Linguini w/ mizuna pesto along with stir fried chinese cabbage (4.30.10)

Stir-Fried Chinese Cabbage

Linguini w/ Mizuna Pesto & Seared Chicken Breast

By Friday I had used up all of the salad greens and I was focused on preparing the Chinese cabbage as a side dish. Below is the stir-fried cabbage recipe that I used. It is a very simple and easy recipe- it only requires the cabbage, vegetable oil, rice wine, and garlic, and it only takes 15 minutes to prepare. The sweet flavor of the rice wine will surprise you. I felt the need to finish the dish with grated lime zest and grated Parmigiano Reggiano.

*Note- one head of Chinese cabbage does not go very far once it’s cooked. It’s just enough to serve two people.

I still had some leftover mizuna pesto, so I decided to toss it with linguini and top it with seared chicken breast and grated Parmigiano Reggiano. I thinned the pesto out with a little olive oil and a little pasta water, and enlivened it with salt and pepper.

Stir-Fried Cabbage

(courtesy of Cooks Illustrated)

Serves 6. Published September 1, 1992.

Although this recipe calls for oil vegetable (yow choy), any Chinese cabbage may be substituted.

INGREDIENTS

1 1/2	pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces
1/2	tablespoon vegetable oil or peanut oil
1	tablespoon minced garlic
2	tablespoons rice wine
1/2	teaspoon table salt , or to taste INSTRUCTIONS 1. Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again. 2. Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature. PS: I'm annoyed at the formatting on this post. No matter how hard I try, I can't change the font of the recipe above. I apologize. I'm going to stop trying now.

Mizuna pesto on chicken sandwich (4.29.10)

I felt like a hearty meal on Thursday night and I knew I needed to use up the leftover mizuna pesto. Pesto mayonnaise came to mind which lead me to think of a sandwich, then I remembered that I had some sourdough in the freezer. I always save the sourdough for the ultimate sandwich: grilled cheese. I countered these rich sandwiches with a big side salad and a glass of wine. The French taught me that a good dose of vinaigrette and a glass of wine will cut through all the fat of a hearty meal. Twist my arm!

Seared Chicken on Sourdough with Mozzarella and Mizuna pesto

• Add mayonnaise to some of the mizuna pesto to make a sandwich spread.
• Butter sourdough bread on 1 side and toast in a cast-iron skillet over medium heat.
• Melt mozzarella cheese on 1 of the slices (non-buttered side).
• Slice a boneless/ skinless chicken breast in half length-wise to make 2 cutlets (no need to pound them), sprinkle on salt and pepper and sear them in a cast-iron skillet. Only 1 cutlet is needed per sandwich.
• Spread pesto mayonnaise on the non-buttered side of sourdough (the slice w/o the mozzarella). Place chicken on top of the sourdough, spread more pesto mayonnaise on the chicken. Place other slice of bread on top.
• Keep sandwich warm in a 200 degree toaster oven until ready to serve.

Mizuna/walnut pesto pizza (4.28.10)

We eat homemade pizza on average three times a week and I don't feel guilty about it. It's a pretty wholesome meal since we always eat it with a big salad, and when I make the dough I substitute half of the white flour with whole wheat flour.

Here is my most recent favorite pizza dough recipe. I like that I can start the dough, like on a Sunday when I feel motivated, then I can forget about it until Wednesday- and that's a good thing. It makes for a very tasty crust. Go ahead, double the recipe and freeze either the dough in balls or as prepared shells. Once you prepare the dough a few times you'll realize it's pretty easy and worth the minimal effort.

Today I used the mizuna to make pesto for a pizza. I had a lot of walnuts on hand, so I used them instead of pine nuts. The flavor of the pesto was deliciously assertive, but I knew that the other pizza flavors would balance it out. I brushed the dough generously with olive oil, spread on the pesto, and covered it with mozzarella, applewood smoked bacon, and red pepper flakes. It was a hit!

Note: Be sure to heat your pizza stone for at least an hour. I like 450 degrees. If you don't have a pizza stone, try the bottom of a cast iron skillet. I just received a replacement pizza stone because mine cracked. It's usually fun and exciting to get something replaced for free, but not when it's a perfectly seasoned stone that's been churning out beautifully chewy and crusty pizzas. Tonight's pizza looked pretty, but the crust was definitely below par.

