Posts filed under 'Buying Local'
Happy New Year Flavoristas! Barr and I hope that you enjoyed delicous and fabulous holidays.
After an unseasonably warm winter so far, the cold temperatures have finally settled in, now we would like some snow please. (Seriously, my snowboarding and skiiing children need some snow!) Cold temperatures call for hot, hearty stews.
Lollie was gracious enough to jokingly pose for this kale coming out of your ears pose. Believe it or not, my neighbors still have garden kale available. I am competing with a flock of seven wild trukey who like to nibble on my neighbor's kale but I was able to get enough to make this satisifying stew.
And when you add kale to potatoes and sausage, finicky, non-kale eaters (aka Marco) don't notice.
Sausage, Potato and Kale Stew
Serves 6
Did you know that kale is even more delicious after the first frost? The cooler temperatures of fall tenderize the kale leaves so it’s time to move from kale salad to kale stew. This hearty stew is a meal by itself but feel free to gild the lily with a loaf of crusty bread and nice bottle of red wine.
2 Tbsp. butter
12 oz. white mushrooms, quartered
1 lb. sweet or hot sausage, meat pushed out of the links or cut into thin slices
1 onion, finely chopped
2 carrots, peeled and chopped
1 Tbsp. minced garlic
1 tsp. kosher salt
1/2 tsp celery seed
1/2 tsp. sweet or smoked paprika
1/4 tsp. ground black pepper
1 bay leaf
1 (15.5 oz) can cannellini beans, not drained
4 medium potatoes, peeled and cut into bite-sized pieces
4 cups chicken broth
4 cups finely chopped kale
1/2 cup grated Parmesan cheese (optional)
Add the butter to a heavy pot over medium heat. When melted, add the mushrooms. Cook and stir until lightly browned, about 10 minutes. Transfer mushrooms to a bowl. Set aside.
Add sausage to the pot; cook and stir until sausage is almost cooked through. Add the onion, carrot, garlic, salt, celery seed, paprika and black pepper. Cook and stir until onion is fragrant and meat is completely cooked through, about 5 minutes.
Add the bay leaf, beans, potatoes and broth to the pot along with the cooked mushrooms. Bring to a simmer and stir in the kale. Cover and cook until potatoes, carrots and kale are tender, about 20 minutes.
If desired, garnish each bowl with a generous Tbsp. of Parmesan. If there are any leftovers, this stew freezes and reheats nicely.
Cook’s Note: While I love mushrooms, I understand that not everyone shares my affection. If you prefer, omit the mushrooms and simply begin the recipe with step 2.
January 3rd, 2012
'Tis the season for squash and soup! This is the kind of soup that I love to order at restaurants, smooth and delicious, highlightling the crops of the season.
The good news is that it is easy enough to make at home; save your restaurant bucks for the Christmas shopping budget 
Roasting squash and sweet potatoes take little effort and it can be done ahead of time to save time on soup day. I prefer roasting to steaming or boiling because it concentrates and deepens the flavor of the vegetables.
Oven-Roasted Butternut Squash Soup
Serves 6
This vegetarian soup pairs savory winter squash and sweet apples to create a creamy soup that is sure to please everyone at the table. This fall classic is perfect on its own or served alongside a grilled cheese sandwich.
1 medium butternut squash
1 sweet potato, about 1 lb.
2 Tbsp. butter or olive oil
1 medium onion finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1 large apple, peeled and chopped
1 tsp. kosher salt
1/2 tsp. ground coriander
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. paprika
pinch of cayenne
5 cups vegetable broth, divided
2 Tbsp. honey, agave or brown sugar
2 Tbsp. molasses
2 tsp. cider vinegar or 1 Tbsp. lemon juice
1/4 cup heavy cream (optional)
finely chopped fresh cilantro or fresh parsley
Preheat oven to 350°F. Cut squash in half lengthwise with a strong knife and a strong arm. Scoop out the seeds with a spoon and discard. Prick the sweet potato with a fork. Place the sweet potato and squash, skin side up, onto a baking sheet.
Roast for 1 hour or until very tender, depending on the size of the squash, it make take 15-20 minutes more. When cool enough to touch, scoop cooked squash out of the skin and transfer to a food processor.
Slice the sweet potato lengthwise and scoop the sweet potato away from the skin. Add it to the food processor with 1 cup of broth and puree until very smooth. This step can be done one day ahead and puree can be refrigerated until needed to prepare the soup.
While the squash roasts, you can prepare the soup base. Add the butter to large pot over medium heat. When melted, add the next 11 ingredients to the pot (onion through cayenne).
