zucchini and sorrel velouté
yields 16 ounces (4 cup servings)
what you need:
1 tablespoon unsalted butter
1 pound chopped zucchini, trimmed
2 cups water
2 handfuls sorrel, stems removed
1-2 tablespoons nonfat Greek yogurt
1-2 tablespoons olive oil
1 bouquet garni (fresh Italian parsley, thyme, 1 bay leaf)
½ teaspoon kosher salt (and to taste)
4 turns on a pepper mill (and to taste) Read the rest of this entry »
gâteau au yaourt (à ma façon)
(yogurt cake with strawberries and whipped Grand Marnier yogurt cream)
makes one 8” cake
what you need:
cake
½ cup + 1 tablespoon superfine sugar
3 fresh egg yolks
1 tablespoon orange zest
2 teaspoons orange blossom water
1 cup unbleached King Arthur cake flour, sifted
1 tablespoon baking powder
2 tablespoons olive oil
½ cup nonfat Greek yogurt (I use Fage 0%)
1 tablespoon superfine sugar
3 fresh egg whites
wild arugula and strawberry salad on a Ciabatta plank
serves 4
what you need:
1 loaf of quality fresh Ciabatta bread (or pan de mie or country bread)
from the farm
1 cup sliced strawberries, stems removed
2 generous handfuls of wild arugula, trimmed
½ cup rapini leaves
red or green mustard frill leaves (as needed)
fresh arugula flowers (as needed)
small strawberries with stems
dressing
1 packed tablespoon light brown sugar
¼ cup balsamic vinegar
½ teaspoon sel de Guérande (or sea salt)
2 tablespoons quality olive oil Read the rest of this entry »
kale and turnip slaw with mustard seed dressing
serves 4
what you need:
from the farm
1 bunch baby Tuscan kale leaves, trimmed and en chiffonnade
1 cup grated (or julienned) purple globe turnips
¼ cup currants
¼ cup pine nuts, toasted Read the rest of this entry »
spring pea and fava bean salad with fava leaves
serves 4
what you need:
from the farm
1 cup freshly shucked English spring peas
1 cup young fava beans, pods removed (skins removed as needed)
2 generous handfuls of fava leaves, trimmed
fava flowers (as needed)
3-4 purple globe turnips, trimmed and thinly sliced
½ cup walnut pieces, toasted Read the rest of this entry »
hungry no more: The Hunger Games Menu
Peeta’s nut and raisin bread with Prim goat cheese
➽
Rue dandelion salad with tracker jacker dressing
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Katniss’s rabbit (or chicken) chasseur
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Roasted blackberries on a vanilla pod bow with vanilla seed ice cream
and fresh violets for Gale
Impossible for me to resist. I love food. I love books. The title is The Hunger Games. Coincidentally the book (part of a trilogy by Suzanne Collins) is a fad among tweens and teens and it was race with my eldest daughter to see who could finish the book first. She won. We both loved the book and the food references throughout sent my creativity into orbit. However, the power of this book goes beyond the ability to encourage a child’s love of literature, it can also encourage them to eat good food (unbeknownst to them), and as I quickly turned the pages, this week’s simple pleasure, a Hunger Games menu, was born.
“Happy Hunger Games and may the odds be ever in your favor.”
“Gale holds up a loaf of bread with an arrow stuck in it, and I laugh. It’s real bakery bread, not the flat dense loaves we make from our grain rations.” (page 7)
Katniss’s rabbit (or chicken) chasseur
serves 4-6
what you need:
meat
2 tablespoons unsalted butter
3 cloves garlic, thinly sliced
1 rabbit (jointed into two front legs, two hind legs, two halves of saddle)
(or)
3 pound broiler chicken (cut into 2 legs, 2 breasts, 2 thighs)
raisin and nut bread
makes two 1½ pound loaves
what you need:
¼ ounce instant yeast
2 cups (16 ounces) warm water
1 ounce quality honey
4 ounces King Arthur whole wheat flour
~18 ounces King Arthur bread flour
½ ounce kosher salt
1 cup raisins (all colors)
1 cup walnut pieces, toasted
½ cup whole and halved hazelnuts, blanched and toasted
mix of flaxseeds, poppy seeds, sunflower seeds (as needed) Read the rest of this entry »
rue and dandelion salad with tracker jacker dressing
serves 4
what you need:
salad
1 handful small dandelion leaves, trimmed
1 small head ofLittle Gem lettuce, leafed
2 handfuls of mesclun (with baby beet tops)
4-6 grape or cherry tomatoes, halved or quartered
4-6 Tokyo turnips, halved or quartered
4-6 baby (Dutch) carrots (various colors)
2-3 Easter radishes, thinly sliced
2-3 French breakfast radishes, halved Read the rest of this entry »
roasted blackberries on a vanilla pod bow with vanilla seed ice cream
and fresh violets for Gale
serves 4
what you need:
3 cups firm blackberries
4 fresh vanilla pods (and/or 4 wooden skewers)
1 pint quality, real vanilla ice cream (or Greek yogurt)
organic fresh violets (as needed)
kitchen string (as needed) Read the rest of this entry »
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