tag:blogger.com,1999:blog-83166218477570779082024-03-04T23:44:49.752-08:00Persephone EatsGetting the most from local, organic produce.Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-8316621847757077908.post-15484319185525961792012-05-16T14:49:00.000-07:002012-05-16T14:49:17.382-07:00Falafel Fun<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjODmlcf2u6IQ09KBZkoJ2K48MjWP3gq5bVPUjNWu9UNtyAtV14RNgyGpFT9Tck5BA7w8u5FiGQ_pGUUwBqolAZAyQ1jkyOfUiLl9KwNyE7evIL2U8Q_65xDMSMvNG5O2KnPUeesFLfYpT/s1600/IMG_1135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjODmlcf2u6IQ09KBZkoJ2K48MjWP3gq5bVPUjNWu9UNtyAtV14RNgyGpFT9Tck5BA7w8u5FiGQ_pGUUwBqolAZAyQ1jkyOfUiLl9KwNyE7evIL2U8Q_65xDMSMvNG5O2KnPUeesFLfYpT/s320/IMG_1135.JPG" width="320" /></a></div>
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For me, falafel has always been one of those foods that can
go either way. At Middle Eastern restaurants sometimes the little fried balls of ground
garbanzo beans and herbs are chalky and bland. But other times they are moist, delightfully
crunchy and perfectly seasoned. When looking for meal ideas in the cookbook <i>How
to Cook Everything Vegetarian</i> by Mark Bittman, Trevor found a falafel recipe.
Since we know that when falafel is good, it’s very, very good, we gave it a
shot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2z5HjpZzLkYhlqYssUNCC9ebqb8gYwoBFFfMo0_LU5ojLNXTKx-rVGerBcKXLOq1pVdyU2c4eaLfXkrEPHumE7Xb27Et6CCK0CkJO4mm4KgthlsG8w3uzbcwxKBqD9F23zFewjbQaH8x/s1600/IMG_1127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2z5HjpZzLkYhlqYssUNCC9ebqb8gYwoBFFfMo0_LU5ojLNXTKx-rVGerBcKXLOq1pVdyU2c4eaLfXkrEPHumE7Xb27Et6CCK0CkJO4mm4KgthlsG8w3uzbcwxKBqD9F23zFewjbQaH8x/s200/IMG_1127.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIKnYOCWtFx9EC0SNAMO9FY250ROXzfjbfi8fc97ZLP86pR6tx3DIAfemzNhlQxW-dX3b-3redw6YS9uhpmQBTWPDzVzkXj1Gvppy8LYV3t5mZEC-VxJsclHOJbA9p0V_03IwyRWeNot_/s1600/IMG_1130.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIKnYOCWtFx9EC0SNAMO9FY250ROXzfjbfi8fc97ZLP86pR6tx3DIAfemzNhlQxW-dX3b-3redw6YS9uhpmQBTWPDzVzkXj1Gvppy8LYV3t5mZEC-VxJsclHOJbA9p0V_03IwyRWeNot_/s200/IMG_1130.JPG" width="200" /></a><br />The odd thing about the recipe it that the garbanzo beans
are not cooked. You get dried beans and soak them for 24 hours. Then you whirl
them in a food processor with parsley, garlic, onion and spices. Once shaped
into little balls or patties, you deep-fry them for about 5 minutes. The recipe doesn't call for it, but I put them on a cookie-rack-covered baking sheet as opposed to a paper-towel-lined baking sheet. I think it keeps fried foods from getting soggy.</div>
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We usually make a yogurt-tahini sauce to slather over them and stuff them in pitas with shredded
lettuce, and slices of cucumber and tomato. (Sometimes I’ll sprinkle a little
feta cheese on top, too.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5jug4-yTusonMpRXN6LbGDa8tB_jFQFVWTYPxe4zwZEki69jUQBzxazj5U2yXIVB7LOWYVXKsL7L7p5C9KF1JPjFDuquCQudOionBRpDqJh-_9zJeFsyu_4Bv9_B0dCMlTJmyMDdf43N/s1600/IMG_1121.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5jug4-yTusonMpRXN6LbGDa8tB_jFQFVWTYPxe4zwZEki69jUQBzxazj5U2yXIVB7LOWYVXKsL7L7p5C9KF1JPjFDuquCQudOionBRpDqJh-_9zJeFsyu_4Bv9_B0dCMlTJmyMDdf43N/s200/IMG_1121.JPG" width="200" /></a></div>
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The best thing about homemade falafel is its consistency.
You know it will always be piping hot, crunchy and seasoned to your taste.
Sure it’s deep fried, but it’s also vegetarian. The only other fat in the meal
comes from the tahini – and it’s good fat. It’s now become a meal we crave. And
because it takes minimal work, it’s suitable for making on a weeknight.</div>
<!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-89047765957335362192012-04-11T14:31:00.000-07:002012-04-11T14:31:06.664-07:00Dirty Hippie<!--[if gte mso 9]><xml>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf1SGtUvnnj1QkoELznrNrBjaIWJj8safARcQjtHVPjtBluAemfrKxcibT-dDbJ7AuljxxTdzlyQ7PwrnQb6PInGucsN-yxhjXO2-3neiGQ6Gv3KBXXLIkB5K3tJYKZPl3WbD0HrxBeOY/s1600/IMG_1004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf1SGtUvnnj1QkoELznrNrBjaIWJj8safARcQjtHVPjtBluAemfrKxcibT-dDbJ7AuljxxTdzlyQ7PwrnQb6PInGucsN-yxhjXO2-3neiGQ6Gv3KBXXLIkB5K3tJYKZPl3WbD0HrxBeOY/s320/IMG_1004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade yogurt and chunky granola with almonds, apples and craisins</td></tr>
</tbody></table>
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<div class="MsoNormal">
When I told my friend Randi that I had started making
headbands and selling them at craft shows, she said, “Denise, you move to
Portland and become a dirty hippie.” The years since then, I’ve done plenty
more to add to my dirty hippie status. Like growing vegetables, eating
seasonally, canning, and sewing my own clothes and home accessories. I do admit
to showering regularly though.</div>
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But the other day I think I reached the zenith of dirty
hippidom – I made my own granola and fermented my own yogurt. For Christmas,
Trevor’s parents gave us a subscription to <i style="mso-bidi-font-style: normal;">Cook’s
Illustrated</i> magazine. What it lacks in modern, glossy layouts it more than
makes up for in genius kitchen tips and recipes that work because of on-staff
science editors and repeated testing. We’ve made several recipes from the
issues we’ve received so far and each one is just perfect. One day I decided to
make the super chunky granola from the March/April issue. I’d also been eyeing
the yogurt recipe in <i style="mso-bidi-font-style: normal;">Canning for a New
Generation</i>. And our friend Paul had recently given us a copy of <i style="mso-bidi-font-style: normal;">Wild Fermentation</i> by Sandor Ellix Katz,
which also had a yogurt recipe. Yogurt and granola seemed like a perfect
combination.</div>
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<br /></div>
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The granola was simple enough. Oil, vanilla, maple syrup and
brown sugar mixed to coat rolled oats and almonds, then pressed into a lined
baking sheet and baked at a low 325˚ for about 40 minutes. After it’s cool, you
break it apart and add the dried fruit. We used apples and craisins. (Making this granola, I found getting rolled oats, dried fruit and nuts from the bulk bins at the grocery store is much cheaper than buying packaged versions!) I like
granola, but it’s never been all that exciting to me. But this granola was so
tasty and crunchy, I really liked it. Now Trevor is hooked and would rather eat
it for breakfast than his usual Kashi goLean Crisp. He’s even said he’d be
willingly to be the one to make it on a weekly basis.</div>
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<br /></div>
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The yogurt was surprisingly easy to make. You use a bit of plain
yogurt with live active cultures as a starter. You heat up some milk to the
right temperature, let it cool a little then add the starter and let it sit in
a cooler warmed up with bottles of hot water. My first attempt at yogurt was a
little thin. The couple times I’ve made it since then, it’s been thicker. Nevertheless,
I really like the richness and tanginess of it. It’s a perfect foil to the
sweet granola. When I have the two for breakfast, I feel like I’ve eaten
something really good for me. Then I take a shower and put on some makeup,
because I’m not a total dirty hippie.</div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
Link:</div>
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<a href="http://www.cooksillustrated.com/default.asp">http://www.cooksillustrated.com/default.asp</a></div>
<!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com1tag:blogger.com,1999:blog-8316621847757077908.post-72656845123416904932011-11-08T15:28:00.000-08:002011-11-08T15:28:17.008-08:00Weekday Vegetarian<!--[if gte mso 9]><xml>
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<tr><td class="tr-caption" style="text-align: center;">Homemade pasta with Brussels sprouts and toasted pecans.</td></tr>
</tbody></table>
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I’ve always wanted to be a vegetarian, but I just can’t
picture myself having my last cheeseburger ever. A few weeks ago, Trevor shared
the concept of a TED talk he’d heard. Basically, you become a weekday
vegetarian, but still eat meat on the weekends. He said he wanted to try it.
And it was something I could get behind, too. We’d be eating more healthfully, saving
money, reducing our environmental impact and giving way less money to companies
that treat animals inhumanely. And I’d never have to completely give up
cheeseburgers. </div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiWhVqulvIdeQrZ6pL3RWAG6FoYjPK3YFQalQ5L5h6S86HtTso1MgfYjjwzu-1jngp9-rM_jnEMHr6Cud9Sqy8prbTgShN0kuF9RkwqyF9nmaNvWdSHBGL0i9W54tFwK9GUvtvktNfMKN/s1600/IMG_0806.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiWhVqulvIdeQrZ6pL3RWAG6FoYjPK3YFQalQ5L5h6S86HtTso1MgfYjjwzu-1jngp9-rM_jnEMHr6Cud9Sqy8prbTgShN0kuF9RkwqyF9nmaNvWdSHBGL0i9W54tFwK9GUvtvktNfMKN/s200/IMG_0806.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy cauliflower pasta</td></tr>
</tbody></table>
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We had already incorporated many vegetarian dinners into our
repertoire, but it’s been a challenge to find more tasty meatless meals. The
<i>Moosewood New Classics</i> cookbook has been our go-to book. But I was getting a
little tired of it, so I started looking through my other cookbooks that
weren’t necessarily vegetarian. In our giant Pasta cookbook, I found a spicy
cauliflower pasta. With homemade noodles and Persephone golden cauliflower, it
was a keeper. </div>
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<br /></div>
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My <i>Martha Stewart New Classics</i> cookbook had a section on
meatless main dishes and number of tasty soups and pastas that fit into our
weekday needs. Trevor filled in at Hollywood Farmers’ Market on Saturday, so
we’re stocked with lovely fall produce from Persephone, including my favorite,
Brussels sprouts. Martha had a wonderful recipe for Brussels sprouts with
walnuts and pasta. Since Trevor can’t eat walnuts we used toasted pecans
instead. And I out Martha-ed Martha by using homemade fettuccine instead of
store-bought, dried pasta. </div>
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For the pasta, the Brussels sprouts are cored and then the
leaves are pulled off. They are sautéed in butter with red onion and garlic.
Fresh sage and thyme added even more fall flavors to the mix. Then the pasta is
added to the Brussels sprouts and it’s topped with browned butter, pecans and
grated cheese. (I used less butter than called for – ½ cup plus 3 tablespoons.)
