Lompoc is not only my hometown, it is also a strawberry growing mecca. In fact, I took 2 giant bags of strawberries home with me after a visit this weekend. After making a batch of STRAWBERRY FREEZER JAM, I'm down to a mere 1.5 giant bags of strawberries.
Sunday, July 19, 2009
Posted by Jesus Camp at 5:44 PM
Monday, May 18, 2009
This recipe is one that my mom and I have been making together my whole life. It is my grandmother's recipe (which I have tweaked a bit). It is the definition of comfort food. Last night I made the best one I have ever made. I strongly encourage you to make some for yourselves.
Thursday, April 23, 2009
Sometimes you just need to eat something specific. Right. Now. An hour ago, I was overwhelmed with the desire for Spiced Caramel Corn...
When mixture reaches 300, pull out the vanilla bean, stir in your spices and pour mixture over popcorn in the greased bowl. Stir gently with greased spatula until all corn is coated (WARNING: the mixture is SO HOT. DO NOT touch it, or you will be very very sorry).
Posted by Jesus Camp at 8:49 PM
Tuesday, March 31, 2009
I've been making my own butter lately and there are many reasons why you should do the same... you will know there are no dyes or additives in your butter, it tastes great and melts beautifully, with butter comes buttermilk, it's a good conversation starter. But perhaps the best reason to make your own is that it is very easy. You just need a couple of tools: heavy cream, a food processor, a bowl (it's easier to pour off the buttermilk if you use a bowl with a spout) and a nice firm spatula (the one I use is all one piece, which I find more sanitary than the rubber on wooden handle variety).
Once the kneading is done, I form the butter into cylinders, which makes it easy to store, weigh and cut off small bits as needed. To shape it, I dump a blob into the center of a piece of wax paper, fold the paper over the blob and with the help of cookie sheet, push the blob inside the paper to form a cylinder, like so (this method also works well for cookie dough)...
Posted by Jesus Camp at 6:38 PM
Tuesday, March 24, 2009
here is what you need for this vegetarian dish:
1 cup couscous
1 cup of Greek yogurt
2 garlic cloves
Mix all the ingredients for the mint yogurt together, while your couscous is "cooking." Cut your cucumber lengthwise and scrape out the seeds, slice thinly and add to the yogurt. Add minced olives and mint to the couscous when done and let rest for a minute. Whisk an egg or 2 and add to the mixture, let rest again. Then form small patties and fry in some oil in a pan. Enjoy! n*
Tuesday, March 3, 2009
If there is one day of the week, that I am most excited about to make a meal, it is Sunday. It's much less religiously motivated as this just sounded. What I mean is, it is the day we are usually unprepared for cooking. The shops are closed - yes, capitalism hasn't fully blossomed in Austria, much to K's dismay - and we have to make do with what's at home. Here I can shine. I love nothing more than randomly gathering all that's edible and figure out how to combine it into a fine meal. It also helps, that I am stickler for using left-overs. What can I say? I was raised by the (post)-war generation. My mother to the day cannot throw away bread and neither can I, despite not ever having experienced hunger or hardship myself. So, last Sunday was a prosperous day in our fridge. This is what I used:
- 1 leek
- some arugula
- lemon (zest)
- a dollop of mascarpone
- 2 garlic cloves
- a sip of white wine
- roasted almonds
- salt, pepper
- Pasta of your choice. We had Cappellini
I sauteed the leek with the garlic and added a little white wine, which always seems appropriate to me. I added basil, lemon zest and the mascarpone, and at the very end the cream. I split the arugula and added some to the sauce and left some out to put on top unwilted. We crumbled some roasted almonds and put it on top of the pasta. The combination was delicious. Obviously you don't need all these ingredients. In fact, a plain old leek sauce is delicious as well. But the arugula added a wonderful bite and my favourite element was the lemon zest. The dish didn't necessarily need basil nor mascarpone. Try it! -n
Tuesday, February 24, 2009
Technically: "crumiri", but I do like the letter "K." Regardless of the spelling, these crescent shaped cookies get their texture from cornmeal and butter and they are truly delicious dipped in coffee.
Weigh out 200 g butter and 150 g sugar.
Posted by Jesus Camp at 10:41 PM
Potato Goulash. A vegetarian - what am I saying? - a vegan (!) classic (if you choose to not add any Franks to it, as is fairly common around here). But why should you? It's good as it is. It's also easy and cheap. Simply: it can't get any better. Here is what we need for a about 2 people:
2 garlic cloves
salt, pepper, marjoram, caraway seed AND paprika (hot or sweet, I go with sweet)
Saute onions and garlic, add the peeled and cubed potatoes and paprika as you see fit. I personally go by color. The paprika quickly dries what's been going on in your pan so splash a little vinegar to cool it down. Then add the rest of your spices and cover the potatoes with water and cook until tender. You can balance the vinegar with a bit of sugar if necessary. In order to thicken it, I usually mash some of the potatoes. Done. Winter just got a little better.
PS: This is the fast little vegetarian sibling of the beef goulash, which needs a few hours for the onions to cook down until they are the sauce, basically. Next time, I'd like to try to give the sauce more time though and will add the potatoes after I've cooked the onions with the spices a little longer, similarly to the beef goulash!
Friday, February 20, 2009
- 2 tablespoons unsalted butter, plus more for ramekins
- 1/3 cup confectioners sugar, plus more for ramekins and serving
- 2 ounces semisweet chocolate, broken into pieces
- 1 large egg
- 1 large egg yolk
- 1 teaspoon espresso powder
- Pinch salt
- 3 tablespoons all-purpose flour
I would also recommend not putting these in the oven until you are ready to eat them otherwise you'll be eating tepid mocha cake.
- Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
- Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
- Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Posted by Jesus Camp at 4:30 AM
Sunday, February 15, 2009
The extra time spent on roasting the tomatoes for this soup is worth the wait! the roasting brings out the sweetness in both the tomatoes as well as the garlic and your kitchen will smell heavenly, too. Here's what you need and what you do:
1 kg tomatoes
4 garlic cloves, minced
4 slices of country style bread, cubed
3 cups of stock
olive oil, salt, pepper
Cut your tomatoes in halves, core them if you like, and sprinkle with garlic, thyme, salt, pepper and olive oil and roast them in the oven for about 2 hours or until the skin bursts. Puree when done. I would skin the tomatoes next time, rather than fishing them out, as we did, but do as you prefer. Saute the onion and add the tomato puree, the stock, as well as the cubed bread, let simmer for a few minutes and mix with a blender. Season with (herb)salt and fresh pepper.
Additionally, you can top it off with this deliciousness: a blend of mascarpone and parmesan (equal parts of both mixed together).
Sunday, February 8, 2009
We recently upgraded our modem at home, which meant that the 50/60 Hz power adapter was now free for use with our US-wired food processor, yay! This gave me great excitement, the fact that I could now make pastry dough like magic; no more cutting the butter into the flour with knives, oh no. We also had broccoli in the fridge that needed to be eaten, and therefore, a quiche was born...
1 1/4 C all-purpose flour
1/2 tsp salt
8 Tbs. butter
2-3 Tbs. icy water
3/4 C heavy cream, room temp.
3/4 C milk, room temp.
3 eggs, room temp.
1 C grated parmesan
1 Tbs. butter, melted
1 C broccoli, blanched & chopped
1. Crust: Mix together flour and salt, add butter (cubed), and pulse in a food processor until it resembles coarse bread crumbs. Add the water 1 Tbs. at a time and mix with a fork until it starts to stick together. Form it into a ball, wrap in plastic wrap and refrigerate for 30 min.
Preheat oven to 425
On a floured surface, flatten dough ball into a disk, dust with flour and roll into an 11" round. Place over a tart pan, and fold the excess dough inward on itself. Prick the dough with a fork several times, and bake until it just starts to color. Remove and set aside.
Turn oven down to 375
2. Filling: whisk together cream, milk, eggs and melted butter. Add cheese, broccoli and season with salt and pepper. Pour into pastry shell and bake 25 -30 min, or until the tip of a knife pressed into the center comes out clean.
Posted by Jesus Camp at 10:10 AM
Thursday, January 8, 2009
A perfect winter meal. This salad makes me happy. Like happy pills, but delicious, and in a bowl. And good for you.
I used slab bacon, with i sliced and sauteed. If you are not a meat eater, just use olive oil.
Add 1 chopped onion, 2 cloves chopped garlic, and 1 large chopped carrot. Cook until the onion is translucent.
Add 2 C. green lentils and 4-6 C. chicken or vegetable broth, along with:
Salt + pepper
1 t. toasted whole cumin seeds (just toast in a dry pan),
a dash of cayenne pepper
Bring to a boil and then reduce heat and cover, simmering for 1-1 1/2 hours.
Use an immersion blender or a traditional blender to puree and then add more liquid as necessary. Mmmm.
Combine in a bowl in this order:
a handful of dried cherries or cranberries
a peeled chopped orange
a handful of thinly sliced fennel
a handful of roughly chopped walnuts (you can candy these by sauteeing with butter and brown sugar for a special occasion)
let sit for a bit and then toss with lettuce, chopped avocado and the juice of either an orange or lemon, olilve oil, s+p. or make a dressing:
Posted by Jesus Camp at 4:43 PM