sweet eggs

come spring

we bring it outside

entertaining is a bit more relaxed

food becomes

a bit less fussy

perhaps a tad more whimsical

certainly

more seasonally driven

we keep chickens, ducks and geese

which means we have a generous supply of eggs

when putting together a weekend brunch

i love to serve

sweet eggs

very simple and darling on display

these eggs are filled with vanilla yogurt and lemon curd

sweet eggs

emptied and cleaned goose, duck or extra large chicken eggs

plain or vanilla yogurt

vanilla extract (if using plain yogurt)-optional

brown or granulated sugar (if using plain yogurt)-optional

your favorite lemon curd recipe

-martha has a nice one HERE

using an egg topper such as this one

is by far the easiest way to get those perfect edges.  

-while the eggs are uncooked, take the top off.  separate the whites and the yolks as you empty the shell. use the yolks for your curd, the whites for another delicious recipe.

-you must be gentle when washing the shells, but you must be very thorough in the washing.  there may be a layer of membrane attached to the interior of the shell.  make sure you get that completely out.  it comes out easier when you run water through it.  once the membrane is cleared, use a good soap and hot water to get it completely cleaned out. let them air dry with good air-flow.

-you can either set the eggs in egg cups, or use the top inverted and glued to the bottom of the egg to create a stand.  you may also just want to place in a small bowl, or in a large bowl on top of artificial grass (or if you have access, hay or straw)

if you are using plain yogurt and wish to sweeten it up a bit (i recommend doing so, particularly if you have a nice tart lemon curd), add just a touch of sweetness with your sweetener of choice.  i like brown sugar because it takes very little and adds a bit of a caramel flavor to the yogurt.  start with 1 tsp per 2 cups and add more to taste. the same with the vanilla.

make the lemon curd as directed and let cool completely

to assemble...place the yogurt and lemon curd in separate decorating bags (alternatively you can use a small spoon).  layer directly into the shell starting with the yogurt.  fill the shell approximately 1/3 full with the yogurt. add a thin (max 1/4") layer of lemon curd. add more yogurt to almost reach the top of the shell, and top with more curd, placed to resemble an egg yolk. 

serve with demi-tasse spoons.

you may also add gingersnap crumbles or graham cracker crumbles to the bottom for additional flavor and a bit of crunch.  serving with a bit of granola is a nice compliment.  for something really fun,  fashion sugar cookies into "toast soldiers" and pop them right in to look like a soft boiled egg and toast.

while the eggs can be washed and prepped in advance, and the yogurt and curd can be made ahead as well, i do not recommend assembling until just prior to serving

*i do not recommend reusing the egg shells

enjoying the local flavor

this afternoon

our lunch was the flavors of the season

and

terroir of where we live

yesterday was warm and bright and a perfect day for our local farmer's market

we picked up some zucchini flowers which seem to be on my menus from spring to autumn every year

we love them

it seems

i am continually posting recipes of them on this blog

zucchini flowers

many of you may know we are in the process of starting a little dairy on our property

the process is long and costly

we are not there yet

luckily

we live among dairies and cheesemakers

one of which sells a beautiful cow's milk crescenza

briny and soft, it is perfect for 

stuffing fiori, melting on toast, or paired with just picked tomatoes

get yours here 

to round out the flavor

{i love salty-sweet}

i used a bit of my homemade membrillo

i packed it away this winter

our nearest neighbor has a large u-pick orchard

this year she gave me baskets of quince which i quickly turned into sweet treats

i am mesmerized how the hard, cream colored fruit transforms itself into a gooey treat of crimson

tomato pomegranate salad

i put this salad together

for a fall brunch

using what i had on hand

starting with the beautiful yellow tomato

adding ingredients for contrast

in

flavor, color and texture

creates a delicious and beautiful salad

tomato pomegranate salad

heirloom (or other flavorful tomato)

fresh chevre or fresh ricotta

pomegranate seeds

toasted and coarsely chopped pistachio nuts

chopped chives

sea salt

freshly ground black pepper

olive oil

arrange the tomato wedges--cut into one bite pieces, on platter.  drop chevre or ricotta evenly over the tomatoes.  sprinkle pomegranate seeds, chives and pistachio nuts.  the idea is that each bite will have a bit of each element, but not an overwhelming amount of each.  so be mindful of the proportion.  add a bit of sea salt and black pepper to taste and lightly drizzle a "finishing" olive oil on top

serve room temperature. if you prepare in advance, allow to come to room temperature before serving

