CSA Week Twenty-Three

My last week of my CSA - wow, that was fast.  Sorry, I have been so busy - just had a lot going on.  Here is what I got:

-Kale
-Butternut squash
-Collard greens
-Sweet potatoes
-Potatoes
-Garlic
-Lettuce
-Carrots
-Acorn Squash
-Pea shoots
-Red onion
-Apples

Looks like a lot of great things for Thanksgiving!

CSA Week Twenty-One

The final weeks of my CSA have arrived.  Here is what I got this week:

-Mesclun
-Braising greens
-Dill
-Lettuce
-Acorn Squash
-Broccoli
-Carrots
-Collards
-Apples
-Eggs

This week I roasted the carrots, broccoli, and acorn squash.  I saved the squash seeds, and plan to toast them soon.  I might make this hearty winter vegetable soup with the dill too.

Roasted Carrots and Potatoes

Sometimes I forget how freaking delicious simple roasted vegetables are.  On Sunday I finally got my act in gear and made something.  Granted, it was just roasted potatoes and carrots, but hey, there was peeling involved!  This recipe is from Jamie's Food Revolution, just minus the parsnips, and with his directions, it creates beautifully caramelized carrots and crispy-exterior potatoes with ultra-creamy insides.  It just doesn't really get any better.

CSA Week Fifteen

I have been such a lazy bum when it comes to cooking these days.  I have been pretty busy at work, etc., etc..  So hopefully I can get back on track with cooking this week.  Here is what I got from my CSA last week:

-Kohlrabi
-Kale
-Lettuce
-Carrots
-Potatoes
-Eggplant
-Jalapenos
-Onions
-Pears
-Plums
-Eggs
-Marigolds and one sunflower

On Wednesday I made tacos, story of my life.  And on Sunday I roasted a ton of veggies, and I might make a cannelloni bean and kale soup this week.

The best Thing I Had in My Mouth - Carrot-Ginger Muffin

You know what the best part about having a friend in pastry school is?  All her extra goodies.  My friend Shari loaded me up with ciabatta bread, olive focaccia, creme anglais, homemade marshmallows, and these carrot-ginger muffins.  These muffins were absolutely to-die-for.  They were so moist, and the texture and flavor were great.  I loved the combination of fresh shreds of carrot, chunks of ginger, and toppings of coconut, oats, and brown sugar.  Seriously, how can you go wrong?  I can't wait for her to graduate and start her own thing.

CSA Week Eleven

Okay, I am totally behind, blame it on Irene.  She really put a cramp in everyone's style this week.  Here what I got in my CSA this week:

-Red onion
-Hot peppers
-Green bell peppers
-Eggplant
-Carrots
-Corn
-Tomatoes
-Basil
-Watermelon
-Nectarines
-Peaches
-Eggs

CSA Week Ten

Hooray!  Finally got real tomatoes!  Here is what else I got this week from my CSA:

-Basil
-Carrots
-Corn
-Eggplant
-Cucumber
-Summer squash
-Lettuce
-Peppers
-Cherry tomatoes
-Tomatoes
-Peaches
-Melon
-Eggs
-Wild Flowers

Last night I made tostadas with the lettuce and cherry tomatoes.

Sometimes my favorite thing to do with a tomato is just slice it up and put some salt on it.  I think I am going to save a few and make a margherita pizza, with my own tomato sauce, and mozzarella cheese, and basil.  A pepper pizza sounds pretty good too, and even this grilled-peach and proscuitto pizza sounds interesting.  Pizza party!

I am actually making tomato and eggplant soup tonight, and I desperately need to make some zucchini bread and freeze it for the later.  I still have a few zuccs hanging around in my fridge.

If you end up making tomato sauce, how about some homemade pasta to go with it?

Carrot Orange Juice

No, it's not orange tempera paint, it is actually carrot orange juice.  It is so sweet and tasty, and the carrot kind of makes the juice creamy in this weird, but good way.  Hard to describe, but you should just try some!

Did you know that Sunday is National Ice Cream Day?  Thanks, Ronald Reagan!  The New York Times actually says it is Saturday, so let's just make is National Ice Cream Weekend.

Hearty Winter-Vegetable Soup with Popovers

Last week I made a delicious soup perfect for this cold weather, hence the name Hearty Winter-Vegetable Soup from Martha Stewart's January 2010 issue. The soup takes a lot of prep work, but once you get though all the chopping, you are on your way. It makes great leftovers, in fact I liked it better the second day because the flavors had melded together and the escarole had softened even more.

Here are the ingredients for Martha Stewart's Hearty Winter-Vegetable Soup (serves 10-12):

-2 tablespoons extra-virgin olive oil

-4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well

-3 celery stalks, cut on the bias into 1/2-inch-thick pieces

-3 medium carrots, cut into cubes

-2 garlic cloves, crushed

-2 pinches of red-pepper flakes

-Coarse salt and freshly ground pepper

-5 1/4 cups low-sodium chicken stock (I used vegetable stock)

-1 1/2 cups water

-1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes

-2 Yukon Gold potatoes (about 12 ounces), cut into cubes

-1 head escarole, cut into 1-inch-thick ribbons

-1 can (15 ounces) chickpeas, drained and rinsed

-2 tablespoons fresh lemon juice

-2 tablespoons thinly sliced fresh mint

-2 tablespoons thinly sliced fresh dill

To begin, chop leeks, celery, carrots and peel garlic.

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes.

Add stock and water, and bring to a boil.

Meanwhile, peel and cut squash and cut potatoes. Add squash and potatoes to the soup and return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in escarole and chickpeas, and return to a boil.

Stir in lemon juice and herbs.

Season with salt and pepper. Serve and enjoy with a popover.

Ingredients for Popovers from Martha Stewart's January 2010 issue (makes 1 dozen*):

-2 1/2 cups whole milk

-2 1/2 cups all-purpose flour

-1 teaspoon coarse salt

-6 large eggs

-Unsalted butter, softened for pans

*Note: Using a standard muffin tin, the recipe made 2 dozen popovers.

Before I begin with the directions let me compare a popover tin to a muffin tin. In my experience, the muffin tin only affected how the popovers turned out visually, but taste-wise the muffin tin popovers were still very delicious.

Cooks Illustrated explains the importance of the popover tin's design, "Only tangentially related to muffin tins, popover pans are composed of heavyweight steel cups affixed to one another with thick steel wire; they typically have six cups. The open design maximizes heat transfer, which is crucial to high-rising popovers and babas au rhum."

Because my muffin tin could not achieve the heat level needed, all my popovers collapsed except for one miraculously. I made two attempts, I used Martha's oven temperature for the first round, and then I increased the temperature to 450 degrees for the first 15 minutes, and reduced it to 425 for the second half of baking. The second attempt had better results, but still far from perfect.

This is a Chicago Metallic Gourmetware Nonstick 6-Cup Popover Pan which can be purchased here.

To begin, heat oven to 425 degrees F. Meanwhile whisk together milk, flour, and salt.

Add eggs and whisk together until combined. Mixture might be lumpy.

Place popover or muffin tin in oven to heat up for 5 minutes. Quickly remove the tin and generously coat each cup with softened butter. Fill each cup a little more than halfway with batter. Place back in oven and bake for 20 minutes.

Do NOT open the oven and reduce temperature to 375 degrees F and bake for about 25 minutes.

First attempt.

Second Attempt at higher temperature.

Let stand for 5 minutes and then turn popovers out and serve warm. If not using all the popovers, poke a small hole to release steam. Reheat when ready to eat.

My one perfect popover.

For original Popover recipe, click here.