The Garden of Eating - a sinfully good blog about food

Mya's Cupboard Brownies - Simple & Decadent

2012-01-22T12:32:00.000-08:00

I count myself lucky in that I've always made good friends at work. Even at the jobs I hated (namely, the first two I had after college when I lived in Boston), I was blessed to find one or two people I really clicked with.

And the company where I've worked for the last 10 years has been no exception. It was way back in the early days when I was still fairly new and working at the DC office that I met my friend, Mya. Despite that fact that neither of us have lived in DC for many years and she's changed fields for an actual field (she's a farmer now - sorry about the pun, I just couldn't help it...) we are still friends.

Mya is one of those wonderful people who is smart, funny, charming, loyal, unfailing polite, and wants to do what's right. (If you guessed that she's from the Midwest, you're right!) She's also a good cook and would often invite me and my then-boyfriend-now-husband over to her group house for dinner with her housemates and their other friends.

It was at the end of one of these lively meals that I was introduced to these brownies. They made quite an impression on me... Naturally, I asked Mya for her recipe. She seemed almost surprised - in her mind, they were nothing special - just her "cupboard" brownies. But they were everything I was looking for in a brownie - moist, crumb-y, chocolatey and mild enough that I could contemplate eating half a pan of them... (that is a quality I am always looking for in a chocolate cake, too, in case you were wondering.)

She obligingly wrote out her recipe for me on an index card. It is, in fact, wondrously simple. And very quick and easy to make.

Give them a shot sometime. If you prefer something a little more intense, just add some chocolate chunks or chips and/or nuts to the batter.

Here's to old friends. And to brownies!

Cupboard Brownies

Makes a 9"x13" pan

Ingredients

* 1 cup butter, softened

* 2 cups sugar

* 1 1/2 cups flour

* 4 eggs

* 1/2 cup cocoa powder

* 2 tsps pure vanilla extract

* 1/2 tsp salt

Just a note - I recommend using organic everything if at all possible, especially for the butter and eggs (and pasture-raised eggs are way better for all involved if you have access to them.)

Directions

1. Preheat oven to 300 degrees F and grease the baking pan.

2. Cream the butter and sugar together. Add the flour, cocoa, eggs, salt and vanilla and mix well to combine.

3. Pour the batter out into the prepared baking pan and bake for 40-50 minutes, until a toothpick or fork comes out clean. Serve warm with vanilla ice cream (I'm a real traditionalist on brownies and vanilla ice cream - they just seem made for one another - but you should, of course, use whatever flavor floats your boat.)

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Cranberry Bean Gratin

2012-01-14T11:20:00.000-08:00

I won a ton of dried beans by entering My Legume Love Affair this summer and decided it was finally time to start using them. So I set these cranberry beans (also known as Borlotti beans) out to soak the night before last.

I was not sure what I would do with them but knew I'd find something good. After searching online and in some of my favorite cookbooks, I found this recipe in Alice Waters' lovely cookbook, The Art of Simple Food.

Before we decided to move back to Woodstock, NY, we lived in the ghetto (cue Elvis music.) To be more specific, we lived in North Berkeley's Gourmet Ghetto neighborhood, just a few blocks away from Alice's famous restaurant, Chez Panisse. Although we did not go often (dining there regularly would require that we move up an entire socio-economic bracket), we ate there several times during our four years in Berkeley.

It's impossible not to appreciate the lovely food and atmosphere of both the cafe (upstairs) and the restaurant (downstairs). Fresh, flavorful, and carefully crafted to showcase the ingredients' natural beauty and delicious attributes. We also lived a short walk from another of Waters' pet projects, The Edible Schoolyard, where we always enjoyed strolling (some pix of this neighborhood gem can be found here.)

This simple gratin is homey, flavorful, hearty, and really good for you. Unlike eating at Chez Panisse, it's also quite affordable - dried beans are amazingly cheap! Serve it with a loaf of crusty bread (and lots of butter), and a big green salad and call it a meal. Enjoy.

Cranberry Bean Gratin

Serves 4

Ingredients

* 1 1/4 cups dried cranberry beans

* Coarse salt

* 1/2 onion, finely chopped

* 1 small carrot, peeled, finely chopped

* 1 small stalk celery, finely chopped

* 1/4 cup olive oil

* 4 cloves garlic, thinly sliced

* 6 fresh sage leaves, chopped

* 1/2 cup chopped tomatoes, fresh or canned

* 1/2 cup Toasted Breadcrumbs

Directions

1. Place beans in a large bowl and cover with 4 cups water; let soak overnight.

2. Drain beans and transfer to a medium saucepan; cover with water by 2 inches. Bring water to a boil, reduce heat and skim foam from surface. Continue simmering beans until tender, 30 to 45 minutes, adding more water as necessary. Season beans with salt and set aside to cool in their liquid.

3. Preheat oven to 350 degrees. In a medium, heavy-bottomed skillet heat 1/4 cup of olive oil over medium heat. Add onion, carrot, and celery; cook until tender, about 10 minutes. Add garlic and sage, and season with salt; let cook 5 minutes. Stir in tomatoes; cook 5 minutes more and remove from heat.

4. Drain beans, reserving liquid. Transfer beans to skillet with vegetables; stir to combine. Pour bean mixture into a medium gratin or baking dish; season with salt. Add enough bean cooking liquid to almost cover. Drizzle with olive oil and top with toasted breadcrumbs.

5. Transfer gratin dish to oven and bake for 40 minutes, checking occasionally to make sure the gratin has not dried out. If necessary spoon a little of the bean cooking liquid into the side of the gratin, to avoid wetting the breadcrumbs.

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Chocolate Hazelnut Spread - a.k.a. Homemade Nutella

2012-01-08T11:11:00.000-08:00

This container of hazelnuts had been sitting on our counter since Thanksgiving - a leftover from the cooking frenzy. I did not know exactly what to do with them so I let them sit for ~~a few weeks~~ well over a month while I pondered my options.

My friend, Ben recommended toasting them and putting them in salads. It sounded tasty so I went ahead and toasted them all. The smell coming from our toaster oven was beyond heavenly... I ate a few of the toasted nuts and was hooked on their amazing flavor.

But when I saw this recipe for homemade Nutella pop up on David Leite's (of Leite's Culinaria) Facebook feed two days ago, I knew I'd found the right way to use my toasted hazelnuts.

I was kind of daunted by the idea of making chocolate hazelnut spread from scratch until I took a look at David's simple recipe - it's really not so tough after all! It's a pretty basic mixture of ground hazelnuts and melted chocolate with a few other ingredients blended in.

I'd already toasted the nuts. The next step was to remove the skins - a little tedious (though those of you who are more evolved than I am might find it "meditative") but not hard at all.

Then into the cuisinart they went where I ground them into a paste.

Then added canola oil, a little confectioner's sugar, some cocoa powder, a dash of salt and a little vanilla extract and blended again until smooth.Then I added the melted chocolate and blended it again.

The resulting spread is divine, very rich, with a stronger roasted hazelnut flavor than Nutella. It solidified overnight but you can always warm it in a bowl of warm water or zap it in the microwave for a few seconds if you're having trouble spreading it. Below is a pic I took of it before it spent a few seconds in the microwave - still spreadable but a little more work than the stuff I heated up was.

I am storing mine in an old Bon Maman jam jar since it's got a screw-on lid and I also love the look of 'em. Use it just like you'd normally use Nutella and enjoy the fact that it is even tastier and does not have any of the additives and preservatives in the store-bought version.

Chocolate Hazelnut Spread (recipe via Christie Matheson at Leite's Culinaria)

Makes one 18 oz jar

Ingredients

* 1 cup hazelnuts

* 12 ounces milk chocolate, chopped

* 2 tablespoons mild vegetable oil, such as canola

* 3 tablespoons confectioners’ sugar

* 1 tablespoon unsweetened cocoa powder

* 1/2 teaspoon vanilla extract

* 3/4 teaspoon salt

Directions

1. Preheat the oven to 350°F. (I recommend using your toaster oven as it's a waste of energy to heat your entire oven for this small amount of nuts.)

2. Spread the hazelnuts in a single layer on a baking sheet and toast them for about 12 minutes, checking once or twice and turning as needed, until they’ve browned a little and the skins are blistered. Wrap them in a kitchen towel and rub vigorously or put them in a yogurt container and shake hard for a few seconds to remove as much loose skin as possible. There will still be some skin clinging to the nuts when you're finished - it's okay. Let cool completely.

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Set aside to cool.

4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible (unless you prefer to have a chunkier spread). Add the melted chocolate and blend well. Store the spread in a glass jar with an airtight lid on the counter for up to two weeks.

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Lemony Roasted Broccoli With Pasta, Pignolas & Sweet Italian Sausage

2012-01-05T07:15:00.000-08:00

My love affair with roasted Brussels sprouts rages on. I just love the way roasting brings out their sweetness, and enhances their nutty flavor. I've been so enjoying them that I decided to see if I could recreate the joyful experience with broccoli, their cruciferous cousin.

I looked online to see what temp to roast broccoli at and found this simple, yummy sounding recipe from Ina Garten, a.k.a., the Barefoot Comtessa, for lemony roasted broccoli that I modified slightly.

The prep is very simple -- you wash and cut up the broccoli into florets and chunks -- I always include the stem as it's just as tasty and nutritious as the florets -- no need to waste it! Toss with olive oil, minced garlic, lemon zest, sea salt and freshly ground pepper and spread in a single layer on a heavy baking sheet.

Roast at 400 degrees for about 20 minutes, flipping once to ensure even roasting. Et voila, you've got the most divine, sweetly caramelized, richly nutty, fragrantly garlicky, lemony treat you can imagine. It may not look like much but it will melt in your mouth.

I paired it with pasta, toasted pine nuts, a bit more lemon zest and juice, sweet Italian sausage, and sauteed red onion.

Then topped it all with a small avalanche of freshly grated Parmesan cheese.

Mmmm mmmm gooooooood. Even our two and a half year old son liked it and that is saying something these days.

Lemony Roasted Broccoli With Pasta, Pine Nuts & Sweet Italian Sausage

Serves 4

Ingredients

* 1 box of organic pasta (whatever shape you like)

* 1 large head of broccoli, cleaned, trimmed and cut into florets and chunks of a similar size

* 3/4 pound sweet Italian sausage (optional)

* 1 large red onion, sliced

* 1/2 cup toasted pine nuts

* Zest of two lemons (get organic if you can since you'll be using the skin) and the juice of one of them

* 3-4 cloves garlic, minced or pressed

* Olive oil for roasting and sauteeing

* Sea salt

* Freshly ground black pepper

* 1/3 cup freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F. Place the broccoli florets on a heavy baking sheet large enough to hold them in a single layer. Toss the garlic with half the lemon zest, all of the garlic, sea salt, pepper, and 3-4 tablespoons of olive oil. Roast for 20 to 25 minutes, flipping once to ensure even roasting, until the pieces are crisp-tender and browned at the tips.

2. Bring the water for the pasta to a boil and cook according to the directions on the box until al dente. Drain and toss with a little olive oil then set aside.

3. While you're cooking the pasta and roasting the broccoli, sautee the red onion and the sausage in a saucepan, cooking until the onion is translucent and sweet and crumbling the sausage into small pieces.

4. Remove the broccoli from the oven and toss with other half of the lemon zest and the juice from one lemon. Toss with the pasta, onions, sausage and pine nuts and top with the Parmesan cheese. Serve hot.

You might also like:

Roasted Brussels Sprouts With Garlic-Parmesan Buttered Breadcrumb Topping

Roasted Curried Cauliflower

Lemon-Scented Pasta With Swiss Chard & Ricotta

Pumpkin Mac 'n Cheese

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Pear Preserves With Cardamom & Ginger

2011-12-31T18:54:00.000-08:00

Ours was a strange, rather subdued holiday this year, colored by the loss of a family member a few days before Christmas. But there were some much-needed bright spots in seeing family and friends and watching our two and a half year-old son gleefully unwrap (with significant parental assistance) what was probably far too many new toys.

After the frenzy subsided on Christmas morning and we'd put Will down for his nap, I found myself at loose ends. The week had been draining and very sad. I needed a break from thinking about how fragile, precious and fleeting life is for us all. My in-laws had been kind enough to share some of these gorgeous pears they'd received a few days earlier with us and I thought that I might find some peace in preserving them.

After a quick search of my three favorite preserving blogs (What Julia Ate, Tigress In a Jam, and Food In Jars, in case you were wondering) for inspiration, I settled on a modified version of Julia's Ginger Pear Preserves - lured by the exotic sound of the ginger and the beautiful color of the jam. I consulted the Ball Complete Book of Home Preserving I bought this summer -- such a great reference - it includes just about everything you could ever hope to can, bottle or freeze -- and came up with the following lovely recipe.

I put on an episode of Downton Abbey which is almost as good as Pride & Prejudice when I need soothing (season 2 begins January 8th - hurray!) Then I spent a few moments admiring the simple beauty of the pears -- I love their shape, their coloring, and their smell --and got to work coring, peeling and chopping until I had a big bowl of pears awaiting further orders.