Simple Roasted Banana Peppers {in the savory kitchen}

sometimes

my garden overproduces

at 

the most opportune time

recently guests came up to the ranch for a visit

at an hour

which isn't quite lunch

while being

too early for dinner

the time of day where one begins to feel peckish

what to do?

what to do?

i went a bit spanish

using 

the abundance of banana peppers

to 

create a delicious and simple

addition to afternoon tapas

roasted banana peppers

as many banana peppers and other fresh (smallish) peppers you can gather

olive oil

sea salt

sherry vinegar

preheat oven to 400F.  place peppers in large shallow pan.  lightly coat in olive oil.  roast until the peppers begin to blister and soften. remove from oven and immediately splash with sherry vinegar. sprinkle with sea salt.

serve warm or room temperature

simple

delicious

tomatoes!

in the dog days of summer

gardens overflow with tomatoes

i find myself

with 

stores of the fruit

and

preservation on my mind

here are a few 

ways to preserve  the bounty

to enjoy

when days are not so long

Sun Dried Tomatoes

(recipe here)

Tomato Chutney

(recipe here)

Tomato Vodka

this is really simple.  peel tomatoes and cram into a jar, use a skewer to secure tomatoes if they start to float to the top.  fill the jar with vodka and store in the refrigerator for at least 5 days.  i make several jars because i like to use the tomatoes and the vodka for pasta alla vodka sauce. leftover vodka is really great for a bloody mary pick me up.

blueberry-rhubarb margarita jam

weekly

i drive past a blueberry farm

most days

wishing for the season

some days

mourning the end of summer

the day the

open sign pops up

on our little stretch of highway

i stop in

continuing my routine

each week

until blueberries are no more

i hoard

more berries than our small family can eat, out of hand

but not more than we can eat, prepared

i love to pair sweet blueberries with rhubarb from our garden

for this delicious

not too sweet

jam

 blueberry rhubarb margarita jam

3 pints blueberries

8 oz rhubarb--chopped

2 cups granulated sugar

juice of 10 key limes

1/2 tsp kosher salt

1/4 tsp ginger

juice of 1/2 grapefruit (plus/minus)

1 oz tequila (can add up to 2 oz)

dump blueberries rhubarb, sugar, key lime juice, salt and ginger into your jam pot.  Cook on med-low heat, stirring occasionally, until you have a nice jam consistency (about 25-30 minutes).  taste for sweetness.  add at least 1/4 grapefruit juice to both adjust sweetness and for flavor.  cook for 5 more minutes and check again for sweetness. add more grapefruit if desired. pour in tequila and cook at least 5 minutes more.

test jam for firmness on a frozen plate. **i like my jam to be a bit runny.  you do not need pectin for this jam to firm up.  you can cook it to come out firmer, but be careful not to caramelize it.

place in sterilized jars and refrigerate or if you are a seasoned canner, process for longer storage.

farro crostata {savory&vegetarian}

as spring arrives

so does my realization

that i have been tucking into

 thick suppers of  roasts and shanks

for months

with the promise of long days

and 

evenings of light

my desires change

i begin to crave

hearty vegetarian suppers

when i was offered the opportunity 

to try

Tuscan Fields Organic Farro

i jumped at the chance

i enjoy the meaty texture and nutty flavor of farro

using it mostly in soups and summer salads

however

for this recipe

i took inspiration from a classic (and favorite)

italian easter pie

pastiera

substituting savory elements

for sugar and fruits

this farro pie 

is

lovely as a simple supper

by itself

paired with a leafy salad

or 

as a sliver of a starter for a seasonal tasting menu

  

   farro crostata

(printable recipe)

