Posts Tagged food blog

Kale & Green Garlic with Cheesy Polenta

Going into this month, I knew it was going to be nuts. I had a baby shower to throw, the Montavilla farmer’s market Grand Opening to plan and attend, a wedding to coordinate, and my own wedding anniversary to celebrate.

All of these are incredibly wonderful things. I’m going to be an aunt for the second time! A dear friend got married to a man who makes her so very happy. The farmer’s market that I volunteer for opened for another great season. And last, but certainly not least, I get to celebrate being married to my best friend for two years. I’m a lucky lady.

But all of these wonderful things do require a bit of time and energy, and somehow I never seem to have much of either. In the midst of all of this, I’m working full time, attempting to write a food blog, and am desperately trying not to kill my garden. There just aren’t enough hours in the day. But when life hands you crazy, just whip up some kale and polenta. That’s what I always say. OK, if I’m being honest, I’ve never said that before in my entire life. But, the moral of the story is this: when you have an incredibly busy schedule and you have kale growing like weeds in your garden, you should take a few minutes out of your busy schedule and make a delicious and satisfying kale dinner.

So that is precisely what I did. I picked a big bunch of Red Russian Kale from my garden, and quickly sautéed it with bacon, green garlic, onion, and lemon. I whipped up a quick batch of polenta, stirred in some freshly grated parmesan cheese, and proceeded to eat a large bowl of cheesy-bacony-polenta-and-kale goodness. The meal was so satisfying, flavorful, and comforting. And, it took all of 15 minutes to cook!

In the midst of all the craziness, I took the time to sit down to dinner with my husband, enjoyed a glass of wine, and allowed myself to breathe. It was just what I needed.

I know I’m not the only one out there who struggles with being over-committed and busy. Its the world we live in. I’m sure many of us are are in the same boat – scratching our heads, pouring over our calendars and wondering how we managed to book up the whole summer before it even started. Life has a funny way of quickly spiraling out of control. It happens. So, if you find yourself feeling overwhelmed by the complexities of life, I challenge you to slow down. Take the time to sit down to dinner; to enjoy a meal with friends or family. Everything else can wait.

And, of course, if you’re in need of a little inspiration I do declare that this is the perfect meal to make when you’re pressed for time. Its so good, in fact, that I’ve already made it twice this week!

Kale & Green Garlic with Cheesy Polenta
Serves 4

1 large bunch of Red Russian Kale (or other green, such as Chard), washed, de-stemmed, and roughly chopped.
4 strips of bacon, cut into 1/2 inch strips
1/2 yellow onion, diced
3 heads of green garlic*, minced
The juice of 1/2 a lemon
Red pepper flakes
Salt & pepper to taste

*Note: Green garlic can be found at farmer’s markets at this time of year. It is much milder than regular garlic, so it isn’t overpowering. If you can’t find green garlic, substitute 1-2 cloves of regular garlic.

Method:
Heat large pan or skillet over medium heat. Once the pan is hot, add bacon pieces. Cook until fat has rendered and bacon has begun to crisp. Remove from pan with a slotted spoon and allow to drain on a paper towel.

Return pan (with bacon fat) back to the stove. If you have really fatty bacon, you may need to pour off some of the fat (You want about 1 Tablespoon of bacon grease left in the pan). Cook onions and diced green garlic in the bacon fat until tender, about 3-4 minutes. At this point, add in kale and squeeze lemon juice over the whole pan. Cover, turn down to medium-low, and allow kale to cook and steam for 5 minutes. Stir occasionally, checking to make sure everything is cooking evenly. Once the kale has fully wilted (8-10 minutes), add bacon back into the pan. Squeeze a bit more lemon juice over the mixture, and season with salt, pepper, and red chili flakes.

Remove from heat, and serve kale and green garlic mixture over cheesy polenta.

