Puzzle Peace Farm

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I was wondering about what to write about next when the best e-mail of the week showed up in my inbox.

It was from Puzzle Peace Farm describing all the wonderful produce and goodies they will have at the farmers market tomorrow.

“Dear Local-vores,

There’s good news and there’s good news. First, the pressure of cold overnight temperatures in the next week prompted us to clear out frost sensitive crops. The late freeze has made this the longest growing season we’ve seen for warm weather crops, overlapping with cool crops rather than greeting them and promptly falling over dead. Second, the dropping temperatures make refrigeration a non issue on the farm. (AMEN!) We’re sitting in the 40s right now, perfect for washed and packed greens. What I’m saying is, this is the largest harvest we’ve seen since July, and on half the acreage! Be prepared for a much larger booth tomorrow.

Look out for (new crops in caps): ARUGULA, Swiss Chard, Beets and Beet Greens, WATERMELON RADISHES, Easter Egg Radishes, Hakurei Turnips, Kale, Collards, Basil, Okra, Cayennes, MUSTARD GREENS, Anaheim, Green and Sweet Red Bell Peppers, Eggplants, Deer Tongue and Flashy Trout LETTUCE, Nancy Hall, Lee Purple, Tennesee Red, and White Delight Sweet Potatoes, Green Tomatoes, Carrots, Free Range, Grass Eatin’ Happy Hen EGGS, Pet-Food Rosemary Garlic Goat Cheese. Sausage, Ground Pork, and Fatback as well.  

Radishes

Watermelon radishes are up to size and a must try for the radish lovers in the audience. They are larger, hardier, and slice open to reveal striped deep fuschia flesh, spicy and sweet. Bonus are the tops which are hefty and nutritious.

Beet greens are coming in as well. These are a close cousin to Swiss Chard and an added bonus to the beets themselves. They are dense and flavorful, best stewed with butter and salt.

One trick we’ve learned with greens (kale, turnip greens, mustard greens, beet greens, or collards) is to chop and par-boil or blanch them while they’re fresh and cook with them throughout the week. They’ll take up much less space in the fridge and be ready to throw into quesadillas, soups, stir fries, pastas, etc. when you’re pressed for time.

Thank you sincerely for your support in our farming endeavor. It is important to all of us to provide sustenance for ourselves and others. It is a heartwarming way to make a living.

Lindy
Puzzle Peace Farm”

I must go get some of their watermelon radishes, greens and goat cheese for my pet.

Their blog is charming and has great pictures of farm life. Reading about their trials and celebrations brings farm life alive and deepens your knowledge of what goes into the production of our food. It makes you appreciate the food on your table.

Thomas is a delight to talk to; he is glad to share favorite ways of cooking the beautiful vegetables and meat he sells. I’ll have to reserve some pork chops for next time. He was sold out when I got there.

Greens from the market

But I did manage to fill an arm load with kohlrabi (purple!) Easter egg radishes, deer tongue lettuce, some nice spicy arugula, garnet sweet potatoes, a couple of small eggplants, and 1/2 of a watermelon radish. He had sold out of those too except this partial one hiding.

I asked about Araucana eggs and Thomas told me they have half Araucana hens and I believe he said that the others were Reds. In the dozen egg holder were green, rose and brown eggs. Araucana hens lay colored eggs, no joke.

Just down the way from Puzzle Peace Farm were the largest collard greens I had ever seen. So fresh, just picked a couple of hours ago and at only $2.00 a head, how could I resist?

Collards, tomatoes, butter beans, chicken

For dinner, I blanched then sauteed the collards, added some tomatoes I had just picked, some diced chicken and a can of butter beans; stuffed this mixture into a crispy corn taco shell, added sliced jalapeno, diced red onions and some shredded hoop cheese.

YUM!

Jalapeno harvest

It is supposed to freeze tonight so all that remained on the tomato and jalapeno plants got harvested today. Combined with the bounty from the farmers market, the pantry is well stocked with fresh produce for a few days.

Last harvest

When you visit the Yorkmont Farmers Market in Charlotte, NC, be sure to stop by and see what goodies Puzzle Peace Farms has on hand. Say hello to Thomas and Lindy and treat yourself. Check out their blog by clicking here!

