The Roots of the Garden

During our last Midwestern warm spell, I spent some time in the garden. I treated myself to the digging of my first parsnip. It was humongous - freakishly so but I'll proudly eat it anyway. This is the first time I've ever grown parsnips and I am going to leave them in the ground covered with a cozy layer of straw. I love the idea of going out to harvest food from my snow covered yard. Parsnips are an oft overlooked vegetable. Look for them at your local green market. Roast, puree or bake them in bread. Add them to your rotation and I promise you'll be thrilled

My other first attempt this year was celery root. I bought tiny plants, set them in the ground and left them alone. The occassional top off of dirt and that's it. Today I will be bringing them all in where I am sure I will cook them in quick succession. This first dug was a bit smaller than I had hoped. The can get really big and knarly looking. Slipped into a stew or pot of buttery mashed potatoes. Heaven.

Though modest, I am happy with the new additions to my garden this year. I will definitely include them again next year. Until them I will eat.

Looking for something to do with parsnips? Try thinking "outside the recipe box" recipe.

Spiced Parsnip Bread
Something unusual & delicious from Relish

1 1/2 c. all-purpose flour
3/4 t. baking powder
1/2 t. cinnamon
1`/2 t. ground allspice
1/4 t. ground cloves
3/4 t. salt
1 c. sugar
1/2# parsnips (about 2 medium), peeled and finely shredded
1/4 c. walnut or canola oil
1 egg, lightly beaten
1/2 t. vanilla extract
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Butter a 9x5 or 8x4 loaf pan.

Stir together flour, baking powder, cinnamon,allspice, cloves and salt in a medium bowl. In a separate bowl, mix together the sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into prepared pan.

Bake 55-65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack.

The Mother & Apple Sauce (Cake) Prevail

A week or two ago I made a big batch of apple sauce with a bunch of apples gotten for a steal at an end-of-the-season market. My children love apple sauce so I try to keep it around in season for lunch boxes, morning oatmeal or to add fruit to (or extend) a meal. After making quarts and quarts of applesauce I have used several different methods. Peeling, not peeling, food processor, masher, immersion blender, food mill. All have been well received with no complaining. Most recently, I used a method I can't recall but know I didn't include peeling. I planned to spin it through the Vitamix to see what it would turn into. Stopping just short of completely obliterating the thought this sauce ever had anything to do with an apple, I was happy with the color and flavor. The texture was a bit too silky of my taste but it was an experiment. Truth be told I was not remotely concerned with the small flecks of apple skin. It's never been an issue before. This should have been my first clue it would be an issue.

Of course, I was wrong and after attempting to serve it one more time Doug told me the kids didn't like it because there are skins in it. Seriously? They say when life gives you lemons make lemonade. I made applesauce cake.

Brown sugar, bit of butter, eggs. Some flour, leavening and warm spices. Can you see the skins because I can't.

 I chose to bake it in a Bundt pan because Bundt cakes look special. A bit rough on the top but nonetheless lovely. Though it calls for raisins and nuts - I did without. Can you imagine the consequences of those textural issues?

This recipe from Gale Gand is moist, delicious and simple. Try it for yourself with rejected homemade (or purchased) apple sauce. An autumnal treat from a hometown baker, the kids have been scarfing it down.

HA! Who's eatin' apple skin now?

A mother always prevails.

Piles of Plums for Cordial

I know, I know. Plum season lasts about 5 more days. (if you will) Though time is limited, if you can still find them, this delicious sip is worth it on a cold night and the perfect Christmas gift. I bought a ton of plums this season - my fruit compulsion raises it's ugly head....again.

Before their delicious transformation, they were stunning in a vintage orange bowl on the dining table. Lovely.

I decided to make a wine cordial with part of the booty. The appeal of this recipe is allowing the crushed fruit to macerate with the sugar in the fridge for a day. I think I may have taken two with no ill results. As I've said before the multi-step/day processes suit my life perfectly and allow me to attempt things I might other wise pass up.

A bottle of red wine poured into the sweetened fruit and a cup of brandy rounds out the mixture. Back into the pickle jar (Uh, I mean aging container) Thank goodness Grandpa buys the "jumbo" jars of dills for the kids.

Let the fruit infuse the liquid for a few weeks. Once it's done, strain the solids through a sieve gently pressing so you don't lose a drop. An extra straining through butter muslin ensures no bits of pulp in the finished product.

