Versatile Blogger Award

Just checkin' in... And substituting this week's Film Friday for a little 'holla...

This past week I was awarded The Versatile Blogger Award from Terry @ RV Life & Food. The "VBA" award originated in September 2011 as a way for bloggers to show other bloggers their appreciation.

Now, comments are like blogger gold - a comment with an award attached?? I'll take it!

It's always nice to know that someone digs your blog - especially as it evolves and changes so often. I started my blog in an attempt to reach out to other people about food, wine, and the loves and challenges I face on a daily basis in relation to those things. The connections I have made have been absolutely invaluable and I do hope they all continue to grow....which is why I'm gladly continuing the link-up!

The Rules:

1. Thank the person who gave you this award. 
2. Include a link to their blog. 
3. Next, select 15 blogs/bloggers that you’ve recently discovered or follow regularly. 
4. Nominate those 15 bloggers for the Versatile Blogger Award. 
5. Finally, tell the person who nominated you (and those reading this post!) 7 things about yourself.
6. Inform each nominated blogger of their nomination by posting a comment on each of their blogs.

 Sounds easy enough to me!

I'm nominating 15 blogs that I just can't get enough of. It doesn't seem to matter what they post, I'm always well entertained and/or in absolute awe of their writing and photography skills. Plus they're pretty cool bitches. (no pressure to keep it going ladies [and Mike])...

1. kaitlyn & isavirtue
2. Sam @ Cooking My Way Through My CSA
3. Stacy @ Seattle Seedling
4. Teresa @ Food on Fifth
5. Lindsey @ NW Backyard Veggie Patch
6. Holli @ Scratch Treehouse
7. The Folks @ Auburn Meadow Farm
8. Erica @ NW Edible Life
9. Heather @ Tart & Heathered
10. Mike & Molly @ Mike & Molly's House
11. Ashley @ Small Measure
12. Tanya @ Lovely Greens
13. Kristina @ SpaBettie
14. Erin @ The Hopeful Kitchen
15. Tracy @ Amuse Bouche for Two

And now for 7 things about me! (because we really know it's me you come for)...JK, JK. Seriously though, go say hi to the above peeps - you'll love em!

1. I didn't grow up cooking and it doesn't come naturally. My idea of a gourmet meal at one time was Kraft Dinner, a can of tuna, and ketchup.
2.  I hate wearing pants. I avoid them at all costs. I do love cardigans and old man sweaters though.
3. I haven't bought shaving cream in over 5 years. When I decide to shave my legs (which is not as often as some may like), I use hair conditioner - it leaves my legs uber smooth!
4. I have a tendency to bite my nails while I read.
5. I use the word "vagina" as often as possible.
6. I'm impossibly impatient. I. Do. Not. Like. To. Wait.
7. I laugh at just about everything. Except waiting and pants.

Happy Friday everybody! Plans this weekend?

 

Grandma's Chocolate Cake... Black Forest Style

I've been reading a lot lately on other blogs as to what constitutes "healthy" eating.

While some follow paradigms around "low" fat, "non"-fat, and calorie counting, others define "healthy" by omitting certain things from their diet such as dairy, meat, or even yeast, carbohydrates, or wheat. Still others consider anything healthy as long as it's natural, real, and "whole" - I tend to subscribe to the latter.

I'm the first person to whack another piece of bacon on my breakfast sandwiches every morning or smear a tablespoon of butter over my cornbread. I'm also the first to volunteer to host a locally made cheese tasting party. Wine is my friend. And I will throw a good hunk of duck fat on my potatoes any day. Mmmm... Duck fat. Heck yes!

I love fat. And fat loves me (particularly my hip and stomach region). We are designed to need fat. Without it we'll die. Simple as that. And there are even studies that prove a little extra "weight" on your body has serious health benefits - some of which include less risk for osteoporosis, joint protection, and happier hearts. That being said, fat has, in the past few years, become public enemy number 1.... And the "war on fat" began.

In 1910 we consumed an average of 18 pounds per capita; today it's less than 4. Yet obesity and the chronic health failures that go along with it such as heart disease and stroke are increasing every day. I honestly believe that it's the "healthicization" of the food industry in combination with a proliferation of processed and refined "foods" in recent history that are to blame for our current dietary problems (in combination with sedentary lifestyles, of course).

