Wedge salads with homemade green goddess dressing and sliced almonds
CSA Count: 2 Two different kinds of little gem lettuces
Garden Count: 2 Parsley and tarragon
I’ve been absent from this blog for so long. What started as a means of coping with multiple pregnancy losses, unemployment, and stress from studying for the bar exam has been forgotten in the chaos of full-time work and raising two small kids. I still love to cook, especially so when I can share that love with my daughters and with others. Sometimes I think about repurposing this blog to capture the ways I adapt or make my own recipes for meals that are kid friendly and can be broken down in steps so that meals can be put together after work and still get the kids to bed at a reasonable time. But then I worry about having the energy at night to keep up with it.
I think the trick is to not let the blog control my life. So here’s what I’m thinking: this blog will be a mix of short and longer posts: I’ll post pictures here from time to time of ways that we’re using our CSA box or garden harvests to help others find ideas for similar ingredients. When time and energy permits, I’ll post pieces that spell out recipes and tips. Here’s to indulging in a little narcissism again!
Is it just me or haven’t the berries this season been phenomenal? Plump, sweet blueberries. Juicy, tangy raspberries. Ruby red strawberries. It’s no wonder that the baby has been devouring berries, smacking her lips and savoring the textures and juiciness of each berry as she squishes them before popping them in her mouth. I fear for us when berry season is over.
But for now, it seems like that end is nowhere in sight. Last week we received a flat of strawberries (our first bulk share shipment) plus an additional pint as part of our regular share. All of the strawberries were perfectly ripe. We sailed through two pints in a single day, but couldn’t keep up that rate of consumption without some variation to keep things interesting. So as I stood in front of an open refrigerator on Saturday morning staring at the remaining 6 pints of strawberries, I spied a container of ricotta cheese and instantly knew what I needed to do. Pancakes sandwiching a sweetened ricotta filling and layered with macerated strawberries.
I lightened the ricotta by folding in some whipped cream then brightened the flavors with some lemon zest and a touch of almond extract. The strawberries, although sweet on their own, turned glistening thanks to the juices released from tossing them with a little bit of light brown sugar. I stacked my pancakes with layers of ricotta and strawberries in between. I even made a little baby sized one for the baby! John, who usually takes care of feeding her solids since I take care of the… er… liquids, took a look at the beautiful miniature pancake sandwich and rather alarmed, asked, “How is she supposed to eat this???” Well, like we ate it. It’s beautiful to look at but even better when you demolish it. Each bite cut from the stack, squishes out some of the ricotta filling, mixing it with the berry juices into a delightful sludge that ends up mimicking syrup. Smashy smashy!
To make pancakes, preheat a griddle over medium heat and preheat your oven to 200 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, salt and nutmeg. In a large bowl, combine butter, 8 oz milk, eggs, and vanilla and whisk until combined. Add the dry ingredients to the wet ingredients and mix together with a wooden spoon until just combined. There should still be lumps. Add a splash more milk to thin out the batter if you wish. Reduce the heat under the griddle to medium low then lightly butter with 1/2 tablespoon of butter. Pour out pancakes to about 4 inches in diameter (about 1/3 cup). Cook until the edges have solidified and bubbles in the center of the pancake pop and make little holes. Flip and cook for another 1-2 minutes or until golden brown on each side. Continue cooking pancakes in batches, placing finished pancakes in the low heat oven. I got six 4-inch pancakes and two 3-inch pancakes.
While pancakes cook, combine strawberries and brown sugar in a medium bowl and set aside.
To make the ricotta filling, add the heavy cram to a chilled metal bowl and whisk until soft peaks form. Place ricotta in a medium bowl and add the sugar, almond extract, and lemon zest, mixing until combined. Add the whipped cream and gently fold it in.
To serve– plate a pancake, top it with 2 tablespoons of the ricotta filling, a heaping spoonful of strawberries, then repeat two more times.
Yields 2 servings and 1 baby sized one.
CSA Count: 1
Our first CSA delivery of the season arrived last week! It’s a little sad that I get so giddy about our CSA starting. I love how the box of fresh produce injects some much needed energy into my cooking. I love that moment of panic upon clicking open the email with the packing list for the week, fearing I’ll never know what to do, and then love even more when that moment of epiphany arrives, especially when it’s at the very last minute.
