Inspired by the fermenting demo at 610 Magnolia with Chef Edward Lee, I made this white kimchi with pear and fennel within days of returning home from the IACP conference in Louisville. It’s loosly based on the recipe from Smoke and Pickles by Edward Lee.
Tag Archives: vegetables
Lemon tahini sauce
Are you thinking what? Lemon tahini sauce? Really?
Yes. really. It’s basic and it’s so good. And we all need a reminder sometimes of the basics. I went to look up the recipe online only to find my favorite Mollie Katzen recipe. I searched my shelves at home high and low for my Moosewood Cookbook and Enchanted Broccoli Forest. I’m so sad. I think in an extreme Kon Mari moment I gave them away. I haven’t completely accepted that possibility and am hoping I will stumble across them.
Chunky Chicken and mushroom soup
Chunky chicken and mushroom soup…
We are working, I hope, through the last of the days on end rain storms where even the worms drown in unforgiving driveway puddles…
and unplanned driveway streams…
Goats are hanging near the doorway..
As well as the dynamic duo…
juicing… meat eaters fear not!
I don’t know why I say that except that many of the meat eaters just might turn their heads the other way. Myself included. It’s not an either/or. I love meat. And I’ve been absolutely content for a couple weeks to do without it. With the door closing on the holiday over-indulgence, I was more than ready to regain a little control over my eating. I’ve loved juicing over the years but have never honestly gone more than one day without solid food.
Summer harvest begins!
Here we are already ending the first week of July. The garden is going gangbusters and we’re loving every minute and every morsel. We’ve been enjoying greens since March, peas over the last month and the broccoli has actually gone to seed now. But for me when the root veggies start showing their true selves, I feel summer harvest knocking at the door. These baby carrots and beets are only moments shy of fully maturing. We are devouring the first zucchinis, blissfully ignorant to the idea of the late August green giant overload. We have Green zucchini, Costata Romanescos with the racing stripes, and Scalloped green/yellow pattypans soon to arrive. Unfortunately, I mismarked the yellow crookneck and they seemed to have gotten lost in the shuffle.
Muffins and smoothies…
Celebrating health with more muffins and smoothies…
One of my favorite sounds this time of year rang through the valley as I took these photos. Baby lambs calling for their mama’s and mama saying “for God’s sake I’m right here- Can’t I just go pee for thirty seconds on my own!”
Really though, they are so sweet… just like these muffins I had to make again. Here’s the GF version if you missed it.
I HAD to do it again. … with the all purpose flour, canola oil and white granulated sugar. As much as I love deviation- this is straight up followed. I even let them sit for twenty minutes before I buttered one and inhaled it in all it’s Morning Glory. They were good but not as good as in the bakery. That’s when you realize publishing a cookbook with your secrets won’t necessarily detract from your business.
Next is juicing…
I’m not sure if the New Year juicing, fasting, GF cleansing has been plucked from popularity and you know I’ve had some dips already in the chocolate tin. Since I often get recycled magazines from the library I’m trending a little behind the beat anyway. But if you could see me now I think I might be glowing.
I’ve been reading about the positive impact of fruits and vegetables in the same blended drink. Sounds good except I don’t want to put my strawberries through the champion (old school around here) and my fibrous kale and carrots in the stand up blender (the one with a metal switch).
So until I get something, if ever, a little more updated, then I’ll be pulling both units out. And this morning I had the time. Really it wasn’t so consuming.
I love juicing and I love smoothies and usually will crank both out for a week or two at a time. Because I have the attention span of a goldfish the thrill disperses quickly and I can’t justify a $500 bill on a new machine.
I juiced carrots, celery, kale and an orange. Poured this mixture directly into the blender and added a little spinach, berries, peaches, a frozen banana and my whey protein powder. Throw some flax or chia seeds in there and you will get an A++.
Since I’ll probably do this for a few
months , weeks, days, I decided to make up some packets. Two things that I still here my French cooking teachers say- “economy of motion… we must win the time”. This was his direct translation of gagnez le temp!… And “bien assaisoner”. Use the damn salt and pepper already (but that does not apply here).
I only made up three packets and they make about two servings each. Make them accordingly for yourself or family. But trust me the time it takes to pull out the peaches, blackberries, raspberries, strawberries and frozen bananas (the going brown ones you already peeled and put in a baggie), reach a hand into each one, and put them all back… OR you could pull out one little baggie and plop it in the blender. You can always rinse out the baggie and reuse it
You could of course also portion and prep your veggies for several days at a time too. This way when you pull out two machines- it’s not so bad. And if you have one of those Breville’s or Vitamixes, well hell – you’ve got it made.
You will literally start to glow at least on the inside when you see all this goodness your body will be shortly receiving. I’m just finishing my first glass now. Still picking the raspberry seeds from my teeth. The first sip was a little hmmm… I’m confused. A hint of greens and orange… berries. Do I like this? By the third sip. “I think so.” By the last bit. I love it and am on for seconds. Or maybe I should wait a few hours so I don’t go into detox shock.
Here’s the official Macrina Morning Glory recipe:
Ingredients ▪ 1/2 cup seedless raisins ▪ 1/3 cup walnut halves ▪ 2 cups unbleached all-purpose flour ▪ 1/2 cup granulated sugar ▪ 2-1/4 teaspoons cinnamon ▪ 1-1/2 teaspoons baking soda ▪ 1/4 teaspoon salt ▪ 1 medium carrot, grated ▪ 1 Granny Smith apple, peeled and grated ▪ 3/4 cup chopped pineapple ▪ 3 eggs ▪ 1/4 cup canola oil ▪ 6 tablespoons unsalted butter, melted ▪ 1 tablespoon freshly squeezed lemon juice ▪ 1 teaspoon pure vanilla extract ▪ 1/2 cup shredded, unsweetened coconut ▪ 1/3 cup coarse raw sugar
Have a lovely week,
Deep dish quiche
This was a popular item on our menu at Chez Chloé. Deep dish savory torte. Deep dish quiche. Let me know if you think of the perfect name. Honestly, I can’t remember where I saw this the first time or if I made it up. I don’t think I can take the credit for the original idea but this is my recipe.
This is a great dish to serve for a Sunday brunch or to bring to a gathering. I brought this last week to my choir rehearsal…. and I was an hour late. 30 minutes because I had the start time wrong and 30 minutes because I forgot how long this monster needs to cook. So give yourself a break and do it the night before. You can warm it up in the morning. Or if you insist on baking it fresh… have your crust ready in the springform, your veggies sautéed, and your egg mix ready to pour. Then just put it together and bake. Or how about make it for dinner.
What I love about this is you can really use what’s available in your fridge for the garniture (filling). Leftover veggies, sausages etc. Spinach, sun-dried tomatoes, artichoke hearts and feta is a great combo too.