Mizuna and Walnut Pesto

1/4 cup toasted walnuts

3 cloves of garlic, minced

1/2 cup extra virgin olive oil

2 1/2 cups (packed) mizuna greens

salt and freshly grated black pepper

1/4 cup grated Parmesan

squeeze of lemon juice

Process the walnuts, garlic, olive oil, and 1/2 tsp of salt until smooth. Add the greens and process until smooth, scraping down the bowl with a spatula as needed. Stir in the Parmesan and add a little more olive oil if the mixture is too thick. Squeeze on a little lemon juice and season with salt and pepper.

Pecan-crusted trout and fresh salad (4.27.10)

It was fish for dinner for the second night in a row- this time it was pecan-crusted trout and a fabulous side salad with the freshest ingredients possible. The trout is a staple recipe in my household. Forget the fancy orange-rosemary-butter sauce; a mixture of mayonnaise, Dijon, and a little lemon juice works better for a weeknight meal. Once I process the pecan/flour mixture (which I double for many future uses), I toss the recipe aside (ok, maybe you should wait to toss the recipe aside until you prepare this dish once).

Just set up a standard breading station and you're good to go: 3 shallow bowls, one with some flour, another with a few eggs, the last one with a little of the processed pecans. You only need to coat the flesh side with the pecans. I like to generously spray the pecan side with olive oil before I place it in the pan with a little more oil because it ensures that every little bit of pecan is coated and therefore won't burn.

I tossed the salad greens with a balsamic vinaigrette that I received as a gift. It is made by Herbs for Healthful Living, a little shop in the stix in Saegertown, PA. I hear it's a gem of a place, but I've never been.

25236 Dibble Hill Rd
Saegertown, PA 16433
814-763-2309

Week 2 (4.27.10)

The farm share 4.27.10:

• cilantro
• dill
• radishes (top photo)
• red spring onions (2nd photo)
• Cantonese bok choy (3rd photo)
• mizuna (bottom photo)
• Chinese cabbage (Michili)
• lettuce
• salad mix (spinach, arugula, cress, arugula)

Coho salmon & a farm-fresh salad (4.26.10)

Monday 4.26.10:


I thinly sliced the remaining green onions and radishes and added them to side salads, which complemented a meal of baked coho salmon (rubbed with a blend of brown sugar, smoked paprika, cinnamon and sea salt) and crusty baguette slices. Coho salmon is much leaner than other types of salmon and has a texture that is reminiscent of canned fish. I like it! This rub was a new take on salmon for me. I usually just cook it with lemon juice, salt and pepper, or sprinkle it with a cajun blend.

I haven't yet mentioned that I have been adding the tops of the large green onions to my freezer bag of produce to turn into vegetable stock.




The first week is over and I'm proud to report that I've used up every bit of produce from my weekly farm share, just in time to receive the next share tomorrow.

The farm share goes on the road (Saturday 4.24.10)

Saturday 4/24/10: 


I took the remaining produce on a roadtrip to visit my friend, a fellow chef and baker. I had visions of her enlightening me with her vast knowledge and creativity. Turns out she doesn't cook all that much at home, as most chefs admit. But, she did have some key ingredients on hand for me to work some magic on the remaining greens: a lemon, a small wedge of aged gouda, quality olive oil and sea salt.

I cut the chinese cabbage, the *red mustard greens, and the sorrel into thin ribbons. I then quickly sauteed them in olive oil over medium high heat and sprinkled on some salt and pepper. Just as they were beginning to wilt, I placed them in a bowl and grated on some lemon zest and some of the aged gouda, along with a squeeze of lemon juice and a little more olive oil. The greens were a fantastic side dish to my friend's homemade shepherd's pie and hand-crafted spinach empanadas.

I admit it was a randomly put-together meal, but it was a pretty impressive result for two mothers who spent the day out and about, focusing on having fun with the kids and not worrying about what was for dinner.
Don't get discouraged though, we're pretty awesome, but we're not superwomen- the shepherd's pie and the empanadas were previously made and frozen.

*The red mustard greens have such an amazing flavor. It's hard to imagine that a leaf could pack such an intense mustard kick.