For the polenta:
4 cups water
1 teaspoon salt
Healthy amount of freshly ground black pepper
3/4 cup polenta (or corn grits)
1/4 cup freshly grated parmesan cheese
1 Tablespoon unsalted butter

Combine water, salt, and pepper in a small saucepan. Bring water to a boil. Once water is boiling, pour polenta in a steady stream into the water, whisking constantly. Reduce heat to medium-low and continue to whisk. Stir until polenta is thickened, but creamy (8-10 minutes). Remove from heat. Stir in cheese and butter, mix until incorporated. Taste, add salt and pepper if needed (Note: I like my polenta to be quite peppery.)

Recipe Swap: Mashed Potato Pancakes with Lemon Tarragon Creme Fraiche

Its recipe swap time again!

By this time, many of you know the drill. My friend and fellow food blogger – Christianna at Burwell General Store – created this swap as a way to encourage creativity in the kitchen. Every month, an ever-growing group of foodies from across the globe reinterpret a recipe from a vintage cookbook (and hymnal!) called All Day Singin’ and Cookin on The Ground.

I’ve been part of the swap from the very beginning, and I never grow tired of the crazy recipes that CM asks us to reinterpret. From Ozarkian Taffy Apples to Company Time Lemon Cake, every swap is completely unique and forces me to think outside of the box. I absolutely love being a part of this group.

For this swap, CM selected a simple recipe for Potato Donuts.

I’ve said it before and I’ll say it again: I’m not a big “sweets” person. When I want a snack, I’ll reach for a bag of Kettle chips long before I’ll grab a candy bar. What can I say? I’m a salty gal.

That being said, I knew that my potato donut would morph into something savory. Potatoes are such a versatile ingredient, and I was overwhelmed by the possibilities offered by this recipe swap. I thought about making potato bread. Then, I thought about making potato gnocci (but, wait, I’ve already made that). I toyed with the idea of potato bagels, and then I realized my life is far too hectic at the moment to attempt something as time consuming as bagels.

So, I went with my gut. Literally, I obeyed my stomach. It happened to be dinner time, and I found myself staring at the bag of red potatoes I’d bought for the recipe swap. I’d changed my mind a million times about what to make, but ultimately I let my stomach be the guide. I had a sudden and inexplicable craving for mashed potato pancakes, so I just ran with it.

I’d seen recipes for mashed potato pancakes previously, usually marketed as a way to use up leftover mashed potatoes (which it is a genius idea). Sadly, I didn’t have any leftover mashed potatoes. What I did have was raw red potatoes, which meant I would needed to pre-cook and mash them before I could make potato pancakes. But, by this point, I was really set on the idea of mashed potato pancakes, so I was willing to put in the extra effort.

So, I went through the trouble of boiling and mashing the potatoes. I left the skins on and mashed them with fresh herbs from my garden. Once the potato mixture cooled, I formed them into patties and pan fried them in a cast iron skillet with some brown butter. I served them atop a bed of arugula with a dollop of lemon tarragon creme fraiche.

And holy smokes, they were everything I had hoped they would be. They were crispy on the outside, and creamy on the inside. They were hearty, without being heavy. And while I know these “pancakes” are a far cry from a traditional donut, I feel this reinterpretation is completely in line with my palate and style of cooking. Somehow, I turned a potato donut recipe into a seasonal spring dinner! Go figure, I suppose. :)

And, as always, I had a great time. I highly encourage you to visit the Recipe Swap page at Burwell General Store, and take a look at all the other fabulous creations.

Mashed Potato Pancakes with Lemon Tarragon Creme Fraiche

For mashed potatoes (or use leftover mashed potatoes!)
6-8 small red potatoes, washed and cubed (leave skins on)
1 Tablespoon butter
2 Tablespoons nonfat or lowfat Greek yogurt
Salt & pepper to taste
Dash of nutmeg
Dash of smoked paprika
2 Tablespoons minced chives
1 Tablespoon minced fresh sage

Bring a large pot of water to a boil, add in cubed potatoes. Allow potatoes to simmer until cooked all the way through (test with fork or knife for doneness).

Drain water from potatoes. With a potato masher (or other tool), mash potatoes until they reach a smooth consistency. Stir in yogurt in yogurt and butter, mix until creamy. Add in spices and seasonings. Allow potato mixture to cool.

