b> snow peas</li> <li><b>1</b> carrot, cut attractively</li> <li><b>1 block</b> firm tofu</li><li><span class="Apple-style-span" style="color:#FFFFFF;">blank</span></li> <li>For the dipping sauce:</li> <li>(From Martha Stewart)</li> <li><b>1/2 cup</b> peanut butter</li> <li><b>1/2 cup</b> warm water</li> <li><b>1/4 cup</b> lime juice (2 limes)</li> <li><b>1 Tbs.</b> soy sauce</li> <li><b>4 scant tsp.</b> sugar</li> <li>peanuts for garnish</li></ul></div><div id="strct"><ul> <li>To make the rolls: Cut tofu into batons. Chop the carrot any way that appeals to you. Wash (if necessary) and trim the basil and anise hyssop leaves. De-string the sugar snap peas. Cook the rice noodles according to the directions on the packet. Line up your ingredients on a work surface and fill a large shallow dish (pie plate?) with warm water and have ready a damp tea towel to work on. Soak a wrapper in the water for 15-20 seconds. Remove from water and lay flat on the tea towel. Stack your ingredients in the middle of the wrapper, starting and ending with either the basil or anise hyssop, facing the leaves outward. Fold the bottom edge over the stacked ingredients, then fold in the sides, and finally roll the onto the other edge. Set aside and repeat with remaining wrappers.</li>
<li>For the sauce: Whisk together the peanut butter and water until smooth. Add the lime juice, soy sauce, and sugar, and mix until well incorporated. Garnish with peanuts and an anise hyssop flower.</li></ul></div><div id="foot"><h3>Serve as soon as possible after making.</h3></div></div></div><div style="text-align: justify;">I worried (because that's what I do) that the vermicelli would be crunchy or the basil and anise hyssop would compete with each other and/or the peanut sauce or they'd just be bland, but (as usual) my worries were unfounded. I ate two rolls for lunch and they were delicious and extremely refreshing on a hot and humid day. I guess that's why they call them summer rolls.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn9O2CoH-b7Fh9z-AhY5kVSSmCJ2SXcc_xVtILHoUHMPSyojUPl-4XPzOZwHN_WDFeieXfdaO8VrXcA6pYqB2cpHh9gpJbOgO2fDUyRZV0B8HHOythT5TLQYZDGBKd0DT_zCL1Yupqjk/s1600/peas+tofu+noods.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2mIx8rBf15vK_zo3GcYfVji19KCe54v9ikA1lOsswIfRZUVVUX0mjpGbHZFSgWJoLbyPFAeEVZnkXr-7ckMRX7YqyG3TdOr56rCWmVDZFv0ZS-UhFO6qSNhTFLLBWAKbzW2E9VG6b0Y/s1600/bite.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2mIx8rBf15vK_zo3GcYfVji19KCe54v9ikA1lOsswIfRZUVVUX0mjpGbHZFSgWJoLbyPFAeEVZnkXr-7ckMRX7YqyG3TdOr56rCWmVDZFv0ZS-UhFO6qSNhTFLLBWAKbzW2E9VG6b0Y/s400/bite.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496405565875570674" /></a></div></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com3tag:blogger.com,1999:blog-990408493086984673.post-63096263110691103382010-07-14T10:44:00.006-04:002010-07-14T11:06:31.933-04:00Beets with Their Greens, Scapes, and Chèvre<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Rkgc6_ydiMvnnauy6O_omZkmJKxUnD6Yp8av0_CYNYQqxCd15LhRPSVlbCfM2-pzD01wEYpCp6ih36ewcJhNdSW6nRom7Uo-TBAD2crFLi626-6EuL3xHEAuzOrlOwOW8TJ3KkCjlFQ/s1600/beets'n'greens'n'chevre'n'flower.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Rkgc6_ydiMvnnauy6O_omZkmJKxUnD6Yp8av0_CYNYQqxCd15LhRPSVlbCfM2-pzD01wEYpCp6ih36ewcJhNdSW6nRom7Uo-TBAD2crFLi626-6EuL3xHEAuzOrlOwOW8TJ3KkCjlFQ/s400/beets'n'greens'n'chevre'n'flower.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493774054211817954" /></a></div><div>
</div><div style="text-align: justify;">The garden is starting to produce! We have been eating broccoli rabe for a month now and chard and lettuces and peas and basil and strawberries and now beets too. And these are only the ones I pulled while thinning the bed, that the rest will get bigger. When they do I'll make this dish as I usually do, with layer upon layer of beet rounds topped with chèvre and chives, reserving the greens for something else. For now, though, this is a delicious alternative.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Rkgc6_ydiMvnnauy6O_omZkmJKxUnD6Yp8av0_CYNYQqxCd15LhRPSVlbCfM2-pzD01wEYpCp6ih36ewcJhNdSW6nRom7Uo-TBAD2crFLi626-6EuL3xHEAuzOrlOwOW8TJ3KkCjlFQ/s1600/beets'n'greens'n'chevre'n'flower.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-Dh9kM6WC4HlRAQhjz82dbuuGVvj4yaVJNgxMBDzN5z4mHMbp23uDPX13OhfjjouBhNLHlAIRBKfDQt8RQ5bYqsN-Ghjl3AXdp5hSqlHUxKqEsub6nYGoJfXSOJyW_SpviKj1BYUiTA/s1600/buncheso'beets.JPG"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-Dh9kM6WC4HlRAQhjz82dbuuGVvj4yaVJNgxMBDzN5z4mHMbp23uDPX13OhfjjouBhNLHlAIRBKfDQt8RQ5bYqsN-Ghjl3AXdp5hSqlHUxKqEsub6nYGoJfXSOJyW_SpviKj1BYUiTA/s400/buncheso'beets.