r-e-s-p-e-c-t.

577

949

339

arch

"When you grow a vegetable yourself, you're less likely to boil it to death."

-- Irish chef Darina Allen, in the New York Times article "Reclaiming Ireland's Culinary Heritage, One Roast Lamb or Sponge Cake at a Time", March 30, 2010.

447

1742

860

arch

Earl Grey and Lavender Granita recipe

A lovely and unexpected flavor combination, that serves as a small sweet forecast of warmer weather ahead.

I saw a new stand at the market this week I hadn't noticed previously. Lavender by the Bay is a lavender farm in East Marion, NY. They were selling a variety of dried lavender sachets and bouquets, but what caught my eye were small bags of dried lavender buds "for baking and tea."

Inspired by Sophie Dahl's iced tea recipe in this month's Food and Wine magazine, I experimented with the lavender and some excellent organic earl grey loose tea I had from specialteas.com, and came up with a delicate, floral, light dessert, that is not too sweet, and slightly musky. Definitely has me dreaming of warmer days with glass of iced tea on the porch.


	EARL GREY AND LAVENDER GRANITA by Catie Makes about one quart 4 cups water 2 TBS loose earl grey tea (more or less depending on strength of tea leaves or bags) 2 tsp dried lavender buds (again, more or less depending on what you are using) 1/4 tsp lemon juice Simple Syrup: 1/4 cup sugar (I used sugar that I had stored my old vanilla beans in--a great addition.) 1/4 cup water To make simple syrup: Combine water and sugar in a small sauce pan. Bring to a boil, stirring gently, until all the sugar has dissolved. Remove from heat and set aside. For the granita base: Bring the 4 cups of water to a boil and remove from heat. Add tea leaves, loose or in a tea ball, or bags, and lavender buds. Allow to steep for 5-10 minutes, depending on strength desired. Strain if necessary. Add lemon juice and simple syrup, to desired sweetness. Either spin in an ice cream maker, for sorbet, or pour into freezer-safe dish and freeze for one hour. Remove from freezer and break up ice that has formed, with forks. Return to freezer, and repeat the breaking up of the ice every hour for 2-3 hours, until uniformly frozen. To serve, scrape out granita with a large spoon, and top with lemon zest.

556

1670

455

arch

Polenta with Goat Cheese, Shallots, and Greens recipe

On a trip to the farmers market it doesn't serve you to bring a list or to have rigid expectations. The most effective shopping there is always done by just discovering what is the very best of this week's offerings. As mentioned before, that can sometime be rough in the less produce-friendly times of year.

This week the stars, or farmers, seemed to align. There are a few bonuses of spring starting to show up, and enough cold storage winter vegetables left to anchor a recipe.

I found sweet, plump shallots, an abundance of hearty greens, luscious queso blanc made from goats milk, and had a few bags of organic polenta from a farm in Ithaca, NY, I had stocked up on during a previous market day. They all came together beautifully in this comforting, yet bright dish. A great vegetarian meal, or elegant side dish, that could be easily expanded to a more substantial meal by adding some braised chicken thighs or aromatic local sausages to the mix on top.


	POLENTA WITH GOAT CHEESE, SHALLOTS AND GREENS By Catie Serves 4 2 Cups coarse-ground polenta (not instant), from Cayuga Pure Organics 4 Cups homemade stock, chicken, turkey or vegetable 6-8 large shallots, cut in wedges, from Muddy River Farm 4 oz goat cheese (I used a goat queso blanc), from Patches of Star Dairy Farm 2 large bunches of greens (spinach, dandelion, tatsoi, kale, chard), about 12 oz, from Two Guys from Woodbridge, roughly chopped Bring the stock to a boil. Gradually whisk in polenta, and return to a gentle boil. Cook for 5-8 minutes, stirring frequently, until grains are at desired softness, polenta has thickened, and excess liquid has been absorbed. Season with salt and pepper to taste. You may add a tablespoon or two of butter or olive oil to add some richness. Heat a tablespoon of cooking oil in a wide pan. Add shallots and cook over medium-low heat, slowly, until slightly caramelized, about 10 minutes. Increase heat and add greens, and saute just until wilted. Season with salt. Spoon polenta on plates. Top with greens and shallots. Crumble goat cheese on top.

261

982

281

arch

Bonus round!

Last fall was complete chaos in our home. I was in the final weeks of getting my culinary degree, worrying more about my impending final exam than I had about anything else in my life to date, and was growing very weary of my year-long commute to the city, away from home and husband, for 5 nights a week. Every other detail seemed to go out with the compost.

So it didn't surprise us much when a few months later, after a few good snowfalls, we both looked at each other and realized we had never harvested our second planting of our famed and favorite heirloom beets. While not a huge amount, there was about a bed and a half of beets still in the garden, now frozen solid to the ground. We treasure them, and were disappointed, and felt stupid and wasteful.

Fast forward to yesterday's magnificent first kiss of spring weather. All I wanted to do was be outside, digging in something. I walked through one of our gardens, with the ground now visible for the first time in many months---and low and behold, there were tiny sprouts of beet greens peeking up from a variety of leafy debris. Further investigation, and a few dirty fingernails later, I discovered beets! A lot of beets!

Our small second crop of golden, bull's blood, detroit dark red, and chioggia beets had successfully overwintered. Protected enough somehow by the mulch on top of the beds, and apparently benefiting from some very extended root systems, these beauties made it though, and managed to do so well enough that they now had the energy to start sprouting leaves again. Remarkable. And fresh beets for dinner in March.

366

1559

216

arch

Baked Apple Galette

I have some Mutzu apples from a recent trip to the farmers’ market. These apples are softball-huge and bright lime green, and immediately caught my attention as I was perusing the Migliorelli Farm stand. They are such gorgeous specimens it seemed blasphemous to peel them and cut them up into chunks—or toss them with a lot of sugar and seasoning.

This recipe is sort of a cross between an apple dumpling, rugelach, galette, with probably a little hamentashen thrown in there too. I love that it really just puts this outstanding apple on a pedestal (or buttery crust), to enjoy almost bare naked. It is simple and rustic, and great by itself—but even better with a scoop of my husband’s homemade vanilla ice cream.


	BAKED APPLE GALETTES By Catie Serves 4 For the crust: 2 cups AP flour 2 TBS sugar ¼ tsp salt 4 oz (1 stick) unsalted butter, cold and cubed 1 large egg, mixed with 1 TBS cold water additional cold water as needed For the filling: 2 large baking apples, cut in half lengthwise and cored 2 TBS dried currents or raisins 2 TBS calvados, brandy, eau-de-vie, or hot water 2 TBS pecans, toasted and finely chopped 2 TBS sugar ¼ tsp ground cinnamon Preheat oven to 425°F. Line a baking sheet with a silpat, parchment paper, or lightly butter. Put currents and brandy in a small bowl to soak for at least 10 minutes. Add dry ingredients to food processor, and pulse to combine. Add butter cubes to processor, and pulse until rough and crumbly, but uniform in texture, like coarse sand. Add egg mixed with water, pulse to combine. If needed, add cold water, a few drops at a time, just until dough comes together in a ball. Remove from food processor, knead just a few times by hand to make sure the dough is combined throughout. Section into four pieces, wrap with plastic wrap, and refrigerate for 30 minutes. Mix pecans sugar, pecans, cinnamon, and drained currents gently together. Roll out one of the balls of dough to 2” wider in diameter than the apple half. Transfer dough to baking sheet. Spoon ¼ of the pecan-current mixture in the center of the dough. Place one half of an apple, cut side down, on the mixture. Gently fold the edge of the dough, overlapping itself in several places up and around the apple. Repeat for remaining 3 galettes. Bake at 425°F for 10 minutes. Reduce oven to 350°F and continue to bake until the crust is golden brown, about 20 minutes more. Rotate baking sheet once during baking.

Older Posts >

{ welcome! }

Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

{ get in touch }