tag:blogger.com,1999:blog-59034342991929281372024-02-19T09:04:48.925-08:00nesting in new yorkheatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-5903434299192928137.post-84042972101113413922011-09-01T02:19:00.000-07:002011-09-01T02:36:57.216-07:00why CSAs are important<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYvNu7uXM25miGukoJZ02F7uFRe2mdZ2mgmsSAuW4IPewoTBI5yAjlN5-jH-1xR0k-cvyIUa-rdyEkLEAjDYN8Kg8442phAM56lmdEli4Kf4aGD1WaVC00qJ8qQlT_BMgkRvdNjaviAKq/s1600/farm2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYvNu7uXM25miGukoJZ02F7uFRe2mdZ2mgmsSAuW4IPewoTBI5yAjlN5-jH-1xR0k-cvyIUa-rdyEkLEAjDYN8Kg8442phAM56lmdEli4Kf4aGD1WaVC00qJ8qQlT_BMgkRvdNjaviAKq/s400/farm2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5647320447684386962" /></a>
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<br />for many new yorkers, hurricane irene was a passing irritation - transportation was shut down, our favorite neighborhood bars were closed, and some cool events were canceled. certainly small businesses and hourly-wage workers suffered from a lost weekend, but a lot of us city dwellers stocked up on wine and beer and watched the rain from the comfort of our living rooms.
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<br />on saturday, i slow-cooked a 7 pound pork shoulder, put up 20 pounds of tomatoes, and had some friends over for dinner. the pork was delicious and my friends matt and deb brought over cheesy scalloped potatoes and coleslaw that were the perfect complement to the pork. matt has shared his recipe with me, and i've posted it below.
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<br />most of the reporting focused on new york city and the possible doom that irene could bring to the city. what didn't as much attention is the extensive damage that the rural areas north of nyc received as a result of heavy rains and the impact that rain has had on many of the farms in the region. that pork shoulder i cooked? <a href="http://www.fleishers.com/meats-locally.htm">sourced from the catskills</a> area. those tomatoes i canned? from <a href="http://www.wilkloworchards.com/">wiklow orchards</a> in the hudson valley.
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<br />i try to eat as locally and organically as i can, and i depend heavily on small family farms for good produce and sustainable meat and dairy products. these pictures are of the farm from which i receive my weekly delivery of fruits and vegetables. (thank you, deb, for allowing me to use the photos.) i pick up my weekly share through a community supported agriculture (CSA) scheme. i pay money up front for a share with the understanding that i receive what the farm produces. CSA programs protect our family farms by supporting them, rain or shine. and in this case, there was a lot of rain.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6icnq8U5OOcQjz1r6YF5D2Io3D_juWVgslXccLsNdnWZ48xt3PynvmC50OIAVxQbpYfhnHs-2O_3SUzDKgsXXnfvgohjUgoQvZsyboMcL3Bv8PtWJnOF8WDYtM70_wZ8XfJ6aDdIY94vq/s1600/farm1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6icnq8U5OOcQjz1r6YF5D2Io3D_juWVgslXccLsNdnWZ48xt3PynvmC50OIAVxQbpYfhnHs-2O_3SUzDKgsXXnfvgohjUgoQvZsyboMcL3Bv8PtWJnOF8WDYtM70_wZ8XfJ6aDdIY94vq/s400/farm1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5647319547805558066" /></a>
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<br />in the coming weeks, i won't get as many vegetables as i'm accustomed to getting. selfishly, that makes me sad. but, i'm happy that by participating in the CSA model, that i have, in a small way, helped deb, pete and everyone at <a href="http://www.stoneledgefarmny.org/">stoneledge farm</a>.
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<br /><a href="http://www.watershedpost.com/">watershed post</a> has done an amazing job providing coverage of irene's wrath in the catskills region. they also have a resource list of <a href="http://www.watershedpost.com/2011/post-irene-how-help-catskill-region-farmers">how to help catskill farmers post-irene</a>.
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<br />and of course, here is matt's cheesy potato recipe:
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<br />scalloped cheesy potatoes
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<br />start with 8 to 12 potatoes or bag of potatoes (this recipe is not very precise but I don’t think it can be messed up)
<br />peel the potatoes and get out the mandoline and cut them into 1/8 inch slices (letting the potatoes sit in water so they don’t turn a grayish color while the rest of the ingredients are prepared may be a good idea)
<br />cheddar, Monterey Jack, and Swiss (Gruyere may be a good substitute for Swiss) Grate enough cheese to layer over top of potatoes in rounds ---- dollops of cream cheese was added to one of the casserole dishes and dollops of goat cheese to the other
<br />parsley – chop enough parsley to layer over top of potatoes in rounds
<br />one medium white onion – using the lowest setting on the mandoline slice the whole onion
<br />½ cup of cream plus 2 ounces of milk (whatever is in the fridge is good)
<br />flour
<br />homemade bacon bits
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<br />rub a generous amount of butter on the bottom and sides of the casserole dish. layer the potatoes, layer of onion, layer of cheese, layer of parsley, and little sprinkle of flour and repeat until the casserole dish is full. when ready for baking add the cream and milk and cook covered at 350 degrees for 1 hour and uncovered for ½ hour. when you remove the casserole dish add the homemade bacon bits. this can be done sooner if you wish. this made enough for two casserole dishes.
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<br />heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-73911598428218488022011-08-23T17:45:00.000-07:002011-08-23T18:21:56.653-07:00birthday pickles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IXmvHhDPN50821-A7qlfM5rpTu8B9YgnFljY-mZnAgzQvevk4S0eU6OAZQ6DONdhdSyWPBuJR_4VQvTOIADBV81x7pM8tjlroIwrj6WSsrpkxfasSpQ5FGMdczWSfJES8BKuj9H4JfFS/s1600/IMG_3122.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IXmvHhDPN50821-A7qlfM5rpTu8B9YgnFljY-mZnAgzQvevk4S0eU6OAZQ6DONdhdSyWPBuJR_4VQvTOIADBV81x7pM8tjlroIwrj6WSsrpkxfasSpQ5FGMdczWSfJES8BKuj9H4JfFS/s400/IMG_3122.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644224099993860386" /></a>
<br /></div>this past weekend, i celebrated my birthday and the birthdays of two good friends with a picnic in the park. i made <a href="http://missheatherina.blogspot.com/2009/02/fried-chicken-for-shaina.html">fried chicken</a>, <a href="http://missheatherina.blogspot.com/2009/02/carolina-blue-biscuits.html">biscuits</a>, a certain southern lady's amazing pimento cheese, and about a month before the picnic i made a big batch of refrigerator pickles. everyone brought tons of food: abby made a gorgeous caprese salad from her home-grown tomatoes, kate made delicious ricotta toasts, and lisa's butterscotch cookies were to die for. my pickle-crazy friend matt brought a great relish and a few other pickled items, lynn brought a fantastic eggplant dip and the other birthday girl tia made a kick-ass mango salsa. chris's korean-style barbeque ribs were probably the biggest hit of the picnic, and i like to flatter myself that the pickles were a close second.<div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77qxktCEPjMTvZgLMzIeEA44dlJZYBE4b20-NtoAUMXxfc31d8NIckOuJBkiolK7a_2Q8mbQKwLFpXhHreImZsteJJlSXd227NL64UyhJPEJMxzxGO1kprDgfhSrLMXzEEdB_Otj8Az_r/s1600/IMG_3092.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77qxktCEPjMTvZgLMzIeEA44dlJZYBE4b20-NtoAUMXxfc31d8NIckOuJBkiolK7a_2Q8mbQKwLFpXhHreImZsteJJlSXd227NL64UyhJPEJMxzxGO1kprDgfhSrLMXzEEdB_Otj8Az_r/s400/IMG_3092.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5644224935364923378" /></a>
