Johnnycakes (Cornmeal almond pancakes)

 I made these a couple of years ago and thought they were the best pancakes I ever made. If you know me you know I had a traumatic pancake experience as a kid (ate too many, to be polite, if all things), and I avoid cakey flapjacks (and muffins, for that matter) like the plague.

These are yummy and slightly crispy and dense and delicious, in their own or with syrup or (my favorite) a little drizzle of honey.

I made it dairy-Kaiden instead of vegan this time and I’m glad I did. Whole milk instead of almond, melted butter instead of coconut oil, etc. But still fried in coconut oil for cooking.

Almond Cornmeal Pancakes aka Johnnycakes

https://www.willfrolicforfood.com/blog

Serves 2-3 people

Ingredients

• 1 cup almond meal

• 1 cup yellow cornmeal (I used fine, could also use half coarse as half)

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 egg

• 1 1/4 cup (almond) milk

• 3 tbsp agave (or maple syrup)=4 Tbsp sugar

• 2 tbsp melted coconut oil (or butter) + more for frying

• Maple syrup, honey, agave, and almond butter -- to serve

Method

1. Heat skillet or griddle to 300'F. Coat with coconut oil.

2. In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle -- mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.

3. Serve with almond butter or ghee and your favorite syrup.

Discover more from Will Frolic for Food

Fennel gratin

So amazing. I have done a version with zucchini coins—also amazing and easy.

From the WashPo:

‘These crisped, salty and savory slices of fennel make a terrific and unusual hors d'oeuvres. Originally developed as a side dish featured in chef-restaurateur Marc Vetri's 2011 "Rustic Italian Food," it is served today as a "welcome" at Vetri.’

Serve warm or at room temperature. Make Ahead: The gratins can be made an hour in advance.

Tested size: 4-6 servings

INGREDIENTS

• 2 large or 3 to 4 small fennel bulbs, fronds reserved for garnish (about 2 pounds total)
• About 1 1/4 cups olive oil 
  [this seems like an insane amount, but essentially fries them. I have used half this much—still great.]
• Kosher salt
• Freshly ground black pepper
• 1 1/4 teaspoons crushed red pepper flakes
• 1/3 cup freshly grated Parmigiano-Reggiano cheese

---

DIRECTIONS

Preheat the oven to 350 degrees. Have a rimmed baking sheet or large, shallow baking dish at hand.

Trim off and discard the bottom and tough outer layer of each fennel bulb. Cut each bulb in half from top to bottom, then cut each half into 4 equal wedges, keeping the core intact; that will help hold the wedges together.

Pour enough oil to generously cover the bottom of the baking sheet or baking dish, then add the fennel wedges. You'll want to position them so their surfaces can hold the seasonings and cheese.

Sprinkle each wedge lightly with salt, pepper and the crushed red pepper flakes. Top each one with the cheese. Bake for about 30 minutes or until the fennel is tender enough to be easily pierced with a fork and the cheese is golden brown. Let cool (in the baking sheet or baking dish) until barely warm.

Use a slotted spoon to transfer to individual plates or a platter. Garnish with fronds and serve right away.

(Pie Lady–Like) Bran Muffins

I've been craving the Pie Lady's blueberry bran muffins—best muffin I've ever had—and not sure how she gets hers so dark and rich. I suspect she uses lard in all of her baked goods. I tried to make this recipe even richer, and they came out great—especially if you smother them in unsalted butter. I'm amazed, because I'm an amateur baker and as you'll see below, all of the subsititions made the dough wetter, fattier, and richer.

I skipped puree-ing of the softened raisins into the batter, but I'll bet that's part of why the Pie Lady muffins are so dark and rich. Will bother with that step next time. This time I just softened them in some boiling water, and replaced half of what it calls for with diced prunes, which I also think help with the richness.

I'm guessing the Pie Pady puts brown (demarara?) sugar on the top to get that caramelized sweetness. I'll do that next time, too. Next up: her corn muffins. Which are golden brown.

For Elizabeth Rooney, who always loved with muffins.

Makes 12
Adapted from Pastries from La Brea Bakery by Nancy Silverton by David Lobovitz.

