Mmmmmmm dessert…it’s something I haven’t really focused on because I don’t eat it very often. However, the abundance of ripe fruit has inspired me to make a little “something” to enjoy every now and then. We picked up 3 pints of incredible strawberries at the farmer’s market here on Saturday and they were so ripe they needed to be consumed ASAP. I also had a couple of egg whites hanging out in the fridge after I had stolen the yolks to make some homemade mayonnaise earlier in the week. So I decided to crack a few more eggs and make a Strawberry Pavlova on Sunday. While it took about an hour to bake, it was very easy to assemble and it is the first fruit-based dessert I have ever been able to get my teenagers to eat!
3/4 c egg whites
3 + 1 t sweetener of choice (I used date sugar this time)
1 c heavy cream
1/2 t vanilla extract
2 pints strawberries, sliced
- preheat oven to 300 degrees
- whip egg whites and 3 t sweetener until stiff
- form into desired shape on oiled parchment paper on a baking sheet (I did a disk with a hollowed out center for the whipped cream)
- bake for 30 minutes; lower temperature to 250 and bake for 30 more minutes
- allow meringue to cool
- whip cream and remaining sweetener along with vanilla
- spread the cream in the center of the meringue and top with strawberries
If you haven’t guessed yet, I am not a fan of chicken in general. Usually I find chicken meat to be gamey, dry, and tough no matter how I cook it. I have found a decent chicken supplier – they are on the small side, but the flavor is great. Here’s what I did with my chicken tonight – and it was devoured! The spice rub makes the chicken skin crispy and tasty – do not discard it or your chicken will taste bland.
1 chicken, cut into pieces
1 t ground fennel
1/2 t ground coriander
1/4 t ground cumin
- combine spices and rub into chicken pieces with olive oil
1 – 2 bulbs fennel
2 heads green garlic
- Preheat oven to 350 degrees
- Wash and chop the veggies into bite sized chunks
- Add to baking pan and toss with chicken pieces
- Bake until chicken is cooked through and veggies are tender
This was so very, very good. I wanted to make a colcannon recipe for St. Patrick’s day, but I was too lazy to look up recipes. I had all the ingredients of a traditional colcannon in my veggie basket last week, but I figured the carbivores would revolt if I sullied their mashed potatoes with cabbage and scallions, so I refrained and used my cabbage on the side. However, I had some rutabagas I needed to use up tonight and decided to fancy it up a bit. The result was amazing goodness, even though the kids wouldn’t touch it.
2 large rutabagas, peeled and chopped
2 – 4 T Kerrygold unsalted butter
1 bunch scallions, sliced
Salt and pepper
- Boil rutabagas until tender. Drain and put back into the pot over a very low flame to evaporate excess water.
- Place rutabagas in bowl of the food processor with butter, salt, and pepper. Puree.
- Place sliced scallions in with the rutabagas. Pulse gently to mix. Enjoy!
…so what to eat? I still haven’t found a great place to buy seafood, so this weekend I loaded up on some frozen stuff at Trader Joe’s so I don’t get hungry and crabby. Like I was on Friday. At least I had some fresh eggs on hand…and some organic potatoes. Put them together and you get an awesome Spanish Tortilla! Even the kids enjoyed this. I served it with beets – I roasted the roots, sautéed the greens, and then dressed it all in a sherry vinaigrette. Sherry vinegar has been my absolute favorite for making vinaigrette lately, I love the way it tastes. I also add some Dijon-style mustard and some garlic, if I feel like chopping it up.
Newsflash: My husband, who usually shuns white potatoes, has actually requested this dish again this Friday. Yum!
One of my favorite sources for recipes is Bon Appetit magazine. I found this recipe in the October 2011 edition, and switched the flour for potato starch and grassfed beef ribs purchased from US Wellness. I served this with the rutabagas from the veggie basket, boiled and then pureed with cream and butter and arugula dressed in a sherry vinaigrette. It’s sufficient to say that dinner tonight was full of YUM. Really, when I eat the grassfed beef – it tastes beefier than the stuff I get at the supermarket – more like the food I ate as a kid.
Both main ingredients were included in our basket this week. I admit the first week we received the green garlic I thought it was a funny colored scallion and sliced that baby up and sprinkled in into our salad. It was…pungent.
Anyway, I was looking up recipes for the romanesco cauliflower I also received and they suggested roasting that vegetable, so I decided to do the same with the broccoli. Here’s how I did it:
Broccoli, cut into florets
crushed red pepper
minced green garlic
- Preheat oven to 425 degrees. For an easy cleanup, line a baking pan with foil. Grease with olive oil and place broccoli on the pan. Season with red pepper, salt and black pepper. Drizzle some more olive oil over the broccoli.
- Cook broccoli in the oven for 4 to 5 minutes. Open the oven carefully, and give the pan a shake to loosen the broccoli from the pan. If the broccoli looks like it is cooking very quickly, reduce the oven temp to 350 degrees and continue cooking for another 5 minutes or so.
- Check the broccoli again and sprinkle the minced garlic over the broccoli. Stir, and return to the oven for a minute or two.
To go along with the previous post, here is a recipe I threw together one night a couple of months ago. My husband loved it! Kitchen tip: when you bring ginger home from the market, use a table spoon to peel it and pop the root in the freezer. That way it is ready for use at a moment’s notice.
1 head bok choy or similar vegetable
1 T coconut oil
1/2 t sesame oil
1 clove garlic
pinch red chili flakes
1 T tamari sauce
- Place pan over medium high heat. Add oils, garlic, and chili flakes.
- Add chopped greens and stir, cooking until slightly softened.
- Add tamari and grate ginger with a microplane over the greens. Continue to cook until desired tenderness is achieved.
Ok, so this recipe is semi-original. I needed something a little exotic to go with The Crankin’ Kitchen’s Moroccan Chicken, so I took a couple of recipes and blended them into this one.
Saffron Cauliflower “Risotto”
1 head cauliflower
1/2 c chicken broth
pinch saffron threads
1/2 t salt
1/4 t pepper
- Pulse cauliflower florets in food processor in 3 – 4 batches until you achieve a rice-like consistency
- In microwave safe glass/bowl, gently heat broth, saffron, salt and pepper
- Melt butter in a large frying pan; add cauliflower and stir
- Add broth mixture and cook over med to med-high heat until liquid evaporates and cauliflower is tender
So I made the mayo recipe from Well Fed last week when I bought some fresh eggs. What did I do with the bowl of eggy, olive-oily goodness?
- made horseradish sauce for Choucroute Garnie
- made Creamy Italian dressing for salad from the Well Fed cookbook (it was YUM, but the cider vinegar I used made it very puckery)
- made another round of creamy dressing using rice vinegar and grilling seasoning for leftover steak salad
- made crab and tuna salads
Now my homemade mayo is gone. I will have to wait until next week’s egg delivery to decide if I want to make another batch! Do you have any other ideas of what to make with homemade mayo?
We received 2 heads of cauliflower in our veggie basket this week and I was so excited! Right away I knew I was going to make some mashed cauliflower to go with the lovely boneless ribeye steaks we were having for dinner. Here’s what I did:
After cleaning and cutting the cauliflower into florets, I steamed them in a small amount of water with a little salt until tender. I drained them, and put them back over a low flame to evaporate a little more of the water out of them. Then I dumped them into the food processor. I added some salt, pepper, 1/2 t smoked paprika and 4T ghee. I whipped them until pureed.
I apologize for the lack of picture, but the white cauliflower in a white bowl wasn’t that pretty. Maybe next time I will add a carrot for color!