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I have successfully imported Delicious Potager to Word Press.
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More changes are coming, too. Stayed tuned. To the new web address of course.
Monday, January 14, 2013
Thursday, January 10, 2013
A Delicious Potager Update
It has been almost two week since my last post, but it's not because I haven't tried.
I have been fairly uninspired in the kitchen, but like I have to force myself to workout, I've been pushing along to do projects and take pictures for this blog.
Something is wrong with Blogger though. Other bloggers have complained. There's been a recent glitch that prevents pictures from being uploaded from your computer. I know there's other ways of doing it, but that's how I upload pictures for this blog.
For a while, I've contemplated switching over to WordPress for blog hosting. And getting my own URL. Now seems like just as good a time as any, and I tried again today to upload pics, and still nothing.
So please bear with me while Delicious Potager transitions to something better. Something bigger. Something with pictures...
I have been fairly uninspired in the kitchen, but like I have to force myself to workout, I've been pushing along to do projects and take pictures for this blog.
Something is wrong with Blogger though. Other bloggers have complained. There's been a recent glitch that prevents pictures from being uploaded from your computer. I know there's other ways of doing it, but that's how I upload pictures for this blog.
For a while, I've contemplated switching over to WordPress for blog hosting. And getting my own URL. Now seems like just as good a time as any, and I tried again today to upload pics, and still nothing.
So please bear with me while Delicious Potager transitions to something better. Something bigger. Something with pictures...
Friday, December 28, 2012
A Hearty and Meatless #PROJECT RECIPE Dinner
I'm a huge fan of the Meatless Monday campaign. With the right recipe, eating meatless one day a week is a win-win... win, win.
It's cheaper. Going meatless one day a week stretches your grocery budget. Vegetables, especially humble seasonal vegetables like acorn squash, are always going to be cheaper than even the most economical cuts of meat.
It's healthy. Eating a vegetarian meal even one day a week has huge health benefits. Here's a link from the Mayo Clinic that points out that plant-based meals that emphasize vegetables, whole grains and legumes are higher in fiber, vitamins and nutrients. In the case of this meal, we got a good dose of beta carotene and fiber.
It's good for the planet. According to the U.N., the meat industry produces more greenhouse gases than all of the cars, trucks and motor vehicles in the world. Even switching out one meal a week makes a huge difference.
And with hearty dinners like this one of roasted acorn squash and sweet corn risotto, the meat on the plate isn't even missed.
The recipe for the roasted acorn squash is from the Food Gal Blog. What grabbed me about this recipe was that it is from Chris Cosentino's new cookbook, Chris Cosentino Beginnings: My Way to Start a Meal. Chris Cosentino is the chef at Incanto in San Francisco, and is probably most famous for bringing offal back to modern cuisine. It might be surprising to some that this recipe doesn't call for some sort of organ meat or charcuterie, but I think this is California Cuisine at it's best: fresh, seasonal, simple.
Changes I made to the recipe: I substituted goat cheese for the stracciatella. I couldn't find the specialty cheese, or even burrata, which was the suggested substitute. I think you can't ever go wrong with goat cheese.
Here is the link to the original recipe and post by the Food Gal. Here's how I made it different:
Roasted Acorn Squash with Sage and Goat Cheese (Serves 2)
1 medium acorn squash
kosher salt and pepper
1 oz. fresh sage
extra virgin olive oil
1 bay leaf
2 tb butter
a splash of white wine
2 oz. of goat cheese
Preheat oven to 350 degrees. Cut the squash in half and remove the seeds (save them to roast if you like). Pour a little olive oil on the inside of the squash and sprinkle with salt and pepper. Put 1 cup of water and the bay leaf in a 9x13 casserole dish. Pick the sage leaves from the stems and reserve the leaves. Put the stems in the casserole, and then place the squash skin-side down in the casserole. Roast the squash until it's fork tender, about 1 hour. Remove from the casserole and let cool enough to handle. Cut each half in half lengthwise and peel. In a skillet, melt the butter over medium heat until it begins to foam a bit. Add the sage leaves and fry stirring frequently until fragrant and crispy, about 3 minutes. Keep heat on medium to medium high and be careful not to burn the butter. Remove the sage leaves and set aside. Brown the squash pieces in the butter until nice and seared and brown on all sides. Remove the squash from the skillet and place on plates. Add a splash of white wine to deglaze the pan, stirring up browned bits from the skillet. Top each piece of squash with crumbled goat cheese, then pour over wine mixture from skillet. Top with fried sage pieces.
