entree Archive

Rainy Day Remedy: Duck Pho

Pho: (Pronounced: Fuh) A Vietnamese noodle soup, typically made with beef broth and thin rice noodles, usually garnished with basil, bean sprouts, and lime.

I was dithering back and forth about posting this recipe, as I was worried that it might sound fancy, complicated or inaccessible. And while I like to cook fancy food from time to time, ultimately I want my recipes to be accessible. I want to post things that you want to cook.

The thing I want to stress about this recipe is that it only sounds complicated. It really isn’t! The whole idea to make duck pho came about when I saw a recipe for Turkey Pho (made with Thanksgiving leftovers! Genius!). As I mentioned in my last post, since I didn’t roast a turkey this year, I decided to roast a duck. In all actuality, my wonderful husband roasted the duck while I was at the gym. Let me tell you, coming home to roast duck (prepared by the person you love) is a really great thing.

So, we ate the roast duck (and holy smokes, it was good) and when we were finished, we had a whole duck carcass on our hands. We had no choice but to make duck stock! And since we made duck stock, making duck pho seemed to be the next logical step. So that’s just what we did.

For the record, this recipe could easily be made with chicken or turkey. I happened to roast a duck, hence why I made this pho with duck. I don’t often roast ducks (read: this was the first time), but I do roast chickens relatively frequently, so I see a lot of chicken pho in my future. I’ve always thought of chicken pho as a better version of chicken noodle soup. In fact, whenever I’m not feeling well, all I really want to eat is pho. I’m not sure why I’ve never attempted to make it until now, I think I always assumed it was really complicated. All it requires is a bit of time to make the stock (which can simmer away while you do other things, like decorate your Christmas tree! Which is exactly what I did.), and a few key Asian pantry ingredients.

Making pho a great way to use up leftovers (whether it be duck, turkey, chicken, etc), and it’s the perfect rainy day meal. I’m not sure if you’ve heard, but we get a lot of rainy days in Portland. ;) But pho is the perfect remedy for rain: it fills the belly, warms the insides, and clears your head.

Duck Pho
(Adapted from Serious Eats)

Leftovers from 1 roast duck (i.e., 1 duck carcass, wings and legs included)
1 yellow onion, roughly chopped
2 cloves garlic, smashed
6 whole cloves
2 cinnamon sticks
3 star anise pods
1/2 teaspoon coriander seeds
6 sprigs fresh cilantro
2 tablespoons fish sauce
1/2 teaspoon ground black pepper
2 dried shittake mushrooms
Salt, to taste
Thin rice noodles

Garnishes:
Bean sprouts
Sriracha
Hoisin sauce
Lime wedges
Green onion, sliced thinly
1-2 jalapenos, sliced thinly (seeds included)
Cilantro (and/or Thai basil)

Remove any leftover meat from the duck, set aside for use in the pho.

To make duck stock (pho soup base): Heat 1 tablespoon of olive oil over medium-high heat in a large stock pot. Cook the onion, until starting to brown, 5 minutes or so. Add in duck bones, and fill the pot with cold water. Add in star anise, cinnamon, coriander, cloves, cilantro sprigs, garlic, and shitaake. Bring to a boil, then turn the heat down and allow the stock to simmer for 1-2 hours.

Strain the stock into another pot. Add in fish sauce, salt, and ground pepper to taste. Start with the addition of fish sauce, and add salt afterwards if needed (fish sauce is very salty). If serving pho immediately after making stock, allow stock to simmer over low heat on the stove. Add in duck meat and sliced green onions, and allow to cook in the broth for a few minutes before serving.

To assemble pho: Cook rice noodles according to the package directions. Drain, and place an equal amount of rice noodles in each bowl (I made 4 servings) and pour the hot broth (with duck meat and green onions) over the noodles. Garnish with bean sprouts, lime wedges, jalapeno slices, cilantro, Thai basil, and a hefty dose of Sriracha.

Note: I had about a quart of duck stock leftover after 4 large servings of pho were consumed.

Curried Carrot Soup with Orange and Lemongrass

I’m going off the grid for a few days.

However, I’m not actually going anywhere. I’m staying put for the holidays. My holiday plans include a lot of eating, enjoying a few glasses of good Oregon wine (namely, my favorite Oregon wine: Remy), sleeping in, spending time with family, watching ‘Planes, Trains and Automobiles’ (it’s tradition!), and working on crafty Christmas things.

