Here’s a look back on strawberry recipes past…
Strawberry Frozen Fruit Pop (definitely making these!)
Here’s a look back on strawberry recipes past…
Strawberry Frozen Fruit Pop (definitely making these!)
Yes, it’s that time again… Kale bouquets!
If you are new to my blog, let me explain… I harvest my kale in the morning when it is cool and stick the leaves in a vase or glass of water to keep the kale fresh and crisp. And, it is fun to look at in my kitchen all day.
The other stars of this dish are the asparagus, the wheat berries (I love wheat berries) and, of course, Farmer Kim’s eggs. Each gets cooked on its own and then are brought together to make a delicious light and fresh dinner.
Oh, of course, I shouldn’t forget the feta. We all agreed that our favorite part was when we would get a burst of feta flavor – it brightened everything!
Wheat Berries with Asparagus, Kale, Peas, Feta and Fried Egg.
Inspired by Yasmin Fahr’s Warm Farro Salad with Asparagus, Peas, and Feta
8 tablespoons + 1 teaspoon extra-virgin olive oil, divided
1 bunch asparagus, ends trimmed and cut into 2-inch pieces (from Fifer Orchards)
Pinch dried red chili flakes, or more as desired
Kosher salt and freshly ground black pepper
1 cup wheat berries
1 quart vegetable stock
1 cup frozen peas (or fresh if you can get them)
1 bunch kale, center stalks removed and cut into 2-inch ribbons (from the garden)
2 tablespoons fresh lemon juice from 1 lemon
1 tablespoon Dijon mustard
¼ cup slivered almonds (or chopped, blanched almonds)
4 scallions thinly sliced, white and light green parts only
1/2 cup crumbled feta
4 eggs (from Farmer Kim)
Heat 2 tablespoons olive oil in a Dutch oven until shimmering. Add 2 cups of asparagus and chili flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper, remove from the pot and set aside.
In the same pot, add the wheat berries and stock and bring to a simmer. Cook until wheat berries are tender, about 20-30 minutes (check them after 20 minutes, you don’t want to overcook them and end up with mushy wheat berries). Drain the wheat berries and transfer to a large bowl.
While the wheat berries are cooking, in a medium bowl, whisk together 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper.
Put the peas and kale in the pot with about a teaspoon of olive oil and cook over medium-high heat tossing, until the kale is wilted and peas are tender.
Fold vinaigrette into wheat berries, add the kale, peas, asparagus, almonds, scallions, and feta. Let stand while you cook the eggs.
In a large skillet over medium high heat, heat the last 2 Tablespoons of olive oil. Fry the eggs until the yolks are just cooked. To help the yolks cook a bit faster, you can spoon some of the hot oil from the skillet onto the yolks. Serve the wheat berry salad topped with an egg and enjoy!
The kale in my garden is ready for first harvest!
As you can see I am growing two different types of kale, curly and siberian. The curly kale is still small, but the siberian has grown more quickly. I harvested enough to make a flavorful Caesar-type salad to have with our lasagna.
The flavor was rich, with a nice little kick from the touch of sriracha in the dressing. The roasted hazelnuts added textural interest.
Definitely another “keeper” recipe from the Monday Morning Cooking Clubs “It’s always about the food”! She includes anchovies, which I have omitted, but if you like anchovies, feel free to go ahead and add them back in.
Kale Salad with Gouda
adapted from Gabrielle Friedman in Monday Morning Cooking Club’s “It’s all about the food”
1 bunch (~ 1 lb) Kale (from the garden)
2 oz aged gouda, shaved or shredded
1/2 cup hazelnuts, roasted & roughly chopped
1 egg yolk (from Farmer Kim)
2 tsp Worcestershire sauce
2 tsp sriracha
finely grated zest and juice of 1 lime
2 Tbsp sherry vinegar
2 cloves garlic, crushed and minced
1/4 tsp freshly ground black pepper
2 oz grated aged gouda
1 cup extra virgin olive oil
Make the dressing – whisk together the egg yolk, Worcestershire, sriracha, lime zest and juice, vinegar garlic, pepper and grated cheese. Continue to whisk and slowly drizzlein the olive oil until fully emulsified. Season to taste with salt and pepper.
Remove the large stalks from the kale and discard. Chop the kale and place in a large bowl. Toss with the dressing to coat lightly.
