|GOOD FOOD NEWS
Volume 6 Number 36 September 9th, 2014
FIELD NOTES from Amador Creek Garden
As another blazingly hot summer draws to a close, the aging gardeners at Amador Creek Gardens are looking forward to working in some cool autumn weather. For now, we have plenty of tomatoes, zucchini, cucumbers and eggplant to pick, and we're keeping a sharp eye on a substantial number of melons that are slowly approaching maturity. Most exciting was our great crop of green beans this year. We like to sauté them with our onions, tomatoes and basil; a favorite oh so good recipe!
We have re-structured and enlarged some of our beds and expanded our composting.
During the past week, we've managed to plant a few of our planned fall crops — lettuces, radishes and carrots. Next, we will be planting chard, spinach, onions and garlic, as well as some winter squash we have started in seed trays. And, we will once again take on the challenge of the beloved brassicas, hoping to gain expertise in growing the broccoli and cauliflower we love but have struggled with in years past.
This year, we have been adding more flowers and herbs to the mix with the intent of creating an enticing haven for good insects.
One great thing is that whenever we can make time to spend in the garden, it is always enjoyable. Eat well, be healthy and play in the dirt often!
From: Epicurious, April 2014
· 1 eggplant
· olive oil
· Cilantro or basil
Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.
From: Bon Appetit, August 2011
· 2 carrots, chopped
· 1 leek, thinly sliced
· 1 celery stalk, chopped
· 1 shallot, halved
· 1 garlic clove
· 10 flat-leaf parsley sprigs
· 10 black peppercorns
· 3 fresh bay leaves (or 1 dried)
· 6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled
· 1 teaspoon kosher salt plus more for seasoning
· 1 1/2 tablespoons unflavored gelatin
· 1/4 cup thinly sliced chives plus more
· 2 teaspoons red wine vinegar
· Nonstick vegetable oil spray
· Extra-virgin olive oil
· Sea salt
Special Equipment: You will need two 8x4 1/2" loaf pans
Bring first 8 ingredients and 3 cups water to a boil in a large saucepan. Reduce heat to medium and simmer until stock yields 1 1/2 cups, about 15 minutes. Set a fine-mesh strainer over a large measuring cup. Strain stock, discarding solids. Cover; keep hot.
Set a fine-mesh strainer over another measuring cup. Cut each peeled tomato into 4 wedges. Place wedges, cut side up, on a work surface. Cut away seeds and pulp from tomato and transfer to strainer. Place filleted tomatoes on a double layer of paper towels to drain; sprinkle with 1 teaspoon kosher salt. Pat tomatoes with more paper towels. Let stand for 30 minutes.
Press on seeds to yield 1/2 cup tomato juice. Sprinkle gelatin over juice; let stand for 10 minutes to soften. Add to hot stock; whisk vigorously to dissolve gelatin. Stir in 1/4 cup chives, vinegar, and kosher salt to taste.
Spray 1 loaf pan with nonstick spray; line with plastic wrap, allowing for a 3" overhang on each side. Smooth plastic to remove wrinkles. Pour 1/2 cup stock into pan. Chill until set, about 40 minutes. Arrange 1 layer of tomatoes in pan, pressing down gently, then drizzle 2 tablespoons stock mixture over. Repeat layering with remaining tomatoes and stock. Pour remaining stock over to fill pan. Cover terrine with plastic wrap. Place on a small rimmed baking sheet.
Place second loaf pan on top of terrine. Weigh down terrine by placing 2-3 small canned goods in top pan (some of liquid mixture in bottom pan may spill out). Chill terrine until set, about 6 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Uncover terrine; invert onto a platter. Remove pan and plastic wrap. Slice terrine; transfer to plates. Drizzle with oil and sprinkle with chives and sea salt.
Asian Noodle, Mushroom, and Cabbage Salad
From: Bon Appétit | July 2002
- 12 large dried shiitake mushrooms
- 1 tablespoon peanut oil
- 3 cups thinly sliced Chinese cabbage (can be green cabbage)
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- 14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
- 3 tablespoons soy sauce
- 1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles (rice noodle ok too)
- 1/3 cup oriental sesame oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons sugar
- 3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish (can substitute w/cashews)
- 1 cup chopped fresh cilantro
Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.