tag:blogger.com,1999:blog-84235682848814075592024-02-08T05:34:49.547-05:00That Girl CooksLinda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-8423568284881407559.post-60487186840792713782012-05-06T22:04:00.001-04:002012-05-06T22:06:43.043-04:00Strawberry Daze<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/7001145714/" title="strawberries 01 050512 by thattngirlcooks, on Flickr"><img alt="strawberries 01 050512" height="373" src="http://farm8.staticflickr.com/7089/7001145714_96b09a9dda.jpg" width="500" /></a><br />
<br />
Oh, the strawberry season is too short! And this year seems to be an exceptional year for strawberries. I've gotten them from a couple of different farmers this year and they have been heavenly. This Saturday at Market Square, the <a href="http://colvinfamilyfarm.com/" target="_blank">Colvin's</a> may have had the best strawberries EVER -- at least my sister and I both thought so.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/7004521936/" title="Strawberry cat-6576 by thattngirlcooks, on Flickr"><img alt="Strawberry cat-6576" src="http://farm8.staticflickr.com/7086/7004521936_4e01bfd56f.jpg" width="500" /></a>
<br />
<br />
<div style="text-align: left;">
<i>I mean, EVERYBODY loves strawberries, right?</i></div>
<br />
<span class="Apple-style-span" style="font-size: large;">So</span> -- <i>what</i> have we been DOING with all these strawberries? Well, let me tell you...<br />
<br />
Last year I learned how to really put up jam and found a recipe for <a href="http://www.bhg.com/recipe/jams-jellies/orange-marmalade/" target="_blank"><b>Strawberry Lemon Marmalade</b></a> that has made me famous among my jam eating friends. It was in the Better Homes and Gardens Canning magazine that came out last year (a special edition that had LOADS of excellent canning recipes -- see if you can put your hands on it, and you'll be happy, I promise.) The link is to their recipe for Orange Marmalade, but the Strawberry Lemon version is at the end. It is surprisingly easy and so worth the bit of time it takes! So far this year I've put up 12 jars. I don't know if I'll do more or not ... I have a sneaking suspicion that if I don't I will probably regret it about December.<br />
<br />
This year I stumbled across this <a href="http://www.seriouseats.com/recipes/2011/06/strawberry-balsamic-thyme-jam.html" target="_blank"><b>Strawberry-Balsamic-Thyme Jam</b></a> recipe -- it may be the best all-around strawberry jams I've ever tasted. I expected the balsamic to stand out, but it didn't; instead, it gave the jam a wonderful depth without being overly sweet. I could barely taste the thyme, and don't know if my plant was too young to have a strong flavor, or if the herb was just there to brighten things up a bit. At any rate, it is also well worth the effort. So far I've put up 8 jars, and will probably do another batch of 8 if the strawberries don't play out before I get to it. This, I suspect, is the jam that will make the best tarts. EVER.<br />
<br />
And did you know there is such a thing as Strawberry Balsamic Ice Cream? It is next on my list of things to try. The recipes I'm looking at are:<br />
<br />
<ul>
<li><a href="http://mikes-table.themulligans.org/2008/03/27/balsamic-strawberry-ice-cream/" target="_blank"><b>Balsamic Strawberry Ice Cream from Mike's Table</b></a> -- I like the looks of this one, because I think the custard looks rich and well made. I mean, if you're going to eat ice cream, let's just go all out.</li>
<li><a href="http://zoebakes.com/2011/07/12/the-best-fresh-strawberry-ice-cream-roasting-is-the-secret/" target="_blank"><b>Roasted Strawberry Balsamic Ice Cream from Zoe Bakes</b></a> -- oh wow... this one may be the real winner. Roasting the strawberries first? Who ever heard of such a thing? And I can't wait to try it! I love that she uses a basic vanilla base.</li>
</ul>
<br />
My all time favorite strawberry ice cream recipe last year was a Strawberry Sour Cream Ice Cream from David Lebovitz's book, <a href="http://www.amazon.com/exec/obidos/ASIN/1580088082/davidleboviswebs" target="_blank">The Perfect Scoop</a>. There are a lot of copies of the recipe out there on the web, (<a href="http://www.twopeasandtheirpod.com/strawberry-sour-cream-ice-cream/" target="_blank">l<b>ike this one</b></a>) but I would really recommend that you just go pick up a copy of the book. I LOVED that the ice cream wasn't too sweet, with a lithe bit of tartness from the sour cream. And it was CREAMY. Oh my.<br />
<br />
My hubby, however, wasn't wild about the sour cream taste in the ice cream. He wants his ice cream to be rich and sweet sweet sweet -- he wants it to taste like he remembers the ice cream his dad used to make in the back yard tasted. So, I'm still on the hunt for a perfect strawberry ice cream recipe. I tried this <a href="http://www.williams-sonoma.com/recipe/fresh-strawberry-ice-cream.html" target="_blank"><b>Fresh Strawberry Ice Cream</b></a> recipe from Williams Sonoma. In my book, it is absolutely a keeper. Hubby, however, wants his even sweeter. I think I'm going to have to go get him a pint of Ben & Jerry's....<br />
<br />
Ice cream aside, you can't have strawberries without thinking strawberry shortcake. I generally don't care for the typical store bought or home-made biscuit style shortcake. This recipe for a lemon flavored <b><a href="http://www.bonappetit.com/recipes/2012/05/french-yogurt-cake" target="_blank">French Yogurt Cake</a> </b>from Bon Appetit came at the perfect time and gave me a perfect sub for shortcake -- cover a slice of this with a bunch of sliced and sugared strawberries, with or without the whipped cream, and you are in a very nice place. A very nice place, indeed.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/7150763629/" title="strawberries 03 050512 LR-6580-2 by thattngirlcooks, on Flickr"><img alt="strawberries 03 050512 LR-6580-2" height="373" src="http://farm8.staticflickr.com/7216/7150763629_619f36201e.jpg" width="500" /></a><br />
<br />
I really wanted to find recipes using strawberries that weren't deserts. We all know that strawberries are made to go on a spinach salad with bacon and almonds, right? You DO know that? But I wanted to find something else.<br />
<br />
And then, I did.<br />
<br />
I found this recipe for <a href="http://www.myrecipes.com/recipe/strawberry-avocado-salsa-10000001891907/" target="_blank"><b>Strawberry-Avocado Salsa</b></a> from Cooking Light and HAD to give it a try. I made it today and served it over chicken breast tenders that had been marinated lightly in oil, lime, salt, pepper, garlic, chili, and cumin then grilled. It was amazing. I loved it. Even better -- MY HUSBAND LOVED IT!!! The recipe says it makes four servings -- in my house it was lucky to be enough for two. We didn't lick the bowl, but I think that was only because we both have good manners. If nobody else had been watching, I'm not sure what either of us would have done... I'm going to double the avocado next time, just because I would have liked to have tasted it a bit more, but this recipe is definitely on the KEEP list.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/7001144702/" title="strawberries 02 050512 by thattngirlcooks, on Flickr"><img alt="strawberries 02 050512" src="http://farm6.staticflickr.com/5239/7001144702_8cc34ab84c.jpg" width="500" /></a><br />
Oh, what a life. So many strawberries and such a short time in which to eat them...yet we must carry on, dear friends, we must persevere.<br />
<br />
And that's that. So, what about you guys? Any great strawberry recipes to pass on? Let me know!<br />
<br />
<br />
RECIPE LINKS:<br />
<a href="http://www.bhg.com/recipe/jams-jellies/orange-marmalade/" target="_blank">Strawberry Lemon Marmalade</a><br />
<a href="http://www.seriouseats.com/recipes/2011/06/strawberry-balsamic-thyme-jam.html" target="_blank">Strawberry-Balsamic-Thyme Jam</a><br />
<a href="http://mikes-table.themulligans.org/2008/03/27/balsamic-strawberry-ice-cream/" target="_blank">Balsamic Strawberry Ice Cream (from Mike's Table)</a><br />