Support your local farmers. Eat what is grown around you; become a “local-vour”. Meet and talk to those who produce your food.

Nourish yourself. You and your family deserve it.

Basic Knowledge Every Cook Should Know: Part 1

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These are some basic points of knowledge I believe every cook should know.

Knowing how to do these things can make your food more flavorful, easier, cheaper and lots of fun.

In no particular order:

Make your own creme fraiche, yogurt and sour cream

The procedure is basically the same for each.

Yield: 1 quart

1 quart heavy cream or half and half (for sour cream and creme fraiche) or milk (yogurt)

1/3 cup starter culture:

Creme fraiche – buttermilk

Sour cream –  sour cream

Yogurt –  yogurt, plain

Place the dairy product into a non-reactive pot and bring to 185°F. Remove from heat and cool to below 75°F.

For yogurt, add 1 cup dry milk powder and 1 tbsp honey or other liquid sweetener such as agave syrup or maple syrup while heating.

Add the starter cultures after cooling; stir it in well.

Cover and leave in a warm spot overnight or for 12-18 hours. The product is ready when it has thickened.

To make a Greek style yogurt, pour the thickened yogurt into a quadruple folded cheesecloth. Tie the corners so the yogurt can hang from a wooden spoon suspended over a bowl to catch the dripping whey. Overnight is usually sufficient to thicken the yogurt to  “Greek” style thickness.  The key to a thicker yogurt consistency is using dry milk powder.

Refrigerate and use within 2 weeks.

Learn to make Half Sour Pickles

These are considered a “fresh” pickle

Ingredients for half sour pickles

Yield: 1 quart

1 quart wide mouth canning jar with new 2-piece lid. Sterilize the jar in the dishwasher, NOT the 2-piece lid

2 pounds pickling cucumbers, cut into spears or leave whole if desired

Brine:

1/4 oz dill sprigs

2 cloves fresh garlic, smashed

1 bay leaf

1 quart water (32 ounces)

3 ounces salt

4 ounces white vinegar

Boil enough water to cover the 2-piece lid. Place the 2-piece canning lid in a mixing bowl. Pour boiling water over the canning lid.

Set aside until ready to use.

Place the dill, garlic and bay leaf into the bottom of a 1 quart wide mouth canning jar. Pack the cucumbers on top.

Bring the water, salt and vinegar to a boil and pour directly over cucumbers. Place the canning lid on the jar; turn upside down and cool. Refrigerate.

Allow pickles to steep 24 hours before eating.

They are good until they are gone, which won’t be long.

Make your own “signature” butter

1# butter (European style preferably)

1/4-1/2 cup of your favorite combination of high quality dried herbs. Using dried herbs, garlic and onions are essential here due to a food safety standpoint.

Mix the butter (soft, of course) and the herbs all together in a mixer. Begin with the lower amount and add more, adjusting to the taste level you like.

Form into a log using parchment paper. Wrap in cellophane or package into small plastic food storage containers and refrigerate.

Use the butter for saute, on bread, rolls, over vegetables, gnocchi, pasta, potatoes, steaks, seafood and so much more.

This alone will give your food character and a flavor profile that will identify you!

For food safety reasons, please use dried herbs and spices for this. However, you can use fresh citrus zest but keep the product cold!

Make your own Seasoning Salts

Seasoning Salts

Use 1 cup of salt. The kind of salt does matter. Do NOT use iodized table salt. That kind of salt should be used for driveways in the winter. There are so many better choices. Not sure about what kinds of salt there are? See my article on Salt.

To make your seasoning salt: Choose your favorite herbs, spices or citrus zest. Mince them fine and stir them into the salt. Allow to mellow a day before using. The salt will “dry out” the seasonings so it is alright to use fresh flavorings here, but not in your butter.

Use these seasoning salts as finishing salts, to top your loaves of bread or rolls, to season a crisp radish or to top a grilled steak or baked potato.

Simple, easy, and the flavor enhancement really goes a long way. Don’t spend the money on gourmet salt blends when you can make your own, have better quality and  all that is much more friendly on your wallet.

Make your own unique fresh ground pepper blends

Every serious cook has a pepper grinder to use for fresh pepper, right? If not, go get one. Fresh ground pepper is necessary.

