AUTHOR: Julia TITLE: Frost Bitten (Recipe: Savory Greens and Potatoes) DATE: 12/21/2009 06:34:00 PM ----- BODY:

photo credit: Christine Bergmark, Even' Star Organic Farm

The process of breeding greens for winter-tolerance takes many years. Each spring, after the grueling winter winds have dissipated and the snow has melted, Farmer Brett inspects his fields for survivors. In a field of thousands of plants, maybe 10 have withstood the elements. Before the plants begin to flower, he transplants them within 50 feet of each other. When the plants flower, several weeks later, the bees can pollinate them. And after the plants flower, they generate seeds for subsequent years’ plantings. After several years of breeding out weak plants, Brett has robust and flavorful plants.

Last week, Brett came north to the New England Fruit and Vegetable Conference to talk about cold hardy greens and how New England farmers can adapt this process to the more severe winters.

He brought with him several varieties of greens for sampling and also for cooking dinners at the end of the meetings. The greens are spicy and full of flavor and texture. The overnight frosts that Maryland experienced (before the two feet of snow from two days ago), causes a chemical reaction in the plants which makes them sweeter.

The recipe for Savory Potatoes and Greens comes from his Winter CSA cookbook. I used basil from my garden (that I froze in August) to season the dish.

SAVORY VEGETARIAN GREENS AND POTATOES
3 average sized russet potatoes, washed but with skins on
salted water to cover
1 bag (gallon) any of our cooking greens
3 – 6 T mix of olive and neutral oils
3 cloves garlic, chopped
1 large onion, chopped
1 t black pepper
½ to 1 t salt
½ bunch scallions
fresh herbs, or 1 t dried oregano, basil, or rosemary

1. Gently boil potatoes until just cooked (skins aren’t all coming off, and a sharp knife inserted into spud encounters a teeny resistance). Remove from pot with a slotted spoon. Let cool, then chop into bite-sized pieces. Use same water to barely blanch greens, and be sure to shock in an ice bath. Drain in colander, and push out all extra water. Chop coarsely. Set aside. In a heavy skillet (works best in seasoned cast iron), sauté onion and garlic ‘til barely soft. Add potatoes and fry, scraping pan bottom often and adding more oil if needed. When potatoes have started to brown, add greens, herbs, and chopped scallion. Cook two minutes more. If needed, season further before serving: this should be hearty, not bland.
2. Can nicely be served with a dollop of sour cream, or of home-made guacamole, or with grated cheddar or Monterey jack, on top. Also really good with 1 teaspoon whole cumin seed (added to skillet right before spuds go in) in lieu of or in addition to other herbs. Hot peppers complement the latter approach well.

Labels: gluten-free, kale, potatoes, tales from the farm, vegetarian

----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:12/21/2009 10:35:00 PM Potatoes and kale is a typical Dutch dish, savory and hearty. This reminds me of that dish. And hooray, no bacon! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:12/22/2009 09:11:00 AM At the end of the summer, I experimented with sauteed potatoes and kale, just to use some things up. I was pleasantly surprised, and convinced myself that I'd created a new dish. Oh, well! ----- COMMENT: AUTHOR:

Reeni DATE:12/22/2009 10:09:00 PM This sounds delicious! I would never think to combine greens with potatoes like this. How neat that the greens get sweeter from frost! ----- COMMENT: AUTHOR:

Lori Lynn DATE:12/26/2009 12:17:00 AM I love this combination of green and potatoes.
LL ----- COMMENT: AUTHOR:

Sylvie DATE:12/28/2009 05:25:00 PM what an interesting glimpse of real practical plant selection for the desired traits!

Love the herbal-like fresh leaves picture too. ----- -------- AUTHOR: Julia TITLE: The Best of Times, The Worst of Times DATE: 8/17/2009 08:39:00 AM ----- BODY:

Early in the summer I began noticing worms in the soil. I knew the soil started out in excellent condition, 3 summers ago, when I imported 5 tons of compost, but worried that I hadn’t sufficiently amended the soil in the subsequent seasons. The worms told me that I was doing okay.

Over the years, I have tried and given up on growing heirloom tomatoes. I’m lucky if I harvest one tomato at the end of September. Despite my track-record, I plant at least one heirloom every year. This year, I planted three. And so far, I’ve had 10 tomatoes! It must be the worms.

The threat of blight still looms. I regularly trim back any yellow spotted leaves that show signs of disease. The foliage is thinning, but the tomatoes stalks are heavy with fruit.

And I’m tense. Because, in fact, they are too heavy. The plants are drooping, bending the stalks despite all my efforts to stake them.

I wonder if the tomatoes will get the required nutrients and energy from the plant with a weakened structure.

The tomatoes still ripen on the vine (i.e. they don’t rot), so I continue to enjoy them: lots of tomato/mayo sandwiches and a few tomato sauces.

Mediterranean Eggplant and Tomatoes
With the glut of eggplant and tomatoes, I made a Mediterranean style dish. With basil, it takes an Italian bent and pairs beautifully with grilled steak and potatoes. With dill, the Turkish inspiration takes over making it perfect with mackerel and basmati rice. The dill is in short supply and I’m reserving it for pickles. I decided to lean Italian.

¼ cup plain oil
5 Japanese eggplants, sliced in half lengthwise
2 tablespoons currants or raisins
2 tablespoons pine nuts or pistachios
1 tablespoon butter
¼ cup white wine
1 shallot, peeled and diced
1 large garlic clove, peeled and diced
2 cups diced tomatoes – whatever you have in your garden
2 tablespoons fresh basil or 1 tablespoon fresh dill
Salt and pepper to taste

1. In a large skillet heat oil over high heat. Add eggplant to pan, cut side down, and cook until a deep brown. Flip over and cook on the other side until the eggplant is soft, about 1 more minute. It’s important to cook the eggplant in a single layer, so you may need to cook them in batches. Drain on a paper towel and season with salt.

2. When eggplants are cooked, pour off the oil from the pan. Return the pan to a medium heat. Add the pine nuts and raisins and cook for 2 minutes, stirring constantly, or just until the pine nuts start to brown. Remove from heat and drain.

3. Wipe the pan clean, return to medium high heat, and add the butter. When the butter melts and shallots and garlic. Cook for 5 minutes, or until soft. Add the wine and reduce. Add the tomatoes. Cook until the tomatoes have released their liquid and start to thicken. Season to taste with salt and pepper.

4. Just before serving, stir in the fresh herbs.

When serving, sprinkle toasted pine nuts and currants on top.

Labels: celiac, eggplant, tomatoes, vegetarian

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:8/17/2009 10:37:00 AM This recipe sounds so good - I've been really happy with the Japanese eggplants I've been getting from the farm, and this really showcases them. ----- COMMENT: AUTHOR:

Alanna Kellogg DATE:8/23/2009 08:22:00 PM This whole blight thing sure is putting a crimp in tomato enjoyment this year - it makes me realize, once again, how much risk we allow when we rely on food from one source, whether one variety or one geography. ----- -------- AUTHOR: Julia TITLE: Beet Tales (Recipe: Beets with Cumin and Mint) DATE: 8/01/2009 03:19:00 AM ----- BODY:

Many moons ago, my sister lived in Morocco to learn Arabic and teach music in a school for the blind. Traveling to a foreign country with a native is perhaps the best way to see a country and avoid the tourist traps and scams. Traveling with my sister at the end of her year was a close second. She spoke (and read) the language fluently, which allowed us to navigate the country and menus quite easily.

When we’d go out to eat, I’d let her order. I recall one café... We placed the typical order, “jusz jasz”: two chickens. The waiter quoted us a price: 80 dirham. What?? My sister pointed to the Arabic menu and with a flawless accent and perfect grammar, she questioned, “But the menu says it’s only 20.”

Another favorite was the vegetable salad. Beets, potatoes and carrots were sautéed in fruity olive oil, seasoned with cumin, coriander and black pepper.

