Potato Leek Soup

It's chilly and rainy here in central Texas the perfect weather for a pot o' soup.

Potato leek soup is one of my favorites--it's quick and easy and rich and creamy. I like to make this soup with either red potatoes or Yukon gold potatoes, they are less starchy than russets. As for the cheese, use what you like--cheddar and swiss both work well, but I prefer to use Gruyère. Here's my basic recipe for this vegetarian classic.

Potato Leek Soup

2 tablespoons olive oil

2 tablespoons butter

2-3 leeks, white parts only sliced and rinsed well

3-5 cloves of garlic minced

5-6 medium potatoes cut into hunks

3-4 sprigs of fresh thyme, stems removed

5 cups vegetable broth or stock

1 cup milk

1/4 lbs. of cheese (about 1 cup grated)

1/4 cup minced fresh chives

salt & pepper to taste

Heat the oil and butter in a heavy bottom stock pot. Add the leeks and cook until tender. Add the garlic, potatoes, thyme and toss. Add broth. Bring to a boil, reduce heat, and simmer covered until the potatoes are very tender. For a more rustic soup mash with a potato masher or for a creamier texture puree with an immersion blender. Remove from heat and stir in the cheese, milk and chives. Season with salt and pepper.

serves 4-6 generously

Enjoy!

The Gift of Good Food

Again this year I have made a commitment to handmade gifts. This means a ton of gift knitting, of course. Unfortunately most of my gift knitting is yet to be finished so I'll save that for a later post.

What is finished, and in the mail are some yummy gifts of the edible variety. This year I sent preserves I made this summer to my family - The peach rum sauce, the spiced peach jam, and the two types of strawberry jam.

I also made huge batches of granola to send to Minnesota. Granola is super simple really and when packaged in a half gallon Ball canning jar it makes a pretty snazzy gift. Here's my recipe.

Almond Granola

4 cups rolled oats
1 cup raw sliced almonds
1 cup wheat germ
1 cup unsweetened shredded coconut
1 cup raw sunflower seeds

1/2 cup grape seed oil
1/2 honey
1 teaspoon vanilla
2 teaspoons cinnamon

2 cups dried fruit

Pre-heat oven to 250 degrees. Gentle heat the oil, honey, vanilla, and cinnamon and stir well. Mix all the dry ingredients in a large baking pan. Pour the wet ingredients over the dry goods and toss until coated evenly. Bake for 1.5 to 2 hours (or until toasty and crunchy) stir often while baking. Add the dry fruit of your choice after the granola has been allowed to cool.

I prefer raisins, but for my sister who dislikes them I used dried cranberries. I think dried blueberries would be a lovely choice also.

Enjoy!

Masala Chai Lattes and Other Cool Weather Delights

Three words: Masala chai lattes. When I lived in Minneapolis and the weather would get cool my afternoon ritual included a chai latte. I've gotten away from that habit while living in Austin where the weather never really gets all that cool. But lately I've been preparing for my return to the cold and a return to masala chai lattes is included in those preparations.

An aside: "Chai" translates as "tea". To say "chai tea" is redundant. "Masala" translates as "mixture or blend" especially when referring to spices. Therefore "masala chai" means "spiced tea" and is the appropriate way to refer to the beverage more commonly refered to as "chai". Add milk, and you've got a "masala chai latte". Digression over.

When I lived in Minneapolis, I bought my chai lattes at my favorite coffee shop. But now I've decided it would be better--more tasty, more green, and generally just more better to make my own. From scratch. Mostly I've been following the instructions found here at Mahalo, my recipe is inspired by theirs as well--the big differences are cardamom and I make six cups at a time, drinking one mug while it's hot and saving the leftovers in a quart sized canning jar in the fridge and enjoy it iced.

Masala Chai Latte
6 cups of water
20-ish cardamom pods
8-10 whole cloves
8-10 peppercorns
3-4 cinnamon sticks
1/2 a vanilla bean
about a teaspoon fresh grated nutmeg
a few slices of fresh ginger root
6 Tablespoons of unflavored black tea (I used Rishi Tea Organic Ceylon)

honey
soymilk

I smash the cardamom, cloves and peppercorns with mortar and pastel, smash the cinnamon sticks with the handle of a heavy metal spoon, and slice open the vanilla bean.