Moreover, take a look at the Food Guide Pyramid. Did you know that the people who sit on the board of the pyramid, fund "health" research, and promote "healthy eating" guidelines are often members of big ag industry in fields such as Meat and Dairy? Not only that, but the guide is inherently racist. There are plenty of groups of people who have traditionally not eaten certain things like dairy - therefore their biological systems can't process the stuff. How racist is it to presume a "white" culture of consumption that mandates everyone must eat X amount of a certain type of food to be "healthy"? 

If we want to be "healthier"eat less processed food. And while you're at it, simply eat less. When you do eat, stick to whole non-GMO, unprocessed vegetables, fruits, and conscious protein choices such as legumes, nuts, seeds, or grains, and in moderation - ethical meat. Move your body more than you watch television. Go outside. Play. And while you're at it, slap a tablespoon of butter in your frying pan. Or heck! Live a little and dig out that duck fat. It's not rocket science. Of course, I'm not a nutritionist.

I'm just sayin'.

I've done a pretty good job of eliminating processed foods from my diet for the most part. My one weakness is when it comes to baking. I don't do a lot of it but when I do, unfortunately I still rely on processed white flours and sugars. 

I'm working on it.

Except of course, when it comes to Grandma's chocolate cake. 

That's right. I'm following the above tirade with a recipe for sugar-central chocolate cake. Why would I do that? Three reasons:

1.  To make sure we don't romanticize the early days. Just because it was the 1940's doesn't mean there wasn't processed food around. There was - Grandma made cake.
2. To expose the contradictions and complexities in our eating and living habits. 
3. To illuminate the fact that even those of us that espouse local, small scale, seasonal, organic, pastured, whole eating still struggle with contemporary lifestyles and the associated convenience "foods" that have made those very same lifestyles possible.  In essence, nobody's perfect. 

We do what we can, when we can, where we can, how we can. That's all anyone can ask.

In the meantime though, let us eat cake. We'll get back to munchin' kale tomorrow. 

Grandma's Chocolate Cake: Black Forest Style

(printable recipe)

Ingredients for Cake:

1 1/4 C Ice Water.
2 1/4 C White All-Purpose Flour.
1 1/4 Tsp Baking Soda.
1 3/4 C Sugar.
2/3 C Butter, unsalted & at room temperature.
2 Free-Range Organic Eggs, room temperature.
1 Tsp Vanilla Extract.
5 Tbsp Cocoa.
2 Tbsp Butter, melted.

Ingredients for Topping:

1 C Whipping Cream
1 Tsp Vanilla Extract.
2 Tbsp Confectioner's Sugar.
Either 2 500ml Cans of Cherry Filling or 3 to 4 C Roasted Grapes.
Flaked Chocolate (get the good dark stuff if you can)!


What to Do:

Pre-heat your oven to 350 degrees F & grease & line 2 8X8 spring-based baking pans with parchment paper.

In a medium bowl, sift together the flour and baking soda. Set aside.

In a large bowl, cream together the 2/3 C butter and sugar with medium-high powered beaters.

Add the eggs and vanilla. Mix well.

Add the cocoa and melted butter. Combine well.

Now add the floour mixture alternately with the ice water to the creamed mixture by thirds, starting and ending with the flour. Make sure everything is combined before going to the next step.

Pour the mixture evenly between the two pans. Place pans on baking sheets to catch any drips that might occur. Put in the oven and bake 35 to 45 minutes or until the cake slightly pulls away from the sides and a toothpick inserted into the center comes out clean.

Allow to cool for 10 minutes and then release the pans. Carefully move each side and then, placing a cooling rack on top of the cake, tip upside down to remove the parchment/bottom. Do this for both cakes. Allow to cool completely.

Topping: Beat the whipping cream at medium-high speed until soft peaks form. Add the vanilla and confectioner's sugar. Continue whipping for another 1 to 2 minutes.

Position the first cake layer on a serving platter. Spread over the first layer of the cake, followed by your fruit topping. Place the second layer on top and repeat. Top with shaved chocolate.

Eat.

 What do you consider "healthy" eating?... I know it won't be cake.

 

This post is linked up with This Chick Cooks; Cast Party Wednesday; Full Plate Thursday; Tastetastic Thursday; Simple Lives Thursday; Fresh Bites Friday; Fight Back Friday; Seasonal Inspirations;

SRC: Frugal Antics of a Harried Homemaker

Let's get two things straight, shall we?

