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Posts tagged ‘Megan Curren Schmidt’

Mar 28

Easter Eggs
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Natural Food Dyes for Easter Eggs

These beautiful orbs were created straight from the pantry. Experiment with anything you’ve got on hand, jarred or frozen produce also works well if you don’t have fresh in the frig. The basic recipe for each dye is:

Combine 1-2 cups chopped food material, 2 cups water and 1 tablespoon salt.

Boil each batch for 10 minutes.

Strain the dyeing liquids into jars and add 1 tablespoon white wine vinegar to each.

Gently place hardboiled eggs in the jars, cover and leave to sit in the refrigerator.

These eggs were left for 12 hours.

(Pictured from the top:)

Beets (I used 2 cooked beets. I wonder if using raw would have made them more pink?)

Red Cabbage (I used an inexpensive jarred variety.)

Blueberries (I used wild, frozen berries.)

Turmeric (I used 2 tablespoons.)

Coffee (I used 2 cups of strongly brewed coffee – no additional water added to the boil.)

SMILE … Spring has sprung!

Jan 7

Winter Kale Frittata
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Winter Kale Frittata with Gruyère and Nutmeg

Aren’t frittatas the absolute best? No matter what time of year they are one of the go-to vehicles for transforming on-hand ingredients into a delicious dinner. In the spring, young spinach, garlic scapes and Parmesan feel right. In summer, thin cross sections of tomato with basil and goat cheese make the grade at our house. This time of year we go for hearty winter kale paired with the nuttiness of Gruyère cheese and a touch of earthy, ground nutmeg. Nutmeg seems to enhance any dark, leafy green – if you can find whole nutmeg, try adding it freshly ground to your recipes with a little help from a small Microplane. The best frittatas often happen by chance – I call them “Kitchen Sink” frittatas, because they include everything but… left over roasted vegetables, snips of herbs hanging around, greens that are otherwise soup-bound. I don’t think I’ve ever met a frittata I didn’t like.

WINTER KALE FRITTATA WITH GRUYERE AND NUTMEG

2 tablespoons good-quality olive oil

1/4 cup thinly sliced red onion

10-12 large kale leaves, tough stalks and ribs removed, chopped

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon sea salt (or to taste)

freshly ground black pepper, to taste

8 eggs, room temperature

2 tablespoons half and half or milk

3 ounces, Gruyère cheese, finely sliced or grated

Preheat broiler on low, if your oven gives you the option.

In a large oven-proof skillet or cast iron pan, heat olive oil over medium-low heat. Add red onion and cook, stirring occasionally, until onions begin to soften, about 3 minutes.

Add the chopped kale to the pan along with the nutmeg, salt and pepper. Saute until the kale has reduced in size and is soft, about 5 minutes. Lower heat to low. Distribute the vegetables somewhat evenly across the bottom of the pan.

Pour the egg mixture over the kale and tilt the pan gently to evenly distribute. Lay or sprinkle the Gruyère on top of the top.

Cook over low heat until bubbles begin to rise though the top of the frittata and the rim of the eggs seem just set.

Place the frittata under the broiler to finish cooking. I prefer using a low setting on the broiler and placing the pan on the middle rack of the oven as to not blast the frittata with intense heat. Check the oven every minute or so to gauge how fast the top is browning. My broiler takes about 3 minutes total.

Remove from oven and let the frittata set for a few minutes before serving.

Serves 4 as a main.

Oct 21

the berries
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A Day in the Bog

Today my daughter and I went on our first ever, cranberry-picking mission. We were led by a friend (TGB’s Theresa) to a beautiful bog that was situated like a postcard against a bright blue sky and the Long Island Sound.  Luckily for us the bog was relatively dry and the sun was shining hot so crawling around on our hands and knees was actually an enjoyable experience. Our cranberries are destined to be turned into sauce a little closer to Thanksgiving. This year I think we’ll try a rendition with orange zest and chopped dates – finished with a syrupy, aged balsamic vinegar. What’s your favorite way to use cranberries?

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Oct 16

Sunchokes (Jerusalem artichokes) with our Farmer, Jon
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Roasted Sunchokes

I don’t know about you, but as much as I try to embrace them, Sunchokes (or Jerusalem Artichokes), have never really seemed worth the effort – the scrubbing, the peeling and then… well, not much more flavor-wise. We have them occasionally in our CSA baskets and, truth be told, even some farmers have a tough time using them consistently in their own kitchens.

A new friend, Nadia Ernestus, who happens to be a Health Coach, recently told me she had purchased them, never having tried to prepare them herself. She also frowned at the endless scrubbing and peeling. She took an approach so simple I can’t believe I’ve never thought of it myself! She roasted them cleaned, but unpeeled, and simply squeezed out the centers once soft. Hello! And so delicious! I’ve stirred the roasted centers into soups and spread onto warm, garlic-rubbed baguette slices as appetizers with a sprinkle of pink Himalayan salt. Never will I be at a loss with these babies in the basket again!

