elkit in wonderland

Eggy

I've been eating egg sandwiches for breakfast all week, and today's version was the best one yet. I started with smitten kitchen's best egg sandwich recipe, using one egg and a pile of shaved gruyère from the block of cheese that needed killing before it turns into spongebob squarepants. And then, instead of another English muffin from my stash, I toasted two slices of the delicious caraway rye from Companion Bake Shop that I got with my CSA delivery.

I predict another go tomorrow morning. Maybe I'll even add a little bacon for a Sunday treat.

And speaking of CSAs, I am switching. I've really enjoyed being part of Live Earth Farms, but even with their smallest box, I still couldn't keep up, since I don't cook dinner every day. The winter season has just ended, and I've signed up for a trial membership with Eating with the Seasons, who have an even smaller share size and will even let me pick just the items I would like from their offerings. They also offer similar add-ons, and use the same convenient online store system (Farmigo). 

Ahead

Possibilities for the week ahead:

Green cabbage
• Sauteed cabbage with apples and walnuts
• creamy baked cabbage with fresh thyme
• pureed cauliflower and cabbage

Chard
• lasagna based on Kalyn's Kale Lasagna recipe

Cauliflower
• as above, pureed cauliflower and cabbage
• roasted cauliflower

Red Cabbage
• almost certainly the Red Cabbage And Chicken Asian Salad Recipe With Tangy Cilantro Dressing, one of my favorites

Sweet Potatoes
• oven baked sweet potato fries
• Duchess potatoes

And what to do with the Japanese turnips?
• pickle them?
• honey-roast them?
• add them to a salad?

Cucumber Smoothie-ish

I bastardized Elise Bauer's recipe for Cucumber Lime Agua Fresca, and mine didn't look anything like this gorgeous photo which is hers, but if I showed you a picture of the pale concoction that I spooned out of a bowl, you would already be on your way to the next blog. Ha! Caught you! Reeled you in and kept you here. Mwahahaahhaaaa!!!

I peeled and seeded the two cucumbers I had, picked and tore a fistful of mint leaves, juiced two lemons (since I have a lemon and not a lime tree), poured a liberal splash of maple syrup on top and blended it all. Did not bother to strain it, and like I said, I just spooned it all out of a bowl. Not really sure if it qualifies as a smoothie or a gazpachoish soup or as anything at all, but do I care? No. It was refreshing and tasty, and definitely the easiest way to dispose of the cukes.

Fennel Beef

I bought some stewing beef the other day, intending to make goulash. Had a big onion that needed using up too. But then I got my farmshare newsletter where I learned that I would receive fennel. I still had a small fennel bulb, so I decided to chop it up, fronds and all, and throw it in with the beef cubes and onions. Good move, I gotta say! It was delicious. Holly asked what I served it over, and I replied truthfully, "What do you mean, 'over'? I just ate it."

 

Marie-Hélène's Apple Cake

In the end, I didn't feel like making pie, so I turned to Dorie Greenspan and her friend Marie-Hélène's Apple Cake.

No, no, that's not my photo - it's from her cookbook "Around My French Table" and its listing on amazon.com, where you can find the recipe if you just scroll down.

I doubled up the recipe because all these apples need dealing with, I added some lemon and orange zest to the apple bits, and I left out the rum because I didn't have any.

Winter Chili

I made chili, and it turned out really good. I used Kalyn's Turkey and White Bean Chili with Chocolate and the Kitchen Parade's Chocolate Chili for inspiration, and made it with

• 2 small onions
• 1 lb of ground beef
• 2 cans of Cuban style black beans from Trader Joe's
• 1 can of fire-roasted tomatoes
• several cups of chicken stock (because I didn't have any beef stock, and this had to go)
• oregano, cumin, coriander, cinnamon, and unsweetened cocoa powder

It has a nice kick afterglow - warmth more than HEAT. My taste buds approve.

Weekend Cookery

Possible ways to use up this cabbage from this week's farmshare:

• Roasted Cabbage with Lemon
• Greek Cabbage Salad with Feta and Thyme
• Pork Stuffed Cabbage Rolls (which would have the advantage of also including the sauerkraut)

Kalyn's Kitchen and Simply Recipes are two of my favorite food blogs, as well as the Smitten Kitchen, which had this scrumptious crunchy Kale Chips recipe. So simple, and OMGSOGOOD!

Sauteed Kale Recipe

I ended up sauteeing the kale instead of putting it in a breakfast casserole. Just a bit of onion, garlic, salt and pepper and lemon juice (recipe from drbenkim.com). It was good; I'm hoping for another bunch of kale in the next farmshare box.

It's Delightful, It's Delicious, It's De-Lovely

Posting it here for easy retrieval.

• 3 cups granulated sugar
• 3 cups water
• 2 1/4 cups freshly squeezed lemon juice
• 1 1/2 tablespoons finely chopped lemon zest

FIrst, make simple syrup: Combine the sugar and water in a saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. Keep refrigerated until ready to use. (You can make this ahead of time in whatever quantities you need; just use equal parts sugar and water.)

When the simple syrup is cool, add the lemon juice and zest; stir to combine. Pour into your ice cream maker and operate according to instructions. (For me and my Cuisinart 2 Quart Ice Cream Maker, this means pushing a button, then watching and drooling while it cranks for about 20 minutes.)

My recipe booklet, which came with the ice cream maker, says, "The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving."

Mint Pork Meatballs

Recipe from Jeanna Stavas, stashing it here with all my other much-used cookery: 

"normally served in Thai Spring Rolls - I can send you the whole menu if you'd like, but the pork balls are this: ~2 lb ground pork (i grind my own loin in food processor so I know it's lean), about 3 oz rice crackers (or 1 sleeve saltines) - crushed - again food processor works best; 1/4 c mint, 1 egg, allspice to taste (~1 tsp-ish). Mix together and roll into balls. Brown. Then heat with ~1/4 - 1/2 c chicken broth until broth evaporates. Enjoy!"

I'll add more info and pictures once I've cooked these.