Angela's 2nd Annual Spring Feast

You know how my past few posts have been focusing on Spring? Well, it's officially here. On Saturday David and I attended - for the second year in a row - a brunch/luncheon/feast at my friend Angela's house celebrating the first official day of Spring. The day was gorgeous, the food was delicious, and the doggies (Boston Terriers named Jasper and Kona) were especially cute!


Jasper


Kona

Angela made a scrumptious baked cauliflower gratin, her husband grilled some particularly flavorful and juicy tri-tip, and another friend brought yummy bruschetta.





My contributions included 1) lox-style smoked salmon with a soft cow's milk cheese called Le Roule on baguette slices, topped with green onions and parsley, 2) melt-in-your-mouth asparagus with goat cheese on baguette slices, topped with fried capers, 3) new potato salad with fresh peas, asparagus, and radishes, and 4) lemon pudding with lemon curd for dessert! I already included a link to the pudding recipe in a previous post, but I guess I'll just have to include it again because it is JUST SO GOOD. Beth helped me make a triple batch the night before the feast; tripling it meant longer 'whisking' time, but it was well worth it.



New Potato Salad with Fresh Peas, Asparagus and Radishes
Inspired by recipe from Epicurious.com

Vinaigrette:

1/8 cup Champagne vinegar
1/8 rice vinegar
1/2 small shallot, finely chopped
1 tsp honey
1 TB Dijon mustard
2/3 cup olive oil
1 TB fresh lemon juice
salt & pepper



Salad:

1 lb fingerling and/or baby red potatoes
3/4 lb English peas shelled and/or Sugar Snap peas, ends trimmed
1 - 2 bunches of asparagus, fat ends snapped off, chopped into 2 inch pieces
1 bunch radishes, thinly sliced
3-4 bulbs spring onions, chopped
3 TB chopped parsley
1 small jar capers, drained
plenty of parmigiano-reggiano, shaved or grated
salt and pepper

Cook potatoes in salted boiling water for 10-20 minutes depending on size. They should be just tender enough to be easily pierced with a fork. Set aside.



Cook peas for 2-3 minutes, or until just tender, in same boiling water. Remove from water, immediately put them in bowl of ice water. Drain and set aside.

Cook asparagus in same water, 3-4 minutes, until just tender. Remove and immediately put in bowl of ice water. Drain and set aside.



Fry capers in 1 TB oil over medium heat.

Toss potatoes with other veggies and the vinaigrette. If eating this dish right away, you can add the other ingredients to the potatoes while they're still warm, but if saving for a brunch, I would suggest cooling the potatoes completely before adding the other ingredients, otherwise the green veggies will continue to cook a little and everything will get a bit soggy!

Season to taste. Top with parmigiano-reggiano.

1/4 cup Champagne vinegar

1 small shallot, coarsely chopped

1 teaspoon honey

1 teaspoon Dijon mustard

2/3 cup vegetable oil

1/3 cup extra-virgin olive oil

Read More http://www.epicurious.com/recipes/food/views/Tuna-Asparagus-and-New-Potato-Salad-with-Chive-Vinaigrette-and-Fried-Capers-352094#ixzz0jDNwCs6r

Lemon Pudding with Lemon Curd
From Epicurious.com

For Lemon Pudding

1 TB cornstarch
1/4 cup sugar
1 cup half-and-half
2 TB fresh lemon juice
1 TB unsalted butter

For Lemon Curd

1/2 tsp finely grated fresh lemon zest
1/4 cup fresh lemon juice
1/4 cup sugar
3 jumbo egg yolks
2 TB unsalted butter, cut into small pieces

Make lemon pudding:

Whisk together cornstarch, sugar, and a pinch of salt in a 1 1/2-quart heavy saucepan, then whisk in half-and-half until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, 2 minutes. Remove from heat and whisk in lemon juice and butter, then transfer pudding to a metal bowl. Set bowl in a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Transfer pudding, covered, to refrigerator (reserve ice water).

Make lemon curd:

Whisk together zest, lemon juice, sugar, and yolks in a 1- to 1 1/2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 4 minutes.