Sesame-soy-glazed baby bok choy (Thursday 4.22.10)

Thursday 4/22/10:

Dinner: I prepared a Cooks Illustrated recipe called "Sesame-Soy-Glazed Baby Bok Choy." I highly recommend this quick, tasty, healthy, hearty side dish. If you tend to make Asian food you'll probably have most of the ingredients on hand. I forgot to add the sesame seeds as garnish- I guess I was too focused on getting a taste of the dish. My husband, who never had boy choy before, liked it, as did my two-year old who kept asking for more. Alongside the bokchoy we ate the usual side salad (see above) and pork milaneses with a squeeze of lemon.

SESAME-SOY-GLAZED BABY BOK CHOY

INGREDIENTS

2	tablespoons soy sauce
2	tablespoons chicken stock or canned low-sodium chicken broth
1	tablespoon rice vinegar
2	teaspoons toasted sesame oil
1	teaspoon granulated sugar
3	tablespoons peanut oil
4	baby bok choy (about 4 ounces each), each head halved lengthwise
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	inch piece fresh ginger , minced (about 1 tablespoon)
2	medium scallions , sliced thin
1	tablespoon sesame seeds , toasted in a small dry skillet over medium heat until lightly browned and fragrant, about 4 minutes

INSTRUCTIONS

1. Combine soy sauce, stock, vinegar, sesame oil, and sugar in small bowl.

2. Heat large nonstick skillet over high heat until hot, about 2 minutes. Add 2 tablespoons peanut oil, swirl to coat pan bottom. Place bok choy in skillet, cut-side down, in single layer. Cook, without moving, until lightly browned, about 2 minutes. Turn bok choy and cook until lightly browned on second side, about 1 minute longer; transfer to large, warm platter.

3. Add garlic, ginger, and scallions to now-empty pan and drizzle with remaining 1 tablespoon peanut oil. Cook, stirring constantly, until fragrant, about 20 seconds. Add soy sauce mixture and simmer until reduced and thickened, about 20 seconds. Return bok choy to pan and cook, turning once, until glazed with sauce, about 1 minute. Sprinkle with sesame seeds and serve immediately.




Semi-hearty entree salad (Wednesday 4.21.10)

Wednesday 4/21/10:

Lunch: I thinly sliced some of the green onions to top my homemade black beans and rice.

Dinner: I used the beautiful and delicate salad mix (left photo) for our side salads and added thinly sliced sorrel, red mustard greens, cranberries, pepitas, and crumbled goat cheese, just as I did the night before. It's ok to be repetitive especially if it's a healthy food that you enjoy. After I snapped the photograph (on the right), I topped the salads with a large scoop of homemade guacamole and added some crackers, which turned the usual side salad into a semi-hearty entree.

The intense flavor of the red mustard greens and the sorrel was balanced by the sweet cranberries, nutty roasted pepitas, and tangy goat cheese.

Small, yet flavorful additions to the usual salad (4.20.10)

Tuesday 4/20/10:

I thinly sliced some of the sorrel and red mustard greens and added them to some grocery store spring greens. I tossed the greens with a simple Dijon vinaigrette (see recipe below), sea salt and freshly ground black pepper, and topped them with *roasted pepitas, cranberries, and crumbled goat cheese. Side salads are the vegetable of choice in my repertoire of home cooking- mainly because they are so easy to prepare. I try to make my portion pretty big because every time I finish one of these salads I declare that I could have eaten more. These side salads were served alongside some sort of main dish, but I can't recall what that was. Sorry, I'll take better notes next time.

*I save money by purchasing raw, unsalted pepitas in bulk at Whole Foods. I spray them with olive oil (good quality evoo poured into my favorite spray bottle) and sprinkle them with coarse salt and freshly ground black pepper. Then I roast them at 350 degrees until they are lightly golden in color. They will start to pop!

*This vinaigrette is très classique. It reminds me of when I studied in Grenoble, France, where walnuts are a specialty and have been awarded an Appellation d’Origine Contrôlée (just like fine wine). If you like it, double the recipe next time you make it so you can always have it on hand for a quick salad. I do not recommend the shake method described below. It does not work. For the smoothest consistency, I prefer to whisk in the oil, or use a blender.