This first delivery brought us much in the way of what I’d say are ingredients, but not much that would make for a stellar entrée or side dish. I’m talking tons of herbs– fresh mint, chives, cilantro, and garlic scapes. (Garlic scapes! I actually yelled, “Woot! Can I get a wha wha?” to myself, all alone in my office, when I saw that on the packing list.) So that moment of panic lingered as the options for using herbs seemed infinite rather than inspiring.
Luckily, the realm of possibilities got a little smaller when I spied wild kind salmon on sale. So far, the baby loves salmon– make that LOVES salmon. Making salmon cakes seemed like a fun way to keep getting her to enjoy eating it. I wanted to make a truly fantastic salmon cake– one where you can see the chunks of firm, pink fish, not bite into a mushy pile of cat food like, fishy puree. I envisioned a salmon cake that was bright in flavor– tons of flecks of green and fresh in flavor from some of the bright herbs, yet rich at the same time, thanks to toasted brioche crumbs to help hold the mix together. (What can I say? The baby loves brioche too. Raising a foodie baby is going to be expensive.)
Once the cakes were formed and pan-fried, then plating was easy. I played up on the bright pink and green colors by sitting my salmon cakes up on a pile of lightly dressed greens, including arugula from the CSA and some sliced pink beauty radishes. The acid from the dressing and the peppery bite of the radishes added contrast and crunch. CSA? You gave me a challenge by giving me lots of ingredients but little “meat” to work with, so to speak, and to that, I answered, “Challenge accepted!” Can’t wait to see what else this season brings!
In a food processor fitted with a steel blade, add brioche slices that you have roughly torn into smaller pieces. Pulse until you have course crumbs. Spread out crumbs on a baking sheet and lightly toast at 250 degrees F (or in your toaster oven on the medium light setting) for about 10 minutes or until crumbs are golden brown. Set aside to cool.
In a large bowl, add the chives, mint, dill, salmon, cooled brioche crumbs, salt, pepper, and egg. Mix together until combined. Using your hands, cup together about 1/2 cup size portions into a patty, lightly pressing until they are about 4 inches wide. Place on a plate then cover with plastic wrap and refrigerate for at least 30 minutes.
Place a large pan over medium high heat. Add butter and olive oil. Add salmon cakes and lightly fry until golden brown and cooked through (salmon will be opaque)– about 5-6 minutes per side. While cakes cook, add salad greens and most of your radish wedges to a medium bowl and toss with a light coat of dressing. Plate mixed greens then add a salmon cake on top, scattering a few pieces of radish on top. Serve immediately.
Makes about 5 salmon cakes.
CSA Count: 4
Chives, mint, arugula, pink beauty radish
Today, we’re talking radishes in my Simple + Seasonal column on Second City Soiree. Crunchy, peppery in flavor and eye-catching colors, I’ll give you some ideas on how to make radishes the star of your hors d’oeuvre platter at your next summer party. So what are you waiting for? Click on over and check out my post!
A seemingly endless state legislative session, a crawling infant, and a defunct computer have all conspired against me and this blog. But now that we have a new computer, I can now happily write a post for this long neglected blog. I was about to post a piece on a tofu and noodle dish, but the temporary return of my interest and energy in blogging is for me at least, a cause for celebration and what is there in life worth celebrating unless there’s pie?
The pie here is banana cream. Although bananas are my least favorite fruit, I have a deep, dark love for banana cream pie. When I was little, my mom once bought me a banana cream pie for my birthday instead of a cake. Normally when I tell people that story, they oddly feel sorry for me but I was not a disappointed 6-year-old. Not at all. I can only guess it’s because banana aside, banana cream pie has some of my favorite things from when I was little– vanilla pudding and whipped cream. I remember always asking for vanilla pudding cups when I was a kid and as for whipped cream, well even as an adult, I could honestly sit down with a giant bowl full of it and a spoon and be deliriously happy.
So I made a banana cream pie to satisfy a craving for one. This pie, however, is not your regular banana pudding in pie form banana cream pie. This one has a thick but quick pastry cream, rich with vanilla, and is layered with a puree of roasted bananas to intensify the banana flavor. I also added layers of firm, under-ripe banana slices for texture. Finally, the whole pie is frosted with whipped cream and sprinkled with toasted almond slices for a little crunch. It’s perfect when you cut a slice and eat it with a tall glass of cold milk. I doubt anyone would feel sorry for you if you had this instead of cake for your birthday.
