Just a note..

Bonjour, mes amis. I don’t update this blog any longer but I hope you enjoy the recipes. Bisous!

 

Baking bread

Mark’s mom just lent me her copy of “Beard on Bread” and I’m very happy about it. I worked my way through this sweet little book in college and still remember how each recipe turned out–always earthy, flavorful and broadly appealing. Nothing too adventurous or painstaking.  I love you, James Beard.

I’m going to make one of my favorites right now.

Anadama Bread

(From Beard on Bread by James Beard)

1. 1 package active dry yeast
2. 1 teaspoon granulated sugar
3. 1 1/4 cups warm water (100-115 degrees, approximately)
4. 2 tablespoons butter
5. 1/4 cup molasses
6. 1 tablespoon salt
7. 1/2 cup yellow cornmeal
8. 4 1/2 cups all-purpose flour, approximately

Dissolve the yeast and sugar in 1/4 cup warm water in a large bowl and let proof for five minutes. Combine the remaining water, butter, molasses, and salt in a saucepan and heat to lukewarm. Stir into the yeast mixture. Add the cornmeal and mix well. Add the flour, 1 cup at a time, and beat vigorously; the dough will be sticky and hard to work. Turn out on a lightly floured board. Using a baker’s scraper or a large spatula, scrape under the flour on the board and fold the dough over to incorporate the flour. Repeat this process until you can knead with your hands, using only enough additional flour to make a smooth dough that is springy to touch; the stickiness will not be completely eliminated. Shape into a ball, put in a buttered bowl, and turn to coat the surface with the fat. Cover and let rise in a warm, draft-free place until doubled in bulk.

Punch the dough down, Shape into one loaf, to fit a 10-inch loaf pan, or divide into two pieces and shape to fit two 8 x 4 x 2-inch loaf tins. Cover and let rise until doubled in bulk. Bake in a preheated 425 degree oven for 10 minutes, then lower he temperature to 350 degrees and bake for about 35 minutes more, or until the loaves sound hollow when tapped with the knuckles on top and bottom. Cool on racks.

 

Awesome garden tote

Look at this amazing garden tote my mom made for me. I feel very chic loading it up with zukes and artichokes. She is an incredible knitter–and actually makes me stuff that I wear. Way to go, mom!

 

New lettuces

 

Fresh garlic

…is delicious. I planted 13 cloves last fall, just pulled them up and they are full-on gorgeous. Lesson learned: Plant a few cloves every three weeks or so, then you’ll have them around. I am loaded with garlic now, not that there will be a problem eating them. Also, I found out that they are not like onions, i.e. don’t wait until all the tops die down before you harvest. The greens on these guys were just starting to turn brown when they were ready to pull.

On the other hand, try not to be impatient like me and pull them up before the bulbs have divided into cloves. You can tell by gently pushing the soil from the top to see how they’re coming along.

Last night I threw some of the fresh cloves into beets and artichokes I was roasting and they really delivered –  super tender, hotter than store-bought and keep the vampires at bay, which is nice.

Garlic curing in the pantry

 

From the garden

 

Garden watch: Fall 2008

The artichokes (I’ve got eight of them, grown from seed) are taking off. They like the cooler weather, it seems.

 

The fall garden

Cheddar cauliflower

I just got back from Thanksgiving in VA with the fam, and things are happening in the garden. For an obsessive like me, who can’t get enough of checking the beds to see if anything has sprouted, leafed or fattened even the slightest bit, it’s delightful to be 3000 miles away for five days and return to some REAL action.

Check out my single cauliflower.

It’s of the “Cheddar” variety, which explains the orange hue. I tried a few rows of seeds, which germinated but were soon devoured by unknown bugs. I was enlighted by Tara at Silverlake Farms that I needed to check the leaves daily for “little green worms” (check.) and “tiny, off-white larvae” (check.). And that I needed to pick them off by hand and squish them. That seems to be working. Will try the seeds again, but it looks like the cabbage family plants, grown organically, are higher maintenance than I knew.

 

My first lettuce heads

Some of you have asked about growing lettuce. Once you start growing it yourself, you will see what a horrendous rip-off store-bought lettuce can be. Home-grown is crunchier, tastes better and the fancy/exotic “spring mix” type greens are just as easy to grow as a delicious head of butter lettuce. The big plus I’ve found is that you get what seems like 100% germination. It all comes up. The first batch takes about 50-60 days to fully mature. Then you just cut the leaves off (without pulling the roots) and it just grows back.

This year I’ve got “Tom Thumb” (big, green, almost spinach-y leaves), Buttercrunch (soft leaves, big tight, crunchy heads) and “French mix” which is a blend of differently colored and shaped greens including romaine and chicory. I’ve also got a row of arugula for spice. Last year I grew our lettuce in one of those wooden window boxes, set on the ground. This year, with the wider, raised beds, I’ve got even more. So…anyone out there with an avocado tree want to trade?

 

Quick pickles

Quick pickles are really delicious and easy. I had 5 medium cucumbers from the garden. Peeled them, then using a mandoline, sliced them thin. Same with 1/2 white onion, 3 cloves of garlic. Here is the rest of my new quick pickle recipe, adapted from a recipe for sunomono on epicurious.com:

Set aside in a bowl and toss with 2 teaspoons salt. Let sit for twenty minutes. Drain off excess water.

Over vegetables, sprinkle 1 1/2 tablespoons fresh cut dill, four coriander seeds (crushed), 1 tsp. fresh ground pepper, leaves from three-ish sprigs of thyme. I also added a few tarragon leaves but only do that if you like that licorice-like taste.

In another bowl, 1 1/2 cup rice vinegar or white wine vinegar + 3/4 cup sugar. Mix until sugar is dissolved. Pour over vegetable mixture. Lightly stir, cover and put in the fridge for a couple of hours. So good.

I just made another batch yesterday with yellow squash and carrots added. It works. We have so much squash now, it’s nice to have something easy to do with them that doesn’t involve turning the oven on.