What are you eating?

yourfriendclaire · Post by **yourfriendclaire** » Tue Apr 14, 2020 9:57 pm

Ah, a fellow Homestead & Chill acolyte!

ritchey · Post by **ritchey** » Wed Apr 15, 2020 4:03 am

I use this one:
https://www.theperfectloaf.com/sourdoug ... d-recipes/

Recently I made it using proper high protein pizza flour and the difference was noticeable. But you can also make it with any ol' flour.

I will confess I have yet to make what I consider to be REALLLY good pizza, but I am getting better and learning on each attempt!

yourfriendclaire · Post by **yourfriendclaire** » Wed Apr 15, 2020 9:28 am

Last night we made a bootleg version of our favorite Din Tai Fung dish, stir-fried Shanghai rice cakes. You can get rice cakes at any Korean or Chinese market and they are very fun pucks/coins that you soak and toss in a hot wok for chewy charred goodness. The Din Tai Fung version is made with Napa cabbage and mushrooms but we just got a CSA box from this awesome farm run by a family from Laos that specializes in harder-to-find Asian greens so we did ours with bok choi, gai lan, a mustardy mystery green and (at the last minute) a handful of my homemade “kinda kimchi” made with carrots, Napa cabbage, Sichuan peppercorns and chili. Zing!

m o l l y · Post by **m o l l y** » Wed Apr 15, 2020 10:18 am

Cool and yum!
Making our own corn tortillas tonight. Should have waited for another big pot'o beans but I can't be stopped!

ritchey · Post by **ritchey** » Sun Apr 19, 2020 4:02 am

First spring veg has arrived! the FIDDLEHEAD. I don't really like them, but I eat them by the bushel for they represent the start of the bountiful spring harvest.

Any good fiddlehead recipes out there? Maybe I just don't cook it right but it always just tastes like nothing. Texture of asparagus but no flavor. "HELP ME"

I'm trying pizza again tonight, will put fiddlehead on one of them.

yourfriendclaire · Post by **yourfriendclaire** » Sun Apr 19, 2020 10:02 am

I have never eaten a fiddlehead! This is one of those foods that’s oft-cited as a wonderful wild forage edible but I don’t think it occurs naturally on the West Coast. Also “ramps”

m o l l y · Post by **m o l l y** » Sun Apr 19, 2020 11:03 am

omg, ramps.

On this 19th of April, I have eaten toad in the hole.

Evan.V.N.S.J. · Post by **Evan.V.N.S.J.** » Mon Apr 20, 2020 9:33 pm

Here's a question for LA buddies -

Does anyone remember the kale salad from ELF? I had a random memory of this salad the other day and I have a bunch of kale in the fridge. Can I make it? All I remember about it is it was good, but literally nothing else. Maybe spicy?

yourfriendclaire · Post by **yourfriendclaire** » Mon Apr 20, 2020 9:44 pm

I remember!

I wanna say...paprika? And feta?

yourfriendclaire · Post by **yourfriendclaire** » Mon Apr 20, 2020 9:47 pm

From an old LA Weekly article:

“...basically a mountain of bright green heaped with ripe avocado, feta cheese, spicy red pepper paste and then tossed in a pungent dressing involving enough lemon to cure scurvy and enough garlic to kill vampires.”

m o l l y · Post by **m o l l y** » Tue Apr 21, 2020 12:58 am

I remember they massaged the kale with lemon (though I also remember something about blood orange juice?) to tenderize it. It was all tossed around with ripe avocado which gave the dressing like a green goddess creamy vibe. Maybe toasted sunflower seeds or something?

Evan.V.N.S.J. · Post by **Evan.V.N.S.J.** » Tue Apr 21, 2020 9:44 am

Wow straight from the archives.