This year, I grew beets for the first time. As the British name, "beetroot," would suggest, they grow underground so it's not obvious when they're ready to harvest. One farmer advised to inspect the shoulders of the root which protrudes from the soil. When they are several inches in diameter, the beets are ready. Also, the leaves should be broad and long. I began harvesting the beets last week, and every time I dug one up, it seemed too small. Alas, once you harvest, you can’t put them back.

With my baby beets, I sautéed them with olive oil, cumin and coriander, and tossed them with mint: the perfume took me back to the summer with my sister, wandering the country together.

Moroccan Style Beet Salad with Mint
5 baby beets or 2 medium beets
3 tablespoons extra virgin olive oil
1 teaspoon cumin
½ teaspoon coriander
Salt, pepper and lemon juice to taste
8 large mint leaves, cut into chiffonade

1. Put beets in a pot of cold water. Bring to a boil over high flame. Cover pot and let simmer for 20 minutes, or until beets are tender – a butter knife will insert easily.
2. Remove beets from heat and let cool. The skins should peel off easily.
3. Cut beets into 8th.
4. Heat olive oil in a skillet over medium flame. Add cumin, coriander, salt and pepper. Cook until spices become aromatic. Add the beets, and warm through, tossing to coat in scented oil.
5. Remove from heat and serve. Sprinkle mint on top, and a squeeze of lemon.

Labels: beets, celiac, mint, morocco, vegetarian

----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:8/01/2009 08:08:00 AM My brother and sister-in-law also spent several years in Morocco, but I never got there. I LOVE beets. The other day, I found white and gold beets at the Farmer's Market and roasted them. Can't wait to plate it all up and see what it looks like! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:8/01/2009 08:08:00 AM This comment has been removed by the author. ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:8/01/2009 03:19:00 PM The first time I tasted beets with mint was in a salad made for me by a Moroccan woman living in Boston. She made a separate carrot and mint salad, too. Every time I think of it, I want to get on a plane to Morocco. ----- COMMENT: AUTHOR:

Tall Kate DATE:8/01/2009 08:22:00 PM This sounds divine! I'm growing beets for the first time this year, too, and it's been a lot of fun. I can't wait to try this recipe -- thanks for sharing. ----- COMMENT: AUTHOR:

noble pig DATE:8/01/2009 10:32:00 PM So did you get it for 80 or 20? ----- COMMENT: AUTHOR:

Julia DATE:8/02/2009 11:00:00 AM T.W. -- I can't wait to see too! I love the red beets best for eating, but the others are just so beautiful.

Lydia -- You definitely need to go to Morocco, for the salads and the tagines!

Tall Kate -- Hope yours are bigger than mine! :)

noble pig -- the cafe owner was so stunned, he gave it to us for 20. ----- COMMENT: AUTHOR:

Christo Gonzales DATE:8/02/2009 11:42:00 AM I here there are not a lot of beet fans out there but fortunately I am not one of them - this is such a nice twist on simple beets.... ----- -------- AUTHOR: Julia TITLE: Spicy Chick Peas DATE: 7/22/2009 08:50:00 AM ----- BODY:

I have a few friends who make their food preferences very clear. Truthfully, I like that… with all the options of things to cook for dinner, I appreciate the focus this gives me. I know Dina likes Smoked Chicken salad, and Matthew likes lamb.

Last week, we planned a picnic at Tanglewood, and I knew what to bring: Smoked Chicken Salad for Dina, and Tandoori Lamb for Matthew. Sure, I had just made it a few times already in the past month, but why not make the guy happy.

I often serve the lamb with raita or mint chutney. But with the first jalapeno in the garden, I decided to make another recipe from Singapore Food, Spicy Chickpeas.

Spicy Chickpeas
1 teaspoon salt
2 tablespoons ghee or oil
1 onion, peeled and chopped
6 cloves garlic, chopped
1 tablespoon fresh ginger
1 green chili chopped
½ teaspoon ground cumin
½ teaspoon ground cardamom
1 teaspoon coriander
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
3 cups cooked chickpeas
2 tomatoes, finely chopped
1 sprig cilantro for garnish

1. Heat a large skillet with oil. Add onions, garlic, ginger and jalapeno, and cook for 10 minutes or until onions soften. Add spices and cook until aromatic, about 2 minutes.
2. Add chickpeas and ½ cup of water. Cover and let simmer for about 10 minutes. Remove cover and continue cooking until liquid is absorbed.
3. Stir in tomatoes, and cook just until they lose their raw edge.
4. Remove from heat and stir in cilantro. Adjust seasoning with salt and pepper.

Labels: celiac, cinnamon, Indian, lamb, vegetarian

----- COMMENT: AUTHOR:

grace DATE:7/22/2009 09:47:00 AM i love chickpeas, but about 90% of the time i have them blitzed to oblivion in hummus. i like the idea of leaving them whole and spicing them up with CINNAMON. great dish! ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:7/22/2009 10:25:00 AM I miss visiting Tanglewood, and this would be a great dish to take along! What a lively symphony of flavors! ----- COMMENT: AUTHOR:

Tall Kate DATE:7/22/2009 02:54:00 PM This looks amazing! I love chickpeas and I can't wait to try this recipe. Thanks for sharing.
(Longtime lurker emerging.) ----- COMMENT: AUTHOR:

Julia DATE:7/22/2009 05:14:00 PM Grace -- You know I really like cinnamon with savory dishes.. here's another chick-pea/cinnamon recipe:
http://www.growcookeat.com/2008/07/tales-from-farm-composting-cycle-from.html

T.W. -- you're good! "Symphony of Flavors"

Tall Kate -- Glad to see you've emerged! Please let me know how the recipe turns out for you. ----- COMMENT: AUTHOR:

noble pig DATE:7/22/2009 11:21:00 PM What a great dish. I love chickpeas and the spicy sounds so great! ----- COMMENT: AUTHOR:

Callie Durbrow DATE:7/23/2009 12:18:00 PM Sounds great! Chickpeas are definitely not the most exciting food so this is a cool way to spice them up and get some great protein. ----- COMMENT: AUTHOR:

Becky and the Beanstock DATE:7/23/2009 04:31:00 PM Mmmm, chickpeas. They're so underrated (and often used just for hummus) and that's a shame. Cinnamon is my favorite "secret ingredient" for savory dishes. ----- COMMENT: AUTHOR:

Reeni DATE:7/23/2009 07:42:00 PM These sound amazing! The spice list is incredible! ----- COMMENT: AUTHOR:

Julia DATE:7/24/2009 08:44:00 AM noble pig -- I think chick peas are my favorite legume.

Callie -- honestly, i like chick peas plain too. but these are definitely better! :)

becky -- my other "secret" ingredient in madras curry powder.

Reeni -- it's a long list, but nothing is hard to find. ----- -------- AUTHOR: Julia TITLE: Spring's Last Hurrah DATE: 6/15/2009 08:14:00 PM ----- BODY:

I've never had much luck growing peas... I usually console myself with the tendrils and buy English peas at the market. For Spring's last hurrah, I sauteed freshly shelled peas with morels, asparagus and tarragon (from the garden). I tossed it all with fresh pasta; a little butter, lemon juice and freshly grated parmesan rounded out the dish.

Labels: pasta, vegetarian

----- COMMENT: AUTHOR:

Sylvie, Rappahannock Cook & Kitchen Gardener DATE:6/15/2009 09:43:00 PM That looks perfect. Fresh & simple. Perfect for any week-night! ----- COMMENT: AUTHOR:

noble pig DATE:6/16/2009 01:03:00 AM It sounds delicious...wow very Springy. ----- COMMENT: AUTHOR:

Geeky Mama DATE:6/16/2009 02:01:00 PM That's funny. Peas are all I can seem to grow. I have English peas now stretching 5 ft. high. I confess, I haven't actually harvested any peas yet. The pods don't look quite fat enough yet. ----- -------- AUTHOR: Julia TITLE: Asparagus Vichyssoise with Sautéed Morels DATE: 5/29/2009 11:18:00 AM ----- BODY:

I never know how much fiddleheads and morels I’ll be able to get each year, so I always make sure to cook them at least once each Spring. But with the temperamental prices and my cooking schedule, I never know if the second opportunity will arise.

