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Carrot Red Lentil Salad

Parmesan Puff Pastries from Cannella Kitchen's Hors d' oeuvres

Working with spring harvest can feel like foreplay for summer. The ground isn’t quite warm enough to plant anything that fruits. Only the kales and overwintered plants can shake off the chill of the night and look ready for the day the next morning.

Spring salads are full of tender greens and herbs – ingredients that brighten lentil salads and make a stew feel optimistic and sunny.

It’s a small thing, to add herbs to a dish, but in the mouth the flavor and texture stand like Colossus – an ancient wonder that celebrates the victory of keeping one’s ground.

DETAILS

Makes: 6 small servings 4 3/4 cup servings
Keeps: 1 day
Time: 45 minutes

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Parmesan Crisps

INGREDIENTS
Carrot red lentil Salad
1 cup shredded carrots
1 cup cooked red lentils
1/4 cup Preserved lemon vinaigrette
1 tsp mustard
1/2 tsp habanero sauce
2 tsp chervil, chopped
1/2 cup sorrel, chopped
tt salt
tt peper

Mix the carrots, lentils, with the vinaigrette, mustard and hot sauce
Toss in the herbs & season to taste

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Mix carrots and lentils with the vinaigrette, mustard and hot sauce

Toss in the herbs and season to taste.


NOTES

Chervil can be hard to find and if that’s the case, use half as much curly parsley.

MENU SUGGESTIONS
As breakfast, this salad just wants something warm on it, like a poached egg or a touch of fried tofu.
Garnish with a little pulled protein for a lunch plate.
Mix the herbs with warm lentils and serve as a side to your main course for dinner.

Wine paring with chervil and preserved lemon can be a challenge. Go for a cava or cremate d’ Alsace. Red drinkers should add a salty, oily flavor like toasted chile de árbol oil or shredded beef ribs.

Pineapple Teriyaki Sauce

Teriyaki Sauce

This teriyaki sauce is not as sweet, sticky or thick as teriyaki sauces go. In fact, it’s downright wine friendly (try a malolactic white) and you’ll be converted to a different part of teriyaki sauce spectrum. That’s not to say that this sauce isn’t a fan favorite among kids or snacky adults.

DETAILS

Makes: 3 Cups
Serving size: 1 oz
Keeps: 4 days
Time: 15 minutes

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Parmesan Crisps

FOR THE SAUCE BASE
1 TBSP oil
1/4 Cup garlic, chopped
2 chilies, whole
2 TBSP pickled ginger
2 Cup pineapple juice
1/2 Cup soy sauce (we use GF tamarin)
3/4 cup brown sugar
1 tsp white pepper
2 cloves star anise

FOR THE SLURRY (after you strain the sauce base)
1/4 Cup pineapple juice for slurry
2 TBSP cornstarch

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Over medium high heat:
Add oil and garlic to a sauce pan and cook to tender, add chilies to bloom.
Add pickled ginger, pineapple juice, brown sugar, soy and white pepper. Stir to dissolve brown sugar.

Boil sauce ingredients for 2 minutes to combine flavors then turn the heat down to a low simmer for 5 minutes. Stir occasionally. The sugars in the sauce will settle and burn if the pot is unattended for too much longer than five minutes.

Strain sauce and return it to the stove.

Make slurry of cornstarch and pineapple juice and whisk in to simmering (but not boiling) sauce.

Ladle over just about anything.


Seafood Paella

Paella at one of our A Plot to Eat dinners

Unkay, let’s talk paella. Everyone has their own paella and for many, it is the heart of their food glory. Often, you’ll hear someone talk about their paella as if they invented it.

The point of paella isn’t to show off culinary acumen, it is to provide a fantastic meal for as many people with as little effort as possible. For that reason, Paella is everywhere in the world. It’s no surprise that you can find it in the Philippines just as easily as you can find it in Spain. Keep the fun in paella, make it, invite friends over, let it speak for itself.

What paella we make depends on what the farm is giving. Peavines are just as appropriate as peas. At present, we’re cooking making a morel and sausage paella with morels our neighbor picked up in his orchard and was kind enough to drop by.

With seafood paella, cook the rice a touch before adding the protein.

DETAILS
Makes: 6 people for hours / 12 people for a dinner party
Keeps: 4 Days
Time: 45 minutes with ingredients prepped

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Parmesan Crisps

Another sofrito

INGREDIENTS
Sofrito:
1/4 cup olive oil
1 each onion, chopped
1each leek, sliced thin
1 stalk celery
1/2 tsp garlic
1 each bell pepper, diced
1 heavy pinch saffron
1 tsp sweet smoked paprika
1/2 tsp fennel seed
1 cup white wine
1/2 cup tomato puree

Rice:
3 cups Bomba Rice
5 cups stock

Protein:
1 lb Langoustines
3 per person scallops
6 per person mussels
1/2 cup Sweet peas
Chopped parsley (optional, obviously)

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
In a food processor with a blade:
Heat oven to 350°F
Cut 1.5″ rounds and stipple thoroughly
Brush with egg wash
Put each round on a sheet pan and bake for 10 minutes
Remove from the oven
Place a heaping teaspoon of cheese on top of each round
Place in oven and bake for another 10 minutes


NOTES

The flor, the crispy rice at the bottom of the paella pan, is an ideal element to Paella. It’s tricky to get when you don’t have consistent heat under your pan. To achieve the flor, listen to the rice as it cooks uncovered. You’ll hear it start to crackle. Don’t stir the rice at this point, let it ride until the crackling becomes muted.

MENU SUGGESTIONS
If people are around while you are cooking paella, it is humane to have snacks on hand. Hunger will hound your guests. We like to serve strongly flavored appetizers that preoccupy hunger without sating it.

White Bean Dip

White Bean Crostini at Stillwater Creek Vineyard

Historically, this white bean spread has needled me. Like scrambled eggs, it relied too heavily on other flavors to add interest. At every event, we’d set it out. Every time a bowl came back empty, I’d feel a perplexed surprise.

A lot of our food is inspired by Erik’s Sicilian roots. There is a simplicity to some of his dishes that can ride the line of austere. So straightforward is its flavor that it tends to end the flavor conversation before you feel ready to move on. But it’s very, very wine friendly and at wine dinners, this dip stands out because it lets the wine stand out.

Then we added roasted garlic and my interest in serving it was rekindled. While we would never serve this for a wine dinner, this is how we would serve this out in the garden with a Viognier (if we’re just serving snacks) or a bracing aligote if we’re moving on to another course.

DETAILS
Makes: 1 Pint of Spread
Keeps: 4 days max. Don’t form a long term relationship with white beans.

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Cured Fish Spread

INGREDIENTS
2 cups cooked white beans
1 tsp lemon zest
1/2 tsp rosemary, minced
2 TBSP roasted garlic puree
To taste salt and pepper (at least 1/2 TBSP salt and 1 tsp pepper)
2 TBSP citrus juice
1/2 olive oil
2-3 shots Tabasco

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Add all to food processor and blend until smooth


MENU SUGGESTIONS
We always serve this spread along side something that crunches and something chewy. Texture is king when it is missing entirely and this spread begs for it.

Yellow Tomato Carrot Soup

Yellow tomato and carrot soup with tumeric and amchoor

Every year on the farm we are blessed and cursed with hundreds of volunteer yellow pear tomato plants. They are, at this point, a wild variety that wants nothing to do with a cage and they refuse to be trained. Each plant produces hundreds of candy-sweet fruit super high in pectin. We stew and puree them up and portion the puree into quart bags.

This soup incorporates carrot to thin out the pectin (which can get goopy, actually) in the tomatoes and then blends in a little turmeric and a little amchoor. Turmeric adds a floral root base and amchoor sits on the high end of the flavor spectrum.

DETAILS

Makes: 6 cups
Keeps: 3 days
Time: 45 minutes

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Tomato Puree
Vegetable Broth

Neutral Oil 2 TBSP
Onion 1/2 Cup, rough chop
Celery 1/4 Cup, rough chop
Carrots, 2 Cups, rough chop
Salt & White Pepper
Turmeric, 2 tsp if ground 1 tsp if fresh grated
Yellow tomato puree, 2 cups
Vegetable Broth, 1 Cup
Amchoor, 1/2 tsp

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Sauté mirepoix for 15 minutes on low, do not color, just sweat.
Add salt, pepper, tumeric
Add yellow tomato and vegetable broth
whisk in Amchoor
Let cool and then blend with an emulsion blender


NOTES

Amchoor is a dried green mango powder and, depending on where you are in the world, might be hard to find. Use Lemon or lime in the place of Amchoor.

MENU SUGGESTIONS
You would be hard pressed to find a drink that doesn’t go with this appetizer.

Oxtail Stock

Oxtail Stock ingredients

If you’re going to make a beef broth, may as well make an oxtail broth. Oxtails are prettier than beef bones and have an additional use beyond making stock. After a few hours in the stock pot, you can remove the meat off of the bones and reserve it for a ragu or pulled beef sandwich or pot pie.

Oxtail broth is one of the richer broths you can make. Lamb and fish head stocks are more pungent but have singular uses. Oxtails yield a lot of gelatin and are perfect for anything from pho to gravy. Use frozen cubes of oxtail stock when you need to boost flavor and mouthfeel.

DETAILS

Makes: variable
Keeps: 3 days in the refrigerator or 1 month frozen
Time: 8 hours

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Oxtails 4 lb
Celery 1/2 cup
Carrot 1 cup
Onion 1 cup
Garlic 2 cloves
Wine 1 cup
Tomato puree 1/2 cup
Bayleaf 2
Peppercorn 10
Water to cover
Clove 4

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Partially char the onion, carrot, celery on medium heat in a cast iron skillet
(about 30 minutes in a touch of oil with occasional stirring)
Put all ingredients into a stock pot and bring to a boil and then immediately reduce to a simmer
In the first 30 minutes, skim off the foam and discard
After 3.5 hours, remove the oxtails, and let them cool to touch
Remove the meat from the bone and replace the bones into the stockpot
Store the meat for another use


NOTES

If you don’t have oxtails but want to make a beef stock. Buy beef bones. Make sure to blanch the bones in boiling water for a minute to purify them. Discard the water and make the stock per the instructions above.

After you strain the stock, make a second stock (Remouillage) that you can add to the first stock or freeze it and use it in place of water for another day and another stock.

MENU SUGGESTIONS
You would be hard pressed to find a drink that doesn’t go with this appetizer.

Roasting Pumpkin Seeds

Pumpkin Seeds

Roasting pumpkin seeds with the pulp is a personal style decision. We don’t remove the pulp because once it crisps up, it’s an excellent cracker. Also, flavor sticks to a pumpkin seed with pulp so much better than a washed one.

If you have roasted the pumpkin whole, you won’t have had to scoop out the seeds and the pulp. The seeds will be naturally shed most of pulp in the roasting process. Laziness can be efficient.

DETAILS

Makes: Variable
Keeps: 6 days
Time: 90 minutes

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Parmesan Crisps

Pumpkin Seeds

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat an oven to 300°F
Spread seeds on an oiled baking sheet or cast iron skillet
Bake for 30 minutes
Stir the seeds after 30 minutes and season with salt
Set the timer for 20 minutes
Stir after 20 minutes
Set the timer for 10 minutes
Stir after 10 minutes
Set the timer for 10 minutes
Test a seed. If it is still wet inside, it needs at least another 15 minutes.
Continue until all the seeds are evenly roasted and easily move around the pan.


Pumpkin Water

Pumpkin water is made with laziness

Let’s make an agreement. We won’t judge you and you don’t judge us. If you don’t make pumpkin water, that’s just fine. But we have a lot of pumpkins. It’s January and we still have one big guy left on the porch to process. We make pumpkin water because if you’ve ever had the task of cutting up a literal ton of pumpkins, you too would simply start baking them off whole in the oven.

If you do want to make pumpkin water, hurrah, you need a working oven, a baking pan and a pumpkin.

Note: Pumpkins (and therefore the water) get sweeter when they are kissed with frost.

DETAILS

Makes: Variable
Keeps: 3 days
Time: 4 hours

INGREDIENTS
A whole pumpkin

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat an oven to 300°F
Roast the pumpkin until you can easily slide a knife through the flesh
Remove the pumpkin from the oven and let cool on the counter
Remove the pumpkin and put it on a cutting board
Strain the water and store in a glass jar or freezer bag
Slice open the cooled pumpkin, remove the seeds (roast them off, if you are inclined)
Scrape off the flesh and discard the skin


What to do With Beet Water

A beet from Lake Chelan Farm. Boil the stems to make a more robust beet water.

Beet Water is pretty easy to make. Boil beets. Remove beets. Beet water is born. Why throw away something so full of flavor and color?

In the restaurant, we used to add it to our beef bourguignon. If you’re into pink food, make beet water risotto or boil pasta in it.

We’ve made a garnishing salt with beet water. It loses its flavor after a while and the color will darken over a few months time. It’s stunning on grilled meat, tofu and artichokes.

DETAILS
Keeps: Indefinitely
Time: We stopped keeping track

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Beet & Spinach Salad

The salt to beet water ratio is one to one.

Make slurry and then lay it out in a glass baking pan (or any nonreactive pan) to dehydrate the salt into a paste.

Stir the paste with a fork daily to break up the crystals – much like you would do to make a granita.
The more you stir the slurry the finer the crystals will be.

Don’t leave the beet salt in the sun, it will fade the color. The slurry will dry into salt crystals over a period of 3 to 10 days depending on temperature, humidity and airflow.

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Note

If you use beet water in a stew, you may want to stick a post it that says, “Dude, you’re not dying, you’ve had beets” in the bathroom. It really helps lessen the panic time.

Fennel Broth

Clams in Fennel Broth

When we have fennel broth, we get clams. Steaming clams off in fennel, butter and wine is a clam game changer. Use only the bits of fennel that you can’t use anywhere else. Like the core, stalk and brown oxidized layers that you wouldn’t use otherwise.

Fennel is so potent, that you should probably taste the broth every 10 minutes. As soon as the flavor is where you want it, turn the pot off and let it steep.

For instructions on how to make any vegetable broth, see our overview on Broths and Stocks.

