By Susan Pagani, Communications Director
Once again, it is asparagus season. In honor of this glorious fact, I offer you a bit of trivia and a recipe.
Did you know that asparagus spears sprout predestined to be either skinny or wide? Contrary to popular belief, skinny stalks are not the product of an early harvest and wide stalks are not the result of leaving the spear in the sun for too long -- as their tender center will attest. While both sizes have their merits, this recipe is probably best with the skinny stalks, which roast up crunchy.
Whether it's fried, baked or hardboiled, the egg has long been a popular companion to the fresh flavors of asparagus. This recipe complements both sides of that equation with salt, pungent chives and toasty sesame seeds, and is a perfect accompaniment to brunch, lunch or dinner.
Roasted Asparagus with Sesame & Eggs
Adapted from a NYTimes.com recipe
(Serves 4)
2 large eggs
1 1/2 pounds asparagus, ends trimmed
2 tbsp. olive oil
2 tbsp. unsalted butter
Salt and black pepper
3/4 tsp. black sesame seeds
3/4 tsp. white sesame seeds
1 tsp. coarse sea salt
Chopped chives, for garnish.
1. Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat, and then cover, turn off the heat, and let eggs cook in hot water for 10 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
2. Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper and spread on a large baking sheet. Roast, turning occasionally, until crisp (I like them a little charred), about 10 minutes, and transfer to a platter.
3. Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
4. Peel the eggs and finely chop. Melt butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
5. To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.
Tuesday, May 29, 2012
Tuesday, May 22, 2012
Weekly Recipe #66: Dino Kale & Cranberry Salad
By Kelly McManus, Creative Director
This salad is very light and springy and green. And sweet: the first bite recalls new leaves and maraschino cherries -- well, not quite that sweet.
My husband, who loves curly dino kale, recently found a similar salad at Whole Foods Market and thought it would be a nice change from the cooked greens of winter. We enjoyed it so much that we decided to create our own version, which has since become a household favorite. In fact, we've eaten it nearly every night since.
What makes it so good? I think it's the combination of textures -- light greens, chewy berries -- and opposing flavors, sweet, spicy and tart. It simply tastes like summer.
Dino Kale Salad with Cranberries
(Serves 4 to 6)
1/2 lb. kale (1 bunch), washed and cut
4 oz. of baby arugula, washed and stemmed
1/2 cup dried cranberries
1/3 cup grape tomatoes, halved
1/2 cup pine nuts, lightly toasted
1. Combine all of the ingredients in a large bowl and toss together with lemon vinaigrette.
Lemon Vinaigrette:
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. honey
1/4 tsp. salt
1. Combine all of the ingredients in a jar. Shake until emulsified.
This salad is very light and springy and green. And sweet: the first bite recalls new leaves and maraschino cherries -- well, not quite that sweet.
My husband, who loves curly dino kale, recently found a similar salad at Whole Foods Market and thought it would be a nice change from the cooked greens of winter. We enjoyed it so much that we decided to create our own version, which has since become a household favorite. In fact, we've eaten it nearly every night since.
What makes it so good? I think it's the combination of textures -- light greens, chewy berries -- and opposing flavors, sweet, spicy and tart. It simply tastes like summer.
Dino Kale Salad with Cranberries
(Serves 4 to 6)
1/2 lb. kale (1 bunch), washed and cut
4 oz. of baby arugula, washed and stemmed
1/2 cup dried cranberries
1/3 cup grape tomatoes, halved
1/2 cup pine nuts, lightly toasted
1. Combine all of the ingredients in a large bowl and toss together with lemon vinaigrette.
Lemon Vinaigrette:
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. honey
1/4 tsp. salt
1. Combine all of the ingredients in a jar. Shake until emulsified.
Tuesday, May 15, 2012
Weekly Recipe #65: Goma-ae: Japanese Spinach Salad
By Susan Pagani, Communications Director
Whenever my husband and I go out for sushi, we ask for two orders of goma-ae. The curls of sesame laden spinach are so tasty and go down so easily that if we were to order just one dish, we would likely cross chopsticks in a battle for the last bite. In this recipe, New York Times food writer Martha Rose Shulman has created a healthier version with less sugar.