Toss in the hazelnuts and cheese. If you use shaved cheese, you can add it on top of the salad as you serve it.
Serves 4 – 8 as a side dish (depending upon how much salad you like to eat).
I do love asparagus season! We have been eating it almost every day. But the boy is not yet a fan, so I keep trying different ways of serving it and having him try it. I will admit that I only half-heartedly push him into eating it; if he doesn’t then there’s more for the rest of us!
This one is a gluten-free approach to asparagus fries – using almond meal in the coating. Also garlic powder, parmesan and oregano.
Good just as is or with a dip.
adapted from Buzzfeed.com
1 lb asparagus (locally grown)
1 cup almond meal
1/3 cup parmesan, finely grated
1 Tbsp garlic powder
1 Tbsp dried oregano
1 tsp Kosher salt
1 tsp freshly ground black pepper
2 eggs (from Farmer Kim)
Preheat oven to 425F. Line a baking sheet with parchment paper.
Snap off the tough end of the asparagus (about 1-2 inches from the thick end).
In a flat bowl, combine the almond meal, garlic powder, oregano, salt and pepper.
In a second flat bowl, whisk eggs.
Dip asparagus in eggs, coating evenly, then coat with the almond meal mixture. Place on the prepared baking sheet in a single layer. Bake 20 minutes, flipping the asparagus over half way.
Serve and enjoy!
Serves 3 – 4
It’s strawberry time in Delaware!
Just not in my garden yet. My strawberries are still a couple of weeks away, but Fifer Orchards has high tunnels, so their strawberries are in, and they are delicious!
Rhubarb is also in now as well, so….
And where did I get the recipe for this happy dessert? It is the first recipe I have tried from “It’s always about the food”, the cookbook I am in by The Monday Morning Cooking Club. This recipe comes from Dana Slatkin, who runs the Beverly Hills Farmgirl Cooking School.
Now I am trying to figure out a way to justify eating it again for breakfast tomorrow…hmmm, maybe if I use yogurt instead of ice cream?
Strawberry Rhubarb Cobbler
from Dana Slatkin in Monday Morning Cooking Club’s “It’s always about the food”
2 bunches rhubarb (~1 lb), trimmed (locally grown)
3/4 cup superfine sugar
1 rounded Tbsp all-purpose flour
2 cups strawberries, hulled and halved (from Fifer Orchards)
Vanilla ice cream, for serving
1 cup all purpose flour
2 1/2 Tbsp superfine sugar
1 1/2 tsp baking powder
pinch sea salt
2 oz cold, unsalted butter, cubed
1/4 cup milk
2 Tbsp whipping cream
Preheat the oven to 400F. Grease a 9 x 11, or slightly smaller, baking dish.
Cut the rhubarb into 1/2″ thick slices and toss with the sugar and flour.
Place in the prepared baking dish. Bake for 15 minutes or until the rhubarb is starting to break down and the juices bubble around edges. Remove from the oven.
While the rhubarb is cooking, make the topping. Combine the flour, sugar, baking powder and and salt in a large bowl. Using your fingers or a pastry cutter, mix in the butter until coarse crumbles are formed. Add the milk and cream, mixing until just combined. The topping will be quite thick and sticky.
Place the strawberries on top of the rhubarb,
then drop clumps of the topping over the fruit. It need not totally cover the fruit and it will spread as it cooks.
Bake for 25 minutes or until the topping is golden and the filling is bubbling.
Serve with vanilla ice cream (or as we had, mango ice cream).
Serves 8 – 10.
This was another new one for me; I had never made a steamed bread before. And, although it was not pretty, it was incredibly tasty. Along with the overnight steamed bread, I made some huevos haminados (Sephardic slow-roasted eggs). They are the silver packets you see in the bread.
The egg whites turn a beautiful brown color and go perfectly with the brad for a very satisfying Shabbat morning breakfast.
Note: I made a half recipe and it worked out just fine, but I have included the full recipe here.
Kubana – Yemenite Pull-Apart Sabbath Bread
from Maggie Glezer’s “A Blessing of Bread”
1 1/2 Tbsp yeast
~7 1/2 cups bread flour
2 3/4 cups warm water
2 tablespoons sugar
1 Tbsp + 1 tsp salt
2 Tbsp vegetabe oil
1/2 cup unsalted margarine (or butter), melted
In the bowl of a stand mixer, stir together the yeast and 3 cups of the flour with the paddle attachment on low speed. Then beat in the warm water until smooth. Let the slurry stand for 10 – 20 minutes, or until it begins to ferment and puff up a little.
