tag:blogger.com,1999:blog-22067189015965885392024-03-05T16:59:20.572-05:00Tall Kate's Kitchenthings I like to cookTall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-2206718901596588539.post-86548742196599254252010-08-01T18:41:00.003-04:002010-08-01T18:47:32.236-04:00How to cook summer squash, part 1Remember Barbara Kingsolver's <a href="http://www.animalvegetablemiracle.com/Zucchini%20Orzo.pdf">Disappearing Zucchini Orzo</a>? I have riffed on that recipe repeatedly, often substituting rice (white or brown) for the orzo. It's such a great formula for using a lot of summer squash. Grate it up and cook it the heck down. I love stirring in a cup or so of grated romano cheese, but it's delicious without.<br /><br />Tonight, I'm doing it with brown rice and no cheese (it was a heavy-dairy day), but I threw together a little relish-like thing for the top: small dice of tomato, green pepper, peach and onion, with minced serrano for a little kick. <br /><br />I was pleased that I thought of the peach. I made jam today, and had an extra peach that had been blanched but not yet peeled. And I love sweet fruitiness combined with the subtle heat of a chili pepper. I'm looking forward to this one!<br /><br />(Hopefully I'll post a picture later!)Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-70306678525926686212010-05-26T13:26:00.003-04:002010-05-26T13:30:40.103-04:00What I planted today . . .Phew, it's hot. I just put in the rest of the tomatoes--I bought a 6-pack of romas (which I planted yesterday) and a 6-pack of sun gold cherries (today). I also planted 3 parsley plants, 6 hot pepper seedlings, a row of radishes, and more kale and chard. I wish I could remember the date I put in the first of the kale and chard, but I'd say around 2 weeks ago. I think the chard is getting eaten by critters (either that or I haven't watered them enough, sigh.) I also planted nasturtiums and marigolds.<br /><br />Last night I picked up a bag of mesclun mix from Mainstone Farm in Wayland, so for dinner we had a big salad with avocado, radishes, carrots, chickpeas and olives, in a balsamic vinaigrette. Oh, and croutons that I tossed with olive oil and Penzey's "sandwich seasoning." Altogether a very satisfying meal.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com3tag:blogger.com,1999:blog-2206718901596588539.post-36021572868634581032010-05-22T10:05:00.002-04:002010-05-22T10:14:13.906-04:00Vegetarian Fried Rice (also Mark Bittman's dumplings)<a href="http://events.nytimes.com/recipes/8185/2000/06/07/Fast-Pot-Stickers/recipe.html">This recipe</a> for pot-stickers is fabulous. Personally, I'm partial to the vegetarian variation listed underneath, and I add mushrooms to the meat filling, too. (My family prefers the pork ones.)<br /><br />I confess I play extremely fast and loose with the proportions.<br /><br />Last night I had leftovers of both fillings, so Jon filled wrappers with the pork and I decided to try something different with the vegetarian filling.<br /><br />Earlier in the day I made a pot of brown rice, lightly salted. I used about a cup of raw rice. It was at room temperature when I set out to make the fried rice.<br /><br />I heated a couple of tablespoons of oil in a cast-iron skillet and, when it was nice and hot, threw in the leftover vegetarian filling (I'd guess I had about a cup and a half leftover?) and stir fried it for several minutes, until the mushrooms released their liquid and it dried back out again. At that point I stirred in the rice, tossed everything around so it was well-combined, and then lowered the heat. I also tossed in some commercially-prepared baked tofu, cut into little strips. When it was hot, and sticking a bit to the bottom of the pan, I turned off the heat and ate. Yummy.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-92210772247998448192010-05-12T11:29:00.003-04:002010-05-12T11:46:28.636-04:00Broccoli, chickpeas, dried tomatoes & lemon zestMy mom visisted last week, and she brought the cookbook I'd given her for Christmas, Mollie Katzen's<span style="font-style: italic;"> The Vegetable Dishes I Can't Live Without.</span> While she was here, we looked at it together, a little, but then it got lost in the shuffle and didn't go home with her. She refused to let me send it to her, but I told her I'd be sure to actually USE it, so her leaving it here wasn't in vain. I'm such a martyr.<br /><br />True to my word, I've been faithfully making recipes from it. Or not-so-faithfully, as the case may be. I tried the gingered asparagus, and it was sensational. Then I made her cauliflower gratin with capers, which was also excellent. I have my eye on a sweet potato hash with smoked tofu, next.<br /><br />Last night I riffed on a recipe for broccoli, sun-dried tomatoes, and lemon zest, which I served over whole-wheat penne.<br /><br />2-3 T olive oil<br />1 bunch broccoli, cut into bite-sized pieces<br />6 oil-packed dried tomatoes, chopped fine<br />zest of one lemon (I used long ribbons, but I think I'd chop it next time so the flavor is distributed better)<br />1 1/2 cup cooked chickpeas<br />1 clove garlic, minced<br />toasted pine nuts (optional)<br />sliced olives (optional)<br />grated romano cheese (optional)<br />hot pepper flakes (optional)<br /><br />Boil a big pot of water and add the broccoli. Cook for two minutes, then drain.