<a href="http://zoebakes.com/2011/07/12/the-best-fresh-strawberry-ice-cream-roasting-is-the-secret/" target="_blank">Roasted Strawberry Balsamic Ice Cream (from Zoe Bakes)</a><br />
<a href="http://www.twopeasandtheirpod.com/strawberry-sour-cream-ice-cream/" target="_blank">Strawberry Sour Cream Ice Cream</a> (from <a href="http://www.davidlebovitz.com/" target="_blank">David Lebovitz's book The Perfect Scoop</a>)<br />
<a href="http://www.williams-sonoma.com/recipe/fresh-strawberry-ice-cream.html" target="_blank">Fresh Strawberry Ice Cream (Williams Sonoma)</a><br />
<a href="http://www.bonappetit.com/recipes/2012/05/french-yogurt-cake" target="_blank">Lemon flavored French Yogurt Cake (from Bon Appetit)</a><br />
<a href="http://www.myrecipes.com/recipe/strawberry-avocado-salsa-10000001891907/" target="_blank">Strawberry-Avocado Salsa (from Cooking Light)</a><br />
<br />Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-65123390683744352752012-03-26T22:52:00.000-04:002012-03-26T22:52:54.426-04:00Opening<a href="http://www.flickr.com/photos/thatgirlcooks/7019688157/" title="LR-3952_instant by thattngirlcooks, on Flickr"><img alt="LR-3952_instant" height="500" src="http://farm8.staticflickr.com/7073/7019688157_2c6e0f3b15.jpg" width="413" /></a><br />
<br />
Market Square -- Saturday mornings -- opening day May 2, 2012.<br />
Be there or be square. <i> (hee hee)</i>Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-32793527672791619552012-02-01T07:26:00.000-05:002012-02-01T07:26:59.284-05:00Kale and Broccoli SauteAs promised -- here is my favorite recipe, I mean, METHOD for cooking up kale and broccoli. Fortunately, both are still in the grocery stores right now at a reasonable price. And while they aren't nearly as good as what we can find from our local farmers in season, it is certainly good enough that we clean the pot!<br />
<br />
Basic ingredients:<br />
Kale & broccoli -- how ever much of each you like -- I use<br />
1 - large farmers market size bunch of kale (or 2 smaller grocery store sized bunches)<br />
1 - head of broccoli<br />
2 or 3 pieces of bacon<br />
a few Tablespoons of olive oil<br />
splash of good balsamic (optional)<br />
1/2 - 1 cup of chicken or vegetable stock<br />
a small handful -- 1 - 2 Tablespoons of pine nuts<br />
<br />
<br />
I wish I had loads of nice photos to take you along step by step, but I just don't. Sorry. Use your imaginations ... I know you can do it.<br />
<br />
Start out with a big bunch of kale. Italian kale is good, but my favorite is the curly kind. I mean, really, it is so <i>fluffy</i>.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/6341376803/" title="IMG_3983_e1.jpg by thattngirlcooks, on Flickr"><img alt="IMG_3983_e1.jpg" height="408" src="http://farm7.staticflickr.com/6223/6341376803_dbfdcaea4d.jpg" width="500" /></a><br />
<br />
Wash, dry, remove the stems, and chop. I chop it into what I guess you would call a "rough chiffonade" by rolling a bunch of the leaves up into a giant cigar shape and slice about every 1/2" - 1" or so.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/6341381151/" title="IMG_3988_e1.jpg by thattngirlcooks, on Flickr"><img alt="IMG_3988_e1.jpg" height="333" src="http://farm7.staticflickr.com/6045/6341381151_39d22ef3a9.jpg" width="500" /></a><br />
<br />
(I like to use scissors sometimes -- )<br />
<br />
Once the kale is chopped, the real fun can begin.<br />
<br />
I take 2 pieces of good thick bacon, stack on top of each other, cut them lengthwise, and then cut into even little 1/2" squares. Again -- I like to use the scissor for this -- works great right over the pan.<br />
<br />
Favorite pot to use -- my <a href="http://www.allclad-stainless.com/dutch.php" target="_blank">All Clad dutch ove</a>n. THIS IS MY FAVORITE POT IN THE WORLD. Anytime I get mad at my honey I remember that he got me this pot for Christmas about 10 or 15 years ago and then I'm not mad at him any more. It's THAT good. I use it for everything, on the stove and in the oven. Have I convinced you yet? Seriously -- worth the investment.<br />
<br />
Okay, back to business here. In a large heavy pot of some kind -- if you don't have a dutch oven, a large skillet will work fine -- slowly cook the bacon bits until brown. <br />
<br />
Your house will smell excellent.<br />
<br />
Remove the bacon and put in a small bowl. There will be a fair amount of bacon grease left in the pot.<br />
<br />
Do. Not. Touch. It. (Bacon grease is goooood.) Add a swirl of olive oil to make things even more interesting, and throw in all that chopped up kale. (Go ahead -- quit being so afraid of fats. We'll talk about those sometime, too...)<br />
<br />
The kale will be piled high and will sizzle and pop a bit. Stir it around and it will very quickly cook down. Kale needs a bit of time to cook, so this is where you leave it for a few minutes over low heat.<br />
<br />
While it is slowly cooking, grab your broccoli and chop it up. I only use the tender stems and heads of the broccoli, because that's my favorite part, and I chop it up pretty fine.<br />
<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/6338519211/" title="IMG_3318_e1.jpg by thattngirlcooks, on Flickr"><img alt="IMG_3318_e1.jpg" height="333" src="http://farm7.staticflickr.com/6237/6338519211_b45ef4426c.jpg" width="500" /></a><br />
<br />
Throw the broccoli into the pot with the kale and stir around until it turns really bright green. <br />
<br />
Add about 1/2 cup of chicken or vegetable stock to the pot and simmer. The stock should be just enough liquid to make a little steam rise and keep your vegetables from sticking to the pan as they cook. Remember we're not making soup here or "boiled greens." This is also where I think it needs a little bit of something acidic to round things out, and like to lightly sprinkle it with a good balsamic. I suspect that wine would work, too.<br />
<br />
While everything simmers, toast a handful of pine nuts. Some people recommend toasting the nuts in the oven, but I prefer to do them in a small skillet on top of the stove. Just throw the nuts into the dry skillet and toss around over the heat for just a few minutes until they smell very "piney" and start to turn golden. Be sure to keep them moving and watch closely that you don't burn them -- they are too expensive to have to throw away. And I have to add a cautionary statement here about pine nuts (and I've just found this out) -- apparently -- and OF COURSE this would be true -- they are very high in calories. So, use some sense and remember that a little goes a long way here, okay?<br />
<br />
Once the nuts are toasty, set them aside (I put them in the bowl with the bacon pieces). Stir the kale and broccoli around to be sure most of the liquid is cooked out or absorbed, sprinkle the bacon / pine nut mix on the top, and let it settle for a few minutes over the low heat to let the flavors mingle just a bit. <br />
<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/6341384481/" title="IMG_3991_e1.jpg by thattngirlcooks, on Flickr"><img alt="IMG_3991_e1.jpg" height="448" src="http://farm7.staticflickr.com/6038/6341384481_05978fd740.jpg" width="500" /></a><br />
<br />
Delicious.<br />
<br />
Leftovers make a fantastic lunch to warm in the microwave or saved to stir into wild or brown rice for a great rice dish. Even little tiny bits of leftovers (you know -- the little bit that isn't really enough for a full serving?) can be used in an omelet. I keep thinking that one of these days I'm going to stir this stuff into a little cream sauce and toss with fettuccine...if any of you try this first please let me know!<br />
<br />
Again...DELICIOUS.Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-54873404957727933342012-01-15T14:07:00.001-05:002012-01-15T14:11:24.889-05:00Colvin Family FarmI was happy to find the Colvin Family Farm featured in a<a href="http://crossville.locallygrown.net/files/document/document/1403/original/pages.pdf" target="_blank"> really nice article</a> about local farms.<br />
<br />
