After a long hot day making jam and then selling jam at the farmers market; shopping and making dinner for my family seemed a daunting task. One of my favorite things is gathering my little family together to cook and enjoy an evening meal, watch a little TV (way too much Food Network) and wind down from our day. Tonight however, I was just exhausted so when the texts came in that everyone was going their own way and I was on my own for dinner, I was not sad.
So what does an over tired woman who has cooked most of the day already make for dinner? I put on my pajamas embarrassingly early and went hunting and gathering in the fridge. One cooked ear of corn leftover from last night’s dinner, a fresh box of farm eggs, some local mild goat cheese; yes that looked like it could be supper. I scrambled the eggs with a little milk, melted butter in a small pan and sautéed the corn for a minute then dumped in the eggs and some crumbled goat cheese. Too lazy to make a pretty omelet, I just swirled the egg around until it was softly set and poured it out on a plate. I remembered that I had bought a baguette at the farmers market so I sliced up a bit of bread to go with my buttery eggs and sat down to a simple, quiet meal. Contented sigh…
I ambled down the isles of Whole Foods this evening in a clueless, hungry dither. Hours and hours of spring cleaning can wear a woman out no matter how joyful she might be about the carefully stowed away wool sweaters or a magnificently organized linen closet. Random supper ideas flew through my brain; fish, pizza, maybe a salad. I sampled some cheese and said hello to the charming cheese guy, which reminded me that I had homemade ricotta cheese in my fridge. I headed to the pasta section and picked up some egg noodles and thought a kugel might be nice. As I passed the meat counter I noticed that they were selling ground lamb from a local farm and suddenly, a lamb burger or lamb sloppy joe sounded good. Into my shopping basket went the lamb. Warming to the sloppy joe idea, I grabbed a can of fire roasted tomatoes. I finally found my way out of the store and once home I unpacked my purchases.
I sliced some onion and cooked it in olive oil with a bit of chopped garlic and added the lamb. When the lamb was nicely browned, I poured in a bit of dry white wine and then added the canned tomatoes and a sprig of fresh rosemary and a little salt, pepper, and oregano. The mixture smelled delicious but I realized that I had not picked up buns for my sloppy joes. I had ended up buying the egg noodles despite discarding the kugel idea so I quickly boiled some water and cooked the noodles until tender. I spooned the lamb mixture over the noodles and then decided I would top the messy dish with the homemade cheese.
The resulting dish was so tasty that I would happily make it again (next time on purpose). Now that my family is well fed, I am thinking about what room to tackle tomorrow, or perhaps we should get to that yard work…
With our beloved Patriots going to battle in the Super Bowl this weekend, the supermarket was filled with every kind of junk food you could dream up (and a few that tested the limits of imagination). No I will not be buying pretend cheese food glop to slather over my pizza flavored chips. I love football and I love snacks but I want to nibble on something delicious while I cheer on the home team.
I tasted some Food Should Taste Good chips at Whole Foods and they were great. I brought home a bag of their Sweet Potato chips which had much less salt and fat than my usual choice of chip and I had a plan. When I got home I grated some sharp Cabot cheddar and opened a jar of Evil Apple (my spicy apple & chipotle conserve). I sprinkled the chips with cheese and melted it in the oven. I spread the Evil Apple over the cheese and with very little effort had a great game day snack that was healthy, local and full of flavor. Go Pats!
Posted in Appetizers, Eggs, Cheese, Dairy, Sauces, Jams, and Preserves
Tagged Cabot, cheese, evil apple, nachos, Super Bowl
I love Passover and all of the symbolism and stories and the special foods the holiday carries. Passover meant huge dinners with family and friends, somehow managing to squeeze in one or two more chairs for last-minute guests who could not bear to miss the fun. From the days of being the giggling children at the table impatient for the meal to begin; to teens snickering about wicked sons and stealing sips of wine; to joyfully watching the next generation hunt for the afikomen-Pesach has always filled my heart with delights.
Since I will eat matzoh anytime and consider it a treat, the main food of Passover is not a boring burden for me. For many however, anything that can help break the monotony is welcome. So when I saw that Cabot was making a Kosher for Passover cheddar, I knew that I needed to try to make a Passover acceptable version of my favorite sandwich, the humble grilled cheese. Since wine is a big part of the holiday celebration, I used it in my recipe but you can use apple juice for the kiddies if you wish.
Drunken Passover Grilled Cheese
Kosher for Passover cheddar cheese
Kosher for Passover Port or other sweet wine
Heat butter in a non-stick frying pan
Slice cheese into thin slices
Pour some wine into a shallow dish or plate
Dip two pieces of matzo in wine until wet through but not soaked & soft
Immediately, layer slices of cheese between matzo pieces
Cook in butter until cheese is melted and matzo is toasty (if you’ll pardon the expression during Pesach)
My friend Michelle who writes the blog Fun & Fearless in Beantown was pouting over the lack of poof in her otherwise quite tasty popovers. She is a fantastic cook and her food photos induce Pavlovian drooling at a glance but she was seeking some help with her puzzling popover problem. I am never one to let a friend feel deflated, so I am sharing my recipe for Cheddar Horseradish Popovers which has always yielded great results for me with no post oven letdown. It is the perfect brunch treat for a crowd since you can make several batches ahead of time and freeze them. Michelle and everyone; I hope you enjoy making these and that they rise to your high expectations!
Cheddar Horseradish Popovers
1 cup flour
1 cup whole milk
2/3 cup shredded sharp cheddar cheese
1 tablespoon butter, melted
1/2 teaspoon grated horseradish (or more to taste)
Heat oven to 425
Butter a 6 cup popover pan or 8 cups of a standard muffin tin
Mix milk, eggs, butter, horseradish
Measure flour into a bowl w pour spout or large measuring cup
Add to wet ingredients to flour and mix just to combine
Stir in cheese gently
Fill cups of the pan 3/4 full
Bake for about 20 minutes until puffed
Turn over down to 350 and bake another 10 minutes
As soon as the popovers come out of the oven, poke them gently with a fork to release steam
Neeps is one of several old English names for Turnips. Yesterday I bought some magnificent yellow top turnips from Red Fire Farm at the Wayland Winter Farmers Market. As for the turnips, I married them to a tasty cheddar cheese sauce and some local eggs and made mini Neep and Cheddar Souffles.
I served the souffles with a side of crumbled bacon and crispy shallots cooked in the bacon fat. If you are serving a vegetarian crowd, you could just make the shallots in butter or olive oil. I hope you will try the recipe below and eat your neeps!
Neep & Cheddar Souffle
3 cups yellow turnip, peeled and cut in one inch chunks
4 eggs, separated
1 cup milk
1 cup grated cheddar cheese
2 tablespoons flour
2 tablespoons butter
pinch fresh-grated nutmeg
1/4 teaspoon white pepper
Heat the oven to 375 degrees
Boil the turnips until quite soft, drain, mash, and set aside
In a medium saucepan, melt the butter
Stir in flour and cook into a thick paste
Gradually add milk and cook until well thickened
Take off the heat and add cheddar and spices
Separate the eggs
Add a little of the cheese sauce to the eggs to warm them
Add the eggs to the cheese sauce and mix well
Stir the mashed turnips into the cheese sauce
Beat the egg whites until stiff
Gently fold the whites into the cheese mixture
Pour into 8 1 cup ramekins or 1 8″ round casserole
Bake the small souffles for 20 minutes and the large for about 30 minutes