Watch and Learn - {Seafood Stew a la Provence (with an American Twist)}

About a year ago, I was contacted by the owners of Wolf Ranch Farmers' Market about helping out at the market. It was an open-ended proposition with a couple of different objectives; one was to write a series of posts in which I shop the market and use the purchased products to make a dish that would help other shoppers also use the seasonal bounty available to them; the other was to actually cook at the market. Over the course of the past year, I wrote a number of posts, and did only a couple of demos at the market. The position morphed rather quickly, and soon, I found myself in the titled role of Special Events Coordinator. In this role, I have recruited a few farm-to-table chefs to come and do demos at the market, coordinated the first chef battle at the market between 2 of those chefs, and organized the 1st Anniversary Farmer's Breakfast Celebration. 

One of my favorite parts of this work has been having the opportunity to watch the chefs create food on the fly using what is at the peak of freshness at the market. I've learned so much about cooking via this observational learning - from flavor profiles that work well together to how a chef sets up their station to knife skills. As is the goal of these demos, I've also walked away with some truly great dishes that I've replicated in my home kitchen for my family.  For instance, last weekend, Chef Jacob Hilbert from The Hollow in Georgetown, Tx. was our guest chef. He is an inspired chef who wholeheartedly embraces locally sourced ingredients. He is a true artist who works very hard to ensure that there is a reason for the ingredients he selects to be included in a dish or on the plate. He takes care of the ingredients. The dish that he was creating at the market was a Provencal-style Fish Stew. He selected traditional ingredients, such as tomatoes, sweet green peppers, onions, fennel, garlic, basil, olive oil, scallops and fish (drum from the gulf) and put a local, decidedly non-European twist with the addition of local, sweet corn. The results of his labor were absolutely divine. The stewed tomatoes made such a great base for all of the other flavors and the fresh fennel and splash of Pernod (an anise flavored liqueur) added a fresh, sweetness to the mix. I knew I had to make this at home - trouble however as El Syd has that inconvenient allergy to finned fish. After speaking with Chef Jacob, he assured me that eliminating the fish and subbing in other seafood with the scallops would be equally good. 

With that knowledge and watching closely, I set out to make this for El Syd's belated birthday dinner. Not a true recipe per se, but more of the type of cooking that I like best - cooking by suggestion. While this might not be exactly what Chef did, I feel it does it justice. Here's what I did: 

Seafood Stew a la Provence (with an American Twist)adapted from Jacob Hilbert

• 5 or 6 large ripe tomatoes, cut into quarters
• 1 medium onion, thinly sliced
• 2 sweet green peppers, diced
• 1 large fennel bulb, thinly sliced (reserve fronds for use later in the dish)
• 2-3 cloves garlic, thinly sliced
• 4 or 5 ears of corn, shucked and cleaned, kernels cut from the cob
• 1/2 lb dry scallops
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned  and washed
• a couple of splashes of Pernod (or other Anise-flavored liqueur)
• generous amounts of olive oil
• 1 C basil leaves, roughly torn
• 1/2 C fennel fronds, finely chopped

1. In a large dutch oven, heat 2-3 tablespoons of olive oil over medium-high heat. Add tomatoes cut side down into the hot oil. Sear until the tomatoes begin to break down and then lower heat a bit to allow the tomatoes to stew down until soft and crushable with a spatula. Add a couple of splashes of Pernod to de-glaze pan.
2. In a separate pan, lightly roast the corn cobs (reserved from removing the kernels) and then cover with water and simmer to create a corn cob stock. If you'd rather skip this step, use water at the end of step 3.
3. Add a splash more olive oil, return heat to med-hi, add the onion, peppers, fennel and garlic to the tomatoes and allow to cook until all items are softened and the onions are translucent. Add the cob stock(or water) to the pot (enough to get a loose stew consistency).
4. Continue to cook the mixture until all of the vegetables are tender. Add a bit more olive oil if you like and then add scallops - allow to cook a minute or so and then add mussels and shrimp. Seafood is done when the scallops and shrimp are no longer translucent and mussels have popped open (discard any mussels that don't open.)
5. Add torn basil, and fennel fronds and perhaps a splash more Pernod if you like. Stir well and serve with a delicious French bread (to sop up all of that delicious liquid).
6. Enjoy!

