Archive | Summer 2013

SARDINIAN SAUSAGE SPIEDINI

Spiedini is Italian for skewers or kebabs. It’s one of my favorite ways to cook on the grill. I just love the idea of threading a few of my favorite flavors onto a skewer for that one perfect bite. This recipe was inspired by Chef Anne Quatrano’s offerings at her famed local eatery and specialty food store, Star Provisions. Star expertly cures its own meat. Sardinian sausage was a special of the day when I stopped by. Slightly spicy and sweet, it’s the perfect kind of fresh sausage to use for this recipe. If it’s not available, a traditional Italian-style sausage will be a wonderful substitute.

2 links Sardinian sausage
3 tablespoons extra-virgin olive oil
1 head fresh fennel
1 cup cubed rosemary focaccia
Roasted red peppers, cut into ½-inch squares or slices
10–12 bay leaves
Salt and pepper

Cut the sausage links into 2-inch pieces and set aside. Cut the fennel into quarters. Placing the fennel quarters on their sides, cut out the tough core and discard or save for soup. Cut into ½-inch slices. Toss the fennel slices with 1 tablespoon olive oil.

Toss the focaccia cubes with 2 tablespoons olive oil. Thread the skewers with a piece … Read More

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THE STREET SWEEPER

1½ ounce Bulleit Straight Rye Whiskey
¾ ounce Cynar
¾ ounce Aperol
2 dashes orange bitters (I use homemade bitters, but Regan’s is very good)
Herbsaint Legendre rinse

Stir whiskey, Cynar, Aperol and orange bitters in a mixing glass with ice. Take Old Fashioned glass with big cube of ice and rinse glass and ice with Herbsaint and strain drink into rinsed glass. Garnish with a lemon peel.

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THE YEARLING

1 ounce Bulleit Bourbon
1 ounce Art in the Age Rhubarb Tea
½ ounce lemon juice
¾ ounce simple syrup
1 muddled strawberry

Muddle the strawberry in a pint mixing glass. Add the other ingredients; add ice. Shake really well. Double strain through a fine-mesh strainer over fresh ice into an Old Fashioned glass. Garnish with a baby carrot with the top still on, a thin slice of candystripe beet or strawberry slice.

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THE HOP DROP

1¼ ounce Denizen Rum
¼ ounce Marie Brizard Crème de Menthe White
½ ounce honey
½ ounce lemon juice
½ ounce Dolin Blanc
6 drops of Fire Eye Tincture, or 2 slices of habanero pepper (varying amount depending on desired heat)

Shake with ice. Strain over fresh cubes in a Collins glass. Top with sparkling wine or Cava. Garnish with a crack of black pepper.

Fire Eye Tincture We use equal parts neutral grain spirits with ovenproof rum that steeps with 6 ghost peppers, 2 jalapeños and a mixture of hops (we used a tablespoon each of Sorachi Ace, Nelson Sauvin & Warrior hop pellets) that steep for 12–24 hours and are strained off.

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TOMATO JAM

Makes 8–10 pint jars or 16 half-pint jars

This is a great way to use tomatoes that are a bit too ripe or that you buy as “leftovers” from farmers or markets. It requires more time to cook down the tomatoes to get the right consistency but this only intensifies that great tomato taste. And you don’t have to blanch or remove skins or seeds, so prep goes quite fast.

10 pounds ripe tomatoes (organic preferred)
2 cups cane or organic raw sugar
1 cup freshly squeezed lemon juice
1½ teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
3 teaspoons puréed fresh ginger or 4 teaspoons grated fresh ginger
½ to 1 tablespoon red pepper flakes to taste
Salt and pepper to taste

Prepare jars and lids in water bath canner, as described in previous recipe. Prepare tomatoes by washing, removing core and dicing into ½-inch pieces.

Place in heavy nonreactive stockpot or enameled Dutch oven and cook on high heat, stirring constantly. When boiling, turn heat down to low and add spices. Let cook until the consistency is similar to jam. This can take from 1 to 3 hours, depending on ripeness and juiciness of tomatoes. You … Read More

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TOMATOES—WHOLE, HALVED OR CRUSHED

You may can as few or as many at a time as you choose. Ten pounds of tomatoes will make approximately 4 quarts or 8 pints.

