Category Archives: CSA

Chez Panisse Eggplant, Caramelized Onion and Tomato Pasta

August 25, 2011 – 10:13 pm

Gemelli with Eggplant, Tomato and Caramelized Onions

I don’t know about you, but I’m up to my eyeballs in eggplants here. My CSA delivery last week could have fed a small village, and I’m still feeling a little overwhelmed. Overwhelmed in a good way though. I mean, I’ve been eating my way though a very delicious eggplant chapter in Chez Panisse Vegetables, so far delighting in eggplant “caviar” on grilled bread and roasted eggplant and tomato pizza. I know, it’s been rough.

But this pasta. Oooooh, this pasta. This pasta recipe unexpectedly has eclipsed its chapter companions, its deliciousness attributed to perfectly ripe eggplant, the freshest tomato sauce, sweet basil, caramelized onions, and above all to a most unsuspecting ingredient: sherry vinegar. I don’t know how just a splash of anything could so transform a dish, giving it a depth of flavor that subtly persists through layers of tomatoes and eggplant and onions, but somehow the sherry vinegar has.

There’s something, too, about the way the roasted eggplant melds with the caramelized onions and the tomato sauce that makes cheese totally unnecessary. No cheese on pasta, you ask? Hogwash, you shout! I mean it. This roasted eggplant tomato sauce spiced with crushed red pepper flakes and freshened with basil was enough for me. I even had some homemade ricotta in the fridge. I even had a bowl of freshly grated Parmigiano Reggiano sitting inches from my plate throughout dinner. I had no trouble refraining.

While I know a bowl of hot pasta perhaps isn’t crossing your mind very often in late summer, eggplants are reaching their peak right about now, and they are oh so good. Give this recipe a go. It’s a keeper for sure.

Finally, if you like summer pastas, you might like this dish, too.

Chez Panisse Vegetables Cookbook

Eggplant from our Olin-Fox Farm CSA:
eggplant from our CSA

eggplant, uncooked and cooked

Making the Sauce

Eggplant, Tomato and Caramelized Onion Sauce

Gemelli with Eggpplant and Tomato
Adapted from Chez Panisse Vegetables
Serves 4 to 6 (or 2 generously…see my notes for a smaller yield)

2 large globe eggplants (I used 1 eggplant, which yielded about 3 cups of diced eggplant weighing about 9.5oz)
olive oil
1 onion, peeled and thinly sliced (about 2 cups sliced)
2 cloves garlic, minced
1 handful basil leaves
1 handful parsley leaves (I used only basil)
kosher salt
1 lb. penne (I used 1 cup of Gemelli pasta but use whatever you like)
sherry vinegar
2 cups tomato sauce (I used 1 cup of this sauce)
red pepper flakes
1/2 lb. ricotta salata cheese (I used no cheese, but served grated Parmigiano Reggiano on the side.)

1. Preheat the oven to 400ºF. Cut the eggplants into cubes about 3/4-inch square, toss them lightly with olive oil and spread them out in a single layer on a sheet pan. (Note: I’ve made this twice now, and my instinct the first time was to toss the eggplant with some kosher salt before roasting. The instructions don’t call for this, and second time around, I used no salt, and I think the eggplant came out better.) Roast in the oven for 25 minutes or so, until the eggplant is brown and tender.

2. Put a large (or small) pot of water on to boil for the pasta. Add a large pinch of kosher salt. Cook the pasta al dente.

3. Meanwhile, heat a large sauté pan with the olive oil and onions over medium heat. Sauté the onions until just caramelized. (Note: I started the onions when I put the eggplant in the oven — I find that caramelizing onions slowly over medium heat works best. I also added a pinch of kosher salt while sautéeing. The onions probably sautéed for 25 minutes to 30 minutes total.) Add the garlic and cook for a moment more, and then deglaze with a splash of sherry vinegar. Add the eggplant, tomato sauce, and a pinch of red pepper flakes. Heat the sauce to simmering. Drain the pasta, add it to the tomato sauce pan, and toss gently. Chiffonade the basil and add it the pan.