We used Parrano cheese instead of Parm. I served it slices of wheat baguette,
roasted Persephone delicata squash, and Trevor’s Persephone mixed greens. It
was unbelievably good. Probably one of the best meals we’ve had lately —
vegetarian or not.</div>
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Link:</div>
<div class="MsoNormal">
<a href="http://www.ted.com/talks/graham_hill_weekday_vegetarian.html">http://www.ted.com/talks/graham_hill_weekday_vegetarian.html</a></div>
<!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-44549349778642058302011-10-14T14:46:00.000-07:002011-10-17T11:07:04.026-07:00Canning Roundup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrudJbpsvQPrUoyX3WhbH5amCpjV0jtuE186-Wx742XwKh5uf_F6RCxOpo9OMsyROFO7WSZRiIpBRD5zMkAMG4_qUIzALzS54aJugj4Ou5KJmkgSo9gCar5y07koWV90xpivQ6IjpvGfHf/s1600/IMG_0725.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrudJbpsvQPrUoyX3WhbH5amCpjV0jtuE186-Wx742XwKh5uf_F6RCxOpo9OMsyROFO7WSZRiIpBRD5zMkAMG4_qUIzALzS54aJugj4Ou5KJmkgSo9gCar5y07koWV90xpivQ6IjpvGfHf/s320/IMG_0725.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dilly Beans!, Bread & Butter Pickles and Kosher Dills.</td></tr>
</tbody></table><br />
After trying out several recipes from <i>Canning for a New Generation</i> last summer and fall, Trevor and I decided to do even more canning in the following year. We’ve made good on the promise and we’re running out of room for all of our beautifully filled glass jars.<br />
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</div><div class="MsoNormal">Trevor is not working for Persephone Farm this season, but does occasionally fill in when someone needs a day off. Last Saturday was one of those days, so we stocked up on a boatload of veggies while he was at the Hollywood Farmers’ Market, especially tomatillos for Salsa Verde and the last of the season’s tomatoes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Our friends Paul and Meredith mentioned they’d tried the ketchup recipe from <i>Canning for a New Generation</i> and that it was unbelievable. I decide try it with the Persephone tomatoes. They did mention that they’d cut back on the allspice, so I omitted it and I added a little extra apple cider vinegar for more tang. I also reduced the amount of cinnamon. Even though it took a couple of hours for the seven pounds of tomatoes to cook down to three cups, I think store-bought ketchup is ruined for me now.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6pq26rhCAPPURz8TSsDJcJVhAdozS2fhCX1C4Qx6vh5-hyM7s7OyHAi_feNScNHwEK1fygNIeNppR_sIeYvNbzoh-GP1U3LfFoqJCF9xj4wMO5CC6HjuvWfHNffoXg3BTfSPMDMJNVd7/s1600/IMG_0748.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6pq26rhCAPPURz8TSsDJcJVhAdozS2fhCX1C4Qx6vh5-hyM7s7OyHAi_feNScNHwEK1fygNIeNppR_sIeYvNbzoh-GP1U3LfFoqJCF9xj4wMO5CC6HjuvWfHNffoXg3BTfSPMDMJNVd7/s200/IMG_0748.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green tomatoes soaking in lime.</td></tr>
</tbody></table><div class="MsoNormal">We also tried Green Pickled Tomatoes for the first time. I had a slew of green tomatoes still on my plants and decided to not let them go to waste. The sliced tomatoes are soaked in a pickling lime solution overnight, rinsed and rinsed and rinsed, topped with brine and canned. The result is firm, sweet and tangy pickles delectable on grilled cheese or a turkey sandwich. Pickling lime was a little hard to find, but I eventually found it at a wonderful new store in Sellwood called Portland Homestead Supply Co. It takes a lot of self-control for me to not buy everything in that store! Earlier in the summer, I was able to can a batch of Crushed Tomatoes from our garden, too. I found citric acid at Portland Homestead Supply, too.</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEmUrq0pGBpf4rDHi_xEPcdZvz5bscef631rf2hY5mPcrTUn0A_JQkL4d9xlfj7BxDaejPd4CNe4Dwni0Cls8Gp-ZWVJ46unwhixKygXteCJ5ixUTyKygSpC0r1Iq5dD4sqB1O2ZARCKn/s1600/IMG_0650.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEmUrq0pGBpf4rDHi_xEPcdZvz5bscef631rf2hY5mPcrTUn0A_JQkL4d9xlfj7BxDaejPd4CNe4Dwni0Cls8Gp-ZWVJ46unwhixKygXteCJ5ixUTyKygSpC0r1Iq5dD4sqB1O2ZARCKn/s200/IMG_0650.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTeln2c-HUBUOyMXHM7LhA0jR1w5jL9TEUeJqAyuzQX9V9a_uWuqeSLwTQfI1Nt2ZF_ACm7rkiTMn0YiBxslLNYH6xiub9yMZ83pKFlVPabiHdaZW8J8xKHh5gkW6289QxpNRAFNQeYVw/s1600/IMG_0769.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTeln2c-HUBUOyMXHM7LhA0jR1w5jL9TEUeJqAyuzQX9V9a_uWuqeSLwTQfI1Nt2ZF_ACm7rkiTMn0YiBxslLNYH6xiub9yMZ83pKFlVPabiHdaZW8J8xKHh5gkW6289QxpNRAFNQeYVw/s200/IMG_0769.JPG" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pear-applesauce, Plum Filling,Spicy Carrots, <br />
Green Tomato Pickles and Ketchup.</td></tr>
</tbody></table><div class="MsoNormal">We also made two batches of Spicy Carrots that remind me of the giant crock of pickled carrots, jalapeños and onions my grandfather used to make. One bite of our carrots thoroughly clears your sinuses. These might be the prettiest jars in our collection. The thyme sprigs and dried red chiles stand out against the bright carrots.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtR1YXV4j_oR6lnaPL7SjWGIzQQPTLlzMREBHZzCUzvERCsvRcYFfvI-kQI2-gkZngkmSW9TLXV9zzQ38TEeZE6DlPgQNhEJ89qoOn_Sj7PdLy3LXeC-ZFjgQYLOXXzdXWMNIN12pQdfP/s1600/IMG_0535.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtR1YXV4j_oR6lnaPL7SjWGIzQQPTLlzMREBHZzCUzvERCsvRcYFfvI-kQI2-gkZngkmSW9TLXV9zzQ38TEeZE6DlPgQNhEJ89qoOn_Sj7PdLy3LXeC-ZFjgQYLOXXzdXWMNIN12pQdfP/s200/IMG_0535.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini pickles are really good on<br />
ham-and-cheese sandwiches.</td></tr>
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</div><div class="MsoNormal">Earlier in the summer, we made bread and butter pickles from homegrown zucchini. They tasted just as good as the cucumber version we made last summer. And it was a great way to use up a lot of zucchini. And we canned four batches of Dilly Beans!, probably our favorite canning project from last summer. </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4muc0Jd7YYPJzx77RH4nnycBGwINnJi7MmVwmyv_OBl5RmslEFGGmZefeWFUSwDlhLJ_DqWQaS3ssjf2HDVEe1e7AI7yMPbEljQwf157zSZqPHdrlq5Cblf0roIooIbYhLPj6NO_xcNfd/s1600/IMG_0516.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4muc0Jd7YYPJzx77RH4nnycBGwINnJi7MmVwmyv_OBl5RmslEFGGmZefeWFUSwDlhLJ_DqWQaS3ssjf2HDVEe1e7AI7yMPbEljQwf157zSZqPHdrlq5Cblf0roIooIbYhLPj6NO_xcNfd/s200/IMG_0516.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brandied cherries, yum!</td></tr>
</tbody></table><div class="MsoNormal">Disappointingly, our all the apples on our apple tree had worms. We had to get apples from the Fruit Loop in Hood River to get our applesauce fix. We got a great deal on pears, too. So this year we canned chunky pear-applesauce. But the good news is we discovered that our plum tree gives an incredible amount of fruit. We canned pie/cobbler filling. I used the first jars of filling this week and it hasn’t taken long for us to finish off the plum cobbler with fluffy biscuit topping. We also canned Brandied Cherries made partially with cherries from our tree. We spoon the cherries over vanilla ice cream or toss them into Sidecar cocktails.</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;">Our cupboards also hold Charred Tomato Salsa, Peach Cilantro Salsa and Quickest Kosher Dills. Our extra work will pay off when we’ll be enjoying green enchiladas made from Salsa Verde, crisp Dilly Beans! and plum cobbler for the rest of fall and winter.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKk2x_GzMtYjX147QKUWoTMazX7gABbOalgrd80IHm0LVeADStBnTcFf_6C7E_2Tt78_3uQuaaO4eRQGiinqqAX96YZDU4DZq_K98cTlIU1-YG6K25SXgtJV3kynkgIHdNsQ2EhT4t8Vw/s1600/IMG_0756.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKk2x_GzMtYjX147QKUWoTMazX7gABbOalgrd80IHm0LVeADStBnTcFf_6C7E_2Tt78_3uQuaaO4eRQGiinqqAX96YZDU4DZq_K98cTlIU1-YG6K25SXgtJV3kynkgIHdNsQ2EhT4t8Vw/s320/IMG_0756.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plum cobbler with biscuit topping.</td></tr>
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</b></div><div class="MsoNormal"><b>Links:</b></div><div class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.homesteadsupplyco.com/">http://www.homesteadsupplyco.com</a></span></o:p></div><div class="MsoNormal"><span style="font-size: 10pt;"><o:p><br />
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</o:p></span></div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-83743596795173623462011-10-12T12:07:00.000-07:002011-10-12T12:07:50.732-07:00Green Eggs<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpb8HmAZRunpzepmTjT-F7rs5SrphI-Wsj_MvRmx3H-L14aEM4BhoghbLK2T76ydAR-yZ_hqhOmNI_BiizbpXaNKpJZ7tDm46fOdXvOgBYud6s6LGWAB-oPHl-R3yIi9Z-ZL1Vt9N3KBH/s1600/IMG_0713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpb8HmAZRunpzepmTjT-F7rs5SrphI-Wsj_MvRmx3H-L14aEM4BhoghbLK2T76ydAR-yZ_hqhOmNI_BiizbpXaNKpJZ7tDm46fOdXvOgBYud6s6LGWAB-oPHl-R3yIi9Z-ZL1Vt9N3KBH/s320/IMG_0713.JPG" width="320" /></a></div><div class="MsoNormal">Weekday breakfasts usually mean a quick egg-and-cheese burrito for me and a bowl of Kashi GoLean! for Trevor. But Sundays are a different story. Sometimes I’ll mix up pancakes from scratch. But Trevor usually makes a big feast that involves Huevos Rancheros or fried potatoes. A couple of weeks ago he started morphing the two with really good results. Instead of frying up some flour tortillas and placing salsa, poached eggs and cheese on top, he piled up the toppings on fried potatoes from Persephone Farm. Since we used green salsa made from Persephone tomatillos and onions, we gave the dish the Seussian title of Huevos Verdes, which translates to green eggs.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When the poached eggs are broken and mixed into the piping hot potatoes it thickens up the salsa into a silky sauce. When Trevor first sets a heaping plate in front of me, I usually think there’s no way I can possibly eat it all. Five minutes later the plate contains only a little smear of yolk and a couple strands of grated cheese.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Recently Trevor made a roasted veggie version. He placed a poblano chile, the last of our garden’s ripe tomatoes and chopped onion in the oven to roast and char lightly. He put the veggies on top of the crispy potatoes and poached eggs, and grated some pepperjack cheese on top. It looked so good I forgot to take a picture of it! The roasting brought out the sweetness of the tomatoes and onions. And the poblano was just slightly spicy. Again, nothing was left on either of our plates.</div><!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com1tag:blogger.com,1999:blog-8316621847757077908.post-32945949184298881542011-08-29T13:54:00.000-07:002011-08-29T13:54:16.076-07:00Hitting up the Pantry<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqNOmEmwGax_n3cF5GH25f0EiZ_uV2_WdEN5fnh6rLU6QpjFm1wf_xTDwGp7tYhT53XLeXxhxiD0Gh3vJgEjGJFuwG0byGivzxxGmXgRhwmoWqGGUmfnBcIQ7hTpGN_MZaoeZzTeqZLio/s1600/IMG_0523.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqNOmEmwGax_n3cF5GH25f0EiZ_uV2_WdEN5fnh6rLU6QpjFm1wf_xTDwGp7tYhT53XLeXxhxiD0Gh3vJgEjGJFuwG0byGivzxxGmXgRhwmoWqGGUmfnBcIQ7hTpGN_MZaoeZzTeqZLio/s320/IMG_0523.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38eIBZ6yyrs3CVxGNoY4Kr-vOfKoQblMjBgKPkbtRZPzF8wc78YhXkXkDfsZLThS-IGYuOSXL4y9bFiodRoQKFqEUBnO7XyWtLLl28FHTpkGkfORDL22056_BLIqRI5EkJHkO_FXHhU68/s1600/IMG_0524.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38eIBZ6yyrs3CVxGNoY4Kr-vOfKoQblMjBgKPkbtRZPzF8wc78YhXkXkDfsZLThS-IGYuOSXL4y9bFiodRoQKFqEUBnO7XyWtLLl28FHTpkGkfORDL22056_BLIqRI5EkJHkO_FXHhU68/s200/IMG_0524.JPG" width="200" /></a></div><div class="MsoNormal">After mimicking the menus of pricey restaurants in Portland, we needed to cook some meals that were a little easier on the wallet. Since we cook so much, we have a small arsenal of spices and condiments and an assortment of grains. So I took stock of what we already had in our cupboards and garden and planned some tasty, cheap meals.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Since we had rice wrappers, thin rice noodles, fresh herbs, daikon and carrots we made <b style="mso-bidi-font-weight: normal;">Vietnamese Summer Rolls</b> with a tangy soy dipping sauce from a Martha Stewart recipe. The <b style="mso-bidi-font-weight: normal;">Zucchini Pizza</b> we made from the <i style="mso-bidi-font-style: normal;">Moosewood New Classics</i> cookbook is now one of our favorite easy summer meals. But my very favorite meal was a recipe also from the <i style="mso-bidi-font-style: normal;">Moosewood New Classics</i> cookbook for <b style="mso-bidi-font-weight: normal;">Red Risotto</b>. It called for Arborio rice, stock, wine, tomato paste and radicchio, all things we has on hand. I ended up buying a can of small red beans, but that was a very economical addition.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-lZraD9nOJ2fs93PwM2fzY9z2nkUmy9_qQkRXey8HckYB_C9Qvb_87WpO0Gv9ikYagdk4Wchi9vo-Jt05JBJGr7Bul4bdMYA6RzUDZTnPWKE8W0d2PNKTpQYjkkgbULEHI0eTYgPJE8O/s1600/IMG_0527.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-lZraD9nOJ2fs93PwM2fzY9z2nkUmy9_qQkRXey8HckYB_C9Qvb_87WpO0Gv9ikYagdk4Wchi9vo-Jt05JBJGr7Bul4bdMYA6RzUDZTnPWKE8W0d2PNKTpQYjkkgbULEHI0eTYgPJE8O/s200/IMG_0527.JPG" width="200" /></a>Risotto is a comforting and creamy dish. With the red beans, it became even more filling and homey. Below is a link to a similar risotto recipe. To make it more closely resemble the Moosewood recipe, add 2 tablespoons tomato paste, a pinch of thyme and a can of rinsed and drained small red beans with the last ladleful of broth. The wine, slightly bitter radicchio and flavorful stock give this risotto a lot of depth. And the cheese and beans add a creamy softness. We’ll be making this risotto many more times.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Links:</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Red Risotto<o:p></o:p></b></div><div class="MsoNormal"><a href="http://www.epicurious.com/recipes/food/views/Radicchio-Risotto-1232">http://www.epicurious.com/recipes/food/views/Radicchio-Risotto-1232</a></div><div class="MsoNormal"><br />