Soon we will all be buried in June lettuce, but if you happen to be reading this in the future, the recipe also works with frozen spinach, which in the golden age of flash freezing, is not such a bad option if you buy the good stuff.
Goma-ae: Japanese Spinach Salad
(Makes 4 small servings)
2 6-oz. bags baby spinach (or 1 1/2 pounds, stemmed and washed)
3 tbsp. toasted sesame seeds
2 tsp. sugar
1 tbsp. plus 1 tsp. low-sodium soy sauce
1 tbsp. sake
1 tbsp. water (more to taste)
1/2 tsp. dark sesame oil
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely.
2. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a suribachi mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.
3. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.
Advance preparation: You can blanch the spinach up to a day in advance. The dish can be assembled and refrigerated several hours before serving.
Whenever my husband and I go out for sushi, we ask for two orders of goma-ae. The curls of sesame laden spinach are so tasty and go down so easily that if we were to order just one dish, we would likely cross chopsticks in a battle for the last bite. In this recipe, New York Times food writer Martha Rose Shulman has created a healthier version with less sugar.
Soon we will all be buried in June lettuce, but if you happen to be reading this in the future, the recipe also works with frozen spinach, which in the golden age of flash freezing, is not such a bad option if you buy the good stuff.
Goma-ae: Japanese Spinach Salad
(Makes 4 small servings)
2 6-oz. bags baby spinach (or 1 1/2 pounds, stemmed and washed)
3 tbsp. toasted sesame seeds
2 tsp. sugar
1 tbsp. plus 1 tsp. low-sodium soy sauce
1 tbsp. sake
1 tbsp. water (more to taste)
1/2 tsp. dark sesame oil
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 10 to 20 seconds in the boiling water and transfer to the ice water using a deep-fry skimmer. Drain and gently squeeze out water. Chop coarsely.
2. Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a suribachi mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.
3. Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the sake and water, then stir in the ground sesame seeds. Thin out with water. Toss with the spinach and stir together until the dressing infuses the spinach. Be careful not to bruise the spinach leaves. Divide into four small bunches and place in the middle of four small plates or bowls. Drizzle on a few drops of sesame oil. Serve at room temperature.
Advance preparation: You can blanch the spinach up to a day in advance. The dish can be assembled and refrigerated several hours before serving.
Tuesday, May 8, 2012
Weekly Recipe #64: Rhubarb Coffeecake
By Jeanne Foels, Marketing & Outreach Coordinator
Don't miss out on this year's crop of rhubarb! Get yourself to the nearest farmers market or co-op and pick up a fresh, tart bouquet before they disappear for the season.
Rhubarb's strong taste is best paired with a large helping of sweetness in pies, breads and crisps. This pink-hued cake with a big, sweet crumb is a good way to honor the tangy spring stalk -- and a sweet way to honor your mother at Sunday brunch, too!
Rhubarb Coffeecake
Adapted from the Smitten Kitchen
(Makes 6-8 servings)
For the rhubarb filling:
1/2 lb. rhubarb, trimmed and sliced 1/2-inch thick
1/4 cup sugar
2 tsp. cornstarch
1/2 tsp. ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. salt
1/2 cup (1 stick or 4 ounces) butter, melted
1/2 cup pecans, chopped finely
1 3/4 cups cake flour or all-purpose flour
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsp. vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. butter, softened and cut into 8 pieces
1. Preheat oven to 325 degrees and grease an 8-inch square baking pan.
2. For filling, toss rhubarb with sugar, cornstarch and ginger. Set aside.
3. To make crumbs, whisk sugars, spices and salt into melted butter in a large bowl until smooth. Mix in pecans. Add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
4. To prepare cake, stir together the sour cream, egg, egg yolk and vanilla in a small bowl. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
4. Scrape remaining batter into prepared pan. Spoon rhubarb mixture over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
5. Using your fingers, break the crumb mixture into big crumbs, about 1/2-inch to 3/4-inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Don't miss out on this year's crop of rhubarb! Get yourself to the nearest farmers market or co-op and pick up a fresh, tart bouquet before they disappear for the season.
