Everything is growing! It's so nice to have radishes because we've already gotten to harvest a few and eat them. This is great because most things (tomatoes, beans, eggplants, cucumbers, etc) won't be ready for a few months. We put down mulch to try to keep down weeds and hold in moisture (we didn't do it last year) so hopefully that will make life easier in the long run.
Monday, May 18, 2015
Thursday, May 14, 2015
These are the best summer rolls I've made. They were so fresh and flavorful and crunchy. I did use this and this for inspiration and sort of merged them. Yum!
Makes 8 summer rolls
1/2 lb shiitake mushrooms, sliced
1/2 tsp grated ginger
1 garlic clove, minced
1 tbsp canola or vegetable oil
2 carrots, peeled and shredded
1/2 cucumber, cut into matchsticks
3 scallions, cut into matchsticks
1 handful cilantro, chopped
1 handful mint leaves
Red leaf lettuce, ripped into pieces
Handful of peanuts, roughly chopped
8 rice paper rounds
Tuesday, May 12, 2015
These lamb chops are fantastic! The flavors are so great, and it's really simple. I took the ingredients from this lamb rib recipe and converted it for a rack of lamb (basically just changing the cooking time/method). Can't wait to make it again. The vinegar baste adds a great tang, and I love pomegranate molasses with lamb for a sour sweetness. The sugar in the rub adds a crispy, flavorful crust when charred. It only needs an hour at room temperature to marinate in the spice rub, so it's a great weeknight dinner or pretty easy weekend dinner party meal.
1 rack lamb chops
1 tbsp cumin
1 tbsp ground coriander
1 tbsp brown sugar
2 tbsp kosher salt
1/2 cup apple cider vinegar
1 tbsp pomegranate molasses
Monday, May 4, 2015
Yum! I love this pizza. I saw this recipe for thin crust pizza using tortillas and it's amazing. I highly recommend it! I decided to try it with a white pizza to showcase the great ramps I got at the market. It's crispy, salty, gooey, has bite from the ramps and savory chewiness in the bacon.
Friday, May 1, 2015
This is a great spring dinner. The puree is a perfect canvas for the scallops, and the ramp butter is a nice flavor and glaze. Be sure the scallops are dry before you sear them to get a nice sear.
10 sea scallops
1/4 cup dry white wine
1 tbsp butter
1 tbsp olive oil
1 1/2 tbsp ramp butter (recipe here)
salt and pepper
Wednesday, April 29, 2015
Monday, April 27, 2015
I bought sunchokes (or Jerusalem artichokes) at the farmer's market thinking I'd make a salad. Over the course of the day, as I mentally thought out my evening's menu (scallops with ramp butter over a sunchoke puree), I realized I would need more sunchokes. By the time I left work, the market was closed so I was out of luck. I still wanted to make a puree that was springy and somewhat lighter than potato. I picked up a celery root and one potato and it turned out wonderfully. It's tasty and like and has the consistency of whipped cream. It has a little bit of an artichoke taste (even though sunchoked/Jerusalem artichokes are not at all related to artichokes). It works very well under scallops, and would work equally well as a base for short ribs. Definitely a keeper!
1/2 a large or 1 small russet potato, peeled and cut into 1 inch pieces
1 medium-sized celeriac/celery root, peeled and cut in half and then into 1/2 inch slices
2 large sunchokes, peeled and cut into 1 inch pieces
1/2 cup half and half, warm