Milk and milk products

Lobster Mac and Cheese with Fresh Chives, Pimente d’Espelette

/ Ren

North Atlantic lobster meat, organic, whole wheat macaroni, aged Vermont white and cloth-bound cheddar, fresh cream, chives and pimente d’Espelette..

Lobster Mac and Cheese

1/2 pound organic, whole wheat macaroni
1 cup heavy cream
1 cup shell stock
blond roux as needed
1-1/2 tablespoons good sherry (not cooking sherry!)
1/2 pound aged white cheddar cheese, grated
1/2 pound extra-sharp Cheddar, grated
1/4 teaspoon freshly-grated nutmeg
1-1/2 tablespoons pimente d’Espelette
3 tablespoons fresh chives or slivered green onion tops
3/4 pound lobster meat, poached
1/2 cup organic panko
sea salt and freshly-ground black pepper

Prepare macaroni according to package instructions, but reduce cooking time by 2 minutes.  Drain pasta (don’t rinse) and set aside.

Lightly poach lobster meat until a little underdone in simmering water with a little fresh lemon juice,a tablespoon of butter and some fresh parsley.  Remove from heat, drain and transfer the lobster meat to a bowl of ice water to stop the cooking process.  Set aside.

Add cream, stock, sherry and nutmeg together in a heavy saucepan. Heat just until tiny bubbles come to the surface, but do not let it boil.  Whisk in just enough roux so that the sauce coats and clings to the back of a wood spoon.  Remove from heat.

Fold in cheeses, chives, pasta, pimente d’Espelette and lobster. Adjust seasoning with sea salt and freshly-ground black pepper.

Turn mixture out into a small skillet or individual gratin dishes. Sprinkle lightly with panko and place into a 375 degree oven until bubbly and cooked through, about 20-25 minutes.

Sprinkle lightly with additional chives/green onions and chopped parsley and serve immediately.

Illegal drugs in the country’s milk supply?

/ Ren

According to CSPI, FDA can stop dairy farms with drug residue violations from selling cattle for meat but the agency usually doesn’t stop the farm from selling its milk.

“Consumers have a right to know what’s in their milk, and if there are dangerous drugs in it, they need to know what FDA is doing about that,” said CSPI senior food safety attorney David Plunkett.

Wild-Caught Salmon Chowder with Smoked Bacon and Black Sea Salt

/ Ren

Loaded with protein, omega 3’s and life-giving amino acids, this hearty and delicious soup has just a few carefully selected ingredients. Perfect fare on a cold winter’s eve..

Peel and cut 1 medium Yukon gold potato into 1/2-inch dice.  Place in a pot and barely cover with light chicken (or fish, vegetable) stock and bring to a low boil.  Cook until the stock has thickened with potato starch and the potatoes are very nearly done.  Turn off the heat and keep warm.

Cut a couple of thick slices of hardwood smoked bacon into 1-inch lengths and cook over medium-low heat until the fat has rendered and the bacon is crisp.  Transfer the bacon to a side dish to drain, leaving the fat in the pan.

Add about 1 cup each of diced yellow onions, diced carrots and bias-cut celery to the pan with the bacon fat and cook without browning until al dente.

Meanwhile, remove the skin from 6 or 8 ounces of wild Alaskan salmon filets, tear into large chunks and set aside.

Add the potatoes and their cooking water to the pan and simmer for 5 minutes.

Add the salmon and 1/2 cup of heavy cream to the pan, stir and simmer until the base has thickened and the salmon is just cooked through, about 8 minutes.

Add chopped fresh parsley and a squeeze of fresh Meyer lemon juice and stir to combine.  Simmer for one last minute, then season to taste with freshly-ground black pepper.

Ladle soup into warm bowls, top with pieces of bacon and finish with a few flakes of black sea salt.

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  • Chef Freddie Bitsoie Recommends a Cross-Cultural Celebration of Native Regional Winter Recipes (indiancountrytodaymedianetwork.com)

Mac & Cheese with Smoked Ham and Roasted Poblano

/ Ren

Classic comfort food on cold and rainy day.

Organic macaroni, extra sharp Vermont white cheddar, extra sharp Wisconsin yellow cheddar, caramelized onions, heirloom garlic, smoked ham, roasted poblano peppers and local, pastured half & half.  Seasoned with sea salt, black pepper and Piment d’Espelette, topped with fresh breadcrumbs and baked until golden brown and bubbly..

Naan Pizza with Spiced Lamb, Roasted Vegetables and Fresh Goat Cheese

/ Ren

Homemade flatbread, ghee-fried spiced lamb, roasted peppers, onions, heirloom tomatoes and garlic, with fresh goat cheese and Neapolitan parsley..

Naan Pizza with Spiced Lamb, Roasted Vegetables and Fresh Goat Cheese

For the Vegetables

1/2 pound heirloom tomatoes, cored, seeded and chopped.
1 small yellow onion, chopped
1/3 cup assorted fresh peppers (I like to use both hot and sweet peppers), chopped
2 cloves garlic, chopped
1 tablespoon cracked coriander seeds
1 teaspoon cumin seeds

Toss the vegetables together then lay out on a parchment paper-lined baking sheet.  Place the tray in a 500 degree oven until slightly charred.  Remove from the oven and set aside.

For the Lamb

1/2 pound freshly-ground, pastured lamb
2 tablespoons ghee
1/2 teaspoon fine sea salt
1 tablespoon spice blend such as Penzeys Vindaloo, containing a mixture of ginger, cinnamon, brown mustard, red pepper, cardamom, turmeric, black pepper and cloves.  Reserve a tablespoon or two of the butter, spice and lamb juices to spread on the naan.

Gently form the lamb into 1-1/2 inch balls, taking care not to press too tightly.  Sprinkle with the salt and set aside.  Heat the ghee in a cast iron skillet over medium-high heat until shimmering but not smoking.  Add the spices and whisk to incorporate. Carefully add the lamb to the ghee and shallow fry until nicely seared on the outside but still rare in the middle.  Transfer to a side plate and allow to drain.

For the Naan (adapted from a recipe by Madhur Jaffrey)

8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough.  Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.

Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it.  Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.

Preheat oven and a heavy baking sheet to 500 degrees.

Punch down the dough and knead it again and divide into 9 equal balls.  While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.

Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.

Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.

Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.

To Assemble

Lightly brush the naan with the reserved butter mixture.  Scatter the roasted vegetables around the naan, then position the lamb around and about.  Tuck in a few wedges of fresh goat cheese here and there, then place the naan directly on the center rack of a 500 degree oven and bake until the cheese is soft and the edges of the naan have begun to char.  Remove from oven, dress with torn parsley and a light squeeze of fresh lemon and serve immediately.

Refreshing Mango Mint Lassi

/ Ren

Did you know that mangoes are grown in Texas’ lower Rio Grande Valley?

The English word “mango” probably originated from Tamil mangai or Malayalam manga via Portuguese (also manga).  The word’s first recorded attestation in a European language was a text by Ludovico di Varthema in Italian in 1510, as manga; the first recorded occurrences in languages such as French and post-classical Latin appear to be translations from this Italian text.  The origin of the “-o” ending in English is unclear.

When mangoes were first imported to the American colonies in the 17th century, they had to be pickled due to lack of refrigeration.  Other fruits were also pickled and came to be called “mangoes” (especially bell peppers), and by the 18th century, the word “mango” became a verb meaning “to pickle”.  –Wikipedia

Refreshing Mango Mint Lassi

flesh of 1 large, fresh mango
1/3 cup farm-fresh milk
1/2 cup Greek yogurt
1/4 cup fresh mint leaves
1 teaspoon fresh lemon juice
1/4 teaspoon real vanilla extract
1-2 teaspoons raw, organic palm sugar
pinch of sea salt
4 ice cubes

Toss it all in the blender and give it a few whirls..

The "hedgehog" style is a common way of eating mangoes (left). A cross section of a mango can be seen on the right, not quite fully halving the fruit as the large stone is not visible

If I had a deli,

/ Ren

I would serve European-style smoked salmon on a toasted, by-God real New York bagel with locally-made triple-cream mascarpone, fresh dill, home-made preserved lemon, seasonal heirloom tomato, Sicilian capers, red onion, sea salt and freshly-ground black pepper..

Classic Smoked Salmon on a Toasted Bagel

Contrary to common legend, the bagel was not created in the shape of a stirrup to commemorate the victory of Poland’s King Jan Sobieski over the Ottoman Turks in 1683.  It was actually invented much earlier in Kraków, Poland, as a competitor to the bublik, a lean bread of wheat flour designed for Lent. In the 16th and first half of the 17th centuries, the bajgiel became a staple of the Polish national diet.

There was a tradition among many observant Jewish families to make bagels on Saturday evenings at the conclusion of the Sabbath.  Due to Jewish Sabbath restrictions, they were not permitted to cook during the period of the Sabbath and, compared with other types of bread, bagels could be baked very quickly as soon as it ended.

That the name originated from beugal (old spelling of Bügel, meaning bail/bow or bale) is considered plausible by many, both from the similarities of the word and because traditional handmade bagels are not perfectly circular but rather slightly stirrup-shaped  (this, however, may be due to the way the boiled bagels are pressed together on the baking sheet before baking).  Also, variants of the word beugal are used in Yiddish and Austrian German to refer to a round loaf of bread (see Gugelhupf for an Austrian cake with a similar ring shape), or in southern German dialects (where beuge refers to a pile, e.g., holzbeuge, or woodpile)…

Bagels were brought to the United States by immigrant Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338, which had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all the bagels by hand.  The bagel came into more general use throughout North America in the last quarter of the 20th century, at least partly due to the efforts of bagel baker Harry Lender and Florence Sender, who pioneered automated production and distribution of frozen bagels in the 1960s. -Wikipedia

Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup

/ Ren

Fresh broccoli, heirloom garlic and Yukon gold potatoes are lightly buttered, seasoned with sea salt and cracked black pepper and roasted until golden brown.  The vegetables are then simmered in a rich base of homemade vegetable stock with vintage yellow and Jasper Hill clothbound cheddar cheeses (in Austin, try Antonelli’s Cheese Shop in the Hyde Park neighborhood).  Seasoned with Piment d’Espelette and just a few red chili pepper flakes..

Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup

The Espelette pepper (French: Piment d’Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.

Originally from Mexico and to a lesser extent South America, Piment d’Espelette was introduced into France from the New World during the 16th century.  After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham.

Espelette peppers are harvested in the late summer, with characteristic festoons of peppers are hung to dry on balconies and house walls throughout the communes. –Wikipedia

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.

Rustic Lobster Bisque

/ Ren

Butter-poached North Atlantic lobster in homemade shell stock,  teeming with fresh thyme, celery, onions, plum tomatoes, heavy cream and aged sherry.  Cracked pepper, crunchy sea salt and a few drizzles of chili oil..

Rustic Lobster Bisque

“Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.  Julia Child even remarked, “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.” –Wikipedia

Garlic Potato-Crusted Halibut with Dill Pollen Beurre Nantais

/ Ren

Wild Alaskan halibut fillets with a crunchy topping of shredded potatoes and fresh garlic, served over a dill pollen-infused reduction of butter, white white, red shallots, fresh lemon, cream and chopped parsley (beurre nantais)..

Garlic Potato-Crusted Halibut with Dill Pollen Beurre Nantais

“Halibut feed on almost any animal they can fit into their mouths. Juvenile halibut feed on small crustaceans and other bottom dwelling organisms. Animals found in their stomachs include sand lance, octopus, crab, salmon, hermit crabs, lamprey, sculpin, cod, pollock, herring, flounder as well as other halibut. Halibut live at depths ranging from a few meters to hundreds of meters, and although they spend most of their time near the bottom,[1] halibut may move up in the water column to feed. In most ecosystems the halibut is near the top of the marine food chain. In the North Pacific their only common predators are the sea lion (Eumetopias jubatus), the orca (Orcinus orca), and the salmon shark (Lamna ditropis).”

“Halibut have been an important food source to Native Americans and Canadian First Nations for thousands of years and continue to be a key element to many coastal subsistence economies.”  –Wikipedia


CSA Pizza

/ Ren

Local pork sausage tossed with red pepper flakes & wild boar seasoning, just-milled grape tomatoes with heirloom garlic, fresh oregano and balsamic vinegar, roasted gypsy peppers, green onions, olive oil, Asiago & Manchego cheese, torn arugula and a crisp, thin wheat crust..

Killer Pizza (Austin CSA Edition)

Roast tomatoes and gypsy peppers in a 500 degree oven until charred.  Set both aside until cool enough to handle.

Slips the skins from the peppers and remove the stems and seed clusters.  Coarsely chop the flesh and set aside.

Pass 3/4 of the tomatoes through a food mill and place into a heavy bottomed saucepan over medium low heat. Add garlic, balsamic and the rest of the tomatoes and cook until thick, about 25 minutes.  Add fresh oregano about 5 minutes before the pan comes off the heat.  Season to taste with salt and pepper and set aside.

Fry coarsely-ground fresh pork in a hot skillet.  Season with wild boar spices and cook until well browned.  Add green onions, toss and set aside.

Drizzle pizza crust with olive oil and place on a pre-heated pizza stone and bake 4 minutes at 500 degrees.  Return stone to oven and set the crust aside.

Working from the center out, spread tomato sauce around the partially-baked crust.  Scatter cooked sausage and green onions over the top.  Follow with roasted peppers and cheese and finish with arugula tossed with a little olive oil.

Sprinkle a little more boar seasoning over the top if desired, then slide pizza onto the stone and bake at 500 degrees until the cheese is bubbly and the crust is crisp, about 7 minutes.   Cut and serve immediately.

Ingredients from

Ground pork (Richardson Farms)
Grape tomatoes (CSA)
Heirloom garlic (JBG)
Fresh oregano (my garden)
Balsamic vinegar (Texas Olive Ranch)
Gypsy peppers (CSA)
Arugula (Montesino Ranch)
Green Onions (Acadian Family Farm)
Cheese (Antonelli’s Cheese Shop)
Pizza crust (Pie Fixes Everything)
Greenling Organic Delivery
Farmhouse Delivery

Chicken-fried Venison with Cream Gravy, Sage and Bacon

/ Ren

A twist on the chicken-fried steak familiar throughout the South (likely first introduced to Texas as Schnitzel by German immigrants in the 1800’s) , this decidedly delicious comfort food favors lean, wild venison over cube steak and adds dried herbs, fresh  sage and bacon.  The result is surprisingly light, crispy and deeply flavorful..

 

Chicken-fried Venison with Cream Gravy, Sage and Bacon

 

 

Serves 2

8-10 ounces wild venison backstrap (boneless loin, similar in texture to filet mignon but much more flavorful)
2-3 strips bacon
1/4 cup (loose) fresh sage leaves
beef tallow (flavor neutral) for frying

1/2 cup + 2 tablespoons organic, whole wheat flour, divided (sprouted flour preferred)
1 teaspoon paprika
1 teaspoon sea salt
1 tablespoon dried grilling spices (thyme, rosemary, garlic, etc.), crushed

1 pastured egg
1/3 cup milk

1 1/2 tablespoons pastured butter
2 tablespoons flour
2 tablespoons buttermilk
1/4 cup homemade chicken stock
1/2 cup fresh cream
sea salt and freshly ground black pepper

Cut the backstrap into equal portions of about 4-5 ounces each.  Place between pieces of plastic wrap and use a meat mallet to pound evenly into 1/4 inch thick slices.  Sprinkle lightly with sea salt and allow to stand 10 minutes on an absorbent surface.

Melt butter in a saucepan over medium heat.  Once the foam subsides, whisk in 2 tablespoons of flour and stir continuously until a thick paste is formed and the flour has lost its “raw” taste, about 5 minutes.  Whisk in chicken stock and buttermilk and bring to a boil then immediately lower to a simmer.  Whisk in cream and allow to simmer 10 minutes.  Season to taste with sea salt and plenty of freshly ground black pepper.

Combine 1/2 cup flour, paprika and dry spices in a bowl or on a plate large enough to hold the pounded venison.  Crack the egg into another bowl and whisk with 1/3 cup milk.

Dredge the venison in flour, shake of the excess then dip into the egg wash.  Hold over the bowl to drain for a moment, then dredge in the flour a second time.  Transfer the breaded venison to a plate and allow to stand 10 minutes.

Cook the bacon in a heavy skillet until crisp then add the sage leaves and fry about 1 minute.  Transfer bacon and sage to the side to drain for a moment, then chop coarsely and keep warm.

Add enough tallow to the pan so the the melted volume is about 1/4 inch thick and heat to about 350 degrees.   Carefully lay the breaded venison in the pan and shallow fry until golden brown, about 5 minutes on each side.  Transfer to the side to drain for a moment, then position on a dinner plate.  Spoon gravy over the top, dress with bacon and sage and serve immediately.

The primary diet of axis deer is grass, and they will graze on new weeds and forbs.  When grass is not in sufficient quantity, they may browse.  Axis graze successfully on native Texas grasses such as curly-mesquite, Indian-grass, side oats grama, big and little bluestem.  They do well on improved grasses, such as Klein.  Seasonally, they do well on winter wheat.  Browse species include live oak and hackberry.  Mast includes acorns and mushrooms.

This post is part of Real Food Wednesday!

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Black Pasta with Lump Crab and Artichokes in Asiago Cream

/ Ren

Jumbo lump crab, artichoke hearts and sweet peppers in a fish velouté with shallots, white wine, cream, Asiago and flat-leaf parsley.  Seasoned with sea salt, black pepper and a pinch of red pepper flakes and served over a bed of squid ink pasta..

Black Pasta with Lump Crab and Artichokes in Asiago Cream

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  • Recipe: The Oceanaire Seafood Room’s Maryland-Style Crab Cakes (seattletimes.nwsource.com)

(Vegetarian) Black Bean Enchiladas

/ Ren

Fresh corn tortillas filled with black beans, onions, peppers, cheddar, asiago and toasted cumin.  Bathed in fire-roasted tomato sauce with crushed chile chipotle, Mexican oregano & a splash of apple cider vinegar.  Topped with more cheese, then baked until sizzling hot.  Topped with a dollop of thick crema Mexicana..

Black Bean Enchiladas

Chicken Adobado Pizza

/ Ren

Farm-fresh chicken pieces are marinated overnight in a mixture of ancho chiles, garlic, cumin, cloves and Mexican oregano, then slow-roasted, cooled and torn into chunks.  The pan juices are reduced with chopped fresh tomatoes until thick, then spread over a rustic cornmeal crust and topped with the chicken, yellow onions, fresh green chiles and queso anejo..

Chicken Adobado Pizza

For the Chicken and Sauce (adapted from a recipe by Rick Bayless)

2-3 joints of chicken
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cumin seeds
2 cloves
2 roma tomatoes, chopped
1 teaspoon smoked paprika
1/2 teaspoon piloncillo
3 dried ancho chiles, stemmed, seeded and torn
2 tablespoons raw cider vinegar
2 tablespoons olive oil
2 cloves garlic
1 teaspoon Mexican oregano
sea salt

1 small yellow onion, chopped
1-2 fresh Anaheim chiles, sliced

Heat the oil in a heavy skillet over medium heat. When hot, toast the chiles for a few seconds per side, then transfer to a bowl.  Don’t let the chiles burn or they will be very bitter.  Add 1 cup hot water to the bowl, cover and let stand 20 minutes to rehydrate the chiles.

Place the garlic, oregano, pepper, cumin, cloves, paprika, piloncillo, salt and vinegar into a food processor along with the chiles and and its soaking water.  Process into a smooth, thin sauce.

Place the chicken in a shallow dish and pour the marinade over the top.  Cover and refrigerate overnight, turning once.

Drain the chicken, reserving 1/4 cup of marinade.  Roast in a heavy skillet in a 300 degree oven until just done, then set aside to cool, taking care to collect the juices.

Pour the reserved marinade and collected juices into a clean pan set over medium heat and bring to a boil.  Add the tomatoes and cook until disintegrated, about 10 minutes.  Add onions and Anaheim chiles, reduce heat and simmer until thick, about 20 minutes.  Taste and adjust for seasoning and set aside to cool.

For the Crust  [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)

1 teaspoon active dry yeast
1/3 cups warm water
3/4 cups sprouted wheat flour, plus more for work surface
1/4 cup organic, stone-ground cornmeal, plus more for skillet
1/2 teaspoon coarse sea salt
1 tablespoon extra-virgin olive oil, plus more for bowl

In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.

Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.

Divide dough into two balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.

Stretch dough into 7-inch rounds.  Sprinkle cornmeal on a skillet, pizza peel or inverted baking sheet.  Place dough rounds on top, and cook in a 400 degree oven until light golden brown, about 10 minutes.  Set aside to cool.

For the Pizza

1 cornmeal crust
1 cup roasted chicken, torn into chunks
1/2 cup thickened adobado with peppers and onions
1/4 cup Anejo cheese, shredded
chopped cilantro

Toss the chicken and adobado together, then spread over the top of the cornmeal crust.  Top with cheese and bake at 500 degrees until crisp and bubbly, about 8 minutes.  Garnish with fresh cilantro, cut into wedges and serve immediately.

Blackberry-Blue Cornmeal Pancakes with Guajillo Honey Butter

/ Ren

Heirloom blue cornmeal, fresh local blackberries, pastured eggs, cultured butter, fresh buttermilk and wild guajillo honey with a pinch of chili powder..

Blackberry-Blue Cornmeal Pancakes with Guajillo Honey Butter

1 cup organic stone-ground blue cornmeal
1 1/2 cups organic whole wheat pastry flour
2/3 cup fresh blackberries or blueberries
1 teaspoon aluminum-free baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder (optional)
2 large pastured eggs
2 tablespoon cultured butter, melted plus 2 tablespoons cold
2 cups fresh buttermilk
1 teaspoon bacon drippings
2 tablespoons wild guajillo honey

Sift cornmeal, flour, baking soda, chili powder and salt together in a bowl.  In a separate bowl, whisk together eggs, milk and melted butter.  Slowly pour the wet ingredients into the dry, stirring just enough to combine. Gently fold in blackberries and allow mixture to stand 5 minutes.

Melt 1 tablespoon butter and 1 teaspoon bacon drippings in a heavy griddle or comal set over medium heat.  Drop batter by the quarter-cupful onto the hot pan and cook until the batter puffs up and bubbles appear along the edges, then flip and cook until golden brown. If making a large batch, pancakes may be kept in a low oven until ready to serve.

To serve, arrange pancakes on a plate and top with guajillo honey and semi-melted butter.  Garnish with additional fresh berries and serve hot.

Guajillo Pods

“Guajillo honey looms large in the history, culture and economy of southwestern Texas, particularly in the development of Uvalde County, located about 165 miles southwest of the state capital, Austin. During the 1870’s when settlers were establishing farms and ranches in Uvalde County, they discovered caves and hollow trees full of bees and honey- a bee paradise. The land was nicknamed ‘brush country’ because of the cat claw, kinnikinnick, white brush and Guajillo bushes…” -Slow Food USA

Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese and Fresh Sage

/ Ren

Pastured American bison is salted and allowed to air-dry overnight, then rolled in cracked, tri-color peppercorns before being grilled over an open wood fire.  Served over a bed of caramelized onions with crimini mushrooms, melted  blue cheese and fresh sage..

Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese & Fresh Sage

For the Steaks

American bison sirloin steak(s), cut 1 inch-thick
approx. 1 tablespoon coarse sea salt per 8oz steak
approx. 2 teaspoons freshly-cracked black, green and pink peppercorns per steak
peanut oil

Coat both sides of each steak with sea salt, wrap loosely in butchers’ paper and refrigerate.  Remove steaks  from refrigerator, then rub off any remaining salt (the surface should feel dry to the touch).  Coat each steak with cracked pepper and allow to come to room temperature as you prepare the fire.

Once the flames have died down and the embers are glowing red, lightly oil the steaks then grill for about 5 minutes on the 1st side and 4 minutes on the 2nd side for medium rare.  Remove steaks and allow to rest a full 5 minutes before serving on top of sauce.

For the Sauce (inspired by a recipe by Ree Drummond)

2 tablespoons pastured butter
1 tablespoon bacon drippings
1 small yellow onion, halved and sliced
1/2 cup fresh crimini mushrooms, sliced
1 clove garlic, minced
1/3 cup fresh, heavy cream
1/3 cup crumbled blue cheese
1 teaspoon Worcestershire sauce
1 tablespoon fresh sage leaves (substitute 1 teaspoon rubbed sage)

Melt butter and bacon drippings in a heavy skillet over medium heat.  Add slices onions and stir to coat.  Stirring only often enough to prevent burning, cook onions until deep golden brown, about 30 minutes.

Add mushrooms and garlic and sauté 5 minutes, stirring continuously.  Add cream, Worcestershire and sage, reduce heat and simmer 5 minutes. Taste and adjust for salt and pepper.

Blackberry-Chipotle Cornbread

/ Ren

Old fashioned, locally ground yellow cornmeal, pastured dairy, seasonal berries, raw honey and smoky chipotle are combined in this variation of traditional skillet cornbread..

Blackberry-Chipotle Cornbread

1 1/4 cups stone-ground cornmeal
1 1/4 cups unbleached, organic all-purpose flour
1 1/2 teaspoons aluminum-free baking powder
1/2 aluminum-free teaspoon baking soda
1 1/4 teaspoons coarse sea salt
1 large pastured egg
1 3/4 cups fresh buttermilk
3 tablespoons cultured butter

1/2 pint fresh blackberries
1/2 cup filtered water
1 teaspoon freshly-squeezed lemon juice
2 tablespoons raw honey, more or less to taste
1-2 chiles chipotle morita

Remove the stem, seeds and ribs from one or two small chiles chipotle morita and grind into a fine powder.  Place the blackberries in a non-reactive pan with the lemon juice, water and chile powder and simmer over medium-low until reduced and thickened.  Remove from heat and allow to cool to about 100 degrees then stir in honey to taste.  Allow to cool completely.

Combine cornmeal, flour, baking powder, soda and salt in a bowl. In a separate bowl, combine the egg and buttermilk.  Slowly stir the buttermilk mixture into the cornmeal mixture until just combined.  Don’t over-mix.

Allow the batter to stand while you melt the butter in a 10-inch skillet in a 400 degree oven.

Swirl the cooled blackberry-chipotle sauce into the cornbread batter, leaving it streaky.  Remove the skillet from the over and swirl to coat the sides with the hot butter.  Pour the batter into the skillet and bake uncovered until just set in the middle, about 25 minutes.

Brush the top of the cornbread with a little more blackberry-chipotle sauce if you think it needs it, then allow  to stand 5 minutes before serving.

Blueberry Cream Scones with Honey-Lemon Curd

/ Ren

Drop scones made from sprouted wheat, fresh cream, cultured butter & pastured eggs, blueberries, wildflower honey and freshly-squeezed lemon juice..

Blueberry Cream Scones with Honey-Lemon Curd

For the Scones (adapted from a recipe by Mark Bittman)

1 cup organic sprouted wheat flour, plus more as needed
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons local, raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh heavy cream
1/2 cup fresh blueberries, rinsed and picked over (substitute frozen blueberries in the off season)

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined. Beat 2 eggs with the cream, then stir into the flour.  Fold in blueberries.

Turn the dough onto a floured surface and gently knead until barely sticky.

Drop heaping tablespoons of mixture onto a greased baking sheet. Beat the remaining egg with with a scant amount of water and brush the top of the dough.  Bake in a 350 degree oven until it passes the toothpick test, about 12 minutes.

Allow to cool slightly before serving with honey-lemon curd.

For the Honey-Lemon Curd (recipe by Dede Sampson)

5 large pastured egg yolks
1 large pastured egg
2/3 cup freshly-squeezed Meyer lemon juice
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons wildflower honey
4 tablespoons pastured butter, cut into 8 pieces

Crème fraîche for serving

In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey. In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes. Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl. Wrap tightly and refrigerate at least 3 hours.

This post is part of A Moderate Life’s Tackling Bittman Recipe Hop !

Elote Particular

/ Ren

This variation of Mexico’s popular street food elote (roasted corn on the cob) uses freshly-ground chili powder,  pastured butter, lime, sea salt and homemade crema Mexicana with toasted cumin and cilantro..

Elote Particular

For the Chile Powder (all amounts may be adjusted according to taste)

2 ancho chiles, stemmed, seeded and split
2 arbol chiles, stemmed, seeded and split
1/2 tablespoon granulated garlic
1 teaspoon granulated onion
1 teaspoon Mexican oregano
1/2 teaspoon black peppercorns
1/4 teaspoon cinnamon
3 whole cloves
1/2 teaspoon cacao powder

Toast the chiles on a dry comal over medium heat until fragrant, about 45 seconds per side. Take care not to let the chiles burn, or they will be bitter.

Once cooled, add the chiles and the rest of the ingredients to a food processor and pulse into a fine powder.  Store in an airtight container up to 3 months.

For the Cumin Crema

1/2 cup fresh heavy cream
1/4 cup buttermilk
2 teaspoons cumin seeds
1/3 teaspoon sea salt
1/2 teaspoon freshly-squeezed lime juice
1 tablespoon fresh cilantro

Toast the cumin in a dry skillet over medium heat until fragrant, about 3 minutes.  Allow to cool, then crush in a mortar or spice grinder and set aside.  Freshly-toasted cumin tastes nothing like that jar of powdered stuff that’s been in the back of your cabinet for 2 years..

Using an instant read thermometer, warm the cream on the stove to 98 degrees then remove from heat, cover and allow to stand overnight at room temperature.  Transfer the now  somewhat thickened cream to the refrigerator and chill 4 or more hours.  Stir in cumin, salt, cilantro and lime 20 minutes before serving.

For the Corn

Pull back the husks and remove the silk.  Put the husks back in place and tie closed with kitchen string.  Plunge into a pot of lightly-salted boiling water, cover and parboil 5 minutes.  Transfer the corn to a wood-fired grill and cook turning often until tender, about10-15 minutes depending on size, etc.

Peel back the husks and slather the corn with butter, chili powder and crema. Use the husks as a handle to eat the corn popsicle-style, offering cotija cheese and lime wedges on the side if desired.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

Queso Flameado

/ Ren

A decidedly Tex-Mex affair, queso flameado (flaming cheese) is a mixture of assorted white cheeses with chilies, onions, garlic and homemade chorizo served bubbling hot from the oven with warm tortillas..

Queso Flameado

(informed by recipes by the Homesick Texan)

For the Chorizo

1/2 pound fatty pork, coarsely ground
1 ancho and 1 guajillo chile, toasted and ground
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon paprika
2 cloves garlic, minced
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon cinnamon

1/4 cup chipotle chili sauce

Loosely combine all ingredients together in a bowl.  Pinch off ping pong ball-sized pieces and fry in a hot skillet until brown and crusty on the outside.  Transfer to a side dish to drain.

For the Vegetables

1/2 poblano pepper, stemmed and seeded
1/2 Spanish onion, cut into wedges
1/2 small red bell pepper, stemmed and seeded

Place all ingredients in a heavy skillet and broil until blistered and partially blackened, about 5 minutes. Remove from oven, cover and let stand until cool enough to handle.  Cut into strips.

To Prepare

Combine vegetables with 2 cups of assorted shredded white cheeses such as asadero and Oaxaca in a heavy skillet.  Arrange cooked chorizo over the top and dress with a little chipotle chile sauce.  Place in a 350 degree oven until bubbly, about 10-15 minutes.

Spoon mixture onto warm tortillas and serve immediately.

Stinging Nettle and Porcini Quiche with Green Garlic, Cipollini and Pecorino

/ Ren

In this crust-less quiche, stinging nettles are briefly blanched in salted boiling water, then shocked, chopped and combined in a rich custard with buttered green garlic, browned cipollini onions & porcini mushrooms, fresh oregano and shredded pecorino cheese..

Stinging Nettle and Porcini Quiche with Green Garlic, Cipollini and Pecorino

For the Custard (adapted from a recipe by Michael Ruhlman)

2 cups fresh whole milk
1 cup fresh heavy cream
6 pastured eggs (about 10 oz)
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon red pepper flakes

Whisk the eggs until frothy then stir in the remaining ingredients.

For the Filling

1 cup fresh stinging needles
1 tablespoon pastured butter
2 tablespoons green garlic, thinly sliced
1/3 cup porcini mushrooms, thinly sliced
1/4 cup cipollini onions, coarsley chopped
1/2 cup pecorino cheese, grated
1 tablespoon fresh parsley, coarsley chopped
1 1/2 tablespoons fresh Italian oregano, coarsely chopped

Plunge the nettles into a pot a lightly salted boiling water and blanch for 2 minutes (the leaves will turn bright green). Immediately drain and plunge into a bowl of ice water to stop the cooking process. Drain and chop as you would spinach.

Melt the butter in a heavy skillet over medium heat until shimmering. Add the green garlic, mushrooms and onions and cook until light golden brown. Remove from heat and allow to cool.

To Assemble

Lightly butter a casserole or glass pie pan then add a layer of sautéed vegetables. Top with half of the cheese and herbs, then add 1/2 of the custard mixture. Repeat with a second layer. Bake in a 350 degree oven until browned and set, about 30 minutes depending on the depth of your dish.  Allow to cool 15 minutes before serving.

Stinging Nettle on FoodistaStinging Nettle

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

/ Ren

Sweet and russet potatoes are boiled and mashed with sprouted wheat flour, pastured egg, sea salt and freshly-ground black pepper and served in a sauce of fried sage, shallots and garlic with fresh cream, steamed nettles and grated Parmesan.  Topped with toasted pine nuts and shaved Asiago..

Sweet

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

For the Gnocchi

3/4 pound sweet potatoes, peeled and diced
1/4 pound russet potatoes, peeled and diced
1/2 cup sprouted wheat flour
1 large, pastured egg
sea salt and freshly-ground black pepper
bowl of ice water
olive oil

Boil potatoes until soft then use a slotted spoon to transfer them to a cutting board (reserve cooking water). Mash the still-hot potatoes with ricer or a large fork until mostly smooth, then allow to cool 5-10 minutes.

Gather the potatoes into a mound and create a well in the center. Sprinkle the flour over the top, then crack an egg into the center.  Add salt and pepper and stir into the flour and potatoes as you would regular pasta. Knead gently until nearly dry, about 4 minutes.

Roll dough into 3/4″ diameter cylinders, then cut into 1″ lengths. Squish each gnocchi against the back of a fork then drop into boiling water and cook until they float, about 1 minute. Transfer to ice bath and allow to cool.  Drain, lightly coat with olive oil and hold until ready to use.

For the Cream Sauce

1 tablespoon minced shallot
1 clove garlic, slivered
8 fresh sage leaves, torn
1 tablespoon butter
1 oz white wine
1 cup fresh cream
1/4 cup grated Parmesan
1 1/2 cups fresh nettles, steamed, drained and chopped as you would for fresh spinach
sea salt and freshly-ground black pepper

Melt the butter in a heavy skillet over medium heat until shimmering.  Add shallot, garlic and sage and fry until slightly crisp. Add wine and reduce until nearly dry. Reduce heat to medium low and slowly whisk in cream. Cook until reduced in volume by about 1/3, then stir in Parmesan and nettles.  Season to taste with salt and pepper, then add the gnocchi to the pan and heat through.

To serve, spoon gnocchi and cream sauce onto a plate or shallow bowl and garnish with toasted pine nuts and shaved asiago.

This post is part of Meatless Monday!

Shrimp and Grits

/ Ren

Gigantic gulf shrimp are sautéed in sweet butter with fresh lemon, celery, tomatoes, white wine and parsley and served over stone-ground yellow grits with fresh thyme, shrimp stock, garlic and cream..

Shrimp and Grits

Adapted from recipes by Chef Chris Hastings, Coastal Living

For the Grits

1/2 cup stone-ground yellow grits
1 tablespoon cultured butter
1 teaspoon fresh thyme
1/2 cup fresh cream
1/2 cup shrimp stock (substitute fish fumét or vegetable stock)
1/2 cup water
1 clove garlic, slivered
1 tablespoon shallot, diced
1 tablespoon parsley, chopped
sea salt and freshly-ground black pepper

Melt butter in a heavy saucepan over moderate heat. Add thyme, garlic and shallots and sauté until soft and fragrant.  Whisk in broth and cream, reduce heat and cook until done, adding water as you go, about 10 minutes. Season to taste with salt and pepper and keep warm.

For the Shrimp

4 very fresh jumbo Gulf shrimp, peeled, de-veined and patted dry
2 tablespoons sweet butter, divided
1 1/2 tablespoons red or green bell pepper, diced
2 tablespoon celery, diced
1 small plum tomato, chopped
2 green onions, slivered
1 teaspoon Cajun seasoning (substitute Old Bay)
1/4 dry white wine
1 tablespoon parsley, chopped

Heat half of the butter in a heavy skillet over medium-high heat until very hot. Add celery, bell pepper and shallots and cook 30 seconds. Add shrimp and cook without moving until lightly browned on the outside and opaque on the inside, about 2-3 minutes per side.

Remove shrimp from pan and add wine, cook and reduce until only a little liquid remains, about 5 minutes. Add tomatoes, parsley, lemon juice and shrimp and heat through, about 2 minutes.

To serve, spoon grits into a bowl and arrange shrimp over the top.  Pour the remaining butter sauce over the top and serve with Tabasco if desired.

Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

/ Ren

Steel-cut oats are soaked overnight in cool, filtered water with a little lemon juice before being cooked with cinnamon and freshly-grated nutmeg.  Topped with banana slices fried in cultured butter with Tahitian vanilla, mascarpone thinned with fresh cream and a sprinkling of wild-harvested bee pollen..

Soaked Oatmeal with Wild Honeycomb, Mascarpone and Fried Bananas

For the Oats

1 cup traditional, steel-cut oats
1 cup cool, filtered water for soaking
1 teaspoon fresh lemon juice
1 1/2 cups filtered water for cooking
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/3 teaspoon freshly-grated nutmeg

2 teaspoons wild honeycomb
1 teaspoon wild-harvested bee pollen (not propolis)

Combine oats, water and lemon juice in a non-reactive bowl. Cover and allow to stand overnight. Transfer oats to a heavy saucepan, add water and bring to a boil. Reduce heat, cover and simmer until tender, about 15 minutes.  Add cinnamon, nutmeg and salt and keep warm until ready to use.

For the Bananas

1 just-ripe banana, bias-cut into 1/2 inch slices
2 tablespoons cultured butter
1 Tahitian vanilla bean, split and scraped

Melt butter in a heavy bottomed skillet over medium-low heat.  Scrape vanilla into pan and swirl to disperse.  Add bananas and cook until golden brown.  Flip and cook until the other side is browned, about 8 minutes. Total.  Pour remaining butter into oatmeal.

For the Mascarpone

1 pint raw, fresh cream (ultra-pasteurized cream will not work)
1 tablespoon fresh lemon juice
1 tablespoon filtered water

Heat the cream in a double-boiler until it reaches 185 degrees. Mix water and lemon juice and add to the cream; it should thicken right away. Keep mixture at 185 degree for a full 5 minutes, stirring occasionally.

Transfer mixture to a bowl, cover and refrigerate overnight. Transfer to a cheesecloth-lined strainer set over a clean bowl, refrigerate allow allow to separate 12-24 hours.  Mascarpone will keep in the refrigerator for about 1 week.

To serve, spoon warm oatmeal into a bowl and drizzle cream-tinned mascarpone around the perimeter. Top with fried bananas and a spoonful of honeycomb and sprinkle with bee pollen.

Conchiglie al Formaggio

/ Ren

Baked seashells with artisan cheeses, mustard and fresh cream with spring onions, grape tomatoes and bits of spicy sausage..

C

Conchiglie al Formaggio

1 1/2 cups conchiglie pasta, cooked and drained
1-2 spring onions, sliced or 1/2 yellow onion, diced
1-2 spicy cooking sausages (such as Spanish chorizo), sliced
1/4 cup grape tomatoes, halved
1 cup cheese (Manchego, Parmesan, etc.), grated
1 cup fresh whole milk, more-or-less
1 cup fresh cream
1 pastured egg
3 tablespoons grass-fed cultured butter, divided
2 tablespoons sprouted wheat flour
1 teaspoon dry mustard
1/4 cup fresh parsley, coarsely chopped
1/8 cup fresh oregano, coarsely chopped
1/3 cup fresh bread crumbs
sea salt and freshly-ground black pepper

Melt 2 tablespoons butter in a saucepan over medium-low heat.  Whisk in flour and mustard and cook, stirring continuously until smooth, about 5 minutes.  Slowly whisk in cream and stir until combined, then thin with milk until the sauce coats the back of a spoon.  Add cheese and stir until melted.  Remove from heat and allow to cool a bit, then whisk in the egg and set aside.

Quickly brown sausage and onions in a heavy skillet over medium high heat until some of the fat has rendered, then add tomatoes and cook until softened.  Drain any excess grease, then fold into the cheese sauce along with the parsley and oregano.  Fold in pasta and adjust taste with salt and pepper.

Turn pasta mixture into a buttered casserole, then top with fresh bread crumbs and bake in a 375 degree oven until golden brown, about 15 minutes.  Serve with a green salad and a glass of Pinot Grigio if desired.

This post is part of Real Food Wednesday, in support of freedom of choice for farmers and consumers everywhere

Who’s invited?  Raw milk producers and their consumers, grass based farmers fed up with the low commodity milk prices looking for alternatives, folks that have seen healthier days, Future Farmers of America wanting to check out the buzz about direct sales of raw milk,  constitutional scholars and lawyers looking for work that makes a difference, mother and fathers looking for answers to their children’s chronic health and obesity problems, college students cutting classes and stumbling into some life changing information, new couples considering having  family, doctors and dentists interested in pragmatic prevention based solutions, teachers and parents concerned with sugared milk in school lunches and YOU!

Phở bò tái

/ Ren

Originating in northern Vietnam, Phở (Pho, pronounced fuuh) is a Chinese and French-influenced soup of carefully-crafted beef stock flavored with roasted ginger, star anise, coriander and cinnamon.  It is typically served with rice noodles, thinly-sliced beef, lime and fresh herbs such as cilantro, basil and mint.

I followed Steamy Kitchen’s recipe, and thoroughly enjoyed the results..

Phở (Vietnamese Beef and Noodle Soup)

Easy Raw Chevre

/ Ren

Hi, I’m Wardeh (‘Wardee’) from GNOWFGLINS. I was thrilled when Ren asked me to guest post on his blog. It took me awhile to decide what I would share, but I finally settled on my recipe for a no-mess, can’t-go-wrong, delicious, and beneficial cheese – raw chevre.

Chevre, a soft spreadable cheese from raw goat milk, is one of the easiest cheeses to make. My family started raising our own milk goats in the late spring of 2009. I’ve made many batches of chevre since then – at least one per week, though sometimes more. We consume it daily, either plain or in other dishes, but I’ve also managed to fill the freezer with finished batches at a fantastic rate.  Want some?

Not only delicious, raw cheeses are incredibly good for us. They are full of beneficial bacteria and enzymes. Often, people who are lactose-intolerant can eat raw cheese. This is because during the culturing stage, bacteria consume much of the lactose. The cheese also contains lactase, the enzyme needed to digest lactose, which helps if there is any lactose left. It is marvelous that raw dairy foods bring with them the necessary enzymes to aid digestion.

I’ve made it my mission to find easy-to-make cheeses. Chevre fits the bill not only because it is simple and almost hands-off, but because it only requires a 1/2 gallon of raw goat milk to make it. By the way, you can make chevre with raw cow’s milk. The process will be the same, just you can’t call it chevre any more. This recipe makes 2 to 3 cups of chevre. I do it bag-style, rather than in little cup molds.

Ingredients

Stage 1: Culturing

Put the milk in a half gallon or gallon size jar. The milk’s temperature doesn’t matter. I usually start chevre with milk warm from milking, but I’ve also done it with milk cold from the refrigerator. Sprinkle the mesophilic culture on it and stir in with a wooden spoon (not metal).

Put the 1/4 cup of water in a little jar or cup. Add one drop of the double-strength liquid rennet. Stir well. Take one tablespoon of this solution and add it to the jar of milk. Stir well. If using regular strength liquid rennet, mix one drop of it with the water, but add 2 tablespoons of the solution to the milk and stir well.

This solution will keep in the refrigerator for one or two weeks. If it smells disagreeable, toss it. (It will smell like nothing when it is still good.)

Cover the jar of milk with a cloth napkin and secure with a rubber band. Let sit out at room temperature to culture for 24 hours.

Stage 2: Dripping

Place the colander inside a pot or bowl. Make sure it is big enough to catch up to a quart of the whey that will drip out. Layer the two pieces of cheesecloth in the colander.

The milk should now be thick and gelled, much like a firm yogurt. Transfer these curds into the cheesecloth. It is okay if they fall apart. Do it gently, but don’t be concerned about keeping them all in one piece.

Tie up the opposite corners of the cheesecloth, making a bag to enclose the curds. Lay the ends of the cheesecloth on top of the bundle of curds in the colander. Don’t let the ends of the cheesecloth hang out of the colander, or the whey will drip down into a puddle on your counter (true story).

Leave this setup out at room temperature for 24 hours, during which time the whey will drip out and the curds will thicken.

Stage 3: Collecting

Untie the cheesecloth and check the consistency of the cheese. You may let it hang longer if you wish the cheese to thicken more. At this point, it is usually spreadable and soft, thicker than mayonnaise but not dry.

Transfer the chevre to a clean bowl. Add 1/2 teaspoon of sea salt. Stir. Adjust amount of salt to taste. Refrigerate.

Save and refrigerate the whey that drips out; it may be used in lacto-ferments.

Mix It Up

Besides spread plain and salty on scones or toast, I like to use chevre in some other yummy ways.

It has become my family’s favorite creamy salad dressing. Combine 1 cup of chevre with 1 cup of raw milk and 4 tablespoons of raw apple cider vinegar. Blend well, adding salt, pepper, garlic, and other herbs (parsley, dill, and chives are good) to taste.


I mix the chevre with a seasoning salt such as Herbamare, or my homemade version of it, for a delicious vegetable dip.

And it makes a great sour cream substitute. Blend the chevre with enough raw milk to make it the consistency you desire. It will thicken up in the refrigerator.

And that’s it! Chevre is a great cheese that anyone can make and everyone likes. I’ve enjoyed having this opportunity to write at Edible Aria; Ren’s blog is one of my favorite blogs, not just because of the fantastic foods he makes, but because he’s a sincere and caring person.

You can find me at my blog, GNOWFGLINS, where I write about how my family embraces “God’s Natural, Organic, Whole Foods, Grown Locally, In Season.” I’d love to see you there.

Criques au Caviar

/ Ren

Delicate potato pancakes topped with crème fraîche and domestic caviar..

Criques au Caviar

For the Crème Fraîche

6 oz fresh heavy cream
2 oz cultured buttermilk

Gently heat heavy cream to 105 degrees (use a thermometer), then remove from heat and stir in buttermilk.  Transfer to a glass jar, cover with a napkin and allow to stand at room temperature until thick, about 24-36 hours.  Transfer to the refrigerator and age for 24 hours.  Use within 7-10 days.

For the Criques, (about 6 2-3 inch pancakes, adapted from a recipe by Jacques Pépin)

1 cup Yukon gold or fingerling potatoes
1 large farm-fresh egg
1/2 teaspoon baking powder
1 spring onion, slivered
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon cultured butter
fine sea salt and freshly-ground black pepper

Peel and dice potatoes and transfer to the bowl of a food processor.  Add egg and pulse until smooth.  Stir in baking powder and onion and season to taste with salt and pepper.  Heat butter in a heavy skillet over medium heat until shimmering, then pour batter into 2-3 inch pancakes.  Allow to cook undisturbed until the edges begin to brown and the pancake releases itself from the pan.  Flip and cook until golden brown, then transfer to a wire rack hold in a warm oven until ready to plate.

To serve, dress criques with a bit of smoked salmon or applesauce perhaps, or my favorite, crème fraîche and caviar.

Tulsi Chai

/ Ren

Revered in India for over 5,000 years as an adaptogenic balm for body, mind and spirit, modern research suggests that tulsi may be effective in supporting the heart, blood vessels, liver and lungs and may also help regulate blood pressure and blood sugar.

A soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey.

Tulsi Chai

Makes about 2 cups (adapted from a recipe in The Herb Companion)

1/2 cup fresh holy basil leaves, compacted or a scant 1/4 cup dried
2 cups cold, filtered water
2 rounded teaspoons green tea
2 green cardamom pods, crushed
one 1/4 inch-thick slice fresh ginger
one 2 inch length Ceylon cinnamon
2 whole cloves
freshly-grated nutmeg
honey to taste
milk to taste

Bring water to to a boil in a small saucepan.  Add basil, cover and simmer 3 minutes.  Stir in tea and spices, cover and steep 3-5 minutes.  Remove from heat and allow to cool slightly, then pour through a fine-mesh strainer.  Stir in milk and honey to suit and garnish with grated nutmeg and crystallized ginger.   May be served warm or cold.

Thai Spiced Mango Tapioca Pudding

/ Ren

Fresh ginger, Thai basil, kaffir lime, lemongrass, fresh mango, tapioca, cream, coconut milk and cayenne..

Thai Spiced Mango Tapioca Pudding

Thai Spiced Mango Tapioca Pudding (adapted from a recipe by Elizabeth Falkner)

1 tablespoon fresh ginger, peeled and sliced
1/2 tablespoon fresh galangal, peeled and sliced
4 Thai basil leaves
2-3 sprigs fresh cilantro
1-2 small kaffir lime leaves
1 1/2 teaspoons fresh lemongrass, sliced
1 cup filtered water
1/2 cup fresh cream
1/4 cup organic palm sugar
1/3 cup Bot Bang (Thai pearl tapioca)
1/2 cup heavy coconut milk
1 small fresh mango, diced
cayenne pepper

Combine ginger, galangal, basil, cilantro, lime leaves and lemongrass in the bowl of a food processor and pulse 3-4 times.  Transfer to a heavy saucepan and add 1 cup cold water.  Bring to a boil, then remove from heat and allow to steep for 20 minutes.  Strain liquid into another heavy saucepan, pressing on the solids with the back of a wooden spoon to release as much liquid as possible.

Add cream and sugar to the decoction and bring to a boil.  Stir in tapioca, reduce heat and simmer, stirring often until reduced in volume by about a third, about 1/2 hour.

Stir in mango, cover and allow to cool 10 minutes.

To serve, spoon pudding into a glass or shallow plate and sprinkle with cayenne pepper.  Garnish with basil and crystallized ginger.

Grilled Rib-eye Steak with Garlic-Lime Butter and Chili-Fried Onion Rings

/ Ren

Local, pastured bone-in rib-eye steak is basted with garlic-lime butter as it is grilled over a wood fire, then served with crispy chili-fried onion rings..

Grilled Rib-eye Steak with Garlic-Lime Butter and Chili-Fried Onion Rings

For the Compound Butter

1/4 cup pastured butter, softened
1/4 cup fresh cilantro, chopped
1-2 cloves garlic, minced
2 tablespoons white onions, finely diced and rinsed
1 1/2 tablespoons fresh lime juice
sea salt and smoked black pepper to taste

Combine all ingredients in a bowl and set aside until ready to use.

For the Onion Rings

1/2 yellow onion, thinly sliced into rings
1 cup fresh milk
1 cup sprouted wheat flour
2 tablespoons paprika
1 1/2 teaspoons chili powder
1 teaspoon dried parsley
sea salt and freshly-ground black pepper
beef tallow for frying

Soak the onion rings in the milk for 30 minutes.  Combine flour and seasonings in a bowl and set aside.  Heat tallow in a heavy, high-walled skillet over medium heat just until a wisp of smoke appears, then quickly drain the onions and toss in the seasoned flour.  Working in batches if necessary so as not to crowd the pan, fry the onions until golden brown.  Drain briefly on a clean kitchen cloth before serving hot.

For the Steaks

Lightly oil the steaks with peanut oil and season on both sides with salt and pepper.  Allow to stand at room temperature for 1 hour while the fire is prepared.  Grill the steaks on the hottest part of the grill for 3 minutes without moving them, then turn 90 degrees and grill 2 minutes more. Turn the steaks over, move them to the cooler side of the grill and cook to the desired degree of doneness (approximately 8 minutes for medium-rare, depending on thickness), basting frequently with compound butter.

Remove from grill, baste again and allow to stand 10 minutes before serving topped with onion rings.

Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

/ Ren

Sprouted wheat flour, fresh ginger and kefir with bananas, Meyer lemon, cultured butter and wildflower honey..

Sprouted Wheat Ginger Pancakes with Honey Lemon Butter and Caramelized Bananas

For the Honey Lemon Butter

1/2 Meyer lemon, peeled and seeded
3 tablespoons cultured butter, room temperature
1 tablespoon wildflower honey

Pulse all ingredients together in food processor until smooth. Refrigerate until needed.

For the Pancakes (yields about 8-10 5-inch pancakes)

2 pastured eggs
1 tablespoon fresh ginger, minced
1/4 cup brewed coffee (or decaf)
2 cups sprouted wheat flour
1/2 cup plain kefir
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
2 oz (1/2 stick) cultured butter

Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg.  Add eggs, kefir and coffee and stir well.  Thin with a little filtered water if too thick, add a spoonful of flour if too thin.

Oil a comal or griddle with 1 tablespoon butter or ghee and heat to 375 degrees.  Pour 1/4 cup of batter onto hot surface and cook for 2 minutes on the 1st side and 1 minute on the 2nd side.  Transfer to oven to keep warm until the last pancake is ready.  Add additional butter if needed and sauté sliced bananas until light golden brown.

Serve topped with honey lemon butter and caramelized bananas.

Peanut Butter Chocolate Chip Cookies

/ Ren

Old-Fashioned chunky peanut butter cookies with chocolate chips..

Peanut Butter Chocolate Chip Cookies

Makes about 2 dozen  (adapted from a recipe by Bon Appétit)

1 1/2 cups organic wheat flour (can use soaked or sprouted flour)
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
1/2 cup cultured butter, room temperature
2/3 cup organic chunky peanut butter
1 teaspoon vanilla bean paste
1/2 cup rapadura
1 large pastured egg
1/2 cup organic grain-sweetened chocolate chips

Mix flour, baking powder and salt together in a bowl. In a separate bowl, beat together butter, peanut butter and vanilla until smooth. Mix in sugar and half of the dry mixture.  Mix in egg and the other half of the dry mixture.

Roll dough into 1-inch balls and arrange 2 inches apart on a parchment paper-lined baking sheet.  Flatten each cookie with the back of a fork, forming a crosshatch pattern.  Bake at 350 degrees until dry on top and golden brown on the bottom, about 12 minutes.

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

/ Ren

Homemade Belgian chocolate bread is soaked in custard, then fried in cultured butter and served with roasted bananas and whipped cream..

Belgian Chocolate French Toast with Roasted Bananas and Whipped Cream

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz sprouted wheat flour
1 teaspoon sea salt
2 tablespoons baking powder
2 oz non-refined sugar
4 oz cacao powder
4 oz Belgian chocolate, shaved
4 oz filtered water
4 oz plain kefir or yoghurt
2 large eggs
4 oz melted butter

Mix the dry ingredients (except Belgian chocolate) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Custard

2 pastured eggs
1/3 cup fresh milk
1/4 teaspoon cinnamon
1 pinch salt

Combine all ingredients in a small bowl and beat with a fork until frothy.

For the Whipped Cream

1/4 cup fresh heavy cream
1/2 teaspoon vanilla bean paste
pinch of salt

Use a whisk or hand mixer to whip all ingredients together until thickened.

For the Bananas

2 small bananas, split lengthwise
1 tablespoon melted butter
1 teaspoon granulated maple sugar

Place the bananas cut-side down on a baking sheet. Brush with melted butter, sprinkle with maple sugar and roast in a 375 degree oven until golden brown and partially caramelized.

To Prepare

Soak thick slices of day-old chocolate bread in custard until completely saturated.  Carefully to transfer to a rack and drain for a few minutes.  Heat butter in a heavy skillet oven medium heat and fry soaked bread until light golden brown, about 2 minutes per side.  Place skillet and bread in a 375 degree oven and bake 7 minutes.

Place French toast on a plate and slide roasted banana on top. Garnish with whipped cream and serve immediately.

Red Lentil Dahl with Spinach and Curried Yogurt

/ Ren

With approximately 26% of their calories from protein, lentils have the third-highest level of protein by weight, of any plant-based after soybeans and hemp.  Lentils are an important part of the diet in the Indian subcontinent, which has large vegetarian population.

Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..

Red Lentil Dahl with Spinach and Curried Yogurt

Serves 2 (adapted from a recipe by the Post-Punk Kitchen)

1 tablespoon ghee
1 small yellow onion, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 teaspoon sea salt
1/2 cup dried red lentils, rinsed and picked over
1 tablespoon tomato paste
2 cups vegetable stock
2 plum tomatoes, chopped
juice of 1/2 lime
1/4 cup fresh cilantro, chopped

1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole cloves
1/2 teaspoon hulled cardomom
1 teaspoon turmeric
1/2 teaspoon black pepper
2 dried red chiles, seeded

1/4 cup plain yogurt
1 teaspoon good curry powder

Toast whole spices in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes.  Transfer to a spice grinder and pulse with chiles.  Set aside.

Heat ghee in a heavy skillet over medium heat and fry onions until golden.  Add tomatoes and cook until most of the liquid has evaporated.  Add ginger, garlic, turmeric, black pepper and toasted spices and fry 5 minutes.

Add vegetable stock and lentils and bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.  Add spinach and cook 3 minutes, then add lime and cilantro, adjusting consistency with tomato paste if necessary.

Serve over brown basmati and top with a dollop of curried yogurt.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

That 70’s Dinner

/ Ren

If you grew up during the 60’s and 70’s (especially in the Midwest), there’s a good chance you saw your share of chopped beefsteak with mushroom gravy, real mashed potatoes and blue lake green beans.  Here is that iconic comfort food made with local pastured beef, wild mushrooms, just-dug potatoes and Meredith’s homegrown green beans..

Chopped Beefsteak with Mushroom Gravy

For the Beefsteak (serves 2)

12 oz freshly ground pastured beef with at least 15% fat
1/2 small yellow onion, chopped
1/3 wild mushrooms, cleaned and sliced
3 whole cloves garlic, peeled
2 tablespoons pastured butter, divided
2 oz burgundy
1 1/2 cups beef stock
1 tablespoon demi-glace
1 bunch of thyme, tied
sea salt and freshly-ground pepper

Form the ground beef into 2 oval-shaped patties about 1 inch thick.  Season on both sides with salt and pepper.

Sauté onions, garlic and mushrooms in half of the butter in a heavy skillet over medium heat until well browned, about 5 minutes.  Use a slotted spoon the transfer the vegetables to a plate, then turn up the heat to medium-high and sear the patties to rare, using additional butter if needed.

Transfer the meat to a plate, then de-glaze the pan with the wine, scraping up all the brown bits with the back of a wooden spoon.  Add beef stock and thyme and cook until reduced in volume by 1/3, about 15 minutes.

Whisk in demi-glace, then add the meat and vegetables (except the garlic, which is for the potatoes) back to the pan, reduce heat and simmer until meat is medium-rare to medium, about 5 minutes.

For the Potatoes

1 1/2 cups red potatoes, peeled and cubed
3 oz pastured butter, room temperature
1/3 cup fresh cream
3 cloves garlic, roasted and minced
sea salt and freshly-ground pepper

Slowly boil potatoes in salted water over medium-high heat until fork-tender.  Drain and return to pan set over low heat and allow to dry 5 minutes.  Cut the butter into small pieces, then whisk into the potatoes.  Stir in the garlic and cream and season to taste with salt and pepper.

For the Beans

16 5-6 inch blue lake green beans, trimmed
1 quart filtered water
1 teaspoon pasture butter
1 teaspoon salt
bowl of ice water
2 pieces uncured, applewood smoked bacon
1 teaspoon champagne vinegar
sea salt and freshly-ground black pepper

Plunge green beans into rapidly-boiling salt water and cook 1 1/2 minutes. Drain, then transfer beans to a bowl of ice water to stop the cooking process.

Brown bacon in a heavy skillet over medium heat until almost done.  Pour off grease and add butter and green beans. Sauté, turning often until tender, about 3-4 minutes.  De-glaze pan with vinegar and season to taste with salt and pepper.

Conchiglie con Salsiccia di Pollo

/ Ren

Coarsely-ground pastured chicken, spinach, sweet onions, garlic and yellow tomatoes tossed with conchiglie pasta, cream, saffron, Grana Padano and fresh herbs..

Conchiglie con Salsiccia di Pollo

Serves 2

10-12 oz chicken meat (I use thigh meat), coarsely ground with 1 1/2 cups fresh spinach
2 tablespoons rendered chicken fat, divided
1 1/2 teaspoons fresh oregano, chopped
1 1/2 teaspoons fresh basil, chopped
2 sweet bulb onions, sliced
2 fresh yellow cluster tomatoes, cored and choped
2 cloves garlic, minced
8 oz spelt conchiglie
1/4 teaspoon saffron threads, soaked in water
1/3 cup fresh cream
1/3 cup grated Grana Padano
sea salt and freshly-ground black pepper
fresh lemon

Grind chicken meat with fresh spinach and stir in 1 tablespoon cold rendered chicken fat.  Heat the other tablespoon of chicken fat in a heavy skillet over medium heat.  Pinch off pieces of chicken sausage and sauté until lightly browned and crispy on the outside.  Add garlic, tomatoes, onions and herbs and sauté, stirring continuously until the tomatoes release their moisture, about 2 minutes.  Season to taste with sea salt and freshly-ground black pepper.

Meanwhile, cook pasta al denté in 1 1/2 quarts salted boiling water, about 8 minutes.  Drain, then return to burner over medium-low heat.  Stir in cream and saffron, then slowly stir in grated cheese until sauce is thick and creamy.

Toss sausage mixture with pasta and sauce, brighten with a squeeze of lemon and serve immediately.

Poached Pear with Dark Chocolate, Creme Anglaise and Balsamic Port Reduction

/ Ren

Organic Starkrimson pear poached in Tawny port wine, vanilla and peppercorns and served with dark chocolate, crème anglaise and a balsamic port reduction..

Poached Pear with Dark Chocolate, Creme Anglaise and Balsamic Port Reduction

For the Crème Anglaise (adapted from a recipe by Michael Ruhlman)

4 oz fresh whole milk
4 oz fresh heavy cream
1 vanilla bean, split lengthwise
1 1/2 teaspoons dark, unrefined sugar
3 pastured egg yolks

Combine milk, cream and vanilla bean in stainless steel or enameled saucepan and bring to a simmer over medium-low heat.  Remove from heat and allow the vanilla bean to steep for 15-20 minutes before scraping the seeds back into the milk-cream mixture.  Thoroughly whisk the sugar into the eggs yolks.

Return the milk-cream mixture to a bare simmer over medium heat.  Very slowly pour the milk-cream mixture into the beaten eggs with one hand while whisking vigorously with the other.  Pour everything back into the pan and stir continuously until thickened but still pour-able, about 2-4 minutes.

Pour the finished sauce through a fine mesh strainer into a bowl set into an ice bath and stir until the sauce is cold. Refrigerate and use within 2 days.

For the Pears

2 fresh pears, peeled and cored from the bottom
2 cups Tawny port wine
2 cups filtered water, more or less
1 tablespoon vanilla bean paste
8-10 whole black peppercorns

If necessary, cut a small slice off the bottom of the pears so that they stand upright.  Place pears upright in the smallest pan that will hold them and cover with port and enough water to cover.  Add vanilla and pepper and bring to a boil, then reduce heat and simmer gently until pears are tender, about 1 1/2 hours.  Refrigerate until ready to use, reserving poaching liquid.

For the Balsamic Port Reduction

1 1/2 cups poaching liquid
1/4 cup Aceto Balsamico Tradizionale
raw wildflower honey

Simmer reserved poaching liquid and balsamic over medium heat until reduced to about 1/2 cup.  Remove from heat and add honey a little at a time, tasting on your fingertip as you go.  The result should be a little more tart than sweet.

To serve, spoon crème anglaise onto a chilled dessert plate and drizzle with balsamic port reduction.  Place the pear on top and serve with a pool of cacao nib-crusted dark chocolate.

Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche

/ Ren

Split green and yellow peas are simmered in vegetable stock with Madras curry and fried onions, then topped with crunchy toasted garlic, Maldon sea salt flakes and a dollop of crème fraîche..

Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche

For the Crème Fraîche

6 oz fresh heavy cream
2 oz cultured buttermilk

Gently heat heavy cream to 105 degrees (use a thermometer), then remove from heat and stir in buttermilk.  Transfer to a glass jar, cover with a napkin and allow to stand at room temperature until thick, about 24-36 hours.  Transfer to the refrigerator and age for 24 hours.  Use within 7-10 days.

For the Toasted Garlic

1 head garlic, separated into cloves and peeled
1 cup olive oil
1 teaspoon sea salt

Heat olive oil to 325 degrees (use a thermometer) in a heavy pan over medium heat. Shallow-fry whole garlic cloves, turning frequently, until light golden brown.  Use a slotted spoon to transfer the garlic to a napkin to drain.  Sprinkle with sea salt while still hot.  Transfer garlic to a food dehydrator and allow to thoroughly dry.  Store in an airtight container up to 6 months.


For the Vegetable Stock (recipe from Gourmet magazine)

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.  Use within 1 week or freeze up to 3 months.

For the Soup (adapted from a recipe by Alton Brown)

1/3 cup split yellow peas, rinsed and picked over
1/3 cup split green peas, rinsed and picked over
1 tablespoon butter
1/2 yellow onion, diced
2 cups vegetable stock
1 teaspoon Madras curry powder
1 bay leaf
1/2 teaspoon freshly-ground black pepper
1 tablespoon fresh parsley, chopped
toasted garlic
crème fraîche
Maldon sea salt flakes

Heat butter in a heavy saucepan over medium-low heat.  Add onions and cook until softened but not browned, about 5 minutes.  Add curry powder, stir and cook 1 minute.  Add peas, vegetable stock and bay leaf and bring to a boil.  Reduce heat, cover and simmer until peas are tender, about 1 hour.

Use an immersion blender to partially purée the soup, then stir in chopped parsley and season to taste with black pepper.

To serve, ladle soup into bowls and dress with a dollop of crème fraîche, crushed toasted garlic and sea salt flakes.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

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Lobster Bisque

/ Ren

Maine lobster, cream, dry sherry, aromatic herbs and vegetables and shaved black truffles.  A classic..

Lobster Bisque

Lobster Bisque

Serves 2

2 shell-on Maine or Canadian lobster tails, as fresh as possible
1 1/2 cups court-bouillon or fish stock
4 oz fresh cream
1 oz brandy
2 oz dry sherry
1 tablespoon fresh tarragon
1 tablespoon fresh thyme
1/4 fresh lemon, cut into wedges
1 carrot, diced
2 stalks celery, diced
1/2 yellow onion, diced
1 sweet bulb onion, split and thinly-sliced
1 tablespoon fresh parsley
1 Roma tomato, diced
2 cloves garlic, peeled and quartered
1 tablespoon half-sharp paprika
2 tablespoons tomato paste
8-10 smoked black peppercorns
1 bay leaf
butter

Sauté celery, onions, carrots, tomatoes, herbs and lobster shells in a tablespoon of butter over medium-low heat until vegetables are tender and the shells have turned bright red in color.

Add sherry and brandy and simmer until most of the liquid has evaporated, then add court-bouillon, lemon, pepper and paprika, reduce heat and simmer 1 hour.

Run a wooden skewer lengthwise through each lobster tail, then lower into the liquid and gently poach for 2 minutes.  Remove lobster from pan and allow to cool enough to handle.

Pour stock through a fine strainer into a clean saucepan, pressing on and discarding the solids.  Whisk in tomato paste and simmer until reduced by about 1/3 in volume.

Heat butter in a heavy skillet over medium-low heat, and cook sweet onions until translucent.  Add chopped parsley, lobster medallions and any remaining pieces of lobster meat and gently poach until the lobster is just done.

Whisk the cream into the bisque, then finish with 2 tablespoons of the onion, butter and parsley mixture.

To serve, ladle bisque into a shallow bowl and arrange butter-drenched lobster medallions and pieces on top. Season lightly with freshly-ground black pepper and Maldon sea salt and garnish with fresh tarragon, thinly-shaved black truffles and bits of edible flowers.

Wild Blueberry Biscuits with Maple Sugar and Rosemary

/ Ren

A little savory and not too sweet, these simple biscuits make a versatile side any time of day..

 

Wild Blueberry Bisquits

Wild Blueberry Biscuits with Maple Sugar and Rosemary

 

Makes about 10 3-inch biscuits (adapted from a recipe by Diana’s Kitchen)

2 1/4 cups organic, unbleached all-purpose flour, divided
1/4 cup rapadura or raw wildflower honey
1 tablespoon aluminum-free baking powder
1/4 teaspoon aluminum-free baking soda
1 teaspoon freshly grated lemon peel
3/4 teaspoon fine sea salt
1/3 cup cultured butter, softened
1 pastured egg, lightly beaten
3/4 cup fresh buttermilk
3/4 cup organic frozen blueberries

Topping

3 tablespoons cultured butter, melted
3 tablespoons maple sugar
3 tablespoons fresh rosemary needles, chopped

Mix 2 cups of the flour with the rapadura, baking powder, lemon peel, salt, and baking soda in a large bowl. Cut in the butter until the mixture forms pea-sized lumps.

Combine egg and buttermilk, then pour into the flour mixture. Stir just to combine- mixture will be slightly lumpy. Gently fold in still-frozen blueberries.

Sprinkle remaining flour onto the counter-top, then knead the dough by hand until it holds together, about 6 or 7 turns. Pat out the dough to a uniform 1/2 inch thickness, then cut out rounds with an empty can, glass or cutter.

Brush biscuits with melted butter, then sprinkle with maple sugar and rosemary.  Place 2 inches apart on a parchment paper-lined baking sheet and bake at 350 degree until golden brown, about 12 minutes.

Serve hot from the oven with cultured butter.

Savory Bread and Cheese Pudding

/ Ren

Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..

Savory Bread and Cheese Pudding

Savory Bread and Cheese Pudding

A riff on a recipe by the Moosewood Collective

1 cup fresh whole milk
3 pastured eggs
2-3 pieces stale sprouted wheat bread
2-3 pieces stale wild yeast sourdough bread
1 cup fresh spinach, chopped
1/2 small yellow onion, chopped
2 sweet peppers, thinly sliced
2 cloves garlic, minced
1 1/2 cups grated aged white cheddar cheese
1/2 cup grated Grana Padano cheese
1 1/2 teaspoons coarse-grain mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
butter

Whip milk into eggs, stir in mustard and season with cayenne, sea salt and black pepper. Set aside.

Tear bread into 1-inch cubes and place into a bowl. Sauté onions, peppers and garlic in butter over high heat until slightly browned, about 2 minutes.  Scrape into bowl with bread.

Cook spinach until wilted, about 1 minute.  Squeeze out excess moisture, then add spinach to the bowl with the bread and onions. Add grated cheeses and toss all by hand to combine.

Transfer bread mixture to a buttered skillet and pour milk mixture over the top, pressing down with a spoon to coat the bread.  Top with sliced Roma tomatoes, then cover and bake in a 350 degree oven for 20 minutes, then uncover and cook until golden brown, about 15 minutes more.

Allow to cool 5 minutes before serving.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.


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Marly’s Peachy Kéfir

/ Ren

This delicious beverage of cultured milk, fresh ginger, peaches, lemon and raw wildflower honey is powerfully pro-biotic, anti-inflammatory and warming..

Marly's Peachy Kéfir

For the Cultured Milk

1 quart fresh whole milk
5 grams kéfir starter

Slowly heat milk to 185 degrees (use a thermometer) then immediately remove from heat and allow to cool to between 73-77 degrees.  Dissolve 5 grams kéfir starter in 1 cup of the cooled milk then add back into the quart and stir to combine.

Pour the inoculated milk into a clean glass container, cover and let stand at room temperature until curd forms, about 24 hours.  Transfer to refrigerator and chill overnight.

For the Smoothies

2 cups cultured milk
1 1/2 cups frozen organic peaches (use fresh when in season)
2 teaspoons freshly-squeezed lemon juice
1 teaspoon freshly-grated ginger (substitute ginger powder)
1-2 tablespoons raw wildflower honey

Add all ingredients together in a blender and process until smooth.

Mesquite Grilled Beef Heart Burrito

/ Ren

Be sure to read Millie’s post about the nutrient value of traditional foods!

Grass-fed beef heart is marinated  and grilled over a mesquite fire before being simmered with tomatoes, garlic and smoky chipotles en adobo..

Mesquite Grilled Beef Heart Burrito

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For the Chile con Queso Asadero

1 cup fresh whole milk
2 cups grated Asadero cheese (substitute Monterrey jack)
2 fresh Serrano chiles, thinly sliced
1 fresh red jalapeño chile, thinly sliced
sea salt
freshly-ground black pepper

Heat milk and chiles over a double boiler, stirring frequently until small bubbles begin to break the surface.  Slowly whisk in grated cheese and stir until thick and creamy.  Season to taste with salt and pepper, reduce heat and keep warm.

For the Burritos (serves 4)

1 fresh grass-fed beef heart
2 cloves garlic, peeled and crushed
3 plum tomatoes, cored and diced
1/2 Spanish onion, diced
juice of 1 fresh lime
1/3 cup melted beef tallow (substitute leaf lard or rendered bacon fat)
1 teaspoon Mexican oregano
1 teaspoon cumin seeds
1 1/2 teaspoons roasted paprika
2 chipotles en adobo
sea salt
freshly-ground black pepper
4 large flour tortillas

Trim fresh beef heart of any sinew and gristle, rinse with fresh water, cut into 3-inch chunks and place in a colander set over a sink and allow to drain 20 minutes.  Transfer heart to a non-reactive bowl and marinate in melted tallow, garlic and lime juice while you prepare the grill.

Transfer marinated beef heart to a medium-hot mesquite fire and grill to medium rare as you would a steak.  Transfer grilled heart to a cutting board and allow to cool enough to handle, then chop roughly.  Kill the fire, but leave grill covered to retain heat.

Place 2 tablespoons of the tallow marinade in a heavy skillet over medium heat.  As soon as the fat begins to shimmer, add the onions, garlic and chopped beef heart and sauté until the onions are translucent, about 4 minutes.  Reduce heat and add tomatoes, oregano, paprika and chipotles en adobo. Add 1/4 cup water, adjust seasoning with salt and pepper, partially cover and cook until thickened, about 10 minutes.

To assemble, heat fresh tortillas on the grill or on a comal then heap filling in the center.  Spoon a little cheese sauce over the filling, then fold envelope-style.  Place burritos back on the grill, cover and heat 5 minutes.  Transfer burritos to plates and spoon cheese sauce over the top.  Garnish with chopped cilantro and serve with pickled cabbage or pickled red onions for a nice contrast to the richness of the burritos.

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This post is part of Real Food Wednesdays!

Traditional Maryland Fried Chicken, Cream Gravy

/ Ren

While the exact origin of Maryland Fried Chicken isn’t known for certain, a dish by this name did show up on the menu of New York’s Grand Union Hotel as early as 1878..

Traditional Maryland Fried Chicken

Traditional Maryland Fried Chicken

Serves 2-4 depending on appetite and accompaniments

1 whole pastured frying chicken, cut up
3 cups fresh whole milk plus the juice of 1 fresh lemon

2 cups sprouted wheat flour
1 tablespoon freshly-ground pepper
1 tablespoon sea salt
1 teaspoon paprika
1/2 teaspoon each dried thyme, oregano and basil

4 oz ghee or clarified, pastured butter
1/2 small white onion, diced
1 clove garlic, minced

1 cup fresh cream
1 cup chicken stock

fresh parsley, chopped

Wash chicken and place in a non-reactive bowl.  Pour in enough milk to cover then refrigerate at least 4 hours or overnight.

Combine flour, pepper, salt, paprika and dried herbs in a bowl.  Lift a piece of chicken with one hand, let the milk run off, then place into the flour mixture.  Use the other hand to coat the chicken and place onto a plate.  Repeat until all the chicken has been lightly but thoroughly dredged.

Heat the butter in a high-walled iron skillet over medium heat to about 325-330 degrees (this is why you need a fat such as clarified butter with a high smoke-point), then carefully place the chicken in the pan, working in batches if necessary.  Don’t crowd the pan too much.  Turning as little as possible, cook until well browned on all sides.  Transfer chicken to a heat-proof dish and finish in a 275 degree oven while you make the gravy (assuming another 15 minutes or so).

Add the onion and garlic to the pan that the chicken was cooked in and fry until golden.  Scrape up the brown bits with the side of a wooden spoon, then whisk in enough of the remaining seasoned flour to form a thick paste (roux).  Stirring continuously, cook until the flour is no longer raw, about 5 minutes.  Remove from heat.

Meanwhile, heat cream and chicken stock just to the boiling point.  Whisk in roux and cook until gravy has thickened.  Season to taste with salt and pepper.

The chicken may be served with the gravy over the top or on the side, as you prefer.

This post is part of The Nourishing Gourmet’s Pennywise Thursday

Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

/ Ren

Fresh corn masa spread on soaked husks and filled with cumin-fried black beans.  Served with fire-roasted tomato salsa and chile con queso..

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Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

For the Chili con Queso

1 1/2 cups fresh whole milk
1 1/2 cups grated raw cheddar cheese
1 1/2 teaspoons pastured butter
1 jalapeño pepper, minced
1 red Fresno pepper, minced
1 tablespoon sweet dairy whey
1/2 teaspoon smoked chili powder
1 teaspoon cilantro, chopped
1 teaspoon parsley, chopped
salt and pepper

Heat butter in a heavy saucepan over medium low heat.  Add peppers and cook until softened.  Add milk and bring to a strong simmer, stirring often.  Add whey (this gives the sauce a tangy taste) and stir to combine.  Add cheese a little at a time, stirring as it melts.  Season with smoked chili powder and salt and pepper to taste.  Stir in cilantro and parsley and keep warm.

For the Tomato Sauce

2 plum tomatoes, cored and halved
1 clove garlic, minced
1/2 small white onion, diced
1-2 small green chiles, diced
pinch of non-refined sugar (optional)
salt and pepper

Roast, grill or broil tomatoes until partially black and blistered.  Allow to cool enough to handle, then sauté together with garlic, onions and chiles until most of the water has evaporated.  Add sugar if using, and season to taste with salt and pepper.  Keep warm.

For the Filling

1 cup black beans, soaked overnight
2 cups chicken stock
1/2 tablespoon cumin seeds
1 teaspoon Mexican oregano
1/2 small white onion, diced
1 small clove garlic
1 tablespoon leaf lard
salt and pepper

Cook black beans in chicken stock until tender.  Drain and set aside, reserving liquid

Sauté onion, garlic and cumin in lard until fragrant.  Add beans and mash with the back of a wooden spoon.  Add bean cooking liquid as necessary to form a thick but spreadable paste.  Adjust seasoning with salt and pepper if necessary.

For the Dough

1 1/2 cups coarse corn masa (not cornmeal)
1 1/2 cups chicken stock, warm
1/4 cup leaf lard
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder

6 8-inch enconchada-style corn husks, soaked

Whip lard until fluffy, then blend in masa, salt and baking powder.  Slowly mix in chicken stock until a moist, consistent dough is formed.

Spread dough as evenly as possible over one side of each husk, about 1/8 inch thick.  Place a large spoonful of fried bean mixture in the center of the dough.  Fold the sides of the husks so that they overlap in the center, forming a long cigar-like structure.  Fold the empty part of the husk under so that it rests against the seam.

Bundle tamales together and steam standing upright until cooked through, about 15 minutes.

To serve, ladle tomato sauce into the center of a plate, carefully unwrap the tamales and arrange around the perimeter.  Spoon chile con queso over the top, and garnish plate with bits of diced onion, red pepper and cilantro.  Drizzle hot sauce and serve immediately.

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This post is part of Real Food Wednesdays

Orange Pomegranate Scones

/ Ren

Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

Orange Pomegranate Scones

Orange Pomegranate Scones

(adapted from a recipe by Mark Bittman)

1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined.

Beat 2 eggs with the cream, then stir into the flour.  Fold in pomegranate seeds and orange zest.

Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).

Press the dough into a lightly greased 10-inch cast iron skillet.  Beat the remaining egg with with a scant amount of water and brush the top of the dough.

Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.

Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.

Allow to cool slightly before serving with butter, honey or clotted cream.

This post is part of A Moderate Life’s  Tackling Bittman Recipe Hop!

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Chili Cheese Grits

/ Ren

Tonight’s challenge was to make something nourishing, tasty and inexpensive using mostly SOLE foods (sustainable, organic, local and ethical).

These chili cheese grits, made from local grass-fed beef and stone-ground yellow grits succeed on all points, I think..

Chili Cheese Grits

Chili Cheese Grits

For the Grits

1/2 cup organic, coarse yellow grits
2 cups fresh whole milk
1/4 teaspoon organic turmeric (optional)
1/4 teaspoon organic annatto powder (optional)
1 small jalapeño, finely diced
1 tablespoon pastured butter
1 cup raw cheddar cheese, grated
1 tablespoon chopped cilantro
sea salt and freshly-ground pepper
filtered water

Slowly bring the milk to a slow boil over medium heat.  Add grits in a slow, steady stream while whisking vigorously.

Add jalapeño (and turmeric & annatto if using), reduce heat and simmer, stirring often, until grits are cooked through, about 15 minutes.

Stir in butter, cheese and cilantro.  Thin with water if necessary and season to taste with salt and pepper.

For the Chile

1/2 pound 80% lean ground beef
1 tablespoon beef tallow
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 small dried New Mexico or Ancho chile, stemmed, seeded and chopped
1/2 small white onion, diced
1 plum tomato, diced
1 tablespoon chile paste
1/4 cup filtered water
sea salt and freshly-ground pepper

Toast cumin seeds in tallow.  Add ground beef, dried chiles and onions and cook until browned.

Add tomatoes, oregano, chili paste and water and simmer 10 minutes.  Adjust seasoning with salt and pepper if necessary.

To serve, spoon chili into a bowl.  Make a well in the center, spoon in the grits and serve piping hot.

This post is part of The Nourishing Gourmet’s Pennywise Platter

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Avocado Black Bean Quesadillas

/ Ren

Fresh whole wheat tortillas, homemade chili con queso, avocado, black beans and heirloom tomato..

Avocado Black Bean Quesadillas

Avocado Black Bean Quesadillas

For the Chile con Queso

Gather jalapeños, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh whole milk and raw cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes.  Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, onions, cilantro and lots of shredded cheese.  Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce).  Add a little more milk if too thick, a little more cheese if too thin.  Season to taste with salt and pepper.

For the Filling

Mix together roughly equal parts diced white onion, avocado, cooked black beans and tomatoes.  Add the juice from half of a fresh lime, bits of diced red Fresno and poblano peppers and chopped cilantro.  Season to taste with salt and pepper.  Refrigerate at least one hour before using.

Method

Using a rubber spatula, spread a thin layer of cooled chili con queso on one side of each tortilla.  Be sure to spread all the way to the edge.

Spoon avocado mixture into the center of a tortilla and spread to within about 1/2 inch of the edge.  Top with another tortilla and press the edges together to form a seal.

Place the assembled quesadillas into a lightly-greased comal or skillet and cook in a 350 degree oven until the cheese is bubbling and the tortillas have begun to get crisp and brown on the edges.

Slide the quesadillas onto a cutting board and let stand 2-3 minutes before cutting into wedges.  Serve with pro-biotic pickled red onions on the side.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday

Loin of Rabbit with Pancetta, Porcini and Wild Onions

/ Ren

Loin of rabbit with pancetta, porcini, wild onions, garlic and sage..

Sauté pancetta in a teaspoon of clarified butter until most of the fat has been rendered.  Turn the heat up to medium-high, then add thick pieces of porcini mushroom and continue to cook until golden brown.

Season strips of rabbit loin with sea salt and freshly-ground pepper and add to the hot pan with garlic, onions and sage. Let the rabbit brown, but keep it to no more than medium doneness.

De-glaze the pan with an ounce of Armagnac and stir up all the brown bits with the edge of a wooden spoon. Add 1/4 cup of chicken stock and reduce slightly.

Reduce heat to medium-low and add a couple of ounces of fresh cream and a good spoonful of coarse mustard.  Stir until thickened, about 2-3 minutes.  Toss in some coarsely-chopped curly parsley and adjust seasoning with salt and pepper as needed.

Serve over rye spaetzle or egg noodles.


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This post is part of Real Food Wednesdays

Mayan Banana Bread

/ Ren

(you might also like this recipe for Maya Nut Cake)

With sprouted spelt flour, roasted Maya nut, mashed bananas, fresh milk, pastured butter and eggs, this moist, delicious bread looks, smells and tastes like chocolate and coffee although it contains neither.

Extremely high in Fiber, Calcium, Potassium, Folate, Iron, Zinc, Protein and Vitamins A, E, C and B, it is also high-fiber, low-gluten and easy to digest.

Try it with a little sweet, cultured butter, raw honey or Crème fraîche..

Mayan Banana Bread

Mayan Banana Bread

For one loaf

6 oz. (by weight) sprouted spelt flour
2 oz. (by weight) organic, roasted Maya nut powder
1 teaspoon sea salt
3 oz. rapadura or other non-refined sweetener
1/2 teaspoon cinnamon
2 teaspoons baking powder
6 oz. fresh whole milk
2 medium bananas, mashed
2 large pastured eggs
4 oz. pastured butter, melted

Combine the wet ingredients (whisked) and the dry ingredients separately, then fold the two together until just combined.

Pour batter into a buttered loaf pan, sprinkle with crushed Maya nuts (raw, soaked and dried) and bake on the middle rack of a 350 degree oven until a thin knife blade inserted in the middle comes out clean, about 40-45 minutes.

Allow to cool on a rack at least 25 minutes before slicing.

Learn more about the benefits of Maya nut



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The Thing About Brussels Sprouts

/ Ren

In the same plant family as cabbage, broccoli and kale, Brussels sprouts have been cultivated in Belgium (hence the name) since the 1200’s.

Extremely high in Vitamin C and a good source of iron, a lot of people dislike Brussels sprouts, reporting that they have a bitter or sulphur-like flavor.  The objectionable taste actually comes from a compound called sinigrin (CAS 3952-98-5), which is released when the vegetables are overcooked.

So to ensure mild, sweet-tasting Brussels sprouts, simply do not overcook them..

Brussels Sprouts and Ham in Mustard Cheese Sauce

Brussels Sprouts and Ham in Mustard Cheese Sauce

Place washed, untrimmed Brussels sprouts in a covered steamer for 6-7 minutes until bright green but underdone. Shock the sprouts in ice water to stop the cooking process and preserve the color.

Trim off the stems and peel away the outer leaves.  You want the sprouts to be as uniform in size as possible, so you might cut the larger ones in half (or even in quarters) and leave the smaller ones whole.

Heat some fat (bacon grease, butter or leaf lard all work well) in a heavy skillet over medium heat.  Add onions and Brussels sprouts and cook until both are well browned.

Add uncured ham and garlic and sauté for 2 minutes.

Add fresh cream and coarse mustard (preferably homemade) and simmer until it sprouts are fork-tender.

Add cheese such as raw-milk cheddar with caraway seeds and stir to combine.  Add some chopped parsley for visual appeal if you like.

Season with sea salt, freshly-ground pepper and perhaps a few red pepper flakes and serve hot from the pan.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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Horchata

/ Ren

Horchata is a traditional agua fresca commonly served in Spain, Ecuador, El Salvador, Honduras and Mexico.  Depending on the region, it may be made with sesame seeds, rice, tigernuts, barley, cinnamon, vanilla and sugar..

Horchata

Horchata

1/2 cup aged basmati
1/2 cup raw almonds
1 1/2 inches Ceylon cinnamon
1 1/2 cups boiling water
1 cup fresh whole milk, more or less
non-refined sugar to taste

Pulverize dry rice in a blender or food processor and transfer to a glass bowl.  Add almonds and cinnamon then pour boiling water over the top.  Cover and allow to stand overnight.

Transfer soaked rice, almonds and cinnamon to a blender and blend for 3 minutes.  Strain mixture into a clean container, thin with milk and sweeten to taste.

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Roasted Banana Walnut Ice Cream

/ Ren

Ripe bananas roasted with raw brown sugar, walnut butter and a touch of fresh cream..

Roast Banana Walnut Ice Cream

Roasted Banana Walnut Ice Cream

Makes 2-3 servings, no ice cream machine needed

4 large ripe bananas, cut into 1/2 inch sections
2 heaping tablespoons walnut butter
2 tablespoons (more-or-less) unrefined high-molasses sugar
1 1/2 tablespoons fresh cream
1 teaspoon fresh lemon juice

Slice bananas into 1/2 inch pieces, sprinkle with sugar and roast in a 400 degree oven until caramelized, about 20-25 minutes.  Allow to cool, then freeze at least 4 hours or overnight.

Pulse frozen bananas with walnut butter, lemon juice and cream.  Place mixture in a seal-able container and freeze at least 2 hours (longer is better).




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Chocolate Mesquite Muffins

/ Ren

Sprouted wheat, mesquite flour, pastured butter and eggs, cacao nibs, sweet cinnamon..

Chocolate Mesquite Muffins

Chocolate Mesquite Muffins

Makes 10-12 muffins

5 oz sprouted wheat flour
1 1/2 oz pastry flour
1 1/2 oz mesquite flour
1 tablespoon cacao powder
2 oz non-refined sugar or other sweetener
1/2 cups grain-sweetened chocolate chips
1 teaspoon sea salt
2 teaspoons aluminum-free baking soda

8 oz fresh whole milk
2 large pastured eggs
4 oz pastured butter, melted

1 teaspoon cacao nibs
1 teaspoon true cinnamon

Combine flours, cacao powder, sugar, salt and baking soda together in a bowl.

Whisk together milk, eggs and melted butter.

Pour wet ingredients into dry ingredients, stir until just combined.

Fold in chocolate chips.

Place large spoonfuls of batter into buttered muffin pan.  Sprinkle tops with crushed true cinnamon and cacao nibs and bake until muffins pass the toothpick test, about 30 minutes.

Best served warm.



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Salmon Casserole en Croute

/ Ren

Salmon casserole has been a favorite in my family for some years now.  Here’s a simple, frugal version that doesn’t skimp on flavor..

Salmon Casserole en Croûte

Salmon Casserole en Croûte

For 2 servings

1 tablespoon pastured butter
1 1/2 tablespoons all-purpose flour

1 cup fresh cream
1 tablespoon fresh lemon juice
2 oz dry white wine
2 stalks celery, thinly sliced
2 teaspoons tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon Shichimi Togarashi (optional)
sea salt & freshly-ground pepper

1 can premium quality wild Alaskan salmon

1 cup spelt or quinoa pasta (optional)

1 sheet puff pastry dough
1 egg
1 teaspoon water

Prepare pasta, if using, leaving it very slightly underdone.  Drain and set aside.

To make roux, melt the butter in a non-reactive pan, whisk in flour and cook stirring continuously until the raw flour taste is gone, about 5 minutes.

Heat the cream in another pan until simmering, then whisk in the roux and cook until sauce is thickened, about 3 minutes.

Reduce heat, add lemon juice, wine and the liquid from the salmon and simmer a few minutes more.

Add tarragon, parsley, salt and pepper and togarishi (if using).  Stir to combine, then remove from heat.

Combine pasta, salmon, celery, chives and cream sauce in a bowl, taking care not to mash up the salmon.

Spoon salmon mixture into a buttered casserole, loosely filling the dish almost to the top.  Pour a little more white sauce over the top of the salmon.

Roll out puff pastry dough to 1/4 inch thickness and 1 inch greater in diameter than the casserole itself.

Brush the outer inch of the dough with some egg beaten with water, then flip it up and over the casserole so that the egg mixture is on the inside, against the sides of the casserole.

Brush the rest of the egg & water over the top of the dough, then cut several vent holes with the tip of a knife.

Bake casserole in a 350 degree oven until the dough has risen and is golden brown in color, about 30 minutes.

Allow to rest 5 minutes before serving.

The post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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Blue Cornbread

/ Ren

Organic, stone-ground blue cornmeal, fresh buttermilk, pastured eggs..

Blue Cornbread

Blue Cornbread

(adapted from a recipe by Crescent Dragonwagon)

1 1/2 cups organic stone-ground blue cornmeal
1/3 cup organic, unbleached all-purpose flour
1/3 cup roasted corn kernels
1/2 tablespoon dried jalapeño (optional)
1 1/4 teaspoons aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
2 pastured eggs
3/4 fresh buttermilk
1 cup fresh whole milk
2 tablespoons pastured butter

Cut corn from the cob and toast in a skillet with a little butter (and jalapeño, if using) until golden brown.  Set aside to cool.

Sift the dry ingredients together in a bowl

Whisk the eggs into the buttermilk, then add to the flour mixture.  Add corn and stir to combine, using as few strokes as possible.

Heat 2 tablespoons of butter in a 10-inch cast iron skillet over medium heat.  Use a bunched-up paper towel to rub melted butter up the sides of then pan, then pour the remaining butter into the cornbread batter and stir to combine.

Pour the cornbread batter into the hot skillet and bake in a 350-degree oven until it passes the toothpick test, about 50-60 minutes.

Allow to cool and serve with raw honey butter.

Black Quinoa and Mango Pudding

/ Ren

“Quinoa (pronounced ‘keen-wah’) is an ancient whole grain that has been cultivated in the Andes Mountains of South America for more than 5,000 years. Locally referred to as ‘chisaya mama’ or the ‘mother grain’, it kept the Incan armies strong and robust…”

Black Quinoa and Mango Pudding

Black Quinoa and Mango Pudding

1/2 cup black quinoa
6 oz fresh whole milk
2 oz fresh cream
2 pastured eggs
1/2 ripe mango, diced
1 modest pinch sea salt
1 1/2 teaspoons non-refined sugar or raw honey
1 2-inch section vanilla bean, split and scraped

Rinse quinoa under filtered cold water to remove any debris.

Bring 6 oz fresh whole milk to a low boil.

Add vanilla bean and stir in quinoa and sugar, if using.

Reduce heat to low, cover and simmer until almost all the milk has been absorbed, maybe 20 minutes. Remove from heat.

Whisk 2 eggs into 2 oz of cream, then slowly whisk the liquid into the quinoa.

Add the diced mango and return the quinoa to the burner over low heat and stir continuously until thickened, about 5 minutes.

Quinoa pudding may be served warm or cold, as you prefer.


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Arab Orange Blossom and Sumac Pancakes

/ Ren

Sprouted spelt flour, cardamom pods, sumac berries and a light citrus syrup..

Arab Orange Blossom and Sumac Pancakes

Arab Orange Blossom and Sumac Pancakes

(adapted from a recipe by Michal Haines)

For the pancakes

2 1/2 tablespoons organic dry active yeast (about 1 pkg.)
1 1/2 cups warm filtered water
1 teaspoon non-refined sugar
1 1/3 cups sprouted spelt flour, sifted
2 teaspoons ground sumac berries
1/2 teaspoon toasted, ground cardamom seeds

Combine the yeast with 3 oz of the warm water. Stir in the sugar and let stand until frothy, about 5 minutes.

Sprinkle in the flour, then add the remaining water, sumac and cardamom.  Whisk until combined.

Cover the bowl and allow to stand in a warm place for 1 hour.  The batter will be very thick and bubbly.

For the syrup

1/2 cup filtered water
1 tablespoon fresh lemon juice
1 tablespoon orange blossom water or 1/2 tablespoon dried orange peel
just enough honey or so that the syrup tastes neither particularly sweet nor tart

Bring the water to a boil, then add the lemon juice and sweetener and reduce to simmer and cook until thickened, about 20 minutes.  Stir in the orange blossom water and remove from the heat.

To assemble

Heat oil in a heavy skillet over medium heat.  Spoon in about 2 tablespoons of batter for each pancake and cook until golden brown on both sides.  Cook long enough so that the pancakes rise, but take care not to let them burn.

Dip the pancakes in the syrup and serve with strained yoghurt.  Garnish with toasted pistachios.

Quesadillas

/ Ren

While purists may argue about whether “real” quesadillas are made with masa or wheat tortillas, what ingredients belong inside, and even if they should be folded in half or simply sandwiched, everyone can decide for themselves what tastes good.  Homemade chili base, green onions and peppers seem a good way to start.  Toss a little Mexican oregano and cumin on there..

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making quesadillas

then add cheeses such as asadero, manchego and cotija, along with some chopped fresh cilantro..

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adding cheese and cilantro

place onto a lightly oiled comal and top it off with another tortilla, pressing the two sides together..

press the two sides together

press the two sides together

bake (or griddle) until the cheese is bubbling and serve with plenty of heirloom salsa..

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Quesadillas with Heirloom Salsa


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Torta di Maccheroni

/ Ren

Today’s goal was to use up some odds and ends to make a frugal, but tasty and nourishing dish.  The result was an Italian style baked macaroni and cheese, torta di maccheroni..

For 2 servings

1 1/2 cups grated cheeses
1 1/2 cups quinoa or spelt macaroni
2 small cipolline onions (substitute yellow onion), sliced
1/4 cup dried wild porcini mushrooms, re-hydrated and chopped (optional)
2 cloves garlic, minced
1 pastured egg yolk
1 cup fresh whole milk
1/2 cup fresh cream
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
1/4 teaspoon red pepper flakes (optional)
2 oz dry white wine
Italian parsley

1 or 2 small, ripe tomatoes, quartered
Fresh basil (optional)
Sprouted crackers, crushed (optional)
Pastured butter

Warm the milk and cream together in a small pan over medium low heat until it begins to form a skin over the top.  Do not let it boil.

Meanwhile, boil and drain macaroni according to package instructions.  Set aside.

Whisk cheese into hot milk a little at a time, until melted and smooth.  The resulting sauce should be thick enough to coat the back of a spoon.

Add the garlic, onions, salt, pepper and red pepper flakes, stir and turn off heat.

Once the cheese sauce has cooled a bit, whisk in 1 large egg yolk and a tablespoon of chopped parsley.

Stir the macaroni into the cheese sauce, then put into a buttered dish.

Sprinkle a little more cheese over the top, drizzle with white wine and garnish with quartered tomatoes and crushed crackers, if using.

Bake in a 400 degree until golden brown, about 25 minutes.

This post is part of the Pennywise Platter at The Nourishing Gourmet

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Meatless Monday: Summer Squash Quiche

/ Ren

Edible Aria has been reviewed by Meatless Monday

Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..

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Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese

For the pie dough (adapted from Michael Ruhlman)

6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt

Combine the flour and butter in a mixing bowl and rub the butter into small beads.  Add the ice water and salt and mix gently until just combined.  Refrigerate 15 minutes until ready to roll out.  Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin.  Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes.  Set aside to cool.

For the filling

Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.

Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.

To assemble

Spread the drained vegetables evenly on the bottom of the crust.  Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle.  Don’t overcook.

Allow to cool, then refrigerate overnight.  Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.


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Belgian Chocolate Bread with Crème fraîche

/ Ren

A not-too-sweet quick bread of whole wheat pastry flour, Belgian chocolate, plain kefir, pastured eggs and butter..

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Belgian Chocolate Bread with Crème fraîche and Blueberries

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz organic whole wheat flour
1 tsp sea salt
2 tbl baking powder
2 oz non-refined sugar
4 oz natural cacao powder
4 oz Belgian chocolate chips
4 oz filtered water
4 oz plain kefir or yoghurt
2 lg eggs
4 oz melted butter

Chart from The Prepared Pantry

Chart from The Prepared Pantry

Mix the dry ingredients (except chocolate chips) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Crème fraîche

Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour.

Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating.


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Cocoa Lanka

/ Ren

Raw milk, cacao beans, star anise, Ceylon cinnamon, raw almonds, hemp seed and vanilla bean.  Hot cocoa for grownups..

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Simmer raw milk, split vanilla bean and fresh stevia leaves over medium-low heat.  Do not allow to boil.

Meanwhile, toast raw cacao beans, anise, cinnamon, almonds and shelled hemp seed in a dry skillet over medium-low heat until fragrant, about 5-10 minutes.

Crush toasted spices in a mortar, add to the milk and simmer another 15 minutes.

Strain into a coffee mug, swirl in a little fresh cream and garnish with cinnamon and stevia leaves.

Sleep tight, friends..

Lanka is the name given in Hindu mythology to the island fortress capital of the king Ravana in the epics Ramayana and Mahabharata, and is the ancient name for present day Sri Lanka. The fortress itself was situated on a plateau between three mountain peaks known as the Trikuta Mountains Trincomalee.

Rama preparing for war against Ravana

Rama preparing for war against Ravana

This post is part of Food Renegade’s Fight Back Fridays


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Sour Cherry Scones with Vanilla Cream

/ Ren

A scone is a leavened quick-bread of Scottish origin.

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, dried cherries and raw cream..

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Soak 1 /1/2 cups of organic whole wheat flour in 1/3 cup filtered water and homemade whey overnight. Soaked flour is easier to digest, thereby increasing the bioavailability of the nutrients.

Pour fresh raw cream into a stainless steel or enameled pan.  Add a split and scraped vanilla bean and heat the cream very slowly until the surface begins to wrinkle, and then continue to heat until thickened, about 1 hour over low heat (do not let it boil, or you’ll have to start over).  Allow to cool to room temperature; this is the vanilla cream.

Stir 1/2 cup of malted barley flour into the soaked wheat flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup raw milk, 1/2 cup of raw cacao nibs and a cup of coarsely chopped, dried tart cherries.

Work by hand into a soft, slightly wet dough.  Mixture will be quite thick and a little sticky.

Drop heaping tablespoonful of dough onto a baking sheet lined with parchment paper, sprinkle with rapadura and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with additional cacao nibs and vanilla cream.

This post is part of the Real Food Wednesdays Blog Carnival


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Truth in Labeling: What’s in Your Milk?

/ Ren

Eli Lilly wants you to get less information from your food label—and Ohio is defending that view in court!

Some dairy farmers choose to use an artificial growth hormone (recombinant bovine growth hormone or rbGH), produced and sold by Eli Lilly, to make cows produce more milk.

Unfortunately, rBGH has numerous harmful side effects for cows, and has been linked to a wide range of health problems for consumers.

But many retailers, as well as all organic dairies, sell milk products from cows that are not injected with synthetic growth hormones. They tell you that on the label, so you can choose the “no artificial growth hormones” or “rbGH-free” if you prefer it.

no.rBGH

Last year, Ohio issued a rule that will make this distinction more difficult for Ohio shoppers to find, and the state is defending the rule in an expensive court proceeding..

Subject: Fax Gov. Strickland: Stop Muzzling Ohio’s Organic Dairy Farmers

Dear Friend,

Ever since last year, Ohio dairy producers have been threatened by an onerous “emergency” regulation that muzzles their ability to communicate with their customers.

Specifically, the milk labeling rule, issued in May 2008, prohibits dairies from labeling their milk as “rbGH-free” and adds other unnecessary bureaucratic requirements that are getting in the way of dairy companies that want to tell you that their milk is produced without synthetic growth hormones.

Fortunately, Governor Strickland has the power to rescind this order unilaterally — and end the costly litigation brought by organic farmers challenging this unconstitutional infringement on their free speech rights.

I just sent Governor Strickland a fax asking him to act within his authority and immediately rescind his executive order. Please have a look and take action.

http://act.credoaction.com/campaign/ohio_milk/?r_by=-2078349-G2A5xBx&rc=paste

Frequently Asked Questions About rBGH from Food Democracy Now!

What is rBST or rBGH?

Bovine somatotropin (BST) is a protein hormone naturally produced in the pituitary glands of cattle. Monsanto developed a recombinant version, rBST, by using a genetically engineered E. coli bacteria. Sold under the brand name “Posilac,” it is injected into cows to boost milk output in the short term. This practice is coming under increasing scrutiny. rBST is also known as rBGH (recombinant Bovine Growth Hormone).

How does rBST affect the animals that receive this drug?

Posilac packaging lists many possible side effects of the drug, including reduced pregnancy rates, visibly abnormal milk, hoof disorders and a need for more drug treatments for health problems. Cows treated with rBST face a nearly 25% increase in the risk of clinical mastitis, a 40% reduction in fertility, and 55% increase risk of lameness. (The Canadian Journal of Veterinary Research, 2003)

Why is increased chance of infections like mastitis a problem?

In addition to the needless suffering of the animal, increased incidence of infections could lead to increased use of antibiotics and an increased risk of antimicrobial residues in milk and to antibiotic resistant bacteria. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, p.16, and available from The European Commission—Food Safety.)

The United States Centers for Disease Control and Prevention recommend that “Decreasing unnecessary or inappropriate antibiotic use, in humans and animals, will decrease the resistance pressure on the treated organisms. Ongoing efforts. . .are needed. . .so that the efficacy of antibiotics is preserved as long as possible.”

Is rBST allowed for use in other countries?

The product is already prohibited in Canada, Japan, Australia, New Zealand, and in the 27 countries of the European Union.

How does rBST affect milk production?

rBST is known to increase the levels of insulin-like growth factor 1 (IGF-1) in cows, which can lead to increased IGF-1 in milk. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, and available from The European Commission—Food Safety.)

What are the concerns about IGF-1 in milk?

Many studies have noted some links associated between IGF-1 levels and increased risk of cancer, especially breast and prostate cancer. (Holmes, Pollak, et. al. “Dietary Correlates of Plasma Insulin-like Growth Factor I and Insulin-like Growth Factor Binding Protein 3 Concentrations” Cancer Epidemiology, Biomarkers, and Prevention, Sept. 2002, p. 852-861; Chan, Stampfer, et. al.“Plasma Insulin-like Growth Factor-I and Prostate Cancer Risk: A Prospective Study,” Science, January, 1998, p 563-566; Yu, Jin, et. al, Insulin-like Growth Factors and Breast Cancer Risk in Chinese Women, Cancer Epidemiology, Biomarkers, and Prevention, August 2002, p. 705-712.)

What other potential problems have come up?

Studies of animals exposed to rBST raise concerns about potential changes in milk protein that could lead to allergies. (“Report on Public Health Aspects of the Use of Bovine Somatotropin,” issued March 15-16, 1999, p. 17, and available from The European Commission—Food Safety.)

What do milk and milk product labels need to say about not using rBST?

Labels must be truthful and not misleading. To avoid misleading consumers, Food and Drug Administration (FDA) guidance from February 1994 suggests a label statement such as: “from cows not treated with rbST” or other truthful description.

As recently as August 2007, the Federal Trade Commission (FTC) and FDA rejected a request for new restrictions on rBST marketing claims at the federal level. The FTC stated “food companies may inform consumers in advertising, as in labeling, that they do not use rBST.”

How does this issue compare with other types of truthful labeling statements?

Even if there is not currently any laboratory test that can distinguish between milk produced with rBST, and milk produced without rBST, other food labels regularly include truthful statements that are not verified by laboratories. Examples include: state or country of origin, type of water, such as spring or well, specific names of wines, such as Riesling, that must have at least 90% Riesling grapes, and statements about the age of products such as cheese or whiskey. It’s not right to single out dairy as requiring a lab test for truthful statements about production practices.

You can find more information at the Oregon Physicians for Social Responsibility – Campaign for Safe Food.

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Wild Alaskan Halibut Chowder

/ Ren

Spectacular flaky white halibut, Kennebec potatoes, celery, onions, streaky bacon and fresh cream..

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Cut uncured bacon into 1/4 inch dice and cook in a heavy skillet until crisp and all fat has been rendered.

Meanwhile, dice and blanch 2 Kennebec potatoes in salted boiling water.  Cook until not quite tender, drain and set aside.  Place a thick halibut fillet in a small, heavy skillet, drizzle with olive oil and season with Old Bay.  Cook in a 400 degree oven until it flakes easily but is not quite done, perhaps 10 minutes.  Set aside.

Pour off all but 1 tablespoon of bacon fat, lower heat to medium low and add 1 tablespoon pastured butter.  Add minced garlic, sliced green onions and diced celery and cook until softened, about 5 minutes.

Add 1 cup clam juice and potatoes, simmer 5 minutes.  Add halibut and fresh cream and simmer until thickened, about 10 minutes.

Season to taste with sea salt and cracked pepper and ladle into a bowl or onto a deep dinner plate.  Garnish with fresh parsley and chives.

High in protein and Omega-3, long-line caught wild Alaskan halibut is a sustainable best-choice

Raw Cheese Queso and Fried Tortilla Chips

/ Ren

All local ingredients, including goat milk, raw cheddar, fresh jalapeños, herbs, vine-ripened tomatoes and toasted spices..

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Gather jalapeños, tomatoes, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh cream-top goat milk and raw milk cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes.  Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, tomatoes, onions, cilantro and lots of shredded cheese.  Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce).  Add a little more milk if too thick, a little more cheese if too thin.  Season with salt and pepper.

Meanwhile, heat a scant amount of rendered pork fat in a comal or skillet over medium heat.  Fry freshly made tortillas for about 2 minutes, flip and fry 1 minute more.  Allow to drain briefly on paper towels before cutting into triangles; they should turn out flaky-crisp, not greasy.

This post is part of Food Renegade’s Fight Back Fridays


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Savory Lamb Wraps

/ Ren

Local pastured lamb, green onions, vine-ripened tomatoes, garlic, fresh oregano, fresh mint, Greek yogurt, sea salt, cracked pepper.

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Sauté freshly-ground lamb in a small amount of ghee, coconut or olive oil until browned.  Add slivered green onions, oregano, garlic, salt and pepper, stirring to combine.

Spread yoghurt on the inside of pita or other flat bread and spoon lamb filling over the top.  Dress with fresh chopped tomatoes and a squeeze of fresh lemon garnish with fresh mint.


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Caramelized Leeks, Carrots & Wild Mushrooms in an Oregano Vermouth Cream Sauce

/ Ren

Caramelized purple heirloom carrots, leeks, wild mushrooms and garlic over a fresh oregano vermouth cream sauce with red pepper flakes, cracked peppercorns and finishing salt.  Topped with Grana Padano cheese.

This one’s going on the menu..

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click to enlarge

Bring chicken stock and dry white vermouth to a boil then add a variety of clean, dried wild mushrooms such as morel and chanterelle. Turn off heat and allow mushrooms to reconstitute for about 20 minutes.  Remove mushrooms, squeeze dry and set aside.

Return chicken stock/mushroom liquor to a gentle boil and reduce in half by volume.  Whisk in fresh cream and chopped fresh oregano and continue to simmer gently until thick enough to coat the back of a spoon, about 20 minutes.  Adjust seasoning with S&P.

Meanwhile, heat olive oil over medium heat in a heavy skillet.  Add sliced carrots and cook until they begin to brown.  Add pastured butter and leeks and cook until caramelized, about 20 minutes.  Add mushrooms and chopped garlic and cook another 5 minutes.  Stir in a handful of chopped flat-leaf parsley and red pepper flakes and toss to combine.

Spoon or ladle cream sauce onto a dinner plate then mound vegetables on top.  Season with finishing salt, cracked peppercorns and shaved cheese.

This post is part of the Nourishing Gourmet’s Pennywise Platter Carnival


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Show Me The Whey pt. 2

/ Ren

In an earlier post, I took at look a using yoghurt as a source of liquid whey, which in turn can be used to make all sorts of great stuff like lacto-fermented ketchup or raisin chutney.  I also touched on some of the ways to use the solids that are left after the whey is removed.

In Show Me The Whey part 2, I take a closer look at some of the ways to use those solids, including a fresh cream cheese replacement and the traditional Middle-eastern labneh and oil-preserved, spice-coated dried labneh balls, all of which may be made at a cost of less than $5.

Once separated from its liquid whey, the solid labneh is ready for use as a replacement for cream cheese, including everything from a sweet or savory spread to crab & cream cheese wontons to cheesecake.  In this form, it will keep in the refrigerator for up to about a week, a little longer if salted.

Here, I’ve spread labneh on some thin pumpernickel (made from whole-grain sprouted rye) and topped with lingonberries & rosemary, fresh chives & black sea salt flakes and homemade orange-ginger jam with red pepper.  It would work just as nicely on a sprouted bagel with smoked salmon..

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Labneh on Pumpernickel with Assorted Toppings

Another good use for labneh is as labneh balls, which are made by rolling the labneh into balls, removing the remaining water by air-drying on absorbent paper for a day or so, rolling in spices such as dried mint or za’atar (sumac, thyme, sesame seeds and salt) and then preserving in olive oil.  Made this way, the labneh will last indefinitely on the counter (no refrigeration needed), or at least until it gets eaten..

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday

Vote for your favorite Farmers’ Market, America!

/ Ren

No Farms No Food

The message is simple and couldn’t be more clear—America’s farms and ranches provide an unparalleled abundance of fresh, healthy and local food, but they are rapidly disappearing.

Eighty-six percent of America’s fruits and vegetables are grown near metro regions, where they are in the path of development. And every hour we lose 125 acres of farm and ranch land. That’s why supporting local food and farms is more important than ever!

Take action to support healthy farms, healthy farmland, and healthy communities

American Farmland Trust

How to make a really great grilled cheese sandwich

/ Ren

Use a generous amount of butter (not oil or margarine) and cook over low heat.

Use good, fresh bread. I’m using a seeded multi-grain bread made from whole wheat, rye, oats and barley.

Use a flavorful cheese with good melting properties. I’m using sharp white cheddar and asiago.

To enhance the flavor, sprinkle a little sea salt on the cheese before placing the other slice of bread on top.

Here’s the trick- weight the sandwich with a bacon press or something similar. You want enough weight to press the sandwich down without totally flattening it. Flip and repeat.

Crispy, melty goodness.