Weekly Roundup - Living On Nothing Edition [Survival Today

http://lunchatsixpoint.com/2010/10/05/squash-pizza-with-honey-rosemary/

Squash Pizza with Honey & Rosemary

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There were mixed reactions to this unconventional pizza, if you can still call it that, with no tomatoes or cheese. Maybe squash flatbread, or foccaccia would seem more fitting, but the dough is just a basic whole wheat pizza crust. Call it what you will, this dish is all about the squash. And we have a lot of them to go around at Sixpoint.

Not from our garden, though. To make the first pumpkin beer that the brewery’s released, a Pumpkin Saison, we ordered sugar pumpkins from Blooming Hill Farm. The first batch of this brew actually went around to bars about a month ago, and can still be drank around town. It was made with canned pumpkins, because there were no ripe pumpkins to be found then. The second batch, which was brewed last week, was made instead with fresh pumpkins. The “mad scientists” at Sixpoint thought it would be interesting to see how the taste might differ in each batch, or not. We’ve still to see. Maybe you’ll notice something different, too.

In any case, when the pumpkins arrived in Brooklyn from the farm, there was an extra crate of assorted heirloom squashes. Turns out my friend Leah, who’s interning at Blooming Hill, threw this box in, and made me try to guess what each variety in it was. I was able to name about half. Here’s what came in the crate, can you tell which squash is what?

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The answers! From top left: kuri, blue hubbard, acorn, rugosa (the bumpy one), trumpat (an heirloom butternut, the long, curvy one), two delicatas (the white and green ones). However, Leah stumped herself too, because she can’t figure out what the one in the middle, with the beautiful yellow and green-streaked skin, is called.

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I cooked the acorn squash first. I had never seen one of its size. It was also a beautiful specimen on the inside, too, with dense and deep-orange flesh. Once roasted and soft, with a caramelized edge, it was tempting to just scoop up with a spoon alone.

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I helped myself to that a bit while removing the flesh from the skin. So creamy in texture, I didn’t even need to mash it up with anything else but a large spoon. I added a generous glug of olive oil and pinches of sea salt to the mashed squash, until its flavor was just right and its texture more silky. This was then spread onto a proofed wheel of pizza dough.

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There are some pizza toppings that just don’t seem to pair well with a whole wheat crust. Many would argue that the classic marguerite, tomatoes and mozzarella cheese, doesn’t suit the sweet and nutty flavor of whole wheat. I think squash complements it well. To spruce it up (pun intended), I sprinkled some rosemary on top before baking. And to give it a little shimmer once out of the oven, drizzled on honey on top, too.

And that’s basically the squash and honey pizza. Some of the staffers who tried it thought the squash tasted amazing. Others seemed hesitant about it. I think it depends entirely on how good the squash you use actually is. And, whether you like (good) squash enough, too.

So that’s one enormous squash down, and many more to go. I’m up for suggestions on how to use the rest of these beauties, please!

Squash Pizza with Honey & Rosemary
(makes 2 6-inch pies, or 1 12-inch)

for the fast-rise whole wheat dough:
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 cups warm water
1 tablespoon extra virgin olive oil
1 tablespoon Kosher or sea salt
two pinches sugar (optional, to encourage a fast rise)

1 large (about 2 lb) acorn squash (or substitute any other type, such as butternut)
3-4 tablespoons extra-virgin olive oil
1-2 teaspoons sea salt
handful fresh rosemary
about 2 tablespoons honey

Combine the yeast with the warm water and stir to break up lumps. Let sit for 5-10 minutes or until yeast starts to become foamy and separate. Combine the flour, salt and oil. Fold in the proofed yeast mixture until the dough just comes together and turn it onto a well-floured surface. Knead for at least five minutes. Divide dough into 2 even-sized balls (if making 2 pies) and pinch any folds shut for a seamless surface. Let sit at room temperature in a tightly sealed container to rise for 45 minutes.

Meanwhile, preheat oven to 375 degrees. Cut squash in half and scoop out seeds. Place cut side-down on two baking trays (or one if it will fit) and roast until tender, about 40 minutes (depending on the size/shape of the squash). Let cool and scoop away flesh from skin. Mash lightly with a large fork or spoon and add the olive oil and sea salt to taste.

Preheat oven to 500 degrees. Turn dough onto a lightly floured pizza pan and stretch into desired pizza shape and size. Spread a thick layer of the squash mixture on top, and sprinkle with a handful of rosemary. Bake until edges are just golden and cooked through, about 15 minutes. Drizzle honey on top and serve.

Thanks again. Dried is so much easier to store, even in the freezer. I’ll keep watch for more. Is there a ping list for updates at all?

http://noteatingoutinny.com/2010/02/06/bulgur-and-freekeh-pilaf-with-roasted-butternut-squash/

Saturday, February 6th, 2010
Bulgur and Freekeh Pilaf with Roasted Butternut Squash

I’ve gone grain crazy as of lately. There are so many different types of them to explore. It started with a pack of bulgur, coarse grinds of whole wheat with a muddy tan color and toothsome, chewy texture. If you like wild rice, you’ll find some similarities here. Then I went freaky for smoky roasted spelt, also known as freekeh. Now I can’t get Missy Elliot out of my head.

They’re not as freaky as they sound, though, these uncommon grains. People have been eating them for longer than potatoes; they are some of the most rustic food staples around. Most of the time, we tend to refine our grains into powdery flour, extracting the bran and germ from them, along with most of their nutritional content (which is often added back later to “enrich” the flour). The ironic thing is that, after all that work, bleached, enriched, refined all-purpose flour is cheaper today than the whole grains that are much coarser — especially noting the word “refined.” Oh well! You can help change that by eating more of the latter. And all the better to your health for it.