Then I zested and juiced this neat little row of citrus fruits that had been slowly desiccating on our counter. I was glad to find a good use for them before they passed the point of no return...

And ground up a bunch of cardamom seeds with the mortar and pestle. I love the strong, aromatic smell of cardamom - it's so unique - a hint of eucalyptus and citrus and cloves and something else that defies description. They may be little but these seeds are mighty potent -- if you don't store them carefully, your whole spice drawer will end up smelling like them.

Then I grated some ginger with my handy-dandy Microplane zester.

Measured out sugar and vanilla extract, added the citrus zest and juice, sprinkled in some cinnamon and put it all up to simmer on the stove.

Once the pears had all softened, I used the immersion blenderto get rid of any lumps, leaving a smooth, sweet, spiced mixture behind.

While I waited for the mixture to reduce enough to pass the sheet test, I put my canning pot on to boil and sterilized a bunch of pint and half-pint jars, lids and bands. I ladled the hot jam into the sterilized jars, applied the lids and screwed on the bands, boiled them for 10 minutes, and then set the jars out to cool overnight.

It's been a few years since I've created a label for any of my canned concoctions but I found time to whip up this little design during one of Will's naps last week. I knew I wanted to keep it simple so I drew the outline of a pear and wrote out the name of the preserve, then scanned both things and played around with them in Photoshop until they seemed to fit together.

Wishing you and yours a happy new year. May your 2012 be as sweet and as spicy as these pear preserves. And don't forget to hug the people you love as often as you can. I promise you won't regret it.

Pear Preserves With Cardamom & Ginger - adapted slightly from the Ball Complete Book of Home Preserving

Yields between 5-7 half-pint jars

Ingredients

* 5 1/2 cups diced, peeled, cored pears (about 8 pears)

* Grated zest and juice of 3 limes or tangerines

* 2 1/3 cups sugar

* 1 Tbsp grated ginger

* 1 tsp ground cardamom seeds

* 1 tsp ground cinnamon
* 1/2 tsp pure vanilla extract

Directions

1. Sterilize jars and lids in boiling water canner.

2. Combine all the ingredients in a large saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently, until the mixture thickens, about 15 minutes. Remove from heat and test to see if it has reached the gel stage. If the preserves fall from the spoon in a single sheet, it is at the gel stage. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.

3. Ladle the hot preserves into hot jars leaving 1/4 inch headspace. Remove any air bubbles. Wipe the rims. Center the lids on the jars. Apply bands until the fit is fingertip tight.

4. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude. Turn off the heat and let the jars sit for 5 minutes then remove the jars and let cool in a draft-free spot overnight. Check the lids for seal after 24 hours - they should not flex up and down when the center is pressed. Store in a cool, dark place for up to one year.

Alternatively, if you don't want to mess with the canning, you can skip the whole jar sterilizing and boiling water bath process and just store in clean, air-tight jars in the refrigerator for up to a month.

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Kale & Brussels Sprout Salad With Toasted Almonds & Parmesan

2011-12-27T10:42:00.000-08:00

This salad is my new love. We met through our mutual friend, Polly, who brought it to a holiday party my family and I attended recently. I have to admit that it was not love at first sight.

My initial impression was "that there's a whole lotta roughage" but before the first bite had even made it all the way to my tummy, we were as thick as thieves.

Polly's husband, Wayne, affectionately refers to this salad as "nature's barbed wire" and while I can't deny that you'll fulfill your daily fiber requirements within about three mouthfuls, I assure you that you'll be going back for seconds. And probably thirds. If there's any left at that point, that is.

Although it took me 30 years to learn to like some vegetables (beets), I've always loved Brussels sprouts so I was delighted to find yet another way to prepare these delicious petits choux.

And there's probably not a local foods enthusiast alive who is not happy to find another good way to use up some kale. Am I right or am I right?

The kale I picked from our mini hoop house (above) was not Tuscan but it tasted good, nonetheless. Maybe this salad is even better with the Tuscan variety - feel free to experiment and let me know what you find.

The first step is to make the dressing. You want to give it a chance to let the flavors meld and develop a bit -- probably best to make it half or even a full day in advance if you can.

With that in mind, I made a double batch of dressing (cause I know I'm gonna want to eat this salad again very soon...) I like to make dressing in one of these glass jam jars and LOVE that you can buy these cute, little, red Luminarc lid to make it easy to store things in them.

Once, the dressing is ready, you can get down to business with the rest of the ingredients. I used my handy dandy little Kyocera mandolin to shave the Brussels sprouts up nice and thin - as usual, it worked like a charm.

Don't skimp on the nuts, cheese or dressing. They provide important rich, nutty, crunchy complements to all the hearty greens and the acidity and bite of the dressing.

This hearty winter salad that eats almost like a meal. The recipe is lightly adapted from the Bon Appetit original.

Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan

Serves 6-8

Ingredients

* 1/4 cup fresh lemon juice

* 2 Tbsp Dijon mustard

* 1 Tbsp minced shallot

* 1 small clove garlic, finely grated

* Sea salt and pepper

* 1/2 cup olive oil

* 1 bunch Tuscan kale, center stem discarded, leaves sliced thinly

* 12 oz. Brussels sprouts, trimmed and shredded

* 1/3 cup almonds with skins, toasted and coarsely chopped

* 1/ cup grated Pecorino, Parmesan or Romano cheese

Directions

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix the thinly sliced kale and shredded Brussels sprouts in a large bowl.

2. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the dressing, cheese and almonds to the Brussels sprouts and kale mixture and toss to coat. Season lightly with salt and pepper and serve.

You might also like:

Roasted Brussels Sprouts With Buttered Garlic-Parmesan Breadcrumb Topping

Shoestring-Style Brussels Sprouts

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest

Red Cabbage Slaw With Cilantro, Lime & Honey

Dinosaur Kale With Cherry Tomatoes & Garlic

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Spiced Roasted Chickpeas - Perfect Holiday Hors d'Oeuvre

2011-12-19T11:51:00.000-08:00

As much as I enjoy them, I could probably count the number of hors d'oeuvres I've made on one hand. But we were invited to a party featuring finger foods this weekend (we've all got toddlers so this was a very practical move, as well as a yummy one) and it seemed like a good time to try making the roasted chickpeas I've been seeing recipes for all year (on The Kitchn, Kalyn's Kitchen, Mark Bittman's blog, and more.)

This simple hors d'oeuvre has so much going for it. Namely, it is easy, cheap, simple, healthy, exotic, and delicious. It's also fun to say "GARBANZO BEAN!" loudly. So you can't really go wrong...

These are addictive so it pays to make a big batch - one can won't get you very far. I used three cans of organic garbanzo beans (I strongly suggest that you use Eden Organics as they are the only company I know of that does not use the toxic chemical BPA in the linings of their cans.) If you have time to soak and cook dried garbanzo beans, by all means, go for it!

I made three different spice mixes -- garam masala, curry powder, and ras el hanout, a Moroccan spice blend that typically includes cardamom, cloves, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorns, and turmeric. All three were tasty.

Don't skip the step of drying the beans with a towel - you want to start out with as little extra moisture as possible since you're trying to dry them out.

One of the recipes I read said that it's important to slip off any loose skins. I don't know if it's really true but it's easy enough to do so I did it anyway.

I suspect you'll find that people end up popping these like savory candy and hailing you as a conquering hero.

Happy Holidays.

Spiced Roasted Chickpeas

Makes a medium-sized bowl

* 3 cans chickpeas (garbanzo beans)

* 3 Tbsp olive oil

* 1-2 large cloves of garlic, pressed (optional)

* 1 - 1 1/2 tsp ground spice (any of these would be good: garam masala, curry powder, chili powder, ground cumin, ground coriander, smoked paprika)

* Sea salt to taste

* Lime juice (optional)

Directions

1. Preheat oven to 350 F. Rinse the chickpeas well with cold water, removing any loose skins, and drain in a colander for 5 minutes. Pat them dry with a dish towel.

2. Pour them out onto a thick cookie sheet, toss with the olive oil (and garlic, if you're using that) to coat and then make sure they're in a single layer, you want them all to get equal cooking time/heat. Put them in the oven.

3. Roast, shaking the pan to ensure even cooking, one or two times, for roughly 40 minutes (they may need a little more or less time - just check!), until they begin to look lightly browned and split apart.

4. Remove from the oven and toss the hot beans with the spice mix and salt. Taste them and see if you want to adjust the seasonings at all. Serve warm or cold. You can try squirting a little lime juice on them before serving if that goes well with your spice mix.

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Sriracha Cilantro Scallion Deviled Eggs

2011-12-13T11:51:00.000-08:00

A few hours ago, my stomach began to growl. Just as a massively un-lady-like noise erupted from the region of my belly, this Bon Appetit article on 25 uses for Sriracha showed up in my newsfeed on Facebook.

Sriracha is a tasty Thai-inspired hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt. Even if you haven't used it yet, you've probably seen the bottles of red sauce with green tops and a white rooster printed on the front.

It's sometimes used straight up as a dipping sauce (especially for Thai and Vietnamese fare) and is a welcome addition to many foods. Including deviled eggs... Suddenly, I knew what I'd be making for lunch and I could not wait to get started.

I already think deviled eggs are a godsend (pun intended). They're quick, easy, and delicious. And I knew that the Sriracha would give them a little extra kick.

I mashed up the yolks of the handful of hard-boiled eggs we had on hand (they're one of the things our son will sometimes eat when all else fails so we often keep a little store of them in the fridge), chopped up some cilantro and scallions, mashed it all up with some relish, mayo, a jot of mustard, a squirt of Sriracha and some salt and freshly ground pepper.

Then I filled in the holes and sat back to enjoy my handiwork for a few moments before my husband and I scarfed them all down.

I think you'll like them, too. Feel free to use more Sriracha - I tend to be quite wimpy about spicy foods and also wanted to keep them mild enough for our son to try so I went pretty light on the sauce. As with any deviled egg recipe, the ratios of what you include are flexible, as are the ingredients - so feel free to riff on what I've provided below.

Sriracha Cilantro Scallion Deviled Eggs

Serves 2-3 as an appetizer

Ingredients

* 6 pasture-raised eggs, hardboiled

* 2 Tbsp mayonnaise

* 1 Tbsp Sriracha (you can use more or less depending on your love of spiciness)

* 1 tsp mustard

* 1 Tbsp sweet relish
* 3 scallions, finely chopped

* Handful of fresh cilantro, washed and finely chopped (you'll have about 2 Tbsp chopped)
* Sea salt and freshly ground black pepper to taste

Directions

1. Cut the eggs in half the long way, scoop out the yolks and place them in a small-medium sized bowl. Set the whites aside.

2. Add the mayo, mustard, Sriracha, relish, cilantro and scallions to the bowl and mash well. Season with salt and pepper to taste and adjust the seasonings as you see fit.

3. Mound the filling back into the egg whites and serve! You can garnish with left over cilantro or scallion or another little dash of Sriracha on top.

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Pear Walnut Bundt Cake

2011-12-05T14:46:00.000-08:00

Our son likes pears. Usually. But sometimes he'll suddenly lose interest in a food he had been devouring. So we recently found ourselves with a lot of pears that needed to be used up and I knew he was not going to be much help.

I'd seen the recipe for this here pear concoction on Smitten Kitchen a while back and could tell it'd be yummy (everything Deb makes looks yummy.) So I took advantage of the one PRECIOUS morning I have free each week (I don't have to work and our son is at nursery school - it's amazing!) to do some baking.

I put on what I consider perfect background entertainment - Pride & Prejudice (please note: I say "background" only because I have watched it so many times that I no longer really need to pay attention - BUT if you have not seen it yet, you should give it your full and undivided attention.) To be more specific, it was the BBC's version with Colin Firth as Mr. Darcy and Jennifer Ehle as Elizabeth Bennet. In case you're wondering, I thought the more recent one with Keira Knightley was pretty good but it just can't hold a candle to the BBC's version. Here is Elizabeth looking rather flustered after she's rejected Mr. Darcy's first insultingly offered proposal of marriage.

With these two cheering me on, I gathered my ingredients and prepared the bundt pan with a "cake release" of butter topped with a fine layer of flour.

Measured out a small mountain of flour with a healthy dose of cinnamon and chopped up some walnuts.

Peeled and cored the pears.

Grated them into two cups of mush and mixed it all together. And into the oven it went.

The house filled with a smell so lovely it should really be bottled and sold. And one delightfully-scented hour later, the cake emerged from the oven, all golden brown and cracking.

I let it cool for a bit then un-molded it onto the charming cake stand my mom gave me (Home Goods all the way!)

All that was left to do was top it with some powdered sugar and serve.

The ending was sweet for all involved (including Elizabeth and Mr. Darcy.)