DETAILS
Makes: Variable
Keeps refrigerated: 1 week
Keeps Frozen: 2 weeks
Time: 45 minutes

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Roasted Garlic Stock

Use the core and stalk or the oxidized brown bits
Onion (half the amount of fennel)
Crushed Fennel Seed (optional)
Enough water to submerge the fennel in an inch of water

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

What to Do
Simmer all vegetable broths to 200° for 5 to 10 minutes.
Turn off the heat and cover.
Let steep for 30 minutes as it cools.

Potato Leek Soup

Potato Leek Soup from Cannella Kitchen

This is one of those essential dinner party recipes. It’s gluten free, dairy free, vegan and when done right, seamlessly so. Your guests with allergies to everything can, unless they are allergic to salt, pepper, leeks, potatoes, lemon or herbs will relax into the meal and your friends who eat everything won’t miss the meat.

That said, a side small plate of crumbled bacon should satisfy your carnivores.

DETAILS

Makes: 6 cups
Keeps: 4 days
Time: 60 minutes

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Leek Stock

2 TBSP Avocado Oil
4 Cups Leek Whites (save the tops for the stock)
2 Cups of Yukon potato, peeled and cubed
5 Cups of Stock
2 TBSP Chives, Parsley or Dill for garnish
1 tsp Lemon zest
Salt and Pepper to taste

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Add oil, leeks and a pinch of salt to a soup or stock pot on medium and cook until translucent
Add potatoes and stock and cook until potatoes are soft (20 minutes)
When the potatoes are done, add lemon zest
Let cool to blend or use an immersion blender
Season with additional salt and pepper when you reheat the soup at service time
Garnish per portion


NOTES
Make sure to season the soup when it is warm. Cold potatoes will never betray the correct flavor.

MENU SUGGESTIONS
Viognier can stand up to potatoes and leeks just fine.

Leek Broth

Parmesan Puff Pastries from Cannella Kitchen's Hors d' oeuvres

Leek stock adds body to vegan soups and a little depth to rice and pasta.

Rinse the leeks well but unless you downright wash each layer, you’ll probably see a touch of dirt sediment at the bottom of the pot. This is because as leeks grow, dirt is mounded at their base, making the white part of the leek longer.

For this reason, you want to lift the leeks out of the pot. Do not drain them.

Pour most, but not all, of the broth out of the pot and leave the sediment behind.

DETAILS
Makes: 48 + Puffs
Keeps: 3 days
Time: 45 minutes

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Potato leek soup

INGREDIENTS
Leek Trimmings
Enough Water to submerge the leeks under 1″ of water

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Simmer vegetable broths to 200° for 5 to 10 minutes.
Turn off the heat and cover.
Let steep for 30 minutes as it cools.


NOTES

Don’t over-simmer leeks, the flavor and color does not improve over time.

MENU SUGGESTIONS
You would be hard pressed to find a drink that doesn’t go with this appetizer.

Orange, Pomegranate & Tequila

Cranberry, Tequila and Cannella Kitchen's constant argument: Is it a garnish or a condiment?

There are conversations you are going to have for the rest of your life. Like why the kids don’t know stuff even though they are adults or what to eat for dinner. In our line of work, we have this one conversation over and over: What to do with stuff on the farm. One crop can become so many things. Is the cucumber going to be a main ingredient? A side dish? A pickle? Do we grow the nasturtiums for garnish or pickle?

And then the conversation gets deeper:

What is the stark deferential that distinguishes a garnish from a condiment?

It never ends, it never escalates but it is a constant back and forth.

This is the conversation ender. A pomegranate, tequila cocktail. We could call it a margarita but then we’re opening up the other can of worms, is it a margarita or is it a tequila drink?

DETAILS
Makes: 6 oz
Keeps: Oh don’t hold back
Time: 10 minutes

6 oz Pomegranate
1 oz orange juice
1 TBSP lime juice
3 shots orange bitters
Cannella-shot of tequila*
*between 1.5 and 2 oz pour

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon

16 cups – 1 gallon

WHAT TO DO
Shake ingredients over ice. Strain. Drink and be quiet.


MENU SUGGESTIONS
This drink pairs very well with beef jerky, which you can gnaw on in silence and ponder “margarita or tequila drink?”

Ricing Potatoes

Potato Ricer, the best are stainless steel with a solid handle

At the restaurant we were always asked about our mashed potatoes and when we explained that we used a ricer, someone would invariably say, “that’s what my grandmother used!”

Given that hot potatoes will goo-out if over-worked, ricing fluffifies (that’s now a word) the potatoes without turning the starch and sugar to glue.

If you don’t have a ricer, here are a few buying tips:
Make sure it’s stainless steel.
Buy one with a solid handle– we once made the mistake of purchasing a ricer with a metal looped handle. Arg. and No.
Make sure the basket is solid and doesn’t have holes on the sides, just the bottom.

Bacon Cheese Scallion Croquettes

Cannella Kitchen's Hors d'oeuvres Bacon Cheese Scallion Croquettes

As appetizers go, these aren’t the easiest. Nor are they the most rewarding. But they meet the needs of any good cocktail party hors d’oeuvres: approachable, cheesy, bacon-y and a vehicle for dip.

DETAILS
Makes: 4 dozen
Keeps: Uncooked 4 days
Time: 90 hours

4 cups potatoes, riced and cooled
1 Cup bacon bits
1 cup cheddar, grated
1/2 cup scallions, chopped
1 tsp salt
1/2 tsp pepper
2 cups flour
7 oz eggs beaten
2 cups bread crumbs
Salt
Pepper
Fryer oil

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Combine the potatoes, bacon bits and cheddar and let sit for 30 minutes.
On a floured surface, roll dough into logs and cut them into fingers (see notes).
Create three bowls:
1) Flour bowl 2) beaten egg bowl 3)bread crumbs.
Season all three bowls with a pinch of salt and pepper.
Roll the fingers in bowls 1 to 3 in that order.
Let rest for 30 minutes.
Heat a fryer or cast iron skillet and crisp the croquettes until golden brown–about 4-5 minutes.
Hold in oven a 200°F until you are ready to serve.


NOTES
We use gluten free bread and gluten free flour with the same result as wheat bread and flour.

A note on frying: If you are not a regular to frying, use a 12″ cast iron skillet and 3 cups of oil. Wait until the oil starts to travel in the skillet. Start a row of croquettes down the center of the skillet right above the heat. After a minute, roll the croquettes once toward the exterior of the skillet and place another row. Repeat the migration. This way you will have evenly colored croquettes.

MENU SUGGESTIONS
A classic dirty vodka martini will be this appetizer’s best friend.

Parmesan Crisps

Cannella Kitchen's Rosemary Orange Zest Parmesan Crisp

These are kind of going to be a curse and a blessing. You’ll find yourself craving the chewy crisp texture of the baked parmesan and the aromatic pop of rosemary and orange zest is hard to hate. At present, we have half of a parmesan crisp in the snack drawer and by the time I finish this post, we’ll need to make more. So stupidly good and simple.

DETAILS
Makes: 32 Pieces
Keeps: 4 days
Time: 30 minutes

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Parmesan Puff Pastries

2 Cups Parmesan, Coarsely grated
1 tsp herbs d’ provence salt
1 tsp orange zest

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat oven to 375°.
Mix all ingredients.
Use a non stick baking sheet or parchment paper lined sheet pan.
Spoon a tablespoon of cheese onto the sheet pan and repeat (make sure the TBSP of cheese is evenly distributed)
Stir the mixture occasionally to keep the sea salt from settling to the bottom of the bowl.
Bake in the oven for 4 minutes, remove.
Let rest on the counter for 2 minutes.
Replace the sheet pan in the oven for 3 minutes.
The sides should curl.
Remove from the pan and place on butcher paper.


NOTES
You’ll be tempted to cook these to golden brown. If you do, be aware that the darker the color, the more biter the crisps will taste. Perfect for garnish but not an ideal snack.

MENU & WINE PAIRING SUGGESTIONS
A dry Pinot gris or cava can’t hurt.


Parmesan Puff Pastry

Parmesan Puff Pastries from Cannella Kitchen's Hors d' oeuvres

Make a dozen more of these than you think you need.

DETAILS
Makes: 48 + Puffs
Keeps: 3 days
Time: 45 minutes

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Parmesan Crisps

1 10×16″ sheet of puff pastry
2 Cups Parmesan, Coarsely grated
1 tsp herbs d’ provence salt
1 tsp orange zest

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat oven to 350°F
Cut 1.5″ rounds and stipple thoroughly
Brush with egg wash
Put each round on a sheet pan and bake for 10 minutes
Remove from the oven
Place a heaping teaspoon of cheese on top of each round
Place in oven and bake for another 10 minutes


NOTES

If you have an awesome oven, you should have no problem with the puffs rising too quickly and falling over. If your oven is delightfully small like ours, you will need to put an empty sheet pan on the top shelf of the oven and put the puffs on the bottom shelf. This will let the pastry rise evenly.

At the second round of baking, put the puff pastries on the top shelf and start the second round on the bottom shelf.

MENU SUGGESTIONS
You would be hard pressed to find a drink that doesn’t go with this appetizer.

Parchment Paper Chicken

Parchment paper chicken, it's good, really.

This is not a recipe for Chinese parchment chicken. This is a recipe for a cocktail appetizer prepared in the manner of parchment chicken.

The black bean paste pairs better with cocktails and wine. It simply does.

DETAILS

Makes: 30 Packets
Keeps: Eat immediately
Time: 120 Minutes

3/4 lb cubed chicken breast

Marinade:
Terrible white wine 1/2 cup
Garlic 1 TBSP
Sugar 1 tsp
Orange peel, julienne 1 TBSP
Black Bean Sauce 2 TBSP

Oil for frying

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO

A. Learn how to fold an envelope.

Marinate the chicken overnight and then drain.
Cut 30 7″x7″ Squares of parchment paper.
Place a tablespoon (at most) of chicken into the parchment paper.
Make an envelope around it and tuck in the last corner.

Heat the oil. We use 2 cups for a 4 Quart Le Cruset such oven.
Fry the packets 6 at a time for 3 minutes.
Remove from oil and let drain on a paper towel and platter up.


NOTES
Three minutes is safe, but if you take them out at two minutes 30-seconds, it won’t hurt.

MENU SUGGESTIONS
These love an apple ice cider as much as they love a suavignon blanc.

Make an apricot jam and soy dipping sauce, add some red chili paste for kicks.

Red Wine Vinaigrette

Cannella Kitchen's red wine vinaigrette on a Lake Chelan Farm Salad

Our vinegar barrels are always full of some sort of wine and more often than not we have a red wine vinegar going. We’re casual with our barrels and don’t specify which barrel gets which wine, it’s a first come, first served kind of place.

Most of the vinegar becomes dressing and the twice yearly elk sauerbraten we always end up making.

This vinegar recipe is our go-to and we use it on everything from panzanella to our Lake Chelan Farm salad.
While you don’t need to use your own vinegar for this recipe, it doesn’t hurt to support the people who are crazy enough to make and sell small batches. The vinegar is better and better for you.

DETAILS
Makes: 1 pint
Keeps: 15 days
Time: 15 minutes

INGREDIENTS
Onion, Diced 1/4cup
Garlic, 1/2 tbsp
Orange Zest 1 tbsp
Rosemary, chopped 1 tsp
Sage, chopped 1tsp
Parmesan, grated 3 tbsp
Lemon Juice 2 tbsp
Orange Juice 2 tbsp
Red Wine Vinegar 2 tbsp
Oil 1 cup
Salt & Pepper 1 tsp

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Place all ingredients into a blender except oil, salt and pepper.
Blend until smooth.
Slowly drizzle the oil into the blender and listen for the whir to drop in resonance
Add salt and pepper.


NOTES
The goal is to emulsify the oil, which means that you need to add it slowly.
In the heat of the summer, use refrigerated oil
We use avocado oil in the summer (thicker) and grape seed oil in the winter.

Gluten Free Gnocchi

Cannella Kitchen's Gluten Free Gnocchi in Pomodoro Sauce.

This is one of those gluten free recipes that actually does better without the wheat flour – but it doesn’t make it easier.

Gnocchi dough is tricky no matter what. Weather, altitude and stress change the flour to potato ratio. So measure out your flour and then use it like you would use water in pie dough – a little at a time – and you’ll be fine.

DETAILS
Keeps: uncooked dough 2 days
Keeps Cooked: Serve immediately
Keeps Frozen: 2 weeks
Makes: 4 servings
Time: Two hours

3 Potatoes 1 3/4 lb
1 egg 3 fl oz
Salt 1tsp
White pepper, ground 1/4 tsp
Nutmeg, grated 1/6 tsp
Parmesan cheese 1/4 cup
Gluten Free AP Flour 2 cup

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO

Bake the potatoes for an hour at 400° (until you can easily slide a dull knife into them)
When the potatoes are done, immediately cut them in half and scoop out the flesh
Rice the potatoes onto a sheet pan and let cool completely
Put cooled potatoes into a bowl and toss with salt and pepper
Make a crater in the center and add the egg
Incorporate the egg by kneading gently
Gradually add flour, as you do, listen to the dough– when you let the ball drop against the bowl, it should have a resonance. Like a thud.
Stop adding flour when the dough is still tacky and let it rest for 30 minutes


After 30 minutes, scatter a handful (1/2 cup) of flour onto a board
Roll the dough around the flour so that it is evenly coated and then cut the ball into 12 equal portions
Take a portion and roll it on the floured board, then roll it into a rope a 1/2″ in diameter
Dip a pairing knife into flour and cut 3/4″ pieces
Use the backside of a fork to gently roll each piece under the tines (as if you were using the fork to move each piece of dough to see its underside)
Lay each piece on a parchment paper-lined sheet pan
Boil a pot of salted pot of water and put a 1/2 a sheet pan of gnocchi into the water
When they float, they’re done. Pull them from the water using a slotted spoon and drop them directly into warm sauce.

NOTES
Baking the potato with this recipe is essential – more essential than having a ricer.

MENU SUGGESTIONS
These are so light and fluffy that you should pair them with something acerbic over round. Barbara, beaujolais and minervois will do the trick. Or serve the dumplings with a little finely chopped kale.

Lemon Sage Butter

The Cannella Kitchen team.

Lemon Sage Butter? Or fantastic photo of us? For once, we’re more photogenic.

When you need your pasta to go with a wintery white wine, use this lemon sage butter recipe. Typically, it is pretty difficult to pair lemon with white wine, but as a zest, you can actually coax out some pretty nice flavors. This is the perfect recipe for a flawed wine like oxidization because the caramel of the wine will adore the butter and the lemon will challenge you to find the flaw.