Sep 30

White Asters: Flowers have a delicious sharpness. The entire plant can also be dried and turned into a flour.
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First Steps into Foraging Wild Edibles

This weekend I was lucky enough to have participated in a “Wild Edibles” foraging class. While the session took place on the property of an organic farm, we looked everywhere except within the neatly maintained beds of the identifiable veggies. To begin, our teacher made an incredibly simple, yet profound, point. “This row of lettuce was planted by someone who wanted it to grow here – someone who committed to care for it.” Wild vegetation chooses for itself, and it therefore must be that much more determined to support its own growth and survival. This hardiness almost always translates into a nutritional powerhouse of a plant. Our class was served a simple tea of white pine needles to begin the day. To prove our teacher’s point this gentle, simple preparation had 5x the amount of vitamin C when compared to an equal amount of orange juice. I was now paying very close attention!

The following are some of the photographs with the notes I took during our walk. I hope you will seek foraging experiences in your own communities. Here are a couple of strong, general recommendations our teacher made as well:

*Always consult at least two resource guides before you eat a plant you are unfamiliar with. Plants look different throughout the year and in various stages of development. When shopping for said guides, look for authors who speak from personal experience; “I ate this when…” “When I cook this…” These are much more trusted sources than someone just throwing together pictures and facts.

*Forage at least 50-100 feet from any roadside, railroad, etc. Toxins from exhaust, metals and other substances can fly into roadside areas and/or be carried even further with rain water.

*When trying a new food, start eating it in small quantities. It’s probably been a while since you introduced a completely new food into your body and everyone has different constitutions.

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Jul 28

Kohlrabi fries

Kohlrabi Fries

I’ve been a little kohlrabi-crazy lately, especially serving it raw. Tonight (a hot one!) I turned on the stove to serve our daughter the German “cabbage turnip,” reinterpreted as Kohlrabi Fries. Plate clean. Success.

KOHLRABI FRIES

1 medium kohlrabi, trimmed and peeled of any color (I find a sharp knife, as opposed to a veg peeler, is most effective for this as the outer layer is quite thick)

olive oil

minced garlic or garlic powder (to taste)

kosher salt and pepper

parmesan cheese (optional)

Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper or tin foil.

Cut trimmed kohlrabi into 1/4-inch matchsticks. Toss with the olive oil, garlic, salt and pepper and transfer to your lined baking sheet in a single layer.

Place in oven for a total of approximately 25-30 minutes, tossing every 10 minutes or so. (Oven temps vary so use your best judgment.) The fries will be crisp and roasted when finished.

Drain briefly on a bed of paper towels, transfer to a plate(s) or a platter, adjust seasoning and top with parmesan cheese, if desired (we did!).

Jul 7

me and my corn circa 1980
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CSA Week 4 Recipe: Summer Corn and Kohlrabi Salad

Nothing marks the arrival of summer quite like terrific corn. Just sitting on the porch shucking ears brings back countless happy memories for myself and my family. This recipe is a go-to, versatile side dish that is equally comfortable on an elegant buffet or transformed into a picnic lunch with the addition of black beans or leftover grilled chicken. It’s also a wonderful way to use any of the vegetables in your local CSA basket – in this version I’ve incorporated half of the recent harvest.

CSA Week 4: kohlrabi, turnips, garlic scapes, carrots, bunching onions, garlic, parsley, summer squash

 

SUMMER CORN AND KOHLRABI SALAD

8 ears sweet corn, boiled for 4 minutes, cooled, and cut from the cob

1 medium kohlrabi, trimmed and cut into a 1/4-inch dice

2  small turnips, trimmed and cut into a 1/4-inch dice

1/3 cup mixture of finely chopped garlic scapes, scallions or bunching onions, any combination of the three works

handful flat parsley, chopped

1/2 cup orange juice

1/2 teaspoon cumin

salt and pepper to taste

dash of red pepper flakes (optional)

Toss together all ingredients in a large bowl. If you have high-quality extra virgin olive oil on hand, drizzle a bit over the top and serve.

Serves 6-8

Jun 23

gram muffin
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CSA Week 3 Recipe: Carrot, Fruit and Flax “Gram” Muffins

My mother’s quest for the ultimate bran muffin was launched with the publication of Jane Brody’s The Good Food Book back in the mid-1980′s. Using Brody’s recipe as a springboard, my mom has been tweaking and refining her recipe for decades. My daughter adores her grandmother’s creations and coined them “gram” muffins at an early age. Rather than waiting for my mom’s next visit, I recently set out to make a muffin of my own. These babies incorporate this week’s CSA share of carrots, an overripe banana, a couple of apples and flaxseed meal, the last of which really ups the nutritional ante – delivering awesome doses of fiber and key nutrients, including omega-3 fatty acids. I’m happy to report that my daughter requested one of these for dessert last night.