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493774051833926610" /></a></div></div><div><div style="text-align: justify;"><div id="recipe"><div id="title"><h3>Beets with Their Greens, Chèvre, and Scapes</h3></div><div id="ingres"><ul> <li><b>1 bunch</b> small beets, with greens</li> <li><b>1 handful</b> garlic scapes</li> <li><b>1 small round</b> fresh chèvre</li> <li>olive oil, salt, pepper</li></ul></div><div id="strct"><ul> <li>Cut the beets from their greens, trim, halve or quarter as necessary to make them all about the same size, and boil them until a fork can slide easily into them. Strain and rinse immediately in cold water. Peel beets by simply rubbing them with your thumb and fingers, under cold water if necessary. Set aside.</li> <li>Cut scapes into manageable lengths and sautée in olive oil for as long as it takes to chop the greens. Add chopped greens to the pan, cover, reduce heat to low and allow to cook, turning occasionally, until both scapes and greens are tender.</li> <li>Transfer greens to an attractive dish, making a bed for your beets. Scatter beets over the bed of greens and top with decent-sized chunks of chèvre (if you crumble it into pieces that are too small you will have all crust and no melt when you put it under the broiler). Drizzle olive oil over the top and season lightly with salt and pepper. Put under the broiler until the cheese is touched with gold.</li> </ul> </div> <div id="foot"> <h3>Serve as part of a garden feast.</h3></div></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-Dh9kM6WC4HlRAQhjz82dbuuGVvj4yaVJNgxMBDzN5z4mHMbp23uDPX13OhfjjouBhNLHlAIRBKfDQt8RQ5bYqsN-Ghjl3AXdp5hSqlHUxKqEsub6nYGoJfXSOJyW_SpviKj1BYUiTA/s1600/buncheso'beets.JPG"></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9OQKaoi_DpoYJO61TMNasyPFQ1ivfq3aQ3WE42ZgwRQOyEYnnRCmziN9n3WkKeNHodiIT69f1JgQd2EhyphenhyphenjEclH0HrYIjcEU1-fbCLp-EO3DpH-4lEy5ZhrpJXgbUUrT88TLZFDhtHQg/s1600/beets'n'greens'n'chevre.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9OQKaoi_DpoYJO61TMNasyPFQ1ivfq3aQ3WE42ZgwRQOyEYnnRCmziN9n3WkKeNHodiIT69f1JgQd2EhyphenhyphenjEclH0HrYIjcEU1-fbCLp-EO3DpH-4lEy5ZhrpJXgbUUrT88TLZFDhtHQg/s400/beets'n'greens'n'chevre.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493774042116062418" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-79702701806429309022010-07-08T12:17:00.006-04:002010-07-08T13:19:49.995-04:00A Note on the Importance of Using It All<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j0MhJ-t8z_G85AIhcKuabdmtpTiMtLFgiAPOv4JpKnI4cySZyQTdPCPTYZO0ygj7myj6lm4uokeYBbg8vITsqAdO7Mf1YdsG1h1gP62NYRkeouWhrctJzFlrCZnAIMRldav_3qQbZmo/s1600/feet+one.JPG"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_j0MhJ-t8z_G85AIhcKuabdmtpTiMtLFgiAPOv4JpKnI4cySZyQTdPCPTYZO0ygj7myj6lm4uokeYBbg8vITsqAdO7Mf1YdsG1h1gP62NYRkeouWhrctJzFlrCZnAIMRldav_3qQbZmo/s400/feet+one.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5491570663265810994" /></a></div><div style="text-align: center;">
</div><div style="text-align: justify;">You already know how I am about separated eggs: the half that isn't called for in one recipe will always get used in another, whether I really need six crème brulées in my fridge or not. You can see now that my use-it-all fanaticism is worse than you thought. Yes, those are grouse feet and yes, I have made them into earrings. And worn them. With pride. I actually find them quite beautiful and believe by making and wearing them I am showing some sort of respect for the animal who was killed and most gratefully eaten.</div><div style="text-align: justify;"><div id="recipe"><div id="title"><h3>Grouse Foot Earrings</h3> <h4>makes one pair</h4></div><div id="ingres"><ul> <li>one pair fresh grouse feet</li> <li>salt to cover well</li></ul></div><div id="strct"><ul> <li>Form loops in two pieces of wire, leaving a long end on each. Poke the wires into the ends of each leg until the loops meet the flesh and carefully position each loop in the same orientation. Place your grouse feet in a ziplock bag and pour salt over them until they are well covered. Close bag and set aside.</li>
<li>Several months later break them out of the salt and, using a brush you might otherwise use to clean mushrooms, remove any salt that clings to the feet. Remove any remaining feathers or material you find unsightly.</li>
