delightful delicacies

something savory

noreply@blogger.com (jen) — Fri, 17 Feb 2012 18:47:00 +0000

I love breakfast. There are my favorite (and habitual) morning dishes that frequent our table, stewed and soaked grains sweetened with maple syrup paired with crunchy nuts and seeds and bursts of fresh fruit. We can't seem to get enough pancakes on the weekend, though admittedly they'd probably be waffles if we had an iron. Then there are husband's green smoothies that energize and awaken my body with a slice of golden toast smeared with coconut butter. But every now and again I want something hearty, rustic, a little pastoral and entirely savory. This often happens on lazy saturday mornings, for sunday brunch, but mostly on wednesdays. Makes sense, right?

This omelet is an example of those mornings.

The mushrooms in this omelet were grown in my kitchen with a back to the roots mushroom kit.

mushroom and kale omelet

butter (try this garlic chive compound butter)
a few eggs
pinch of salt, pepper
zest of a lemon
kale, chiffonade
mushrooms, chopped into bite size pieces
romano cheese, grated

Combine the eggs in a bowl or measuring cup, whisk with a pinch of salt and lemon zest until just combined (omit salt if using compound butter).

In a fry pan over medium low to medium heat melt a Tablespoon of butter, add the eggs and let cook for a minute or so until the sides of the omelet begin to look dry. Sprinkle the mushrooms, kale, and cheese on top of the omelet and heat until the omelet is cooked through. Serve with toast and oj, and have a great day.

note on the cheese: Pecorino Romano is typically a sheep's milk cheese, which is easier on cow milk sensitive systems. We love it and use it as a parmesan substitution. Feel free to use parmesan or another favorite cheese in this omelet.

sweets for the sweet

noreply@blogger.com (jen) — Mon, 13 Feb 2012 14:00:00 +0000

Another sweet for your valentine. These little profiteroles (aka cream puffs) are a bit of a mess to eat, especially when the ice cream has melted a little and the sauce is a generous helping, but gracious how I adore them.

See my recipe here.

Happy Valentine's day.

back and forth

noreply@blogger.com (jen) — Fri, 10 Feb 2012 04:53:00 +0000

A couple months ago, we started to introduce dairy back into our diets. After being dairy free for over two years we decided to start with cheese and yogurt since all I've read says those tend to be easiest on dairy sensitive systems, next up is raw milk. Things have been going well and the little one even had her first legitimate ice cream cone from an ice cream parlor. Of course it had to be bluebell, loyal to my texan roots.

Though my little toddler has had the time of her life eating string cheese and ice cream every so often, my body has not taken to eating dairy as flawlessly. It's possible that this dairy free business will become a permanent thing and I'm alright with that, especially when I have so many decadent dairy free indulgences to splurge on. This festive Valentine's day dessert is presented in two versions, a dairy version and a raw vegan version for those living without.

I will be demonstrating the dairy version of this recipe saturday morning on Fox 13 news here in SLC. If you're awake around 8, be sure to watch me and my little belly (p.s. I'm pregnant). But then you're probably always awake and watching the news at 8AM on Saturday morning... right?

raspberry mille feuille

3 sheets phyllo pastry dough
1 - 2 Tablespoons coconut oil, liquid
sugar, to dust

whipped raspberry cream, recipes below

heart shaped cookie cutter

Preheat oven to 375 degrees fahrenheit.

Lay out the phyllo dough on a cutting board. Cut out as many heart shapes as you can, in groups of three. Cover the cut out hearts with saran wrap and a damp towel while you work.

On a parchment lined cookie sheet, lay out hearts 1/4 inch close together. Brush with coconut oil, sprinkle with sugar, then top with another heart shaped phyllo sheet. Again brush more oil/butter on the top of the heart and sprinkle with sugar. Lay one last heart shaped phyllo sheet on top and sprinkle with sugar.

Bake in preheated oven for about 5 minutes, watch them closely so they don't burn.

When they are toasted and golden, transfer them to a cooling rack and cool completely.

To assemble mille feuille, take a heart crisp and dallop with some raspberry cream. Put another heart crisp on top, and spoon another dallop of raspberry cream on top. Top with a third heart crisp, spoon a small dallop of cream on top, and garnish with a fresh raspberry. you can add an additional garnish chopped pistachios or grated chocolate.

raspberry whipped cream

1/2 cup whipping cream
2 Tablespoons confectioners' sugar
2 Tablespoons frozen raspberries, thawed

Prepare raspberry cream by whipping the cream until soft peaks form. Add the confectioners' sugar and a drop of vanilla extract until well mixed. With a spatula or wooden spoon, gently fold in the raspberries until well incorporated.

raspberry cashew cream

1/2 cup cashews, soaked 2 - 8 hours (overnight)
1/4 cup shredded coconut
1/2 cup water or dairy free milk
2 Tablespoons maple syrup, honey, or agave
1 teaspoon vanilla extract
pinch of salt
2/3 cup coconut oil, liquid

2 Tablespoons frozen raspberries, thawed

In a high speed blender, combine all the ingredients save the coconut oil. Blend until very fine and thick. While the blender is running, slowly pour the coconut oil in a constant stream until it's completely incorporated. Taste the cream and adjust sweetener to preference.

Transfer to a bowl or container, fold in the raspberries by hand, cover and refrigerate for at least an hour, until set.

Whip it a little to fluff it up before assembling mille feuille.

notes:

To make it easier and reduce dough waste, oil and sugar the phyllo sheets when they are whole, and after the third layer cut into small squares.

In one of the layers of the phyllo dough, you can sprinkle a pistachio (or other nut), sugar, and spice mixture.

p.s. the first photograph is the dairy version, the two others are the raw cashew cream version, if you were curious.

Here;s the video clip of me on a local news station demonstrating the dessert. I failed to mention the dairy free version, and to actually show it but you get the idea..

harvest treasures

noreply@blogger.com (jen) — Fri, 03 Feb 2012 06:10:00 +0000

Back in October of last year, my little family and I went on our annual raspberry picking venture. We recently discovered frozen raspberries in our freezer that reminded me of fall's harvest and the warm sun that ended our berry picking exploit short because it got so hot, those were the days... Then I began to dream of ice cream, tarts and other sweet things I could make with the frozen berries, and realized I had better move quickly before my husband swiped them and put them into a green smoothie. It seems like he has been trying anything and everything lately. Can I admit that pea smoothies are not a favorite?

Though they'd undoubtedly be delicious in a normal green smoothie, let's make ice cream instead.

This recipe is a repeat from a post I shared last year on my dear friend Becky's blog, The Vintage Mixer. It is based off of the chocolate fudge ice cream I created from Melissa's raw fudge recipe. I had been asked if the base of the recipe could be made into other ice cream flavors, particularly fruit. The answer is yes, and very well I might add.

red raspberry ice cream

1 1/2 cup fresh or frozen raspberries, packed
1 cup agave nectar or 3/4 cup honey
1/2 cup coconut oil
1/2 cup cashews, soaked overnight and rinsed (optional)
1 1/2 tsp vanilla extract
1 cup coconut cream or whole cream
2 cups almond milk or whole milk

In a high speed blender or food processor, blend the raspberries, agave, coconut oil, cashews and vanilla extract together until smooth. In a steady stream, add the coconut cream and almond milk, blending until well mixed. You can strain the mixture at this point if you want to remove the seeds. Pour the mixture into an ice cream maker, or alternatively freeze in a shallow pan, stirring every 45 minutes until frozen.

Serve with fresh or frozen raspberries or my personal favorite, swirls of a raw chocolate sauce (equal parts agave and cacao powder).

notes:

If you don't have/care for agave or honey, make a sugar syrup using a 1 to 1 ratio of water and sugar, bringing to a boil for a few minutes and then allowing to cool before use.
Try substituting the raspberries with other berries like ripe strawberries, blackberries, blueberries, etc.
The cashews are optional, they just add a little more creamy texture to the ice cream.

above. below.

noreply@blogger.com (jen) — Mon, 30 Jan 2012 18:40:00 +0000

Chinese New Year edition.

winter's cake

noreply@blogger.com (jen) — Wed, 25 Jan 2012 21:58:00 +0000

Typically around this time of year, lawns are covered with layers of past snowstorms, each melted a little and refrozen during the cold nights, then given a fresh powdering of new snow not many days following. Instead, this winter I have seen more blue skies, frosty windows, and green-ish brown grass than any other January I can remember. It has been a strange winter, although I have been secretly grateful for the fair weather as we lost part of our roof in a freak windstorm not too long ago..

Even though we've only had enough snowstorms to count on one hand, it hasn't stopped me from enjoying the winter meals we habit around this time of year, roasted vegetables, creamy soups, crusty breads, boxes and boxes of citrus, and stick to your bones desserts. I'm sure the majority of you out there are planning meals with health and a low calorie count in mind, but for us January is when we nestle into the rhythm of winter, a slow pace, hearty meals that sustain us through the cold days, and quiet early evenings with a good book in hand or favorite movie to watch, with or without forecast snow. Admittedly, there may be a green smoothie in there every now and again.

Not much other than root vegetables and hot house plants are in season right now, but if you take a bundled walk around your backyard or neighborhood, you will likely find a rose bush or two adorned with these blush berries called rose hips. I'm sure if you ask, your neighbor wouldn't mind you taking a few (though they may question your sanity). They can be picked as early as after the first frost October/November and as late as the spring. Don't take them all though, as birds rely on them through the winter, or so I read.

The berries themselves are full of seeds which are surrounded by these irritating little fibers, but the flesh is tart and tasty, reminding me of hawthorn berries aka chinese haw or even gogi berries. The juice makes for an awesome syrup or jelly.

I also have to mention that I attended the Altitude Design Summit as a caterer for one of their kick-off dinners last week. I teamed up with Lindsey Johnson of Cafe Johnsonia and we made a delicious vegetarian dinner at the Viking Cooking School in Salt Lake City hosted by Alt (nickname for the conference). Becky Rosenthal came and was a huge help as well. A few pictures of the dinner can be seen here. The dinner was tiring but super fun, and the rest of the conference was amazing. I met so many interesting and inspirational people, came away with a sense of work to do and visions to fulfill, and can I just say I couldn't get over how great all the keynote speakers were? Pilar Guzman, Deborah Needleman, Maxwell Gillingham-Ryan, Ben Silbermann, and Gretchen Rubin. Incredible, incredible people.

You need to go to it next year, trust me; but eat this cake first.

rosehip syrup

1/2 pound of rosehips, rinsed and ends pinched off
4 cups water, warm
1 - 2 cups natural sugar

While you are preparing the rosehips, boil 1 cup of water.

Place all the trimmed and cleaned rosehips in a blender or food processor with 1 cup of warm water and blend until fine. Add to the boiling water and bring the whole mixture to a boil. Once it begins to boil, reduce the heat and let the mixture sit for fifteen minutes.

Pour the mixture into a cheesecloth or tea towel inside a sieve, set on top of a bowl or measuring cup. Leave the mixture until all the liquid is strained out (do not squeeze). Combine the strained rosehip pulp with another 2 cups of water in the pan, stir a little, and strain again this time squeezing until there is no more liquid.

Discard the pulp and combine the strained juice with the sugar in a clean saucepan. Bring the mixture to a boil, let boil for a bit (you can use a candy thermometer if you want to reach a certain temperature to assure syrup consistency), and then preserve as you would other syrups or jams. You can serve it over puddings, ice creams, mix it with mineral water or alcohol for a nice spritzer, your morning muesli, or in a vinaigrette for a salad of citrus and avocados.

spiced rose hip and olive oil cake

1 cup spelt flour

1 1/4 cup whole wheat pastry flour

1 teaspoon baking powder

1 1/2 to 2 teaspoons ground cinnamon

1/2 teaspoon cloves

1/2 teaspoon salt

1 cup rosehip syrup

1/2 cup olive oil

1 teaspoon vanilla extract

zest of 1 lemon, optional

1 1/2 teaspoon baking soda dissolved in 3/4 cup water

powdered sugar for dusting

Preheat oven to 350 degrees Fahrenheit.

Butter and line a 9 inch cake pan with parchment paper.

Sift together flours, spices, baking powder and salt. In another bowl combine the syrup, olive oil, vanilla and lemon zest.

Into the syrup mixture, mix in half of the dry mixture, followed by half of the baking soda water, alternating until everything is incorporated and smooth but not overmixed. Bake for about 45 minutes, or until an inserted toothpick comes out clean.

This cake is more like a sweet bread or muffin than a cake, not overly sweet. So serve it with honey butter, crème fraîche, or a tall glass of milk, almond is my favorite.

notes:

If you use a bundt pan, bake for about 30 minutes. If you use smaller cake pans, reduce your time a little more (I baked a 4" cake pan for 15 minutes). Follow the rule of thumb to remove from oven when an inserted toothpick comes out clean.

Don't have/want to make rosehip syrup? Substitute with maple syrup or honey and increase the zest.

You can substitute the spelt flour with whole wheat pastry flour or all purpose.

A Christmas Wish

noreply@blogger.com (jen) — Mon, 19 Dec 2011 20:56:00 +0000

Things have been quiet over here. Lack of a working computer made it impossible for me to update much of anything these last few weeks. But it came at the best time, we have been celebrating every day, making the moments merry and bright. I will be back, posting recipes and whatnot in the new year, but I wanted to share one of my favorite messages for the most magical of holidays.

"This Christmas, mend a quarrel. Seek out a forgotten friend. Dismiss suspicion and replace it with trust. Write a letter. Give a soft answer. Encourage youth. Manifest your loyalty in word and deed. Keep a promise. Forgo a grudge. Forgive an enemy. Apologize. Try to understand. Examine your demands on others. Think first of someone else. Be kind. Be gentle. Laugh a little more. Express your gratitude. Welcome a stranger. Gladden the heart of a child. Take pleasure in the beauty and wonder of the earth. Speak your love and then speak it again.

Christmas is a celebration, and there is no celebration that compares with the realization of its true meaning—with the sudden stirring of the heart that has extended itself unselfishly in the things that matter most."

From McCall's Magazine, Dec. 1959, quoted by President Howard W. Hunter here.

Merry Christmas friends, see you in the new year.

above. below.

noreply@blogger.com (jen) — Fri, 11 Nov 2011 16:33:00 +0000

in Helper, Utah.

more here.

have a wonderful weekend!
Maybe you will be coming to say hello at our Thanksgiving cooking class?
If so, see you tomorrow.

the recent past

noreply@blogger.com (jen) — Wed, 09 Nov 2011 19:52:00 +0000

I ran a marathon (and have run very little since). We saw a lot of corn; in fields, in pits, in stalks, in underwear.. We picked pumpkins, watched the sunset, changing leaves, enjoyed a couple hayrides, and even had a halloween party. We've been having lots of soup, bundling up on our walks, and frequenting the indoor park more often than outdoors. We took a road trip, ate out, ate ice cream (!), ate cheese(!!!), decided hotel living was nice for a few days, stood under arches and at the edge of cliffs, then came home and had the season's first hot pot.

We've been having a grand ol' time. How have you been?

All but the last photo were taken with instagram.
look for me if you're on too : jenniferhoiyin

cooking class :: Thanksgiving

noreply@blogger.com (jen) — Tue, 08 Nov 2011 04:02:00 +0000

Melissa and I are teaching our Thanksgiving class this weekend! Because of limited space, this class has registration cap. Please sign up early to ensure a spot!

A Local Thanksgiving Class

November 12, 2011 - 11:00 to 1:30 p.m.

class venue :: Johnson residence in Provo,Utah

(address given after registration)

price: $35

the menu:

roasted acorn squash stuffed with bing cherry and apple stuffing

wild rice salad with citrus and pomegranate

sweet potato pie with orange wedges

come on over

noreply@blogger.com (jen) — Tue, 18 Oct 2011 20:27:00 +0000

We will be having a cooking class this saturday. It will be quaint and intimate because it will be held in my own home. I would love to have you over, to share some conversation, probably a few laughs (and blunders) and a warm, seasonal lunch this weekend. Hope you can come.

Soup, Salad and Sandwiches Class

October 22, 2011 - 11:30 to 1:30 p.m.

class venue :: Johnson residence in Provo,Utah
(address given after registration)

price: $35

roasted tomato soup

autumn vegetable minestrone

gruyere and kale pesto grilled sandwich

caramelized brussel sprout salad

free form apple and lemon balm galette

baking an apple tart

noreply@blogger.com (jen) — Fri, 14 Oct 2011 17:46:00 +0000

If you're in south jordan, come say hello along my race route! It's always fun seeing supporters cheering you on. Even if the cheers are meant for someone else, they make my steps a little lighter.

a few links for you this weekend:

+ I love Sheena's reply to the view that members of the Church of Jesus Christ of Latter Day Saints are not Christian. We believe in Christ. Really, I do.
+ I love Susan's series of her favorite instagram photos, I love when things relate by chance.
+ The days that I have been following Robin's 100 ways to thank your body, my body has been thanking me.
+ I know Halloween isn't for a few more weeks, but I am so excited for Christmas!
+ Recipe for this apple tart on zupas today.

have a lovely one friends.

listening to food

noreply@blogger.com (jen) — Wed, 12 Oct 2011 04:37:00 +0000

So remember how I ran a half marathon back in June? And remember how I scoffingly said meh I'm pretty much halfway there, may as well keep running? Well I did. I kept running; and running; and running. I ran so much I had to buy new shoes, and new shorts, yes I even got a new running top (or four). I also got a visor which may or may not be the most fashionable clothing purchase I've ever made but gracious I love that thing, especially in the rain.

I ran so much these past 16 weeks that I am days away from running my first marathon. Yes, I am officially one of those crazy masochist people who will be voluntarily putting my body through a ridiculous amount of strain (it's actually not so bad when you take it on gradually), all for the glory of a free t-shirt and a knick knack of a medal (where do I put/do with them?) I guess it's not really official until I finish, I will finish.

During my training, I have missed the conversation I had with my running partner before she moved away. I couldn't go back to listening to music, especially for my longer runs. I needed the real time of a voice, of conversation, something that engaged me mentally and intellectually. So I started listening to audio books and podcasts, many of which (surprise!) dealt with food. I now realize just how obsessed I am.

Here are a few of my favorites..

The Sporkful - I just recently started listening to this podcast and love the banter, insight and humor of it all. Start with the toast series, it's a winner.

Spilled Milk - I have always loved Molly Wizenberg, and her musings with Matthew Amster-Burton make for an enjoyable food experience, even if there's no food involved for the one listening. I love this podcast because it's completely casual, kind of random and a little innuendous, which I am all over. If you know what I mean.

Edible Radio - All you need to know about what is happening in the edible communities around you and the stories of the people behind them, the best of local food news. Someday I hope to hear a story from Utah, I love Utah's food culture.

This American Life - It's fascinating, entertaining, and sometimes just downright unbelievable, love it.

LDS General Conference - I love listening to conference talks over and over again. Even if I've listened to a talk numerous times, I always gain new insight on how to be a little better, a little kinder, a little more selfless; plus my faith and perspective gets a much needed boost. It's the best way to start my day.

The Help; The Botany of Desire; Animal, Vegetable, Miracle: a year of food life - I highly suggest listening to books you don't have time to sit down and read, it's almost better than sitting down to read them.

Do you listen to podcasts/books on cd? Do you have a favorite?

soup and sweater weather

noreply@blogger.com (jen) — Fri, 07 Oct 2011 21:48:00 +0000

When I was in elementary school, I was given the nickname "sweater girl" by one of my 6th grade teachers. During the autumn months whenever I saw her, if I was wearing a sweater, she would comment on the knit I wore saying it was a new one she had never seen before (even if it wasn't). When she saw me without, she'd ask if I had lost it; my sweaters and I were inseparable. I blame my love for this season as the reason I remember something so trivial. She noticed that I loved sweaters (and obviously had a lot of them), and by saying something to me about it I noticed that she noticed me, and that meant something. If she saw my wardrobe now, I'm pretty sure she'd still call me by that name, sweater weather is still my favorite sort of weather, although I've branched out to collect other seasonally relevant things like gloves, scarves, hats, and soup recipes. I have about as many favorite soups as I do sweaters. Okay I probably have more favorite soups.. luckily they go together perfectly.

This soup recipe is more of a list of things I had in my refrigerator last night. The good thing about it is that you can use whatever vegetables or leftovers you have that you want/need to use up. I love recipes like that.

turkey and bulgar vegetable soup

stock or water (about 1-2 quarts)
1 large russet potato
1/2 a yellow onion, chopped
5 cloves garlic, crushed
leftover turkey meat , chopped up
herbs (parsley, thyme, basil)
zucchini, cubed
a little bit of crushed fennel
a drizzle of honey
salt
pepper
olive oil
1/3 cup bulgar

frehs herbs, for garnish
milk or cream, to pour in

Combine Everything except for the bulgar in a stock pot, bring to a boil then reduce the heat and let simmer until the potatoes are soft. Add the bulgar and let cook for another 20-25 minutes until soft. Taste and season with salt and pepper, garnish with fresh herbs and pour in some milk to make the soup creamy. Curl up in a sweater and some thick socks, enjoy with a thick crust bread.

happy weekend!

raspberries!

noreply@blogger.com (jen) — Thu, 06 Oct 2011 17:00:00 +0000

This past saturday marked the second year of our conference weekend tradition, picking raspberries at a local farm properly named, the raspberry patch.

We gave our little one a jar to fill with her own plump berries, but it never had more than one berry in it (I think I put it there), and that lone berry wasn't in the jar any longer than a minute. I think part of our berry picking tradition will be rounding our berries weight up a quarter pound, I'm sure it's a close estimate to the amount of berries she ate straight from the bush, and many times from our main harvest. For the short time we were there, she wasn't idle for a minute of it.

cook, reduce, intensify

noreply@blogger.com (jen) — Wed, 05 Oct 2011 04:47:00 +0000

The forecast for the week declared the first snowfall in the higher mountain ranges (still to happen). Overnight, and after a number of hours of cold wet weather, the tips of the mountains that loom over our little big town were bursting with the varying shades of fall, even moreso than last week. It was almost as if the trees knew they would soon be covered in snow and needed to show off for at least one day. It made for a beautiful view during my run this morning. I repeatedly pointed my little one (cuddled up and mostly dry in her jogger) toward the west range, showing her how beautiful her hometown is in October. We even took a drive up the canyon and filled our home with multi-colored boughs of oak, maple and aspen.

With the mixture of general conference weekend (continually the most inspiring weekend of the year), raspberry picking, putting up halloween decor, making warm food (soup!) to fill our bellies, knit sweaters, socks, and closed toed shoes, it's official. Fall, how I've missed you.

This tomato sauce is pretty versatile, I use it fresh in the summer and when it gets lovely and cool and crisp, I set it in a pan over heat and let it cook and reduce and intensify. I would assume this pasta sauce also cans well, if you're into that sort of thing, and if you have enough tomatoes. Someday I will be cursing the tomato gods for an insane abundance, but until then I'll be mooching off friends and neighbors, marking the pages in my seed catalog, and tending to my small herb garden on the patio.

I especially love this sauce because it doesn't require a hot bath to remove the tomato skins. You know, the "boil the tomatoes a little bit then transfer them to an ice bath where the ice melts within minutes and you burn yourself multiple times in the process" hot bath? I can't be the only person who loathes the seemingly (and with this recipe definitely) pointless skin peeling process..

I am excited that Jacob's Cove will be providing the best tomatoes (seriously, the best) through the winter months. I am looking forward to eating a lot of spaghetti, dried tomatoes on homemade pizza, and roasted tomato soup. You can sign up for a winter CSA share here if you're interested (and local), they're always taking new members.

blender tomato sauce

a couple large fresh tomatoes
a few cloves of garlic
half an onion
a handful of fresh basil
balsamic vinegar
olive oil
honey
salt, pepper

Add everything into a blender, blend until smooth. Place in a saucepan, bring over medium heat and let it come to a low boil. Let it boil for a minute or two, stirring constantly, until the sauce changes to a bright red color. Reduce the heat to a simmer and let the sauce cook, stirring occasionally until it has thickened. Taste the sauce and adjust seasonings. Add more salt if it's meh, add more sweetener if it's too sharp (vinegar-y), add some browned/cooked meat if you're feeling carnivorous, add some booze if it's what you're into.

When the sauce is done, use in pastas, on pizza, mixed with rice and veggies, lasagna, etc.

If you are using this sauce fresh (not reducing over heat), use 1-2 garlic cloves, 1/2 to 1 full large shallot instead of the onion, and smaller tomatoes. You may want to sauté the garlic and shallot in a bit of olive oil before adding to the blender. Blend the sauteed onion and garlic with the fresh tomatoes and other ingredients until smooth. Season to taste. It may end up being significantly wet. To thicken it, set a fine mesh sieve over a large bowl, pour the sauce into the sieve and allow a little bit of the liquid to run off. Thickening the fresh sauce is helpful if you're wanting to use it on things like breads, raw pizzas, etc.

wait..

noreply@blogger.com (jen) — Tue, 27 Sep 2011 03:57:00 +0000

Even though it's getting cooler, I still love meals where I don't have to cook anything. I like to rely on my blender, a knife and board, and my can opener (yes, can opener) for quick weekday meals. I love making things from scratch, but beans are not one in my rotation. It is now autumn, the mountains that loom so close are peppered with red, orange, and yellow, the apples are now selling alongside the last of the peaches and of course they taste incredible, I can feel the brisk chill that travels deeper than my first layer of skin, and yet I am still transitioning.

marinated mushrooms and end of summer corn burritos
mushrooms, sliced
thinly sliced greens (chard, kale, collards, etc)
fresh corn, cut off the cob
raw cider vinegar or lemon
olive oil
salt
herbs, chopped

tortillas
can of refried beans
herbs, sprouts, lettuce
fresh salsa (recipe below)

In a bowl, combine mushrooms, greens, corn, a drizzle of olive oil and vinegar, a pinch of salt and herbs. Let sit for an hour or more.

Prepare tortillas, heat up beans. Assemble burritos by smearing beans, then topping with salsa, the mushroom mixture and greens or herbs. You can add other things like sour cream, other veggies to the marinade, whatever you like and have.

fresh salsa
4 cups tomatoes, roughly chopped
1/2 a sweet onion
1/2 jalapeno, seeded
1 clove garlic
juice of 1 lime
1 - 2 teaspoons ground cumin
1 - 2 teaspoons salt
a handful of cilantro
a drizzle of olive oil

a few ears of fresh sweet corn

Put all the ingredients except for the corn into a blender and blend until smooth. Season with salt and pepper to taste. Add the rest of the jalapeno for more heat, adding the seeds will make it hot.

With a knife, cut along the cob slicing off the corn kernels.

It’s a little watery because I like to use the whole tomato, but it is easy to thicken up. Pour the salsa into a fine sieve over a bowl. Let the liquid drain off the pulp until you get it to thickness you like.

Use the salsa on burritos, as a dip with tortillas, in scrambled eggs, rice pilafs, whatever you like. Use the drained liquid in soups and sauces.

farewell summer

noreply@blogger.com (jen) — Thu, 22 Sep 2011 15:13:00 +0000

The official last day of summer, and I have a handful of tomato-dish-this, peach-dish-that to share with you. A large percentage of the tomato dishes begin with tossing the tomatoes with olive oil, honey, vinegar of some sort, and a bit of salt, then baking until they pop. From there, they take on their own unique persona, whether they're blended, mixed with greens, or in this case, baked again. This second time, they're surrounded by custard sopped morsels of bread. It's a good transitional dish, robust with flavor and warmth, because it's around this time of year that my toes begin to chill.

Sorry about the lack of measurements. Bread pudding is one of those that I hardly ever (read: never) measure because I use what I have. Don't be afraid to taste the mixture while in the process of mixing it up, just be sure to taste it before you add the eggs, not after.

tomato bread pudding

cherry tomatoes
1 onion, chopped
a few cloves garlic
handful of herbs, roughly chopped
olive oil
honey or agave
salt

a day old baguette, torn into pieces and dried or toasted
some milk or cream
a few eggs, lightly scrambled with a fork
butter, optional
parmesan or pecorino romano cheese, grated
salt and pepper

If your bread is fresh, toast it in the oven until it is crisp and completely dry.

Preheat oven to 425 degrees fahrenheit.

Drizzle the tomatoes, onion and garlic cloves with olive oil, a bit of balsamic vinegar, some honey and salt. Mix in the chopped herbs and layer onto a baking dish. Roast in 425 degree oven until the tomatoes burst, about 25 to 30 minutes. You may want to move things around with tongs every once in a while.

Lower the oven temperature to 375 degrees.

In a large bowl, Combine the dry bread, tomato mixture, and all the juice from it. You may want to chop or crush the garlic cloves before adding them. Mix everything together, the bread should need a little more liquid, add a little bit of milk, mixing well after each addition until all the bread is wet, but not soaked through. Add a handful of the cheese, and season with salt and pepper. Taste the mixture and adjust seasonings.

Lastly, add the eggs and mix well. Pour into a casserole dish big enough to hold the mixture. Press the mixture down into the dish, not too firmly. Top with some grated cheese and small slices of butter if you're using it, and bake until it's cooked through, about 45 minutes. You may want to tent a piece of foil atop the pudding if the cheese begins to brown too much.

happy autumn!

pick + pickle party

noreply@blogger.com (jen) — Mon, 19 Sep 2011 20:06:00 +0000

beet pickled eggs from a few years ago

This Thursday, I will be at Jacob's Cove along with Rachel Hodson and David Vogel from Edible Wasatch for the Veggie Pick and Pickle Farm Tour. The event is part of a monthly farm tour series sponsored by The Downtown Farmers Market and Edible Wasatch magazine. It begins at 3 p.m. (meet at the farm at 4 p.m. if you're nearby) and costs $30.

Those who come will be introduced to Dale Allred (agricultural engineer extraordinaire at Jacob's Cove), and given a taste of freshly pickled produce from the farm. After some instruction is given, everyone will be sent to the greenhouses to find prime pickling produce, then gather at stations where they will learn how to preserve their freshly picked goods for their pickling pleasure. There will be light snacks, information about the farm, information about our cooking classes, and copies of the latest Edible Wasatch available, as well as some good conversation and company. Sound like a good way to spend your Thursday evening?

Read on for more details.

Veggie Pick + Pickle Farm Tour – Sept. 22

Presented by the Downtown Farmers Market and Edible Wasatch

The Downtown Farmers Market and Edible Wasatch present a Veggie Pick and Pickle Farm Tour on Sept. 22 at 3 p.m. (Those in Utah County are asked to meet at the farm at 4PM). Tickets are $30 and include light snacks and transportation from Salt Lake City.

This month's tour travels to Orem to visit Jacob’s Cove for a veggie pick and pickle. This local farm specializes in growing nutrional, organic and heirloom veggies, particularly tomatoes. On the farm, tour patrons will pick fresh veggies and then participate in a group quick pickle party led by Utah's own Raw Melissa.

REGISTRATION + INFORMATION HERE

“At the Farmers Market, people shop for farm-fresh products from more than 100 regional growers,” said Kim Angeli-Selin, market manager. “Our farm tours take patrons directly to the source to gain a greater understanding of how local producers operate their businesses. Farmers Markets are such an important part of the food landscape in Utah, and these tours further our mission to connect the rural and urban communities in our state.”

The 2011 Downtown Farmers Market is open Saturday mornings from 8 a.m. to 1 p.m. and Tuesday evenings from 4 p.m. to dusk, through Oct. The market—with over 250 vendors—offers a unique variety of farmers, growers, bakeries, prepared food and beverages, packaged foods and local artisans.

For a complete listing of special events, crop schedule and detailed information visit www.slcfarmersmarket.org.

The Downtown Alliance is dedicated to building a dynamic and diverse community that is the regional center for culture, commerce and entertainment. For more information, visit downtownslc.org.

putting up stores

noreply@blogger.com (jen) — Fri, 16 Sep 2011 06:27:00 +0000

With August and September's surplus of food, I have been trying different ways to preserve it all, so we have some reminiscence of summer when January comes along. I tried my hand at canning peaches for the very first time this summer, a friend and her children came over to share the experience. We let the kids watch movies, eat popcorn, and play while we caught up, laughed, cared for the occasional unhappy child, and enjoyed the novelty of something we remember our mother's and grandmother's doing, but we had never done on our own before.

We bought a bushel of "second" red haven peaches from a favorite orchard stand. "Seconds" peaches are the peaches that get a little bruised and worn from their short trip to the stand, or have some kind of imperfection. They also sport a price tag a third of what the poster child peaches cost. Since we were using them up the same day, the imperfections weren't enough to spoil them before we used them all. We also bought 2 gallons of their raw unfiltered apple cider that was frozen from the year before, planning to use some for the actual canning, and drinking the rest (my little one's favorite part).

We followed this webpage's instructions for cold packing the peaches, processing them long enough for our elevation (4500 feet!) and instead of a sugar syrup used the apple juice. We didn't can the whole bushel of peaches, saving a few of the under ripe ones for making some peach jalapeno jam a day or so later. By the end of the evening, we had fourteen quarts of peaches, four hungry kids (who requested dinner, "but it better not be peaches!"), four sore feet, and two empowered women who felt a small connection to times past and the satisfaction of real food work. My favorite part about real food, it has a heritage.

I especially loved that through the process of it all, old memories were remembered and new ones were made. I realized we weren't just putting up peaches.

What are you preserving this year?

above. below.

noreply@blogger.com (jen) — Wed, 14 Sep 2011 05:07:00 +0000

at rock canyon.

p.s. have you been watching the moon? It's everything a harvest moon should be, so are the moon cakes we've been eating. happy mid-autumn festival!

randomosities for a weekend

noreply@blogger.com (jen) — Fri, 09 Sep 2011 21:18:00 +0000

This morning, I watched the moon set. It was giant, low, and a dusty orange red before it dissappeared through houses and trees. Then I watched the sun rise. I love the deep cold blue of the sky that warms into golden hues, setting the clouds alight with blush hues. This morning they were the color pink I remember from my mother's 90's floral printed curtains in her kitchen window facing east, and the color of my toddler's flushed face after an afternoon in the summer sun. It was a good start to my weekend.

I have a bowl full of the most beautiful tomatoes, but all I want is a peach.

I decided today that I will no longer hold on to summer as desperately as I have been. I always complain that autumn just isn't long enough to be enjoyed, and I want to enjoy it, thoroughly.

I may make pie this weekend, to celebrate.

missing sumer already

noreply@blogger.com (jen) — Thu, 01 Sep 2011 19:52:00 +0000

The first day of September.

Yesterday was the last day of 90 degree weather; every day this week shows highs in the mid 80s. It was as if summer declared a clean end with exactness and clarity, even though we technically have a couple weeks left.

ugh. summer. end?

I am not sure if it has been because I've had a little one to play with for the last few months, but I have loved summer this year, and I'm not usually a fan. I will miss the bare toes on green grass, scraped knees and bare shoulders, the smell of sunscreen and sweat on the little one's skin, her pigtails ruffled around the edges and everywhere in between from summer play. I will miss sitting out on our front steps eating popscicles, watermelon halves, and anything else cold. I will miss the early morning sun (really early), the warm winds, and the prickle of my skin when moving from outdoors in. Even with everything I will miss, there are so many things to look forward to.

For one, cooler weather means there are things to be baked, like cake.

I took our family favorite pineapple carrot cake recipe and adapted it to assist with summer's bounty of squash. You can use any type of summer squash, pattypan, zucchini, yellow, take your pick. You can also substitute the crushed pineapple for local applesauce, or even experiment in a few more weeks with some baked winter squash, although I imagine you'd need to add a bit more sugar when going that route.

zucchini cake
adapted from this carrot cake

1 cup olive oil
3/4 cup evaporated cane juice
3/4 cup sucanat
3 eggs
1 1/2 teaspoon vanilla extract

2 heaping cups grated zucchini
8 ounces applesauce or crushed pineapple
1 cup chopped nuts, optional

1 1/2 cups all purpose or white whole wheat flour
1 cup whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

Mix well by hand, or wooden spoon.
Bake at 350 degrees fahrenheit for 30 to 45 minutes in two buttered 8-9 inch round pans.
Allow to cool in the pans, then carefully invert (flip upside down) onto a cooling rack.
When completely cool, frost with coconut cream cheese frosting

coconut cream cheese frosting
1 can coconut milk, left to sit for a couple days*
6 ounces cream cheese, softened
1/4 cup coconut oil, at room temperature or softened over a warm stove
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Open the can of coconut milk and scoop out the cream at the top of the can. Use the remaining liquid in smoothies, or as a replacement for water in other recipes.

Combine the coconut cream, cream cheese, powdered sugar and vanilla extract and whip in a mixer until smooth. Refrigerate to thicken.

This frosting will soften considerably at room temperature, so always keep it cool to ensure a thick consistency.

*The coconut milk can be substituted with a pint of heavy whipping cream, whipped until firm peaks just form. And the butter can be substituted for room temperature butter.

through a lens

noreply@blogger.com (jen) — Fri, 26 Aug 2011 15:10:00 +0000

One of my lifetime goals (read: never ending) has been to improve my photography skills. I have taken classes, listened to live workshops, read a few books and lots of articles, collected inspiring images, talked to photographers and continually pick at my photography student sister's brain. But the best way for learning how to take better pictures is (surprise) to take pictures! lots of them. I guess I am trying to explain the influx of unrelated (to food) visuals that have and will continue to show up.

Like these from the week..

summer squash and oatmeal cookies on zupas today.
happy weekend!

fritterin'

noreply@blogger.com (jen) — Wed, 24 Aug 2011 14:38:00 +0000

Some days, the only thing that sounds good for dinner is something that has been fried in oil; lots of it. You know those days. I also believe that if you have a lot of the same thing (read: summer squash) you are less likely to get sick of it if you have an army of varying dishes to use them in. Breakfast, lunch, dinner, dessert..
This was my first time making summer squash fritters, and it definitely won't be the last. I have to admit it took me back to my grade school days when my friends would want to sniff my backpack because it had the best chinese fried rice aroma (read: grease).

Pair the fritters with a relish of fresh vegetables and you might forget about the grease splatters covering your oven.

pattypan and quinoa fritters
adapted from chez panisse: vegetables

4 cups patty pan or summer squash, grated
2 cups cooked quinoa
1/2 an onion, chopped
2 eggs
1/4 cup whole wheat flour or starch (potato or corn)
2 cloves garlic, minced
zest of half a lemon, optional
a bit of salt and pepper

oil, for frying

Combine all the ingredients, mixing well.

Heat a good amount of oil in a frypan (it should come up the sides of the fritter cakes but they should not be submerged). Spoon some batter into the pan, cooking until golden and brown on the bottom. Turn it to the other side and cook until golden. Place it on a plate lined with paper towels to cool and sop.

If the cake is difficult to turn over or falls apart easily, add more flour to the batter 2 Tablespoons at a time, mixing well and testing another cake until it holds together well and browns easily.

1/4 cup measuring cup works well for spooning the batter into the pan.

Serve with cilantro lime mayo and corn pepper relish (below).

corn pepper relish
Slice some corn off the cob*, and combine with chopped fresh bell peppers, tomatoes, zucchini, and cucumber. Drizzle with some olive oil, honey, a little bit of your favorite vinegar, and season with salt and pepper to taste. Let sit for about 20 minutes before serving.

*If your corn is sweet enough, you can cut if straight off the cob after shucking it. If you prefer to, or if your corn tastes unpalatable and starchy when eaten raw, you can saute the kernels in a bit of olive oil for a few minutes until bright and soft before adding to the other ingredients.