Oh, and I’m also going to roast a duck.

Why? Because I bought a duck. I bought a duck because I was depressed about the fact that I wasn’t going to have any turkey leftovers (my mom is cooking the turkey this year). But then I saw fresh, whole ducks at the Montavilla Farmer’s Market and they were beautiful and surprisingly affordable. And then it dawned on me: duck leftovers > turkey leftovers. Duck breast and cranberry sandwiches? Yes, please.

Needless to say, I’m pretty excited about four days off.

But, this week can’t be all turkey (or duck!) and cranberries and mashed potatoes. In fact, after days of eating such things I usually feel pretty gross. And when I feel gross, I want to eat something healthy. Something that isn’t heavy, something that is bright and refreshing. This soup is all of that and more.

I must admit, however, that this is not a new post. In fact, Curried Carrot Soup was one of my very first posts. I posted this recipe back in the dark ages of my blog, when I didn’t know how to take a good food photograph to save my life. I’ve grown a bit as a writer and photographer since those early days, and thought this soup deserved a second chance. I make this recipe often, and since I don’t have every recipe committed to memory (shocking, I know!), I have to refer to my own recipe whenever I make this soup. And every time I pull up the recipe, I get annoyed at the photo and how it doesn’t do this soup any justice. So, I decided to take new photos. And I decided to re-post the recipe. It’s an oldie but a goodie, and I highly recommend it.

To the two people who actually remembered that I’ve already posted this recipe, I apologize for the repeat. :)

Curried Carrot Soup with Lemongrass
Ingredients:

1 tablespoon olive oil
1 small yellow onion, finely diced
1 garlic clove, chopped
1 tablespoon fresh ginger, grated
1 red Thai chili, deseeded and chopped in half
1 tablespoon curry powder (or more!)
8-10 organic carrots, trimmed and sliced
2 lemongrass stalks, trimmed and bashed* (*Bashing the stalks brings out the most flavor. Lemongrass can be hard to find in the grocery store, but you can find frozen lemongrass in most Asian food stores.)
2 large strips of orange zest
1 can coconut milk
2 cups vegetable stock
A few dashes of soy sauce
Salt to taste

Method:
Heat the olive oil over medium heat in a large soup pot or dutch oven. Add in onion, garlic, ginger, and red chili. Cook for 3-5 minutes over medium heat (until soft). If the grated ginger is sticking to the pan too much, add more oil and turn the heat down. Add in curry powder, making sure all ingredients are coated with it. Add in carrots, lemongrass (or lemon zest), orange zest and sautée for a couple minutes.

Next, add in the vegetable stock and coconut milk – ensuring all vegetables are covered in liquid – and cook over high heat until it comes to a boil. Turn the heat down to low and simmer until the carrots are soft all the way through.

Remove the zest pieces and lemongrass stalks (dont forget this part!) and then use an immersion blender or food processor to blend until the soup is smooth. Once blended, stir in soy sauce and/or salt to taste. Depending on your preferences, you can add more coconut milk or vegetable stock if you find that the soup is too thick.

On Thankfulness & Chili with Vegetables.

It’s November, and most of the world is quickly falling into a holiday frenzy. The chaos has begun and I want no part of it. I want peace, and rest, and quiet. I want to stay home and read books. I want to cook warm, cozy dinners and spend time with people I love. I want to be thankful.

The holiday season is a mixed bag of emotions for me. There is so much I love about this time of year (food, family, traditions, celebration, etc), but it is easy to get lost in the madness of it all – to get stressed out about finances, juggling family, menu planning, gift giving, and all that stuff.

And I’m guilty of it, just as much as anyone else. I’m a perfectionist who thrives on stress and it is so easy to let myself get carried away. So, I’m trying something new this year. I’m finding one new thing to be thankful for every day. Whenever I feel stressed or overwhelmed, I take a minute to remind myself of all the good in my life.

I am happy, I am healthy, I am alive.

I’m married to my best friend and he loves me. A lot.

I have the best family (and a whole bunch of wonderful friends).

I have the best cat and bunny on the planet.

I am blessed.

And today, I’m thankful for chili. (It may sound trite, but it’s true!)