The first cooking, I keep simple. I want to savor the flavors and textures, uncluttered. The second cooking, I tend to be more “creative.” An elegant way to serve the morels is atop an asparagus vichyssoise.

Asparagus Vichyssoise with Sautéed Morels

1 qt. chicken or vegetable broth
1 tbs. olive oil
2 small leeks, chopped
1/4 cup potatoes, diced
24 asparagus spears, trimmed, tips reserved
2 sprigs parsley
1 cup spinach
salt and pepper to taste

Morels
1/2 pound morels, wiped clean
1 large shallot, peeled and diced
2 cloves garlic, peeled and thinly sliced
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry

For the Soup:
1. Heat olive oil in large pot. Sweat leeks and potatoes. Add asparagus, parsley and chicken broth. Simmer for 15 minutes or until asparagus and potatoes are tender.

2. Put 1/4 cup spinach in the bottom of a blender. Ladle soup into blender and puree. Season to taste with salt and pepper. Repeat process until all the soup is pureed.

3. Bring a small pot of salted water to a boil. Blanch the asparagus tips for 1 minute. Drain and run under cold water to lock in the color.

4. Garnish soup with asparagus tips and morels.

For the Morels:
1. Melt butter in a large skillet over medium-high heat. Add the morels. Sprinkle shallots, garlic and thyme on top. Season with salt and pepper. Let cook for 3 minutes without stirring or shaking. Stir a little and cook for another minute.

2. Deglaze the pan with sherry. Cook for another two minutes until the sherry is absorbed. Season to taste with salt and pepper.

If I have a third chance, I will serve sautéed morels with seared foie gras. I still have a small piece left over in the freezer.

Labels: celiac, soup, vegetarian

----- COMMENT: AUTHOR:

Katie DATE:5/29/2009 09:01:00 PM This looks great! I don't know that I'll be able to get fresh morels, but I might try this anyway. ----- COMMENT: AUTHOR:

Dewi DATE:5/30/2009 09:55:00 AM Yum! The addition of morels must give this soup a nice and smoky flavor. ----- COMMENT: AUTHOR:

Lori Lynn DATE:5/30/2009 04:10:00 PM We had a most extraordinary meal in Paris last week at Le Cinq.
The first course was asparagus with morels and risotto. It was profound. I'll be writing about it later in the week. Your dish here is reminding me of it. Looks lovely.
LL ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/30/2009 09:07:00 PM Lovely! Nothing says Spring more than the two most wonderful Spring vegetables served together. ----- COMMENT: AUTHOR:

Melissa DATE:5/31/2009 04:30:00 AM While I am aware of how perfectly wonderful springy these are, I have yet to try morels. I know, I know. I should hurry to get some before it's too late.

I've also never tried asparagus pureed, but I bet it's awesome. I really want that bowl. ----- COMMENT: AUTHOR:

Julia DATE:5/31/2009 05:48:00 PM Katie -- You could also use dried morels... soaked in warm water for 20 minutes first.

Elra -- it did! And a little meaty too :)

LL - That sounds phenomenal! I can't wait to read about it on your blog.

Lydia -- I can't seem to get enough, either.

Melissa -- Sometimes I make it as a sauce for salmon, too, just adding less liquid. ----- -------- AUTHOR: Julia TITLE: Quintessential Spring: Fiddlehead Ferns DATE: 5/27/2009 04:16:00 AM ----- BODY:

Though summer unofficially started this past weekend, the farmers’ markets and produce aisles still say spring. I don’t let the season pass without getting at least one taste of those wild ingredients that only grow this time of year – ramps, fiddleheads, morels and shad roe. And, of course, I fill up on artichokes and asparagus. Even though they are available year-round, their flavors peak now.

My favorite spring mélange is asparagus with morels and fiddleheads. Earthy, sweet, crunchy and creamy flavors that marry perfectly. Morels are conical shaped mushrooms that grow in pine forests, and spring fields after a winter forest fire. Occasionally they grow in my garden, too.

The fiddleheads are tightly coiled ferns that haven’t unfurled yet. The coils push through the soil trapping all sorts of dirt in them. This makes cleaning them a bit of a challenge – I soak them in several changes of water, transforming them from murky brown to bright green. They are rumored to have toxins in them which necessitate a par-boiling.

I prepare the fiddleheads simply: after soaking them in three changes of water, I boil them for 2 minutes in salted water. Let them cool in an ice bath to lock in the bright green color. I then sauté them with olive oil and garlic. I serve them with asparagus or as a side dish for salmon. They have a creamy, nutty and earthy texture and a nice crunch too!

Up next: Asparagus Vichyssoise with Morels and Fiddleheads.

Labels: vegetarian

----- COMMENT: AUTHOR:

adele DATE:5/27/2009 07:21:00 AM I've seen fiddleheads at Whole Foods, but I've never tried preparing them before. Maybe it's time to give it a shot? ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:5/27/2009 08:00:00 AM I feel very fortunate to have both morels and fiddleheads on my land. Not many of either one, so it's fun to combine them as you've done. ----- COMMENT: AUTHOR:

Langdon Cook DATE:5/27/2009 09:56:00 AM Shocking the fiddleheads w/ cold water is a good idea. I canned some the other day so this wasn't an option and they've lost some of that bright green color but what a treat in any event. Wish we had ramps out here on the West Coast. ----- COMMENT: AUTHOR:

Dewi DATE:5/27/2009 10:46:00 AM Fiddlehead really remind me of my childhood food. My mom used to saute this veggy with tons of chilies in it. Here in America, I was shock to found out how expensive it is. Your dish is simple and and delicious. I like that. ----- COMMENT: AUTHOR:

noble pig DATE:5/27/2009 04:59:00 PM One day I will try fiddleheads, I've never seen them offered here. ----- COMMENT: AUTHOR:

Heather DATE:5/27/2009 08:18:00 PM i've never had or seen fiddlehead ferns (i've heard about them, though). i really want to try them - i'm hoping they'll be at the FM sometime soon!! ----- COMMENT: AUTHOR:

Julia DATE:5/27/2009 09:44:00 PM adele - you should! And prices have come down this week too.

Lydia -- lucky you!

LC -- canning is a great idea! I just bought some more at the market, so I'll try that.

Elra -- can you give me more details? I love the idea of saute-ing with chilies.

noble pig -- I wonder if it's an east coast thing?

Heather -- they sell them at Whole Foods, so maybe check there, too. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:5/28/2009 07:20:00 AM I'm just starting to learn about foraging for wild foodstuffs - I'm a little hesitant to eat anything from my lawn! The fiddleheads look wonderful - so bright and green! ----- COMMENT: AUTHOR:

Julia DATE:5/28/2009 09:37:00 AM T.W. -- I am too. I'm always worried that I'm picking the wrong variety. ----- COMMENT: AUTHOR:

Tomm DATE:5/29/2009 12:24:00 PM Are all ferns OK to eat as fiddleheads? I've got a few different kinds of ferns around, so just wondering. (Too late this year anyway, though, as they're all past fiddlehead stage.) ----- COMMENT: AUTHOR:

Rose's Lime DATE:5/29/2009 12:56:00 PM For all those Fiddlehead dabblers I can only say take the par-boiling seriously. The second time I prepared them at home I thought, meh... why bother. Believe you-me... NOT WORTH THE RISK.

After that experience I didn't eat fiddleheads again for maybe 7 years till this past spring which, I suppose, is the real tragedy. ----- COMMENT: AUTHOR:

Sylvie, Rappahannock Cook & Kitchen Gardener DATE:5/29/2009 04:39:00 PM I've never eaten fiddleheads either - morels, we've got plenty in the woods, although this was not a very good year, and the season is past for us in the Northern Virginia Piedmont. I have the same question as Tom's: is this one species only, or any fern that forms "fiddlehaeds" is a candidate for the blaching pot? ----- COMMENT: AUTHOR:

Julia DATE:5/29/2009 05:03:00 PM Rose's Lime -- Thanks for the cautionary tale! Glad you've gotten over your fear of fiddleheads.