Mustard Vinaigrette (Vinaigrette à la Moutarde)

(courtesy of "The Paris Cookbook" by Patricia Wells)

3 tablespoons French Dijon mustard

1 tablespoon best-quality red wine vinegar

Fine sea salt to taste

2/3 cup extra-virgin olive oil

1/3 cup French walnut oil

yield: about 1 cup

The addition of walnut oil adds that perfect, slightly mysterious touch to a rather classic dressing. If you want to experiment, try substituting hazelnut or grilled peanut oil.

Place the mustard, vinegar, and sea salt in a bottle. Cover and shake to blend. Add the oils and shake to blend. Taste for seasoning. The vinaigrette can be stored at room temperature or in the refrigerator for several weeks. Shake again at serving time to create a thick emulsion.

Spring Farm Share: Week 1

The farm share:

• baby bok choy
• green onions (long and large like leeks)
• Chinese cabbage (michili)
• radishes
• red mustard greens
• salad mix (spinach, tatsoi, arugula, cress, baby mustard and chard)
• sorrel

I received this first share of the season on Tuesday April 20th.

All About My CSA: Graceland Farm

Tomato field Originally uploaded by csafarmer

Graceland Farm is a 16-acre farm full of life: chickens, goats, donkeys, ducks, geese, dogs and cats.

1. The CSA features organic and sustainable farming methods.
2. The farm does not use synthetic pesticides, chemical fertilizers or GMO's
3. They fertilize with composted animal manure and other OMRI (Organic Materials Review Institute) approved fertilizers.
4. They do not use “herbicides” and instead use mulch, mowing, hoeing, and hand-weeding to control weeds.
5. Drip irrigation is used to conserve water.
6. Much of the farm is “naturalized” to provide wildlife and beneficial insect habitats.

The farm delivers to the following locations in Northern Virginia:

Dale City, Manassas, Nokesville, Montclair, Vienna, Fairfax, Falls Church, Arlington, Alexandria, Herndon, Chantilly and South Riding.

For $440 members receive 17 weeks worth of produce beginning on Mother's Day. This year a spring farm share was an option: 5 weeks of produce beginning on April 20th for $100. This year I signed up for both the spring and summer, and just like last year, I will be receiving a dozen eggs along with my farm share.

I chose to join Graceland Farm's CSA because the farm is located fairly close to my home in Manassas, I liked that it was a small operation, and I kind of knew the farmer. I first met farmer John Wright when I worked in the kitchen of the Manor House Restaurant at Poplar Springs Inn and Spa in Casanova, Virginia. Each week during that summer John would hand deliver a beautiful display of heirloom tomatoes to me, and he'd answer all my questions about their specific names and how they tasted.

When I joined the CSA last year, I wasn't sure if John would remember me. Sure enough, at his farm's spring open house, he took one look at me and asked how he knew me. He said he didn't recognize me without my chef whites.

Graceland Farm, 5308 Germantown Road, Midland, VA 22728

www.gracelandmidland.com

The Mission

My goal in writing the Farm Share Efficiency Hotline is to inspire more of you to support local agriculture and join a CSA. I've heard many of you say that you are hesitant to do so because you're afraid you'll receive a bag full of produce that you won't like or don't know how to cook. Guess what, I felt the same way when I first joined a CSA- and I have a culinary arts degree!

I did not grow up eating fresh produce like mustard greens, swiss chard, and radishes, so working with these ingredients was not second nature for me. However, going into my second year as a member of a CSA, I realize that with just a little planning and a little preparation, it isn't difficult to turn the fresh produce into wonderful creations.

I've also realized that I love the convenience that the farm share affords me: once a week I drive a few blocks from my house to pick up a bag of produce that will last me all week. It's that simple. All the decisions have been made for me- that's a beautiful thing for a working mother who'd rather not spend her free time at the grocery store. Don't get me wrong though, as a foody I love perusing the produce at Whole Foods and making an event out of visiting the farmers' market, but getting out to Whole Foods eats up time and I often forget which day is market day. It's just easier for me receive the farm share, and besides, I can always head to the market for additional produce, if I remember.

In these posts you can be sure to find practical advice for using up your entire bag of produce each week. I hope to not only motivate you with recipes based on pantry staples, but to also inspire you to try new ingredients and expand your horizons.

My career in documentary film has drilled into my head the need for annotations when explaining something, so you will find plenty of links that will lead you to definitions and additional information.