A DUO OF SAUCES AT WOOSTER SQUARE CITYSEED FARMERS MARKET AUGUST 17 11- 1
ASIAN PLUM SAUCE
Asian Plum Sauce makes a great unique gift for the foodie in your life. You can use it on meat or mix it with mustard for a dipping sauce for dumplings, fresh spring rolls, tofu or vegetables. It is an extremely versatile condiment to add to your canning repertoire.
6 cups chopped & pitted plums (8 cups un-chopped/un-pitted gives you approximately 6 cups chopped & pitted)
1 1/2 cups brown sugar
1 cup sugar
1 cup white vinegar
1/2 cup chopped onion
1 teaspoon sambal oelek
4 garlic cloves
1 tablespoon fresh ginger
2 tablespoons low sodium soy sauce
1 Tablespoons minced fresh basil
Place all the ingredients in a large thick bottom pot and bring to a boil untill it reaches 215F. Turn down the heat to medium but make sure the temperature stays the same.
Keep stirring the mixture every so often (I did every 10 minutes or so) for 45 minutes. It will get really thick and glossy looking. During the last 10 minutes, use an immersion hand blender to get rid of any peels or chunks that were left or leave it chunky if you like. Then, laddle sauce into clean/warmed canning jars. Process in hot water bath for 15 minutes, then take the lid off and let sit in water for another 5 minutes.Store in a cool dry place.
One of my favorite herbs is shiso, which is also known as Japanese basil, perilla and beefsteak. It is part of the mint family and has an exotic and alluring taste. You can use it to wrap rice, fish, or in this dressing that is easy and fast to make. It is a little different and a standout for any menu.
Combine all ingredients in a blender and blend until shiso leaves become finely chopped. This dressing goes well over sashimi, boiled or grilled chicken, cucumber salad, as well as steamed or grilled fish and vegetables.
YELLOW PLUM BRUSCHETTA WITH HOMEMADE VERMONT TRUFFLE CHEESE AND MAINE WHITE HONEY
Photo by Amy Christensen
Yellow Plums, sliced
1 Vermont Creamery Mascarpone Cheese
1 Vermont Creamery Goat Cheese
1 teaspoon Herbs de Provence
1 tablespoons minced fresh tarragon
1 teaspoon truffle oil or to taste
Salt and pepper to taste
Honey (We used Maine White Honey) for drizzle and garnish
Mix cheeses together with herbs, truffle oil and salt and pepper to taste. Assemble bruschetta with cheese and top with a few pea shoots and sliced plums. Drizzle with Maine white honey. Serve and enjoy.
1 ½ pound yellow and green zucchini, julienned or sliced to your liking
2 tablespoon minced red onion, sweet onion, scallions, or shallots
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons olive oil
Freshly ground black pepper
¼ cup chopped walnuts, almonds, or pistachios
¼ cup finely chopped fresh herbs such as parsley, cilantro, mint, basil or chives
To julienne zucchini you can use a mandolin, grater placing the zucchini lengthwise, a julienne peeler, or cut them with a knife. Place a colander in a slightly larger bowl, then put julienned zucchini in colander. (The slightly larger bowl will catch liquids released from zucchini). Sprinkle with 1 teaspoon salt. Toss and sprinkle with another 1/2 teaspoon salt. Let stand for 10-20 minutes. Zucchini should be limp but still have a bite and texture to them. In a small bowl, combine onion, garlic and lemon juice. Shake off moisture from zucchini and taste them. If too salty, just rinse under some water and pat dry. If you feel you need more salt, sprinkle some more onto the vegetables. In a medium bowl, toss zucchini with olive oil and nuts. Spoon lemon/shallot mixture and fresh herbs on top and gently toss again. Season with black pepper.
It is getting hot, hot, hot this summer. I love cooking, but a couple times a week, I indulge in a cold soup to give the stove a break and to keep real “cool”. Cold soups are refreshing and are staples in many parts of the world. You can make them with fruits or with vegetables. Soup is very forgiving and left overs from your CSA share or trip to the farmers market make a welcome menu addition to the summer meal rotation. Whether it is a chunky gazpacho from Spain, a Caribbean inspired curry carrot soup or a Vegan rendition of yellow beet and corn loveliness, soup is always good food even when cold.