<li>Wrap the ankles in wire. Using another two pieces of wire, attach hooks to the loops you made when you put the feet up to cure.</li></ul></div><div id="foot"><h3>Wear with pride.</h3></div></div></div><div style="text-align: justify;">I can recommend these particularly to those who work with the public in a service capacity and wake up feeling their personal bubble needs an extra ounce of reinforcement any given day. And if they fail to provide it, if someone manages to get through anyway, you can always take one out of your ear and see what those little grouse claws are capable of. </div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com2tag:blogger.com,1999:blog-990408493086984673.post-47374075364073343702010-06-18T14:29:00.003-04:002010-06-18T15:22:26.701-04:00Cherry Pielettes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ApFxQ-zfH1MHdVKe-E7-FDXWvhWhN8t71enoo-x7qP4BabQ7zVCpAaKRSMRjtr5vnfwIoDvG84zQbQDOCIkJq4vLj-L1_1cH0uIELiov_c6Bz9QsxkCGFc0TDm1MfItzSZkuYNhaM0s/s1600/spilling.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ApFxQ-zfH1MHdVKe-E7-FDXWvhWhN8t71enoo-x7qP4BabQ7zVCpAaKRSMRjtr5vnfwIoDvG84zQbQDOCIkJq4vLj-L1_1cH0uIELiov_c6Bz9QsxkCGFc0TDm1MfItzSZkuYNhaM0s/s400/spilling.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484183192546597346" /></a></div><div>
</div><div style="text-align: justify;">It's odd. I've never liked cherry pie. Perhaps it's more accurate to say that I've never had a cherry pie that I liked. Talking to mom, we came to the conclusion that they're usually too sweet and gooey. Yuck. Nevertheless, when I saw people coming through the checkout with pints of local, organic Hartland cherries last night, I had to have some too. And I bought them with the intention of making little cherry pies.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ApFxQ-zfH1MHdVKe-E7-FDXWvhWhN8t71enoo-x7qP4BabQ7zVCpAaKRSMRjtr5vnfwIoDvG84zQbQDOCIkJq4vLj-L1_1cH0uIELiov_c6Bz9QsxkCGFc0TDm1MfItzSZkuYNhaM0s/s1600/spilling.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYsc2DnnfD-XL0zrdPpsejejmq8eiZnjRkHsq_IvxB3lm8vQJZenawMHNuOzOs5EKc6vfylNh81PoZ69WnonxuVAS64uq2-1b04T4lAo3grvhxoulUOSQQAEybSmkdGvj4gaNbrZ4fuo/s1600/pies-make-progress.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYsc2DnnfD-XL0zrdPpsejejmq8eiZnjRkHsq_IvxB3lm8vQJZenawMHNuOzOs5EKc6vfylNh81PoZ69WnonxuVAS64uq2-1b04T4lAo3grvhxoulUOSQQAEybSmkdGvj4gaNbrZ4fuo/s400/pies-make-progress.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5484183154468001378" /></a></div></div><div>
</div><div style="text-align: justify;">To avoid the too sweet, too gooey quagmire, I decided to approach my cherry pies as I would an apple pie. I used about half of the amount of sugar called for and omitted the quick-cooking tapioca entirely. Instead, I used a bit of lemon juice, a couple tablespoons of flour, and as I said a fraction of the sugar. These modifications produced the desired effect, the only complaint being that there wasn't quite enough filling. A happy problem and an easy one to fix.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYsc2DnnfD-XL0zrdPpsejejmq8eiZnjRkHsq_IvxB3lm8vQJZenawMHNuOzOs5EKc6vfylNh81PoZ69WnonxuVAS64uq2-1b04T4lAo3grvhxoulUOSQQAEybSmkdGvj4gaNbrZ4fuo/s1600/pies-make-progress.jpg"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ab2bYC-xAU0lk-Us1t9FJCYZevZhfTlwbtnbMG87UhwMQ2yEbv1OpwzOir6woTB9_6jCtxB0LoO6jvERXvSjHjnpudaKtV8ZHEDiszL89KKSj6mIJSS0JykmbFgAA2IF0ohWwxHboPQ/s1600/pies.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ab2bYC-xAU0lk-Us1t9FJCYZevZhfTlwbtnbMG87UhwMQ2yEbv1OpwzOir6woTB9_6jCtxB0LoO6jvERXvSjHjnpudaKtV8ZHEDiszL89KKSj6mIJSS0JykmbFgAA2IF0ohWwxHboPQ/s400/pies.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484183144684677666" /></a></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ab2bYC-xAU0lk-Us1t9FJCYZevZhfTlwbtnbMG87UhwMQ2yEbv1OpwzOir6woTB9_6jCtxB0LoO6jvERXvSjHjnpudaKtV8ZHEDiszL89KKSj6mIJSS0JykmbFgAA2IF0ohWwxHboPQ/s1600/pies.JPG"></a><div id="recipe"><div id="title"><h3 style="text-align: justify;">Cherry Pielettes</h3> <h4 style="text-align: justify;">makes 6 3-inch pies</h4></div><div id="ingres"><ul> <li style="text-align: justify;"><b>1 recipe</b> <a href="http://powertothebauer.blogspot.com/2009/10/fall-pie-primer-part-one-crust.html" target="_blank">pie crust</a> (you'll have extra)</li> <li style="text-align: justify;"><b>1 1/2-2 cups</b> cherries, pitted and quartered</li> <li style="text-align: justify;"><b>1 Tbs.</b> lemon juice</li> <li style="text-align: justify;"><b>very scant 1/2 cup</b> sugar</li> <li style="text-align: justify;"><b>2 Tbs.</b> flour</li></ul></div><div id="strct"><ul> <li style="text-align: justify;">Make pie dough and refrigerate at least one hour before rolling. Pit and quarter the cherries. Add the lemon juice, sugar, and flour, mix to combine and set aside.</li><div style="text-align: justify;">
</div> <li style="text-align: justify;">Preheat oven to 450°F.</li><div style="text-align: justify;">
</div> <li style="text-align: justify;">Roll out half the dough, leaving the other half in the fridge, and line 6 3-inch tartlette pans. Refrigerate the lined pans while you roll out the other half of the dough. Fill the pie shells with cherries, leaving behind some of the juices that will have formed. Dot the top of each pie with butter. Cut strips of dough with a fluted pastry wheel from the rolled out dough. Weave a lattice on top of the cherry filling and trim the edges. Brush the tops with an egg/cream wash.</li><div style="text-align: justify;">