1/2 cup onion--thinly sliced

1/4 cup onion--finely chopped

1 clove garlic--finely chopped

1/2 tsp fresh or 1/4 tsp dried thyme

1/2 cup organic farro alle verdure by Tuscan Fields -cooked

1/2 cup ricotta cheese

2 extra large eggs

1/2 cup grated parmesan (+more for topping)

generous pinch kosher salt

1/4 tsp freshly ground black pepper

1/4 cup cream

1/8 tsp freshly grated nutmeg

olive oil

1 sheet puff pastry

pour enough olive oil in the bottom of a skillet to just cover the bottom. toss in thinly sliced onions and over low heat, slowly caramelize. if you find that they are starting to cook to quickly, add a couple of splashed of hot water to slow down the cooking.  once fully caramelized (about 20 minutes), remove from pan and reserve. 

meanwhile, whisk together the farro, ricotta, eggs, parmesan, salt pepper, and nutmeg in a large bowl.   using the same skillet in which you caramelized the onions, without washing, add a tiny bit of olive oil (1 tsp) and over low heat, saute the chopped onion, garlic and thyme just until the onion becomes translucent--keep from browning.  pour in the cream, use a spoon to scrape up the bits from the bottom of the pan.  allow the cream to come to a simmer, then slowly stir into the farro and ricotta mixture.

place your puff pastry on a cookie sheet or in a pie tin.  it is not necessary to shape it into a circle, if it is square.  gently spoon the farro mixture into the center of the pastry, allowing it to naturally move towards the edges.  allow for at least 2" from the mixture to the edge of the pastry. scatter the caramelized onions on top and sprinkle with additional parmesan cheese.  fold the pastry ends towards the center, overlapping itself and the farro mixture as necessary to keep the contents within the confines of the pastry.  alternatively, you can line a pastry tin with puff pastry and simply fill with the farro custard.

bake in a preheated 350F oven for 30-40 minutes.   after 25 minutes keep a watchful eye that the custard is not "souffleing"--you do not want to over cook this, as it will dry it out and it will taste a bit eggy.  this crostata is meant to be creamy.  serve warm or room temperature.

*i received several samples of Farro from Tuscan Fields, free of charge, to utilize in recipe experimentation.  in exchange i am entered in a drawing to win a scholarship to Eat Write Retreat

roasted beet soup

i love borscht

really i do

especially on chilly nights

when 

stick to your ribs

is a necessity

sometimes, however

i like my beet soup

to be rich and creamy

without the meatiness of a borscht

that is when

i make this

vegetarian

(and vegan if you don't add the creme fraiche & butter)

it is light in heft

but not in flavor

roasted beet soup

(printable recipe)

1 lb beets-peeled*

olive oil

2 leeks--white and light green only--cleaned and cut in half

2 cloves garlic--peeled

2 sprigs fresh thyme

1 bay leaf

4 cups vegetable broth (or water)

juice of 1/2 lemon + 1 tsp finely grated zest

knob of butter (optional)

1/4 tsp white pepper to taste (or more to taste)

salt to taste

serve with creme fraiche

preheat the oven to 350F. fill a roasting pan with the beets, leeks and whole garlic cloves.  cover lightly in olive oil and a bit of kosher salt.  toss to make sure the vegetables are all lightly coated in the oil. roast until fork tender (about 1 hour). allow the vegetables to cool slightly and then cut into medium size pieces (1 1/2-2").  toss the vegetables (beets, leeks, garlic), along with any pan juices into a stock pot.  add bay leaf, thyme, lemon juice, lemon zest and cover with broth.  gently simmer for 25-30 minutes or until the vegetables are very tender.  remove the bay leaf and the thyme stalk.  toss in butter (if using) working in batches, whirl the soup in a blender or food processor, until smooth.  if it becomes too thick, add a bit more broth (or water).  pour into clean stockpot as your batches reach your desired consistency.  if you wish for smooth and silky soup, push the blended soup through a fine sieve.  add pepper and taste for seasoning.  serve hot with a dollop of creme fraiche stirred through