½ teaspoon allspice 1 ½ pounds carrots, peeled and sliced thin (about 4 cups) 2 ½ cups vegetable broth or water 1 to 1 ½ cups canned unsweetened coconut milk 1 tablespoon fresh lime juice plus additional to taste
Salt and pepper to taste
ice water for thinning soup trimmed scallions for garnish (optional)
In a large heavy saucepan cook chopped scallion, onion, and gingerroot in oil with curry powder and allspice over moderately low heat until softened and add carrots and broth or water. Cover mixture and simmer for 20 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth. Transferring to a bowl and stir in 1 tablespoon lime juice and season with salt and pepper to taste. Chill soup at least 6 hours or overnight. Thin soup with ice water and season with additional lime juice and salt and pepper. Garnish soup with trimmed scallions if you wish.
Bhajji is an Indian version of vegetable fritters. I was looking for some non-traditional ways to use ramps, spring onions, my young chives, and thought this would be a fun and different way make them the star of the dish. My four year old daughter likes eating alliums of all kinds. Every time we enter the house, she pinches the chive plant in our garden to eat with the opposite influence of mint on her breath. I guess she is like her mama who loves shallots, onions, leeks, and all the loud flavors of this stinking vegetable family. There is something about raw onions too because those who eat them with abandon look for those who like the sweet stench of our breath and kiss us anyway.
Great with drinks, especially a few very cold beers.
Makes about 16 bhajis, to serve four to six.
¾ cup chickpea ( besan) flour 2 tablespoons plain flour 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspsoon fine sea salt 1 good pinch cayenne pepper 1 good pinch black onion (nigella or kalonji) seeds 3-4 tablespoon coriander leaves, minced ½ cup spring onions(chives, ramps, red onion), trimmed and cut into quite chunky slices 1/3 - ½ cup beer (or water) Peanut Oil, for deep-frying
To make the bhajis, sieve the flours, ground coriander, cumin, salt and cayenne into a bowl. Whisk in the onion seeds, coriander and spring onions. Stirring as you go, gradually pour in the beer or water until you have a smooth batter - you may not need all the liquid.
Pour the peanut oil into a deep, heavy-bottomed saucepan to a depth of about 3 inches and warm over a medium heat - you want the oil to be hot, but not too hot, because the spring onions and flour need to cook through without the outside of the bhajis burning - Proper deep-frying technique requires maintaining the oil’stemperature between 325°F and 400°F. (as a rough rule of thumb, that’s when a cube of white bread dropped into the pan should turn golden in 90 seconds). You’ll need to cook them in batches, so don’t overcrowd the pan - drop spoonfuls of the batter into the oil and cook until golden, about four to five minutes. Drain on kitchen paper briefly and serve hot, with the raita alongside.
For the raita
¼ cup fresh, firm radishes, topped , washed, and minced ¼ cup fresh, soft goat’s cheese 2/3 cup whole yogurt 1 tablespoon red onion, minced
1-2 tsp chopped fresh mint leaves 1 pinch flaky sea salt
Mash the cheese into the yogurt and beat until smooth. Stir in the radish, red onion, mint, along with a good pinch of sea salt.
When Brigid from DIGITAS first e-mailed and told me about “Snack Hack”, a project where you create a dish using two or more Mondelēz International (formerly known as Kraft foods Inc.) products to add to the already drool-worthy spread at Snackworks, the first thing that came to mind…
Moqueca is a Brazilian seafood stew. Since it was Fat Tuesday this week and right before Carnival, it seemed appropriate to plan to make a dish from such a sensual country. Flecked with tomatoes, onions, garlic, cilantro, and chives, Moqueca is sultry, easy, and reddish to hint of passion and love. I based my version on the Bahia state which uses coconut milk to add a rich silkiness and draws its’ culinary inspiration from Africa. Everyday should be like Valentine’s Day but hopefully this day is especially filled edible love.