Instead of just adding plain black peppercorns to your grinder, add whole allspice, white, green, pink and Szechuan  peppercorns. Add broken cinnamon sticks, a clove or 2 or 3, fennel seeds, whole cumin seeds, whole coriander seeds to the mix as well.

This will create a wonderful complex flavor enhancement whenever you crank a few rounds from your grinder.

Grow your own fresh herbs

Thai basil

Having access to fresh herbs is not only wonderful, but a great time and money saver as well. See my article about growing your own herbs here. There is a lot of information and links to buying herbs and other products from trusted sites.

Make perpetual vanilla extract

I posted an article about how to do this recently. You can access “How To Make Vanilla Extract”here.

making vanilla extract

Doing this is so easy and the flavor of this extract is far better than anything you can buy, even the best vanilla extract out there.

Just be sure to start with quality ingredients and be patient for 6 months. You will then have a lifetime supply.

Coming in Basic Knowledge Part 2:

  • Learn to make a simple loaf of bread
  • Make flavored vinegar and infused oils
  • Create your own favorite Fresh Vinaigrette to use for salads, marinades, or dips

And much more.

Is there anything YOU want to learn about? Leave a comment and let me know.

Sardine and Anchovy Pasta

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Charlotte Cooks

I hope you enjoy watching the show! Here are the recipes from the featured episode.

Sicilian-Style Sardine and Anchovy Pasta with Bread Crumbs

Ingredients

For the bread crumbs:

  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 8 cloves chopped garlic
  • 1 1/2 cups bread crumbs
  • 1/2 cup chopped flat-leaf parsley
  • 1 teaspoon each, coarse salt and coarse black pepper

For the pasta:

  • 2 Tablespoons olive oil
  • 4 oil packed anchovy fillets
  • 2 four ounce tins of sardines, packed in oil
  • 1/2 pound linguini or spaghetti, cooked to al dente in salted water, drained and cooled with cold water to stop cooking.

Directions:

To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, and chopped garlic.

When you can smell the garlic add bread crumbs.

Stir bread crumbs until deeply golden in color.

Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Remove bread crumbs from the hot pan, put them in a bowl and set aside.

Return skillet to heat and add 3 tablespoons extra-virgin olive oil.

Add anchovies and sardines to the pan and sauté over medium heat 2 or 3 minutes.

Add hot, cooked pasta to the skillet and toss with sardines.

Add bread crumbs to the pan and toss thoroughly to combine and evenly distribute the mixture. Adjust seasonings to taste with pepper and salt.

Taste before adding salt as the anchovies typically are salty. You may not need to add any more.

Top it all off with a shaving of a good quality of Parmesan cheese.

Enjoy!

Oven Fried Chicken Fingers and more

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Charlotte Cooks

Oven Fried Chicken with Fresh Cole Slaw, Mango Salsa and Salt and Vinegar Roasted Potatoes

Recipes

Oven Fried Chicken

  • 2 boneless chicken breasts, cut into fingers
  • 2 cups buttermilk + 2 additional cups, keep separated
  • 2 cups all-purpose flour
  • 2 cups panko
  • 2 Tablespoons Montreal Steak Seasoning
  • ¼ cup Olive oil

Preheat oven to 400°F

Cut the chicken into fingers.

Marinade 30 minutes in 2 cups buttermilk.

Remove from buttermilk and pat dry.

Lightly season the chicken with salt and pepper.

Set up a standard breading station.
3 containers:
#1 is flour
#2 is 2 cups buttermilk
#3 is seasoned panko (season the panko with Montréal steak seasoning)

Here’s the set up:

Pan #1: Flour, seasoned    Pan #2 Buttermilk    Pan #3 Seasoned Panko Breadcrumbs   Pan#4 Sheet pan for breaded chicken

Dredge each finger in flour, then buttermilk, then panko. Making sure each finger is well coated on all sides.

As each finger is coated, place on a parchment lined baking sheet.

Drizzle each finger with a small bit of olive oil.

Place sheet pan in oven and bake the chicken until golden brown; usually about 20 minutes.

Ovens vary so watch yours.

The internal temperature should reach 165°F on a food thermometer.

Keep warm in a 150° oven. Do not cover so the chicken remains crispy.