DETAILS

Makes: 12 ounces (provide for 2 ounces per person)
Keeps: use immediately, it will keep for a a week, but why?
Serves: 4
Time: 10 minutes

INGREDIENTS
1 Lb sea salt
Butter 8 oz
Sage, thinly sliced 1/3 cup
Lemon zest 1 1/2 tsp

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Pick the herbs. Zest the lemon.
Heat the butter in a skillet and let brown a touch
Add the sage, stir and fry
Remove the pan from the heat and swirl in lemon zest.
Add the salt and pepper.


QUICK LINKS TO OTHER RECIPES
Gnocchi
Gluten Free Gnocchi

NOTES

You can finish the sauce by adding 2 oz of pasta cooking liquid to the hot skillet and swirling, which gives you a clear sauce.

Pomodoro Sauce

Pomodoro Sauce from Lake Chelan Farm tomatoes

There are bad days and then there are disaster days. When your hard drive decides that it’s having a bad day, it usually means a disaster day for everyone around it. All things being relative, disaster days call for a simple meal.

Simple food is confident food. Pomodoro sauce is everything that disaster days aren’t.

We add a touch of fennel to our sauce because, frankly, we grow a lot of it on Lake Chelan Farm. You can substitute fennel for a less pronounced flavor. Basil will never steer you wrong. But if you do go the fennel seed route, make sure to toast and grind them–it is the difference between pops of flavor and a subtle switch of depth against the tongue.

DETAILS
Makes: 32 Ounces
Keeps: 4 days, refrigerated
Serves: Makes 1 Pint and serves 14
Time: 30 Minutes (with toasting and grinding fennel seeds)

INGREDIENTS
1 Lb sea salt
Olive Oil 1/2 cup
Onion 1/2 cup
Garlic 1 tbsp
Chili Flakes 1 tbsp
Black Fennel Seed, toasted and ground 1 tbsp
White Wine 1/4 cup
Tomato Puree 1 pt
Salt 1/2 tsp
Pepper 1/2 tsp

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Saute onion & garlic until soft (2-3 minutes)
Add wine & tomato and simmer for 15 to 20 minutes
season to taste


NOTES
If you are making this sauce from your own tomatoes, you may end up needing to throw a half of a teaspoon of sugar in the pot. Just a touch of sweetness will play well with the fennel and the basil. If you are disinclined toward sugar, use rosemary, which loves bright sauces and will highlight the natural sugars in your tomatoes.

MENU SUGGESTIONS
It’s pretty easy to get on a Pomodoro kick, especially if a disaster day turns into a disaster week. May as well pick up a bottle of Primitivo and kick back into the problem.

QUICK LINKS TO OTHER RECIPES
Gnocchi (with Wheat flour)
Tomato Puree

Gnocchi With Wheat Flour

Erik Cannella rolling gnocchi

Any conversation about gnocchi will start with a harmless question. Then it will meander through an Italian grandmother’s kitchen. Then it will end over a plate. While convivial, these little talks are where angels fear to tread – no one’s method is better than nonna’s.

Therefore, there are just as many ways to make gnocchi and there are Italian grandmothers.

This recipe isn’t so much a recipe as it is a list of ingredients and a methodology. Gnocchi, like all dumplings, require gentle attention. Your climate is going to dictate the way the potatoes steam off and how much flour you use. Eggs are the key ingredient here and you want to use the best-fed chicken eggs you can. Ask any Italian from the old country and they’ll tell you, American eggs are nothing like Italian eggs.

If you are making a large batch, use a goose egg. You won’t be sorry.

DETAILS
Keeps: Serve immediately after cooking. 1 month if frozen before being boiled

Serves: 14 People
Time: 3 hours

QUICK LINKS TO OTHER RECIPES
Tomato Sauce
Pomodoro sauce

6 Lb Potatoes
6 oz Egg, beaten
2 tsp Salt
1 tsp Pepper
1/2 tsp Nutmeg, grated
1/2 cup Parmesan, grated
4 cup flour

MEASUREMENT GUIDE

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Bake the potatoes for an hour at 400° (until you can slide a dull knife into them)
When the potatoes are done, immediately cut them in half and scoop out the flesh
Rice the potatoes onto a sheet pan and let cool completely
Put cooled potatoes into a bowl and toss with salt and pepper
Make a crater in the center and add the egg
Incorporate the egg by kneading gently
Gradually add flour, as you do, listen to the dough– when you let the ball drop against the bowl, it should have a resonance. Like a thud.
Stop adding flour when the dough is still tacky and let it rest for 30 minutes


After 30 minutes, scatter a handful (1/2 cup) of flour onto a board
Roll the dough around the flour so that it is evenly coated and then cut the ball into 12 equal portions
Take a portion and roll it on the floured board, then roll it into a rope a 1/2″ in diameter
Dip a pairing knife into flour and cut 3/4″ pieces
Use the backside of a fork to gently roll each piece under the tines (as if you were using the fork to move each piece of dough to see its underside)
Lay each piece on a parchment paper-lined sheet pan
Boil a pot of salted pot of water and put a 1/2 a sheet pan of gnocchi into the water
When they float, they’re done. Pull them from the water using a slotted spoon and drop them directly into warm sauce.

NOTES
The more flour you use, the denser your dumpling.
The goal is ebullient little clouds, hang back on the flour but make sure that the dough isn’t so wet that it sticks to your hands.

MENU SUGGESTIONS

Shiso Pickled Cucumbers

Shiso, also known as Perilla, is a floral tasting herb that is most often used in Japanese cuisine. Sushi chefs use Green shiso under sashimi. Ume boshi (pickled Japanese apricots) is cured with red shiso. It’s a versatile herb but not one that pairs well with other herbs. Believe me, we’ve tried.

Shiso is just too unique. The only herb it seems to like to be around is, oddly, rosemary. That recipe comes later.

So, what to do with shiso? Oh lots. We make salts, infuse vodka, pickle apricots and on and on.

This summer our Farm grew cucumbers for a local distiller. We grew so many cucumbers (despite the wildfires) that even our faithful farm bin subscribers were getting wary of them. So we pickled a bunch with shiso. A new house favorite was born.

Armenian cucumbers are the best choice for this recipe because they’re skin is smooth and mildly flavored–you avoid any potential passive flavor clash. The flesh is firm and maintains a surprising crispness for months and months.

DETAILS

Makes: 1 quart jar
Keeps: Refrigerator–3 months ; Jar–1 year
Time: 20 minutes

INGREDIENTS
1 Lb sea salt
1 Armenian 10″-long Cucumber
1 cup fresh red shiso leaves
2 cups rice vinegar
1 cup water
1/8 cup salt

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
If you are new to picking and canning, read the notes first.
Wash the cucumber and trim off the ends.
Cut the cucumber to 5″ long sections.
Cut the cucumber lengthwise into 8ths
(halve the 6″ sections, halve the halves, halve those halves)
Line a sterilized canning jar with shiso leaves
Fill the canning jar with cucumber spears and put the jar in the sink
Boil vinegar, water and salt together to make a brine
Pour the brine into the jar, it should fill the jar to the bottom of the neck.
Lid and ring the jar and let it cool on the counter.


NOTES
Safety:
As always in the kitchen, wear closed toed shoes, long sleeves and an apron.
Always wash the jars with soap and rinse them with hot water.
Sterilize your jar by immersing it in roiling hot water for 2 minutes.

Technique:
Just after the jar is filled, place the lid on the jar and then tighten the ring just enough for it to be secure.
Once the jar is cool, tighten the ring completely.
More brine is better than less. If you haven’t packed your jar with cucumber, add an additional 2/3 cup vinegar and 1/3 cup of water to the brine pot.

MENU SUGGESTIONS
Two words: Tuna Poke

Herbs de Provence Salt

Before we get into this recipe, we need to talk about prevention. Because, you see, once you have the power to make your own herbed salt, you’re going to have a little problem. You’re going to start making herbed salts often and with abandon. And then you are going to start putting Herbs de Provence salt on everything. Then, food will become duller in its absence.

For a while there, every private dinner we did was seasoned with Herbs de Provence sea salt.

A solution is to make a bunch of salt and then package it in small jars. Give the jars away to friends and family. Embrace love as moderation.

DETAILS
Makes: 32 Ounces
Keeps: It’s salt so…
Time: 20 minutes

INGREDIENTS
1 Lb sea salt
1 1/2 cup Oregano
3/4 cup savory
3/4 cup rosemary
3/4 cup thyme
1/2 cup lavender

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
In a food processor with a blade:
Pulse oregano so that the leaves are uniformly course
Add savory, rosemary and thyme
Pulse in 5 second intervals until the herbs are combined
Add lavender and salt. Pulse for 10 seconds and let settle
Pulse in rapid succession until salt fully incorporated
Store in a glass jars


NOTES
We use dry herbs. We tried fresh and found that the flavors got all mixed up. With dry herbs, you can identify each of them. With fresh herbs everything gets a little muddied.
Lavender is not essential but it gives a nice balance to the mix. Careful to not overdo the lavender– it gets bitter with abundance.

MENU SUGGESTIONS
Stay hydrated.

QUICK LINKS TO OTHER RECIPES
Make Chocolate Truffles and sprinkle a little bit salt on them before they’re cool.
Cucumber Soup

Green Tomato Pie

Erik Cannella's Green Tomato Pie (GF and all)

When friends come to stay the night in our little farm house, we know three things: They aren’t allergic to cats, sleep is overrated and dinner is going to be fun. Erik will often take the charge and bring out a dish he’s particularly fond of.

This green tomato pie is the epitome of what he does so well: It’s simple and it’s humble. As a side and starch combo, it’s as gorgeous as anything that could land on the table.

DETAILS
Makes: 8 single servings
Keeps: 5 days
Time: 2 hours

QUICK LINKS TO OTHER RECIPES
Tomatillo Pickle

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

DOUGH INGREDIENTS
Dry Bowl:
2 1/3 cup Namaste Pie Flour Mix
1/2 tsp salt
1/2 tsp black pepper

Wet Bowl:
1/2 cup butter, chilled, cubed (or shortening)
1 large Egg (whipped)
3 to 5 TBSP cold water

WHAT TO DO
Preheat to 400° F and grease a 9” baking round
Pulse together the flour, salt and pepper.
Add in butter, a piece at a time until the dough resembles coarse meal.
Slowly incorporate the eg and water until a dough forms
Turn out and let rest for 30 minutes


FILLING INGREDIENTS
Oil for sautéing
2 Shallots, julienne
1 tsp garlic, chopped
1 tsp berbere
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon zest
1 tsp lemon juice
1 tsp sugar
1 Lb tomatoes 1/4 slice
2 TBSP flour

WHAT TO DO
Sauté the Shallot and garlic for two minutes and then bloom the berbere for another minute, let cool
Add the remaining spices, sugar and flour to a bowl of green tomatoes
Fold in the shallot and garlic mixture


The Bake
Make an egg wash with a whipped egg and set aside in a bowl
Roll out the dough for the bottom crust and press into the baking pan
Roll out the top crust
Layer in the tomatoes and cap
Glaze with egg wash and cut a steam vent
Bake at 375° F for 45 minutes
Let rest for 5 minutes
Transfer to serving platter
Take to the table
Wait 5-minutes for dinner guests to Instagram.
Cut. Serve.

NOTES
You can bake this off up to 4-days ahead of time and the pie is just fine.
Make sure that your green tomatoes are the firmest, greenest things of the bunch. The crust is not going to shine-on a lot of liquid.
If you are serving this to the über-cool who don’t take photos of their food, then let this rest at total of ten minutes before serving

MENU SUGGESTIONS
This is one of those dishes that calls for a pre-game plate of pickles.
Serve along with pulled pork or as breakfast. We had an amazing Chenin Blanc with dinner, but there was a part of me that wanted a whiskey sour and next time, that’s what is going to happen.

Aioli

Ingredients
2 Large Eggs
2 cups of Avocado or other highly viscus neutral oil (don’t use the good olive oil for this)
2 tsp salt
1 TBSP Rice vinegar or lemon juice
1 clove garlic
1 tsp white pepper
1 tsp sugar

In a food processor, whip eggs for 1 minute
Add sugar & garlic
Slowly add oil and let food processor run until the mixture is thick
Then add salt
Then add your acid.

Gluten Free Fried Green Tomatoes

Fried green tomatoes are an earned delight. We wait to break down the tomato plants until just before the first 30°F night. Then we pick all that we can stand (this year it was 100 Lb) and then rock and roll with them until the very last fruit is used.

Waiting for the cold is essential because the tomatoes are essentially ripe with flavor but not in color.

We served these at the restaurant on our $5 menu and they always sold out.

DETAILS
Serves: 4 snack-minded people.
Keeps: serve immediately
Time: 30 minutes

1 Lb green tomatoes, sliced to 1/2 inch round
1 tsp sugar
1 tsp salt
1 tsp white pepper
2 large eggs, whisked and in their own bowl
1/2 cup coconut flour, in its own bowl
1/2 cup all purpose GF flour
1/2 cheddar cheese, finely grated
2 cups neutral frying oil

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Marinate the slices of tomatoes in sugar, salt and pepper for 2 hours
Whisk GF flour and cheddar in a bowl
Dip tomatoes into coconut flour bowl
Then dip them in the whisked egg bowl
Them dip them in the flour and cheese bowl
Pan fry in oil for 2 minutes each side
Transfer to a plate with paper towels. Hold in a warm oven while you cook the rest of the batches.


NOTES
You can get away with less frying oil, but the more you have the easier it is to fry the tomatoes.

MENU SUGGESTIONS
SNACK: Garnish this with aioli, a cress salad and slice of cured meat.
DINNER: Serve with a roasted chicken with brown gravy
LUNCH: Garnish with pulled pork and cabbage salad, because, well, why wouldn’t you?
DRINK: We’ll serve this with a shot of vodka and a drop of sweet tea.

QUICK LINKS TO OTHER RECIPES
Aioli

Gluten Free Green Tomato Pizza

End of the season green tomatoes need to be rebranded. Just because they aren’t colorful doesn’t mean that they aren’t absolutely full of flavor. Adding a touch of seasoning isn’t essential, but a little sugar coaxes the fruit.

