Monday, January 20, 2014

Yosenabe

I've been inspired by the book Japanses Farm Food to go out on a limb and try making some Yosenabe.  There wasn't a recipe for what I wanted in the book, but I did get some inspiration for this dish and added ingredients above and beyond what the book called for in its vegetable yosenabe.  Here's my riff on yosenabe --

Chicken Yosenabe

2 boneless chicken thighs (or more if you want a meatier soup) sliced thinly
3 leeks, small and tender, sliced into 2 inch sticks and then cut in half and washed to remove all soil
2 large carrots slieced into 2 inch sticks
1 small head of cabbage, cut in quarters then cored and sliced in 1/2 inch lengths
2 watermelon daikons or 1 large white daikon, thinly sliced
8 cups chicken broth (homemade is best (see recipe for dark chicken broth on this site), but canned will do in a pinch)
3 cups water
2-3 TBSP soy sauce or more to your taste
1-2 TBSP mirin or more to your taste
2 rectangles of bean threads, roughly 2 inches x 4 inches by 3 inches each

In a 5 quart soup pot, heat the chicken broth, combined with the soy and mirin.  Bring to a boil, add the remaining ingredients except for the bean threads and cook for 20-30 minutes until the vegies are tender.  Add the bean threads and reduce the heat to a simmer, cover the pot.  Cook 2 minutes more.  Ladle into bowls and enjoy with a bowl of steamed rice on the side.

You could add some diced butternut squash if you like or maybe even some sliced shittake mushrooms, maybe some greens if you have some, like mustard greens or kale.  The possibilities with this soup are endless and it is a good way to clean out the vegetable bin before those vegies go bad.

Sunday, January 19, 2014

What's in this week's box from Eatwell Farm

This week we are getting more great fruit and vegies from Eatwell Farm.  They include:

Red cabbage
Broccoli
Red or Green Mustard
Carrots
Pomelo
Celeriac or celery
Leeks
Lettuce
Mei Qing choy
Butternut squash
Mandarins
The pomelo and mandarin oranges sure are tasting good and a great way to get your vitamin C to keep the flu bug away.  A chicken stir fry makes great use of the Mei Qing Choy and broccoli.  Red cabbage along with apples, onions and a bit of brown sugar and apple cider vinegar braised with browned sausages or pork chops on top is a warming winter meal.  Carrots, mustard greens, celery root, leeks, some butternut squash cubes in a chicken broth with bits of cubed chicken and some bean threads, a touch of soy sauce, mirin, and a few shittake mushrooms, can you say yosenabe?  Finish off the yosenabe dinner with a fresh salad. 

Tuesday, January 14, 2014

Great fruit and vegetables this week from Eatwell Farm

This is the list of fresh fruit and vegies coming this week from Eatwell Farm:

Romaine or Red Leaf Lettuce: Store in the crisper in a plastic bag....

 Red Russian Kale: This veg and cold weather love each other, the red tinge in the leaves turns the greens sweet. If you have never eaten kale raw just one taste is all I ask. Store in the crisper

 Bok Choy: Great for stir fry’s, we also add them to soups. Store in the crisper.

 Celeriac: Our celery succumbed to the freeze but this crop came through just fine. For Thanksgiving Lorraine mixed potatoes and celeriac with lots of butter and cream into the most delicious mashed potatoes. Store in the crisper.

 Baby Tadorna Leeks: The selection of this variety of leeks was not under my control as it was a group purchase with Riverdog, Terra Firma and Full Belly Farm. They wanted leeks good for the wholesale market and stores. This year we have ordered our own and I have at least four varieties selected. These have longer white shanks and I think they should have improved flavor. Store in your crisper.

 Green Cabbage: Store in the crisper.

 Carrots: From Terra Firma in winters. Our carrots are still small and we just do n to have sandy enough soil to germinate them well. We always grow delicious carrots but getting a crop to germinate is our main problem. Store in the crisper.

 Butternut Squash: Always a reliable crop here on the farm. Next year we will have a nice cosy warm dome for the butternuts to live in. They like 50F and will keep well into May. Our big project going forward is the farm buildings, we need secure storage for all our stuff. We will have to do it in stage which is why the domes work so well for us.

 Satsuma Mandarins: From Bill Crepps in Winters. The paperwork of organic farming drives Bill crazy so he is not certified. That does not change how he farms. The taste tells us he is organic and I have known Bill for many years.

 Pomelos: From our own trees these have come through the freeze in good condition. there is some ugly marks on the outside but as we all know what on the inside is what counts.

We will be enjoying some winter salads with lettuce, pomelo or mandarins and toasted pecans or pine nuts and blue cheese, maybe even chop up some of that kale and put it in the salad as well.  Bok choy and kale might also be great stir fried with some chicken.  I haven't made borscht yet this year but I still have some beets so along with carrots and cabbage and a few potatoes I have stashed away along with some homemade chicken broth that seems like a good option served with some homemade onion caraway sourdough rye. 