First of all: Secret Recipe Club is awesome.

Second of all: Baking with whole wheat flour = whole wheat hockey pucks. And I mean that in the least Canadians-love-hockey sense possible. Seriously. I don't like hockey. Or whole wheat hockey pucks.

This month for SRC I got paired with Frugal Antics of a Harried Homemaker. By her own words, being a mom pretty much defines who she is at this point in time. I loved being assigned her blog because that life is so the opposite of my mine; I was able to hear some amazing antidotes and check out some dishes I wouldn't ordinarily eat. And that's what SRC is all about, right? - meeting new people, stepping out of your comfort zone, and trying new things. Her honesty and love of food is obvious - and so is her love for her children... Which is nice, because I'd likely shovel the little buggers in the head. With love, of course. 

She 's also got some great recipes - it was difficult to narrow down my decision. Originally I settled on English Muffins. I'd substituted whole wheat for the white flour....and apparently I don't know how to work that shit. Hello, hockey pucks.

And because I was a terrible SRC member this month and procrastinated my assignment for the first (and last) time, I wasn't able to give it a second shot.

Back up plan? 4 Cheese Porcini Vegetable Stuffed Schiaffoni with Fennel Cannellini Bean Sauce. Heck yeah! 

This dish ended up being very enjoyable. I had to sub out the Schiaffoni noodles for cannelloni and the porcini mushrooms for morels, but otherwise kept everything the same. Decadent, cheesy, pasta goodness. If I'm being honest, I did find the bean sauce - which reminded me an awful lot of mushroom gravy - a little odd. I think next time I'll keep to the traditional tomato sauce. Otherwise though, total hit. And I'll be following Frugal Antics in the future for sure. Maybe you should too....?

4 Cheese Morel Vegetable Stuffed Cannelloni with Fennel Cannellini Bean Sauce 

(printable recipe)

 Ingredients for Pasta:
 

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16 ounce package Schiaffoni pasta

1/4 cup dried morel mushrooms, rehydrated in 1 cup hot water (save the water for the sauce), roughly chopped.

1/2 Medium Onion, finely diced.

2 Garlic Cloves, minced.

1/2 C Carrots, grated.

1 C Spinach, cooked & chopped.

1 Tsp Ground Nutmeg.

2 C Ricotta Cheese.

6 Oz. Cream Cheese.

1/2 C Pecorino Romano, grated.

1 C Mozzarella, grated.

Fresh Cracked Black Pepper.

Extra Virgin Olive Oil.

For the Sauce:

2 Tbsp Butter, unsalted.

2 Tbsp White All-Purpose Flour.

Reserved Mushroom Liquid.

1/2 C Dry White Wine.

1 C Chicken or Veggie Stock.

2 Tsp Fennel Pollen.

Kosher Salt & Fresh Cracked Black Pepper.

1 14 oz. Can Cannellini Beans, rinsed & drained.

What to Do:

In a large skillet, saute the onions, garlic and re-hydrated mushrooms in olive oil over medium heat for about 5 to 7 minutes or until onions start to gain a bit of color on them.

As that cooks, combine the ricotta, cream cheese, pecorino romano and mozzarella in a food processor; blend until smooth.  

Once the onion mixture if finished cooking, stir the spinach, carrots, nutmeg, and said mixture together until well blended. Season well with lots of pepper. 

Meanwhile, boil the pasta for 7-10 minutes, or until el dente and drain well. Rinse with cold water. 

Lightly grease a casserole dish and set aside. Spoon - or manhandle - filling into each noodle until full. Place in prepared casserole dish. 

Cover with foil and bake in the oven for 45 minutes.

Sauce: Melt butter in the same skillet that you sauteed the vegetables over medium heat. Add the flour and stir until smooth.  Next, add the mushroom liquid, white wine and chicken stock to the flour mixture, stirring all the while to prevent lumps and ensuring you get all the bits off the bottom of the pain. Season well with salt, pepper and fennel pollen to taste and simmer 5 minutes to blend the flavours. Add the beans and heat through.  Serve the sauce over the stuffed pasta.

Eat.

To see what someone made from my blog go check out Kimberly @ Rhubarb & Honey!