WARNING: The first bite is going to be surprising and delicious. You’ll probably want a second bite pretty dang quick. Tomatoes maintain heat for QUITE a while. If you are feeding kids or hungry people, let these pizzas take their time getting to the table.

DETAILS
Makes: this recipe is for 1 8″ round and serves 1 well or 2 as a snack
Keeps: serve and eat immediately
Time (with prepared dough): 45 minutes

8 oz green tomatoes, sliced
1/8 tsp sugar
1/8 tsp salt
1/8 tsp black pepper
1 4 oz ball of pumpkin dough
2 oz cheese (we use sharp cheddar)

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat the oven to 400°
Lightly oil the tomatoes
Sprinkle tomato slices with sugar, salt, pepper
Place on a skillet and par bake for 8 minutes

Roll out the dough and place on a greased pan
Bake for 4 minutes

Assemble the pizza with tomatoes down first, then cheese. Bake for 25 minutes.
Garnish as you see fit. We used watercress because we have watercress, arugula works well too.


NOTES
The corn meal on the bottom of pizza pan makes a huge difference in the way the dough bakes and prevents it from sticking.

MENU SUGGESTIONS
The acidity of the green tomatoes makes this a white wine pizza. Muscadet should do just fine. But a Vino Verde works too.

Pumpkin Water Cocktail

We have a methodology to our cocktail making which is pretty much this: Add booze to the by-product of whatever is cooking in the kitchen at the moment. Bake a whole pumpkin; collect the water; add booze. Find bitters and a garnish. Done.

DETAILS
Makes: 2 cocktails
Keeps: n/A
Time (with water): 3 minutes

QUICK LINKS TO OTHER RECIPES
Whole roasted pumpkin
Lovage Bitters

2 oz pumpkin water
2 oz vodka
1 preserved kumquat for garnish
3 dashes lovage bitters.

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Shake over ice, pour into glass. Drink.


Pumpkin Flatbread

There are sauces in the world that are very, very good. There are times when chasing sauce around the plate with your finger isn’t a terribly elegant thing to do. That’s the purpose of this gluten free pumpkin bread. It soaks up the sauce without getting in the way or soggy and allows you to maintain some composure during a blissful moment.

You still use your hands to eat (which provides that glutinous delight) but in a more refined, I’m-in-love-but-not-an-animal kind of way.

Simply put, some dishes need a vehicle for the scrumptious bits. This is that vehicle.

DETAILS
Makes: 8
Keeps: 5 days
Time (with prepared puree): 20 minutes

INGREDIENTS
1 packet of yeast
2oz warm H20, 95°-105°F
1 cup pumpkin puree
6 oz eggs (2 large)
1/4 cup olive oil
1 tsp cider vinegar
4 cups gluten free all purpose flour (Bob’s Red Mill)
1 TBSP Xantham gum
2 TBSP potato flour
1 tsp salt
1 TBSP sugar
Salt and pepper to taste

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Heat an oven to 450°
Roll out 8 equal portions of dough in to rounds and transfer onto an oiled pan
Let proof for 20 minutes
Brush with oil and garnish with herbs
Bake for 8 minutes (lighter texture) or 10 minutes (a cracker-like texture)
Let cool and serve.

Sometimes we make green tomato pizzas and when we do, we par bake the dough for 6 minutes and roast off the tomatoes for 10. Nothing short of fantastic.

MENU SUGGESTIONS
Pairing this dough with wine is pretty much as easy as opening a bottle of wine. However, if you’re opening something prized, sip before you season. We love flatbread sprinkled with sea salt, rosemary, short rib sauce and Nefarious Cellars Malbec, for instance.

QUICK LINKS TO OTHER RECIPES
Pumpkin Bread Dough
Pumpkin Puree

Pumpkin Bread Dough

This is the William H. Macy of our recipe collection. Work with it once and suddenly you’re trying to create roles for it. Right out of the oven it’s sweet and yeasty which gives way over the week to the sweetness of the pumpkin. Want to showcase a salt? This is your flatbread. Pizza? Yup. Diner rolls. Oh yes. Hand Pies! Hellsyus.

DETAILS
Makes: (8) 8″ flat breads, 10 hand pies, 8 dinner rolls
Keeps: 14 days cooked. Freezes for up to a month
Time (with prepared puree): 1 hour 10 minutes

1 packet of yeast
2oz warm H20, 95°-105°F
1 cup pumpkin puree
6 oz eggs (2 large)
1/4 cup olive oil
1 tsp cider vinegar
4 cups gluten free all purpose flour (Bob’s Red Mill)
1 TBSP Xantham gum
2 TBSP potato flour
1 tsp salt
1 TBSP sugar
Salt and pepper to taste

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Bloom Yeast in warm water for 5 minutes.
In a mixing bowl, combine wet ingredients
In a separate bowl, combine dry ingredients
Pour wet into dry, fully blend and then knead for 3-minutes

The dough will be a little wet.
Cover and let proof for 35 minutes–until risen
Transfer dough to a floured cutting board
Knead lightly and roll into a thick log
Cut into 8 equal portions


Gluten Free Pumpkin Dumplings

We’re dumpling fans. We’re also tragically gluten intolerant. We’ve found that cooking gluten free has created a unique style of cooking. One that we’re still evolving, frankly. It’s a new breadth of textures and flavors to hone and so very exciting to play around with.

These dumplings are ripe for pan-searing which gives them a nice crisp crust and a gorgeous mouth feel. Add a little lemon sage butter to the pan.

DETAILS
Makes: 40 pieces/ 6 large servings / 8 side portions
Keeps: 1 month in the freezer
Time (with prepared pumpkin): 30 minutes

QUICK LINKS TO OTHER RECIPES

Pumpkin Puree
Gluten Free Gnocchi
Lemon Sage Butter

4.5 cups pumpkin puree
1.5 cups coconut milk
2 cups vegetable broth
1 TBSP coconut curry
1 TBSP neutral oil (avocado, oil blend)
Salt and pepper to taste

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO

Mix pumpkin, Parmesan, egg, white pepper, nutmeg and salt in a bowl. Add flour and mix until blended.
On a floured cutting board, take a handful of dough and roll it into a rope a half inch thick.
Cut the rope into 3/4” pieces and place on a flour-dusted sheet pan.
Once the sheet pan is full, place it in the freezer. Frozen gnocchi can be bagged and stored for future use or cooked off.

Cooking: Boil in salted water and cook until the dumplings float – remove with spider or slotted spoon, strain and sauce.


NOTES
Overworking the dough is not your friend.
If you over boil these dumplings, they will disintegrate.

MENU SUGGESTIONS
Grab a chardonnay and find yourself with renewed compassion for the world and chardonnay. Because that’s what good food does.

Oven Dried Yellow Tomatoes

Lake Chelan Farm Yellow Pear Tomatoes

DETAILS
Makes: 1 cup
Keeps: 1 refrigerated month
Time: 3 hours 20 minutes

1 1/2 Yellow tomatoes, halved
pinch of salt
pinch of black pepper
1/2 tsp fresh thyme leaves
1 tsp sugar
Spray oil

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat oven to 250°F
Line two baking pans with parchment and lightly coat paper with spray oil
Toss the tomatoes in a bowl with salt, pepper, thyme and sugar
Place tomatoes cut side up on parchment and make sure that the tomatoes are not touching
Place in oven for 3 hours. If you want the tomatoes drier, leave in the oven for another hour


NOTES
Once the tomatoes are cool enough, pop one in your mouth, just because
Store in the refrigerator in a glass jar with enough olive oil to cover the surface

MENU SUGGESTIONS
Make yourself a warm mushroom, goat cheese and arugula salad, toss some tomatoes in and pour yourself a glass of Cairdeas Southern White or Muller Turgau.

Herb Paste

Fresh herbs often have an inglorious fate. That’s the thing about startling beauty: it peaks. Basil droops, cilantro decays, oregano dries, sage becomes olive drab. Even the Queen Victoria of herbs, Rosemary, falls into the shadows.

It takes 10 minutes to make herb paste and what you do in that time guarantees yourself moments of food glory down the line. Like when Jane Fonda returned to acting, her reserve had been shrugged off and the purity of her talents raised eyebrows.

Herb paste is like putting Jane Fonda in a bowl.

We use this pesto for rubs, soups and dolloped over halved tomatoes that we roast in the oven. It’s a powerhouse of flavor and our best friend after a long food gig when we are starving but not hungry.

DETAILS
Makes: 1.5 cups of paste
Keeps: 4 days or portion and freeze for a month
Time: 10 minutes

QUICK LINKS TO OTHER RECIPES
Roasted Herbed Tomatoes
Spread this on a pumpkin dough pizza and simply win.

1/2 cup parsley
1/2 cup basil
1/4 cup mint
1/4 cup chive
1/2 clove garlic, minced
1/2 cup olive oil (you may need more)

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Salt and pepper to taste

WHAT TO DO
Pulse herbs and garlic in a food processor, slowly add oil, add salt and pepper.
Taste and add more salt and pepper at will.


Roasted Herb Tomatoes

The most instant appetizer, pasta sauce or bruschetta topping you can make in the fall is out of halved tomatoes. If you don’t have herbs or herb paste on hand, use garlic and olive oil. There’s no shame in making this even simpler.

This is a classic side dish and was such a staple in fine dining that it’s easy to dismiss it. But then, one autumn day, you sit down for a quick lunch and… it re-enters as a revelation.

DETAILS
Makes: 8 portions
Keeps: 3 days
Time: 22 minutes

QUICK LINKS TO OTHER RECIPES
Herb Paste
Parmesan Crisps
Parmesan Puff Pastry

4 medium tomatoes, cut in half
1/2 cup herb paste
Salt and pepper to taste
1 TBSP olive oil

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat oven to 400 F
Coat the bottom of a roasting pan with olive oil
Plate tomatoes cut side up in roasting pan and sprinkle with salt and pepper
Place a tablespoon of herb paste on each tomato
Bake tomatoes for 20 minutes or until tender


NOTES
Garnish with Parmesan
It’s a wonderful thing to make a whole sheet pan of these and save them off for later dishes like pasta sauces and pizza topping.

MENU SUGGESTIONS
Serve chilled as an antipasti with a dry martini. Parmesan Crisps are the perfect counterbalance of texture and flavor.

Stuffed Horseradish Leaves

Horseradish leaves are too abundant to be underused. They are mild in flavor and have a silky strong texture. If this recipe seems daunting to try, all the more reason. It’s simple and success is imminent.

DETAILS
Makes: 6 rolls
Keeps: Not suggested
Time: 1 1/2 hour minutes

INGREDIENTS
6 1′ long horseradish leaves, spine removed to make 12 halves
1 gallon water
1 tsp salt
1 TBSP vinegar

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Lentil, Rice, Zucchini Stuffing
Tomato Purée

WHAT TO DO

Horse radish leaves

Bring a large pot of water to a boil
Add salt
Add vinegar
Dip leaves into the pot of boiling water one at a time. Let the color become vibrant (15 seconds) and pull from the water to let dry on an absorbent surface.


NEXT STEPS
To fill and roll the leaves

(see the links for a simple stuffing)
Place cool-to-touch leaves on a flat surface with the tip facing you. Overlap two halves of the leaves to reconstruct one large leaf.

The amount of filling you use is based on the width of the leaf.

Spoon the filling an inch up from the tip of the leaf and leave a half inch margin of leaf on either side of the filling.

Make a mound of filling an inch high. Fold the tip over the filling and lightly tuck it under the filling.

Fold the sides of the leaf and then gently roll the filling up the length of the leaf.

Cooking the rolls

In an oiled casarolle dish, spoon in 2 TBSP of tomato puree.

Place rolls in the dish on top of the tomato puree. Top with a couple of spoonfuls of tomato puree.

Bake the rolls at 350°F for 25- 30 minutes. Serve hot or cool.

NOTES
Overstuffing = mess. Be confident in less filling.
Reminder: Hot water is hot.

MENU SUGGESTIONS
The mild flavor of the horseradish leaves seems counterintuitive but compared to cabbage or garage leaves, these are a little less pungent. Their tannins, while less prominent than grape leaves, lend themselves for a nice Pinot Noir or go another direction and pour a glass of Chenin Blanc.

Pumpkin Soup

Pumpkins can (don’t tell them this) be a little flat of flavor. The Caribbean Curry in this recipe usurps the typical nutmeg-based pumpkin spice and adds dimension. The coconut curry lends a booster to the natural sweetness of the fruit.

DETAILS
Makes: 8 1-cup bowls
Keeps: 4 days
Time (with prepared puree): 30 minutes

INGREDIENTS
1 cup finely chopped onion
1/2 cup celery
1 TBSP neutral oil (avocado, oil blend)
1 TBSP Caribbean curry
1/2 TBSP salt
1/2 TBSP white pepper
4.5 cups pumpkin puree
1.5 cups coconut milk
2 cups vegetable broth

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Toasted pumpkin seeds
Pumpkin Puree
Créme fràiche

WHAT TO DO
Heat a soup pot to medium high
Add oil, salt, white pepper, celery, onion and 1 TBSP Caribbean Curry
Bloom spices
Add stock and pumpkin puree and stir until they are completely blended
Add coconut milk and bring to temperature (165°F)


NOTES
If you need a little citrus, add zest or lime leaf when you are blooming the spices. The lime leaf takes about 20 minutes to incorporate into the soup. Do not add the citrus (and never citrus juice) after you have added the coconut as the milk will curdle a touch and you will lose the brilliance of the flavor to one that cloys.

Leave the vegetable stock out and use the puree as a plate sauce for your main course.

MENU SUGGESTIONS
At our table, this soup would be preceded by a fish spread and crisps. We’d follow it with pear and blue cheese, a cider braised brisket, roasted parsnips and a kale, wild rice salad.

Pear Nectar Cocktail

Pear nectar is a by-product of roasting–and then cooling– a bunch of pears. We wouldn’t (and don’t) make pear nectar cocktails unless we had roasted pears.

DETAILS
Makes: 2 cocktails
Keeps: Probably not going to
Time (with prepared nectar): 3 minutes

INGREDIENTS

2 cups ice

1 1/2 oz vodka

2 oz pear nectar*

2 splashes lavender bitters

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Making Nectars

WHAT TO DO
What to do:

Fill a cocktail shaker with 1 3/4 cups of ice

Pour the remaining ice into a low ball glass

Pour the vodka, nectar and lavender bitters into the shaker

Shake for 30 seconds

Serve to your favorite person.