4. Serve the pasta with a generous garnish of the chopped parsley (I omitted) and ricotta crumbled over the top (I also omitted, but served Parmigiano Reggiano on the side.)

Gemelli with Eggplant, Tomato and Caramelized Onions

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Appetizers CSA Eating Locally Hors d'oeuvres Side dishes Vegetarian

Corn Fritters

August 4, 2011 – 9:15 pm

corn fritters

Oh, where to begin, where to begin. I saw this recipe in last weekend’s WSJ’s food section and began foaming at the mouth. Look at this picture. Do those corn cakes not look perfect to you? Golden brown, loaded with corn — I just want to reach my hand through the computer and snatch one.

The recipe, credited to London’s Yotam Ottolenghi, sounded fantastic, too. So, I set to work scraping kernels from the cob of our delectable CSA corn and finely dicing the most beautiful hot peppers I have every seen and mixing a batter of polenta and Greek yogurt and olive oil and cilantro. The mixture looked divine — colorful, fragrant and perfect in consistency. This is exactly where I should have paused.

But I didn’t. I continued on with the recipe and delicately folded in 3 whipped egg whites. And then I proceeded to fry up corn pancakes, delicious in every which way, but not what I was looking for. I wanted fritters, not pancakes, and I won’t belabor this point any further since I just went through my fritter-vs-pancake preferences with you all with these guys.

But all was not lost. In an attempt to rectify the remaining batter (I had cooked 8 pancakes at this point), I added an additional ear of corn kernels to the batter and then violently stirred, attempting to deflate the effect of the whipped egg whites.

Success. Total succcess. I mean, I definitely have a thing for fritters these days, but these corn-laden crispy cakes are simply irresistible. I served them aside broiled fish but I love the idea of making them the star of the meal, serving them with a simple salad tossed in a citrus vinaigrette, which is how Ottolenghi suggests. I should note, too, that the batter — the egg white-deflated fritter batter, that is — can be made ahead. Once I achieved the consistency I was looking for, I set my batter bowl in the fridge until dinner time. Yum yum yum.

If you think this recipe sounds yummy, check out this one, too:Watercress with Egg, Goat Cheese & Seeds. Sounds divine. These two Ottolenghi recipes are part of a four “easy-enough” recipe series. The final one will be printed this weekend. Looking forward to it!

Peppers from our Olin-Fox Farm CSA:
peppers from our CSA

The first batch of fritters I made came out looking like pancakes. You can see in this picture below how those whipped egg whites produced a puffy pancake versus a fritter. After cooking 8 pancakes, I added another whole ear of corn kernels to the batter. At this point, the batter was considerably more corny, and the effect of the whipped egg whites, minimal. Next time around, whipped egg whites will be omitted — they seem unnecessary.

corn pancakes

Corn Fritters
Adapted from: The Wall Street Journal
Note: Yotam Ottolenghi, the creater of these corn cakes, serves them with a light salad of arugula and cilantro. Find the original recipe here.

SERVES: 4

½ cup quick-cooking polenta, or fine-ground cornmeal
1¼ cups corn kernels, cut from 1-2 ears of corn*
1 small shallot, diced fine (about 3 tablespoons)
1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
½ teaspoon cumin seeds, roughly smashed (optional — I omitted)
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup full-fat Greek yogurt
1½ tablespoons olive oil, plus extra for frying
1 to 4 eggs (depending on whether you want to make a fritter or a pancake… see notes in post above and in recipe)
¼ cup chopped cilantro (or more or less to taste)

¼ cup sour cream or crème fraîche

*I ended up using 3 ears of corn to make the batter the consistency I was looking for. See notes in recipe.

NOTE: Batter can be made ahead and chilled. (After I achieved the batter consistency I was looking for, which was in the middle of the day, I stopped making fritters and put the batter in the fridge. When it was time for dinner, I took out my bowl and started making fresh fritters. Yum yum yum.)

WHAT TO DO:

1. In a large bowl mix polenta with corn, shallots, jalapeño, cumin (if using), salt and pepper. Add yogurt, 1½ tablespoons olive oil, 1 egg. Mix well with fork.