Cook and stir until onions begin to soften, about 5 minutes. Add 1 cup of broth to the vegetables and stir well. Cover and simmer until carrots and celery are tender, about 10 minutes.
Use a slotted spoon to transfer the vegetables to a food processor. Add 1 cup of broth to the processor and puree until smooth. Add it back to the pot along with the pureed squash and whisk until smooth. Alternatively, process the soup with a hand held blender.
Stir in the remaining 3 cups of broth, honey, molasses and cider vinegar. Bring to a gentle simmer over medium heat. Reduce heat to low, stir in the cream, if using, and cook for 10 minutes uncovered. Garnish each bowl with a sprinkling of cilantro or parsley.
November 16th, 2011
Late August is a cooking gardener's favorite time of year; green beans, zucchini, tomatoes and cukes are resplendent and anxious to cross the kitchen threshold. Before kiddos, I was an avid home gardener and maybe someday, I will grow vegetables again but for now I am quite satisfied shopping at farmer's markets.
Got cukes? Make pickles! The secret behind these ultra-crisp dill chips is salting the cucumbers before making the pickles, I learned this technique in the book Quick Pickles. Pulling some of the moisture out of the cucumber allows them to absorb the brine better and indded they do become more crisp.
Pickles are so pretty when you first add the vinegar, unfortuately the bright green fades as the pickling process continues.
Pickling cukes rinsed and ready.
Salting the cukes.
Brine seasonings.
Refrigerator Dill Pickles
Makes 2 quarts
New England cukes are perfect for pickling and it need not be an all day, complicated affair. I love refrigerator pickles because they are super crunchy and the flavors stay really bright. Once you start making homemade pickles, you may never go back to store-bought.
10 pickling cucumbers, ends trimmed, cut into 1/2-inch thick chips
5 Tbsp. kosher salt or sea salt, divided
2 fresh dill fronds or 1 tsp. dried dill, divided
1 Tbsp. minced fresh garlic, divided
1/2 tsp. crushed red pepper, divided
2 cups white vinegar
2 cups water
2 tsp. yellow mustard seed
1 tsp. dill seed
1/4 tsp. celery seed
1. Add the cucumber chips to a large non-reactive bowl (glass or stainless steel) and toss them with 3 Tbsp. of the salt. Cover and set aside for 2 hours, the salt will pull a fair amount of water out of the cucumbers. Rinse the cumbers several times and pat dry.
2. Divide the fresh dill, garlic and crushed red pepper between two 1-quart jars. Pack the cucumber chips into the jars.
3. Add the vinegar, water, mustard seed, dill seed, celery seed and remaining 2 Tbsp. salt to a non-reactive pot over medium-high heat. Once the brine boils, ladle it into the jars over the cucumber chips.
4. Let pickles cool to room temperature. Cover jars and refrigerate for 6-24 hours for full flavor. Refrigerator dills can be stored for about 1 month, if they last that long.
August 22nd, 2011
Maine corn has arrived at market. Hip hip hooray! My kiddos could eat corn on the cob 7 days a week for lunch and dinner. While tend to agree with this sentiment, I also like to think off the cob and love recipes that present corn in a different and delicious way. This salad is one of my August specialties, I serve it alongside grilled chicken or shrimp. Leftovers make a perfect summer lunch.
Sweet Corn Salad with Fresh Herbs and Feta
Serves 8-10 as a hearty side dish
Ample, August tomatoes, sharp feta and aromatic herbs combine to present summer corn in a whole new way. This salad can be served warm or cold. The corn can be pre-cooked one day ahead of time and refrigerated until needed for the salad.
6 ears corn, shucked
1 pint grape tomatoes, halved (or 2 cups chopped garden tomatoes)
1 cucumber, peeled, seeded, and finely chopped
1 orange or green bell pepper, finely chopped
1/3 cups finely chopped red onion or shallot
2 Tbsp. finely chopped fresh majoram or oregano
2 Tbsp. thinly sliced fresh basil
2 Tbsp. finely chopped fresh parsley
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup extra-virgin olive oil
3 Tbsp. red wine vinegar
1 cup crumbled feta, divided
1. Fill a large pot 3/4 full with water and bring to a boil over high heat. Add 3 ears of corn to the pot and simmer for 4 minutes. Using tongs, transfer corn to a colander and run cold water over the corn to stop the cooking. Repeat with the remaining corn.
2. While the corn cooks and cools, add the next 9 ingredients (tomatoes through black pepper) to a large bowl and set aside. Use a sharp knife to cut the corn kernels off of each cob. Transfer the kernels to the bowl with other vegetables and toss well.
3. In a small bowl, whisk together the oil and vinegar. Drizzle the dressing over the vegetables and add 2/3 cup of feta. Toss gently to combine. Garnish the salad with the remaining feta and serve.