Project Recipe verdict: I'd make it again. It's one of those seasonal dishes that you'd probably only have once or maybe twice a year, depending on availability of acorn squash and how well you like it. It's a nice and easy way to use a vegetable that I don't see too many recipes for.
For a side dish, I made sweet corn risotto, on a whim actually. I was thinking about what I could make with the squash at work, and came up with this idea for a sweet and salty risotto that might pair well with the squash. I figured the squash would be sweet like other winter squash, but this acorn squash wasn't really sweet at all--which was fine by me. The risotto turned out wonderful, nonetheless. I knew that I had some fresh corn frozen and some corn stock. The risotto came together easily.
Sweet Corn Risotto (Serves 4)
1 cup arborio rice
4 cups corn stock* (see below)
2 cups vegetable stock
1 tb butter
2 tb extra virgin olive oil
1/2 cup chopped white onion
1 tb minced garlic
2 cups corn
1 tb kosher salt (if you use store-bought stock that is not reduced sodium, omit the salt)
1/3 cup grated parmesean
more grated parmesean for topping
In medium sauce pan, heat the corn stock and vegetable stock. In a skillet, melt the butter and add the oil. Saute the onion until it begins to soften and becomes translucent. Add the garlic and saute another minute more.
Add the rice and stir until all the rice is coated in the oil and butter, and begins to get translucent on tips. Add 2 cups of stock and the corn, and bring to a simmer. Stir frequently to prevent the rice from sticking to the skillet.
Cook at a steady simmer, stirring frequently until the liquid is almost absorbed, and add another cup of stock at a time until each is absorbed and the rice is tender. You may not need all the stock and you may need to add some water to finish cooking the stock. Cook the rice to desired tenderness. Some like their risotto al dente. You'll need to taste it along the way (oh, darn...) As a rule, I stop cooking it when it feels like the middle of the grain of rice doesn't have anymore crunch. You can tell when it's done by the texture. Remove from heat and add 1/3 cup of parmeseam cheese.
You can also add another tablespoon of butter here if you like, but it's not necessary. Stir well until the cheese (and butter) melts. Serve immediately and top with more grated cheese.
Last summer, I made several batches of corn stock when I was making corn jelly. I only needed a couple cups of it for the corn jelly, but you might as well keep what's leftover rather than throw it out. I have used it in place of water for soups and this risotto, for some extra flavor.
Corn Stock (makes 2-3 quarts)
6 ears fresh corn
enough water to cover the corn if the corn was in the pot (3 ish quarts)
bay leaf
pinch of kosher salt
Bring a large pot of water to a boil. Add the 6 ears of corn. Boil until about 5 to 8 minutes, so that it is just tender. (If you're going to eat the corn right away, I boil it slightly longer, maybe 10 minutes, until it is completely tender when pierced with a fork). Remove the ears from the water and let them cool until they can be handled. Stand the ears up on the stem end on a large cutting board or in a large bowl, and with a sharp knife, cut the corn off the cob by making one long cut along the cob down the lenght of the ear. Repeat this all the way around the ear. I freeze the corn in 2 cup containers for soups and casseroles. Place the corn cobs back in the pot. Add the pinch of salt and bay leaf. Bring to a boil. Cover and simmer steadily 45 minutes to an hour. When you're finished, the liquid should be slightly more milky looking. Remove the cobs. You can strain the liquid at this point, but I don't. I like the little bits of corn left in the liquid. Freeze in one-quart containers for soups, etc. I have used corn stock mixed with another stock in clam chowder, vegetable soup, and corn chowder.
