Tag Archives | Spring 2015 Recipes

THE FITZGERALD

theFitz

1.5 ounces London Dry gin
.75 ounce fresh lemon juice
.75 ounce simple syrup
2 dashes Angostura bitters

Shake and pour over ice.

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VIOLET VINEGAR

violetVinegar

Pick enough violet flowers to fill a pint jar. Pour unseasoned white wine vinegar over the flowers. Put the lid on the jar and set aside on the counter for 4 days. Strain the liquid into another pint jar, put a lid on the jar and refrigerate.

For salad dressing:

1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon plus 1 teaspoon violet vinegar

Mix well and serve over salad greens.

GardensAblaze.com

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ASPARAGUS STOCK

Recipe from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).

I make asparagus stock with the trimmed off ends of asparagus spears. You can hold the stock in the fridge, but it tends to ferment in a few days; so it is best to freeze or pressure can it. There is no USDA data for asparagus stock. I have based my pressure canning time on the recommendation for whole raw asparagus tightly packed into a pint jar. This is the same timing as the Ball Complete Book of Home Preserving uses for pints of vegetable stock.

MAKES 2 PINTS

1 pound asparagus trimmings, cut into 2-inch pieces

Place the asparagus in a deep pot and cover with about 1 inch of water. Bring to a boil over medium heat, cover, and gently boil until the asparagus are very, very soft, about 45 minutes or longer. Add more water to be sure the asparagus stems stayed covered if necessary.

Let cool in the water.

Grind the asparagus in a food processor with a little of the cooking water. (You may not be able to grind up the woodiest parts.

It’s okay.) Pass the ground asparagus plus the rest of the cooking water through a food mill. You will get about 1 quart of stock, mostly green water with about one-third the volume in pulp.

To store stock in the refrigerator, have ready the appropriate size jars. I like to use 1 quart jar, mainly to save space. Sterilize the jar, band, and lid. (To sterilize, boil the jar, band and lid for 10 minutes at sea level, adding 1 minute for every 1,000 feet above sea level.)

Pour the stock into the jar; wipe the rims, place on the lid, and screw on the band. You can store the stock in the refrigerator indefinitely, as long as you sterilize the stock every fourth day or so (you don’t need to re-sterilize the jar). The stock will reduce in volume every time you do this.

To store stock in the freezer, be sure to use freezer safe jars or plastic containers. You don’t have to sterilize the jars but they need to be very clean. Pour the stock into the jars leaving 2 inches of headroom. You can freeze asparagus stock for about a year, after which the flavor may begin to degenerate.

For shelf-stable stock, you can pressure can it. Have ready 2 clean pint jars and bands, and new lids that have been simmered in hot water to soften the rubberized flange.… Read More

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SPAGHETTINI WITH ASPARAGUS PESTO

Recipe from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).

If you have asparagus pesto on hand you always have a quick dinner. This pasta dish is elegant, beautiful as a first course or a light dinner. For an extra savory dish, cook the pasta in chicken broth (see side bar). You can also jazz up the garnishes: try sautéed shrimp, a dollop of homemade ricotta, or chopped fresh chives, or a combination.

SERVES 4

¾ lb spaghettini
1 heaping cup asparagus pesto (recipe below), warmed
Salt and freshly ground black pepper to taste
4 tablespoons grated Parmesan or pecorino cheese for garnish
4 tablespoons toasted breadcrumbs

Bring a large pot of salted water to a boil over a high heat. Add the spaghettini and cook until al dente. Drain. In a large serving bowl toss the pasta with the asparagus pesto. Add salt and pepper to taste, and garnish with the grated cheese and breadcrumbs.

ASPARAGUS PESTO

This puree is great to have on hand. It makes an excellent sauce for broiled fish or for pasta or ravioli, or a poached egg on an English muffin. With added cream and seasoning, it’s also perfect as a warm soup. It is not thick, but loose and light. To make this pesto more robust, add 1/3 cup pineaaaa nuts to the food processor. Save the asparagus cooking water and ends or peels for Asparagus Stock (recipe below).

MAKES 1 PINT

1 pound asparagus, trimmed
1/3 cup pine nuts (optional)
2 garlic cloves, sliced
2 tablespoons olive oil
4 teaspoons fresh lemon juice
Salt

Cut the asparagus in large pieces and place them in a large pot. Add just enough water to barely cover and bring to a boil over high heat. Reduce the heat to medium, cover, and boil the asparagus gently until they are fork-tender, about 10 minutes for slender asparagus, longer for thick ones. Reserving the cooking water, drain the asparagus.

Place the asparagus in a food processor along with 1/4 cup of the reserved cooking water and the garlic. Add the pine nuts, if using, the oil, lemon juice, and salt to taste and pulse to combine. If necessary, add a bit more cooking water to get a smooth pesto.

The asparagus pesto holds in the freezer for 8 to 12 months. Add salt and pepper as you use the pesto (seasoning loses its oomph when frozen).

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SHAVED ASPARAGUS, PEA, AND PEA SHOOT SALAD

shavedAspSalad

Recipe from The Kitchen Ecosystem by Eugenia Bone (Clarkson Potter, 2014).