2. Here is where the “recipe” gets messy: If you like the texture of a pancake, separate the remaining 3 eggs. Place the whites in a bowl and beat to soft peaks; reserve the yolks for another purpose. Carefully fold whites into corn batter in two stages. Let rest 5 minutes. (Note: This is what I did initially. See photo directly above the recipe.) If you prefer the texture of a fritter (my preference), omit adding the whipped whites**.

3. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Make 3 to 4 fritters at a time. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden. Season second side of fritters with a pinch of salt. Transfer to paper-lined tray. At this point, it would be wise to taste one. If you like the texture and seasoning, repeat the cooking process with the remaining batter. If you think the batter could use more corn, add more corn. If the batter needs to be bound together better, add another egg. Once you’ve achieved the right consistency, repeat the cooking process with the remaining batter or chill batter until you’re ready to start cooking.

Yield: about 16 cakes.

** I should note that I have not made this recipe without omitting the egg whites altogether — I simply have minimized their effect by adding an additional ear of corn to the batter and stirring aggressively to deflate their whipped texture.

This is what the batter looked like before I folded in any egg whites. I so wish I had tried making one fritter at this step.
corn fritter batter

This is what the batter looked like after I cooked 8 pancakes and then added another whole ear of corn kernels to achieve the fritter consistency I was looking for.
fritter batter

corn fritters

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Baking CSA Desserts

Crème Fraîche Ice Cream in Almond Butterscotch Cookie Cups

July 29, 2011 – 11:51 am

Homemade Créme Fraîche Ice Cream

This isn’t really my thing anymore. As delicious as they are, I certainly don’t need to eat my nightly scoop of ice cream out of delicate cookie baskets. I’m quite happy scraping right from the carton actually.

So why have I gone through the effort to make these precious ice cream vessels? Well, here’s what happened. A few weekends ago a couple of dear friends came over for dinner. I served a disappointing steak along side delicious corn and tomatoes (from our CSA) followed by a disappointing dessert. So on all accounts I failed. I felt really off my game. I mean, the two dishes I put no effort into were the only edible foods on the table. What’s more, the dessert I served — buttermilk panna cotta — is usually a go-to for me. I used to LOVE this recipe. I blogged about it. Made it all the time. How could it fail me?

Well, it did. I took one bite and thought, “This is way too sweet.” So, I set to work trying a few variations of lemon panna cotta, all of which failed. I needed something else. I needed something cool and sweet and tangy and delicious. I needed a little something called crème fraîche ice cream courtesy of David Lebovitz’ The Perfect Scoop, a book I obviously have not explored enough.

Ice cream is such a treat. And on these hot summer nights, does anything sound better? (With the exception perhaps of a slice of this?) If you are in need of a summery, entertaining dessert that’s really not too much of an effort to put together, this combo is a winner. The cookies, to my surprise, were completely simple to make and quite forgiving (see photo below). Delicate and sweet (be sure to brush your teeth immediately following dinner), these cookies are pieces of art themselves. I particularly like the taste of a few sweet-tart blackberries with this rich ice cream, but any berry will do.

Homemade Créme Fraîche Ice Cream

Fruit from our CSA this week. So delicious.
Blackberries and Peaches from my CSA

unbaked almond cookie cups

Oopsidasies… here’s why you should follow instructions:

Almond Butterscotch Cookie Cups

Homemade Créme Fraîche Ice Cream
Yield = 1 quart

1 cup whole milk
3/4 cup sugar
big pinch salt (I used kosher)
5 large egg yolks
2 cups créme fraíche

1. Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.

2. Warm the milk, sugar and salt in a medium saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

4. Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Note: Mine thickened up really quickly. After about 12 minutes, I stopped my machine.

Almond-Butterscotch Cookie Cups
Makes 12 cookie cups

4 T. butter
1/4 cup light corn syrup
1/4 cup packed light brown sugar
1/8 tsp almond extract (if you have it)
1/2 cup sliced almonds
6 T. flour

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Have ready 4 overturned teacups or custard cups. (Note: I did not turn over my cups.)

2. Melt the butter in a small saucepan with the corn syrup and brown sugar. Stir in the almond extract (if using), almonds, and flour.