Bring water, and spices to a boil and simmer for 10-15 minutes. Remove from heat, add the tea, cover and steep for 3-5 minutes. Strain.

Sweeten with honey while it's hot. Lighten with soy milk when you drink. It's so delicious!



Other preparations for my return to the great white north have been showing up in my knitting. I've been knitting with wool, knitting garments I would never be able to wear if I were staying in Austin. I recently finished the Urbanity Vest by Amy Swenson. I knit the vest with Elann Peruvian Highland Wool. And I can't wait to wear it--it fits, and it's cute.

That blur in the background..? that's Aaron Johnson.

I'm currently knitting Ribby Cardi by Chic Knits. No pictures yet, but I'm also knitting this one with Elann Peruvian Highland Wool. I'm thinking this will be the perfect jacket for those crisp Fall days I love so much. The knitting is going fairly quickly, the real challenge will be all the seaming involved, that may slow me down some. I'll post pictures soon.

I've also been designing some cool weather knits--stay tuned--coming soon: "Laze" a slouchy hat knit with sock yarn. "Adam's Rib" a pattern for his and hers hand knit socks.

It's Chili Time! Turkey Tomatillo Chili

Here in Austin TX, the weather has had us on a crazy roller coaster ride - 96 degrees one day, 56 degrees the next. To quote my friend Angie "Fall is in and out of our lives like a bad boyfriend." Today it is one of those 56 degree days, and the humidity is low, and it finally feels like Fall. I couldn't be more pleased.

On the other end of my world - up in Minneapolis - they saw their first snow of the season today. And while I'm sure they're mostly not thrilled with the idea of snow as early as October 10th, I'm more than a little envious.

This means it chili makin' time. Any soup will do really, but chili has always been one of my favorites 'cause I like it hot, spicy that is.

This recipe was inspired by something a friend made once. I'm not sure of her recipe, or its source. Rather, I did what I love to do most in the kitchen - I improvised. I did my best to recollect the slightly smoky, spicy chili I ate last winter, made something similar several times making adjustments each time, until I was satisfied with this recipe.

Turkey Tomatillo Chili

12-15 tomatillos husks removed and quartered
1 large jalapeno pepper cut in thirds
2 large dried New Mexican chilis (or ancho chilis)
1 cup boiling water
6 cloves roasted garlic
1 large yellow onion chopped
3 tablespoons of extra virgin olive oil
6 cloves raw garlic minced
1 pound ground turkey (optional)
1 1/2 cups of cooked great northern beans
2 teaspoons dried oregano
2 teaspoons ground cumin
1 tablespoons ground coriander
1 tablespoon hot smoked paprika
4 cups homemade vegetable or chicken stock
sea salt to taste
fresh ground black pepper to taste

Puree the tomatillos and the jalapeno in blender and set aside. Soak dried chilis in boiling water for 20 minutes, then puree with the roasted garlic in a blender and set aside. Saute the onions and raw garlic in olive oil until the onion starts to soften. Add the turkey and brown. Add the dried spices and stir until turkey is coated nicely. Add the beans. Add the chili puree, the tomatillo puree, and the stock. Bring to a simmer, reduce heat, and simmer uncovered for at least 30 to 45 minutes until flavors have had a chance to blend and the chili starts to thicken a bit. Add salt and pepper. Garnish with a dollop of sour cream, grated cheese, and chopped fresh cilantro.

Notes: I like to roast several heads of garlic when I have the oven on for some other reason, just to have them around for recipes like this one. Roasted garlic is sweeter than raw, and lends itself to smoky recipes. I use pasture raised, organic turkey from a local farm, you could leave the turkey out completely, add more beans, and go vegetarian. I keep homemade stock on hand in the freezer, but you could - of course - use an organic store bought variety. For more heat add an extra jalapeno or a Serrano pepper.

Serves 6

Enjoy!