But how do you cook them? Here’s one way.

freekeh, from Cayuga Organics

bulgur, from Bob’s Red Mill

You certainly don’t need to make this pilaf with both bulgur and freekeh; likewise, you can make it with any whole grain. Barley, farro, spelt, quinoa, oats, wild or brown rice, choose your own adventure. A combination of more than one types of these grains make a pilaf a little more interesting, for a little contrast of taste and texture. Note that bulgur and freekeh are wheat (or in the case of this freekeh, made from spelt which is very similar to wheat) products and are therefore not gluten-free.

Start by cooking your dry grains, both the freekeh and bulgur, in separate pots as they’ll have different cooking needs. I found that a cup of bulgur to two cups of water, simmered covered about 20 minutes or until all soaked up, cooked it just perfectly. For the freekeh, which are larger grains, a cup of that to three cups of water worked out the same way. Let these cool uncovered a while; also, stir them up a lot as you do so that it gets to air out and separate. Now they’re just chewy and dry enough to coat with olive oil and combine with other ingredients in a pilaf. Since it’s winter, I went with roasted squash as the main addition to this one.

butternut squash cubes before roasting, in olive oil, salt and pepper

and after, crisp and caramelized

Sweet and mild-tasting, it doesn’t compete too much with the subtle, nutty flavors of the grains. Then, because it is so flavorful — salty and briny — I added crumbled bits of feta to this dish. It’s a natural choice for serving in salads and scattered dishes like this pilaf, since it crumbles so easily. It also gave it some Mediterranean flair to complement these grains, which are commonly eaten in the region. Some chopped parsley and lemon juice came next, and what isn’t better with a sprinkle of them?

chopped flat-leaf parsley

mixing it all in

Sweet, savory, earthy and fresh-tasting this pilaf was, all combined. It’s not the kind of dish that’ll blow a circuit in your tastebuds, but it’s pleasantly light and healthy, just the perfect kind of thing to dig into every day. I’d eat it every day, make one big batch over the weekend, although it doesn’t take very long to cook from scratch right away. It even makes an easy party-pleaser, as tried and tested on guests at a small potluck I threw, on a rather lazy Sunday when I admittedly didn’t feel up to cooking elaborately. What better food to serve people you care about than the healthiest, anyway? So long as you make enough, no one goes home hungry, and you’ll have leftovers you won’t feel bad about polishing off. Incidentally, no one knew what they were eating, the grains at least, and the word “freekeh” was not to be uttered without some confusion and spelling checks throughout the night. It was my first introduction to the stuff, too. (The attendant at Cayuga Organics’ Grand Army Plaza Greenmarket told me all about it and even provided recipe cards for it at their stand.) I’m looking forward to cooking it next into a soupy, risotto-like dish, maybe, or just swapping it in for rice and now and then, as I’ve already been doing with that bulgur.

Bulgur and Freekeh Pilaf with Roasted Butternut Squash, Feta and Parsley
(makes about 6 servings)

1 cup bulgur
1 cup freekeh
5 cups water
about 1 lb butternut squash, skinned, seeded and chopped into about 1-inch chunks
about 6 oz. Greek feta, crumbled
half a bunch Italian flat-leaf parsley, chopped
about 4 tablespoons extra-virgin olive oil
juice of half a lemon
dash of cayenne pepper (optional)
salt and pepper to taste

Cover the bulgur with 2 cups of water and place on medium-low in a saucepan. Reduce heat to low when it begins to bubble, and cook for about 20-30 minutes, until water is all soaked up. At the same time, do the same for the freekeh and 3 cups of water. Once cooked, fluff grains with a fork and let cool, uncovered, for 30 minutes.

Preheat oven to 400 degrees. Toss the squash pieces in about 1 tablespoon of the olive oil and a couple pinches of salt and pepper, and the optional cayenne pepper. Roast for about 10 minutes; flip and toss once with a spatula and roast for another 10-15 minutes (depending on how large your chunks are) until pieces are just golden and crisp on the outside. Let cool completely, about 10 minutes.

In a large bowl, toss the grains with the remaining olive oil and lemon juice and season with generous dashes of salt and pepper. Add the crumbled feta, squash and parsley. Serve immediately to retain crispness of the squash pieces; mixture can also be made up to a couple days in advance.

Cost Calculator
(for about 6 servings)

1 cup bulgur (at $4.39/28 oz. bag from Bob’s Red Mill): $1.25
1 cup freekeh (at $6/pint from Cayuga Organics): $3.00
1 lb butternut squash (from Red Jacket Orchards): $0.75
6 oz. feta (at $6/lb): $2.25
half a bunch of parsley: $1.00
half a lemon: $0.17
4 tablespoons olive oil, salt, pepper, cayenne: $0.30

Total: $8.72

Health Factor

Three brownie points: Tremendous. You don’t often see such a variety of vitamins and nutrients squashed together in so few ingredients, as you do here. With Vitamins A and C aplenty from the squash, fiber, protein, calcium and a slew of nutrients from the whole grains (check out this chart comparing freekeh to other grains), and some leafy-green Vitamin K from the parsley (use as much of it as you want, the whole bunch, why not?), this dish is low-carb and well-rounded. A great complete meal. The fats are pretty minimal, from the feta and heart-healthy olive oil, and you can skimp down on portions of these if you want.

Green Factor

Eight brownie points: Organic grains from local farms distributed by Cayuga Organics might be all the rage lately, and for good reason. They’re versatile, interesting to explore and healthy, and they’re an encouraging sign of more grains being produced in the state. Bob’s Red Mill, another line of all-natural and organic grains that I got my bulgur from, is based in Oregon, but it’s widely available and was even in my local (and none too fancy) Associated Supermarket in Crown Heights. Squashes are still around this wintery season at the Greenmarket, as are carrots, which could work nicely here as well; maybe some roasted rutabaga or turnips would be a tasty twist here instead. The feta, parsley, lemon and olive oil were not local in this version, though a really great feta can be found from Three-Corner Field Farm if you catch them at the market.
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Related articles:

* Spelt Pilaf with Pickled Radish, Pumpkin Seeds, Golden Raisins & Parsley
* Honey Butternut Squash Soup
* Roasted Mackerel with Potatoes and Yellow Squash
* Spicy Squash and Chorizo Soup
* Herbed Feta and Tahini Dip

http://noteatingoutinny.com/2009/10/12/cranberry-and-corn-pancakes-with-rosemary/

Monday, October 12th, 2009
Cranberry and Corn Pancakes with Rosemary

I once ordered a stack of “harvest pancakes” from the menu of a small diner. They came to my table beautifully browned, light and fluffy, and studded with dried, sweetened cranberries and kernels of canned corn. Well, it’s “harvest time” now, and instead of reaching for these preserved legacies of previous ones, I’ll make use of the fresh bounty, with tart cranberries just in season and sweet corn on its last ears of the year.

I do have to thank that diner for giving me inspiration; I had never before seen corn in typical breakfast pancakes, fresh or not. I’d half-expected cornmeal blended into the batter for those. But this fall and late summer, I’ve been loading up on fresh ears of corn, as many recent recipes and photos can show. I’m impressed by how long they keep in the fridge. While the husks may dry out and the sprout of silk turn even browner, the kernels beneath seem to stay just as crisp. Weeks pass, and I might shuck a single ear here, and another there, to sprinkle in soup, succotash, pasta, or something weird like ice cream. I think the ear that was destined for these pancakes was three weeks past the day I picked them up at a farm stand.

It’s also high time for the fruit that has to be scooped from the bog: cranberries. More sour than sweet, these unique berries are packed with antioxidants for the oncoming cold weather. Contrary to what one might think, they don’t have to be cooked very long in order to burst with an intense red sludge. Two minutes on each side in a pan should do it, to be exact, and your pancakes will have a built-in syrup.

If you can remember one simple equation in your head, you’ll be set to make pancakes for the rest of your life. That is, 1 cup flour, 1 cup milk, 1 egg. 1 tablespoon sugar, give or take, and 1 teaspoon baking powder. Not so hard to get down, right? Then there are a couple minor details to round it out: 1/4 teaspoon baking soda in addition, which I’ve seen in recipes and have followed, guilelessly, and 1/4 teaspoon salt. Now, you can add to that 1 cup of fresh cranberries, and kernels from 1 ear of corn, to make these. Whisk, ladle, and flip.

No, you don’t have to use buttermilk to make pancakes. It’s an attractive descriptor and we rarely see the word “pancake” without “buttermilk” nowadays, it seems. I think this is less because the taste of buttermilk is essential to good pancakes than because it just sounds good. Don’t get me wrong, buttermilk is great — it lends a slight tang. But you won’t miss it, really, if you’re just looking for pancakes. Plus, many people have regaled tales of this dilemma to me: they buy an ingredient, use it once, and never have another use for it until it goes bad. Buttermilk will do that to you. It’s also not the easiest grocery item to find. I’ve heard of substituting “sour milk” for buttermilk and have done so, too, adding a drop of vinegar to regular milk on the sly. So you can go ahead and do that, or substitute real buttermilk for the whole milk in this recipe below. I also sometimes like to replace a handful of rolled oats for its same weight in flour with pancakes, or go halfsies with a half-cup of whole wheat flour to a half-cup all-purpose. Do you like cornmeal? That can be factored into the equation as well. Or buckwheat — the choices are endless. I just wouldn’t exceed fifty percent of the “other” flour or grain in proportion to the all-purpose, in order to keep the pancakes light and fluffy.

The final flavor that was added to these pancakes was a hint of the wintery herb rosemary. Chopped very fine, these spindles’ oils migrate a bit throughout the batter, and especially sing if a few pieces sink enough to make direct contact with the pan. On afterthought, you could scatter a small handful onto the hot pan just after it’s been brushed with butter, and before ladling the pancake batter onto it. I’m not complaining though; for a cool, mid-October morning, this breakfast hit the spot. And there’s so many more left — for such a short time they took to prepare — I’ll be enjoying them again soon.

Cranberry and Corn Pancakes with Rosemary
(makes about 8 )

1 cup all-purpose flour
1 egg
1 cup whole milk
1 tablespoon light brown sugar (or substitute white sugar)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh cranberries (give or take)
kernels from 1 ear corn
1/2 teaspoon finely chopped fresh rosemary
about 2 tablespoons butter

Beat the milk and egg in a bowl. Combine the flour, sugar, baking soda, baking powder, and salt in a medium-large bowl and make a well in the center. Add all the milk/egg mixture at once and gently whisk, turning the bowl as you go so that the sides spill a little more of the dry mixture into the wet. Once mixture is completely blended, and there are no lumps (about 4 minutes), add the corn, cranberries and rosemary.

Heat a large frying pan. Once hot, turn heat to medium and lightly brush a stick of butter in a circle in the center of the pan. Pour one ladleful of the batter into that center. Let cook without turning or touching for about 2 minutes, or until air bubbles have just begun to form in the center of the batter. Check underneath to see how golden the bottom of the pancake is, and if desired color, flip. Cook on opposite side about 2 minutes longer, and transfer to a plate. Repeat with the rest of the batter, and serve immediately (with optional toppings like maple syrup, butter, whipped cream, etc.).

Cost Calculator
(for 8 pancakes)

1 cup fresh cranberries (at $4/lb): $0.80
1 ear corn: $0.75
1/4 teaspoon fresh rosemary (from a bunch from CSA): $0.10
1 cup flour: $0.30
1 egg: $0.35
2 tablespoons butter: $0.25
1 tablespoon sugar, 1/4 teaspoon salt, baking powder: $0.25

Total: $2.80

Health Factor

Four brownie points: Healthfulness can be sweet. I don’t typically put syrup on my pancakes, just ’cause I don’t see why I’d need to pour it on what I already find to be sweet enough, moist enough (the cranberries help), and basically satisfying enough. Of course, you don’t have forego this common topping, but if you’re looking to de-condition yourself out of some extra calories from sugar, I think you won’t have such a bad run of it with these jammy cranberry-studded pancakes. The berries alone are unique for having little sugar (comparably), and lots of Vitamin C as well as lycopene, as with most red-pigmented foods. The sweet corn adds folate, potassium and beta-carotene, as well as a little more sweetness. Try mixing the flour with some of the whole grains suggested above, like whole wheat or oats, for more nutritional boost.