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</div><!--EndFragment--> Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-71058226843455007702011-07-27T15:41:00.000-07:002011-07-27T15:41:25.831-07:00Menu Mimicry, part 2<!--StartFragment--> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBZJSnUl5dcYJVoB6lziecRcno8kehHwYFPGSYTwLNmalF6v0usjOp_l2BYbT_tN_ABTouIFu5Mpg3-YT8WnKA-wLq1IUyLRieGn2b8igc0lZglf5ZUIKXR3i42rfPsGHGVN5OCp4bFLk/s1600/IMG_0505.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBZJSnUl5dcYJVoB6lziecRcno8kehHwYFPGSYTwLNmalF6v0usjOp_l2BYbT_tN_ABTouIFu5Mpg3-YT8WnKA-wLq1IUyLRieGn2b8igc0lZglf5ZUIKXR3i42rfPsGHGVN5OCp4bFLk/s320/IMG_0505.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted beet salad with candied pecans and blue cheese</td></tr>
</tbody></table><br />
Last week I mentioned some of the dishes we recreated from reading menus of the best restaurants in Portland. We finished out the week with some outstanding salads. I feel like I did a good job of recreating the Insalata Nostrana’s creamy Caesar dressing and Trevor made a really good version of clarklewis’ roasted beet salad. We used Persephone Farm fennel, beets and radicchio. Here’s how we did it.<br />
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</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaLw-8BjNi_EbjPhlBzoW0lKuWa5VUSYXdWbLlnBhP7wRaiintABsGEFMXJzthZehqd_GCsK-JRYdSCcGZ9VoSNI9rbjsXOz94SkKOt8WDmCEHPdVhTbtibOMzYHF0MDqMg2UKktm9yQc/s1600/IMG_0510.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcaLw-8BjNi_EbjPhlBzoW0lKuWa5VUSYXdWbLlnBhP7wRaiintABsGEFMXJzthZehqd_GCsK-JRYdSCcGZ9VoSNI9rbjsXOz94SkKOt8WDmCEHPdVhTbtibOMzYHF0MDqMg2UKktm9yQc/s200/IMG_0510.JPG" width="200" /></a><b style="mso-bidi-font-weight: normal;">Radicchio Caesar salad with herbed croutons<o:p></o:p></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">Please be aware that this recipe uses a raw egg yolk, so eat at your own risk. Pregnant women and people with compromised immune systems definitely shouldn’t consume raw eggs.<o:p></o:p></i></div><div class="MsoNormal">Serves 6 to 8</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 head radicchio (preferably from Persephone Farm), halved</div><div class="MsoNormal">6 to 8 slices of day-old white bread</div><div class="MsoNormal">6 fresh sage leaves</div><div class="MsoNormal">1 teaspoon fresh rosemary, finely chopped</div><div class="MsoNormal">cooking spray or olive oil</div><div class="MsoNormal">1 egg yolk</div><div class="MsoNormal">¼ to ½ cup grated or shaved Parmesan cheese</div><div class="MsoNormal">1 to 2 garlic cloves, minced</div><div class="MsoNormal">1 teaspoon Dijon mustard</div><div class="MsoNormal">4 tablespoons lemon juice</div><div class="MsoNormal">½ cup to ¾ cup olive oil</div><div class="MsoNormal">salt and freshly ground black pepper to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place radicchio in a large bowl of cold water and allow to soak for about an hour. </div><div class="MsoNormal">Preheat oven to 400˚. Rub 4 sage leaves on the bread slices. Cut bread into small cubes, spray with cooking spray or brush lightly with olive oil. Finely chop 2 remaining sage leaves. Place bread cubes on a baking sheet coated with cooking spray or brushed with olive oil. Sprinkle sage and rosemary over bread cubes. Season lightly with salt. Bake for 5 minutes, toss bread cubes and bake for another 5 minutes until cubes are lightly browned and crunchy. Cool and set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To make dressing, place egg yolk, garlic, lemon juice, 1 tablespoon grated Parmesan cheese and Dijon in a food processor or blender. Turn on food processor and slowly drizzle in olive oil. Once dressing becomes thick and creamy (almost like mayonnaise), you can stop adding olive oil and stop the food processor. Season with salt and pepper. Taste and add more garlic, Dijon or lemon juice if desired and pulse a few more times.</div><div class="MsoNormal">Rinse radicchio, chop and spin to dry. Place in a large serving bowl. Add enough dressing to lightly coat the radicchio and toss. Top with Parmesan and croutons.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Roasted beet salad with candied pecans and blue cheese<o:p></o:p></b></div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">We used a sweet (dolce) Italian Gorgonzola, but you can use whatever kind of blue cheese you like. Oregonzola blue cheese, is also a great choice. <o:p></o:p></i></div><div class="MsoNormal">Serves 4</div><div class="MsoNormal">1 bunch beets, (preferably from Persephone Farm) stems and roots cut off</div><div class="MsoNormal">1 bunch arugula, washed and dried with stems cut off</div><div class="MsoNormal">1 cup of fennel, (preferably from Persephone Farm) very thinly sliced</div><div class="MsoNormal">½ cup pecan halves</div><div class="MsoNormal">2 tablespoons brown sugar</div><div class="MsoNormal">2 tablespoons water</div><div class="MsoNormal">sherry vinegar</div><div class="MsoNormal">olive oil</div><div class="MsoNormal">salt and freshly ground black pepper to taste</div><div class="MsoNormal">4 ounces of Gorgonzola or other blue cheese, crumbled into small pieces</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 425˚. Place beets in squares of aluminum foil, sprinkle with olive oil and wrap up tightly. Bake for 1 hour 15 minutes, until fork tender. Allow beets to cool enough to handle, then slip skins off using paper towels to keep your hands from turning red. Chop beets into bite-size pieces.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">While beets are cooking, mix together brown sugar and water. Toss mixture with pecans making sure each piece is coated. Spray a piece of foil with cooking spray, place pecans on foil, sprinkle lightly with salt, and bake on a baking sheet in a small toaster oven at 350˚ for 6 to 10 minutes. Check on the pecans after 5 minutes, toss and allow to bake until a pecan piece broken in half is golden brown. (You can also bake the pecans in the oven with the beets, but you will need to cook them for less time and watch them more carefully. Pecans and other nuts can go from not quite done to blackened very quickly.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Assemble salad by tossing arugula and fennel with sherry vinegar and olive oil and seasoning lightly with salt and pepper. Divide arugula and fennel into bowls, top with beets, pecans and cheese. Enjoy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Links:</div><div class="MsoNormal">Clarklewispdx.com</div><div class="MsoNormal">Nostrana.com</div><div class="MsoNormal"><br />
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</div><!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com1tag:blogger.com,1999:blog-8316621847757077908.post-9994735439182233192011-07-19T15:00:00.000-07:002011-07-19T15:00:41.464-07:00Menu Mimicry<!--StartFragment--> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWfDzqyl7EjygjeFx4SEbzdMW8t7sEIxRtJVNnP2pR_4cni6wNUnxAj4WEZrRHOnnLONnye_A7-ayQ4k7J-WBR072ioVvfJnqf3SVgKyhbnL_NHJ9K0FqsBruoqAn9h2cNw4j7haV3KkN/s1600/IMG_0475.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWfDzqyl7EjygjeFx4SEbzdMW8t7sEIxRtJVNnP2pR_4cni6wNUnxAj4WEZrRHOnnLONnye_A7-ayQ4k7J-WBR072ioVvfJnqf3SVgKyhbnL_NHJ9K0FqsBruoqAn9h2cNw4j7haV3KkN/s320/IMG_0475.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rock fish with braised fennel and potatoes</td></tr>
</tbody></table><br />
<div class="MsoNormal">Last Saturday we had an amazing dinner at Nostrana in SE Portland with our friends Sara and Courtland. It was the first time we’d eaten there and everything was delicious. The food was simple, but what made it memorable were the choice ingredients and inventive combinations. For example we started with pizza topped with shiitake mushrooms, arugula, house mozzarella, lemon oil and pecorino cheese. The Insalata Nostrana was an interesting twist on a Caesar salad — it featured just slightly bitter radicchio instead of romaine lettuce.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Between all the food and the wine, we had quite a hefty bill, which was somewhat alleviated by a $50 coupon and some well-spent roulette winnings. Still, it was a splurge and the kind of dining experience we could not replicate every night. Until Trevor had an idea. We’d scour the menus of the best restaurants in Portland and try to create dishes based on the brief descriptions in the menus.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This has been our first week of cooking off the menus without any sort of recipe. And so far, we’re four for four. We look at the ingredients and descriptions (braised, crisp, roasted) and try to imagine how the chefs would prepare them.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We started with halibut with braised fennel, green garlic and gold potatoes from the clarklewis menu. We substituted rock fish for halibut, since halibut was $20.99 a pound at the farmers’ market. Trevor’s not working for Persephone Farm this season, but we always stop there first to load up on organic vegetables when we hit the PSU farmers’ market. We got our fennel there. Trevor followed <i style="mso-bidi-font-style: normal;">Martha Stewart’s Cooking School</i> directions for braising fennel and potatoes. It came out silky and creamy. We dredged the fish in flour and pan fried it. The slightly crisp exterior played off the creaminess of the rest of the dish. I also made a little kale on the side. </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPQsueGIxqNtWCXOmWQr_pBroCyTJV_6_cdoUhMslcjvBE3NosT-e90vMBVXtf33Vq55z7hv-E9Xhab5_uZgih3-criB_jg17ryAlWQ23z0Wt47j_5smZ-7GnuNM3ZI4PT5lx3P9vTsMz/s1600/IMG_0485.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPQsueGIxqNtWCXOmWQr_pBroCyTJV_6_cdoUhMslcjvBE3NosT-e90vMBVXtf33Vq55z7hv-E9Xhab5_uZgih3-criB_jg17ryAlWQ23z0Wt47j_5smZ-7GnuNM3ZI4PT5lx3P9vTsMz/s320/IMG_0485.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<div class="MsoNormal">Next we made a roast chicken salad with peppered bacon and avocado from the menu of Bunk, our favorite sandwich joint. We cheated and bought a rotisserie chicken for the salad, which we shredded and mixed with mayo and some fresh rosemary. Then we fried up thick-cut pepper bacon and sliced the avocado our neighbors had given us. We threw a little Persephone speckled lettuce on there for good measure. It was a big, delicious sandwich.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHiz2X1AUL8RpZ4t7gELma4_Z72Llx9hbwcGihoTUxytULQJXI926gQPK7JZ_alwxqO9qC-5kpmv6I8DLwOUYbRJYXjCOU7N6dPyZjRj5JFspGgN_XNJgsAZRDoZCC7r1LpqgjjRsqzpx/s1600/IMG_0490.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHiz2X1AUL8RpZ4t7gELma4_Z72Llx9hbwcGihoTUxytULQJXI926gQPK7JZ_alwxqO9qC-5kpmv6I8DLwOUYbRJYXjCOU7N6dPyZjRj5JFspGgN_XNJgsAZRDoZCC7r1LpqgjjRsqzpx/s200/IMG_0490.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As I was shelling the fava beans I thought <br />
of that line from <i>Silence of the <br />
Lambs</i>, "I ate his liver with <br />
fava beans and a nice chianti."</td></tr>
</tbody></table><div class="MsoNormal">The next dish was a real stretch because neither one of us has ever eaten or prepared fava beans. I’ve seen several cooking shows that showed how to prepare them, so I knew it was an involved process. We were going off the Nostrana menu, which listed a fava bean salad with prosciutto, lemon and pecorino. Fava beans are in season and cheap at the farmers’ market. To prepare them, you shell the beans from the pod, then boil them for about 10 minutes. Then you remove the tough outer shells from the beans. We may have overcooked the beans slightly, because we had to remove the skins very carefully or the beans turned to mush. Then we tossed the beans with lemon juice, olive oil and grated Parmesan cheese (We were buying lots of pricey specialty cheese for this experiment, so we decide to swap good imported Parm for pecorino.) Then we topped the beans with crumbled pan-fried prosciutto. Yum. </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVCNYhDjwylJz_3FTh7RbQ77QpZzYeKPSbAFQEDDzUDfDyzp5zP3TDj83jzGr-7NdKc5XgtssI2qSuB4A2CR1izyizlWvAzGgIuFeKSGWdfLv67SOB-N9Tb-en5IcsTbWA0PqjqoKB0XM/s1600/IMG_0491.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVCNYhDjwylJz_3FTh7RbQ77QpZzYeKPSbAFQEDDzUDfDyzp5zP3TDj83jzGr-7NdKc5XgtssI2qSuB4A2CR1izyizlWvAzGgIuFeKSGWdfLv67SOB-N9Tb-en5IcsTbWA0PqjqoKB0XM/s320/IMG_0491.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orecchiette with polpetinne and arugula</td></tr>
</tbody></table><div class="MsoNormal">Last night we made orecchiette, a small ear-shaped pasta, from scratch just like they do at clarklewis. (We tried a new recipe for the pasta, and weren’t completely happy with it. The pasta was a little too chewy.) We also made pork polpetinne (tiny meatballs) to throw in the pasta. For the meatballs, I put one boneless, country-style pork rib in the food processor to grind it up. To that I added the little bit of ground beef we had in the fridge, dried breadcrumbs, grated Parmesan, minced fresh sage and parsley, one egg, salt and pepper, and some water. We made tiny little meatballs and cooked them in a pan with a little olive oil. I also sautéed some shallots. We mixed the hot pasta, shallots and meatballs with arugula, grated taleggio cheese, parm and some pasta cooking liquid. The taleggio is a really good melting cheese, so it blended with everything and made a thick cheesy sauce.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Despite a few smushed fava beans and not-to-tender orecchiette, we’ve considered our menu mimicry a success. By trying to think like the top chefs in Portland we’ve tried new foods, learned new techniques (braising fennel), and picked up great ideas for simple quick dinners (store-bought pasta mixed with taleggio will make a fast, satisfying weeknight dinner). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Links:</div><div class="MsoNormal">Clarklewispdx.com</div><div class="MsoNormal">Nostrana.com</div><div class="MsoNormal">Bunksandwiches.com</div><div class="MsoNormal"><br />