2 cup (125g) wheat bran   [I used All Bran cereal]

1 cup plus 1/2 cup (190g total) dark raisins       [I used 3/4 cup raisins and 1/2 cup diced prunes]

1 cup plus 1/2 cup (370ml total) water

1/2 cup (120g) buttermilk or plain low- or non-fat yogurt   [I used whole fat greek]

a few swipes of fresh orange zest, unsprayed   [I skipped this]

1/2 cup (105g) packed light brown sugar      [I used dark]

1/2 cup (125ml) vegetable oil     [I used coconut oil]

1 large egg

1 large egg white      [I used the yolk too]

1/2 cup (65g) flour

1/4 cup (35g) whole wheat flour  [I used all white]

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

[I added] 1/4 cup Molasses

1. Preheat the oven to 350F (180C). Line a 12-cup muffin tin (with 1/2-cup indentations) with paper liners.

2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.

3. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.

4. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, and brown sugar.

5. Stir in the oil, egg and egg white.

6. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup (55g) raisins.

7. Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.

8. Bake for 25 to 30 minutes, or until the muffins feel set in the center.

 

Pasta with Sausage and Pumpkin Sauce

I started making this in 2000, when I heard Stellino on NPR's The World. Since then I made it at least once a year, including for a party to watch the Red Sox play in the World Series--was that 2004? Always a favorite. I use Asiago to grate over it, rotini pasta, and leave out pumpkin seeds. This year I'm trying it with fresh pumpkin. Will report back.

Ingredients

• 4 tablespoons olive oil
• 1 pound of Italian sausage
• 1 cup chopped onion
• 10 garlic cloves, thickly sliceD

• 3 tablespoons chopped fresh sage
• 1¼ cups white wine
• ¼ teaspoon cinnamon
• 1¼ cups pumpkin puree
• 2 cups chicken stock
• 1 pound pasta - penne, rigatoni - choose your favorite shape
• 6 tablespoons Parmesan cheese - optional
• toasted pumpkin seeds, optional

Instructions

1. In a large skillet pour one tablespoon of olive oil and cook over high heat for a minute or so. Remove the sausage from its casing and add to the hot oil. Using the back of a spoon break of the sausage as it cooks until fully browned. Remove sausage with a slotted spoon to a bowl and set aside. Keep one tablespoon of the fat in the pan and discard the rest.
2. Add the remaining three tablespoons of oil to the skillet and cook over medium heat for three minutes. Add the onion, garlic and chopped sage, cook for roughly 10 minutes, stirring well until the onion and garlic begin to brown.
3. Add the reserved sausage and cook for two more minutes, stirring well. Add the wine and deglaze (scraping up the really flavorful brown bits from the bottom of the pan) the pan. Cook for another 5 to 8 minutes, stirring well. The wine will begin to evaporate. Add the pumpkin puree and cook for another minute or two, stirring well.
4. Add the chicken stock and cinnamon, bring to a boil over high heat, then reduce and simmer for about 30 minutes. You're looking for a nice thick & saucy consistency.
5. While the sauce is cooking, boil the pasta. Drain and pour the pumpkin sauce over the pasta in the cooking pot and stir for two or three minutes.
6. Garnish each bowl with optional cheese and toasted pumpkin seeds.
7. Serves 6-8

Pamplona's shrimp pil pil

I was craving this dish recently, from the great tapas restaurant Pamplona that used to be in Philly's Wash West neighborhood. Amazingly I found the recipe online (from 1997), but while I was looking I found another that was intriguing. I've combined them here. (This looks like an interesting variation.)

Makes 4 to 6 tapas or appetizer servings.

1 tablespoon coarse sea salt

1 lb. (approx. 12) large shrimp, peeled and deveined

1 cup flour

4 cups cold water

4 cloves garlic, whole 

3 tablespoons olive oil, virgin Spanish preferred

1 teaspoon chopped garlic

2 tablespoons butter
1/2 teaspoon ground paprika.  
1/2 teaspoon crushed chile piquin (I used chili powder)
2 tablespoons dry sherry

1 tablespoon Pastine (a brand of finely chopped chile peppers in vinegar, pickled jalapenos may be substituted)

2 tablespoons lime juice, fresh preferred

Kosher salt to taste

2 teaspoons coarsely chopped Italian parsley

Preheat a large saute pan over medium high heat. Meanwhile, in a medium bowl, stir the salt into water until it has dissolved. soak the shrimp in the cold water for 5 minutes. Drain the shrimp and pat them dry. Roll in flour until well coated, shaking off excess flour.