Roasted Pepper Salsa

This salsa is a little labor intensive because you will be roasting a pile of peppers and the onion. It is also a cooked salsa. But the effort is well worth it. The roasted peppers and onions impart a rich, smoky flavor that can't be beat. The recipe as I have it here makes a very hot salsa - triple X (XXX) hot! That's how I like it. If you want to cool it off a touch leave out the Serrano. To cool it off even further leave out the Serrano and one of the jalapenos. But keep in mind that peppers vary greatly in their spiciness - sometimes the Serranos are hot, sometimes not as much.

Roasted Pepper Salsa
2 tablespoons of your everyday olive oil
1 medium yellow onion sliced and roasted (see instructions below)
4 cloves garlic put through a press
1 red bell pepper halved, seeded, and roasted (see instructions below for all the peppers)
1 poblano pepper whole and roasted
2 jalapeno peppers whole and roasted
1 Serrano pepper whole and roasted
2 tablespoons mild dried chile flakes
4 slicing tomatoes chopped
1 cup of vegetable broth
1 teaspoon kosher salt

To roast and prepare the peppers: Preheat your broiler to 525 degrees. Place all of the peppers in a roasting pan, or on a broiler rack and roast for about 8 minutes until the meat of the peppers in tender and the skin is blistered and slightly charred. Place them in a plastic bag and allow them to cool. Once they have cooled enough to be handled remove their skin - it should peel off easily. The exception is the Serranos, they are often too tender to peel, just leave them as they as are. Rough chop all of the peppers.

To prepare the onion: Once you have removed the peppers from the broiler, and while they are cooling, you can proceed with the onion. Spread your sliced onion on the same pan or rack and place them in the broiler for about 5 minutes until they are just starting to get tender and charred.

To make the salsa: In a medium saucepan heat the oil, roasted peppers, the onion, and the garlic. Add the tomatoes and heat until they start to break down, about 10 minutes. Add the broth and the chili flakes and bring to a simmer on medium-high heat. Cover and reduce heat to low. Simmer gently for 30 minutes. Remove from heat, stir in the salt, and let the salsa cool a bit. Once it has cooled puree in a blender until smooth.

Makes 4.5 cups

I use all organic ingredients, as always, and as much produce as I can from my own garden. I have a giant bag of dried chili flakes that I picked up at a little stand in Chimayo, New Mexico for next to nothing. They are really very mild, I include them in this recipe not for the heat, but for their deep chili flavor. I highly recommend you seek out the finest quality New Mexican chilies you can find. The flavor is worth the extra cost and effort.

Enjoy!

Thai Inspired Quinoa Salad

I've been in the kitchen experimenting with whole grains lately. I had cooked up a batch of quinoa and had it chilled in the fridge. When I decided to make a salad that used the quinoa, I had a real taste for something spicy. Based on what I had on hand, I created this Thai inspired salad. I fear it is probably a little high in both fat and calories, but it makes a high protein meal all by itself. It is also damn good.

The Quinoa

Quinoa is an ancient grain originating from South America. It is a staple of South American cuisine and is becoming increasingly popular here in the United States. It is similar to couscous in both its size and its flavor. It is however unique in that it is a complete protein, containing all 8 of the essential amino acids. To cook Quinoa place 1 cup of the grain in 2 cups of salted water. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Fluff with a fork.

Thai Inspired Quinoa Salad

The Good Stuff
1 batch of quinoa cooked and chilled
4 organic scallions chopped
1 organic carrot grated
1 organic jalapeno pepper seeded and minced
1/3 cup unsalted organic peanuts chopped

Toss together all of the good stuff.

The Dressing
1/4 cup organic extra virgin olive oil
juice of 1 very juicy organic lime
1 tablespoon rice vinegar
2 tablespoons low sodium tamari
4 cloves organic garlic pressed
1 teaspoon chili oil
1 teaspoon ground cumin
1 teaspoon chili paste

Whisk all of the dressing ingredients together until well blended. Pour dressing over the good stuff and gentle toss again. Garnish with fresh cilantro.

Serves 6-8

Enjoy!

A Plethora of Pestos Workshop & Garden Tour

I'll be visiting Minnesota and teaching a Plethora of Pestos Workshop & Garden Tour at Ripple River Gallery in the Bay Lake Area.