For the potato pancakes
3 cups mashed potatoes
3 Tablespoons flour
1 egg white
Clarified butter

Using a cast iron skillet or griddle pan, heat clarified butter over medium high heat.

Form patties: mix 2 tablespoons of flour and egg white together with the mashed potatoes. Using your hands, form small mashed potato patties, and dusting each patty with flour on the outside. Pan fry until golden brown and crispy on each side (about 4 minutes per side). Adjust heat if the pancakes are browning too fast.

Lemon Tarragon Creme Fraiche
1/2 cup creme fraiche
1.5 Tablespoons minced fresh tarragon
The zest of 1 lemon
Salt & pepper

Mix all ingredients together. Add salt and pepper to taste. Chill until use.

Serve potato pancakes warm, atop a bed of arugula. Top with a dollop of lemon tarragon creme fraiche.

Spicy Pickled Carrots

As I mentioned earlier, I recently traveled to San Francisco to visit an old friend. We did some sightseeing – and of course, we did some eating – and I think my favorite stop on the whole trip was at Tartine Bakery.

Everything we ordered at Tartine was spot on. The bread pudding was moist, but not soggy. The asparagus monsieur was the happiest of marriages: melty cheese, crunchy bread, and roasted asparagus. My Americano was a thing of perfection.

Its been a few weeks since my trip to SF, and I still catch myself daydreaming about the late afternoon “snack” we had a Tartine.

But you want to know something funny? The one thing that really stuck with me were the side of pickled carrots.

There was just something special about them. I think that part of the reason I loved them so much was the fact that they were unexpected. I didn’t know that when you ordered bready cheesy goodness that it came with a side of house made pickles. Let alone, spicy carrot pickles. They were crunchy and briny – with just the right amount of spice – and were the perfect compliment to an ooey gooey cheesy sandwich. I was in love. Which brings me to the subject of pickles…

If you don’t recall from last summer, I really love pickles. I love eating them, making them, blogging about them, etc. (See exhibits: A, B, C, D). I went a bit pickle crazy last summer, but I finally stopped posting pickle recipes after my sisters begged me to knock it off. Not every shares my obsession for pickles, I suppose.

But, the spicy pickled carrots at Tartine were amazing and they reminded me of how much I love all things pickled. So, then, when I got back home to Portland and saw a bunches of small carrots for sale at the farmer’s market – it seemed like fate. I snatched up bunches of the cute little carrots and took them home to make my very own spicy pickled carrots.

I have no idea how Tartine actually makes their carrot pickles, but I stumbled across Thomas Keller’s recipe for them and figured it would work nicely. I love that Keller adds a bit of curry powder into his pickle brine as it gives the brine a vibrant color, and adds an interesting flavor element. While Keller calls for a fresh jalapeno, I opted to use red pepper flakes as I like the color contrast and how the red pepper flakes stick to the carrot pickles to give an extra punch of spice.

Now, please, I beg of you: come to my house and help me eat some of these carrot pickles. I’ve been eating them like a crazy person and could use a little help. Please and thanks. :)

Spicy Pickled Carrots
(Adapted from Thomas Keller’s Ad Hoc At Home)

10-15 small carrots (or larger carrots, cut into carrot sticks)
1 cup white wine vinegar
1/2 cup white sugar
1/2 cup water
1 bay leaf
1 teaspoon yellow mustard seeds
1 teaspoon curry powder
1 teaspoon red pepper flakes

Wash and trim carrots. If using small whole carrots, scrub, but leave whole.

In a small saucepan, bring vinegar, water, sugar, curry poweder and bay leaf to a boil. Once boiling, remove from heat and discard bay leaf.

Meanwhile, pack as many carrots (or carrot sticks) as you can into a sterilized jar. Pour chili flakes and mustard seeds into the jar. Pour hot pickling liquid over the carrots, until the jar is full. Seal and refrigerate. Should keep in the fridge for 1 month (or more).