 

The amethyst color is divine. Sweet and smooth. It warms you to your toes. Before too long we'll really want our toes warm.

Hurry! Go! Buy plums!

Plume Wine Cordial

2 1/2#  plums, pitted and coarsely chopped

2¼ cup sugar

1 bottle of fruity red wine

1 cup brandy

Mash plums and sugar together dissolved. Add plums and all other ingredients to a large jar (pickle size is good) and allow to age for 3 weeks. Shake the jar several times during the resting time. Strain the liquid through a sieve, gently pressing on the solids to extra as much liquid as possible. Pour cordial through a funnel lined with butter muslin in to a clamp top bottle. Let it rest another several weeks. The longer you wait the better it is. An early nip is okay, too.

 

Now Is the Time

Now is the time for all good men to come to the aid of their country.
Now is the time for all good men to come to the aid of their country.

Remember? From typing? Perhaps not and now it's called keyboarding.

This is my own spin...

Now is the time for all good cooks to hoard as much local garlic as possible.
Now is the time for all good cooks to hoard as much local garlic as possible.

Regular market season is winding down and whenever I see garlic from my local farmers I buy as much as I can.  There is nothing like it. Fresh, fragrant, crisp, unadulterated. Not made in China.

High school typing may change. Good garlic is timeless.

Memories of Beets

I pickled a big bunch of beets last week. Over the years, I've tried many recipes and have only found one which was exactly what I wanted. I hoarded those jars for 2 years, I think. I don't know where the recipe came from - or anything about it other than it was delicious. I try every year to find it and 2011 was no different. This year's are a bit too cinnamon-y/clove-y so I am going to try another recipe before the local ones are gone.

My sad search for a recipe isn't the point of this post. Rather it's my Grandparents. Grandpa had a big garden and though I don't remember beet upon the table, as I do the tomatoes and onions, I am sure they were there. A grainy snap shot exists only in my mind of my brother and I scrubbing while squatting on the aged concrete stoop outside the kitchen door. It was shaded by the most beautiful maple tree. I took the job seriously then and it's still my favorite part today.

The rest of my story, well, there really isn't one. Simply the memory of scrubbing beets for Grandma.

Ultimately, I think it's a comment on what one remembers. The random and pedestrian locked in frozen moments.  As I grow older, I wonder why they've stuck.

The moral of my un-story? Memories aren't always of Disney Land, electronics and extravagant vacations.

Some times they are just in a pot of beets.

A FoodiStar Is Born!

A few weeks ago, Doug, Ella and I went to hit the third stop of the Fooditour. What's a Fooditour? The effort of Fooditude to track down a new face or two to star in their new webisodes. These shorts are made to encourage children to try new foods and learn about where they come from. The website is full of activities and ideas, too.

Of course, I encouraged her and told her it was no big deal and that it would be fun. Gulp. I was glad it was her and not me. She did a fabulous job and had fun as evidenced by her big genuine smile. We were so proud of her for putting herself out there. For me it was a life lesson, I felt was important to push. Sometimes watching from a distance is nice. Sometimes it's just not where you want to be but overbearing fear, usurps the wanna-have-fun-girl. Her confidence and courage put me to shame.

A couple weeks ago her leg of the tour was posted to the website. Check out my girl here.


We'll find out the end of October whether or not she was selected and really, I doesn't it matter. We were all so proud of her for giving it a go - anything else would be gravy.

Ground Cherries. Almost Like M&M's

You know when there is a bowl of peanut M&M's on the table and you can't keep your hands out of it. Just one more. Okay, a red and a green and then I am done....maybe. Sometimes I put the holiday variety in a vintage looking jar with a lid to impede fluid movement from hand to mouth. It doesn't work.

What a lovely thing to have a big bowl of ground cherries on the counter! Related to the gooseberry family they are sweet and pineapple-y when they burst in your mouth. When you can find them at your local market you must buy a pint.

Though many savy cooks will make preserves I just eat them. Pulling off the husk, like shelling a peanut, is satisfying. Fluid hand to mouth movement. Less calories. No fat. Vitamins.

Almost like popping M&M's.

Chilled Summer Oatmeal

Breakfast is a problem for me. Truth be told, if a chocolate cake was permanently parked next to the espresso machine, I'd be okay. However there isn't and really for figure(?) conservation it's best that way. More often than not I find myself away from home at 1pm and realize I've eaten nothing at all.