Tomm and Sylvie -- I do not believe that all fiddleheads are edible. I found an interesting article:

The term "fiddleheads" refers to the unfurling young sprouts of ferns. Although many species of ferns are edible as fiddleheads, Ostrich Ferns are the best. They are edible only in their early growth phase first thing in the spring.

PLEASE NOTE: Most or all other fern species are either unpalatable (too tough or not very tasty) or contain high levels or carcinogens. Ostrich Ferns are the safest in that they contain the least amount of these. However, do not eat large quantities of even Ostrich ferns, as the carcinogens do accumulate over the short term.http://www.wildwoodsurvival.com/survival/food/edibleplants/ostrichfern/index.html ----- COMMENT: AUTHOR:

Lori Lynn DATE:5/30/2009 04:12:00 PM Sounds like a perfect recipe to taste the true flavors.
LL ----- -------- AUTHOR: Julia TITLE: Rejuvenating Salad DATE: 4/27/2009 03:33:00 AM ----- BODY:

Once a year, I retreat to Kripalu in the Berkshires of Western, MA for a weekend of yoga, relaxing and cleansing. The tranquil setting offers a respite from all the toxins of my urban lifestyle – noise, pollution, decadent eating and drinking.

I make no pretense that I would embrace this lifestyle in its entirety on a regular basis -- though I very much enjoy the elements. But every once in a while, it feels great to refresh my body. I relinquish wine and red meat in favor of the light cuisine they offer in the cafeteria. Honestly, it’s the quintessential “granola-crunchy-health” food. I never cook this way at home, but it tastes great, and I feel refreshed after eating like I never do after a meal of foie gras and truffles.

I have no plans for visiting Kripalu in the near future, but definitely need a little detoxing – especially after Taste of the Nation and Foie Gras Three-Ways. A friend just unearthed the recipe their famous salad dressing. I made a salad full of virtuous ingredients. After this meal, I feel light and rejuvenated.

Salad
(Serves 2 an invigorating lunch)

2 cups arugula or baby spinach
1 small can tuna fish, drained
½ cup cooked chickpeas
2 tablespoons sunflower seeds
2 tablespoons dried cranberries
1 cup steamed broccoli.

Kripalu Dressing
1 cup sunflower oil or grape seed oil
2 tablespoons toasted sesame oil
¼ cup soy sauce
½ cup lemon juice
⅓ cup sesame tahini
2 cloves garlic
½ tablespoon dry mustard powder
½ teaspoon salt
½ tablespoon chili powder
pinch cayenne
½ cup water

Combine all ingredients and puree in a blender until smooth. Makes about 2 1/2 cups and lasts for a week in the fridge.

Labels: celiac, salad, vegetarian

----- COMMENT: AUTHOR:

ChristyACB DATE:4/27/2009 06:22:00 AM The dressing sounds yummy..love those ingredients! Thanks. ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:4/27/2009 08:38:00 AM It was so warm this weekend, that I immediately went for the salad as well - there is something renewing about welcoming the nice weather with beautiful greens! ----- COMMENT: AUTHOR:

noble pig DATE:4/27/2009 12:36:00 PM I love the sunflower seeds and cranberries in here. I'm sure they give it the perfect texture and crunch. ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:4/27/2009 08:25:00 PM After two solid days of making and baking cookies (which I don't even eat), I had to have a salad for dinner tonight. I do feel lighter and refreshed! ----- COMMENT: AUTHOR:

Heather DATE:4/27/2009 08:57:00 PM a weekend of yoga and relaxing sounds wonderful! as does this salad!! ----- COMMENT: AUTHOR:

Melissa DATE:4/28/2009 04:26:00 PM I remember when I came back from Vegas last year and could not WAIT to eat lean, homemade food. I love the rejuvenation it brings. Lovely salad! ----- COMMENT: AUTHOR:

adele DATE:4/28/2009 09:21:00 PM I've been thinking lately that I need to branch out from basic mustard-oil-vinegar dressings. This seems like a good place to start. :) ----- COMMENT: AUTHOR:

PG DATE:5/02/2009 05:09:00 PM I could handle a weekend like that. Well...maybe a weekend to sleep first and then a retreat weekend. ----- COMMENT: AUTHOR:

amycaseycooks DATE:5/03/2009 08:24:00 PM I have a huge container of tahini that I only use for hummus. So glad I stumbled upon your recipe for dressing with tahini. I can't wait to make this recipe. ----- -------- AUTHOR: Julia TITLE: Food Styling (Recipe: Fettucine with Spring Mushrooms DATE: 4/08/2009 07:05:00 AM ----- BODY:

Growing up, I cooked mostly from the Time-Life Cookbooks. I loved the pictures in The Good Cook series that guided me through the techniques of each recipe. When I tired of those, my mom bought me the Healthy Home Cooking series and then the Great Meals in Minutes. To me, these books were far more interesting than Judy Blume or Nancy Drew. I would browse through the pictures, and ask my mom to buy the ingredients of the most enticing photos.

On the cover of Fresh Ways with Fish & Shellfish was the most enticing photo of Shrimp and Asparagus Wrapped in Sole. I read the recipe once, twice and then after the third time, I finally queried my mom – how was I going to wrap the fish around the shrimp and asparagus to look like the photo? She couldn’t figure it out either, and so she got on the phone to call the editor. I guess at this point in the story, I should mention that she worked for Time-Life Books so it wasn’t completely over the top that she should pick up the phone.

It was at that moment I discovered what food styling is all about: making food look enticing and succulent for the camera. Realistic and edible are not required.

Every once in a while, I will style food for local photographer Ellen Callaway. Together we created a portfolio of food shots. Unlike the recipes I create for my blog, we pick dishes that inherently will work for the camera. Because of that early childhood trauma, I refuse to stage food that is not created according to the recipe accompanying the shot.

For a recent photo shot, I wanted to create a pasta dish with chanterelle mushrooms, but only hedgehogs were available.

Fettuccine with Wild Spring Mushrooms and Parmesan

½ pound fettuccine
3 scallions, cut lengthwise into 4 pieces each
2 tablespoons extra virgin olive oil
3 tablespoons butter
½ pound chanterelle or hedgehog mushrooms, brushed clean and cut into quarters
3 garlic cloves, sliced
1 shallot, peeled and finely chopped
1 tablespoon fresh thyme, chopped
¼ cup dry sherry
Salt, pepper and lemon juice to taste
Freshly grated parmesan

1. Cook pasta according to package directions. One minute before it’s done, add scallions to the water. Drain pasta and scallion together and toss with olive oil.
2. Meanwhile, heat a large skillet over medium high flame. Add butter. When it’s melted, sprinkle the mushrooms in one layer in the pan. Top with a sprinkling of garlic, shallots, thyme, salt and pepper. Let cook for 3 minutes without stirring. Stir and then let cook for another 3 minutes.
3. Deglaze the mushroom pan with sherry. When mostly reduced, adjust seasoning with salt, pepper and lemon juice.
4. Toss pasta with mushrooms. Serve with freshly grated parmesan cheese.