These guys have some really great produce -- and they are SO MUCH FUN to visit with on Saturday mornings at the market! I'm looking forward to spring and getting to see them again.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/6642569223/" title="Camera Roll-1216 by thattngirlcooks, on Flickr"><img alt="Camera Roll-1216" height="374" src="http://farm8.staticflickr.com/7012/6642569223_77080ae4aa.jpg" width="500" /></a><br />
<br />
<br />
Read about the <a href="http://crossville.locallygrown.net/files/document/document/1403/original/pages.pdf" target="_blank">Colvins</a> in this online edition of <a href="http://www.deere.com/en_US/CCE_promo/furrow/online_brochures/2012/furrow_jan2012.html" target="_blank">The Furrow</a> magazine.<br />
OR<br />
Visit <a href="http://www.colvinfamilyfarm.com/" target="_blank">their web site HERE</a>.Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com2tag:blogger.com,1999:blog-8423568284881407559.post-19427341494880654632012-01-01T19:12:00.000-05:002012-01-01T19:12:49.081-05:002012<a href="http://www.flickr.com/photos/thatgirlcooks/6615891587/" title="IMG_4284_edited-1c5x52 by thattngirlcooks, on Flickr"><img alt="IMG_4284_edited-1c5x52" height="500" src="http://farm8.staticflickr.com/7174/6615891587_1e4c7b3260.jpg" width="430" /></a><br />
<br />
I RESOLVE:<br />
<br />
...to do better.<br />
<br />
:-)<br />
Really -- this past year has been amazing, and I've followed up with my resolution to learn to cook everything I could find at the Farmer's Market -- except that I've been too busy cooking to blog about it.<br />
<br />
In all honesty, I've had a pretty steep learning curve this year, and was very unprepared for all there was to do. In 2012, I think I may have it figured out.<br />
<br />
Maybe.<br />
<br />
But what a wonderful year it has been for me! I learned so much, and doing the project not only led me to change my habits in the kitchen, but extended to areas that I never expected and has left me with a richer and fuller life. Who would ever have expected that?<br />
<br />
In June, when produce was at its peak and I was scrambling to learn all I could as fast as I could, I had a couple of weeks when I just didn't watch television. Once I realized that I hadn't watched TV for two weeks, I decided to try and skip it for the entire month. Two months later I realized I no longer watched TV at all, and this much healthier habit continued until not long ago when the new Survivor season started. (Let me just say, we ALWAYS watch Survivor.) But that's all I watched, pretty much, and have continued to be off the couch. Surprisingly, or not, I've noticed that I sleep better now. Is there a correlation? I don't know.<br />
<br />
Without planning to, my husband and I started eating our meals at the table, rather than in front of the TV. (I'll admit it -- that's where we tended to eat!) I'm not even exactly sure how it started, but it did, and now we set the table together, put the meal in serving bowls, and sit down to eat and talk. That's pretty good stuff, people, and I highly recommend it.<br />
<br />
I've also learned to clean the kitchen as I go. That may sound simple or like not much, but it is an incredibly good habit to develop. If you wait until after the meal to do all the cleaning, it is overwhelming and you begin to dread cooking. If you clean as you go and then can finish up the cleaning in about the same amount of time as it takes to make a cup of coffee, you're much more likely to feel good about cooking again the next night. And you'll feel better about your evening. AND you'll have more energy to go for that mile walk before the sun goes down.<br />
<br />
<br />
Now if I could just get myself in the habit to sit down in front of the computer and talk to you folks once a week...<br />
<br />
I'm going to try. I really am.<br />
<br />
Happy 2012!Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-88777830195973937652011-11-12T21:51:00.001-05:002011-11-12T22:20:12.701-05:00Nearly OverThis morning as I walked up to Market Square I realized that this was the next to the last Farmers Market of the season.<br />
<br />
It's hard to say good-bye...<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/6338370633/" title="IMG_3939_e1.jpg by thattngirlcooks, on Flickr"><img alt="IMG_3939_e1.jpg" height="286" src="http://farm7.static.flickr.com/6214/6338370633_d1ea8fc66c.jpg" width="500" /></a><br />
<br />
But temperatures are going down and holiday decorations are going up and I guess our farmers deserve a rest. <br />
<br />
Actually, the Holiday Market will begin the first week of December and run for three weeks. Although the focus is on crafts and gifts (or so I've heard), several of the farmers will have booths, so it isn't completely over yet. The Holiday Market will open later in the day, around noon or thereabouts.<br />
<br />
There is still plenty of produce to be found right now. We haven't yet had a hard freeze and the cool weather means that lettuces and greens are again at their peak. It goes around like that, you know -- we start the season with greens and end the season with the same greens. <br />
<br />
Winter squash (butternut and acorn) are still plentiful; potatoes and sweet potatoes are better than any you can find at the grocery; broccoli and cauliflower are amazing; peppers seem to be everywhere; brussels sprouts are coming in; and, believe it or not, tomatoes are still out there and pretty dad gum good!<br />
<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/6338519211/" title="IMG_3318_e1.jpg by thattngirlcooks, on Flickr"><img alt="IMG_3318_e1.jpg" height="333" src="http://farm7.static.flickr.com/6237/6338519211_b45ef4426c.jpg" width="500" /></a><br />
<br />
Can I mention broccoli again?<br />
<br />
We have a new favorite dish of sautéed kale and broccoli, topped off with crispy bacon and toasted pine nuts. I will share the recipe -- okay, not a RECIPE exactly -- I will share the METHOD in the next day or two. <br />
<br />
But you don't need to do anything fancy with this stuff -- if you're in a hurry you can chop up the amount you want and microwave it with a tiny bit of water for just a couple of minutes, top with a sprinkle of grated parmesan, and you're ready to go.<br />
<br />
If you're REALLY in a hurry, you can just eat it raw.<br />
<br />
And if you cooked too much you can make it into a creamy cheesy soup or fold it into an omelet.<br />
<br />
We've always eaten broccoli around here, but most of the time it came from a package in the freezer. Now that I've gotten used to having it around fresh and raw, I'm going to keep it as long as I can find it.<br />
<br />
Broccoli is my hero. If I could think of anything that rhymed with the word "broccoli", I would probably write it a poem. But I can't, so you're all safe.<br />
<br />
For now....<br />
<br />Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com2tag:blogger.com,1999:blog-8423568284881407559.post-10229058247397630192011-07-24T21:15:00.029-04:002011-07-24T21:18:32.104-04:0007.24 At The Kitchen Table<div class="separator" style="clear: both; text-align: left;"><a href="http://flickr.com/photos/57727695@N05/5852096673" style="margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="" class="clearleft" height="333" id="blogsy-1311555365652.807" src="http://farm6.static.flickr.com/5267/5852096673_7816ba9e4a.jpg" width="500" /></a></div>Lettuces, then strawberries, then blueberries, raspberries, blackberries, cucumbers, zucchini, eggplant -- now tomatoes and peaches. I've been in love with them all to the exclusion of all else at some point this summer. <br />
HOW I want to show you all what I'm up to! But, if you remember, I mentioned a while back that I was having technical difficulties ...<br />
<br />
We started the summer with the refrigerator going out. I replaced it with a beautiful samsung four-door french door model -- you know the one -- the kind with the refrigerator bit up top and the freezer down below, with a middle refrigerator drawer just for What's-His-Name's lunches so he quits fussing about too many veggies getting in his way. I have finally gotten used to it, but if you are considering getting one, I would recommend that you find a friend who has one and take a look at it FILLED. It really does take some getting used to.<br />