NOTES
Make pear nectar by cooking whole pears in a crockpot for 10 hours on low (or in a roasting pan in the oven at 300 for 2 hours) and let cool. Then skim off the liquid at the top.

MENU SUGGESTIONS
This paired well with a ground elk and fig stuffing we made the other day. If you are serving this drink for cocktail hour, set out a little lightly melted cheese or warm blue cheese. It’s a cheap and cheerful way to get to heaven on earth.

Tomatillo Chicken

Tomatillo chicken is happy to join you anywhere: Shred it and serve it with buns for a Sunday football game or light the candles, set the table and plate it up for a night in. Herbs and tomatillos are instant partners, so play with the flavors based on the flavors you crave (and the wine you want to serve).

DETAILS
Makes: 4 servings bone on. 12 servings of shredded chicken.
Keeps: 4 days
Time: 2 1/2 hours (with prepared tomatillo puree) minutes

PUREE THE TOMATILLOS
After the first season, one never grows just one tomatillo plant. In year two, they will populate a garden plot without prompting. If you are buying tomatillos, buy 1 Lb.

Cook tomatillos for 20 minutes or until they turn olive drab and soften. Or roast them for 20 minutes! Just depends on how you want to spend 20 minutes.

Use the coulis method to strain.

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon


Protein Ingredients:
4 each Chicken quarters split

1 TBSP coriander, ground

1 TBSP cumin, ground

2 TBSP oil

Salt and Pepper

Vegetables Ingredients:

2 each jalapeños, chopped

1/2 cup onion, chopped

3 cloves garlic, minced

2 TBSP scallion, minced

1 TBSP ginger, grated

Deglaze Ingredients:
1/4 cup dry white wine

2 cups tomatillo puree

1/2 cup cilantro, chopped

WHAT TO DO
Toss chicken with coriander and cumin. Let sit a minimum for 4-hours–overnight is preferable.

Season chicken with salt and pepper. Sear in a hot skillet.

Return chicken to the marinating pan.

In the same hot skillet, add vegetables and sauté for 4-minutes. Do not the cook vegetables all the way through.

Add Deglazing wine to the skillet on top of the vegetables.

Add Tomatillo Puree, cilantro and chicken

Once the liquids start to boil, add to a slow-cooker and let cook until chicken is tender and falls off the bone.*

*About an 2 hours on high and 4 hours on low.


NOTES
Garnish with mint and lime sections

and serve with beer
Make a salad of cilantro, onion and toasted cumin seed as a garnish for shredded tomatillos

MENU SUGGESTIONS

A lightly oaked, dry white wine with minerality will pair fantastically.

Rosemary Simple Syrup

Why is there a cat photo here? Because we are in photo purgatory and don’t have a nice shot of Rosemary Simple syrup.

Rosemary simple syrup is the duct tape of the kitchen. Use it as it was intended–a layer of flavor. Garnish a cornmeal cake or stir it into a cocktail. Or, use it as a quick fix. It has made its way into a bolognese or two (don’t judge, the means justified the ends) and it has certainly helped lamb along on the grill.

Basically, when you are in front of the stove and you keep asking yourself “what does this need?” Rosemary simple syrup could be the answer.

DETAILS
Makes:
Keeps: 12 days
Time: 30 minutes

QUICK LINKS TO OTHER RECIPES
Pear Cocktail

3 cups water

3 cups white cane sugar

1 TBSP Rosemary

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat water, sugar and rosemary in a pot on the stove and let boil for 3 minutes.

Remove the pot from heat and stir ingredients.

Let cook and keep in a glass container for up to 2-weeks


NOTES
In a glass bottle (with rosemary sprig jauntily prominent) this is one of those things you keep in the refrigerator that feel more like decoration than ingredient.

MENU SUGGESTIONS
Sugar and rosemary are happy to hang with big, thoroughly oaked reds. Especially if charred red meat is involved. Otherwise, keep the simple syrup as a pre wine dinner, post wine dinner ingredient.

Pumpkin Beignets

More often than not, a dessert platter of beignets is met with a gasp and then a groan. The gasp, because who can resist a fluffy happy edible teddy-bear of a dessert? The groan comes from a place of moderation–a place that, after one bite, becomes as lost as Atlantis.

DETAILS
Makes: 24+ dumplings
Keeps: Well for a few days, refresh in the toaster oven
Time (with prepared puree): 45 minutes

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Rosemary simple syrup
Pumpkin Puree

INGREDIENTS

For the dry bowl:

3 cups All Purpose Baking Flour (we use the GF)

2 tablespoons baking powder

1 teaspoon kosher salt

1/2 cup granulated sugar

1 tsp five-spice

For the wet bowl:

1 cup milk (we use rice milk)

1 egg

8oz pumpkin purée

1 teaspoon vanilla

For frying:

6 cups vegetable Oil

WHAT TO DO

Whisk together the dry ingredients and whisk

In your wet bowl, whisk together milk, egg, pumpkin and vanilla

Add the wet to the dry. Mix the wet into the dry judiciously, just to the point of being blended. Do not over mix or you will work out the  baking powder and the dumplings will not become fluffy.

Heat the vegetable oil to 325 degrees

Use a tablespoon to drop the batter into the hot oil

When you have 6 dumplings, carefully turn them over in the oil.

They are ready when they hold their shape and are an even golden brown

Use a spider or slotted spoon to pull the beignets from the oil and place them on a paper towel-lined platter.

Sprinkle with powdered sugar before you serve.


NOTES
We tend to hold tight on making the dough sweet and rely on the garnish (a glaze of simple syrup with a garnish of powdered sugar works well).
The less sugar in the batter, the easier it is to cook the beignets without burning them.

MENU SUGGESTIONS
The menu we typically serve beignets with:
Shrimp and grits
Pulled pork
Stewed collards
Fried chicken
Green salad

Whole Roasting Pumpkins

Pumpkins are one of those satisfaction crops. Like a bowl of apples or a vase of herbs, pumpkins mean contentment.

Then the day comes when you have to break them down or you have to compost them. Breaking down a pumpkin is harrowing, cumbersome and messy. This method doesn’t save you much time because the cook time is longer, but it does save you Band Aides and hassle.

If your pumpkin can fit in the oven, why not just roast it whole?

DETAILS
Makes:
Keeps:
Time: 2 1/4 hours

INGREDIENTS

An 8 to 10 Lb pumpkin, whole

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Pumpkin Soup
Pumpkin Beignets

WHAT TO DO

Heat your oven to 350°F.

Rinse the pumpkin and let on the counter to dry and warm to room temperature.

Make 4 to 6 deep slits in the top.

Place it on a sheet pan and into the oven.

Cook it until your knife easily slides into it (about 2+ hours)

Remove the pumpkin from the oven and let it cool. When the pumpkin is cool enough to handle, slice it into quarters and remove the seeds and pulp.

From here, you can easily scrape the flesh away from the skin. Let it cool and then store it in sealable bags.

Or

You can slice it into smaller sections, rub it with olive oil, salt and pepper and stick it back into the oven to brown.

Or

Put the skinless flesh into a food processor and puree. Thin the mash by adding water or stock (start with 1/2 cup at a time) to the processor to make it easier to baking with or make sauces.


NOTES
The seeds are still roast-worthy!

All squash are pumpkins. Kind of like there’s no difference between a black lab and a dog. Some squash tastes better than others but there is no reason why you shouldn’t treat pumpkin and a squash the same.

MENU SUGGESTIONS
It’s just a sane idea to have a quart bag of roasted pumpkin in your refrigerator. If you cook on a regular basis, it’s an essential fall ingredient for mashes, soups, baking and, of course, pies.

Indian Spice Tomatillo Pickle

We failed on our attempts to photograph this relish, so here’s a photo of our cat instead.

Admittedly, tomatillos seem a little head-cocky when in the chutney realm. But the farm and its abundance requires a certain amount of creativity.

At first glance, the sugar amount seems a little high for what we do. Yet the flavor is oddly balanced and awesome dolloped on top of a bowl of rice or as a spread on a turkey sandwich.

DETAILS
Makes: 3 cups
Keeps: 3 weeks
Store: Refrigerator
Time: 1 1/2 hour

INGREDIENTS
1 TBSP olive oil

5 curry leaves

1/2 cumin seed

1/4 tsp fenugreek

1/2 tsp black mustard seed

1/4 tsp asafetida

1 lb diced tomatillo

1/4 cup jalapeños, seeded and diced

1/4 cup onion

2 TBSP sugar

1/3 cup water

1 TBSP tumeric

1/2 cup cilantro, chopped

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
 

Heat skillet and add oil

Add curry leaves, cumin, fenugreek, black mustard, asafetida

Add tomatillo, peppers and onions, sugar and water. Sauté until soft and the liquids are bubbling.

Add turmeric, stir in and turn off heat.


NOTES
Be sure to cook the tumeric for at least five minutes. Dried turmeric is bitter and needs to cook.

MENU SUGGESTIONS
Once made, this will pretty much go on everything: Tomatillo pickle & chips. Nachos. Grilled chicken. Rice. By the spoonful.

If there ever a Viognier-hungry pickle, you’ve found it.

Tomatillo Pickle

The Bloody Mary garnish should be a moment of play. The responsibility of turning tomato juice and vodka into a cocktail is trivial and one is tempted ‘gun-it-n-run-it’ but half the fun is what’s on the toothpick.

DETAILS
Makes: 2 quarts
Keeps: 3 months (Refrigerator) 1+ year as a canned pickle
Time: 45 minutes

INGREDIENTS

For the jars
2 lb tomatillos

1 tsp pickling spice

1 tsp mustard seed

For the Brine

3 cups cider vinegar

3 cups water

2 TBSP sugar

2 TBSP salt

Optional seasonings

1 Sprig fresh dill

2 Cayenne peppers, whole and slit top to tail

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Tomatillo Mary

WHAT TO DO

Divide the spices between two jars and fill them with one pound of tomatillos each and place them in the sink.

Bring the brine ingredients to a boil.

Fill the jars with hot brine.

If you are storing the jars on the pantry shelf– screw lids onto the jar but leave some slack before the end of the thread.

If you are storing the pickles in the refrigerator, let the jars cool unlidded.

When the jars are cool to the touch:

If you are storing the jars on the pantry shelf, wait until the lids don’t make a pop when you depress them. Then screw the ring down to the end of the thread.

If you are storing the jars in the refrigerator, wait until the pickles have steamed off completely to lid them and put them in the refrigerator. Do not test the brine temperature with your finger–you will contaminate the brine. Also, testing how hot stuff is with your fingers will one day result in a burn.


NOTES
There is such a thing as too many pickled tomatillos. The batch has to be large enough, so that they aren’t over-cherished and small enough that they don’t inspire a sort of food resentment because of the space they take up in the cupboard.

In the right batch size, you can feel free to use them whenever we need a touch of pickle on the plate or in the glass. Then, they’re gone and aren’t given a second thought until the following year.

MENU SUGGESTIONS
Pickle backs
Bloody Mary garnishes
Appetizer plates
Relish.

The Blood-shy Mary – Tomatillo Bloody Mary

Not every cocktail is a drink to be seen in daylight. But before noon? Those concoctions breathe the rarified air of the morning cocktail. What does it take to effortlessly enter the VIP lounge of the AM? You have to know how everyone got there in the first place.

The Mimosa and Screwdriver are there because they have no other place to go. Drinking orange juice after 12PM is acceptable in small quantities and only with tequila. Orange juice in the afternoon isn’t pragmatic as your body can only absorb so much vitamin C. By the time noon rolls around, you should have had enough for the day. If you haven’t, have a margarita.

The Bloody Mary is its own meal. An early afternoon Bloody Mary is not completely uncalled for. But really, it is the only cocktail that pairs well with bacon and eggs. It’s also a brute and a before-dinner-Bloody makes no sense. You’ve got a whole dinner ahead and tasting wine is completely out of the question after a Bloody.

Then you have your Fizzes. Classically, these aren’t known as true cocktails. They’re more of a mixed drink and, frankly, they don’t have much place in the world, much less in the afternoon.

Is there room for the tomatillo cocktail? It’s lighter and more refreshing than a tomato Bloody Mary. It’s green–an acceptable color for a morning beverage. It plays well with breakfast foods and one is enough.

Welcome to the VIP room, little guy.

DETAILS
Makes: 4 low ball glasses
Keeps: Don’t try
Time (with prepared puree): 15 minutes

QUICK LINKS TO OTHER RECIPES
Pickled Tomatillos

1 1/2 cup cucumber, chopped

1 TBSP Jalapeno, rough chopped

2 cups tomatillo puree (1 lb whole tomatillos)

1/4 cup lime juice

1 tsp paprika

1 cup vodka

For the cocktail glass rim

3/4 cup sparkling water

1 TBSP cumin seed, toasted then ground

2TBSP salt

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Blend all ingredients except the vodka and water
Slowly add vodka and water
Pour over ice
Garnish with pickled vegetables


NOTES
Two things you need to know about tomatillos:

First, tomatillos are like a cloaking device for vodka. Tread lightly.

Second, and you need to be made aware of this now, Tomatillos are VERY HIGH IN FIBER.

The blender will get perilously full. There’s a beauty in peril.

MENU SUGGESTIONS
Win the day with a sweet potato poblano hash and a poached egg.

Chilled Cucumber Soup

Shooters of chilled soup are sentimental fare. They sit alongside crustless buttered radish sandwiches and popcorn with truffle salt and say, “Let’s have a tea party but for grown ups and with cocktails!”

DETAILS
Makes: (20) 2 oz shooters
Keeps: 2 days
Time: 35 minutes

INGREDIENTS
5 cups cucumber, peeled, seeded and chopped
1/4 cup water
1/2 cup mild onion, chopped
1/8 cup basil, chopped
1/8 cup mint, chopped
2 TBSP lemon juice
3/4 cup yogurt
Salt and pepper to taste

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO
In two batches, been all of the ingredients until smooth, combine in a bowl and adjust seasoning.

Garnish with a salad of sliced tomatoes, mint and basil.


NOTES
A garnish, while not necessary, makes this soup much prettier.
If you plan to strain the cucumber using the coulis method, you do not need to peel the cucumbers.

