Archive for July, 2009
Spanish Flan
Well, I’ve certainly been in a baking mood lately. And a picture taking mood, though you’ve only seen the tip of that particular iceberg. But for some reason the past week or so has been a tough one from a blog writing stand point. I think it has to do with this oh-too-seasonal weather that’s rolled through good old muggy and hot Pennsylvania and the havoc said weather has had on my garden. Some years – fortunately very few – it’s just not fun to be a gardener. I feel bad speaking negatively here about growing your own food, but I think I owe you the truth about the challenges so you don’t all curse my name later when you have late blight wiping out all your tomatoes, squash bugs sucking the life out of your vine crops, massive thunderstorms splaying your corn flat, and deer nipping your beans to the ground. If this is happening to you, take heart (I tell this to myself just as much as to you) as the joys of the garden far outweigh the trials in the long run and next year is sure to be better.
So, in any case, all I really meant to say was that I’ve been lacking in inspiration to write about all things straight from the farm when the “farm” is forcing me to run around in circles looking for the bright side. As it turns out, the world still turns and chickens still lay eggs. Gorgeous creamy eggs to be precise. And the edge of the woods still harbors happy blackberry bushes. Bushes that produce dark sweet juicy jewels to be precise. Who needs vegetables, I say! Bring on the fruity indulgences of summer!
The same friend who generously hands me a carton of these handsome eggs every week also leant me the cookbook from which this recipe for Spanish Flan comes. Tapas: A Taste of Spain in America was a lovely book to read, full of childhood stories from the chef/writer and rustic yet rather contemporary recipes for some delicious looking food. This is the only recipe I actually had a chance to try out before I returned the book, and it is outstanding! Creamy and sweet, with the homemade caramel lending a hint of smoke and warmth to keep the flan from being overwhelmingly sugary. What I found impressive was how smooth the consistency was throughout each of the flans – nary an air bubble in sight. Chef Andres credits this to the low temperature at which it is baked.
Spanish Flan topped with fresh seasonal fruit would certainly make for an impressive and decadent dessert at a summer dinner party. Served with a refreshingly cold glass of fruity white wine, it’s pretty much the perfect ending to the day and a great way to chase away a furrowed brow that’s been dwelling on the state of the vegetable garden for too long.
Treasure
Once in awhile, if we’re lucky, we stumble upon heaven right here on this dusty dodgy earth. I found just such a place while I was trotting around southern England last week. Petersham Nurseries is located in a peaceful vale next to the river Thames just outside the London suburb of Richmond. It’s so much more than a nursery though, and thus I felt I should share it with you all. It houses a delightful tea house and a very fine restaurant, both of which serve outstanding local fare, much of which is grown within a stones throw from the table at which I dined. My portion of sweet potato soup and homemade bread with local butter was sumptuous. Scattered throughout the nursery and glasshouses are tables and chairs, many antique and charmingly mismatched, where diners can visit and eat or just have a meditative cup of tea. The details of this treasure trove engaged me for hours. Everything was seemingly perfect and poetic. It’s just my kind of place and I hope you enjoy having a glimpse of it too.
Cherry Yogurt Pound Cake
Hey, guess what? I’m in England right now! Yep, that’s right. I’m traversing the pond to take a whirlwind tour of gardens of the U.K. Among them is a personal Mecca of mine - Perch Hill Farm. Can’t wait to get back and tell you all about it! In the meantime, here’s a new recipe to keep you occupied.
Ah, pound cake. And not just any pound cake, but one made with fresh local eggs and sweet cherries. It’s unreasonable to expect those in a room with this cake to display any shred of self-control. Fortunately, I had several friends who got treated with slices of this Cherry Yogurt Pound Cake so there was very little left for me to consume. Pound cake, while decadent, is no friend to the waistline. It’s got “pound” in the name for a reason.