Pear Walnut Bundt Cake

Ingredients

* 3 cups all-purpose flour

* 1 teaspoon baking soda

* 1/4 tsp baking powder

* 1 tsp salt

* 1 Tbsp ground cinnamon

* 1/4 tsp ground nutmeg

* 1 cup chopped walnuts (optional)

* 3/4 cup butter, softened, or 3/4 cup vegetable oil

* 3 eggs, lightly beaten

* 2 cups sugar

* 2 to 4 pears firm, ripe pears, depending on size (you’ll need 2 grated cups total)

* 2 tsp vanilla extract

Directions

1. Preheat your oven to 350°F and lightly grease and flour a bundt pan or two 9-by-5-inch loaf pans.

2. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a fork to mix everything well. If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.

3. Peel and core the pears, then grate them. You’ll want two grated cups total; set them briefly aside. In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, nuts (if using), and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.

4. Quickly scrape the batter into the prepared pans and bake at 350°F for 60 to 70 minutes, or until the bread is handsomely browned and firm on top and a wooden skewer inserted in the center comes out clean.

5. Cool the bread in the pan on a wire rack or folded kitchen towel for about 10 minutes. Then turn it out onto a plate or a wire rack to cool completely, top side up. Serve it as is or sprinkle it with confectioners sugar.

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Also, these Bartlett Pears in Lady Grey Tea Syrup from Snowflake Kitchen sounds amazing to me (have not tried it yet). As does Marisa at Food In Jars' Pear Gingerbread.

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

BPA-Free Giveaway: $100 MightyNest Gift Certificate

2011-12-02T06:01:00.000-08:00

A few years ago, after learning more about BPA, PVC, formaldehyde, phtalates and the hundreds of other toxic chemicals that are leeching into our lives (and bodies!) via can linings, baby bottles, shower curtains, water bottles, and more, I ditched our Nalgenes in favor of stainless steel Kleen Kanteens, recycled all my plastic Tupperware and replaced it all with sturdy, non-toxic glass and metal storage containers. Here's a shot of what my food storage drawer looks like nowadays (and you can find my post about it here.)

I've never looked back! Not only do I feel a lot better about the safety of the products I switched to, I also like them better. Unlike plastic, with glass and metal, there's no staining, no odors, and the stuff is nicer-looking and very durable. What's not to like?

That's why I'm partnering with Mighty Nest to offer this new giveaway -- a $100 gift certificate to MightyNest's online store which features a hand-picked selection of the best kitchenware products to help you create a healthy, non-toxic kitchen. From glass bakeware and food storage to stainless steel kitchen essentials to safe dishware.

MightyNest is a wonderful company that is so serious about non-toxic everything that they've even developed their own seal of approval that lets you spot safe, non-toxic products at a glance. I discovered them when I was searching for Weck canning jars (the kind that has BPA-free, glass lids) for my Can You Can It? contest this summer.

HOW TO ENTER

Primary Entry: Visit Mighty Nest's food storage page, browse through the products and pick out your favorite one. Then come back here and leave a comment in the section below telling me the name and item number of your favorite product along with your name and some way to contact you in case you win.

Once you've submitted your primary entry, you can increase your odds of winning by entering again via any or all of the following three ways:

1. Share the giveaway on Facebook and leave me a comment below to let me know you've done so.

2. Tweet about the giveaway, making sure to include both the URL (http://bit.ly/ucbAp0) and the hashtag #nontoxicgiveaway. You can also retweet a tweet that includes both the URL and the hashtag. Again, you must leave a comment here to let me know you've tweeted it.

3. Re-post a link to the giveaway on your own blog or site, then leave the link to that page in the comments section below.

That's a total of four possible ways to enter (and win!) But please do NOT skip the little step of leaving a comment to let me know about each thing you do or you won't get the extra credit you deserve.

The contest begins today, December 2nd and ends at midnight on December 9th . The winner will be chosen at random (using random.org) and I'll post the winner later that week.

Important! If you win but have left me no way to contact you, I'll have to pick another winner. So if the profile you comment with is not linked to a working email address, you'd best include your email address (you can spell it out to discourage the spambots) in your comment.

Good luck!

Stir-Fried Winter Greens From Our First Hoop-House Harvest

2011-11-30T07:45:00.000-08:00

The seedlings we planted in our hoop house earlier this fall (see photo below from October) have been thriving under their protective plastic sheeting.

I like knowing there's a little pocket of happy growing green stuff out on our deck (even though it's hidden by the plastic most of the time.) When I went out to check on them today, I realized it was time to do some harvesting.

So's I cut some kale and some mustard greens and I have to admit I don't even know what (everything was grown from some spicy greens seed mix...)

Then I took it inside and washed it (there were some bugs...) guess they're one of the downsides to the balmy weather we've been having lately.

Then I stir-fried it with garlic, ginger, red pepper flakes and tossed it with soy sauce, rice mirin and sesame oil.

We ate them with some leftover rice and grilled salmon we'd made for dinner the other night.

'Twas good. I'm happy the hoop house is there and that the plants are dug in, doing their thing.

Stir-Fried Winter Greens
Serves 4

Ingredients

* 1 large bag of winter greens (kale, chard, bok choy, etc.,) washed and dried and cut or torn into ribbons if the leaves are large
* 2-3 cloves of garlic, minced or pressed
* 2 Tbsp minced fresh ginger
* Pinch of red chili flakes or a tsp of chopped jalapeno pepper
* 2 tsps soy sauce
* 2 tsps rice mirin
* 1 Tbsp toasted sesame oil
* Few grinds of white pepper
* 2 Tbsp peanut oil
* Handful of sesame seeds

Directions

1. Place a wok (or large skillet) over high heat and pour the peanut oil into the wok. Swirl to coat the wok's sides evenly with the oil.

2. Toss the garlic and ginger into the oil, along with the pinch of chili flakes and stir-fry for 30-45 seconds to flavor the oil, stirring to prevent the garlic from sticking or burning.

3. Add the greens and stir to ensure that they get coated with oil and come into contact with the wok's searing hot sides. Stir-fry until they are wilted and softened to a point you like--some people prefer them more raw than cooked and others prefer them really cooked. Regardless, it is truly amazing how much the greens cook down in just a few minutes.

4. Add the rice mirin, soy sauce and sesame oil and toss to coat. Turn off the heat and remove the stir-fried veggies to a bowl or plate (sitting in a wok after cooking can turn food black as the metal oxidizes.) Serve the stir-fried greens over rice and top with the sesame seeds.

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Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping

2011-11-28T10:22:00.000-08:00

There was no love lost between me and the vast majority of vegetables when I was growing up. But even as a child, I adored Brussels sprouts. And my passion for these cruciferous cuties continues unabated in my adult life (wait, when did I become an adult?!)

They're good so many ways - pan seared, roasted, etc., But after my friend, Marc introduced me to the idea of slicing them in shoestrings and roasting them with garlic, whole grain mustard, white wine, and Pecorino cheese a few years ago (see photo below), I pretty much stopped making them any other way.

I was stuck in a Brussels sprouts rut and very happy about it. It was not until I was asked to bring Brussels sprouts to the lovely Thanksgiving gathering of family and friends we attended this year that I felt it was time to try something new. So I pulled one of my very favorite cookbooks, Andrea Chesman's excellent, Recipes From The Root Cellar off the shelf and started thumbing through it for ideas. She's got so many delicious-sounding Brussels sprouts recipes that I had a hard time choosing just one.

After much agonizing, I settled on this recipe because I liked the idea of using breadcrumbs, garlic and Parmesan (how can you really go wrong with these ingredients, right?)

The prep is fairly simple (the most time-consuming part for me was trimming the sprouts since the ones I had to work with were not in the best shape and needed a lot of peeling). And the results are simply divine...

Just toss with olive oil, salt and pepper and roast for 15 minutes.

Then remove from the delightfully browned, caramelized petit choux from the oven.

Top with the breadcrumb mixture and bake for another few minutes to crisp the topping.

And then try not to devour the entire panful in one sitting.

Roasted Brussels Sprouts With Garlic Parmesan Buttered Breadcrumb Topping

Serves 4

Ingredients

* 1-1 1/2 lbs Brussels sprouts, trimmed and halved or quartered if large

* 2 Tbsp extra-virgin olive oil

* 4 Tbsp (1/2 stick) organic butter

* 2 large garlic cloves, minced

* 1 cup fresh breadcrumbs (make your own or buy some good organic ones - Trader Joe's has a nice, affordable organic option)

* 1/2 cup grated Parmesan cheese

* Sea salt and freshly ground black pepper to taste

Directions

1. Preheat the oven to 425 F. Lightly oil a heavy baking sheet (preferred) or large shallow roasting pan.

2. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

3. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

4. Meanwhile, melt the butter in a small saucepan and toss the garlic in for just 2-3 minutes. Then combine the butter-garlic mixture with the breadcrumbs and cheese in a small bowl and season with salt and pepper.

5. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

You might also like:

Roasted New Potatoes With Fresh Rosemary & Sea Salt

Rumbledethumps - A Scottish Cabbage, Potato & Cheese Casserole

Turnip Gratin

Celeriac-Potato Gratin

Shoestring-Style Brussels Sprouts

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Pumpkin Mac 'n Cheese

2011-11-25T06:48:00.000-08:00

After years of resistance, I finally started delving into the universe known as Twitter a few weeks ago. While I'm less than thrilled to have found yet another way to waste time online, there are some definite bright spots. One of them is this delicious recipe that popped up on BrokeAss Gourmet's Twitter feed a few days ago.

It's pretty hard to beat plain old homemade mac 'n cheese but the addition of the pumpkin gives it a lovely flavor and the fresh herbs add a little depth.

If you've got some extra pumpkin puree or roasted butternut, acorn or delicata squash lying around after yesterday's extravaganza, this is a great way to use it up.

The key to making your own mac 'n cheese is starting the cheese sauce with a roux, a killer combination of browned butter and flour that provides a sumptuous base for the rest of the dish. Trust the French to think this up. Of course, adding a mountain of grated cheese helps, too.

I've adapted Gabi's recipe slightly - adding some fresh herbs (the thyme complements the pumpkin really nicely), increasing the onion a bit and doubling the size (with time at a premium, I consider any recipe that only feeds us for one meal a bit of a waste) but it's basically the same.

So stop wasting time online! Go use up some of those Thanksgiving leftovers.

Pumpkin Mac 'n Cheese

Serves 6-8

Ingredients

* 1 box (16 oz.) macaroni, penne, shells, elbows or other small pasta

* 1 stick (8 Tbsp) unsalted butter plus more for the pan

* 1 large onion, chopped

* 4 Tbsp all-purpose flour

* 1 1/2 cup whole milk or half-and-half

* 1 1/2 cup unsweetened pumpkin puree (you can use any winter squash - just roast or steam the squash and then mash the flesh)

* 2 cups plus 1/2 cup shredded aged white cheddar cheese (you can also use some Gruyère cheese in place of part of the cheddar - it's great in mac 'n cheese)

* 2 Tbsp chopped fresh thyme

* 2 Tbsp chopped parsley

* 1 Tbsp dried summer savory (if you can find fresh, great, use it!)

* Dash nutmeg

* Sea salt and freshly ground black pepper to taste

* 1/2 cup dry bread crumbs (you can make your own or if you're lazy like me, get some organic ones from Trader Joe's)

Directions

1. Preheat the oven to 375 degrees F. Lightly butter a large baking dish.

2. Cook the pasta in salted boiling water according to package directions until al dente.

3. While the pasta is cooking, it's time to make the roux. Melt the butter in a medium pot over medium-low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until the onions soften and become translucent. Turn the heat up to medium and cook, just until the butter begins to brown. Add the flour and whisk until you have a thick paste. Continue whisking the butter-onion-flour mixture for 1 minute.

4. Slowly whisk in the milk or half-and-half a little at a time, to form a thick sauce. Continue whisking as you add the pureed pumpkin or squash and two cups of the white cheddar. Add the chopped herbs and season with the nutmeg, salt and pepper to taste.

5. Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.

6. Scrape the sauced pasta into the prepared pan and top it with the bread crumbs and the reserved half cup of cheddar cheese.

7. Bake for 20-25 minutes or until the cheese is very bubbly and the breadcrumbs are lightly browned. Serve hot.

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23 Tried & True Thanksgiving Recipes

2011-11-17T07:23:00.000-08:00

T-minus one week to Turkey Day. Since the biggest and best eating holiday of the year is just around the corner, I'm posting this round-up of my favorite recipes for your Thanksgiving table. Plus a couple of helpful how-to's if you're roasting a turkey for the first time (or even the second or third...) and could use a little support.

Apologies for some of the less than stellar photos - a few of these are from when I first started blogging before I'd even heard of a macro lens :) Even if the photo is not mouth-watering, the dish will be!