It's cheaper. Going meatless one day a week stretches your grocery budget. Vegetables, especially humble seasonal vegetables like acorn squash, are always going to be cheaper than even the most economical cuts of meat.
It's healthy. Eating a vegetarian meal even one day a week has huge health benefits. Here's a link from the Mayo Clinic that points out that plant-based meals that emphasize vegetables, whole grains and legumes are higher in fiber, vitamins and nutrients. In the case of this meal, we got a good dose of beta carotene and fiber.
It's good for the planet. According to the U.N., the meat industry produces more greenhouse gases than all of the cars, trucks and motor vehicles in the world. Even switching out one meal a week makes a huge difference.
And with hearty dinners like this one of roasted acorn squash and sweet corn risotto, the meat on the plate isn't even missed.
The recipe for the roasted acorn squash is from the Food Gal Blog. What grabbed me about this recipe was that it is from Chris Cosentino's new cookbook, Chris Cosentino Beginnings: My Way to Start a Meal. Chris Cosentino is the chef at Incanto in San Francisco, and is probably most famous for bringing offal back to modern cuisine. It might be surprising to some that this recipe doesn't call for some sort of organ meat or charcuterie, but I think this is California Cuisine at it's best: fresh, seasonal, simple.
Changes I made to the recipe: I substituted goat cheese for the stracciatella. I couldn't find the specialty cheese, or even burrata, which was the suggested substitute. I think you can't ever go wrong with goat cheese.
Here is the link to the original recipe and post by the Food Gal. Here's how I made it different:
Roasted Acorn Squash with Sage and Goat Cheese (Serves 2)
1 medium acorn squash
kosher salt and pepper
1 oz. fresh sage
extra virgin olive oil
1 bay leaf
2 tb butter
a splash of white wine
2 oz. of goat cheese
Preheat oven to 350 degrees. Cut the squash in half and remove the seeds (save them to roast if you like). Pour a little olive oil on the inside of the squash and sprinkle with salt and pepper. Put 1 cup of water and the bay leaf in a 9x13 casserole dish. Pick the sage leaves from the stems and reserve the leaves. Put the stems in the casserole, and then place the squash skin-side down in the casserole. Roast the squash until it's fork tender, about 1 hour. Remove from the casserole and let cool enough to handle. Cut each half in half lengthwise and peel. In a skillet, melt the butter over medium heat until it begins to foam a bit. Add the sage leaves and fry stirring frequently until fragrant and crispy, about 3 minutes. Keep heat on medium to medium high and be careful not to burn the butter. Remove the sage leaves and set aside. Brown the squash pieces in the butter until nice and seared and brown on all sides. Remove the squash from the skillet and place on plates. Add a splash of white wine to deglaze the pan, stirring up browned bits from the skillet. Top each piece of squash with crumbled goat cheese, then pour over wine mixture from skillet. Top with fried sage pieces.
Project Recipe verdict: I'd make it again. It's one of those seasonal dishes that you'd probably only have once or maybe twice a year, depending on availability of acorn squash and how well you like it. It's a nice and easy way to use a vegetable that I don't see too many recipes for.
For a side dish, I made sweet corn risotto, on a whim actually. I was thinking about what I could make with the squash at work, and came up with this idea for a sweet and salty risotto that might pair well with the squash. I figured the squash would be sweet like other winter squash, but this acorn squash wasn't really sweet at all--which was fine by me. The risotto turned out wonderful, nonetheless. I knew that I had some fresh corn frozen and some corn stock. The risotto came together easily.
