Dairy

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.

Buffalo-Roasted Cauliflower, Buttermilk Bleu Cheese Dressing

/ Ren

Fresh cauliflower is cut into florets, misted with olive oil and seasoned with sea salt and freshly-ground black pepper.  Slow-roasted until tender-crisp and brown, then dressed with Buffalo sauce (equal proportions of Frank’s Hot Sauce and melted butter, with a dash of vinegar) and returned to the oven for a few more minutes to glaze.

Served hot with a cooling combination of crumbled bleu cheese, buttermilk, shaved celery, sour cream, chives, parsley and a squeeze of fresh lemon juice..

“Cauliflower is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.”  –NutritionData

Choux de Bruxelles Gratiné

/ Ren

Tender baby Brussels sprouts get the royal treatment.. pan-roasted in bacon fat with onions and lightly drizzled with champagne vinegar, then bathed in seasoned Béchamel and topped with shredded Cantal entre deux, hickory-smoked bacon and fresh breadcrumbs with parsley..

For the Béchamel

2-1/2 cups fresh, whole milk
2 ounces cold roux blanc (recipe follows)
a pinch of freshly-grated nutmeg
fine sea salt and freshly-ground black pepper

Heat the milk in a heavy-bottomed sauce pan until simmering, then whisk in bits of roux one at a time, incorporating each one before adding the next.  This will help to ensure that the sauce is creamy and without lumps. Add the nutmeg and season to taste with salt and pepper. Remove from heat, cover and set aside.

For the Roux Blanc

3 ounces organic flour (can use soaked or sprouted flour if desired)
2 ounces clarified butter or ghee

Melt the butter in a heavy-bottomed sauce pan over medium heat then whisk in the flour. Continue whisking and cooking until past the raw flour taste and completely smooth in texture, maybe 5 minutes.  Set aside to cool.

For the Brussels Sprouts

1 pound baby Brussels sprouts
6 thick slices uncured, hickory-smoked bacon
1/2 cup yellow onion, diced
1/2 tablespoon butter
1 tablespoon champagne vinegar

Rinse the Brussels sprouts in cold water, then peel off the outermost layer of leaves and trim off the stem. Split the larger sprouts in half lengthwise, leaving the smallest ones whole.

Meanwhile, cook the bacon in a skillet until well-browned and crisp, then transfer to the side to drain and pour of all but about 1 tablespoon of the the fat.

Add  the Brussels sprouts and butter to the pan and cook until the cut edges begin to brown.  Add the onion and continue to cook, stirring often until the onions are brown and the Brussels sprout are crisp/tender, maybe 8 minute. Remove from heat, add vinegar and toss to coat.

Use a slotted spoon the transfer the cooked vegetables to a casserole dish and pour the béchamel over the top.

Add a layer of shredded Cantal, then arrange bacon pieces over the top.

Add a light layer of fresh breadcrumbs and chopped parsley.

Place casserole in a 375 degree oven and cook until brown and bubbling, about 15 minutes.  Serve hot.

Brussels sprouts are a good source of Riboflavin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese.

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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..

Chili/Beer-Battered Fish Tacos

/ Ren

Wild Alaskan cod filets are soaked in a batter of corn flour, beer and chile molido (ground chile pods without additives), then quickly fried in oil and served Baja-style in a warm tortilla with a salad of blanched cabbages with freshly-squeezed lime and sea salt.  Topped with a dab of crema Mexicana and salsa and served piping hot..

Chili/Beer-Battered Fish Tacos

For the Batter

2/3 cup organic corn flour
1/4 cup organic all-purpose flour
1 pastured egg
2 teaspoons chile molido
1/2 teaspoon fine sea salt
1/2 teaspoon freshly-ground black pepper
1 bottle beer (not dark)

Sift the dry ingredients together in a bowl.  Whisk in the beer and egg.  Rinse and pat dry inch-thick pieces of cod (or other firm, white fish), place in the batter and refrigerate 1 hour before frying.

“Real Baja fish tacos are nothing like what you’re used to eating when it comes to Mexican food.  In fact, true Mexican cuisine might be our biggest missed chance.  Satisfied by the (admittedly tasty) Tex-Mex-style with its copious cheese, sour cream, pile-it-on technique, we are missing a world of subtlety shot through with spicy excitement, flavors that emphasize festivity and celebration, not fullness and indulgence–a rich tradition of indigenous techniques influences by European sensibilities, infused with a penchant for bold flavors.”  –The Paupered Chef

Pan-roasted Filet Mignon with Gorgonzola, Asparagus and Porcini Demi-glace

/ Ren

2-inch thick filets of grass-fed beef tenderloin are dry brined overnight with sea salt and fresh thyme before being pan-roasted to rare in an iron skillet.  The steaks are then topped with Gorgonzola and blanched asparagus tips and finished to medium-rare in a 500 degree oven.  Seasoned with smoked black pepper and served over porcini demi-glace..

Pan-roasted Filet Mignon with Gorgonzola, Asparagus and Porcini Demi-glace

Quick Demi-Glace, Home Version (adapted from Saveur Magazine)

1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat flour
2 tablespoons tomato paste
2-1/2 quarts homemade beef stock, divided
1/4 cup good red wine (not cooking wine)
1 cup porcini mushrooms, sliced and sauteed
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
sea salt and freshly-ground black pepper

Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes.  Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add wine, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.

Strain sauce, discarding solids. Return to pan with remaining stock and simmer until reduced by half, about 2 hours (add the mushrooms during last 20 minutes).  Demi-glace may be kept in the refrigerator for up to one week or frozen for up to three months.

“Meat from grass-fed animals has two to four times more omega-3 fatty acids than meat from grain- fed animals. Omega-3s are called “good fats” because they play a vital role in every cell and system in your body. For example, of all the fats, they are the most heart-friendly. People who have ample amounts of omega-3s in their diet are less likely to have high blood pressure or an irregular heartbeat. Remarkably, they are 50 percent less likely to suffer a heart attack.  Omega-3s are essential for your brain as well. People with a diet rich in omega-3s are less likely to suffer from depression, schizophrenia, attention deficit disorder (hyperactivity), or Alzheimer’s disease.”  Eat Wild

Happy 4th of July!

/ Ren

Freshly-ground, grass-fed bison is coated in a mixture of coarsely-ground sea salt, black pepper, garlic, celery &  mustard seed then grilled over a wood fire.  Served with habañero cheddar, browned onions and thick slices of just-picked tomato..

Habañero Bison Burgers

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

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

/ Ren

Freshly-ground pastured lamb with onions, garlic, chiles and toasted spices is sizzled in cardamom-scented ghee and  served over almond-raisin basmati with a chutney of fresh mint, coriander, ginger and yogurt..

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

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

2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
1 1/2 teaspoons fresh ginger
1/3 cup plain yogurt
1 teaspoon freshly-squeezed lemon juice
sea salt and freshly-ground black pepper

Wash fresh mint and coriander (cilantro) leaves, pat dry and place in the bowl of a food processor along with the ginger, yogurt and lemon juice.  Pulse until finely chopped, then season to taste with salt and pepper.  Refrigerate until ready to serve.

For the Rice

1 cup basmati rice
2 cups chicken or vegetable stock
2 tablespoons raisins, chopped
2 tablespoons raw almonds, blanched, peeled and chopped
1 tablespoon dried rose hips (optional)
1 teaspoon good curry powder

Cook rice in stock in the normal manner, then add raisins,  almonds, rose hips and curry.  Stir to combine.  Add 1 1/2 tablespoons pan juices from the following recipe just before serving.

Chappal Kebab

1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
6 cloves
1 tablespoon sweet cinnamon shards
1 teaspoon black peppercorns
1/3 of a whole nutmeg

1 pound freshly-ground pastured lamb
1/2 small yellow onion, diced
2 cloves garlic, minced
2 hot green chiles, minced
2 tablespoons ghee
6 green cardamom pods
1 sprig fresh curry leaves
1 fresh bay leaf

Grind the first 6 ingredients together in a coffee or spice grinder and set aside.

Loosely combine ground lamb together in a bowl with onions, garlic, chiles and ground spices.  Divide mixture into 8 2oz pieces, using your hands to roll each into a not too-tightly packed ball, then set aside.

Heat ghee in a heavy skillet over medium heat until shimmering.  Add cardamom pods, bay and curry leaves and sizzle 2 minutes.  Add lamb and cook until cooked through and crispy-brown on the outside, about 15 minutes.  Briefly set aside to drain, then strain some of the butter & pan juices into the rice.

To serve, spoon rice into the center of a serving dish and arrange lamb over the top.  Dress with chilled green chutney and serve immediately.

Khorma Pilau

/ Ren

Pastured chicken pieces are marinated in yogurt with lots of fresh ginger, garlic and ground coriander, then seared in ghee with yellow onions, green chiles, cardamom, cumin, cinnamon, turmeric and mace before being slow-simmered in coconut cream thickened with ground almonds.  Extremely flavorful, but not too spicy..

Khorma Pilau

1 whole chicken
1 cup plain yogurt
2 tablespoons freshly-grated ginger
1 tablespoon fresh garlic, minced
1 1/2 tablespoons ground coriander
2 tablespoons ghee or coconut oil
1/2 yellow onion, chopped
1-2 green chiles
8 green cardamom pods
2 black cardamom pods
1 teaspoon cumin seeds
1 teaspoon sweet cinnamon shards
1 teaspoon turmeric
6 whole cloves
1 blade mace
1 sprig fresh curry leaf (optional)
1 cup unsweetened coconut cream
sea salt and freshly-ground black pepper

Cut a fresh, pastured chicken into 8 pieces and remove skin.  Place into a glass bowl and toss with yogurt, ginger, garlic and coriander. Cover and refrigerate overnight.

Heat ghee in a heavy skillet over medium heat, then add onions, chiles, cardamom, cumin and curry leaf and sauté until onions are browned. Add chicken with its marinade, cinnamon, turmeric,  coconut cream and water and stir to combine.

Reduce heat to medium low, cover and simmer until chicken is just tender, about 30 minutes. Stir in ground almonds and cook 10 minutes more.  Adjust seasoning with sea salt freshly-ground black pepper.

Serve over basmati rice pilaf and garnish with chopped cilantro.

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.

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!

Olive Oil Cake with Lemon, Rosemary and Mascarpone

/ Ren

Tart and savory with just a hint of sweetness, this luscious cake gains body and complexity from extra virgin olive oil combined with cultured butter, pastured eggs, freshly-squeezed lemon juice, rosemary and raw honey.  Try it topped with homemade mascarpone or a simple lemon glaze..

 

Olive Oil Cake with Lemon, Rosemary and Mascarpone

 

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.

For the Cake (adapted from a recipe by Ina Garten)

1 cup organic AP flour
1/2 cup sprouted spelt flour
4 oz cultured butter at room temperature
1/4 cup raw honey
2 large pastured eggs at room temperature
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup extra virgin olive oil
2 tablespoons fresh rosemary, coarsely chopped
1/4 cup preserved lemon peel, minced

Cream the butter and honey together in a bowl until fluffy.  Beat in the lemon peel and eggs, one at a time.

Sift together the flours, baking powder & soda and salt in a bowl. Combine the olive oil and lemon juice in another bowl and alternately add the flour and oil mixtures to the honey butter mixture.

Lightly grease an 8×8 glass dish with olive oil, then pour in the batter and smooth with a spatula. Bake in a 350-degree oven until a toothpick comes out clean, about 40 minutes.

Let cake cool at least 15 minutes, then serve topped with mascarpone and garnished with slivered lemon peel and a sprig of rosemary.

Pretty Good Cheese for Most Normal People

/ Ren

“Pretty Good Cheese for Most Normal People” is the first line on the website of the Laurel Valley Creamery, a small, family-run operation in America’s heartland.  “This farm became part of our family in 1947 when Nick’s grandparents moved here from Boone County, West Virginia.  Betty and Fuzzy raised their four children, Rodney, Richard, Cathy and Christi here on the farm.  They   milked cows and raised food for both the cows and the family.  Fuzzy and Betty made their living here on the farm; to say they worked hard is an understatement. Nick grew up on the farm working with his grandparents, parents, aunt and uncles. Fuzzy passed away in 1994 and the farm began to decline soon after. In 2001 we moved onto the farm in a care taking capacity and began hobby farming.   In 2003 we purchased the farm from granny and in 2005 we began dairy farming, and in 2009 we began cheese making. We have in no way returned the farm to its former glory, but I hope we are well on the way.”

The Nolans are hoping to produce a feature-length documentary about what its like to try to carry on their family’s farming tradition and to help people renew their relationship with food production.

“From Grass to Cheese is a feature documentary that chronicles the ups and downs of a family-run dairy farm in Ohio during it’s first year of cheese production. From Grass to Cheese will tell the story of Nick and Celeste Nolan, their five children, and what it’s like to start up a family farm in the age of industrial agriculture..

..The current goal is to raise $28,000.00 to complete a feature-length documentary in 2011. This estimated budget would allow the filmmakers 1 to 2 trips per season to the farm (6-8 trips over a year), roughly 5 days per visit, during the first year of cheese production. The estimated budget for the film will help to cover costs including: rental gear, equipment purchases, gas, and in part, post production expenses such as editing, legal, promotions, and film festivals. Upon completion, the film will be sent to festivals and the filmmakers will seek DVD distribution. The film will also be distributed to farming/food advocates in order to spread the philosophies of community based farming..”


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

Smashed Reds

/ Ren

Un-peeled red potatoes are diced and boiled in vegetable stock, then drained and smashed with raw cream, roasted broccoli, garlic, caramelized onions and grated Parmigiano-Reggiano. Sea salt, freshly-ground black pepper and a little melted butter over the top to seal the deal..

Smashed Reds with Roasted Garlic, Broccoli and Parmigiano-Reggiano

Reshmi Murgh (Silken Chicken)

/ Ren

Fresh, pastured chicken is rubbed with lemon juice and sea salt, then blast-roasted in a sauce of fresh cream, homemade garam masala, onions, ginger, toasted cumin and mint. Served with stock-simmered brown rice with bits of garden vegetables..

Reshmi Murgh (Silken Chicken)

Adapted from recipes by Madhur Jaffrey

For the Garam Masala

1 tablespoon cardamom seeds
2-inch stick of Ceylon cinnamon
1/3 of a whole nutmeg
1 teaspoon black Tellicherry peppercorns
1 teaspoon black cumin seeds
1 teaspoon whole cloves

Grind all ingredients together into a fine powder.  Store in an airtight container up to 2 months.

For Marinating the Chicken

1 pound skinned, bone-in chicken pieces (I prefer thighs)
1 teaspoon sea salt
2 tablespoons freshly-squeezed lemon juice
1/3 cup fresh heavy cream
1/2 teaspoon garam masala
1 teaspoon half-sharp paprika
1/2 teaspoon cumin seeds, toasted and ground
1 clove garlic, crushed
1 teaspoon freshly-grated ginger
2 tablespoons fresh mint, chopped

Pierce each piece of chicken several times with the tip of a small knife, then rub all over with sea salt and lemon juice and let stand 10 minutes.  Combine cream, garam masala, mint, paprika, cumin, garlic and ginger in a bowl. Coat each piece of chicken with the mixture and allow to stand 10 minutes.

To Prepare the Chicken

sea salt
freshly-ground Tellicherry pepper
a couple of pinches of garam masala
a couple of pinches of toasted, ground cumin
a pinch of cayenne
1/4 cup diced yellow onion
1/2 of a fresh lemon for squeezing

Line a high-sided cast iron pan with foil and arrange chicken pieces so that they are not touching the sides or each other. Sprinkle each piece with a little of the dry spices then squeeze lemon over the top. Roast in a 500 degree oven until the juices run clear, about 25 minutes for breasts or about 40 minutes for thighs.

Serve hot from the oven with stock-simmered brown rice, pouring a little of the pan juices over the top.  Garnish with a little extra mint.

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!

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.

Smoky Pork Tinga Tacos

/ Ren

Smoky pulled pork, pickled red onions, avocado and crumbled goat cheese on roasted jalapeño tortillas..

Pork Tinga Tacos

Pork Tinga Tacos (Tacos de Tinga Poblana)

For the Pickled Onions (adapted from a recipe by David Lebovitz)

3/4 cup organic white vinegar
3 tablespoons rapadura
pinch of sea salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 star aniseseed
1 clove garlic, bruised
1 large red onion, peeled, and thinly sliced into rings

Bring all ingredients except onions to a boil in a non-reactive saucepan. Reduce heat and add the onions. Simmer 30 seconds, stirring continuously.  Remove from heat and allow to cool to room temperature before transferring to the refrigerator for up to 3 months.  Pickled onions may be eaten the day they are made, but taste best after 3 days in the refrigerator.

For the Tinga Poblana (adapted from a recipe by Rick Bayless)

2/3 pound pulled pork (I’ve used yesterday’s leftover Cuban pork)
1 red potato, cut into 1/4″ dice
1 Roma tomato, cut into 1/4″ dice
1 tablespoon Mexican oregano
1 teaspoon cumin seed
1 tablespoon leaf lard or pastured butter
1 cup chicken stock
1-2 chipotle chiles en adobo, chopped, plus 1-2 tablespoons sauce
1 teaspoon Worcestershire sauce
1 tablespoon smoked chile powder (optional)
sea salt

Sauté diced potatoes and cumin seed in a tablespoon of leaf lard until soft but not browned, about 10 minutes.  Add tomatoes, chipotle en adobo and oregano and cook until tomatoes have released all their water, about 5 minutes.

Add pork, chicken stock, chile powder and Worcestershire, cover and simmer 30 minutes, stirring occasionally.  Add chicken stock as necessary to keep the pork from drying out.  Season to taste with sea salt.

To serve, place pork mixture in the center of a tortilla (steamed corn or freshly griddled flour tortillas) and dress with pickled red onions.  Add slices of fresh avocado, crumbled goat cheese and chopped cilantro.

Blackberry Mascarpone Pancakes

/ Ren

Marion blackberries, fresh mascarpone, soaked and sprouted flours, vanilla bean paste, pastured butter and eggs and a dollop of maple butter..

Blackberry Mascarpone Pancakes

Blackberry Mascarpone Pancakes

For the Mascarpone

1 pint farm-fresh cream (not the ultra-pasteurized stuff from the grocery store)
1 teaspoon cream of tartar

Put the cream into the top of a double boiler set over shimmering (not boiling) water.  Once the cream is warm, stir in the cream of tartar and stir continuously until the cream reaches 180 degrees F as measured by a thermometer.  Immediately remove from heat and allow to cool to room temperature, stirring occasionally.  Pour into a bowl lined with cheesecloth or a clean towel, cover and allow to stand at room temperature for 24 hours.  Use within 2 days.

For the Soaked Flour

6 oz organic whole wheat pastry flour
3 oz filtered water
1 tablespoon buttermilk (can substitute whey or yoghurt)

Combine all ingredients in a glass bowl, cover loosely and allow to stand at room temperature for 24 hours.

For the Pancake Batter (informed by a ratio by Michael Ruhlman)

6 oz soaked flour
2 oz sprouted whole wheat flour
2 pastured eggs
2 oz cultured butter, melted
2 tablespoons mascarpone
1 teaspoon vanilla bean paste (substitute vanilla extract)
1 1/2 tablespoons rapadura
2 teaspoons aluminum-free baking powder
1 scant teaspoon fine sea salt
buttermilk as needed
Marion or other blackberries, halved if large

Whisk the mascarpone until fluffy, then whisk in the remaining wet ingredients.  Combine the dry ingredients together in a separate bowl, then combine with the wet ingredients.  Thin with buttermilk until thick but pour-able.

Method

Heat a comal or cast iron skillet over a little less than medium heat.  Grease lightly with butter, then place small clusters of blackberries around the pan.  Let the berries sizzle a bit, then ladle the batter over the top.  Cook until golden brown, turning once.  Serve hot from the pan with a dollop of maple butter.

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This post is part of Real Food Wednesdays

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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

Chocolate Almond and Almond Shortbread Cookies

/ Ren

Raw (non-irradiated) almonds, pastured butter, organic unbleached flour, non-refined sugar, grain-sweetened chocolate, whipped egg whites and pure almond extract..

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Chocolate Almond & Almond Shortbread Cookies

 

2 oz non-refined sugar
4 oz unsalted cultured butter
6 oz unbleached organic flour
1 tsp almond extract
1 pinch of salt
1 doz whole almonds, raw

2 large egg whites
3 oz melted chocolate

For the Almond Shortbread cookies, beat the sugar, butter, salt and almond extract together until light and fluffy.   Gradually fold in the flour and mix to combine.

Roll the dough into a log using plastic wrap or parchment paper then place in the freezer until firm.

Meanwhile, blanch whole almonds in boiling water for 1 minute. Drain, cool, remove skins and chop.

Using a sharp, thin-bladed knife, slice chilled dough into 3/8″ rounds and place on a parchment paper-lined baking sheet and bake in a 350 degree oven until just done, about 15 minutes.  Allow to cool slightly.

For the Chocolate Almond cookies, follow the same basic recipe and fold in almonds, 2 whipped egg whites and 3 oz melted chocolate. Chill, slice and bake as above.

 

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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Chicken a la King

/ Ren

Tender pieces of pastured chicken simmered in bone broth with fresh cream, sherry, nutmeg, peas and mushrooms.  Invented in the late 1800’s, this retro dish is every bit as good now as it was then..

Chicken à la King

Chicken à la King

To make roux, melt 4 oz. pastured butter over medium-low heat until it just begins to sizzle.  Add 5 oz. by weight sprouted wheat or spelt flour and whisk to combine.  Stirring continuously, continue to cook until it smells like baked bread, about 5 minutes.  Set aside.

To make topping, toast a piece of sprouted wheat or spelt bread in the toaster, then tear it up into small pieces and sauté in butter and parsley until golden brown.

Gently simmer chunks of pastured chicken (I’m using thighs, skin removed) in chicken stock with a little sherry and fresh thyme until just done.

Lightly sauté halved pearl onions, wild mushrooms and a bit of red bell pepper, then stir into the chicken.

Add fresh cream, green peas and freshly-grated nutmeg and simmer 5 minutes.

Whisk roux into the chicken and simmer, stirring continuously until thickened, 3-5 minutes.

Season to taste with sea salt and freshly-ground pepper.

To serve, simply spoon chicken mixture into a deep dish and top with toasted bread crumbs.



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Grilled Cheese Soup

/ Ren

Simmering vegetable stock, sourdough croûtons, fresh basil, scallions, Roma tomatoes and raw cheeses..

Grilled Cheese Soup

Grilled Cheese Soup

This recipe is a riff on The Moosewood Collective’s Italian Bread & Cheese Soup

For the stock

Roast such vegetables as you have available.  At a minimum, try to include celery, onions, carrots, tomatoes and garlic.  Parsley root and celery root add extra flavor.

Place roasted vegetables into a clean pot and fill with cold, filtered water.  Bring to a rapid boil, then reduce heat and simmer until reduced in volume by 1/3 or more, about 2 hours.  Add a teaspoon each of turmeric and paprika for color if you like. Strain and keep hot.

Tear wild yeast sourdough into irregular pieces and sauté in pastured butter until crisp and golden brown.  Place in the center of a deep dinner plate.

Add diced Roma tomatoes, thinly sliced scallions, Italian parsley and fresh basil.

Add shredded cheeses.  I’m using raw cheddar and Grana Padano.

Pour hot vegetable stock over the top and garnish with additional minced herbs.  Season with a little coarse seal salt and freshly-ground black pepper.


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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Bacon, Kale and Caraway Cheddar Tartine

/ Ren

An open-faced sandwich of uncured bacon, Tuscan kale and local, raw milk caraway cheddar on toasted wild yeast sourdough..

100_2996Bacon, Kale and Caraway Cheddar Tartine

Fry bacon in a heavy skillet over medium heat until done, but not overly crisp.  Pour off all but 1 teaspoon of fat and set the bacon on paper towels to drain.

Add a teaspoon a butter to pan, and lightly toast the bread on both sides.  Set aside with bacon.

Add minced fresh garlic and chiffonade of kale to the pan and sauté for 60 seconds.

Place kale and garlic on toasted bread and top with bacon.  Shred cheese and scatter over the top of the sandwich.

Season with cracked pepper and place the pan into a 400 degree oven until sandwich is crisp and cheese is melted.



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Frijoles Rojas, Chayote, Crema Fresca

/ Ren

(This is part 2 of a 2-part post- part 1 is here)

Dinner-on-the-cheap..  red beans, fried bacon, onions and tomatoes simmered in a homemade chili base, with shaved raw chayote squash, crèma fresca and fresh tortillas..

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Frijoles Rojas, Chayote, Crèma Fresca

click to enlarge; take a look at the pool of thick, mahogany-colored juices on the left side

Fry diced, uncured bacon in a heavy skillet until well browned.  Pour off all but about 1 tablespoon of the fat.

Add chopped onions and cook until browned.

Add tomatoes and cook until the water is released but not yet evaporated.

Add 1 tablespoon homemade chili base (more or less, depending on how spicy you like it) and stir to combine.

Add red beans (dried and cooked or from a BPA-free can) and some of the bean cooking liquid and a teaspoon of epazote, reduce heat and simmer 20 minutes.  Adjust seasoning with sea salt and cracked pepper if needed.

Garnish with a little salad of shaved raw chayote squash (crispy & tastes rather like a cucumber with no bitterness), chopped cilantro and fresh lime juice and dress with crèma fresca dusted with smoked chili powder.  Serve with Spanish rice or fresh tortillas.

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

Levant Summer Salad

/ Ren

Lebanon, Iraq, Israel, Jordan, the Palestinian territories, and Syria..  the Levant describes, traditionally, the Eastern Mediterranean at large, but can be used as a geographical term that denotes a large area in Western Asia formed by the lands bordering the eastern shores of the Mediterranean, roughly bounded on the north by the Taurus Mountains, on the south by the Arabian Desert, and on the west by the Mediterranean Sea, while on the east it extends towards the Zagros Mountains.

Roasted figs, dates, homemade labneh, toasted nuts, field greens, herbs, peas shoots and caramelized onion balsamic..

 

Levant Summer Salad

Levant Summer Salad

 

Make labneh (yoghurt cheese) by draining the whey from cultured, whole milk yoghurt.  Roll into balls, coat with za’atar or other spices and submerge in olive oil and store in a cool, dark place up to several months.

Caramelize onions in a heavy skillet.  Add balsamic, reduce heat and simmer until thickened, about 30 minutes.  Set aside

Split figs into quarters by cutting through the stem end, leaving connected at the base. Place a ball of seasoned labneh in the center and broil until the cheese is soft and the figs begin to caramelize.  Set aside.

Toast nuts (pistachios, almonds, etc.) in a dry skillet until golden brown.  Season with sea salt, break into pieces and set aside.

Split fresh dates into quarters, discarding the pits.

Rinse and dry such mixed field greens as are seasonally available.  I like to add arugula for its peppery bite and peas shoots for the added nutrition.

Lightly toss salad with cooled onion balsamic and mound on a dinner plate.  Top with broiled figs, date slices and nuts.

This post is part of the Real Food Wednesdays Blog Carnival

A Summer’s Lunch

/ Ren

Aged cheddar, heirloom tomatoes, peppered bacon and arugula micro-greens on grilled sourdough with medjool dates and calimyrna figs..

Sourdough Grilled Cheese

Sourdough Grilled Cheese

 

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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Jalapeno Cornbread

/ Ren

Do you remember the taste of real, honest-to-God yellow corn?  You know, back before the genetically modified junk that nowadays goes into producing HFCS, ethanol and batteries?

Yeah, that stuff..

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Jalapeño Cornbread

(adapted from a recipe by Michael Ruhlman)

Makes 1 loaf

1 cup organic, whole grain yellow corn meal
1/3 cup sprouted wheat flour
1 teaspoon aluminum-free baking powder
1 teaspoon sea salt
8 ounces real buttermilk
2 large pastured eggs
4 ounces melted pastured butter
2 or more fresh jalapeño peppers
1 cup fresh yellow corn

Toast corn and seeded and chopped jalapeño peppers in a dry skillet until corn is slightly browned.  Toasting brings out the corn’s natural sweetness, eliminating the need for added sugar, and makes the peppers slightly less hot and more complex in flavor.  Set aside.

Mix the corn meal, flour, baking powder and salt together in a mixing bowl.

In a separate bowl, whisk together the buttermilk, eggs and melted butter.

Stir the wet and dry ingredients together until just combined, then fold in the peppers and corn.

Put the batter into a buttered loaf pan and bake at 350 degrees until just barely dry in the middle, about 30 minutes.

Allow to cool several minutes before slicing and serving warm with pastured butter or raw wildflower honey.

For a real treat, fry slices of cornbread in butter or a bit of bacon fat.

Did you know that “44 percent of U.S. corn becomes domestic animal feed, and another 10 percent ends up in feed rations as the ethanol byproduct distillers grains? That means more than half of U.S. corn—our nation’s largest farm crop—ends up on feedlots”.

This post is part of the Real Food Wednesdays Blog Carnival


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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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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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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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Orange Ginger Pancakes

/ Ren

All organic, not too sweet..

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(Adapted from Magnolia Café)

this recipe will yield about 10 5-inch pancakes.

3 pastured eggs
1 or 2 oranges, sectioned, chopped, seeds & pith removed
2 tablespoons soft, minced crystallized ginger
2 tablespoons dried orange peel
1 teaspoon molasses (optional)
1/4 cup brewed coffee
2 cups whole wheat flour +  1/2 cup all-purpose flour soaked
overnight in 1 cup water + 1/2 cup thin yoghurt or kefir
1/2 teaspoon baking powder
1/2 teaspoon ginger powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 stick pastured butter

Combine the flours and soak overnight in water and yoghurt/kefir.

Cook orange pieces in a little water in a stainless steel skillet until it begins to break down.  Add minced ginger, orange peel and butter and cook until the consistency of melted jam.  Set aside.

Mix together flour, baking powder, soda, cloves, cinnamon and nutmeg.  Add eggs, yoghurt or kefir, molasses and coffee and stir well.  Thin with a little filtered water if too thick.

Oil a comal or griddle with 1 tablespoon walnut oil 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.

Serve topped with pastured butter and reserved orange-ginger topping.


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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

Chocolate Cherry Scones with Clotted Cream

/ Ren

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

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Pour fresh raw cream into a pan and let stand overnight. Heat the milk very slowly until the surface begins to wrinkle, and then continue to heat 1 hour over low heat.  Do not let it boil, or you’ll have to start over.

Transfer the pan to a cool spot and allow to sit overnight.  In the morning, skim the clotted cream from the surface and refrigerate until ready to use.

Soak 1 /12 cups of organic whole wheat flour in filtered water and homemade whey overnight.  Just before preparing, stir in 1/2 of malted barley 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 whole milk, a cup of chocolate cups and a cup of coarsely chopped, fresh pitted cherries.

Work by hand into a soft, slightly wet dough.  Drop heaping tablesponsful of dough onto a baking sheet lined with parchment paper and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with clotted cream.

Rabbit Fricassée

/ Ren

Local, pastured rabbit in a sauce of game stock, shallots, mushrooms, thyme and fresh cream..

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Rabbit Fricassée

Break down a fresh rabbit by removing and splitting the leg quarters and removing the saddle, backbone and ribs and splitting the loin into 2 boneless halves.  Be sure to examine the liver- it should look and smell perfectly fresh and clean.  Clean kidneys and reserve with liver for another use (if you like liver, try frying rabbit liver & kidneys in butter and seasoning with plenty of salt and pepper- the taste is absolutely revelatory).

Lay the loins out on a cutting board.  Use a piece of wax paper and the flat side of a meat mallet to pound the loin into an even thickness.  Spread the loins with raw honey (heather, Tupelo or Guajillo work nicely) and season with fresh thyme, a little salt and black pepper.

Roll the loin up in lean, uncured bacon and secure with toothpicks about 1 1/2 inches apart.  Cut between the toothpicks to form little loin fillets.  Refrigerate.

Make a stock of the bones and trimmings, cold filtered water, celery, onions, carrots and garlic.  Bring to a boil, skim the scum, reduce heat and simmer 3-4 hours.

Poach the leg quarters in the stock until tender, about 1 hour.  Remove from stock and set aside.

Sauté the loin pieces in a little olive oil with minced shallots, mushrooms and garlic until browned, about 6 minutes.  Remove from pan and set aside.

Deglaze the pan with white vermouth and reduce.

Add stock and reduce.

Add fresh cream, thyme and homemade coarse mustard.  Add reserved loin and leg pieces and gently simmer until sauce is thickened, about 10 minutes.  Adjust seasoning with sea salt and black pepper and serve.

This post is part of the Nourished Kitchen’s Clean Your Plate Recipe Challenge

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Blueberry Bliss

/ Ren

One of my favorite summertime treats as a little kid was a bowl of wild blueberries with brown sugar and sour cream.  So good.

Here’s a riff on that happy memory, with fresh Texas blueberries, crèma Mexicana, shaved piloncillo, toasted coconut flakes, melted raw cocoa butter and a sprig of fresh mint..

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Rarebit Fiend

/ Ren

Each December when we were little, the family would drive the 25-or-so miles into downtown Chicago to see the displays on Michigan Ave,  Marshall Field’s 3-story Christmas tree and, of course, der Santa.  For me though, the biggest treat was always the late lunch in the main dining room at the Chicago Athletic Association, where I sat up straight (napkin properly in lap) and announced  to the (Saint-patient) waiter,  “I’ll have the Welsh Rabbit, please”.   Every single year.   Sweet, simple times, those.

Add a couple of poached eggs and some balsamic broiled tomatoes and call it dinner..

Adapted from a recipe by Alton Brown

Make a tiny bit of blond roux from flour and whole butter.  Whisk in worcestershire and stone-ground mustard.  Add beer (good ale or porter) and whisk until smooth.  Whisk in heavy cream and season with salt, pepper, cayenne and paprika. Fold in shredded sharp cheddar cheese and cook over low heat for several minutes, stirring frequently.  Serve cheese sauce over toasted ciabatta, foccacia or thick sandwich bread and top with poached eggs.

Dream of a Rarebit Fiend, ca. 1906

Rating  ♦ ♦ ♦ ♦

Mom’s Pumpkin Cookies

/ Ren

“I sent pictures of some cookies I made today for a cookie exchange.  I know the ingredients aren’t the ‘good’ stuff but due to budget constraints, I have to use what’s in the cupboard before getting the other.  Anyway, the cookies are okay.  Not as much pumpkin flavor as I would have liked but I added some pumpkin pie spice to the last batch and that helped.”

Way to go, Mom!

Spotted Dog

/ Ren

Also called railway cake, this recipe starts out as Irish soda bread..

Adapted from numerous recipes found on the internet

3 cups all-purpose flour
1 cup oat flour
2 teaspoons non-refined sugar or other sweetener
1/2 teaspoon sea salt
1/2 teaspoon aluminum-free baking soda
1 1/2 teaspoons caraway seeds
1/2 cup raisins
1 1/2 cups buttermilk
1 egg

Sift the dry ingredients together then add the caraway, raisins and milk.  The dough will be soft, damp and a little tacky.  Turn out into a standard loaf pan and bake at 350 for 40 minutes or until the loaf passes the toothpick test.

Try it toasted with jam for breakfast.

Tastes best the 1st day, but will last 2 if sealed in an airtight container.

Rating  ♦ ♦ ♦ ♦ –

Steak Sandwiches, Austin Style

/ Ren

Grass-fed skirt steak from Bastrop Cattle Company and fresh cilantro tortillas from Paqui Tortillas along with other local ingredients, all delivered by Greenling Organic Delivery.  Get your locavore on!

Adapted from a recipe by Whole Foods

The day before, coat the meat with coarsely ground peppercorns, cumin seed, corriander, granulated garlic, onion powder, cumin, sea salt and non-refined sugar (optional).  Cover and refrigerate overnight.

Tomato, cilantro,  tomatillo and garlic for the pice de gallo (I’ve eliminated the usual jalapenos because the meat is highly spiced).  Onion, bell and poblano pepper for the steak.

Moisten the steak with a little olive oil and liquid aminos with a few drops of mesquite liquid smoke. This will give it a healthy, smokey soy flavor.

Grill the steak to rare in hot skillet, about a minute per side.  Transfer to cutting board and allow to rest while you julienne the vegetables.  Slice the steak very thin and sauté over high heat with vegetables.

Meanwhile, warm the tortillas in a comal or iron skillet.

Pile steak and vegetables into the tortillas and top with pico, queso quesadilla and a squeeze of lime.

Rating  ♦ ♦ ♦ ♦ +

Lacto-fermented, Sprouted Quinoa w/Maple Butter & Cream

/ Ren

Talk about an easy, healthy, hearty breakfast for a cold morning!

“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.

It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

The night before, soak quinoa in an equal volume of milk (i.e., 1 cup of milk to one cup of quinoa) with a dollop of whey or active yoghurt (I leave it out on the counter, covered with a piece of cheesecloth or a thin cotton kitchen towel). Raw milk products are preferred, but you can certainly substitute non-homogenized, low-heat pasteurized products if that’s what you have.

In the morning, boil filtered water equal in volume to the milk. Notice that the grains have sprouted!  Stir in the quinoa and its liquid. Reduce heat to a gentle boil, cover and cook until tender, about 15 minutes.

Serve with milk or cream and a spoonful of maple butter.

J.R.’s Receipt for Egg-Nog

/ Ren

From Sara Delano Roosevelt’s Household Book

Put a little powdered sugar into a tumbler
A teaspoonful or more of brandy
The yolk of a pastured egg
1/2 a tumblerful (3/4 cup more-or-less) of fresh, cream-top milk,

then fill up with cracked ice not too fine & shake well together in a shaker (a big tin tumbler & a strong glass tumbler).

Strain it into a clean tumbler & put on top a suspicion of freshly-grated nutmeg.

-James Roosevelt with son Franklin Delano

Aztec Drinking Chocolate

/ Ren

“The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 A.D. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.”

Melt about 1 1/2 oz of the darkest*, unsweetened chocolate that you can get in a double boiler over hot (not boiling) water.

Add about 1 tablespoon each non-refined cane sugar and hot water, stirring constantly until smooth.

Add cream and vanilla and heat through.

The mixture will be thick, silky and not sweet so much as just not bitter.

Put 1/4 cup boiling water in a heavy mug and pour chocolate mixture over the top.  Top with grated cinnamon and a pinch of chili or chipotle powder.

* I’m no mathematician, but I’m guessing that this 100% cacao is about as dark as it can get