 
This post is linked up with the Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Full Plate Thursday; Simple Lives Thursday; Tastetastic Thursday; Fight Back Friday; Fresh Bites Friday; 

Film Friday: The Story of an Egg

Yesterday I may have spazed over at Taste Buds about the need for pastured meat.

Something I neglected to mention though was the need for pastured eggs as well.

In the grocery store you can select all sorts of eggs: white, brown, cage-free, free-range, free-run, organic, omega-enhanced, grain fed.... All sorts of eggs!

But what do these labels actually mean? How can you, as a consumer, make the best egg decision possible?

Here we go:

White Eggs: come from one kind of chicken that has white feathers and white ear lobes.

Brown Eggs: come from another kind of chicken that has red feathers and red ear lobes. Other than that, there is no difference between the two colours.

Cage-Free: Most chicken eggs (and chicken for that matter) that you purchase in the grocery store are conventionally raised in something called battery cages. Essentially, they're tiny wire cages stacked up 10 feet high that don't allow the hens to move around at all. Their feet become warped, their beaks cut off, they live in their own feces and urine, feed on genetically modified grain and sludge, and they experience incredible amounts of pain and stress. Cage-Free hens are not kept in battery cages. That being said, they're often still confined to an over packed barn and treated as a means to an end - a bottom dollar. 

Free-Run: Essentially, cage free with no outdoor access. 

Omega-Enhanced: Hens are fed a diet that contains 10 to 20 percent flaxseed. Flax contains omega-3 polyunsaturated fatty acids which are important for lowering blood triglyceride levels and have been associated with a reduced risk of heart disease.  This says nothing of how the chicken lives or what flax may do for the chicken.  Again, the hen is treated as a means to an end.

Free-Range: Hens are allowed to move freely - no cages - and usually have access to nest boxes and outdoor access (weather permitting). However, the hens are often over packed as mentioned above, are not fed according to chicken-happy standards, and while they may have outdoor access, sometimes that can qualify as a mere 5 square foot space per 1000 birds.

Organic: Allows hens to move freely without cages, have at least 1667 cm2 of space per bird, outdoor access (weather permitting) - again, the space allotted for outdoor activity is often minimal, and the birds are fed organic feed and live in conditions that encourage natural behaviour. The issue with organic is that often birds are still being fed grain - birds don't eat grain. But at least it isn't genetically engineered or modified. These eggs must be certified by the Canadian Organics Products Regulation in order to be labeled as such.

Hormone/Anti-biotic Free: Hens have not been fed or treated with either hormones or anti-biotics. Often this alludes to a general "happy" way of life for the chickens, though not always. The best bet is to ask. Hormone free, however, is essentially a marketing tactic since all chicken in Canada has been hormone free since the 1960's.

Grain-Fed: Chickens may or may not be kept in cages, subject to the same possible abuses as any of the above, but are fed a mix mostly comprised of corn, wheat, and barley. Chickens aren't meant to eat grain. When you feed an animal something it hasn't evolved to eat, there are dire health consequences for the animal and for the quality of product it pumps out = not so great eggs. Often, they are pumped with omega enhancers, etc... as mentioned above to increase these levels.

Pastured: Allowed to roam free the way chickens are meant to, hens eat grasses, grubs, worms, insects, and an assortment of edibles - all of which alter the texture, taste, and consistency of their eggs. Pastured eggs tend to be thicker, with stronger, darker yolks and a more complex flavor. These eggs are often organic, though not always. Make sure you ask! They also tend to be less fatty and much richer in nutrients and vitamins than the above mentioned eggs.

Which egg to choose? Obviously, pastured eggs are your best bet for the planet, your health, and the chicken. Maybe not for your wallet - conventional eggs are $1.99 at safeway; pastured are $5.00 at the farmer's market. And you aren't going to find them in your chain grocery stores. Hello, farmer's markets! Hello, farm-direct purchasing! Hello, back yard hens! There are a multitude of ways to get your hands on happy eggs - it just takes a little research. Not only will your body thank you for the nutrients, but your mouth will too - they just taste better. And so will the chickens. And who doesn't want happy chickens? Cute little guys!

SO: after all this preamble, here is this week's Film Friday - The Story of an Egg.

Where do you get your eggs from? What kind do you tend to lean towards? Is price a factor for you in consuming "happy" eggs or "happy" food?