More specifially, I’m thankful for leftover chili. I made a giant pot of this chili earlier in the week, and I’ve had a bowl of it for lunch every day this week. I love having leftovers for lunch! I’m not sure why a post about chili prompted me to be thankful, but somehow I think it’s fitting. There’s nothing glamourous or exciting about a pot of chili. Quite the contrary, chili is the humblest of foods. But, sometimes the simplest foods are the best. Chili is comforting, nostalgic, and perfect for cold November evenings. It might not be pretty, but it sure is delicious.

Growing up, my mom made a classic chili with ground beef, tomato paste, onions, and kidney beans. I think her secret ingredient was tomato soup, but whatever it was, it worked. I love my mom’s chili. However, this is not my mother’s chili. This is more of a cross between a standard chili and a hearty vegetable stew. It has all the makings of a classic chili (ground beef, beans, tomato), but it also has Delicata squash, poblano and red peppers, carrots, celery, and fennel. This chili is rich, hearty, and filling.

I must thank Nadine from the Dundee Dirtbox Farm and CSA for giving me the idea to put all these fantastic vegetables into chili. It had never occured to me that Delicata squash (with their skins left on, no less!) would be delicious in chili. But, Nadine made this chili for a potluck birthday party for my dear friend Mari, and I loved it. I took mental notes about what all she had included in the chili, so that I could re-create it at home. And then I promptly re-created Nadine’s chili at home a few days later (I couldn’t wait, it was that good!).

Really, there’s not much else I can say about this recipe. At the end of the day, this is merely a loose set of guidelines for making a great pot of chili. It isn’t rocket science, it’s just chili. But it’s really good chili. Feel free to get creative with the recipe and add (or subtract) whatever you desire. Heck, use this chili as an excuse to clean out your fridge! It’s that kind of recipe. And it is exactly what I needed this week. In the midst of the hustle and bustle of life, I needed a humble bowl of chili.

And for that, I’m thankful.

Chili with Fall Vegetables

Note: This ingredient list is based on the vegetables I had on hand, but feel free to include whatever you want! I also threw in a handful of cherry tomatoes that I’d frozen, but I didn’t include this on the ingredient list as I wasn’t sure how many people would have bags of frozen cherry tomatoes! Also, you’ll notice this recipe does not use stock or liquid of any sort. The juices from the canned tomatoes & vegetables were enough for my chili, but if you feel yours is too thick you could add a bit of water or stock.

2 lbs lean ground beef
3 cups (canned) whole tomatoes in sauce (or fire-roasted tomatoes)
1 small yellow onion, diced
2 small delicata squash (or 1 medium/large squash)
1 poblano pepper
1 red pepper
2-3 small carrots
2-3 stalks of celery
1 small fennel bulb (or 1/2 of a large bulb)
1 bay leaf
2 cans kidney beans, drained
1.5 Tablespoons chili powder
1/2 teaspoon cayenne pepper
1 Tablesoon tomato paste
Salt & pepper, to taste

*Optional: This chili is good with a dash of cumin powder, if you happen to have some onhand.

Halve the squash and remove seeds with a spoon. Roughly chop into 1″ squares. Note: If you’re cooking the chili for a long time (1.5 hours or more), you can leave the skin on the Delicata squash (if using any other kind of squash, you must peel it). But, the Delicata skins are thin (and tasty) and can be left on if you’re cooking the chili for a while.

In a large pot or dutch oven, heat a small amount of olive oil. Add in diced onion, and cook for 2-3 minutes. Add in ground beef and cook with onions until the beef is cooked all the way through (and browned). While the meat is cooking, stir in chili powder, cayenne, and salt and pepper.

Meanwhile, chop all vegetables. Remove seeds from the Poblano and Red Pepper.

Once the meat is browned, add in all canned tomatoes and juices. Cook for 5 minutes over medium-high heat, stirring frequently. Add in the rest of the vegetables (squash, celery, carrot, fennel, etc) and stir coat with tomato juices. Add in bay leaf and tomato paste.

Cook over low heat until the vegetables are tender, at least an hour. Add in the kidney beans 30 minutes prior to serving (I add them later, as I don’t want them to break down and become mush). Taste, and adjust seasonings as necessary before serving.