</div><!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com3tag:blogger.com,1999:blog-8316621847757077908.post-68837997193790728332011-03-16T18:26:00.000-07:002011-03-16T18:26:40.722-07:00St. Patrick's Feast<!--StartFragment--> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7PZb8Ox-iu3bzBFrWh_EemJvqKcKYzV4S3ulFmR_DA-njdhoVLlCt-Y1Ya2tWzBDjXf9FGZpni93OFltmMY-VAEZBy0zNkkqBXTSzXLj07Muz3uWftlYBzKbIKMDWXfyuZ9NwFQgyq4n/s1600/IMG_0143.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7PZb8Ox-iu3bzBFrWh_EemJvqKcKYzV4S3ulFmR_DA-njdhoVLlCt-Y1Ya2tWzBDjXf9FGZpni93OFltmMY-VAEZBy0zNkkqBXTSzXLj07Muz3uWftlYBzKbIKMDWXfyuZ9NwFQgyq4n/s320/IMG_0143.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow-cooked, beer-braised corned beef and vegetables.</td></tr>
</tbody></table><br />
<div class="MsoNormal">Nothing says “Happy St. Paddy’s Day” like corned beef and cabbage. Except for maybe green beer. I did a test-run corned beef in the slow cooker last week and it was delicious — tender and salty with flavorful braised veggies. Trevor was so excited about it, we bought two more corned beef roasts when they went on sale. This St. Patrick’s Day, this is what we’ll be eating for dinner.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl1RJ1pWCF_hC-9-g1cog2l-JpAzfEY2M7HkUdhTAouXCrcUWz0wtXhRZbv3B8tDV4SchDgGmq65Bmb3J25vJLpF8sxAmTH1ZL4ohB-KEQgbOSpZtdzcq_R2E5Dg-pqQOnfNLlYL7QIGT/s1600/IMG_0142.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl1RJ1pWCF_hC-9-g1cog2l-JpAzfEY2M7HkUdhTAouXCrcUWz0wtXhRZbv3B8tDV4SchDgGmq65Bmb3J25vJLpF8sxAmTH1ZL4ohB-KEQgbOSpZtdzcq_R2E5Dg-pqQOnfNLlYL7QIGT/s200/IMG_0142.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love my slow cooker!</td></tr>
</tbody></table><div class="MsoNormal">And the best part is the slow cooker does all the work, which is especially nice since I just got a job as an editor for a Web site. But working outside the home doesn’t mean we’ll be doing lots of fast food. We’re already getting good at making quick meals such as stir-frys. And with some night-before prep, the Crock Pot has been cooking up some really great roasts, chili and soups.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98QoAd6YJ4pJsT3r22jo0tcv9yKn3r96M8xHfOlHHjxgT2F26DBIiM9GQFSA6dTUmVYMrlt7f-fiGNXH15tABptFI7Cct_A2wpDhOcJIJEDOHZ8rUXdY36IoAY739XboSCg_7Xc_32MZ4/s1600/IMG_0147.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98QoAd6YJ4pJsT3r22jo0tcv9yKn3r96M8xHfOlHHjxgT2F26DBIiM9GQFSA6dTUmVYMrlt7f-fiGNXH15tABptFI7Cct_A2wpDhOcJIJEDOHZ8rUXdY36IoAY739XboSCg_7Xc_32MZ4/s200/IMG_0147.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Persephone Farm potatoes and <br />
onions with corned beef.</td></tr>
</tbody></table><div class="MsoNormal">Actually the best part may be having leftovers for corned beef hash. We had a little trouble with the recipe from <i style="mso-bidi-font-style: normal;">The Breakfast Book</i>, but on the second try the next day the hash was crispy and not burned. It may have had something to do with the fact that we halved the recipe. I’m sure we’ll get around to perfecting the hash this weekend with our leftovers.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Links:</div><div class="MsoNormal">Slow Cooker Corned Beef</div><div class="MsoNormal"><a href="http://community.cookinglight.com/showthread.php?t=65440">http://community.cookinglight.com/showthread.php?t=65440</a></div><!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com1tag:blogger.com,1999:blog-8316621847757077908.post-36089743305133505342011-02-22T14:42:00.000-08:002011-02-25T11:21:07.354-08:00Dinner Disaster<div class="MsoNormal"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kXR3bvZYO_VnQWqyxr6h6iiw5Kwcwjo4r8L_H8xyxUh2KLywwbuDbbx-hs3UwQ3OiOFtt1ZYrV45GGS8wyE6ucOWpaQWKbXvMfNGj9zLvUXzli74K9aslpT0RFkTMRDNWkImVwCLzy-1/s1600/IMG_0117.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kXR3bvZYO_VnQWqyxr6h6iiw5Kwcwjo4r8L_H8xyxUh2KLywwbuDbbx-hs3UwQ3OiOFtt1ZYrV45GGS8wyE6ucOWpaQWKbXvMfNGj9zLvUXzli74K9aslpT0RFkTMRDNWkImVwCLzy-1/s320/IMG_0117.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not every meal can be a masterpiece ...</td></tr>
</tbody></table><br />
<div class="MsoNormal">As formidable home cooks, sometimes it’s easy to get a bit cocky. But then, a series of events humbles you and you’re forced to eat disgustingly mushy broccoli.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Last Sunday we had an “easy” meal planned. <b>Parmesan Herb Baked Flounder</b> is a <i>Cooking Light</i> recipe that we’ve been making for years. I admit I really don’t like most seafood. Even the freshest piece of salmon smells fishy to me. But I’ll eat white fish like cod and halibut somewhat grudgingly. Trevor loves fish in all shapes and forms and is constantly trying to get me to cook it more often. When Trevor brought it up this week, I saw frozen cod fillets were on sale so I said we could do the <i>Cooking Light</i> recipe.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Because we’ve made it so often and always have the ingredients on hand, I didn’t check the recipe before going to the grocery store. I didn’t put green onions and Parmesan cheese on my shopping list. I thought I had the cheese and completely forgot green onions were called for. That was misstep number one. When I got home, I put two fillets in a bowl of cool water to defrost. When we got ready to make dinner, they weren’t completely thawed. We should have put them in the microwave to defrost them a tiny bit. That was big misstep number two. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Trevor made the topping without reading the recipe and mixed all of the wet ingredients with breadcrumbs. We did stop and correct that. Although I grated the tiny bit of Parrano cheese we had left down to the rind to have a scant amount of cheese for the second attempt. At this point, things already were not looking good. This was supposed to be an easy, quick meal. We’ve made it a million times and it’s always tasty — even to someone who doesn't like fish.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I had held off making the sautéed broccoli we were having on the side until the Persephone Yellow Finn potatoes I was boiling were almost done. We held off putting the fish in the oven, too since it usually takes 10 to 12 minutes to cook. Once the fish went in, I sautéed garlic slices in olive oil and added the broccoli, salt and red pepper flakes, then added about ¼ cup water and covered. It takes about 7 minutes with the heat turned to low. The broccoli should be bright green and crisp tender when done. I'd timed it to be ready when the fish came out of the oven. When the fish should have been done, Trevor stuck a fork in it and realized it was still frozen in parts. So it went back into the oven.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I had tossed the potatoes with a quick vinaigrette of red-wine vinegar, grainy mustard, olive oil and salt and pepper. I loved boiled potatoes with lots of vinegar and a bit of oil when I was little, but it’s not something I eat often now. With lots of potatoes in our root cellar, I thought they’d be a good quick side. Trevor had the idea of adding some crumbled bacon on top. That made them even better.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As we were waiting for the fish to cook, I turned the broccoli off, but kept the lid on to keep it warm. I’ve lost count of what misstep this is, but that was another one. As we were waiting for the fish, we started picking at the potatoes. I took one, then Trevor accused me of eating a bunch, so he took several bites. The fish still was not done and we were running out of potatoes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Finally the fish was out of the oven. But when I went to put the broccoli on the plates, I realized it had kept cooking and was an unappetizing olive green. But at this point, we’d gone too far to call it quits. We ate our fish, remaining potatoes and mushy broccoli, shaking our heads and laughing at ourselves for making the sorriest looking meal we’d had in a long time. (And Trevor's fish still had a few parts that weren't quite done!) The Persephone potatoes were the only bright spot. They were tangy and salty with a little crunch from the bacon. And although we completely biffed the fish this time, it is a recipe worth trying. And it’s one we will eat again — when we’re sure the fish is completely defrosted first.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Links</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Parmesan Herb Baked Flounder</b></div><div class="MsoNormal"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000577222">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000577222</a></div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com3tag:blogger.com,1999:blog-8316621847757077908.post-79089131738701109012011-02-17T12:00:00.000-08:002011-02-17T12:00:15.289-08:00Labor of Love<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRkngy81Nwm1hbozQX2kvQHoeCtYJbxHoqyU9gRBU__krD2CSk46IFZxMi_Bn4isAgM-NPMzCUJeUyR9ZBkHdJXhl73uxOt-ByHGpEOufXVWL2A5KHDQt-6FtnRnKpROAcWS4wIEnNlCu/s1600/IMG_0099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRkngy81Nwm1hbozQX2kvQHoeCtYJbxHoqyU9gRBU__krD2CSk46IFZxMi_Bn4isAgM-NPMzCUJeUyR9ZBkHdJXhl73uxOt-ByHGpEOufXVWL2A5KHDQt-6FtnRnKpROAcWS4wIEnNlCu/s320/IMG_0099.JPG" width="320" /></a></div><div class="MsoNormal">Food and love are inextricably knotted together. Think of a favorite childhood memory and it’s probably tied to food: baking cookies with your Grandmother, your mom making your favorite meal for your birthday. As a child, I had the most fabulous birthday cakes because my Aunt Sally was a supreme cake decorator. The one I can picture most vividly right now was a four-part choo-choo train. It was frosted in pale orange with the wheels and windows outlined in flourishes of a darker pumpkin-colored frosting. The cars of the train held mounds of candy “cargo” – licorice pieces, and I think those chewy candies in the shape of peanuts. Somewhere in my parents house is a picture of me with cheeks puffed out trying to blow out the candles on this fantastic cake train. What an ultimate display of love to take the time to create such a detailed and artistic cake.</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4eD_1DomzLKztZaLUc8BUc-joHUaechRG8tXMjD1uhjWeLfnwfEvXtK3mmAtdDXb6uL-RpZaw4raWCUiRvkQeL0cYMOVLTftEr8gDrKj-LlWn3BKkpwdOxTpvopLoRDZJGAag1AAPO_5/s1600/IMG_0074.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4eD_1DomzLKztZaLUc8BUc-joHUaechRG8tXMjD1uhjWeLfnwfEvXtK3mmAtdDXb6uL-RpZaw4raWCUiRvkQeL0cYMOVLTftEr8gDrKj-LlWn3BKkpwdOxTpvopLoRDZJGAag1AAPO_5/s200/IMG_0074.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bechamel Sauce</td></tr>
</tbody></table><div class="MsoNormal">Making and serving food to your loved ones says, “I love you so I want to nourish your body and give you pleasure.” In a microwave-fast, out-of-a-box, drive-through food society it’s something that’s easily forgotten. Food isn’t just calories and fuel, it’s love.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznFI4WXVW4xfGmHEypFuJnXgF7i2hTCnCwS71larM9RCjDWcft944KPTyhTcwdZBOf1v5LtJZqS5GUeS9s7okiFmIqHpYXo8Ns-1W3H5MElLpgqlPb7NPj_Pl968-iKkXDN33PecMkFD1/s1600/IMG_0080.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>This Valentine’s Day, Trevor and I celebrated at home. Sometimes when we’re flush we’ll take a weekend trip or try a fancy restaurant we’ve heard good things about. This was not one of those years. But it wasn’t any less special. I said I’d make <b style="mso-bidi-font-weight: normal;">Meat and Spinach Cannelloni</b> from Lidia Bastianich’s <i style="mso-bidi-font-style: normal;">Italian-American Kitchen</i>. And Trevor was in charge of picking up some dessert.<br />
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</div><div class="MsoNormal"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsv4u3jET6Nh97sTblNSpvLedCOnHI1MbB_MWFDXSeJWSCqQtR7f-ehond5BaAzHdvbKMgLHL9xKqGa-gHG2hp2we54BbuupypO1l_tgCOqQx3NJBi19yEzjk8KdlIufjJmTKHEipfFcS/s1600/IMG_0078.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsv4u3jET6Nh97sTblNSpvLedCOnHI1MbB_MWFDXSeJWSCqQtR7f-ehond5BaAzHdvbKMgLHL9xKqGa-gHG2hp2we54BbuupypO1l_tgCOqQx3NJBi19yEzjk8KdlIufjJmTKHEipfFcS/s200/IMG_0078.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsv4u3jET6Nh97sTblNSpvLedCOnHI1MbB_MWFDXSeJWSCqQtR7f-ehond5BaAzHdvbKMgLHL9xKqGa-gHG2hp2we54BbuupypO1l_tgCOqQx3NJBi19yEzjk8KdlIufjJmTKHEipfFcS/s1600/IMG_0078.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Lidia’s cannelloni is truly a labor of love. It takes about four hours to make, even for someone who is quick in the kitchen. But it’s a meal that just can’t be rushed. Chunks of pork butt, carrots, celery, onion (there’s the trinity again) and refreshed dried mushrooms are slowly braised in the oven with chicken stock and wine. And the liquid that remains in the pan is reserved. Then fresh pasta squares are needed. And creamy béchamel sauce has to be made. And once the meat and vegetables have roasted and cooled, they are ground up with spinach to make the delectable filling. I actually roasted the meat and veggies the day before to speed up the process a little. And as I was grinding up the filling, I couldn’t help but eat a few spoonfuls before rolling it up in the cooked pasta squares. OK, several spoonfuls.</div><br />
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</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznFI4WXVW4xfGmHEypFuJnXgF7i2hTCnCwS71larM9RCjDWcft944KPTyhTcwdZBOf1v5LtJZqS5GUeS9s7okiFmIqHpYXo8Ns-1W3H5MElLpgqlPb7NPj_Pl968-iKkXDN33PecMkFD1/s1600/IMG_0080.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgznFI4WXVW4xfGmHEypFuJnXgF7i2hTCnCwS71larM9RCjDWcft944KPTyhTcwdZBOf1v5LtJZqS5GUeS9s7okiFmIqHpYXo8Ns-1W3H5MElLpgqlPb7NPj_Pl968-iKkXDN33PecMkFD1/s200/IMG_0080.JPG" width="150" /></a></div><div class="MsoNormal">From all that, I probably don’t even need to go into how good it tastes. It’s probably the best-tasting meal we make. And the homemade pasta elevates it even higher. </div><div class="MsoNormal"><br />