We'll start the afternoon in Ripple River's stunning garden where we'll talk about growing culinary herbs and get an up-close, hands-on look at our featured ingredient. Then we'll move to the porch for a pesto making demonstration and a discussion of the history of pesto, tips for storing fresh herbs, and an exploration of how to vary your ingredients and create new recipes. And finally we'll wake up our taste buds as we sample and taste 6-8 different pestos - each an original recipe. Participants will receive a packet of information that includes recipes for all the pesto we'll have tasted (plus a few extras), and tips for growing culinary herbs.


This workshop has been designed in the spirit of "handcrafting real good food" and will be a celebration of growing, crafting, and creativity.

When: Saturday July 18th from 11 AM to 2 PM. You can contact Ripple River Gallery for registration either by email at ripriv@mlecmn.net or by phone 218.678.2575. For more info. and great photos of Ripple River Gallery visit their Website or their Facebook page.

I hope to see you there.

When Life Gives You Eggplants, Make Baba Ghanouj

A few posts back I posted a plethora of pesto recipes and encouraged you all to freeze them, and preserve your culinary herb harvest.

This week my garden over flows with eggplants. And I've been making Baba Ghanouj.

Way back when I worked in the sweetest little Egyptian restaurant stuck smack in the middle of a residential neighborhood in SE Minneapolis. From the owner and chef I learned that the best baba ghanouj has just four ingredients: Eggplants, parsley, garlic, and tahini.

I've tested and sized the following recipe for a single batch of about 1 and 1/2 cups. I've been making a batch or two everyday and freezing it. It freezes well.

Baba Ghanouj

1 pound fresh eggplants, roasted
3 gloves garlic, coarsely chopped
1/3 cup fresh parsley, coarsely chopped
3 tablespoons organic tahini

To roast the eggplant: Wash and dry eggplants. Pierce skin several times with a fork to allow steam to escape and avoid exploding eggplants. Place in broiler, turn every few minutes, and cook until the skin is charred and the meat feels soft and tender. Let cool for several minutes before handling.

To make Baba Ghanouj: Once the roasted eggplants have cooled enough to handle, cut them in half lengthwise, and scrap the meat away from the skin and into a food processor. Add all other ingredients to food processor and give it a whirl. Process until a smooth creamy texture is achieved.

Makes about 1 1/2 cups

That's all there is to it, another super simple recipe. Again, I sized this recipe for household use, but by all means, if you have a lot of mouths to feed or a lot of eggplants, feel free to double or triple the recipe.

And don't forget to freeze some, preserving summer's bounty to be enjoyed over and over again.

Enjoy!

A Plethora of Pestos

My kitchen garden features a fair number of culinary herbs and I've been putting those herbs to good use with pesto. Pesto is the perfect way to preserve an abundance of herbs, as they freeze well, especially if you don't add cheese.

I've been making a variety of pesto - mixing and matching ingredients to create new recipes. The idea is that any pesto has a basic set of ingredients - the fresh herb, an oil, a nut, the aromatics, and sometimes an acidic, usually citrus. Within this concept I've been improvising and have been creating some truly fantastic recipes.


Let's start with a Basic Basil Pesto - the one everyone thinks of when they think of pesto.

Basic Basil Pesto
3 cups fresh basil
1/3 cup pine nuts
3 cloves of garlic
1/4 olive oil
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

Again, I have omitted the cheese, which in a traditional basil pesto would be Parmigiano Reggiano. Leaving out the cheese both reduces the fat content and allows for a nicer texture when freezing the pesto. By all means, add the cheese when serving your pesto with pasta.

I based this next one on the idea of an Herbs De Provence bouquet .

Pesto Provencal
1 cup fresh parsley
1/2 cup fresh tarragon
1/4 cup fresh thyme
1/2 cup fresh oregano
1/4 cup marjoram
1/4 cup sage
1/3 cup almonds, chopped
3 cloves of garlic
1/4 cup grape seed oil
2 tablespoons of orange juice
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

Make sure when your measuring your fresh herbs that they are loosely packed, and don't fret about being too exacting.


This next one is hands down my favorite - I took my inspiration from Thai cuisine.

Thai Pesto
3 cups fresh cilantro
1/3 cup no-salt peanuts, chopped
3 scallions, chopped
1 jalapeno pepper, rough chopped
1/4 cup grape seed oil
juice of a very juicy lime
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

I've also made a variation of this Thai Pesto - after my cilantro had bolted I substituted lemon basil as the main attraction. It was delicious.

Parsley Pesto
2 cups fresh parsley
1 cup fresh cilantro
1/4 fresh chives
1/3 cup walnuts, chopped
1/4 cup olive oil
juice of half a lemon
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved

When I use any nut other than pine nuts I chop them first. Otherwise they tend to bounce wildly around in the food processor. Also note that I often use grape seed oil instead of olive oil, it has a milder flavor which really lets the other ingredients shine.

This next one is a garlic lover's dream. The flavor is reminiscent of some Indian Chutney's I've had. I was only able to make this once as the season for green garlic is extremely short.

Green Garlic Pesto
8-10 sprigs of fresh green garlic
1/2 cup fresh cilantro
1/3 cup pine nuts
1/4 cup olive oil
juice of 1/2 a lemon
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

And finally a Cilantro Pesto which has similar ingredients to the Thai Pesto. But the addition of fresh ginger, and the switch between peanuts and almonds, and lemon for lime juice makes it completely unique in flavor.

Cilantro Pesto
3 cups fresh cilantro
1 jalapeno rough chopped
1/3 cup almonds chopped
2 tablespoons diced fresh ginger
2 tablespoons of lemon juice
1/4 cup of grape seed oil
salt and pepper

Put all of the ingredients, except the oil into a food processor and pulse until finely chopped and blended. With the food processor running, slowly drizzle the oil into the mix until a smooth, and somewhat creamy textured is achieved.

Most of these recipes will yield between a cup and a cup and half of pesto. I freeze mine in half cup portions, which seems about right for serving two. Pesto is most commonly tossed onto pasta, but it can also be used as a spread on sandwiches, or to spruce up grilled chicken or fish. I also like it on a baked potato.

Enjoy!

Mayo-less Tuna Salad

There are not many foods I won't eat, but there are a few. Brussels sprouts are one. Mayo is another. I've tried the vegan mayo-like products that are available on the market, and while they seem to not have the sickeningly fatty essence of mayo, they are still lacking in their own special way. So I stay away.

This mostly works just fine, with one exception. I occasionally need an extra bit of protein in my life and when I do I seem to crave tuna salad sandwiches. The last time I craved a tuna salad I created this recipe. It is light, refreshing, packed with protein and low in fat. It's just real, good food.



Mayo-less Tuna Salad

1 can of high quality tuna packed in spring water
2 tablespoons capers packed in balsamic vinegar
2 cloves garlic pressed
2 scallions finely chopped
juice of half a lime
1 teaspoon organic Dijon mustard
kosher salt and fresh ground white pepper to taste

Simply mix all the ingredients together and serve. Lemon would work just as well as lime, I just happened to have a lime. I recommend serving on a bed of home grown baby greens from the garden or on a toasted whole wheat English muffin.

Serves 2

Enjoy!

Frittata with Leeks and Sun Dried Tomato

Frittatas are one of my favorites meals - they are quick and easy enough to make when you're feeling rushed to get dinner on the table, but provide a hearty, well-rounded one-dish meal. They are also incredibly versatile. They always include some combination of eggs, cheese, fresh herbs and vegetables but what combination can depend entirely on what you have on hand. Served with a salad this Frittata makes a simple yet substantial meal for two. Serve it with fresh fruit, and muffins and it will be brunch for four.

4 eggs beaten lightly and set aside
2 tablespoons of olive oil
3 small leeks rinsed thoroughly and sliced
1/4 cup sun dried tomatoes chopped
1 teaspoon fresh rosemary minced fine
2 oz package chevre cut into small bits
1/2 cup grated Parmesan cheese
a pinch kosher salt
fresh ground white pepper

Beat the eggs lightly in a dish and set aside. Pre-heat your broiler. On the stove, heat the oil in a flameproof saute pan and cook the leeks until just tender. Add the sun dried tomatoes and the rosemary and cook for an additional minute or two. Pour the eggs into the pan to cover the vegetables. Cook covered for about 8 minutes until the eggs are mostly set. Add the chevre, the Parmesan, and the salt and pepper. Remove the pan from the stove and put it in the pre-heated broiler for about 2 minutes until the top is slightly golden.