Sides

Roasted Fingerling Potatoes With Garden Herbs & Garlic

Roasted Fennel With Citrus Zest & Balsamic Glaze

Maple Roasted Yams With Bacon & Beer

Roasted Carrots With Honey & Sea Salt

Butter-Braised New Turnips

Shoestring-style Brussels Sprouts

Simple Mashed Potatoes

Sweet Potatoes & Winter Greens

Wilted Kale Salad With Balsamic Vinegar and Orange Zest

Baked Stuffed Squash,Three Ways

Sweet Potato Biscuits

Curried Butternut Squash Soup

Cider-Glazed Delicata Squash With Sage and Rosemary

Creamed Spinach

Gingered Winter Squash

Baked Macaroni & Cheese

Stuffing
Aunt Katy's Classic Stuffing

Herbed Chestnut Stuffing With Cranberries

Sauces & Such

Turkey Gravy

Zesty Cranberry Sauce with Orange

Desserts

Good Old Fashioned Apple Pie

Pumpkin Pie

Slightly Spicy Candied Pecans

And a key turkey-related how-to

How to carve a turkey from Video Jug, a site that offers how-to videos on everything from getting chewing gum out of your clothes to undoing a woman's bra with one hand to tying a neat Windsor knot. You really never know what the holiday season might bring, after all...

Sign To Stop BPA, PVC & Other Toxic Chemicals - Senate Hearing Tomorrow!

2011-11-16T07:15:00.000-08:00

I'm writing with an unusual request -- will you sign my petition urging Congress to support a crucial new bill called the Safe Chemicals Act that would help protect us and our children from toxic chemicals like BPA, PVC, phtalates and more?

There's a Senate hearing on this scheduled for tomorrow, November 17th so I'm hoping that you will sign today and then share it with your friends and family. (You can still sign after Thursday, of course - every signature helps!)

Here's the deal: From the BPA (bisphenol-A) in our canned food and water bottles to the PVC (polyvinyl chloride) in our shower curtains and baby toys to the phthalates in our shampoo and shaving cream to the BFR (brominated flame retardant) in our mattresses and our baby's pajamas, we're surrounded by toxic chemicals that raise our risk of developing cancer, asthma, Alzheimers, and also cause a dizzying array of developmental, neurological, immunologic, reproductive, and endocrine disorders.

Needless to say, these toxic chemicals need to be banned and there's a whole host of others that need MUCH closer scrutiny and regulation. Add your signature today to hasten that process.

Despite study after study and lots of media coverage of the growing dangers these chemicals pose, Congress has been frustratingly slooooooow to reform the lame dinosaur of a law that currently "controls" these chemicals -- the Toxic Substances Control Act (of 1976...)

But now Senator Lautenberg has introduced The Safe Chemicals Act of 2011 which would put a stop to the wild west attitude towards toxic chemicals and help protect consumers from unwittingly being exposed to these and other toxins in our food, cosmetics, clothes, cars and more.

There's a Senate hearing scheduled for tomorrow, Thursday, Nov. 17th to discuss the landmark Safe Chemicals Act of 2011, a looooooooong overdue law that would regulate toxic chemicals like BPA, PVC and others that are threatening our health.

I've created a petition urging Congress to support the Safe Chemicals Act and it'd be a HUGE help if you'd sign it today and pass it on to your friends and family.

Thanks so much for signing and sharing. Here's to toxin-free foods, shampoo, mattresses, clothes and more!

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Baked Ginger Soy Tofu Squares

2011-11-11T11:45:00.000-08:00

When I saw this baked tofu recipe pop up on The Kitchn's Facebook feed last week, I ran downstairs to add tofu to my grocery list.

I'd recently made a divine coconut peanut sauce inspired by a simple recipe I found on the Thai cooking blog, SheSimmers, and was looking for things to show it off on. And baked tofu squares certainly fit the bill...

I started by unwrapping the tofu and placing it under pressure (in this case, a cutting board topped with a small dutch oven to provide some serious heft) to drain.

While the tofu drained, I whipped up a simple marinade - soy sauce, garlic, ginger, sesame seeds, sesame oil, a dash of tabasco sauce and a little bit of organic apricot jam for sweetness.

Twenty minutes later, my tofu had shed some water weight and was ready for cubing. I used firm tofu which is very easy to cut (soft tofu is more prone to crumbling or tearing.)

I placed the squares in the marinade and left them to soak up the sesame soy goodness for about half an hour. Then I dropped the marinated squares onto a heavy baking sheet and popped them into the oven.

I flipped them once. 35 minutes later, a tray full of delightfully chewy, flavorful tofu squares was giving me a "come hither" look I found myself powerless to resist.

I served them with the coconut peanut sauce, brown rice and baked yams and 'twas mighty tasty.

Baked Soy Ginger Tofu Squares

Serves 4 as part of a meal

Ingredients

* 1 (16-ounce) block extra firm tofu

* 1/2 cup soy sauce

* 2 tsps sesame oil

* 1 clove garlic, pressed or minced

* 1 tsp fresh ginger, peeled and minced or grated

* 1 Tbsp sesame seeds

* 1 Tbsp apricot preserves

* Dash of tabasco sauce or hot sauce

* Peanut oil for greasing

Directions

1. Drain and rinse the block of tofu. Set it on a rimmed dinner plate. Place another plate on top and weight it down with something heavy, like a handy can of tomatoes or a heavy skillet, to press out some of the excess liquid. Let sit 15 - 30 minutes.

2. Meanwhile, make the marinade. Combine the soy sauce, sesame oil, ginger, garlic, jam and sesame seeds (feel free to adjust amounts and add or delete ingredients to suit your taste) and stir well to make sure the jam is dissolved. Set aside.

3. Cut the tofu into pieces. You can do cubes for croutons, sticks for dipping, flat squares to layer on sandwiches, or any other shape you feel like. Thinner pieces will get harder and chewier than thicker ones.

4. Put the cut tofu in a shallow dish, cover with marinade, and let sit for 15 - 30 minutes. Flip the tofu a few times so the marinade is absorbed evenly. The longer you let the tofu sit, the deeper the flavor will be.

5. While the squares are soaking, pre-heat your oven to 350-degrees. Place the squares on a greased baking sheet (I used peanut oil) and cook for 10 minutes and then flip them over. Continue cooking and flipping every 10 minutes until the tofu is as baked as you like it, 20 - 45 minutes total.

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Celeriac Potato Gratin

2011-11-08T18:23:00.000-08:00

If you've never visited La Tartine Gourmande, you're in for a treat. It's a beautiful blog written by Béatrice Peltre, a french expat who lives in Massachusetts with her family, cooks breathtaking food, takes gorgeous pictures of it, and writes lovingly of the whole process. Her first book is due out very soon, too.

I found the recipe for this gratin on Béa's blog and made only a few tiny modifications to it. She had me at the very first step - infusing the milk and cream with garlic and thyme to impart more flavor.

Celeriac (a.k.a. celery root) is one of those little-lauded, sadly unsung root veggies that sometimes show up in the produce box from your CSA or that you might see at the farmers market and think, "What on earth is that thing?" But it has a surprisingly pleasing, earthy, starchy flavor that is great in lots of things -- I love adding grated celery root to my potato latkes and it adds a nice crunchy note to salads -- and really blossoms in a gratin.

This gratin was born out of a need to use up the simply ENORMOUS knob of celeriac we received in our last CSA delivery of the season a few weeks back (don't worry, celery root keeps forever -- according to Wikipedia it will keep for 3-4 months if stored properly.) This homely rootball was so big that I could barely hold on to it with one hand. And the tangled up roots crawling all over each other put me in mind of some strange alien life-form... But I knew it would taste good, no matter how it looked.

As we also received two lovely leeks in the last of the season's bounty, I decided to add them although Béa's recipe did not call for any alliums. The only other change I made was adding some cheese (couldn't help it...)

I put my beloved Kyocera mandolin to use for both the celery root and the potatoes in this dish with good results. The slices of celery root it produced were so delicate and white -- they reminded me of angel wings.

Don't be afraid to let the top get nicely browned - that's the whole point of a gratin.

Hope you enjoy this homey late fall fare.

Celeriac Potato Gratin

Serves 4-6

Ingredients

* 1 lb + 5 oz potatoes, preferably Yukon Gold or Yellow Finn

* 14 oz celeriac

* 3 garlic cloves

* 7 fluid oz whole milk (7/8 cup)

* 7 fluid oz heavy cream (7/8 cup)

* 2 leeks, washed and sliced (white parts only)

* 1 1/2 cup Gruyère or sharp cheddar cheese, grated

* 3 thyme twigs

* Nutmeg

* 1 Tbsp parsley, chopped finely

* Butter

* Sea salt

* Freshly ground black pepper

Directions

1. Pour the milk and cream in a pot and bring to a boil (watch closely as it's very easy to boil over). Add two peeled garlic cloves (crushed) and the thyme twigs. Stop the heat and cover to let infuse for 30 minutes. Then remove the thyme and garlic from the milk/cream preparation.

2. Preheat the oven to 400 F. Sautée the leeks in butter until softened, then remove from heat and set aside.

3. In the meantime, peel the potatoes and celeriac and slice them thinly (use a mandolin if you have one).

4. Place the vegetables in two different bowls and season each with sea salt and freshly ground black pepper. Rub a large baking dish or casserole pan with the third clove of garlic and then grease the dish well with butter.

5. Arrange the slices of vegetables in alternating layers (potatoes, celeriac, leeks, cheese) until you've used up all of the ingredients. Add the chopped parsley to the milk/cream preparation and pour it over the vegetables. Add a dash of nutmeg and place in the preheated oven at 400 F for 45 to 50 minutes (all the liquid should be absorbed). Serve warm.

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We've Got A Winner... Food52 Cookbook Giveaway Results

2011-11-06T17:19:00.000-08:00

Congratulations to Elizabeth Brookbank, winner of the Food52 Cookbook giveaway!

I sincerely hope that you enjoy this lovely cookbook and that you find many great recipes in it to compliment your signature dish, the Brazilian Fish Stew.

Thanks again to all of you who entered. And don't fret, there will be more giveaways and chances to win them coming soon...

Want even more recipes, photos, giveaways, and food-related inspiration? Click here to "like" the Garden of Eating on Facebook!

Last Chance To Win a Copy of The Food52 Cookbook!

2011-11-03T10:00:00.000-07:00

Just a quick reminder that tomorrow, November 4th, is the deadline to enter my Food52 Cookbook giveaway.

To enter, leave a comment below telling me what your signature dish is and leaving me your name and email (just so's I can contact you in case you win - I won't add you to anything, promise!) You can also enter by leaving a comment to this effect on my Facebook page, if you prefer.

This drool-worthy new cookbook features 140 gorgeous recipes like this amazing one pot kale and quinoa pilaf by Deena of Mostly Foodstuffs (photo courtesy of Sarah Shatz). Good luck!

One-Pot Kale and Quinoa Pilaf

Serves 2-4

Ingredients

2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper

Directions

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.

3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

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Roasted Curried Cauliflower With Cucumber Raita

2011-10-31T10:42:00.000-07:00

Last Wednesday we picked up our last CSA share until the spring. And Saturday we had our first full-fledged snowstorm of the season. Sigh. This time of year makes me miss Berkeley quite a bit.

But enough whining. On to the food. The final haul from Hearty Roots Farm included this lovely little cauliflower. I've always been quite susceptible to the unusual, earthy beauty of the brassica family - cauliflower, romanesco, cabbage - each one so unique and fascinating-looking.

I decided that the proper way to pay homage to this beautiful brassica was by tossing it with a liberal amount of ground cumin, curry powder, salt and olive oil and roasting it with thick slices of red onion.

Roasting is one of my favorite ways of preparing cauliflower because it brings out the sweetness and enhances its slightly nutty flavor. It's downright addictive, even without the addition of curry powder. Combine the two and you've got the culinary equivalent of crack-cocaine (or so I imagine - my youth was not quite that adventurous.)

I served it with jasmine rice, a cooling, creamy cucumber raita and a smattering of mango chutney.

'Twas easy, tasty and satisfying. But I have to say that the leftovers we ate for lunch the following day tasted even better.

Roasted Curried Cauliflower

Serves 3-4

Ingredients

* 1 large (or 2 small) cauliflower, washed and cut into florets

* 1 large red onion, sliced

* 2 cloves of garlic, minced or pressed

* Couple generous glugs of olive oil

* 1 tsp sea salt

* 1/2 tsp Freshly ground black pepper

* 1 Tbsp Ground cumin

* 3 tsps curry powder and/or garam Masala

* Pinch of red pepper flakes (optional)

Directions

1. Toss the cauliflower with the spices, onion, garlic and olive oil until well coated. Turn out onto a thick baking sheet in a single layer and roast, turning several times, for 35-45 minutes, until tender when pierced with a fork.

2. While you're waiting for the cauliflower to roast, make the raita and the rice. For the raita, see below. Prepare the rice according to the instructions for whatever type you're using.

3. Serve warm and hope you have enough for leftovers the next day!

Cucumber Raita

Serves 4

Ingredients

* 1 1/2 cups plain, whole milk yogurt (use organic)

* 1/3 - 1/2 cucumber, peeled and cut into dice

* 1 clove of garlic, minced or pressed

* Sea salt to taste

* Black pepper to taste

* A handful of fresh cilantro and/or mint, washed, dried and chopped (optional)

Directions

Mix the garlic, herbs, salt and pepper into the yogurt and thin with a little milk or water to the desired consistency. Stir in the cucumber slices and herbs, cover and let sit in the fridge for several hours if you can (the flavor gets better with time, particularly if you use the herbs).