</div> <li style="text-align: justify;">Bake at 450°F for 7 minutes. Reduce to 350°F and bake an additional 30-35 minutes, until crust is golden and fruit is bubbling.</li><div style="text-align: justify;">
</div> <li style="text-align: justify;">Cool in pans on wire racks for 15-20 minutes. When you feel it is possible, turn pies out of pans and return to racks. Serve warm or at room temperature.</li> </ul> </div> <div id="foot"> <h3 style="text-align: justify;">Serve with whipped or ice cream.</h3></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KshtRRyAGsLZVGd2Flls-oojWXAyz5uD86fVmItZVwDPaARo39fufHXN8dxQGVpPn5c-WcRKVf2ewVLVV4_29YK4v1dw2h2HEBkW7SkmedZtycN4VzzajOWReuNot0ZhPvb7BJX_58Y/s1600/wrapped+up.JPG"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KshtRRyAGsLZVGd2Flls-oojWXAyz5uD86fVmItZVwDPaARo39fufHXN8dxQGVpPn5c-WcRKVf2ewVLVV4_29YK4v1dw2h2HEBkW7SkmedZtycN4VzzajOWReuNot0ZhPvb7BJX_58Y/s400/wrapped+up.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484183131634224898" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-1710858984017226152010-06-10T13:14:00.007-04:002010-06-10T13:56:54.021-04:00Chocolate Macarons<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1FoLs0hXnHEk1FPRDBorUlb09QwjRTQR3Jf8eP-v0gkAQljyAnGLk2KJidn0goPHnVfj7t4LxhaY2s57uOxfLo8F-wjfCydf_YfLXSp3bO2yVzWHkKDYalz58vOVDNvHq492NF7h0F8/s1600/macaron!.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1FoLs0hXnHEk1FPRDBorUlb09QwjRTQR3Jf8eP-v0gkAQljyAnGLk2KJidn0goPHnVfj7t4LxhaY2s57uOxfLo8F-wjfCydf_YfLXSp3bO2yVzWHkKDYalz58vOVDNvHq492NF7h0F8/s400/macaron!.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481196360279516434" /></a></div><div>
</div><div style="text-align: justify;">I know it's been a long time. Far too long. While I was away I learned a devastating truth: I cannot make chocolate chip cookies. I can manage perfectly flaky croissants. I'm fine with pie crust. I can bake brioche. Biscotti: not a problem. Allow me to make you puff pastry. But good ol' chocolate chip cookies are apparently beyond me. To console myself, and although I always say my next post will be a savory, I got up this morning and made chocolate macarons. And they're divine.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1FoLs0hXnHEk1FPRDBorUlb09QwjRTQR3Jf8eP-v0gkAQljyAnGLk2KJidn0goPHnVfj7t4LxhaY2s57uOxfLo8F-wjfCydf_YfLXSp3bO2yVzWHkKDYalz58vOVDNvHq492NF7h0F8/s1600/macaron!.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1GUOtM0XVPj2Ud5RXFCLDQMZPm9hn7peiq6yC0JanbfvB60p95CLIgGDElUXeVmg-MwjQOGxIasVLbr-q6vqGK3yFCYdQ_ZSrS4tntVHUcBZjiVVoTWzvDGHVg0_jLZfkRmoEvCnTXg/s1600/whipped+whites.JPG"><img style="cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1GUOtM0XVPj2Ud5RXFCLDQMZPm9hn7peiq6yC0JanbfvB60p95CLIgGDElUXeVmg-MwjQOGxIasVLbr-q6vqGK3yFCYdQ_ZSrS4tntVHUcBZjiVVoTWzvDGHVg0_jLZfkRmoEvCnTXg/s400/whipped+whites.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481196356704166306" /></a></div></div><div>
</div><div style="text-align: justify;">They have a perfect meringue crust giving way to a pleasantly chewy center. The ganache is as ganache should be: rich beyond rich and like silk on the tongue. The points may not have smoothed out as much as I would have liked, but when I opened the oven and saw perfect collars around every macaron, I was elated.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1GUOtM0XVPj2Ud5RXFCLDQMZPm9hn7peiq6yC0JanbfvB60p95CLIgGDElUXeVmg-MwjQOGxIasVLbr-q6vqGK3yFCYdQ_ZSrS4tntVHUcBZjiVVoTWzvDGHVg0_jLZfkRmoEvCnTXg/s1600/whipped+whites.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FULNOHueLISmAjQ5ISvkiYZa7pTiugPQkn7KMLJ__eVyj0dGcYc2FWhJna98UHbF1PkUNVWe_jq7W-VKlvAmRhiRummzmOSxh5yxQxDShVljIXeLpINra53b_t2GIHyj7MN760JqMAY/s1600/macarons.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FULNOHueLISmAjQ5ISvkiYZa7pTiugPQkn7KMLJ__eVyj0dGcYc2FWhJna98UHbF1PkUNVWe_jq7W-VKlvAmRhiRummzmOSxh5yxQxDShVljIXeLpINra53b_t2GIHyj7MN760JqMAY/s400/macarons.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5481196350325913106" /></a></div></div><div>