Notes: 

• Just about any combination of fish and seafood will work well for this stew - or even all one type.
• There are other substitutions for Pernod - any anise-flavored liqueur would work in a pinch (eg. Anisette or Herbsaint)
• When buying sea scallops, they should be fresh, large (U10- meaning there are under 10 scallops per pound), and slightly sticky to the touch. The best kept scallops will be designated as "dry", and that's really the only kind you want. If the scallops you see are in a white liquid, then they've been dipped in phosphates to extend their shelf life and to add water weight. These scallops will also appear pure white when the natural color of sea scallops range from white to off-white to pale shades of orange, pink and tan. When cooked, these wet scallops will seep out all of that retained water and fill up your pan with that liquid, resulting in a steamed type item(more important when searing than when adding to a stew, I suppose, but who needs extra chemicals?) and a less than satisfactory result.
• Mussels are alive when purchased. Thus, it is imperative that they not be sealed off from fresh air. Be sure that you carry them home on ice and with the bag partially open. Once at home, place into a bowl, cover with a damp towel and place in the fridge until ready to use - recommended the same day as you're cooking. Follow this link for great info on mussels. 

This dish was very well-received and will definitely earn a place in our Summer dinner rotation.  El Syd loved it and paired it with a lovely McPherson Cellars Roussanne. This recipe makes a healthy amount of stew - we had enough for 2 nights worth of dinners and a lunch portion left over. To reheat, do so slowly over lower heat as to not rubberize your seafood.

Happy Cooking!
sld 

Happy Thanksgiving! {Grandma Mary's Savory Corn & Pea Relish}

I've written very fondly of my late, maternal grandmother, Mary Mueller (see this post.)  She was a great cook who really knew how to put things together. Yet another one of those items (what we just call Corn Relish) is this mixture of canned vegetables and simple vinegar and oil dressing. Separate, these items are no great shakes, but when put together and allowed to marinate, they become this intriguingly tasty relish that is the perfect thing to cut right through the weighty, heavy, fattiness of much of the Thanksgiving meal.  

Grandma Mary's Savory Corn & Pea Relish

• 1 can LeSeur Tender Sweet Baby Peas
• 1 can shoepeg corn (tiny, sweet, white corn kernels - do not substitute regular canned corn)
• 1 sm can sliced mushrooms
• 1 sm can diced pimientos
• 1 C apple cider vinegar
• 1/2 C canola oil
• 1 tsp. whole black peppercorns
• 1 tbsp sugar

Combine all canned ingredients in a bowl and gently mix. Add oil, vinegar, sugar and peppercorns. Stir again, gently. Store in a covered bowl or in glass jars and store in the fridge. Relish is best if made a few days in advance and can be stored for 1-2 weeks in the fridge.

Happy Thanksgiving & Happy Cooking!

sld

Farmers' Market Friday - Cure For What Ails You {Chicken Corn Soup}

I had entirely different plans for this week's post. I made it and photographed it, and then, I came down with a cold. Hit me like a ton of bricks - sore throat, throbbing sinus pressure, just plain sick. So, knowing that chicken soup cures what ails you (there's even research that shows this to be more than an old wives' tale), I set to making a pot of liquid gold. Of course, I couldn't just leave it alone and make the usual, standard variety - not with the abundance of sweet corn in my fridge - therefore, I decided to whip up some Chicken Corn Soup in hopes that it might be a good substitution to my second favorite Chinese restaurant soup. I know I did a Sweet Corn Soup previously, but that one was cream based. As such, I just didn't think it would be as soothing as a broth/stock based soup would be.

The result is a pretty good rendition, and its a good thing everyone liked it because, as usual, I cannot seem to make a small pot of soup to save my life.

Items from the market: 

• sweet corn
• chicken (actually, I had left over chicken carcass parts from deboning chicken breasts and thighs, so I used those pieces parts to make stock. I also used some boneless skinless breast meat for the actual meat part of the soup.)