I'm starting to run low on butternut squash cappellacci de zucca in the freezer so the butternut squash will be roasted, mashed and used to fill some pasta.  When frozen, these little pillows of pasta make a great quick meal along with a salad.  I just dress them in some melted brown butter and sage and top with a sprinkling of romano cheese. 

How about some potato, leek and celeriac soup with a bit of ham hock, also a good winter soup.  I freeze the soups and defrost as needed during the week for lunches or dinners with a slice of bread toasted with cheese, very tasty, filling and nutritious. Or I haven't made a leek and goat cheese tart in a very long time.  Great light supper with a side salad.  Lots of possibilities- I'm sure there are many more.

Tuesday, December 24, 2013

Buttermilk Rolls and Sourdough Bread

Michael is a having a pot luck at work tomorrow (Christmas day), so I thought a batch of buttermilk rolls would be a good addition to the pot.  The recipe is from the website http://www.thefreshloaf.com   I changed it a bit and added a couple of tablespoons of butter to the recipe.

Buttermilk Rolls
(Makes 12-18 rolls)

6 to 6 1/2 cups bread or all purpose flour (750grams)
1/2 TBSP salt
2 1/2 tsp active dry yeast or instant yeast or 1 15 gram cake of fresh yeast
1 TBSP warm water
1 3/4 to 2 cups buttermilk (I used 2 cups)
2 TBSP butter, melted
1 TBSP honey (you can be generous here)

Glaze:  1 egg beaten with 1 TBSP water
Topping: sesame seeds, poppy seeds or grains(cracked wheat or rolled oats)

Combine the flour and salt in a large bowl.  Combine the warm water and yeast in a 2 cup measure and allow to rest for 10 minutes.  Add the buttermilk to the yeast to the 2 cup mark and stir to combine.  Melt the butter.  Pour the yeast, buttermilk, butter and honey into the flour and mix well.  If the dough is too sticky add more flour, if too stiff, add water or a bit more buttermilk.  You want a shaggy mass of dough that is kneadable.  Knead by machine or hand for 10 minutes to produce a smooth pliable dough.  Using a TBSP of vegetable oil, oil the large bowl and place the dough in it, turn the dough over to coat it completely with a thin film of oil.  Cover the bowl with a plate or plastic wrap, set the bowl aside and allow the dough to rise for 90 minutes or until doubled in bulk.  Divide the dough into 12 to 18 equal pieces( I usually go for 15 equal pieces that I measure on my scale to be sure they are of equal size).  Shape each piece into a neat ball and place in a well greased pan (I use some butter or shortening for this) with rolls touching each other.  I use a 9 x 13 pan to hold all the rolls and make 5 rows of 3 rolls each.  Some folks use a springform pan. 

Let the rolls rise until doubled in bulk (about 45-60 minutes).  Meanwhile preheat the oven to 425F if using a metal pan, or 400F if using a glass pan.  Once risen, mix the glaze and brush lightly over the tops of the rolls, sprinkle the topping.  Bake 25-30 minutes until the rolls are firm and make a hollow sound when tapped.  Serve warm or bring to your event and reheat.  Enjoy!

Next up, San Francisco sourdough - here are the two loaves after preshaping.  Next they will be given a final shaping placed in brotforms (bannetons) and put in the fridge for an overnight rest, baked tomorrow morning.
 
The loaves after baking --
 

Sunday, December 22, 2013

A New Recipe for Me - Pasta Frolla

OK, well it's not completely new, I've made Pasta Frolla before but always used the recipe from the Il Fornaio Baking Book.  Of course most of my cookbooks are packed away, including this one and Michael wanted some apricot jam pockets(faggotini di Albiccoca).  We love the little pockets of tender sweet dough stuffed with a bit of apricot jam.  Not wanting to disappoint him(or myself for that matter), I found a recipe for Pasta Frolla online on the Washington Post's website.  I just mixed up 1/2 a batch (2 lbs. of dough is too much!) and it's resting in the fridge for about 1 hour or so until it's ready.  I'll cut out 2 1/2 inch biscuts from the rolled out dough then place a small dab of jam in the middle of each one, brush some beaten egg around the edges and fold over to make a half moon shape.  Then, I'll brush the half moons with some more beaten egg on the top and bake for 10 minutes or so at 375F.  We'll see how they come out.  I have great hope for this recipe, it may even work as the dough in my Mom's lost recipe for Italian Pineapple Nut Cookies, we shall see.  Here's the recipe as found from chef Nick Maligieri -

Pasta Frolla

This is the basic dough you can use to make four other recipes: Chocolate and Vanilla Sandwich Cookies, Dulce de Leche Crumb Bars, Holiday Cutouts and Infasciadedde (Sicilian Twists); see separate recipes.

Italians use pasta frolla to line pans for baking a variety of pies, sweet and savory, and to make simple sugar cookies and all sorts of elaborate filled cookies. Using it as a base for bar cookies is simply an extension of its pan-lining capabilities.

The dough is best made in a food processor, but you can also make it by hand, rubbing in the butter and incorporating the eggs with a fork. You'll have to knead handmade dough a little to get it smooth; just don't overdo it. Pasta frolla can be made and refrigerated 3 to 4 days in advance.