*for my soup i used a variety of colors, you can use whichever beets you have on hand.  use red to get the great color of this soup, but golden beet soup would be beautiful as well.

sweet potato & swiss chard tart

i was able to pick up

swiss chard

for a song

at this week's market

which means

creating meals 

around this favorite green

has been my charge

this morning

i was longing for

the buttery crust of pie

with the

wholesome chew

of comfort

i threw together this tart

in a jiff

simply using

larder staples

sweet potato and swiss chard tart

(printable recipe)

1 pie crust--press in to an 8-9" tart pan

1 medium sweet potato--1/4" slice and halved

1/2 onion--halved and thinly sliced

2 cloves garlic--finely chopped

1 Tbs (about) olive oil

1 bunch swiss chard--ribs removed and chopped into thin ribbons

generous pinch salt and pepper

generous pinch freshly ground nutmeg (or small pinch of dried)

6 large eggs

1/4 cup plain yogurt

2 Tbs grated parmesan

2 stems thyme--stems removed (or 1/4 tsp dried)

1/2 cup grated cheese (asiago,white cheddar, provolone, or jack)

preheat oven to 375F.  Blind bake the crust for about 20 minutes.  When you remove the weights, you will fill with the custard and place back in the oven to continue baking.

Heat a large skillet over low heat.  Pour in enough olive oil to just coat the bottom of the pan.  Toss in the potatoes and onions.  Cook until the potato and onions begin to soften. You are not frying for color, you are softening the vegetables.  Toss in the garlic and swiss chard and continue on low-stirring occasionally) until the chard is droopy and has cast off some moisture. Do not let the garlic burn.  Season with salt and pepper and nutmeg

Pour into the par-baked crust and spread evenly to cover the entire bottom

Gently whisk the eggs, yogurt, thyme and parmesan together in a bowl. You want to incorporate the yogurt (eliminating large lumps) without incorporating too much air.  Pour over the vegetables.  

Reduce oven heat to 350F and place the tart on a sheet pan and then in oven.  Bake for approximately 30 minutes, or until the eggs do not jiggle when you gently tap the pan, and the crust is golden brown.

zucchini chevre spoon-bread

a few days back

hubs

fresh from visiting

our long neglected garden

presented me

with an enormous zucchini

confession

i sorta only grow zucchini

for flowers

occasionally

a few squash survive

when they do

i use them for bread

sometimes 

sweet

sometimes

savory

this spoon bread is a great side dish

it also rocks

scooped warm and soft

as a bed

for 

caramelized onions

sunny side up eggs

and

crispy bacon

best.breakfast.ever

 

zucchini chevre spoon bread

(printable recipe)

4 large eggs

6 oz olive oil

1 tsp kosher salt

1/2 cup chevre

1/2 tsp freshly grated pepper

1 Tbs honey

1/2 tsp garlic powder

1 tsp fresh or 1/2 tsp dried thyme

3/4 tsp baking soda

1/2 tsp baking powder

2 cups all purpose flour

1 lb (about 3 cups) grated zucchini

1 cup grated cheese (mix of asiago, parmesan and provolone)*

*use your favorite flavorful cheese...if you use a salty cheese, modify your salt to 1/2 tsp

whisk together the flour, baking powder and baking soda in a bowl, set aside.  in a mixer fitted with paddle attachment, beat the eggs and olive oil until pale (about 5 minutes).  add the salt, chevre, pepper, honey garlic powder and thyme.  mix for about another minute at as high speed as you can without splashing.  STIR in the flour until fully incorporated, then stir in the zucchini and cheese.  bake at 375F in an 9" buttered cake tin or cast iron skillet.  bake for about 45-50 minutes.  this is a spoon bread, so it will be soft, but should not be jiggly.  it will set as it cools as well.  serve warm.