New Market Post: Shaved Asparagus Salad

I am so excited – my neighborhood farmer’s market opens this week! On Sunday, June 5th, The Montavilla Farmer’s Market officially opens for the 2011 season.

I’ve been volunteering with the market for a few months now, and I have nothing but good things to say about the market, the vendors, and the volunteers. I’m so lucky to live next to such a great little farmer’s market!

As part of my volunteer duties, I occasionally blog for the market. In honor of opening day, I just posted a new blog with a roundup of spring recipes, including a new recipe I just tried: Shaved Asparagus Salad with Hazelnuts and Mint. This salad is so simple, and yet so fresh and tasty. I never knew that raw asparagus could be so delicious and tender!

Head on over to the Montavilla Farmer’s Market blog to see the full post and recipe!

Eggs en Cocotte

Sisters, Nieces, Bunnies, Coffee, Brunch. These are a few of my favorite things. And on one perfect Saturday, the stars aligned and I had all of my favorite things under one roof. Under my roof, that is. It was pure lovliness.

These days, my sisters and I aren’t all under one roof very often. We all live in the same state, but we all have busy schedules that don’t seem to intersect often. However, my youngest sister is having a baby this summer. And with babies come baby showers, and the planning of said baby shower(s). So, the three of us decided to get together under the auspices of planning Candyce’s baby shower. I offered to fix brunch and introduce them to my new baby bunny and the matter was settled.

The thing is, we didn’t do much in the way of actual planning. We were extremely distracted by the cuteness of one infant (my niece Ramona) meeting one baby bunny (Lil Omar). It was too cute for words, so I will just show you a picture:

The cute fest ended when Ramona started hitting Lil Omar in the face, so we separated the two little ones and went about our brunching. We did as the Strannigan sisters are prone to do: inhaled our food, gabbed about life, drank a lot of coffee, fought over who got to hold the baby, and so forth. It was just what I needed. A simple meal, enjoyed with some of the people I love the most.

So, here’s to sisters and babies and bunnies. And to fresh eggs with bright orange yolks that are baked with cheese, herbs, and cream. And to coffee mugs with creepy kitten pictures on them. I love it all so very much.

EGGS EN COCOTTE (AKA: SHIRRED EGGS)
Serves 3
(Based off Leela Cyd’s lovely recipe on The Kitchn)

3 eggs
3 tablespoons cream
3 teaspoons minced shallots
3 grated gruyere cheese
2 teaspoons minced chives
A few sprigs of fresh thyme, minced
3 slices crusty bread or toast

Method:
Preheat oven to 425°F. Lightly grease three small ramekins (or any other oven proof cups or bowls). Crack one egg into each ramekin or bowl, and pour one tablespoon of cream onto each egg. Sprikle the cheese, shallots, and a bit of minced time over each egg.

Bake for 7 to 10 minutes (7 for a runny yolk, 10 for a firmer yolk), until the egg is ‘set’ to your liking. Serve (and eat) as quickly as you can, as the yolk will continue to cook in the hot dish (and we don’t want overcooked eggs!).

Best enjoyed with a big cup of coffee (or tea), in your favorite kitten mug. In addition, it is great when paired with strawberries and fresh cream, your two little sisters, a baby bunny, and the cutest niece on the planet.

*Note: Being the ever-blossoming Pacific Northwest granola that I am, I made this meal the day after I’d purchased my first gallon of raw milk from a local dairy. I skimmed the cream off the top to use with the eggs, and used the rest of the cream to make whipped cream for the strawberries. It was heavenly. All other whipped cream pales in comparison.

For the love of beets.

I apologize for the sudden outpouring of beet recipes on my blog. I don’t quite know what’s gotten into me.

I think I’ve mentioned this before, but I did not like beets until somewhat recently. Not one bit. I don’t know what finally persuaded me, but suddenly I can’t get enough of them! They are just so darn beautiful (and tasty! And good for you!) So many great things rolled up into one pretty little package.