Sweet Corn Risotto (Serves 4)
1 cup arborio rice
4 cups corn stock* (see below)
2 cups vegetable stock
1 tb butter
2 tb extra virgin olive oil
1/2 cup chopped white onion
1 tb minced garlic
2 cups corn
1 tb kosher salt (if you use store-bought stock that is not reduced sodium, omit the salt)
1/3 cup grated parmesean
more grated parmesean for topping
In medium sauce pan, heat the corn stock and vegetable stock. In a skillet, melt the butter and add the oil. Saute the onion until it begins to soften and becomes translucent. Add the garlic and saute another minute more.
You can also add another tablespoon of butter here if you like, but it's not necessary. Stir well until the cheese (and butter) melts. Serve immediately and top with more grated cheese.
Last summer, I made several batches of corn stock when I was making corn jelly. I only needed a couple cups of it for the corn jelly, but you might as well keep what's leftover rather than throw it out. I have used it in place of water for soups and this risotto, for some extra flavor.
Corn Stock (makes 2-3 quarts)
6 ears fresh corn
enough water to cover the corn if the corn was in the pot (3 ish quarts)
bay leaf
pinch of kosher salt
Bring a large pot of water to a boil. Add the 6 ears of corn. Boil until about 5 to 8 minutes, so that it is just tender. (If you're going to eat the corn right away, I boil it slightly longer, maybe 10 minutes, until it is completely tender when pierced with a fork). Remove the ears from the water and let them cool until they can be handled. Stand the ears up on the stem end on a large cutting board or in a large bowl, and with a sharp knife, cut the corn off the cob by making one long cut along the cob down the lenght of the ear. Repeat this all the way around the ear. I freeze the corn in 2 cup containers for soups and casseroles. Place the corn cobs back in the pot. Add the pinch of salt and bay leaf. Bring to a boil. Cover and simmer steadily 45 minutes to an hour. When you're finished, the liquid should be slightly more milky looking. Remove the cobs. You can strain the liquid at this point, but I don't. I like the little bits of corn left in the liquid. Freeze in one-quart containers for soups, etc. I have used corn stock mixed with another stock in clam chowder, vegetable soup, and corn chowder.
Wednesday, December 26, 2012
#PROJECT RECIPE: Mac and Cheese with Sun-dried Tomatoes and Bacon
Ahh, mac and cheese. The king of comfort food.
Seriously, is there a single solitary human who doesn't like it? I'm not talking about the stuff that comes in a cardboard box with neon orange powder cheese. I'm talking about the real deal: the gooey, cheesy, toasted-corners, carbo-loaded goodness that is homemade mac and cheese.
Like this.
This recipe for Mac and Cheese with Balsamic-Roasted Tomates & Country Bacon comes from the Local Kitchen Blog. I think I stumbled on this blog from a Dark Days Challenge or something. I can't remember. I've been reading it for a few years. Kaela is so lucky to be living in New York's Hudson Valley, where so many delicious veggies are grown. Her blog is filled with beautiful pictures and mouth-watering recipes for local and seasonal dishes.
This recipe begged me to print it because anytime "bacon" and "mac and cheese" are in the same sentence how can you not try it? The Hubs loves mac and cheese, and I love bacon. Win-win, right?
Changes I made to the recipe: I didn't have fresh tomatoes (it's winter), so I used sun-dried tomatoes. I rehydrated them for a few minutes in some warm water so they wouldn't be too chewy in the mac and cheese. And I plum forgot to put balsamic vinegar on them. Also, I didn't have smoked mozzarella. I had about half a cup of regular mozzarella and some monterey jack cheese.
PROJECT RECIPE verdict: Keeper. Like for real. I'm going to write this recipe down in my spiral bound recipe book that also has recipes from the Hubs's mother and grandmothers. That's how much I liked this one. I think I'll even write it down just like I made it. It might be good with fresh tomatoes, but the sun-dried tomatoes in it were little tangy bites mixed in with the salty bacony bits and the rich cheese. It was a nice combo that I think wouldn't be as pronounced if you used fresh tomatoes.
It was super-easy to put together. Although, I hated that you had to use so many pots. You can wash the dishes while it's baking. Or do yoga like I did. It made me feel a little better about all those warm gooey calories.