Rhubarb's strong taste is best paired with a large helping of sweetness in pies, breads and crisps. This pink-hued cake with a big, sweet crumb is a good way to honor the tangy spring stalk -- and a sweet way to honor your mother at Sunday brunch, too!
Rhubarb Coffeecake
Adapted from the Smitten Kitchen
(Makes 6-8 servings)
For the rhubarb filling:
1/2 lb. rhubarb, trimmed and sliced 1/2-inch thick
1/4 cup sugar
2 tsp. cornstarch
1/2 tsp. ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. salt
1/2 cup (1 stick or 4 ounces) butter, melted
1/2 cup pecans, chopped finely
1 3/4 cups cake flour or all-purpose flour
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 tsp. vanilla extract
1 cup cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. butter, softened and cut into 8 pieces
1. Preheat oven to 325 degrees and grease an 8-inch square baking pan.
2. For filling, toss rhubarb with sugar, cornstarch and ginger. Set aside.
3. To make crumbs, whisk sugars, spices and salt into melted butter in a large bowl until smooth. Mix in pecans. Add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
4. To prepare cake, stir together the sour cream, egg, egg yolk and vanilla in a small bowl. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
4. Scrape remaining batter into prepared pan. Spoon rhubarb mixture over batter. Dollop set-aside batter over rhubarb; it does not have to be even.
5. Using your fingers, break the crumb mixture into big crumbs, about 1/2-inch to 3/4-inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.
Saturday, May 5, 2012
A Different Kind of Farm
By Ben Penner, Farm Director
Almost every day I get to explain to longtime Open Arms volunteers and donors, as well as new friends and community members, how Open Farms is a different kind of farm. It’s a lot of fun to tell people how it’s a bit like a CSA, but we don’t sell shares, and it’s kind of like a traditional farm, but we don’t use chemicals to grow our vegetables, herbs and flowers. And since it’s an Open Arms program, it is also a part of a nonprofit nutrition organization serving people who are ill -- probably the only farm of its kind in America. So there is always plenty to talk about.
I enjoy this conversation because it gets to the heart of the current national conversation about our food system, the Farm Bill and healthy eating. I love farming, and I love to talk about farming with, well, almost anyone who will listen, but I have noticed over the past few years that the conversation has become, shall we say, strained. We seem to have folks talking past one another, yelling: "Conventional! Traditional! Agriculture!" And others yelling: "Organic! Small! CSA!" When did all this shouting start?
We all -- and I include myself in this -- need to take a step back and listen to the needs of our neighborhoods, our communities, our nation and the world and then discern the best way -- or ways -- forward. The complexity and scope of our food system is pressing us to rise to the challenge in creative ways. The question arises: how can we discern the best system or combination of systems for healthy living? This is no Utopian scheme, whether technological, neo-agrarian, individualistic or communitarian. This is first and foremost knowing something about the communities and cultures we inhabit, and then setting about providing the right food on the most appropriate scale. For Open Arms, this means our clients and our local community. Unlike much of the conversation around food and especially farming techniques, this isn't limited to political action but rather social action on a scale that fosters health. To accomplish this task even on this relatively limited scale will take more than mud-slinging.
That is what I like about the conversation at Open Arms. As a nutrition organization dedicated to providing healthy food for people living with life-threatening illnesses, we are a microcosm of the conversation that can happen all over the country. In our day-to-day work, our focus as an organization must be on providing the right food, in the right amount for the health of our clients.
Almost every day I get to explain to longtime Open Arms volunteers and donors, as well as new friends and community members, how Open Farms is a different kind of farm. It’s a lot of fun to tell people how it’s a bit like a CSA, but we don’t sell shares, and it’s kind of like a traditional farm, but we don’t use chemicals to grow our vegetables, herbs and flowers. And since it’s an Open Arms program, it is also a part of a nonprofit nutrition organization serving people who are ill -- probably the only farm of its kind in America. So there is always plenty to talk about.
I enjoy this conversation because it gets to the heart of the current national conversation about our food system, the Farm Bill and healthy eating. I love farming, and I love to talk about farming with, well, almost anyone who will listen, but I have noticed over the past few years that the conversation has become, shall we say, strained. We seem to have folks talking past one another, yelling: "Conventional! Traditional! Agriculture!" And others yelling: "Organic! Small! CSA!" When did all this shouting start?