Cook’s Note: You can certainly make corn salads with raw corn but blanched corn delivers a better tasting salad. You can also replace the basil with fresh mint for a different flavor profile.
August 6th, 2011
I look forward to the New England sugar snap pea harvest eleven months a year. These green dandies are perfect for dip and for crispy salads, especially with mint and lemon. This dinner is a riff on classic chicken and rice, made with sugar snap peas and leeks instead of peas and onions.
The dish is brightened at the end with a splash of fresh lemon and some fresh chives. I love to make this meal and then bring the whole pot outside for an easy, al fresco dinner. It is easy to prepare and easy to clean up, two things that fit summer cooking perfectly.
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Springtime Chicken & Rice
Serves 4
A superb one pot dinner made of tender chicken, rice and sugar snap peas. The dish is seasoned with fresh herbs that are found in abundance this time of year. Using a Le Creuset Dutch Oven makes it easy to go from stove to table.
1/4 cup flour
2 tsp. lemon pepper
1 tsp. kosher salt, divided
2 1/2 lbs. boneless, skinless chicken thighs (about 8 small thighs)
2 Tbsp olive oil
1 Tbsp. butter
2 garlic cloves, finely minced
1 leek, halved lengthwise and washed well, white and light green parts thinly sliced
1 cup long grain rice
1/4 cup dry white wine
2 1/2 cups chicken broth
1 lb. sugar snap peas, strings removed, sliced on the diagonal into 1-inch pieces
1 tsp. lemon zest
2 Tbsp. lemon juice
1/4 cup thinly sliced chives, divided
2 Tbsp. finely chopped mint (optional)
Add flour, lemon pepper and 1/4 tsp. salt to a gallon-size storage bag. Shake to combine. Add chicken. Seal and shake well to coat chicken with flour. Transfer thighs to a plate shaking off any excess flour into the bag. Discard remaining flour.
Add olive oil to a Le Creuset Dutch Oven (at least 5.5-qt.) over medium-high heat. When hot add chicken and brown nicely on both sides, about 5-6 minutes per side. Transfer chicken to a plate. You may have to do this step in batches, try not to overcrowd the pan.
Reduce heat to medium and add butter, garlic, leek, rice and remaining salt. Cook and stir until leek softens, about 2 minutes.
Add wine to the pot and use a wooden spoon to scrape up any browned bits. Add broth and stir well. Bring to a simmer. Place chicken on top of rice and add any cooking juices to the pot. Reduce heat to a low simmer, cover and cook for 15 minutes, until chicken is cooked through and rice is almost tender.
Transfer chicken to a plate. Stir snap peas, lemon zest, lemon juice and 3 Tbsp. of chives into the rice. Cook for 4-5 minutes, just until the snap peas are crisp tender.
To serve, divide rice and chicken between 4 plates. Garnish each plate with remaining chives and mint, if using.
These recipe is being used in a program sponsored by the Le Creuset Outlet in Kittery, Maine that promotes local farms and CSA (Community Supported Agriculture). It was an honor to be asked to participate in this program and it seemed like I natural fit since I love my Le Creuset cookware and because I love farmer's markets.
July 13th, 2011
Greens, peas and strawberries, Oh My! 'Tis the season for farm bounty and beauty in Maine, New Hampshire and Vermont. For the next two days, I will feature two of my favorite summer recipes. Today, I offer up Classic Strawberry Jam and tomorrow's post will be for Summery Chicken and Rice, a fab one pot dinner perfect for outside dining.
These recipes are also being used in a program sponsored by the Le Creuset Outlet in Kittery, Maine that promotes local farms and CSA (Community Supported Agriculture). I was honored to be asked to participate in this program; it seemed like I natural fit since I love my Le Creuset cookware and because I love farmer's markets.
Marco and Lollie with beautiful Maine strawberries ready to be turned into jam. I did not even plan the red shirts, cute eh?
Classic Strawberry Jam
Makes about 8 cups of jam (or 8 (8-oz.) jam jars)
Nothing marks the beginning of summer better than a big pot of ruby red jam that fills the kitchen with strawberry perfume. My recipe is based on the one provided in pink, Sure-Jell Pectin box. I prefer the pectin made for reduced sugar preparations because you can use less sugar and more fruit, delivering a more intense strawberry flavor.
1 (1.75 oz.) box Sure-Jell Pectin for Reduced Sugar recipes (pink box)
4 cups sugar, measured into separate bowl, divided
7 cups hulled and sliced strawberries
1 1/2 tsp. fresh lemon juice
generous pinch kosher salt
1/2 tsp. butter or canola oil (optional)
In a small bowl, whisk together pectin and 1/4 cup of the pre-measured sugar. Set aside remaining sugar.