CSA Week 3: carrots, radishes, lettuce mix, kale, peas, garlic scapes, zucchini, parsley.

CARROT, FRUIT AND FLAX “GRAM” MUFFINS

1+1/2 cups unbleached white or whole wheat flour

3/4 cup flaxseed meal

3/4 cup oat bran

3/4 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1 cup carrots, roughly chopped

2 apples, peeled and roughly chopped

1 ripe banana

1/2 cup raisins

3/4 cup milk

1 teaspoon vanilla

(Yes, this is, in fact, an egg-free recipe!)

Preheat oven to 350 degrees F.

Combine all dry ingredients (flour through cinnamon) in a large bowl.

In a food processor pulse the carrots and apples until they have a finely-chopped consistency. Add the banana and pulse again until it’s well-distributed. In a medium bowl, combine the fruit/veg mixture with the raisins, milk and vanilla. Add these wet ingredients into the dry and stir until well-combined.

Fill muffin cups about 3/4 of the way. Bake for 20-25 minutes, or until an inserted knife tip comes out clean.

Makes 20 muffins.

Jun 11

CSA1
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CSA Week 1 Recipe: Garlic Scape and Pea Shoot Pesto Pasta Salad

Happy days are here again!

This past Saturday was the first official week of our annual CSA membership! To celebrate we used a portion of our share to create a pesto for a potluck celebration at our local dairy, Mecox Bay Farm. Garlic scapes are perfect for making pesto, their flavor is slightly spicy and bright. The peas shoots lend a hint of sweetness. Experiment with any combination of herbs, greens, cheese and nuts. It’s all good!

CSA Week 1: garlic scapes, pea shoots, asian greens, 3 different lettuce varieties, green garlic, rainbow chard, kale.

GARLIC SCAPE AND PEA SHOOT PESTO PASTA SALAD

2 cups assorted seasonal vegetables such as snow peas and asparagus, trimmed

1 pound pasta (I like a fun shape for this – we used Cavatappi.)

8 garlic scapes

extra virgin olive oil

1/2 tablespoon dried oregano

red pepper flakes (to taste)

small handful of fresh basil, chopped

1/4 pound fresh pea shoots (about 2 cups), roughly chopped

1/3 cup grated parmesan cheese

small handful of toasted pine nuts or walnuts (optional)

sea salt and freshly ground pepper

Bring a large pot of well-salted water to a rolling boil. Blanch the snow peas and asparagus for about 3 minutes, until crisp-tender. Remove vegetables with a slotted spoon and rinse under cold water or shock in an ice water bath.

To the boiling water now add the pasta and cook until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking. Set vegetables and cooked pasta aside.

In the meantime, roughly chop the garlic scapes and place in a medium saute pan. Cover the scapes with the oil, add the oregano and red pepper flakes and cook, over medium-low heat, for about 5 minutes. Remove from heat, let the scape oil cool slightly, then fold in your basil and pea shoots to wilt just a bit.

Transfer the entire content of the pan into a food processor, add the cheese and optional nuts, and blitz until well-combined into a pesto. If you need to add more oil to create a smooth texture, simply stream in a little at a time.

Toss together the vegetables, pasta and pesto in a large bowl. Season with salt and pepper. If you have some edible arugula or mustard flowers, scatter over the top for a pretty presentation!

Serves 4-6 as a main.

May 8

lovage salad
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Shrimp and Lovage Salad

Never heard of lovage? I hadn’t until a year ago when I experienced a dish drizzled with “lovage oil” at Boulder, Colorado’s Black Cat Bistro. It’s amazing stuff – a hardy, perennial herb whose flavor profile is like the love-child of celery and parsley. Today I used part of my ration harvested for me by Sunset Beach Farm to make a simple shrimp salad for lunch (this would be amazing served lobster roll-style too). A little lovage goes a long way, so use it more sparingly than celery. Cool lovage use: the stalks are hollow and make fantastic straws for Bloody Mary’s!

SHRIMP AND LOVAGE SALAD

1/2 cup light mayonnaise (I use Hellmann’s)

juice of 1 lemon

1/2 cup finely chopped lovage leaves and tender stems (packed)

pinch of sea salt and freshly ground black pepper

2 pounds cooked shrimp, peeled, deveined and tails removed

Make the dressing first to allow the flavors to combine. In a medium bowl whisk together the light mayonnaise, lemon juice, chopped lovage, sea salt and pepper. Set aside or cover and place in the refrigerator if you are not going to use right away.

Butterfly your cooked shrimp and then roughly chop. Leave to cool for an hour if you’ve just boiled them. Combine with dressing and serve over spring greens, as a sandwich or into hollowed out vegetables (peppers, tomatoes, …)

Serves 4 as a main.

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