Some other photos, Ellen took of my food:
Braised Artichokes with Creamy Risotto

Beets and Goat Cheese Napolean with Buttered Walnuts

Cappuccino Petit Fours

Labels: food styling, pasta, photography, vegetarian

----- COMMENT: AUTHOR:

Sara DATE:4/08/2009 09:05:00 AM This pasta sounds so good. I haven't seen any great looking wild mushrooms yet, but I'm eagerly waiting for them to show up at the market! ----- COMMENT: AUTHOR:

Heather DATE:4/08/2009 09:26:00 AM i absolutely adore that your mom called the editor. how great!

i love fettucine! it's one of my favorite pastas! ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:4/08/2009 04:33:00 PM As a food blogger, I often grapple with the challenge of taking photos that make people want to eat the food I'm writing about. Sometimes I think that "styled" photos go too far, making the food look intimidating to the home cook, or sometimes making it look artificial. These photos are lovely; they really strike a balance. ----- COMMENT: AUTHOR:

Reeni DATE:4/08/2009 07:53:00 PM The photos are beautiful. I came across some pictures in one of Tyler Florence's cookbook that weren't true to the recipes. I was kind of perturbed! How cool that your Mom called the editor. Your pasta looks divine! ----- COMMENT: AUTHOR:

Bren DATE:4/08/2009 10:43:00 PM i love this dish!! i'm not the best at taking pictures and bear little patience for high quality styling. i know it makes a difference! ----- COMMENT: AUTHOR:

adele DATE:4/08/2009 10:57:00 PM The pasta looks beautiful. :)

Food photography for the blog still drives me up the wall. If I could get away with it, I'd be strictly text-based, but I'm told that I need at least a few shots... ----- COMMENT: AUTHOR:

T.W. Barritt at Culinary Types DATE:4/09/2009 08:09:00 AM I love the simplicity of the pasta dish, and lovely the fettucine looks looped up so nicely. Your story really underscores how important the visual element is in food. ----- COMMENT: AUTHOR:

Dewi DATE:4/09/2009 11:52:00 AM I love the simplicity of your recipe. Delicious.
Cheers,
elra ----- COMMENT: AUTHOR:

Julia DATE:4/10/2009 07:51:00 AM Sara - I was hoping to see them by now too. Maybe it's been a dry spring in the mushroom regions?

Heather -- She's always been very supportive of my cooking efforts.

Lydia -- Yes! It's the balance. I definitely struggle with it, and admire all your photos because I think you've found it!

Thanks, Reeni! I credit the photographer.

Bren -- I'm with you.

Adele -- maybe we need to start a movement for text-based blogs. For me, photos are definitely the hardest part.

T.W. - the loops are actually quite easy to do with a turning fork.

Elra -- Thanks! ----- COMMENT: AUTHOR:

Sylvie, Rappahannock Cook & Kitchen Gardener DATE:4/11/2009 09:14:00 PM That does look god, both the recipe and the picture. and I am so eager for spring mushroom, next week I think the woods may willingly give some... ----- COMMENT: AUTHOR:

Maris DATE:4/15/2009 12:20:00 AM This looks really, really good! It;s been way too long since I've had great fettucine. ----- -------- AUTHOR: Julia TITLE: Craving Summer, Part 2 - Black Bean-Quinoa Salad DATE: 2/09/2009 08:17:00 AM ----- BODY:

Another 6 inches of snow fell in Cambridge this week, and the warmth of Vietnam seems so far away. Since, I know we have another few months of winter, I try to conjure up memories of steamy summer nights… sitting on the back porch eating a light summer meal – a cold salad, maybe, with grilled meat or fish… the scent of honeysuckle wafts through the air; a few beads of sweat trickle down my back. And the warm breezes that bring relief… aaahhh summer…

This is when I begin to break into my stash of tomatoes that I canned last summer. And the basil I froze in ice cube trays

What I didn’t tell you this summer, when I was knee deep in tomatoes and jars, is that I really don’t like canning. It’s a long process. The largest pot I own only holds 8 pint jars... and with this pot on the stove, I only have enough room for a second pot of simmering tomatoes. It takes many, many batches and a solid day or two to process enough tomatoes and peachy mama peppers to get me through the winter. But now that it’s the dark days of winter, I’m so grateful for my stash!! And indeed my appreciation stays with me through the summer canning process.

Simple pasta tossed with a can of tomatoes and a basil “ice cube” offers the quintessential taste of summer. Still simple, but with a more complex ingredient list, I toss quinoa and black beans with the tomatoes and basil and serve it with grilled chicken sausage. Can you feel the warmth?

Black Bean Quinoa Salad
1 cup dried quinoa
1 cup cooked black beans
1 pint jar of summer canned tomatoes
1-2 ice cubes of basil
2 scallions, cut into rings
1/2 lime, juiced
salt and pepper to taste

1. Rinse quinoa under cold running water.

2. Put quinoa in a pot with 3 cups of water. Add 1 teaspoon salt. Bring water to a boil over high heat. Reduce heat to a simmer, and cover pot. Cook quinoa for 10 minutes, or until grains pop open and have a little tail. Drain any excess liquid.

3. Toss quinoa with remaining ingredients. Serve with chicken sausage.

I'm submitting this recipe to Andrea's Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves.

Labels: canning, preserving, recipes, vegetarian

----- COMMENT: AUTHOR:

Anonymous DATE:2/09/2009 09:48:00 PM Yum. I have slow-roasted tomatoes in my freezer from last summer, and I think they'd work pretty well in this salad. And of course I always have quinoa and beans in the pantry, too. ----- COMMENT: AUTHOR:

Anonymous DATE:2/09/2009 09:55:00 PM I am craving summer too. We've had a couple of nice spring like days this past weekend but it is just a mere teaser.
Your salad looks so fresh and summer like! Thank goodness for those canned tomatoes :) ----- COMMENT: AUTHOR:

Melissa DATE:2/10/2009 01:39:00 AM Exactly - you may hate the process, but it must be so worth it!

I had a dish last summer, one I got from another friend's blog, with quinoa, black beans, corn, tomatoes, herbs... it gave me healthy lunches for days and was just lovely. Glad you have the means to make that right now. ----- COMMENT: AUTHOR:

Heather DATE:2/10/2009 08:46:00 PM i have never tried quinoa, but it's all over the blogosphere. i adore black beans, this sounds delicious. and i am definitely craving summer!!! ----- COMMENT: AUTHOR:

Julia DATE:2/10/2009 08:55:00 PM Lydia, Aren't you glad you have those tomatoes!

Kristen, and it has your favorite -- black beans!

Melissa, this recipe is so easy to make a big batch -- I think I had enough for a week!

Heather, Quinoa is great. Just remember to rinse it before cooking, otherwise it tastes a little musty and bitter. ----- COMMENT: AUTHOR:

test it comm DATE:2/10/2009 10:02:00 PM I like using quinoa in salads like this! ----- COMMENT: AUTHOR:

Andrea Meyers (Grow Your Own) DATE:2/20/2009 07:22:00 PM I have the scallions growing in a pot by the window, slow roasted tomatoes from last summer, and basil cubes in the freezer. It sounds like a great combination! Welcome to Grow Your Own. ----- -------- AUTHOR: Julia TITLE: Craving Summer, Part I - Tater Tots DATE: 1/19/2009 02:20:00 PM ----- BODY:

I know, I know. I just came back from vacation, but with a fresh 10 inches of snow on the ground, I am craving the warmer weather. “Only 2 more months,” I tell myself, before the weather starts to turn around.

In the meantime, I canned a little bit of sunshine over the summer. Some people call them tomatoes. I have a stash for moments just like this…

Last night, I was invited to a friend’s house for dinner. When asked what I could bring, she appreciatively suggested I bring a starch to accompany the steak and broccoli they were serving. I knew the steak would have some hearty spices and the broccoli with a heavy hit of lemon and garlic. I opted for tater tots, which gave me a good excuse to open a can of the smoked tomato ketchup I canned last summer. I knew that the flavors would be strong enough to hold their own with the steak, but straightforward as to not clash with the spices.

4 yukon gold potatoes
½ cup parmesan cheese
½ cup flour
1 – 2 teaspoons salt
1 egg
1 cup panko crumbs
1 cup clarified butter or canola oil

1. Put potatoes in a pot and cover with cold water. Bring to a boil and cook potatoes until tender, about 20 minutes.
2. When potatoes are cooked, drain them and put them through a potato ricer. The ricer will extract the skin from the potatoes, so no worries. Alternatively, you can grate the potatoes using a food processor or hand grater. In any case, grate the potatoes while they’re still warm

3. Let potatoes cool to room temperature

4. Mix potatoes with parmesan cheese, flour, salt (to taste) and egg.

5. Divide dough into 4 balls and roll potato dough into 4 logs. Cut each log into 1 inch pieces.

6. Roll each tot in panko bread crumbs. If you’d like, you can further reshape the tots to a round shape.

7. Heat a large skillet over medium high heat. Add butter or oil. In batches, cook tots on all sides until evenly browned, about 5 minutes. Serve with ketchup.