Avocados are sadly not really worth buying here, but other than that I think I can probably improvise. I never thought about "massaging" kale, maybe that's the secret step I've been missing. I'm guessing the red pepper paste is harissa?

ritchey · Post by **ritchey** » Tue Apr 21, 2020 9:46 am

I'm in the same avocado boat. I don't even think about them anymore. It's sad but also that is life on this great ol' globe of ours

yourfriendclaire · Post by **yourfriendclaire** » Tue Apr 21, 2020 9:49 am

Massaging kale is key! It softens it up. Before you even dress any kale salad toss some olive oil and lemon juice & a few pinches of salt into the mix and rub it around with your BARE HANDS until the kale gets bright and soft and shiny. Then add whatever dressing you’re working with.

m o l l y · Post by **m o l l y** » Tue Apr 21, 2020 10:06 am

Harissa! That's what I was missing! Huzzah!

ritchey · Post by **ritchey** » Wed Apr 22, 2020 7:07 am

New veg just came in to the farm we get our veg from: LOVAGE
My new vibe is putting new weird shit in my weekly farm order just because if it's in season and they're growing it it must be interesting/I want to learn my landscape better/etc. I have never encountered lovage before. Any lovage advice? What do you do with it?

uncleboatshoes · Post by **uncleboatshoes** » Wed Apr 22, 2020 8:26 am

Just jumping in here to bring back fiddleheads. They are in abundance here in Oregon, Claire. Literally the forests are full of them. They just don't keep long enough to show up in grocery stores. They are on the menus of your modern day progressive farm to table restaurant though and available from certain CSAs.

After saying all that I think I've only had them once.

I'm excited to hear about lovage. Looks like its good for soups.

ritchey · Post by **ritchey** » Wed Apr 22, 2020 9:03 am

Oh I did mean to update and say I put the fiddleheads on my recent pizza (along with dandelions from our yard) and it was quite good.

Phil · Post by **Phil** » Wed Apr 22, 2020 12:11 pm

cherry pie

ritchey · Post by **ritchey** » Thu Apr 23, 2020 4:33 am

I'm making pizza again tonight

Phil I have cherries in my freezer from last summer, just enough for a pie. Maybe I'll Coop it up

m o l l y · Post by **m o l l y** » Thu Apr 23, 2020 5:12 am

I just got home from a walk (which includes a bakery stop) and got a brown loaf and a tiny cherry pie.

tim · Post by **tim** » Thu Apr 23, 2020 12:13 pm

these incredible blueberry bars (can be made vegan really easily) our friend Sydney made (pulled directly from her instagram https://www.instagram.com/p/B-Z4PhODdqL/):

Blueberry (or whatever berry) Bars

For the Berries:
2 1/2 to 3 cups berries (I used frozen blueberries and blackberries, no need to thaw)
3 tsp cornstarch
zest and juice of 1/2 a lemon
1/3 cup granulated sugar
a few dashes of cinnamon

For the Crust and Topping:
1 1/3 cup AP flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 cup + 2 tablespoons unsalted [vegan] butter, room temp and cubed
1 egg yolk [1/4 cup applesauce for vegan]
raw sugar (or more granulated sugar) for sprinkling on top

1) Mix together all of the ingredients for the berries (berries, cornstarch, lemon zest and juice, granulated sugar, and cinnamon) in a medium-sized bowl, stir to combine, and let sit while you prep everything else.
2) Preheat your oven to 375 degrees F. Line and/or grease an 8x8 or 9x9-inch square pan.
3) Whisk together the flour, 1/2 cup sugar, and baking powder. Cube your butter and add it to the flour mixture, and use your hands to cut the butter into the flour until you've got walnut-sized clumps. Add in your egg yolk and mix with your hands until the flour has been absorbed and the mixture is clumpy (it shouldn't be pasty or smooth).
4) Press 2/3 of your crust mixture into the bottom of your prepared pan (it doesn't need to go up the sides). Mix your berries again and spoon them over the crust, leaving behind any some juice from thawed berries (if you add too much liquid these will be too wet). Crumble the rest of the crust over the top and sprinkle generously with raw or granulated sugar (for a crunchy top).
5) Bake for 45-50 minutes, until the berries are bubbling and the top is a deep, golden brown - you might need an extra 5 minutes, depending on how hot your oven gets.
6) Let the bars cool at room temperature for an hour, then pop in the fridge to finish cooling if you're impatient like me and want to slice into them! Otherwise let them cool completely for 3-4 hours. These will keep well at room temperature, loosely covered, for 3 days, and they freeze well, too!

