Archive for the ‘garden’ Category

Just because you’ve got a garden full of fresh veggies, it doesn’t mean you have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what you need after a long day of yard work. With a ton of cucumbers crankin’ out of the garden right now, and with this seemingly never-ending heat wave going on in New England, this is the perfect Friday-get-the-weekend-started cocktail!

If you’ve got a juicer that’s sitting in the corner of the kitchen unused because the “juice kick” you were on became tiresome, here’s a great excuse to bring it out again.

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
1/2 cup vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Juice them to extract the liquid. If you don’t have a juicer, use a food processor. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing the solids to extract as much liquid as possible. You’ll need at least 3/4 of a cup of juice, so use more cukes if you don’t have enough. Set the cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into glasses. Garnish with a cucumber spear or mint.

It’s Father’s Day and it’s a hot one here in New England. Time to make a delicious cold soup that always reminds me of my Dad…

It’s interesting that an Eastern European country that is as far north as Newfoundland has one of the most refreshing cold summer soups of any country in Europe. It’s a cold beet soup called Šaltibarščiai (pronounced shul-tih barsh-chay) and it’s classic Lithuanian cooking at its best.

No summer was complete without my Mom’s Šaltibarščiai on the table, and my Dad always insisted on eating it with boiled potatoes on the side. Now residing in an assisted living facility, my Mom has not had this soup in many years, so I made her a batch when she came to visit recently.

There are many different variations of this soup. For example, many Lithuanians today use keffir instead of buttermilk. My Mom insists buttermilk tastes better, and I have to agree.

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1 quart buttermilk
4 hard-boiled eggs, peeled and chopped
3 cucumbers, peeled, seeded and chopped
8 beets, cooked, peeled and chopped
1 tablespoon finely chopped fresh dill
1 scallion, finely chopped, greens only
salt
a pile of boiled potatoes (optional)

 

Pour the buttermilk into a large bowl. If it’s very thick, you can dilute it a bit with fresh water.

Peel and chop the eggs and toss them in the bowl. Peel, seed and chop the cukes…then into the bowl.

I love Love Beets, hermetically sealed cooked and peeled beets, ready to use, available in most supermarkets. (In the old days, my Mom would simply use canned beets.) I open a couple of packs of Love Beets, pouring the beet juice into the bowl. I chop the beets and add them as well.

Grab some fresh dill and chop it finely. Add it to the bowl. Finely chop the greens of one or two scallions and sprinkle some salt on them. Rub the salt into the scallions, mashing them a bit, softening them. Then add the to the bowl.

Stir everything together, put a lid on the bowl, and let it chill in the fridge for a few hours.

Remove from fridge, stir, and season with more salt if needed.

 

CHIVE TALKIN’

Posted: May 24, 2018 in Food, garden, pizza, Uncategorized
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This is the time of year when the chives in my herb garden are busting out with blossoms. Before they pop, I head out every few days and snip the larger ones off the chive plants with about 3 inches of the green stem, wrap them in freezer bags and freeze them.

 

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I use those blossoms over the course of the year on a variety of dishes, but they really shine on my signature marinated beef and chive blossom pizza. I just take a packet of chive blossoms out of the freezer, and sauté them lightly in olive oil and salt and pepper, then sprinkle them on the pizza before baking.

 

My signature marinated beef tenderloin and chive blossom pizza.

My signature marinated beef tenderloin and chive blossom pizza.

 

Pick 'em and freeze 'em in May!

Pick ’em and freeze ’em in May!

Chive blossoms not only add great flavor, but they look cool on the plate, too.  I’ll add them as a side to almost any meat dish, or chop them after sauteing and sprinkle them in rice or quinoa.

 

When asparagus is in season, it’s time to gorge. I’ve got it growing in my yard, and the patch gets bigger and happier every year with minimal maintenance…definitely one of those veggies every lazy gardener should grow.

I love it raw, chopped into salads, pickled, oven-roasted, and in pasta dishes. This is a great side dish with any main course slab of meat.

 

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1 lb. fresh asparagus spears
1 tablespoon butter
2 tablespoons olive oil
3/4 cup grated Parmigiano Reggiano cheese
salt and pepper

The easy way to trim asparagus spears is to grab the thicker end between two fingers and bend it. It will snap at the point where the tough part ends and the softer, edible part begins. Toss the bottoms into your compost pile.