Green Factor

Eight brownie points: You can get cranberries and corn anywhere, anytime, but they’ll only be fresh this time of year. In this case, they were fresh and organically grown at the farms where I picked them up on a recent trip to New England. People tend to travel this time of year a lot — I know I do, it’s great weather for getaways. Bringing home food souvenirs from farmstands is not only fun but a nice gesture to the local farms and economy. Also, cranberries are great for freezing, so don’t be afraid to load up.
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Related articles:

* Cranberry Ginger Jam Thumbprints
* Sweet Corn and Honey Ice Cream
* Not-So-Strange Birds Part III: Cranberry Thai Curry Glazed Duck Breast with Coconut Mashed Potatoes
* Ris-Oat-O with Fresh Corn & Zucchini

http://noteatingoutinny.com/2009/09/09/sweet-corn-and-honey-ice-cream/

Wednesday, September 9th, 2009
Sweet Corn and Honey Ice Cream

I never did like candy corn. But this ice cream, at first lick, tastes a bit like the Halloween haunt. Perhaps I just got a heavy drizzle of honey stuck on my tongue with it (a main ingredient in candy corn). Then afterward, instead of a slightly sick feeling from the cloying, over-sweetness and gritty mouthfeel, the spoonful burst with the taste of fresh corn and pure creaminess. Sweet corn, sweet cream and sweet, wildflower honey. That’s my kind of candy this season.

It’s corn season, full-swing. Whether it’s grilled Mexican-style with mayonnaise, chile and lime, cut kernels studding salads, or just boiled and buttered, crisp corn is all around. I don’t think I know anyone who doesn’t like sweet corn on the cob. Kids and adults alike can’t seem to get enough of it. How strange, then, that this summertime treat is largely unheard of in Europe, for human consumption, at least.

sweet corn

Shucking corn always brings back memories of being given this chore before dinnertime as a child. I find just as much satisfaction today out of cracking off the tough outer husks and removing as much of the pillow of silk underneath them as possible as I did then. Each ear is created infinitely differently, I’d also taken away from those memories. Some have more tightly packed rows of kernels, some have more whitish kernels to yellow, randomly strewn; some have rows that twist, or look even more jumbled, like a game of checkers newly smeared. And all this is a mystery until you peel away the last, elastic sheaths of husk. Once revealed, some ears of corn are indeed just better — crisper, juicier, and more promising of sweetness. This corn happened to come to me from a small farm in Massachusetts, along with a carload of other organic goodies. But corn on the cob’s everywhere right now, and there isn’t a better way to enjoy them than extra-fresh from a farm stand. Trucking corn long distances may seem an easy feat — the husks and silk are built-in padding — but really crisp, juicy kernels can’t be beat, and that’s a sign of super-freshness.

wildflower honey

Since we’ve gotten enough of it grilled, boiled, buttered, or dressed in salads by now, early September, why not put corn in ice cream? I’m listening, my brain told me after that proposition. But I need something else, and I’m not sold on chile and lime in this. How about something else sweet? And something, for that matter, a little more local. Honey, now we’re talking.

I’ve been spoiled by good honey all summer. Thanks to all the buzz behind legalizing beekeeping in NYC, and the concern over the future of bees (and hence, the health of crops) given the dreadful CCD, honey is kind of all the rage. I have a comb hanging out in my cupboard, and half a jar from Queens County Farm Museum. Since waxy bits don’t sound like a great accoutrement to sweet cream, I went with the jar. Honey is also one of those fun, but wildly inappropriate things to measure out in a cup; a lot is left behind to lap up.

a worked-at comb

I garnished the top of my ice cream scoop with more honey and corn, but this recipe has so much of both that it’s hardly necessary. The corn kernels are steeped in the milk before it’s used to temper the beaten egg yolks and become a custard. The sugars are almost all replaced with honey, and corn. So the list of ingredients is short, and sweet.

Sweet Corn and Honey Ice Cream
(makes 1 quart)

3 cups half-and-half (or 1 1/2 cups heavy cream and 1 1/2 cups whole milk)
1/4-1/3 cup honey
1/4 cup sugar
3 egg yolks
kernels from 1 ear of corn

Beat the egg yolks with the sugar until lighter in color and fluffy. Combine the half and half and corn kernels in a medium saucepan. Bring just to a boil, stirring occasionally and turn off heat. Temper the egg yolk mixture by adding a small spoonfuls of the hot milk mixture at a time, while whisking, until about half a cup has been added. Transfer the egg mixture to the milk mixture in the saucepan and stir constantly while cooking over medium heat until the mixture is just thick enough to coat the back of a spoon (about 8 minutes). Do not let boil. Add the honey and stir to combine thoroughly. Cover in an airtight container and chill overnight.

Follow your ice cream maker’s machine to churn the ice cream.

Cost Calculator
(for 1 quart ice cream)

3 cups organic half-and-half (at $4.29/quart): $3.22
3 egg yolks (at $4/dozen): $0.50
1/4-1/3 cup honey (at $8/jar): $2.00
1 ear corn: $0.50
1/4 cup sugar: $0.15

Total: $6.37

Health Factor

Eight brownie points: Not only is honey hot high fructose corn syrup, like you’ll find in many store-bought ice cream brands, but it has a number of natural vitamins and minerals. So does fresh corn, another sweetening agent in this ice cream. I found that my batch of ice cream, using 1/3 cups of honey, was a tiny bit too sweet, so I added a little flexibility in the recipe above. Measure out to your own taste, especially if you’ll be drizzling more on afterward.

Green Factor

Eight maple leaves: Does that mean a tie? Actually, eight is not a good thing for the health factor, but that’s practically inavoidable, since it’s ice cream. Eight brownie points on the green scale is pretty good, meaning its ingredients have some sustainability cred. Here, the honey was local and the corn also from a small farm, but the milk was a grocery aisle organic brand.

http://noteatingoutinny.com/2010/10/03/ris-oat-o-with-fresh-corn-zucchini/

Ris-Oat-O with Fresh Corn & Zucchini

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We’re in a fall transitional time, when savory spoonfuls of something warm might appeal, but bright summer produce is still abound. I was going to make some oatmeal for breakfast, but this happened instead. Luckily, by the time these oat groats had softened, it was lunchtime, too.

There’s a stigma attached with risotto that it takes a long time and much labor to make. That’s a fair assumption when making risotto with short-grain rice, such as arborio. (Although I’d argue it’s well worth the twenty minutes of occasional stirring, as I’ve made many versions of this, one of my favorite dishes, here.) But when choosing whole-grain oats to swap in for the classic rice, it’s an understatement. So what is the advantage of using oats, you might be wondering by now? They have a wonderfully nutty texture, have whole-grain vitamins, like fiber, and they help lower bad cholesterol, like most oats. Whole oats with the bran still intact are very low on the glycemic index, meaning it’ll digest slower and give you energy more steadily.

IMG_6861oat groats

So consider the extra time you spend to cook them handsomely paid off. I came across these oat groats, or unhulled, whole oat grains, at Cayuga Organics’ stand at the Greenmarket. They didn’t have rolled oats, which I was looking for (for those oatmeal mornings), but the representative offered a bag of these instead. The grayish-brown, sharp, small pins were unlike any “oats” I had ever seen, but then, this was the pure, unadulterated version of the actual thing. “So it’s like steel-cut oats,” I began… except, they hadn’t been cut by steel. You can even sprout them if you wanted, the representative explained. They’re a living food. This was a selling point that went a little above my head, but I may have to try this out soon. I just discovered a little video that may help me out with this task, too.

IMG_6863fresh, skinny zucchini

IMG_6867corn sliced off the cob

So I went home and stood over a pot of these oats and cooked them into porridge-like risotto. When the oat groats were added to the pan after sweating the onions, I gave them a few minutes to lightly toast. A really fun thing happened then — many of them began to crack open, audibly so. It sounded like popcorn, only these grains didn’t expand with a puff of white.

This dish had some good help with the produce still in season. I had a few ears of sweet corn on the cob left to use, I’m afraid the last for this early fall. Ripe, small and firm green zucchini were sliced to stir in toward the end along with it, too. Light but satisfying, it’s the kind of meal you’ll feel full from after one bowl.

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I’ve often told people that there were four hallmarks I try to keep in mind with each recipe on this blog: cost-efficiency, healthfulness, practicality and environmental friendliness. Sometimes, you can’t hit all nails on the head at once, and this one dropped the ball a bit on practicality since it takes so darn long to make. You have been warned!

Oat Groat “Risotto” with Fresh Corn and Zucchini
(makes 2-3 servings)

3/4 cup oat groats
4-6 cups vegetable or chicken stock
1 onion, chopped
1 ear of corn, kernels cut off
1-2 zucchinis, sliced thinly
2-3 tablespoons olive oil
salt and pepper to taste
1/2 cup grated parmiggiano-reggiano

Heat a heavy-bottomed saucepan or Dutch oven with the oil and cook the onions until softened over medium, about 8 minutes. Add the oat groats and stir to gently toast, about 1 minute.

Meanwhile, warm the stock in a separate saucepan and add a ladle of stock to the oats. Let it absorb almost completely and add another ladle. Continue adding stock, stirring occasionally, until oat groats are tender, about 40 minutes. Add plenty of salt and pepper to taste. Stir in the corn and zucchini and cook, stirring, for 2-3 more minutes. Drizzle with extra olive oil and add optional butter or cream if desired. Sprinkle in the grated cheese, stir, and serve.

Cost Calculator
(for 2-3 servings)

3/4 cup oat groats (at $3/pint-sized bag): $1.25
2 small zucchini (at $1.80/lb): $1.00
1 ear fresh corn: $0.50
1 onion: $0.30
4-6 cups homemade vegetable stock: $2.50
1/2 cup grated parmiggiano-reggiano: $2.00
salt, pepper, olive oil: $0.25

Total: $7.80

Health Factor

Three brownie points: Most risottos are rich, oily and fattened with so much butter you don’t even want to know. This is taking a liberty with the tradition of the dish for its much less creamy texture, created in large part because oat groats aren’t nearly as starchy as short-grain rices are. It takes another liberty because I didn’t really try very hard to make up for this by adding much extra fats or cream. In any case, the oat groats are a great source of fiber, iron and selenium, and is known for reducing “bad” fats in your body, good for your heart. Fresh, gently cooked zucchini is a great veggie to get your potassium fix, Vitamin C and Vitamin A, and fresh corn adds a pop of texture, sweetness and B-vitamins, too.

Green Factor

Nine maple leaves: I can’t think of too many things that went into the dish that weren’t grown locally and sold at the Greenmarket: olive oil, salt and pepper. Otherwise, this seasonal and nutritious dish was sourced from friendly, familiar farms. I grabbed lots of carrots, onions and celery on this market run to make all the veggie stock with here, too — celery’s just now in season so it’s a good time to.
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Related articles:

* Breadcrumb Crusted Zucchini with Rainbow Chard
* Cranberry and Corn Pancakes with Rosemary
* Garlicky Marinated Zucchini with Soy and Sesame
* Potato Risotto

http://www.seriouseats.com/2007/02/in-letting-vegetables-sit-in.html

On the Pickling Trail

Posted by Cathy Erway, February 23, 2007 at 8:00 AM

In: Letting vegetables sit in a mason jar with herbs and spices—essentially, pickling.
Out: Leaving vegetables out—essentially to rot.

Pickles have come a long way from those old bread-and-butter chips in the back of your fridge. In New York City, there’s a new breed of craftsmen thriving on the old tradition of pickling. Equipped with solid roots and reverence for the versatile snack, three picklers are creating bold twists on old recipes and find themselves crossing cultures and ingredients to whole new levels. Find sweet and salty confusing? Try smoky, tangy, herby, fresh, garlicky, acidic, and seaweedy for complex.