<br />
Since we had to get a new refrigerator, it only seemed reasonable to get a range at the same time. I've learned that if you are planning on getting a matching item, you'd better get it now or not at all -- things are discontinued all the time and without notice. (Aaargh. And that's all I have to say about that.) So we did.<br />
<br />
Note, if you are getting a new range: <br />
Get a convection range if you can. <br />
If it has any kind of touch screen, go the extra bucks and get the glass screen. <br />
Check the measurements WITH the handles and make sure they don't block your cabinet door from opening...<br />
<br />
Sigh.<br />
<br />
And now, it's the computer. I've been fighting with that thing for a while now and have long been saving either for a new computer, a second camera, or a trip to outer space. (They all cost about the same...) Well, I guess I'm just lucky that the space shuttle is not running any more and that I really don't NEED a second camera, because my computer is giving me fits.<br />
<br />
Note -- (well, more of a question, actually): <br />
Is the phrase "giving me fits" strictly a southern phrase, in the same category as "pitching a fit"? Hopefully y'all know what I mean...<br />
<br />
Anyway. The time has come. I am going to order my new computer tomorrow, and will hopefully have it by Thursday(?), and will hopefully THEN have photos and all kinds of good stuff to show you.<br />
<br />
Hopefully.<br />
<br />
<br />
Meanwhile, let me let you in on a great kitchen secret or two:<br />
<ul><li>Don't store your tomatoes in the refrigerator -- keep them on the counter. If they are ripe, just don't let them get in the sun.</li>
</ul><ul><li>Don't be afraid of weird looking tomatoes. Many of the heirlooms are wonderful! Our new favorite this year is Nyagous, a small Russian black heirloom tomato. FABULOUS!</li>
</ul><ul><li>The best way to eat a tomato -- slice it, sprinkle with a tiny bit of salt (or not), eat.</li>
</ul><ul><li>The second best way to eat a tomato -- slice it, top with couple of fresh basil leaves, top that with a slice of fresh mozzarella -- sprinkle with a tiny bit of salt, let stand for 15 minutes to an hour (room temperature) and then drizzle with a tiny bit of really good balsamic. Eat.</li>
</ul><ul><li>The best way to eat a peach -- slice it, sprinkle with a tiny bit of sugar (or not), eat.</li>
</ul><ul><li>The second best way to eat a peach -- slice it, sprinkle with a tiny bit of sugar, top with a scoop of homemade peach ice cream, top with a spoonful of homemade raspberry jam. Eat.</li>
</ul>Get the picture?<br />
<br />
Now -- here's a scene from the Farmers Market on Market Square last weekend . I was really not feeling well that morning, but these guys cheered me up so much I felt better! I had to use my phone to get the video, so it isn't all that great, but if you listen closely for the song you'll be humming it the rest of the day. :-)<br />
<br />
<iframe frameborder="0" height="300" src="http://player.vimeo.com/video/26704779?title=0&byline=0&portrait=0" width="400"></iframe><br />
<a href="http://vimeo.com/26704779">Dancing in the Square With A Long-Legged Girl</a> from <a href="http://vimeo.com/user426866">Linda M</a> on <a href="http://vimeo.com/">Vimeo</a>.Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-57395416031581484862011-07-16T09:38:00.001-04:002011-07-16T09:38:01.714-04:0007.15 At The Kitchen Table<a href="http://www.flickr.com/photos/thatgirlcooks/5942427893/" title="2011 07 16_5236e by thattngirlcooks, on Flickr"><img alt="2011 07 16_5236e" height="333" src="http://farm7.static.flickr.com/6124/5942427893_2c47aff5b5.jpg" width="500" /></a><br />
<br />
It's hard to believe that it is already the middle of July, which, in my mind, means that summer is exactly half over. I don't care what the official calendar says, summer is June-July-August, and halfway through July means halfway through summer.<br />
That means that farmers market season is also nearly half over. And here I sit, not having blogged nearly enough. You would never know by reading this blog that I really HAVE been faithfully shopping locally, learning about food, meeting the farmers, cooking, and eating. And eating and eating and eating.<br />
<br />
So, tonight I pulled out the computer and sat down at the kitchen table, determined to make amends, That's when What's-His-Name walks into the kitchen and asks, "What cha' doin'?"<br />
<br />
"Blogging."<br />
<br />
"About what?"<br />
<br />
I look even more determined. "Eggplant."<br />
<br />
"Huh." He is standing very still now. "Well, I like eggplant."<br />
<br />
"Me, too."<br />
<br />
"Well, okay. That's nice. Have fun."<br />
<br />
NOW I've completely forgotten what I was going to say about eggplant, because all I can really think is that I like eggplant. Period. I never knew I liked eggplant, because it wasn't something we ate at my house growing up. (What's-His-Name wasn't raised eating it either. The other evening, while we were competing over a platter of fried eggplant, we decided that we really MUST confront our mothers about this issue.) I had eaten eggplant parmesan at an Italian restaurant once long ago, and it must have been really bad, because I recall the eggplant having a rubbery texture and a taste too close to liver for comfort. It wasn't until last summer when our New York Italian son-in-law fixed HIS eggplant parmesan for us that I realized how mistaken I'd been. Eggplant tastes NOTHING like liver and the texture is soft and fluffy -- when cooked right it tastes like a deep fried cloud. (Cirrus-ly...)<br />
<br />
Still, I don't have much to say about eggplant.<br />
<br />
Except that I like it. Eggplant is good.<br />
<br />
Amen.Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com1tag:blogger.com,1999:blog-8423568284881407559.post-27135166189166729552011-07-16T09:37:00.005-04:002011-07-16T18:46:47.014-04:00Easy Fried Summer Veggies<p>This is the easiest and best way I've found to fry up eggplant, zucchini, patty-pan squash, green tomatoes, or whatever you have on hand. I always thought this was something everybody just knew how to do -- that it was learned in the south by osmosis or something, but I've found out that some people have NEVER FRIED VEGETABLES. Amazing. So, for the record, here's how it's done.</p><p>Clean and slice the veggies. Most are best sliced somewhere between 1/4" and 1/2" thick. Everybody has their own preference. You can leave the skins on -- italian eggplant has a very thick skin and is the only one I would peel (although, if I'm not cooking for guests I don't bother, and just cut the peel off as I eat!)</p><p>In a bowl mix together 1/2 to 3/4 cup milk (you can use skim, whole, or even buttermilk) and 1 large beaten egg. </p><p>On a plate pile up a big pile of our secret ingredient -- seasoned breadcrumbs (For store-bought, I like to keep DeLallo's Italian Seasoned Bread Crumbs on had, but if you have the time and inclination, it is really easy to make your own using leftover bread, salt, pepper, seasonings, and Parmesan.)</p><p>Dip the sliced veggies into the milk and egg mix, then dredge in the bread crumbs so that both sides are well coated. Put the breaded slices onto a nice big plate to sit for a few minutes while you get the oil ready.</p><p>Pour about 1/4" vegetable oil into a cast iron skillet and heat on medium high until it is hot. You can tell by looking at the oil -- it will start to move and shimmer a bit, and a drop of water dripped into it will sizzle and pop. Don't forget to jump back... And don't put too much oil in the pan...you don't want so much that it sloshes over the top of your vegetables as a rule, but don't panic if it does. REMEMBER -- this is not rocket science.