Strawberry Crisp

I seem to always post a strawberry recipe around now. It's too early for fresh ones from the garden, but as ever, our freezer is still full of last years. (We seem to have made a serious dent in the ones from the year before, I'm happy to say.) Right now, our strawberry plants are all flowering and it looks like it will be a good summer for them.

Also, you know what this is! It's another entry in the series "classic fruit desserts made better with strawberries". Because let's be frank: strawberries are the best berries. We were all happy with the amount of sugar I put in this, because we have all adjusted, but if you wanted to put in twice as much nobody could stop you. Like all fruit crisps, this would be lovely with cream, custard, or ice cream.

6 to 8 servings
1 hour 30 minutes - 30 minutes prep time

Make the Topping:
3 cups rolled oats
1 cup finely ground almonds
1/4 cup ground flax seed
1/2 teaspoon salt
1/4 cup sugar
2/3 cup unsalted butter
1 teaspoon almond extract
1 teaspoon vanilla extract

Mix the oats, ground almonds, flax seed, salt, and sugar in a large mixing bowl. Grate in the butter, stopping to gently mix it in every so often so that it does not end up in a single massive clump again. Sprinkle the extracts over it, and mix by hand until the butter is well distributed throughout and the texture is crumbly. 

Make the Filling & Finish:
6 cups hulled strawberries (fresh or frozen)
1 tablespoon sugar
2 tablespoons arrowroot

Preheat the oven to 350°F.

Wash, drain well and hull the strawberries. They should be thawed if you are using frozen ones; include the juice. Cut them in half if they are large. Put them in a 9" x 13" baking (lasagne) pan. Toss the sugar and arrowroot into them until evenly coated.

Sprinkle the crumble topping evenly over the strawberries and bake for 1 hour at 350°F until lightly browned and bubbling around the edges. Serve warm or at room temperature.




Last year at this time I made Sorrel, Leek & Green Onions Spanakopita.

Cheesy Asparagus (& Leek) Clafoutis

More asparagus? Oh yes. We seem to be pulling out at least a pound every day at the moment. How long this will keep up I don't know, but right now, it's asparagus, asparagus, asparagus. We also pulled out all the over-wintered leeks that are not being saved to go to seed, so we have a bit of a glut of them at the moment too. These are the leeks we are trying to develop to be good in the spring, and I'd say we are on the way. Too many of them are too small, but a few years of selections should go a long way to fix that problem. Meanwhile, they are tender and not too ratty looking, which is the usual problem with overwintered leeks. The fact that many were about the same size and shape as the asparagus was actually quite useful.

If you don't have leeks, though, this would be fine with just asparagus. You might want to toss a finely chopped green onion into the batter though to make up for them.

I'm also a bit amused by my (lack of) thought processes. Why not bake asparagus in cheese sauce so thick it was more like a pudding? Brilliant! Original! Only not. After a while it occurred to me that not only was I re-inventing the clafoutis, but that I have already made at least one cheesy, savoury clafoutis. Oh well! It was a good idea, and we enjoyed it.

4 to 6 servings
1 hour 15 minutes - 30 minutes prep time

500 grams (1 pound) asparagus OR mix asparagus and leeks
3 tablespoons unsalted butter
1/3 cup barley flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
freshly ground black pepper to taste
125 grams (1/4 pound) Cheddar
      (or other strong flavoured melty cheese), grated
3 large eggs
1 tablespoon unsalted butter

Put a shallow pan of water on to boil. Wash and trim the asparagus. You can replace up to half of it with asparagus-sized leeks, if you can get any such thing. When the water boils, put in the prepared leeks and cook for 6 or 7 minutes, then add the prepared asparagus and cook for a further 3 or 4 minutes. Lift them out with tongs, and set aside to drain.

Preheat the oven to 375°F. 

Meanwhile, heat the butter in a large skillet with the flour, mustard, salt, and pepper. Mix well to a paste, and cook briefly until thick. When the vegetables are done, use 1 cup of the cooking water, added slowly to the pan of butter and flour and mixing well between each addition, to form a thick sauce.

Remove it from the heat and mix in the grated cheese until melted. When cool enough not to set the eggs, beat them in one at a time.

Clean out the pan you used to cook the vegetables (or use another shallow baking pan that will hold about 2 litres/quarts). Use the remaining butter to grease it generously. Lay the drained asparagus (and leeks) in a single layer in the pan, and scrape the cheese batter evenly over them.