1/3 cup lime juice
1/2 teapoon salt
1/2 teaspoon black pepper, ground
1 pound large shrimp
1/2 pound scallops
1/2 pound squid
2 tablespoons extra – virgin olive oil
2 cup onion, finely chopped
1 ½ cup red pepper, finely chopped
3/4 cup green onions or chives, minced
7 garlic cloves, minced
2 bay leaves
14 oz diced canned tomatoes
1/4 cup fresh cilantro , minced
cups chicken broth
2 cups clam juice
1 cup light coconut milk
1/4 teaspoon cayenne pepper
1 pound of mussels, cleaned
1 lobster cut in half
4 teaspoons fresh cilantro, minced
In a large bowl combine:
1/3 cup lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
2 garlic cloves, minced
1 pound large shrimp (21-25 count)
1/2 pound scallops
1/2 pound squid
Marinate seafood in the refrigerator for 30 minutes. Heat a large Dutch over medium heat and add two tablespoons of extra-virgin olive oil. When oil has heated, add onion, red bell pepper, green onions or chives , minced garlic , bay leaves and cook vegetables for about six minutes stirring occasionally. Then, increase heat to medium-high and add diced tomatoes and cook for two minutes adding 1/4 cup cilantro, chicken broth, clam juice bringing to a boil, then reduce heat and simmer ten minutes. If using a hand blender, puree vegetables in the pot until smooth. If using a blender, allow to cool to room temperature and place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add to vegetable mixture 1 cup light coconut milk and cayenne pepper. Bring to a boil over medium-high heat and cook for three minutes then mix in marinated fish mixture, top with mussels and lobster. Cover pot and cook 5 – 10 minutes or until seafood is done and mussels have opened. Discard any mussels that have not opened Sprinkle with remaining cilantro.
1 pound chorizo (Spanish sausage), cut into 1” pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
½ cup red wine
1 can figs (or 2 cups dried figs, soaked and chopped)
½ cup sugar
½ cup red wine vinegar
1 stick cinnamon
½ teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and onion; sauté until golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 10 minutes on medium until sauce coats the back of a spoon. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.
LOBSTER WITH A VANILLA AND SWEET CHILI BUTTER SAUCE & ASIAN GUACAMOLE
Lobster with Vanilla and Sweet Chili Butter Sauce
1 Lobster, steamed and shelled – claw meat, lobster tail, cut in half
2 tablespoons butter
1 teaspoon vanilla paste
fresh cracked pepper
2 tablespoons sweet chili sauce
Juice of one lime
Sauté lobster meat in melted butter. Sprinkle lightly with allspice, fresh cracked pepper; stir in sweet chili sauce, vanilla paste, and lime juice until heated through.
2 large or 3 medium California (Haas) avocados, peeled, pitted and cut into 1/2-inch cubes
1 medium tomato, seeded and chopped
1 small red onion, minced
2 large scallions, thinly sliced
¼ to ½ cup fresh lime juice
Kosher salt and white pepper, to taste
1 ½ tablespoons fine-chopped cilantro
1 tablespoon peeled and grated ginger root
1 teaspoon Asian hot sauce
To make guacamole: In a nonreactive bowl, gently stir together avocados, tomatoes, onions, scallions, 1/4 cup lime juice, salt and pepper, as needed. Add cilantro, ginger root, and hot sauce. Taste and adjust seasonings, adding more lime juice or salt.
To Plate: You can garnish with chives, mint, and shrimp chips.
Lime, wine and dine in Trinidad & Tobago on a tropical radio tour from Jessica B. Harris on “My Welcome Table”. Learn about the history, culture and traditions of one of the liveliest places on earth. Happy Carnival.
With Valentine’s Day approaching, menu planning for love or libido are of the essence. My attitude is to make sure the meal preparation is easy yet memorable. This easy appetizer uses curry, a bit of salt, rough ground garam masala spice, and olive oil to sear jumbo, wild shrimp. The sauce is made from equal parts The Gracious Gourmet’s Tropical Fruit Spread (you can use mango chutney or a tropical jam to substitute), mayonnaise and grainy mustard. I have garnished with basil to enhance this aphrodisiac Amuse-bouche or starter which literally means mouth teaser in French. Let this be your opening to a thoroughly romantic meal.