<br /><br />Heat olive oil in large deep skillet. Add garlic, stir for a few moments, and then add dried tomato, lemon zest, and chickpeas. Add broccoli and optional ingredients to taste.<br /><br />Serve over pasta of choice.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-40718864445389673552010-04-05T13:36:00.001-04:002010-04-05T13:38:14.328-04:00First HarvestI just plucked a few tender spring chives to put in my egg salad. Heavenly.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-47719441196221890562010-04-03T14:16:00.002-04:002010-04-03T15:02:50.634-04:00Corn, Quinoa, Sweet Potato & White Bean soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SY_mIuBG0ZnzIh30PgvRnzsBb3VgQDnOSO7CP6CLrQFOFTRQvmyDYA9KR7_wsXzHO8XyjBTUgXAT0UgOuUlDyYB_8nVvU_i0mYJ12hxekv8fnBTZk7-1q2yIe62c0GVnTtHziviVXvq4/s1600/IMG_0492.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6SY_mIuBG0ZnzIh30PgvRnzsBb3VgQDnOSO7CP6CLrQFOFTRQvmyDYA9KR7_wsXzHO8XyjBTUgXAT0UgOuUlDyYB_8nVvU_i0mYJ12hxekv8fnBTZk7-1q2yIe62c0GVnTtHziviVXvq4/s320/IMG_0492.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455988601367316738" /></a><br />There are several elements to this soup, but it is easy to pull together. I was very happy with the results! <br /><br />1 large sweet potato, peeled and diced<br />1 scant cup quinoa, rinsed thoroughly and cooked for 7-10 minutes in 3 cups boiling water<br />2 cups frozen corn<br />1 guajillo pepper, seeded and stemmed, soaked in boiling water to cover 15 minutes, then minced (save water)<br />1/2 lb small white beans (see cooking instructions below)<br />1 garlic clove, minced<br />1/2-1 tsp each ground cumin and coriander<br />2 T oil or butter<br />salt & pepper to taste<br /><br />Put sweet potato in a saucepan with bean broth (or water) to cover. Bring to a boil and cook till just tender (you don't want it to fall apart). I think I cooked it for 12 minutes. <br /><br />Meanwhile, heat oil or butter. Add corn and let it defrost. Add garlic, pepper, coriander and cumin and cook, stirring constantly, for 2 or 3 minutes. Add bean broth and simmer till corn is cooked (5 minutes max). Add sweet potatoes (and their cooking liquid), quinoa (and its cooking liquid, if any remains), and beans and their cooking liquid, as well as the liquid from soaking the pepper. Season with salt and pepper to taste, and serve.<br /><br />To cook 1 lb white beans: soak in salt water overnight; drain, rinse & cover with fresh water by 2-3 inches. Bring to a boil and skim foam. Add a small peeled onion, a carrot & a couple of stalks of celery. Lower heat to a simmer and cook for 45 minutes. Test; if tender but still intact, add 1 2 tsp salt and continue to cook for another 10 minutes. Take off heat and allow to cool. For the soup recipe, I used all the broth and half the beans. Use remaining beans for baked beans, a bean salad, or another soup.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-22924187222244239182010-03-21T19:55:00.002-04:002010-03-21T20:08:44.142-04:00Green beans with almondsEvery summer, I wind up freezing nearly all the green beans from Drumlin's PYO share. There's just such a bounty at that point, and few things freeze as well as green beans. I wash them, give them a quick trim, blanch, shock and then pack in bags. I've served them to people who can't believe they aren't fresh.<br /><br />Sometimes I prepare them the way I describe in <a href="http://tallkateskitchen.blogspot.com/2009/03/indian-inspired-dinner.html">this post</a>, or sometimes the Greek-style pictured in <a href="http://tallkateskitchen.blogspot.com/2008/11/thanksgiving.html">this post</a>. <br /><br />But sometimes you just want to go back to basics, like the traditional "Almondine" style. Here's my very simple version with my home-frozen beans.<br /><br />Thaw beans for an hour or so on the counter. Heat generous tablespoon of butter in a large skillet over medium-high heat. Add green beans and slivered almonds--anywhere from a couple of tablespoons to 1/3 of a cup, depending on how much you have and what else you're serving. I leave the heat nice and high and just shake the pan often. Grab some tongs and move it all around to be sure nothing's burning in the bottom. Add a few pinches of salt and keep it all moving. Test them after 3 or 4 minutes to see if they're hot or tender enough for your liking.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-89666068087219548782010-01-01T18:33:00.002-05:002010-01-01T18:47:44.629-05:00New Year's Day black-eyed pea frittersJust jotting this up here for future reference: I make a lot of veggie-burger type things (as I may have mentioned <a href="http://tallkateskitchen.blogspot.com/2008/10/veggie-burgers.html">once</a> or <a href="http://tallkateskitchen.blogspot.com/2008/09/veggie-burgers.html">twice</a>). Here's the one that materialized today when I wanted to serve black-eyed peas on January 1.<br /><br />1 onion, chopped<br />1 large daikon, grated<br />1 rib celery, chopped fine<br /><br />3 cups cooked black-eyed peas, mashed<br />1 1/2 cups soft bread crumbs<br />1/3 cup mayonnaise<br /><br />Saute first three ingredients till soft. (NB: I grated the daikon on the large holes of the grater and it wound up a little stringy. I was afraid the kids would object to the strands in the fritters, but they didn't seem to notice.)<br /><br />Combine with the rest of the ingredients and add salt and pepper to taste.