Garnish with grated cheddar cheese and avocado.

On Harvest Dinners, Vacations, and Bacon-y Egg Salad.

Hello, everyone!

I’d like to start off by saying that I don’t feel the need to apologize for my lack of recent posts. I don’t feel bad about it and neither should you! Life gets busy and crazy and sometimes I don’t have a spare moment to cook (or write about cooking). So, then, rather than lament my lack of posts…I’ll just tell you what I’ve been up to.

Most of my energies were focused upon one event: The Montavilla Farmer’s Market Harvest Dinner. I’ve been volunteering with the Market all year, but I was especially excited to help with their annual fundraising dinner. The dinner was comprised of 6 courses (omnivore or vegan), wine pairings, a silent auction, and music by a string quartet. The purpose of the dinner is to raise funds for the Market’s Everybody Eats program, which helps with food stamp matching and food accessibility.

I was charged with the task of heading up the decor and ambiance for the dinner. I had a very specific vision for the look and feel of the dinner and I if I do say so myself, it all turned out beautifully. The dinner was a great success! The food was fantastic, the wines were delicious, the ambiance was lovely, and the guests were happy.

Pictured: Harvest dinner place setting.

The day after the Harvest dinner, Nich and I escaped to the coast. I knew that we’d be exhausted from the event and thankfully I had the foresight to book us at a room at cute little hotel in Astoria, Oregon. When we arrived in Astoria, we were greeted with never-ending and miserable rain. We decided to make the best of it and proceeded to wander about the quaint little town, and ended up getting positively soaking. I looked like a drowned rat. But, we made sure to warm ourselves with a few tasty brews at the Fort George Brewing Company.

The next morning, we awoke and everything had changed. The skies were blue and the seas were calm…it was downright gorgeous. We walked along the pier, drank coffee, and read a lot of Harry Potter. Since we weren’t in a hurry (nor did we have a schedule!), we wandered around the coast aimlessly until we felt it was time to head back home. We drove home with the windows down and the music turned up loud. I sang along at the top of my lungs as the sun warmed my face and I felt that all was right with the world. It was the perfect getaway.

Pictured: Nich & I at the coast. Happy.

We arrived home feeling refreshed. Nich jumped into projects mode (he built us a picnic table!) and I set about making egg salad sandwiches. Why? Because I happen to love egg salad sandwiches! And I had a ton of eggs in the fridge. And I was too lazy to go to the store. And egg salad is delicious! This particular batch of egg salad was extra delicious, as I had the genius idea to add in bacon and caramelized shallots. These additions transformed the egg salad into something special. This is not your typical soggy deli egg salad. No, my friends, this is egg salad all grown up. You must try it for yourself! I beg of you.

So, there you have it…

This week I helped throw a fundraiser dinner, escaped to the coast, returned home, and made a damn good batch of egg salad. Oh, and I helped put on this food swap. I didn’t do much in the way of cooking or writing, but that’s OK. I wasn’t blogging, but I was busy doing a lot of wonderful things. All that to say, I had a really fantastic week. I hope you did too.

Pictured: Egg Salad Sandwich on Dave’s Killer Blues Bread with Spring Greens and Tomato

Egg Salad with Bacon, Caramelized Shallots, and Whole Grain Mustard
Note: This is what I would call a German style egg salad. The egg salad has all the classic flavors of german pub food. It is bold, smoky, and full of flavor.

4 strips bacon
1 large shallot, sliced thinly
10 eggs
1/4 cup mayo
2 Tablespoons whole grain mustard
1 teaspoon honey mustard (or yellow mustard)
2 dill pickle spears, sliced thinly
1 teaspoon fresh dill, chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Salt, to taste

For sandwich:
Dave’s killer bread (or other tasty whole grain bread)
Slices of heirloom tomatoes
Greens, such as arugula or spinach

My tips for perfect hard boiled eggs: Place eggs in a large pot and cover with water, until eggs are covered with about an inch of water. Place pot on stove and heat over high heat until water just barely begins to boil. Once the water boils, turn the stove off and remove pan from heat. Cover the pot and set your timer for 15 minutes (allowing the eggs to sit in the hot water during this time). After 15 minutes, pour off hot water and rinse eggs with cold water to stop the cooking process. You should now have perfectly hard boiled eggs.