<br /></div><div>before setting out the recipe for the pickles, i'd like to note that this recipe is NOT appropriate for canning. i haven't tested the pH and i'm sure there's not enough vinegar to make long term storage outside of the fridge safe. if you want a recipe for pickles appropriate for canning, i'd check out a canning-basics cookbook. the <a href="http://www.uga.edu/nchfp/">national center home food preservation</a>'s website is a great resource for canning and i like <a href="http://www.foodinjars.com/">food in jars</a> and <a href="http://www.mrswheelbarrow.com/">mrs. wheelbarrow's kitchen</a> for recipes.</div><div>
<br /></div><div>the following portions should create one pint of pickles. feel free to increase the amounts incrementally to make a quart or several pints of pickles. they'll go quickly.</div><div>
<br /></div><div>3-4 kirby cucumbers - sliced into 1/2 inch slices</div><div>1 teaspoon yellow mustard seeds</div><div>1 clove garlic - sliced thinly</div><div>1-2 sprigs of fresh dill</div><div>
<br /></div><div>place dill into the jar along the sides and pack the slices of cucumber into the jar. intersperse the cucumbers with garlic slices and toss the mustard seeds into the jar when it is half filled with cucumbers. pack the cucumbers into the jar until 1/2 inch head space remains. pour the hot brine (see below) over the cucumbers and place the lid on the jar. let sit out until the jar is room temperature and then place in the fridge. let the pickles sit for at least a couple of days before opening and eating.</div><div>
<br /></div><div>brine:</div><div>2 cups water</div><div>1 cup white vinegar</div><div>1 tablespoon sugar</div><div>1 tablespoon kosher salt</div><div>
<br /></div><div>combine the above ingredients in a non-reactive pot and bring to a simmer until the salt and sugar have fully dissolved. </div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com1tag:blogger.com,1999:blog-5903434299192928137.post-15675595764062273612011-08-17T13:29:00.000-07:002011-08-17T17:26:47.343-07:00favorite summertime recipesi tend to hand-write blog posts on my train ride to and from work, and lately i've been so immersed in the <a href="http://www.bartimaeustrilogy.com/home.html">bartimaeus trilogy</a> (which i highly recommend), that i haven't made time to write. that doesn't mean that i haven't been cooking. summertime is zooming along and my csa is in full swing. i also opted for a fruit share this year, and i've loved every week of fresh organic fruit. i've created some recipes that aren't really ready to share, so i thought i'd share some of my go-to favorites for the summer.<div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzjzSkviAumoj0kawWiA3WxvmomI_ipnIyha5mQaSVaJjnSOzZokzHiqeB1RPeLU4eXadVSzU4gdruiLFs4_BDqFOrucuFUUHgfw_RT4osMVndUSJMfh1-S6LRDrPlHjM5yfK-tQjCQXN/s1600/IMG_3043.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzjzSkviAumoj0kawWiA3WxvmomI_ipnIyha5mQaSVaJjnSOzZokzHiqeB1RPeLU4eXadVSzU4gdruiLFs4_BDqFOrucuFUUHgfw_RT4osMVndUSJMfh1-S6LRDrPlHjM5yfK-tQjCQXN/s400/IMG_3043.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641931674841812082" /></a>
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<br /></div><div>smitten kitchen's <a href="http://smittenkitchen.com/2009/06/pickled-sugar-snap-peas/">pickled sugar snap peas</a>: sugar snap peas are an early summer treat that disappear pretty quickly into the season. i usually just eat them raw or very lightly sauteed with a little bit of salt. i questioned the merit of doing <i>anything </i>to my snap peas, but pickling them was a revelation. if anything, this quickle recipe makes the peas even crisper.</div><div>
<br /></div><div>david lebovitz's <a href="http://www.davidlebovitz.com/2008/07/baba-ganosh/">baba ganoush</a>: i've been getting eggplant from my csa for nearly a month straight. i love grilled eggplant, i like it sauteed and served over pasta, but this baba ganoush is hands-down my favorite way to eat eggplant. i use a little less tahini than called for but otherwise find the recipe perfect.</div><div>
<br /></div><div>fig & plum's <a href="http://www.figandplum.com/archives/000019.html">simple caesar salad</a>: i know, i know, caesar salad is boring. every corner restaurant has it on their menu with stale croutons and dry chicken. that is exactly why you should make this classic at home. use real, fresh ingredients put it together with love. jess is right, this recipe is a keeper.</div><div>
<br /></div><div>food in jar's <a href="http://www.foodinjars.com/2009/08/roasted-tomatillo-salsa/">roasted tomatillo salsa</a>: this recipe is new to me this year (and the accompanying story is worth the read). this was my first summer receiving tomatillos from my csa. i've always enjoyed the flavor and just haven't used them at home before. this salsa is easy -- yes you <i>can </i>just throw everything in the blender, skins and all -- and tasty and is also a great marinade for veggies or meat.</div><div>
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<br /></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com4tag:blogger.com,1999:blog-5903434299192928137.post-52141282108855545912011-06-26T15:49:00.000-07:002011-06-26T16:29:26.647-07:00asparagus and pickled rhubarb rollsasparagus season has come and gone in new york, but i still wanted to share this recipe. i first made these tasty snacks at the tail end of last year's asparagus season. my friend shaina was visiting the east coast and we planned on picnicking in the park. i had pickled rhubarb on hand and had seen a <a href="http://www.food52.com/recipes/3930_white_asparagus_salad_with_goat_cheese_and_pickled_rhubarb">white asparagus and pickled rhubarb salad</a> on <a href="http://www.food52.com/">food52</a>. i loved the idea of the salad but it wasn't picnic friendly. i riffed a bit and produced this finger-friendly dish.<div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWljn5gkb1mzvpegOg_K1QXmoCJOSW_6wJQGW2x65ubmBLEDRHlrB-FgBvP_RYoHYC2acpWEL0yDKxz7JM3tfzHTEY2ig7PiwuPCXPVLXt7lcFio9_plrBIkwBguy0rmv6E4xLDXoE5Dm/s1600/IMG_0937.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWljn5gkb1mzvpegOg_K1QXmoCJOSW_6wJQGW2x65ubmBLEDRHlrB-FgBvP_RYoHYC2acpWEL0yDKxz7JM3tfzHTEY2ig7PiwuPCXPVLXt7lcFio9_plrBIkwBguy0rmv6E4xLDXoE5Dm/s400/IMG_0937.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5622668326317970274" /></a></div><div style="text-align: center;">(<i>photo credit:</i> shaina g.)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>asparagus and pickled rhubarb rolls</i></div><div style="text-align: left;">1 bunch asparagus, trimmed to 2 inch stalks - blanched for 30 seconds</div><div style="text-align: left;">pickled asparagus (see recipe below)</div><div style="text-align: left;">goat cheese</div><div style="text-align: left;">prosciutto - thinly sliced</div><div style="text-align: left;"><br /></div><div style="text-align: left;">group an individual stalk of asparagus, one or two pieces of pickled rhubarb and a dab (dime sized) of goat cheese together and roll in a slice of prosciutto. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>pickled rhubarb</i></div><div style="text-align: left;">rhubarb - 1 lb, thinly sliced</div><div style="text-align: left;">1 cup apple cider vinegar</div><div style="text-align: left;">1 cup water</div><div style="text-align: left;">1 cup turbinado sugar</div><div style="text-align: left;">1 teaspoon salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">slice the rhubarb at an extreme diagonal (a la steamy kitchen's <a href="http://steamykitchen.com/14206-chicken-sausage-with-apple-slaw-recipe.html">celery</a>). pack sliced rhubarb in glass jars. bring remaining ingredients to a low boil. ensure that all sugar has dissolved, carefully pour hot vinegar mixture over the rhubarb (covering completely). let cool, and then put in the fridge to chill.