While I was successful in keeping my mits off too much of this cake, I can’t say the same for the cherries. In fact, I’m a tad ashamed to admit that I bought two quarts from Ben and the crew at Three Springs Fruit Farm and this recipe only calls for two cups… guess where the other six cups went within the course of a mere hour?!?! That’s right. In my belly!
I can’t help it. I just adore cherries, both sweet and sour. I know I’m a bit eccentric, but does anyone else like how they stain your teeth and fingers purple? What a hoot!
Simple Supper
Hey, guess what? I’m in England right now! Yep, that’s right. I’m traversing the pond to take a whirlwind tour of gardens of the U.K. Among them is a personal Mecca of mine - Perch Hill Farm. Can’t wait to get back and tell you all about it! In the meantime, here’s a new recipe to keep you occupied.
This dish is a bit more geared towards those of you that grow your own garden as the beets/greens need to be very young, so much so that I doubt anyone out there is selling them this small. Actually, it’s a fun trick I’ve developed in my garden this year. When the time comes to thin out any extra seedlings from the crops I direct seeded – carrots, peas (for shoots), lettuces – into my vegetable beds, I save the tender young plants I thin and eat them whole. So, these itty bitty beets – really just long red roots with tiny greens attached – were what I culled from the rows of what are now becoming beautiful big ruby orbs, which are due shortly to make their appearance in several recipes here on SFTF.
For those of you who are vegetarian out there, I used the Morning Star chicken strips and found them perfect for this recipe. The dressing is just a basic formula you can adapt a hundred different ways; add a dash of red pepper flakes, a pinch of fresh thyme, orange muscat champagne vinegar instead of balsamic, apple juice in place of honey, walnut oil instead of olive….the adaptations and flavors are endless. The idea behind the recipe is to keep it simple and fast so dinner is healthy and delicious without being time consuming. And to not waste some of the most tender, albeit small, harvests from the garden.
Young Beet Greens and Chicken Salad
A Straight from the Farm Original
¼ C. balsamic vinegar
¾ C. extra virgin olive oil
1 T. ground mustard
1 t. ground ginger
1 T. lemon juice
1 t. honey
salt and pepper to taste
2 C. chicken breast, cut into thin strips
2 C. fresh baby beet greens, roots and all, washed and dried
Make the dressing by whisking together the vinegar, oil, mustard, ginger, lemon juice, honey, salt and pepper until well combined. Set aside.
In a large skillet, cook the chicken over medium heat until brown and cooked through, seasoning with a pinch of salt and pepper. Add the beet greens and toss to combine with the chicken. Drizzle with half a cup of dressing and toss again. Cook just until greens begin to wilt. Remove from heat and taste. Add additional dressing and salt and pepper as desired. Serve immediately while warm.
(serves 2)
Curried Broccoli Chicken Casserole
I’m sure you’ve all had some version of a chicken and broccoli casserole in your day. Usually it’s a tad ho-hum, isn’t it? Comfort food though, I’d venture to say in its defense. Well, today’s recipe – a spin on this homemaker’s favorite weeknight go-to meal – is anything but ho-hum, thanks to an infusion of warm Moroccan flavors.
Awhile ago, one of my roommates made this casserole, sharing with me that it was a long-standing treat in her house growing up. I could certainly see why just from the aroma alone that flooded the house as it baked. I had a few nibbles of it and asked for the recipe, but alas never did get the specifics in the end. The flavors stuck in my mind though. Hints of curry, lemon, thyme and lots of broccoli goodness!
I had one of those moments the other night where I stood with a glazed-over stare, holding the freezer door open in a horrifyingly energy inefficient way, wondering what the heck to have for dinner. There were some vegetarian chicken strips in there which are definitely a staple in our house’s dinners, but I didn’t want to do the same ol’ thing, ya know?
Then I shook my head, closed the freezer door, and opened the fridge door, prepared to impart upon it the same zombie stare. I was jolted out of my haze when I saw the heads of fresh broccoli I’d just picked from my garden and remembered this delicious Curried Broccoli Chicken Casserole.
Recent Comments