Sunday, 17 July 2011
Yellow Pear Tomatoes-- first up
Topic: Recipe
In an earlier post today , you saw the huge garden I am lucky to have at Harvest Hills Farm. However, here's a photo of my first ripe vegetables.
It looks pretty lame...Now, I know next week, there will be more green and yellow beans than I can count, and by the end of July, more zucchini than any community can consume. But today, there's only 7 ripe Yellow Pear tomatoes.
I will not waste not one. (and--That should be everyone's mantra. )
So, I've decided to put my seven photogenic tomatoes mixed with some cooked and chilled lentils, leftover green beans from last night's dinner and a lemon( a leftover fresh one extra from Bastille Day)-- and-- oil dressing with dillweed, salt and pepper.
This can be your Summer "go-to" idea for a chilled salad--mixed veggies (mostly fresh from the garden, raw or blanched, depending on what you have at hand), a complex starch-whole grain (barley, beans, rice, lentils), and a simple vingarette or lemon (any citrus) juice-with-oil dressing. Salt, Pepper. Chill THOROUGHLY. ADD chopped FRESH HERBS...then serve with your favorite indirect grilled meats--or a quick burger (whether beef, lamb, turkey or veggie)!!!
Posted by Karen
at 11:19 CDT
Gardens Follow Up
Topic: Garden
I am giving you a little follow up on our two sites of gardens.
For reference, we all hopefully made (at the least) a window sill herb garden in spring and re-planted it outside into a larger container in the Summer. This larger window box should serve us for fresh herb cuttings through out the Summer and early Fall. Whether you live in an apartment or house, there is room for fresh herbs (and even another window box for fresh lettuce or greens)...even if it has to stay by the window and has no outside space.
For those lucky enough to have space for a full garden, here's a photo of where we stand with the Farm's
Kitchen Garden." It's still not too late to plant some things from seed in our Midwest area. You can still plant multiple varieties of beans and cucumbers and zucchini, and have them reach maturity this growing season. Also--when the ridiculous heat backs off, you can plant more greens and lettuce for fall harvesting.
Posted by Karen
at 11:09 CDT
Updated: Sunday, 24 July 2011 21:48 CDT
Friday, 15 July 2011
Bastille Day 2011
Topic: Party planning
Bastille Day 2011 was an evening of French flute music presented in casual recital followed by the most amazing French food in the outdoor courtyard--
all performed by flute students and afficiandos of our iconic flute teacher, Susan Levitin.
On a very personal note, Bastille Day will always be our own version, but it's based on the memory of what hubby and I view as the ideal of French appreciation--in memory of Lorraine Hooker, the owner of The French Kitchen who retired in 1997 at the age of 80.
The French Kitchen on 63rd Street in Chicago was exactly as stated--a typical French kitchen, that made you feel like you walked into your grandmother's house and she'd been cooking all day in anticipation of your arrival...relax, have some wine, a leisurely dinner and excellent conversation. Bastille Day at The French Kitchen was that and a little more. You really were transported to a Parisian bistro.
Last night, we had music covering the 18th to the 21st centuries, enough food, desserts, and cheeses to sample the world of French cuisine, and what everyone wishes for...some leisure time with great friends and great conversation.
Julia's almond cakes getting ready for take-home gifts for guests.
The Flute Gnome in the garden.
How very true...
Posted by Karen
at 16:51 CDT
Updated: Friday, 15 July 2011 17:16 CDT
Saturday, 9 July 2011
Food Safety for Summer Parties
Topic: Education
"If you like it then you shoulda put a lid on it..." Beyonce's song goes something like that, doesn't it? Well, if not, the Summer food safety mantra sure does!
Let's take this quiche as an example.
Say I wanted to bring this to an outdoor party for an appetizer.
I plan to make the quiche at home in advance of the party, using good food practices covered in an earlier blog posting (check under topic "Education" to pull out similar posts).
It's now a hot quiche straight out of the oven. Am I going to serve it immediately? No. The party is several hours from now so I immediately refrigerate the quiche.
Principle 1. Get your previously heated foods out of the temperature danger zone as quickly as possible. The temperature danger zone is between 41 degrees and 135 degrees Fahrenheit. It's called the"temperature danger zone" because that it the temperature at which bacteria replicate most quickly.
Think about it, you just killed bacteria in the baked quiche by baking it and raising the internal temperature over 165 degrees. But your kitchen isn't sterile, so you try to mitigate recontamination by getting your food covered and into the refrigerator.
Now you have to decide if you want to have that quiche served cold or heated. If it's going to be re-heated, you'll have to reheat at your hostess' house so make sure you plan that with your hostess in advance.
Principle 2. You must reheat previously heated foods to an internal temperature of 165 degrees.
Since you don't want to stress out your hostess with one more thing, you thoughtfully decide that chilled quiche appetizer would be yummy. So, you will follow Prinicple 1 again by keeping your food out of the danger zone by transporting it chilled in a cooler packed with ice to the party.
Once at the party, make sure your chilled food is eaten cold by serving it immediately or keep it cold by placing it on ice. And keep a lid on it! Or at least use some covering that will prevent random insects from contaminating your food.