3. Drop 4 slightly rounded tablespoons of batter, evenly spaced, on the baking sheet and using the back of the spoon, spread them into circles about 2 inches in diameter. (Note: Mine were about 3 inches in diameter and not evenly spaced, and they baked into one large cookie.) Bake the cookies for 12 minutes, until they’re deep golden brown. (Note: if you end up forming one large cookie as shown in the picture above, just cut through the batter with a paring knife.) Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it over onto or into your teacup. (If the cookies get too firm to shape, return the pan to the oven for 30 seconds to soften them.) Let the baking sheet cool, then repeat with the remaining batter.

Homemade Crème Fraîche:

To make crème fraîche, place 2 cups heavy cream in bowl. Add 2 tablespoons of yogurt or 2 tablespoons of buttermilk. Stir to combine. Cover bowl with plastic wrap and let sit at room temperature for 12 to 24 hours. Stir. Mixture will be nice and thick. Store in the fridge until ready to use.

You may have noticed that I love crème fraîche. I really do. I think I love making it just as much as I love eating it. It’s just so magical watching heavy cream transform into this thick unctuous mass. Yum. I’ve been making it a lot these days in my favorite quiche recipe, which I’ve been making without the crust — much less work and just as delicious.

Please forgive the videography!
This is what crème fraîche will look like after 12 hours at room temperature:

This is what crème fraîche will look like after 12 hours at room temperature + 12 hours in the fridge:

This is what my ice cream looked like after about 12 minutes of churning:

Homemade Créme Fraîche Ice Cream

Tags creme fraiche, desserts, ice cream | Comments (4)

Appetizers CSA Eating Locally Hors d'oeuvres Vegetarian

Zucchini Fritters with Tzatziki

July 7, 2011 – 6:57 pm

zucchini fritters

I think I’m the last person on the planet to make zucchini fritters. Why it has taken me so long to give them a go I do not know. Maybe it’s that I have a general pancake-making phobia? Or that the amount of zucchini-fritter recipes I have collected over the years in addition to the blog posts I have bookmarked and the cookbook pages I have dog-eared is a wee overwhelming?

In any case, I got over it earlier this week, spurred by a revelation that helped me breeze through my zucchini-fritter recipe collection and locate a few promising recipes. My revelation, you ask? I realized I wasn’t interested in making a pancake — I wasn’t looking to make a floury, bread-crumb bound, cheese-laden pancake. I wanted something resembling a latke but composed of zucchini, which would be crisped quickly in a pan and served with something cool like sour cream or tzatziki.

The recipe here fits that description. A combination of grated zucchini and potato with a little diced onion bound by a single egg gives these fritters that lovely latke texture. But the addition of lemon zest and lots of herbs give them a freshness and lightness that’s irresistible. I served this batch with tzatziki, which accompanied them well, but which truthfully is unnecessary — they’re so good on their own. Give them a whirl! I know you’ll like them.

Batter made with zucchini from our Olin-Fox Farm CSA:
Fritter Batter

fritters in pan

cooked zucchini fritters

Zucchini Fritters with Tzatziki

Serves 2, Yield=6

2 cups coarsely grated zucchini
1/2 cup coarsely grated potato
kosher salt
pinch of flour
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter

Tzatziki:
1 cup Greek yogurt
2 T. finely diced red onion
1 T. chopped mint
kosher salt
squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.

fritters with tzatziki

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CSA Eating Locally Entrees Side dishes Vegetarian

Summer Squash Gratin

June 17, 2011 – 4:44 am

Summer Squash Gratin

This is the recipe that broke the streak. A two-month-long, five-meal-rotation streak consisting of burgers, meatloaf, roast chicken, burgers and quiche. It was time. It was time to put some effort into dinner; to try something new; to open up a can of anchovies; to crack a jar of capers; to pour some brown butter over fresh bread crumbs. Yes, brown-butter bread crumbs. They are so good.

Let me tell you, my efforts paid off. I’m all about simple recipes these days, and when I have fresh ingredients on hand, simple can be best. But this recipe reminded me of ones I used to attempt all the time, ones with so many layers of flavors and textures, ones that leave eaters guessing, “what is that?” after every bite.