 

This post is linked up with Fight Back Friday; Fresh Food Friday; Seasonal Inspiration Saturday;

CSA Week #8

Spring is here! Officially according to the calendar and unofficially according to my CSA box!

It's so funny how by the end of Summer I just can't wait for some good, hearty Fall root vegetables to arrive from the farm....

 .....and then by the end of Winter all I can think about are tomatoes, zucchini and fresh basil. 

The grass is always greener, isn't it?

 

Well: this week I got a jolly good surprise! ...Did I just type "jolly good"?

Not only did we get a nice bunch of phallic looking beets - the first of the season!

But we also scored a nice big bag of sundried cherry tomatoes! They looked like little red and orange and brown jewels. My precious! AHHH! So excited!

I know, I know. They're dried. Which means they aren't fresh which means they could have shown up in the middle of January if they wanted to.

Regardless, it's a sign of good things to come! 

This week we got:

• 1 Bunch of phallic looking red beets.
• 1 Bag of dried cherry tomatoes.
• The Most Heaping Bag of Winter braising greens ya ever did saw.
• 2 Massive parsnips.
• A Bunch of cilantro.
• Frozen strawberries.
• 2 Leeks.
• Sunflower Sprouts.

Have you been noticing Spring's arrival? What are you getting excited for?

 

Salmon Puttanesca

What's the oddest food you can think of? What's it called? Where did it get that name? What's in a name?

I'm sure there are plenty of answers for that one. 

Labels - or, naming things - come with deep cultural and social meanings. A word is just a collection of blubbery sounds without significance. Thus, in order for a word to resonate we have to tie an understanding - if not value - to it. What we call something - or someone - is bound up in all sorts of connotations that can mean very different things for many different people.

Why all this preposterous rambling? It's directly linked to today's recipe.

Did you know that "puttanesca" comes from the phrase "like a prostitute"? I don't care for that label because I believe it's endowed with stigmatic judgements that get tied to someone's identity. Sex work on the other hand is just that - work. So can we say instead, "like a sex-worker"? Or would that then change the title of this recipe to Salmon "Suttanesca"?

Aye. Who invited the Feminist to the party anyhow? I'll stop.

I'm not sure how "like a prostitute" managed to find culmination in a sauce - perhaps it had something to do with the peasant-like combination of the dish - either way, I'm thankin' the ladies!

P.S. While we're on the topic, name your first pet & the street you grew up on - that's your sex worker name. Ow ow!

Salmon Puttanesca
adapted from Guy Fieri

(printable recipe)

Ingredients:

1 C Water

1/2 C Green or Brown Lentils, rinsed.

1 Medium Onion, diced.

2 Tbsp Minced Garlic,

1 C Canned Tomatoes, diced.

2 Tbsp Capers, rinsed.

1/4 C Kalamata Olives, pitted & roughly chopped.

Pinch of Red Pepper Flakes.

1 Preserved Lemon, rinsed, pulp removed & julienned.

1/2 Lemon for Juice.

2 Tbsp Red Wine Vinegar.

Small Handful of Basil, julienned.

Small Handful of Italian Flat Leaf Parsley, roughly chopped.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

4 Skin-on Salmon Fillets, pin bones removed. See here for guidelines on buying happy salmon.

What to Do:

Pre-heat your oven to 325 degrees F.

In a small saucepan add the water and lentils over medium heat. Bring to a boil and then reduce the heat to a simmer and cook 15-25 minutes or until just cooked and still holding their shape. Drain and set aside.

Pat the salmon dry with paper towels and season well with salt and pepper. In a large non-stick saute pan, add 1 Tbsp of olive oil over medium heat. When the oil is hot - but not smoking - add the salmon fillets skin side down. Cook for 3-4 minutes or until skin is crispy, turn, and cook for a further 1-2 minutes. Place fillets in a baking sheet fitted with a wire rack and put in the oven.

Add the remaining 1 Tbsp of oil to the same pan over high heat. When the oil is hot - again, not smoking - add the onions, capers, olives, and preserved lemons. Stir often until the onions are just beginning to caramelize. 

Add the garlic and red pepper flakes, continuing to saute for 2 more minutes. 

Stir in tomatoes, red wine vinegar and lemon juice. Reduced the heat to a simmer and cook for 3 to 4 minutes. 

Add the lentils, taste, and add salt and pepper if necessary. Remove from the heat and combine with the basil and parsley. 