Coleslaw

  • 1 bunch scallions
  • 1 teaspoon celery seed
  • ¼ cup mayonnaise
  • 2 tablespoons seasoned rice wine vinegar
    • There are 2 kinds of rice vinegar; seasoned (with salt and sugar) and unseasoned. Read the labels and choose seasoned for this recipe.
  • 1 tablespoon sugar
  • 1 pound bag of tri-color coleslaw mix
    • Or thinly slice cabbage, carrots and some red cabbage for about 1 pound total weight.
    • Salt and pepper to taste

Choose a large bowl; Allow lots of stirring room.

Slice scallions, place into the bottom of the bowl.

Add the celery seed, mayonnaise, rice wine vinegar, sugar and whisk to smooth.

Slice the cabbages and carrots and add to the dressing.

Stir to coat.

Adjust flavors with salt and pepper if needed.

Allow to sit for at least one hour in the refrigerator before serving to allow flavors to meld.

Stir well before serving.

Mango Salsa

  • 1 pound mango slices, fresh or jarred mango, cut into medium dice
  • ½ sweet onion, small dice (like Vidalia)
  • 1 small diced jalapeno,
  • ½ cup sweet grape tomatoes, cut in half
  • 2 tablespoon seasoned rice wine vinegar
  • ½ bunch chopped cilantro
  • ½ bunch chopped scallions
  • Salt and pepper to taste

Cut all fruits and vegetables, combine everything in a bowl and serve.

Salt and Vinegar Roasted Potatoes

  • 3-4 small red potatoes per person
  • 1 tablespoon salt
  • ¼ cup Olive oil
  • 1 teaspoon Kosher salt

2 ounces Malt vinegar (you may use more or less depending upon your taste)

Place the potatoes into a saucepan, cover with cold water and bring to a boil.

Salt water once boiling begins.

Cook until done.

Drain and place on a clean kitchen towel.

Cover and whack each potato with a rolling pin to break it open but not smash it flat.

Place the smashed potatoes on a baking sheet, drizzle with olive oil.

Place in the 400° and bake about 35-40 minutes until the edges start to turn golden brown and the skins are crispy.

Remove from the oven, place in a serving bowl.

Sprinkle salt and malt vinegar over the potatoes and serve warm.

Spatchcocked

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This technique tends to draw giggles and silly voices from people who don’t know what it is. This technique is quite simple and brings great results. I prefer it over trussing and roasting.

All you have to do to spatchcock a bird is to remove the backbone and the sternum and lay the bird out flat.

Simply said, now how?

Take a good pair of poultry shears and a whole bird. On either side of the triangle bit at the end of the spine, start cutting along the backbone. Be careful not to cut into the thigh or breast meat. The hip joints will be the hardest but cut between the joints rather than cutting the actual bone. Although the bones are hollow and easy to cut, be careful. If you are doing a turkey, you will need some strength as simply by being larger, they take more muscle that say a quail.

One the backbone has been removed, open the bird up and lay it flat, inside up, skin side down. Now you are looking at the inside of the bird. Using a good sharp boning knife or chef’s knife, make a slit in the cartilage between the breasts. Try to bend the bird backwards and the breastbone will literally pop loose. Then all you do is pull it out.

There will still be rib bones attached but you want those to still be there. Rinse the bird, lay it out flat. With the backbone gone and the breast bone removed, the bird should lay out nice and flat.

Season the inside of the bird, flip it over. Pat the skin dry, rub a small amount of oil over the skin and then rub it well with seasonings. My favorite seasonings are salt, pepper, Montreal steak or chicken seasoning, and paprika. Paprika will help make the skin crispy.

The seasoned bird can now be cooked either on a grill or roasted in the oven on a rack over mirepoix (50% diced onions, 25% diced carrots, 25% diced celery) at 375 Degrees F.

If grilling you will want to use the indirect method and keep the heat between 350-375 degrees F and no direct flames under the bird. Grill it skin side up for about 2 hours, keep checking so the bird does not burn.

Either in the oven or on the grill, cook until the internal temperature reaches 165 degrees F. So yes, you will need a real food thermometer that is correctly calibrated.

