Announcing Sugar and Salt: Book Two -The Orange Book! This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon! Here’s a look at the process….
Now that was fun!
Click Sugar and Salt to order.
There’s nothing like going out to the garden after a serious winter when the only thing to harvest from the garden is dreams of vegetables yet-to-be-grown and pulling leeks long buried in a mountain of straw. Satisfaction supreme.
These sweet babies just had to become soup. Adding the last of the sweet potatoes from the root cellar, a few white beans leftover from another meal and dinner was born.Sweet Potato and White Bean Soup with Leeks
2 tablespoons olive oil
2 cups leeks, diced and washed; about 2 leeks
4 cups sweet potatoes, diced; about 2 sweet potatoes
3 tablespoons garlic, minced; about 3 cloves
2 teaspoons salt
1/2 teaspoon black pepper
2, 15-ounce cans cannellini beans
1 pork hock
1/2 cup sherry (or more to taste at the end)
6 cups chicken stock
2 cups water
1 head escarole, chopped into bite-sized pieces and washed
2 tablespoons tamari (or more)
Heat a medium stockpot over medium-high heat. Add the oil and leeks and sauté until the leeks are translucent, about 5 minutes. Add sweet potatoes, salt and pepper and sauté for another 5 minutes. Make a small space for the garlic and add it to the pan, sauteing for only 30 seconds to one minute. Add the rest of the ingredients except for the escarole, tamari and extra sherry. Bring to a boil and reduce to a simmer. Simmer for 1 1/2 hours or until the white beans are soft. Add escarole and tamari and sherry to taste and cook for another 3-4 minutes.
Serves 6 to 8
While initially I created this dish as a side to some sort of healthy protein, the more I snacked on it (while plating it up), the more I decided that this could be the highlight of a meal. Served over polenta or quinoa and with a salad, I’d be a happy camper. Only those major meat-lovers would be sad to not have their mainstay. The rest of us, though? Yum.
Pan-seared Cauliflower with Kale Pesto
Did you know that the green leaves on the bottom of the cauliflower heads are edible? Use them for kimchi, a small slaw, garnish or in a stir-fry. Think about them as you would cabbage.
1 head cauliflower
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
2 anchovies, minced
1/2 cup kale pesto
2 tablespoons pine nuts
Remove the green leaves from the cauliflower. Make slices 3/4-inch thick beginning at one end as you would bread. When you reach the core, turn the flat side down and repeat until you have cut all four sides. Discard the harder and more fibrous core.
Heat a large skillet over medium-high heat and add the oil. Add the cauliflower, salt and pepper and cover with a lid. Check often to stir and reduce heat to medium if the pieces begin to darken too much. Break any large pieces with a wooden spoon. When the cauliflower begins to soften, about 10 minutes, add the anchovies and mix in well. Add the kale pesto, mix well and transfer to a bowl or platter. Sprinkle with the pine nuts and serve.
Serves 4 to 6
This pesto is slightly milder than the perfumy basil variety, with a minor bitter note. It’s a star in our house and is used in soups, pastas, sandwiches and pizzas – all the ways you would consider for a traditional pesto. Also, if you have someone with a pinenut allergy, sunflower seeds are an excellent substitute.
8 ounces kale leaves, stems removed
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper
2 ounces grated Parmesan cheese; about 1/2 cup
1/4 cup pine nuts
3 teaspoons minced garlic; about 3 cloves
Combine all ingredients in a food processer. Freeze what you won’t use within a few days.
Makes 2 cups
Lovin’ my veggies
For the first time in 18 years, Jon and I took a vacation. Together. By ourselves. For the first time in 18 years I had a series of days strung together where my only thoughts were about naps, walking on the beach, or reading the third book in my stack. Days. In a row. Not being responsible for meetings, communication, the other wonderful beings in my life. All of it left behind for a while. What an absolute gift.
It got me thinking about our trips on the Riggin and how we are able to offer this same gift to those that sail with us. But really, we can only offer and provide it for those who give it to themselves – by choosing their time, by allowing their rest, by being good to themselves. We are honored to offer it, but also honored that you choose it for yourselves.
While we were in warmer climes, we also had a chance to eat out – and be inspired. One restaurant in particular had an array of menu items laden with vegetables served in all sorts of creative ways and topped or melded with a dash of carbs and a smattering of protein. I came away with food ideas overflowing in my head. Wait, does that mean I can write off that meal? In any event, I’ll be sharing some of the so-called fruits of that inspiring meal over the courseof the next few weeks. Here’s the first – tangy roasted tomatoes and creamy roasted squash combined with the acerbic bite of fresh spinach surrounded by comforting risotto and farmer’s cheese.
Roasted Butternut Squash and Tomatoes with Lemon Risotto and Farmer’s Cheese
1 pound butternut squash, peeled, seeded and cut into 1-inch chunks; about 4 cups
2 tomatoes, cut into at least 8 wedges each; about 3 cups
4 tablespoons extra virgin olive oil
1 teaspoon salt
Fresh black pepper
4 ounces farmer’s cheese
2 cups lightly packed spinach leaves
Preheat oven to 400 degrees. Toss the squash and tomatoes separately with olive oil, salt, and pepper on a baking sheet with sides. Roast the tomatoes for 30 to 35 minutes or until the edges begin to brown. Remove them from the pan and continue roasting the squash until it begins to brown on the edges and is completely cooked through, about another 20 to 30 minutes. Meanwhile, make the risotto. When the risotto and squash are done, assemble by laying the spinach leaves on a platter and topping with risotto. Follow with the roasted tomatoes and then the squash and farmer’s cheese. Serve immediately.
