Just posting this to extol the virtues of fresh lettuce in springtime!
Local Ingredients
Green and Red Leaf Lettuces from Rineer Farms
Local and/or regional vinegars and oils are tough to find. I settle for buying from local merchants (meaning that at least the money flows back into the region).
1 T Trianna Organic Olive Oil bought from Joe's Coffee Bar
1 t Martin Pouret Vin Rouge Vinaigre d'Orleans bought from Claudio's
pinch of sea salt
Wash lettuces by hand and dry in a cloth towel (spinners tend to bruise these delicate leaves). Mix together dressing ingredients and toss with lettuce. Top with fruit, roasted red pepper, steamed asparagus or toppings of choice.
Saturday, May 3, 2008
Thursday, April 24, 2008
Pecan Sandies, Shortbread, Sables, Crescents, Cookies
No one seems to be exactly sure what the difference is between these things, so I made a very basic dough and formed it in a few ways.
Local Ingredients
Daisy Organic Flours Pastry Flour
Butter
Livengood's Pecans
Ingredients:
1 C butter
3/4 C sugar (maple sugar would work but change the flavor slightly)
2 t vanilla
2 C flour
1 C pecans, finely ground
1 t salt (Maine sea salt available at Fair Foods)
For sandies/sables: shape into balls and press an additional pecan into the top. Bake.
For wedding cookies: shape into balls and bake. Cool slightly and dredge in powdered sugar.
For crescents: shape into crescents and bake. Dip in melted chocolate or serve plain.
Local Ingredients
Daisy Organic Flours Pastry Flour
Butter
Livengood's Pecans
Ingredients:
1 C butter
3/4 C sugar (maple sugar would work but change the flavor slightly)
2 t vanilla
2 C flour
1 C pecans, finely ground
1 t salt (Maine sea salt available at Fair Foods)
Cream butter, sugar, and vanilla. Add flour, ground pecans and salt and blend well. At this point, you can refrigerate the dough to make it easier to work with. No matter how you shape them, bake at 375-400* x 10 minutes or until lightly brown on edges or bottom.
For sandies/sables: shape into balls and press an additional pecan into the top. Bake.
For wedding cookies: shape into balls and bake. Cool slightly and dredge in powdered sugar.
For crescents: shape into crescents and bake. Dip in melted chocolate or serve plain.
Monday, April 7, 2008
Penne alla Vodka
Local Ingredients
Home canned tomatoes using tomatoes from Fahnestock and Rineer Family Farms
Natural by Nature Heavy Cream purchased from Sue's Produce (18th/Sansom)
Garlic from Highland Orchards at Fitler Square Farmer's Market
Hot pepper sauce from Headhouse Square Farmer's Market
1 qt canned tomatoes
1 lb penne or rotini pasta
1/4 c olive oil
10 cloves garlic, peeled and smashed with side of knife
hot red pepper sauce or flakes to taste
1/4 vodka
1/2 c cream
3/4 c parmesan
Process tomatoes in blender of food processor until crushed. Cook pasta until al dente. Heat oil and saute garlic until lightly browned. Quickly add crushed tomatoes Cover lightly to prevent spatters as the tomatoes heat up. Bring to a boil and add salt, pepper, and hot pepper to taste. Bring to boil for 2-3 minutes. Add vodka and simmer on medium low for 10-20 minutes. Remove garlic cloves and add cream. Bring sauce and pasta to boil together until sauce clings to pasta. Add parmesan and serve immediately.
Serving suggestion. Top with additional parmesan, parlsey, and dried dill.
Home canned tomatoes using tomatoes from Fahnestock and Rineer Family Farms
Natural by Nature Heavy Cream purchased from Sue's Produce (18th/Sansom)
Garlic from Highland Orchards at Fitler Square Farmer's Market
Hot pepper sauce from Headhouse Square Farmer's Market
1 qt canned tomatoes
1 lb penne or rotini pasta
1/4 c olive oil
10 cloves garlic, peeled and smashed with side of knife
hot red pepper sauce or flakes to taste
1/4 vodka
1/2 c cream
3/4 c parmesan
Process tomatoes in blender of food processor until crushed. Cook pasta until al dente. Heat oil and saute garlic until lightly browned. Quickly add crushed tomatoes Cover lightly to prevent spatters as the tomatoes heat up. Bring to a boil and add salt, pepper, and hot pepper to taste. Bring to boil for 2-3 minutes. Add vodka and simmer on medium low for 10-20 minutes. Remove garlic cloves and add cream. Bring sauce and pasta to boil together until sauce clings to pasta. Add parmesan and serve immediately.