Food will get contaminated--through handling with utensils touched by many, by inadvertent touching during self-serving, but again--we are trying to prevent bacteria from multiplying and causing food-borne illness. So, reduce the risk by keeping hot foods hot and cold foods cold! Both hot and cold need to be kept out of the danger zone--41 to 135 degrees Fahrenheit.
If food is going to be kept out buffet-style for longer periods of time, it's wise to check the internal temperature of foods with a thermometer (and be careful not to cross-contaminate!).
Every year we hear about the potato salad or deviled eggs at a picnic causing food-borne illness. Sometimes the food preparer directly contaminated the food by
- failing to wash their hands,
- preparing food while ill or with open wounds or
- failing to prep the food safely.
Those are sloppy mistakes that clearly should never happen.
The world is not sterile so we still have to follow all the rules when preparing food that is served to others. And the risks can be reduced with a commitment to the above principles.
Posted by Karen
at 10:37 CDT
Updated: Sunday, 24 July 2011 21:49 CDT
Friday, 8 July 2011
Tandoori Spices on Turkey and an Indirect Grill
Topic: Recipe
Who doesn't like interesting, but easy, on a hot Summer day?
Why not let your indirect grill work for you this weekend while you attend to all the rest of the household chores, errands, or other yard activiites you might have. It's super easy and always appreciated.
Here's an interesting take on Tandoori Chicken.
How about using the usual Tandoori spices as a rub on a boneless turkey breast? The indirect (or Kettle) grill will guarantee that you have a nice crisped, browned outside while the inside of the meat stays nice and moist, while still getting smokey overtones.
Tandoori Spiced Turkey
For the Rub, combine the following spices:
Garam Masala, Cumin, Tumeric, cayenne pepper, minced garlic and minced ginger--amounts depend upon the size of your meat. The cayenne is hot so obviously adjust proportions of it and the other spices, according to your personal tastes.
Mix the above spices with some lemon juice for a paste-like rub.
(Great Hint: Always keep a stick of ginger in your freezer. It shreds easily when frozen and it's always available!)
Rub mixture over the boneless turkey breast, leaving the skin on, and refrigerate until the grill is ready.
Prepare the grill by placing about 15 or so charcoal briquettes each on both sides of the grill. The space in the middle should have a metal drip pan positioned. And--You should pre-start the charcoal burning in 1 or 2 charcoal chimneys (preferred method) and then pour them into their two respective sides. Otherwise start them burning directly in the grill.
Put the grill top in place. Put the kettle top on and allow the grill to get hot before putting the turkey in place.
Put the refrigerated, rubbed down turkey in the middle. Put the kettle top back on and let it cook undisturbed, no peeking, for about two hours. You can cook it longer and it will still stay moist. If you use a whole turkey, add an hour or more depending on its size. You can also use this same rub on chicken parts or a whole chicken. No matter what poultry you are using or whether parts or whole-- always check your meat with a meat thermometer to make sure it hits 165 degrees before you declare it "done".
Interesting sides to go with your turkey.
The popular Indian cucumber dish, Raita--is shredded cucumber with yogurt, salt and pepper.
How about a clever relish of fresh fruit, tomatoes, melon?
Add mashed sweet potatoes seasoned with a little smokey spices blend?
Here's our plate...
Posted by Karen
at 16:43 CDT
Saturday, 2 July 2011
The Devil's in the Details
Topic: Party planning
Build this QUICK Summer Cocktail PARTY for 4.
First, your favorite Deviled Egg Recipe-- if you don't have one--here's a quick basic lesson in creating your signature Deviled Eggs.
Deviled Eggs
6 eggs, covered with cold water. Bring to rolling boil, then shut off heat, cover the pan, and set a timer for 12 minutes. When timer goes off, drain and rinse eggs with cold water. Let cool about 20 minutes in really cold water. Then, drain and shake eggs against the pan and each other to break the shells. Peel each egg individually. Slice egg longwise in half. Pop yolks into a separate bowl. Place the whites on a serving plate.
To the yolks, add 1 tbsp horseradish sauce, 1 tsp. spicy brown mustard, 3 tbsp mayonnaise, AND YOUR OWN SPECIAL ADDITION stuff (we had leftover tapenade and put some in) or nothing more than salt and pepper. Then, stuff the whites with your yolk mixture.
Garnish--use your imagination- we put extra olive tapenade on top but you can sprinkle with cayenne pepper,cilantro, or caviar--use you imagination!
Chill until serving.
(Note--I used a retro Commemorative plate for serving the eggs.)
Tonight I decided to reinvent the classic...
Old Fashioned Cocktail
HONEY BOURBON ( every distiller has their version)
DRY VERMOUTH
Muddle MINT from the garden along with some orange zest. Add bourbon and vermouth along with lots of ice cubes and shake like crazy. Serve with peeled orange wedges and over additional ice cubes.
NOW - you have a party!!!
Posted by Karen
at 19:09 CDT
Friday, 1 July 2011
Nicoise Salad- American Heartland Inspired!