m o l l y · Post by **m o l l y** » Thu Apr 23, 2020 12:29 pm

Tim, those bars look delectable. Thanks for supplying us with cookie and bar recipes for quar.

meadows · Post by **meadows** » Thu Apr 23, 2020 12:35 pm

That looks SO good, I'm going to have to make them as soon as I get my hot little hands on some baking powder

willowowow · Post by **willowowow** » Fri Apr 24, 2020 1:51 pm

tim wrote: ↑Thu Apr 23, 2020 12:13 pm these incredible blueberry bars (can be made vegan really easily) our friend Sydney made (pulled directly from her instagram https://www.instagram.com/p/B-Z4PhODdqL/):

4) Press 2/3 of your crust mixture into the bottom of your prepared pan (it doesn't need to go up the sides).

Tim, do you know what size/type of pan is recommended? I have never made bars... Thank you.

meadows · Post by **meadows** » Fri Apr 24, 2020 2:54 pm

ooh that's a good question I didn't think of

tim · Post by **tim** » Fri Apr 24, 2020 4:47 pm

we used a 8x8 glass (pyrex?) pan! i will say the best part is after they sit out for a day and the berry mixture has coagulated to a jam-like substance, so any size that has your mixture being around at least an inch in the pan sounds perf. that way there's enough of a crust, etc.

didn't quote only because didn't mean to do such a wall-of-text!

they are so. good. i've gained a hundred pounds.

willowowow · Post by **willowowow** » Fri Apr 24, 2020 4:48 pm

Thank you! I will bake and nom.

Post by **joni** » Fri Apr 24, 2020 4:52 pm

These look so good. I want a pie-like thing in my life.

uncleboatshoes · Post by **uncleboatshoes** » Mon Apr 27, 2020 9:09 am

Yesterday Maya made the Savory Mushroom Rolls from the Hot Knives Salad Daze cookbook!

They were fantastic!

alexshred420 · Post by **alexshred420** » Mon Apr 27, 2020 9:18 am

Anybody have a banana bread rec they love? I have 4 bananas that are not looking good but I feel like they might be good in banana bread? Never made it myself!

RCH · Post by **RCH** » Mon Apr 27, 2020 9:22 am

Since our spring has come so late, I've been buying berries from faraway lands to warm my heart. These I eat simply with yogurt and nuts. The inspiration for my haircut is berry. I even bought berry green tea.

Evidently, there is a rich blueberry farming heritage in MI, but they don't seem to wind up at my local chain grocery so I'm gonna have to hunt for a farm stand along the bushy country highway.

meadows · Post by **meadows** » Fri May 08, 2020 5:11 pm

i'm baking the blueberry crumble bars as we speak!!!

meadows · Post by **meadows** » Fri May 08, 2020 6:21 pm

waiting for this damn thing to cool so i can EAT IT (special appearance by kefir water in the back)

meadows · Post by **meadows** » Fri May 08, 2020 6:21 pm

oh damn, that's a serious dither

yourfriendclaire · Post by **yourfriendclaire** » Fri May 08, 2020 7:54 pm

That dither is not fucking around!

yourfriendclaire · Post by **yourfriendclaire** » Fri May 08, 2020 7:57 pm

Today for lunch I made an “elote spaghetti,” which was pasta with corn, jalapeño, cilantro, crumbled tofu, and a creamy (lightly mayonnaise-y) lime sauce. Is that deranged? It was super good.