Chicken Corn Soup

• 4 quarts of chicken stock (either homemade or purchased - your choice, I won't judge)
• 12 ears of sweet corn, shucked, desilked and corn cut from the cob
• 1 bunch green onions, whites and light green parts thinly sliced
• 2-3 boneless skinless chicken breasts
• assorted chicken parts (I used 2 backs and 8 wings as that is what I had on hand)
• 2-3 eggs
• 1 tbsp toasted sesame oil (optional)

1. Make your stock by covering chicken parts (except for boneless breasts) with water in a large soup pot or dutch oven. Simmer over medium hi heat (don't let the chicken boil) for about an hour or so. Remove chicken parts and if available, remove meat from bone. Reserve meat for addition to the soup. If using purchased stock, heat in pot.
2. To hot stock, add all corn kernels and green onion and cook over low simmer for another hour. Add chicken breast meat and poach in hot stock and corn mixture until done throughout (about 20 minutes or so). Remove chicken. When cool enough to handle, shred chicken meat or thinly slice across the grain. 
3. Using an immersion blender, puree the soup so that some of the corn is pureed but some is left intact. Add shredded chicken breast meat and any reserved meat from the carcasses. Add sesame oil, if using.
4. In a small bowl, crack eggs and beat well. While stirring soup with a fork, slowly drizzle egg into the soup mixture to create ribbons of cooked egg. 
5. Serve piping hot and garnish with a bit more fresh green onion if desired.

This soup definitely soothed my throat and the warmth of the dish helped to open up my sinuses. While my soup didn't have all of the ingredients listed in the soup the researchers made, it doesn't matter to me - it was just what doctor-mom ordered!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - Transitions {Sweet Corn Soup}

It is the funky time of year in Central Texas. We're approaching Fall, and yet, we still have temps registering in the 90s. The rest of the country is sporting corduroys and sweaters while we are still in shorts and tank tops. However, we do have odd breaks in the weather like last weekend when the cool rains held temps in the mid 60s. It is days like that which make you long for a complete change in the seasons. You begin to think, not only how your clothing options will change, but also, how your plate will change. If you frequent a farmers' market, you will have noticed that some of the gems of summer are starting to wane - there's less okra and eggplant available; winter squash have been to appear. As I've mentioned before, our Central Texas farming friends are pulling a veritable rabbit out of their hats with a second Sweet Corn crop - an encore before the season fully changes on us once and for all. 

That little cold snap last week made me think of more traditional fall dishes - soups and stews and the like. However, when you've got fresh, sweet corn staring you in the face, it is hard to ignore. So, why not straddle the seasons? Use a traditionally summer item in a fall-ish way. Although this Sweet Corn Soup is a creamy soup, it is remarkably light and thin and yet still warm and completely satisfying. Fantastic by itself, that sweetness makes it a natural vehicle for some salty and spicy mix-ins. 

Items from the market:

• Sweet Corn
• jalapenos
• onions
• bacon or pork belly

Sweet Corn Soup

Adapted from Dorie Greenspan

• 6 ears of corn, shucked and de-silked
• 6 C whole milk
• 4 Tbsp unsalted butter
• 1 large onion, finely chopped (stick to yellow or white)
• 1 stalk of celery, thinly sliced
• 3 medium carrots, peeled and thinly sliced into rounds
• 2 cloves of garlic, finely minced (or run through a garlic press as I prefer)
• 4 C water
• 2 sprigs of thyme(fresh)
• 1 bay leaf

For Add-ins: 

• Fresh corn kernels
• jalapeno pepper, halved & seeded then thinly sliced
• bacon or pork belly, cut into small pieces and fried crisp
• fresh chives

1. Make soup base: remove corn kernels from the cobs. {There are many devices on the market that are advertised as making this an easy job. I find a sharp knife and a deep bowl work well: Using a corn holder (those tiny handles that pierce the cob) is also helpful. Place ear of corn upright in the bowl. Using a sharp knife, cut straight down the cob along the base of the kernels. Continue by turning the cob until you've made your way around the entire thing.) Keep the cobs and set the kernels aside. Cut each cob in half or thirds.
2. Put the cobs in a large dutch oven or soup pot. Pour in the milk and bring to a boil. Turn off the heat and allow the cobs and milk to steep while you work on everything else.
3. In a large, heavy skillet, melt the butter. Add the onion and a bit of salt. Cook over low to med-low. Stirring occasionally until the onion softens and becomes glassy (about 5 minutes or so; you do not want the onion to brown.) Add the celery, carrot, garlic and reserved corn kernels. Cook, stirring occasionally, until the mixture is softened( about 10-12 minutes)
4. Scrape the vegetable mixture into the steeping corn cob/milk pot, add water and herbs. Bring to a boil and then lower heat. Partially cover the pot and cook on low (check that you have a nice low simmer) for about 30 minutes.
5. Taste the soup and season to taste with salt and pepper. Remove and discard the cobs, the herb stalks and the bay leaf. Using an immersion blender, puree the soup.
6. To serve, ladle piping hot soup into individual bowls. Pass bowls of mix-ins at the table and allow guests to add their personal touch to the soup. Enjoy!