Bake for 30 to 40 minutes at 375°F, until set and lightly browned around the edges. Let rest 10 to 15 minutes before serving, or even a little longer.




Last year at this time I made Cream of Radish Soup. 

Asparagus, Egg, & Wild Rice Salad

All the greens came from the garden! Here it is, the May long weekend, and as usual the weather has turned and we are into a different season. I was not convinced it was going to happen this year, but right on schedule! We are now very busy in the garden.

I'm calling for 3 eggs, but yes; I used 4 eggs. They came from hens who were plainly just learning their trade and were very small - eggs, not hens. No idea about them. With the wild rice and eggs, this is a reasonably substantial although not heavy salad, and makes a complete meal in itself. I think it is flexible enough that it could be served as part of a larger menu, in which case it would, of course, go further.

2 to 6 servings
45 minutes to cook the wild rice, not including cooling it,
with about 15 minutes of that time to cook the asparagus & eggs
15 minutes to assemble the salad

Cook the Wild Rice, Asparagus & Eggs:
2/3 cup wild rice
2 1/4 cups water
1/4 teaspoon salt
450 grams (1 pound) asparagus
3 large eggs

Put the wild rice, water, and salt into the rice cooker, and turn on. Remove it as soon as it is cooked and allow it to cool. It is not a bad idea to do this the day before.

Meanwhile, wash and trim the asparagus, and steam or boil it until just tender; about 4 minutes. Rinse in cold water until cool, then drain well. Chop it into bite-sized pieces.

Put the eggs in a pot with plenty of water to cover them and bring them to a boil. Boil for 1 minute then cover and let rest for 10 minutes. Rinse in cold water until cool then peel them.

Make the Dressing:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon horseradish
juice of 1/4 lemon, optional, see below
salt & freshly ground black pepper to taste

Whisk together in a small bowl or shake together in jar.

Assemble the Salad:
2 cups chopped lettuce
1cup chopped sorrel, if available
1 or 2 cups chopped spinach
2 or 3 tablespoons finely minced fresh chives

Wash, pick over, and dry the greens, and chop them. Use more spinach if you cannot get any sorrel, and also add the lemon juice to the dressing - if you have the sorrel, then omit it.

Toss the greens with the cooked wild rice and asparagus pieces, then toss in the dressing. Slice or quarter the eggs and arrange them over the salad, and serve.




Last year at this time I made Russian Fish & Spring Greens Pie.

Cheesy Baked Creamed Spinach

If you make this with frozen spinach, you can cut off half an hour of prep time. Use about 225 grams (1/2 pound). Actually, I think if you buy it, it comes in 10 ounce packets, which, by the time you have squeezed it out should be about right. You will need to thaw it in advance, of course.

I did use frozen spinach, but our fresh spinach planted out and covered with plastic is finally coming along enough that I could have used it. This has been a ridiculously cold spring! However, the plastic makes a huge difference. We seeded spinach and lettuce in the fall, very little of which came up and survived the winter, but an early replanting was successful.

As for this dish, it is a classic. It's rich and cheesy (especially if you apply the cheese with a heavy hand) enough to be a main dish, but it is often served with steaks. Grilled chicken or fish seems just as appropriate to me, or with the right supporting dishes it could be a vegetarian main dish.

4 to 6 servings
1 hour 15 minutes - 45 minutes prep time

8 to 10 cups packed spinach
1 large onion OR leek
2 cloves of garlic
2 tablespoons unsalted butter
1 cup chicken OR vegetable broth
1 cup whole milk OR light cream
2 tablespoons potato starch OR wheat flour
1 large egg
1 cup grated melty cheese - Cheddar, Friulano, Gouda, brick, etc
1/3 cup finely grated Parmesan cheese
2 to 4 tablespoons finely grated dry bread crumbs

Wash the spinach very well, and pick it over of any limp or yellowed leaves and tough stems. Chop it roughly, and steam until wilted. Rinse it in cold water then squeeze it out very thoroughly. Chop it finely. You should have about 1 1/2 to 2 cups when you are done.

Preheat the oven to 375°F. Lightly oil a 1 1/2 to 2 quart shallow baking pan.

Peel and finely chop the onion. Peel and mince the garlic.