</p><p>Be sure you have a nice coating still on your veggies. I will often sprinkle more bread crumbs over the top, just to be sure. Put the sliced vegetables into the hot oil in a single layer and cook until brown on the bottom -- just a few minutes. If the oil doesn't sizzle a bit when you put your first slice in, it isn't hot enough -- let it heat up for a minute more before you add the next slices. Turn each slice (a pair of tiny appetizer forks is my favorite little tools for this) and cook until the other side is brown. </p><p>Put the cooked veggies on a paper plate with several paper towels to drain while you cook the rest -- it will probably take several skillets to cook all you want, but don't cook more than you plan to eat, because it really isn't a great leftover. You can sprinkle with extra salt and Parmesan if desired -- eat hot!</p><p>I just love these eaten plain, but any can be dipped in sauces -- zucchini is really good in a nice dill mustard sauce; eggplant is good with a cool yogurt and cucumber sauce or with marinara; fried green tomatoes are good with southern sausage gravy. </p><p>(Cook's note: the cook is allowed to graze on any fried vegetable while standing at the stove. I would actually say this is a culinary imperative...)</p>Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-28866022317971575902011-07-04T23:08:00.001-04:002011-07-04T23:08:02.892-04:00Fourth Berries<p class=""><a href="http://farm6.static.flickr.com/5307/5852098321_bcbb99e0d0.jpg" target="_blank"><img src="http://farm6.static.flickr.com/5307/5852098321_bcbb99e0d0.jpg" id="blogsy-1309835364267.559" class="alignleft" alt="" width="500" height="313"></a></p>
<p>Happy red, white, and blue day!</p>
<p>Blackberries, blueberries, raspberries, and strawberries mix together to make the most jammin' freezer jam of them all. Perfect to spoon on homemade vanilla ice cream to cool you down after spicy cookout food. </p>
Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-53394481703757632322011-06-28T22:42:00.001-04:002011-06-28T23:21:32.322-04:00Refrigerator Dill Pickles<p> </p>
<p>I'm here right now to make you a promise:</p>
<p>Once you try this recipe, as long as cucumbers are fresh and available, you will never buy dill pickles again. That's a promise I know I can keep because you, dear reader, are smart enough to know a good thing when you see it. </p>
<p>No canning involved, these dill pickles keep in the refrigerator for a ridiculously long period of time and are better than the so-called-best dills in the grocery.</p>
<p class=""><a href="http://farm6.static.flickr.com/5073/5882671517_ef86d276a8.jpg" target="_blank"><img src="http://farm6.static.flickr.com/5073/5882671517_ef86d276a8.jpg" id="blogsy-1309317704705.433" class="aligncenter" alt="" width="500" height="333"></a></p>
<p>I've adapted the recipe just slightly from the one found <a href="http://chickensintheroad.com/farm-bell-recipes/instant-picklefication/">HERE</a> so that you only have to make one quart of pickles at a time. </p>
<p>You will need a 1 quart jar with lid (I used a 1 liter <a href="http://www.weckcanning.com/">Weck</a> jar, just because I love the glass lid and the way it looks so <em>special</em>.)</p>
<p>Scrub some smallish cucumbers, trim the ends off and cut into spears. Pack the spears tightly into the jar.</p>
<p>Add to the jar:<br>1 teaspoon dill weed<br>2 teaspoons dill seed<br>1 clove of garlic, minced<br>1/4 teaspoon whole mustard seed<br>6 whole peppercorns<br>1/8 teaspoon powdered allspice<br>1/4 teaspoon red pepper flakes<br>1/2 teaspoon granulated sugar<br>1/4 heaping teaspoon Ball Pickle Crisp</p>
<p>(For a little extra sweetness and for looks, you can stuff one little trimmed and peeled carrot into the jar, too.)</p>
<p>In a saucepan on the stove, make a brine by heating to boiling:<br>2 cups distilled water (?I used water from my Brita pitcher)<br>1/2 cup white vinegar (important to use the vinegar specified in any pickle recipe so that your acidity is correct)<br>1 Tablespoon fine Kosher or canning salt</p>
<p>Cool the brine and then pour over the cucumbers in the jar to within 1/4" of the top. Seal and store in the refrigerator. <br>.</p>
<p class=""><a href="http://farm6.static.flickr.com/5149/5882672783_25cfd2436d.jpg" target="_blank"><img src="http://farm6.static.flickr.com/5149/5882672783_25cfd2436d.jpg" id="blogsy-1309317704644.398" class="alignleft" alt="" width="333" height="500"></a></p>
<p>If you can, try to restrain yourself and wait several days to let the flavors meld; however, if you just must try them out the next day you will STILL be very happy.</p>
<p>I promise.</p>
<p>Again, here's the link to the original recipe -- absolute genius! If you love these, you have to try the Hickory House version, too.<br>http://chickensintheroad.com/farm-bell-recipes/instant-picklefication/</p>
Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-52599289358428630032011-06-06T22:54:00.001-04:002011-06-06T22:56:48.102-04:00I've Got The Beets<a href="http://www.flickr.com/photos/thatgirlcooks/5788788818/" title="Beets 01 tgc by thattngirlcooks, on Flickr"><img alt="Beets 01 tgc" height="500" src="http://farm3.static.flickr.com/2580/5788788818_041e7780f1.jpg" width="322" /></a><br />
<br />
Red and golden beets -- you have to just assume that anything with that much color has to be good for you, and it's true! <br />
<br />
<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49">Nutritional Value of Beets</a><br />
<br />
Beets aren't something that have shown up on my dinner table very often -- okay, EVER. (Well, except that one time many years ago when I went on a crazy diet with a friend where we ate only canned beets and hot dogs for several days -- she lost 8 pounds and I gained 2...don't try it, people, just don't.) <br />
<br />
I digress.<br />
<br />
The shortage of beets in my diet, along with my complete ignorance about how to prepare and eat them, means they are exactly the kind of food that I'd hoped to learn more about. The first, and probably most important, thing I learned about beets is this:<br />
<br />
Never ever under any circumstances ever underestimate the staining power of beet juice.<br />
<br />
With that being said, you can carefully begin to fix your beets - either raw or cooked. I started off easy, roasting red and golden beets in the oven, then eating them chilled on a salad. They were earthy tasting -- almost a bit TOO earthy for my liking until I added the Feta cheese to the salad. It really helped balance that flavor and made them very very good.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5788234315/" title="Beets 02 tgc by thattngirlcooks, on Flickr"><img alt="Beets 02 tgc" height="390" src="http://farm3.static.flickr.com/2750/5788234315_9069d66f9f.jpg" width="500" /></a><br />
<br />
To roast:<br />
Cut the green tops from the beets, leaving about an inch of stem. Scrub each beet thoroughly and trim the base flat so that the beet can sit upright in the dish. Fill the dish with about an inch of water, and cover tightly with aluminum foil. Bake at 400 degrees (F) for about an hour -- until the tip of a paring knife pierces the flesh of the beet easily.<br />
<br />
Pull the pan from the oven. Let it cool for a bit, and then, while the beets are still warm, use a knife to gently slip the skins off and remove the tops. (Note -- I used a very thin filleting knife, which worked beautifully.) Refrigerate the roasted beets in a tightly covered dish in the refrigerator -- they can safely be kept for 3 - 4 days before using.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5788789086/" title="Beets 03 tgc by thattngirlcooks, on Flickr"><img alt="Beets 03 tgc" height="330" src="http://farm4.static.flickr.com/3319/5788789086_d8d4d8c2dc.jpg" width="500" /></a><br />
<br />
These were wonderful served as a simple salad, sliced and combined with a few mixed spring greens and a hearty amount of feta cheese with a light sweet dressing.<br />
<br />
A few articles of interest:<br />
<a href="http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/"><br />
The 11 Best Foods You Aren't Eating</a><br />
<br />
<a href="http://query.nytimes.com/gst/fullpage.html?res=9F01E6DD143BF937A35750C0A96F9C8B63">The Minimalist: A Divorce for Beets and Goat Cheese</a><br />
<br />