You might also like:

Coconut Vegetable Curry

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Giveaway: The Food52 Cookbook - 140 Winning Recipes From Exceptional Home Cooks

2011-10-26T16:40:00.000-07:00

Those of you who don't know about the Food52 Community yet are in for a real treat (as are those of you who already know about it.)

This new cookbook is the child of Food52, a truly inspiring, vibrant, and uniquely interactive online community of home cooks curated by food veterans, Amanda Hesser and Merrill Stubbs.

Each week for 52 weeks (hence the name), they ran recipe contests on Food52.com, and the 140 winning recipes make up this book. They include:

Lemon Cream Cheese Pancakes With Blueberries
Savory Bread Pudding
Moroccan Carrot Salad With Harissa
Smoky Fried Chickpeas
Grilled Brussels Sprouts
Mashed Potatoes With Caramelized Onions & Goat Cheese
Broccoli Rabe, Potato & Rosemary Pizza

That's just a sampling, there are far too many good ones to list them all here.

In addition to these 140 winningest recipes, you also get Amanda and Merrill's helpful comments on each recipe, as well as lots of behind the scenes photos, tips and variations.

So without further ado, I'm giving away one copy of The Food52 Cookbook.

HOW TO ENTER:

Leave a comment, either here or on my Facebook page, telling me what your signature dish is, along with your name and your email address (otherwise, I will not know how to contact you if you win -- I promise that I will not add you to any email lists.)

Comments must be received by Friday, November 4th.

I will choose a winner at random (using random.org) and will announce the winner here, on Facebook and on Twitter on November 7th and will email the winner to get her or his mailing address.

Good luck!

Thanks to the good folks at William Morrow/Harper Collins for providing me with a copy of this luscious book.

Coldframes & Hoop Houses - Extending the Growing Season

2011-10-24T09:06:00.000-07:00

I nearly cried when reading that there is a possibility of snow later this week here in the Hudson Valley. I am just not ready for that in any way. Well, except maybe one way... We spent Saturday afternoon transplanting all our fall greens and herbs into the mini hoop house that we constructed out of an old apple crate (purchased from the Apple Bin, no less!) last spring.

Now all's we have to do is cover it with plastic and let the bad weather come (though I hope to God that it will wait until at least November if not December or even, dare I say it, January?)

As autumn deepens, I find myself clinging desperately to the last signs of summer. Although we pulled out most of our plants, we left the two cherry tomatoes standing in the hopes that a few more of the ruby beauties will have a chance to ripen before the first frost strikes. I've also been seized with an almost pathological urge to spend every waking moment out of doors while the going is still good (which has led to some lovely hikes and outings recently.) And I find myself fantasizing about cold frames, those wonderful, inexpensive ways to preserve your growing season just a little bit longer...

I personally love the idea of reusing an old window - to prevent waste, save materials and because I think they look charming.

Despite my intense appreciation of them, I am far from an expert on cold frames (or hoop houses.) So rather than pretend to know more than I do, I thought I'd share with you all some good resources for how to construct and use cold frames. So without further ado, here's a very thorough video from This Old House about how to build your own (unfortunately, Blogger is not playing nicely with Brightcove's embedding options, sigh.)

And here are a few links to check out:

You might also like these posts from yours truly:

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Apple Crisp - Humble, Homey & Delicious

2011-10-23T07:05:00.000-07:00

Oh, mares eat oats and does eat oats. And little boys eat apples. At least they do in our house. There's almost nothing Will likes better than an apple (fruit leathers and lollipops do rate just a notch above apples but it's still pretty close.)

After a field trip to Stone Ridge Orchard with his nursery school class last week, he's been talking a lot about picking "the biggestest apple." So when yesterday morning dawned all gorgeous - sunny and blustery and classically autumn, we headed back to Stone Ridge to give him another shot at that "biggestest" apple. Although I did not get a picture of it (photo below is of him with a much smaller apple), he did pick an enormous Ida Red that was approximately the same size as his little head - it kept him happily occupied for the entire car ride home. And we picked about 15 pounds of pommes.

I used some of them to make apple crisp, one of our family's favorite desserts. The combination of oats, butter, apples, sugar, vanilla, cinnamon, cloves and lemon juice is hard to beat.

And being naturally lazy, I also appreciate how easy it is to make. A little peeling, coring and chopping takes care of the filling.

Some mixing and clumping with your fingers does for the topping.

Then you plop the topping on the filling and shove it in the oven. No need to tangle with the cuisinart or the rolling pin.

Shortly afterwards, mouth-watering smells begin to waft from the oven, filling your home with the essential aroma of comfort. And 45 minutes later you've got a heavenly dessert ready to serve with some ice cream.

Apple Crisp

Serves 6

Ingredients

* 7 tart apples, peeled, cored and sliced

* 4 teaspoons fresh lemon juice

* 1/2 teaspoon vanilla

* 1 cup brown sugar

* 1/2 teaspoon ground cinnamon

* 1/4 tsp ground cloves

* 1/8 tsp ground nutmeg

* 1 cup rolled oats

* 1 stick of butter, room temperature

Directions

1. Preheat the oven to 375°F. Toss the apple slices, lemon juice, and vanilla in a large mixing bowl.

2. Layer the sliced apples in a 9 x 12-inch baking dish.

3 Combine the brown sugar, cinnamon, cloves, nutmeg and oats in a bowl. Cut in the butter and mix to combine with your hands. Crumble the topping over the apples.

4 Bake for 45 minutes or until the oat topping looks crunchy and the apples are fork-tender. Serve warm with vanilla ice cream or a non-dairy equivalent (I was never a fan of the soy ice cream products but they do amazing things with coconut milk these days...)

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Roasted Butternut Squash & Red Peppers With Rosemary, Garlic & Parmesan

2011-10-20T18:17:00.000-07:00

When I saw Kaela post this recipe on Local Kitchen a week or two ago, I knew I would be making it soon.

I rushed right out and bought a nice-looking organic butternut squash. And then the kitchen gods smiled on us and gave us three lovely red peppers in our CSA delivery this past week. It was fate...

The rest was easy and enjoyable - just like falling in love. I peeled the butternut squash, cut it in half, removed the seeds and cubed it.

I cut a big sprig off our rosemary plant, washed it, stripped the leaves and chopped them up.

I diced the lovely red peppers and pressed some garlic (I hate mincing garlic - I always opt for the press).

Then I tossed it all together with some olive oil, salt, and black pepper in one of my handy metal mixing bowls - they're the bomb! Cheap, light, and sturdy, what more can you ask for? I highly recommend getting a set if you don't have one already.

Then I spread it in a layer on a heavy baking sheet, grated Parmesan over the top with my beloved microplane zester and put it in the oven.

I turned them two or three times while they roasted to prevent burning, then declared them finished. Topped with a bit more fresh parmesan, they were DE-LI-CIOUS! Thank you, Kaela. I will be making this again often.

Roasted Butternut Squash & Red Pepper With Rosemary, Garlic & Parmesan
(recipe courtesy Local Kitchen)

Serves 4 as a side

Ingredients

* 1 2 1/2 to 3-lb butternut squash (or other winter squash), peeled, seeded and diced to 1/2-inch cubes

* 2 large red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces

* 3 garlic cloves, pressed or minced

* 3 Tbsps chopped parsley

* 4-5 sprigs of fresh rosemary, leaves finely chopped (about 1 tbsp)

* Sea salt & freshly ground pepper, to taste

* 3-4 Tbsps olive oil

* 1/2 cup (2 oz) freshly grated Parmesan or Romano cheese

Directions

1. Preheat oven to 400 degrees F (375 degrees F convection).

2. In a large bowl, combine squash, bell pepper, garlic, parsley, rosemary, salt & pepper. Toss to mix. Drizzle in olive oil, tossing as you go, until vegetables are all lightly coated.

3. Transfer to a rimmed baking sheet or large casserole dish. Sprinkle half of the cheese evenly over the top of the vegetables.

4. Roast, stirring 2 or 3 times, until the squash is tender and beginning to brown at the edges, 45–50 minutes. Sprinkle the remaining cheese over the top and serve hot or at room temperature.

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Apple Rhubarb Chutney

2011-10-18T12:13:00.000-07:00

I wanted to share the lovely results of yesterday morning's trip to Stone Ridge Orchard with you all - apple rhubarb chutney!

I looooove chutney. It's great with Indian food, on toasted cheese sandwiches with some walnuts, with roast pork, chicken and a million other ways. We tend to stock up on mango chutney whenever we have the good fortune to pass by a Trader Joe's but since we live in the hinterlands now, that's pretty rare. But it's also very easy to make and even tastier and cheaper than anything store bought.

I was planning to make curried apple chutney (which I'd still like to do if I find the time...) until I saw this recipe for apple rhubarb chutney and remembered that we had a big bag of rhubarb from Aunt Maggie's garden in our chest freezer. Rhubarb is such great stuff - I love its tangy, unique taste and smell and it's appealing mix of colors - green and pink and red.

The recipe is simple - mix apples and rhubarb with lemon zest and juice, dried cranberries, spices and a BOATload of sugar and cook it down until it's thick and delicious.

Because of all the sugar, you do need to stir it frequently and watch it to make sure it does not burn or overcook but it's a pretty manageable project that will make you and your family happy all winter and spring.

The recipe below is adapted from Ball Complete Book of Home Preserving - I decreased the sugar (the original recipe calls for 4 cups in case you want to follow it), increased the lemon juice, added a touch of salt and a bunch of fresh ginger and some cloves.

Apple Rhubarb Chutney

Makes roughly 4 8-oz jars

Ingredients

* 4 cups diced, peeled, cored apples

* 3-4 cups sugar

* 2 cups diced rhubarb, fresh or frozen

* 1/2 cup water

* Zest and juice of 2 lemons

* 1/2 cup dried cranberries

* 2 tsps grated or finely chopped fresh ginger

* 1 tsp ground cinnamon

* 1/2 tsp ground nutmeg

* 1 tsp ground cloves

* 2 tsps salt

Directions

1. In a large stainless steel sauce pan, combine apples, sugar, rhubarb, water and lemon zest and juice. Bring to a hard boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 15 minutes. Add cranberries, ginger, cloves, cinnamon, nutmeg and salt. Boil gently, stirring frequently, until thick enough to mound on a spoon. While the chutney cooks down, get the water boiling in your canning pot and sterilize your jars, lids and bands.

2. Ladle the hot chutney into sterilized jars, leaving 1/2 inch headspace. Remove any air bubbles; wipe the rims clean with a clean, wet rag or paper towel, center the lids on the jars and screw the bands down until resistance is met, then increase to finger-tip tight.

3. Submerge the jars completely in a boiling water bath and process for 10 minutes (or your recommended altitude time). Remove the jars from the canner, place on a wire rack or several dishtowels, and allow seals to set and cool for 12-24 hours. Check seals and store any that have not sealed properly in the fridge and use within a week or two. Store the properly sealed jars for up to a year in a cool, dark place.

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Roasted Delicata Squash & Tortellini Salad With Cranberries, Greens & Pepitas

2011-10-13T18:18:00.000-07:00

I modeled this supremely satisfying salad off one that our friend, June, brought when she visited shortly after our son was born a few years ago. I remember it vividly - in part because it was spectacular and in part because I was nursing the baby every two hours at the time and was ravenous around the clock!

After I discovered delicata squash a few years ago, it quickly gained "most favored squash" status in my kitchen. In addition to their divine flavor, one of the nice things about delicatas is that you do not have to peel them - just remove the seeds and cut them up - no need to remove the skin.

The lovely, rich, sweet, slightly nutty flavor of the delicata squash is enhanced by roasting and pairs nicely with the salty, creamy tortellini and the grated parmesan cheese. The greens add a light, fresh note (I only had baby spinach on hand but I prefer arugula as it gives the salad a nice peppery bite), the pepitas add a great, smokey crunch and the dried cranberries offer some tart, sweet notes.

It's hard to stop eating this salad. We made this for lunch today and my husband and I both had to try several times before we were able to finally lay our forks down for good...

I used some fresh tortellini made by La Bella Pasta, a local company that makes great fresh pasta but this would be good with the frozen kind, too. We found a kind we really like called Putney Pasta though I'm sure there are lotsa good ones around.

Roasted Delicata Squash & Tortellini Salad With Cranberries, Greens & Pepitas

Serves 3-4

Ingredients

* 2 delicata squash, halved, seeded and cut into 1 inch chunks

* 1 clove garlic, minced or pressed

* 1 package fresh or frozen cheese tortellini

* 4 cups arugula or baby spinach, washed and dried

* 1/3 cup roasted pepitas

* 1/3 cup sweetened dried cranberries

* 1/4 cup grated parmesan cheese

* Handful fresh parsley and thyme, rinsed, dried and chopped

* Sea salt

* Black pepper

* Olive oil

Directions

1. Preheat the oven to 425 degrees. Toss the squash cubes with the garlic, a sprinkling of sea salt and a healthy amount of olive oil to coat on all sides on a heavy baking sheet. Put in the oven and roast, removing every 10 minutes or so to turn the pieces to prevent any from burning. It will probably take 2-3 flippings with the spatula and a total of 25-30 minutes in the oven until the pieces are soft all the way through. Remove from the oven and let cool a bit.