The bird is easily carved after it is cooked. Let the bird rest for about 20 minutes after removing it from the grill or the oven. Use a sharp knife to separate the leg and thigh and then to cut the breasts in half unless you want to leave them whole.

During this time, if you roasted the bird in the oven you can make some pan gravy from the mirepoix and drippings. If you grilled it, have some nice condiments

Heirloom Tomato Salad

or salsas to serve with the bird.

The spatchcocking technique can be used with anything that flies; squab, quail, partridge, grouse, duck, chicken, Cornish hens or even turkey if you are strong enough to wrestle with removing the breastbone and laying the bird out flat. (Yes, I know turkeys do not fly but hopefully you get the idea.)

This 18th century technique probably prompted giggles from the first time it was named. I have no idea where the name came from but the technique is a rather nice way to cook a bird.

Try it, let me know how it works out for you!

“. . . Just want to be a cook”

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“I just want to be a normal person, hell, screw normal people, I really just want to be a cook.”

Anthony Bourdain
“Out of the Fire and into the Pan” Travel Channel

Being a cook is truly a unique lifestyle. The lifestyle Anthony talks about in his book Kitchen Confidential is one full of alcohol, drugs and hard living. His almost comic descriptions of the lifestyle do represent some of the lives encountered while working in a professional kitchen.

Last week one of my students asked me how it felt to be the only lady of the bunch, referring to the all male faculty where I teach culinary school. My response was, “It has always been that way, I really don’t think of myself as the only female, but as part of a team.” Culinary folks are a tight bunch; competitive, but close to their teammates.

Tony describes the drinking games and goading between so-called rival  kitchens that take place in the wee hours of the morning. Certainly these must contribute to some kind of bonding between workers. Cooking is a tough job, you feel it through your bones, your entire being gets caught up in the work of serious cooking. If that doesn’t happen for you while you cook, you are not in the right place.

It becomes like a dance between cooks, reaching, passing, plating, presenting; you know what your neighboring cook is going to do next by movements and you’ve seen each dish played out a thousand times. You know how to move in a hot, noisy, very busy kitchen, observation tells you most of what you need to know while you listen carefully for the next “Order In! or “Pick Up!” call to see if it is for your station or not. Cooking like this is a bonding experience all in itself. The line-cook cowboys.

The fire, the steam, the sizzle, the splatter, the heat, the aromas all become addicting. Like every other addiction, it can also destroy you. Obesity, alcoholism, drug addictions, divorce, gambling. . .wicked vices you have to be aware of and smarter than in order to survive.

People can talk about how good a chef/cook they are but in reality it is about what you can do. Male or female. Females are at a disadvantage , always have been. A female really needs to know what she is doing and be strong enough to carry it through. There will always be  male pigs around, the industry attracts them like flies. So as a female, you learn real fast how to take care of yourself. And how be really, really good at what you do, not to whine or cry or get tired. At least in front of them.

Because of the lack of “bar bonding” with the crews I worked with, present co-workers included, there is a parameter where our relationships end. That for me is once I am in the car, I am on my own time and do not need to prove myself at any “thirsty Thursday” events.

My bones can feel the work, the long hours on concrete floors over hot ranges and ovens. Being a line cook is for younger people. It is great fun for a while, but not forever. The food industry has so many other things you can do and still play with food. You just don’t have to sweat as much or work at a constant break-neck speed. I did that once and do not have to prove my ability anymore. Frankly, I’m too old for that. As I mentioned earlier, line cooking is for the younger generation, that cowboy/pirate breed with good knife skills.

I see so many young kids come into my office and say “I want to be a chef” and be so timid, shy and unsure of themselves. There is not a chance in hell they will ever make it in any kitchen. Not all of them have the capability of becoming a chef. Some are only cut out to be cooks at best. But who am I to squash a dream?

So I train them, test them and send them out into the world armed with the safe knowledge and experiences from culinary school. Some have been part of a competition team or competed on their own.  They get overblown egos from those kind of experiences. The world eats them alive once the get out there and then again, some survive. And a few end up doing very well.

A cooks life is not for everyone. To survive, you need to be aware of and stronger than the temptations and vices laid out before you in irresistible ways. Food is a temptation, it is seductive, it is addicting. You have to know that going in and perhaps most of all this is what draws us to food in the first place. The temptations, the seductiveness and the addictions; the challenge is far from being a normal person.