As always, the ingredients make the dish. When I make this frittata I use organic eggs from grass fed hens, local artisan cheeses, organic leeks when they are in season, and fresh rosemary from my garden.

Serves 2-4

Enjoy!

Risotto

I haven't forgotten about part III of the Garden Series of posts, it's only been delayed by the weather. We've been having what will most certainly be the final cold front of the season here in Central Texas. We've also had rain. Much needed long over-due rain. In fact, in the last four days we've had more rain here in Austin than we've had since August of 2007!

When the blustery weather chases me out of the garden, I retreat to the kitchen.

The cold, gray, damp days were perfect for comfort foods, and one of my favorite comfort foods is risotto. Risotto originated in Northern Italy. It is a creamy, hearty dish that is substantial enough to serve as a main dish. For larger groups, or especially big appetites, risotto pairs beautifully with fish. Risotto is traditionally made with Arborio rice - a short grained Italian rice. Arborio is an essential staple in any well-stocked pantry.

Risotto with Zucchini and Parmesan

1 1/2 cups Arborio Rice
5 cups vegetable or chicken stock heated
2 tablespoons butter
2 tablespoons olive oil
1 small onion diced
2 gloves garlic minced
1 medium zucchini chopped
Juice of 1/2 a lemon
1 tablespoon butter
1 cup grated Parmesan
kosher salt
fresh ground white pepper
6 fresh basil leaves (for garnish)


Heat the stock in a saucepan, and set to simmer. In a separate saucepan heat the 2 tablespoons of butter and the olive oil. Add the onions and cook until tender. Add the garlic and zucchini and cook for about 5 minutes. Add the rice and stir until toasted, about 1 minute. Add one ladle of the hot stock to the rice mixture and stir until absorbed. Continue to add the stock one ladle - about 1/4 of a cup - at a time, stirring until absorbed and then adding another, until all of the stock is gone. The rice should be tender, and the risotto should have a creamy texture. (If not, add a bit more hot water.) Remove from heat. Add the lemon juice, the 1 tablespoon of butter, and 3/4 of the Parmesan cheese. Stir until the cheese melts. Add salt and pepper to taste. Garnish each serving with a sprinkling of the remaining Parmesan cheese and a chiffonade of fresh basil.

Serves 4-5 as a main dish

Risotto is a very versatile dish. I have included zucchini but that could be replaced with asparagus, or spinach. I've also used fresh goat cheese instead of the Parmesan. Risotto is a little labor intensive - it can take up to 45 minutes for all the stock to be absorbed. I recommend that you put on a favorite CD and pour yourself a glass a wine while you cook.

Enjoy!

Creamy Blue Cheese Dressing

What do you do when your organic grocery delivery service surprises you with a stalk of local, organic celery? If you're me, you make a Creamy Blue Cheese Dressing for dipping. I whipped up this dressing with what I had on hand, which by a stroke of either luck or genius, included a good-sized hunk of artisan Blue Cheese from Brazos Valley Cheeses. I had picked up the cheese at the Farmer's Market about a week prior, and had only indulged in about half of it. This dressing can be stored in the fridge for several days in an airtight container. I love it as a dip for celery and "lathe-turned" carrots - Crudite if you're fancy or French. You could of course use it on a salad, and if it suits you - buffalo wings.

4 ounces of a good blue cheese
1/2 cup organic sour cream
1/4 cup organic plain yogurt
2 Tablespoons fresh chives finely minced

Combine the cheese, sour cream, and yogurt in the food processor and puree until creamy. Transfer to a bowl if using right away, or your airtight container if you intend to have it around for a few days. Stir in the chives. Chill and enjoy!

Makes 1 cup

Salsa Fresca

Salsa Fresca
This recipe makes a mild salsa that's tangy and alive. If you'd like a hotter salsa try two jalapenos instead of one, or one jalapeno and one Serrano pepper. Personally, I have never met a chip I didn't like or a salsa too hot so I use two Serranos. Like most things, this salsa is best if you can pick the ingredients straight from your garden, but if you just have to have fresh salsa in the off-season use organic produce grown as close to home as possible. Or better still, make several batches while the ingredients are available and freeze them.