And don’t let me scare you: There’s nothing complicated about making this dish. It’s just that for me these days, anything that requires more than forming burger patties and tossing a salad seems like a chore. I took a few shortcuts, too, opting to make the salsa verde in one step in the food processor, which saved a wee bit of time, but I encourage you to read through the original recipe first on Food 52. It’s a fabulous site!

If you’re in need of a nice, summery, vegetarian dish to add to the mix, this is the one. It’s light — no cream in this gratin — and the vegetables remain firm even after 40 minutes of cooking. I served it as an entrée with a simple salad and some fresh bread, but it would make a wonderful side dish as well.

For all of you fathers out there, have a wonderful Father’s Day weekend! And to the four father’s in my life, I love you very much.

Summer Squash Gratin

Salsa Verde Ingredients

Salsa Verde

Mise en Place

Summer Squash from our Olin-Fox Farm CSA:
Ingredients In Bowl

Tossed Ingredients

Uncooked Gratin

Kitchen assistant sneaking a bite:

Kitchen assistant caught in the act:

Summer Squash Gratin with Salsa Verde and Gruyère

Source: Food 52 via Suzanne Goin
Serves 4 as an entrée

Salsa Verde:

1 teaspoon fresh marjoram or oregano leaves (1/2 teaspoon dried)
1/4 cup coarsely chopped mint
1 cup coarsely chopped flat-leaf parsley
3/4 cups extra-virgin olive oil
1 small clove garlic
1 anchovy
1 tablespoon capers, drained (rinsed if salt-packed)
1/2 lemon, for juicing
Freshly ground black pepper

Gratin:

2 pounds summer squash
1 1/2 cup fresh breadcrumbs
3 tablespoons unsalted butter
3/4 cups sliced shallot
1 teaspoon minced garlic
1 tablespoon thyme leaves
1 New Mexico chile or jalapeno, seeded and finely chopped
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper

1. Make the salsa verde. Using a mortar and pestle (or a food processor), pound the herbs to a paste. You may have to do this in batches. Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs. Gently pound the capers until they’re partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning. (Note: I basically made this in one step in the food processor — I pulsed everything with the exception of the capers together, then stirred the capers in at the end.)

3. Make the gratin. Heat the oven to 400 degrees. Cut the squash into 1/8-inch-thick slices. (A mandolin makes this a quick task.) Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.

4. Place the breadcrumbs in a bowl. Heat a small saute pan over medium heat for 1 minutes. Swirl in the butter and cook for a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.

5. Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, chile, 1/2 cup salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will taste strong at this point but will be delicious when cooked.)

6. Place the squash in a pretty 9-by-9-inch (or equivalent oblong-shaped) gratin dish. Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.

Summer Squash Gratin

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CSA Eating Locally Eggs Entrees Side dishes Vegetarian

Dinner for One with Bittman’s ‘Polenta without Fear’ + A Huge Thank You

October 23, 2009 – 12:08 am

polenta, chard and fried egg

I never thought the day would come when I would consider sautéed greens over polenta topped with a fried egg as the idea of the most delicious dinner. Well, the day is here (has been for a little while now), and I am so glad it is, because nothing could be simpler to prepare.

Before I write another word, however, I just want to extend a huge thank you to the reader who submitted my blog in the comments section of this Bitten post. I am so touched that you thought of me and am so shocked to have been selected. Thank you, too, to the Bitten bloggers for considering alexandra’s kitchen as a worthy under-the-radar blog.

I could think of no better way to commemorate this moment than by making one of my favorite Bittman recipes: Polenta without Fear, which recently appeared in the featured recipe section of Bitten. I first made this dish shortly after returning from a dinner party where, upon arrival, I had been charged with polenta-making duties. I went to work, but what I had hoped to produce to complement the host’s delectable braised short ribs left me embarrassed. (I must note that it didn’t help that the host didn’t own a whisk, but I can’t turn all the blame elsewhere.) My polenta was lumpy, dry and unflavorful. Why?!

Of course my mother had the answer. Or at least a solution. Have you made Bittman’s polenta recipe, she asked? No, I hadn’t. But I would soon, and I did. And it’s delicious. The recipe uses a ratio of 1 cup stone ground cornmeal to 3 cups of liquid (1 cup whole milk + 2 cups water) with the addition of 1/4 cup grated Parmigiano and 2 to 4 tablespoons of butter at the end. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce “creamy, soft, mouth-filling polenta,” as described on Bitten.

So, as the title suggests, this polenta, topped with some sautéed greens — chard, kale, spinach — and a fried egg makes a great dinner-for-one. Would I love some braised short ribs on my polenta? Of course, but there are better opportunities for that. Need another dinner-for-one idea? Try these Zuni Cafe Eggs Fried in Bread Crumbs … so yummy!

The ingredients:
mise en place for dinner for one

Sautéed onions and Swiss chard from my Morning Song Farm CSA:
Swiss chard and onions over polenta

polenta, chard and fried egg

Polenta without Fear

Source: Bitten
Serves: 4

1 cup milk (preferably whole milk)
Salt
1 cup coarse cornmeal, preferably stone-ground
Freshly ground black pepper, to taste
2 to 4 tablespoons butter or extra virgin olive oil
1/4 cup or more freshly grated Parmigiano-Reggiano, to taste, optional

1. Bring milk to a boil with 2 cups water in a medium saucepan and add a large pinch of salt. Adjust heat so liquid simmers. Add cornmeal in a steady stream, whisking as you do to prevent lumps. When it has all been added, let mixture return to a boil, then turn heat to low. Polenta should be just barely simmering.

2. Cook, stirring occasionally and being sure to scrape sides and bottom of pan, for 15 to 20 minutes, until mixture is creamy and cornmeal tastes cooked. If mixture becomes too thick, whisk in some water, about 1/2 cup at a time. (I added about 2/3 cup water in 1/3 cup increments.)

3. Taste and season polenta as necessary with salt and pepper. Take pan off stove, stir in the butter or oil and the cheese if you are using it, and serve, passing more cheese at the table if you like.

Serve with sautéed greens and a fried egg for a simple simple dinner.

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Appetizers CSA Eating Locally Entrees Salads Vegetarian

In Honor of Top Chef: Padma’s Salad with Rancho Gordo Beans & Bäco Flatbreads

August 25, 2009 – 11:33 pm

Padma's Salad
Early last Wednesday morning, before the premier of Top Chef Las Vegas, Padma Lakshmi made a delectable looking salad on the Today Show with Matt Lauer. She chopped up fresh spinach, mixed it with chickpeas, bell peppers and chives, and tossed it all together with olive oil and lemon juice. Served with fresh pita bread, says Padma, this “chickpea tapas” makes a wonderful whole meal.

I couldn’t agree more. Upon seeing this segment, I felt inspired to cook up some of the Ranch Gordo beans I had picked up in San Francisco earlier this month. I have been wanting to incorporate more beans — such a healthy, affordable food, filled with protein — into my diet, and this salad has proven to be a great way to do so. I made this salad two nights in a row last week with my Alubia Criollo beans and various other goodies from my CSA — arugula, cherry tomatoes, chives, shaved zucchini and chopped orange.

Beans, I am learning, are really not so much trouble to make from scratch. I soaked mine in the morning and cooked them according to the instructions on the Rancho Gordo website. I’m not a bean connoisseur, but I like RG’s description of these small white beans: Alubios have a “rich, buttery flavor and creamy, over-the-moon texture.”

I ate my salad with these Bäco flatbreads, the recipe for which I spotted in the LA Times in June 2008 and have had tacked to my fridge ever since. Bäco flatbreads, made with Greek yogurt seasoned with ginger, garlic and lime juice, are similar to the pita breads used for gyros — the pocketless pita breads. They are delicious! The recipe yields more yogurt sauce than needed, but the sauce makes a nice accompaniment to both the flatbreads and the salad. A nice little combination eaten taco style is a bäco flatbread, spread with some yogurt sauce and topped with some salad. So yummy!

Note: I omitted the lavendar and added some chives.

Bacao Flatbread

Bacao cooking in pan

salad ingredients

Here is Padma’s basic recipe. Please note, however, that Padma prefers making this with raw spinach or arugula — I used raw, chopped arugula — as opposed to cooked, which is what her recipe says to do. Also, any vegetables — tomatoes, zucchini, corn, mushrooms, etc. — can be added to this salad. A nice variety of vegetables makes for a nice variety of flavors and textures. I also used a little balsamic vinegar in addition to the fresh lemon juice.

Here is the Bäco Flatbreads recipe. I added some chives to the yogurt mixture and served some of the remaining yogurt sauce with the flatbread and the salad — this is such a yummy meal!

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Baking CSA Desserts Eating Locally Olallie Cafe recipes Soup Vegetarian

Carrot Cake & Soup, Anniversary Dinner at Izza

July 9, 2009 – 11:45 pm

carrot cake

Last week I found a stockpile of carrots in the bottom left-hand drawer of my fridge. So, I set to work slicing and dicing, staining my cutting board, dulling my knife, tearing up my uncalloused little hands. Sike. I did nothing of the sort. I for once used my little brain and pulled out an attachment to my Cuisinart I have yet to use. Magic. In about 30 seconds, this gadget had transformed my pound of carrots into perfect little shreds. I didn’t even peel these guys. Just gave them a good scrub, and sent them down the shoot.

With prep work done, I set to work on a carrot cake recipe I have had saved for years. It appeared in Fine Cooking magazine in 2004 in an article called “Carrot Cake, Perfected.” Why I have waited five years to give the recipe a go is beyond me, but I am so happy I finally have. This recipe is a winner.

With the rest of my carrots, I made a yummy gingered-carrot soup roughly based off The New Moosewood Cookbook’s recipe. And I promise to supply this recipe once I actually make it properly. For whatever reason, I left out about five ingredients, substituted five others, and produced something resembling nothing close to what Mollie Katzen had prescribed. Fortunately, I have another bundle of carrots to play with this week.

carrotswholeandshredded

With the above-pictured carrots, I made cake.

With the below-pictured carrots, I made soup. Some were a tad wrinkly, sure. Not to worry, once puréed, no one would suspect a thing.

carrots

Below: Carrot-ginger soup served with Bäco flatbreads. These deserve their own post. Soon, I hope.

carrot-ginger soup

ginger & garlic

Mini spring-form pans filled with batter (at left) and baked (at right).

baked & unbaked cakes

cut cakes

carrot cakes

cake

I made several mini cakes with this batter as well as some patriotic cupcakes for the Fouth of July. While the cupcakes were a hit, this batter definitely bakes more evenly and better in cake pans. Stick to cakes with this recipe. It is a yummy yummy recipe.

frosted cupcakes

The pizza guys at Izza, a new San Clemente pizza joint.

I’m not sure why I’m trying to squeeze so much into this post, but I just want to tell you one more thing. This past Wednesday, the love of my life and I celebrated our four-year anniversary by eating our favorite food on the planet … pizza pizza. Izza, a thin-crust, wood-fired, Neopolitan-style pizza place opened its doors just in time for us to celebrate our happy day. The pizza was fabulous, our server was adorable, and the vanilla gelato was heavenly. We couldn’t be happier with this addition to the San Clemente restaurant scene. Well, if they added a white clam pizza to their menu, I might be slightly happier, but maybe in time that will come.

And last but not least, check out this old photo I found. It was taken way back in middle school when Ben and I met on a field trip in Thessaloniki. I’m just kidding, you know, but seriously, I would have guessed ages 15 and 12 respectively. Yikes.

ben & ali

The Ultimate Carrot Cake
Source: Fine Cooking Magazine
Article: “Carrot Cake, Perfected” by Gregory Case

Note: I have made some modifications to the original recipe. To read the original, click here.

For the cake:
Softened butter and flour for the pan
1 lb. carrots
10 oz. (2-1/4 cups) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup packed dark brown sugar
1 1/4 cup vegetable oil

For the frosting:
8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
1 lb. cream cheese, cut into pieces and completely softened at room temperature
4-1/4 oz. (1 cup) confectioners’ sugar, sifted
1 Tbs. pure vanilla extract

Make the cake:
1. Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9×13-inch heavy-duty metal cake pan.

2. In a food processor, using the shredder attachment, shred the carrots. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).

3. In a large bowl, combine the flour, baking soda, salt and cinnamon. Whisk to blend thoroughly.

4. In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oil in a steady stream until combined. Scrape this mixture into the flour mixture. Stir with a wooden spoon or rubber spatula to combine. Add the carrots; stir to combine.

5. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.

Make the frosting:
Fit a stand mixer with the paddle attachment (a hand mixer works, too). Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.

Frost the cake:
Scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides.

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Baking CSA Desserts Eating Locally

Kumquat Upside-Down Cake

June 3, 2009 – 10:02 pm

kumquats in pan

What do you do with two pounds of kumquats? Why you make a kumquat upside-down cake, Silly. What else would you do.

No, seriously, what else would you do? I have been getting them every week in my CSA (which has been awesome), but had it not been for the lovely Huebscher, who pointed me to this recipe, those kumquats would still be sitting in my fridge. I mean seriously, there’s only so much no-face* you can play with these tart little gems, though I have found them more bearable in the past few weeks. I have nothing scientific to back this up, but it seems the bigger the kumquat, the sweeter. Can anyone support this theory?

Fortunately, kumquats keep well in the fridge and do make a fabulous upside-down cake. That said, I wouldn’t mind exploring some other uses. My mother and I were thinking they might make a nice addition to a braised dish or a Moroccan tagine or something of the sort.

So, I have never done this, but I am feeling creative (— just bought a mat cutter … so much fun — ) and would like to propose a challenge which will result in a gift for one of you. What I would like from you are recipes/ideas featuring kumquats. Whoever supplies the best idea will receive a framed picture, perhaps one of these.

As I suspected, another little baggy of kumquats arrived in my CSA today. I will stash them away until I hear back from you.

kumquats

Kumquat Upside Down Cake

kumquats in pan

Kumquat Upside Down Cake

batter

Kumquat Upside Down Cake
Source: Beauty Everyday

1½ lbs. kumquats, halved
1 stick unsalted butter
¾ cup light brown sugar
3 T. honey
½ tsp. vanilla
½ tsp. salt

1 1/3 cup flour
1½ tsp. baking powder
¾ tsp. salt
1 cup unsalted butter, softened (if using salted use less salt)
1 1/3 cup sugar
5 eggs, room temperature
1 tsp. vanilla

1. Preheat the oven to 325ºF.

2. Melt butter in a large cast iron pan over medium heat. Be careful not to burn the butter. Add brown sugar and stir until mixed. Remove from heat. Add vanilla, honey and salt, and stir to combine.

3. Add the fruit to caramel mixture — fit as much as you can inside. (WARNING: I used about 1½ lbs. of kumquats, and squeezed them all in. About half-way through baking, the syrup bubbled up and spilled out onto my oven floor. Smoke was everywhere. So, you can either place the kumquats in just one layer, or you could take your chances and maybe place a cookie sheet on the rack below the pan to catch any over flow.)

Make the batter:
4. Put softened butter and sugar in a large bowl and beat until fluffy. Add eggs one at a time, beating on high. Add vanilla.

5. In a separate bowl, sift together dry ingredients. Add to wet ingredients and mix on low speed until combined.

6. Carefully spoon or pour batter over kumquats, taking caution not to disturb the fruit. Carefully smooth the batter.

7. Place cake in oven on the middle rack. Bake for about 1 hour, checking after 45 minutes. Test the cake with a toothpick, making sure it is cooked in the middle. Take a butter knife and loosen edges along the pan. Put cake on a wire rack and let it cool for about 30 minutes.

8. Put a large platter face down over cast iron pan and flip.

Kumquat Upside Down Cake (side view)

*No-face: Invented circa 2001 by a Canadian hockey player, no-face is a game that requires participants to take shots of particularly offensive high-octane combinations. Whoever makes no face, wins. Kate Ling, if I recall correctly, is reigning champion.

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