linking to

ripe figs with ricotta & honey

it is a given

if i were to find myself

naked

roaming the garden of eden

surely i would be

occupied

with

plucking and eating figs

not with

modesty

of.

any.

sort.

figs are good

fresh or dried

plain

&

gilded

for a simple and gorgeous treat

serve these

as an appetizer or dessert

gilded figs

ripe fresh figs

ricotta cheese (fresh if you can get it)

sea salt

honey

toasted walnuts

slice the figs in half, and put a generous scoop of fresh ricotta on top.  drizzle your best honey to just cover the ricotta, sprinkle a few grains of sea salt and top with a walnut half.  serve chilled or room temperature.

**tastes great accompanying a cold glass of prosecco

fiori fritti {squash blossoms}

ever since i was a child

summer meant

long days in the pool

big family gatherings

and

fiori fritti

squash blossoms

picked 

before the dew dried

gently washed

stemmed

stuffed

battered

and

fried

i picked my first flowers of the season

this weekend

filled them with

fresh chevre, basil & parmesan

 dipped them in really cold batter

and simply fried in olive oil

delicious

for the batter

1/3 cup flour

1 egg

pinch of salt

pinch of pepper

1/4 cup sparkling water

2-3 ice cubes

more salt for sprinkling on the fried goodies when they come out of the oil

whisk together the flour, egg, salt, pepper and sparkling water.  add the ice cubes and place in the fridge while you heat the oil and prepare the flowers. the trick for a crispy batter is to have it very cold.

place about 6" of vegetable oil in a sturdy pot---careful to leave another 3-4" from the top of the oil to the top of the pan for safety.

dip the stuffed flowers in the batter and let the excess run off.  fry in the hot oil until begins to brown and is quite crispy.

raspberry-port chocolate spread

this morning

i raced to my favorite

ethnic grocery

for some reason

i had it in my head

that 

one year ago

to. the. day

sour cherries had arrived

the problem is

produce goes quickly

at this particular store

and

 once it is gone

it. is. gone

surprise...surprise

i was wrong

not

even 

close

3  months off

actually

however

they did have

raspberries

local

organic

&

a dollar a punnet

i couldn't resist

why should i?

raspberry-port chocolate spread

(printable recipe)

6 cups raspberries

3/4 c. port

3 cups granulated sugar

pinch salt

18 oz 70% bittersweet chocolate (broken into pieces)

place berries, port and sugar in a heavy, large pot.  cook over low heat until the berries break down.     remove from heat and strain in a chinois or medium seive (you want the seeds removed, but you want as much pulp as possible in your final liquid.  return the liquid back to the pot and simmer until it reduces by half (3 cups).  meanwhile, place the chocolate in a glass bowl.  allow the raspberry syrup to cool only slightly, then pour over the chocolate.  using a whisk or a hand blender, blend until the chocolate is fully melted and the mixture is smooth.  place in jars and keep in the refrigerator.

use on bread, sweet tea cakes, as a filling for cake, or just spoon it from jar to mouth

Whole Wheat Honey & Goat Cheese Drop Biscuits {Joy the Baker}

hubster and i keep bees

i know you have heard me brag about it before

i just think it is so cool

and the honey is

a-mazing

when i saw

that part of our 

cookbook spotlight

for

joy the baker

includes a recipe

highlighting  honey

i 

waited until no one was looking

closed myself in the cupboard

opened my secret compartment

and

pulled my "reserve honey"

 honey used only

for special things

like 

tinctures

cocktails

and

spoonfuls

to be truthful

these biscuits are so good

that i ate two

straight from the oven 

which actually

i don't recommend

oh they are good

but 

will burn the roof of your mouth

without regret

i do

 however

 recommend you eat them warm

i schmeared mine with honey

but think

these would make for an amazing

shortcake

with a little more chevre tossed into the strawberries

and maybe

a little black pepper

and perhaps

just a few sprigs of basil

okay

i'll make that 

and let you know

in the meantime

try these

they are good

whole wheat honey & goat cheese drop biscuits

Joy the Baker Cookbook

makes 8-10

2 cups whole wheat flour

3 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp slat

1/2 stick unsalted butter plus extra for the pan

4 Tbsp crumbled goat cheese

1 cup buttermilk

2 Tbsp honey plus more for drizzling

Preheat oven to 400 degrees. Place a 10 inch cast iron skillet into the oven as it preheats.