</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com2tag:blogger.com,1999:blog-5903434299192928137.post-57002733176677150932011-05-25T17:55:00.000-07:002011-05-25T18:24:13.103-07:00pretty in pink: rhubarb syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LkiGmyq07wtomGU_z3TMZUrrap6k4B2nKn5m7M1FdMm2ZeRmiwtksgpveAbSF4pur-fYqH-ol_VrPxlnerx638-yODH9Hz86rIGY7-rYNYOuyp9Fp4s5rLBAOQpa7umFK0Nm3yQkAF7D/s1600/IMG_2789.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LkiGmyq07wtomGU_z3TMZUrrap6k4B2nKn5m7M1FdMm2ZeRmiwtksgpveAbSF4pur-fYqH-ol_VrPxlnerx638-yODH9Hz86rIGY7-rYNYOuyp9Fp4s5rLBAOQpa7umFK0Nm3yQkAF7D/s400/IMG_2789.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610826511582247874" /></a><br />i'm not sure whether i love rhubarb because of its pretty pink color or because its the first splash of spring color i see at the farmer's market. either way, its a really fun vegetable (that charades as a fruit) to prepare and eat.<div><br /></div><div>as i mentioned in my <a href="http://missheatherina.blogspot.com/2011/05/ramp-licious.html">last post</a>, i'm striving to preserve as much of each season's bounty as i can. last year, i made a <a href="http://missheatherina.blogspot.com/2010/05/strawberry-rhubarb-balsamic-jam.html">strawberry rhubarb and balsamic jam</a> and pickled rhubarb, both of which i enjoyed all winter long. but this year, in addition to the jam and pickles, i wanted to try something different. </div><div><br /></div><div>this rhubarb syrup is quick and easy and turns out a delightfully pretty color of pink. </div><div><br /></div><div>4 cups rhubarb - cut into 1 inch chunks</div><div>2 cups water</div><div>1 cup turbinado sugar</div><div><br /></div><div>combine the above ingredients into large pot over medium heat. simmer until rhubarb softens (approximately 20 minutes). let cool and strain liquid. store syrup in the fridge. i use the leftover rhubarb mash as a topping for my morning yogurt. </div><div><br /></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com1tag:blogger.com,1999:blog-5903434299192928137.post-84391570777911986072011-05-11T04:22:00.000-07:002011-05-11T04:49:49.871-07:00ramp-a-licious<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVG1LXrQF0XKxjuIennVyHpU2zwMq6eV1Vp__8GgXJ_IsOm1FbeGxcQzR3QLdo3HiaRa2_tawRLsX2njABzHo9FVSyrEw2wF68_2Jc9mauCn5bkfroYPGzvmusba1_FiUDn2qr5c9LNhi/s1600/IMG_2556.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVG1LXrQF0XKxjuIennVyHpU2zwMq6eV1Vp__8GgXJ_IsOm1FbeGxcQzR3QLdo3HiaRa2_tawRLsX2njABzHo9FVSyrEw2wF68_2Jc9mauCn5bkfroYPGzvmusba1_FiUDn2qr5c9LNhi/s400/IMG_2556.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605423697435390674" /></a><br />i grew up in the appalachian mountains and every spring my church had a ramp festival. my sister and i <i>hated </i>this festival. to us, ramps smelled so bad and we didn't even bother tasting any of the dishes with ramps in them. thank goodness palates mature.<div><br /></div><div>ramps hit my local farmer's market a few weekends ago, and i took full advantage of the spring onion. my adult taste buds like ramps almost any old way: scrambled with eggs, sauteed with mushrooms on top of polenta or grits or tossed with pasta. however, this year, i am determined to preserve as much seasonal produce as possible so that i'm still enjoying local fruits and veggies in the dreary months of january and february. </div><div><br /></div><div>so, while a few of the ramps were quickly eaten, the rest were preserved. i <a href="http://www.seriouseats.com/recipes/2008/05/pickled-pickling-ramps-recipe.html">pickled some</a> (pictured above), i made a ramp pesto with the tops of the ramps that were pickled, and i made a pound of <a href="http://www.seriouseats.com/recipes/2008/05/ramps-wild-leeks-compound-butters.html">ramp butter</a>, most of which i'm storing in the freezer (thank you to <a href="http://www.seriouseats.com/">serious eats</a> for the recipes and inspiration).</div><div><br /></div><div>after working hard to preserve these delicious spring treats, i combined a few of the products above to make this ramp-a-licious pasta. i added chicken to "beef up" the dish so that the boy and i would have leftovers for lunch for the work week, but it can easily be omitted. topping the dish with a dollop of ricotta and pesto isn't required but sure is decadent. i've recently gotten addicted to <a href="http://www.salvatorebklyn.com/">salvatore bklyn ricotta</a>, a locally made and locally sourced ricotta.</div><div><br /></div><div><b><i>ramp-a-licious pasta</i></b></div><div>1 tablespoon ramp butter - divided</div><div>1 raw boneless chicken breast - cut into chunks and sprinkled with salt & pepper</div><div>1/4 cup raw bacon - roughly chopped</div><div>juice and zest of 1/2 a lemon</div><div>8 ounces orichette pasta</div><div>2-3 tablespoons ramp pesto</div><div>1-2 tablespoons fresh ricotta</div><div><br /></div><div>place large pot of water over high heat for pasta. while cooking chicken, let pasta cook according to package directions, drain, and let sit until you add to saucepan.</div><div><br /></div><div>heat large saucepan over medium heat. melt one teaspoon ramp butter and add raw chicken to the pan. brown chicken on both sides and let cook for approx 10 minutes. add bacon, toss over medium-high heat until bacon begins to crisp (~3-5 minutes). </div><div><br /></div><div>add cooked pasta to the saucepan and toss with lemon juice, zest and pesto. top with ricotta and another bit of pesto, if desired.</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-28534294842381042322011-03-16T17:31:00.000-07:002011-03-16T17:58:57.924-07:00charcutepalooza: home brined corned beef<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplzg9Qob-kGvJ0aS577TBkJDq_hFetB2PYOWCSYga8JAlW-saWZLsBjZCd8XLXlpDT6rusLlXu-jcT__zVGN5D27Rs7M4YUCBmT1Ne9R8EV3-o3xvIFrnwideGwIZg-w-IXH1cyjdmWkX/s1600/IMG_2523.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplzg9Qob-kGvJ0aS577TBkJDq_hFetB2PYOWCSYga8JAlW-saWZLsBjZCd8XLXlpDT6rusLlXu-jcT__zVGN5D27Rs7M4YUCBmT1Ne9R8EV3-o3xvIFrnwideGwIZg-w-IXH1cyjdmWkX/s400/IMG_2523.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584845767027375074" /></a><br />the boy insists that when it comes to cooking, i tend to bite off more than i can chew. however, when i announced my decision to participate in this month's <a href="http://www.mrswheelbarrow.com/2010/12/charcutepalooza-lets-make-meat/">charcutepalooza</a>, i didn't get any of the usual eye rolling. he wholeheartedly endorsed the venture . . . until i announced that i would also be making homemade sauerkraut to accompany the corned beef. <div><br /></div><div>"but you don't even like sauerkraut!" he protested. that, i assured him, was <i>not </i>the point. i wanted to have a "traditional" corned beef experience. </div><div><br /></div><div>so, i bought a head of cabbage and 3 pounds of beef brisket at my local farmer's market and set up my 'kraut to ferment in the coolest darkest part of my incredibly tiny studio apartment. sauerkraut takes about two weeks to ferment and this particular sauerkraut was going to be fermenting (i.e. growing bacteria) six inches from my sleeping head. the boy declared that he would not be sleeping over while the 'kraut did its business.</div><div><br /></div><div>y'all. i made it eight days (sleeping at the foot of my bed, mind you). on day nine, i came home from work and the full smell of the 'kraut hit me. i couldn't take it anymore, the boy was right, i DON'T LIKE sauerkraut! why was i doing this? out the 'kraut went. </div><div><br /></div><div>but what about the beef you ask? it was lovely. i brined it according to the directions set out in the charcutepalooza bible: <a href="http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298">charcuterie: the craft of salting, smoking and curing</a> by michael ruhlman and brian polcyn (ruhlman also has a nice <a href="http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own.html">how to cure your own corned beef</a> tutorial on his website). after cooking the brined brisket in a broth of water, stout beer, carrots and onions, i cooled, sliced, and enjoyed it on a slice of dense multi-grain bread topped with a whole grain mustard made by <a href="http://www.brooklyncured.com/">brooklyn cured</a>. yum-o.