With the paddle on low speed, beat the sugar, salt, and oil into the slurry until smooth. Add the remaining 4 1/2 cups of flour all at once and mix on low speed until the mixture just comes together. Switch to the dough hook and mix on medium speed for about 5 minutes, or until the mixture is well mixed and fairly smooth. It will remain sticky and very soft, but should clean the bowl. If the dough is not sticky enough add a few tablespoons of water, if it is too sticky add a few tablespoons of flour.
The dough should feel very soft and sticky.
Place the dough in a large bowl and cover with plastic wrap (or a reusable bowl cover). Let the dough ferment until it at least doubles in bulk, about 1 hour, depending upon the temperature in your kitchen.
While the dough is fermenting, melt and cool the margarine (or butter).
In a 6 quart ovenproof covered pot or dutch oven. Divide the dough into equal pieces: for dainty, 2-ounce rolls, divide it into 30 pieces, for hearty 5-ounce rolls, divide it into 12 pieces. One at a time roll each piece into a smooth ball, then coat it in the melted margarine (or butter) and place it in the pot, layering the pieces as your go. The pot should be no more than 1/3 full.
If you want to add the eggs, wash and coat the eggs lightly with vegetable oil. Wrap lightly with aluminum foil and add to the pot with the dough.
You can cover the dough with plastic wrap and refrigerate until ready to bake (up to 24 hours)
Preheat the oven to 225F. Seal the pot with aluminum foil and then the lid. Bake for 12 hours or overnight.
To serve, flip out of the pot and serve hot with a peeled egg. Enjoy!
Makes 12 – 15 servings.
My copy just arrived in the mail today…
Thank you to the ladies of the Monday Morning Cooking Club for asking me for a recipe and then liking it enough to include in their latest cookbook “It’s always about the food.”
When they asked if I could do a lamb recipe, I knew exactly what I needed to make for them – Khoresh Bademjun (Persian eggplant stew) made with lamb. So I emailed the recipe to them at night, and received an email that seemed immediate to me (the beauty of the time difference!) They loved it!
I can’t wait to spend out pouring over this book and cooking the wonderful looking recipes! Here’s how the MMCC introduced the book on their website:
“People say to me, ‘I don’t understand you – you’re Black and you’re Jewish.’ And then, when I feed them, they get me immediately. But how could I possibly understand what it’s like to be really Jewish?
Being Black is great preparation. I talk with my hands, I eat chicken, I complain, I survived my oppression.
What else do you need to know?” – Michael W. Twitty
On our Monday Morning Cooking Club global search to find the best Jewish cooks, we learnt that it’s a small world after all. Four different people introduced us to Michael W. Twitty. He’s a very busy man with a lot on his plate and we jumped up and down and waved our arms in the air until we got his attention. In his food, Michael brings together Jewish flavours with ‘soul cooking’, creating his own unique blend while honouring his identity. We love his ‘soul’ take on Middle Eastern hummus.
This is one of many wonderful recipes from the global Jewish diaspora. You can read all about Michael’s fascinating journey and enjoy many more heartfelt stories in our new title ‘It’s Always About the Food‘ (HarperCollins Australia 2017), available now from online (such as Booktopia) and good book stores across Australia. It will be available in the U.S.A on 6th June, and the UK on 25th July and can be pre-ordered on Amazon U.S and Amazon U.K
We became very well acquainted with our slow cooker during my campaign. A love-hate relationship developed. When a dish worked, it was wonderful. But there were many days when I threw in a whole lot of string spices only to end up with flavorless meat. I was so confused and disturbed. But, we studied the dishes that went well and those that went awry and we learned a lot.
Key #1 (and the focus of why this dish worked well) – ratio of spices to liquid. More spice & herbs, less liquid.
This dish filled both our house with wonderful smells and our mouths with great flavors.
Slow Cooker Chicken Marrakesh
by KCOOPER78 on Allrecipes.com
1 onion, sliced
2 cloves garlic, minced
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced (from the garden)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon dried parsley (from the garden)
1 teaspoon salt
1 (14.5 ounce) can diced tomatoes
Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker.
In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables.
Pour in the tomatoes, and stir to combine.
Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours. Serve over rice and enjoy!
Serves 6 – 8