</div><div style="text-align: justify;">Macarons were once near the top of my baking intimidation list. After two successful attempts, they have fallen off it. I hope you too can experience the euphoria these little cookies can offer when they work.</div><div><div id="recipe"><div id="title"> <h3 style="text-align: justify;">Chocolate Macarons</h3> <h4 style="text-align: justify;">Makes 18 2-inch sandwiched macarons</h4></div><div id="ingres"><ul> <li style="text-align: justify;">For the macarons:</li> <li style="text-align: justify;"><b>200 g</b> confectioners' sugar</li> <li style="text-align: justify;"><b>95 g</b> almond flour</li> <li style="text-align: justify;"><b>40 g</b> cocoa powder</li> <li style="text-align: justify;"><b>130 g</b> egg whites (about 4), room temp</li> <li style="text-align: justify;"><b>130 g</b> granulated sugar</li> <li style="text-align: justify;"><span class="Apple-style-span" style="color:#FFFFFF;">Blank</span></li> <li style="text-align: justify;">For the ganache filling:</li> <li style="text-align: justify;"><b>1/2 recipe</b> <a href="http://powertothebauer.blogspot.com/2009/02/ganache.html" target="_blank">basic ganache</a></li> <li style="text-align: justify;"><b>1 Tbs.</b> soft butter</li> <li style="text-align: justify;"><b>1 1/2 Tbs.</b> Cointreau</li></ul></div><div id="strct"><ul> <li style="text-align: justify;">For the macarons: Line several baking sheets with parchment and set aside. Alternately you can line one baking sheet with parchment and set three other sheets of parchment on your work surface. If you find it helpful, which I do, draw circles the diameter you desire your cookies to be on the parchment.</li><div style="text-align: justify;">
</div> <li style="text-align: justify;">Place the confectioners' sugar, almond flour, and cocoa in the bowl of a food processor and process until there are no lumps and the cocoa is evenly distributed. Set aside. Place the egg whites in the bowl of a stand mixer. Using the whisk attachment, beat the whites on low speed until they are frothy. Increase the speed to medium high and when whites start to hold shape, gradually add the granulated sugar. Continue to whip until whites hold stiff peaks. Using a rubber spatula, fold the almond-sugar-cocoa mixture into the whites in two parts until no streaks of white remain.</li><div style="text-align: justify;">
</div> <li style="text-align: justify;">Transfer the batter to a pastry bag fitted with a medium-large plain tip and pipe mounds of batter into the circles drawn on the parchment. Allow to stand for one hour. Half an hour before the first batch goes into the oven, preheat oven to 350°F. Bake for 15 minutes. Transfer immediately to wire racks to cool. Allow the oven to reheat, transfer your second piece of parchment to the baking sheet and bake 15 minutes. Repeat until all the macarons are baked.</li><div style="text-align: justify;">
</div> <li style="text-align: justify;">For the ganache filling: While the cookies are awaiting the oven, make the <a href="http://powertothebauer.blogspot.com/2009/02/ganache.html" target="_blank">ganache</a>. After the cream is fully incorporated, add the butter and process for a few seconds. Add the Cointreau and process a few seconds longer. Transfer ganache to a bowl and refrigerate until pipable, stirring occasionally to allow for even cooling and to prevent a skin from forming. </li><div style="text-align: justify;">
</div> <li style="text-align: justify;">To assemble: When the cookies are fully cooled and the ganache is thick enough to pipe, pipe a dollop of ganache onto the bums of half the macarons. Sandwich with the remaining cookies.</li></ul></div><div id="foot"><h3 style="text-align: justify;">Serve with strong coffee or cold milk. Or both.</h3></div></div></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ndjndhMVqCZhCtttHivcaVjB6DCdp0tqZ8Yh7sx-J5SY5LzsU8-m-Rbhz2uEJFX0qBm94MUxTyB00ZjESSWMlXx9-Y2QKRqThSTr5s9LyNvei27RNuEURLovlK9n0bn4i-G962EB84U/s1600/baked.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ndjndhMVqCZhCtttHivcaVjB6DCdp0tqZ8Yh7sx-J5SY5LzsU8-m-Rbhz2uEJFX0qBm94MUxTyB00ZjESSWMlXx9-Y2QKRqThSTr5s9LyNvei27RNuEURLovlK9n0bn4i-G962EB84U/s400/baked.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5481196344146211394" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-88564558793546216932010-05-29T08:10:00.004-04:002010-05-29T08:22:35.354-04:00Grapefruit Arak Sorbet<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2ob1zcE4g6WeXhL6wgppif0hMYI1sAvNDuxIIZ3uXcsKS3W1nYIPWN6k9hoJB9ZM1RYvDCwPp0YEC2iBZz7YOV4bqdTzqYve2DjAAQBlD2CkHupT3rahkI2jJ83TFlMbMfWl7x0nlrM/s1600/sorbet.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2ob1zcE4g6WeXhL6wgppif0hMYI1sAvNDuxIIZ3uXcsKS3W1nYIPWN6k9hoJB9ZM1RYvDCwPp0YEC2iBZz7YOV4bqdTzqYve2DjAAQBlD2CkHupT3rahkI2jJ83TFlMbMfWl7x0nlrM/s400/sorbet.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5476663533954199154" /></a></div><div style="text-align: center;">