Add the oil to the hot pan with the whole garlic and allow the oil to get hot but not smoking. Carefully place the shrimp in the pan in a single layer. Cook till golden on both sides, about 3 minutes.

Discard the whole garlic and remove the shrimp. Add the minced garlic and let it cook until its perfume is released, about 1 minute. Add the remaining ingredients, and deglaze the pan. Then return the browned shrimp, and cook 1 minute longer or until shrimp are firm and dry. Serve immediately.

Cuban-style braised tuna

I made this with my friend Sacha once when she was housesitting and we both dug it. I think braised anything is amazing--so moist and flavorful, but the intensity of the flavors in this dish are just the best. We used Chilean sea bass that first time, but I think any hearty fish would be great.

I used the leftovers to make Fish chowder with coconut milk, which was a total success, too.

From The White Dog Cookbook


1/4 cup extra-virgin olive oil

1 1/2 cups thinly sliced white onions

2 tablespoons minced garlic

4 cups roughly chopped fresh plum tomatoes [canned is fine, too]

1/4 cup drained capers, rinsed and squeezed dry

2/3 cup sliced pimento-stuffed green olives [I've done it with black oil cured, too]

Pinch of hot red pepper flakes

1 1/2 cups dry white wine

4 yellow fin tuna steaks (about 6 ounces each)

1/4 cup chopped fresh cilantro leaves

1/4 cup slivered almonds, toasted.


1. Heat the oil in a large, nonreactive saute pan or skillet over medium heat. Add the onions and cook until soft, about four minutes. Add the garlic and cook for one minute. Add the tomatoes and saute until they begin to soften, about three minutes. Add the capers, olives, pepper flakes, and wine; bring to a simmer.

2. Add the tuna steaks to the sauce. Reduce the heat to low, cover, and simmer until the tuna is completely cooked through, 10 to 15 minutes, depending upon the thickness of the steaks.

3. Remove the tuna and keep warm. If the sauce looks too loose, increase the heat and simmer until it reduces to the desired consistency. Stir in the cilantro. Top the fish with the warm sauce; sprinkle with the toasted almonds

Fish chowder with coconut milk

I was looking for a way to use up some braised Cuban tuna I had in the freezer (courtesy the White Dog Cookbook), and this was the perfect solution. Was in the mood for chowder, but wanted to try something dairy free. If I'd had some lemongrass I would have added that, too. Lots of flavor. For fish stock I just used benito flakes you use to make miso soup. Used sweet potato in place of yukon. I also doubled the amount of coconut milk, 'cause I like me my fats.

From Cybele Pascal, who does a lot of allergy-free cooking
http://cybelepascal.com/gluten-free-dairy-free-soy-free-fish-chowder/#

Makes 8 Servings

4 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced fine
3 large stalks celery, with leaves, chopped
3 carrots, chopped
big pinch of dried thyme  [I used a few sprigs fresh]
2 teaspoons parsley flakes [I used a few tablespoons of fresh]
2 bay leaves
pinch of cayenne pepper
1 cup dry white wine
1 large Yukon Gold potato, skin on, diced into 1/2-inch cubes [I used sweet potato]
2 ear of fresh corn [I left this out]
8 peppercorns
8 cups fish stock (Kitchen Basics “Seafood Stock” is Shellfish-Free and Gluten-Free; see their allergen-statement)
1/2 teaspoon sea salt
freshly ground pepper
1/2 red bell pepper, diced [I left this out]
2-3 cups leftover cooked Cod Fish, and/or Haddock, and/or Flounder, flaked or cut into 1-inch chunks
1/2 cup coconut milk, or rice milk (or heavy cream)
pinch of saffron

1. Heat olive oil in large pot over medium heat. Add diced onions and garlic, and cook, stirring often, about 3 minutes, until onions have softened a bit. Add celery and carrots, cooking a few minutes more, until starting to soften. Add thyme, parsley, bay leaves, cayenne, and cook stirring until aromatic, about 2 minutes.

