Posts Tagged ‘Recipes’

Thanks for all the Sardine Toast, Alton Brown!

I have a confession. It’s my celebrity crush. Alton Brown. Who can resist, really? He blinded me with science and hit me with kitchen technology. Please tell me you remember that glorious one-hit wonder?

I love AB’s Sherried Sardine Toast and did my best to make it as local as possible by using Farmers’ Market bread and greens. There was nothing I could do about the California avocados and Portuguese sardines. Some power foods just don’t grow in our area and as much as I love local eating, I’m just doing my best. And this meal? Totally worth it!

Bibliopharm’s Ode to AB’s Sardine Toast

  • 1 can skinless, boneless sardines in oil, drained
  • 1 Tbsp Almond Romano Pesto (or other pesto or vinaigrette)
  • 4 slices cereal bread, toasted
  • 1 avocado
  • handful salad greens
Toss together the sardines and pesto.  Set aside.  Slice the avocados and arrange on the bread. You can then leave them like this or mash them a bit.  Top with salad greens and then with the sardine and pesto mixture.  Serves 2.

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Almond Romano Pesto and a Nod to Pestos in General

Got herbs in your garden or CSA? Make pesto! There’s much room for creativity, it’s marvelous and versatile stuff, and stores for weeks in the refrigerator.

The Basics…

  • 1 Bunch of Leafy Herbs (Basil, Parsley, Arugula, Oregano, etc.)
  • 1 Tbsp Nuts (Pine Nuts, Almonds, Walnuts, Pistachios, etc.)
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1/3 cup hard cheese (Parmigiana, Romano, Asiago, etc.)

Almond Romano Pesto

  • 1 bunch Parsely
  • 1 Tbsp Almonds
  • 1 clove garlic
  • 1/3 cups olive oil
  • 1/3 cup Pecorino Romano Cheese

Toss it all into the food processor and process until it becomes a paste. Step back and smell the herbs. Your whole house will now smell fresh and green. Happy sigh. Add more olive oil if it’s too thick. Store in a lidded jar with a layer of olive oil, which will help it keep its bright color. Use it on pastas, in sandwiches, and on bruschetta, which is an Italian-style toast.

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When you’re ready to use, scoop out what you need, making sure the layer of olive oil is still enough to cover.

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Slow Roasted Leg of Spring Lamb with Greek-Style Garden Herbs

Memorial Day ushers in the summer season in our area, but I wanted to pause and reflect on a beautiful spring and the sacrifice of our servicemen and women. Perhaps it’s growing up in the Catholic tradition, but I thought the lamb would symbolize both at our Memorial Day party this afternoon.

The herbs came fresh from our garden.

Oregano…

Lemon Thyme…

Rosemary…

The inspiration for this recipe came from Orestis’ Kouzina: Slow Roasted Leg of Lamb.

  • 8 lbs bone in leg of lamb
  • 4 garlic cloves
  • ½ cup olive oil
  • 1 Tbsp fine sea salt
  • 1/2 tsp ground pepper
  • Bunch oregano
  • Bunch lemon thyme
  • Bunch rosemary
  • Dash cinnamon
  • 1 cup red wine

Preheat the oven to 250F. Place lamb in roasting dish. Slice one clove garlic.

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With a pairing knife, puncture the lamb and insert the sliced garlic.

Combine the olive oil, salt, pepper, and half of the oregano leaves. You can hold the sprigs of oregano towards the top and strip the bottom leaves from the woody stems for this step.

 

Rub onto the lamb. If you like salty, sprinkle up to another Tbsp over the lamb.  Add a dash or two of cinnamon.  Place the remainder of the herbs and garlic into the bottom of the roasting pan. Pour in the wine.

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Cover and roast for at least 7 hours or until the meat is fall-off-the-bone tender.

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Slice and serve.  Excellent when accompanied with tzatziki and pita.

Spring Greens Salad with Roasted Rhubarb, Goat Cheese, and Pecans

I’m always on the hunt for innovative rhubarb recipes, especially ones without a ton of sugar. I found this gorgeous salad on after the (farmer’s) market and had to try it with my own spin. I’m very glad I did because roasted rhubarb is brilliant. The roasting mellowed the tartness of the rhubarb, which was complemented by the creamy goat cheese and the honey added a light sweetness. I would definitely make this again and again with my generous rhubarb harvest and other local farmers’ market finds, such as greens, honey, and goat cheese.

  • 3 stalks rhubarb, cut into 2″ pieces
  • 1 heaping teaspoon honey
  • 1/4 cup pecans
  • 4 cups spring salad greens
  • Ginger vinaigrette (Whisk together 1 Tbsp ginger infused vinegar, 1 tsp salt, 2 Tbsp Olive Oil)
  • 2 oz. goat cheese, crumbled

Preheat the oven to 350F. Mix the rhubarb and honey on a baking sheet and roast for about 10 minutes until softened. On a separate baking sheet, roast the pecans for about 10 minutes until lightly golden. Remove from oven and allow to cool. Toss the salad greens with the ginger vinaigrette. Top with the rhubarb, goat cheese, and pecans.