3 cloves of garlic
1 small onion coarsely chopped
1 large jalapeno pepper coarsely chopped
5 roma tomatoes coarsely chopped
1 bunch fresh cilantro
juice of 2 whole limes
2 tablespoons of organic olive oil

Begin with the garlic, onion and pepper in the food processor or blender and pulse until finely minced. Add the tomatoes and cilantro and puree until smooth. Add the lime juice, and the oil and blend again just briefly until well integrated. Serve with tortilla chips, of course. The salsa will keep in the refrigerator for a few days, or it can be frozen.

Makes 4 cups

Enjoy!

Sunday Brunch - A Celebration

It is no great revelation that we as people have a long history of food as the main attraction at our celebrations. Most of our major holidays center on the idea of feasting, Thanksgiving is of course the most obvious example. Even those holidays that are not completely food-centric still have a canon of traditional foods associated with them - Easter Ham, Christmas Goose, July Fourth BBQ, and the favorite of many The Birthday Cake. We commemorate major occasions and accomplishments with food and beverage - A champagne toast, a graduation buffet, and a post funeral potluck are just a few examples.

These food traditions help to define us culturally, they ground us geographically, and unite us with a common bond. I'm no social anthropologist, in fact I'm mostly just a girl with her own sordid history with food, but it seems to me that this is at least partly because food, quite simply, makes us feel good. It gives us comfort, nurtures us, and when it's at its best it can bring us oh-so-much joy.

It was in the spirit of traditional celebratory feasting that I planned a recent brunch. I run, and most of my friends run, and so it was no coincidence that several of us were all running the same local Half Marathon. And since running hard for 13.1 miles is both an accomplishment worthy of commemoration, and enough to make a person darn hungry, I thought what better way to celebrate, and to feed our well-earned appetites than a post-race Sunday Brunch.

Several people contributed to the spread - we had two different quiches, we had biscuits, we had muffins, and we had strata (which incidentally those of us originally from the Midwest were familiar with, while the native Texans had never heard of). We also had mimosa. Because nothing says celebration like champagne, but also because 9:00 AM is a little too early to hit the bottle straight, and everything's better with orange juice.

My contribution to the meal was fruit - The Sunday Fruit Salad. I dreamed up the recipe while tossing and turning sleeplessly from pre-race jitters the night before the race.

(See previous post for recipe)

I was victorious. My friends liked it. It's a pretty simple recipe really, but the basil and honey add an unexpected twist. Together they are the little something different that will prompt your guests to ask, "What did you do to the fruit?" The mostly tart fruits make this salad bright, and refreshing, perfect for after a long run, or when the weather turns warm and sticky. I would recommend that you cut your fruits into rather small bits, about the size of the blueberries. Doing so will make the salad a touch delicate and slightly elegant.

There are not a lot of choices for Texas local fruits in January. In fact, I can only think of citrus when pressed. So while everything in my version of The Sunday Fruit Salad was organic, only the honey and basil were locally produced. Depending on what time of year you make this dish, and where you live, you may or may not be able to go local. Either way, I would advocate for the fruits I've included - they play off each other perfectly both in appearance and flavor.

Enjoy!

The Sunday Fruit Salad

The Sunday Fruit Salad

A simple recipe really, but the basil and the honey add an unexpected twist. Together they are the little something different that will prompt your guests to ask, "What did you do to the fruit?" The mostly tart fruits make this salad bright and refreshing. I recommend that you cut your fruits into smallish bit, about the size of the blueberries. Doing so will make the salad a touch delicate and slightly elegant. Depending on what time of year you make this dish, and where you live, you may or may not be able to go local. Either way, I would advocate for the fruits I've included - they play off each other perfectly both in appearance and taste.

1 pint fresh organic blueberries
1 pint fresh organic strawberries cut into small bits
3 organic kiwis peeled and cut into small bits
2 small organic tangerines (clementines if available) peeled and cut into small bits
6-8 large leaves of fresh organic basil finely chopped
2 teaspoons organic honey

After cleaning, peeling, and chopping all fruits, gently toss all ingredients together in a serving bowl so that the honey evenly coats the fruit, and the basil is nicely distributed.

Enjoy!