Preheat your oven to 375 degrees F. Place the ripe bananas on a baking sheet that has been lined with parchment paper. Bake for 15-20 minutes or until banana peels are a deep, dark brown. Let bananas cool enough to touch then using a paring knife, split the bananas lengthwise and scoop the flesh into a food processor fitted with a steel blade. Puree until smooth. Set aside.
Make the pastry cream by making the pudding according to package directions, only using cold heavy cream instead of milk and adding a teaspoon of vanilla. Chill until set. While pastry cream sets, slice the under-ripe bananas into 1/4 inch thick rounds.
Assemble the pie by spreading half of the roasted banana puree on the bottom of a cooled, prepared crust. Top with half of the pastry cream. Spread the remaining banana puree on top of the pastry cream and cover with a single layer of banana slices. Top with remaining pastry cream then cover with plastic wrap and set pie in the fridge to chill and set for at least an hour. Right before serving, whip the remaining 2 cups of heavy cream with an electric mixer. Let the mixer go for about a minute on medium speed before adding the sugar and remaining teaspoon of vanilla then crank the mixer up to medium high speed. Whip until you have peaks that hold their shape when you lift up the beaters, about 3-4 minutes. Spread an inch thick layer of whipped cream over the pie. If you want to get fancy, you can put some of the whipped cream in a pastry bag fitted with a star tip and make curls around the border of the pie. (See my sloppy attempt in the picture above, but hey! I’m a lobbyist not a pie decorator!) Set a circle of banana slices around the edge of the pie then place 2-3 slices in the center. Sprinkle with toasted almonds and serve.
Come on over to Second City Soiree and check out my most recent Simple + Seasonal post. This month– sunchokes! Ugly little buggers but oh so delicious, especially roasted, as in this simple salad, the recipe for which you can find if you click on over. And did I mention that this salad is vegan too? Check it out!
One of the things I’ve enjoyed the most about motherhood so far is introducing our daughter to new foods. It’s been so much fun watching her take a tentative bite, have an initial look of shock or horror, suck on her thumb for comfort while she pieces it out whether she likes the taste or not, then signalling that she’s willing to give it another try by popping her little mouth open. We soon know whether it’s met her approval when she smiles broadly and leans forward, eager for another bite. So far, the only thing that she has flat-out, consistently refused is cauliflower, and being a recent but still wary cauliflower convert myself, I can’t blame her.
Being foodies ourselves, I hope that we can continue to cultivate her palate, but I know that in all likelihood, this openness to eating green, leafy vegetables and trying new things is sadly unlikely to last. In the meantime though, I’ve had fun experimenting with some of the techniques and suggestions from What Chefs Feed Their Kids, a cookbook with ideas for meals that both parents and kids at all stages can enjoy together. This dish is inspired by that book’s Wild Greens Puree, a delicious mess of wilted kale, collard greens, spinach, basil and parsley. Our daughter runs hot and cold for that puree, although lately, she eats it more consistently when blended with a white bean dip. On the days when she refuses it, John and I don’t mind, scooping it up with tortilla chips while sipping some pre-dinner martinis as we complete her bedtime routine. Yeah, it’s just that good.
Recently, I found myself with a bunch of leftover greens and an extra can of white beans in our cupboard after we made some purees for her meals. The cookbook suggests thinning the greens puree into a soup for the adults, but I liked the idea of making a heartier meal and using the greens and beans in a pasta dish with some crumbled sausage. The one issue was that I felt like just mixing sautéed greens into the pasta would mean stringy, difficult to eat pieces of vegetables, so I decided to cook down my mix of green vegetables, then puree them into a slick sauce to coat the pasta. I browned some crumbled, spicy Italian sausage then sautéed some shallots and garlic in the rendered fat. I then piled on the green vegetables– kale, mustard greens, and spinach. Once wilted, I added the mix to a blender with a splash of chicken stock and pureed it until I had a bright green sauce. This went back into the pan with the sausage, some cannellini beans, and the pasta, then mixed to coat. A sprinkle of fresh basil added some brightness. This was delicious, and I love the fact that we were eating a combination that our daughter loves to eat too. Next attempt on this front: pureed, roasted eggplant for her; baba ganoush for us!
Cook pasta about 2 minutes shy of package directions in a large pot of boiling, salted water. Reserve about 1 cup of pasta cooking water when ready to drain.