</div><div style="text-align: left;">I also made Trevor’s Valentine’s Day card. What I should have put on it was, “Valentine, our love isn’t an out-of-the-box-into-the-microwave love, it’s is a four-hour plus cannelloni love.”</div><div style="text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_p2HM7q5pIXaKLSQ3NO4GN5Zej9fL-y0Eoxix3sRw3oAz06-d9OSvEtcRhgqp07Ye9hS1trtfknMBr2pv1-f5YZnYVitNhtjEDqCm3IoaJQdGeFbDxChOJAoTpAV7Ej2sOwTsvmwcLxUV/s1600/IMG_0087.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_p2HM7q5pIXaKLSQ3NO4GN5Zej9fL-y0Eoxix3sRw3oAz06-d9OSvEtcRhgqp07Ye9hS1trtfknMBr2pv1-f5YZnYVitNhtjEDqCm3IoaJQdGeFbDxChOJAoTpAV7Ej2sOwTsvmwcLxUV/s200/IMG_0087.JPG" width="178" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling up the cannelloni</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifN690bRYZ9dgEXoV9yNVAr9FWslxY0pcs1Vv3j_w2VdhdOnHmlxqvTM7_cleNWyWiIfnPec2qRzyYLIt5vvjMrRCbm7vX3AmeXHbDSC1Mg2IjfTQhWuoJNuBhbcs47iyxJu049KuHIaGU/s1600/IMG_0085.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifN690bRYZ9dgEXoV9yNVAr9FWslxY0pcs1Vv3j_w2VdhdOnHmlxqvTM7_cleNWyWiIfnPec2qRzyYLIt5vvjMrRCbm7vX3AmeXHbDSC1Mg2IjfTQhWuoJNuBhbcs47iyxJu049KuHIaGU/s200/IMG_0085.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be topped with more Bechamel</td></tr>
</tbody></table>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-11052439963157199342011-02-15T14:27:00.000-08:002011-02-15T14:30:02.693-08:00Versatile Sweet Onions<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgYDI8dIzI17qDUBnzhTJK6ywdMkoAPPjn5-tjadsuvlW5nVSd19DZ-R94H5FKdoxI4eH606Lsv8yIqh5M-juXMr46GJkAhGLULZeYNF97aD7Yvf5Lwr2vaeyvH3l70b3hacTbZZ3sP1_/s1600/IMG_0107.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijgYDI8dIzI17qDUBnzhTJK6ywdMkoAPPjn5-tjadsuvlW5nVSd19DZ-R94H5FKdoxI4eH606Lsv8yIqh5M-juXMr46GJkAhGLULZeYNF97aD7Yvf5Lwr2vaeyvH3l70b3hacTbZZ3sP1_/s320/IMG_0107.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelized Onion Tart</td></tr>
</tbody></table>I’ve been trying to use or preserve our windfall of onions from Persephone Farm before they go bad. When flipping through <i>Canning for a New Generation</i>, I read a great tip for using lots of onions. The author suggested caramelizing about 5 pounds of onions and then storing the onion in 1-cup servings in the freezer. I though this was the perfect idea. I love the sweet taste of caramelized onions and they are so good on pizza, mixed with bulghur, or spread on a baguette slice and topped with a sharp white cheddar cheese.<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">So I cooked the onions in a Dutch oven over low heat for about an hour and a half. At the end, I had sweet slices of onions that practically melt in the mouth. I tucked them away in the freezer knowing I’d find a good use for them.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A couple of days later I had the perfect excuse to get some out. Some friends had invited us over for a game night and I wanted to bring something to share. It was the perfect excuse to try a recipe for <b>Caramelized Black Bean Butter</b> that my friend Autumn had shared on Facebook. So I defrosted the onions for a minute in the microwave, then blended them with black beans and spices in the food processor. Thanks to the onions in the freezer, a yummy dip for tortilla chips was ready in just a few minutes with no cooking! And it was vegan.<br />
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</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibHJIXN7yC0FDwlXF_CYmpJ_WxEiU4ZR5jffzDBADWfX-2UaBQ51rPUkWzCVNc6IFp4-ZLEf5xfGIgcFfgDcsueMJJNg-NoSkg9jKdqRR6Irfu-BkDNYogQwfbhkVUs0CtZkyjwC9m_j6/s1600/IMG_0067.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibHJIXN7yC0FDwlXF_CYmpJ_WxEiU4ZR5jffzDBADWfX-2UaBQ51rPUkWzCVNc6IFp4-ZLEf5xfGIgcFfgDcsueMJJNg-NoSkg9jKdqRR6Irfu-BkDNYogQwfbhkVUs0CtZkyjwC9m_j6/s200/IMG_0067.JPG" width="200" /></a></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZPw_XMozLr2jwoWE4V0t4r6IuvaJSv0zosq8kzTfWGx8OZ2psnQWN0HJbOai142VpD_iWCQ4gUbMxCsb3bBXDlMyAZViREbUqTkLUuLoBrnZxd6h3BHlqW2xwfLIBo1_vQQP7g5P8TV2/s1600/IMG_0070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZPw_XMozLr2jwoWE4V0t4r6IuvaJSv0zosq8kzTfWGx8OZ2psnQWN0HJbOai142VpD_iWCQ4gUbMxCsb3bBXDlMyAZViREbUqTkLUuLoBrnZxd6h3BHlqW2xwfLIBo1_vQQP7g5P8TV2/s200/IMG_0070.JPG" width="200" /></a>Later in the week, I thought I’d make a <b>Caramelized Onion Tart</b> from the <i style="mso-bidi-font-style: normal;">Moosewood New Classics</i> cookbook. It’s a lovely, creamy quiche that works equally well for dinner or brunch. Or it’s a great addition to a party buffet that you can make a day ahead and serve at room temperature. And vegetarian guests will be happy you have a hearty, delicious dish for them to enjoy. Again, because my onions were already caramelized, it came together very quickly. (And not to waste anything, I made little cinnamon cookies from the pie dough scraps.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmJTFm3xU8zhlPZiG8NSvcP85DCv6_tHywAyPfQ3RoXdkPFB1M24zGmAWJMnTL22tdWuOsOcxmWZ-ypBWnCUhQsjtsJJCrYCeOwexsqWVqIMPmQSx1UemV1cXtHoSGDcmgpsyYimbbTa7/s1600/IMG_0100.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmJTFm3xU8zhlPZiG8NSvcP85DCv6_tHywAyPfQ3RoXdkPFB1M24zGmAWJMnTL22tdWuOsOcxmWZ-ypBWnCUhQsjtsJJCrYCeOwexsqWVqIMPmQSx1UemV1cXtHoSGDcmgpsyYimbbTa7/s200/IMG_0100.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Onion Marmalade</td></tr>
</tbody></table>Finally I canned some <b>Red Onion Marmalade</b> from <i style="mso-bidi-font-style: normal;">Canning For A New Generation</i>. It’s sweet and tangy with a hit of cinnamon. You can serve it with roast meat. Or it’s really nice on a baguette slice with sharp cheddar or your favorite creamy cheese.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Lightly cooked onions are wonderful in a number of dishes. But when you cook them for a long time to bring out their sweetness and complexity, they become even more versatile.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Links:</div><div class="MsoNormal">Moosewood New Classics Caramelized Onion Tart</div><div class="MsoNormal"><a href="http://ilovefood-foodilove.blogspot.com/2008/11/evening-affair.html">http://ilovefood-foodilove.blogspot.com/2008/11/evening-affair.html</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> Caramelized Black Bean Butter</div><div class="MsoNormal"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001065536&cookbook_id=5988317">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001065536&cookbook_id=5988317</a><br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=1584798645&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0609802410&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com3tag:blogger.com,1999:blog-8316621847757077908.post-40084812108774159432011-02-09T09:46:00.000-08:002011-02-10T10:00:44.970-08:00Doubling Down on Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R0G2fS_1zlnNC_1JqWIOtv3zUY9D9lj8-68Y0erhWLmFF1LWU4QKJNcBzV31a57LLggWIx4JPeA0Ge1fF2NPKArItLw-vBDiOTq3E4Ju40RAEUjuuThQlC4QEoDrH9yXEVzTguSSM0l7/s1600/IMG_0035.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R0G2fS_1zlnNC_1JqWIOtv3zUY9D9lj8-68Y0erhWLmFF1LWU4QKJNcBzV31a57LLggWIx4JPeA0Ge1fF2NPKArItLw-vBDiOTq3E4Ju40RAEUjuuThQlC4QEoDrH9yXEVzTguSSM0l7/s320/IMG_0035.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left to right, tomato sauce and Bolognese sauce</td></tr>
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<div class="MsoNormal">This week my grocery list included the ingredients for mirepoix or the “trinity” — onions, celery and carrots. Because it’s winter and Persephone Farm isn’t doing any farmers’ markets right now, I’ve been getting produce from a grocery store. (Although, I still have plenty of onions in my root cellar!) Grocery-store produce just can’t compare to Persephone’s fresh-picked taste and overall goodness. Also, stuff I get from the store doesn’t last as long in my fridge, so to get the most for my money, I use the produce I buy quickly and in more than one meal.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Since I needed carrots and celery for cannelloni, I decided to make Bolognese and tomato sauce, too. I hadn’t planned on making both sauces on the same day, but I started to get out the ingredients for the Bolognese (a savory tomato sauce with ground pork and beef) and realized it’d be silly not to make both sauces at once. They both start with the trinity, so if I was going to chop up celery, onion and carrots for one recipe I figured I might as well do it for both.</div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQO2yjKKIIqYyLrb1XFkpsG1qrSbrb7ZBCmnsjw90Ez3IwJA95XsYWil8Bm29tSQA857nJCZmsWDmK4s88Ewk0EoPle_ZQEOADLt2K1Vhl1GHHskXwFY1FJVA2pUHUwbNqhzDnprsGWl3/s1600/IMG_0029.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQO2yjKKIIqYyLrb1XFkpsG1qrSbrb7ZBCmnsjw90Ez3IwJA95XsYWil8Bm29tSQA857nJCZmsWDmK4s88Ewk0EoPle_ZQEOADLt2K1Vhl1GHHskXwFY1FJVA2pUHUwbNqhzDnprsGWl3/s200/IMG_0029.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mirepoix - onion, celery and carrot</td></tr>
</tbody></table><div class="MsoNormal">I usually don’t get out my Cuisinart food processor for chopping small amounts, but since I was doing large quantities I knew it would save time. I was following Lidia Bastianich’s recipes. But I did tweak the Bolognese recipe. I doubled the amount of mirepoix and crushed tomatoes, while keeping the amount of meat the same. I also mixed a little beef broth concentrate into to the water the recipe said to add every so often to keep the sauce around the same level.</div><div class="MsoNormal"><br />
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<tr><td class="tr-caption" style="text-align: center;">Huge can o' tomatoes</td></tr>
</tbody></table><div class="MsoNormal">With the intent to make sauce, I picked up a huge can of crushed tomatoes from Costco, where I go every few months to stock up on things such as toilet paper and dish detergent. (I normally don’t buy much food from Costco since we don’t eat a lot of processed food.)</div><div class="MsoNormal">The tomato sauce finished cooking first. The Bolognese cooks for two to three hours, so I’d just give it a stir every once in awhile and add broth as needed.</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOGcgr3kVKlISe6NPU706SyTj-MVErjkGkAFbCCEcB2ruZyMqxNZ91dKSKsdnqPeKdutT6IaFTae0xB9j_OVn1LhkkGGLZIWFdp2QdjuAEGGNa0BGbkGesh0bYp7vfAdDOfbOtHw6tYfy/s1600/IMG_0036.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="MsoNormal"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtG1mtBycci1lP27l4yEHShpOndgmG3igMt3btdB6nDlNuqm2WFyQbB5l5sOTLnZJVtaccDr5Fce78rESc7PNCT3EQVslpMoW8fedzcAUDCya9nBc2D0z4j4dz_2HLWpkr6eh4FSmDzCQ/s1600/IMG_0033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtG1mtBycci1lP27l4yEHShpOndgmG3igMt3btdB6nDlNuqm2WFyQbB5l5sOTLnZJVtaccDr5Fce78rESc7PNCT3EQVslpMoW8fedzcAUDCya9nBc2D0z4j4dz_2HLWpkr6eh4FSmDzCQ/s200/IMG_0033.JPG" width="200" /></a></div><div class="MsoNormal">The Bolognese turned out perfectly. It was meaty and rich. We could have skipped the gnocchi and just eaten it with fresh-baked bread and grated cheese. We’ll put both sauces in the freezer and cut off chunks as needed to sauce fresh pasta or spread on pizza crust. So I saved time by making both sauces at once — and money by not letting produce go to waste. This also means that in the future we’ll have delicious, healthful meals with a slow-cooked taste in the amount of time it takes to defrost the sauce and cook pasta. Double the sauce, double the bonus.</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The Bolognese simmered for three hours<br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Links:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">Lidia's Bolognese</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: small;"><a href="http://today.msnbc.msn.com/id/9735848">http://today.msnbc.msn.com/id/9735848</a></span></div><br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=037541150X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><br />
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</div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com4tag:blogger.com,1999:blog-8316621847757077908.post-4879274684597737012011-02-03T16:26:00.000-08:002011-02-03T16:26:11.498-08:00Noodling Around<!--StartFragment--> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbyS3gM27nJBH6iMJX8nTO64D_VmFMArJkBfVE3Jrso2zwrHjhzO_v2rvDCD4PmoP7eA6Xy-y94XrHmNbI3DG8iwn3HA_WVxKOJv8mf-_SacS0TtBP8QKF_2FGfrC1DWGCihLb8HChKtZ/s1600/IMG_0026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbyS3gM27nJBH6iMJX8nTO64D_VmFMArJkBfVE3Jrso2zwrHjhzO_v2rvDCD4PmoP7eA6Xy-y94XrHmNbI3DG8iwn3HA_WVxKOJv8mf-_SacS0TtBP8QKF_2FGfrC1DWGCihLb8HChKtZ/s320/IMG_0026.JPG" width="320" /></a></div><br />
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I’ve had my eye on the Kitchen-Aid pasta roller and cutter attachments for quite some time. And thanks to the generosity of my in-laws, we finally get to enjoy fresh homemade pasta.<br />
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</div><div class="MsoNormal">Since I had some spicy, peppery arugula from our surprise Persephone Farm delivery, I decided to make some pappardelle noodles with my new toy. We’d made <span style="mso-bidi-font-family: Georgia; mso-bidi-font-size: 24.0pt;">Summer Pappardelle with Tomatoes, Arugula, and Parmesan </span>from <i>Cooking Ligh</i>t before and I decided to adapt it to become a winter dish.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgfdDtv4HbcdCHJnGFMdmEzaVuhJ0HIuCe-6yjgpFJyV7QW-HgULuLMnYaxH8kltQmcpEGbexxSjhpVnvDxIBbpDlFj8wDrR-Msrm576gvmdCCrCIcWvezyQE2T3t3_aeRkJgxBmlICx_/s1600/IMG_0016.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgfdDtv4HbcdCHJnGFMdmEzaVuhJ0HIuCe-6yjgpFJyV7QW-HgULuLMnYaxH8kltQmcpEGbexxSjhpVnvDxIBbpDlFj8wDrR-Msrm576gvmdCCrCIcWvezyQE2T3t3_aeRkJgxBmlICx_/s200/IMG_0016.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fmxqePaDk7x-CmImM57WWFoxGFrTliRQqmz8dAb4axqLnRQzALjnuT5peGhD95-PJgwS_Tn7WQz6x5ZPNUyGYL5GZLV4ym-f2NvPnwSYbxrMa38oi92zQdUcluG36XOek8V-lgfgES3f/s1600/IMG_0015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fmxqePaDk7x-CmImM57WWFoxGFrTliRQqmz8dAb4axqLnRQzALjnuT5peGhD95-PJgwS_Tn7WQz6x5ZPNUyGYL5GZLV4ym-f2NvPnwSYbxrMa38oi92zQdUcluG36XOek8V-lgfgES3f/s200/IMG_0015.JPG" width="200" /></a>Making the pasta isn’t hard, but it’s time consuming. After initially kneading the dough, it has to rest for at least an hour before you can roll it out. I followed the pasta recipe from <i>Lidia’s Italian-American Kitchen</i> and used <i>Martha Stewart’s Cooking School</i> as a visual guide because it has such lovely step-by-step photos. The recipe called for four eggs, and I had one Persephone Farm egg left, which I used. If you look at the photo of the yolks, it’s easy to spot which one is from a chicken that roams around eating organic grass and bugs. It’s obviously a much richer yellow. <span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLgTTeRc594Jx1THGgecaRgURbaQgZth_idLvzpOkvTXa-lzruc_LXTQtja_er3RGhWDtrDXwoaVLsQ3fsqZPKooYKXNyFyB1QAEPRZxS8dEn-U3W5rkK40Y1byG-_1Av6d45dhtbP1lE/s1600/IMG_0020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLgTTeRc594Jx1THGgecaRgURbaQgZth_idLvzpOkvTXa-lzruc_LXTQtja_er3RGhWDtrDXwoaVLsQ3fsqZPKooYKXNyFyB1QAEPRZxS8dEn-U3W5rkK40Y1byG-_1Av6d45dhtbP1lE/s200/IMG_0020.JPG" width="200" /></a><span style="mso-spacerun: yes;"><br />