<br /><br />Generously coat a cast-iron skillet with oil and fry till golden on both sides. Delicious with or without ketchup, and served alongside <a href="http://www.epicurious.com/recipes/food/views/Tuscan-Kale-Chips-351240">kale chips</a> for a true New Year's feast. Luck and riches for all!Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com1tag:blogger.com,1999:blog-2206718901596588539.post-47421864113352900242009-12-08T20:29:00.001-05:002009-12-08T20:29:00.143-05:00Crisp spice cookiesFor many years I kept two otherwise-unused ingredients in my house for a single family recipe: crisp spice cookies my grandmother, and then my mom, used to make for Christmas. The two ingredients? Crisco and Karo syrup. But I was determined to find a way to make the cookies without using trans-fats or high fructose corn syrup. Molasses, brown sugar and a combination of butter and Spectrum's organic shortening did the trick. (I found that butter alone made the cookies spread too much.)<br /><br />I also tweaked the spice blend a bit.<br /><br />(Of course, I once scandalized my dad regarding those cookies. He asked me what my favorite cookies my mom made at Christmastime, confident that my answer would echo his: oatmeal-date cookies. Though delicious, my favorites since childhood have been these little gingersnap-like goodies.)<br /><br />1 stick butter<br />1/4 cup vegetable shortening (preferably non-hydrogenated)<br />1 cup brown sugar<br />3 Tablespoons molasses<br />1 egg<br />2 cups flour (you can use a combination of all purpose and whole wheat pastry flour)<br />1 tsp baking soda<br />3/4 tsp salt<br />1 tsp cinnamon<br />1 tsp ginger<br />1/2 tsp ground cloves<br />granulated sugar (about 1/2 cup)<br /><br />Preheat the oven to 375. Cream butter, shortening and brown sugar till light and fluffy. Beat in molasses and egg. In a separate bowl, combine dry ingredients and gradually combine them into the egg and sugar mixture.<br /><br />Shape the cookies into little balls, about 3/4" in diameter. Roll them in granulated sugar and place them well-spaced on a cookie sheet lined with parchment paper.<br /><br />Bake for 12 minutes; allow to cool on the pan for 4-5 minutes, then remove them to a rack.<br /><br />You may need to adjust the baking time a bit to get the right degree of crispiness, but in my experience, no one complains about a slightly soft, chewy cookie.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com1tag:blogger.com,1999:blog-2206718901596588539.post-15408393505935354442009-12-03T16:34:00.007-05:002009-12-10T13:22:07.057-05:00Vegetable StockUsually when I make soup I use water. I always use tons of vegetables, and I let them get nice and caramelized in the oil or butter when I'm sauteing them, so I figure, it sort of turns into its own stock, right? Plus, you know I'm a bean-cooking fiend, so I always have plenty of "bean stock" to round out the soup with flavored broth.<br /><br />But.<br /><br />Sometimes one needs a good stock (I'm thinking particularly of the stuffing I made last month for Thanksgiving, or this baked dish with beans and potatoes I've been making from Mark Bittman's <span style="font-style: italic;">How to Cook Everything Vegetarian, </span>or, even, sometimes, to add depth to soup.)<br /><br />So, how to proceed?<br /><br />I've been making one that's very close to Mark Bittman's roasted vegetable stock, where you roast the usual suspects (onion, garlic, celery, carrot, maybe a potato and/or a parsnip, if available), plus mushrooms, in plenty of olive oil in a really hot (450!) oven, till they get nice and browned. I de-glaze the pan with some white wine, then throw in several cups of water and a little soy sauce. Dried herbs or a couple of sprigs of fresh (parsley, thyme), plus a bay leaf help round out the flavor. I let it gently simmer for about an hour before cooling and straining.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-69559224374401261652009-11-30T08:51:00.003-05:002009-12-03T16:29:27.343-05:00Squash bread, a.k.a. "vegan challah"The circumstances:<br /><br />1. I wanted to take bread to a pot luck a couple of weeks back<br />2. I had a plethora of squash (that's the understatement of the year)<br />3. At least one vegan would be attending, and, as a sometime/semi vegetarian, I am highly sympathetic to the plight of "oh, crap, the only thing I can eat in this entire spread of food is the thing I brought myself!"<br /><br />I decided braided loaves would be nice for presentation, but of course I didn't want to use eggs, butter or milk. <span style="font-style: italic;">Beard On Bread</span> has a recipe for sweet potato bread that my sister and I have riffed on for years, often subbing in squash for the sweet potato. And for what it's worth: I don't think it matters at all what kind of winter squash (or pumpkin) you use.<br /><br />Preparing the squash: I usually halve the squash, scoop out the seeds, oil the cut surfaces lightly, and then bake, face down, at 350 or 375 till soft. Lately, I've been putting a cup or so of water in the roasting pan as well. I think it cooks better when there's some moisture in there.<br /><br />Next, I let the squash cool, then scoop out the flesh and run it through the food mill. I know people who skip this step and use the processor instead, but I wouldn't just mash it by hand. Strings or lumps will mar the quality of your bread!