Braising Season

Am I the only one who actually experiences a brief moment of genuine depression when I hear the first few notes of the closing theme song to The Splendid Table on public radio?

I have actually been known to re-listen to episodes three and four times -- don't tell anyone. Please?

Not because I find any particular episode more fascinating than the last, just because the show, in itself, is such a pleasurable escape. I feel briefly connected to a larger community of foodies - something I have been unable to duplicate in real life here in Boise.

It's comforting to hear Lynn Rossetto Kasear rhapsodize about the merits of anchovies and pity those people (poor fools) who think they don't like them. Just today she listed off the ingredients of her homemade ranch dressing today; anchovies (of course), vinegar, garlic, onion, mayonnaise, yogurt, buttermilk and parsley.

My husband thinks he doesn't like ranch dressing (thankfully, he does like anchovies) -- I aim to change his mind. I can't wait to start experimenting.

But, really, it's her advice on braising which is dear to my heart.

After years of Internet research and following the advice of various cookbooks, I had tried my hand at braising pretty much any form of animal protein I could lay my hands on. On top of the stove, in the oven, lid on, lid off, low and slow, not so low and slow, with a thermometer and without a thermometer.

Sometimes the dish turned out great, sometimes not. What utterly and completely frustrated me was that there was no consistency. I could never be absolutely sure that I could repeat a successful dish until .... now.

Lynne's advice on braising is to never EVER let the liquid boil, but I already knew that. Here's her very scientific way to know when it is the correct temperature.

"It should be just hot enough for an occasional bubble to form at the top.

Bloop.

Bloop."

Her words, not mine.

Kale Supper #1

Drowning in kale, I decided to try to try to emulate the amazing Kale Caesar Salad I had at Red Feather Lounge a couple of weeks ago.

I riffed on this recipe I found at Serious Eats and topped it with chicken. I cooked everything on the grill - which was tricky because the kale really wanted to just blacken and turn to ash.

My babysitting efforts paid off and most of the kale came off the grill cooked perfectly, smoky and meaty tasting - just like at Red Feather. I tossed it with the dressing, topped it with the chicken and grated Parmesan and served everything with a crusty loaf of warm bread.

It was really amazing and it will definitely be served often throughout the winter. It wasn't quite as good as Red Feather's though, which is fine by me ...

... now I have a reason to go back!

Ever Wish (When You Are Trying to Eat Locally) That You Lived in Southeast Asia?

I do!

This is tonight's haul from Idaho's Bounty. Shallots, kale, a persian lime, a pomelo, an acorn squash and two butternut squash.

Yes, I said a persian lime and a pomelo.

I'm really not kidding.

Ramblin' Rose Ranch in Ketchum, Idaho is growing them in their greenhouses.

Wouldn't it be fun to send someone in California or Florida a box of Pomelos from Idaho?

Now I just need to find the perfect recipe ....(think anyone around here is growing coconuts?)

Drowning My Tomato Sorrows

Sigh....

I used up the last of our summer garden tomatoes tonight -- five lovely Brandywines and a bright yellow mystery tomato. I knew few recipes deserve such an honor -- so I settled on panzanella.

I used this recipe but added end-of-the season red and yellow bells, a bunch of chives and substituted nasturtium seeds (we have them everywhere) pickled in white-wine vinegar for the capers.

It was divine.

I can't think too long or hard about exactly how many days, hours, minutes and seconds it will be until I get my next backyard tomato.

(Sob!)

Okay. I'm NOT going to think about it.

I'm just going to tuck into this bottle of L'Ecole 41 Recess Red -- Cabernet, Syrah, Merlot, Petit Verdot and Cab Franc ... what could be bad?

Pears + Rosemary = FALL

I had an amazing meal this evening. I have to credit Bon Appetit for the inspiration,

but I changed the recipe significantly and was still very pleased.

Here's my version:

Linguine with Pears and Gorgonzola

Ingredients: 2 T. butter 4 firm pears (about 2 pounds), sliced into 1/3-inch-thick strips 1 tablespoon (chopped fresh rosemary 1 cup chicken broth 2 ounces good quality Gorgonzola cheese, crumbled 1/2 cup grated Parmesan cheese 1/2 cup whipping cream 1/2 pound linguine, freshly cooked 1/3 cup chopped walnuts, toasted Preparation: Melt butter in heavy large skillet over medium- high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl. Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, Gorgonzola cheese, 1 and milk. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.) Add linguine and walnuts to sauce. Toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan cheese. ADDED BONUS: This was a huge kid-pleaser, at least at my house. :-)

Hamburger Buns

I tried my hand at making hamburger buns for the first time this past summer and was less than thrilled with the results. I used a Bon Appetit recipe that got rave reviews. I'm not sure what I did wrong.

The recipe even said they would freeze well but mine were inedible after a few weeks in the freezer.

I'm not giving up though, thanks to making-dough@blogspot.com for inspiring me with this recipe (and testimonial) Moomies Beautiful Burger Buns.

I, too, yearn for beautiful buns.

I'll keep you posted.

Plenty

It's been way too long since I last posted here. I suppose my personal life sort of got in the way.


I hope to resume posting using a different slant to my entries. The state of the economy has definitely changed the way I view cooking. Although I was interested in eating seasonally before, now it's truly a necessity (it's so much cheaper!) I am also more determined than ever to eat locally and organically (which, sadly, is usually not cheaper).


In an effort to meet these goals, I jumped into gardening with both feet this year. We planted a cornucopia of varieties, and , although some were failures, have successfully harvested tons of tomatoes, arugula, spinach, sweet peppers, fingerling potatoes, onions, raspberries, blackberries, carrots, various herbs and leeks, leeks, and more leeks!


All of this was supplemented by donations from my father's, friends' and my in-laws gardens of peaches, more blackberries, corn, more tomatoes, hazelnuts, more peppers, more onions, eggplant, green beans, haricot vert, bok choy, pears, plums, melons, and beets.

In a panic to preserve this amazing windfall I taught myself to can. I learned both the waterbath method and even fired up my mother's old pressure canner on a nightly basis for a few weeks.


I haven't counted all of the pretty little jars lining the shelves that my husband just built me in the garbage, but it's easily in the hundreds now.


I intend to use this blog chronicle the meals I manage to create with what I have and what I can buy through Idaho's Bounty.


I mentioned before that buying locally and organically can be more expensive and so I have also undertaken a project to offset the extra cost of local foods by couponing for sundry items and stocking up when they are on sale. I am blogging (along with many others) about the deals I discover around the Treasure Valley at Boise Bargain Babes.

I just finished a book called Plenty in which the apartment-bound authors decide to eat only foods produced within one hundred miles of their home for one full year. It is set in the northwest and I found it very inspiring. They referenced another similar project in which participants were required to eat completey local (within 120 miles - or a two hour drive) but they could have a list of twleve "cheat" foods that came from anywhere on Earth. I have already been pondering my own cheat list.


1. Coffee

2. Spices (Oh my. Hopefully this qualifies as one item? Doubtful.)

3. Chocolate

4. Avocados

5. Lemons and Limes (think this can count for one?)

6. Clementines (at Christmas)

7. Coconut Milk

8. SEAFOOD? (Hmmmm, not sure if I can throw the whole ocean into one category...)

9. Salt

10. Olives and olive oil

11. Parmigianno Reggiano

12. ?


Down to the last one already?


Hmmmm, this better be good....