I'm submitting this recipe to this month's Potato Ho Down, being hosted by the delightful Christie of Fig and Cherry.

Labels: potatoes, recipes, vegetarian

----- COMMENT: AUTHOR:

Melissa DATE:1/19/2009 07:21:00 PM Oh my. I cannot believe you made your own tater tots. I'm flabbergasted. Thanks for posting a recipe!

Would love to have some of your sunshine, er, ketchup too. ----- COMMENT: AUTHOR:

Heather DATE:1/19/2009 08:21:00 PM mmmm. i am very impressed that you made your own tater tots! they look so golden and delicious! ----- COMMENT: AUTHOR:

Anonymous DATE:1/19/2009 09:06:00 PM I'm sending this to my daughter-in-law; tater tots are our grandsons' favorite food! Of course they'll have to get used to have tater tots made from real taters.... ----- COMMENT: AUTHOR:

Anonymous DATE:1/20/2009 02:45:00 AM Bring on the tater tots! The perfect ho down recipe! Thanks for playing this month! ----- COMMENT: AUTHOR:

Julia DATE:1/21/2009 06:52:00 PM Melissa, You should try them... I was amazed how easy they are! And come back soon, I'll be having a give-away.

Heather, Thanks!

Lydia, I hope it's not too much of an adjustment for the grandson to eat real potatoes :)

Cathy, Thanks, it was fun! ----- COMMENT: AUTHOR:

Mary Bergfeld DATE:1/21/2009 08:54:00 PM I never thought to make my own ater tots. I salute you :) ----- -------- AUTHOR: Julia TITLE: Methi, Eggplant and Potato Masala DATE: 10/20/2008 11:21:00 AM ----- BODY:

Russo’s Market in Watertown has an extraordinary produce selection – appealing to just about every ethnic group from South East Asian to Armenia to Europe and the Americas. I can often find unusual herbs and vegetables that I’ve seen in my travels or in ethnic cookbooks. It makes for more adventurous culinary experimentation. There are several things I see on a regular basis that I have no idea how to use. One such thing is methi leaves.

When I signed up to participate in “Taste & Create,” I didn’t expect to encounter such exotic ingredients. Taste & Create is a monthly food blog event, in which participants are randomly paired with other food bloggers and asked to choose and prepare a recipe from their partner's blog. I was paired with “Tasty Curry Leaf.” The recipes on this blog have a decided Indian, vegetarian bent. As I browsed through the recipes looking for something fun to try, and I was beside myself to find a recipe that used an ingredient I had seen in the markets, but had never cooked.

I’m not as familiar with Indian cooking so I was intrigued by some of the techniques. Most notably, the raw potatoes are salted before cooking. The excess water is squeezed out. And unlike typical French fried potatoes, the salty seasoning penetrates and satiates.

The methi leaves are considered a vegetable and not an herb. As they are sold with the roots attached, like cilantro or basil, this was not overtly obvious. When cooked, they retain more substance than spinach but have a similar texture: a cross between crunchy and creamy. If you can't find methi leaves, watercress would make a fine substitution.

Though the spice combination is straightforward, the flavors are quintessential Indian: a wonderful and simple recipe. The one modification I made was the addition of a few drops of lemon juice. The next day, we made omelets with the leftovers.

Ingredients:

Potato:1 cubed
Eggplant:1 cubed
(long purple Chinese eggplant/long green eggplant)
Methi leaves: 1 bunch
Onion: 1 medium
Tomato:1 medium
Chilli powder:1/2 tsp
Coriander Powder:1/2 tsp
Turmeric Powder:1/4 tsp
Salt:as per taste

Preparation:

Cube the potato and eggplant.Apply salt to them and deep fry in hot oil after squeezing them.For potato cubes,you soak them in salted water inorder to season them and also prevent them from turning brown.For eggplant you simply apply salt and keep aside.You squeeze the salted eggplant to remove the bitterness if any.Make sure you squeeze the potatoes and eggplants as well before deep frying.

Now you can avoid deep frying by roasting them in the oven.This is my enhancement to the masala.You squeeze the salted potatoes and eggplant cubes and roast them in a 475F oven for 20 minutes (potatoes) and 10-15 minutes for eggplants in a greased dish.

Chop onions into long thin pieces.Cube tomatoes as well.You can also use tomato puree or tamarind paste/concentrate instead of tomatoes.Chop the methi leaves.Keep aside.

Heat oil in a pan.Add chopped onions,saute till brown.Then add tomatoes cubed/pureed/tamarind concentrate,fried /roasted cubes and salt and powders.Saute till oil separates,add methi leaves and saute for a second then add water and cook till done.

Serve with rotis or rice.

Labels: celiac, recipes, vegetarian

----- COMMENT: AUTHOR:

Gita Jaishankar DATE:10/20/2008 08:50:00 PM Hi Julia,
Thanks for the comment. You have a wonderful blog. Nice to read all your posts :) ----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:10/21/2008 08:41:00 AM Such a fun event, and how nice that you looked for a recipe that would bring you into unfamiliar territory! ----- COMMENT: AUTHOR:

CurryLeaf DATE:10/21/2008 01:03:00 PM Nice Surprise you gave me today when I came to your blog.Hope you enjoyed the dish.It can be a bit spicy.THANKS & THANKS for trying this -clearly unfamiliar territory ----- COMMENT: AUTHOR:

Julia DATE:10/21/2008 08:34:00 PM Gita, Thanks for visiting! I'm looking forward to trying some of your recipes.

Lydia, it is fun! Especially since I could try and learn something new

Curry Leaf, I thought the recipe was great, and not too spicy at all! ----- COMMENT: AUTHOR:

CurryLeaf DATE:10/22/2008 03:43:00 PM Julia,I posted my savoury scallion scones today-you can find it here-http://tastycurryleaf.blogspot.com/2008/10/savoury-scallion-scones.html.I twisted it avoiding bacon and eggs as I am a vegetarian.Hope its okay.They turned out great.Thanks ----- COMMENT: AUTHOR:

CurryLeaf DATE:10/22/2008 04:35:00 PM Thanks for the comment Julia.As for your doubts,Cheese is a dairy product,where as eggs are actually having a life inside them.So it is bad ethically to consume them.I used to take eggs when I were younger,though basically and traditionally I have been brought up vegetarian.Now its a personal choice.Well,vegan and vegetarian are bit different.Thanks for the question as well. :) ----- COMMENT: AUTHOR:

anudivya DATE:10/22/2008 05:57:00 PM Nice event, never heard of it. This looks like a lovely entry to it. ----- -------- AUTHOR: Julia TITLE: What Every Omnivore Should Eat -- According to Andrew DATE: 9/04/2008 07:51:00 AM ----- BODY:

Over at Very Good Taste, they have a little challenge. They put together a list of 100 foods that they think every good omnivore should try at least once. I could add a few things to this list -- based on strange, and usually unfortunate things I've eaten -- like beaver, cow's foot or steak and kidney pie.

Want to play along? Here’s what you do:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating. (Julia’s note: I’ll try anything once… at least a small bite)
and let me know the things you think are missing from the list!

The VGT Omnivore’s Hundred:

1. Venison (I even have a few pictures of the deer, but I don’t think you want to see them J)
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile (probably when I was 19)
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi (see below for my recipe)
15. Hot dog from a street cart
16. Epoisses (yummy, creamy, salty goodness)
17. Black truffle
18. Fruit wine made from something other than grapes (and I don’t particularly recommend it)
19. Steamed pork buns (best part of Chinese Dim Sum)
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper - I’ve eaten other varieties raw.
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut – though I do prefer my Reuben’s with coleslaw.
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O (I’m thinking I had one during my college years, but I must have black it out)
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects (- chipolines in Oaxaca Mexico)
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal (I must have had one when I was in junior high school)
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
A most unfortunate experience. The durian barely hit my tongue before I spit it out.
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
So close, I had a tasting menu at Le Bristol in Paris, only a two star restaurant
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam – I’m proud to say no!
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake – In the bayou country of Louisianna

For a grand total of: 81!
What's your score?