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CSA & Farmers’ Market: Pre-CSA #2

Surprise CSA Box: n/a

Farmer’s Market Purchases:  Asparagus, Salad Greens, Tatsoi, Strawberries, Fresh Goat Cheese, Bread, Steamers, Cheesecake

Mini Farm Harvest:  Rhubarb, Herbs

Within Budget:  No (Our Memorial Day party and holiday weekend guests pushed us over the weekly budget. D-oh!)

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Brunch:  Eggs Benedict, Fresh Fruit
Dinner:   Party!  Slow Roasted Leg of Lamb, Ribs, Steamers, Grilled Vegetables, Salad with Goat Cheese and Roasted Rhubarb, Cheesecake, Strawberry Cake

Sunday
Breakfast:  Mixed Berry Bundt
Sunday Dinner:  Going to a Beach BBQ!

Monday
Breakfast: Breakfast Smoothie
Lunch:  Leftovers
Dinner:  Corned Beef, Potatoes, Cabbage

Tuesday
Breakfast:  Breakfast Smoothie
Lunch:  Leftovers
Dinner:  Greens and Beans and Pasta

Wednesday
Breakfast:  Breakfast Smoothie
Lunch:  Sherried Sardine Toast
Dinner:  Corned Beef Hash and Eggs, Cabbage, Toast

Thursday
Breakfast:  Breakfast Smoothie
Lunch:  Sherried Sardine Toast
Dinner:  Bolinhos de Bacalhau (Codfish Cakes), Esparregado (Portuguese Sautéed Greens)

Friday
Breakfast:  Breakfast Smoothie
Lunch:  Leftovers
Dinner:  We’re Taking In or Going Out!

Breakfast Smoothie with Seasonal, Local Fruit

When eating for two, sometimes breakfast just doesn’t want to cooperate. Somehow, I’m almost always able to manage smoothies. This recipe was inspired by Alton Brown’s Buff Smoothie Recipe.

  • 8 oz. homemade yogurt or soymilk
  • 12 oz. of mixed local fruit in season or frozen during the season
  • handful of ice cubes (optional, but recommended if your fruit is warm)
  • fruit juice (optional to thin smoothie if the consistency is too thick)
  • 1 Tbsp flaxmeal or wheatgerm

Add all of your ingredients into a blender.  If you have large pieces of fruit, cutting them makes it easier for the blender blades o’ power to do their work.

Take everything for a power whirl on max power. If it’s too thick, add some juice.  Pour into a pint glass. Drink. Ahh.

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CSA & Farmers’ Market: Pre-CSA #1

Surprise CSA Box: n/a

Farmer’s Market Purchases:  Lettuce, tatsoi, bok choy, spinach, asparagus, strawberries, duck, farmhouse cheddar, baguette, cereal bread, chocolate croissant, and chocolate muffin

Mini Farm Harvest: Rhubarb, herbs

Within Budget: Yes

Bibliopharm’s Weekly CSA & Farmers’ Market Meal Plan

Saturday
Breakfast: Pancakes with Rhubarb Compote
Lunch: Grilled sardines, bread, salad
Dinner: Beer can duck, potatoes, grilled bok choy

Sunday
Breakfast: Yogurt, muesli, strawberries
Lunch:  Duck egg omelet with baby spinach, toast
Dinner:  Roast lamb, polenta, grilled asparagus

Monday
Breakfast: Farmhouse cheddar, toast, strawberries
Lunch:  Egg salad sandwich with greens
Dinner: Roast Pork, rice, sautéed tatsoi

Tuesday
Breakfast: Yogurt, muesli,  with Rhubarb Compote
Lunch:  Canned sardines, salad
Dinner:  Duck and mushroom (second day meal), polenta, salad

Wednesday
Breakfast: Farmhouse Cheddar, toast with rhubarb compote
Lunch:  Egg salad sandwich
Dinner:  Lamb curry with spinach (second day meal), rice

Thursday
Breakfast:  Waffles with Rhubarb Compote
Lunch:  Leftovers
Dinner:  Grilled Pork Chops (second day meal), ravioli, salad

Friday
Breakfast:  Farmhouse Cheddar, toast with rhubarb compote
Lunch: Leftovers
Dinner:  Night off to take in or go out 🙂

Photos From This Week’s Kitchen Pantry

The week’s produce…

The week’s protein… (We had to supplement from the grocery store because not all vendors are coming to the market yet.)

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On of the vegetable farmers had some duck eggs and gave us two to try.  This will be a first.  I was amazed at the wax-like coating, which makes sense considering duck habitat.  It was so smooth and had this beautiful marbling that my camera refused to capture.  It was translucent in the sun like fine china.  Lovely.

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Our favorite cheese…

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And finally dessert…

Ps. The chocolate croissant didn’t make it home.

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