Serving suggestion. Top with additional parmesan, parlsey, and dried dill.
Friday, February 29, 2008
Omelette
Local Ingredients
Eggs from Livengood's at Reading Terminal
Spinach from Rineer Family Farm
Red Pepper from Highland Orchards at Fitler Square
If you have never seen Julia Child make an omelette, it is well worth renting her French Chef DVD just for the pure ease at which she can make an omelette in 30 seconds. She of course recommends serving an omelette for lunch with white wine and a light salad. For breakfast, I recommend slicing small french potatoes (from Rineer) into very thin slices and frying in olive oil with salt.
Saute sliced peppers in olive oil and salt until just cooked. Add a handful of spinach, mix into peppers and add water to make spinach wilt. Transfer to plate.
Beat 2 eggs with a teaspoon of water, plenty of black pepper and a pinch of salt. Heat the same pan over high heat and add butter. The butter will foam and then start to turn brown. At this point, add eggs to the center of the pan and shake and swirl the pan to distribute the eggs. Hold it steady over the heat for 2-3 seconds to let the eggs set. Spread spinach and peppers in middle of the omelette (quickly) and then jerk the pan towards you, pushing the eggs towards one side of the pan. Continue this jerking motion until the omelette folds over on itself. Jerk again to get the other side to turn over onto itself (watch the video). Turn out onto plate and enjoy.
Variation: add local cheese of any variety. Or skip fillings all together and sprinkle with mixed herbs.
Eggs from Livengood's at Reading Terminal
Spinach from Rineer Family Farm
Red Pepper from Highland Orchards at Fitler Square
If you have never seen Julia Child make an omelette, it is well worth renting her French Chef DVD just for the pure ease at which she can make an omelette in 30 seconds. She of course recommends serving an omelette for lunch with white wine and a light salad. For breakfast, I recommend slicing small french potatoes (from Rineer) into very thin slices and frying in olive oil with salt.
Saute sliced peppers in olive oil and salt until just cooked. Add a handful of spinach, mix into peppers and add water to make spinach wilt. Transfer to plate.
Beat 2 eggs with a teaspoon of water, plenty of black pepper and a pinch of salt. Heat the same pan over high heat and add butter. The butter will foam and then start to turn brown. At this point, add eggs to the center of the pan and shake and swirl the pan to distribute the eggs. Hold it steady over the heat for 2-3 seconds to let the eggs set. Spread spinach and peppers in middle of the omelette (quickly) and then jerk the pan towards you, pushing the eggs towards one side of the pan. Continue this jerking motion until the omelette folds over on itself. Jerk again to get the other side to turn over onto itself (watch the video). Turn out onto plate and enjoy.
Variation: add local cheese of any variety. Or skip fillings all together and sprinkle with mixed herbs.
Tuesday, January 22, 2008
Tomato Sauce (aka Gravy)
There are as many recipes for "real" tomato sauce as there are people who cook tomato sauce. Here is D's humble opinion on how to make a cheap, easy, healthy, vibrant, delicious sauce.
(See SS w Tomato Sauce for a "fresh" tomato sauce, which expresses the flavor of the olive oil and is best made in August when tomatoes are at their peak.
Local Ingredients
Canned tomatoes using fresh tomatoes from Fahnestock and Rineer Family Farms (Saturdays at Rittenhouse Square) - we canned these in July and August using salt, lemon juice, and basil
Basil from Filter Square
Garlic from Highland Orchards at Filter Square
Smash garlic cloves with a large chef's knife and remove the skin.
Heat oil in large frying pan (w lid) and add garlic cloves. Immediately turn down heat and let garlic cook as you prepare the tomatoes. Add basil leaves.
Since we removed the seeds before canning the tomatoes, the entire jar can be dumped into a blender (remove the basil leaves) and pureed. If there are seeds, tomatoes should be put through a Foley Food Mill to remove the seeds and create a smooth pureee. [If you use factory canned tomatoes (from tin cans), drain liquid and run through the blender with fresh water.]
Add tomato puree to pan and turn up heat to bring to a low boil. Add water to create a runny sauce and cover, stirring frequently.
If you have an hour, keep the sauce at a steady boil and add water periodically. If you have 2-3 hours, keep the sauce barely simmering and cover completely. Keep tasting the sauce to understand how it changes over time.