Heat the butter in a medium-large skillet over medium heat. Add the onion, and cook, stirring regularly, until softened and translucent. Add the garlic and cook gently for another minute or two.

Measure the broth and milk, and mix in the potato starch. (If using flour, sprinkle it over the onions and mix in well, until no white is left.) Mix the stock and milk into the onions, stirring well to keep it smooth. Let it cook for several minutes, until thickened. Stir regularly.

Remove the pan from the heat. Mix in the spinach until it is smoothly distributed throughout the sauce. Beat the egg lightly and mix it in. Mix in 2/3 to 3/4 of the first grated cheese. Transfer the mixture to the baking pan and smooth it out evenly.

Mix the remaining grated cheese with the Parmesan and bread crumbs. Sprinkle the mixture evenly over the spinach. Bake at 375°F for about 30 minutes, until golden brown and bubbly. Let rest for 10 minutes before serving.




Last year at this time I made Asparagus & Mushroom Salad with Chervil-Chive Dressing.

Chicken Thighs Stuffed with Sorrel & Mushrooms

This has been a very good spring for sorrel. The cool temperatures have brought it on slowly and it has been extremely tender and delicious and even a little less slug-ridden than usual.

Using it to stuff chicken thighs like this is a clever use for it; the fact that it turns a fairly unappetizing khaki green when cooked is hidden beneath a layer of crispy chicken skin. Spring oniony stuff - you can use whatever you have, really - and mushrooms round it out. I did not actually add extra mushrooms to the pan when I roasted the chicken, but I wish I had. I don't think too many more could be squeezed into the filling, but I did not think the amount I used was really enough. Roasting some more alongside the chicken should solve that problem.

As usual, sorrel has been the first substantial vegetable out of the garden, beating the asparagus by about 2 weeks. You are not likely to get any unless you grow it yourself, so I highly recommend that you grow it yourself, if you possibly can. Seeds for it have become much easier to find in the last few years.

3 to 6 servings
1 hour 30 minutes - 30 minutes prep time

4 cups chopped sorrel leaves
12 to 18 medium button mushrooms
3 green onions OR a good handful of chives
2 tablespoons unsalted butter OR chicken fat
1/4 teaspoon salt
freshly ground pepper to taste
1/3 to 1/2 cup fine dry breadcrumbs
6 large skin-on, bone-in chicken thighs
1 or 2 cloves of garlic
1 or 2 tablespoons mild vegetable oil or melted butter

Wash the sorrel well, and discard any tough stems or damaged leaves. Chop them fairly finely. Clean 6 - that's 6 - of the mushrooms, trim them, and dice them. Wash, trim, and chop the green onions or chives finely.

Heat a medium-sized skillet over medium heat, and add the drained but not completely dried sorrel. Cook until it is all wilted and changed to a dull brownish green, then transfer it to a small mixing bowl. Drain off any liquid into another small bowl.

Melt the butter in the skillet and cook the mushrooms until soft and lightly browned. Add the green onions or chives and cook until wilted, then add them all to the sorrel. Season with the salt and pepper, and mix well with the bread crumbs. The mixture should be a soft, coarse paste.

Preheat the oven to 375°F.

Debone the chicken thighs, being careful to keep them whole. Leave the skins on, but loosen them on at least one side, running your fingers in from side to side, but again, be careful to keep them attached on at least two opposite sides.

Divide the filling into 6 equal portions. Take each portion, and divide it in half. Half goes under the skin of a chicken thigh, spread out to form an even layer between the skin and the meat. Put the other half in roughly the position the bone used to occupy, and fold the thigh gently closed. Place it cut side down in a lightly oiled shallow baking dish of sufficient size to hold all the thighs in a single snug but uncrowded layer, with a bit of space for the remaining mushrooms. Repeat with the remaining filling and chicken thighs.

Pour the liquid you set aside earlier around the chicken thighs. Peel and mince the garlic and sprinkle it around. Clean the remaining mushrooms and cut them in halves. Brush them with the oil or butter. Arrange them around the chicken thighs. Bake them at 375°F for 1 hour, until golden-brown and cooked through. Let them rest 5 minutes before serving.

There should be a fair quantity of pan juices, and the filling will also be soft and oozy, so these are best served with something to soak it all up. Mashed potatoes, rice, noodles, polenta, or even some good sturdy slices of toast all come to mind.