Meanwhile, cook the bacon and shallots. For the bacon, cook strips in a skillet over medium heat until the bacon is crisp and the fat has rendered. For the shallots, cook in a small non-stick skillet over medium heat with a dash of olive oil. Allow the shallots to slowly brown and caramelize. If they are browning too quickly, turn the heat down to low. The shallots should caramelize in 15-20 minutes. Set aside bacon and shallots and allow to cool.

To assemble the egg salad:
Peel and dice all the hard boiled eggs and place in a bowl. Mix in the mayo, mustard(s), salt, pepper, paprika and dill. Adjust mayo & mustard levels according to your personal preference. The egg salad should be moist but thick (not runny).

Chop bacon strips and dill pickles into a fine dice. Gently stir in the bacon, pickles, and dill until just combined. Serve egg salad on a piece of toast with lettuce and tomato.

Zucchini Roundup: Grilled, Pickled, & Pancaked.

There’s a saying that goes something like this: “If you plant zucchini, be sure you have a lot of friends.”

I’ve heard it said before, but it wasn’t until this year that I truly understood what these words meant. This year I planted not one, but two zucchini plants. We aren’t even at the height of zucchini season and I feel like I can barely keep up with the abundance of zucchini!. Every time I turn around, there are magically five (or more!) ripe zucchini that are just begging to be eaten. Not that I’m complaining, mind you. I’m not tired of zucchini, yet. And thankfully, it is still early in the season I have friends who are willingly allowing me to pawn off some of my zukes on them. We’ll see how long that lasts…

Really, though, I am thrilled to be harvesting (and enjoying) my very first crop of zucchini. This year, I planted two heirloom varietals: Black zucchini and a lovely striped Cocozelle zucchini (pictured above). These squash are colorful, firm and flavorful and I’m having a great time coming up with new and exciting ways to prepare them! As much as I love a good zucchini bread, I knew I needed to branch out and find interesting recipes to highlight these tasty squash.

So, for this post I’m including 3 zucchini recipes that I’ve tried recently and loved! Each preparation is unique in its own way, and each recipe highlights the zucchini in a different way. In addition, at the end of the post I’ll include a few links for more fantastic zucchini recipes. Because, let’s face it: zucchini season is far from being over. If you’re like me, you’ll need more than 3 recipes to get you through the season…

Grilled Zucchini Bruschetta

I saw variations of the recipe online and just created my own version, using simple ingredients and fresh basil from the garden. The key is to quickly grill the zucchini over high heat, so that it gets good char marks but doesn’t get mushy or soggy. To me, this tastes like summer on a piece of bread. The flavors are simple, elegant, and summery.

Ingredients
3-4 small to medium sized zucchini, sliced in 1/4 or 1/2 inch rounds
4-5 cloves of garlic, minced
1/4 cup of olive oil (plus a little more for grilling)
3/4 cup (or a generous handful) of fresh basil, sliced thinly
1 Tablespoon lemon zest
2 Tablespoons lemon juice
2 Tablespoons good quality balsamic vinegar
Salt & freshly ground black pepper, to taste
1 baguette, sliced

Method:
Toss zucchini rounds with olive oil, lemon juice, salt, pepper and half of the minced garlic. Let the zucchini set in the mixture for 15-20 minutes, to fully absorb the flavors.

Grill zucchini: If using a gas grill, turn on the grill and set to ‘hot’. If using a charcoal grill, ensure coals are good and hot before you begin to grill. Place zucchini rounds on grill, and grill each side for 2-3 minutes or until you see grill marks. Be sure not to overcook the zucchini, as you want to retain some of the original texture. Remove zucchini to a plate and allow to cool. Once cool enough to handle, cut zucchini into small cubes (an 1/8 inch dice).

Toss zucchini cubes with basil, the rest of the garlic, lemon zest, and balsamic vinegar. Taste and adjust seasonings as needed. Serve immediately atop a piece of grilled baguette, crostini, or bread of your choice. This is best served warm, straight off the grill!

Korean Zucchini and Carrot Pancakes
(Adapted from Kitchen Wench)

I’m not sure how I originally stumbled upon this recipe, but when I saw it and it called out to me. I’m a sucker for Asian flavors and thought that these savory ‘pancakes’ would be the perfect way to use up some zucchini. Turns out, they were! Other than the 30 minutes you’ll need to allow the zucchini to drain (so you don’t have soggy pancakes), this comes together quickly and make for a great easy weeknight meal option.