I hope you'll give this soup a try. It was a hit with the family who enjoyed that it was a soup that seemed to have a toe in both summer and fall - a great way to transition in your kitchen.

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - Sweet Corn?! again? {Grilled Corn Salad}

I love corn. I mean, who doesn't really? The thing is, the Central Texas corn season is a short one - about 6 weeks beginning in mid- May through about July 4th. We surely ate our fill of sweet corn during the season this summer and even made sure to buy enough to blanch and freeze for later in the year. So, imagine my surprise when I saw fresh, sweet corn at the market last Saturday! Yup, the real deal, locally grown sweet corn - a second crop for late summer heading into fall!

One of my all time favorite ways to prepare corn is to grill/roast it and then to prepare it as Mexican street vendors do - slathered with mayonesa (Mexican mayo with a tinge of lime juice), rolled in cotija cheese and sprinkled with chile powder and chopped cilantro. When prepared this way, and left on the cob, it is known as "elotes" If the corn is cut from the cob first, and then mixed with the listed flavorings, it is known as "esquites" (Which is how we usually fix it at home as it is just easier to eat that way.) 

Lately, I've been looking for a way to change up this side dish a little bit - lighten it up a bit. This salad has all the flavors of the classic, but with a light bright lime dressing. It was so good, we had it two nights in a row.

Items for this recipe from the market: 

• sweet corn
• jalapenos
• onions
• olive oil
• jalapenos (preferably ripe, red)

Grilled Corn Salad

adapted from Alison Roman

• 4 ears of sweet corn, shucked and de-silked
• 1/4 C onion, finely minced
• 1 jalapeno, seeds removed and thinly sliced
• 1/4 C freshly squeezed lime juice
• 4 Tbsp olive oil
• 8 Tbsp grated cotija cheese
• 1/4 C fresh cilantro, finely chopped
• 1/4 tsp chile powder
• 1/4 tsp cumin 

1. Prepare grill to medium heat. Cut the corn kernels off of one cob of corn and place in a medium bowl. Toss corn with onion and cilantro and set aside.
2. Place other 3 ears of corn on grill and cook until very tender. Be sure to turn occasionally (about 10 minutes of cooking time.) Let cool to touch.
3. In a small bowl, whisk together lime juice, oil, chile powder and cumin. Cut corn from grilled ears and toss with fresh corn mixture in the bowl. Toss with lime dressing.
4. Divide into four bowls; sprinkle with cotija cheese and a few of the pepper slices (or leave out for those who do not like any heat/spice.) Enjoy!

We served this along side some grilled pork ribs one night and a grilled ribeye the next. The sweetness of the corn is accentuated by the tangy, lime dressing and the salty cotija? - it is just a knockout. Grab some of that sweet corn at the market this weekend and make this light salad before it is too late - again!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - For the love of Okra {Chiles Rellenos with Okra, Corn & Chorizo}

I'm having a modest love affair with okra right now. As I've previously mentioned in this space, the mere mention of the word can strike fear in the hearts of the uninitiated. Furry, fibrous, filled with large tan seeds and mucilaginous, it isn't the most obvious objects of affection. However, given the right treatment, this vegetable is a summer wonder. Mostly known in its fried and gumbo forms, I've been sauteing, stewing and pickling it for the past few weeks. It was about time for something new. 

When I saw some absolutely gorgeous Sweet Italian Peppers at the market, I knew what was up - Chiles Rellenos would be a great way to enjoy some okra. Chiles Rellenos (simply stuffed peppers in Spanish) are are typically on Tex-Mex menus as poblano peppers stuffed with ranchero chicken, or beef, or just cheese, and then battered and fried. I've made them, and they are a lot of work, and as you'll note, with the exception of the pepper itself, not very produce focused. Rather than that style, I ventured to try a more traditionally Mexican preparation that excludes the battering and frying and focuses on roasting and baking. Additionally, this recipe includes Spanish-style chorizo which is not the fresh super spiced red sausage that most of us know as a breakfast taco filling. Instead, this Spanish style chorizo is dried links with a very fragrant, smoky flavor and can be found near the deli in the "fraunchy" cheese section of most grocery stores.  