Heat the butter and oil in a pan and then add the asparagus spears. Cook over medium heat for about 5 minutes, until al dente. You don’t want them mushy.

While the asparagus is still in the pan, sprinkle the Parmigiano Reggiano on top, letting it melt a bit. Season with salt and pepper.

That’s it! With fresh garden asparagus, it’s all you need! I ate this batch right out of the pan!

 

 

It’s hard to believe the weather we’ve had here in Rhode Island. Though we’ve had some cool temperatures at night, daytime highs have stayed in the 70’s for the last few weeks. Vegetables as well as flowers have thrived.

With cooler, windier and rainier weather now here, I thought I should go out to the garden and take some photos of what’s blooming before it all finally goes away for the season.

Globe amaranth, or gomphrena.

 

Mandevilla has a southern exposure in front of my wife’s art studio, but it will go in soon and join the other houseplants for the winter.

 

Petunias, sown from seed in early spring.

 

One of many dahlias, which will be dug up soon. I store the tubers in the garage for the winter, then start them in pots in the spring before planting in the garden.

 

Impatiens never lasted this long! A perfect spot, hidden from the sun and wind.

 

Nasturtiums. Though they’re annuals, these peppery-tasting edibles do re-sow themselves.

 

A lone rose.

 

Gazania loves the warm sun.

 

Calendula self-sows every year. Another edible.

 

Galliarda, with a friend.

 

Rudbeckia. It comes back every year.

 

 

ASIAN SLAW

Posted: October 19, 2017 in Food, garden, Recipes, Uncategorized
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I love cole slaw. It’s awesome with any grilled food, but I especially love the classic pulled pork/cole slaw combo. Visiting the local farm stand the other day, the cooler weather crops were in, and there was a beautiful head of cabbage just sitting there, waiting for me to take it home.

The farm stand had this beautiful purple cabbage, but use green if you like!

 

 

I wanted to try something different from the basic cole slaw recipe I usually make, and so I took my ingredients in an Asian direction. I think I came up with something that really rocks…and it goes great with a plate of Asian-inspired spare ribs!

 

Shredded veggies, ready for the dressing.

 

1 medium-sized head of cabbage, cored and shredded
1 carrot, shredded
1 tablespoon sesame seeds
1 cup mayonnaise
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 tablespoons honey
I like to give the cabbage different textures, so I wash and then quarter the cabbage, removing the center core (which is, by the way, totally edible and was given to me by my Mom as a treat when I was a kid. Hey, it’s a Lithuanian thing.) So I hand slice one-quarter of the cabbage as thinly as I can with a knife. The other three-quarters go in a food processor to slice more thinly. I put the carrot through the machine as well. I put the veggies in a large bowl and add the sesame seeds.

Veggies and dressing mixed.

To make the dressing, in a separate bowl, combine the mayo, rice vinegar, sesame oil and honey, whisking to mix thoroughly.

Rice vinegar is not rice wine vinegar. Make sure you use the good stuff. Here’s one brand I use.

Add the dressing to the veggies, and mix well. Refrigerate for a few hours, mixing every hour to combine as the veggies release their juices and make the slaw more flavorful and “wet.”

The definition of a consomme is: “a clear soup made with concentrated stock.” I might add “mind-blowing” to that sentence, especially with this recipe. The key to success– and this is crucial–is to use absolutely garden-fresh, in-season ingredients. If you try this with greenhouse or supermarket tomatoes, you’re just wasting your time.

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4 1/2 lbs. of fresh garden tomatoes (my favorite is the heirloom: Brandywine)
1 large bunch of fresh basil, leaves and stems
1 2-inch piece of fresh horseradish, peeled
1 clove of garlic, peeled
1 tablespoon white wine vinegar (I use Alessi)
2 oz. vodka (I use Tito’s)
sea salt and pepper

 

Remove the core of the tomatoes, but leave everything else, including seeds and skin.

Put all the tomatoes, basil, horseradish, garlic, vinegar and vodka in a blender or food processor. You might need to do this in batches if your equipment can’t handle it all.

Process until you get a kind of slush.