It may seem about time for home canning and pickling to become the next weekend DIY craft. After all, “the whole point of pickling,” says Rick Field of Rick’s Picks NYC, “is to preserve the harvest.” Nearly every culture has its own version of them. But before this home cooking connoisseur gets herself into too much of a pickle, let us consult our authorities.

I first met Jon Oren at a basement bar gig for a country jug band called the Flanks. Everyone was calling him the pickle guy—it turns out these people had a half-brained theory that pickles and country music went together like mashed potatoes and gravy and were fond of throwing joint events where pickle brine ran as free as the beer on the tap. I learned that Jon had founded the up-and-coming Wheelhouse Pickles, based in Brooklyn, and later caught up with him on a weeknight at the commercial kitchen that he rents in Long Island City for some tips—and on this particular night, to see a batch of Irma’s Pears get soaked.

While pears are the only fruit that Wheelhouse has yet sold, Jon is no stranger to attempting to pickle anything. He says his hobby began at an early age: His mother, frustrated by how quickly her son cleaned out jars of pickles when she bought them, told him to pickle his own with the leftover brine. Today, Jon is still pickling his own. In addition to a hardy assortment of pickled okra, beets, peppers, beans, turnips, and cucumbers, Wheelhouse features limited-run “Whims”—specialty seasonal pickles such as pears with burnt honey, tarragon, and Niagara grapes. What’s the worst thing he’s ever pickled? “Watermelon. It turned to mush.”

Getting the fruit bit out of the way, I next headed over to Williamsburg for a crash course on pickling basics from Bob McClure. One fourth of the family-owned McClure’s Pickles, Bob has been making hot garlic dills from a 50-year-old family recipe for as long as he can recall—mostly for friends, although the newly launched business has been getting local buzz. Though split between New York and Detroit, the pickling process is always done close to home—one of them. And like Wheelhouse, local ingredients are key and used almost exclusively as long as weather and supply permit.

I was promptly put to work in making a batch of garlic dills (just for friends), since chile peppers were out of season. In the process I jotted some of the do’s and don’ts of home pickling. Don’t, for instance, worry if your whole garlic cloves turn blue after the first few days of maturing; they’ll turn back to their natural color. Do make sure that you chill your vegetables overnight before pickling; they will retain more crispiness. Bob emphasizes the fact that whatever you are pickling, each ingredient should stand on its own—a cucumber should still taste like a cucumber, the dill, like dill. What was the worst pickling “don’t” that Bob ever pulled off himself? “Cucumbers with Scotch bonnet peppers that came out way too hot to eat.”

If you’ve ever been to New York City’s Union Square Greenmarket on a Wednesday or Saturday, chances are you’ve seen Rick Field of Rick’s Picks NYC. Quite possibly you may have gotten to chat for as long as you pleased while he answered all your pickle queries. I had that chance myself, on an icy Saturday when nobody seemed in as chipper a mood as he.

Everyone from the New York Times to Food & Wine has been talking about Rick’s Picks, the veteran pickling outfit of the three discussed in this story. Also founded on locally produced, small-batch principles, Rick’s whimsical approach and inspired original recipes such as “Windy City Wasabeans” has secured his place in the pickling history book.

“Local produce is a huge part of my business,” Rick says, echoing the tenets I’ve been hearing from the other picklers. And another: “I try to retain as much natural character of the vegetable as possible.” It might be worth mentioning that these three folks are no mere Brooklyn pickling rivals—Jon Oren had worked for a time with Rick Field, and he and Bob McClure often exchange favors like taking a haul of one another’s mason jars down from upstate. (”I think I still owe Jon shipping for something,” Bob says.)

When asked why he prefers the hot-packing style of pickles, Rick tells me, “I’m a home canning guy. It’s what I learned growing up.” His family is as keen at swapping pickle recipes as they are at soup recipes, he explains, comparing the similarities of the two. The worst thing he’s ever pickled? “Eggs.” And that’s three to check off my list.

20070223CEingreds.jpgThe basics of home pickling in the hot-packed style are not hard to pin down. You must use pickling salt or coarse salt that’s free of the additives in regular table salt. You have to sterilize your materials—jars and lids, and, while you’re at it, make sure your pickling ingredients are dirt free, too. Finally, choose local ingredients. It’s no wonder that all the picklers I spoke to do the majority of their work in the summer and autumn months, traditionally to preserve the abundance of garden-ripe fruits and vegetables. With these rules in mind, I set about brining a vegetable that I’ve seen frequently this winter, being shucked off its thick fibrous branches at green markets all over the city: brussels sprouts. For an herb, I chose a something close to dill—fennel fronds. I played it fairly safe with the brine ingredients, screwed on a tight lid, and waited.

Instead of the months that some types of pickles require, I needed only wait at least two weeks for the hot-packed brussels sprouts to mature. A couple of blustery weeks went by. I went to work; celebrated my uncle’s 50th birthday on one of the weekends. The wheel of life rotated a little bit. And the brussels sprouts too were evolving—into something much greater than Mother Nature had laid out for them. They were becoming pickles. At least, I hoped that mine were going to become something great.

I wasn’t displeased. In two weeks’ time, the brussels sprouts came out of the jar delightfully crisp, spicy, and sweet. Each crunchy, cabbagey leaf of the little bulbs held a reserve of juice, which made them especially irresistible to snack on.

About the author: Cathy Erway is no stranger to the kitchen. When not pickling brussels sprouts, she can be found on Not Eating Out in New York, where she writes about cooking affordable meals at home.