Dish up and top with the salmon. Serve with a wedge of lemon.

Eat.

I'm Sandy MapleLeaf (which fits since I have brown hair & am Canadian)...What's your "name"?

 This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; Cast Party Wednesday; This Chick Cooks; Full Plate Thursday; Tastetastic Thursday; Fresh Bites Friday; Fight Back Friday: Seasonal Inspiration Saturday;

Film Friday: CSA galore!

Happy Friday lovelies!

I'm finally getting around to doing my post for today.... At 9:00pm. It's been a hectic week between school, freelance writing, Fred Penner shows, and general illness - so Film Friday was delayed.

I'm back now though! I know you missed me...........?

You've all heard me talk about the CSA (community supported agriculture) program I'm involved with - Saanich Organics.

via ffdweekly

Each week a box is delivered to our back door, the old one is taken away and we get 7-10 fresh, local, organic, small-scale grown, seasonal fruits and/or vegetables for a whopping total of $30.00. Each delivery comes with a newsletter describing the news on the farms that provide our bounty, recipes, and even information on what each item is - because let's be honest: when you're eating locally and in season, you don't always know what's in that box. Especially in the middle of Winter. Talk about a steal of a deal!

To hear more about it - and me - check out the interview I did with CSA Farms - that's right. I was interviewed. And I didn't even have to ask them to do it!

And on the same topic...This week we're watching a clip from Dawghaus Studios  titled CSA: Community Supported Agriculture in the National Capital Region. If you have any lingering questions about CSA programs, this will answer them. And if you don't, you can just relax and watch some cute farmers and  food lovers in action. They're such happy little souls.

Tell me about your food! Where do you get it? What do you eat? What does it eat? What CSA programs are near you? What comes in your box?....(haha)...

This post is linked up with Fight Back Friday; Fresh Bites Friday; Seasonal Inspiration Saturday; Seasonal Celebration Sunday.

Roast Grape & Arugula Salad

I had an intense conversation the other day with a good friend about something I'm sure you'll find absolutely life changing - our blogs.

The item up for discussion was whether we should be "personal" or treat them more like a business and keep to the general theme of said blogs. In my case, food. 

Generally, I do keep to that central theme. I may ramble for a few sentences or paragraphs before I get to the food at hand that day but I feel like 98% of my blog is in fact, food related. Her concern was that unprofessional - that is, un-thematic - conduct might detract from the legitimacy of the content or speaker. Like, if I ramble on for 20 minutes about my friendly conversations the recipe or rant or restaurant review that is bound to follow will no doubt lose it's credibility. 

Here's my stance: It's my blog. Therfore, my space to do with what I like. I'm gonna say what I fucking want. And while I'm sure the food interests me (and you, my dear readers), I also think that food (or any subject for that matter) without context, looses its depth. It misses a particular authenticity and meaning and subjectivity. In essence, it becomes a badly researched newspaper article that provides no connection for people. It speaks at them, rather than with them. Food - and other subject matter - only becomes interesting when there's a location to place it in. In this case, that location is an evening eating Scratch Ravioli, indulging in a couple glasses of vino (or 8), and spending quality time with one of the best friends I could ever ask for, discussing life in all its intricacies. It is only then, to me, that food and the blog become anything worth eating/reading.

Unless of course I posted a bunch of photos of naked ladies. It might be interesting then too.

For example, (no, no naked ladies - back to food now), the following salad would not have been as enjoyable had it not been shared with someone. And now I'm sharing it with you. Borrowed from The Vegetarian times, this seasonal gem is sweet, tart, crunchy, grainy, and a little bit indulgent. It just feels special. And while it does take a little more planning than simply chopping up some cucumber and throwing it in a bucket of lettuce, it isn't by much. Ladies and gentleman and folks, I present to you, roast grape & arugula salad.

Roast Grape & Arugula Salad

(printable recipe)

Ingredients:

6 Medium Shallots, unpeeled.

2 C Seedless Red Grapes.

6 Tbsp Extra Virgin Olive Oil.

3 Tbsp Red Wine Vinegar.

1 Tsp Dijon Mustard.

1 Tbsp Fresh Thyme, finely chopped.

A Whack of Fresh Arugula.

2-3 oz. Pecorino Romano Cheese, shaved.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 375 degrees F & line an edged baking sheet with parchment paper.