Ingredients:
2-3 small to medium sized zucchini
2 teaspoons salt
2 small carrots, grated
1 small yellow onion, grated
2 cups all purpose white flour
2 large eggs
2 – 3 cups water
Salt and pepper, to taste

Dipping sauce:
4 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
1 teaspoon Ponzu
1 teaspoon Sriracha hot sauce

Slice zucchini into very thin julienned strips (could use a grater or mandoline, I just used a knife). Toss zucchini strips with 2 teaspoons of salt and allow to drain in a colander for 30 minutes.

Meanwhile, beat together the eggs. Add in flour and whisk until incorporated. Add in the water gradually, whisking after the addition of each cup. Add water until the batter is the consistency of a slightly runny pancake batter (thin, but not too watery). Once the batter is mixed, add strained zucchini, grated carrots, and grated onion. Stir until combined.

Grease a medium sized non-stick frying pan with oil, and heat pan over medium heat. Once the pan is heated, pour a thin layer of the batter into the pan (about 1/2 cup, depending on the size of your pan). Working quickly, use a spatula to spread the vegetables in the batter into an even layer to ensure the pancake cooks evenly.

Once the bottom of the pancake is nicely browned, and the top is set, carefully flip it over and cook the other side until it is browned and the pancake is cooked all the way through. Once finished, remove from pan and allow to cool on a paper towel. Repeat process until all the batter is cooked. (I got 4 large-ish pancakes out this recipe). Serve warm with dipping sauce.

Bread & Butter Zucchini Pickles
(Adapted from The Oregonian)

It was the week after I made these tasty pickles that I saw an article on the Best Burgers in the USA from Saveur Magazine. In the article, they mentioned one burger in particular that stood out from the rest that was topped with house-made zucchini pickles. I’ve been thinking about burgers with zucchini pickles ever since (it sounds SO good) and I simply cannot wait to try it. I just haven’t gotten around to it yet, as I’ve been too busy snacking on these pickles straight out of the jar.

Ingredients:
1 pound zucchini, trimmed and very thinly sliced (preferably using a mandoline)
1 medium yellow onion, very thinly sliced
2 tablespoons kosher salt
2 cups cider vinegar
1 cup granulated sugar
1 1/2 teaspoons dry mustard (*I was all out of mustard powder, so I just used extra mustard seeds)
1 1/2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric

Method:
Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover. Allow to sit until zucchini are slightly salty and softened (about 1 hour).

Drain the zucchini and onion mixture (discard any remaining ice cubes) and dry thoroughly between two towels or in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.

In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds and turmeric over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.

Pack zucchini and onion into sterilized jars (I fit mine in 3 8oz jars). Pour the brine over the zucchini until it is covered, and allow 1/4 of room left at the top. Cap with sterilized lids. Refrigerate and allow to sit for at least 2 days before eating. The zucchini pickles should keep for up to 3 months in the fridge.

***

And now, as I’ve promised, here are a few wonderful zucchini recipes that I plan to make this summer. Enjoy!

ZUCCHINI RECIPE ROUNDUP

Cornbread with Real Corn and Fresh Zucchini from Brooklyn Supper

Zucchini Cupcakes with Lemon Cream Cheese Frosting from Tasty Kitchen

Zucchini Salsa Verde from Pearl and Pine

Zucchini Thyme Butter from Kitchen Confidence

Zucchini Crudo from Kiss My Spatula

Chioggia Beet Salad with Raspberry Mint Vinaigrette and Feta

So, a couple months back I wrote about my newfound love of beets. And while I was enjoying the wonderful world of beets, I also made sure to apologize to all the beet haters of the world and promised that I would cool it on the beet posts for awhile. I did mention, however, that I had just planted a bunch of chioggia beets and said that I would probably post about beets again when I harvested my beets. Well, my friends, that time has finally come. My beets are ready!

