Wednesday, June 20, 2007
Strawberry Ice Cream Smoothies
3 scoops “no sugar added” vanilla ice cream
1/2 cup low fat milk
1 cup strawberries- hulled and sliced
1/2 teaspoon pure vanilla extract
Blend until smooth and slushy.
Serve garnished with a pretty berry on top.
Hope your weekend is filled with cook-outs and frisbee!
Hot Onion Barbecue Sauce
1 medium onion, chopped
1/4 cup water
2 Tbsp butter
2 cloves garlic, minced
1/2 cup tomato puree
2 Tablespoons tomato paste
2 Tablespoons cider vinegar
2 teaspoons Tabasco sauce
1 Tablespoon honey
1 teaspoon salt
1 teaspoon dry mustard
In a food processor, puree the onion and 1/4 cup water until completely smooth.
Melt butter in saucepan. Cook onion mixture and garlic 4 minutes. Add remaining
ingredients and bring to boil. Store in a tightly sealed container. Chill until ready to use
Sunday, June 17, 2007
Since strawberries are almost ripe for the picking- it's time to enhance your berry repertoire. Perfect for a wedding shower or summer brunch this cold, thick soup is easy to make and delightful to sip. Rob Caldwell made it easily on 207 last week. Everyone in the news room thought it was elegant and summer-y. If you go strawberry picking, use up any bruised berries in this recipe. The soup is macerated so save the pretty berries for garnish. Note the beautiful bowl from Sheepscot Pottery. John and Karen Oakey make bowls of many sizes and patterns. This one is large enough to be a fountain- and serves enough soup for dozens of happy mouths.
Strawberry Lemongrass Prosecco Soup
This slightly sweet dessert soup is perfect for a wedding brunch or shower. Anytime you’ve got fresh berries available is the right time for a light, delicious soup. Prosecco is a sparkling Italian wine that is readily available. If you can’t find it, you can substitute champagne.
Serves 8 to 12
2 c water
1 3-oz pouch liquid pectin (Certo or your favorite brand)
1⁄2 c sugar
1 stalk lemongrass, chopped or grated
6 c strawberries, quartered
2 lemons, juice and zest
4 c prosecco
1 carambola (star fruit) or 1 lemon, seeded and thinly sliced
zest from 1 lemon, finely chopped
Combine the water, pectin, sugar, and lemongrass in a medium saucepan and cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat and bring the mixture to a boil. Remove from heat.
Place the strawberries in a blender or food processor. Purée the strawberries. Add the grated lemon zest and juice and puree again. Place the purée in a large bowl. Set a fine mesh strainer over the bowl and pour the hot lemongrass liquid through it. Adjust sweetness, if necessary.
Cover the bowl with plastic wrap, and refrigerate 6 hours or overnight. When you’re ready to serve, add the prosecco to the bowl and gently stir to combine. Serve garnished with strawberries, thin slices of star fruit, and a sprinkle of lemon zest.
Thursday, June 14, 2007
FARMS Harvest Lunch
4 Essential Steps
1. Build relationships with food service personnel
2. Plan Menu
3. Engage volunteers
FARMS Harvest Lunch How-To (Strategies-Activities):
1. Form a Farm to School Committee
A. Set a monthly meeting time
B. Build relationships
2. Plan Menu
A. Decide on menu
B. Calculate amount of food/Cost
C. Decide on farms/farmer’s market
D. Schedule pick up and delivery of food
3. Engage Volunteers
A. Schedule volunteers for prepping
food/set up/clean up
A. Write press release
B. Newsletter/send flyers home
C. Circulate posters
A. Classroom connections
What is Local?
The True Cost of Food(older students)
Generate fact sheets on tables in cafeteria
Promote healthy community
Promote sustainable agriculture
A. Build relationships with farmers
B. Field trips to farms
C. Bring farmers to classrooms and cafeteria
D. Student Garden Project supported by local
I had some fun this week. I appeared on WCSH6 for a cooking segment on 207. They are now posting all of their kitchtn segments online with streaming video. If you'd like to see it follow the link to 207. Rob Caldwell and I put together a colorful Farmer's Market Pasta Salad. It looked as good as it tasted! Hope you have a chance to eat all your colors today.
Farmer’s Market Pasta Salad
This salad is not a pasta salad that thinks about vegetables- It's a crisp, fresh, crunchy salad that is enhanced with pasta. Add grilled chicken for a complete meal.
3/4 c olive oil
1⁄2 c balsamic vinegar
1 T mustard
2 T finely chopped fresh basil
1 T finely chopped fresh chives
2 sun-dried tomatoes, finely chopped
1 handful fresh parsley, coarsely chopped
2 cloves garlic, minced
1 t salt
1 t pepper
1 t brown sugar- optional
2 c fresh garden tomatoes, coarsely chopped
1 c yellow bell pepper, coarsely chopped
1 c cucumber, coarsely chopped
1 c broccoli florets, cut in bite sized pieces
1 c sweet red or Vidalia onion, coarsely chopped
1 c celery, coarsely chopped
1 cup carrots, thinly sliced or coarsely shredded
10 fresh large basil leaves, coarsely chopped
1 lb small mozzarella balls, or mozzarella cheese
1 lb whole wheat, spelt or spinach pasta- cooked just barely to al dente
Chive blossoms for garnish
Place the dressing ingredients in a large bowl. Whisk together until completely incorporated. Set aside.
Wash and chop the vegetables. Add all of the vegetables and cheese to the bowl. Toss with the dressing and let marinate in the fridge overnight. The pasta will absorb the dressing as it sits. Toss before serving. Add a little drizzle of oil and vinegar if you need moisture. Serve with fresh crusty whole grain bread and chive blossoms for garnish.
Sunday, June 10, 2007
This morning I woke up thinking about what to whip up to share when our feet felt like they were ready to give out and our stomachs were growling (which happens about two hours in...). I decided to make an applesauce cake. I had a banana that was ripe and ready so I threw it in the batter. The cake was so moist and lovely! When I began to make the frosting- I knew I wanted to have a cream cheese variety- there wasn't a bag of confectionery sugar to be found. We were supposed to leave in 30 minutes so.... This was what I came up with. My dancing pals loved it! Hope it will give you another choice in your frosting department.
White Chocolate Cream Cheese Frosting
16 oz plain cream cheese- I used Neufchatel
8 oz white chocolate bits
4 oz half and half or light cream
2 t pure vanilla extract
3/4 c brown sugar
2 T maple sugar
In a glass bowl place the white chocolate and cream. Heat over a pan of simmering water or in the microwave until the bits are melted. If you're doing this in the microwave, be sure to heat for 30 seconds at a time. Stir often. When the bits are completely melted stir until you've got a beautiful, smooth ganache. Let this cool for a few minutes. In the bowl of an electric mixer whip the cream cheese and brown sugar until it's light and fluffy- about 4 minutes-scraping down the sides of the bowl so there are no lumpy bits of cream cheese left. Slowly add the ganache to the cream cheese a spoonful at a time. When the mixture has been completely incorporated, add the salt, vanilla and maple sugar. Whisk again, scraping the sides of the bowl often, for another 3 or 4 minutes. Taste and adjust the sugar if necessary. This frosting ended up being on the edge of sweet and tangy. Perfect! and not anything like the tooth-painfully-sweet store bought kind. Next time I might just add a little bit of fresh orange zest and juice. MMM delicious!
Savor, Linger, Enjoy!
Friday, June 8, 2007
Serve this light and delicious concoction atop bread rounds with a side of garlic oil marinated mozzarella balls. If you are feeling adventurous slice a few large cloves of garlic in half. Toast your bread rounds lightly and rub each one with the moist cut side of a garlic clove. Top with the bruschetta mixture and you've got a taste sensation!
1 28oz can diced tomatoes
1 T sugar
1 t salt
1 t pepper
1 T dried oregano
2 T dried parsley
4 cloves garlic, minced
3 T olive oil
1 T balsamic vinegar
1/3 c finely chopped vidalia onion
Mix all ingredients together. Chill 2 hours or overnight. Serve cold or let come to room temperature. If you are making this in the summer substitute triple the amount of fresh herbs for the dried. This is also delicious with the addition of fresh basil and chives.
Sunday, June 3, 2007
Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our tandem bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia
Friday, June 1, 2007
Make this sandwich the night before your picnic. It needs to rest, weighted, overnight in the refrigerator. Remember to bring along a cutting board and sharp knife to your gathering.
1 good sized Ciabatta loaf
Olive oil to taste
8 cloves of roasted garlic, mashed
3 Tablespoons basil or sun dried tomato pesto
1 pound thinly sliced cold cuts: this combination works well-1/4 pound pancetta or proscuitto
1/4 pound thinly sliced Genoa or hard salami
1/4 pound ham or sopressata
1/4 pound capicolla
1 small container (about 6 ounces or 1 cup) artichoke hearts, coarsely chopped
Sun-dried tomatoes packed in oil
Pepperoncini pepper or banana pepper slices
Marinated red peppers
Fresh Mozzarella cheese- cut in 1/2" slices
crushed red pepper flakes- optional
Chalula sauce- optional
Slice your loaf of Ciabatta in half horizontally. Lay cut sides up on a foil lined cookie sheet. With your fingers remove some of the soft bread to leave a 1/2" hollow pocket on both the top and bottom sides. Drizzle both sides with olive oil. Allow the oil to penetrate the bread.
Spread roasted garlic on the top half of your Ciabatta and your choice of basil or sun dried tomato pesto on the bottom half. Layer meats, artichokes, tomatoes, peppers, mozzarella, fresh basil, and crushed red pepper flakes. Drizzle lightly with olive oil after each addition. If you like your sandwiches spicy, add a few shakes of Chalula sauce. Place the top of the loaf on the sandwich. Bring the foil up from under your loaf and wrap it tightly. Place a weight on top of your sandwich-a heavy cast iron pan works well. Refrigerate overnight. Bring it along to your picnic in a cooler. Slice and serve to your tastebuds' delight.