Force lemon curd through a fine-mesh sieve into another metal bowl, scraping bottom of sieve, then transfer to ice bath and stir frequently until cold. Cover surface of curd with wax paper and chill in refrigerator until ready to serve.

Serve pudding with a dollop of lemon curd on top (notice how it resembles an egg!). Soooo springy!


Jasper and Angela

Green garlic, asparagus, & a brand new pan!

Green garlic sauteing in my new pan...


I finally did it! I bought a new pan! And not just any pan, but an All-Clad nonstick French skillet! Which just happens to be the PERFECT pan for French-style omelets. So I attempted them again this weekend and they worked PERFECTLY.

Last week I attempted to make fried eggs with my one remaining frying pan (the one that used to be nonstick about a thousand years ago and is now all scratched up and ugly), and it was a total failure. You must understand, fried eggs are something I do well. My mom taught how to make them when I was super young, and while it did take a few dozen tries for me to master them, they've basically become second nature. So to FAIL....well that was just totally depressing. But my pan simply wouldn't cooperate - no matter how much butter I used! It just so happened that I had some birthday/Christmas money I hadn't used up yet, and I finally realized how I should spend it. PANS! Expensive ones that I would otherwise feel a little guilty buying. I still have some money leftover and already have my eye on a larger, no-non-stick classic saute pan...but that will have to wait. In the meantime, I can now make perfect french-style omelets. I made this version with cilantro, sauteed green garlic and a tiny bit of Vermont cheddar. We ate them on our porch in the sun with our favorite toast and half of the sweetest grapefruit ever for dessert.


French-style omelet recipe can be found here.

On another note, if you haven't noticed, IT'S SPRING! It's not official until Saturday, of course, but finding green garlic in my Farm Fresh To You box is proof enough for me. Green garlic is just that: garlic that has been plucked out of the ground while it's still 'green,' and before it's had time to bulb out. It's milder than mature garlic, with flavor somewhere between a leek and a green onion. In the past week I've used it in curry, pasta, and anywhere else that I would have used real garlic or green onions.




I recommend trying it, but green garlic is nowhere near the most exciting part of Spring. Because Spring means, among other things, ASPARAGUS. Last week my veggie box included a beautiful bundle of asparagus. I boiled the spears for 3 minutes until just tender, tossed them with some pasta and other veggies, and topped with a poached egg and fresh parmesan. (A dish worthy of a photo, for sure, but composed too erratically to merit a recipe post) I'll save my full asparagus post for another day...but just so you know, asparagus is really awesome and fascinating and I can't wait to tell you more about it!



pasta with asparagus, red cabbage and a poached egg

I'm totally ready for spring. I went to Stinson Beach this weekend (to help with Beth & Tom's engagement photo shoot!) and the weather was gorgeous...it's amazing how exhilarating it is to have warm evenings (where the sun takes it's sweet time setting) again after a long winter season. I also bought some young herb, green onion & pea plants for my garden. My parsley and sage from last season are still - amazingly - going strong and I can't wait to plant tomatoes!!! There is simply nothing more satisfying than knowing where your food comes from, and eating seasonally lets me build up excitement/cravings for food that's technically not available year round. Get ready for lots of spring recipes...because they're a-coming!




**Happy Eating**

Comfort Food Recipes x 2

February is barely over, but for the past few weeks I've been in a cozy sort of mood. Even on those few clear, warmish days I've been inclined towards roasting and braising and comfort. Perhaps it's because - despite the unseasonably mellow California climate - deep down I know that it's still winter, and that in most places the ground is still covered in snow. In California we may not get snow (unless you're in the mountains), but seasons DO still apply when it comes to green and growing things. Our growing period may be longer, and it is possible to grow tomatoes in a hothouse or ship them in from Chile. But give me gorgeously fresh and local kale, chard, potatoes, leeks, brussels sprouts, and carrots over a mealy tomato or out-of-season strawberry ANY day. That's why my Farm Fresh To You shipment is so exciting; because everything in it is from Capay Organic's farm, grown within 90 miles of my own front door. They didn't use up a ton of resources to get them to me, and I know they're absolutely fresh.