<br /><br />If your squash is particularly watery, you may need to adjust the quantity of water in the bread. (For pies, I generally cook the puree down in a skillet; for bread, it doesn't much matter because you can just add less liquid.)<br /><br />To make the breads (this recipe makes two loaves):<br /><br />6 cups flour<br />1 1/3 cup squash<br />1 scant T yeast (I use instant)<br />1 T salt<br />1/3 cup oil<br />3 T maple syrup<br />1 1/3 cup water<br /><br />Mix all ingredients till you have a nice, elastic dough. Knead then shape into a round; cover the bowl and let rise till doubled. <br /><br />Divide the dough into six equal pieces (I use a scale but you could just eyeball it). Braid into two loaves and cover and let rise again, about half the time you let it rise the first time. Brush with water and sprinkle with poppy seeds, if you like.<br /><br />Bake at 375 for 45 minutes to an hour.<br /><br />(Note: the first time I made this I did an overnight [about 12 hours] rise on the counter and only used 1/4 tsp of yeast. Given how cold my kitchen is overnight in November, I probably should have used a touch more yeast, but it did okay.)<br /><br />I liked this bread so much (and I still had the plethora of squash) that I used it for my Thanksgiving stuffing.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com1tag:blogger.com,1999:blog-2206718901596588539.post-25154166118640105152009-11-24T16:04:00.003-05:002009-11-24T16:12:54.258-05:00Thanksgiving prep, etc.It goes without saying that I'm hopelessly behind on posts, but I wanted to say what's cooking TODAY (it's Tuesday, and Thanksgiving is just a couple of days away!)<br /><br />Cranberry sauce (I used <a href="http://www.epicurious.com/recipes/food/views/Bourbon-Cranberry-Sauce-2715">this</a> recipe, but cut the sugar down to 1.5 cups and added two peeled, diced apples). I particularly like this because you add the bourbon <span style="font-style: italic;">after</span> it cooks, making it nice and boozy.<br /><br />Preserved lemons (I have my eye on <a href="http://www.davidlebovitz.com/archives/2009/11/israeli_couscous_with_butternut.html">this</a> recipe, to help deal with my plethora of squash--I used his recipe for the lemons, too, which is linked somewhere in the recipe).<br /><br />Pumpkins, baking for pie.<br /><br />Toasted bread cubes, from a new recipe I made up for bread. I will post the recipe in a day or so--I've now made it twice and it got good reviews at a pot luck I took it to on Saturday. <a href="http://www.theveggietable.com/recipes/stuffing.html">This</a> is the recipe I use as a guide for stuffing amounts and proportions--but I don't think I'm including apples or walnuts this time. And I may just use Penzeys poultry seasoning for the herbs!<br /><br />Last but not least:<a href="http://www.ricekrispies.com/?utm_source=google&utm_medium=cpc&utm_term=rice%2Bkrispie%2Btreat%2Brecipe&utm_campaign=Brand#/recipes/the-original-treats"> rice krispie treats</a>.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-68540159377609752042009-11-18T16:07:00.002-05:002009-11-18T16:09:30.090-05:00Last chard? (for my own reference)I just wanted to make a note that I just harvested what <em>might</em> be the last of my chard. It's clear and cold, and I'm thinking that's a recipe for a hard frost, so I just cut down nearly all of the plants. I still left the "hearts" of the plants out there, in case I'm wrong about the frost, so it can keep growing. I love that I'm still getting food from my yard on the 18th of November!Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-32618122054279422262009-11-06T16:06:00.004-05:002009-11-06T16:19:18.759-05:00Chard with applesI'm still here, and still cooking. I'm just having a two-pronged crisis. Prong A: In a nutshell, I'm having trouble downloading pictures and figuring out how to store and sort photos efficiently. Prong B: I can't figure out what to do about posting recipes copyrighted by other people, which covers a lot of my cooking.<br /><br />BUT!!<br /><br />That's not why I'm posting today. I'm posting today (without a picture, it's true) about a Brand New Recipe that I Dreamed Up All By Myself. You can probably figure out how to make it from the title, up there--it's that simple. But it is SO delicious, so much more than the sum of its parts. The apple adds a subtle, beautiful sweetness that's hard to identify in the finished dish.<br /><br />I'm partial to ruby chard, myself: it's what I grew this year and I'm still harvesting, even now in the first week of November. Woot! Next year I'll grow more, even! These proportions work with a small bunch of chard. <br /><br />Anyway: chop an onion and the chard stems nice and fine. Saute till mostly tender with a few pinches of salt. Add half a diced, peeled apple and the chopped chard leaves, as well as a tablespoon or two of water. Continue to cook, stirring occasionally, for about 10 more minutes.<br /><br />This is delicious on its own as a side dish, or tossed with rice and topped with feta.<br /><br />I did this because I love chard with dried fruit: raisins, apricots, even (especially?) <a href="http://www.cherryrepublic.com/">dried cherries</a> . . . but one day I had a ton of garden chard to cook and no dried fruit in the house. But I did have <a href="http://www.honeypothill.com/">apples</a>, and thought, oh, why not? Why not, indeed. Try it. You won't be sorry.