<a href="http://topics.nytimes.com/top/news/health/series/recipes_for_health/beets/index.html">Recipes for Health: Beets - The New York Times</a>Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com1tag:blogger.com,1999:blog-8423568284881407559.post-42223252689649527232011-05-31T20:58:00.001-04:002011-06-01T06:54:31.674-04:00Summer Groove<a href="http://www.flickr.com/photos/thatgirlcooks/5784587686/" title="2011 05 31tgc by thattngirlcooks, on Flickr"><img alt="2011 05 31tgc" height="279" src="http://farm6.static.flickr.com/5069/5784587686_647c3ac2ac.jpg" width="500" /></a><br />
<br />
Today I was all excited to stop by the Tuesday afternoon <a href="http://www.easttnfarmmarkets.org/knoxville-farmers-market.asp">Farmers Market on Kingston Pike</a> (in Bearden in the parking lot at Laurel Church of Christ) because I had big plans to try something new for dinner. My heart was set on picking up garlic curls (which I had gotten a couple of weekends ago and wanted to experiment with a bit more) and green onions and fresh carrots and bok choy -- all to make a wonderful stir fry. <br />
<br />
LESSON #1 -- Farmers Market veggies are seasonal and spring seasonal veggies are only here for a very short time. No garlic curls, no carrots, no bok choy. Not today.<br />
<br />
Instead, I was stunned to see that squash and the season's first raspberries were out. There were big beets. There was kohlrabi (!! something new to try!!) There were even the first green beans. Lettuces have begun to look like they're at the end of their season, and the spinach I got is bigger and tougher than what I got just two weeks ago.<br />
<br />
LESSON #1a -- Farmers Market veggies are seasonal, so you have to plan ahead and be ready to cook with what is coming, not with what WAS.<br />
<br />
And so I will. I've got beets roasting in the oven right now, with plans to make a salad from them tomorrow. I'll post photos of it then. I'm researching kohlrabi recipes. If you know any, please let me know.<br />
<br />
I'm filling up on the season's first batch of yellow squash and onions cooked together with a little water, butter, and salt & pepper in a skillet and then topped with a handful of shredded cheese. Dessert will be fresh raspberries sprinkled with sugar alongside a piece of dark chocolate.<br />
<br />
For now, tonight, I'm thinking simple. I'm just enjoying the taste of plain fresh food. I'm enjoying the beginning of summer, and planning for what's coming next.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5784032447/" title="Berry Bowl 02 tgc by thattngirlcooks, on Flickr"><img alt="Berry Bowl 02 tgc" height="500" src="http://farm6.static.flickr.com/5026/5784032447_9b4519dec7.jpg" width="409" /></a><br />
<br />
P.S. When I first started this project, I would not have BELIEVED that I would miss the <a href="http://biscuitfest.com/">Second International Biscuit Festival</a>, but because we had to go out of town for a family event, I did. By all accounts it was fantastic. Had I gone, I would have showed you photos of the <a href="http://www.blackberryfarm.com/">Blackberry Farm</a> tents, I'm sure, and gone on and on (even more than normal) about the merits of <a href="http://www.gourmet.com/restaurants/2009/03/allan-bentons-hams">Benton's bacon</a>. Next year...look out!!!Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-72231421940056552432011-05-14T23:12:00.014-04:002011-05-14T23:22:53.369-04:00Lettuce Commence<a href="http://www.flickr.com/photos/thatgirlcooks/5720884192/" title="2011 05 07_3205e2tgc by thattngirlcooks, on Flickr"><img alt="2011 05 07_3205e2tgc" height="450" src="http://farm4.static.flickr.com/3268/5720884192_70d884e4d2.jpg" width="500" /></a><br />
<br />
I've been dealing with some technical difficulties, so I'm just now getting to show you that the Farmers Markets in Knoxville are going strong this year.<br />
<br />
Lettuces are amazing -- I've fallen head over heels with Romaine lettuce and am eating a monster sized Caesar salad every other day these days. FRESH romaine is so much better than what we normally find in the grocery stores -- when it is fresh, the stems are absolutely crisp and juicy and the whole salad actually has FLAVOR.<br />
<br />
I haven't bothered to try and make a homemade Caesar dressing -- the idea of chopping anchovies has not appealed to me with all the other busy-ness that has been going on. But I'm very thankful to <a href="http://www.newmansown.com/product_detail.aspx?productid=3">Mr. Newman</a> for making a really decent creamy Caesar dressing that is getting me by just fine! I don't use much, just tossing it with some grilled chicken, chopped hard-boiled egg, other veggies that are handy, some fresh GOOD grated Parmesan cheese, great big croutons ... oh my. It has been heavenly.<br />
<br />
Other salads made with some of the amazing lettuces I've tried this year have been just as good -- baby bibb lettuce, spinach, almonds, fresh green onions, chopped hard-boiled eggs, and sliced strawberries with a little sweet dressing is my second favorite, and only takes a minute to fix.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5720324739/" title="2011 04 26_2924e by thattngirlcooks, on Flickr"><img alt="2011 04 26_2924e" height="333" src="http://farm3.static.flickr.com/2357/5720324739_46e4a9f103.jpg" width="500" /></a><br />
<br />
Another note for you salad lovers -- freshly dug radishes are so much sweeter than those that have lingered on the grocery store shelf for weeks. And really, even if you don't love radishes, if you get the chance, you absolutely must give them a try.<br />
<br />
I'm experimenting with these white Japanese turnips, too. Chefs seem to love these things chopped raw straight into salad, but I'll confess that I have mixed feelings about them. It seems that I haven't put them with the right mix yet ... I'll let you know if I ever do!<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5720324005/" title="2011 04 26_2934etgc by thattngirlcooks, on Flickr"><img alt="2011 04 26_2934etgc" height="333" src="http://farm4.static.flickr.com/3377/5720324005_07f218b4e1.jpg" width="500" /></a><br />
<br />
Best of all so far this year has been the strawberries. Oh. My. The strawberries have been perfect. I've had a hard time doing anything with them other than just eating them, but finally made my first batch of ice cream with them just yesterday. I'll report on IT in another post! But let me warn you -- the key words are "easy" and "yum"...enough said for now.<br />
<br />
Another reason I love going down to Market Square on Saturday mornings is that you never know what else might be going on. This morning, in the drizzling rain, we were invaded by a group of Highlanders...it was fantastic! Since it was raining I didn't have my "real" camera with me, so I had to use the cell phone to catch the action.<br />
<br />
<iframe frameborder="0" height="300" src="http://player.vimeo.com/video/23741084?title=0&byline=0&portrait=0" width="400"></iframe><br />
<a href="http://vimeo.com/23741084">Highlander Invasion of Farmers Market</a> from <a href="http://vimeo.com/user426866">Linda M</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
<br />
They were promoting the <a href="http://www.gsfg.org/">Smoky Mountain Highland Games</a> at Maryville College next weekend. How tempting is THAT?<br />
<br />
Okay, peeps. Hopefully the technical interruptions are cleared up and I can get on with this project! Thanks for your patience, and stay tuned. You KNOW you want to hear about that strawberry ice cream...Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com2tag:blogger.com,1999:blog-8423568284881407559.post-20965442654792219312011-04-14T20:49:00.000-04:002011-04-14T20:49:53.323-04:00This Is The Post Where I Confess ThatI was Utterly And Completely Mistaken earlier when I said that the first Knoxville Farmers Market is this coming Friday. Through a series of Very Lucky Conversations today with some co-workers, I learned that the first Farmers Market was actually THIS VERY AFTERNOON at New Harvest Park in east Knoxville!!!! <br />
<br />
