¼ Cup Grape Juice (or any flavor of juice you prefer) ½ Cup Plain Yogurt (again, substitute flavor of choice) 1 Banana 1 Carrot A handful of frozen (or fresh) strawberries, blueberries, peaches, or any other fruit that catches your fancy 1 Tablespoon of honey ½ teaspoon of fresh grated or powdered ginger ½ teaspoon[…]
Gazpacho:
Hand mince the onion and rinse in cold water.( rinse anytime to you plan to eat an onion raw) Chop garlic and hot pepper in a food processor until fine. Add tomatoes and cucumbers and pulse until chunky or desired consistency. Add a splash of balsamic vinegar, extra virgin olive oil, salt, pepper, minced parsley and basil.
Squash with tomatoes and shiitake powder:
Saute sliced squash, chopped onions and minced garlic in a blend of butter and olive oil until squash is tender. Season with salt and pepper. Add chopped tomato and a tablespoon of shiitake powder from Baywood Organics. It adds flavor and thickens the sauce.
Pico de gallo:
Hand chop and rinse onion. You want ½ to 1 cup onion. Chop 2 cups of tomatoes and 3 Tablespoons minced hot peppers. Mince 2 cloves of garlic, add 1 to 2 tablespoons of apple cider vinegar or fresh lime juice, fresh cilantro and salt to taste. […]
COOKING DAY- June 1st: Biscuits and gravy: Jen started the morning with biscuits and gravy. She made the biscuits at home. Heartmoss Farm sausage was browned until done. Add a handful of flour and stir until the flour is browned and fat is absorbed, making a quick roux. Add milk gradually while stirring until thickened.[…]
Getting Hooked On Cooking With CSA by Katherine Deumling of Cook With What You Have Friends of the Market, here is a a great article by Katherine Deumling . It talks about using a CSA share, but it applies to using seasonal products from Farmers Markets too. A CSA share offers a[…]
Baked Apples: Peel and chop apples, melt 1/4 stick of butter, add 1 teaspoon cinnamon . Cover and bake til soft-approximately 45 minutes. Carrot Soup: Jen made beautiful homemade stock and added 1/2 cup of chopped shallots(you can use onions or leeks) and 2 cloves of garlic, a 1 inch piece of ginger, 2 cups[…]
CHEF JEN COOKS SEPTEMBER 4th Poached Chicken: Chef Jen started the morning by placing a whole chicken in a large stockpot and covering it with water, adding a dozen black peppercorns and bringing it to a boil. Then she turned it down to simmer for 1-3l hours until the bird was completely tender and falling[…]
1st COOKING DAY Roasted asparagus, roasted carrots: Pour about a tablespoon of olive oil and a good shake of salt over 1 pound of asparagus. Toss well to coat. Jen used a pan in the grill and closed the lid and roasted until the asparagus began to brown, then stirred and continued until all sides[…]