Last year - or sometime - at this time I made Rhubarb-Ginger Syrup. 

Experimental Pizza - Reduced Carbohydrate

Pizza! I hadn't had it in so long; it's really not a "good" carb, what with the large amounts of white flour involved in making it. Switching to whole grain flour would help (and I've done that) but there's still great gobs of the stuff in real pizza. But it turns out there's a reasonable "cheat".

My eye was caught by something called Crazy Crust Pizza, and I gave it a try, using whole spelt flour but otherwise following the recipe. It was... edible. The crust was stodgy but limp, and tasted of egg. However, it was successful enough for me to want to try to figure out how to improve it.

The big problem is that it still tastes a little of egg. Possibly I could use 2 egg whites instead of a whole egg but I would want to have a plan for the yolks in order to do that. However, with whole grain flour and maybe the use of yeast to raise it, as well as pre-cooking it before baking, better results can be had. The yeast makes it a little more bread-like than the baking powder, but I'm not sure enough to justify having to wait for it to rise. I will probably make this both ways, depending on how pressed for time I am.

I really like that very low-sided cast iron griddle/pan seen below. It is the perfect thing for baking pan breads and patties of various sorts and now I don't know how I did without it for so long.

I made 2 pizzas, and when the first base was ready, I put it on a pizza pan to bake. The second one stayed right on the cast iron griddle and that worked just as well.

To measure the flour, put 1 tablespoon of high gluten flour into your measuring cup, and add the spelt flour to 1/2 cup. 

The baked crust is a little soft and crumbly compared to real pizza dough, in addition to that slight flavour of egg, but it really isn't bad and makes pizza possible for me.

An entire pizza counts as a little more than 40% of my 100 net carb daily allotment, which is entirely workable with a bit of planning. Hurray!

Per small pizza - serves 1 or 2
10 minutes prep time for the crust
up to 1 1/2 hours rising time if using yeast
15 minutes final prep time
20 minutes to bake and rest

Above, the pre-cooked crust about ready to have sauce and other toppings applied and to be baked; below, two finished pizzas. 

Make the Crust:
7 tablespoons whole spelt flour
1 tablespoon wheat gluten
1/2 teaspoon fast-acting yeast OR 1/2 teaspoon baking powder
1/2 teaspoon salt
freshly ground black pepper to taste
1 small egg 
1/3 cup whole milk
2 tablespoons mild vegetable oil

If using yeast, mix the dry ingredients except the yeast in a small bowl. Heat the milk until just warm to the touch and sprinkle in the yeast. Let it rest for 10 minutes. Break the egg into the dry ingredients and add the milk; whisk until smooth. Cover the bowl and leave in warm spot for 1 1/2 to 2 hours, until noticeably risen.

If using baking powder, mix it in with the dry ingredients. Break in the egg, add the milk and whisk until smooth. This should be cooked immediately.

Heat the oil in a skillet over medium heat. Scrape in the batter and smooth it out into as neat and flat a circle as you can. Cook gently until it is just about set (dry looking) on top. Sprinkle with the fried onions (see below) then transfer to a pizza pan. (Or, if you have a flat cast iron griddle, it can be put right in the oven to finish baking. 

Top & Bake:
1 small onion
1 teaspoon mild vegetable oil
1/2 cup thick tomato sauce
1/2 teaspoon rubbed oregano
1/4 cup chopped pepperoni, summer sausage, OR ham, etc.
OR sliced vegetables such as mushrooms, zucchini, peppers, tomatoes, etc. 
1/2 cup grated mozzarella or other cheese

Preheat the oven to 425°F.

Peel and slice the onion, and cook it until soft in the vegetable oil, in a skillet. You may wish to partially cook other vegetables you are using as toppings as well.

When the crust has been transferred to the pizza pan, spread the tomato sauce over it and sprinkle with the oregano. Finish with slices or small pieces of meat and vegetables, and top with the grated cheese.

Bake for 12 to 15 minutes until the cheese is lightly browned and bubbling. Let rest for 5 minutes before cutting and serving.




Last year at this time I made Asparagus with Chervil-Chive Butter.  Yyyyyeah, things are late this year! 

Sweet Potato Starch Noodle, Spinach, & Sprout Salad

I've always really loved bean thread and sweet potato noodles, both hot and cold. Here they are part of a light and lively salad with some Japanese flair.