</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com3tag:blogger.com,1999:blog-5903434299192928137.post-50828820730972330612011-02-28T17:44:00.000-08:002011-02-28T18:30:49.502-08:00meyer lemon marmalade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZb_KRKGO_tt_KSzWhyphenhyphenwByhs_MwAaHeUWppLfp3UR3HgedeLtdY1ORTi-LCKuSV0S1OP11DGJriYtzIylm-zLqM-W1ZpyA9DxOWx30hu1xcE4CJ9UXB7c14cv8h0-wKeUAJwMRhipNIRqP/s1600/IMG_2412.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZb_KRKGO_tt_KSzWhyphenhyphenwByhs_MwAaHeUWppLfp3UR3HgedeLtdY1ORTi-LCKuSV0S1OP11DGJriYtzIylm-zLqM-W1ZpyA9DxOWx30hu1xcE4CJ9UXB7c14cv8h0-wKeUAJwMRhipNIRqP/s320/IMG_2412.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578932929026740930" /></a><br />last weekend, i visited my good friends <a href="http://www.flickr.com/photos/nestingnewyork/5451822729/">shaina and zoe</a> in ocean beach, california. after a long and cold winter, the 75 degree weather and plentiful local produce was such a treat. we rode bikes, i wore sandals (!), we had cocktails on the beach, visited the farmer's market and ate plenty of <a href="http://www.flickr.com/photos/nestingnewyork/5452438768/">fish tacos</a>. <div><br /></div><div>i was so jealous to find a beautiful meyer lemon tree right in shaina's yard. i picked a few to brighten my return to frigid nyc. at first, i wasn't sure what i wanted to do with the lemons. i thought about <a href="http://www.davidlebovitz.com/2006/12/moroccan-preser-1/">curing them</a> (something my israeli roommate always did with her meyers). i also thought about roasting a chicken with the lemons or making a tagine, but when <a href="http://hipgirlshome.com/">hipgirls</a> tweeted about a perfect meyer lemon marmalade from <a href="http://hitchhikingtoheaven.com/">shae irving</a>, my heart was set. </div><div><br /></div><div>shae is a prize-winning jam, jelly and marmalade maven (her <a href="http://hitchhikingtoheaven.com/ebook">ebook</a> has this meyer lemon marm recipe plus more) and she has an <a href="http://hitchhikingtoheaven.com/2010/02/how-to-slice-citrus-fruit-for-marmalade.html">excellent tutorial</a> on how to slice citrus for marmalades on her blog. the only thing i did a little differently to the marmalade was to add the juice of half an orange - and i liked the enhanced flavor that it brought to the marmalade.</div><div><br /></div><div>i yielded more marmalade than i expected, so if you'd like a jar, please leave a comment and i'll pop one in the mail to you.</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com3tag:blogger.com,1999:blog-5903434299192928137.post-3652791429750739122011-01-24T16:19:00.000-08:002011-01-24T16:43:56.878-08:00nesting in paris<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeTlnAQSrbwq-WpVfaRZ9FJxm6HTN_BYFp0T-PD4UY4l10iRK5KeUCyELyMFJXlS_FboIG8CyFCMj_1C4ontNe8VxR3ytIPtlgN7Ea0qX8fTSmajOZcmdK4ToVXvnyL-pBg8FLRuylar6/s1600/IMG_1362.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeTlnAQSrbwq-WpVfaRZ9FJxm6HTN_BYFp0T-PD4UY4l10iRK5KeUCyELyMFJXlS_FboIG8CyFCMj_1C4ontNe8VxR3ytIPtlgN7Ea0qX8fTSmajOZcmdK4ToVXvnyL-pBg8FLRuylar6/s400/IMG_1362.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565912263233514018" /></a><br /><div><br /></div>over the holidays, i spent three amazing weeks in paris (with a fun <a href="http://www.flickr.com/photos/nestingnewyork/sets/72157625899711134/">little jaunt over to england</a>). i feel as if i'm still processing my experience, and flashes of memorable events - mostly food related - pop into my head while i go about my regular business back at home. i swapped my apartment in brooklyn with a lovely parisian couple, and so i was able to settle in and cook proper meals. it was a great experience.<div><br /></div><div>some highlights of the trip:</div><div><br /></div><div> ~ midnight mass on christmas eve in notre dame: being inside the chapel with throngs of people as the bells chimed twelve and the priests began their procession was an incredibly special experience.</div><div><br /></div><div> ~ <a href="http://www.flickr.com/photos/nestingnewyork/5263301043/in/set-72157625642345715/">oysters at l'ecume saint-honore</a>: a fish shop with seating provided a delightful afternoon snack of briny, slippery oysters and a silky sancerre.</div><div><br /></div><div> ~ warm, crusty and oh-so-light baguettes whenever and wherever i wanted. i seriously averaged a baguette a day.</div><div><br /></div><div> ~ le grande epicerie: <a href="http://www.davidlebovitz.com/2007/11/g-detou/">david lebovitz recommends g. detou</a>, and i visited both shops. i found that for sheer volume of french (and many other) goods, i just couldn't resist going back to le grand. the boy and i went crazy there - i was lucky to get everything home.</div><div><br /></div><div> ~ commiserating (en franglais!) with a shopkeeper about our love of the beauty and quality of <a href="http://www.liberty.co.uk/fcp/departmenthome/dept/fabrics">liberty of london fabrics</a>.</div><div><br /></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com1tag:blogger.com,1999:blog-5903434299192928137.post-23370945934057027162010-11-24T16:21:00.001-08:002010-11-24T16:24:35.713-08:00butternut squash ready for roasting<a href="http://www.flickr.com/photos/nestingnewyork/5205623012/" title="photo sharing"><img src="http://farm6.static.flickr.com/5163/5205623012_a6708f12a9_m.jpg" alt="" style="border: solid 2px #000000;" /></a><br /><span style=" margin-top: 0px;font-size:0.9em;"><a href="http://www.flickr.com/photos/nestingnewyork/5205623012/">butternut squash ready for roasting</a><br />Originally uploaded by <a href="http://www.flickr.com/people/nestingnewyork/">nestingnewyork</a></span> <p>tonight i'm making <a href="http://twitter.com/#!/bakingblog">evil shenanigans</a> <a href="http://www.evilshenanigans.com/2010/11/roasted-butternut-squash-casserole/">roasted butternut squash casserole</a> for thanksgiving. it looks and sounds amazing. i'll report back on how it tastes.<br /><br />happy thanksgiving!</p>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com2tag:blogger.com,1999:blog-5903434299192928137.post-61573083920005676062010-11-21T16:21:00.000-08:002010-11-21T16:53:02.435-08:00concord grape jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM27680iBbFUzsrwUfsJB68JOcWSxRkGPyAU6wrhRnDfQyMYuTFtDit8shLAr_b-NTfFJCyOl85p39voSZ2cI4An0Hhs0uXHh64MSPBYLQ-2Vl6PUuntH1p0dUsYNrNceDFBNK2UKxKPf/s1600/IMG_0350.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM27680iBbFUzsrwUfsJB68JOcWSxRkGPyAU6wrhRnDfQyMYuTFtDit8shLAr_b-NTfFJCyOl85p39voSZ2cI4An0Hhs0uXHh64MSPBYLQ-2Vl6PUuntH1p0dUsYNrNceDFBNK2UKxKPf/s320/IMG_0350.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542170645341061106" /></a><br />i spent a large portion of my summer packing food away like aesop's ant. my <a href="http://www.chycsa.org/">csa</a> provided a hefty variety this year and i supplemented with fruit and veggies from my <a href="http://www.grownyc.org/fortgreenegreenmarket">local farmer's market</a>. i was determined to have a store of local food for the winter.<div><br /></div><div>this summer was my <a href="http://missheatherina.blogspot.com/2010/05/strawberry-rhubarb-balsamic-jam.html">first foray</a> into the world of canning. i'd always wanted to try it and i'm happy to report that it isn't as hard as i thought it would be. the <a href="http://www.uga.edu/nchfp/">national center for home food preservation</a> is a great resource for how-to's and safety tips. the blog <a href="http://wellpreserved.ca/">well preserved</a> also has a wealth of canning information and recipes. </div><div><br /></div><div>i got this recipe from the <a href="http://bluechairfruit.com/">blue chair jam</a> cookbook. i adapted the recipe to make a super-small batch and i liked the jam so much that i made a second small batch. i highly recommend eating this luxurious jam on a <a href="http://missheatherina.blogspot.com/2009/02/carolina-blue-biscuits.html">homemade biscuit</a>. </div><div><br /></div><div>1 lb concord grapes</div><div>1 cup turbinado sugar</div><div>1 tablespoon lemon juice</div><div>1 teaspoon orange juice</div><div>1/4 teaspoon orange zest</div><div><br /></div><div>peel and deseed grapes - save the peels discard the seeds. heat the grape pulp over medium heat and cook for 4-5 minutes. add peels and remaining ingredients to the pot and bring to a boil over high heat. cook for 25-30 minutes until the jam starts to thicken, stirring frequently.