Tonight we made this stewed tomato and preserved lemon okra dish from the Ottolenghi “Plenty” cookbook, which is a mainstay! It’s really good:

https://www.theguardian.com/lifeandstyl ... -and-drink

freddy · Post by **freddy** » Fri May 08, 2020 11:06 pm

[mention]yourfriendclaire[/mention] your elote pasta sounds super delicious!

meadows · Post by **meadows** » Sat May 09, 2020 11:26 am

Ok the berry crumble bars are seriously amazing. It's very pie-like, but so much easier to make! We have already eaten half of the pan. My partner isn't very into sweets and he can't stop eating it!

I put it waaaay more lemon zest than called for and it was great. I will be making this again and again, thank you!!!!!

Post by **joni** » Sat May 09, 2020 1:41 pm

I WANT BLUEBERRY

m o l l y · Post by **m o l l y** » Sun May 10, 2020 2:21 am

I want blackberry!

RCH · Post by **RCH** » Sun May 10, 2020 12:59 pm

I have so many blueberries and blackberries in my fridge now

meadows · Post by **meadows** » Sun May 10, 2020 2:18 pm

I used both!!!

kmikeym · Post by **kmikeym** » Tue May 12, 2020 3:17 pm

every meal is tacos and has been for a while.

whatever food you have, just chop it up, put it on a tortilla, and add "wet"

astral hellion · Post by **astral hellion** » Thu May 14, 2020 4:06 pm

Have been making a bootleg “green earth” from Seward Cafe in MPLS: homefries topped w/refried beans & steamed broccoli, dressed with tamari/braggs, nutritional yeast & hot sauce. Must be served w/a side of toast spread w/tahini!

ritchey · Post by **ritchey** » Thu May 14, 2020 4:38 pm

Y’all I’m making full on tortilla soup right now

Post by **joni** » Thu May 14, 2020 8:52 pm

SEWARD! That place rips!

m o l l y · Post by **m o l l y** » Fri May 15, 2020 2:22 am

astral hellion wrote: ↑Thu May 14, 2020 4:06 pm Have been making a bootleg “green earth” from Seward Cafe in MPLS: homefries topped w/refried beans & steamed broccoli, dressed with tamari/braggs, nutritional yeast & hot sauce. Must be served w/a side of toast spread w/tahini!

Whaaaat??!? I want that!

yourfriendclaire · Post by **yourfriendclaire** » Fri May 15, 2020 9:09 am

Yeah that sounds like the Platonic Ideal of a hippie bowl. Braggs AND nutritional yeast is key!

ritchey · Post by **ritchey** » Sat May 23, 2020 3:56 am

ASPARAGUS SEASON HAS ARRIVED. ALERT!!! ALL HANDS ON DECK

I am picking up 6 bunches today in our farm pickups and will pickle some and eat the rest.
There is also finally fresh basil. And greenhouse tomatoes! I can finally return to my beloved summer Italian recipes. Tonight I am making this incredible thing from that Southern Italian cookbook I was talking about. You make a pesto out of mint and basil and garlic and oil, then you cook quartered tomatoes in it for awhile until they start to fall apart. Throw some spicy calabrians in there (I am out of calabrians so will use Sichuan). Fresh-ass pasta sauce! With asparagus on the side.

Gus season is short and I go hard. You gotta! Gus EVERY day.

Two years ago I finally learned how to cook asparagus well. I learned this from my dog-eared copy of America's Test Kitchen: Best-Ever Side Dishes, a life-changing publication:

In a big skillet over medium heat, do a Tbsp of olive oil and a Tbsp of butter. Once it's melty, put in your Gus and cover. Something about fat vs. water content--steaming whilst charring--I forget the science of it but the article explaining this process is quite lengthy. After about 5 mins, when Gus are turning green and just barely getting tender, take off lid, raise heat, and get that fast char! If you nail the timings/heat right you get a perfectly tender but still crisp Gus with a nice crispy-brown char. Squeeze some lemon on there! GUS TIME

Gus for me is the true herald of early summer's bounty. It is such a blessing, and its season is so short that it feels really special. A thrill each year!