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-55823265610115824422009-09-24T10:03:00.001-04:002009-09-24T10:04:30.214-04:00Raspberry syrupI barely have time to post this, but don't want to forget what I did.<br /><br />Combine 1/2 cup of water and 2 cups of sugar until dissolved over medium heat. Add a pint of raspberries and stir till it boils. Let it boil for 5 minutes (stirring often), then line a strainer with cheesecloth and let it drain for an hour. Done. It made about 2 cups.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-837542847327393612009-08-25T11:28:00.008-04:002009-08-25T20:39:31.922-04:00Dill pickle chipsI have no picture to accompany this post, but you all know what sliced cucumbers, and pickles, look like, anyway, right?<br /><br />I've been using my mandoline in the kitchen lately (story of why to follow, assuming I ever catch up on all the posts I haven't written this summer), so I sliced the 3 lbs. or so of pickling cukes I got at the Waltham Farmer's Market nice and thin.<br /><br />I threw in 2 or 3 crushed garlic cloves as well as a bunch of dill flowers from my wildly overgrown patch of dill (I planted six plants this spring, so when they went to seed, they went with a vengeance!)<br /><br /><a href="http://www.growcookeat.com/2009/08/size-matters.html">Here</a> is the recipe I used for the brine, from one of my new favorite blogs. I made about 1.25 quarts of brine, which was a lot, but I've had trouble in the past with lacto-fermentation and liquid evaporation. It's much better to have too much brine than too little.<br /><br />If the temperature hadn't been quite so extreme, I think I'd have left them out for another day or two to ferment before packing them into jars and fridgeing them. It was awfully hot, though, so I went with 48 hours.<br /><br />(Thanks, Susan, for the nudge I needed to get this up here!)Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com3tag:blogger.com,1999:blog-2206718901596588539.post-32931854768698564012009-07-12T21:13:00.007-04:002009-07-13T09:34:21.394-04:00Vegetarian baked beans, ketchup-freeI've noticed that <a href="http://tallkateskitchen.blogspot.com/2009/04/vegetarian-baked-beans.html">this post</a> gets my blog more hits than practically anything else. I guess there's quite the demand for vegetarian baked beans! Honestly, it's not that hard to make them, either. A little time consuming, but not difficult.<br /><br />But I've been tinkering with the recipe. It still stands as a good one (pretty loosey-goosey, but I think that's okay: it gives plenty of room for modification to individual tastes.) I've been making these about twice a month since April, so I'm updating with the latest incarnation.<br /><br />As if it's not enough to make baked beans from scratch, though, I decided I wanted to make them without ketchup. Ever hear that old Carol Sagan quote? "<span class="body">In order to make an apple pie from scratch, you must first create the universe.</span>" So, um, yeah, I know that perhaps "from scratch" can be taken too far. Still.<br /><br />I used canned tomato sauce (about 1.5 cups, I think), and some additional spices, instead. Perhaps a little extra molasses as well.<br /><br />You know, the ketchup label doesn't give a whole lot of detail about what's in there (other than the HFCS, of course). "Spices." What does that mean? I checked a couple of cookbooks, notably <span style="font-style: italic;">Laurel's Kitchen</span> and <span style="font-style: italic;">The Complete Book of Home Preserving</span>, by Kingry and Devine, and added small amounts (no more than 1/4 tsp) each of ground celery seed, ground cloves, oregano, and about a pinch each of cinnamon and cumin. I wanted depth without making any of those noticeable, although I may have erred too far on the side of caution. Next time I may try just a touch more.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-20895192621570982392009-07-07T12:03:00.000-04:002009-07-07T12:03:00.630-04:00Chermoula<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfM3olgH4-GAA2AbIt0mol8NGA7jqdBdE1s6c8U8VGgBBxrmDmLkmDf3HF7LavYgLeAtSjs4IxdCbDmQDz6ieyyTUe0oxSIVO7jXHOR93zwMRMQyGeaY9SkM1H4patWFj3VS77oVmLmn5/s1600-h/june+24+2009+032.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfM3olgH4-GAA2AbIt0mol8NGA7jqdBdE1s6c8U8VGgBBxrmDmLkmDf3HF7LavYgLeAtSjs4IxdCbDmQDz6ieyyTUe0oxSIVO7jXHOR93zwMRMQyGeaY9SkM1H4patWFj3VS77oVmLmn5/s320/june+24+2009+032.JPG" alt="" id="BLOGGER_PHOTO_ID_5351002933767207922" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd3GnoCSisfac9NpVN07xnWQfL3Bv_H4fefglO5nj3fFAiMoqHENXhmRXbfcJzo8a8sT7TZ_qMSdCc5pzAUlBU2C3iISX_0msPAeww34Di9iIJSYJr2IBQxYcKKqWZAlEYfY3S2B7mbhJ/s1600-h/june+24+2009+031.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd3GnoCSisfac9NpVN07xnWQfL3Bv_H4fefglO5nj3fFAiMoqHENXhmRXbfcJzo8a8sT7TZ_qMSdCc5pzAUlBU2C3iISX_0msPAeww34Di9iIJSYJr2IBQxYcKKqWZAlEYfY3S2B7mbhJ/s320/june+24+2009+031.JPG" alt="" id="BLOGGER_PHOTO_ID_5351002928504108450" border="0" /></a><br /><br />These pictures, as frequently happens, are out of order. For reasons I can't quite understand, blogger uploads the pictures backwards from how one selects them. Or else it's just messing with me.