Thursday, January 28, 2010
Wednesday, January 27, 2010
Sad day.
Augie's moving on Friday. We don't want him to go but his parents are making him. Is it just me, or do all the kids look just a little bit sad in this picture? I know I am...sniff, sniff.
Take 1.
Take 2.
We will miss you Martha, Zach, and Augie!
Saturday, January 23, 2010
Snow, friends, and family
A few random pics from the past couple weeks...
Snow covered mountains yesterday
Addy and Molly
Addy, Claudia, and Molly
Auntie Naomi and Uncle Brian came for a weekend visit.
Molly and Boden
Molly, Boden, and Colson...fast forward twenty years, perhaps one of these cute boys still in her life? A mom can dream! :)
Thanks for my new socks, Auntie Na and Uncle Brian...super toasty feet!
Wednesday, January 20, 2010
Farro Soup with Greens
Today was the rainiest of our week of rainy days, complete with thunder and lightning. We had a great morning at Stacy's with Ivy, Jane, Lily, and Charlie. The highlight was definitely watching Jane and Ivy racing around after each other and Meatball, the cat. Those 2 are some fast crawlers! Speaking of crawling, I think we can officially call Molly a crawler. She's been going backwards for quite awhile but took 5 forward crawls today. We'll try and figure out how to flip it and post it. This afternoon after the power came back on, I made this soup for dinner. Hearty, healthy, and a great way to sneak in the greens which, again, I'm usually not a fan of. Try it and hope you enjoy!
Farro Soup with Greens (from Outstanding in the Field; a farm to table cookbook, by Jim Denevan)
1 cup semipearled faro
Kosher salt
2 tablespoons extra-virgin olive oil plus more for serving
1 large onion, cut into small dice
1 carrot, peeled and cut into small dice
1 leek, white and light green parts only, cut into small dice
1 clove garlic, minced
1 small dried chile, finely chopped, or 1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 bunch of kale, chard, mustard greens, or cabbage, coarsely chopped*
About 6 cups Chicken Stock or low-sodium broth
Freshly ground black pepper
Freshly grated Parmesan or Pecorino cheese, for serving (optional)
Place the farro in a pot, cover it with cold water, and add 1 teaspoon salt. Bring the water to a boil, reduce the heat, and simmer until the farro is just tender, about 20 minutes. Remove the pot from the heat.
In the meantime, heat the olive oil in a Dutch oven or other large, heavy-bottomed pot with a tight-fitting lid over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is soft, about 8 minutes. Add the carrot and leek and another pinch of salt and continue cooking until the vegetables begin to soften, another 10 minutes. Move some of the vegetables to one side of the pot and add the garlic and chile to the open space. Cook until fragrant, about 30 seconds. Mix the garlic into the vegetables and add the tomato paste. Cook until the tomato paste begins to caramelize and become sweet, about 5 minutes. Add greens, season with salt, and stir to combine. Cook until the greens wilt and release some of their liquid, about 5 minutes. Add about 2 cups of the stock and bring to a simmer.
Add the farro and its cooking liquid along with enough of the remaining stock to cover the ingredients. Simmer for 20 minutes, adding more stock if necessary to keep the ingredients covered with liquid. When all the vegetables are tender and the flavors have combined, adjust the seasoning with salt and pepper and cover the pot. Let stand for 10 minutes.
Ladle the soup into warmed bowls and drizzle with extra-virgin olive oil. Offer the cheese for grating on top if desired.
*I used collard greens and dandelion greens. I also added in a couple turnips with the carrots and leek.
Molly watching the storm.
Ivy and Meatball checking out the rain.
So many fun toys at Stacy's!
Farro Soup with Greens (from Outstanding in the Field; a farm to table cookbook, by Jim Denevan)
1 cup semipearled faro
Kosher salt
2 tablespoons extra-virgin olive oil plus more for serving
1 large onion, cut into small dice
1 carrot, peeled and cut into small dice
1 leek, white and light green parts only, cut into small dice
1 clove garlic, minced
1 small dried chile, finely chopped, or 1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 bunch of kale, chard, mustard greens, or cabbage, coarsely chopped*
About 6 cups Chicken Stock or low-sodium broth
Freshly ground black pepper
Freshly grated Parmesan or Pecorino cheese, for serving (optional)
Place the farro in a pot, cover it with cold water, and add 1 teaspoon salt. Bring the water to a boil, reduce the heat, and simmer until the farro is just tender, about 20 minutes. Remove the pot from the heat.
In the meantime, heat the olive oil in a Dutch oven or other large, heavy-bottomed pot with a tight-fitting lid over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is soft, about 8 minutes. Add the carrot and leek and another pinch of salt and continue cooking until the vegetables begin to soften, another 10 minutes. Move some of the vegetables to one side of the pot and add the garlic and chile to the open space. Cook until fragrant, about 30 seconds. Mix the garlic into the vegetables and add the tomato paste. Cook until the tomato paste begins to caramelize and become sweet, about 5 minutes. Add greens, season with salt, and stir to combine. Cook until the greens wilt and release some of their liquid, about 5 minutes. Add about 2 cups of the stock and bring to a simmer.
Add the farro and its cooking liquid along with enough of the remaining stock to cover the ingredients. Simmer for 20 minutes, adding more stock if necessary to keep the ingredients covered with liquid. When all the vegetables are tender and the flavors have combined, adjust the seasoning with salt and pepper and cover the pot. Let stand for 10 minutes.
Ladle the soup into warmed bowls and drizzle with extra-virgin olive oil. Offer the cheese for grating on top if desired.
*I used collard greens and dandelion greens. I also added in a couple turnips with the carrots and leek.
Tuesday, January 19, 2010
Butternut Squash Sage Pizza
CSA has started back up again...hooray! I must say, it does seem to bring a sense of order to my life, or at least to planning meals for the week. So much easier for me to get a box of predetermined vegetables and go from there than to think of ideas off the top of my head. I also end up eating things that are good for me that I normally wouldn't buy at the grocery store. For example, I don't really like squash. I think it goes all the way back to my childhood when I had to eat the tiny sliver that was put on my plate and it felt like it took hours to finish it. But now, if Fairview gardens gives it to me and it's in season, I have to find a way to cook it and dare I say even like it. Well, tonight I liked it. Butternut Squash Pizza. I know, what's not to like? And what made it even better was Martha and Augie came and enjoyed it with us. I'm trying unsuccessfully not to be too sad that those days are numbered. :(
Butternut Squash Pizza (from Chez Panisse Vegetables; by Alice Waters)
1 butternut squash (about 1 pound)
Olive oil
Salt and pepper
2 cloves garlic
Pizza dough for 1 pizza
1/4 cup grated mozzarella cheese
1/4 cup grated Gruyère cheese
12 sprigs parsley
20 sage leaves
1/2 lemon
Preheat the oven to 400F.
Slice off the top of the squash about 1/2 inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity. Split the squash in half crosswise just above the bulge. Stand each half end up and carefully cut away all the skin. Cut each portion in halt lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters crosswise into 1/4-inch slices. The upper portions will yield half-moon slices, and the lower sections elongated C shapes.
Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.
Meanwhile, peel and chop fine the garlic and add to about 1/4 cup olive oil. When the squash slices are done, remove from the oven. Put a pizza stone in the oven and boost the heat to 450F to 500F.
Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyère. Arrange the slices of cooked squash over the cheese. Bake the pizza for about 10 minutes, until the crust is browned and the cheeses have melted.
While the pizza is baking, chop the parsley leaves. Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon.
This is a very rich pizza, and is best served in small portions, as an appetizer.
Makes one 12-inch pizza.
1 butternut squash (about 1 pound)
Olive oil
Salt and pepper
2 cloves garlic
Pizza dough for 1 pizza
1/4 cup grated mozzarella cheese
1/4 cup grated Gruyère cheese
12 sprigs parsley
20 sage leaves
1/2 lemon
Preheat the oven to 400F.
Slice off the top of the squash about 1/2 inch under the stem and slice just enough off the bottom to remove the remnants of the withered flower stem; be careful not to cut into the seed cavity. Split the squash in half crosswise just above the bulge. Stand each half end up and carefully cut away all the skin. Cut each portion in halt lengthwise and scoop the seed and fiber from the lower half with a spoon. Cut the quarters crosswise into 1/4-inch slices. The upper portions will yield half-moon slices, and the lower sections elongated C shapes.
Brush the slices with olive oil, season with salt and pepper, and arrange them in one layer on a baking sheet. Roast in the oven for 30 to 60 minutes, checking from time to time. The roasting time will vary according to the sugar and moisture content and the density of the squash. It is done when lightly browned and tender to the touch.
Meanwhile, peel and chop fine the garlic and add to about 1/4 cup olive oil. When the squash slices are done, remove from the oven. Put a pizza stone in the oven and boost the heat to 450F to 500F.
Roll out a circle of pizza dough, brush with the olive oil and garlic, and sprinkle evenly with the mozzarella and Gruyère. Arrange the slices of cooked squash over the cheese. Bake the pizza for about 10 minutes, until the crust is browned and the cheeses have melted.
While the pizza is baking, chop the parsley leaves. Fry the sage leaves briefly in hot olive oil, then drain them on an absorbent towel. When the pizza is done, garnish with the sage leaves, the chopped parsley, and a squeeze of lemon.
This is a very rich pizza, and is best served in small portions, as an appetizer.
Makes one 12-inch pizza.
Monday, January 18, 2010
Raindrops keep falling on my head.
It's supposed to be raining forever here (blah) but we tried to make the most of Jer's day off. (Happy MLK, by the way.) We headed to Shalhoobs for burgers...the best in town if I do say so myself.
Then off to the Beach House where Jer gave Molly a lesson in what to look for in a good surfboard.
If Molly had 50 extra bucks, she would've bought these adorable Ugg Mary Janes. I mean, really...
Now everyone is home taking naps and I'm looking forward to drinking a latte out of my favorite red mug and browsing a few of my favorite cookbooks.
The sun just started to peak through. I know it won't be here for long but I'm thankful it's here for a bit.
Thursday, January 14, 2010
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