2. Increase heat to medium-high heat, and add white wine. Cook stirring, about 3 minutes, until reduced slightly. Add cubed potato, stirring to combine. Cut corn kernels off of cobs and add to pot. Add peppercorns. Cover all with fish stock, add salt, and few grindings of fresh pepper. Bring to a boil, then reduce heat to a simmer. Crumble in the saffron. Cook at a simmer, stirring occasionally, about 30 minutes, until potato is softened. Add bell pepper, and fish, stirring gently to combine. Simmer about 15 minutes, until bell pepper is tender. Taste broth, and adjust salt, pepper, and cayenne pepper, to taste.

3. Add coconut milk (or rice milk, or heavy cream), and heat through until piping hot, without letting it boil. Ladle into bowls. This soup is even more delicious day two, so don’t fret the leftovers.

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

I went looking for a recipe to cook chicken and dried fruit in my terra-cotta pot (like my Greek friend used to make) and found this instead. Crockpot even easier! Used half the chicken and twice the chickpeas and apricots called for below, and it's totally delicious, if a little sweet. And easy peasy.

By French Tart via Food.com
Servings: 6

Ingredients:


6 large boneless skinless chicken breasts , chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions , chopped
3-4 garlic cloves , chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot , finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock [I used homed veggie stock]
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander , to serve (Cilantro)

OPTIONAL
2 carrots , peeled & diced (optional) [I included these]
1 preserved lemon , chopped into small wedges (optional) [didn't but wish I had]

Accompaniment
harissa

Directions:

1
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
2
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
3
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
4
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
5
Finally add tinned tomatoes & mix well.
6
Pour the above tomato,onion & spice mix into slow cooker or tagine.
7
Add chicken & chickpeas & mix well.
8
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
9
Give it a gentle but good stir to mix everything together well.
10
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
11
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
12
Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
13
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
14
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.


Read more: http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530#ixzz1rBRmuWst

Pork Chops with Mustard Sauce

My friend Sacha (a pescatarian) served these earlier this fall, and I fell in love with them. I used a little rice milk instead of heavy cream and cooked the sauce down a little more--just as delicious. Also used half dijon/half pommery mustard with brown sugar and pecans, and half the butter.

Gourmet | May 2005

yield: Makes 4 servings
active time: 25 min
total time: 25 min

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter [USED 1 TBSP]
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard [USED HALF POMMERY MUSTARD]
2 tablespoons heavy cream [USED RICE MILK]
2 teaspoons fresh lemon juice

Put oven rack in middle position and preheat oven to 325°F.

Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

Salmon chowder

I had leftover sockeye salmon from when I poached my first whole fish (still not sure what to do with all the poaching liquid I created) and this was a very easy solution. I added extra half and half at the end, and left the skins on the potatoes.

From Whole Foods
http://www.wholefoodsmarket.com/recipes/476

Serves 4
This scrumptious chowder is one of the most satisfying ways we know of to get your omega-3's, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.

Ingredients
3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)
1 large yellow onion, diced
1/2 cup diced celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
1/4 cup chopped fresh parsley
1/2 to 1 teaspoon dried dill
Sea salt and freshly ground pepper to taste
1 tablespoon minced fresh chives for garnish
Oyster crackers for garnish (optional and contain gluten)

Method
Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.

Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.

Nutrition
Per serving (about 19oz/533g-wt.): 540 calories (230 from fat), 25g total fat, 7g saturated fat, 135mg cholesterol, 930mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein

Chocolate coconut milk ice cream

I substituted brown rice syrup for half the sugar.

Makes 1 quart.

1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum

Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.

Chill completely

Recipe from David Lebovitz, via Mac & Cheese.
http://www.loveandoliveoil.com/2008/09/chocolate-coconut-milk-ice-cream.html

Summer radish and avocado salad

The creamy avocado is the perfect way to counteract the spiciness of the radishes. And the bite stands in for jalapeno in traditional guacamole.

Jamie Oliver

8 fresh radishes
2 ripe avocados
medium red onion
2 cloves garlic
2 medium Roma tomatoes
Olive oil
sea salt
pepper

This recipe will serve about 4. It's really nice and fresh and the flavors are so simple but lovely. Best if served the day you make it as the avocado will turn brown.

Remove the leaves of the radishes and run a rough chop through them. Add them to a bowl and sprinkle with sea salt. Add two avocados chopped into small cubes, 2 gloves of garlic minced, medium red onion sliced thin, and two Roma tomatoes chopped (do not core or remove seeds). Add about 2 Tablespoons of good olive oil and salt and pepper to taste. Mix all ingredients together and chill for 20 minutes.