In a bowl whisk together the flour, baking powder, baking soda and salt. With your fingers quickly incorporate the goat cheese and butter until it looks like coarse oatmeal.

Make a well in the center of the dry mixture. Whisk together buttermilk and honey, don't worry if it dosen't all blend. Pour into the center of the flour mixture and stir gently with a fork until no dry ingredients are left. Set aside. 

Remove the skillet from the oven and swirl 1 Tbsp of butter around coating all of the pan. Spoon batter into the hot pan by about 1/4 cup amounts leaving about an inch between each biscuit. 

Bake for about 14-16 minutes until golden on top and firm to the touch. Remove from the oven and let rest for 5 minutes. Repeat until all of the batter has been used. For a glossy finish brush the biscuits with warm honey. They are best served immediately but will last for up to 3 days well wrapped at room temperature.

my note: **if you do not have a cast iron skillet, these will bake just fine in a sheet pan.  you may need a bit more butter to fill the space...use your judgement.  place the sheet pan in the oven just as you would the skillet.

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef

warm roasted-radish salad with radish greens & mint dressing

our warm days
and
plunging cold nights
have me craving
a taste of spring
with
warm comfort

a morning visit to the farmer's market
and a
beautiful radish melange

got me thinking
of
warm salad
good books
and
the days to come

warm roasted-radish salad
with
radish greens & mint dressing
(printable recipe)
1-2 bunches of your favorite radish variety
1 Tbs olive oil
1 tsp sea salt
1-2 tsp aged balsamic vinegar
preheat the oven to 375F.  wash and dry the radish. remove the leaves and reserve for dressing.  place on a parchment lined sheet pan. dress with olive oil and sea salt, making sure each piece is lightly coated and well seasoned.  * if you have different sizes of radish, cut or leave whole so they are of equal size. this will ensure even cooking. if you don't wish to cut, roast in separate pans. 
roast for 15-20 minutes. 
remove the pan from the oven and drizzle the balsamic vinegar over the radishes.  return to the oven for an additional 5 minutes, or more if the radish are not yet tender to the touch.
meanwhile prepare the dressing
radish greens & mint dressing
1/4 cup packed--cleaned and dried radish leaves
1/4 cup packed--de-stemmed mint leaves
1" green garlic**--from the bulb end
1 tsp finely grated lemon zest
juice of 1/2 lemon
1 tsp aged balsamic vinegar
2 tsp white wine or champagne vinegar
pinch salt
generous pinch pepper
about 1/2 cup olive oil
whiz the radish leaves, mint leaves, green garlic, lemon zest , lemon juice, and vinegars in a food processor or blender.  add olive oil in a steady stream until you get the consistency you like. i prefer a loose dressing.  taste and add salt and pepper. (you can add a bit of yogurt if you want to make a nice dipping sauce)
**if you can't find or don't want to fuss over green garlic, a small clove of garlic will work just fine.

pull the radish from the oven and give them a minute to cool slightly.  if you wish to slice them, do so as soon as they are cool enough to handle.  place in a bowl and toss with as much dressing as you like.  adjust seasonings once more.  serve while still warm

shaved zucchini

sometimes

after a long weekend

of 

heavy eating

i'll prepare

something really simple

this dish

bright and light

comes together rather quickly

 Shaved Zucchini

{serves 4}

(printable recipe)