1 lb. cauliflower, separated into florets
3 tbs. ghee
½ tsp. brown mustard seed
½ tsp. cumin
pinch fenugreek
½ tsp. turmeric
3 slices fresh ginger, minced
2 cloves garlic, finely chopped
1 onion, finely sliced
1 tomato, chopped
1 fresh green chili, sliced
½ tsp. salt
Heat ghee and fry mustard seeds until they start to pop. Add cumin, fenugreek, turmeric, ginger, garlic and onions. Cook, stirring frequently, until onions are soft.
Add cauliflower, and stir until well coated. Add tomato, chili, 1/4 cup of water and salt, and cook covered for 15 minutes, or until cauliflower is tender.

Labels: cauliflower, celiac, recipes, vegetarian

----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:9/04/2008 01:48:00 PM There's also a vegetarian version of this list going around:
http://www.tigersandstrawberries.com/2008/09/04/the-vegetarian-hundred/. ----- COMMENT: AUTHOR:

Julia DATE:9/04/2008 01:59:00 PM I just saw that, Lydia. Thanks for pointing it out! It's a much easier list, I scored 93. ----- COMMENT: AUTHOR:

Anonymous DATE:9/04/2008 08:23:00 PM Your aloo gobi recipe lacks aloo ;)

Aloo gobi is supposed to be potatoes (aloo) and cauliflower (gobi). You've got a gobi recipe going, what looks like a yummy one. ----- COMMENT: AUTHOR:

Julia DATE:9/05/2008 08:53:00 AM Bishop22, thanks for correcting me. My Indian is a bit rusty. ----- COMMENT: AUTHOR:

Anonymous DATE:9/06/2008 03:31:00 AM Do you think that all Snake wines have the same beverage inside ?

http://www.asiansnakewine.com/

Thanks. ----- COMMENT: AUTHOR:

Julia DATE:9/06/2008 07:54:00 AM ASW - I had never heard of snake wine before, but I'll be in Vietnam in January, so I'll be sure to try it. ----- -------- AUTHOR: Julia TITLE: Garden Updates and Confessions DATE: 8/25/2008 10:19:00 AM ----- BODY:

Each morning, while savouring my first cup of coffee, I inspect the garden for what’s ready or near ready to harvest. It’s been an exciting week: 3 Chinese eggplants, 2 Italian eggplants, 5 cucumbers, 4 tomatoes, 3 kohlrabi and lots of herbs. I had wanted to take a photo of the bounty, but I’ve been eating everything just as quickly as I harvest. The cucumbers are surprisingly sweet. Cut in half or sticks, they make a great snack. I’ve sliced tomatoes with the intention of making a sandwich, but with a little sprinkle of salt, I can’t get them from the cutting board to a plate without “tasting” them first. Needless to say, I have yet to make a sandwich or collect enough cucumbers to make pickles.

The eggplant is too bountiful to consume on my own. On Thursday evening, my neighbors (who have since returned from vacation and reclaimed their CSA subscription) and I combined the corn from their farm share with my eggplant for a Japanese-inspired vegetable feast: Miso-Rubbed Grilled Eggplant and Chile Glazed (think Spicy Tuna Roll sauce) Corn on the Cob.

Last week, in a fit of discouragement, I started yanking up the non-zucchini producing zucchini plants to make room for my fall lettuces and broccoli raab. As I inspected the plants for squash blossoms that would be worth saving, I discovered that I had been premature: the plants had *finally* started to produce fruit. I immediately stopped, and now have two or three zucchini-ettes well on their way to become a full-grown zucchinis.

Miso-Rubbed Grilled Eggplant
(inspired by Nobu)

3 Japanese Eggplant, sliced in half lengthwise
3 cloves garlic
3 tablespoons olive or canola oil
1 cup white miso
½ cup sugar
¼ cup mirin (sweet rice wine)
¼ cup sake

1. Finely chop garlic. Toss eggplant with garlic and oil to marinate.

2. Combine remaining ingredients in a sauce pot. Cook over medium heat, stirring constantly until completely combined and sugar has dissolved.

3. Prepare a charcoal grill. Grill Eggplant, cut side down, for 3 minutes or until lightly charred. Flip over and brush with miso paste. Cook for 2 minutes more. If you’d like, flip again to char the miso paste onto eggplant.

4. Serve with rice, or shrimp or grilled corn.

Labels: eggplant, Japanese, recipes, urban gardener, vegetarian

----- COMMENT: AUTHOR:

Lydia (The Perfect Pantry) DATE:8/25/2008 11:45:00 PM I love Japanese eggplant -- no seeds! Your garden has been giving you an amazing harvest this month. ----- COMMENT: AUTHOR:

Anonymous DATE:8/26/2008 09:00:00 AM Hi Julia; it's Kristina from orientation yesterday. I covet your garden, even though I could never keep one myself. Cool blog!I'll keep my eye on it. ----- COMMENT: AUTHOR:

Julia DATE:8/26/2008 01:03:00 PM Kristina, Nice to meet you yesterday and thanks for visiting. Look forward to seeing you again soon on campus. ----- -------- AUTHOR: Julia TITLE: Seed Management DATE: 8/20/2008 09:11:00 AM ----- BODY:

There are three big reasons why Even’ Star Farm’s produce is superior to its competitors. Since it’s organic, we know that it has not been grown with synthetic pesticides or artificial fertilizers. This does not necessarily enhance the flavor, but it protects the environment and our natural resources. More importantly, because they sell only to local markets, the produce is able to ripen on the vine instead of in the back of a truck. The produce develops sweeter flavors and better texture. Most importantly, though, is how farmer Brett protects his gene line of seeds.

When I start my garden in the summer, I purchase seeds and seedlings from random suppliers. I still have the advantage of growing all-natural and fully ripening on the vine, but am beholden to their quality control.

Seed management is a rather straightforward process. For every crop, you save the most flavorful, hearty plants and harvest the seeds for the following year’s crop. The sheer volume of seeds necessary for production farm like Even’ Star means that one person could work solely on this project, and work full time. Further, the seeds are harvested when the farm is in peak production – essentially doubling an already full workload. In the midst of harvesting tomatoes, okra, eggplant and watermelon, the crew generates hundreds of pounds of seed!

Each crop has different criteria for ideal. For the ancho chilies, it’s the size, shape (perfect conical) and color (evenly red ripe). Meredith, who was charged this week with harvesting the breeders, had to taste each pepper to make sure the heat level was appropriate. Brett wanted just the slightest hint of spice. For the arugula, the seeds are saved from the hardiest plants that survive cold, frost and wind. The peachy mama’s which have an obscenely long maturation time, are bred to shorten that span. The tomato seeds are selected from the healthiest, disease-resistant plants. After several years of picking the best seeds, the gene lines get better and better. So good in fact, that Brett sells his seeds to Fedco in Waterville, ME – a national, highly regarded seed supplier. Even’ Star seeds sell for 4 times more than the equivalent “generic” variety.

You may recall that earlier this season, I harvested some of my broccoli raab seed for Brett. Because the raab had “wintered-over”, that is, it re-grew after being buried for 5 months under a blanket of snow and ice. Should Brett be able to grow raab from this seed, the plants will be more tolerant of cold weather.

To keep the workers/crew happy through all this work, I usually make them special lunches when I visit. One of their perennial favorites is arepas. The corn comes from Alan Sivak, whose farm is just 2 miles down the road.