I'm not sure how the weather's been wherever you're reading this, but we are looking at high temperature and high humidity this whole weekend. Usually, that's an appetite killer but I've got a creative solution for you.
How about a variation on the classic French...
Niçoise Salad
But we'll do it "deconstructed" and in the American Heartland Style using ingredients we can readily find in our gardens and markets.
Ingredient List: (Prep vegetables and prepare tapenade and deviled eggs in advance)
Mixed Salad Greens
Red onion, sliced thinly and chopped
Canned tuna in water, drained
Deviled eggs (hard boiled eggs, cooled, sliced in half, scoop out cooked yolk, mix with mayo, mustard, salt, pepper, capers! re-stuff)
Fresh Corn (blanch corn on the corn and cut kernels for salad)
Grape tomatoes
Kiwi, sliced (substitute any fresh fruit or berries)
Crumbled goat or feta cheese
Olive tampenade on sliced French bread (1 large can black olives, 1 large clove of garlic, sprinkle of Herbs de Provence, pepper, splash of olive oil, splash of vinegar. Process a few pulses in food processor.)
Dressing: Lemon juice, olive oil, dillweed, salt and pepper, whisked together.
The French have a saying --that you must toss the salad thoroughly, expressed as "fatigue la salad." This is a good idea, so start by putting the greens with onion in a large bowl, add the dressing and toss forty times--really count forty times to get the greens totally coated.
Next, assemble the salad greens on dinner plates and begin to build your salad. The tuna goes in the middle, from there on, use your imagination and refer to the picture below for suggestions.
This is a great dinner with plenty of vegetables and protein! Guaranteed to satisfy body and spirit, regardless of the heat.
Bon Appetit!
Posted by Karen
at 07:53 CDT
Updated: Friday, 1 July 2011 08:53 CDT
Friday, 24 June 2011
Lamb Burgers: The "Other" Red Meat
Topic: Recipe
Here's a quick and easy menu to use ground lamb. We all know about the marketing campaign for pork as the other "white" meat--well, you can think of lamb as the other "red" meat.
Just like beef, the amount of saturated fat in the lamb depends upon its diet. Grassfed is lower in saturated fats. However, if you grill the lamb, you can easily drain off the saturated fat which melts when heated and is separated from the remaining meat product on top of the raised grill.
Every kitchen should have a simple burner top grill pan shown in the picture below. It's easy and quick to grill indoors, draining fat away from meat and eliminating exposure to excess carbon or chemicals from charcoal.
Ground lamb burgers
1 medium onion and 2 cloves of garlic. (Saute until soft. Set aside for topping burgers.)
1/3 lb. ground lamb per patty
Low carb, high fiber buns
Preheat grill on medium-high heat. It's ready when water sprinked on the grill sizzles.
Grill the patties, turning over once, about 5-6 minutes on each side.
Salt and pepper to taste. Top each burger with the sauteed onions and garlic. I added a little mayo on one side and Dijon mustard on the other side.
While grilling, make your side dishes. I steamed some mixed vegetables and heated up some pre-made baked beans.
A word about buns. There are excellent high fiber, low carbohydrate buns available in every supermarket now. I used whole wheat buns from Sara Lee that have 14 grams of carbohydrate per bun, of which 6 is fiber, making each bun only 8 net grams of carbohydrate. They are also low calorie at only 80 calories per bun.
Posted by Karen
at 10:07 CDT
Thursday, 23 June 2011
Peek in the Nest
Topic: Harvest Hills Farm activity
Peek in the nest in your yard, neighborhood, parks...and see what Mother Nature has been up to. These little barn swallows are the last three of five siblings whose parents decided to build their nest on our back porch. (And, yes, it's a sloppy mess underneath.)
I took these pictures for my brother who faithfully watched the birds being fed by their mother last weekend. It only takes a minute to peek in the nest and admire what's happening all around us. (The mess that's left behind is no big deal, in the big picture. Trust me.)
Posted by Karen
at 17:40 CDT
Updated: Thursday, 23 June 2011 17:54 CDT
Sunday, 19 June 2011
The GARDEN PARTY
Topic: Party planning
YAY! We had my mother's 80th birthday party in the Garden as hoped--
A few photos of the yard shows--the city house--a Gothic Victorian from the 1890s--placed on a small lot by suburban and farm standards, its space is well used by strategic courtyard pavers and compact plantings. Mostly shaded, impact color plants are hung in baskets or placed in pots. The fountain lends both ambiance and sound masking from streetside and neighbors. Additionally, I've placed outdoor speakers in the courtyard for background music that stays in our yard.
And another secret--because the types of plants used in a shade garden are usually not very fragranced (if at all)--I tucked a floral fragranced candle among the battery powered candles to put just the right amount of scent in the air.
The menu was posted in yesterday's blog. Italian food always works well for a leisurely dinner party. However, my next garden party will be completely French, planned for July 14 th's Bastille Day--a recital and then dinner party in the garden--IF we are lucky to have the party and weather both working cooperatively !
Posted by Karen
at 11:07 CDT
Updated: Sunday, 19 June 2011 11:32 CDT
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