Posts made in June, 2016

Weed Envy

Posted by on Jun 14, 2016 in Salad | 1 comment

 

shishito

donut-peaches

For various reasons, MP has been flying solo to the Farmers’ Market and he’s rocking the green shopping; bringing home summer grill worthy cravings like shishito peppers and saucer shaped donut peaches; and now a curious, thickset green “weed” species, purslane.

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When I realized it could grow fervently in the worst of situations, like a crack in the sidewalk, I was eager to taste it; grassy and fleshy leaves

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stripped from a thick stem and spun dry become a lemony juicy nutrient dense carpet salad.

I leaned on Google and adapted a vibrant, sweet and acidic dressing to capitalize on bright red June cherries and round orange sweet as candy cherry tomatoes from our garden.

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The dressing is a combination of lemon juice, aged sherry and balsamic vinegars.

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I served it with a fat organic rotisserie chicken and crispy rendered country bread schmaltzy drip catcher croutons; so Ina.

(Rest assured, by the time the chicken was cooked through; the bread was crisp and blackened too; sans contamination).

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Oh, to live on a country road, where gobs of purslane would be my latest obsession.

Purslane Salad with Cherries and Feta

Ingredients

  • 1 generous bunch purslane, thick stems cut away (3-4 cups)
  • 16 cherries, pitted and halved
  • 8-10 yellow cherry tomatoes, halved
  • 1 teaspoon Dijon mustard
  • Small clove garlic, minced
  • 1 Tablespoon sherry vinegar
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • 2-3 Tablespoon extra-virgin olive oil (to taste)
  • Kosher salt and freshly ground pepper (to taste)
  • 1-2 ounces feta cheese crumbled

Instructions

  1. Whisk the Dijon, garlic, vinegars and lemon juice together; add olive oil and whisk until dressing is emulsified. Season with salt and pepper to taste.
  2. Toss purslane with some of the dressing and place on a platter; repeat with tomatoes and cherries. Garnish the purslane with tomatoes cherries and feta.
  3. Serves 2-4 as a side dish.
  4. --adapted from Martha Rose Shulman, NYT Cooking
http://cococooks.net/weed-envy/

 

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Is It a Waffle?

Posted by on Jun 9, 2016 in Breakfast and Brunch | 0 comments

 

Oh my, I’d like to become the condiment queen; replacing bottles and jars that stand side by side on the door of our refrigerator with homemade versions of them without a riot.  Could you shorn Best Foods mayo or Heinz ketchup?  I haven’t purchased salad dressing in over twenty years and maybe tomato jam …is my jam!

Cooking Light ran a piece on savory waffles made gluten-free with garbanzo bean (chickpea flour) which crisped up perfectly in my old

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waffle maker.

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Gather a few ingredients;

 

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stir together the dry ingredients adding the cheese, egg, oil, and milk to combine.

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Stir the baking powder into the cider vinegar; it will fizz a bit.  Add it to the batter.

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Whisk the egg white to peaks and

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fold it into the batter which lightens it up.

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Proceed making the waffles according to your appliance directions. These are thin and golden; dotted with petite grottos

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 ideal for catching creamy avocado, poached egg rivulets, and splotches of sweet and sour tomato jam.

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Certainly, this will be a summer staple as MP’s garden tomatoes rally.

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Move Over Catsup

Posted by on Jun 7, 2016 in Side Dishes | 0 comments

June; low clouds, then sun...  The roses are unhappy although, we are herding apricots again and certain tomato varieties are cranking.  While we wait for full sun to ripen other types, tomato jam is an original savory twist for me.

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Carla Hall grills two pounds of quartered tomatoes in a foil package with crushed red pepper flakes, rosemary, thyme, and garlic slivers as a first step, whereas I fundamentally accomplished the same roast in a hot convection oven.

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Pile the herbs on the bottom of heavy-duty foil;

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 place the prepared tomatoes on top adding salt, pepper and a drizzle of olive oil.

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Secure the package and place it on a sheet tray (I used a cast iron skillet).  Roast the tomatoes at 425 Degrees for about 25 minutes;

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open the pouch and lift the loose skins from each tomato.

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Discard the skins and branches; then slide the tomatoes and their juices into the cast iron skillet or a saucepan.

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Bring to a simmer and cook down the jam with sugar and vinegar, stirring occasionally, until thickened. About 40-45 minutes.

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Place the jam in a jar and cool completely.

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Carla serves the jam on johnnycakes (a cornmeal pancake).  I’ll be topping those mighty zucchini pancakes, avocado sandwiches, crostini, eggs, savory waffles, grilled corn, and maybe a pizza with this glossy slightly spicy agrodolce spin on concentrated sweetness and acid.

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Golden Zucchini Two Ways

Posted by on Jun 2, 2016 in Side Dishes | 0 comments

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While I fitfully slept, bright golden zucchini became the (ahem) real beauties,

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growing straight and unblemished from our garden, ideal for whirling into strands of delicate squash pasta. Subsequently, there was the matter of a mound of spring peas MP gathered when he shopped solo at the farmers’ market too. I checked in with Ina; Golden Zucchini Pancakes, and Zucchini Pasta morphed into a groovy light and o’so delicious supper.

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Grate the zucchini on a box grater

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adding grated red onion, eggs, salt, baking powder, for lift;

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and enough flour to absorb the accumulated moisture from the veggies.

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Cook the pancakes in a combination of both olive oil and butter, creating perfect lipid goodness.

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The pancakes are extraordinarily simple, savory and nearly inhalable;

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I’m standing watch over the plants urging those champions to grow, grow, grow!

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