</div><div><br /></div><div>to test whether the jam is done, place a small spoonful of the jam on a frozen plate and return the plate to the freezer for 1-2 minutes. remove the plate and press the jam with your finger. <a href="http://www.marthastewart.com/recipe/strawberry-jam">martha says</a> that the jam should wrinkle. </div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com1tag:blogger.com,1999:blog-5903434299192928137.post-57582743299443060632010-08-06T07:51:00.000-07:002010-08-07T07:24:15.193-07:00the perfect israeli saladwhile in law school, i worked in an israeli-owned restaurant. the owner was, to put it nicely, a perfectionist. the kitchen was by far the cleanest i'd ever worked in - you could practically eat off the floor. the food was tasty and the salads were divine. <div><br /></div><div>the kitchen would prep for hours - dicing each component of the salads into perfect squares. cucumbers were put through a <a href="http://www.chefscatalog.com/product/25871-Restaurant-French-Fry-Cutter.aspx?sourcecode=AW4PF4070">french fry cutter</a> and then cut into even squares. the israeli salad was my favorite. i was lucky enough to get the exact directions on making the salad from the owner. </div><div><br /></div><div>the proportions below make a salad for one. the salad is best served right away - you don't really want it as a leftover.</div><div><br /></div><div>1 cup kirby cucumber - seeded and evenly diced into 2cm squares</div><div>1/2 cup roma tomato - seeded and evenly diced into 2cm squares</div><div>1 tablespoon white onion - diced</div><div>1 tablespoon fresh dill - chopped</div><div>1 teaspoon parsley - chopped</div><div>1 teaspoon lemon juice</div><div>1/2 teaspoon vegetable oil (never olive oil - it is too heavy for this salad)</div><div>1/2 teaspoon kosher salt</div><div>1/4 teaspoon freshly ground pepper</div><div><br /></div><div>toss all ingredients in a bowl and serve immediately.</div><div><br /></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com2tag:blogger.com,1999:blog-5903434299192928137.post-41893214833440219282010-08-03T17:56:00.000-07:002010-08-03T18:31:02.661-07:00squash, fennel & leek gratinin those last dreary months of winter, i longingly think of summer and of all the fresh abundance that the season produces. now, summer and all of its glory is upon us. its been a hot steamy summer, and as a result i'm drowning (in a good way) in summer squash from my csa.<div><br /></div><div>last week when, in addition to squash, i received leeks and fennel, my thoughts wandered to a lovely potato and fennel gratin a friend had made for me years ago. i thought, why not switch the potatoes out for squash? the result was yummy.</div><div><br /></div><div>1 lb summer squash (any variety) - sliced</div><div>1 medium fennel bulb - thinly sliced</div><div>2 leeks, sliced and lightly sauteed in butter</div><div>1/2 cup parmesan - grated</div><div>1 egg</div><div>3/4 cup milk (or cream if you want to be decadent)</div><div>1/4 - 1/3 cup breadcrumbs</div><div>1 teaspoon butter</div><div>salt and pepper</div><div><br /></div><div>lightly grease a shallow baking dish and place a single layer of squash on the bottom of the pan. sprinkle the first layer with 1/3 of the cheese and add salt and pepper. layer the fennel and leeks, and top with cheese and salt and pepper. add top layer of squash, top with remainder of cheese. combine egg and milk and lightly whisk together. pour mixture over the veggies and lightly spread breadcrumbs to the top. dot the top of the bread crumbs with small bits of butter. </div><div><br /></div><div>bake at 375 for 20-30 minutes until set.</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com3tag:blogger.com,1999:blog-5903434299192928137.post-17267751193166239522010-07-27T15:48:00.001-07:002010-07-27T16:10:20.904-07:00a sneak peak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsuM8mDnb5R2poU-28iIHrRmwmB16hqXUccV4vl5PSoIcyAAvGaahGv4vTxsgZm-S9xiDcOWTuvUjgRkjd4_b4BRQsMvu1IYjKA4WK8gLT2Tcpbl52BWQb_sYUvbxnhUVnQaLc0PsmL4-/s1600/IMG_5163.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsuM8mDnb5R2poU-28iIHrRmwmB16hqXUccV4vl5PSoIcyAAvGaahGv4vTxsgZm-S9xiDcOWTuvUjgRkjd4_b4BRQsMvu1IYjKA4WK8gLT2Tcpbl52BWQb_sYUvbxnhUVnQaLc0PsmL4-/s320/IMG_5163.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498727115480218738" /></a><br /><div>yesterday wrapped up an eight week summer sewing class that i took with the ladies of <a href="http://sewmoni.com/">sew moni</a>.</div><div><div><br /></div><div>i learned lots of great clothing construction techniques and my first real piece of clothing is nearly finished. full pictures to come!</div></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-20462905144683447812010-05-31T15:32:00.000-07:002010-06-03T04:54:16.294-07:00eggs eudorai'm gearing up for the start of my second season of <a href="http://www.chycsa.org/">community supported agriculture</a> (csa) with <a href="http://www.stoneledgefarmny.com/">stoneledge farm</a>. my first pick up is in a week and i can't wait to see what goodies i'll be getting.<div><br /></div><div>to prepare for the new season, i've been cleaning out my freezer. all that remains of last year's bounty is a small bag of frozen and sliced jalapenos and a pack of blanched and frozen greens. the greens sauteed up nicely with bacon and i served them over biscuits with a fried egg. since this is a decidedly southern twist on eggs benedict, i decided to name the dish after one of my favorite <a href="http://www.eudorawelty.org/bio.html">southern authors</a>. </div><div><br /></div><div>this recipe serves four.</div><div><br /></div><div>1/2 portion of <a href="http://missheatherina.blogspot.com/2009/02/carolina-blue-biscuits.html">biscuits</a> - baked and sliced in half (yields 4 biscuits)</div><div>2 slices bacon - cut into chunks</div><div>2-3 large handfuls of greens (any hearty type: collards, swiss chard, etc.) - washed, chopped and blanched (i used pre-blanched, frozen greens)</div><div>1 medium onion - sliced and <a href="http://www.realsimple.com/food-recipes/how-to-caramelize-onions-10000001135271/index.html">carmelized</a></div><div>4 eggs - fried, sunny side up</div><div>cheese sauce (see below)</div><div><br /></div><div>i generally make the cheese sauce, biscuits and onions before starting the greens and eggs. </div><div><br /></div><div>heat up a medium-large skillet over medium high heat and add bacon chunks. cook for 4-6 mintues or until bacon begins to crisp. add greens to bacon and toss well. cook another 5-7 minutes over medium high heat until greens and bacon are cooked through. set greens aside, fry eggs (for 4 eggs, i would fry in 1 1/2 tablespoons butter).</div><div><br /></div><div>for plating: place biscuit, cut in half open on plate (as you would an english muffin), place greens and bacon mixture on top of biscuit, layer carmelized onions on top of the greens, then place one fried egg on top of the onions, and top with cheese sauce. </div><div><br /></div><div>cheese sauce:</div><div>1 1/2 tablespoons butter</div><div>1 1/2 tablespoons flour</div><div>1 teaspoon kosher salt</div><div>1/2 teaspoon cracked pepper</div><div>3/4 cup whole milk</div><div>3/4 cup white cheddar</div><div>dash grated nutmeg</div><div><br /></div><div>melt butter over medium heat in skillet. once butter is melted, slowly add flour, stirring as you add. once flour is fully incorporated into the butter, add salt and pepper and stir for another minute. add milk and stir well and cook for 2 minutes or until milk has mixed well with the flour mixture. slowly add cheese, stirring constantly. add nutmeg and cook until cheese has melted and mixture is smooth.