MENU SUGGESTIONS
If you are planning on serving this for a brunch or shower, the featherweight nature of cucumber soup really needs to be balanced with something earthy and hearty. Like a BLT. Otherwise, you’re going to watch people teeter over sooner than appropriate.

Simple Tomato Purée

Tomato puree is the postcard Summer sends to Winter. When it’s drizzling out and the day is draped in a monochrome veil, tomato puree brings a balance back to life.

This is also the perfect recipe for your ugliest, squishiest tomatoes. Wash them well and add them to the slow cooker and walk away for a day.

DETAILS
Makes: three quart bags
Time: 3 Lb = 6 to 8 hours 5+ Lb = 8 + hours on high in a crockpot (depending on how caramelized you want your tomatoes)

INGREDIENTS
3 Lb to 5 LB tomatoes, whole and washed
2 TBSP (or more) garlic, whole and unpeeled
2 tsp salt
tsp pepper
Sprig of basil (Optional)

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

The technique to Purées & Coulis

What to do
Put tomatoes, garlic, salt and pepper into a crockpot, let sit on high for up to 10 hours.
Turn off crockpot and remove lid, let tomatoes cool to the touch.
Blend and then strain using the coulis method.

 


NOTES
Because you are straining the solids, go ahead and leave the stems on.
Be sure to remove all leaf matter before cooking the tomatoes.
Smaller freezer bags are better.
Get a sheet pan and place the bags flat on the sheet pan and then set them in the freezer. Once they are frozen, you’ll have slim, flat bags– which are much easier to store.

MENU SUGGESTIONS
Fresh, heirloom tomatoes are both sweet and high in acid. Caramelized onions and oil will balance out he flavor in pasta sauces and soups. In extreme cases, a tiny pinch of baking soda will diffuse the acid dramatically.

The longer the tomatoes stew, the more unctuous they will become and they’ll lose their acerbic notes.

Pair with a bright pinot noir or Cabernet Franc. Add a sprinkle of cocoa powder to pair with a Cabernet Sauvignon.

Lentil, Zucchini and Rice

This basic recipe becomes a stuffing that you can season to fit the meal and the wine that you are serving. Often on our stove, a couple of teaspoons of turmeric finds its way into the pan while the onions are cooking. Add a cup of ground meat while you sweat the onions for a light but complete meal.

We’ve included horseradish leaves in our farm bin this week, this is how we use them them. Baked with a little tomato puree, it makes for the perfect summer summer appetizer.

DETAILS
Makes: 4 12oz bowls or 8 2-cup bowls
Keeps: 4 days
Time (with prepared puree): 30 minutes

INGREDIENTS
Stuffing
2 TBSP olive oil

1 cup onion, small diced

1 cup zucchini, peeled and grated

1 cups red lentils, cooked

1 cups brown rice, cooked

1 TBSP lemon juice

1 TBSP thyme

Salt and pepper to taste

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Toasted pumpkin seeds
Pumpkin Puree
Créme fràiche

WHAT TO DO

Heat a skillet and sweat the onions

Add the zucchini and cook until the moisture is evaporated

Add lentils, brown rice, lemon juice and thyme

Season with salt and pepper to taste


NOTES
As with dumplings, use less filling than more

The tomato puree is not necessary, it simply adds a caramelized note to the dish. A little lemon and olive oil works just as well.

MENU SUGGESTIONS
Pair with lamb and a glass of Sauvignon Blanc

Tempering Chocolate

Like driving a stick shift, tempering chocolate is about giving the vehicle just enough of gas to get going but not so much that you can’t control the rate of speed.

The magic temperature for us is 78°F. At that, we take the chocolate off the heat.

DETAILS
This recipe will coat 16 oz chocolate ganache.
Makes: 32 ganache truffles
Keeps: 1 week at 65°F
Time : 30 minutes

INGREDIENTS
10 oz of chocolate, finely chopped.

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO

Make a bain marie using a pot of lightly boiling water and a bowl that fits the mouth of the pot. Some people use another pot. If you are uncomfortable with heat, skip this technique and roll your ganache in powdered cocoa.

Put the stainless steel or tempered glass bowl over a pot of water and let warm.

When the bowl is warm to the touch (not hot), add 8 oz of chocolate. Reserve 2 oz of chocolate for tempering.

Use a spatula (not wood) to stir the chocolate. temp the chocolate often. At 78°F, take the bowl off of the heat and add 2 oz of tempering chocolate.

Mix well but not vigorously.

Once the chocolate is melted, you are ready to dip your balls of ganache.

This is where every utensil in the house will fail you. Forks are too ungainly and spoons are disastrous. Cocktail forks are too short.

Invest in a chocolate dipping utensil set or if you have a pair of Korean metal chopstick (and who doesn’t?) and you have mad chopstick skills (and who doesn’t?) use those.

Metal skewers work, kind of well too.

 


NOTES
The true and correct temperature for tempered chocolate is about 89°–body temperature. This recipe aims you toward 78° because the chocolate will continue to warm even when taken off the heat.

If the ganache is cold and not at room temperature, keep the tempered chocolate warm by putting the pot of hot water on a trivet on the counter.

If you have put your ganache balls in the freezer to hold form, be aware that at a certain point, the tempered chocolate is going to seize. Ice crystals are water. Water and chocolate wrestle.

If the tempered chocolate coating turns chalky after it cools, your chocolate was too hot. The best solution is to eat the truffles in the dark with your eyes closed.

MENU SUGGESTIONS

A cup of strong coffee and a little whiskey never hurt anyone.

Blanching Horseradish Leaves

Despite having a strongly-flavored root, horseradish leaves are mild and not at all peppery. They are stronger and silkier than cabbage leaves and we prefer the ease of working with horseradish leaves. Like grape leaves, it is essential to blanch them in order to make them malleable.

Ingredients

1 1/2 gallons of water (fill a large stock pot)

1 TBSP salt

1 TBSP white or cider vinegar

What to do

Remove the center stem of the horseradish leaves so that the leaf is more flexible

Dip the leaf into the boiling water for 15 seconds.

The leaf will turn a more brilliant green – remove them from the water at that point and let them cool on a rack.

Overlap the halves and get ready to roll.

Try this lentil, zucchini, rice mixture with toasted fennel seed stuffing or make up your own.

 

Chocolate Ganache – vegan

Chocolate ganache isn’t the most photogenic of things. But this cat certainly is!

Ganache wants to be impossibly soft while holding a structure. We don’t use cow’s milk in our mix, which means that we have a huge range of how soft or how dense the ganache can be.

Coconut milk has a much higher fat content than cow’s milk. Chocolate, and your success with it, is based purely on how you wrangle the fats. Overheat the fats and they will separate and the chocolate will become chalky, underwelm the fats in the chocolate and you will have a dense ganache.

We make two types of ganache based on the ambient temperature of the dining room: ganache that stands up to summer heat and winter ganache.

DETAILS
Makes:
Keeps:
Time:

INGERDIENTS
Summer ganache (sets in a few hours)

16 oz bittersweet chocolate

8 oz (tends to be one cup) coconut milk

1/4 tsp booze

Winter ganache
(give this 24-hours to set in temps of 68°F and up)

16 oz bittersweet chocolate

12 oz coconut milk

1/4 tsp booze

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Tempering Chocolate

WHAT TO DO

Summer ganache
(sets in a few hours)

Shave the chocolate as finely as you can and place the shavings in a dry metal bowl.

In a pot, warm the coconut milk over medium heat. Slowly, bring the milk to a light boil.

Pour the coconut milk onto the chocolate shavings and stir. The chocolate should melt immediately.

Mix in the booze (we’ve been using our Thai Hibiscus brandy but we’re fancy that way)

Use whisky, vanilla extract, etc.

Pour the mixture into a baking pan or rectangular glass Pyrex container and let set.

Once set, you can form balls and cover them in cocoa powder or do them into a tempered chocolate.


NOTES
Chocolate is best worked with by weight. A scale is a must. To make it easy, this recipe is based on 1 lb increments.

Also, chocolate melts at body-temperature, so grab yourself a good fine-tip thermometer.

Make sure every surface, every pot, bowl and utensil you use is dry. Water and chocolate are not friends, they will not be friends and when they meet, the chocolate will seize and become an expensive, unusable ball.

Avoid wooded spoons as they tend to harbor moisture.

MENU SUGGESTIONS
If you are serving a platter of chocolate, set the plate with a tablespoon of raspberry coulis or preserved fruit spread.

Garlic Oil Green Beans

A simple green bean side dish is an excellent counter to the multi-step, sink full of dishes fare we love and labor over. We use this dish to accompany time-consuming main courses that require all of our attention.

These green beans can be served at room temperature, which means you can make them ahead of time. You can even blanch the beans the night before and simply make the oil when you have a moment.

Once dressed, platter them up and let the dish sit on the counter. There, they will gamely wait for the other dishes to catch up.

DETAILS
Makes: 4 6 oz portions
Time (with prepared puree): 30 minutes

INGREDIENTS

lb whole, fresh green beans

5 cloves garlic, minced

1 cup vegetable oil

3 tsp sea salt

2 tsp white pepper

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO

Blanch the green beans in a large pot of salted boiling water for 45 seconds, strain and place in a bowl of ice water to maintain their crisp.

Once cool, strain the beans and place them in a mixing bowl.

Heat oil in a small wok or sauce pot on high. When the oil starts to travel, add garlic, salt and white pepper. If a light plume of smoke rises, the oil is too hot – remove the pot from the burner and wait one minute before replacing the pot onto the burner.

Let the garlic cook for 2 minutes, stir occasionally. Turn the heat off but keep the pot on the stove. The garlic will continue cooking.

Let the oil cool slightly– about three minutes.

Pour the warm garlic oil over the beans and toss.

Garnish with fresh herbs or serve as it is.


NOTES
Add one teaspoon of chili flakes to the oil. If you want your beans spicier, add the chili flakes when you add the garlic. If you want just a touch of heat, wait until you take the oil off of the heat to add the flakes.

Garnish with a chopped tomato salad for color

MENU SUGGESTIONS
Sear off a side of fish or grilled prawns. Add a starch (potatoes will do just fine) and pour a glass of Marsanne Rousanne.

Patty Pizza

We stepped away from the garden for a minute and when we returned, we found mega white bush scallop squash hanging around.
Welp, this is what we’re doing with them.

DETAILS
Makes: 4 servings
Keeps: 2 days
Time: 30 minutes

INGREDIENTS
One large white bush scallop squash
1 TBSP olive oil
1 clove garlic
1/4 cup onion
1/2 cup grated zucchini
2 cups kale, chiffonaded
1/2 cup mozzarella or parmesan
1 TBSP basil, chiffonaded
3/4 cup cubed tomatoes

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES
Tomato Puree

WHAT TO DO
Slice the squash horizontally into rounds.
In an oiled cast iron skillet, lightly fry each side, for a minute.
Add a teaspoon of wine and cover the pan with a lid for a minute
Heat a second cast iron skillet.
Caramelize garlic, add onion, kale and zucchini.
Cook and stir for 2 minutes. Season with salt and pepper to taste.
Transfer cooked slices of squash to a platter, top with cooked vegetables, add cheese, tomatoes and basil.


NOTES
If you are vegan, the cheese is obviously not your thing. Marinate the tomatoes and basil together with a little rice vinegar and salt. This will give you the opposite flavor of the cheese but the much-needed perk that the cheese provides.
We often bring out the sweetness of the kale with a touch of amino acids (soy substitute).

MENU SUGGESTIONS
A rosé or Hard Row to Hoe’s Barbera are perfect.

Cod & Potato Spread

Need to perk up a bunch of Northern Europeans? When don’t you? Serve this spread. Garnish it with dill and watch them melt into a puddle of food love.

DETAILS
Makes: 4 12oz bowls or 8 2-cup bowls
Keeps: 4 days
Time (with prepared puree): 30 minutes

QUICK LINKS TO OTHER RECIPES

2 lb cod fillet

1/4 olive oil

2 tsp smoked paprika

1 tsp salt

1 tsp white pepper

2 lb baked potato, skinned

4 TBSP Chives, minced

3 cups garlic aioli (substitute with mayonnaise and a clove of garlic)

1 TBSP lemon zest

Salt and white pepper to taste (this could be as much as 3 TBSP of salt and 1 TBSP of white pepper – it’s up to you)

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO

What to Do

Rub cod in salt and white pepper. Place in oiled baking pan and roast in a 350° oven for 35 minutes or until soft and flaky.

Let cool. Once the fish is cold, remove it from the oil and discard the oil (it will be unforgivably bitter).

Place cod, potato in a food processor and pulse until finely shredded. Make sure to stop at finely shredded or even a touch before.

Add mayonnaise and lemon zest then pulse until the mixture is smooth.

Taste and season additionally.

Place in a bowl, invite Northern Europeans and enjoy.


Sofrito

This is Kissa. He’s a great cat. He looks better than poorly photographed sofrito.

Upon the shoulders of a good sofrito stands paella, gomen wat, empanadas, tacos and just about any bean stew worth making. It’s a nation builder.

There are many versions that include a variety of ingredients but the technique is the same: gather your aromatics and seasonings, then slow-cook in oil.

Make a big batch and use it all week or make just what you need for the meal ahead. Erik made a pasta sauce the other day that would, in the right mouths, inspire world peace.

DETAILS
Makes: 2 cups
Keeps: 2 Weeks
Time: 45 minutes

INGREDIENTS

1/2 cup olive oil

1 1/2 cup onion, finely chopped

1 1/2 cup red or yellow bell pepper, finely chopped

1 TBSP minced garlic

1 TBSP smoked paprika

1 TBSP saffron

1 tsp fennel seed, toasted and ground

1/2 tsp salt

1/2 tsp pepper

1 cup white wine

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO
Using a cast iron skillet and low heat, cook the onions in the oil until translucent. Add peppers and garlic and cook until peppers are soft. Add paprika, saffron, fennel seed and salt and pepper. Stir and bloom seasonings. Add wine and let the alcohol cook out–3 minutes.


NOTES
Stir in tomatoes and capers for a pasta sauce.

Use it as a base for a beans stew.

Toss in chicken thighs and stock.

Hold off on the paprika and saffron, add black cumin, nigella seed and fenugreek, stir in greens for an Ethiopian-style stew.

Stir in rice, tomato and stock and slow cook.