But let me back up for a second. As you can probably tell from the above photo, this is no an ordinary beet. Chioggia beets are an Italian heirloom varietal of beet, known for their gorgeous red and white striped flesh (they are also called candy cane beets, which makes perfect sense!). I first heard about this type of beet when I read Barbara Kingsolver’s book, “Animal, Vegetable, Miracle”. While I had mixed feelings about the book, I did come away from it with a clear understanding of what it means to cultivate heirloom vegetables. Currently the term ‘heirloom’ gets thrown around a lot in trendy restaurants and high end food stores. However, there really is something to be said for planting (and eating) heirloom foods.

I won’t attempt to take on the whole of the American food system today (I’ll save that for another day!). Instead, I would simply like to point out a few major changes that have taken place in the agricultural system. As you can see in the diagram below, the availability of different types and varieties of vegetables has greatly dwindled. Just take beets for an example: 100 years ago, there were 288 varieties of beets. Today, there are just 17 varieties of beets in existence.

(Graphic from Prana.com)

If nothing else, these figures are incredibly sobering. Fruits and vegetables are now bred and modified to be resistant to pests, to last longer on grocery store shelves, and to look more appealing to the eye. While the nutritional value of heirloom vs. genetically modified produce is often debated, I happen to believe that heirloom vegetables simply taste better. I also love the variation and beauty that is often found heirloom varietals: purple, yellow and green tomatoes; black zucchini; candy cane striped beets, and more.

It is for these reasons (and more) that I am personally a fan of heirloom vegetables. If nothing else, I find that they are often much prettier than their hybrid counterparts! (Note: To learn more about heirloom varietals and ongoing attempts to save and share heirloom seeds, visit the Seed Saver’s Exchange)

As for the recipe, I made this salad when I was home alone one evening. I went to my backyard, picked some raspberries, mint, and beets…and an hour later I had an incredibly fresh and tasty dinner (I ate the salad alongside a baguette and Salted Molasses Butter). Sadly, the chioggia beets lose a lot of their candy cane brilliance once you roast them, but they still taste amazing!

Roasted Beet Salad with Raspberry Mint Vinaigrette and Feta

4-6 small to medium sized beets (If you can’t find chioggia beets, red or golden beets will also work)
1/2 cup fresh raspberries
1/3 cup olive oil
2 teaspoons fresh mint
1 teaspoon apple cider vinegar (could substitute lemon or lime juice)
1 small shallot, minced
Salt & pepper to taste
2 Tablespoons feta cheese, crumbled

Method
Roast the beets: To roast the beets, preheat oven to 400 degrees. Wash and trim beet greens off (reserve for other use), leaving 1/4 inch of the stems in tact and leaving the skins on. Wrap each beet individually in aluminum foil and bake until tender when pricked with a fork or knife (30-45 minutes). The times will vary depending on the size of the beets. Set beets aside and allow to cool. Once cooled, peel off beet skins. The skins should come off easily when rubbed with a paper towel (or you can just use your fingers).

To make the vinaigrette: Macerate raspberries and mint in a small bowl. Whisk in shallots, olive oil, vinegar and salt and pepper. Add more olive oil if you desire a thinner consistency. Allow vinaigrette to set for 30 minutes or more, to allow the flavors to meld together.

To assemble the salad: Slice cooled beets into quarters, and arrange on a plate. Sprinkle crumbled feta over the beets, and drizzle raspberry vinaigrette over the beets and feta. Garnish with fresh mint. Serve immediately. (Note: this beet salad could be served atop a bed of arugula, spinach, etc.)

Fennel and Kale Meatloaf (with Bacon)

There are two main factors that contributed to my decision to make meatloaf in the middle of the summer:

1. The overabundance of kale in my garden.
2. The meatloaf pan my father-in-law gave me for Christmas.

I really wish I could just leave it at those two (odd) reasons, but I feel that I should provide you with somewhat of an explanation.

As for the kale, I feel it (mostly) explains itself. The stuff grows like weeds. Try as I might, I just cannot keep up with it. I’ve eaten kale with cheesy polenta. I’ve eaten kale in a raw kale and apple salad. I’ve thrown kale on a pizza. I’ve used kale in pesto. I’ve taken to giving away bags of kale to my friends. And, still, the kale keeps on comin’…

So, it should go without saying that I’m always on the lookout for clever kale recipes. When I stumbled across Good Stuff NW‘s recipe for Kale and Fennel Meatloaf, I felt like I hit the recipe jackpot. Not only did it incorporate kale, but it gave me a chance to use my meatloaf pan.