This week's post includes two comfort meals: Shepherd's Pie and Pot Roast. Shepherd's Pie (good Shepherd's Pie) is my boyfriend's favorite meal and Pot Roast is my childhood favorite. I grew up eating - and adoring - my grandma's "Stringy Roast Beef" (aka pot roast) with carrots, potatoes and gravy. Done properly, the meat is succulent, tender, and absolutely falling apart. With my refrigerator stuffed full of vegetables, I needed to update both of these recipes to include more green things. So I did!


Fiona loves rainy Saturdays...& Shepherd's Pie!

Comfort Food #1: Shepherd's Pie with Leeks, Brussels Sprouts, and Carrots

Shepherd's Pie is a simple concept: a layer of mashed potatoes over a layer of lamb over a layer of veggies. Cottage Pie is the same idea, only using beef. In both cases you can use ground meat or tender shoulder meat, braised until falling apart. I haven't tried the latter kind yet because ground lamb is really yummy and less expensive (and quicker!). Good quality ground beef will work fine if you can't find lamb. Having followed recipes the past 2 times I made Shepherd's Pie, this time I decided to venture out on my own. I'm very glad I did. Most recipes call for peas and corn (neither of which are in season when you're most likely to crave Shepherd's Pie) for the veggie portion, and frankly, frozen veggies just don't cut it when there are better SEASONAL options out there. I was amazed that I couldn't find shepherd's pie recipes using leeks, brussels sprouts or winter greens, as these veggies are so at home with butter and potatoes and braised meat. I decided to trust my instincts, and I'm happy to post my own recipe for Shepherd's Pie with leeks, brussels sprouts and carrots! An optional addition or substitution for the veggies are braised winter greens; I tried this with half of my pie, and really really liked it. It's also good as a side dish for both recipes featured in this post.



Veggies:

1 lb brussels sprouts, quartered (keep any loose outer leaves)
2 large/3 medium leeks, sliced into 1/4 inch rounds and halved
5-6 largish carrots, peeled and cut on a bias (diagonally) into 1 inch pieces and halved
2 TB butter
2 TB olive oil
1/2 cup chicken stock/broth
1/4 cup white wine (can substitute water)

Heat oil over medium heat for 1 min; add butter. Once melted, add leeks. Cook for 5 min, or until slightly softened, stirring occasionally.
Add brussels sprouts and carrots, (add more butter or oil if not enough to coat veggies). Cook, stirring occasionally, 5 minutes.
Add wine and chicken stock. Cook until most of liquid evaporated and veggies softened but still firm-ish (you don't want them mushy!), about 5-10 min, possibly longer. Season with salt and pepper. Set aside.




Meat:

1-2 lbs ground lamb
1 medium white or yellow onion, finely diced
2-3 cloves garlic, minced
2 TB olive oil
1/4 cup chicken stock/broth
splash of red wine
chopped fresh parsley

Heat oil in frying pan over medium heat 1 min.
Add meat; cook, stirring, until mostly browned, 5-6 min.
Clear spot in middle of pan, add onion (and more oil, if bottom of pan is dry); cook 2 min.
Season with salt and pepper. Add broth/wine, cook until thickened and onions transparent, about 5 min more. Add parsley, season to taste. Set aside.

Potatoes:

1-2 lbs potatoes (russets or yukon gold), peeled and halved
3-4 TB butter
1/4 cup chicken broth/stock (or cream/milk)

Boil potatoes in salted water until they fall apart easily when pierced with fork. (10-30 min, depending on size of potatoes)
Mash potatoes with electric mixer (or pass through potato ricer) in bowl with butter, broth (or cream), and salt and pepper. Taste, adjust seasonings/liquid as desired. Potatoes should be plenty fluffy, but not soggy. Set aside.




Assembly:

1 egg white
freshly grated parmesan
fresh chopped parsley

Preheat oven to 350.

Place veggies in bottom of deep baking dish, keeping most of juices. Layer meat on top, keeping most of juices. Smear potatoes on very top, covering meat entirely. Sizes of layers should be very close, although potato layer can be a little thicker. Brush top of potatoes lightly with egg white (helps the top of the potatoes get slightly crisp). Sprinkle with parmesan, parsley and pepper. Bake for 25-35 minutes, or until bubbling and slightly golden/brown on top.