I'll let you follow the link to get the recipe. Maybe you'll fall in love with Kaela's blog, The Local Kitchen, too.
Seriously, is there a single solitary human who doesn't like it? I'm not talking about the stuff that comes in a cardboard box with neon orange powder cheese. I'm talking about the real deal: the gooey, cheesy, toasted-corners, carbo-loaded goodness that is homemade mac and cheese.
Like this.
This recipe for Mac and Cheese with Balsamic-Roasted Tomates & Country Bacon comes from the Local Kitchen Blog. I think I stumbled on this blog from a Dark Days Challenge or something. I can't remember. I've been reading it for a few years. Kaela is so lucky to be living in New York's Hudson Valley, where so many delicious veggies are grown. Her blog is filled with beautiful pictures and mouth-watering recipes for local and seasonal dishes.
This recipe begged me to print it because anytime "bacon" and "mac and cheese" are in the same sentence how can you not try it? The Hubs loves mac and cheese, and I love bacon. Win-win, right?
Changes I made to the recipe: I didn't have fresh tomatoes (it's winter), so I used sun-dried tomatoes. I rehydrated them for a few minutes in some warm water so they wouldn't be too chewy in the mac and cheese. And I plum forgot to put balsamic vinegar on them. Also, I didn't have smoked mozzarella. I had about half a cup of regular mozzarella and some monterey jack cheese.
PROJECT RECIPE verdict: Keeper. Like for real. I'm going to write this recipe down in my spiral bound recipe book that also has recipes from the Hubs's mother and grandmothers. That's how much I liked this one. I think I'll even write it down just like I made it. It might be good with fresh tomatoes, but the sun-dried tomatoes in it were little tangy bites mixed in with the salty bacony bits and the rich cheese. It was a nice combo that I think wouldn't be as pronounced if you used fresh tomatoes.
It was super-easy to put together. Although, I hated that you had to use so many pots. You can wash the dishes while it's baking. Or do yoga like I did. It made me feel a little better about all those warm gooey calories.
I'll let you follow the link to get the recipe. Maybe you'll fall in love with Kaela's blog, The Local Kitchen, too.
Thursday, December 20, 2012
Restaurant Redo: Vodka Pizza
A few weeks ago, when I visited New York City, I had New York style pizza in Little Italy at Pomodoro Restaurant. It was so simple, but so delicious. It got me thinking that I could make it at home. The Hubs and I make pasta with vodka sauce as our Valentine's Day tradition, so by the time I left the restaurant, I had this pizza halfway made at home in my mind.
The pizza dough recipe I use makes a huge pizza, so I usually divide it in two and make two smaller pizzas since it's just the two of us. After I made the kale pizza last week, I wrapped the other half of the dough in plastic wrap and put it in a ziplock bag in the fridge. I planned on using it the next night, or at the most, two nights from then. But, alas, life happens. It was a crazy week with plenty of errands to run, Christmas revelry, and evening meetings. I didn't have a single night at home all week. And my dough just sat there patiently and sadly in it's baggie.
Ya remember the last post about how I broke my pizza crust fail streak? Yeah, well. Dough karma got me. It must have been because it was in the refrigerator for a week, because the kale pizza crust was awesome. Sadly, this crust did not get perfectly crisp. It was a little soggy in the middle. Mental note that dough will not keep seven days in the fridge.
But the pizza was pretty tasty otherwise. I kicked it up a notch with some stuff I had on hand in addition to simply vodka sauce and fresh mozzarella that the original from Pomodoro had on it. I had roasted some cloves of elephant garlic a few days earlier when I had the oven on for something else. Seriously, if you're going to be baking something around 350 for more than 15 minutes or so, just throw some garlic in to roast. It barely takes up any space, and it'll keep in the fridge for a week or so. I also had bought a big container of organic fresh basil that was marked down for quick sale, and I had a handful of fresh basil leaves left after I made a batch of pesto for the freezer.