</div><div style="text-align: center;"><div style="text-align: justify;">On our first night in Jerusalem, Y.'s cousins took us to Mahane Yehuda, a restaurant sharing both a name and a neighborhood with <a href="http://powertothebauer.blogspot.com/2010/03/shuk.html" target="_blank">the shuk</a>. I was introduced to many things that evening, not least of all Israeli negotiation and perseverance: The table our party of five was led to after waiting next to an empty one for 45 minutes was upstairs in a dark corner and set for four. H. was not impressed and she had no qualms about letting the maître d' know as much. She asked why we couldn't be seated at the table downstairs, which had been free since we got there and big enough for our party. The reply was that it was reserved for a party of six. M. and Y. backed H. up saying that the table the maître d' wanted us to sit at wasn't nearly big enough to accommodate us. The reply this time was that it certainly was big enough--they sometimes even sat parties of six at this table. Thus the maître d' sank her own ship and at H.'s suggestion we were led back downstairs to the empty table, which happened to have an excellent view of the open kitchen and the spontaneous speeches and singing and dancing to come, and left the four top to the as-yet-unseen party of six. </div><div style="text-align: justify;">
</div><div style="text-align: justify;">But the relevance of our night at Mahane Yehuda to this post is the grapefruit and arak cocktail that was served upon our arrival at the restaurant before the table debacle and well before the restauranteur from Tel Aviv began speechifying and the waiters commenced drinking and the chef put on his fez and started dancing and waving a dish towel over his head to a song whose lyrics loosely translate to, "I want to be out there in the jungle where there is no Rabbi Google." This refreshing citrus-anise cocktail appeared several times during our stay in Israel sometimes with a sprig of mint, sometimes blended with ice, always absolutely delicious. It is at Y.'s suggestion that I turned it into grapefruit arak, although I couldn't find any and had to use ouzo, sorbet, a perfect accompaniment to the unusually hot days we have had this spring and the many we are bound to encounter come summer.</div><div style="text-align: justify;"><div id="recipe"><div id="title"><h3>Grapefruit Arak Sorbet</h3> <h4>makes one quart</h4></div><div id="ingres"><ul> <li><b>3 cups</b> fresh-squeezed grapefruit juice (about 9 grapefruit)</li> <li><b>1/2 cup</b> sugar</li> <li><b>1/3 cup</b> water</li> <li><b>1/3 to 1/2 cup</b> arak (or ouzo or pernod), chilled</li></ul></div><div id="strct"><ul> <li>Make a simple syrup with the sugar and water by dissolving the sugar in the water and cooking it on medium heat until clear. Add syrup to grapefruit juice and chill until very cold.</li>
<li>Freeze grapefruit-syrup mixture in an ice cream maker according to the manufacturer's instructions. After 10-15 minutes slowly add the arak/ouzo/pernod. Continue to freeze until mixture becomes slushy, another 10 minutes or so. Transfer to airtight containers and place in the freezer for several hours. </li> </ul> </div> <div id="foot"> <h3>Allow to temper before serving.</h3></div></div></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com0tag:blogger.com,1999:blog-990408493086984673.post-16999963781555843812010-05-21T17:42:00.003-04:002010-05-21T17:48:49.704-04:00A Garden<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLrVeK1xFwR_NsnCL2_IXY-c8yRz04iTMNdP98HwZDlYVuGGwlmt6bNpJ1011VMIMg2auX5xm8io_8F843ceqzWuUDJOCH8RaaP3lhKiO7Kry6WywGfSBxJUzUFNIz8UccS8P2e6bQsw/s1600/baby+greens.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLrVeK1xFwR_NsnCL2_IXY-c8yRz04iTMNdP98HwZDlYVuGGwlmt6bNpJ1011VMIMg2auX5xm8io_8F843ceqzWuUDJOCH8RaaP3lhKiO7Kry6WywGfSBxJUzUFNIz8UccS8P2e6bQsw/s400/baby+greens.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473842617253995522" /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLrVeK1xFwR_NsnCL2_IXY-c8yRz04iTMNdP98HwZDlYVuGGwlmt6bNpJ1011VMIMg2auX5xm8io_8F843ceqzWuUDJOCH8RaaP3lhKiO7Kry6WywGfSBxJUzUFNIz8UccS8P2e6bQsw/s1600/baby+greens.JPG"></a>
</div><div style="text-align: justify;">I've never had a garden before and finding myself part steward of Y.'s this year while he fries bigger fish is, frankly, a bit overwhelming. I don't know what I should put where or when or how close together or how deep or with what companion or in how much sun or during which phase of the moon. At least I know I don't have to take it for twice daily walks. Y. assures me that I can do no harm and the important part is just to be out there doing a bit at time and eventually there will be a garden.</div><div>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulrO4WcRX7D33sM3qHDv-nGew0NB8kD7bIE7_a1S4X3KByuX5eaA8fV7Gstl6FiGTzg8LfB09ST098FOm1RRyr9gABSL9kMPRmTth5INpGxj6f_bvfhL_8BLKRsz77ShIvhJ6s0ZsfJo/s1600/strawberry.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulrO4WcRX7D33sM3qHDv-nGew0NB8kD7bIE7_a1S4X3KByuX5eaA8fV7Gstl6FiGTzg8LfB09ST098FOm1RRyr9gABSL9kMPRmTth5INpGxj6f_bvfhL_8BLKRsz77ShIvhJ6s0ZsfJo/s400/strawberry.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473842612624005458" /></a></div></div><div>