10 pounds ripe tomatoes (organic preferred)
Bottled lemon juice or white vinegar

Prepare canning jars by placing in a water bath canner. Bring to boil and simmer for at least 10 minutes while preparing tomatoes. Place lids in a small saucepan with water to cover and simmer at a very low heat.

Meanwhile, bring water to boil in a saucepan or stockpot. Wash and cut top core out of tomatoes; cut an X in the bottom of the tomato. Drop 4 or 5 tomatoes into the boiling water. After 1 to 2 minutes, you will notice the skins beginning to split. Remove immediately with slotted spoon to an ice water bath. When cool enough to handle, slip off skins.

Remove jars from water bath canner. If using quarts, add 4 tablespoons vinegar or 2 tablespoons lemon juice to the bottom of each jar. If using pints, add 2 tablespoons vinegar or 1 tablespoon lemon juice to each jar. Pack jars with whole, halved or crushed tomatoes, as desired. If crushed, cut tomato into 1- … Read More

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WILD ONION AND LAMBS QUARTERS PIZZA

Prepared or store-bought uncooked pizza dough

1 batch lambs quarters and walnut pesto (recipe here)
Cornmeal
2 cups shredded mozzarella cheese (freshly shredded is best)
Wild onions, washed and trimmed to 2 inches from bulb
Wild plant leaves such as chickweed, sorrel or purslane to garnish (optional)

Preheat oven to 500°. Insert a pizza stone into the oven to heat while the oven warms. Heat cast-iron skillet to medium-high. Once skillet is hot, sear the onions by grasping the handle and rolling them in the dry pan until onions are lightly blackened. Set aside. Roll pizza dough to a very thin crust and transfer to a pizza peel (or cutting board) coated in cornmeal. Using the back of a spoon, spread a thin layer of pesto to the edges of the dough. Sprinkle with a stingy handful of good mozzarella so as not to overwhelm the pesto. Add as many onions as your heart desires. Place on heated pizza stone and bake for 8–12 minutes, depending on the behavior of your oven. Garnish with some chopped chickweed, sorrel or purslane.

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LAMBS QUARTERS AND WALNUT PESTO

1 cup lambs quarters leaves (can substitute spinach)
¾ cup olive oil
⅔ cup grated Parmesan cheese
⅓ cup walnuts
2 whole lemons, juiced
1 large garlic clove, peeled and minced
1 teaspoon sea salt
½ teaspoon cracked pepper

Rinse and dry lambs quarters.

Combine all ingredients in a food processor or blender. Pulse until the green leaves have been thoroughly macerated and the pesto is well blended. Use within 3 days or freeze.

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Summer 2013 Table of Contents

2 GRIST FOR THE MILL
4 WILD PLATES
Fresh, Local, Organic and
Free—What’s Not to Like
About Foraged Food?
By Dana Nahai
7 FARM TO PANTRY
Capturing the Seasons
in a Jar
By Lyn Deardorff
10 LIQUID ASSETS
In the Mix: Three
Signature Cocktails to
Beat the Summer Heat
By Dennis Malcolm Byron
14 THE ART OF FOOD
Easy Summer Entertaining
By Alisa Barry
16 Gluten-Free & Delicious
By Valerie Reed
18 FROM THE GOOD EARTH
Rod Pittman’s Passion for
Farming Never Grows Old
By Pattie Baker
24 The Giving Kitchen
By the Team Hidi Committee
25 NOW IN SEASON
26 FARMERS MARKET DIRECTORY
28 EDIBLE OUTDOORS
Creativity, Planning Make
Life a Picnic
By Virginia Willis
34 Walking to the Trough:
A New Way to Eat in
Atlanta
By Mary Warner
36 A Place at the Table
for Everyone
By Lorayne Bryan
40 LAST BITE
Cooking Fresh with
Arugula
By Megan McCarthy
  COVER Chunky Peach Popsicles
(pg. 32). Photo by Jenna Mobley
  THIS PAGE Photo by Carole Topalian
RECIPES
6 Lambs Quarters & Walnut Pesto
6 Wild Onion & Lambs Quarters Pizza
8 Canned Tomatoes
9 Tomato Jam
11 The Hop Drop
12 The Yearling
13 The Street Sweeper
15
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