The pizza was pretty quick to put together. The vodka sauce recipe we use is from Rachel Ray. It's called "You Won't Be Single For Long Vodka Cream Pasta", which I think is adorable. Spread vodka sauce on the pizza, top with basil, roasted garlic and bocconcini mozzarella. I baked it at 500 degrees for 15 minutes, like the kale pizza.
The pizza dough recipe I use makes a huge pizza, so I usually divide it in two and make two smaller pizzas since it's just the two of us. After I made the kale pizza last week, I wrapped the other half of the dough in plastic wrap and put it in a ziplock bag in the fridge. I planned on using it the next night, or at the most, two nights from then. But, alas, life happens. It was a crazy week with plenty of errands to run, Christmas revelry, and evening meetings. I didn't have a single night at home all week. And my dough just sat there patiently and sadly in it's baggie.
Ya remember the last post about how I broke my pizza crust fail streak? Yeah, well. Dough karma got me. It must have been because it was in the refrigerator for a week, because the kale pizza crust was awesome. Sadly, this crust did not get perfectly crisp. It was a little soggy in the middle. Mental note that dough will not keep seven days in the fridge.
But the pizza was pretty tasty otherwise. I kicked it up a notch with some stuff I had on hand in addition to simply vodka sauce and fresh mozzarella that the original from Pomodoro had on it. I had roasted some cloves of elephant garlic a few days earlier when I had the oven on for something else. Seriously, if you're going to be baking something around 350 for more than 15 minutes or so, just throw some garlic in to roast. It barely takes up any space, and it'll keep in the fridge for a week or so. I also had bought a big container of organic fresh basil that was marked down for quick sale, and I had a handful of fresh basil leaves left after I made a batch of pesto for the freezer.
The pizza was pretty quick to put together. The vodka sauce recipe we use is from Rachel Ray. It's called "You Won't Be Single For Long Vodka Cream Pasta", which I think is adorable. Spread vodka sauce on the pizza, top with basil, roasted garlic and bocconcini mozzarella. I baked it at 500 degrees for 15 minutes, like the kale pizza.
Tuesday, December 18, 2012
#PROJECT RECIPE : Crispy Kale and Winter Squash Pizza
I heart homemade pizza. Pizza dough was my first foray into yeast-leavened dough. Using yeast to get dough to rise used to intimidate me. What if I couldn't get it to rise? I figured since it was going to be flat for pizza anyway, what the heck. As it turns out, it's not really as hard as I thought.
The last few times I've made pizza though, I've had trouble with the crust. It doesn't get crispy, and sometimes it's still right down soggy in the middle. I figured it was because I wasn't using a pizza stone. So, I resigned myself to the fact that I'll never make great pizza unless I invest in one.
However, this is the recipe that broke my crust fail streak. I think I wasn't baking it hot enough and for long enough. Let me just say that I never follow a recipe for pizzas once I get the crust made. It's pretty simple, right? Put some toppings on the pizza crust and bake. Turns out I just needed a little direction on the baking part.
This recipe is from the Parents Need to Eat Too blog. Even though I don't have any children, I still like to read blogs like this. I've been interested nutrition for a while, and one of the biggest issues of our generation is the obesity epidemic. I read a lot about childhood obesity, partly because these issues interest me, and partly because of my job. One of the things I do in my nine-to-fiver is monitor and research health policy. Obesity is at the forefront of every conversation about public health and the role government should play in addressing it. Debbie Koenig's blog addresses the issue of childhood obesity by taking the focus that, like language or people skills, eating is something that children learn from their parents. Raising children that prefer and eat healthy foods can combat the childhood obesity rate. Her blog is an inspiration for parents and non-parents both, demonstrating that healthy food is also delicious.
This recipe jumped out at me because of two words: "kale" and "pizza." Kale is my new favorite vegetable. I'll admit, I had maybe only eaten it once before I bought some from the Monroe Farm Market last fall. I don't know why I was denying myself this complex, bittersweet superfood!