4 medium zucchini-about 4 cups

2 garlic cloves--peeled and smashed

2 Tbs olive oil

1/2 tsp dry thyme

zest from 1 lemon

juice of 1/2 lemon

salt and pepper to taste

shave the zucchini using a vegetable peeler. make long strips and shave until you reach the heavily seeded part. turn and begin again.  in the end, you will have a core. discard.  heat olive oil in a skillet.  add the whole, but smashed garlic and let it brown.  remove the garlic (you are using it just to flavor the oil) and toss in the zucchini.  toss continually and allow the zucchini to cook through...this will take about 5-10 minutes.  add zest, thyme and lemon juice.  taste for seasoning--add salt and pepper to taste.

tomato chutney

basically

i am obsessed with this stuff

its a recipe

i swiped

from my visit to

ca' di gosta

in the hills of umbria

it was served one afternoon

and

 after catching me

licking the jar clean

jenny shared the recipe with me

great on a turkey sandwich

or a perfect condiment to

kalua pork

make it

make.

it.

now.

tomato chutney

(printable recipe)

makes approx 6 pints

3 lbs cherry tomatoes-cut in half

1 head garlic-peeled and finely chopped

1 heaping tsp crushed red pepper

about 2" root ginger--peeled and finely chopped

10 oz cider vinegar

1 1/2-2 lbs dark brown sugar

generous pinch of kosher salt

place all ingredients in a large pot, stir and allow to sit for 30-60 minutes.  place over medium heat, stirring occasionally and allow it to get to a dark, jammy like consistency.  this should take the better part of an hour. when you think the chutney may be ready, taste for flavor. you can adjust the sweet/sour/spicy at this point by adding more sugar, vinegar or red pepper.  test for doneness by placing a small bit of the chutney on a cold plate. if the chutney allows you to run a finger through it leaving a clean break, it is ready. you do not want it to get hard like a candy. place in glass jars and store in the refrigerator or if you are familiar with proper canning procedures, process for 15 minutes (at sea level) in sterilized jars.

carciofi alla giudia {jewish artichokes}

much like finding

crawdads in louisianna

brisket in texas

and

barbeque in  memphis

you can find 

specialties in each italian region

rome is no exception

but

it also has something really special

the 

jewish ghetto

it is very small

virtually abandoned come dusk on fridays

it has

a cuisine of its own

the most famous item

possibly

the fried artichoke
carciofi alla giudia
(printable recipe)
serves 4-6
4-6 chokeless or baby artichokes
lemons
olive oil for frying
salt and pepper
italian parsley (for garnish)

fill a large bowl with cool water. squeeze the juice of 1 lemon into the water and stir. trim each artichoke, removing all tough outer leaves and trimming the stem (do not remove entirely).  toss the trimmed artichoke into the lemon water to prevent discoloration.
*if you cannot find chokeless or baby artichokes, you can use any artichoke, however, you must trim it to the tender leaves, cut off the prickly tops and remove the choke prior to placing in the water.
heat at least 3-inches of oil on the stovetop to 325 degrees.
meanwhile, remove the artichokes from the water and place on paper towel to dry.  place each artichoke stem side up on the counter and gently push to flatten, being careful not to break the leaves.  place in small batches in the hot oil and cook until soft, but not browned.  remove from oil and place on paper towel or kitchen paper to drain and cool.  allow to sit at least 30 minutes, and up to 3 hours.  just before serving, heat the oil to 375 degrees and fry the artichokes, careful not to crowd the pan, until they are browned and very crispy. depending on the size of the artichokes this can take as little as 5 minutes and as long as 10 minutes.
remove from pan, drain slightly. sprinkle with salt and pepper. serve with a garnish of chopped parsley and a lemon wedge.