(sorry, no "after" photos...we ate it too quickly!)


Braised Winter Greens:

I used multiple kinds of kale and chard. You can also include collard greens, but you may need to cook them a little longer. You can add these to the bottom layer of the Shepherd's Pie, or serve as a side dish!


Before


After
2-3 bunches mixed winter greens (center ribs removed & torn into pieces)
1 small onion, finely diced
3 cloves garlic, minced
2-3 TB olive oil
1/2 cup chicken broth
2-3 tsp fresh lemon juice

Heat oil in large pan over medium heat. When shimmering, add onion and cook until softened, about 5 min. Add garlic, cook until fragrant, 1 min.
Add half of greens, cook until wilted, 1 min. Add rest of greens, broth, and salt. Cover and reduce to low, until greens are tender, up to 20 min.
Take lid off, turn heat to high, cook, stirring frequently, until most of liquid evaporated, 5-10 min. Remove from heat, season with salt and pepper and squeeze of lemon.

If you prefer your greens more toothsome - and less cooked - an alternative to this is to roll up greens into cigar shape, slice thinly, and then quickly saute with oil, garlic and lemon over med-high heat for 5-10 min, until bright green and slightly softened. With collard greens, you actually don't need to increase the time for this method.

...................................................................................................

Comfort Food # 2: Stringy Roast Beef with Leeks, Potatoes, & Carrots

Growing up this was my absolute favorite thing to eat; adding more veggies and braising to the mix makes it even yummier! Thank you Grandma!!!



Roast:

1 4-lb boneless chuck roast
several slices of slab bacon, cut into 1 inch pieces
1 onion, quartered
3 cloves of garlic, whole
1 cup red wine
several cups of chicken broth
2-3 bay leaves

Vegetables:

1 lb potatoes, scrubbed and quartered into 1 - 2 inch pieces (you can use any type, but the larger the potato the more times you'll have to cut it!)
6-8 large carrots
2-3 med leeks, white and light green parts sliced into 1 inch pieces
1 small onion, sliced into large pieces
several cloves of garlic
other assorted wintery veggies (I threw in some button mushrooms, left whole or cut in half, depending on size)

Gravy

3 TB juices from roast
2 TB flour
1/2 - 1 cup chicken broth

Preheat oven to 325 F. (it is okay to cook it slightly faster at 350, but the slower the better!)

Season roast with salt a few hours before cooking and chill; remove from refrigerator 1 hour before cooking (roast should be room temp so it will cook evenly!)

Fry bacon over medium heat until just cooked, about 10 min. Remove bacon, drain off most of the fat. Place roast in pan and brown on all 4 sides, about 2-3 min per side. Set roast aside.

Add wine to pan, turn up heat, scrape off brown bits from bottom of pan. Cook for 2 min. Add juices from pan to a roasting pan; add broth, 1 roughly chopped onion, several whole cloves of garlic, 2-3 bay leaves, cooked bacon, and more wine if you want! Liquid should only be about an inch or so high. Cover and cook in oven for about 2 hours.

Remove roast from pan; carefully remove vegetables, bacon, and most of liquid (but leave a little behind). Reserve the liquid from the pan for gravy and other uses (you can use it to make gravy for leftovers or strain it, freeze it and use it to flavor broths and sauces!)



Toss carrots/potatoes/leeks/onion/garlic with olive oil, salt and pepper. Place roast back in pan and surround with vegetables. If veggies start to overflow (more than 2 inches high) you can cook the rest in a separate pan. Cover and return to oven for 45 min to 1 hr. Check every 20 min or so to make sure veggies don't get too soft. You can also leave pan uncovered for this last part to let everything brown a little, if you prefer. Meat should give way easily when touched with a fork. Veggies should be soft but not mushy.



Heat a few TB of pan juices over medium-high heat. Add 1 - 2 TB of flour, whisking constantly. Whisk in some chicken broth in a steady stream until it reaches a consistency you like. Cook for 2 min, whisking constantly. If you prefer no flour, you can just add broth and some red wine for a quick pan sauce.

Serve with braised winter greens from recipe above!





Happy Eating!