<br /><br />Anyway, I frequently get a bunch of cilantro, and don't know quite what I'm going to do to use ALL of it. I often use a few sprigs to half the bunch, but the rest doesn't quite make it into, well, anything but the compost pile.<br /><br />I vowed it would be different this time -- and I decided to make this Moroccan sauce, traditionally used on fish. I used it two ways: once to dress some thinly-sliced raw salad turnips. The other time I put over a couple of portobello mushrooms Jon grilled for me. Totally delicious.<br /><br />(The first picture is, um, maybe not as clear as it could be. It's a grilled mushroom on a roll. Blurry, of course.)<br /><br />Chermoula<br /><br />about 1/2 cup chopped cilantro<br />about 1/4 cup chopped parsley<br />4 garlic scapes, minced<br />4 scallions, minced<br />salt to taste<br />1 tsp paprika<br />1/2 tsp ground cumin<br />1/3 cup olive oil<br />juice of 1 lemonTall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-81795742520917999082009-07-02T12:26:00.003-04:002009-07-02T12:38:26.623-04:00Fun with garlic scapesI'm pretty much out of scapes (I have two more hoarded from last week to use in pesto later) but next year, I'm going to make <a href="http://bitten.blogs.nytimes.com/2009/06/30/the-great-scape/">this</a>.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com2tag:blogger.com,1999:blog-2206718901596588539.post-59904476531902172042009-06-28T11:08:00.006-04:002009-07-05T08:54:04.986-04:00A perfect early summer meal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTiugalnJ_QWX-pkwiJJkrG8WRus6yjg0-9p24nEzyXkbTIcTR2qhjQ1q8ci_ZHtcbIC3HUCvRaualndO_UkfOwF1Ei2rDjRCp48jWhGXoxlG1e7waqLEKcmo1FGIVNoe-hfuujTULEgM/s1600-h/july+5+2009+042.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTiugalnJ_QWX-pkwiJJkrG8WRus6yjg0-9p24nEzyXkbTIcTR2qhjQ1q8ci_ZHtcbIC3HUCvRaualndO_UkfOwF1Ei2rDjRCp48jWhGXoxlG1e7waqLEKcmo1FGIVNoe-hfuujTULEgM/s320/july+5+2009+042.JPG" alt="" id="BLOGGER_PHOTO_ID_5354958347037176770" border="0" /></a><br />This isn't so much a post about recipes, as just a celebration of a dinner made from local food.<br /><br />First, steamed beets, sliced and tossed with butter. My sister loves beets so much that she believes butter's purpose on earth is to be combined with beets. Usually I make pickled beets, which is my favorite way to eat them, but for the first beets of the season, I made them Julie's way. They were sensational.<br /><br />Next, a beautiful salad, with two kinds of lettuce and arugula, radishes and salad turnips. Dressing loaded with garlic scapes, and a couple of tablespoons of chopped parsley and dill from my herb garden.<br /><br />Finally, a classic in my kitchen: "Spinach Squares." Also known as crustless quiche, and the basis for <a href="http://tallkateskitchen.blogspot.com/2009/05/wild-thing-mini-quiches.html">those little mini-quiches</a> I made a few weeks back. (These are also great brunch food.)<br /><br />3 eggs<br />1 cup milk<br />1 cup (or more - up to 1/2 lb) grated sharp cheddar<br />1 cup flour<br />1 tsp baking powder<br />1/2 tsp salt<br />as much spinach as you can procure<br />onion/garlic/leeks/etc. (I'd use one small onion -- use that as your guide for amounts of other things)<br /><br />Saute onion (I had some lovely spring leeks so I used those) in 2 tablespoons of olive oil till softened.<br /><br />I had one good-sized bunch of spinach, but could easily have used two. Also I have successfully made this with frozen chopped spinach -- a one-lb. bag works perfectly.<br /><br />Chop the spinach and add to the pot with the onion. Let it just wilt -- don't cook it too much. Allow it to cool.<br /><br />preheat oven to 350.<br /><br />In a 9x13 pan, melt a tablespoon of butter. Tilt the pan so the bottom and sides are coated.<br /><br />Combine the dry ingredients in one bowl.<br /><br />In another bowl, beat the eggs, then add the milk, the cheese, and the spinach mixture. Carefully mix in the dry ingredients, then spread into the prepared pan.<br /><br />Bake for 35 minutes.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com2tag:blogger.com,1999:blog-2206718901596588539.post-91209797085818549302009-06-19T10:56:00.004-04:002009-06-24T17:03:04.940-04:00Strawberry roll cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCedzzZOQiEUqEX6ayoDkL26K5z46k0NcIBEf7DhScv9QkNSpQUwGRb3kkM4MXa6PEZ7hctnPYuugrZLLYxEjy9VjaaOn8aFoGH35-M8ht52acZ4IADvdp_qV0UDVRwYG53WtDgDNFFPmV/s1600-h/june+24+2009+029.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCedzzZOQiEUqEX6ayoDkL26K5z46k0NcIBEf7DhScv9QkNSpQUwGRb3kkM4MXa6PEZ7hctnPYuugrZLLYxEjy9VjaaOn8aFoGH35-M8ht52acZ4IADvdp_qV0UDVRwYG53WtDgDNFFPmV/s320/june+24+2009+029.JPG" alt="" id="BLOGGER_PHOTO_ID_5351002523855148082" border="0" /></a><br />We picked strawberries, 6.5 lbs, which yielded enough for 4.5 pints of jam (still making the old-fashioned, long-simmered, no-added-pectin kind), plus the sauce for this strawberry roll cake, and some just for snacking. I still have plans to pick more in a few days. I want to be drowning in jam. Jon loves strawberry jam; I love making it. Good thing we're married.<br /><br />Several factors contributed to the making of this cake:<br /><br />1. I had a weird hankering to make a roll cake a couple of weeks ago, and told Arij maybe I'd make one for my birthday in a few months. (Planning ahead is so important, don't you think?)<br /><br />2. The kids requested shortcake (complete with whipped cream), but I was pretty sure they were thinking "cake" and not "biscuit," so I thought I should make something cake-like for the base.<br /><br />3. I consulted <span style="font-style: italic;">The Joy of Cooking</span> for cake recipes; they suggested a sponge cake. My original intention (lacking little cake molds) was to cut it up into squares and layer them with a little strawberry syrup and top with whipped cream.<br /><br />4. But then all three of these things coalesced and I thought, why not just roll that sheet of spongy-sweet goodness up with some strawberries?<br /><br />The result was yummy.<br /><br />The cake was moderately fussy. The recipe instructed me to beat 5 eggs with 3/4 a cup of sugar for 5 minutes (with a stand mixer) or 7-10 minutes (with a hand-held mixer). Well, since I don't actually BAKE cakes (or so goes the logic in my little brain), I don't own a stand mixer. Besides . . . where would I *keep* it?! But I was making this as I was stirring jam, sterilizing jars, supervising my kids, etc., so I couldn't very well stand there all that time. So I took breaks, and estimated, and tried to gauge whether it resembled "soft whipped cream." (Oh, I also worried if one could OVER mix it and ruin it irreparably.) So I finally just stopped beating it already and added the 3/4 cup of sifted cake flour, the teaspoon of baking powder, and the 3 T of melted butter combined with 1/4 cup of hot milk.<br /><br />The baking was uneventful: I poured the batter into an 11x17 pan lined with the sil-pat (basically reusable parchment paper) and baked for 9 minutes. You have to invert it right away onto foil, wait for it to cool, and then peel off the parchment, flip it back over and peel the foil off. Then it's ready to go.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com4tag:blogger.com,1999:blog-2206718901596588539.post-39541101051514635612009-06-18T15:55:00.008-04:002009-06-24T17:11:48.695-04:00basil and garlic scape pesto, with an elaborate presentation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Leovj0CLIbpBUWpOjv9jVkBH6JcgtfxSswOeoKicAhWxI3aHWVueXjTU3dpFvD-R4paT-rcYZr74Sb5OfzU3Wbiw1f6H5LpgG7oQcOOkxqZjQrbCDHT33GKNHITVWy0BCtDsJGRhC1up/s1600-h/june+24+2009+017.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Leovj0CLIbpBUWpOjv9jVkBH6JcgtfxSswOeoKicAhWxI3aHWVueXjTU3dpFvD-R4paT-rcYZr74Sb5OfzU3Wbiw1f6H5LpgG7oQcOOkxqZjQrbCDHT33GKNHITVWy0BCtDsJGRhC1up/s320/june+24+2009+017.JPG" alt="" id="BLOGGER_PHOTO_ID_5351004672815602082" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9phumRgG3BDZWkZR0AP_j221KWFkHfADE6igjH9SGzUVM9ptv0xCgJM2q3jkGOdzctbPPCyU_yJrdsYFBREeQQU0VpaH5F_yCmdlgiQJOWsWP32w2lqTilv3aNC16mTvvVwXGJwM7SU8/s1600-h/june+24+2009+020.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9phumRgG3BDZWkZR0AP_j221KWFkHfADE6igjH9SGzUVM9ptv0xCgJM2q3jkGOdzctbPPCyU_yJrdsYFBREeQQU0VpaH5F_yCmdlgiQJOWsWP32w2lqTilv3aNC16mTvvVwXGJwM7SU8/s320/june+24+2009+020.JPG" alt="" id="BLOGGER_PHOTO_ID_5351004663956010866" border="0" /></a><br /><br />Do you ever fiddle around with food, preparing multiple parts of a dish, only to realize you've just spent an inordinate amount of time on something that doesn't really even count as a full meal?<br /><br />Oh. Maybe it's just me, then.<br /><br />Moving right along . . . We got a little bunch of basil, yielding maybe a loosely-packed cup, from our CSA this week. Not enough to really make pesto with. But we also got a generous clump of garlic scapes, and together, I thought they'd make a great pesto. I shelled a couple of walnuts and tossed them in the processor, followed by 3 or 4 coarsely chopped scapes and the basil, adding a little olive oil to loosen it up. I added a few pinches of salt and some parmegano reggiano, and scooped it into a jar. Lovely.<br /><br />But what to eat it on? Pasta? Yawn. How about polenta? But I apparently am incapable of making it and leaving it alone. I made my oven-baked polenta, then stirred in about a cup of grated romano cheese. I scooped it into a loaf pan and let it solidify.<br /><br />Somewhere along the way, I realized I had a few mushrooms that my mom had brought me, and they weren't getting any fresher . . . . so I chopped those up and seared them in olive oil with a little salt.<br /><br />Once the polenta was (almost) solid -- almost because I ran out of time -- I (washed the processor and then) processed up a couple of slices of <span style="font-style: italic;">pain de campagne </span>from several days ago to make crumbs. I dipped the polenta slices into a an egg beaten with a little salt and a couple tablespoons of milk, and then into bread crumbs. I baked them at 400 for 20 minutes, flipped them over, and baked for 20 more minutes.<br /><br />But really, does fussed-over polenta topped with <s>fungus and elaborately-wrought weeds</s> mushrooms and pesto really constitute a <span style="font-style: italic;">meal</span>? No, I didn't think so either.<br /><br />So I threw together a salad, with scallions, radishes and beautiful lettuce, dressed with a lemon juice and olive oil vinaigrette. (Um, is it still vinaigrette if it doesn't contain vinegar? Clearly, one for the ages.)<br /><br />Know what? It's a good thing I have an indulgent spouse who puts up with this kind of thing for dinner. The fact that it tasted beyond fabulous probably had something to do with it.