I love oatmeal and it's convenience. A pot of steel cut oats on the stove ready to warm up on cold winter morning is cozy. But in the summer? Thank goodness for Chilled Summer Oatmeal. With a quick mix (and no cooking) of a few ingredients - which are most likely in your pantry - you can have a whole week of healthy breakfast. Interested?

Oats. They have to be old-fashioned. If you really love your family and aren't greedy with the beautiful locally-grown oats use those.

Nuts add a bit of crunch and extra nutrients not offered by a chocolate cake breakfast.

One of the other best parts is the ability to make this all about your summer faves. Fresh peaches, nectarines, blueberries are all at home in a cool bowl of this stuff.

I put all the ingredients in one of those nifty glass containers with the sturdy, plastic tops and stir it up.

Voila - it's breakfast!

This is one of those recipes you can modify however you like with whatever you have. Different yogurts, nuts, juices, spices and seasonal fruits. Think about enhancing it further with a sprinkle of flax seed? Ooohhhh - healthy. The possibilities are endless.

I think you could put flax seeds in chocolate cake, too.

Just sayin'.

Chilled Summer Oatmeal
This is the basic recipe but I've experimented with just about everything.


8oz. vanilla yogurt
1 cup old-fashioned rolled oats (TJ's toasted are nice)
1/2 cup peach nectar
1/2 cup skim milk
1 large peach, grated
1/2 cup blueberries (I usually toss these in before I eat)
3 T. chopped almonds
Pinch of cinnamon and cardamom

Mix all together, cover and chill overnight.

In the morning spoon into a bowl and sprinkle with a bit of cinnamon, if desired.

Save the cake for lunch.

Tarragon Pesto for Fish sans Whining

Last week at the market I picked up the most beautiful bunch of tarragon. More of a bouquet than a bunch, it was in a jar on the dining table until I decided I should actually do something culinary with it.

I decided on Tarragon Pesto. The thought of adding it to my eggs or roasting chicken or topping grilled fish is delicious. To have this fresh ingredient at my finger tips for a future fast meal is comforting.

Leaves of tarragon.

Leaves of spinach.

Cloves of Garlic. Smashed.

Pesto recipes usually call for some sort of nut - pine nuts, pistachios, walnuts or even almonds. I used walnuts.

 

And then olive oil. Since I may end up freezing this, I chose not add the cheese quite yet.

For all intents and purposes - Taaa-Daa - it's pesto!

Pesto is a great way to put off what you can't cook today and can be made out of virtually any herb. I like to put it into 1/4 cup Ball jars and freeze it. For now this jar is living in the fridge but soon, but I hope soon it will grace some grilled fish.

All but one of the children will be out of town so the whining over fish should be minimal. Bonus

Tarragon Pesto

1/4 cup packed fresh tarragon leaves
1/2 cup packed fresh parsley leaves
1 1/4 cup packed fresh spinach leaves
2 T. walnuts
2 large cloves garlic, smashed
3 T. olive oil
2 T. Parmesan cheese

In the bowl of a food processor or blender, place the tarragon, parsley, spinach, nuts and garlic. Pulse until finely minced. Add the oil and cheese, and blend again until smooth.

Store in a container with a tightly fitting lid.

This may be frozen for future use. Defrost before using.

Makes about 3/4 cup

It's a Fig!

A while back I wrote about my new baby - a fig tree. When I bought it, I was told it wouldn't produce figs this year but next year for sure. Needless to say I was pretty excited when one, little oddly-shaped fig appeared. Then another perfectly shaped lovely - I was over the moon. 

This week they ripened into beautiful, soft, rosy fruits. How lucky!

Once plucked from the tree I prepared them my favorite way. Cut in half, topped with my homemade, fresh goat cheese.

 

I added a golden drizzle of local honey then popped them into an awaiting mouth.

Delicious and leaving me anxiously awaiting next years (hopefully) bountiful harvest!

Have You Ever Noticed...

Have you ever noticed how fruit on beautiful fresh stems with leaves seems to taste so much better?

Hittin' The Big Time

(L-R) really hot, fresh hot, stupid hot and full flavored sneaky hot

Sometimes things just go well. The stars are aligned and if only for a fleeting moment, you think "Wow, this could really happen." We're having one of those moments in the yellow house. If you're not up to date on this fabulous project (ahem, Little Lesley), you can pick up the history here.

After working long and hard on his food business, Double D's Sauces, Doug has turned a corner - a big corner with lots of traffic. A new grocery store opening two locations in Chicago in the coming months will be carrying a variety of Doug's products on their shelves. Needless to say, he has been very busy hammering out the details of the website, packaging, printing, marketing and e-commerce.

Urban Orchard, with soon-to-be locations in Westown and Andersonville, is a terrific and timely concept bringing you  fresh, local produce and the best of hand produced foods.  They've partnered with farmers and food artisans in Wisconsin, Michigan and Indiana which means farmer market access 7-days a week . Lucky Chicagoans.

A unique spice blend, Wingman. Unlike your friends, it's always got your back.

Additionally, Doug was interviewed for a chili lover's website and it was posted on Wednesday. Check it out here to learn more about this A-typical chili head and his thoughts on sauces.

His products are truly delicious and not just because I'm to married the man behind the bottle. There are hours of time and testing in each recipe. He is finicky about his ingredients and much thought goes into the clever tag lines. It's made in small batches and each bottle is hand-filled and labeled. This is his passion.

Some days, passion is what drags us out of bed and some days we are lucky it still clings to us as we fall back in at day's end. Perhaps I am naive (and if so I am okay with that) but with passion eventually all the rest falls into place.

Watermelon...Water?

Does anyone remember that Tom T. Hall song? "...old dogs, children and watermelon wine...". I think I remember my dad being particularly fond of it during the country music phase. I like that song. Of course, I love children and my (very) old dog Murray loved watermelon (though not as much as he loved me). Nostalgia.

I am working on some ideas for summer classes and the notion of flavored waters - those flavored with real food - is intriguing to me. It seems the perfect non-alcoholic drink with the panache of a cocktail and yet perfect for kids. Fine Cooking (man, I love that magazine) has an article by Ellie Krieger (who typically bores me to tears) all about infused waters. (I swear they read my mind).

I am big into eating locally and seasonally but sometimes often I have to work with produce not quite in season so I can teach how to use it when it is. This project is a perfect example because here in the Midwest, we aren't near watermelon in the garden. Squelching my OCD monsters, I forge ahead.

As I am sure you can well imagine, flavored waters are super simple. This one includes watermelon, basil, sugar (only 1T.) and lime juice. A basil syrup is added to enhance the watermelon flavor.

I used the blender to puree the watermelon with extra water and then strained through a fine mesh sieve.

All liquid is mixed together and chilled. The color is lovely, isn't it?

In a chilled glass, with lots of ice and sprig of fresh basil, it's surprisingly thirst quenching. Max commented how much he like the "herb-y taste" (I love that boy). I don't think a splash of icy gin or vodka would be terrible either. I may even add bubbles with my Twist n' Sparkle.

I took some extra and made ice pops (the summer treat formerly known as Popsicles) for the kids. Even better than juice pops!

 

In conclusion, my theory holds true - waiting a bit longer for watermelon would make for a sweeter, less green tasting drink. I really do suggest you try it when the time is right - there are so many possibilities and it takes little time.

And when the watermelon are sweet - let's make watermelon wine.


Watermelon-Basil Water
Fine Cooking, June /July 2011


1/4 cup lightly packed fresh basil leaves
1 T. granulated sugar
1 cup boiling water
4 cups cubed seedless watermelon (1#)
2 T. fresh lime juice

Put the basil leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.

Meanwhile, in a blender, puree the watermelon with 2 cups cold water. Strain the watermelon liquid through a fine strainer into a large bowl, discard the solids.

Pour the liquid into a large pitcher. Add the lime juice and 2 cups cold water; stir to combine. Serve over ice.

Easy Does It

Continuing with the rhubarb theme, I made a Jamie Oliver recipe last week with the end of the rhubarb from Green City.


I am a big fan of Jamie Oliver and his food. It's simple, it's easy and it's about eating well and enjoying life.


I cut the recipe in half and made 3 large servings knowing that the non-rhubarb-crazy set wouldn't really care. The fruit was lovely and rosy. Very tart. Very, very, tart.


Once sprinkled with an easy oat topping scented with ginger it was lovely draped with the Bird's Custard I tried for the first time.

Because it was so very simple, it's just a crisp (though J.O. calls it a crumble which sounds cool-er), I almost didn't share it. Then I reconsidered because it doesn't have to be fancy or include specialty ingredients we search high and low to find. I had everything in the pantry and it was a lovely way to finish a simple meal.

Who was it that said, "it's all about eating well and enjoying life"?

Genius.

A Plea For Rhubarb & A Recipe, Too.

I came home from our trip to the city with loads of rhubarb. Rhubarb is a harbinger of spring and when it's available I become obsessed. I do have plants in the garden but they are a bit stunted this year. After June ran laps along the fence with her boyfriend pre-garden protection, it was a little worse for the wear. I want to let it recover until next year so until then, I am accepting donations.


I have a long list of things to try - some old, some new, including a delicious Bundt cake with buttermilk and lemon. I've realized I have a "thing" for Bundt cakes. I make a lot of them. Chocolate and red wine, goat cheese, blueberries and herbs, and olive oil.


The recipe I want to share is from my well-worn (though fairly new) copy of Rustic Fruit Dessert by Cory Schreiber and Julie Richardson. It's definitely a go-to book when I am in search of ways with seasonal fruits.


It uses the basic techniques of most cakes of this nature. Be sure allow for plenty of time to cream the butter and the sugar. The sharp edges of the sugar crystals cut the butter and create small air pockets, creating a lighter cake. While Bundt cakes are a bit more dense than others, that step is just as important. Don't rush it.


My favorite Bundt tip is to use the back of a spoon to create a channel through the middle of the cake. If you've ever made a Bundt that appears to be levitating over the cake plate, this will ensure that doesn't ever happen again.


A bit of lemon glaze and it's an especially delicious bite of spring.

Perfect for a Memorial Day picnic!

Lemon Buttermilk Rhubarb Cake

Cake
2 1/2 cups plus 2 T. all-purpose flour (12.5 oz. + 5/8 oz.)
2 t. baking powder
1 t. fine sea salt
1 cup (8oz.) unsalted butter
1 3/4 cup granulated sugar
zest of 1 lemon
3 eggs
1/2 t. lemon oil (I use 1 t. lemon extract)
3/ cup buttermilk
1# rhubarb, trimmed and very thinly sliced (3 cups or 12oz. prepared)

Lemon Glaze
2 cups (8 1/2 oz) sifted confectioners' sugar or more as needed
Juice of 1 lemon
1 T. unsalted butter

Pre-heat oven to 350 degrees. Butter a 10-cu Bundt pan.
To make the cake, sift, the 2 1/2 cups flour, the baking powder and salt together in a bowl. Using a hand held mixer or a stand mixer with paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed for 3-5 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil (extract). Stir the flour mixture in three additions alternating with buttermilk in two additions, beginning and ending with flour mixture, scraping down the bowl occasionally. The batter will be very thick.

toss the rhubarb in the 2T. of flour and fold half of the rhubarb into the batter. Pour (I use a trigger ice cream scoop) into the prepared pan and sprinkle remaining rhubarb on top.

Bake for 30 minutes, then rotate the pan and cook an addtional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing th epan.

To make the lemon glaze, whisk the confectioner's sugar, lemon juice and butter toghete. The mixture should be thick. It if is not whisk another tablespoon or two of sugar. Spread the glaze over the cake as soon as you remove it from the pan.

Storage: Covered with a cake cover or plastic wrap, the cake will keep at room temperature for 3-4 days.

My New Baby

Today while at Woodman's I wistfully breathed in the marvelous fragrance of the itty bitty in the baby aisle. I tried to maintain focus on the task at hand rather than shop for baby accessories I don't need. I swiftly hustled down the aisle, my cart over flowing with food for the large, sometimes smelly and continually hungry. Lingering would have brought the heartache that creeps in when I am reminded my baby days are over.

But never mind, one able to make a baby out of anything...perhaps I should re-phrase that....baby anything I am typically undaunted. Beyond my beautiful children, I mother anyone/thing allowing it.

Junie B.


A beautiful bowl of dough.


A chicken.


Or this little cutie I picked up at the Green City Market.


With tender love and care, she'll make my days brighter, grow toward the sun and someday share little baby figs of her own.

I can't wait.

In the meantime, if you need a sitter, I am in the book.