For this recipe, here's the market shopping list - (note: a number of vendors grow and sell the produce listed below. Investigate the market and ask vendors and select the items that look best from the vendors you choose.)

• Sweet Italian Peppers (mine were green; they may be available only ripe red now and that might be even more delicious)
• Okra 
• Sweet Corn 
• Sweet onions 
• Fresh Garlic 
• Extra Virgin Olive Oil from Central Texas Olive Ranch

Chiles Rellenos with Okra, Corn & Chorizo

adapted from Tim Love

• 6 large Italian sweet peppers (or poblanos)
• 1/2 lb okra, sliced in 1/2 in. rounds (about 2 C)
• 2-3 oz of dried, Spanish Chorizo (locally, I like Aurelia's Chorizo made in my childhood hometown of Boerne (oddly enough) & can be found at HEB)
• 1/2 medium sweet onion cut into small dice
• 2-3 ears of corn, kernels cut off the cob
• 8 oz Monterrey Jack cheese, grated/shredded
• 6-8 Tbsp of cotija cheese
• 3 cloves garlic, minced
• 1-2 Tbsp of olive oil

1. Heat broiler. Line a baking pan with foil. Wash peppers well and pat dry. Coat each pepper with a bit of olive oil and place on baking pan. Place peppers under the broiler and allow skins to char. Watch closely to prevent burning. Use tongs to turn peppers so the entire pepper is blistered and slightly browned to your liking. Remove pan from oven and allow peppers to sit and cool.
2. In a large skillet, heat 1 Tbsp of oil and add the chorizo. Cook for about 4 minutes, stirring frequently. Add onion and garlic and saute for 1-2 minutes. Add corn and okra and continue to saute for 7-8 minutes. Add 1/2 C water and allow the mixture to simmer over moderately low heat to thicken. Season with salt and pepper and remove from heat.
3. Heat oven to 350 F. Once peppers are cool enough to touch. Use a knife to make a small slit, lengthwise, in the side of the pepper. Remove seeds. Spoon filling into the prepared peppers.Top with one tbsp of cotija cheese. Place peppers in an oven-safe baking dish. Top each pepper with a generous amount of Monterrey Jack cheese.
4. Bake for 20-30 minutes until filling is hot and cheese is melted. Serve hot and enjoy!

This dish was another big hit with the family. The sweetness of the Italian pepper and the corn paired well with the onion and smokiness of the chorizo. The okra adds an interesting texture (not at all slimy) and a great flavor as well. For the vegetarians in your life, you could easily eliminate the chorizo and add a bit of smoked paprika to the vegetable filling mix to capture that smoky essence. Give okra a chance to be a co-star in this dish and let me know what you think!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers'Market Friday ~ A Little Self-Preservation {Frozen Corn & Pickled Cucumbers}

We just marked the Summer solstice - the official start of Summer. However, in Central Texas Summer produce season has been in full force for a while now. This includes melons, peaches, cucumbers, squash, tomatoes, eggplant, peppers, and, for a fleeting, five week period that is just about to wind up, sweet corn. So, while we're all in a state of euphoria over all of these choices that summer brings to the table, I'm thinking of ways to extend all of this deliciousness into Fall and Winter.  If you're like me, after a while of the relative repetitiveness of the Fall and Winter produce selections, you crave just a hint of what Spring and Summer have to offer. Just like the Ant in Aesop's tale of The Ant and the Grasshopper, with a few exercises in saving Summer in a jar (or bag, as the case may be), you'll have a few items at your disposal to help "preserve" your sanity during the bleakness that can sometimes happen in the kitchen during the colder months. There is a variety of ways to preserve foods: dehydrating, fermenting, jams and jellies, etc  In this post, we'll cover 2 methods (freezing & pickling) for 2 specific Summer vegetables(corn & cucumbers.) 