Arepas with Tomatillo Salsa

1 – 1 lb. bag hominy
4 ears corn
1 tbs. chopped garlic
4 scallions, chopped
2 tbs. chopped cilantro *or more
1 – 2 cups grated jack cheese
3 tbs. butter
salt and pepper
plain oil

3 green tomatoes or tomatillos, finely diced
1 red pepper, finely diced
1 onion, finely diced
1 tsp. Tabasco (or more to taste)
1 smoked tomatoes, chopped
1 tbs. lime juice
3 scallions, thinly sliced
2 tbs. chopped cilantro
salt and pepper to taste

1. Cook hominy according to package directions.
2. Heat a large skillet. Melt butter. Add the corn, then the garlic. Cook over medium heat until the corn begins to roast and brown.
3. Drain hominy. Grind with a medium hole. Grind corn and garlic mixture as well.
4. Mix in by hand the jack cheese, scallion and cilantro. Season to taste with salt and pepper.
5. Form patties with dough. Pan fry in plain oil until crispy on both sides.

Labels: appetizer, celiac, recipes, tales from the farm, vegetarian

----- COMMENT: AUTHOR:

PG DATE:8/21/2008 11:03:00 AM It would be neat to go to your farm and learn all of this first hand.

I'm always amazed at the difference between produce that has ripened on the vine vs. on the back of a truck. Like night and day. ----- COMMENT: AUTHOR:

Julia DATE:8/22/2008 09:28:00 AM Psychgrad, I've been very lucky to have such a wonderful classroom and teacher. ----- COMMENT: AUTHOR:

Anonymous DATE:8/25/2008 08:43:00 AM I would enrol too!

Interesting that the basic principles of seed collection are the same the world over - but the ingredients for your Arepas recipe - are unheard of here!

hominy, scallions, cilantro
& jack cheese are all new!! ----- COMMENT: AUTHOR:

Anonymous DATE:8/25/2008 09:09:00 AM I had much inferior arepas at the Fishermans Feast of the Madonna in the North End last week. Are they Italian in origin? ----- COMMENT: AUTHOR:

Julia DATE:8/25/2008 08:46:00 PM Topveg, the hominy I use is not the whole kernel, but the broken yellow kind. Goya makes it, but I couldn't find a photo of it on their website.

limeduck, I actually learned this recipe from a Colombian chef I worked with in Boston. I've only seen Latin American versions. Other variations have used the flour and not the dried kernels. ----- -------- AUTHOR: Julia TITLE: Tales from the Farm - Late April DATE: 5/14/2008 08:10:00 AM ----- BODY:

The Potomac River and Chesapeake Bay converge in Southern Maryland’s St. Mary’s County, and is home to Even’ Star Organic Farm. Brett Grohsgal, a former chef and former boss of yours truly, owns the farm with his wife Christine. In the summer on this fertile 100-acre parcel, they raise 25 varieties of heirloom tomatoes, as well as chilies (including my favorite – peachy-mamas), cucumbers, four varieties of watermelon and okra. They sell their produce at farmer’s markets in DC and Virginia, and to restaurants in the DC metro area. I treasure my visits to the farm because of the nonpareil produce and meats. The cooking is simpler because we cook mainly with farm products and other local produce.

Now that I’ve left Sebastians, I finally have time to visit the farm, and reconnect with (of course, Brett, Chris and Allesandra, but also) where our food comes from. I’ve been visiting the farm for as long as they’ve lived here – over 10 years – but it seems I am always learning and discovering something new.

The farm is “working” three seasons – harvesting the last of the winter crops, coaxing the spring crops and getting the summer crops in the ground. In terms of salable produce, the winter crops trickled down – mostly lettuces and braising green. The spring crops have not yet reached peak – the strawberries are only yielding a pint or two a day. Instead of gleaning the crops for maximum yield, Brett and his crew are working feverishly to get the summer crops in the ground.

Timing the planting of the summer crops is crucial. Last year, the farm experienced the worst drought on record, with less than 1” of rain from April 15 to October 1st. The effects were severe at best, but would have been tolerable if the crops had been in the ground long enough to establish their root systems. This year, Brett’s not taking any chances.

With a soaking rain forecast for Sunday, the mad dash begins to prepare the land. The clover that grew through the winter – 3 feet tall with red flowers -- will now be turned into the soil nourishing it with nitrogen and other critical compounds. When the rain stops, the soil will be tilled and is now ready for planting the next day. First crop in: Sweet Potatoes.

The other trick in timing is the temperature. In Southern Maryland, the last frost can be relatively early, in March or April. And every year, Brett experiments with getting a crop of tomatoes in the ground by mid-April so that he can be the first to market with ripe, field tomatoes in June. This week, the temperature may drop to 38F at night, which is cutting it close: the tomatoes seedling were just transplanted 5 days ago – but should still be fine for the tomatoes. A second round of seedlings in the green-house will put Brett at the market at the same time as other farmers… and these are his fail-safe.

End of the Season Cannellonis

With a twinkle of summer on the horizon, I’m less abashed using up my canned tomatoes from last summer.

12 Pasta Sheets cut into 4” squares
3 tablespoon olive oil
2 cups homemade ricotta
¼ cup parmesan cheese
2 tablespoons sliced garlic
1 pound braising greens
1 tablespoon butter
1 tablespoon chopped shallots
¼ cup white wine
2 cups home-canned (preferably smoked) tomatoes
Salt, pepper and lemon juice, to taste
Cream and extra parmesan if desired.

1. Bring a large pot of salted water to a boil. Cook pasta sheets for 3 minutes. Drain, rinse under cold water, and drain well. Toss with 2 tablespoons olive oil. Set aside.

2. Heat a large skillet over high heat. Add remaining 1 tablespoon of olive oil. Add sliced garlic. When the garlic starts to brown, add the green. Cook, stirring often, until the greens have wilted but are still bright green. Remove from pan to cool. Coarsely chop.

3. Make the filling by combining the ricotta, parmesan and braised greens. Season to taste with salt, pepper and lemon juice.

4. In a sauce pot – melt butter over medium heat. Add shallots and cook until translucent, about 4 minutes. Add wine, and cook until evaporated. Add tomatoes and simmer for 10 minutes. Puree. Season to taste with salt, pepper and lemon juice (and a touch of cream if desired).

5. Roll pasta sheets with about 2-3 tablespoons of the filling. Put sauce in the bottom of a 9” x 13” pyrex dish. Place rolled cannellonis top. Drizzle cream and/or parmesan on top if desired
Bake for 30 minutes at 350, or until bubbly delicious looking.

Pasta dough:
1 lb. semolina flour, plus extra for dusting
4-5 large eggs as needed
1 tbs. olive oil
1 tsp. salt

1. Make a well in the flour, and add 4 of the eggs, olive oil and the salt.

2. Beat the eggs with a fork, gradually bringing in the flour from the sides of the well, until the paste has thickened enough so the liquid will not run onto the counter. Switch from a fork to a pastry cutter. Bring all the flour into the already wet part and cut through the dough several times until it is evenly moistened. Start kneading with your hands until the dough forms a ball and looks homogenized, about 8 minutes.

3. If the dough becomes stiff, and refuses to bend, rub in a little of the remaining egg. If the dough becomes too moist, add a bit of the flour.

Work the dough by machine:
4. Divide the dough into 3 balls, and let rest under a damp towel for 20 minutes. Start working the dough through the pasta machine starting with the widest setting. After running it through the machine, fold it into thirds, and run it through again. When the dough is smooth, run the dough through the machine through successively smaller settings. The dough will stretch out, and be rolled very thin.

5. When you have achieved thin sheets, you can let the dough rest for a few minutes before filling or cutting

Ricotta
1 quart whole milk
1 cup heavy cream
4 lemons, juiced
1/2 teaspoon salt

In a non-reactive 2 quart saucepan heat milk and cream to a boil and immediately remove from heat. Add juice and salt, stir well and let sit for 20 minutes. Line a conical sieve with cheesecloth or coffee filters and pour through, allowing the whey to drain out. Let stand at room temperature for 2 hours.

Labels: pasta, recipes, tales from the farm, tomatoes, vegetarian

----- --------