This brings me to the second reason I made this meatloaf: the fact that my father-in-law bought me a meatloaf pan for Christmas and I had yet to blog about meatloaf! I think this makes me a bad daughter-in-law (I kid, I kid). To be totally honest, I’ve made meatloaf a few times since receiving the meatloaf pan, but I hadn’t gotten around to actually posting any meatloaf recipes. Let’s be honest…while meatloaf is one of the tastiest comfort foods of all time, it isn’t exactly pretty to look at or photograph. Since meatloaf is so very un-pretty, I haven’t exactly been inspired to blog about it. Until now, that is.

But, let’s rewind a second. You’re probably still wondering what on earth a meatloaf pan actually is.

I wondered the exact same thing the first time my father-in-law told me about one. He told me (in no uncertain terms) that every chef must own a meatloaf pan. I’d never heard of such a thing, much less purchased one. And then he gave me my very own meatloaf pan for Christmas and my eyes were opened. Essentially, it is a pan within a pan. Let me show you:

(Image courtesy of HarrietCarter.com)

As you can see, the inner pan rests inside a larger outer pan. The inner pan has handy holes which allow the grease to drain out of the meatloaf and into the outer pan. This ensures that the meatloaf cooks evenly and quickly, and the end result is a moist meatloaf that isn’t overly greasy.

However, like the great Alton Brown, I am not a proponent of single task kitchen gadgets. I hate things that take valuable drawer space and only do ONE thing, i.e. strawberry hullers, garlic presses, etc. So, I can’t in good conscience go tell you all to go buy a meatloaf pan. It is quite singular in its purpose. For the sake of argument, though, I will say that the outer pan could easily double as a bread pan (when it isn’t catching your meatloaf drippings). And, this was the best darn meatloaf I have ever eaten, and I feel I owe it all to the magical meatloaf pan. So take it for what you will.

So, a big thank you to my father-in-law for the gift of a meatloaf pan. And thanks to Kathleen from Good Stuff NW for giving me a fabulous meatloaf recipe to try (and tweak). I could not have been happier with the end result.

Fennel and Kale Meatloaf with Bacon
(Adapted from Good Stuff NW)
Serves 4

Ingredients:
1 onion, finely diced
3 cloves garlic, minced
1 fennel bulb, finely diced
2 c. kale, sliced into chiffonade
2 lbs. ground beef
6 strips bacon, cut into 1/4″ pieces
1 egg
1/2 c. milk
1/2 c. bread crumbs
2 teaspoons Worcestershire sauce
1 Tablespoon tomato paste
1 tsp. salt
1/4 tsp. pepper
1 Tablespoon minced fresh rosemary
1 teaspoon fresh minced herbs: I used fresh oregano and dried basil (use whatever you’ve got on hand!)
1 Tablespoon pork lard/fat*

*Note: traditional meatloaf recipes call for a mixture of ground beef and ground pork or sausage. I didn’t have ground pork or sausage so I substituted bacon and pork fat. It worked out wonderfully.

Method:
Preheat oven to 350°.

In a large frying pan or skillet, cook bacon pieces over medium heat until crispy. Remove bacon from pan, set aside to cool. Pour off excess bacon fat into a container, set aside for use in the meatloaf. Leave 1 Tablespoon of bacon fat in the pan.

Return pan to heat, and cook onion, garlic and fennel bulb in bacon fat for 2-3 minutes. Add in kale and continue to cook, until vegetables are soft and the kale is wilted (5 minutes). Remove from heat, and allow mixture to cool.

Combine ground beef, egg, milk, bread crumbs, salt, pepper, Worcestershire sauce, tomato paste and herbs in large mixing bowl. Add in bacon pieces and stir in reserved bacon fat. Gently using your hands, mix in the fennel and kale mixture, until everything is combined. Gently press into a meatloaf pan or bread pan (or form into a loaf and place on a baking sheet).

Bake 45 minutes to an hour, or until a thermometer inserted in thickest part reads between 140-150°. Remove from oven, tent with foil, and allow to rest for 10-15 minutes before serving.

Serve with mashed potatoes (or whatever else you want to eat it with!). I doused my slice of meatloaf with just a dash of Lucille’s BBQ sauce.