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Spring

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Nettles: Better than Spinach

Maybe it's not fair to compare. But I might not be able to help it.  For the past few weeks we have been using stinging nettles in tarts, pasta sauces and soups, basically anywhere you might think of putting spinach. The leaves are very delicate and cook down quickly. And if you haven't tried them the flavor tastes incredibly springy and green.Stinging nettles like to grow near abandoned houses, in shady spots. They really do sting.  Supposedly the sting helps with arthritis, so you could always leaving the picking job to your arthritic friends and family.  Or wear gloves. The sting goes away with cooking or drying.

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April 11, 2010   |   1 comments
Tags: Food, Local, Spring
Cooking Show Video
Goat Meat Bolognese

This delicious recipe is our "Ruminant" version of the Italian classic pasta sauce from Emilia Romagna.  Whereas the traditional recipe calls for veal, beef, and pork, we make ours with goat, lamb, and beef.  The meats are rich with the flavors of the region.  We source all of our meats from the farmers market, where you can find sustainably raised, grass fed meat.  Please source your meat conscienciously and support your local economy.

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April 10, 2010   |   1 comments
Tags: Europe, Local, Meat, Pasta & Risotto, Spring
Cooking Show Video
Foraging for Wild Greens

There are a wide variety of edible greens growing wild in Kythira (and most other places in Greece, and the world), many of them are in the wild dandelion or chicory family.  This video shows some of the tastier types.  There is some etiquette to foraging... when you come across a patch, don't pick it all. Maybe take one of every 3 so that the plant can continue to self seed and grow for future years. 

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March 27, 2010   |   1 comments
Tags: Healthy, Local, Mediterranean, Spring, Vegetarian
Recipe
Leeks in Olive Oil

4 medium leeks, cleaned and cut in large pieces

1 medium carrot, peeled and cut in medium coins

¼ cup olive oil + 2 tablespoons olive oil

2 cup water

Juice from ½ lemon

½ tsp lemon zest

2 tsp flour

1 tsp sugar

1 scant tsp salt

3 tablespoons freekeh or brown rice, rinsed

1 tsp thyme

2 tablespoons parsley, roughly chopped

Heat up the ¼ cup of olive oil in a heavy bottomed pot. Add the vegetables and sweat for a few minutes. Add the rest of the
ingredients and bring to a simmer. Simmer, partially covered, for half an hour. Remove from heat, stir in the 2 tablespoons olive oil, bring
to room temperature, add the thyme and parsley. Cool in the refrigerator.

Add the thyme and parsley. 

Serve as an appetizer.

These leeks are an adaption of the Greek and Turkish way of cooking vegetables with a lot of olive oil, some water, flour, and a hint of lemon. Leeks are typically prepared with a few carrots and rice as well. Most vegetables can follow this method of preparation, and also have their side kick. Artichokes prepared in this way, for example, always have peas involved. Keep an eye out this Spring for more of these olive oil vegetable dishes.
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March 23, 2010   |   1 comments
Tags: Meze & Small Plates, Middle East and North Africa, Spring
Cooking Show Video
Wild Leeks

Wild leeks have been well known in Greece since antiquity, appearing in several ancient texts; in present day Greece they are still a highly valued food.  They appear in late winter and early spring on widely varying terrain, the greatest concentration we've found has been in sandy soil near the sea.  In this video we prepare the leeks simply, over the coals of an open fire.  If you try this method, allow the leeks to blacken over the coals, and when you're ready to eat them simply peel the charred part away leaving the soft sweet center. Wild leeks are very similar to their domesticated counterpart, just smaller in size and a bit sweeter.

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March 22, 2010   |   0 comments
Tags: Local, Mediterranean, Spring, Travel, Vegetarian
Tasty Tip
How to Cook Wild Greens

Horta, as the wide array of wild greens are called in Greece are easy to prepare.  Simply clean them and boil them in water; the dandelion greens and chicory need to cook for about an hour, but some of the younger and more tender shoots can be ready in ten minutes.  Some varieties are extremely bitter, in this case some people prefer to change the water after boiling for awhile to take away some of this bitterness, most greeks don't do this because they like the bitter (and it's good for you!). People will often mix varieties of horta and cook them together, even adding fennel or other herbs for different flavor combinations.