Line a mixing bowl with a double layer of cheesecloth and pour the tomato slush mixture into it. Gather up the corners of the cheesecloth carefully, and tie them securely so you can lift the bundle up by the knot. Hang the bundle from a hook over a clean bowl in the fridge so that it catches the liquid that drips out, and leave the whole thing in there overnight. The liquid that drips out will be clear. (You can place an optional slice of beet in the bowl to add color, but I choose not to, because I think it changes the flavor.)

Cheesecloth bundle dripping overnight in the fridge.

Cheesecloth bundle dripping overnight in the fridge.

To serve, chill bowls (or in this case: the sipping glasses) in the fridge. When ready to serve, ladle out the consomme and garnish with a tiny basil leaf. A drop of excellent quality olive oil is optional.

Synthetic cheesecloth apparatus. The real thing works better.

Synthetic cheesecloth apparatus. The real thing works better.

 

I tried using a synthetic cheesecloth for this recipe, and I found that it doesn’t filter out enough of the solids to make a clear consomme. You could use it along with real cheesecloth, just to use the stand, or just hang it all in real cheesecloth, as described in this recipe.

Now’s the time to head to your local farm stand and pick up a bag of gorgeous plum tomatoes, before the season is gone! And this is what you do with them…

These are not sun-dried tomatoes. They’re better, because fresh plum tomatoes are still moist after roasting, with a bit of that magic tomato liquid in every cup! A great, simple platter to offer at parties.

Tomatoes before

Tomatoes before

12 to 18 halved, seeded plum tomatoes
1/4 cup extra virgin olive oil
2 tablespoons organic cane sugar
Freshly ground pepper
Fleur de Sel or sea salt

Pre-heat the oven to 250.

Line a baking sheet with foil and rub it lightly with olive oil.

Arrange halved and seeded tomatoes on it in a single layer, cut side up. Drizzle evenly with 1/4 cup olive oil, sprinkle with 2 tablespoons sugar, and season with pepper to taste.

Bake the tomatoes until they are still juicy but slightly wrinkled, about 3 hours. Transfer to a platter and let cool slightly.

Just before serving, sprinkle tomatoes with Fleur de Sel, and garnish if you like, with chopped parsley leaves, mint leaves, or basil.

Tomatoes after

Tomatoes after

Just because you’ve got a garden full of fresh veggies, it doesn’t mean you have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what you need after a long day of yard work. This one fits the bill!

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
1/2 cup vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing the solids to extract as much liquid as possible. Or, if you have one, use a juicer. Set the cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into glasses. Garnish with a cucumber spear or mint.

I grow several varieties of squash and pumpkins in my garden every year, so I’ve got an overload of blossoms. But it was only recently, after my daughter had a taste of fried squash blossoms at a favorite restaurant, Plum Point Bistro in Saunderstown, RI, did she start asking me to prepare them at home.

At the restaurant, we were served a savory version, the blossoms stuffed with ricotta cheese, lightly battered, fried and served with a delicious tomato sauce.

At home, we went for a sweeter version for breakfast, using gluten-free pancake mix as the base, experimenting with two fillings: raspberry preserves or strawberry cream cheese.

Because we need to keep things gluten-free in our home, I simply followed the directions on the box of pancake mix, using fat-free milk instead of whole milk and a little less of the dry ingredients to make the batter thinner than I would use for regular pancakes. I use King Arthur Gluten-Free Pancake Mix, which requires adding an egg and melted butter to make a smooth, slightly sweet batter. I set that aside and let it rest for a few minutes.

Next, it’s off to the garden to snip a handful of squash blossoms. I prefer the ones that are open. They’re easier to stuff, but it’s also easier to spot the little critters that like to make themselves comfortable inside. I carefully snip the blossoms off the plant, then give them a light shake, which is enough to convince the bugs inside to fly out. It’s pretty cool to find a happy bee inside every blossom that I snip.

 

 

Other than making sure all foreign particles (and insects) have been removed from the blossoms, no other preparation is needed. I snip the stems right up to the blossom, and they’re ready to be stuffed.

 

Blossoms stuffed with strawberry cream cheese and the fantastic raspberry preserves from Briermere Farms on the North Fork of Long Island!

 

 

I heat a few inches of olive oil in a pan, then start the process: I stuff the blossoms, closing the flower petals around the stuffing, then carefully dip them in the pancake batter, and release them gently into the oil, flipping them as they fry, until they’re golden in color.

 

 

I drain them on paper towels, dust them with powdered sugar, and they’re ready to be enjoyed.