It did have the usual problem with salads; a little of this, and a little of that, and then there was enough to feed an army. This is not a salad that keeps well, either, what with the bean sprouts. If you want to stretch the salad out over a couple of days, just put bean sprouts in the portion you expect to eat. The rest should hold for a day in the fridge.

On the other hand though, Mr Ferdzy performed heroically and in spite of the mounds of salad produced (not all of it shown below) we had very little left. It is the sort of thing you can eat quite a lot of, and still feel okay about yourself.

4 to 6 servings
45 minutes prep time

Make the Salad:
1 medium carrot
2 cups finely shredded cabbage
2 - 3 green onions
1/4 teaspoon salt
200 grams (1/2 pound; 1 bundle) sweet potato starch noodles
8 packed cups raw spinach
2 cups bean sprouts

Peel and grate the carrot. Wash, trim, and finely shred the cabbage. Wash and trim the green onions, then chop them finely. Mix these in a bowl, and sprinkle the salt over them. Massage it in well with your hands until the vegetables are soft. Set them aside for the moment.

Put a large pot of water on to boil. Boil the noodles according to the directions on the packet; probably for about 10 minutes. Meanwhile, wash the spinach well and pick it over.  Chop it a bit and lay it in a large colander.

Drain the noodles over the spinach, wilting them thoroughly. Rinse them at once in plenty of cold water, until cool. Drain extremely well, pressing to extract all liquid (especially from the spinach). Chop the noodles and spinach until they are a good texture for your salad, and put them into a mixing bowl.

Rinse the carrot, cabbage, and green onions and drain them very well. Squeeze them to remove as much moisture as possible and mix them into the noodles and spinach. Mix in the washed and drained bean sprouts.

Dress the Salad:
2 tablespoons toasted sesame oil
1 teaspoon sugar OPTIONAL
3 tablespoons rice vinegar
3 tablespoons tamari OR soy sauce
freshly ground white OR black pepper to taste
2 - 3 tablespoons sesame seeds, toasted

Mix the sesame oil, sugar, vinegar, tamari, and pepper, and pour over the salad. Mix well.

Toast the sesame seeds over medium heat in a small, dry skillet until lightly browned. Scrape them out as soon as they are done, onto a plate, to cool. Sprinkle them over the salad just before serving it.





Last year at this time I made Spring Salad with Honey-Yogurt Dressing.

Carrots with Sorrel & Spinach

When I first started thinking about this dish, I was not thinking it was particularly Turkish-inspired. More French-inspired, what with the butter and broth, and of course sorrel is used quite a bit in classic French cuisine. However, this braising technique is used a lot in Turkey, with olive oil and water instead of butter and broth. You could certainly use those here, if that is your preference.

At any rate, between deciding to cook these vegetables together (by deciding, I mean noticing that they were all there in the garden at the moment) and executing the plan, I also decided to add Turkish yogurt sauce to it. I can't say I regret it; it went with the vegetables very well. I probably used closer to 3 tablespoons of butter, and with the yogurt sauce the results were really quite rich. Extremely good, it has to be said, but if you go with the yogurt sauce you may wish to be sure that other items served with this are bit more on the plain side.

And finally: IT'S SORREL TIME!  I guess that means it's spring!?

4 servings
45 minutes prep time

Optional Yogurt Sauce:
1/2 cup thick yogurt
1 small clove of garlic
a pinch of salt

Measure out the yogurt and add the garlic, peeled and finely minced, and the salt. Let sit for 20 minutes to half an hour before serving - in other words, if you plan to have it, make it first. 
 
Make the Dish:
2 cups lightly packed chopped raw spinach
2 cups lightly packed chopped raw sorrel
450 grams (1 pound) carrots
2 to 3 tablespoons unsalted butter
1 to 1 1/2 cup unsalted chicken or vegetable broth
salt & freshly ground black pepper to taste
2 to 3 tablespoon finely minced fresh chives

Wash and pick over the spinach and sorrel, removing any tough stems and damaged or discoloured leaves. Chop them both reasonably well and drain thoroughly.

Wash, peel, trim, and slice the carrots. Put them in a large shallow pan (skillet) with the butter and half a cup of the broth. Bring to a boil then simmer steadily until the carrots are done to your liking, adding more broth as needed.