</div><div style="text-align: justify;">Y. always says there is no time for resting on one's laurels and that seems particularly true in gardening. I was proud of the job I did waking the garden up after the winter. Six hours of clearing pathways and pulling dock and grass and who-knows-what-all left beautiful mounds of soil standing out against the woods. And then I didn't do anything for a good two weeks and the weeds came back as weeds will and I thought, "Right, Em, no resting on your laurels."</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulrO4WcRX7D33sM3qHDv-nGew0NB8kD7bIE7_a1S4X3KByuX5eaA8fV7Gstl6FiGTzg8LfB09ST098FOm1RRyr9gABSL9kMPRmTth5INpGxj6f_bvfhL_8BLKRsz77ShIvhJ6s0ZsfJo/s1600/strawberry.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHEJe1eV_kOfNOtjVXRsBznIi8bQpWYlUy7_H8ONLRW1Z4ILFhYPD672JSpb5Ni2MHKmINA3C6N7iWglzNKom9VxKbmDHyXVLyLsK-wLwxV7cJ6a3mGj0KFn9-V0QeylILFJ9RGjl2DE/s1600/asperges.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHEJe1eV_kOfNOtjVXRsBznIi8bQpWYlUy7_H8ONLRW1Z4ILFhYPD672JSpb5Ni2MHKmINA3C6N7iWglzNKom9VxKbmDHyXVLyLsK-wLwxV7cJ6a3mGj0KFn9-V0QeylILFJ9RGjl2DE/s400/asperges.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473842609239991458" /></a></div></div><div>
</div><div style="text-align: justify;">I should be out there now weeding and turning soil and planting seeds and telling the plants to grow, although they seem to manage that all by themselves. That is the exciting part. I put seeds in the ground, give them some water, and by some miracle a few days later there are little green shoots coming through the dirt. It's exciting and that's before there's even anything to eat. </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHEJe1eV_kOfNOtjVXRsBznIi8bQpWYlUy7_H8ONLRW1Z4ILFhYPD672JSpb5Ni2MHKmINA3C6N7iWglzNKom9VxKbmDHyXVLyLsK-wLwxV7cJ6a3mGj0KFn9-V0QeylILFJ9RGjl2DE/s1600/asperges.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDV7LWIrjWfn3438EH6lGh6R-STeIhsC4LTZ7mj-vy2tSgNvnhpaeMNawko3PiQTFg-k6D83BACcfLo6yDT6bE1H0bzO-RNtlcC2ZmXy6InslGMFYnAAOLBUrCqxCDlL-S4yZlBAhEFE/s1600/orpeas.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDV7LWIrjWfn3438EH6lGh6R-STeIhsC4LTZ7mj-vy2tSgNvnhpaeMNawko3PiQTFg-k6D83BACcfLo6yDT6bE1H0bzO-RNtlcC2ZmXy6InslGMFYnAAOLBUrCqxCDlL-S4yZlBAhEFE/s400/orpeas.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473842602071764098" /></a></div></div><div>
</div><div style="text-align: justify;">It is thrilling to see the asparagus coming up (even though I know we aren't allowed to eat it until next year) or to see flowers on the strawberries that weren't there the day before or to look out the window and be able to make out rows of tiny beets and peas or to eat the first radish of the season. I used to think seeing local produce at the farmers' market was fun, and it is, but seeing it in your own back yard is so much better. I'm still afraid I'm doing things all wrong, but with each new shoot I am gaining confidence that I won't ruin the garden and that we might even have food to put up come fall.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDV7LWIrjWfn3438EH6lGh6R-STeIhsC4LTZ7mj-vy2tSgNvnhpaeMNawko3PiQTFg-k6D83BACcfLo6yDT6bE1H0bzO-RNtlcC2ZmXy6InslGMFYnAAOLBUrCqxCDlL-S4yZlBAhEFE/s1600/orpeas.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywNkDTyTrJQqD7lD9R7mUlNztRkGAuIX4DtTTWU0bm03xvQO4w31ymnGZiyQgj-a6O0sOTHq1FOvheKugSthcUJQT8HKpKqAi-fKlFleTJgnVRMkADN0qVJhy0ssQzybLxaDyuCXnbU0/s1600/beet+sprout.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiywNkDTyTrJQqD7lD9R7mUlNztRkGAuIX4DtTTWU0bm03xvQO4w31ymnGZiyQgj-a6O0sOTHq1FOvheKugSthcUJQT8HKpKqAi-fKlFleTJgnVRMkADN0qVJhy0ssQzybLxaDyuCXnbU0/s400/beet+sprout.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473842596598317698" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com2tag:blogger.com,1999:blog-990408493086984673.post-7135412366462324212010-05-14T13:33:00.006-04:002010-05-14T14:41:35.585-04:00Rhubarb Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX69W32sHe0ZwKvXtsP0zKmaiHR_76huvxD_eZEaaeVq8qj1OfpGfx4zb9Clc0zziS4HkGjlaGcrJH2TuVa1oaTgEABTJ3MgWD_EHdueQg-lcx15uXkSARUgzo4OD5H1AdmnifgsyhYt0/s1600/rhubarb1.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX69W32sHe0ZwKvXtsP0zKmaiHR_76huvxD_eZEaaeVq8qj1OfpGfx4zb9Clc0zziS4HkGjlaGcrJH2TuVa1oaTgEABTJ3MgWD_EHdueQg-lcx15uXkSARUgzo4OD5H1AdmnifgsyhYt0/s400/rhubarb1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471182228882600754" /></a></div><div>