Freezing
Preparing and storing foods in the freezer is super simple to do. Most vegetables and some fruits will need to be blanched in advance of freezing.  Blanching is the scalding of vegetables (and sometimes fruits, if needed to preserve.) in boiling water for a short time. This process will stop or slow the enzymes found in the vegetables that can cause loss of flavor, color and tenderness when frozen. Also important is the type of container used for freezer storage. Appropriate freezer containers range from rigid plastic containers or plastic freezer bags/vacuum freezer bags (like a Food Saver type item) to certain glass containers (they must say on the box that they are suitable for freezing (typically, wide-mouth jars)). Finally, the temperature inside your freezer is also critical. In order to inactivate bacteria and other microbes, and to retain as much vitamin content and quality as possible, the temp inside your freezer should be at 0F or below. Many household freezers might be several degrees higher than this (especially if the door is opened and closed frequently). Check your appliance to make sure.

Freezing Corn

• 4-5 lbs of corn/quart you wish to preserve (Make sure that the corn is the highest quality and at its peak of maturity.)

• Large pot of boiling water for blanching

• Appropriate containers for freezing

1. Keep your produce in the fridge if you can't work on freezing it immediately.
2. Shuck and remove silk from all of your corn. Clean corn well with cold water.
3. Blanch the corn right on the cob.. For corn, drop ears into boiling water and allow water to return to a boil. Then, time for 4 minutes. 
4. Cold Shock to stop blanching process: Plunge corn cobs into ice water ( I fill one side of my clean kitchen sink with ice and water for this step.)
5. Cut corn from cobs using a sharp knife (special tools are sold for this that may (or may not) make it easier; I use a knife.) 
6. Fill Containers and leave about 1/2 in of head space on top. (Appropriate freezer containers range from rigid plastic containers or plastic freezer bags/vacuum freezer bags (like a Food Saver type item) Certain glass containers can be used but they must say on the box that they are suitable for freezing (typically, wide-mouth jars)).
7. Freeze and keep frozen until ready to use.
8. When ready to use the frozen corn, note that it is better cooked straight from the frozen state rather than thawing first.

If you want to prepare your own ready-to-go side dish, you can do that too.

Frozen Fiesta Corn

• 1/2 C butter, softened
• 4 Tbsp minced fresh herbs of your liking (chives and parsley are a good starter, but this is open to experimentation)
• 1/2 Tsp salt
• 1/2 Tsp ground black pepper
• 12-15 ears of corn, shucked & silks removed and prepared as above.
• 3/4 C red sweet pepper (finely chopped)
• 1/2 C sweet onion (finely chopped)

1. In a small bowl, combine the butter, herbs, salt and pepper. Shape into a log, wrap in waxed paper & freeze until firm (about 1 hr.) Slice into 8 even slices and return to freezer until later.
2. Line 2 large baking pans with foil or parchment paper. Spread blanched/prepared corn kernels, pepper & onion pieces evenly over the pans. Cover loosely and freeze about 2 hours. (This will allow the items to be bagged without freezing into a block.)
3. Evenly divide the vegetable mixture among 4 1-qt freezer bags. Add two slices of herbed butter to each bag. Squeeze air from bags; seal and label with date. Best used within 6 months.
4. When ready to use: Empty bag contents into a medium sized skillet. Over medium heat, cook, covered, for 10-12 minutes until butter is melted and vegetables are thoroughly heated (stirring occasionally).

Voila! You're very own homemade fresh, frozen side dish!

Of course, freezing is just one of several means to home-preserving of foods, and a newer method due to the relatively short history of freezers being in most households. An older traditional food preservation method is pickling. 


Pickling
Pickling is the process of preserving foods in a highly acidic brine. The brine provides an environment that is inhospitable to microorganisms and, therefore, prevents spoilage. There are two types of pickles: traditional water-bath canning in which foods can be stored at room temp in jars for up to one year, and quick-pickled foods which must be stored in the fridge to increase shelf-life, keep a crisp texture and are super fast and simple to make - Pretty much anything you can think of can be pickled, but you know what is especially good? what most of us mean when we say the word 'pickles' - cucumbers! Starting with my Grandma Mary's recipe as a guide, I adapted a few things for taste and general availability(ie, ix-nay on the grape leaves that she had access to via her mother's grape arbor, but the rest of us wouldn't commonly be able to get.)