When the carrots are just about done and there is just enough broth left to form a coating on them with the butter, add the sorrel and spinach. Cook for several minutes more, turning the sorrel and spinach into the carrots as they wilt. When they are all well wilted into the carrots (cooked, that is), either transfer the vegetables to a serving dish and sprinkle with the chives, or sprinkle the chives over them and serve them from the pan.




Last year at this time I made Buffalo Chicken Burgers.

Early May Lack-of-Garden Report

This has probably been the most closely awaited vegetable gardening season in decades, but alas, so far it is a bit of a bust. We, for instance, have been waiting for the dandelions to bloom in order to plant our potatoes, which as can be seen, are raring to go. No sooner did the first few dandelions bloom however, than it snowed. So, still waiting. 

We started seeds indoors at the usual time. Whenever it is mild and sunny enough we put them out on the driveway, covered in plastic as it is still generally too chilly for them to be completely exposed. The last few days have been so cold that they have not even made it that far.

Outside, the only thing that seems to be on schedule are some of the fruit trees. The haskaps are leafing out and their flower buds will soon be open; ripe fruit can be expected in a little more than a month. 

I believe our total successful harvest of apricots thus far has been one. One apricot. This year does not look like the number will go up by much. No sooner than the first flush of blossoms opened, than it snowed. They don't look too bad from a distance but close up they look soggy and forlorn, and I don't believe any insects have been visiting them. 

We got the early peas planted in good time, when it looked like spring might be early or at least on time. We covered them up with plastic, just in case. Good thing. It has really helped them. Garlic on the other hand originated in the steppes of Siberia, and is moving placidly along on schedule, in the open. Nothing else had been planted out yet.

Here are some of the peas, snug in their bed. 

There are a number of overwintered plants that will grow between the tomatoes, once they are planted out, in order to go to seed. Onions in the foreground, some cabbages, carrots under the wire mesh (squirrels will eat off the tops if they are left available), and leeks in the farther bed. Herb celery is coming up at the right hand of the further (middle) bed, and will supply salad greens for a while, then they will be pulled when the tomatoes go in, as they would bolt soon after that and we don't need the seed.

The neat clumps of leaves are échalotes de Ste. Anne, which I got last summer from Terre Promise. I am looking forward to seeing how they do. Looking very good so far! The scragglier ones are from a seed grown shallot that does not really form much in the way of a bulb, but divides readily and produces good early spring greens - although it doesn't look like it can compete with the Ste Anne.

We planted some hulless barley when we planted the peas. Only one variety seems to be doing well; Dango Mugi seen above. It obviously has a long way to go yet, although it will supposedly be ready in three months. We'll see!

Back inside, the shoots on the sweet potatoes are big enough to pinch off and root. We are a little reluctant to do so, as we don't want the roots to get too big before they can be planted out. That leads to lots of sweet potatoes, but little twisted ones. Still, we will have to do it soon.

The tomatoes, peppers, eggplants and a few other things are doing very well and can get planted out any time; any time the weather permits, that is, so I think they will just have to hold their horses for another week or two. There have been a few slip-ups along the way. In the case of the tomatoes, they were literal slip-ups, that ended with a heap of dirt, pots and tomato plants on the driveway. They all got scooped back up, watered well, and mostly carried on although we are no longer certain that the labels on the pots accurately describe the plants within. All of them got slightly scorched on a sunny day, although they all subsequently just kept on growing. I will be greatly relieved when their baby-hood is over, and they are all planted in the garden in real dirt. We're just waiting on the weather now.

Spinach-Spelt Spaetzle or Gnocchi

The amount of fresh spinach you need to have to end up with a fairly piddling amount of cooked spinach is amazing. I did use frozen spinach here, because there is still a fair bit in our freezer from last year, but I know very well that each packet of frozen spinach takes about 8 medium-packed cups of washed and trimmed spinach, having washed and trimmed it by the bushel. And also, while we have spinach in the garden and there are SOME leaves large enough to use, it needs to do a fair bit of growing yet. Goodness, this has been a slooooow spring and I am finding it harder to take than usual; wonder why?

I made this a couple of times to make sure I had the ideal quantity of flour; but the trouble is the exact quantity will depend on how moist your spinach is. A dough stiff enough to want to form a ball will give firmer spaetzle, but it will also be a lot harder to push through the spaetzle maker. The second time I made them I used the higher amount of flour, and could only get 2/3 of the dough through the spaetzle maker before my arm gave out. I made the rest of the dough into gnocchi after dinner and fried them up for breakfast. If you want gnocchi, that's the way to do it. For spaetzle, it's better to keep the dough softer. 