My taste test:
At 15 minutes: sauce tasted like a fresh tomato but with a lot of acidity
At 1 hour: sauce tasted like a canned tomato puree, uncooked but with less acidity
At 1.5 hour: sauce tasted like tomato juice, cooked but still not ready
At 2 hours: sauce tasted like tomato sauce, but not quite ready
---
NOTE: Many people add sugar to their tomato sauce to balance out the acidity. I believe this can be achieved by cooking your sauce longer and using tomatoes that are of medium acidity. If you really like the flavor of sweet sauces, sauce onions with the garlic long enough so that they both caramelize and then run the entire sauce through the food mill at the end. Onions have a lot of natural sugar that will sweeten the sauce.
(See SS w Tomato Sauce for a "fresh" tomato sauce, which expresses the flavor of the olive oil and is best made in August when tomatoes are at their peak.
Local Ingredients
Canned tomatoes using fresh tomatoes from Fahnestock and Rineer Family Farms (Saturdays at Rittenhouse Square) - we canned these in July and August using salt, lemon juice, and basil
Basil from Filter Square
Garlic from Highland Orchards at Filter Square
Smash garlic cloves with a large chef's knife and remove the skin.
Heat oil in large frying pan (w lid) and add garlic cloves. Immediately turn down heat and let garlic cook as you prepare the tomatoes. Add basil leaves.
Since we removed the seeds before canning the tomatoes, the entire jar can be dumped into a blender (remove the basil leaves) and pureed. If there are seeds, tomatoes should be put through a Foley Food Mill to remove the seeds and create a smooth pureee. [If you use factory canned tomatoes (from tin cans), drain liquid and run through the blender with fresh water.]
Add tomato puree to pan and turn up heat to bring to a low boil. Add water to create a runny sauce and cover, stirring frequently.
If you have an hour, keep the sauce at a steady boil and add water periodically. If you have 2-3 hours, keep the sauce barely simmering and cover completely. Keep tasting the sauce to understand how it changes over time.
My taste test:
At 15 minutes: sauce tasted like a fresh tomato but with a lot of acidity
At 1 hour: sauce tasted like a canned tomato puree, uncooked but with less acidity
At 1.5 hour: sauce tasted like tomato juice, cooked but still not ready
At 2 hours: sauce tasted like tomato sauce, but not quite ready
---
NOTE: Many people add sugar to their tomato sauce to balance out the acidity. I believe this can be achieved by cooking your sauce longer and using tomatoes that are of medium acidity. If you really like the flavor of sweet sauces, sauce onions with the garlic long enough so that they both caramelize and then run the entire sauce through the food mill at the end. Onions have a lot of natural sugar that will sweeten the sauce.
Monday, January 14, 2008
Comfort Food
Local Ingredients
White Mushrooms from Fitler Square Farmer's Market
Ray's Seitan, aka “Wheat Meat” from Fair Food Farmstand
Swiss Chard from Fitler Square Farmer's Market
Shallots from Fitler Square Farmer's Market
optional: Maple Syrup from Endless Mountains
D is in the process of learning to use her cast iron skillet for everything. (Aluminum/Non Stick both are questionable and stainless requires more oil.)
Heat up the cast iron until very hot and then add olive oil. (This allows the pores to open and be filled with the oil, creating a non-stick surface). Add chopped/sliced mushrooms and stir or shake pan to coat mushrooms in oil. Continue stirring or shaking until mushrooms have released their juices, add salt and pepper to taste. Add sherry to deglaze the pan and create a rich sauce. Transfer to a bowl and keep warm.
Reheat pan as necessary and add more oil. Coat the seitan with flour (preferably local) and add to pan. Stir to brown and add a little maple syrup to taste. Deglaze with sherry and stir to create a rich gravy. Transfer to dish with mushrooms and keep warm.
At this point, clean out the pan with water (no soap!) and dry or use a new pan.
Chop the stems of the swiss chard and slice leaves into thin strips. Mince shallots. In a medium pan, saute the shallots (or onions) in olive oil and add the stems of the swiss chard until soft. Add leaves and a little water and salt and saute until greens start to wilt. Remove from heat and add red wine and cider vinegar to taste.
Optional: serve with fried or roasted new potatoes.