I heard this surprising news this afternoon at about 4:30, and rushed to wrap everything up at work so I could get over there before it all closed down. I arrived at about 5:30, with half an hour to spare. I have no idea what had been there at the beginning of the afternoon, but there were a few things left that caught my eye.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5619999061/" title="tgc2011 04 14_2670e by thattngirlcooks, on Flickr"><img src="http://farm6.static.flickr.com/5105/5619999061_5b3bb1381f.jpg" width="500" height="333" alt="tgc2011 04 14_2670e"></a><br />
<br />
I found fresh eggs (at $4.00 a dozen, these are a great price -- fresh and healthy for only a few cents more than the sad ones at the grocery store), local corn meal (yellow corn meal, too -- so southern!), beautiful fresh asparagus (yum yum yum), and (drum roll please...) fresh green garlic.<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5620587220/" title="freshgreengarlic01tgc by thattngirlcooks, on Flickr"><img src="http://farm6.static.flickr.com/5144/5620587220_9d33a35150.jpg" width="386" height="500" alt="freshgreengarlic01tgc"></a><br />
<br />
I only have an inkling of what I'm going to do with it. In Alice Waters' book <a href="http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472">Chez Panisse Vegetables</a>, she talks about a fresh green garlic soup that I just might have to try tomorrow. Meanwhile, I'll be scouring the internet for ideas that could tempt me into trying them instead...(all the while, of course, comforted by the knowledge that I am now safe from roving vampires...)<br />
<br />
Happy Day.<br />
:-)Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-45111409819955279632011-04-14T08:11:00.000-04:002011-04-14T08:11:49.915-04:00AsparagusKnoxville's first Farmers Market is supposed to happen this Friday, and I can barely wait! I have no idea what I will find there -- strawberries? greens? winter carrots? maybe even...asparagus?<br />
<br />
<a href="http://www.flickr.com/photos/thatgirlcooks/5615531111/" title="asparagus01tgc by thattngirlcooks, on Flickr"><img alt="asparagus01tgc" height="344" src="http://farm6.static.flickr.com/5022/5615531111_efc5baa806.jpg" width="500" /></a><br />
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Fellow asparagus lovers, we are in heaven right now, aren't we? The grocery stores have plenty, it is affordable, and, best of all, it looks good.<br />
<br />
Grilling season is also beginning now (well, here in the south, at least), so you can just imagine how jazzed I was to find a great recipe for asparagus on the grill, and wrapped in pork, no less. People, this stuff is so good, it's hard not to just finish off the whole platter before it even makes it to the table.<br />
<br />
The recipe comes from Mario Batali's cookbook <u>Italian Grill</u> (one of the most fun grilling cookbooks I've seen in a while!) and can be found online <a href="http://www.foodandwine.com/recipes/pancetta-wrapped-asparagus-with-citronette">HERE</a>. Once you make this using the recipe, it is easy to remember the basic method of wrapping the asparagus in thinly sliced <a href="http://en.wikipedia.org/wiki/Pancetta">pancetta</a>, chilling for a bit to make the pancetta "stick", grilling briefly, and then serving with a citrus vinaigrette. After that, the recipe adapts really easily to greater or lesser quantities or even with different dressings, seasonings, or vegetables. <br />
<br />
A few things to consider when making this:<br />
<ul><li>Get the pancetta cut thinly -- about the thickness of a thin sliced deli ham. It should not be so thin that it falls apart, though...</li>
<li>When you make the citronette / vinaigrette, be sure to mix the zest, juice, mustard, and seasonings together well, then slowly whisk in the olive oil to get a good emulsion. I store it in a small glass jar with a lid, so it is easy to shake before serving if needed. </li>
<li>If you find you have way too much vinaigrette, you CAN cut the recipe in half, or use the remaining dressing within a few days. It is really good used to briefly marinade thinly sliced red onions for a salad. It is also really great as a final dressing for tuna steaks grilled with a teriyaki/ginger style seasoning. </li>
<li>Best cooked on the grill, but it cooks well on an indoor grill or even under the broiler in the oven. </li>
<li>Leftover asparagus (if you happen to have any!) can be chopped up and thrown into an omelet with a little cheese.</li>
</ul><br />
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<a href="http://www.flickr.com/photos/thatgirlcooks/5615540989/" title="asparagus grill 01 by thattngirlcooks, on Flickr"><img alt="asparagus grill 01" height="374" src="http://farm6.static.flickr.com/5221/5615540989_ed272aa53f.jpg" width="500" /></a><br />
<br />
Oh my. Happy Spring, y'all!<br />
<br />
The recipe:<br />
<a href="http://www.foodandwine.com/recipes/pancetta-wrapped-asparagus-with-citronette">Pancetta-Wrapped Asparagus with Orange Citronette</a>Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com2tag:blogger.com,1999:blog-8423568284881407559.post-41766514595506997402011-01-23T19:19:00.001-05:002011-01-23T19:30:49.089-05:00Simply Radishing<a href="http://www.flickr.com/photos/thatgirlcooks/5382130493/" title="tgc012311radishes01 by thattngirlcooks, on Flickr"><img src="http://farm6.static.flickr.com/5248/5382130493_8c2dd9113b.jpg" width="500" height="363" alt="tgc012311radishes01" /></a><br />
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Found:<br />
Radishes, "Easter egg"<br />
<br />
Look at these things. They are so round and pretty -- deep red, hot pink, creamy white -- how could I resist?<br />
<br />
Well, I could NOT resist them. Not for a second.<br />
<br />
D and I stood at the kitchen counter and ate these, delighted with how fresh and almost juicy they were, with a nice crunch and very little heat. Part of my experimentation is to try things in new and different ways, so I tried them french style, trimmed and eaten whole, dipped into creamed butter and then dipped into a little sea salt. <br />
<br />
Radishes + butter + salt? Oh my. Who knew?<br />
<br />
I was blown away.<br />
<br />
All together now, "oooh la la! Merci, beaucoup!"<br />
<br />
Mercy.Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com3tag:blogger.com,1999:blog-8423568284881407559.post-48713845966659956882011-01-11T00:22:00.000-05:002011-01-11T00:22:19.264-05:00Aw Nuts<a href="http://www.flickr.com/photos/thatgirlcooks/5340281526/" title="tgc011011nuts01 by thattngirlcooks, on Flickr"><img alt="tgc011011nuts01" height="333" src="http://farm6.static.flickr.com/5010/5340281526_c17ef398b6.jpg" width="500" /></a><br />
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Ever since Christmas (and all the wonderful rich food!) I've had a thing for salads. One of my favorite gifts was a bottle of very fresh California olive oil, along with some pomegranate vinegar and spiced walnuts. The oil and vinegar (along with a few other little things) worked together to make a gorgeous dressing -- the walnuts were the perfect topper for salad made of baby lettuces and fresh sliced pears.<br />
<br />
Alas for the nuts. <br />
I ate them all up.<br />
:-(<br />
<br />
SO...my mission is to find a way to make my own. I started with this recipe, adapted from several similar recipes that I found. The nuts turned out crunchy and yummy and as addictive as promised, but NOT what I was looking for to use on salad. (I want a more "cooked on" coating that won't dilute into the dressing.) And while I will keep on trying, <i>this</i> recipe absolutely goes into my notebook for snacking.<br />
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You will need:<br />
<br />
<ul><li>1 1/2 - 2 cups of pecans (or walnuts, mixed nuts, whatever kind you like)</li>
<li>1 Tablespoon oil (olive oil or canola would be fine)plus a little to grease the pan</li>
<li>1 Tablespoon sugar</li>
<li>1/2 teaspoon salt</li>
<li>3/4 teaspoon cumin</li>
<li>1/8 teaspoon cayenne pepper</li>
</ul><br />
Preheat the oven to 300 F.<br />
<br />
This moves rather quickly, so it is best to prep your ingredients before you begin.<br />
<br />
In one small bowl combine your sugar and salt. In another small bowl combine your cumin and cayenne. Very lightly grease a rimmed baking sheet. <br />
<br />