</div><div style="text-align: justify;">It is with great pleasure that I announce that at long last the local rhubarb <i>est arrivé</i>! Or it did a week or so ago when I wasn't looking. In any case the 'Oregon' sign on the rhubarb basket has been replaced with a sign showing a map of Vermont and a little star indicating the approximate location of Dwight Miller Orchards, just a few miles from where I sit. </div><div style="text-align: justify;">
</div><div style="text-align: justify;">There are a thousand things you can do with this pink, tart stalk. You can make compote or cobbler, tarts or pies, a sauce for fish, a filling for danish, jellies or jams... or you could make a rhubarb cake.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX69W32sHe0ZwKvXtsP0zKmaiHR_76huvxD_eZEaaeVq8qj1OfpGfx4zb9Clc0zziS4HkGjlaGcrJH2TuVa1oaTgEABTJ3MgWD_EHdueQg-lcx15uXkSARUgzo4OD5H1AdmnifgsyhYt0/s1600/rhubarb1.JPG"></a>
<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXVEIC08N50tutjCbxa_ytW8DSZeZWUKGhnmUD84p5QiuvAva0UXuCOhIAUTUBif4uZohj5kEJGrrW_MRTaQZ2-gKzEQYP4HuE1Nw-ukDEg0vyb_ijAyIbFLObGAVR4AzHRo7ZVbgo_k/s1600/thecakegetsbaked.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXVEIC08N50tutjCbxa_ytW8DSZeZWUKGhnmUD84p5QiuvAva0UXuCOhIAUTUBif4uZohj5kEJGrrW_MRTaQZ2-gKzEQYP4HuE1Nw-ukDEg0vyb_ijAyIbFLObGAVR4AzHRo7ZVbgo_k/s400/thecakegetsbaked.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5471182219526102914" /></a></div></div><div>
</div><div style="text-align: justify;">I'll be honest: this is not my favorite rhubarb recipe. There's nothing wrong with it really, but I am not a fan of undercooked batter and the high moisture content of the rhubarb prevents the batter around it from cooking completely. Either that or I took the cake out of the oven ten minutes too early, which is entirely possible even though my toothpick came out clean. I do like the texture the cornmeal lends the cake--its slight crunch contrasts well with the softness of the rhubarb. And the flavor is good. The tartness of the rhubarb keeps the cake from being too sweet and there's just enough cinnamon to be noticed but not enough to be overpowering. So, who knows, maybe the problem is me and not the cake and I should try again before pronouncing my verdict.</div><div style="text-align: justify;"><div id="recipe"><div id="title"><h3>Rhubarb Cake</h3> <h4>adapted from Nigella Lawson</h4></div><div id="ingres"><ul> <li><b>18 oz.</b> rhubarb</li> <li><b>1 cup</b> sugar</li> <li><b>1 cup</b> flour</li> <li><b>1/2 cup plus 2 Tbs.</b> fine cornmeal</li> <li><b>1 tsp.</b> baking soda</li> <li><b>1/4 tsp.</b> salt</li> <li><b>1 tsp.</b> ground cinnamon</li> <li><b>2</b> large eggs</li> <li><b>1 tsp.</b> vanilla</li> <li><b>1/2 cup</b> butter</li> <li><b>1 cup plus 2 Tbs.</b> yoghurt</li></ul></div><div id="strct"><ul> <li>Preheat oven to 350°F. Butter and flour a 9-inch spring form pan and set aside.</li>
<li>Clean and trim rhubarb if necessary, then cut into 1/2 inch pieces and place in a medium bowl. Sprinkle 1/3 cup of the sugar over the rhubarb and set aside.</li>
<li>In another bowl, combine the flour, cornmeal, soda, salt, and cinnamon. Beat the eggs with the vanilla. In large bowl cream the butter and remaining 2/3 cup sugar. Gradually add the egg mixture to the creamed butter, beating well. Alternately add the flour mixture and yoghurt, mixing just to combine after each addition. Finally, fold in the rhubarb, sugar, and any juices that might be in the bowl.</li>
<li>Pour batter into prepared pan and bake about one hour. Cover the top with foil if it starts to get too dark.</li>
<li>Allow to cool in the pan for a few minutes and then turn out onto wire racks.</li></ul></div><div id="foot"><h3>Serve at room temperature or warmed, plain or with cream.</h3><div>I think a better idea might be to make it a rhubarb upside down cake. I would caramelize the rhubarb somehow with sugar and a splash of Cointreau, boil off any extra water, then transfer it to the bottom of my cake pan, pour a batter over the top and bake it 'til done. That way you both minimize the risk of undercooked batter and show off the rhubarb to better effect. Just a thought.</div><div>
</div></div></div></div><div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISzslLHP57vi-UvtOgrUlabuoADC2V2qitGNRG_vfmuLm-wJPfxOb5t3dKUiYMx_wRxDo_92htKJWUKg45ivMWitmmsamz4sg-GQXbDVK8Yqm0E1oj_P9WznyWunBca7ffDHpHXy3lt0/s1600/cake+plate.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiISzslLHP57vi-UvtOgrUlabuoADC2V2qitGNRG_vfmuLm-wJPfxOb5t3dKUiYMx_wRxDo_92htKJWUKg45ivMWitmmsamz4sg-GQXbDVK8Yqm0E1oj_P9WznyWunBca7ffDHpHXy3lt0/s400/cake+plate.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471182210511144674" /></a></div></div>Emilyhttp://www.blogger.com/profile/13749406401423934816noreply@blogger.com1