Let cool, make crackers and serve as an appetizer.

 

MENU SUGGESTIONS

Throw a Soave at this but if you’re making paella, Tempranillo will do.

Melon Rind Pickles

This is Wu Long. He’s cuter than the photo of melon rind pickles that I snapped.

Pickling melon rinds is a pleasure awarded to those willing to shine on the curled-lip simper of summer. Sweltering heat means melons. Sometimes it also means picking melons a little too prematurely. *ahem*

We grow an odd heirloom melon called USSR melon. It’s pretty gorgeous and mostly useless because the seeds are abundant and the delightful sweet flesh is sylphlike.

This is our go to recipe for pretty, useless melons or melons we’ve picked at a useless state of ripeness.

DETAILS
Makes: A pint jar
Keeps: 3 months in the refrigerator
Time: 40 minutes

INGREDIENTS

Fill a pint jar with melon rinds (about 8 oz)
2 cups water
1 Tbsp salt
1/2 cup sugar
1/2 cup apple cider vinegar
2 whole cloves star anise
8 whole black peppercorns
1 cinnamon stick
1 Tbsp picking spice

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO
Boil the brine and pour it onto the melon rinds.

Let cool a touch and send to the refrigerator.

 


NOTES
Use a smooth skinned melon. Cantaloupe would be down right awful.

MENU SUGGESTIONS
The other day, Erik made a mignonette with the melon pickle brine as a substitute for champagne vinegar. The oysters were better of it.

Nut crisps – Gluten Free & Vegan

The purpose to snacking is to even out the blood sugar and be delighted in doing so.

A good snack plate can be as simple as salted tomatoes on a cutting board. But there’s something sublime about a gathering of different textures and flavors–crispy things alongside pickled things alongside the creamy things.

These crips are little limos for spreads and dips. They’re confident naked too.

INGREDIENTS
(see notes for substitutions):

Grab two bowls, one for dry, one for wet.

In your dry bowl:

1 cup gluten free flour

2 tablespoons brown sugar

1 teaspoon baking soda

1 tsp caraway seed or 1 tsp fresh rosemary

1/2 tsp sea salt

3/4 cup pumpkin seeds

1/8 cup sunflower seeds

1/8 cup chia seeds

1/4 cup chopped walnuts (we’ve been known to use pecans)

 

In your wet bowl:

1 cup coconut yogurt

1 tablespoon agave

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO
Read this part and then set up your station as the process is going to have to go pretty quick after you mix wet with dry.

Heat the oven to 350F and oil a Pâté en Croûte mold  (Did you just sigh because you don’t have a Pâté en Croûte mold? See the notes.)

Whisk your dry and wet bowl ingredients respectively.

Pour wet onto dry. With a spatula, fold ingredients together with broad and even strokes. Budget your strokes to 12 total. The baking soda will gas out with too much mixing.

Pour batter into pâté mold.

Set timer for 20 minutes and bake immediately. If you let the dough sit, it won’t rise as well.

Test for zucchini bread-like sponginess.

Cool in the pan for 20 minutes and then remove the loaf.

Let the loaf cool completely, cut in half, wrap in plastic wrap and freeze.

When the bread is frozen solid, heat the oven to 300° F.

Slice the loaf and lay the slices out onto a parchment-lined sheet pan. Thicker slices are fantastic for large parties and spreads. Thin slices are brittle and delightful.

Toast slices for 15 minutes and then flip to toast slices on the other side for another 10.

The finished cracker should be crisp through and through.


NOTES
Replace the caraway with fennel, berbere or cumin.

Substitute coconut yogurt with coconut milk and add a tsp of acid (vinegar, lemon juice, lemon crystal).

By cutting the loaf in half before putting it into the freezer, you will shorten the freezing time.

You don’t have to bake all of the crackers off at once. Only slice what you want to serve that day.

If you aren’t vegan or don’t have coconut yogurt, use butter milk or some other yogurt.

The pan thing:

We are professional cooks, so it’s kind of not fair to expect that you have a Pâté mold. But if you do, the recipe is based on that size. If you have a loaf pan, that will do, but you will need to reduce your cook time by a third.

If you have a 6 1/2″ x 8 1/2″ Pyrex pan, that’s another alternative. Again, watch your cook time.

MENU SUGGESTIONS

Coulis and Purées

Coulis and Purées

The difference between a strained asparagus soup and a blended-then-served asparagus soup can be compared to the difference between a hand-written thank you note and a thank you email. Both are appreciated, but one feels more honorable.

A silky raspberry coulis begs to be chased around the plate by that last bite of chocolate brownie or, if at a loss for brownie, a lusty swipe of the finger.

The equipment needed is simple and humble: a fine mesh strainer, a bowl and a 4 oz stainless ladle. Ladle your blended whatever into the strainer (that sits over the bowl) and use the bottom of the ladle to swirl down on the mash. Make firm concentric circles to separate the liquids from the fiber.

Upend the remaining fiber into the compost bowl and repeat the process.

 

 

 

Bright, Simple Gazpacho

The irony of the August garden is that every early morning harvest brings a new platter of tomatoes and every sweltering afternoon inspires food reticence.

This is why the great ancients invented gazpacho. Gazpacho, the cold soup of Spain, takes on many forms and many functions. We have a basic recipe that we use and then we alter it based on the situation or our garden.

The short of this recipe is: Put the stuff in a blender, strain and add seasonings until it tastes good.

DETAILS
Makes: 3 cups
Keeps: 4 days
Time:

INGREDIENTS
3 Cups tomatoes, rough cut

2 Cups Cucumber, rough cut

1 Cup Red pepper, chopped

1 Cup onion, rough cut

2 TBSP Sorrel, Fennel tops and Garlic Chive

3 Tbsp Sherry

1 Tbsp fresh ground cumin

3 Tbsp cold olive/avocado/coconut oil

1/4 cup of lemon juice or sherry vinegar

1 Tbsp Salt for blending

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO

Blend all ingredients and let sit in a nonreactive bowl overnight.
The next day, use a fine mesh strainer and a ladle to separate solids out of puree.
Garnish at service time
Add more salt in 24 hours. Adding all the salt at the start will cook the ingredients and water down the zeal of the gazpacho.


FOR OUR FARM BIN SUBSCRIBERS
1 LB Tomatoes, rough cut
1 LB Cucumber, rough cut
1/4 Oz Padrone pepper, chopped
1/2 Cup walking onion, rough cut
1 Elephant Garlic Pip
2 TBSP Sorrel, Fennel tops and Garlic Chive
3 Tbsp Sherry
2 Tbsp Chinese chive oil
1/4 cup of lemon juice or sherry vinegar
1 Tbsp salt before blending
1/4 cup lemon juice

NOTES

Bonus points: lemon zest garnish!
Add more salt when you taste test in 24-hours.
There’s no shame in a rustic bowl of cold soup–screw the blender.
Do peel and seed the tomatoes.

If we’re serving it to people who don’t shun wheat:
Some (not all) traditional recipes make a paste out of dry bread, this is wonderful. Especially if you think to season the bread with olive oil and garlic before you dry it out. The ratio? That depends on the bread but 1/4 cup of finely ground crumbs should do it.

MENU SUGGESTIONS

Late Night Squash Blossom Soup

Late night = terrible light = terrible photo = photo of Wu Long

This is a simplified version of a Caldo Xochitl con Flor de Calabaza – a smoky, Mexican soup that is a meal on it’s own.

We’ve left out many, many of the ingredients not with the intent to simplify the preparation but to eliminate the processed ingredients and let the fresh ingredients take center stage.

This can be as vegan or as terrorizing to chickens as you like.

DETAILS
Makes: 2 bowls
Keeps: 4 days
Time (with prepared puree): 45 minutes

INGREDIENTS
2 tsp oil
2 tsp fresh ground cumin (or 1 TBSP pre-ground cumin)
Salt and Pepper
4 cups stock
2 cup onion, minced
1/2 cup zucchini, shredded or cubed
3 Tbsp lime juice
1 serrano chile, stemmed, seeded, and minced
2 rough cut squash blossoms
2 TBSP cilantro leaves

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Sauté onion in oil with cumin, white pepper and salt.
Once onion is translucent, add broth.
Place zucchini into individual bowls.
Squeeze lime juice into bowls and let sit.
Add serano to the bowl.
Add Squash blossoms.
Add hot broth to bowls.
Garnish with cilantro.


EVOLVE IT
Dust and deep fry these blossoms in rice flour and ground cumin. Put them on a plate and use them as an at-will garnish. Eat them before they sog out.
Or
Make a cilantro, mint, squash blossom salt and lemon juice salad and garnish just before serving.
Or
Make an ancho chile paste and add it to the pan when you sauté the onion.

NOTES
Add chicken thighs for a full meal – cube the chicken, boil it until cooked, use the water as your stock.
The squash blossoms are a slightly floral, slightly bitter agent in this dish. It’s the stem side of the blossoms that give that bitter bite.  Don’t want bitter? Don’t include the green bits.
Cube the zucchini for texture. Shred the zucchini for creaminess.

Harvest squash blossoms mid morning when the bees are awake and flying. Bees sometimes spend the night in the flowers, which close up at night and can’t escape until the sun opens the blooms. Nothing will kill the joy of squash blossoms like a dead bee.

MENU SUGGESTIONS

Vino verde and squash blossom soup can be best friends.

Fried Sage Leaves

Fried Sage Leaves

There are several helpful tips in the Notes section of this recipe that will help you succeed. If you have not made these before, it’s a good idea to scan through them.

Serves: 8

3/4 lb Berggarten sage leaves, washed and patted dry

1/4 cup Rice Flour

2 tsp Salt

1 tsp Pepper

3 Cups Canola Oil

We use Berggarten sage because the leaves are large and round and they don’t snap in half when they get dipped into aioli. Other sage varieties with narrower leaves tend to crumble. Flavor wise, they have a little more herbacious oil. But it’s that little disappointment of only eating the stem side of the leaves while the other half languishes in aioli, that will ruin this dish more than anything. Still, we use them and serve them. Especially as a garnish.

What to Do:

In a medium mixing bowl, whisk together rice flour, salt and pepper

In a large mixing bowl, toss and loosen leaves from each other

Add flour mixture and toss vigorously

Heat oil to 365°F in a heavy saucepan

When the oil is to temperature, start frying in small batches

Give the sage leaves an assertive double-shake over their dusting bowl to kick off any excess rice flour that might cake in the hot oil.

Once the leaves are in the oil, gently stir for 5 seconds and remove.

Transfer to paper towels and drain.

Let cool to the touch.

Notes:

The section of the stems that are closer to the plant. will shrivel in the fryer oil. Pick the leaves with at most, a half inch of stem.

Fried Sage Leaves are the Odin of garnishes. They can be part of soup, a Bloody Mary, on a crostini, as decoration, and had as a dippable snack.

Definitely use a spider or fine mesh

Tannins and this dish do not play.

 

Roasted Garlic Broth

This is the recipe that inspired this A Plot to Eat site.

I grew some pretty lame garlic one year. Garlic takes a while to plant and at the time, we were working like hamsters in the restaurant. Couch time was at a premium and the fact that the garlic was just too small bother with. Because who wants to peel a bunch of little, tiny cloves of garlic?

Roasted garlic makes vegan stock more unctuous and now I find myself hoping to find small heads. The irony.

DETAILS
Makes: 3 quarts
Keeps: 2 months In freezer 4 days in refrigerator
Time: 1 our 20 minutes

INGREDIENTS
1 TBSP Grapeseed/avocado oil

3 bulbs Garlic

2 1/4 Lb Onions, unpeeled and quartered

8 stalks of Celery, 1″ pieces

2 Carrots, unpeeled and cut into 1″ pieces

1/2 lb Mushrooms

1 Fennel Bulb, cut into 1″ pieces

12 Stalks Italian parsley (you don’t need the leaves)

3 Bay leaves

12 black peppercorns

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO
In a food processor with a blade:
In a skillet toss the garlic with the oil and place in a 350° oven.

Roast for 40 minutes or until soft and brown.

Start the stock pot and add the vegetables, herbs and spices and 3 quarts of water. Bring to a simmer and add the roasted garlic.

Simmer for 30 minutes, remove from heat and let steep for 30 minutes. Strain and store.


NOTES
Cool any stock properly by pouring the liquid into a large shallow pan. Once a stock is cooled below 42°, you can store them in a smaller container.

The roasted garlic will naturally thicken the stock. You don’t have to squeeze the roasted cloves out of their paper, but press them down or against the side of the pot (carefully and with the appropriate caution that hot liquids demand)

White Bean Spread of meh or Ah!

White Bean Spread of meh or Ah!

 

Use this spread on sandwiches that have a tangy component. Mama Lil’s and this spread are the Thelma and Louise of condiments. This is also a great wine pairing spread – a lightly naked chardonnay does well with it.

 

Ingridients:

1/2 lb white beans

2 Bay leaves

3 cloves roasted garlic

1/2 tsp lemon zest

2 Tbsp Lemon Juice

1/2 cup olive oil

1/4 cup sage, chopped

1 Tbsp rosemary, chopped

Salt and pepper to taste

Soak beans overnight. Drain, add new water to cover by 1″ and add Bay leaves.

Bring to a boil. Reduce to a simmer. Cook until tender–set your timer to 35 minutes, check the beans, set again.

Once tender, drain and cool. The bean stock is a great thickener, if you have vegans in the house, use the liquid instead of water to make vegetable stock.

Place all the ingredients in a food processor. Pulse until mixture is smooth.

Taste and adjust seasoning with salt, pepper and maybe a little more lemon. This is a condiment and should be the wingman to your featured ingredient. i.e. prosciutto, mortadella, a lightly oaked chardonnay.

Notes:

Garnish with a little berbers toasted in oil to tune up the spread. Sometimes, we add a dollop to gremolata to make a crostini spread.

 

Kale, Spinach & Walnut Pesto

Kale, Spinach & Walnut Pesto

2 cups spinach leaves, chopped

1 cup kale leaves, chopped

1/2 bunch cilantro, chopped

1 tsp lemon zest

1/2 cup walnuts, toasted, chopped

1/2 tsp salt

1/2 tsp white pepper

1/4 tsp 5-spice

1/2 cup olive oil

 

What to do:

Working in batches, add a little bit of all of the ingredients except the oil, together in the processor.

Pulse the mixture and slowly add oil until a paste is formed.