Changes I made to the recipe: I substituted goat cheese for the cheddar cheese and used butternut squash instead of delicata.
The PROJECT RECIPE verdict: It's a keeper!
Here's the recipe as I adapted it:
1/2 recipe pizza dough (see below)
1 small bunch of kale, ribs removed (I used a mix of baby red and tuscan kale)
1 ish Tb of balsamic vinegar
extra virgin olive oil
kosher salt and pepper
1 cup roasted winter squash, cut into flatter chunks
4 oz. crumbled goat cheese
Preheat oven to 500 degrees Spray a baking sheet with non-stick cooking spray (and spray your hands, too). I spread the pizza dough by pressing it around the pan until it's 12 inches or so across. It doesn't necessary need to be round, this pizza was a square. Tear the kale leaves into bite size pieces and place in a bowl. Toss with balsamic vinegar, a little bit of olive oil, salt and pepper, until all pieces are covered. Spread on the pizza dough, then top with the winter squash chunks. Finally, top with goat cheese crumbles and another light drizzle of olive oil.
The last few times I've made pizza though, I've had trouble with the crust. It doesn't get crispy, and sometimes it's still right down soggy in the middle. I figured it was because I wasn't using a pizza stone. So, I resigned myself to the fact that I'll never make great pizza unless I invest in one.
However, this is the recipe that broke my crust fail streak. I think I wasn't baking it hot enough and for long enough. Let me just say that I never follow a recipe for pizzas once I get the crust made. It's pretty simple, right? Put some toppings on the pizza crust and bake. Turns out I just needed a little direction on the baking part.
This recipe is from the Parents Need to Eat Too blog. Even though I don't have any children, I still like to read blogs like this. I've been interested nutrition for a while, and one of the biggest issues of our generation is the obesity epidemic. I read a lot about childhood obesity, partly because these issues interest me, and partly because of my job. One of the things I do in my nine-to-fiver is monitor and research health policy. Obesity is at the forefront of every conversation about public health and the role government should play in addressing it. Debbie Koenig's blog addresses the issue of childhood obesity by taking the focus that, like language or people skills, eating is something that children learn from their parents. Raising children that prefer and eat healthy foods can combat the childhood obesity rate. Her blog is an inspiration for parents and non-parents both, demonstrating that healthy food is also delicious.
This recipe jumped out at me because of two words: "kale" and "pizza." Kale is my new favorite vegetable. I'll admit, I had maybe only eaten it once before I bought some from the Monroe Farm Market last fall. I don't know why I was denying myself this complex, bittersweet superfood!
Changes I made to the recipe: I substituted goat cheese for the cheddar cheese and used butternut squash instead of delicata.
The PROJECT RECIPE verdict: It's a keeper!
Here's the recipe as I adapted it:
1/2 recipe pizza dough (see below)
1 small bunch of kale, ribs removed (I used a mix of baby red and tuscan kale)
1 ish Tb of balsamic vinegar
extra virgin olive oil
kosher salt and pepper
1 cup roasted winter squash, cut into flatter chunks
4 oz. crumbled goat cheese
Preheat oven to 500 degrees Spray a baking sheet with non-stick cooking spray (and spray your hands, too). I spread the pizza dough by pressing it around the pan until it's 12 inches or so across. It doesn't necessary need to be round, this pizza was a square. Tear the kale leaves into bite size pieces and place in a bowl. Toss with balsamic vinegar, a little bit of olive oil, salt and pepper, until all pieces are covered. Spread on the pizza dough, then top with the winter squash chunks. Finally, top with goat cheese crumbles and another light drizzle of olive oil.
Thursday, December 13, 2012
Five Gifts Foodies Will Love
I love, love, love this time of year. But I hate shopping for Christmas gifts. Wanna know why? Because I see stuff I want everywhere. And it's on sale! And I have coupons! But I don't want to blow my shopping budget on myself. That would be rude. It is agony.