Pickled Brussels Sprouts with Fennel Fronds

Equipment
1 quart mason jar, sterilized

Ingredients
3 cups water
1 cup apple cider vinegar
1 ½ teaspoons coarse or pickling salt
1 teaspoon brown sugar
1 teaspoon pickling spices: coriander, mustard seeds, cinnamon, allspice, cloves, black pepper, red pepper flakes
1 bunch fennel fronds
10 or so brussels sprouts, trimmed and steamed for about 10 minutes, then chilled

Procedure
1. In a pot large enough to submerge mason jar, sterilize jar and lid by boiling for at least 15 minutes.

2. Meanwhile, in a small saucepan, make the brining mixture by bringing the water, vinegar, salt, and sugar to a boil. Line up brussels sprouts, fennel, and pickling spices all within easy reach, and remove mason jar from water with tongs.

3. Fill jar with pickling spices, fennel, brussels sprouts. Pour boiling-hot brining mixture to within ½ inch of the lid’s top, and seal immediately.

4. Place sealed jar upright in a large pot of boiling water for 10 minutes. Remove, and store jar in a cool, dark place for two weeks.

5. Make sure that the lid’s safety seal pops up once you finally open them after two weeks, and enjoy a versatile snacking delight.

http://www.seriouseats.com/recipes/2010/10/sweet-potato-and-gruyere-turnovers0recuoe.html

Dinner Tonight: Sweet Potato and Gruyère Turnovers

* 1 medium onion, grated
* 3/4 pound sweet potatoes, peeled and grated
* 1/4 cup olive oil
* 1 bunch Swiss chard, stems discard and leaves chopped
* 1/4 pound Gruyère, grated
* 1/2 tablespoon fresh thyme leaves
* kosher salt and black pepper
* 2 refrigerated rolled piecrusts
* 1 egg

Procedures

1.
1

Adjust oven rack to middle position and preheat to 400°F. Pour the oil into a medium saucepan and heat on medium high until shimmering. Add the onion, and cook, stirring frequently, until soft, about 8 minutes. Add the swiss chard, and cook until wilted, about 5 minutes.
2.
2

Transfer mixture to a large bowl. Mix in the grated sweet potatoes, Gruyère, fresh thyme, 1/2 teaspoon salt, and pinch of black pepper. Let cool for a few minutes.
3.
3

Cut the pie crusts in half, so you have four half circles. Spoon about 1/2-cup of the sweet potato mixture on one side of each half circle, leaving 1/2-inch border. Fold the dough over and crimp the sides. Using a knife, slice three openings on the top of the turnover. Repeat with the other three half circles.
4.
4

Crack the egg into a bowl, and whip with a fork. Brush the top of each turnover with egg. Line a baking sheet with parchment paper, and place the turnovers on top. Bake in the oven until the turnovers are golden brown, 20 to 25 minutes

1. Crockpot Maple Glazed Sweet Potatoes
Posted by: “jackie”

Crockpot Maple Glazed Sweet Potatoes

5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste

Peel sweet potatoes and cut into 1/4 to 1/2 inch thick slices; place in crock pot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated. Serves 4.

________________________________________________________________________
2a. Slow-Cooker Berry Cobbler
Posted by: “~*Piper*~”

Slow-Cooker Berry Cobbler

* 1-1/4 cups all-purpose flour, divided
* 2 tablespoons plus 1 cup sugar, divided
* 1 teaspoon baking powder
* 1/4 teaspoon ground cinnamon
* 1 egg, lightly beaten
* 1/4 cup fat-free milk
* 2 tablespoons canola oil
* 1/8 teaspoon salt
* 2 cups unsweetened raspberries
* 2 cups unsweetened blueberries
* 2 cups low-fat vanilla frozen yogurt, optional

* In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
* In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
* Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired. Yield: 8 servings.

________________________________________________________________________
3. TRADITIONAL ITALIAN LASAGNA
Posted by: “angelkisses51

Traditional Italian Lasagna

1/2 of a (1-pound) package lasagna, uncooked
1 lb bulk Italian sausage
1/2 lb ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 oz) can tomatoes, cut up (un drained)
2 (6 oz) cans tomato paste
2 tsp sugar
2 tsp salt
1 1/2 tsp basil leaves
1/2 tsp fennel seed
1/4 tsp pepper
1 (15 oz) container ricotta cheese
1 egg beaten
1 tbsp parsley flakes
1/2 tsp salt
1 cup sliced pitted ripe olives (black)
4 cups of shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Prepare lasagna according to package directions, drain.
(I didn’t do this last night and it was much better. Instead I filled a
baking pan with hot water and put the noodles in. After making the meat
mixture I drained the water and added more hot water. They were softer
but not cooked, they finished cooking during the baking process. Much
easier to cut the finished product!)
In large skillet, combine Italian sausage, ground beef, onion, and
garlic. Cook until sausage is no longer pink and onion is tender; drain.
Stir in next 7 ingredients. Bring to boil. Reduce heat, simmer 20
minutes. In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1
1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third
each lasagna, remaining meat sauce, ricotta mixture, mozzarella cheese,
and Parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for
25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand
10 minutes before cutting.
8-10 servings.

NOTE: This is true Italian Lasagna. Is not the American version
which has cottage cheese in it.)

This is another great group owned by *~Tamara~*

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/

Thought for the Day

The smile is the lighting system of the face and the heating system
of the heart.

NancyLand Online Recipes for Friday

http://www.nancyskitchen.com/RecipesOct2010/recipes-oct15.html

Pancake Recipes

http://www.nancyskitchen.com/pancake-recipes/index.html

Recipes Using Coca Cola

http://www.nancyskitchen.com/coca_cola_recipes.htm

Crockpot Fried Apples

3 Pounds Granny Smith apples, peeled, cored, and sliced
1 Teaspoon cinnamon
1 Dash freshly-grated nutmeg, (optional)
3 Tablespoons cornstarch
1 Cup granulated sugar
1 Tablespoon butter - (to 2 tablespoons), cut in small pieces

Place apple slices in the crockpot; stir in remaining ingredients and
dot with the butter. Cover and cook on LOW for about 6 hours, or
until apples are tender but not mushy. Stir about halfway through
cooking.

Yields 2 1/2 to 3 cups.