While water for pasta comes to a boil, heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned and caramelized, about 7-8 minutes. Remove sausage from pan, leaving rendered fat behind. Add the shallots, garlic, and red pepper flakes and saute until shallots are softened, about 2-3 minutes. Add the chopped mixed greens in 1/3 batches, wilting down one batch before adding another. Season with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. When the leaves have all cooked down, add all the contents of the pan to a blender with the chicken stock and puree until greens are finely chopped and you have a smooth sauce. You might add some of the pasta cooking water to achieve your desired consistency. Adjust seasoning to taste. Add the pasta, the cooked sausage, drained beans, and the puree to the pasta cooking pot and mix until combined. Add more reserved pasta cooking water if mixture gets too dry. Spoon onto plates and garnish with torn basil. Serve with grated cheese if you wish.
Makes 6-8 servings.
I think that so far, I’ve been lucky that having a baby around the house hasn’t affected my finding time to cook too much. Sure some things have changed: we don’t eat dinner until 8:30 at night so I can still make food from scratch but start after she goes to bed; I certainly don’t blog about my efforts as often; and dinner plans with friends have now become brunches, squeezed in between her morning and mid-day naps.
I also fully anticipate that this will likely change once she’s more mobile and I can’t just plop her down in a Bumbo chair or exersaucer and entertain her by explaining what I’m doing as I cook. I’ll have to find fast but tasty ways to still cook from scratch if I can. These mini frittatas should fit the bill. Quick assembly, hands off co0king in the oven, lovely colors, easily portable to friends’ houses, and delicious warm or at room temperature. Plus it has a frou frou sounding name to keep the foodie in me happy if I have to eat on the run, chasing down the little tornado of destruction that my backwards crawling daughter is on the verge of becoming.
I also like how versatile these are– you can load them up with whatever ingredients you want. When I made these for a potluck brunch with friends, I made one batch with cheddar, bacon, and chives and another batch with smoked salmon, cream cheese, fresh dill, and diced red onion. These cooked beautifully. They puffed up, got crispy on the outside and yet were tender on the inside. Perfect for brunch with or without little kiddos running around, and although lately our brunches have been with little babies and toddlers, that doesn’t stop us from pairing these with mimosas and dousing them with Sriracha. Parenthood doesn’t have to change everything, you know.
Preheat oven to 375 degrees F. Take a muffin tin and lightly coat with cooking spray. Beat together eggs, milk, salt and pepper until well combined. Add filling ingredients* then pour into muffin tin, filling about 3/4 full. Bake for 20-25 minutes or until the eggs have just set and are a little quivery when you gently shake the muffin tin. Remove from oven and let cook for about 5 minutes. Using an offset spatula, gently loosen the frittatas from the muffin tins and set on a serving platter. Sprinkle with any additional chives or other fresh herbs, depending on what ingredients you used (cilantro for a southwestern theme would be good, parsley for an Italian theme, you get it.) Serve warm or at room temperature.
Makes 9 frittatas.
*If doing bacon, cheddar and chives, add 3/4 cup of cheese to the eggs and reserve the last 1/4 cup to sprinkle on top of the frittatas in the last few minutes of baking so that there’s a gooey cheese layer on top.
Kale. It’s a vegetable that frequently induces this kind of reaction. But I for one love it.
A favorite neighborhood restaurant helped show me the light. A standard side dish for them is a delicious pile of kale braised in tamari soy sauce. It’s hearty and strikes a balance between saltiness, sweetness, and the bitterness of the greens. It also packs a wallop of a umami punch, probably thanks to that dark, rich soy sauce. Before our daughter was born, my husband and I ate there practically weekly but in the first few months of new, homebound parenthood, I had to figure out how to make that kale at home. Here’s my best effort– not exactly the same in taste, but I love this just the same. I like to serve this on the side of homemade mac n’ cheese just like they do at the restaurant (only there’s is an amazing vegan version!) since it’s not only delicious and helps cut through the creaminess of the cheese, but it also deceives me into thinking that mac n’ cheese is a nutritious meal.
Remove kale leaves from stems then discard stems. Roughly chop the leaves and rinse in a colander. Do not shake dry– you want the water to still cling to the leaves.
Heat olive oil in a large skillet over medium heat. Thinly slice the onion then add to the skillet. Saute until softened. Turn the heat up to medium high then add the kale leaves. Sprinkle with brown sugar, tamari, and black pepper and cook until wilted, stirring occasionally. Continue to cook until liquid has evaporated and lightly coats the kale leaves. Serve immediately.