We all -- and I include myself in this -- need to take a step back and listen to the needs of our neighborhoods, our communities, our nation and the world and then discern the best way -- or ways -- forward. The complexity and scope of our food system is pressing us to rise to the challenge in creative ways. The question arises: how can we discern the best system or combination of systems for healthy living? This is no Utopian scheme, whether technological, neo-agrarian, individualistic or communitarian. This is first and foremost knowing something about the communities and cultures we inhabit, and then setting about providing the right food on the most appropriate scale. For Open Arms, this means our clients and our local community. Unlike much of the conversation around food and especially farming techniques, this isn't limited to political action but rather social action on a scale that fosters health. To accomplish this task even on this relatively limited scale will take more than mud-slinging.
That is what I like about the conversation at Open Arms. As a nutrition organization dedicated to providing healthy food for people living with life-threatening illnesses, we are a microcosm of the conversation that can happen all over the country. In our day-to-day work, our focus as an organization must be on providing the right food, in the right amount for the health of our clients.
Tuesday, May 1, 2012
Weekly Recipe #63: Serendipitous Shrimp Appetizer
By Tim Reardon, Executive Director
I was once asked to bring a dish to a dinner party. As I walked into Byerly's, I ran into my neighbor Amy and her daughter, and mentioned that I was on the hunt for an appetizer. She told me she had the perfect recipe and gave me a list of ingredients to pick up. Her daughter exclaimed that it was her favorite dish! By the time I got home, she'd sent me the recipe; I'd never had anything like it, so I gave it a go.
I arrived at the dinner party bearing my new dish and told folks about my experience getting the recipe. Fifteen minutes later, my friend Cherie walked in -- with the exact same appetizer! She also had never made it before, but had tasted it at an event a few weeks prior. Both of our dishes were a hit.
After that serendipitous start, I now make this recipe all the time, and it's now MY daughter's favorite -- she begs me to make it! I hope you enjoy it.
Serendipitous Shrimp Appetizer
1/4 cup fresh cilantro, chopped
1 whole green onion, finely minced
3 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil
2 tbsp. light brown sugar
1 tsp. Asian Chile sauce (Thai Style Chili Sauce)
1/4 tsp. salt
1 red bell pepper, cut into 1/4" cubes
2 small ripe avocados, cut into 1/4" cubes
1 lb. bag of shrimp, cut into 1/4 " pieces
1. Combine the first seven ingredients in a bowl and stir.
2. Add the last three ingredients to the dressing mixture 30 minutes before serving. Enjoy with crackers or a sliced baguette.
I was once asked to bring a dish to a dinner party. As I walked into Byerly's, I ran into my neighbor Amy and her daughter, and mentioned that I was on the hunt for an appetizer. She told me she had the perfect recipe and gave me a list of ingredients to pick up. Her daughter exclaimed that it was her favorite dish! By the time I got home, she'd sent me the recipe; I'd never had anything like it, so I gave it a go.
I arrived at the dinner party bearing my new dish and told folks about my experience getting the recipe. Fifteen minutes later, my friend Cherie walked in -- with the exact same appetizer! She also had never made it before, but had tasted it at an event a few weeks prior. Both of our dishes were a hit.
After that serendipitous start, I now make this recipe all the time, and it's now MY daughter's favorite -- she begs me to make it! I hope you enjoy it.
Serendipitous Shrimp Appetizer
1/4 cup fresh cilantro, chopped
1 whole green onion, finely minced
3 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil
2 tbsp. light brown sugar
1 tsp. Asian Chile sauce (Thai Style Chili Sauce)
1/4 tsp. salt
1 red bell pepper, cut into 1/4" cubes
2 small ripe avocados, cut into 1/4" cubes
1 lb. bag of shrimp, cut into 1/4 " pieces
1. Combine the first seven ingredients in a bowl and stir.
2. Add the last three ingredients to the dressing mixture 30 minutes before serving. Enjoy with crackers or a sliced baguette.
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