With some vegetables and cheese in moderate quantities this will be a complete meal for two. If you are serving it as a more definite side dish, with a piece of fish, poultry, or other meat, it will certainly go further.

Preparing the spinach is by far the most tedious and time-consuming part of making this dish; the actual cooking takes minutes once the water comes to a boil. Do not make the batter too far in advance of the cooking time, as it will get stiff and even harder to work.

2 to 6 servings
30 minutes to prepare spinach
15 minutes to make spaetzle

170 grams (6 ounces) cooked spinach
1/3 cup water
1 large egg
1/2 teaspoon salt
freshly ground black pepper to taste
a few scrapes of nutmeg
1 1/2 to 1 3/4 cups whole spelt flour

Wash, trim and pick over, drain, and steam the spinach. You will need about 8 cups fresh to start, and you will end up, once it has been squeezed fairly dry and chopped, about 1/2 cup. You can certainly start with frozen spinach which has been thawed, or you could prepare your spinach in advance; keep it refrigerated until needed.

At any rate, once your spinach is cooked, squeeze as much liquid out of it as you can, chop, and measure it. Put it in blender (preferred) or food processor. Add the water, salt, pepper, and nutmeg, and process it until it is as smooth as you can get it. Scrape down the sides as needed. When it is a very smooth purée, scrape it into a mixing bowl.

I broke the egg into the blender, and whizzed it on low for about 30 seconds to help get all the spinach out and into the mixing bowl; it worked reasonably well in conjunction with a good silicone spatula. At any rate, mix the egg into the spinach. Then mix in the flour to make a smooth, pliable, if somewhat sticky dough. It should be on the stiff side of pliable, so add a bit more flour if necessary. Keep in mind if you are not cooking it right away, it will continue to stiffen slightly as it sits.

Bring a large pot of lightly salted water to a boil. Press the batter into the boiling water using a spaetzle maker or a strainer with moderately large holes. That silicone spatula is likely to still be very handy here. Give them a gentle stir once the batter is all in, and when the little noodles float and seem firm - a matter of only a couple minutes, unless those holes were very large - drain them well.

Toss them with butter or good oil. Serve them with cheese, or vegetables such as peas tossed in with them, or with grilled or roasted meats.





Last year at this time I made Rolled Omelette with Spring Herbs & Cheese.

Turkey-Quinoa Meatloaf

Meatloaf! Every so often the urge strikes. This was a very pleasant take on the theme, and in spite of the quantity of leftover Quinoa Pilaf that went into it, it did not seem to be full of fillers.  Being turkey, this is a milder meatloaf than many, and poultry seasoning seemed appropriate.

When I cook Quinoa Pilaf it makes enough for 2 meals for us. Sometimes I just reheat it, often I make it into a salad, but this was a good use for the second half too, and makes it less obvious that you are eating leftover quinoa.Lately I've been making the Quinoa Pilaf without the rutabaga called for in the recipe (just omit it) so you should too, for this.

4 to 6 servings
1 hour 45 minutes - 20 minutes prep time-
 - including rest time but not including tome to cook the pilaf

Prepare the Vegetables:
1 medium onion
1 medium carrot
3 - 4 cloves of garlic
2 tablespoons mild vegetable oil
1 tablespoon poultry seasoning
2 teaspoons sweet Hungarian paprika
3/4 teaspoon salt

Peel and finely chop the onion. Peel and grate the carrot. Peel and mince the garlic.

Heat the oil in a medium skillet over medium-high heat. Add the onion and carrot, and cook, stirring regularly, until softened and reduced in volume a little. Mix in the garlic and seasonings and cook for another minute or two, then remove from the heat and let cool while you continue.

Finish the Meatloaf:
500 grams (1 pound, 2 ounces) ground turkey
1/2 recipe Quinoa Pilaf, rutabaga omitted, see notes above
1 large egg
1/4 cups tomato ketchup OR tomato sauce, optional

Lightly oil a large loaf pan and preheat the oven to 350°F.