Continue to process until all of the mixture is made.

Blend together for 30 seconds and then adjust seasonings as needed.

Notes:

This pesto doesn’t oxidize as quickly as a basil pesto, which means that it can be made days ahead of time and still shine on the plate.

It’s also an excellent addition to broth and enlivens a weak stock (it happens) and with broth and noodles, it can be a little magical.

Add a little green onion, but we haven’t been fond of adding garlic.

 

Poor Man’s Porchetta

Cannella Kitchen's Porchetta

Typically, porchetta (pronounced Pour-ket-ta) is wrapped in prosciutto. We make ours with bacon because out here in the North Cascades, prosciutto mongers aren’t on every corner.

You will need culinary twine and a roasting pan with a rack for this recipe and the most challenging part of the process is tying up the stuffed and rolled loin. For those of you who know crochet, the task will be easy to master. The goal is to evenly space the strings.

DETAILS
Makes: 8 large servings
Keeps: 3 days
Time: 3 hours

QUICK LINKS TO OTHER RECIPES
Parmesan Crisps

4 lb pork loin

1/4 cup olive oil

1 cup onion, small diced

3 cloves garlic, minced

1 Tbsp fennel seeds, toasted and ground

1 Tbsp rosemary, chopped

1 Tbsp Italian parsley, chopped

1 tsp lemon zest

2 lb ground pork

1/4 cup white wine

2 eggs 1 cup GF bread crumbs

1# bacon

 

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
What to do: 

Prepare the pork loin

Slice along the bottom of the long side and fold open like a book.

Cover the loin with plastic and use a mallet to lightly pound the meat into a consistent thickness.

Remove plastic and season with salt and pepper.

 

Cook the stuffing:

Heat a skillet to medium and add olive oil, onion, fennel bulb and sauté until tender – 8 to 10 minutes

Add garlic, fennel seed, herbs and lemon zest and cook – 2 minutes.

Add the ground pol and sauté until almost cooked. Add the wine and reduce down until the liquid has evaporated.

Remove mixture from heat. When cool enough to taste, season and sample.

Let cool.

Finish the stuffing:

When mixture is cool, add the eggs and bread crumb and form like a meatloaf.

Heat oven to 425°F

 

Roll the pork:

On a cutting board, layer the bacon onto a sheet of plastic wrap.

Top with the butterflied pork loin.

Spread pork mixture, evenly and consistently on the loin.

Using the plastic wrap, roll the pork, roll the loin up like you would a bath towel.

Remove wrap and tie with culinary (butcher’s) twine.

Place loin onto a roasting pan rack.

Rub some olive oil and place in the hot oven.

Roast until internal temperature is 135-140°F – 1 1/4 hours.

Remove and let rest for 15-minutes.

Slice the pork and serve with pan juices.

 


NOTES

This makes a kick ass baguette sandwich.

MENU SUGGESTIONS
Serve with this kale pesto

Sautéed Peavines

It’s best to use a cast iron pan for this recipe.

Peavines tend to be difficult to measure. They’re kind of everywhere. Instead, take your peavines, fluff them up a bit and hold them in your hands. Is the bundle about the size of a basket ball? Excellent, that’s the measurement we’re using.

Peavines vines tend to get a bit chewy and this texture isn’t for everyone. We address this issue in different ways for different dinner guests – see the notes for more on that.

Simply pick the leaves off of the lower vines and discard the tough stems.

Ingredients:

1 Basket ball size of peavines

1 cup chicken broth

2 Tbsp Amino acids

1 Tbsp sesame oil

1 Tbsp chive, chopped

Salt and pepper to taste

What to do:

Heat the stock to a boil

Heat a skillet to hot. Add pea vines when the skillet is too hot to touch.

Add amino acids and stir with alacrity

Take the skillet off of the heat

Add broth and toss vines.

Platter immediately.

Drizzle sesame oil.

Garnish with chopped chives.

Serve.

Notes:

Can’t tell if the stem is too tough to eat? Squeeze it between your fingers. If it’s markedly hollow, pick the leaves and discard.

If picking the leaves off of the stem is too time consuming, chop the peavines into bite-sized lengths and cook per the instructions above.

Another tact is to use the peavines as a garnish. In that case, strain the peavines after cooking them and place them in the food processor. It’s a perfect topping for fish, meat and rice.

The leaves, once they hit the skillet, will wilt and shrink remarkably – high heat and the peavines want to kiss like ladies who lunch.

Instead of using broth, you can always use a low alcohol white wine (vino verde would work well) and skip the sesame oil.

 

Peavine Samosas – gluten free

Peavine Samosas – gluten free

Spring in the garden is a lot like glass blowing, there’s a huge, hurried ramp up and then a bunch of waiting around for something edible to show up. Our peavines are actually from our cover crops, which we plant to as to fix much-needed nitrogen into the soil.

These particular peavines taste more like peas than the peas themselves and while one misses that little ‘pop’ as the peas burst in the mouth, there’s something equally delightful about the leafy texture of the peavine in the potato.

Dough Ingredients:

2 1/2 cup GF flour mix

1/2 cup white rice flour

1 tsp tumeric

1/2 tsp salt

8 Tbsp butter

3/4 ice cold water

Filling Ingredients:

1/2# Yukon Gold potatoes, peeled and cubed

3/4 cup carrots, cut into 1/2” pieces

1 tsp salt

2 Tbsp avocado oil

1 tsp cumin seed

1 cup onion, minced

2 Tbsp ginger, minced

1 tsp curry spice blend (we use Garam Masala)

1/4 cup cilantro

1/4 cup mint, chiffonade

1 each Serrano chili, minced

1 cup peavines, chopped

Oil to fry (2 cups)

Make the Dough: In food processor combine the flours, turmeric and salt. Pulse to combine.

Drop the butter into the processor a few cubes at a time until the mixture is granulated and grainy.

Slowly add in the ice cold water until dough forms.

Remove from bowl.

Form into a log and divide into 12 pieces.

Cover and chill for at least an hour.

Make the filling: Add potatoes, carrots, salt and enough water to cover to a pot and boil until potatoes are 10 – 10 minutes

Drain and mash, set aside.

Heat oil in a skillet and add the cumin. Toast for 1 -2 minutes

Add onion and ginger and cook until tender– 6 minutes

Add the curry and bloom the spice mixture

Form the Dough:

Fill a small bowl with warm water.

Roll out the doughs into 6” rounds. Cut the rounds down the middle into 2 equal pieces. Spoon 1 Tbsp of filling onto the center, moisten the edges, fold over and seal.

To Cook: Heat frying oil in a skillet or in an electric fryer to 350°F

Fry the samosas 2 at a time – 4 minutes per side

Remove and drain on paper.

Notes:

Substitute peavines with 3/4 fresh peas

Serve with chutneys or a minted yoghurt sauce, it will balance the rich flavor and texture of the butter dough

We use a preserved kumquat relish

This is a very buttery dough and somewhat hard to work with, make sure it is chilled through and through

Lovage Infused Vodka

Lovage Infused Vodka

Lovage can be hard to locate. Substitute lovage with chopped celery leaves.

Ingredients:

24 oz of vodka

1 cup lovage leaves

 

What to do:

Place in Mason jar and let steep for 48 hours. Shake (make sure the lid is tight) twice a day.

Notes:

The longer the lovage stays in the alcohol, the more bitter it will become.

Reuse the vodka soaked leaves (waste not want not!) as a garnish.

We’re making chocolate truffles with them.

 

 

Pickled Nano Carrots

Pickled Nano Carrots

Carrot thinnings are the Baldwin brothers of the garden–oddly attractive but likely a chore to deal with. What does a person do with little tiny carrots? In a salad, carrot thinnings look like they’ve sort of wandered into the bowl. On a plate, they look limp and unappealing.

But the those carrot thinnings persist in being something that you must be able to use. Enter he answer for everything: Pickles.

Ingredients:

1/2 lb of carrot thinnings

1 1/2 cup water

1 1/2 cup rice vinegar

1 1/2 tsp salt

1 Thai chili
What to do:

Place water, vinegar, salt and chile into a pot and bring to a simmer – 5 minutes

Place carrots into a shallow bowl with the tops hanging out.

Note: the carrots are so small that they will be ready in just a few hours. If using baby carrots, give them 2 days to properly pickle.

Lovage Bloody Mary

Lovage Bloody Mary

Our lovage has a bit of a local following, which is good because it’s a productive and potent plant. It also eliminates the need for celery salt. We’re pretty sure that if you want to win a Bloody Mary contest, use lovage.

DETAILS
Makes: 1 dainty cocktail
Keeps: 1 Day
Time: 10 Minutes

QUICK LINKS TO OTHER RECIPES

2 oz tomato juice

1 1/2 oz Lovage Vodka

3/4 tsp horseradish, fresh grated

(1/2 tsp of prepared horseradish )

1 tsp Worchestershire sauce

3 dashes Tabasco

1 pinch salt

3 grinds fresh ground pepper

1/4 tsp lemon juice

Ice

Garnish: Lovage leaves and nano carrots

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

To make lovage vodka, use one cup rough-chop lovage for every pint of vodka. Let the herb marinate in the vodka for 24-hours and then drain.

WHAT TO DO
Combine:
2 oz tomato juice
1 1/2 oz Lovage Vodka
3/4 tsp horseradish, fresh grated
(1/2 tsp of prepared horseradish )
1 tsp Worchestershire sauce
3 dashes Tabasco
1 pinch salt
3 grinds fresh ground pepper
1/4 tsp lemon juice
Shake vigorously
Place ice in glass
Pour Bloody Mary over ice
Garnish


NOTES

A Simple Saag

A Simple Saag

We’re on the spinach train. It’s the first thing we plant in the spring because it’s so quick to grow. To be honest, it’s not one of our favorites but it’s a quick crop and we like quick crops.

Ingredients:

2 Tbsp grape seed or avocado oil

1 cup onion, chopped

1 Tbsp garlic, minced

1 Tbsp ginger, mince2 tsp ground coriander

1/2 tsp turmeric powder

1/4 tsp white pepper

1 lb spinach, chopped

1 cup water

1tsp salt

1 cup yoghurt
What to do:

Heat oil over medium heat in a large pot.

Add onions and sauté until translucent – 4 to 5 minutes.

Add garlic, ginger and spices – 2 to 3 minutes.

Add spinach, water and salt. Bring to a simmer and cook – 10 to 15 minutes.

Remove from heat, cool and blend until smooth.

Return to pan, heat and simmer – 5 to 10 minutes.

Add a touch more water if the spinach thickens to the consistency of paste.

Remove from heat and blend in yoghurt.

 

Notes:

This a perfect dish with potatoes and rice. Use it as a garnish on top of meat, fish or grilled vegetables.

 

Beet & Spinach Salad

Beet & Spinach Salad

Spinach is up and here for just a short while. Since the temperatures are only rising, we’re harvesting with alacrity.

For the vinaigrette:
1/2 cup Olive oil

1/4 cup Cider vinegar

1/3 cup Lemon juice

1 tsp salt

1/2 tsp pepper

For the Salad:

1 1/2 lb Beets, trimmed

1 cup Carrot, julienned

1/2 Red onion, thinly sliced

1/4 cup Lovage, chiffanade

2 Tbsp Olive Oil

12 oz Spinach

4 oz Walnuts, toasted and chopped

6 oz Goat cheese

Salt & pepper to taste

Make vinaigrette: Whisk together oil, vinegar and lemon juice and vinaigrette.

Heat oven to 400°

Wrap beets in foil and bake for 90 minutes or until a pairing knife easily pierces the beet.

Allow the beet to cool enough to be handled comfortably.

Peel and cut each beet into 1/8th slices. Place in bowl.

Add vinaigrette.

Heat skillet and add oil, add spinach and immediately remove from heat.

Toss spinach in skillet.

Platter beets, carrots and onions and top with wilted spinach.

Garnish with walnuts and goat cheese.

Notes:

1 store-bought bunch of beets is usually 1 1/2 lbs.

You can substitute some or all of the spinach with beet tops.

To toast the walnuts, put in a cast iron skillet, put into the oven when the beets go in and set the timer for 8 minutes. We season our walnuts with paprika at the 8 minute mark and then let it toast another minute.

Reset the timer for an hour and 20 minutes and get those beets done.

Spring Soup – asparagus and peavine

Spring Soup – asparagus and peavine

This year, winter was a nonevent and spring arrived like a hangover. Temperatures rose and collapsed clumsily. One warm day, everything in the ground leapt from the earth only to be smacked by a couple of good frosts. The abandoned apricot tree down the road bloomed before the wild asparagus at its feet came up. The asparagus froze and became unusable in stalk form.

That’s why soup was invented.

When wild asparagus isn’t available, cultivated asparagus does just as well.

Ingredients:

2 Tbsp Grape Seed oil
1/2 cup Diced Onion
1 1/2 Lbs Asparagus chopped in 1″ pieces
Peavines 1/2 lb
White wine 3 cups
Vegetable stock 3 cups
Potato 1 cup peeled and cubed
Chives 1 Tbsp chopped
Tarragon 1 Tbsp Chopped
1 Tbsp Lemon Zest
Salt and Pepper (to taste)

What to do:

Heat oil in heavy soup pot over medium heat. Add the onion and sauté with salt and pepper until translucent– 4 to 5 minutes.

Add the Asparagus and pea vines. Toss with onion to wilt – 2 minutes.

Add the white wine and bring it to a simmer.

Add the stock, potato, herbs and return to simmer

Cook for 20 minutes and test potato for tenderness

Remove from heat and puree with an immersion blender

Pass the soup through a fine mesh strainer into a clean saucepan. Use the back of a ladle and make concentric circles to help the soup along. The fibrous remains in the strainer make great compost.

After all of the soup is strained, adjust seasoning. Sometimes we use lemon zest, others garlic chives.

 

Notes:

The longer you run the soup through the blender, the easier it is to strain it.

Make it seasonal: Garnish with sautéed pea vines in the spring, chopped herbs in the summer or gremolata in the winter.

We make the soup with asparagus broth, which you can make using asparagus trimmings. Throw the trimmings into a pot with twice as much water and simmer for 20 minutes.

Our go to cover crop is a winter peavine and they are fantastic in this soup but not everyone has peavines. Fresh peas work well or leave the peas out entirely for a more serious, less sweet soup.