</span></div><div class="MsoNormal">Rolling the pasta out with the attachment was fun and I was able to do it quickly by myself. I used a pasta cutter that looked like a mini-pizza cutter to make 1-inch wide pasta ribbons. (This cutter also has a fluted-edged cutter that I’ve used for ravioli — and Trevor and my dad have used to seal a window screen, but that’s another story.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Also, I cut some large pasta squares that I’m drying and will use it to make cannelloni for Valentine’s Day. Lidia’s homemade cannelloni is one of the reasons I wanted to get this pasta roller. I rolled out pasta by hand with a rolling pin for that meal and will never do that again!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBL7PMhz7LBLdk7e2Sh0f3dru_zKnQ5f756sMcbwMiFd3aynPDaEkKh3lyaYsx3cuolJ8mIoHC-9MEALiLhI1Zi6m1JQnu5GUDDDq6e3oSdaHcF81mlvzAOH1NJ_gEcVxXgTJHLCbPUKvF/s1600/IMG_0021.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBL7PMhz7LBLdk7e2Sh0f3dru_zKnQ5f756sMcbwMiFd3aynPDaEkKh3lyaYsx3cuolJ8mIoHC-9MEALiLhI1Zi6m1JQnu5GUDDDq6e3oSdaHcF81mlvzAOH1NJ_gEcVxXgTJHLCbPUKvF/s200/IMG_0021.JPG" width="200" /></a>Once the pasta was cut and rested, I made the quick sauce. Instead of using out-of-season cherry tomatoes, I used about 1 ½ cups of homemade garden tomato sauce that we usually have in the freezer. And I sautéed the arugula to wilt it slightly. I really can’t say enough about the homemade pasta. It’s completely different from commercially made dried pasta. It was flavorful, silky and light, and really let the flavors in the sauce shine. I don’t think we’ll ever go back to pasta from a box.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p>Links:</o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001572209">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001572209</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0307396444&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="MsoNormal"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=037541150X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="MsoNormal"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=B00004SGFS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-81390923044702263172011-01-26T12:07:00.000-08:002011-01-27T10:50:10.405-08:00Old World Ways<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha44HqAz4pHif-d_d-lgLgF63uHBf6Ny68eXiaXSaoi7UCLPDhfQaXuoVVOqwIh-ilBwPIAU1axELpXhtfXX0Xrqx91EoHbW3aMDXZHtgN1Wlm1I8NBFpfPneY-n0iKCDfF57JjOaWKu72/s1600/IMG_0058.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha44HqAz4pHif-d_d-lgLgF63uHBf6Ny68eXiaXSaoi7UCLPDhfQaXuoVVOqwIh-ilBwPIAU1axELpXhtfXX0Xrqx91EoHbW3aMDXZHtgN1Wlm1I8NBFpfPneY-n0iKCDfF57JjOaWKu72/s320/IMG_0058.JPG" width="207" /></a></div><div class="MsoNormal">Deep inside me lives a grandmother from the Old Country. She comes out when I’m cooking. She doesn’t let me waste anything — a chicken carcass, gizzards, tops of leeks, wilted celery and carrot peels become rich stock. She reminds me when people had less, nothing could afford to be thrown out. So I mix in a tablespoon of rendered chicken fat from the stock with mashed potatoes and discover it produces the most flavorful potatoes ever! She also insists homemade is much better than store bought.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This week my inner grandmother is from Korea. She emerged when we received a surprise bounty from Persephone Farm: a burlap sack of potatoes along with more sacks of red onions, yellow onions and garlic — and several heads of cabbage, some leeks, a loaf of sweet bread, farm-fresh eggs and winter braising greens. I saw the lovely wrinkled leaves of the Napa cabbage and knew kimchi was in my immediate future.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I can vividly picture what this inner grandmother is like. Mrs. Kim carries a navy blue umbrella with lilac flowers printed on it. She’s tiny, but fierce. And refuses to eat the commercially prepared kimchi her sons’ wives try to serve her. She only eats her own kimchi that comes from a giant crock that once belonged to her grandmother. She once had the recipe on transparent, faded paper that since has disintegrated, but by now she knows the recipe by heart. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So at the urging of Mrs. Kim, I’m making kimchi — a salty, spicy, fermented condiment made from cabbage — for the first time. (With the rest of the cabbage, another inner grandmother from Italy will take over to make a cabbage, leek and sausage pasta dish — she looks a lot like Lidia Bastianich.) </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’m following the recipe from <i style="mso-bidi-font-style: normal;">Canning for a New Generation</i>. I hunted down Korean chile powder and daikon at Fubonn, a giant Asian grocery store nearby. After soaking the cabbage and daikon in brine overnight, I followed the directions and mixed up the anchovies, garlic, ginger and chile powder. Then I tossed it in with the drained cabbage. I now have two jars of kimchi-in-the-making sitting on my counter. After a week, it’ll be ready to eat. I’m already planning on making pork-and-kimchi dumpling, also from <i style="mso-bidi-font-style: normal;">Canning for a New Generation</i>. I think my inner Korean grandmother will approve.</div><div class="MsoNormal"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=1584798645&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="MsoNormal"><br />
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</div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com4tag:blogger.com,1999:blog-8316621847757077908.post-73843886980521993252010-11-19T13:43:00.000-08:002011-01-27T10:52:26.984-08:00The Most Misunderstood Vegetable<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTKp-zW_Tlo9dqdLA3VPSebcWHCWvMdpGnrGtwB-FlXpFMxEWZAGeBJooymTdgiHtIlBb34IE4qEaexTGF7OFOeSazp3e3FIKnhe0ETZAl-Hb5Qa0JufdcPa2u2CGt5dvyb6uBlX8j54x/s1600/IMG_7532.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTKp-zW_Tlo9dqdLA3VPSebcWHCWvMdpGnrGtwB-FlXpFMxEWZAGeBJooymTdgiHtIlBb34IE4qEaexTGF7OFOeSazp3e3FIKnhe0ETZAl-Hb5Qa0JufdcPa2u2CGt5dvyb6uBlX8j54x/s320/IMG_7532.JPG" width="320" /></a></div><div class="MsoNormal">I haven’t been posting lately, but I’ve definitely been eating. And fall meals are so delicious. It might be my favorite eating season. We’ve been feasting on Roasted Pumpkin Penne with Autumn Pesto, Butternut Squash Risotto with Pancetta, Eggplant “Meatballs” with Arugula and Shaved Fennel Salad. And Trevor has been making his own salad mix with numerous spicy winter greens.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The fall vegetable from Persephone Farm that we’ve been enjoying the most is one that many people hate: Brussels sprouts. When I posted on Facebook about the delectable Brussels sprouts we’d had for dinner, I got a firestorm of responses. A few people could not believe we found them tasty. But most of my friends professed their love for the cruciferous vegetable.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I think they’ve gotten a bad rap because if they are overcooked they can be downright hideous. I actually never ate them growing up because my mom hated them! I only tried them a few years ago when Trevor brought home a big stalk after his shift at the Farmers’ Market. But treated right, they are splendid! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We followed a recipe from Sheila Lukins and Julee Rosso’s <i style="mso-bidi-font-style: normal;">New Basics</i> cookbook. It called for the leaves to be pulled from the Brussels sprouts and lightly sautéed in butter, olive oil and thyme. We’ve found that quartering the sprouts and cutting out the core saves a lot of time and lets plenty of leaves get separated. Which means some of the leaves get a little crispy and brown, and that's the best part.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Other suggestions: Roast in the oven with olive oil, sautée with garlic, crisp up some pancetta then sauté leaves in drippings and add crumbled pancetta to each serving.</div><div class="MsoNormal">Of course, other parts of the meal are important. With my Brussels sprouts I made, a <b style="mso-bidi-font-weight: normal;">Pancetta Wrapped Pork Roast</b> from a Martha Stewart recipe and some roasted acorn squash also from Persephone Farm. It so good, I made the same meal again a few weeks later for my friend Maureen’s birthday.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So if you have shunned Brussels sprouts in the past, I say put aside old prejudices and give them a second chance. You might discover your new favorite vegetable.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Links:</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">Pancetta Wrapped Pork Roast</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><a href="http://www.marthastewart.com/recipe/pancetta-wrapped-pork-roast">http://www.marthastewart.com/recipe/pancetta-wrapped-pork-roast</a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0894803417&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0307393836&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></o:p></div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-75785622481020152132010-09-28T14:07:00.000-07:002010-09-28T14:16:40.880-07:00Saving up for Winter<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUtxHW46MDzmwNhhYAaZvqb5VZ4eRD4LQjAcT5HPtVxJdvA7BLaXBplSes3QfB9rrY0-T1DzT_WHIMN41FBjKDgYzHQRivKAewBzPOig6xcFnHn4VEnv1jnP6NYha9f8j20mF_7T1AdTI/s1600/IMG_7443.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUtxHW46MDzmwNhhYAaZvqb5VZ4eRD4LQjAcT5HPtVxJdvA7BLaXBplSes3QfB9rrY0-T1DzT_WHIMN41FBjKDgYzHQRivKAewBzPOig6xcFnHn4VEnv1jnP6NYha9f8j20mF_7T1AdTI/s320/IMG_7443.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced Apple Butter, Pickled Beets, Dilly Beans!, B&B Pickles</td></tr>
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<div class="MsoNormal">So I feel like a squirrel. But in a good way.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Trevor and I have made our third attempt at canning and are finally seeing some success. In our prior attempts, we used recipes from cookbooks not specifically about canning and preserving. After our neighbors offered us all the apples we could pick from their tree and we realized the apple tree in our backyard was also producing, we didn’t want the apple windfall going to waste. So I started looking for a good canning book.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I browsed through several canning books online and read a few recommendations from <i style="mso-bidi-font-style: normal;">The Oregonian</i>. Then I went to the bookstore and decided on purchasing <i style="mso-bidi-font-style: normal;">Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry</i> by Liana Krissoff. What I liked most about the book was that it doesn’t scare the reader away by making home canning this scary, arduous process. Some books made it seem as if you needed a laboratory and science degree to can safely. I felt that if people have been canning for generations, then it must be safe otherwise people would stop doing it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Also, the author has a sense of humor. And it’s beautifully photographed and packed with recipes for every season that I couldn’t wait to try.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We started off making <b style="mso-bidi-font-weight: normal;">Spiced Apple Butter</b>. After reading the book carefully, I realized I needed some sort of strainer or food mill. The Squeezo strainer recommended by the author cost about $200. So that was out. Then I remembered that there was a fruit and vegetable attachment for my Kitchen Aid mixer that I didn’t have, but it worked with the food grinder attachment I did have. And it was around $50. It meant I didn’t have to peel and core six pounds of apples. Sold!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I followed the slow-cooker method for making the apple butter and it worked perfectly. When Trevor came home from work the apple butter was ready for canning. It’s much easier to can with two people. We finished up pretty quickly thinking, “That wasn’t too hard!”</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The following weekend Trevor wanted to make <b style="mso-bidi-font-weight: normal;">Honeyed Bread-and-butter Pickles</b>, <b style="mso-bidi-font-weight: normal;">Dilly Beans!</b> and <b style="mso-bidi-font-weight: normal;">Pickled Beets</b>. He brought home Persephone pickling cukes, dill, green beans and beets after his shift at the farmers’ market. Then we got to work. </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggll1E4tTW1SZnQCHeYkYUfBdjvD83if-XkcRQrEqJS8m87K1Al_ZMVPiLjyBwIsIb22w7KuDLRlpPQwLyYrOC7YsR7CnJ-S0M4xT-798MZXnfHfkO_hqCN9TJBwUnIa1d4cGyx57hcln1/s1600/IMG_7453.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggll1E4tTW1SZnQCHeYkYUfBdjvD83if-XkcRQrEqJS8m87K1Al_ZMVPiLjyBwIsIb22w7KuDLRlpPQwLyYrOC7YsR7CnJ-S0M4xT-798MZXnfHfkO_hqCN9TJBwUnIa1d4cGyx57hcln1/s200/IMG_7453.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2nd round: pickled beets & carrots</td></tr>
</tbody></table><div class="MsoNormal">The pickles and beans turned out perfectly. The <b style="mso-bidi-font-weight: normal;">Dilly Beans!</b> are my new favorite snack. I used to buy olives from the olive bar at my Fred Meyer to nibble on while making dinner. The <b style="mso-bidi-font-weight: normal;">Dilly Beans! </b>have taken<b style="mso-bidi-font-weight: normal;"> </b>their place. Along with the <b style="mso-bidi-font-weight: normal;">Spicy Carrot Pickles</b> we made the following week.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We did mess up our first batch of beets though. We were both working on the brine, (the hot, salty vinegar mixture that’s poured over vegetables to pickle and preserve them) and neither one of us added the water the recipe called for. That makes for very vinegary beets. We did a do-over and they should be fine.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What we learned from <b style="mso-bidi-font-weight: normal;">Canning for a New Generation</b> and pickling our own vegetables is that we have some freedom with changing the spices if we keep the brine the same. We will be making many more recipes from this book. Also, it’s very satisfying to see the beautiful glass jars lined up on the shelf. That’s what I mean by I feel like a squirrel. Come February when fresh green beans are a distant memory, I’ll be able to pop open a jar of Dilly Beans! and crunch into a wonderfully preserved memory of summer.<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=1584798645&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=B00004SGFK&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="MsoNormal"><br />
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</div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com1tag:blogger.com,1999:blog-8316621847757077908.post-46538566521889228552010-09-17T10:58:00.000-07:002010-09-17T10:58:09.830-07:00Fennel Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihct8fCO18uE0mp3BU80JsLk_f4TF0ZzlVSu8tC1LmnAiu2gH36ceVqKT8I1s2PewkpNubvo9WbRxyQJe6EiaanlaayJnX61aWRZVQcN5ft00by8eCRHEo4gniTk2oB_hUgDkvT3Lz83e/s1600/IMG_5727.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihct8fCO18uE0mp3BU80JsLk_f4TF0ZzlVSu8tC1LmnAiu2gH36ceVqKT8I1s2PewkpNubvo9WbRxyQJe6EiaanlaayJnX61aWRZVQcN5ft00by8eCRHEo4gniTk2oB_hUgDkvT3Lz83e/s320/IMG_5727.JPG" /></a></div><div class="MsoNormal">Last night I had planned on making a Caprese pasta with fresh tomatoes from our garden. But since we’ haven’t had too much sun this week, I didn’t have enough ripe tomatoes to harvest. So I rooted around the fridge to figure out what else I could make. I had fennel, kale, zucchini, feta cheese, fresh mozzarella and a little bit of onion. I realized I could make the <i style="mso-bidi-font-style: normal;">Moosewood New Classics</i> <b style="mso-bidi-font-weight: normal;">Fennel Quiche</b> with some sautéed kale on the side. Perfect.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This meal was a little more work than I felt like doing, but it wasn’t too arduous. The most time-consuming part was making a piecrust. But I used a trick I’d just seen on the cooking show <i style="mso-bidi-font-style: normal;">Ciao Italia. </i>Grate frozen butter on a regular cheese grater and then mix it into your flour. Since keeping the dough cold is the key to flakey crust, this struck me as an excellent idea. Also, I buy butter in bulk and always store it in the freezer. And it worked out perfectly. The dough felt cold to the touch as I rolled it out on a piece of parchment paper. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIl8Wj_eC6UxDAcRoJSPcJhR-3WFPjEoFCjFpirr_FIT5PcNmz07i6iADZYywaQb_UnmWcZky_NjHo7JQdHFK6DmIkvphzxypWLhuQ2u6Qi7kfX1_3JWlLhD8K5iPonxu3pc5U9NKRb9pM/s1600/IMG_5728.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIl8Wj_eC6UxDAcRoJSPcJhR-3WFPjEoFCjFpirr_FIT5PcNmz07i6iADZYywaQb_UnmWcZky_NjHo7JQdHFK6DmIkvphzxypWLhuQ2u6Qi7kfX1_3JWlLhD8K5iPonxu3pc5U9NKRb9pM/s200/IMG_5728.JPG" width="200" /></a></div><div class="MsoNormal">The Moosewood recipe called for sautéing the fennel, onion, tomato and zucchini before putting it on the piecrust. And you make rich custard from feta cheese, tomato juice and eggs in a blender. Then you top the veggies with cheese, pour over the custard and bake. It smells heavenly while cooking. And makes a tasty lunch, or even breakfast, the next day. Plus it was a great use of Persephone Farm fennel, eggs, onion, zucchini and kale.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-bidi-font-size: 10.0pt;">Links:<o:p></o:p></span></div><div class="MsoNormal"><a href="http://www.ciaoitalia.com/">http://www.ciaoitalia.com/</a><o:p></o:p></div><div class="MsoNormal"><span style="mso-bidi-font-size: 10.0pt;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0609802410&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></span></div><!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-46570223166834181262010-09-13T14:51:00.000-07:002010-09-17T10:59:53.429-07:00Slow-simmered pork<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd_qyruGQ8vzPYKO3Eo-HAz9uw3h6F2N_9PH2yp5j8U3bFHNlYAeeRedYBvj1yuNearRVytUG9_AiDKjFVMia4RPZMg9i6KLz_BfaUf3gwCXupG2OHGf_0NQAdI_bUU49-Ud7W8cHj3P-/s1600/IMG_7213.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd_qyruGQ8vzPYKO3Eo-HAz9uw3h6F2N_9PH2yp5j8U3bFHNlYAeeRedYBvj1yuNearRVytUG9_AiDKjFVMia4RPZMg9i6KLz_BfaUf3gwCXupG2OHGf_0NQAdI_bUU49-Ud7W8cHj3P-/s200/IMG_7213.JPG" width="200" /></a></div>When the weather starts getting cooler, I happily get reacquainted with my old friend the slow cooker. And after Trevor brought home a couple of pounds of tomatillos, cilantro and several onions after working at the Persephone Farm stand at the PSU Farmers’ Market, I couldn’t wait to make chile verde.<br />
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Chile verde is home-style Mexican cooking at its best. It’s versatile — eat it as a stew, wrap it up in a flour tortilla, or make enchiladas with the leftovers. It’s filling and comforting — the pork falls apart when touched with a fork. And it’s healthy — a serving is a moderate amount of lean pork swimming in a sea of vegetables. Serve it with corn or flour tortillas, homemade gorditas or even with some Spanish fried rice.<br />
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<b>Slow Cooker Chile Verde </b><br />
Serves 6 to 8<br />
<i>I adapted this recipe from a </i>Cooking Light<i> recipe. I like to use a mix of Anaheim and poblano chiles. Sometimes the chiles are hotter than other times, but this dish isn’t supposed to very spicy. You can also make this on the stovetop, so I included a link to the original version below.</i><br />
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2 tablespoon canola oil<br />
2 (1-pound) pork tenderloins or pork sirloin roast, trimmed and cut into 1-inch cubes<br />
1 ½ teaspoons salt<br />
¼ teaspoon freshly ground pepper<br />
¼ cup all-purpose flour<br />
¼ cup water<br />
4 cups onion, chopped<br />
2 pounds small tomatillos, husks and stems removed and quartered<br />
1 pound fresh Anaheim or poblano chiles (about 4 medium), cut into 1-inch pieces<br />
6 garlic cloves, chopped<br />
1 ½ cups chicken or vegetable stock<br />
1 cup fresh cilantro, chopped <br />
1 ½ teaspoons ground cumin<br />
1 teaspoon dried oregano <br />
2 tablespoons flour<br />
¼ cup water<br />
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Heat oil in a large skillet over medium-high heat. Sprinkle the pork evenly with salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Add pork to pan, and sauté 5 minutes, browning on all sides. This may need to be done in batches. Add more oil if necessary. Remove pork from the pan and place in a slow cooker. Add ¼ cup water to the hot skillet to deglaze it. Use a wooden spoon to loosen all the browned bits stuck to the bottom. Add water and browned bits to slow cooker.<br />
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Add onions, tomatillos, chiles, garlic, chicken stock, cilantro, cumin and oregano to the slow cooker. Stir to combine ingredients. Cover and cook for desired amount of time. (I usually cook on the high setting for 4 to 5 hours, but you can use the low setting and cook for 8 to 10 hours.) 1 hour before chile is finished cooking, use a fork to mix together 2 tablespoons flour and ¼ cup water. Mix until there are not any lumps. Add mixture to slow cooker and stir. Cover and let cook for remaining hour. Taste chile verde and add salt and ground black pepper as needed. Enjoy!<br />
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Links:<br />
Chile Verde<br />
<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054864">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054864</a>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-45243457911543944382010-09-02T15:15:00.000-07:002010-09-09T16:01:21.729-07:00Dancing Ravioli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7JG9vZiwNTjUts_qxw58UdSv3_maHNH4B6SsJoc2Z5C-SzJqXr63Zzu9oKiZ_fryE7lyBecvgLOKgh8JP3bODN9LZ2rrlxLE2aLFQ8rcRtRTQOhAOLNjgvm67Na_hrXp34TQeonz9N4o/s1600/IMG_7126.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7JG9vZiwNTjUts_qxw58UdSv3_maHNH4B6SsJoc2Z5C-SzJqXr63Zzu9oKiZ_fryE7lyBecvgLOKgh8JP3bODN9LZ2rrlxLE2aLFQ8rcRtRTQOhAOLNjgvm67Na_hrXp34TQeonz9N4o/s320/IMG_7126.JPG" /></a></div><br />
Several years ago when I was living in California, I was at a party in which one of the hosts started making fried ravioli late into the night. He was dancing around while breading up the ravioli and deep-frying them. He wasn’t someone who had the reputation of being a “ladies man”, but nevertheless he soon had a crowd of hungry girls dancing around the kitchen with him — and eating the crispy ravioli as soon as they were cool enough to handle.<br />
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I think that was the last time I’d indulged in deep-fried ravioli goodness. So when I saw a recipe in <i>Cooking Light</i> magazine for <b>Quick Crisp Ravioli with Roasted Tomato Sauce</b>, I wondered if this version could match my memory of the decidedly "unlight" version.<br />
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And I have to say, the light version met that same incredible combination of crunchy breading and oozing, melted-cheese filling I remembered. For the sauce we used two pints of super sweet Sungold tomatoes straight from our garden and Persephone Farm garlic. We added fresh basil to the sauce as well since it’s just going crazy in our garden right now. And the combo of fresh tomatoes and fresh basil is hard to beat.<br />
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The recipe called for refrigerated ravioli, but I had some frozen ravioli that I used instead. We just cooked them in boiling water before draining them and breading them. They worked out just fine.<br />
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This meal was cheap, fast and utterly delicious. Definitely a reason to dance around the kitchen.<br />
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Links:<br />
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<b>Quick Crisp Ravioli with Roasted Tomato Sauce </b><br />
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<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=2011033">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=2011033</a><br />
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<a href="http://www.foodista.com/recipe/Z6KMZCDD/ravioli" style="display: block; padding: 10px 0 0 0; width: 260px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px -10px; text-decoration: none;"><span style="display: block; padding: 0 10px; background-color: #C44F50; overflow: hidden; text-indent: 0;"><img src="http://dyn.foodista.com/content/images/db7c29332c19f521d15220c56068fb88fb05ab31_240x180c.jpg" alt="" style="width: 240px; height: 180px; border: none; padding: 0 0 5px 0; margin: 0;" /><span style="text-align: left; float: left; overflow: hidden; color: white; font-family: arial,helvetica,clean,sans-serif; font-size: 15px; background-color: #C36C6D; width: 155px; padding: 5px; -moz-border-radius: 5px; -webkit-border-radius: 5px;">Ravioli</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="float: right; border: none; width: 70px; height: 25px; padding: 0; margin: 0;" /></span><span style="display: block; padding: 0; height: 10px; background: transparent url(http://cf.foodista.com/static/images/widget_red.png) no-repeat scroll 0px 0px; clear: both;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_Z6KMZCDD_AAAAAAAA" style="display: none;" /></a>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com3tag:blogger.com,1999:blog-8316621847757077908.post-59162332577141841032010-08-25T14:56:00.000-07:002010-08-25T14:56:04.715-07:00For the Love of Old Bay<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjIlJoZ9bJQVFqk2WBckM1F1qG43ykuLlXlS0j9-2iVGnALfrcTOHBP7LQfhstxNwJvHviHdWV_-wvcvvq2PC4HAkAaUuJJ4dfyUdsVAa8gQDPD8W87EooxrTLauonMDgSf4KEidgr4q5/s1600/IMG_7075.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTjIlJoZ9bJQVFqk2WBckM1F1qG43ykuLlXlS0j9-2iVGnALfrcTOHBP7LQfhstxNwJvHviHdWV_-wvcvvq2PC4HAkAaUuJJ4dfyUdsVAa8gQDPD8W87EooxrTLauonMDgSf4KEidgr4q5/s320/IMG_7075.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: 12.0pt;"><span class="Apple-style-span" style="line-height: normal;"><br />
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</span></div>If you are from Maryland, as Trevor is, it is a requirement that you love Old Bay. This salty, spicy seasoning is most recognizably paired with crab, but it can add some kick to other dishes, too.<div><br />
Trevor recently found a recipe for Tilghman Island Stew in our Moosewood New Classics cookbook and decided we needed to make it. Tilghman Island is in the Chesapeake Bay. And not surprisingly, the recipe called for 2 tablespoons of Old Bay Seasoning.<br />
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And also not surprisingly, this veggie-packed stew was delicious. It called for eight different vegetables. We used Persephone Farm zucchini, kale and green beans. It’s one of those meals that makes you feel good after eating it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFkQHsGA8HrwHWA6qbh8rt1UbQVoKTVA8XMHBo8MxYAQstxe8K239zBbeIWu2jEY5qyyhgEf72t822txU8dfcXTiYK4QXU3hxLgJnW2A_EAaFLfSk0KCF-GLrUWDVidhUttd8mOsImuUD/s1600/IMG_7070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyFkQHsGA8HrwHWA6qbh8rt1UbQVoKTVA8XMHBo8MxYAQstxe8K239zBbeIWu2jEY5qyyhgEf72t822txU8dfcXTiYK4QXU3hxLgJnW2A_EAaFLfSk0KCF-GLrUWDVidhUttd8mOsImuUD/s200/IMG_7070.JPG" width="200" /></a></div><div>We rounded out the stew with homemade cornbread. I’ve used the Albers recipe from the side of the box for as long as I can remember. And it’s always good. I’ve tried other recipes with diced peppers or fresh corn, but I think this recipe stands out in its simplicity. All you need with it is a pat of butter.<br />
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We loved this Chesapeake Bay-inspired meal. It’s one we will be making again soon while the zucchini and green beans are still in season. And it goes to show you can take the boy out of Maryland, but you’ll never take away his love for Old Bay.<br />
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P.S. Thanks to my mom for the beautiful quilted table runner she made for us that's in the first photo.<br />
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</span></div><div class="MsoNormal"><span style="mso-bidi-font-size: 10.0pt;">Links:<o:p></o:p></span></div><div class="MsoNormal"><span style="mso-bidi-font-size: 10.0pt;">Old Bay Seasoning<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: black;"><a href="http://www.oldbay.com/">http://www.oldbay.com/</a></span><o:p></o:p></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><br />
</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-size: 10.0pt;">Albers Cornbread recipe<o:p></o:p></span></b></div><div class="MsoNormal"><a href="http://www.alberscorn.com/recipes/cornmeal/AlbersCornBread.aspx">http://www.alberscorn.com/recipes/cornmeal/AlbersCornBread.aspx</a><o:p></o:p></div><div class="MsoNormal"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0609802410&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><!--EndFragment--> </div></div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com1tag:blogger.com,1999:blog-8316621847757077908.post-19931847154762520802010-07-27T14:36:00.000-07:002010-07-29T15:24:47.296-07:00Vegan, really?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH48S0OujgRlR2Pmr_tvdYf18825uOzSpBEy_TCllhTsD_t7-CWD6Uj6xpT_5uDdLW-0bgUD2TxHQ6WKsdxarFfoLo2O179jw60q1oxR3-BoiO9X6wPAeA02LhyphenhyphenG3IVPqLjPHPEMa3Gpa/s1600/IMG_6929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQH48S0OujgRlR2Pmr_tvdYf18825uOzSpBEy_TCllhTsD_t7-CWD6Uj6xpT_5uDdLW-0bgUD2TxHQ6WKsdxarFfoLo2O179jw60q1oxR3-BoiO9X6wPAeA02LhyphenhyphenG3IVPqLjPHPEMa3Gpa/s320/IMG_6929.JPG" /></a></div><br />
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</div><div class="MsoNormal">OK, I love to eat meat. While I’ve flirted with the idea of vegetarianism, I’ve never been able to go fully meat free. Mainly, because I love cheeseburgers. But since reading <i style="mso-bidi-font-style: normal;">In Defense of Food</i> by Michael Pollan, I have cut the amount of meat I consume and make the effort to buy grass-fed beef or free-range chicken whenever possible. (And by the way, homemade burgers made with grass-fed beef and a pinch of chopped sage are really, really good.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Trevor recently read <i style="mso-bidi-font-style: normal;">Omnivore’s Dilemma</i> by Pollan, and made horrified gasps and exclamations as he was flipping the pages. And now he’s really determined to know exactly how the meat that makes it to his plate is being raised.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So to fit the more expensive (and humanely raised) meat into our budget, we eat less of it and more meals that are meat-free. And now that Persephone Farm has more produce at the Saturday PSU Farmers’ Market, and Trevor is working the stand again, we’ve got a lot of ingredients to make fabulous vegetarian meals.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Last night we tried a new recipe from <i style="mso-bidi-font-style: normal;">Cooking Light</i> magazine’s July 2010 issue: <b style="mso-bidi-font-weight: normal;">Chickpea Bajane</b>. We used Persephone garlic and spinach, and thyme from our own garden. Trevor insisted he didn’t really like quinoa, a slightly nutty grain, but once we started eating this meal, he decided he like <i style="mso-bidi-font-style: normal;">this</i> quinoa. The recipe is time-consuming, but not too hard. And it was so tasty it was hard to believe it was vegetarian, let alone vegan. </div><div class="MsoNormal" style="line-height: 12.0pt;"><br />
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<div class="MsoNormal">Links:<o:p></o:p></div><div class="MsoNormal">Chickpea Bajane </div><div class="MsoNormal"><a href="http://find.myrecipes.com/recipes/recipefinder.dynaction=displayRecipe&recipe_id=1995734">http://find.myrecipes.com/recipes/recipefinder.dynaction=displayRecipe&recipe_id=1995734</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Napkin by Rustbelt Fiberwerks <a href="http://www.etsy.com/shop/rustbeltfiberwerks">http://www.etsy.com/shop/rustbeltfiberwerks</a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0143038583&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="MsoNormal"><br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0143114964&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0tag:blogger.com,1999:blog-8316621847757077908.post-78679273021034726092010-07-16T12:12:00.000-07:002010-07-16T12:16:26.319-07:00Why I Love Trevor: Reason #62<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHpNCFdG-KklA52YlHlLCVk3m7JQxLrAPRfL4U3boOYQR5DR2DeH3a7dYB5ChTF5WT8yFbyGEIZHNBuJfUtsTLq3_bY-FJMIPA7dAsQZwppXeTyNH_3YAPsjKVWDHUKieF-qz1iphs6AF/s1600/IMG_6906.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHpNCFdG-KklA52YlHlLCVk3m7JQxLrAPRfL4U3boOYQR5DR2DeH3a7dYB5ChTF5WT8yFbyGEIZHNBuJfUtsTLq3_bY-FJMIPA7dAsQZwppXeTyNH_3YAPsjKVWDHUKieF-qz1iphs6AF/s320/IMG_6906.JPG" /></a></div><div class="MsoNormal">He makes cherry pie. Do I need to elaborate? I guess I should say it is the best cherry pie in the world. The Hood River cherries were in full force at the Farmers’ Market last weekend, so Trevor bought enough for a pie.<br />
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</div><div class="MsoNormal">The cherries were a glorious claret color. Their juice was so dark that after helping pit them, my nails were stained for a few days. <br />
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</div><div class="MsoNormal">Trevor followed the <i style="mso-bidi-font-style: normal;">Joy of Cooking</i> for the filling and crust. But we made a slight swap in the filling. He used amaretto instead of almond extract and added a few squeezes of lemon since our cherries were sweet, not tart. When it comes to crust Trevor does not skimp on the fat and the result is worth it. The crust almost falls apart before you can get a bite into your mouth.<br />
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My parents were visiting Portland, so they were lucky enough to get some of Trevor’s pie. And they raved about the pie as much as I did. They still talk about a Concord grape pie he made several years ago. I have a feeling they’ll be talking about this cherry pie for years to come, too.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=perseph-20&o=1&p=8&l=bpl&asins=0026045702&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></div><div class="MsoNormal">One a side note: I’ll be posting more about Persephone Farm produce in the coming weeks. Because of the heavy May and June rains, the crops couldn’t get planted at the usual time. That means not as much produce as normal for this time of year. But Trevor will be back at the stand in a few weeks and I’ll have more to write about. And, of course, eat.</div><div class="MsoNormal"><br />
</div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com1tag:blogger.com,1999:blog-8316621847757077908.post-46148423798341880522010-06-02T16:35:00.000-07:002010-07-16T11:47:16.102-07:00Who's Crabby?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqLAQjMM_uOEzWyaC2_k-w3FkJU5qptyqe4xG0nN28BO4HYW2_1Yl7Q29gqT7hzM31fMHZzuot4FWKW1OODgRxyKjbnKdNPxq81xlxIigcBfBPZp-w8Azea-bfBa0hsgmsLQnrxFGlprd/s1600/IMG_5906.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqLAQjMM_uOEzWyaC2_k-w3FkJU5qptyqe4xG0nN28BO4HYW2_1Yl7Q29gqT7hzM31fMHZzuot4FWKW1OODgRxyKjbnKdNPxq81xlxIigcBfBPZp-w8Azea-bfBa0hsgmsLQnrxFGlprd/s320/IMG_5906.JPG" /></a></div><div class="MsoNormal">Dinner doesn’t get much simpler than homemade crab dip, sliced baguette and a lightly dressed green salad. That’s what Trevor and I had over the weekend. But if the crab is from Linda Brand Crab sold at the PSU Farmers’ Market and there’s a bottle of Veuve Clicquot, it’s a pretty remarkable dinner.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I didn’t think I liked crab until I tasted this dip. It’s our variation of Trevor’s mom’s recipe. If you want to make this dip truly decadent, use Jacobs Creamery cream cheese instead of the foil-wrapped block you’d find at the grocery store. The photo above shows a small serving of dip. And it’s in no way representative of the amount I actually ate! Try it and you’ll understand why.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Crab Dip</div><div class="MsoNormal"><i style="mso-bidi-font-style: normal;">Serve with sliced baguette or crackers.<o:p></o:p></i></div><div class="MsoNormal"><i><br />
</i></div><div class="MsoNormal">8 ounces cream cheese</div><div class="MsoNormal">a few dashes of Tabasco sauce</div><div class="MsoNormal">dash of Worcestershire sauce</div><div class="MsoNormal">¼ teaspoon Old Bay seasoning</div><div class="MsoNormal">1 tablespoon diced shallot</div><div class="MsoNormal">½ cup mayonnaise</div><div class="MsoNormal">1 teaspoon flour</div><div class="MsoNormal">12 ounces crab meat</div><div class="MsoNormal">Slivered almonds</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 325˚ F. Spray a glass pie plate or 8-inch square casserole dish with cooking spray. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mix first seven ingredients together (cream cheese through flour). Gently fold the crab into the cream cheese mixture. Spread mixture into prepared pie plate. (It will only be 1 to 2 inches deep.) Sprinkle with almonds. Bake for 30 minutes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Links:<o:p></o:p></b></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">Linda Brand Crab </div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><a href="http://marketnavigators.com/">http://marketnavigators.com/</a></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">Jacobs Creamery</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><a href="http://jacobscreamery.com/find-us.html">http://jacobscreamery.com/find-us.html</a></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div>Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com2tag:blogger.com,1999:blog-8316621847757077908.post-17775926834790880562010-05-17T15:48:00.000-07:002010-05-17T15:48:56.102-07:00Sausage in Salad?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MOyWCqci8-v6xe0-KSt-_lS9b8gDFCBMiwrHIF23gb946sb9U1Fu3cQ0mhJLdKGYVemaJtncGBKQB-kBvw82hAIWV0mdvnyKujAxeJ_afcIBXRvFsVBqLEy7TCo6G0VYgm6kFYGjEVF6/s1600/IMG_6529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MOyWCqci8-v6xe0-KSt-_lS9b8gDFCBMiwrHIF23gb946sb9U1Fu3cQ0mhJLdKGYVemaJtncGBKQB-kBvw82hAIWV0mdvnyKujAxeJ_afcIBXRvFsVBqLEy7TCo6G0VYgm6kFYGjEVF6/s320/IMG_6529.JPG" /></a></div><br />
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<div class="MsoNormal">On a recent trip to the Hillsdale Farmers’ Market, Trevor and I picked up some delicious German sausage from Sweet Briar Farms. Slathered with grainy mustard, they made excellent sausage sandwiches. I stuck the remaining two sausages in freezer.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Later in the week we were given some tender, red-speckled butter lettuce and tasty yellow-fleshed potatoes from our friend Paul who runs an amazing CSA program at a local high school. I knew we could make an excellent salad with these ingredients. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Trevor and I had prepared <i style="mso-bidi-font-style: normal;">Cooking Light’s</i> <b style="mso-bidi-font-weight: normal;">Chicken, Red Potato and Green Bean Salad</b> many times before. It’s like a German Potato Salad on top of greens. And it’s dressed with a tangy whole-grain Dijon vinaigrette. But this time I decided we’d swap out the chicken for one of those Sweet Briar sausages we had tucked away. And it was phenomenal! The mustard in the vinaigrette was so good with the salty sausage.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It was a quick-to-prepare, hearty meal perfect for a warm evening. And the next morning, Trevor pan-fried some of the leftover cooked potatoes with a little dried rosemary. Then he topped them with poached eggs and sliced up sausage. The slightly runny yoke became a silky sauce when mixed with the hot potatoes. We first named it “German Farmhouse Breakfast,” then we decided we liked the name “Hausenfrites” even better. Either way, it was a keeper.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Links:</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Chicken, Red Potato and Green Bean Salad </b><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=630132">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=630132</a></div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;">Sweet Briar Farms, Eugene, Ore.</div><div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in;"><a href="http://www.sweet-briar-farms.com/">http://www.sweet-briar-farms.com/</a></div><!--EndFragment-->Persephone Eatshttp://www.blogger.com/profile/15739855902639298950noreply@blogger.com0