Place the grapes on one half of prepared baking sheet adn the shallots on the other. Roast for 10 minutes, turn the grapes. Roast another 10 minutes, remove the grapes from the oven. If they're VERY juicy, you may need to drain some of the juice off the pan but they should be fine. Return shallots to the oven to continue roasting for a further 20 minutes or until tender. Allow shallots to cool for about 10 minutes before handling.

Chuck the shallots into your food processor. Add oil, vinegar, mustard, and season with salt and pepper. Puree until smooth. Taste. Add more seasoning if necessary.

Pour dressing into a mason jar to keep and stir in thyme. The dressing will be good in the fridge for up to 1 week.

Toss arugula with enough of the dressing to coat - get your hands in there! They'll keep the lettuce from bruising. Be gentle. 

Top with the grapes and shaved cheese. Lightly sprinkle with salt and pepper. Serve.

Eat.

Scratch Ravioli: Lemony Ricotta, Chard & Caramelized Onion

I finally did it! 

I broke out the pasta machine John got me for Christmas and made myself some pasta! 

It only took 4 hours, the biggest mess I've ever had in my kitchen ever, and a whole lot of flour in every crevice of my body! But I did it! And then... we feasted. 

But seriously - Biggest. Mess. Ever.

I love making pasta! Aside from the mess, the time, and learning that corn meal does not belong in a pasta machine, I love making pasta! I like to think the next time I tackle this flour-demon I'll be quicker and less messy. It takes years to become efficient at quality pasta making - and I'm up for that challenge. Have you ever made your own pasta? It's soothing, nourishing and infuriating all in the same moment.

If I was going to be honest with you, I'd have to tell you that making your own pasta takes a bit of a time investment. And as noted above, it's also a wee-bit messy. But doll-face, it's so worth the effort. Homemade pasta is nothing like the store bought stuff - including their "fresh" section. Look at the ingredient list and then look at this one. You can recognize everything in this recipe - all 3 ingredients; can you say the same about the store bought stuff? 

It's true, you'll need a pasta machine to do this, but you can find a good one for under a hundred bucks and just think of the money you'll save in the long run by making your own pasta rather than buying it. Make sure you look into it a bit though and get a good one. It's a lifetime investment!

And if I really wanted to sell making pasta to you, I could also talk about how the flavor and texture of scratch pasta is absolutely incomparable to anything else you'll ever eat. Seriously.

But I don't need to tell you. You're clever. And beautifully brilliant. I know you'll know what I'm talking about. And if you don't.... I'll let the pictures convince you.

Scratch Ravioli: Lemony Ricotta, Chard & Caramelized Onion

(printable recipe)

Ingredients for Pasta:

1 Lb Tipo "00" Flour (very fine sieved flour).

Extra Flour for dusting, etc...

1 Tsp Fine Sea Salt.

5-6 Large Free-Range Organic Eggs + 2 Eggs.

'Lil Water.

 

 Ingredients for Filling:

1/2 Large Spanish Onion, finely diced.

2 Garlic Cloves, peeled & crushed.

Big Bunch of Swiss Chard, roughly chopped.

2 C Ricotta Cheese, drained of excess liquid if very liquidy.

Handful of Parmesan Cheese, grated.

Zest & Juice of 1 Lemon.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

To make the pasta: So very, very simple. 

Dump the flour on the counter. Starting from the peak, take your fingers and make a well in the center, gently pushing the flour out as your hand moves in careful circles. You want to make sure you have walls all the way around. 

Crack your eggs in the center of the well - this is fun! When else do you get to smash eggs on the counter??

Now, gently and patiently mix little bits of flour into the eggs until all the flour is incorporated. Use your hands. 

Once all the flour is incorporated, knead the dough. Kneading is very easy and a great arm workout! Pretty much bang, massage, flip and rotate the dough until it has the consistency of play-dough all over. If it's drier than that, add a little bit of water. If it's too wet, add a little bit of flour. As soon as it reminds you of play-dough - smooth, elastic, firm - cut into four to eight equal sized pieces, wrap well in plastic wrap, and refrigerate for 30-60 minutes.

As that sets:

In a large non-stick pan, heat a couple glugs of olive oil over medium-low heat. Once hot, toss in the onion and mix to coat with the oil. Season lightly with some salt. Allow to slowly caramelize for about 20 minutes or so until golden. Set aside. In the same pan, add a little water and add the chard. Cook until tender and until moisture has evaporated. In the last minute or so, add the crushed garlic, lemon juice and zest. Cook about 1 minute or until fragrant and pull from the heat.

Puree the chard mixture in a food processor until very fine. Throw in a big mixing bowl along with the onions, Parmesan, ricotta, and a good helping of salt and pepper. Mix well. Set aside.

Okay, pasta making time! 

In a bowl mix together the final 2 eggs with a Tbsp or two of water. Set aside. 

Line 2 Baking sheets with parchment paper and dust with flour. Set aside.

Remove dough from fridge. Unwrap one piece and run it through your pasta maker at the most open setting (mine is 1). Fold it in half and then again put through the machine. Repeat 6-8 times until you have a rather rectangular looking piece of dough. Flip to the next setting (2). Put through the machine. Now move to 3, then 4, etc... Until it's thin enough that if you were to put a book or newspaper under it, you could see through it. 

* If it starts getting too long to handle comfortably (see above), cut it and work with it as two pieces. 

* If it seems to be getting caught in the machine and is making your strips rough, dust machine with  a little flour. 

Place ready strips on a very well floured surface. Work with no more than two at a time. Spoon Tbspfuls on one strip, leaving about an inch or so in between each dollop. Brush the eggwash all around the open sections of pasta. Gently place the second strip of dough over the first, pressing down at the base of each filling outward, making sure to eliminate all air bubbles. Cut each ravioli out and place on prepared baking sheet. Cover with a tea towel and begin with the next piece of dough.

Once all the dough has been filled and assembled, you can let the pasta sit for a while if it isn't time to eat yet, freeze it, or you can cook inmediatamente:

Heat a big pot of salted water over high heat. When boiling, add pasta - careful not to crowd them too much - and cook until el dente, approx 3-4 minutes. Drain and serve with sauce of your choice - in my case, I used some Saucy Tomato Sauce topped with a good helping of finely grated Parmesan, though brown butter, a cream sauce, or whatever else tickles your fancy would work just fine as well. 

Eat.

 

 This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tasteastic Thursday; Fight Back Friday; Fresh Bites Friday; Seasonal Inspiration Saturday; Seasonal Celebration Sunday.

Film Friday: "Food Rules" - Animated

Good morning sugar-boogers!

You've all heard me jabber on about Michael Pollan before. The man really needs no introduction. And if you don't know who he is, click his name above and check his shit out. 

This week's video comes from film maker, Marija Jacimovic. It's based on a talk Pollan gave in relation to his new book, Food Rules: An Eater's Manifesto. Her clip is cute, light, interesting, and gives us the basic premise of the book.

I'm also gonna keep it light here today because I've been one grumpy mo-fo this week and I'm sick of all the negativity. Enjoy this sunny video on this fine Friday (or whatever day you get around to watching it) and I'll see you on Monday.

What do you think? How can we eat/live smaller to decrease our reliance on fossil fuels? Do we need to decrease our reliance on fossil fuels? What are your thoughts on "organic" feeding the world?
 

 

This post is linked up with Fresh Bites Friday; Fight Back Friday; The Gallery of Favorites via The 21st Century Housewife.

CSA Week #7

Good morning to you my lovelies!

Did you know Spring is coming?? There are always tell-tale signs.

There is daylight for a full 12 hours a day - thank the rotation of the Earth!....

The Daffodils are peeking their little yellow heads out all over gardens in Victoria...

Those tiny white flowers are showing up in back alleys and under shrubs....

The cherry blossom trees are blooming...

When the sun does show up, it has enough warmth in it that I feel an incessant need to go sit on a water front patio and order a beer...

Spring is coming.

Of course, if you looked at our CSA delivery this week, you'd have no idea. 

This week's box is almost the quintessential West coast Winter veggie box. All it needs is a few rutabagas (no thank you) and it'd be complete!

This week we got:

• 1 Massive head of celeriac.
• 1 Tiny head of kohlrabi.
• 1 Bag of Braising Greens.
• 3 Fat Carrots.
• 2 Winter Radishes (kind of excited about those - they're black!).
• Some Cilantro.
• 1 Bag of Sun-Trio Pea Shoots.
• 1 Ziplock Baggie of Frozen Blueberries.

Anything in this week's catch that excites you? Ideas for cooking?