Add pectin/sugar mixture and strawberries to a 5.5-qt. Le Creuset Dutch Oven (or another large, heavy-bottomed pot). Stir well. Over medium-high heat, bring mixture to a full rolling boil, this means that the mixture will keep boiling even when you stir.
Add lemon juice, salt and butter, if using. The butter (or oil) is helpful in keeping foam down. Stir reserved sugar into strawberries. Stirring constantly, bring mixture back to a full rolling boil. Cook and stir for 1 more minute. Turn off heat.
Skim and discard any foam. Ladle jam into clean jars. Wipe rims and cover. Allow jam to cool to room temperature before refrigerating. Jam will keep for 4-6 weeks in the refrigerator.
Alternative Method for True Canning:
Follow rice to step 5. Ladle jam into sterilized jars, wipe rims, seal with 2-piece lids. Screw tightly.
Lower jars into a canner, bring water to a gentle boil. Process jars for 10 minutes.
Cool jars overnight at room temperature. Check seals. Any unsealed jars should be refrigerated.
July 12th, 2011
Just because the snow is about to fly, doesn’t mean that locally produced farm goods are not available. Sure November’s farmer’s market is not as glamorous as late August’s, but it certainly can be just as delicious.
For southern Maine flavoristas, check out Wolf Pine Farm’s winter CSA. From November until May, CSA boxes can be picked up or delivered to keep you well stocked with hearty vegetables like onions and potatoes in addition to farm eggs and frozen berries.
Across the country, many farms combine resources to offer an off-season CSA. Think of all the hearty stews and gratins that could be gracing your table in the upcoming months. Mmmmmm…..
November 16th, 2009
What is that you say? Your garden is behind due to all the lovely rain we had in June. Fret not greater Portland flavoristas, I have some good news.
In addition to our wonderful Portland Farmer’s Market on Wed. and Sat., you can now get farm fresh vegetables and other artisanal products on Sundays in Scarborough from 9AM -12noon. The market is located behind the Scarborough municipal buildings on route 1.
Vincenzo and I scoped it out last weekend. There were yummy baked goods, Guzman’s Salsas, specialty goat cheeses, lobster, eggs and of course vegetables. We picked up some sugar snap peas (buy them now or hold your peace until next year) and some beautiful mizuna greens. There was tons of parking and enough vendors to make it worthwhile and interesting. I’ll bring my camera next time to highlight some of the producers participating.
July 23rd, 2009
Flavorista Tracey took me to a wonderful new goat creamery here in Fennville, Michigan -Evergreen Lane Farm and Creamery. Kathy has recently aquired La Mancha goats – a California breed. This male La Mancha recently got his head stuck in a gate and lost one of his horns. I call him Rhino.
Kathy has started producing wonderful artisanal goat cheeses. Right now with her weekly supply of 100 gallons of goat milk she is offering soft goat cheeses and later in the fall she will start with her hard cheeses.
Educated at Cal Poly in San Luis Obispo and at the University of Vermont’s Institute for Artisanal Cheese – she is truly becoming a master of the craft. There are 2 interns from WWOOF (World Wide Opportunities on Organic Farms)- a website that hooks up people who want to learn about organic farming practices and farmers who are desperately needing the extra hands world wide. If you are in the area you can stop buy and purchase cheese directly from Kathy or go to the Summertime Market on the Blue Star Highway. Try the Pyramid goat – it’s exceptionally good. Thanks for the taking the pictures Tracey!
July 13th, 2009
We have a new eatery in SoPo called Verbena; it is located right next to Smaha’s (aka Legion Square Market) at 103 Ocean Street. The owner, Melissa Coriarty, is the former sous chef of Hugo’s in Portland. The space is lovely and lofty, with a high ceiling and bright colors. The breakfast and lunch menu can be eaten in or or taken "to go." They serve fantastic coffee and yummy teas, but the real story here is the brownie and the fact that I have found brownie nirvana.
Lollie and I have always aspired to find the ultimate brownie. I do believe we have got it! Verbena’s brownies are moist, dense, rich and uber-chocolatey. Bliss, I tell you, sheer, total, chocolate bliss. FYI – Melissa rotates her bakery offerings and her cookies are quite notable, but if you are in search of a brownie, you might want to call first to make sure they are available.
Flavorista Julie loves the sandwich wraps at Verbena and the meatloaf looks really delicious, but seriously meatloaf cannot, does not compete with brownies. Stay tuned for more on Verbena, if I ever get past the brownies.
May 5th, 2009
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