spinach and mushroom enchiladas {cooking from the homesick texan}

hubster was living in alaska

when we met

he had
what i like to call

a food routine

minimally diverse

and

easily prepared

as i write this

i feel sorta bad

i suppose

there was a bit of steam-rolling involved

his beloved flavor-wave
relegated

to a dust laden storage bin
paired with
a slightly traumatic

relocation
to a place

where winter is 

a bit of rain

and 

breakfast of fresh seasonal fruits

aside from everyone
being all up in his business

he doesn't mind it much

unless

he is craving enchiladas

then
i hear how much he loved

the spinach enchiladas in anchorage

how perfect

and creamy

and spinachy

i do like spinach

he says

in a tone more suited to love of chocolate cake

than greens

hubs is neither italian nor jewish

but

when it comes to

my play in his separation from
those enchiladas

i
feel
the guilt

imagine my joy

when he came to me

with

the homesick texan cookbook

in hand

turned to page 155

can you make this?
was his query

spinach and mushroom enchiladas

with

tomatillo salsa

using the best wasilla accent i could muster
i tossed a
"you betcha"
right to him

spinach and mushroom enchiladas w/tomatillo salsa
from the homesick texan
4-6 servings
(printable recipe)
tomatillo salsa
1 poblano chile
1/2 lb fresh tomatillos, husks removed or 11 oz can tomatillos--drained
1/2 cup cilantro
2 cloves garlic
1-2 serrano chiless, seeds and stems removed, cut in half
1 tsp lime juice
1 cup chicken broth
1/4 tsp ground cumin
1 tsp vegetable oil
salt and black pepper to taste
roast the poblano chile under the broiler until blackened, about 5 minutes per side.  place the chile in a paper sack or plastic food-storage bag, close it tight, and let the chile steam for 20 minutes.  take the chile out of the bag and rub off the skin.  remove stem and seeds and chop the chile. place in a blender.
meanwhile, if using fresh tomatillos, on high heat, bring a pot of water to boil and cook tomatillos until soft, about 5 minutes.  drained cooked tomatillos. (if using canned, skip this step.)  place tomatillos, either cooked or canned, in the blender with the poblano chile. add the cilantro, garlic, serrno chiles, lime juice, chicken broth, and cumin, and blend until smooth.  
heat the oil in a pot on medium low, pour sauce into pot, turn the heat down to low, and simmer for 15 minutes, stirring occasionally. adjust seasonings and add salt and black pepper to taste.
Filling
1 tsp vegetable oil
10 oz mushrooms, sliced (about 2 1/2 cups)
1/2 medium yellow onion--sliced
2 cloves garlic--minced
1 serrano chile, seeds and stem removed--diced
1 lb fresh spinach or 10oz frozen spinach thawed
2 cups ricotta cheese
1 Tbs lime juice
1/4 ts cayenne
1/2 tsp ground cumin
1/4 tsp ground cinnamon
salt and pepper to taste
heat the oil on medium in a large skillet.  saute the sliced mushrooms for 5 minutes. add a pinch of salt and with a slotted spoon remove the mushrooms from the skillet and place in a large bowl. add to the skillet the onion and cook until translucent, 5 minutes. add the garlic and serrano chile and cook for another minute. add the spinach. stir until it is mixed with the onions, garlic and serrano chile. cover the skillet and cook for 5 minutes or until it is wilted.
remove the lid and season the spinach with salt and pepper.  drain spinach mixture and add to the bowl with the mushrooms. stir in the ricotta cheese, lime juice, cayenne. cumin and cinnamon and mix well.  taste and adjust seasonings.
For the Enchiladas
1 Tbs vegetable oil or lard
12 corn tortillas
2 cups monterey jack cheese--grated
preheat the oven to 350 degrees and grease a large baking dish.  in a skillet heat up the oil or lard on medium-low heat. one at a time, heat up the tortillas in the hot oil.  keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
take a heated tortilla and with tongs, dip it into the salsa.  shake off most of the salsa, but make sure that its moist enough to be pliable. lay the tortilla on a place or clean cooking surface, add 1/4 cup of the filling down the center of it, and then roll the tortilla. place rolled enchilada in the greased baking dish and repeat with remaining tortillas. pour salsa over enchiladas and top with grated cheese.  bake for 15 minutes or until cheese is lightly brown and bubbling.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef