Tag Archives | Spring 2009 Recipes

SIMPLE SYRUP WITH HERB INFUSIONS

Simmer equal parts of filtered water and organic sugar over low heat for about 10 to 20 minutes with herb of choice — 4 to 7 sprigs, depending on desired level of potency. Filter into a squeeze bottle or sealable container when finished. Can be stored in refrigerator for about 5 days for freshest flavor.

SPRING LEMONADE

6 cups fresh/filtered water
Fresh lavender sprigs and lemon wheels for garnish
2 cups fresh-squeezed lemon juice
1 cup lavender and lemon verbena simple syrup

Adult-friendly version: Add your favorite citrus vodka Stir all ingredients in a large pitcher; shake a little if possible before serving. Pour over ice-filled glasses and
enjoy. Can also be infused with mint sprigs in glass for extra flavor. Makes 2 quarts or about 6 to 8 servings.

OJAI PIXIE TONIC

2 ounces orange vodka
½ ounce triple sec
Juice of 3 freshly squeezed Pixie tangerines
1 fresh squeeze of a lime and lemon
½ ounce of lavender simple syrup
Fresh mint sprigs for garnish

Fill martini shaker with ice and all ingredients. Shake vigorously and strain into a martini glass. Garnish with fresh mint.

PROVENCAL AFTERNOON

2 ounces raspberry vodka
½ ounce triple sec
½ ounce raspberry … Read More

Continue Reading 0

POLENTA AND CHORIZO

From Tracey Ryder

A hot, creamy bowl of polenta with good chorizo is one of our all-time favorite breakfast meals, especially during the winter. The polenta takes 25–30 minutes to cook but it’s worth the wait.

½ pound chorizo sausage
5 cups water
1 cup polenta or grits
2 tablespoons Mascarpone cheese (or Parmesan—see note below)
1 tablespoon butter
Salt and pepper to taste
Sour cream for garnish
Cilantro for garnish
Hot sauce to add heat (optional)

Cook chorizo sausage in a nonstick skillet on medium-high heat until done, approximately 10 minutes. Keep warm.

Cook polenta in a medium-sized, heavy-bottom saucepan by bringing 5 cups of lightly salted water to a boil, then slowly pouring in polenta while stirring constantly so that it doesn’t lump. Once all the polenta is stirred into the water and the mixture has returned to a boil, turn temperature down to medium-low and let cook for 25 minutes longer, stirring occasionally throughout the cooking process so that it doesn’t stick to the bottom of your pan. Cook until polenta is the consistency of a thick custard. Turn off heat and stir in 1 tablespoon of butter and 2 tablespoons of Mascarpone cheese. This will make … Read More

Continue Reading 0

KOMBUCHA TEA

Compiled by Jane Handel

It is said that the sharing of kombucha, especially the starter “mushroom,” is a community endeavor. That is certainly how it has been for me. Last summer, I sat in my friend Amy Dozier’s beautiful garden drinking a glass of kombucha that she had recently brewed, and said, “Wow, this is so delicious. Maybe you will share the recipe with the readers of Edible Ojai.” Amy said it wasn’t her recipe, and that her starter mushroom and the recipe itself came from her friend, Sue Luther. She was pretty sure Sue would be willing to share it. A couple of months passed and then our regular contributor Carrie Clough said she was writing an article on fermentation for spring. Perfect, I thought, this is the appropriate issue to include a kombucha recipe! That same week, out of the blue, my friend Kelly Luscombe said she was coming by for a visit and bringing me a gift—a kombucha mushroom! So it all seemed rather serendipitous at that point. Kelly provided one recipe, Amy brought over Sue’s, and then, of course, I went on the Internet to research further. So what we have below is a compilation from … Read More

Continue Reading 0

BEET KVASS

Here is a basic fermentation recipe that can be used as a great kidney and liver tonic. It is from Thomas S. Cowan’s book The Fourfold Path to Healing. Beets are very good kidney cleansers, so fermenting beets in a tonic made with sea salt and whey increases beneficial Lactobacillus populations that aid in digestion, promote regularity and alkalize the blood.

It is a traditional recipe called Beet Kvass, adopted from Eastern Europe.

3 medium or 2 large organic beets, peeled and chopped coarsely
¼ cup whey or goat whey
1 tablespoon sea salt
Filtered water

Place beets, whey and salt in a 2-quart glass jar. Add filtered water to fill the container. Stir well and cover tightly with lid. Keep at room temperature for 2 days before transferring to fridge. It slowly improves as it ages in the fridge after about a week. It becomes less salty and actually becomes effervescent as the Lactobacillus feeds off of the beet sugars and releases a small amount of carbon dioxide. It is very refreshing.

When most of the liquid has been consumed, you can fill up with jar again with water and start the process a second time. Leave at room … Read More

Continue Reading 0

BRAISED SPRING FENNEL WITH LEEKS AND SPINACH

Much of cooking is knowing which part of the plant is edible. I can still remember eating my first artichoke, choke and all. Out in the field I nibble on every part of the plant, taking the time to notice exactly what can be eaten. For this recipe, you will need: knife, wide shallow pan with a lid, zester or grater, measuring cups and spoons.

½ cup extra-virgin olive oil or butter
4 to 6 fennel bulbs, depending on their size, cut into eighths lengthwise
3 leeks, washed and sliced in quarters, lengthwise
1 teaspoon whole fennel seed, ground in a mortar or pounded with a rolling pin
1 teaspoon salt
1 clove garlic, diced
½ cup white wine
Zest of 2 lemons
4 cups spinach, washed and stemmed

Cut the tops off the fennel bulbs right where they begin to send out branches and trim the smallest amount off of the bottom of each bulb. The bottom core is soft and edible. Discard the outer leaves if they look tough. Cut each bulb into eighths lengthwise.

To prepare the leeks, trim off the root end and about ¼ inch of the white base. Remove any ragged, coarse outer leaves … Read More

Continue Reading 0