I have served this surprisingly rich salad as a second course after a pasta dish, on top of a piece of broiled fish, and garnished with croutons: they’re all good! When choosing pea shoots, look for small pale leaves with plenty of thin, curling tendrils. Avoid large stemmy pea shoots, which are tougher. But if you do find them in the market with very long stems you can cut the stems off and throw them in the stockpot. Save the asparagus ends or peels for Asparagus Stock.

SERVES 4

1½ cups shelled fresh peas (about 1 pound in the shell)
12 thick spears asparagus, trimmed
1 large garlic clove, smashed and peeled
½ teaspoon mustard powder
1 teaspoon fresh lemon juice
1 whole anchovy (see Note), chopped
2 tablespoons olive oil
¼ pound pea shoots
Salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese

In a pot of boiling water, cook the peas until tender, about 10 minutes. Drain. Using a very sharp knife (or a mandolin if you have one) cut the asparagus into very thin slivers on an angle. Raw asparagus must be very thinly sliced to be palatable.

Rub the garlic clove around the inside of a wooden bowl. Add the mustard powder and lemon juice. Mix until the mustard powder dissolves. Add the anchovy and combine well.

Add the oil, mixing all the while. Add the peas, asparagus, and pea shoots and toss in the dressing. Season with salt and pepper to taste and toss with the Parmesan cheese.

Note: I prefer whole anchovies cured in salt, which you can find in Italian markets. Soak them for 10 minutes to remove the salt, then rinse and fillet them. You don’t have to get all the bones, just the spine.

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STRAWBERRY RASPBERRY CHIA COMPOTE

Prep time: 15 minutes • Yields: 2 cups

1½ cups fresh or frozen strawberries, halved
1½ cups fresh or frozen raspberries
2½ tablespoons orange juice
Optional: 2 teaspoons pure maple syrup, local honey, or sugar
2 teaspoons arrowroot starch
1 tablespoon chia seeds

Place fruit, juice, and sweetener of choice in a small saucepan and bring to medium heat. Bring to a low boil, and then reduce heat slightly to simmer. Using a spoon, gently mash the fruit. Continue cooking over medium-low heat for 7-8 minutes while stirring frequently.

Meanwhile, dissolve arrowroot starch in a small bowl with 2 tablespoons of water and whisk together to form a slurry. Once dissolved, stir arrowroot slurry into compote and continue to simmer for 4-5 minutes to allow thickening to occur.

Remove from heat and stir in chia seeds. Transfer to a clean jar or container to cool thoroughly in the fridge – compote will continue to thicken as it cools.

Once cooled, serve over Honey Lemon Pudding, your morning oatmeal, pancakes, or yogurt.

Recipe by: Lisa Markley, MS, RDN

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HONEY LEMON PUDDING

Prep time: 15 minutes

6 local egg yolks, beaten
6 tablespoons water
6 tablespoons local honey
2 tablespoons organic cornstarch
1 tablspoon organic lemon zest
2 tablespoons fresh lemon juice
2 tablespoons coconut oil or organic unsalted butter
2-4 tablespoons canned coconut milk or other milk of choice

In a small bowl, whisk egg yolks together and set aside. In a medium saucepan stir together water, honey, cornstarch, lemon zest, and lemon juice. Cook and stir over medium heat until thickened and bubbly, just a minute or two. Stir half of the lemon mixture into the egg yolks to temper the yolks. Return egg and lemon mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Lower heat and stir for 2 more minutes.

Remove from heat. Add in coconut oil or butter and stir until melted and fully incorporated. Pour into a glass bowl and place into the fridge to cool. When curd has cooled whisk in a small amount of milk until desired consistency has been reached.

Serve topped with Strawberry-Raspberry Chia Compote.

Recipe by: Lisa Markley, MS, RDN

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RADISH CUCUMBER MANGO SALSA

radishSalsa

Prep time: 5 minutes • Yields 2½ cups

4 radishes, diced
½ cucumber, peeled, seeded, and diced
1 mango, diced
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
1 teaspoon local honey
¼ teaspoon chili powder
¼ teaspoon sea salt
¼ cup chopped fresh cilantro

Toss radishes, cucumber, mango, and jalapeno in a bowl with lime juice, honey, chili powder, sea salt, and fresh cilantro. Let sit for 10-15 minutes. Taste and adjust seasonings as desired. Serve as a condiment for fish tacos or as a dip for organic corn chips.

Recipe by: Lisa Markley, MS, RDN

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DANDELION WINE

dandelionWine

Prep time: 1 hour • Cook Time: 10 minutes

Ready to drink: 21 days • Servings: 32

Blossoms must not be sprayed with pesticides and should be thoroughly rinsed.

INGREDIENTS

1 quart well rinsed dandelion blossoms
1 gallon boiling water
1 pkg (2.5 oz) active dry yeast
8 cups cane sugar
2 orange, 2 lemon slices

DIRECTIONS

Place blossoms in boiling water for four minutes. Remove, discard blossoms, and cool broth to 90 degrees. Stir in yeast, sugar, orange and lemon slices. Pour into a plastic fermentor, and attach fermentation lock. Place the wine in a cool area to ferment until bubbling stops – 10- 14 days. Siphon the wine from the ingredients, then strain through cheesecloth. Bottle in quart sized canning jars with rings and lids. Age wine at least seven days for optimal fl avor.

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