Warm the Tablespoon of oil in a small saucepan over medium heat. Once the oil is warm, pour in the cumin and cayenne pepper and stir around for 20 to 30 seconds until the oil is very fragrant. Pull the saucepan off the heat and stir in the nuts, tossing them around to coat completely with the oil. Spread the nuts out onto the baking sheet, immediately sprinkle with the sugar and salt mix, and stir like crazy to get all the surfaces of the nuts thoroughly coated. <br />
<br />
Pop the pan into the oven and bake for about 20 minutes, stirring occasionally, making sure you don't overcook. Pull out and serve warm or store in an airtight container -- you can store for 2 to 4 weeks, and if you want to serve them warm, just place them into a heated oven for a few minutes.<br />
<br />
Super easy and really good -- these would make a great little gift for the person who prefers savories to sweets.<br />
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<a href="http://www.flickr.com/photos/thatgirlcooks/5339701307/" title="tgc011011nuts04 by thattngirlcooks, on Flickr"><img alt="tgc011011nuts04" height="362" src="http://farm6.static.flickr.com/5046/5339701307_3e11b6dfeb.jpg" width="500" /></a><br />
<br />
Still...I'm looking for that perfect recipe for spiced nuts to go on salads! Anybody?Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com0tag:blogger.com,1999:blog-8423568284881407559.post-66561923303308507722011-01-07T07:19:00.000-05:002011-01-07T07:19:41.408-05:00Real Food At The SupermarketCheck this out for a funny (but very real!) bit of shopping advice.<br />
<br />
<a href="http://summertomato.com/how-to-find-real-food-at-the-supermarket-flowchart/">How To Find Real Food At The Supermarket (by Summer Tomato)</a>Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com1tag:blogger.com,1999:blog-8423568284881407559.post-30393824210749794022011-01-04T22:23:00.000-05:002011-01-04T22:23:19.387-05:00Collard Greens<a href="http://www.flickr.com/photos/thatgirlcooks/5325803500/" title="tgc010411collards02 by thattngirlcooks, on Flickr"><img alt="tgc010411collards02" src="http://farm6.static.flickr.com/5290/5325803500_39f40348ee.jpg" width="400" /></a><br />
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<span style="font-size: large;">The Mission: </span><br />
<span style="font-size: large;">Collard Greens</span><br />
<br />
Collard greens are a southern tradition for New Years Day, but one that I've never cared too much for. That is, until I tried cooking them the way that Thomas Keller talks about cooking them on page 2 (yes -- PAGE TWO!!!) of his cookbook, <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774"><u>Ad Hoc At Home</u></a>. If you think that collard greens join the list of mushy, stringy, slimy greens swimming in hot greasy soup (not that I think that, but you might...) you can just forget that thought! With this method, the greens are wilted in hot grease and then covered and baked in the oven -- they come out with great flavor and texture, including some bits around the edges that got thin, crispy, and intense. Honestly, I couldn't believe how much I liked them.<br />
<br />
<br />
<span style="font-size: large;">The Method:</span><br />
<br />
Preheat the oven to a moderate heat -- the recipe called for 325F, but I accidentally set it at 375F for at least half the time, and things turned out fine. That's really nice to know, just in case you want to throw something else in there to cook, right?<br />
<br />
Wash the greens well, getting rid of any wilted or discolored/damaged greens. Tear the heavy center stem away from the leaves and discard. Tear the greens up into what I would call "big bite" pieces and dry well using a salad spinner. (Note -- if you don't have a salad spinner, you can do what I used to do, which is put the damp greens in a cotton pillowcase and take it outside -- sling the pillowcase around and around until the neighbors think you're crazy, and then run back inside -- your greens will be nice and dry!)<br />
<br />
In a heavy dutch oven (or other covered pan that can go from stove top to oven) over moderate heat, render the fat from a piece of bacon. I used one slice of Benton's bacon (a local thick cut, hickory smoked bacon) and cooked it until it was done, but still pliable, and then set the piece of bacon aside. Add to that some butter -- I used what looked like an equal amount of butter to bacon fat -- and stir around in the grease until melted and the fats are well mixed.<br />
<br />
Add the greens to the fat and toss around over med-high heat until wilted (you may have to start with only part of the greens and add the rest as they wilt down). Stir in some salt -- don't be shy! At this point I took my handy kitchen shears and cut the bacon up into bite size strips and tossed it back into the greens.<br />
<br />
Put the lid on the pan and stick it all into the oven for 45 minutes to an hour.<br />
<br />
<br />
<span style="font-size: large;">The Result:</span><br />
Oh. My. Goodness.<br />
This makes me proud to be a southerner.<br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><br />
</span><br />
<i><span style="font-size: small;">Notes:<br />
On quantity and price -- during the week of New Year's the grocery stores were full of huge bunches of collard greens, some the length of your arm, at really low prices. I got a couple of bunches that weighed about 2 pounds each for $1.29 a bunch. I threw at least 1/3 of each bunch away, as the outer leaves were blemished, and cooked enough for four people. Now that the "collard green week" has passed, the bunches are considerably smaller (about a pound) but the leaves are younger and more tender; the price also went back up to $2.49 a bunch. Still, considering taste and <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138">nutrition</a>, they are probably good bang for the buck.</span><br />
</i>Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com4tag:blogger.com,1999:blog-8423568284881407559.post-27831769263402703292011-01-01T18:07:00.000-05:002011-01-01T18:07:09.958-05:00The Project<a href="http://www.flickr.com/photos/57727695@N05/5313247743/" title="tgc010111blackeyedpeas01 by thattngirlcooks, on Flickr"><img alt="tgc010111blackeyedpeas01" height="394" src="http://farm6.static.flickr.com/5083/5313247743_b0ef36938f.jpg" width="500" /></a><br />
<br />
<span style="font-size: large;">Hello, 2011!</span><br />
<u><br />
</u><br />
<u>The project for the year? </u> To learn to cook everything* at the Farmer's Market.<br />
<br />
(*everything meaning vegetables, fruits, etc. -- meat/dairy may or may not be included) <br />
<br />
<u>Why the heck would I do that?</u> I'm hoping that all those veggies taste as good as they look -- I mean, I can't keep buying them just because they're pretty, can I?<br />
<br />
Hopefully, as a result, I will be eating a more healthy diet of food that is fresh, clean, and locally grown.<br />
<br />
Healthier diet = healthier person.<br />
<br />
I'm jazzed about this project, and can't wait to get started. But wait! There is a slight <strike>problem</strike> challenge! The Farmer's Market doesn't open until May -- so I have to have a plan for the next four months. Here's the list of what I've thought of so far:<br />
<br />
<ol><li>Dried beans and peas</li>
<li>Whatever produce seems abundant and fresh at the supermarket (winter squash, greens, etc.)</li>
<li>Vinaigrettes and dressings</li>
<li>Breads and crackers</li>
<li>Herbs, spices, and seasonings</li>
</ol><br />
Any other thoughts out there? <br />
<br />
<br />
Well, for now, I'm off to fix collard greens using a recipe I found in Thomas Keller's <u>Ad Hoc At Home</u> cookbook. While they cook (in the oven!) I will be cooking the black eyed peas using my brand new pressure cooker for the very first time. If I don't ever return, dear reader (for now, alas, I have but one), it is likely because I've done something terribly wrong and the pressure cooker has blown up.<br />
<br />
Wish me luck, and I'll wish you all A Very Prosperous New Year!Linda Mhttp://www.blogger.com/profile/15872599518677882725noreply@blogger.com3