White Mushrooms from Fitler Square Farmer's Market
Ray's Seitan, aka “Wheat Meat” from Fair Food Farmstand
Swiss Chard from Fitler Square Farmer's Market
Shallots from Fitler Square Farmer's Market
optional: Maple Syrup from Endless Mountains
D is in the process of learning to use her cast iron skillet for everything. (Aluminum/Non Stick both are questionable and stainless requires more oil.)
Heat up the cast iron until very hot and then add olive oil. (This allows the pores to open and be filled with the oil, creating a non-stick surface). Add chopped/sliced mushrooms and stir or shake pan to coat mushrooms in oil. Continue stirring or shaking until mushrooms have released their juices, add salt and pepper to taste. Add sherry to deglaze the pan and create a rich sauce. Transfer to a bowl and keep warm.
Reheat pan as necessary and add more oil. Coat the seitan with flour (preferably local) and add to pan. Stir to brown and add a little maple syrup to taste. Deglaze with sherry and stir to create a rich gravy. Transfer to dish with mushrooms and keep warm.
At this point, clean out the pan with water (no soap!) and dry or use a new pan.
Chop the stems of the swiss chard and slice leaves into thin strips. Mince shallots. In a medium pan, saute the shallots (or onions) in olive oil and add the stems of the swiss chard until soft. Add leaves and a little water and salt and saute until greens start to wilt. Remove from heat and add red wine and cider vinegar to taste.
Optional: serve with fried or roasted new potatoes.
Thursday, December 20, 2007
Book Review: The Taste of America
Probably the most bizarre thing about John and Karen Hess' book is not that it puts down preservatives, excess use of sugar and white flour, ready made meals, and "gourmet" food, but that it was written in 1977!! About the only thing that makes the book outdated is that Europe has caught up to the US in their use of preservatives, convenience foods, sugary soft drinks, and a corporate food structure.
While John (former food reviewer for the NY Times) and Karen do spend a lot of time bashing Fannie Farmer, Julia Child, Craig Claiborne and my boy James Beard, they do it with 1) a lot of research and 2) a lot of careful reading of their cookbooks and work. And unfortunately they are right. There is absolutely no reason to put sugar in bread, sugar in salad dressings or use head lettuce, something all of the above routinely employ.
The Hess' do not ever embrace the "local food movement" per se, but since they value tomatoes that are picked fresh from the vine, organic farming methods, and good home cooking (instead of fake gourmet cooking), overall their message could be: grow your own vegetables or buy them from the person who does. Their intensive history lesson basically proves that America once grew the most flavorful vegetables (so flavorful that Europe thought they were gross) and that we can do it again.
We have a long way to go. The best thing the government could do is either eliminate the farm bill or restructure it and then start buying from small farmers what they need for school cafeterias, the military, etc, etc. The best thing we can do is start buying from Farmer's Markets and only eating food that comes from over 100 miles as needed (okay, I live in PA but LOVE avocados). [As a side note on that, apparently I have never even had a good avocado because now they only grow ones with thick skin that cannot be bruised. ]
It's a great book for people who love food and for people who love history. And while I will still use my Beard on Bread's cookbook, it will be for those recipes that do not use sugar!
While John (former food reviewer for the NY Times) and Karen do spend a lot of time bashing Fannie Farmer, Julia Child, Craig Claiborne and my boy James Beard, they do it with 1) a lot of research and 2) a lot of careful reading of their cookbooks and work. And unfortunately they are right. There is absolutely no reason to put sugar in bread, sugar in salad dressings or use head lettuce, something all of the above routinely employ.
The Hess' do not ever embrace the "local food movement" per se, but since they value tomatoes that are picked fresh from the vine, organic farming methods, and good home cooking (instead of fake gourmet cooking), overall their message could be: grow your own vegetables or buy them from the person who does. Their intensive history lesson basically proves that America once grew the most flavorful vegetables (so flavorful that Europe thought they were gross) and that we can do it again.
We have a long way to go. The best thing the government could do is either eliminate the farm bill or restructure it and then start buying from small farmers what they need for school cafeterias, the military, etc, etc. The best thing we can do is start buying from Farmer's Markets and only eating food that comes from over 100 miles as needed (okay, I live in PA but LOVE avocados). [As a side note on that, apparently I have never even had a good avocado because now they only grow ones with thick skin that cannot be bruised. ]
It's a great book for people who love food and for people who love history. And while I will still use my Beard on Bread's cookbook, it will be for those recipes that do not use sugar!
Subscribe to:
Posts (Atom)