Yield: 2.2 pounds of dough

Ingredients
·                                 4 cups flour (spoon flour into a dry-measure cup and level off)
                     2/3 cup sugar
·                                 2 teaspoons baking powder
·                                 1 teaspoon salt
·                                 8 ounces (2 sticks) cold unsalted butter, cut into tablespoon-size pieces
·                                 4 large eggs
·                                 2 teaspoons vanilla extract (may substitute 1 teaspoon each vanilla and lemon extracts)
·                                 2 teaspoons finely grated lemon or orange zest
Directions

In the bowl of a food processor, combine the flour, sugar, baking powder and salt. Pulse 3 or 4 times to mix. Add the butter and process 10 to 15 seconds or until it is finely mixed into the dry ingredients. Add the eggs, vanilla extract and zest. Pulse a few times, until a ball of dough forms. Transfer the dough to a lightly floured work surface. Form the dough into a fat cylinder and use immediately, or wrap in plastic wrap and refrigerate until ready to use.

To make the faggotini di albicocca, roll the dough out 1/4 inch thick, cut out 2 1/2 inch circles, place of dab of apricot jam in the middle, paint the edge of the circle with beaten egg and seal tightly to form a half moon.  Do this with each 'biscut'.  Arrange cookies on greased cookie sheet or parchment paper on cookie sheet giving them at least an inch between cookies.  Brush the tops of the cookies with beaten egg before baking 10 minutes in a 375F oven.  Watch the cookies to ensure they do not burn.  Let cool a minute on the pan then remove to a cookie rack to complete cooling.  You may dust them with confectioners sugar before serving or just enjoy as is. 

Saturday, December 21, 2013

Lower Fat Spinach and Artichoke Dip

Today I'm baking 2 loaves of San Francisco Sourdough Bread (recipe from http://www.thefreshloaf.com) and tomorrow I will make a double batch of spinach pachadi.  Pachadi is an Indian dish that features any vegetable cooked with onions and a chile pepper, then mixed with yogurt and a spice mixture.  It's very tasty and when made with spinach always reminds me of the tasty spinach and artichoke dip that you can make and place in a hollowed out bread 'bowl'.

The only problem I have with the classic version of this dish is it has LOTS of fat in it, given that it uses sour cream AND cream cheese.  Pachadi uses some oil but also yogurt as the dairy which even at full fat strength is less fat than the classic. 

Here's the recipe -

Spinach in Yogurt Sauce (Spinach Pachadi)

Makes 6 servings (as part of a large meal)

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at the same time. This recipe is part of our menu for Sadhya, a South Indian feast.

Published in Gourmet Live 01.18.12

INGREDIENTS:

  • 3 1/2 tablespoons vegetable oil, divided
  • 1/2 small onion, chopped
  • 1 pound spinach, coarse stems discarded and leaves finely chopped
  • 1 small fresh green chile, such as serrano, Thai, or jalapeƱo, slit lengthwise with stem end intact
  • 2 tablespoons water
  • Salt
  • 1 cup plain yogurt (not Greek-style)
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1/8 teaspoon hot red pepper flakes
  • 10 fresh curry leaves (optional)

INSTRUCTIONS:

  • Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
  • Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

COOKS’ NOTES:

  • Indian ingredients can be mail-ordered from Kalustyans.com.
  • Chile can be removed during cooking when the dish is spicy enough for your taste.
  • Spinach-yogurt mixture, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.

 

Tuesday, December 17, 2013

Last CSA Box of the Year From Eatwell Farm

Tomorrow, Wednesday, marks the arrival of the last CSA box for the year from Eatwell Farm.  Every year Nigel and crew take a much deserved 2 week  'break' from packing our weekly boxes.  But, fear not, they have a great end of year box planned  as follows -

Young Lettuce
Crocodile Spinach
Champion Collards
Florence Fennel
Bok Choy
Carrots
Celeriac (the celery was damaged in the freeze)
Wakefield or red cabbage
Watermelon Daikon
Diane Sweet potatoes
Early Washington Navels
Satsuma Mandarins
Watermelon daikon is back! Yay, I love this stuff, sliced thin and pickled.  It keeps forever.  We were just running low so this came just in time.  Crocodile Spinach is great just steamed, be sure and wash it well (at least 3 times) to get rid of all the dirt (Nigel is literally giving away the farm!).  I love collards and sauteed onions seasoned with cumin, turmeric and a bit of serrano chili paprika(grind up some dried serranos from Everything Under the Sun).  Pork chops or sausage on a bed of cabbage, onions, maybe some carrots? and apples is a great winter meal.  Fennel sliced thinly on top of some of the lettuce with shredded carrots and some of those pickled watermelon daikon slices would make a yummy side dish.  Celeriac trimmed and boiled with some white potatoes is also a good side with some roasted chicken or lamb chops.  Bok choy always is welcome in our house for a shrimp or chicken stir fry.  Of course, we just roast sweet potatoes, unless you're up for a sweet potato pie for Christmas dessert.  Lastly, let's not forget the navel oranges and mandarins - great for snacks or in Michael's lunch pail.