That’s the last thing I would call Anthony Bourdain.

Salt

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Salt is one of the most used seasonings in the world, yet most people don’t even realize there are many kinds of salt.

The salt most people are familiar with is the simple table salt. Finely ground, iodine added, it is meant to be used as a table seasoning, not for cooking. The iodine adds a bitter flavor that most recipes don’t need. This salt is commonly mined from the ground.

We will leave the concept of table salt behind for this discussion.

My favorite salt for finishing dishes is French Fleur de Sel from the coast of Brittany. It adds a delightful crunch to anything from crisp fresh radishes to scallions and baked potatoes. Various SaltsIts appearance is slightly off pure white and has the appearance of being slightly damp. Being a damp salt, it does not dissolve as quickly as a drier salt would. This is why it is used as a finishing salt. The irregular size of the crystals contributes to different melting times thereby lending a salting flavor on many different levels.

The Fleur de Sel forms when the wind blows across the coast of Brittany where workers hand collect the salt formation off of the top before it sinks into the collecting pans below. Being a hand collected salt, Fleur de Sel is one of the most expensive salts, but well worth it. The absolute best comes from towns of Guérande (Fleur de Sel de Guérande)

Here’s a link by one of the worlds foremost experts on salt, Mark Bitterman. He has authored  “Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes” available on Amazon.

Face it, you won’t be salting your pasta water with Fleur de Sel so go ahead and splurge on some. Personally, I like to sprinkle the top of chocolate chip cookies with Fleur de Sel before they go into the oven. As my hair stylist would say,”OMG!”.

French grey salt is similar to Fleur de Sel and is used the same way. It gets the grey from being harvested deeper than just the very top like Fleur de Sel. Still on the pricy side, but should not cost quite as much as Fleur de Sel.

Sea salts are ocean sourced and are dried. You can find crystal sizes from coarse to fine. As an inexpensive salt, it can be used in any application.

Mined salts are cut from the earth. One of the largest salt mines is in Pakistan. From this mine you find Himalayan rock salt which is pink in color from the iron oxide content. Shades vary from light pink to dark reddish hues. Being very hard, the salt can be found shaped into trays, platters, bowls, cooking slabs, lamps, and candle holders in addition to being finely ground for kitchen use.

Himalayan salt

You can use the smaller fragments in a salt grinder just as you would a pepper grinder or use a rasp like a nutmeg rasp or a micro-plane.

I like this salt on popcorn.

Serving food on the slabs is quite interesting. The moist foods will become lightly salted and dry foods do not pick up salt flavors at all.

Salt is not fat soluble so if you oil the slab or serve fatty foods on it they will not pick up large amounts of salt thereby over-salting the food.

If using the slabs for cooking, the slab must get to 600 degrees Fahrenheit so the juices evaporate rather than hanging around melting the salt slab and over-salting the food. Heat the slab slowly. The salt slab will become translucent as it heats.

Salt bowls? I’m thinking ice cream!

If you use a smoker, wrap some coarse crystals of sea salt in multiple layers of cheese cloth or muslin and place it in the smoker. You will get a greyish smoked salt as a result. The trace of smoke flavor is really nice on a piece of fish.

The intention of this post is to simply increase your awareness of salt. If you explore the subject, you will find there are some amazing salt products out there. Try some.

Expanding your salt repertoire can be fun.

Keep your special salts for finishing dishes.

Kosher salt is the staple salt I keep in the kitchen. Great for pasta water, and general all around seasoning. It’s not expensive and available everywhere.

Use this salt to create your own seasoning salts.

Seasoning Salts

Combine herbs, spices, garlic, onion to create your own special blend.

Use a knife or a spice grinder to finely chop the herbs and flavorings you choose. Combine the mix with kosher salt; stir so it gets all mixed up.

Store in glass jars or plastic containers. Use it for finishing vegetables, pasta, potatoes, to season whatever you cook instead of plain salt.

Typically, kosher salt as that is what I have on hand. However you can use whatever kind of salt you want- just don’t use iodized table salt.

If you have health concerns and don’t use salt, get in the habit of using herbs, spices and citrus zest to enhance the flavors of your food. More about that in another post.

Explore something new, have fun and happy cooking!

Chef Pamela

Make Vanilla Extract

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I love vanilla.

The smell, the aroma, and the fact that a vanilla bean comes from an orchid makes the most common flavoring actually quite exotic.

Having your own perpetual vanilla extract on hand is a simple thing to do and the rich, full flavor of this extract is well worth the six months you have to wait for it to develop.

You will need:

  • Supplies for making vanilla extract

  • Cutting board for cutting the vanilla beans open
  • Sharp paring knife
  • 3-4 fresh vanilla beans
  • A clean, sterile bottle to fit the vanilla beans
  • A funnel to fill the bottle easily
  • Plain, unflavored vodka (Does not need to be a premium vodka)
  • A stopper for the bottle that fits well enough to shake the bottle vigorously

The procedure is quite simple. Slice the beans open lengthwise, leaving about 1/2 to 1 inch at the top of the bean still attached. Scrape the tiny seeds from inside the pods, then place the beans and seeds into a glass bottle. Place the funnel on the top of the bottle and fill with the vodka.

Cut the beans open and scrape the seeds

Put the stopper on the bottle and shake vigorously. Make a small label for the bottle (a piece of tape will do) and write the date you made the extract on it.

Here’s the hard part; store in a cool dark place for at least six months. Shake the bottle from time to time to loosen the seeds.

The color will go from pale to  warm brown. As you use other vanilla beans in your cooking, add the remaining pods (even if the seeds have been used) to the bottle to fortify the vanilla flavor.

Different stages of extract development

After six months you can begin to use the extract. As you use it, refill with vodka as needed. You will have a lifetime supply of wonderful premium vanilla extract. If you want the vanilla specs in your cooking, shake and measure. If you want just the extract with no specs, don’t shake it.

Hint: Make 2 bottles so as you refill one, use the other so the flavor can continue to develop and become richer as time goes by.

I don’t get it…

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Talking about this blog to my friend June the other day revealed an assumption I had made.

“I don’t get it, I can’t relate to the title,” she said. “Spoon Feast, what is it about?”

“Try using more spoons” was my suggestion. Follow these directions:

Start using more spoons.

Notice when you use a spoon, what are you doing with it?
Do you:

  • Spoons
  • Stir with it?
  • Taste from it?
  • Slurp from it?
  • Lick it?
  • Eat from it?
  • Scrape with it?
  • Feed someone?
  • Serve from it?

Spoon are often found with delicious morsels cradled in the using end.
Spoons can be elegant
Spoons can useful
Spoons can be convenient
Spoons go disappearing (So always buy twice as many as you think you need)
Spoons made of shell or horn are used with caviar

What is your favorite thing at the end of a spoon?

A spoonful of homemade chicken soup with a bit of everything, chocolate sorbet with fresh raspberries, Nutella and banana or strawberry or both.

Nutella and Raspberry

Share your favorites!

You are not alone!

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The best laid plans, complete with diagrams and good intentions, do not guarantee successful outcomes.

I had a massage scheduled, and we were going to have a roasted whole chicken for dinner; a mid-summer grilled favorite.

Since it takes upwards of two hours, the plan was made to put the  fully marinated and dry rubbed bird on the grill before I got home. During the massage I thought how nice it would be to come home to dinner nearly done and the aroma of grilling chicken filling the air.

When I walked through the back gate and spied the thermostat lower than 200 degrees F; I immediately realized something was wrong.

Burnt Chicken

Lifting the lid of the grill, this is what I saw:

Robert’s eyes were huge, “oops” he said, “I thought I was doing so good!”

He had turned off the burners on one side of the grill, but instead of placing the bird on the turned off side, he had placed it directly over the three burners left on High.

He had come out to check on the progress after the bird had been on the grill for 45 minutes. At first he said” I was so proud our grill was getting to 650-700 degrees F…
until I opened the lid and saw the burning chicken.”

The meat was fully cooked so we peeled it off the bones

Smoked Chicken Tacos

and made smoked chicken tacos.

Then our friend June shared her culinary expertise with Robert

Burned Hard Boiled Eggs

Know you are not alone!

Disasters do happen. Deal with it.

Deal with it with a sense of humor and look at it as an opportunity to go get Chinese food.