Swiss Chard Gratin

This has the option of a vegan bechamel, which is sort of an oxymoron. Overall came out okay, although I think the crustless greens pie in the CSA week (5/26) 1 entry is better.

Source:
http://chocolateandzucchini.com/

Serve 4 as a side.

- 1 kilo (2.2 pounds) Swiss chard (blettes in French)
- olive oil
- 1 medium yellow onion, thinly sliced
- 240 ml (1 cup) non-dairy béchamel (store-bought or from recipe below)
- 1 egg (optional)
- 30 grams (1 ounce) freshly grated comté (substitute the gratable cheese of your choice or some nutritional yeast)
- 2 tablespoons oat bran (substitute bran from another grain, or dried breadcrumbs)
- salt, pepper

Separate the leaves from the stalks of the chard (I use kitchen shears to cut along the stalks). Trim and slice the stalks, then chop the leaves, keeping stalks and leaves separate.

Heat a gurgle of oil in a skillet over medium heat. Add the onion and cook for 2 minutes, stirring frequently, until translucent. Add the Swiss chard stalks and cook for 5 minutes, until softened, stirring from time to time. Add the leaves and cook for 2 minutes, until just wilted.

Drain the vegetables (this is important, otherwise the excess water will pool at the bottom of the gratin dish; keep the cooking juices to use as a light broth). Season with salt and pepper (ready-made béchamel may be strongly seasoned, so season the chard accordingly).

Preheat the oven to 200° C (400° F) and grease a medium baking dish with a little oil.

In a bowl, whisk together the béchamel and the egg, if using. Fold in the cooked chard, pour into the prepared baking dish, and level the surface. Sprinkle with cheese and oat bran, and bake for 15 minutes, until set and golden. Switch to broiler setting for a couple more minutes if you'd like the top to brown a little further, but watch it closely. Let set for 5 minutes before serving.

Vegan Béchamel

- 4 teaspoons vegetable oil
- 2 tablespoons flour
- 240 ml (1 cup) plain oat milk, or other non-dairy milk, cold or at room temperature
- salt, pepper, nutmeg

Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously, without coloring (that's a roux blanc).

Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. Bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. Remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.

Warm lentils with spinach and goat cheese

People keep telling me they don't like lentils. I don't understand this. But add in some mascarpone, and I feel I can convert a few skeptics. This recipe is delicious, and it used up the entire bag of big-leaf spinach we got from the farm share this week. Note: I used 2/3 red lentils and the rest brown, instead of green, and the suggested cooking time turned it into a bit of a mush, though it did take that long to absorb all the stock. I'd use less stock (3 cups) and add more as needed. Amended below.

From Bon Appetit
8 first-course or 6 mail course servings.

1 T olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 bay leaves
12 oz French green lentils
4 cups low-salt chicken broth [start with 3 and add as needed]
1/3 cup mascarpone cheese

1 T butter
1 lb fresh spinach leaves

1 5-oz log soft fresh goat cheese, crumbled

Heat oil in large saucepan over medium high heat. Add onion, celery, carrot, and bay leaves and saute until light golden, about 7 minutes. Add lentils; stir 1 minute. Add chicken broth; bring to boil. Cover, reduce heat to med-low, and simmer until lentils are tender and nearly all liquid is absorbed, about 30 minutes [or less]. Discard bay leaves. Season to taste with salt and pepper. Stir in mascarpone. (Can be made 1 day ahead. Cover and refridgerate. Rewarm before continuing.)

Melt butter in large pot over medium-high heat. Add spinach and cook just until wilted, stirring frequently.

Transfer lentils to large shallow serving bowl. Top with spinach, then crumbled goat cheese, and serve.

the perfect vinaigrette

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil (I used olive oil)

From Food Network

Recipe calls for baby spinach and goat cheese, but this is good with everything.

CSA challenge, week 1: box o' greens

I have to do research to figure out what everything is, but so far I have to find recipes for:

-Radishes
-red-leaf lettuce (4 heads); this is the best lettuce I've ever had. We put good olive oil and kosher salt on it and it rocked.
-mint (will use for mohitos)
-Spinach--we used some for salad, some (sauteed with garlic) for linguini with pine nuts, cherry tomatoes, goat cheese, and basil
-collard greens, which I sauteed with some pancetta and was delicious
-bok choy, which is quickly wilting
-a bag of very fragrant and not overly bitter arugula.