2. While the squash is roasting, bring a pot of water to boil and cook the tortellini according the directions on the package (will vary for fresh or frozen) then drain and toss with some olive oil in a large shallow bowl.

3. While the pasta and squash are cooking, wash and dry the greens and chop the herbs.

4. Combine the squash, tortellini, greens, herbs, cranberries, and pepitas in the large shallow bowl and top with freshly ground black pepper and freshly grated parmesan cheese to taste.

Here are a few recipes I was inspired by recently:

Roasted Squash Salad with Spicy Pecans from Winnie at Healthy Green Kitchen
Roasted Butternut Squash, Red Peppers & Rosemary from Kaela at Local Kitchen

You might also like these "squashy" recipes from The Garden of Eating:

Preserved Meyer Lemons, Moroccan Style

2011-10-08T13:24:00.000-07:00

We spent last week visiting family and friends back in sunny (well, it was sunny last week, at least) Berkeley. Thanks to the generosity of our former neighbor, Peter, who was out of town, we were able to stay upstairs in our old house.

What a treat to be back in the middle of our beloved Gourmet Ghetto in close proximity to our favorite neighbors and all our old haunts like The Cheeseboard, Moneterey Market, Imperial Tea Court, Saul's, and Guerilla Cafe.

Although our son did not remember Berkeley--not surprising, since he'd only just turned one when we left--he did reconnect with the Meyer lemon tree in our yard in a major way (see here for a brief history of their love affair). Every time we went outside, he insisted on picking at least one lemon from the tree.

There was no way I was going to let these fine fruits go to waste so I packed them very carefully in multiple layers of ziploc bags (they're pretty juicy as lemons go...) in the middle of a suitcase, hoping against hope that all our dirty laundry would provide some protection from the bumps and jostles of baggage handling.

One extremely long day of travel later (we missed the check in window for our flight back by one minute, literally :(), ten Meyer lemons were sitting on our counter back in NY in remarkably good shape!

I've been meaning to try making preserved lemons for about five years now, ever since my culinarily gifted friend and food blogger, Kirsten introduced me to them at a lavish Moroccan feast she whipped up.And since Meyer lemons are a particularly good choice for preserving and I had a bunch of 'em, it seemed that the time had finally come. The process is quite simple though it does take roughly three weeks for them to be ready to use.

Since I have not yet made anything with them, I've included some suggestions from other blogs ans sites for recipes that call for preserved lemon. The basic rule of thumb is that preserved lemons are good with anything lemons are good with/in -- lamb, fish, beef, chicken, stews, and most Moroccan food.

Preserved Lemons, Moroccan Style

Makes one quart jar

Ingredients

* 6-8 organic meyer lemons, washed and dried

* Salt (use either kosher salt or a coarse sea salt, do NOT use table salt)

* Sterilized quart jar with lid

Directions

1. Remove any stems and slice a deep X into each end of the lemon - you're basically cutting each lemon nearly into quarters but not going all the way through.

2. Working over a large bowl, pour as much salt into both ends of the semi-open lemon as you can.

3. Pour a layer of salt into the bottom of the quart jar and then press the salt-filled lemon into the bottom of jar and repeat with the remaining lemons.

4. Press the lemons down to release their juice - the liquid should cover them or nearly cover them if you're working with less juicy lemons. You can fill the jar right up to the top since the lemons will reduce as they pickle. Top with a couple tablespoons of salt.

You can also add spices if you like - some of the more common options are bay leaf, cinnamon stick, peppercorns and whole cloves.

5. Seal the jar well and leave out for 2-3 days, pressing the lemons down once a day to make sure they're sitting below the lemon juice to ensure preservation.

6. Move the lemons to the fridge and wait three weeks before using to allow the rinds to pickle fully. To use, rinse the lemons, scrape off the pulp, discard any seeds and chop or mince the rind. They'll keep in the fridge for up to 6 months.

Preserved Lemon Recipe Inspiration:

French Lentils With Onions & Preserved Lemon from What Julia Ate
Israeli Couscous With Roasted Butternut Squash & Preserved Lemon from Gourmet via Epicurious
Spicy Potato Tagine With Preserved Lemon & Olives from Paula Wolfert's The Slow Mediterranean Kitchen via Epicurious
Moroccan Chicken with Preserved Meyer Lemons and Green Olives from Gourmet via Epicurious
Moroccan Meatballs With Preserved Lemon from From Kirsten's Kitchen to Yours
Moroccan Butternut Squash Chickpea Stew from Use Real Butter
Chicken & Green Olive Tagine from From Kirsten's Kitchen to Yours
Chickpea & Tomato Tagine from From Kirsten's Kitchen to Yours

You might also like these Meyer Lemon recipes:

Tomato Tart Two Ways

2011-09-25T09:29:00.000-07:00

I know, I know. You're probably thinking, "enough with the tomatoes!!" But I can't seem to stop... Bear with me, though, we'll be on to winter squash and root veggies ad nauseum soon enough.

I made these two tomato tarts with a green salad for lunch today. I can't help thinking of this lovely meal as summer's "last gasp." The last tomatoes from the garden, the last arugula (I pulled the plants out this morning), the last few heart-breakingly crisp little cukes from our quickly withering vines...

The tarts were inspired by one that our friend, Kali, made for us this summer. The original recipe, which is much simpler than the one below - just pastry, tomatoes, thyme, olive oil, salt and pepper, is from Canal House Cooking Volume No. 4: Farm Markets & Gardens - a delicious set of cookbooks.

While the Canal House tart was delightful, I had a hankering for something a tad more substantial and less appetizer-like today.

I also had a big hunk of gruyère cheese that was not getting any younger and a simple chevre that I had no other plans for. And since the package of puff pastry I'd bought came with two sheets, I thought, "why not try this tart two ways?" So I made one with the goat cheese and one with the gruyère. But that is where the differences end, otherwise, they were identical.

It's important to use only the best tomatoes -- you want something really sweet and rich for this since the flavor will be first and foremost.

Thankfully, our thyme plant is not bothered by the end of summer (unlike me) and was happy to oblige with a few tender stems.

I am a huge fan of caramelized onions (though to be honest these were not truly caramelized, just sautéed with salt, pepper and a splash of balsamic vinegar) so I thought some alliums would make a nice addition, too.

The resulting tarts were mighty toothsome. I loved the addition of the cheese and the sweet onions. My only regret was that I had not thought to scatter some pinenuts on them (so I've added that in the recipe below).

My husband and I were divided in our opinions - I thought the goat cheese version was tastier while he favored the gruyère. It's a fortunate difference of opinion since we each have our eyes on the leftovers of our respective favorites...

Either way, this tart is easy and scrumptious. The puff pastry makes it look and taste decadent with extremely minimal work on your part. Effortless gourmet...

Tomato Tart

Makes one tart

Ingredients

* 1 sheet puff pastry, defrosted

* 2 medium or 1 large tomato, cored and sliced (not too thick - you want to avoid too much weight or liquid as it will make the pastry soggy)

* 2-3 branches fresh thyme

* 4 oz goat or gruyère cheese

* 1 large onion, sliced

* Extra-virgin olive oil

* Freshly ground black pepper

* Sea salt

* Handful of toasted pine nuts

Directions

1. Preheat the oven to 375 degrees F. While you're waiting for the pastry to defrost, sautée the onions in a frying pan in olive oil until translucent. Splash with a little balsamic vinegar and continue to cook another 1-2 minutes.

2. Lay the sheet of puff pastry out on a parchment paper-lined baking sheet. Prick the dough inside the border all over with the tines of a fork to prevent it from puffing up too much during baking.

3. Spread a layer of whichever cheese you choose on the pastry. Top with the onions, then arrange the tomatoes on the pastry in a single layer (crowding or overlapping the tomatoes will make the puff pastry soggy). Strip the branches of thyme, scattering the leaves over the tomatoes. Drizzle the tart with some olive oil and season with pepper. If using gruyère, reserve a little cheese to sprinkle over the top.

4. Bake the tart until the pastry is crisp and deeply browned on the bottom and around the edges, 30-40 minutes. Season with salt and serve.

Serves 4-6 as an appetizer or 2-3 as a main course

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Slow Oven-Roasted Tomatoes

2011-09-21T18:09:00.000-07:00

You say tomato. I say slow oven-roasted tomato...

When I saw these pop up on Food In Jars' Facebook page a couple weeks ago, I knew that I would be making them. They are the most delicious thangs -- sweet, chewy, and intensely tomato-ey (it's my blog so I can make up any words I feel like.) The long roasting concentrates a whole tomato's worth of flavor into the delightfully shriveled, slightly gooey treat that remains at the end of 10-12 hours in the oven.

While not exactly quick, they are sublimely easy to make. All you do is preheat your oven to 200 F. While you're waiting, wash the tomatoes.

Slice them in half (or into quarters if you're using a rounder, fatter variety) and lay them in a single layer on parchment covered baking sheets.

Drizzle with olive oil, then sprinkle with sea salt and freshly ground pepper(you could throw some basil, thyme or oregano into the mix, too, if you feel like it.)

Then slide the sheets in and cook them at this low temperature for 10-12 hours (or more like 8 if you're using cherry or grape tomatoes since they're much smaller). Check them periodically to make sure they're not getting too dried out for your taste (and to make sure your oven is still on - ours kept turning off for some reason... Not good!)

When they're done, let them cool down. Remove however many you plan to scarf down in the next week and put them in an airtight container with a lid.

Then freeze the rest on their sheets, pack them into glass jars or freezer bags and toss them into the freezer.

These are DIVINE atop some goat cheese on crackers or baguette, chopped in salad, added to sauces, or just eaten on their own. I think you'll find them quite addictive...

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Tomato Jam

2011-09-20T08:50:00.000-07:00

I first made tomato jam a few years ago as an accompaniment to a decadent middle eastern-inspired meal in honor of my friend Nadia and her then-boyfriend, Martin who'd made the long trek out from Boston to visit us in Berkeley. Nadia is an adventurous cook and an appreciative eater so we ended up spending a lot of our time together in the kitchen.

In addition to the spiced tomato jam, the ~~meal~~ feast included spiced lamb kabobs, tzatziki (a.k.a., cucumber yogurt salad), lemon-scented quinoa with tahini and chickpeas, hummous topped with caramelized onions, Greek yogurt, roasted golden beets, pinenuts, and cilantro, and a green salad and some pita to round it all out. Needless to say, no one went hungry.

So when I saw this enticing recipe for tomato jam on Food In Jars (an awesome canning and preserving blog written by Marisa McClellan) I realized that it's been too long since I've made this delectable jam. In fact, not only have Nadia and Martin had time to tie the knot since I last made tomato jam, they now have an extremely cute 8-month-old, too. Looks like I've been slacking!

Marisa's recipe below is nearly identical to the Mark Bittman recipe I first used. I don't think you could go wrong with either one but since I've already posted about the Bittman one, I'll give Food In Jars' version a try. As canning projects go, this one is easy.

You wash your tomatoes.

Chop them up.

Grate some fresh ginger.

Simmer it in a pot with lime juice, sugar, salt and a few ground spices until it gets thick and gooey.

Fill your sterilized jars with the hot jam and toss them into the canning pot for a bit.

Et voilá! You have tomato jam - sweet, salty, spicy. Try this delectable jam on bread or crackers with some goat cheese or brie or something much stinkier, serve it with grilled sausage (it's great with these spiced lamb kabobs) or steak, use it in place of ketchup on a burger, or try it as a glaze for roasted chicken or pork - I think you will love it!

If you don't want to bother with canning, just cut the proportions down accordingly to make a much smaller amount. It will keep in the fridge for up to a week in a tightly covered jar.

Tomato Jam

Makes between 3 and 5 pints, depending on what kind of tomatoes you use and how long you reduce it

Ingredients

* 5 pounds firm, ripe tomatoes, finely chopped

* 3 1/2 cups sugar

* 8 tablespoons lime juice

* 2 teaspoons freshly grated ginger

* 1 teaspoon cinnamon

* 1/2 teaspoon ground cloves

* 1 tablespoon salt

* 1 tablespoon red chili flakes

Directions

1. Combine all the ingredients in a large, non-reactive pot. Bring to a boil and then reduce the temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.

2. When the jam has cooked down sufficiently, remove it from the heat and fill the jars, leaving 1/4 inch of head space. Wipe the rims with a clean, damp paper towel, apply the lids and twist on the rings. Process in a boiling water canner for 20 minutes.

3. When time is up, remove jars from water bath and allow them to cool. When the jars are cool enough to handle, test the seals. Store the jars in a cool, dark place for up to one year.

Not feeling totally confident about how to can food? Check out my how-to post here for an overview of the process.

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Pickled Beets With Cumin and Cloves

2011-09-15T06:04:00.000-07:00

Here at our house, the canning continues. The latest is this delightful pickled beet recipe that seemed like a good way to use the three big bunches of beets that have been cooling their heels in the crisper of our fridge since we picked them up from our CSA several weeks ago. We had three delicious varieties -- red, chiogga and golden.

If you're not a fan of beets, I encourage you to keep trying them. After hating beets with a passion for about 30 years, I did a complete about-face a few years back and now love them. I think it's easier to transition to golden beets as their flavor is a little mellower and sweeter than red or purple beets. They served as the "gateway beet" for me.

Cumin and beets go so well together - the exotic savory flavor pairs really nicely with the beets' rich sweetness. Vinegar adds a little bite and salt brings the whole thing up to a humming pitch.

These pickled beets are delicious on falafel or as part of a Middle Eastern style mezze spread with hummus, olives and stuffed grape leaves. In addition to tasting good, they also look good - I think the jars are positively jewel-like.

If you've ever cooked with beets before, you know that they stain - so wear gloves unless you're okay with having pink hands for the day (the mark of a beet lover!)

The recipe below is from Sherri Brooks Vinton's excellent canning and preserving cookbook, Put 'Em Up.

Pickled Beets With Cumin and Cloves

Makes about 3 pints

Ingredients

* 2 pounds beets (any variety), tops and root ends cut off

* 1 cup distilled white vinegar

* 1/2 cup water

* 1/2 cup sugar

* 1/2 Tbsp salt

* 1 Tbsp cumin seed

* 1/4 tsp whole cloves

Directions

1. Prep the beets by boiling or roasting them until nearly tender. To boil them, place in a large pot with water to cover by 2 to 3 inches. Bring to a low boil and cook until beets are tender when pierced with a knife, 30 to 40 minutes depending on the size of the beets. Drain and set aside until enough to handle. To roast them, preheat the oven to 375 F. Wrap the beets in foil and place on a baking sheet. Roast until tender when pierced with a fork, 45 minutes to an hour, depending on the size of the beets. Remove from the oven, open the foil and set aside until cool enough to handle. Regardless of which cooking method you choose, the skins should slip off the cooked beets easily, leaving lovely smooth beets behind. Use a paring knife to cuff away and stubborn bits or damaged spots. Then cut them in half and then again into 1/4 slices. Set aside while you prepare your jars and brine.

2. Boil your jars and lids for 10 minutes. Meanwhile, prepare the brine - combine the vinegar, water, sugar and salt in a medium, non-reactive saucepan, and bring to a boil. Stir to dissolve the sugar and salt, then remove from the heat.

3. Pack the beets into 3 clean, hot pint jars, arranging the slices snugly but with enough room for brine to circulate and stopping 1 inch below the top of the jars. Divide the cumin seed and cloves evenly among the jars. Pour the hot bring brine over the beets to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid.

4. If you don't want to bother canning these, you can just let them cool, cover them and store them in the fridge for up to 3 weeks. If you do want to preserve them for up to a year, follow these instructions: Release any trapped air bubbles by shimmying a knife round the edges of the jars. Wipe the rims clean with a clean, damp paper towel. Apply the lids and screw on the jar bands. Process the jars for 30 minutes in a boiling water bath canner. Remove the jars and allow to cool. Test the seals (the tops should all be popped down) and store in a cool, dark place for up to one year. Any jars whose lids have not popped down should be stored in the refrigerator and used within 3 weeks.

Not feeling totally confident yet about canning? Check out my how-to post for more detailed instructions.

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Heirloom Tomato Salsa

2011-09-09T07:25:00.000-07:00

Some like it hot...but I like it mild. That's one of the nice things about making your own salsa -- you can make it as spicy or non-spicy as you like.

My own salsa-making journey was inspired by two jars of delicious salsa we received from my aunt Maggie last winter. They were so far and above even the best supermarket salsa money can buy, that we used each and every drop -- a radical departure from my norm which is to open a pint jar, use about half of it, put it back in the fridge, feel vaguely guilty while it begins to grow an entire colony of mold on it, then throw it out several months later in a fit of disgusted refrigerator cleaning.

These jars of homemade salsa were special enough to inspire me to find new ways to use them up - I even rediscovered western omelettes!

So when tomatoes starting rolling in a couple of weeks ago, I thought, "why not make some really good salsa of our own to last us the whole long, cold, bleak, dreary, depressing winter?" (can you tell I do not care for winter?)

I asked Auntie Maggie what she does to create her awesome deliciousness and I have to admit that my enthusiasm for the whole project quadrupled when she said she just puts all the ingredients right into the food processor. After the previous week's tomato sauce canning bonanza with its requisite peeling, slicing and dicing, I was ready for this quicker, easier prep method.

The ingredients are simple - tomatoes, onions, garlic, cilantro, jalapeños, white or apple cider vinegar, sugar, and salt. You wash things off, chop them roughly, dump them in the Cuisinart, blend for a bit, cook for a bit and then can it all. Es tan fácil!

I am morally opposed to seeding tomatoes so my salsa was a bit watery when it came out of the food processor but I just cooked it down until it reached the perfect consistency.

As a result of the previous week's tomato sauce canning, when it came time to start sterilizing jars, we realized there was a serious shortage of pints... But the gods of serendipity were shining on our house that day as this potential tragedy led to a truly brilliant innovation - half-pint jars of salsa!

No more rushing to use up a full pint of salsa, no more feeling guilty about wasting salsa, and no more feeling revolted by the mold colonies growing in our fridge - it's a win-win-win.

The cheerful jars lining the shelf in our pantry should help add some (mild) heat to the coming cold winter days.

Heirloom Tomato Salsa

Makes 6 pints (or 12 half-pints)

Ingredients

* 5 lbs heirloom tomatoes

* 1-2 jalapeño peppers, seeds, ribs and stems removed, finely diced (I recommend wearing gloves when working with these)

* 2 onions, roughly chopped

* 4 large cloves of garlic, roughly chopped

* 1 cup fresh cilantro leaves, washed, and dried

* 1 1/2 cups white vinegar

* 1/4 cup sugar

* 1 Tbsp sea salt

Directions

1. Place the tomatoes, onions, garlic, and cilantro in the bowl of a food processor and blend until it reaches the desired consistency.

2. Put the blended mixture into a large, non-reactive pot, add the jalapeños, sugar, salt and vinegar, bring to a boil and then simmer until it reaches the desired thickness.

3. While the salsa is cooking, sterilize your jars and lids in the hot water bath for 10 minutes. Drain and remove the jars, ladle the hot salsa directly into the hot jars leaving 1/4" head space, wipe the rims with a clean, damp paper towel, apply the lids, and secure the bands.

4. Process in a hot water bath canner for 20 minutes, then remove from the water and let the jars cool on a rack or several dishtowels to avoid extreme temperature changes which can crack the jars. One cooled, check the seals (the lids must be popped down) and store in a cool dark place for up to one year. If any of the lids have not sealed properly, store the jar in the fridge and use within one week.

Not feeling totally confident about how to can food yet? Check out my how-to post here for an overview of the process.

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Summer In a Jar - Simple Tomato Sauce With Garlic & Basil

2011-09-07T11:15:00.000-07:00

Last summer, the late blight destroyed the vast majority of east coast tomato crops but this year, there are fat, flavorful tomatoes hanging from vines everywhere ya look. In fact, this one was hanging off the vine in a pot in our little container garden just a few days ago. It's an Ulster Germaid grown from seeds I bought from our very own Hudson Valley Seed Library this spring.

I managed to put up 10 pints of this simple, tasty tomato sauce just hours before Hurricane Irene descended on Ulster County with a vengeance. The resulting devastation and power outage (we were without power for four days and we were among the lucky ones in this area!) did delay my posting this for over a week. But, as they say, better late than never...

I used a mix of heirloom tomatoes from our CSA, Hearty Roots Community Farm, and plum tomatoes from Hardeman's farmstand just down the road from them in Red Hook.

I kept the additions simple - sautéed onions and garlic, fresh basil, sea salt, freshly ground pepper and a little red wine.

Although there's considerable prep time involved, the process is quite simple -- just blanch, peel, chop, sautée, simmer, sterilize, and can!

It takes a little while but there's something very satisfying about pulling the skins off those delicious red 'maters.

After chatting with my cousin, Nina, our family's culinary oracle, I decided to be daring (or terribly foolish, TBD, depending on whether I end up poisoning my whole family with botulism...) and ignore the guidelines about adding lemon juice or citric acid to the jars prior to canning. I tried to minimize the risks by keeping my non-tomato additions minimal to ensure that the sauce will be of a higher acidity, having the sauce at a boil when it came time to ladle it into the jars, thoroughly sterilizing the jars, and processing the hell out of them once full and capped. However, none of this will actually prevent botulism so my directions below call for lemon juice as I do not want to be responsible for causing any deaths among my readers...

I am a relative canning novice but I have canned tomato sauce in this manner in the past without killing anyone so I'm just going to cross my fingers and hope for the best. But YOU should add the lemon juice or citric acid to the jars or use a pressure canner since that will allow you to get the sauce hot enough to actually kill any botulin.

Remember that important adage (adored by parents the world over): "Do as I say, not as I do." Here's the recipe.

Simple Tomato Sauce

Makes roughly 8 pints or 4 quarts

Ingredients (I recommend using organic whenever possible)

* 20 lbs ripe tomatoes (you can use plum or other varieties)

* 1 large onion, chopped

* 6-8 cloves of garlic, minced

* one bunch fresh basil leaves, washed, dried and coarsely chopped

* 2 tsp freshly ground black pepper

* 4 tsp sea salt

* 3 Tbsp olive oil

* 1/2 cup red wine (optional)

* 1/2 cup sugar (this may sound like a lot but you will need to add lemon juice to each jar and the sugar helps to counteract the tartness)

* bottled lemon juice (amount will depend on how much you're making)

Directions

1. Bring a large stockpot of water to a boil. Immerse the tomatoes (you'll most likely have to do this in batches unless you've got a really really big pot!) in the boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in a large bowl of cold water (ice water is best) and slip off the skins. Core the tomatoes and remove any blemished or discolored parts. Chop roughly and set aside.

2. In a large, heavy saucepan, sauté the onions and garlic in the olive oil until translucent and fragrant. Add the tomatoes, basil, sugar, wine and spices and bring to a boil. Simmer uncovered until thick enough for serving - this will take a few hours. The volume will be reduced by almost one-half. Stir often to prevent sticking. If you prefer smoother sauce, you can use an immersion blender to process the sauce right in the pot (this is what I did.)

3. When the sauce is beginning to look like it's approaching the right consistency, fill your canning pot with water and put it on high heat. Once the water has reached a boil, place your jars and lids in the water and boil them for 10 minutes to sterilize them. Or, if you don't have a canner or don't want to deal with all this hootenany, you can also just freeze the sauce in batches. Just let it cool down fully before you put it in whatever containers you plan to freeze it in! We often use yogurt containers.

4. To be safe, add 1/4 teaspoon of citric acid or 1 tablespoon of lemon juice to each pint (double those amounts for quarts). Then ladle the bubbling hot sauce into the hot, sterilized jars, leaving 1/2-inch head space. Remove any air bubbles. Wipe the rims and screw threads with a clean, damp paper towel, apply the two piece metal canning lids, and tighten the screw bands.

5. Process the jars as follows (unless you live at high altitude in which case you should check the UGA's site for recommended processing times.) If you have access to a pressure canner, please use it - it's definitely safer than the hot water bath one!

Pressure Canner

20 minutes for pints

25 minutes for quarts

Using either 11 pounds pressure with a dial gauge pressure canner or 10 pounds pressure with a weighted gauge pressure canner.

Hot Water Bath Canner

35 minutes for pints

45 minutes for quarts

6. After processing, remove the jars immediately, and place on a rack to cool. You should begin to hear a delightful "pop" "pop" "pop" sound of the jar lids sealing. Any jars whose lids do not pop down should be placed in the fridge and used within one week.

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And the winners are...

2011-08-30T11:34:00.000-07:00

So sorry for the delay in posting the winners of the Can You Can It? contest.

I've got a good excuse though, I swear! Hurricane Irene meant business here in upstate New York - we got 9 inches of rain in 24 hours, and gusts of wind up to 60 mph. It was a looong, scary storm that left tons of trees and power lines down and lots of flooding.

So we're still without power or internet chez nous and it may take up to 10 days to get it back. But we were much more fortunate than some of the neighboring towns in our area which suffered such severe flooding that there's not much left to call a town. Poor Prattsville and Windham have been basically washed away.

I am extremely grateful that we were spared that level of devastation. And also very grateful that my mom never lost power. I'm at her house right now, luxuriating in a couple hours of lovely electricity and wifi - just like a pig in shit!

But I'm rambling on - you want to know who won the contest, don't you? Those of you who followed the voting know that we had a real neck and neck race. And it ended in a tie!

So first place goes to both Julianne Puckett, the Kitchen Ninja for her Zucchini Chips - shown below

And first place also goes to Jen Barthell, the Neighborhood Foodie for her Blackberry Kumquat Cardamom Jam - shown below.

Congratulations to you both!!! I'll be in touch shortly to get your mailing addresses so I know where to send the prizes.

Thank you again to all of you who entered - I was inspired by your beautiful, yummy entries. Hope to hear from you again soon.

And a huge thank you to both Storey Publishing and to Mighty Nest for "putting up" (sorry, could not resist a good canning pun...) the lovely prizes!

Spicy-Sweet Moroccan Chickpea Spread With Blood Orange

2011-08-26T10:47:00.000-07:00

They say good things come to those who wait and I guess it's true.

I've been thinking about making this spread since my friend, Kirsten, a wonderfully adventurous cook who blogs about her culinary exploits here, made something very similar to it at a lavish Moroccan-themed dinner party she hosted at her home a while back, when we all still lived in Berkeley.

But my son was born a few months later and everything kind of went to hell what with adjusting to becoming a mom and the general sleeplessness of life with an infant so it's taken me ~~a little while~~ more than two years to get around to it... Nonetheless, I think it was worth the wait. (And I cannot say enough good things about sleep training -- thank you Ferber!)

I was primarily inspired by Kirsten's use of blood orange juice and honey -- such interesting, delightful additions! It had never occurred to me before to make a hummus-y type spread sweet. Turns out she's a genius 'cause it's really good.

I also used lime juice, chipotle peppers, garlic, cumin, cilantro, salt and pepper. I chose chipotles over jalapeños because they are milder and I like their smokey flavor (I also kinda fell in love with the La Morena label.)

The result is an addictive combination that is slightly spicy, slightly sweet, and deliciously savory. And super easy to make, too - I love posting a recipe that includes only one step in the directions (and not just because I am lazy, though I admit that I am.)

This spread goes well with toasted pita bread, olives, feta cheese, lamb, chicken or shrimp kabobs, pickled beets, tzatziki, chopped salad, and couscous. (And now I am drooling...)

Spicy-Sweet Moroccan Chickpea Spread With Blood Orange

Serves 4-6 as an appetizer

Ingredients

* 1 can (1 ½ cups) cooked chick peas

* ½ cup citrus juice (you can use any kind but I used a mix of blood orange and lime juice - the blood orange will turn the spread a little pink but I think it looks nice)

* ½ cup cilantro, chopped

* 2 cloves garlic, peeled

* 1-2 chipotle peppers (you can use more or less pepper depending on how spicy you like your food, and you can substitute a small jalapeño for the chipotles, too - they're spicier)

* 1/4 cup olive oil

* 1-2 teaspoons honey

* 1 teaspoon cumin

* Sea salt to taste

Directions

1. Place all the ingredients in the bowl of a food processor and blend until smooth. Adjust for salt, honey, lime and spice. It's as simple as that!

You might also like:

Hummous With Caramelized Onions & Garlic Topped With Golden Beets, Pinenuts & Greek Yogurt
Spiced Lamb Kabobs with Tomato Jam
Tzatziki (a.k.a. cucumber yogurt salad)
Chopped Summer Salad
Lemon-Scented Quinoa With Tahini and Chickpeas
Quick Pickled Beets

Just a note to let you know that I am submitting this recipe for the August edition of My Legume Love Affair, hosted by Preeti of Relishing Recipes.

Cast Your Vote For The Can You Can It? Winner!

2011-08-21T17:45:00.000-07:00

It seems the answer to "Can You Can It?" is, "Yes, You Most Certainly CAN!" Just feast your eyes on these amazing entries!

So which one is your favorite?

I've posted the entries in the order in which they were received. Please browse through the entries below, then cast your vote for the winner via the poll that pops up on the right (there is only one vote per person). Or, if you do not see the poll pop up, just click here to view it on its own web page.

Whoever receives the most votes by August 29th will win a set of Weck canning jars from Mighty Nest. Whoever receives the second most votes will win a copy of Put 'Em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, From Drying and Freezing To Pickling and Canning from Storey Publishing.

I'll announce the winner here on August 30th. If you're worried you'll forget, you can sign up to get posts by email, like me on Facebook, or follow me on Twitter to ensure that you don't miss it. Good luck!

1. Apricot Jam With Saffron & Rose from Yossy Arefi-Afshar who writes the delectable Apt. 2B Baking Co. in New York, NY

2. Grapefruit In Pineapple Juice from SJ Smith whose grapefruit tree has had a banner year in Lake Elsinore, CA

3. Spicy Plum Chutney from Emmeline Craig of Emmeline's Bolinas Watercolors Blog in Bolinas, CA.

4. Highbush Blueberry Lemon Verbena Jam from Lindsay Murray who writes the yummy blog Uncanny Preserves from Sackville, NB.

5. DIY Cornichons - French Tarragon Pickles from Kirsten Lindquist who writes the inspiring and delectable From Kirsten's Kitchen To Yours from Santa Monica, CA.

6. Senfgurken a mustardy pickled cucumber that is popular in Germany from Eszter Befőz who writes an eponymous blog all about pickling and preserving from her home in Hungary.

7. Pickled Cippolini Onions from my extraordinarily culinarily gifted cousin, Nina Lesser-Goldsmith of the amazing Learning Center at Healthy Living Market in Burlington, VT.

8. Blackberry Kumquat Cardamom Jam from Jen Barthell who writes Neighborhood Foodie from San Diego.

9. Pickled Chayote Slaw from Renée Joslyn who writes Flamingo Musings from South Miami, FL.

10. Pickled Grapes with Cinnamon and Black Pepper inspired by Molly Wizenberg's book, A Homemade Life, from my friend and colleague, Elizabeth Brookbank in Seattle, WA.

11. Mango Magma Salsa from Erica Bruielly who writes The Gritty Girl Blog from Northwest Ohio.

12. Zucchini Chips from Julianne Puckett who writes Adventures of the Kitchen Ninja from Jericho, VT way up in the North Country.

13. Caramelized Onion Jam from Leena Trivedi-Grenier who writes Leena Eats from Oakland, CA - my old stomping grounds!

14. Spiced Peach Jam from Teresa Riley who writes a blog called PaperOnParade from Asheville, NC.

15. Sicilian Tomato Sauce from Angela Hallisy who writes Cooking For Peace of Mind from Warren, MI.

Southwestern Quinoa Salad With Black Beans, Corn & Peppers

2011-08-18T11:00:00.000-07:00

After getting off to a shaky start several years ago, my relationship with quinoa has blossomed into something beautiful. I find that its mild, nutty flavor goes well with pretty much everything and I love dressing it up in various costumes.

This simple salad has a decidedly southwestern feel to it - black beans, sweet corn, crunchy red peppers and a generous dose of fresh cilantro, lime juice and cumin. Mmmmmm....

It's easy, tasty, filling and remarkably good for you -- what's not to love, eh? Although I did not have any on hand when I made my salad, I've included tomatoes and feta cheese in the recipe below as they'd both be very welcome additions.

I'd write more but our son keeps waking up at an ungodly hour in the morning so I am feeling a bit less lyrical than usual and also need to keep things short so I can go research toddler alarm clocks - a brilliant invention designed to keep your child in bed longer by telling them when it's okay to get up and when they need to sit tight because it's only, say, 4:45 AM...

Southwestern Quinoa Salad

Serves 6 as a side

Ingredients

For the salad:
* 1 cup organic quinoa, rinsed and drained
* 2 cups water
* 1 cup cooked sweet corn kernels
* 1 cup cooked black beans, rinsed and drained
* 1 small red or green bell pepper, de-seeded, de-stemmed and chopped
* 1 medium tomato, chopped
* 1/4 -1/2 cup minced red onion
* 1/2 cup fresh cilantro leaves, washed, dried and coarsely chopped
* 1/2 cup feta cheese (optional)

For the dressing:
* 4 Tbsps fresh lime juice, or to taste
* 2 Tbsps red wine vinegar
* 4 Tbsps olive oil
* 1 clove garlic, minced or pressed
* 1 Tbsp honey or agave
* 1 tablespoon ground cumin
* Sea salt and freshly ground black pepper to taste

Directions

1. Bring the water to a boil, then stir in the quinoa, lower the heat and reduce to a simmer. Cover for 15-20 minutes until done - you'll know the quinoa is ready when you see the little white "tail" of the germ around the outside edge of each seed.

If you're starting to see the little white tails but the quinoa seems too soggy, remove the lid for the last few minutes of cooking. And if the water is all gone but the tails are not visible yet, add a little more water and simmer for a few more minutes, covered. Then remove from heat and set aside to cool.

2. While the quinoa is cooking, you can make the dressing. Place all the ingredients in a jar with a tight fitting lid and shake well to combine.

3. Once the quinoa has cooled down and the dressing is ready, it's time to put it all together. Combine all the ingredients in a large bowl, drizzle with the dressing and toss well to make sure everything is equally coated. Top with more cilantro leaves and if you've got a ripe avocado lying around, cut it up and lay those lovely green slices on top before serving.

You might also like these recipes from the Garden of Eating:

Or these yummy-looking quinoa recipes from other bloggers:

Quinoa Salad With Roasted Beets, Chickpeas & Orange from Gluten-Free Goddess
Quinoa and Shrimp with Fresh Corn & Cherry Tomatoes from Susan at Food Blogga
Quinoa With Currants, Dill & Zucchini from Heidi at 101 Cookbooks

Homemade Maraschino Cherries

2011-08-12T07:20:00.000-07:00

I don't care how gauche or tacky they are, I LOVE maraschino cherries. I love them so much that I even eat the stems, in fact, crunching through the woody stems may be my favorite part.

My love affair with maraschinos dates back to our first meeting -- I was seven years old and my family had gone out for dinner to one of our favorite restaurants, The Little Bear, a then-newish Chinese restaurant perched on the side of a stream in Woodstock, NY. My parents let me order my first Shirley Temple. I've always had a much larger than average sweet tooth so the pink-tinted beverage was like heaven in a glass... And the crowning glory was the big maraschino cherry perched daintily atop the ice, practically glowing an unnatural and alluring shade of red. I made short work of it, stem and all.

And I've never looked back since. But I have since become much more aware of all the yucky, no doubt noxious ingredients in most maraschino cherries - red dye number 5 million, high fructose corn syrup, etc., etc. And I have always wanted to try making maraschinos myself so when I saw this simple recipe on the blog In Jennie's Kitchen, I knew the time had come.

I ran out the next day and purchased a big load of cherries at Sunfrost and a cherry pitter from the new kitchen shop in town, Diane's Kitchen.

The process of making my own maraschinos was surprisingly quick and easy. The pitting did not take long though I was a bit surprised by how violent it seemed. No doubt this impression was enhanced by cherry juice's strong resemblance to blood... Our sink and the surrounding areas looked like the set of Apocalypse Now by the time I was done. And my apron will never be the same...

But it took mere minutes to juice the lemons while I heated the cherry juice, water and sugar until the sugar had dissolved completely.

Then I tossed in the cherries, lemon juice and pure almond extract and cooked them briefly - no need to cook for very long if you plan to can them since the cherries will get cooked for 10 minutes during the hot water process.

Meanwhile, I sterilized my jars in my canning pot and got things ready for the brief canning that followed. 15 minutes later, two jars of maraschinos were cooling on the counter. And now we can set sail on the Good Shop Lollipop!

A note that this is all a fry cry from real maraschino cherries which were originally made from a type of sour cherry grown in Croatia called a Marasca cherry. The Croats crushed their Marascas to make a sweet liqueur which I am guessing derived its almond-like flavor from the cherry pits. And the cherries that were then preserved in that liqueur were called Maraschino cherries. But since I am not interested in liquor-soaked cherries, the bastardization does not bother me one bit.

Another important note -- you should enter Can You Can It? - my awesome canning contest. You could win a set of wonderful Weck canning jars or a copy of Put 'Em Up - my favorite canning and preserving cookbook! But hurry up - the deadline to enter is Wednesday, August 17th.

Homemade Maraschino Cherries (adapted from Nick Mautone's book Raising the Bar)

Makes one quart

Ingredients

* 1/2 cup (125 ml) water

* 1/2 cup (125 ml) black cherry or concord grape juice

* 1/2 cup (4 ounces) natural cane sugar

* Freshly juice (3 tablespoons/1 1/2 ounces/50 ml) of 1 lemon

* 1/2 teaspoon pure almond extract

* 2 cups (9 1/2 ounces/266 grams) sweet bing cherries, pitted

Directions

1. Add the water, cherry or grape juice and sugar to a 2-quart pot. Bring to a boil over high heat and let cook 1 to 2 minutes until the sugar is completely dissolved. Reduce the heat to medium-low. Add the lemon juice, extract and cherries. Cook 5 minutes to let the cherries absorb the flavors, then remove the pot from the heat.

2. Transfer to a clean sterilized jar and process in a hot water bath for 10 minutes for long-term storage, or just put the jar in the fridge if you plan on using them within one month.

You might also like these cherry recipes from other folks:

Cherry Pit Liqueur from Julia at What Julia Ate
Chocolate Black Cherry Sundae Topping from Canning Homemade
Cherry Pie Filling from Megan at Stetted
Sour Cherry Jam from Marisa at Food In Jars

Or these yummy desserts from The Garden of Eating: