Friday, November 18, 2011
Wednesday, October 26, 2011
I actually made the soup twice in as many weeks, using the last of the season's corn and some poblanos I found at the market. The first go around was largely improvised based on what I had in the fridge -- leek for onion, chicken stock for veggie stock, fresh red pepper for roasted, and mashed potato for whole. Yes, I used Trader Joes' frozen mashed potato to thicken the broth. The potatoes, which come in pellets are actually really good and extremely convenient.
And you know what? The improvised version turned out a lot better than when I made it again by the recipe. Just goes to show that most soup recipes can handle a little improvisation...and that everyone should keep some frozen mashed potatoes in the fridge.
Monday, September 26, 2011
Saturday, August 27, 2011
Thursday, August 25, 2011
Quinoa and Black Bean Salad with Fresh Herbs
1 C. Quinoa, rinsed
1 3/4 C. Water
1 Lemon, juiced
.25 C. Olive Oil
2 Scallions, thinly sliced
1 stalk Celery, finely diced
1 14 oz. can black beans, drained and rinsed
.25 C. Minced herbs (cilantro, mint, basil or some combination thereof)
Freshly Ground Black Pepper
In a small pan, bring the quinoa and water to a boil, cover and turn down heat to a simmer. Cook for about 15 minutes, or until the water has been absorbed.
In a large bowl, whisk together the lemon juice and olive oil.Add scallions and celery and beans and toss to coat. Add slightly cooled quinoa and herbs.
Season with salt and pepper, and toss to combine.
Tuesday, August 9, 2011
So when I had my first taste of Danish potato salad this summer, I was hooked. And it's a perfect farmers market salad this time of year. You can literally find almost every ingredient there: new potatoes, jewel-like radish, crisp cucumbers, leafy celery, slender scallions, a variety of herbs and maybe even farm-fresh eggs. I used red new potatoes in my version, but they were a wee bit firm, so I'd suggest using a potato with a higher moisture content (that will break down a bit after cooking). I also used a bit too much scallion, so would also suggest tasting your vegetables as you go (How much of a bite do those onions have? Does the radish taste mild or bitter?) so you can adjust quantity as needed.Sadly, summer is speeding by, so do yourself a favor and hit up your farmers market soon so you can try this salad the way the Danes intended.
Wednesday, June 29, 2011
Because it's actually the best time of year at the local farmers markets. Late season rhubarb next to strawberries; early cherries a sign of other stone fruits to come. All crying out to be tucked inside one signature dish....pie.
Unfortunately, I am not much of a baker. But with the Fourth of July around the corner, a new pocket pie gadget and pre-made crust in my freezer, I may just break out of my comfort zone.
Until then, my farmers market buys look fantastic in the stoneware Farmers Market Basket from Anthropologie!
Life is just a bowl of cherries
Tuesday, April 26, 2011
Like fancy jewelry. When's the last time you saw pearl necklaces for sale at your local market? Or a guy in a toga (the vendor from Castra Rota Gourmet Foods was in costume)? I even ran across a vendor that also is present at my local market in Westchester! How weird is that?
Even if you're not in the market for food to take home, the Hilton Head Farmers Market is a great place to dine. Seriously, there were vendors selling everything to pot stickers to pork, beignets to baked goods. And many offering free samples! I tried deep fried peanuts and vegetable scones. We ended up buying a savory crepe from Claudine's Creperie and multiple pastries from The Midnight Bakers, including a pineapple strawberry danish I devoured on site. In my experience, while restaurants on Hilton Head can be hit or miss, everything at the farmers market was a hit. In fact, I would plan a trip next year just to go back. If you go:
The market address, as listed on the website, is 70 Honey Horn Plantation Road. My GPS could not find the address (tried to take me through a gated community) so if using a navigation device, try plugging in "Coastal Discovery Museum" as a point of interest instead.
Wednesday, March 30, 2011
I was a little late to the "cook beans from scratch" party, having assumed canned beans were just as good. But then I plunked down $9 for a bag of Rancho Gordo cannellini beans (after finding them at the Blue Hill Cafe). These are like the filet mignon of white beans, as meaty as a bean can be.
The heirloom beans add a nice texture to the smooth butternut squash puree and chewy kale, making the soup a filling lunch any time of year.
Butternut Squash Soup with White Beans and Kale
1 T. Olive oil 2 Garlic cloves, minced
1 Medium onion, roughly chopped
2 Carrots, roughly chopped
2 Celery stalks, roughly chopped
1 Quart Chicken broth (or, if you cook your beans from scratch, try using the bean broth)
1 Butternut squash, peeled, seeded and roughly chopped (about four cups)
1 Head of kale, de-stemmed and torn into bite sized pieces
14 oz. Cannellini beans, cooked or canned, drained
Freshly ground black pepper
In a large stockpot or Dutch oven, heat olive oil over medium high heat.
Add onions and cook for one minute before adding garlic and cooking for an extra two minutes.
Add carrot and celery and saute for five minutes.
Add broth and bring to boil before adding squash.
Cook until squash is tender (about 10 minutes); remove from stove and puree with immersion blender or in batches in a regular blender.
Return puree to stove and bring back to low boil; add kale and cook until tender (about eight minutes).
Add white beans, salt and pepper and cover, turning off stove.
Let stand for 10 minutes before eating.