2 quarts strawberries (no recipes needed, except I plan to pick 8 more on Friday)

Here's one greens recipe I've found so far:

Crustless Greens Pie
Yield: 6 Servings

1 1/2 lbs swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 tbsp unsalted butter
1 tbsp olive oil
1 onion; finely chopped
2 cloves garlic; minced
1/2 sm yellow pepper; seeded and finely chopped
2 sm zucchini; grated
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 extra large eggs; lightly beaten
1/4 cup freshly grated parmesan cheese
1/4 cup grated jarlsberg cheese
1/4 c fresh bread crumbs

Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 Tbsp of the butter with the oil in a medium saucepan. Add the onion and cook one minute. Add the garlic and cook one minute longer. Stir in the pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat, until very tender, about 15 minutes. Remove the cover and cook, stirring frequently, until all liquid has evaporated, about 25 minutes. Transfer to a large mixing bowl.

Beat the eggs into the greens and pour the mixture into a buttered 9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan and Jarlsberg cheeses.

Melt the remaining 2 Tbsp butter in a small skillet over medium heat. Stir in the bread crumbs and saute until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six.

Spinach salad with goat cheese

I'd suggest using half the mustard and adding a teaspoon of good honey instead. Also, I used olive oil instead of walnut oil, and toasted pine nuts instead of walnuts.

From the Food Network

Ingredients

Dressing:
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard [1 tsp is enough if you don't like it mustardy]
[1 tsp honey]
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)

Salad:
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

Directions
In a small bowl, combine the vinegar, shallot, mustard, [honey] salt, and pepper. Gradually whisk in the oil to make a creamy dressing.

Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.

Serve immediately topped with goat cheese and walnuts.


Cook's Note: If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.

Pancakes with malted milk

I liked the malted milk flavor. I didn't have cake flour, so I substituted 1/4 c cornstarch and 1 3/4 c all-purpose flour. I also didn't have powdered milk, so I used 2/3 cup of protein powder. They came out fine, but a little dense.

Cooks Country
Test Kitchen Discoveries

*All–purpose flour made for tough pancakes. Replacing half the all–purpose flour with cake flour yielded the sturdy yet tender cakes we wanted.
*To give our pancakes complexity and depth, we added an unusual ingredient: malted milk powder, which imparted a sweet, nutty flavor that tasters loved.
*Tasters also preferred the flavor of butter to vegetable shortening. And using butter means that the mix needs to be stored in the refrigerator or freezer for up to 2 months.
*For higher–rising pancakes, we use fresh buttermilk instead of milk when mixing up the batter. The acid of the buttermilk reacts with the baking soda, causing the batter to bubble.

Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.


INGREDIENTS
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces
2 eggs, lightly beaten
1/2 cup buttermilk*

INSTRUCTIONS
Process all ingredients except eggs and buttermilk in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.

To make 8 pancakes: Place 2 cups mix, lightly beaten eggs, and buttermilk in large bowl. Mix the batter minimally. Stop stirring when there are still streaks of flour visible.

Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.

* If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.

Spanish-Style Lamb Stew

A friend made this on Saturday night and it was delicious. Great with crusty bread.

Published NYT: April 13, 2010
Yield: 6 servings.

3 tablespoons olive oil
3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks
Salt and pepper
2 medium onions, chopped
1 large red bell pepper, stemmed, seeded and chopped
4 garlic cloves, minced
1 tablespoon pimentón de la Vera, preferably picante or agridulce [she used smoked paprika]
1 28-ounce can whole peeled tomatoes, with their juice
3/4 cup red wine, preferably Rioja
3 cups chicken stock
2 tablespoons sherry vinegar or red wine vinegar
3 bay leaves
3 cups cooked white beans, rinsed and drained if canned
1/4 cup chopped fresh parsley.


1. Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.

2. Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.

3. Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.

chard stem gratin

I'm always looking for things to do with the parts of things you cut off an usually throw away.

From Chez Panisse Vegetables cookbook.

Par-boil stems, and place in gratin dish with chopped garlic (1-2 cloves), fried pancetta, a tomato that's been seeded and coursely chopped, 2 tbsp chopped fresh parsley, and a little cream. Bake at 400 for 20 minutes or until brown.