My theory behind the sudden outpouring of beet recipes is that I’m making up for lost time. All those years I spent hating beets…I had no idea what I was missing. So now that I’ve fallen in love with this ruby red root vegetable, I’m going a little beet crazy. To all you beet haters out there: I apologize. I know that my blog is quite beety at the moment. So, I promise that this will be the last of the beet recipes for awhile, OK? Besides, I have spring vegetables to concentrate on now. Bring on the asparagus, radishes, strawberries, snap peas, and more!

However, I will say one more thing to the beet haters out there. If you could find it in your heart to give beets another chance, you might be pleasantly surprised. Beets – when done right – are nothing like their soggy, ghoulish canned counterparts (don’t even get me started on canned beets: ICK!). With that being said, I’ll leave you with a few of the recipes that have helped me learn to love beets.

Beet Quinoa Pancakes
Boozy Beet and Apple Popsicles
BLBs – Bacon, Lettuce, and Beet Sandwiches

And now, for all you beet lovers…you’re in for a real treat. I have not one, but two beet recipes for you. I served both of these at my Cheese, Wine and Swine dinner party (However, I did not serve them together, as I thought that might be overdoing it a touch). The Babushka (beet cocktail) was paired with the melon and duck proscuitto appetizer, and the Roasted Beet and Fennel Salad was served as the second course (paired with a lovely French Rosé).

I’ll leave you all with this thought: this weekend, I planted 3 rows of chioggia beets in my garden. So when I harvest those little beauties, I can promise you I’ll go on a beet craze again. For now, I’ll leave you with these two recipes and lay off the beets for awhile. :)

The Babushka
(Makes 1 cocktail)
3 oz beet vokda (Click here for the recipe)
1 tablespoon fresh squeezed lemon juice
1 teaspoon simple syrup (*or ginger simple syrup, recipe here)
1 oz of Prosecco (or other sparkling wine)

Method:
In pitcher or measuring cup, gently stir together beet vodka, lemon juice and simple syrup. Pour into a chilled martini glass. Gently pour prosecco over the top. Garnish with lemon wedge. Serve immediately.

Roasted Beet and Fennel Salad with Whipped Goat Cheese and Pistachio Vinaigrette
(Serves 4)
4 large beets
1 fennel bulb
1/2 cup good quality goat cheese, at room temperature
2 tablespoons creme fraiche or sour cream
1/3 cup shelled pistachios, roughly chopped
1/8 tsp nutmeg
The juice of one lemon
1/2 tsp apple cider vinegar
1/4 cup olive oil
Salt & pepper to taste

Preheat oven to 400 degrees.

Roast beets: Wash the beets and remove greens (set aside for another use). Do not peel the beets. Wrap each beet in a piece of tinfoil and place directly on rack in preheated oven. Roast 45 minutes to an hour, or until beets are tender when pricked with a fork or knife. Allow beets to cool. Once cooled, the skin should peel or rub off easily. Remove skin and slice beets into 1/4 or 1/2 cubes.

Roast fennel: Remove tops (fronds) of the fennel, set aside for later. Slice fennel bulb thinly (like you would an onion), toss with olive oil to coat. Spread fennel in an even layer on a baking sheet. Roast for 15 minutes in a 400 degree oven, or until tender.

Make pistachio vinaigrette:
Chop pistachios or pulse quickly in a food processor. Pour olive oil over the pistachios, stir to combine Add lemon juice, salt, pepper, and cider vinegar. The mixture will be thick.

Whip the goat cheese: using a whisk, blender, or hand mixer, whip goat cheese and creme fraiche together until goat cheese is whipped and fluffy. Add extra creme fraiche if needed. Season goat cheese mixture with nutmeg and a dash of black pepper.

Combine cooled beets and fennel in a mixing bowl. Toss with liberal amount of the pistachio dressing. Take reserved fennel fronds & chop finely – until you have 2 teaspoons worth. Sprinkle finely chopped fennel fronds over the salad, stir just to combine. Serve beet salad in small bowls and top with a healthy dollop of whipped goat cheese. Sprinkle extra pistachios atop the goat cheese. Serve at room temperature.