</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com1tag:blogger.com,1999:blog-5903434299192928137.post-32659268392600607282010-05-27T15:22:00.000-07:002010-05-27T15:45:48.722-07:00peas and carrots - a spring tasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiunCWPwb1GDqlqR9KPSGwR_XUGYu220cJlsM3EjeEsHrPkgqE_95cbxYFXWuC92y6p1wqqKO1HPMNU6XxJ-1_BD8sfv8_Xnvt5KA8qSX5yPMb08aTOIRL1LyXuCEsrxq_qcSTFJk9yi5U/s1600/IMG_4701.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiunCWPwb1GDqlqR9KPSGwR_XUGYu220cJlsM3EjeEsHrPkgqE_95cbxYFXWuC92y6p1wqqKO1HPMNU6XxJ-1_BD8sfv8_Xnvt5KA8qSX5yPMb08aTOIRL1LyXuCEsrxq_qcSTFJk9yi5U/s320/IMG_4701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5476084353801402466" /></a><br />a close friend and her husband have been working to revitalize his family's bed & breakfast (<a href="http://www.bedandbreakfast.com/ny-haines-falls-thetwilightlodge.html">the twilight lodge</a>) in the catskills region of new york. they've done an amazing job and the innkeepers they've hired are fantastic. <div><br /></div><div>last weekend, they invited a group of family and friends for their first chef's tasting dinner. using primarily ingredients from local farms and purveyors, they created a fantastic 4-hour taste of spring. <a href="http://www.flickr.com/photos/nestingnewyork/sets/72157624149022856/">each course</a> was wonderful, but my favorite really captured the essence of the season. i was able to work my "in" with the chef to get the recipe for this spring salad named: peas & carrots.</div><div><br /></div><div>1 lb english peas in the pod</div><div>2 large carrots</div><div>1/2 lb french green beans</div><div>1/2 lb baby bliss potatoes (red & white)</div><div>2-3 pheasant eggs</div><div>1/4 lb prosciuto (obtained locally from the <a href="http://catskills.citysearch.com/profile/41309769/saugerties_ny/smoke_house_of_the_catskills.html">smokehouse of the catskills</a>) </div><div>1 clove garlic</div><div>1 sprig thyme</div><div>handful parsley</div><div>handful peashoots (garnish)</div><div>olive oil</div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:13px;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: separate; font-size:16px;"><br /></span></span></span></span></div><div>shuck the peas, then blanch and shock in ice water. cut carrots and beans into 1 inch batons, blanch until tender but al-dente and shock in ice water. </div><div><br /></div><div>cook potatoes in water with thyme, garlic and salt until potatoes are done, then blanch in ice water. after the potatoes have cooled, cut into halves.</div><div><br /></div><div>cook eggs in boiling water for five minues and shock in ice water for three minutes, peel and cut in halves or wedges. </div><div><br /></div><div>arrange above ingredients on plate with dressing on the side.</div><div><br /></div><div>dressing:</div><div><br /></div><div>1 cup mayo</div><div>2 tablespoons ketchup</div><div>1 teaspoon chili sauce (preferably siracha)</div><div>1 shallot - finely minced</div><div>a touch of dijon mustard</div><div>12 spanish olives - finely chopped</div><div>2 cornichons - finely chopped</div><div>handful parsley - finely chopped</div><div>1 lemon - juiced</div><div>salt & pepper to taste</div><div><br /></div><div>mix the above ingredients well.</div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:13px;"><span class="Apple-style-span" style="font-family:Georgia, serif;font-size:130%;"><span class="Apple-style-span" style="border-collapse: separate; font-size:16px;"><br /></span></span></span></span></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-15700058481268482562010-05-18T15:41:00.000-07:002010-05-18T16:23:04.012-07:00strawberry rhubarb & balsamic jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4shDYoyesUH6ffPIKPCx1lnI3rMYH_eTlLfPuC6QDLSaguw544bwOaaDnDqhTAo7_xdduMCVM6mF-62k5_QI2-gK-vjOu9_WF4_lsjv962arIxOHvUBhDGwpFSKuEQBs0S6uZEAPUGXN/s1600/IMG_4566.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4shDYoyesUH6ffPIKPCx1lnI3rMYH_eTlLfPuC6QDLSaguw544bwOaaDnDqhTAo7_xdduMCVM6mF-62k5_QI2-gK-vjOu9_WF4_lsjv962arIxOHvUBhDGwpFSKuEQBs0S6uZEAPUGXN/s320/IMG_4566.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472753892404141106" /></a><br />a few weeks ago, i attended the <a href="http://www.bkcraftcentral.com/">spring food and craft fair</a> at the <a href="http://brooklynlyceum.com/">brooklyn lyceum</a>. while there, i tasted a strawberry and balsamic jam made by <a href="http://www.anarchyinajar.com/">anarchy in a jar</a>. after tasting their jam and subsequently running into some <a href="http://www.twitpic.com/1jxxpu">beautiful rhubarb</a> at the local farmer's market, i pulled together the following recipe.<div><br /></div><div>i'm not typically someone who craves sweets, but this jam has been pulling me from bed in the mornings. its easy to make and oh-so-good!</div><div><br /></div><div>1/2 pound rhubarb - cut into chunks (approx 1/2 inch)</div><div>1 pound strawberries - cut into chunks</div><div>1 1/2 cups turbinado sugar</div><div>1 lemon - juiced</div><div>3 tablespoons balsamic vinegar</div><div><br /></div><div>combine the rhubarb, strawberries and sugar and let sit in the fridge overnight (or, if you don't have that much time, for several hours). the sugar will macerate the fruit and bring out their juices. </div><div><br /></div><div>place fruit/sugar mixture (with all resulting juices) into large saucepan or pot, add lemon juice and vinegar and cook over medium high heat until the fruit has nearly completely broken down and the mixture begins to jell (approximately 45 minutes).** carefully pour into jam jars, seal and let cool. because this recipe yields a small amount (two 4-ounce jars), i did not give these a water bath - i am storing them in the fridge. </div><div><br /></div><div>**note: both <a href="http://www.foodnetwork.com/recipes/ina-garten/fresh-strawberry-jam-recipe/index.html">ina</a> and <a href="http://www.marthastewart.com/recipe/strawberry-jam">martha</a> use a chilled plate to test whether their jam has jelled.</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-56157256595595740752010-02-26T05:17:00.000-08:002010-02-26T05:34:54.139-08:00a simple corn chowderthe warm(ish) weather this past weekend turned my thoughts to spring and fresh produce! thinking of the soon-to-come fresh greens, i inventoried my remaining csa veggies.<div><br /></div><div>this corn chowder used up those last two pounds of withering potatoes and the last wizened celery root hiding in the back of the crisper. i even, sadly, used up the last of the carrots that, blanched and frozen, had seen me through this long and cold winter. </div><div><br /></div><div>the resulting soup is simple and refreshing.</div><div><br /></div><div>1 teaspoon butter</div><div>1 medium onion - finely chopped</div><div>1/4 cup (approximately 1 slice) bacon - chopped</div><div>1 leek - white and light green part sliced</div><div>1/2 cup carrots - peeled and sliced</div><div>1/2-1/3 celery root - peeled and diced in 1/4 inch cubes</div><div>2 lbs potatoes - peeled and cut in 1/2 inch cubes</div><div>3 cups corn - kernels only (i used frozen)</div><div>2 bay leaves</div><div>4 cups stock (chicken or vegetable)</div><div>1-2 cups milk</div><div>salt & pepper</div><div><br /></div><div>in large pot, melt butter over medium high heat, add onions and bacon and cook for 5-7 minutes. add leek, carrots and celery root and cook for 10 minutes (or until veggies are beginning to soften). salt and pepper to taste. add potatoes, corn, bay leaves and stock. lower heat to medium and cook until potatoes begin to soften (approx. 