Inspired by the family kitchen as a gathering place, Public Kitchen invited Upham’s Corner and Dudley Street residents to feast, learn, share, imagine, unite and claim public space. Hundreds joined us as the Public Kitchen launched a week of fresh food, cooking classes & competitions, a mobile kitchen and Hub, food-inspired art and much more…
Public Kitchen was an intervention aimed at social and food justice— an experiment in how more vibrant public infrastructures can improve the quality of our lives. Our art and design team included Chef Nadine Nelson of Global Local Gourmet and the Golden Arrows design collective. Many thanks to our community partners : Upham’s Corner Main Street, The Food Project, Shirley Eustis House, Haley House, Dudley Street Neighborhood Initiative and City Growers.
I am not the biggest fan of plums. Even though I can appreciate their jewel tone colors, fragrant aroma, and sticky feel, the texture as an eating fruit is much to be desired. However, at the farmers market one week ago, I could not resist canary yellow plums and my mom also bought some brilliant amethyst colored ones. I used the yellow plums in fresh spring rolls with vivid red shiso leaves. My foray experimenting with perfumed herbs included buying some tarragon and several types of basil. I thought the tarragon would complement the plums and walnuts. I like the contrast herbs add to sweet dishes. This is a perfect flavor match I am sure you will play with other fruits and dessert preparations.
I made this cake this weekend with my apprentice Soleil, my three year old assistant and daughter. We try and make a cake every week usually with the fruit that needs to eaten immediately. This week, we had an excess of plums. We brought the cake to the Slow Food Shore Lines food swap. We knocked it out the park and traded our darling cake for some beautiful foraged chanterelles. Consequently, I have already made chanterelles, with chicken, wild salmon, eggs and I still have plenty left for a couple more meals. Soleil and I also traded Ruby Red Rhubarb and Strawberry Chutney for Basil Butter, a Korean and Maine Seaweed Spice Mix for a beautiful loaf of sourdough bread, and Citrus Tomato Chutney for a beautiful bouquet of flowers. My daughter made friends with some ladies that brought sourdough starter that has been passes down for decades. They presented us with starter and instructions and now I need to learn to make bread so I can participate in that love continuing on for generations. If I would have known my cake was such a tradeable asset, I would have made a couple more. As you can see from the recipe, it is extremely easy. For a savory cook like me, this cake completes a meal by being simple yet memorable. I hope you enjoy with summers plums. They sure are plentiful here in Connecticut.
PLUM, WALNUT & TARRAGON CAKE
Adapted from biggirlssmallkitchen.com.
Makes one 9 x 9-inch cake
1 cup oil 1 3/4 cup sugar 3 large eggs 2 cups flour 1 teaspoon vanilla salt 1 teaspoon baking soda 1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 teaspoon hazelnut or almond extract 1 cup coarsely chopped walnuts 2 cups plums, pitted, cut in bite-sized pieces (I used a combination of yellow and purple plums)
1 tablespoons tarragon, minced
Oil a 9 x 9-inch baking pan. Preheat the oven to 350°F.
In a medium mixing bowl, beat the oil, sugar, extract, and eggs. In a smaller bowl, combine the flour, salt, baking soda, cinnamon and nutmeg. Pour the dry ingredients over the wet and fold in. Fold in the fruit, walnuts and tarragon. Bake about 50 minutes, until the top is crisp and brown and a toothpick or skewer inserted in comes out clean.
“A meal, according to my understanding anyhow, is a communal event, bringing together family members, neighbors, even strangers. At its most ordinary, it involves hospitality, giving, receiving and gratitude.”—
“There is a facile view that our green commitments – to tackling climate change, avoiding air and water pollution, protecting natural habitats – are an obstacle to growth. The message of the commodity markets is surely different. Resource-hungry growth could rapidly stall due to commodity price rises, simply because so many of us want it. If we want sustainable growth, we do not have a choice. We must go green”—
Former UK Energy Secretary, Chris Huhne this week in the Guardian.
“Credibles” is a new type of investment model that offers an alternative way to invest in the local food system. The service, offered by Slow Money and powered by Clearbon, benefits small, sustainable food-related businesses like farms, restaurants and artisanal stores. Customers offer crowd-funding and are paid back in-kind, with edible credits, or “Credibles.”