Put the turkey, pilaf, and egg in a mixing bowl and mix; add the vegetables when they are cool enough to handle (and cool enough not to set the egg) and work them in thoroughly. Turn the mixture into the prepared loaf pan and smooth it out.

Bake for half an hour and then spread the ketchup or tomato sauce over the meatloaf, if you would like it. and return it to the oven.

Bake for 1 hour and 10 to 15 minutes in total, so another 40 to 45 minutes. Let rest for 10 to 15 minutes before serving.

 



Last year at this time I made Mushroom & Wild Leek Soup. Kinda, sorta. 

Beets with Chervil

I'm not sure this is a recipe so much as notice that if you are growing chervil (about the only way to get any, I'm afraid) it goes very well with beets. The last of last year meets the first of this year. I have pretty much given up on trying to grow celery, and have started just planting some herb (leaf) celery. I tend not to use it much  the first year, but make good use of it the following spring before it bolts. 

2 to 4 servings
1 hour 20 minutes - 20 minutes prep time

3 to 4 (500 grams; 1 pound) beets
2 tablespoons apple cider vinegar
3 tablespoons olive oil
salt & freshly ground black pepper to taste
1/3 to 1/2 cup chopped fresh chervil
a little chopped celery leaves, if available

Cook the beets, either by covering them generously with water and boiling for 40 minutes to an hour, until tender; or by wrapping them in foil and roasting them at 375°F for 40 minutes to an hour, until tender. Cool and peel.

Chop or slice the beets into your preferred size and shape. Toss them with the oil, vinegar, salt, and pepper. Let rest for 15 minutes to half an hour, then wash, trim, and chop the chervil and celery leaves, and toss them in just before serving.




Last year at this time I made Scotch Egg Pie.

Wonton Soup, No Wontons

I was hearing the call of wonton soup for a while, but not the call of actually making wontons. What if I bought wonton wrappers and just cut them up as noodles, then made the filling into poached meatballs? Plan!

And then I went to the grocery store and right next the wonton wrappers they had "wonton noodles". I didn't even have to cut them up!  Somebody's way ahead of me! (Not exactly unheard of, I have to admit.) So I made my wontonless wonton soup, and it was delicious and exactly what I wanted, and we lived happily ever after. Well, until the next day, at least*.

2 to 6 servings
45 minutes prep time

Make the Meatballs:
2 green onions
1 tablespoon finely grated fresh ginger
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon barley flour
1/2 teaspoon salt
freshly ground black pepper to taste
1 small egg
250 grams lean ground pork
about 2 tablespoons barley flour

Wash, trim, and mince the onions finely. Put them in a mixing bowl. Peel and grate the ginger finely, and add it to the bowl. Add all the remaining ingredients except the pork, and mix until there are no lumps of flour, then mix in the pork by hand, very thoroughly.

Form the mixture into 24 small meatballs, dropping them onto a plate sprinkled with the remaining flour and rolling them to coat them in it.

Make the Soup:
6 cups chicken stock, salted to taste (may use soy sauce)
6 to 8 slices fresh ginger
2 cups finely shredded Savoy or green cabbage
1 medium carrot
2 or 3 green onions
finely chopped cilantro to taste
200 grams (7 ounces) wonton noodles, loosened

Put the chicken stock on to come up to a boil, in a soup pot. Start a pot of lightly-salted water boiling, big enough to hold the noodles. Scrub and slice the ginger and add it to the chicken stock while it heats. 

Wash, trim, and chop the cabbage. Peel and grate the carrot. Wash, trim, and very finely chop the green onions. Put the cabbage, carrot, and two-thirds of the green onion aside together; leave out the darkest green parts of the green onions. Wash, dry, and chop the cilantro and set it aside with the remaining green onion tops.

When the soup comes up to a boil, add the meatballs and the ginger. Stir them very gently once to be sure they are not sticking, then let them cook for about 3 minutes. At that point, add the noodles to the pot of boiling water, stir them well, and cook them for 1 minute.

Meanwhile, add the cabbage, carrot and green onion pile to the soup; mix in gently but well. Cover the soup and bring it up to the boil.

Drain the noodles and add them to the soup, stirring them in gently. Let the whole soup come back up to the boil, then serve it, with the remaining green onion tops and cilantro sprinkled over the top.



*Yes, I'm getting a little punchy. How about you?


Last year at this time I made Roasted Mushroom, Bacon, Green Onion, & Buckwheat Salad.