Sowing Seeds for Spring

 Friday was a gorgeous day fit for gardening and cupcakes - so that's what we did. I dusted off my tools from the shed, ran my fingers through some good dirt, and enjoyed a dozen cupcakes with my friends. Warm days in winter always have this effect on me. I am thrilled to shave my legs and wear shorts, I want to plant things, and I want to be outside all day from the moment the sun comes up - it's suddenly so easy to forget the frigid days of winter that will probably return any day.

I have high hopes for a fertile spring garden this year, so I'm getting a jump on things. I've begun first with my herb garden including Mint, Spearmint, Chamomile, English Thyme, Cilantro, and Rosemary. Oh and little catnip for Charlemagne.

  For now I'm using some egg cartons as transplant trays, and I'll let you know how that works out. I found them for free, and I imagine they'll be great as long as I don't leave them out in the rain and they don't disintegrate before I am ready to transplant.

We also planted two saplings - an Oak Tree and a Redbud. These came as "swag" from the Green Life Expo in Athens a couple weeks ago, so they may be two dried out by now, but I have hope for some big trees one day!

 Here are a couple bonuses from my Organic Agriculture class. After winter pruning, a bunch of raspberry cuttings - Anne and Heritage varieties - were being thrown away or taken home by my classmates. Again, I wasn't super prompt about planting them, but I hope they can still become adjusted to a new home and produce lovely berries for the summer. On the right is a sugar gum log inoculated with shittake mushroom spawn. Each inch in diameter means one year of  production, so I'll have about four Falls of fresh shittake mushrooms. It's a wonder more people don't grow their own mushrooms really.

 

Now that I think about it, this post is less about anticipation for spring and more about my inability to get things planted in a timely fashion...which brings me to the daffodil bulbs I purchased in the fall. For Georgia's planting zone, these ought to have been planted from October to December. I planted a row of 7 just in case, along with an Aloe plant. Don't you love the color of Aloe plants? It's such a fresh light mint. But beware, these plants have many sharp and unfriendly edges. Now that I think about it, they look almost extraterrestrial.

 

 
Finally, it's important to keep the momentum of your garden going all year long by maintaining a compost bin and thinking about establishing a cover crop to facilitate Nitrogen fixation in the soil after a season of production. I put together a very simple compost box out of 4 pallets attached with nails and wire. By turning the mix every couple weeks and keeping it slightly moist, the decomposition rate ought to be about 3-6 months.
 
Out in the garden bed, I've removed all the remaining crops and planted Crimson Clover as a cover crop. Tiny plants are beginning to germinate that will grow for about 4 weeks. These should then be dug out and turned under before they go to seed. If allowed to decompose for another 4 weeks, the Nitrogen fixated during their growth will be reincorporated back into the soil.

Pizza

Homemade pizza is one of those things that always serves your deepest craving. Not only is it delicious and generally much better than pizza you'd buy, it's a great way to use up vegetables left in your fridge, it's easy and fun to do with friends, and it allows for endless creativity.

I want to share some of my past pizza concoctions while reminding you that honestly, the sky is the limit when it comes to homemade pizza. I can't really imagine any combination of ingredients that would not work out based on any reason besides personal distaste.

First, the crust - thanks to grocery stores like Trader Joe's and Publix, it is as simple as a quick drive to the store and a couple of bucks to obtain ready-to-bake pizza dough. This is a great option when you're in a hurry. One time I even used an Irish Soda Bread mix as a dough. Of course, if you have time to make dough from scratch there are many options that require varying lengths of time to rise, such as this one, this one and this one, just to throw out a few. Everyone has a favorite recipe, so I encourage experimentation to find the best for you. Personally, I like the taste of homemade dough better than premade, possibly due to the use of bread flour or maybe just because it's rewarding to make your own. Keep in mind that homemade dough can be kept in the fridge about 3 days and in the freezer for up to 3 months. Be sure to defrost overnight in the fridge or on the counter for a few hours before rolling out and cooking.

The following dough recipe is one I used based on positive reviews, quick rise time and the inclusion of bread flour instead of all-purpose.

Quick Homemade Pizza Dough
Yield: 1 large crust

1 (.25 ounce) package active dry yeast (Be sure to get Active Dry and not Instant!)
1 cup warm water (About 110 degrees F or about 2 minutes in the microwave)
2 1/2 cups bread flour, plus more to knead in if too sticky
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar











Instructions

1. In a small bowl, stir to dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a food processor with a dough blade or a in a large bowl, combine 2 1/2 cups bread flour, olive oil, salt, white sugar and the yeast mixture. Beat or stir well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350F.
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Add flour as needed to keep from sticking. 
4. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes. 

And now, what you've all been waiting for, here are some of my favorite pizzas of the past. Remember, beyond toppings, you are welcome to experiment with cheeses and sauces. Mozzarella, shredded Italian cheese mixes (Asiago and Parmesan, for instance) and feta are always good for cheese. For sauce the options are boundless: regular store bought pizza sauce, plain canned tomato sauce, alfredo sauce, just olive oil and no sauce, pesto, or any homemade concoction. And for me, the addition of minced garlic, caramelized onions or mushrooms is never a bad idea, as well as seasoning with various spices such as basil or oregano.

1. Broccoli, garlic, feta, shredded mozzarella, and pesto
2. Olive oil (no sauce), mozzarella discs, basil and fresh or sun-dried tomatoes
3. Roasted sweet potatoes cut into discs with a bit of brown sugar, caramelized onions, garlic, no sauce, and shredded mozzarella
4. Mushrooms, sliced bell peppers, red onion, Mozzarella or Italian shredded cheeses, and pizza sauce
5. Spinach, mushrooms, pizza sauce, and garlic

Don't forget calzones!

6. Tomato sauce, thinly sliced ham, pineapple chunks, and Italian shredded cheeses

7. Nutella, marshmallow fluff, Bing cherries, and bananas

 

 

Emily and Charlie passed out from how good pizza is!

What are some good pizzas you've made?

Last Remnants of the Garden

Last week I pulled up the last bits of my winter garden to prepare for cover crop planting. Incredibly I found a treasure trove of radishes that had flourished through the cold. Some were HUGE!

It was a true garden mystery though because I had thought, according to my little garden chart, that these were turnips the entire season. I am still baffled, even though I know it must have just been my mistake.

So what does one do with pounds and pounds of radishes? I will offer some suggestions.

Now that's a lot of radishes

My whole life, I never thought of cooking radishes. To me, they were simply a delicious snack to eat raw, perhaps in a salad. Then one day I roasted a radish (just tossed whole in olive oil, salt and pepper; cooking a 400 degree oven until fork tender), and my world changed. It started when I purchased a "Turbo radish" at the farmer's market - which is I tell you a strange beast. The woman who grew it suggested roasting. In my opinion, regular radishes are less bitter when roasted, but these crazy black radishes are worth a try.

Anyways, the point is, cooked radishes are delish. And one day in the shower I imagined how yummy caramelized radishes would be, ala caramelized onions. I had purchased some farro the week prior at the local co-op, so I planned a caramelized radish and farro dish. Farro is a pretty cool grain with a unique light crunch about it.

1. Prepare the farro according to package directions. Use stock if you want more flavor.
2. Carmelize slices of radish, half a red onion or a few boiler onions, and garlic in olive oil at medium-low heat with a little salt and pepper and maybe a touch of brown sugar. Feel free to add any vegetables you have on hand and season to your pleasure. This is very much a "contents of your fridge" kind of meal.
3. Stir together and serve. 

 

Has anyone ever caramelized radishes or other vegetables besides onions before? I am very interested in perfecting this sweetening art.

Ode to Butternut Squash

Butternut squash is truly a revelation. It's practically candy but a vegetable nonetheless, and although practically nothing need be added to make this squash delicious, there are so many various techniques and spices that can take this humble winter veggie into other worlds of flavor.

Another great thing about winter squash in general is that it's one of those few items you can buy at the grocery store and leave in your fridge for a while. When the time is right, this off-the-cuff purchase will be waiting happily in the crisper to save your dinnertime cravings.

On a night like this, I suggest the following simple roasted recipe.

Roasted Butternut Squash 

Butternut squash, cubed
2 Tbsp. Olive Oil
1/2 Tbsp. Curry Powder
1/2 Tbsp. Oregano
1 Tbsp. Muscavado/Natural Brown Sugar
Salt/Pepper

Instructions:
1. Set oven to 400.
2. Toss squash cubes in olive oil and the spices.
3. Roast for about 20-30 minutes, or until soft to the fork. Always watch check often after about 15 minutes because based on the size of the cubes and your desired tenderness, the time will vary. Serve by itself, as a side or on top of rice or lentils.

Saffron gatherers on a Minoan fresco

Now if you have time to prepare, go to the store, etc., I whole-heartedly suggest this butternut squash risotto recipe which literally knocked my socks off the first time I tried it. The depth of flavor in this risotto is incredible. With the exception of the saffron, which has throughout history remained among the world's costliest substances, this recipe feature fairly simple ingredients at a low cost to produce a large bulk i.e. delicious leftovers for days! P.S. I don't recommend leaving out the saffron. It's lovely, aromatic and has no true flavor substitute among other spices. Also, this recipe can be made vegetarian by using vegetable stock and no pancetta. I have made it this way many many times, and it is still so great, but if you are a meat-eater I recommend using the pancetta because it really does add a great base to the flavor of the whole dish. 

Butternut Squash Risotto

1 butternut squash (2 lbs)
2 Tbsp olive oil
Salt and freshly ground black pepper
6 cups chicken stock (Vegetable Stock if vegetarian)
6 Tbsp (3/4 stick) unsalted butter
2 ounces pancetta, diced (Can be eliminated if vegetarian)
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 oz.)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

1. Preheat the oven to 400F.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. (I find cutting the squash into cubes first and then cutting off the hard skin to be easiest.)
3. Place the squash on a baking pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

5. Meanwhile, heat the chicken stock (or veggie stock) in a small covered saucepan. Leave it on low heat to simmer. (If you are lacking stove space, just heat it up in the microwave. It's important to add warm stock to the warm risotto instead of cold into warm.)
6. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots (or just shallots) on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
7. Add the rice and stir to fully coat the grains with butter. Add the wine and cook for 2 minutes.
8. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
9. Continue to add the stock, 2 ladles at a time, stirring every few minutes. This is a recipe that take patience, so be prepared to give it time and attention to stir. When the mixture seems dry, add another ladle of stock, and repeat until the rice is cooked. This can take from 30 minutes to 1 1/2 hours, depending on luck is all I can gather. I don't know why, but this particular risotto recipe always takes longer to cook through than other risottos. But it's well worth the wait.
10. Remove from heat, add the roasted squash cubes and Parmesan. Mix well and serve with a glass of the white wine you used in the recipe.

Winter Warmer

Cozy up on a chillly, rainy night with a winter warmer and a game of Scrabble. Winter warmers, according to Beeradvocate, feature "Big malt presence, both in flavor and body. The color ranges from brownish reds to nearly pitch black. Hop bitterness is generally low, leveled and balanced, but hop character can be pronounced. Alcohol warmth is not uncommon." I became interested in sampling a warmer after reading this New Year's (Alcoholic) Resolution article on Page 18 of the latest Athens Food and Culture. Sam Smith features gorgeous label art in a 550mL bottle with gold foil atop. We tried both the Winter Welcome (delish) and the Taddy Porter. The porter is very dark with a great yet subtle chocolate flavor. I suggest both warmly.

Fiesta en Diciembre! Aye! Aye! Aye!

If there's one thing South American cultures understand and one thing I miss terribly during winter, it's color. Vibrant, sun-soaked, primary colors that take your breath away. Such passion for color and rhythm and margaritas can only mean an incredible zest for life that shows through their food. I hope to one day achieve this culmination of taste and passion. But for now, my attempts are at least muy delicioso!


 To use up Christmas dinner leftovers this year, I wanted to try out a Turkey Chilaquiles recipe I had seen last year in ReadyMade. So of course I decided to turn it into an all out Mexican feast. Chilaquiles are a traditional Mexican dish and also one of the vocab words from high school Spanish class that always sticks in my memory along with Bacalao and Guachinango for their nice rhythmic sounds.

Margaritas are a must for a Mexican feast in my opinion. And with that comes the need for a bit of kosher salt and limes. I like to dip the rim of the glass in a shallow bowl of lime juice and then dip it again in a plate of kosher salt. Don't be embarrassed to lick the glass.

However, if you want to go a little simpler, La Playa Cerveza at Trader Joe's is only about $3.50 for a 6 pack. Not bad for some cheap ice cold cervezas.

If you're really serving a crowd, cook up some beans or ground beef, maybe some fresh guacamole, and spread out some taco fixings to go along with the chilaquiles. For bean tacos, chop up an onion and a few hot peppers and garlic, and combine in a fry pan with your favorite taco seasonings and a dash of sherry or Madeira if you have it. Let cook on medium in heated oil until onions are translucent. Add the beans and let go, shuffling often, until the onions are slightly caramelized/browned. You can add cooked meat instead if you prefer.

Turkey Chilaquiles

 

3-4 hot peppers of your choice, minced
1 c turkey stock
1 lb roasted turkey, shredded (about 4 cups)
1 c gravy (If I made this again I would go for 1 1/2 cup gravy and 1/2 cup stock for added thickness)
1 t ground cumin
8 oz tortilla chips (about 8 cups)
2 T olive oil
6 eggs
Cilantro
Homemade salsa

 

Instructions

1. Combine turkey stock and peppers in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and cool slightly. Place mixture in a blender or food processor and process until nearly smooth. 

2. Transfer mixture back to the saucepan. Stir in shredded turkey, gravy and cumin, and cook over medium heat until heated through.

3. Cook eggs until over-medium. In a large mixing bowl, toss together the tortilla chips, turkey mixture, cilantro and homemade salsa. Serve immediately on a platter with the eggs presented on top.

Keep your eyes on Trailbraising for an upcoming guest post by Michael Boland, resident 30605 salsa specialist.

The Process

Just wanted to show off my shiny new toy. And the nice little apple latkes they produced. Next I will try them with the Julienne blade but this was just with two times through the slicer blade. I also want to achieve some really nice crispiness next time. This is always a problem of mine because I tend toward impatience and never toward lower heat and waiting. Sorry for my strange obsession with latkes as of late. I'm sure it will pass sooner or later.