So, I've decided that I will scratch the itch to buy these things by offering them up in a list to you. And if any of you are looking for a gift for your favorite food snob--wink, wink. Just kidding. Kinda.
No really. If you want to buy a gift for someone who likes to eat good food or is learning to cook at home, that person would definitely be thrilled with these kinds of things.
1. Numbero uno on my list is this Iberico Ham package from Food52's offers page. I am seriously thinking about buying this for myself. Iberico ham is definitely on my foodie bucket list.
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| Photo credit: Food52.com |
What is so special about Iberico ham to charge $59 for, you may be asking. Well, Iberico ham is considered the best in the world. It is a Spanish product made from free-range pigs that roam the forests of a specific region and feast on only acorns and such. And, to add to the allure and mystique of this Spanish pork, until only recently, it was outlawed in the United States.
This package is ideal because there are several different products included, so you can sample the meat in different forms. Actually, there are a number of neat offerings on Food52's Shop. It would be a great place to shop for a foodie on your list.
2. Anyone on your list who might have expressed an interest in canning would love a Ball Canning Kit, that includes everything needed to wade into the waters of home food preservation through hot-water bath canning. This is a good deal for all the items shown at $55.
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| Photo credit: Amazon.com |
I was tickled to death to get one of these kits for Christmas a few years ago. Now my larder is lined with neat rows of jams, salsas, and fresh veggies that are there to enjoy year round. Water bath canning is so easy once you get started. There are only a few rules to keep in mind, and for that, you can add a copy of the Ball Blue Book to your gift. This book is the absolute authority on home canning, and has been so for more than 100 years.
And if you gift this to someone, you might receive a gift basket next year of home-canned goodies from the lucky recipient. So, it's like a gift you get back.
3. Who doesn't know someone who loves beer? With the explosion in popularity of craft and microbrews, everyone has a friend who's curious about making their own brew. The Brooklyn Brew Shop makes it easy for a novice to jump in with their complete kits.
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| Photo credit: BrooklynBrewShop.com |
4. One thing that drives me insane are bad kitchen knives. Why do they even sell them??? I don't care what your income level is, there are plenty of decent knives out there at every price point. Sometimes people don't know and think any old kitchen knife is as good as any other. But for the love of GOD, buying a knife set at the Dollar General store or similar retailer is NOT acceptable.
If you know someone who has a set of these dastardly devices, do them a favor and get them a decent set. Or even one or two good ones, if you don't want to spring for a whole set. Take advantage of sales on kitchen items at department stores, or even big box stores. You don't need to buy good knives from a fancy place like Williams Sonoma. Top brands include J. A. Henckles, Wustof, and Victorinox. These are great, but expensive. If you find a good deal on them, grab them--and one for yourself. But you can find decent sets at places like Target, which carry mid-level brands like Faberwear and Calphalon.
My set came from my wedding registry at Target, and it's a Chicago Cutlery set. It wasn't super expensive, and I'm satisfied with it. They are sturdy and there's a variety of knives in the set. It has a sharpening stick which is nice. The most important thing about knives, is to keep them sharp, sharp, sharp. You're more likely to cut yourself badly with a dull knife than you are with a sharp one, because the knife doesn't go where you intend it to go when you're cutting, and you have to force it sometimes. That is how people cut themselves--trust me, I know.
5. And finally, fancy-pants barware always pleases the hard to shop for set. I am drooling over the gorgeous pieces from the Target + Neiman Marcus Collection. You can give someone a really nice set at a fraction of the price you'd actually pay for it at Neiman Marcus. And the lucky recipient can toast the New Year with some seriously luxurious looking barware.
Altuzzara Shaker and Double Old Fashioned glasses, set of 4, both 49.99 each
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| Photo Credit: Target.com |
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| Photo credit: Target.com |
Hopefully you've all been good enough this year for Santa to bring you some of these things. At least, I'm hoping I have.
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