<br /><br /><span style="font-style: italic;">(As you can see, the camera situation is getting pretty desperate around here. I have *got* to upgrade.)</span>Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com2tag:blogger.com,1999:blog-2206718901596588539.post-38564569378424202792009-06-18T12:05:00.001-04:002009-06-18T21:48:48.885-04:00braised turnip and radish greens, for breakfast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWgsfwxptlttTbBHYvs1UtGb1ulXetGTg_9AaurcNbYszw9rlmh3o8rZOVJSOThK1VNfO3CDcPbv6amKSE7d9ebFIBMwrzP5JjkfKBPwvgz0YWOkvOVb2DbxDLWioXpKE0EbEfXQCEou9/s1600-h/June+16+2009+040.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWgsfwxptlttTbBHYvs1UtGb1ulXetGTg_9AaurcNbYszw9rlmh3o8rZOVJSOThK1VNfO3CDcPbv6amKSE7d9ebFIBMwrzP5JjkfKBPwvgz0YWOkvOVb2DbxDLWioXpKE0EbEfXQCEou9/s320/June+16+2009+040.JPG" alt="" id="BLOGGER_PHOTO_ID_5347957385777995858" border="0" /></a><br />We had two beautiful bunches of turnips and greens, as well as one of radishes. I've read that radish greens are edible, and they looked so fresh and yummy, so I decided to toss those in with the turnip greens.<br /><br />I cleaned them and chopped them, then tossed them into a heavy pot with a couple tablespoons of olive oil. I added a couple of minced garlic scapes and some salt.<br /><br />I stirred for a bit, and then wondered what I'd use for braising liquid. Water would do, I guess . . . then I remembered that I'd just cooked lentils for lentil salad (see two posts ago) . . . that lentil cooking water would be perfect!<br /><br />I cooked them for about 10 minutes, maybe, or a little more, till they were tender.<br /><br />Leftovers, pictured above: toasted <span style="font-style: italic;">pain de campagne</span>, topped with warmed juicy greens and an egg.<br /><br /><span style="font-style: italic;">(Yes, this would be Jon's plate, with the leftover steak for breakfast. He and my dad were in heaven.)</span>Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0tag:blogger.com,1999:blog-2206718901596588539.post-17528925916667515862009-06-17T12:02:00.000-04:002009-06-17T12:02:00.536-04:00Garden radishes!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxYD6oDt9H0fZeDP8X-HAQ9JuDdGryEXjD4BVaAcncORQ0svp8sEyqvZvQMhFP1wh2KIG6dIfrMQ2LWT-i1_P5kYtKqjX7JAkL4tXRH64IUPUVX6Dly0W32tGUOKeYLrpxUJd1icnUr35/s1600-h/June+16+2009+043.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxYD6oDt9H0fZeDP8X-HAQ9JuDdGryEXjD4BVaAcncORQ0svp8sEyqvZvQMhFP1wh2KIG6dIfrMQ2LWT-i1_P5kYtKqjX7JAkL4tXRH64IUPUVX6Dly0W32tGUOKeYLrpxUJd1icnUr35/s320/June+16+2009+043.JPG" alt="" id="BLOGGER_PHOTO_ID_5347956808225421154" border="0" /></a><br />So, so excited about my own radishes, harvested this morning.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com1tag:blogger.com,1999:blog-2206718901596588539.post-74639581601082208872009-06-15T17:44:00.005-04:002009-06-16T12:02:25.888-04:00Lentil salad with my favorite vinaigrette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUiwkJZWCJ4kOJMBz1M5jZCz6d8LpnFcoLk5Gtxuf5B_g5eBD30Ax56lvtvgEDxgPgMkuITnsTZe6R1BlSngRYMpQ6MITvjsADdVmooAjlPvxTnsiZa1q7_F2fmrzKtkNMsqdC9EBtDqT/s1600-h/June+16+2009+022.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUiwkJZWCJ4kOJMBz1M5jZCz6d8LpnFcoLk5Gtxuf5B_g5eBD30Ax56lvtvgEDxgPgMkuITnsTZe6R1BlSngRYMpQ6MITvjsADdVmooAjlPvxTnsiZa1q7_F2fmrzKtkNMsqdC9EBtDqT/s320/June+16+2009+022.JPG" alt="" id="BLOGGER_PHOTO_ID_5347956243608379586" border="0" /></a><br />I have been using a fabulous combination of salad dressing ingredients for quite some time, now. But as part of my ongoing internal dialog about whether I can post a recipe from someone else verbatim, I have not shared it here.<br /><br />But.<br /><br />I have recently found variations on this dressing in more than one place, and I realized that I have indeed varied it enough myself that I can post it in good conscience.<br /><br />So here it is, My Favorite Vinaigrette:<br /><br />1/4 cup olive oil<br />2 Tablespoons red or white wine vinegar<br />1 tsp to 1 T minced allium-family item (shallot, onion, garlic, scallion, chive, garlic scapes)<br />1/4 tsp salt<br />freshly-ground black pepper<br />1-2 T fresh parsley, minced (other fresh herbs work well, too, but don't use too many at once)<br />about 1 T sour cream<br />about 1 T dijon mustard<br />about 1 T capers (optional)<br /><br />Mix the vinegar, salt and minced allium and let stand for 10 minutes. Then add the rest of the ingredients and shake or stir vigorously.<br /><br />This dressing is great on a green salad, or on julienned radishes or baby turnips (a personal favorite), or on legumes.<br /><br />I threw together a version with lentils de puy when I realized last week at 5.30 that I had no protein item for our dinner.<br /><br />Lentil salad<br /><br />3/4 cup lentils, sorted and rinsed.<br />4 radishes, halved or quartered and thinly sliced<br />2 scallions, chopped fine<br /><br />Cook lentils in 3 cups salted water till tender but not falling apart, about 40 minutes. Drain. (I used the cooking water to help braise some turnip and radish greens we ate with the lentil salad.)<br /><br />Toss the lentils with the dressing while they're still hot. Allow to cool to room temperature before adding the radishes and scallions.<br /><br />You might want extra salt or pepper.Tall Katehttp://www.blogger.com/profile/14479411015152122256noreply@blogger.com0