Classic Pickled Cucumbers

• 3-3.5 lbs of pickling cucumbers (3-4"long) 

• 4 C water

• 4 C apple cider vinegar

• 1/2 C sugar

• 1/3 C pickling salt 

• 6 Tbsp dried dill seeds

• 6 pint jars - sterilized in a pot of boiling water

1. Clean cucumbers thoroughly. Scrub with a vegetable brush under cold, running water. Remove stems and blossoms (if attached) Slice off blossom end as it contains enzymes that will impact the texture of your pickles (causes softness). Cut cucumbers into quarters to make spears.
2. In a 5 qt stainless or enamel (non-reactive, non-aluminum) pot, combine water, vinegar, sugar and pickling salt. Bring mixture to boil, stir to dissolve sugar and salt.
3. Pack cucumber spears loosely into the still hot, sterilized jars, leave about 1/2 in of head space. Add 1 tbsp of dill seeds to each jar. Using a funnel, pour hot pickling liquid (vinegar brine) into jars. Be sure to maintain the 1/2 in head space. Wipe jar rims; adjust lids and finger tighten bands. 
4. If you want to make these shelf stable and are familiar with water bath canning, processing time is 10 minutes; Otherwise, cap and store in the fridge - waiting one week before you enjoy the fruits of your labor. Quick-pickles will last about 1 month.

Note: If pickling cucumbers are not available, use regular garden cucumbers. However, do not attempt with the standard, waxed grocery-store cucumbers (they are grown for slicing and salads and will not provide a good pickle result.) Also, I tested this recipe using white pickling vinegar (higher acidity) as it was what I had on hand. If you like a really sharp, vinegary taste, then I would suggest using it. However, next time I make a batch for our home, I'm going to stick with apple cider vinegar like my Grandma Mary used in her various pickle recipes.
I hope you enjoy your summer produce fresh, in the present, but I also hope that you'll endeavor to be "the ant" and prepare for some future uses as well.


Happy Cooking!
sld

Farmers' Market Friday ~ The Goodness of Summer {Calabacita & Chipotle-Strawberry Glazed Pork Tenderloin}

I visited Wolf Ranch Farmer's Market last Saturday with the family. We had a great time visiting almost every booth and seeing what the vendors had to offer. It is quite a good variety for the close to 30 or so vendors at the market. The expected items of fresh seasonal produce and locally farmed meats and eggs were offered for sale. In addition, there are a number of vendors offering up prepared foods - both main meal items (ie tamales, breakfast tacos, currywurst) and quite a variety of sauces and other meal components (eg, jams, jellies, chutneys, salsas and kimchi). The market also has honey, olive oil and freshly roasted coffee to offer as well.  I picked up a nice variety of these prepared items to be used in future Farmers' Market Friday posts. For this week's post, the focus is one of the most stunning gems of summer - sweet corn, as well as a beeee-utiful pork tenderloin.

Here, in Central Texas, sweet corn season is in progress. It only lasts about 5-6 weeks so it is a short window to fill your gullet with the versatile vegetable. It also just happens to be time for squash and onions, as well. Combined, these make a delicious dish of my childhood called Calabacita. There can be some confusion here as the word calabacita is Spanish and refers to a particular small, light green squash that tastes very similar to a zucchini. But, it also refers to the aforementioned dish or any variation of said dish (My grandmother's version included the most tender, simmered chicken as well.)

The following is my favorite version which really showcases and highlights the freshness of the summer season. (and makes for a good side to the pork tenderloin recipe that follows, as well as, charbroiled chicken, too.)

Here's what I used from the market for these recipes: 

• Calabacita squash and fresh garlic from Tiemann's Tasty Produce
• Samurai Sweet Corn from Two Happy Children Farm
• Sweet onions from Star Farmers Market
• Extra Virgin Olive Oil from Central Texas Olive Ranch
• Pork tenderloin from Richardson Farms
• Strawberry Balsamic Black Pepper jam from The Winemaker's Pantry

Calabacita

• 5 small or 2 large calabacita squash (or substitute zucchini) in small dice
• 2 Tbsp olive oil 
• 1/2 C sweet onion, chopped
• 3 cloves garlic, minced
• 2 C fresh corn kernels off the cob
• 1/2 C roasted red pepper, diced
• 1/2 C cotija cheese grated, for garnish
• 2 Tbsp fresh oregano chopped

In a large saute pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent. Add garlic and cook for 1 minute until oils begin to be released. Add squash and corn; stir and cook for 3 minutes or so. Keep vegetables moving to ensure even cooking. Add roasted red pepper and oregano. Saute until corn is cooked to your liking about 10 minutes or so. Season with salt and pepper. Serve with a sprinkle of cheese on each serving. Enjoy!