15 minutes). add milk and cook another 10 minutes (do not let soup boil once dairy has been added).</div><div><br /></div><div>to thicken the soup, ladle 2 cups of soup into the food processor or blender, puree and add back to soup.</div><div><br /></div><div>enjoy! </div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-44119394305967292572009-12-01T18:08:00.001-08:002009-12-01T18:13:49.397-08:00cookie takedown<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnT2aAyOeCLk_pX-H7H5y6hyqY-AsmhYwXQqYXzjShy3XAb35UY3xEw2Wtyzo4AEm2gDL6m_OzHAhfsRhfcLCfLju_v1DYg1n_1TgKznR5c6FrHcWo2Sj9HrPJQ7mBkCI1CU-1uxRvq2sN/s1600/cookie+takedown.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 332px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnT2aAyOeCLk_pX-H7H5y6hyqY-AsmhYwXQqYXzjShy3XAb35UY3xEw2Wtyzo4AEm2gDL6m_OzHAhfsRhfcLCfLju_v1DYg1n_1TgKznR5c6FrHcWo2Sj9HrPJQ7mBkCI1CU-1uxRvq2sN/s400/cookie+takedown.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5410455165628323090" /></a><br /><div>i'll be participating in <a href="http://chili-takedown.com/?p=810">another takedown</a>. i think that cookies are going to be a lot easier than <a href="http://missheatherina.blogspot.com/2009/03/notorious-pig.html">my prior takedown task</a>. </div><div><br /></div><div>suggestions, thoughts and support welcome!</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-19511936413149053802009-11-28T14:06:00.001-08:002009-11-28T14:10:15.024-08:00nesting in brooklyn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlbjZZhh84vGD8Lo1Ay3AkRqxjkii4jKeaq8cmLcizRNvpVarVTU7m-A0UWmK0JYKwX0YDKbA3aOq6H4Jr4UZ9AtESVKb3NcBd0yS0QKNCS8iVPq5nurx8cYv4gGapYxkj-8xQh87HAkC/s1600/IMG_4034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlbjZZhh84vGD8Lo1Ay3AkRqxjkii4jKeaq8cmLcizRNvpVarVTU7m-A0UWmK0JYKwX0YDKbA3aOq6H4Jr4UZ9AtESVKb3NcBd0yS0QKNCS8iVPq5nurx8cYv4gGapYxkj-8xQh87HAkC/s400/IMG_4034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5409279750420185890" /></a><div style="text-align: center;">i'm now officially nesting in brooklyn</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-88071315999460591552009-11-25T04:13:00.000-08:002009-11-25T04:52:42.241-08:00what i learned from my csai had my last pickup from my csa last week and i was sad to see the season end. i've traveled the vegetable road from delicate spring greens to summer squash and, most recently, thanks to the cool and rainy weather here in the northeast, mounds and mounds of potatoes. <div><br /></div><div>i'll admit that the mass of vegetables i received each week was initially overwhelming and i felt guilty each time i pulled a wilted veggie from the depths of my fridge. however, as the season progressed, i learned to take charge and control my csa share.</div><div><br /></div><div>here's a quick list of what my first csa share taught me:</div><div><br /></div><div><i>1. food is beautiful. </i></div><div><br /></div><div>the variety of colors and shapes ready to be made into sustenance for my body was an amazing sight. my favorites were the rainbow swiss chard and the turnips (yes, turnips - their white and purple bodies topped with bright green are just gorgeous).</div><div><br /></div><div><i>2. food is dirty.</i></div><div><br /></div><div>most of us get our produce from a grocery aisle where the veggies line up like soldiers and are misted every 1.2 minutes for that perfect camera-ready sheen. the carrots are straight and unblemished (or bagged and smooth if you like those "baby" carrots) and the lettuce is bagged and triple washed.</div><div><br /></div><div>my first csa pick-up was, to my surprise, <i>dirty</i>. there was actual, honest-to-goodness, d.i.r.t. on this food. it was a reality check for me and then it became a source of pride. i was happy to wash the dirt off of my veggies each week. my farmer had worked hard to coax these veggies to life in the dirt, and i was happy to wash it off.</div><div><br /></div><div><i>3. food is not perfect.</i></div><div><br /></div><div>yes, fresh produce is beautiful, but its not perfect. heads of lettuce had blemishes on them, my carrots weren't ruler straight, and my eggplant were sometimes misshapen. i realized, as i cleaned, cooked and ate through my share, perfection at the grocery store is only skin deep. my csa veggies had more depth and flavor than any grocery veggie could ever have.</div><div><br /></div><div><i>4. the freezer is your friend.</i></div><div><br /></div><div>i learned that i would not be able to eat each week's share within the week i received it. i blanched and froze greens, peppers and carrots. i made and froze pestos and soups. and, now, i'm looking forward to a winter of enjoying the remains of my csa.</div><div><br /></div><div><i>5. it really does feel good to know where your food comes from.</i></div><div><br /></div><div>hands down, i had a great <a href="http://www.chycsa.org/">csa</a>. our farmer from <a href="https://www.stoneledgefarmny.com/">stoneledge farm</a> sent a update from the farm to csa members each week. i loved hearing about the preparations, the work and the hurdles. when our farmer told us that "late blight" had come to the farm and that there would be no tomatoes for the season, i was disappointed. however, my disappointment was tempered by the sadness you could sense in the farm's message. they had started seedlings in march, transplanted in may and staked the plants in june. until then, i had never truly appreciated the hard work that goes into caring for the food sources that come to my plate everyday.</div><div><br /></div><div>~~~~~</div><div>if you live in nyc and want to join a csa, take a look at <a href="http://www.justfood.org/csa">just food</a>. if you're outside of nyc, wilson college has a <a href="http://www.wilson.edu/csasearch/search.asp">searchable database</a> of csa's. </div><div><br /></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-47904634515860205472009-10-17T15:05:00.000-07:002009-10-17T15:22:54.847-07:00the most delicious muffins in the world<div style="text-align: center;">(<i>i'm not exaggerating</i>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">i so wish that i could take credit for this recipe, but, alas, kudos must go to <a href="http://www.thedeliciouslife.com/">the delicious life</a> for her <a href="http://www.thedeliciouslife.com/2006/04/carrot-muffins-with-cream-cheese/">carrot muffins with cream cheese filling</a>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">the only changes i made to the existing recipe were to omit the raisins and walnuts (i just don't like "surprises" in my baked goods) and to substitute confectioners sugar in the cream cheese filling portion. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">these muffins were a hit at home and at work. they'll make you appear to be a cooking goddess.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 1/2 cups all purpose flour</div><div style="text-align: left;">1/2 teaspoon baking soda</div><div style="text-align: left;">1 teaspoon baking powder</div><div style="text-align: left;">1/2 teaspoon salt</div><div style="text-align: left;">1 teaspoon cinnamon</div><div style="text-align: left;">1/2 teaspoon nutmeg</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">2/3 cup vegetable oil</div><div style="text-align: left;">1 1/2 cups shredded carrots</div><div style="text-align: left;"><br /></div><div style="text-align: left;">cream cheese filling</div><div style="text-align: left;"><div style="text-align: left; ">4 oz cream cheese - softened</div><div style="text-align: left; ">1 egg yolk</div><div style="text-align: left; ">1/2 cup confectioner's sugar</div><div style="text-align: left; ">1/2 teaspoon vanilla</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">sift dry ingredients together. in a separate bowl, combine the carrots, egg, and oil and mix. add carrot mixture to the dry ingredients and mix well. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">scoop mixture into greased (i used butter) mini-muffin tins. add dollop of cream cheese mixture to each muffin. bake for approx 25 minutes in a pre-heated 350 degree oven.</div><div style="text-align: left;"><br /></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com1tag:blogger.com,1999:blog-5903434299192928137.post-46330159579381397052009-09-09T16:49:00.000-07:002009-09-09T17:57:59.634-07:00potato, leek and sorrel soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2G-AKh2_zGeu56rXQXZnqgtFNl8Tb01xgapnXM2mNWE6Gm7F18mAEXM4xKE-izRYMUgi2QJFEKKPVxybzHLvTHvEzM2Enxjow-yc3ZuwgcT4_zj2uv-0j1wINZ_tDVe7kC6wAPeRBSDr/s1600-h/IMG_3834.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 252px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2G-AKh2_zGeu56rXQXZnqgtFNl8Tb01xgapnXM2mNWE6Gm7F18mAEXM4xKE-izRYMUgi2QJFEKKPVxybzHLvTHvEzM2Enxjow-yc3ZuwgcT4_zj2uv-0j1wINZ_tDVe7kC6wAPeRBSDr/s320/IMG_3834.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5379636614530141986" /></a><br />in an effort to use <span class="Apple-style-span" style="font-style: italic;">all</span> of the veggies from my csa, i made a soup tonight that contains 4 different items from this week's haul. its turned out quite nicely, and i'm going to freeze most of it (sans dairy). the soup was complemented nicely with a hearty rye bread.<div><br /></div><div>1 tablespoon butter</div><div>2 slices bacon - chopped</div><div>1 medium onion - diced</div><div>1/2 cup carrots - diced</div><div>1 leek - sliced</div><div>1 teaspoon cumin</div><div>1 teaspoon flour</div><div>1 quart chicken stock</div><div>1 cup water</div><div>1 lb potatoes - diced in 1 inch cubes</div><div>1 bunch red sorrel (seen at right) - cut off stems and slice thinly</div><div>2-3 sprigs <a href="http://www.botanical.com/botanical/mgmh/s/savsum24.html">summer savory</a></div><div><br /></div><div>cream (approx 1 tablespoon to 1 cup soup)</div><div>parmesan - grated to top soup</div><div><br /></div><div>melt butter in large pot, add bacon, onions, carrots and cumin. saute over medium-high heat until onions are translucent. add leeks and saute until leeks are soft. salt and pepper to taste. add flour, stirring constantly until flour dissipates into the mixture.</div><div><br /></div><div>add chicken stock, water, potatoes and summer savory. cook over medium heat until potatoes are cooked approx halfway through. at this point, add the sorrel, salt and pepper to taste, and cook over medium heat until the potatoes are soft. </div><div><br /></div><div>let soup cool and puree the mixture. prepare soup to order: cook over medium-high heat and add 1 tablespoon cream per 1 cup soup (or more if desired). top with grated parmesan. enjoy!</div><div><br /></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-81073046742782609362009-08-28T04:30:00.000-07:002009-08-28T04:46:19.284-07:00veggie & goat cheese lasagnaits been a fun summer (a little too fun for blogs posts) and i've been making good use of my csa veggies. just before taking a two week trip (food photos to come), i was becoming buried in summer squash. i also had to empty the fridge before the trip. this lasagna is a result of using only ingredients (excepting the noodles) that i already had in the fridge. the result was delicious. <div><br /></div><div>3 cups <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2/index.html">marinara</a></div><div>3 lbs summer squash - sliced</div><div>1 cup onion - diced</div><div>2 leeks - sliced and sauted in 1 tablespoon butter</div><div>8 ounces ricotta</div><div>8 ounces goat cheese - room temperature</div><div>1 egg</div><div>2 tablespoons fresh parsley - chopped</div><div>bechamel sauce (1/2 cup butter, 1/3 cup flour, 1/4 cup cream)</div><div>8 ounces whole wheat lasanga noodles - cooked</div><div><br /></div><div>to prepare bechamel sauce:</div><div>melt butter in sauce pan over medium heat, gradually add flour to melted butter, stirred constantly to blend flour into butter. once all flour has been blended, cook on low for 2-3 minutes. slowly add cream to mixture, and cook on low for 3-5 minutes. remove from heat, blend with 3 cups marinara (makes a pink-ish orange sauce).</div><div><br /></div><div>to prepare squash:</div><div>in 1 tablespoon butter, saute diced onion until glistening. add squash, salt & pepper. saute for 3-5 minutes over medium heat (do not over cook).</div><div><br /></div><div>to prepare cheese mixture:</div><div>add ricotta, goat cheese, parsley and egg; mix well </div><div><br /></div><div>to layer lasagna:</div><div>spoon thin layer of marinara/bechamel sauce on the bottom of the pan and top with noodles, then layer, sauce, leeks, squash, cheese mixture, noodles, sauce, etc. top the casserole with cheese sauce. bake at 350 degree for 45 minutes to an hour. let cool, slice and enjoy!</div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com0tag:blogger.com,1999:blog-5903434299192928137.post-30263312587535578762009-06-29T13:49:00.000-07:002009-06-29T14:34:23.193-07:00slightly southern swiss chard<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIXltS5VG0Fzsw59xfbypd6A6Y9fpAJ-s4yK7ge3P3KZDzhy4-44b1gY29LZyf-HUYgwLCUD3zRqIFqyVtkIsV22Q6NgtxYEaNuwQrFCRdmfEC41QSx61ePcPN9HshqhmLGjNBb1k0Mj-/s1600-h/IMG_3143.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIXltS5VG0Fzsw59xfbypd6A6Y9fpAJ-s4yK7ge3P3KZDzhy4-44b1gY29LZyf-HUYgwLCUD3zRqIFqyVtkIsV22Q6NgtxYEaNuwQrFCRdmfEC41QSx61ePcPN9HshqhmLGjNBb1k0Mj-/s320/IMG_3143.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352865893503233858" /></a><br />i originally crafted this recipe for the mustard greens that came in my last csa pickup. from growing up in the rural south, i was familiar with cooked greens (collards, mustard and turnip greens), but i hadn't cooked with them before. as a dutiful cook, i began with the basics. about these greens, <a href="http://www.markbittman.com/">mark bittman</a>, merely said that they were a green of the South that are "traditionally boiled to death with smoked meat." i turned to one of my southern culinary gurus, <a href="http://www.mamadips.com/">mama dip.</a> <div><br /></div><div>this recipe is a compromise between my southern tastebuds and my desire to keep the nutrients and integrity of the fresh greens.</div><div><br /></div><div>i found my adaptation worked very well with rainbow swiss chard (i didn't even have to blanche it first).</div><div><br /></div><div><div>1/4 yellow onion - finely chopped</div><div>3 slices bacon - diced while raw</div><div>1 bunch swiss chard (or other green - the heartier the green, the longer the cooking time)</div><div>1/8 chicken stock (water will do)</div><div>dash red pepper flakes (to taste)</div><div>salt and pepper</div><div><br /></div><div>in large saucepan saute onions, add salt and pepper, add chopped bacon and cook over medium high heat until bacon is crispy. add swiss chard, stock, and red pepper. cook uncovered over medium heat until chard is wilted and stock evaporates (5-7 minutes). serve over polenta (see below). <span class="Apple-style-span" style="font-style: italic;">note: </span>in the photo, i have more liquid than i would have liked, thus i reduced the amount to add for the recipe. however, the rainbow chard is just so pretty, i couldn't resist showing it cooking.</div><div><br /></div><div>2 cups chicken stock</div><div>1 teaspoon butter</div><div>1/4 cup tomatoes - diced</div><div>3/4 to 1 cup quick-cooking polenta (more or less depending on how thick you like your polenta)</div><div>1/4 cup mozzarella cheese (or whichever you like, a white cheddar also works nicely)</div><div>salt and pepper</div><div><br /></div><div>add stock, butter and tomatoes to a large sauce pan. bring to simmer. slowly stir in polenta. turn heat off, add cheese and stir until blended.</div></div>heatherhttp://www.blogger.com/profile/14490705338641854653noreply@blogger.com1