Great as a topping, a filling, or alone topped with whipped cream.

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/recipes-exchange/

Peanut Butter Divinity

Ingredients

1 c. light corn syrup
3 c. sugar
1 c. water
1 c. peanut butter
Dash of salt

How to make Peanut Butter Divinity

Combine sugar, corn syrup, water and salt in heavy saucepan over medium
heat; stir to a boil.
Cover pan; reduce heat.
Cook for 3 minutes.
Uncover pan; in- crease heat to medium.
Cook until syrup spins a thread.
Beat egg whites until stiff.
Pour half the syrup into egg whites in fine stream, beating con- stantly.
Return remaining syrup to heat; cook to firm-ball stage.
Pour syrup into egg white mixture, beating until creamy.
Pour candy onto heavily greased waxed paper; let stand until firm.
Dampen hands with cold water; pat candy until about 3/4 inch thick.
Spread peanut butter over candy.
Roll as for jelly roll; cut in slices.
—

* Ginny

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/Frugal-Recipes-n-More/

5. Smoked Roasted Rack of Lamb
Posted by: “Kittyhawk”

Smoked Roasted Rack of Lamb

2 lamb racks
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup dry red wine
4 cloves garlic, minced
zest of 1 lemon
2 Tbsp Worcestershire sauce
1 tsp soy sauce
1 tsp basil
1/2 tsp thyme
1/2 tsp black pepper
salt to taste
Tell your butcher you want the lamb racks French cut. If he doesn’t know what you are talking about find another butcher.
Combine vinegar, lemon zest with the herbs and spices. Marinate racks of lamb in mixture for 24 hours.
Preheat grill and prepare for indirect grilling. Combine Dijon mustard, red wine, Worcestershire sauce and soy sauce in a bowl.
Remove lamb racks from mariande and place on grill over indirect heat. Grill for one hour or until done, basting with mustard sauce every 20 minutes.
Remove from grill when done, let rest for 10 minutes, carve and serve.

________________________________________________________________________
6. Tomato Pork Stew
Posted by: “Kittyhawk”

Tomato Pork Stew

1 lb pork tenderloin, cubed
salt and pepper to taste
3 Tbsp olive oil
2 medium onion, chopped
2 clove garlic, minced
2 large red bell pepper, seeded and chopped
2 tsp cumin
2 tsp dried oregano
2 tsp dried rosemary
4 cups chicken stock
1 lb new potatoes, peeled and cut in chunks
2 - 14 oz cans whole tomatoes, drained and coarsely chopped
salt and freshly ground black pepper to taste
clear jel (NOTE)

Season meat with salt and pepper and saute in oil until browned. Remove from pot and reserve.
Add onion, garlic, and bell pepper to same pot, mix in spices and cook for a minute then add the stock. Bring to a boil, add potatoes, and reduce heat to a simmer and simmer for 5 minutes. Add the coarsely chopped tomatoes and reserved pork and bring to a gentle boil. Season with salt and pepper to taste.

Remove from heat and ladle into prepared jars leaving a 1” headspace. Check for air bubbles. Process pints for 75 minutes or quarts for 90 minutes at 10 lb pressure. Adjust pressure according to your altitude and / or style of canner.

NOTE: You can add a couple Tbsp of clear jel mixed in a little water to the stew before jarring or you can add it to thicken the stew on reheat.

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

>>>LOL, ‘after the election’, there will be more action on the thread, for Delawhere is working hard to see that we win.<<<

DelaWhere is juggling lots of hats here lately!

In 2 weeks and 2 days - The future of our Nation will be decided!

All Freedom loving people need to do whatever is necessary (no matter how hard it may be) to cast their vote! Talk to your friends and neighbors and be SURE THEY VOTE!

If we don’t, our preparations/stockpiles/food production will be the essentials for survival!

While I am very hopeful that everyone will do the right thing, I’m still preparing. (2 1/2 more bushels of apples - sauce/slices/pie filling/spiced rings/chutney to do here...)

Remember - I’m counting on everyone to VOTE!

I’m doing my part.

I’m also preparing.

Better to do it beforehand.

LOL! Trying to encourage me to eat more corn, granny?

Actually, I love corn. Just not in cornbread. (I know, weird).

I love oats though - I like the idea of tossing in some oats in whatever I bake. They’re quite nutritious too.

Next time you make cornbread, make extra batter, add a can of the cream style corn, put half in the baking dish, cover with cheddar cheese and slices of green chilies and then top with the rest of the batter, will need longer to bake and it will surprise you at how good it is.

Yummmm! Green chilis and cornbread are wonderful together! I make a polenta dish that is similar to this one - just with polenta as the base insteadof cornbread. The creamed corn I think I can deal with in cornbread. Sounds good.

save this

I’m doing my part.

I’m also preparing.

Better to do it beforehand.

Ditto here.

Oats can be had pretty cheap, if you know of sources.

I’ve discovered a lot of ways to eat oats recently, out of necessity. (food allergies)

Where do you get ‘em cheap? I’ve just been buying the large generic-brand round cardboard tubs of them.

If you have any tips on using them, please share!

There’s a place called New Hope Mills in a city that I pass occasionally, Auburn NY. Less than a dollar a pound. I also find them more reasonably in the bulk section of Wegman’s supermarket.

Perhaps a food co-op if you have one in your area.

I store them in canning jars with reject canning lids. If the canning lids have scratches or are still in reasonably good shape after being used for canning, I use them for storing grains and nuts and keep them in a cool place, like the basement or the freezer. Stuff doesn’t get freezer burned when it’s hermetically sealed like that. It also keeps out bugs and other critters.

I make granola for mr. mm and use the steel cut oats in place of barely in soups.

I also toast the steel cut oats in olive oil and butter and then mix them with quick cut oats and salt it and bake it for half an hour in the oven. The steel cut oats get a very nutty crunchy flavor that way.

I’m living on an extremely restricted diet and have to do what I can with what I can eat. However, my cholesterol is GREAT.

INDEED.

THX THX.