This dish is an incredibly sweet medley of the freshness of summer. The cotija cheese (a Mexican cheese with a lot of similarities to Parmesan.) provides just the right tang and saltiness to act as a foil to that vegetable sweetness. The perfect summer side dish!

Chipotle Strawberry Glazed Pork Tenderloin 

(adapted from Southern Living Magazine)

• 3 Tbsp butter
• 1/2 C sweet onion, finely chopped
• 2 cloves garlic, minced
• 1.5 tsp chipotle chilies in adobo, chopped (found canned in the international aisle of the grocery store)
• 1/2 C water
• 1/3 C Strawberry Jam
• 1/4 C orange juice
• 3 Tbsp apple cider vinegar

Melt butter in a small skillet over medium heat. Add onion, garlic and chipotle; saute for about 3 minutes or so. Stir in water, jam, orange juice, apple cider vinegar. Bring to a boil and cook, stirring rather frequently, until mixture is thick and syrupy (about 8-10 minutes). Put mixture into a blender or use a stick blender (my appliance of choice) and process mixture until smooth. Cool for about 10 minutes before using.

Use this sauce on roasted or grilled chicken or pork. Set aside some for serving with the meat. Brush directly on meat during the last 10 minutes of cook time to avoid burning the sugars in the sauce and having a bitter result.

For pork tenderloin: Heat oven to 425F. Place whole tenderloin on rack in a shallow roasting pan. Place in center of oven and cook to internal temp of 140F. Remove from oven, baste/brush with glaze and return to oven to cook until internal temp reaches 150F (total cooking time 25-35 minutes). Center will have a light pink blush. Remove tenderloin from oven and allow the meat to rest for about 10 minutes or so before slicing into 1/2-1 inch thick medallions. Serve with additional sauce.

The sweet smoky flavor of this sauce makes for a delicious accompaniment to meats. The chipotle adds just the right amount of spice and Mexican-inspired flair to go well with the calabacita.  As you can see, the focal points of the meal, the produce and the protein in addition to oil and jam, come from the farmers' market but additional items will come from either your pantry or the grocery store.  I just can't say enough good things about the quality of the items that I used. The vegetables are just amazingly fresh, tender with so much flavor. The same can be said for the pork tenderloin. My family remarked how tender the meat was, and the flavor was also noted. 

I hope you get out to the Wolf Ranch Farmers' Market, or to a farmers' market near you and pick up the items to make this meal. I'd love to see your photos if you do!

Happy Cooking!

sld


Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own. 

Gems of Summer

Okra. This vegetable, furry and green on the outside, filled with large seeds and goo on the inside, can strike fear in the hearts of many who are unfamiliar with it. Because of its mucilaginous attributes, it is almost never cooked and eaten by itself, but rather as a component to a multi-ingredient dish. Most folks know it only in its fried form or as part of a gumbo, both of which are delicious. As a kid, summer okra season meant a sort of stewed okra, onion and tomato dish that my Mama and our family called "gumbo" but was in no way the traditional gumbo ala New Orleans. I decided to try a variation on a theme and take our gumbo and add another star of summer - sweet corn.  

Sauteed Okra, Corn, Tomatoes and Onions

• 1 Tbsp. olive oil
• 1 to 1 1/2 C chopped onion
• 2 C okra - washed, stem ends removed, and cut into 1/2 in rounds
• 3 ears of corn - shucked, and kernels cut from the cobs
• 3 large fresh tomatoes, chopped

1. In a large enough skillet to hold all of the ingredients, heat the oil over medium heat. Add the onions and cook until translucent and beginning to caramelize.
2. Add okra and continue to cook for about 7-10 minutes; stir frequently until okra becomes tender (but not too soft and mushy).
3. Add corn and tomatoes and a pinch of salt and cook about 10 minutes more until the okra and corn are tender and the tomatoes have cooked down and released all of their juices
4. Taste and add salt and pepper to taste.

We served this along side of some Boudin sausage and it was a great combination. The sweet corn and onions were perfect with the slight acid of the tomato and the tender, but still crisp, okra. It would go equally well with any type of sausage or alone as a vegan entree.

Don't be afraid of the okra - give it a whirl!

Happy Cooking!

sld