2 tablespoons unsalted butter
1 cup diced onion; about 1 medium onion
2 cups Arborio rice
1/3 cup white wine
4 to 5 cups low-salt chicken broth
1/4 teaspoon salt
pinch of white pepper
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest; zest from about 1 lemon
2 tablespoons lemon juice; juice from about 1/2 of a lemon
In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until the onions are translucent, about 10 minutes. If the onions begin to brown, reduce heat to medium low. When the onions are translucent, add the rice and stir for one minute. Add the salt, pepper, lemon zest and 1 cup of the broth and stir. Bring to a simmer and wait until the liquid is absorbed before adding more broth. Continue to add the broth, one cup at a time, as needed, stirring frequently. The rice is done when the liquid is completely incorporated and the grains are just the tiniest bit al dente in the center. Add Parmesan cheese and lemon juice.
Serves 4 to 6
As I write this, the bees are quiet, not truly dormant, but somnolent and sleepy. Waiting. The hives are draped in black insulating plastic and surrounded by feet of snow and not a flower in sight.
But last summer, when the garden was in full flush and the blooms were abundant, the hive wisdom said to swarm. Make a second queen, split, and create another hive to add to their numbers.
To see a hive swarm is to be in the midst of what feels like a maelstrom. In truth, bees are as calm as they ever will be when they swarm. Topped off with honey, surrounding their new queen, and off on an adventure.
We’ve never been quick enough to rehive the swarms, but were lucky to capture this one leaving on film.
Thankful they didn’t all swarm! Their honey is fantastic.
So many leftovers, so little space in the belly. This is day two of Thanksgiving leftover ideas and turkey hash is one of my favorites. Especially so when combined with greens – a much needed addition after a bit of fat and carb overload.
I’ve pared this hash with Brussels sprouts greens after discovering that they are just as delicious as any kale or broccoli leaves. I’m lucky enough to still have some in the garden and will need to cull the rest shortly before it succumbs to a really sustained frost.
Cut turkey and roasted potatoes into 1/2-inch pieces. Sauté onions and celery in a large skillet and add the turkey, potatoes and any vegetables or squash that you like. Add salt, pepper, Dijon mustard and maybe some horseradish to the pan. Sauté until the ingredients are warmed through and are beginning to brown on the bottom. Serve with poached eggs and roasted Brussels sprout leaves (or kale or broccoli leaves).
Inspired by a guest who posted about making apple crisp from my first cookbook, now affectionately called “The Red Book,” it didn’t take long for me to decide to do the same. We do, however, need to back up a bit to start from super scratch.
Step one, plant the apple trees. Step two, wait five years. Step three, make apple crisp. That’s all. No worries, right? No one will think worse of you if you buy your apples at the store like most normal people.
As it was cooling on the counter, Ella came into the house after school with the phrase of the day, “Okay! What is it. Where is it. And can I have some.”
12 tart apples
1 cup sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon plus 1 teaspoon lemon juice
2 1/4 cups all-purpose flour
1 cup plus 2 tablespoons butter (2 1/4 sticks)
1 1/2 cups sugar
1/4 teaspoon salt
Preheat oven to 400 degrees. Peel, core, and slice the apples into 1/4-inch wedges. Toss them with the rest of the filling ingredients in a large bowl and transfer to an ungreased 9 x 13-inch pan. In the same bowl, combine the topping ingredients. Cut the butter in with a pastry knife until the mixture is coarsely blended; mixture should be crumbly. Transfer the topping over the apple mixture and bake for 45 minutes or until lightly browned and the liquid in the apples is dark and bubbly.
Makes 12 servings
Houses that smell like baked apples and cinnamon are the best!
One of the many questions I get from folks in the cooking realm is what to do with all the veggies that come for their CSAs. Now that Community Supported Agriculture has taken parts of our country by storm, the questions keep coming. Among them are… What else can I do with my kale? How do I use up that ugly kohlrabi that keeps turning up in my box? Is there a way to combine all of these veggies in a meal or dish?
On our Maine Gourmet Food Cruises we talk about how to combine veggies, what to do to make them interesting, and how to preserve them if you just have too darn much to use in a week’s time.
Vegetable Tip: To keep lettuce and greens longer in the refrigerator, wash the lettuce and remove every bit of water that you can and then layer the leaves with a dish towel or paper towel. Store in a large tub with a lid or in a resealable plastic bag. I’ve used this technique on long, at sea adventures, on the Riggin and in my home kitchen to great effect. Another way to preserve hearty greens is to clean and dry them, ribs removed. Once they are dry, coat them in a thin layer of olive oil. They will last for at least a week and a half in the refrigerator.
Thinking about greens galore and our next Maine Food Cruise, July 6 to 9!