Note: For those of you who asked about recipes from the Cheese, Wine, and Swine dinner party: I hope you were pleased with what I’ve posted. This will be the last of them! My husband was responsible for making the duck prosciutto, and I’m still waiting on him to write up that post. :) And I’ll admit – the duck proscuitto was really tasty, but we’re definitely still beginners at the fine art of charcuterie. For a full tutorial on how to make your own duck proscuitto, go here.

Potted Pork Rillettes & Apricot Mostarda

As promised, I am now finally getting around to posting a few of the recipes from my Cheese, Wine and Swine dinner party. To start off, I thought I’d share the recipes for the Pork Rillettes and Apricot Mostarda. I’ll keep the post short and simple, but I am going to leave you with the Wikipedia definitions for each item, in order to give you a better understanding of these two dishes.

Mostarda: (also called mostarda di frutta) An Italian condiment made of candied fruit and a mustard flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking mustard powder heated in white wine may be used. Traditionally mostarda was served with boiled meats, the bollito misto which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses.

Rillettes: A preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.

In short, rillettes is essentially a rustic paté (think: carnitas meets paté) and apricot mostarda is a mustardy apricot chutney.

And if I do say so myself, the combination of the two is absolutely dynamite. Fatty creamy pork spread + spicy sweet apricot goodness + crusty bread = party in your mouth. (Oh, and did I mention the pork is cooked in a slow cooker? It does the cooking for you! So this meal is fancy, tasty, and easy.)

Pork Rillettes
(Adapted from Food & Wine)

3 lbs pork shoulder, cut into 2″ cubes
1 Qt. rendered pork fat (lard)*
4-6 garlic cloves, smashed
2 teaspoons whole allspice
2 teaspoons black peppercorns
1/2 teaspoon cinnamon
1/2 teaspoon coriander seeds
Salt
10 thyme sprigs

*Note: I couldn’t find rendered pork fat so I bought a big piece of fatback and rendered down the fat. This process took awhile, but it a great option if you aren’t able to find pork lard/fat.

In a spice grinder or mortar & pestle, grind whole spices together into a fine powder. Once ground, mix in cinnamon and then combine with a 1/4 cup of salt. Spread mixture evenly over the pork pieces to coat. Cover and refrigerate for at least 2 hours (best if left overnight).

In a slow cooker, melt 1 cup of the pork fat. Add thyme sprigs, garlic and pork pieces and cook on low heat for 6 hours, or until pork is extremely tender. Allow the pork to cool slightly and remove to a bowl. Discard thyme sprigs. With 2 forks, shred the pork until the pork looks unison and there are no large chunks. Discard any gristle. Stir in one cup of the fat; taste, and season with salt if needed.

Pack the meat into jars, crocks, or other sealed vessels. Melt the last of the pork fat and ladle a 1/2 inch layer of fat atop each container of pork. Store rillettes in the fridge. With the fat seal still in tact, rillettes will keep for up to a month in the fridge.

To serve the rillettes, remove from the refrigerator at least an hour before serving. Rillettes is best served room temperature. Serve with crusty bread and apricot mostarda.

Apricot Mostarda:

1 Tablespoon olive oil
1 yellow onion, thinly sliced
Kosher salt
1 cup dried apricots, chopped
1/4 cup light brown sugar
3/4 cup dry white wine (I used Erath Pinot Gris)
1 Tablespoon whole mustard seeds
1 Tablespoon whole grain or dijon mustard
1 Tablespoon apple cider vinegar

In a small sauce pan over medium heat, warm the olive oil. Add the onion and salt and cook, stirring often, until the onion is beginning to caramelize, about 15 minutes.

Add the apricots, sugar, wine, mustard seeds, mustard and vinegar and bring to a simmer. Reduce the heat to medium-low and simmer gently until the onion and apricots are tender and the sauce has thickened, about 10 minutes. When the mostarda is finished, it should be thick and similar to a chutney. Remove from the heat and allow to cool completely before serving.