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March 22, 2010   |   0 comments
Tags: Food Production, Healthy, Local, Mediterranean, Spring
Recipe
Sesame Leaf Cigars with Salmon Ceviche

Sesame leaves are also known as Perilla, Shiso, and Beafsteak plant. They are green with a tinge of purple (purple is a shade of green), and have ridged edges. Their flavor is quite like mint, but with slight nutty undertones. You can toss them into salads or add to stir-fries. We like to eat them like little dolmas (stuffed)- by stuffing different foods inside and rolling them up like a cigar. This recipe is with a fusion Asian Salmon Ceviche, but we also like rolling strawberries and cream up for a sweet treat as well.

For Salmon Ceviche Marinade:
1 8-ounce wild Alaskan salmon, skinned
Lemon and/or Lime juice to cover, about 3 fruits total
1 clove garlic, smashed
1 tablespoon miso
1 tablespoon olive oil or sesame oil – O Olive Oil Jalapeno Lime is perfect for this recipe

Mix together the lemon and lime juice, miso, and garlic in a non-reactive container.
Cube the salmon in small dice and add to the marinade. Let the salmon rest for 1-2 hours in the refrigerator.

To finish:
12-16 sesame leaves
2 tablespoons finely chopped scallion (white and pale green parts)
½ teaspoon finely minced Thai bird chile or chile Serrano
1 sprig of mint, finely chopped
Some cilantro leaves, finely chopped
1 tablespoon tahini
½ teaspoon sesame seeds

Place a dollop of the mixture on each leaf and wrap up, starting from narrow end. Secure by carefully pushing the pointy stem through the leaf.
Note: You can also spread a small amount of tahini on the leaf, then dollop with the salmon mixture, without mixing the tablespoon into the salmon ceviche preparation.

Makes 12-16 Sesame Cigars

This recipe is a salmon ceviche wrapped in sesame leaves. Sesame leaves are also known as Perilla, Shiso, and Beafsteak Plant. You can buy them at the farmers market, and they add a Southeast Asian mint flavor to salads and stir-fries as well as this roll-up.
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June 10, 2009   |   0 comments
Tags: Appetizers, East Asia, Fish, Fusion, Healthy, Local, Meze & Small Plates, Raw, Spring
Recipe
Jammy Rhubarb

This jammy rhubarb spread is great for spreading on toast in the morning, or including on a Spring-time cheese board. Rhubarb is cooked down with honey and cinnamon until quite thick and sticky. We like to leave it slightly tangy, letting the natural flavor of the rhubarb come through, but you can sweeten it more if you like.

Ingredients:
1 cup rhubarb, trimmed and cut into 2’ pieces
¼ cup water
2 tablespoons honey (buy local!)
Pinch of cinnamon

Place all of the ingredients in a small saucepan. Bring to a boil and stew covered for about 10 minutes, or until the rhubarb comes apart and the water boils down.
Use on crackers with cheese, or stir into yogurt.

Makes about 1/2 cup of "jam". Can be kept in your fridge for about 1 week.

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May 23, 2009   |   0 comments
Tags: Breakfasts, Sauces, Spreads, & Dips, Spring, Vegetarian
Tasty Tip
Rose Water and Orange Blossom Water

If you do not want to order flower waters, stick to the more common Rose and Orange Blossom Waters. In the Middle East and North Africa, these floral waters are used in many desserts as well as some savory dishes. They are mood enhancing and therapeutic, and have the power to elevate an ordinary dish into something divine. Try our Rose Mint Soda or Orange Blossom Creme Brulees.

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May 19, 2009   |   0 comments
Tags: Mediterranean, Middle East and North Africa, Spring
Recipe
Rose Petal Macarons

This recipe comes to us courtesy of Chef Angela Garcia of Lovely Daze Desserts.

These macarons are very delicate and take a lot of time to make. They are, however, the best macarons you will ever have, and are well worth the effort. Make sure to read the recipe before hand and give yourself a few days to prepare everything. For example, start by separating the egg whites from the yolks, and let them age overnight. Both the macaron shell and ganache should rest overnight, which adds another day. These will make a lovely presentation for a wedding, baby shower, or other formal romantic engagement.

180 grams almond flour
240 grams powdered sugar
140 grams egg whites, aged overnight
80 grams sugar
3 drops rose oil*
Optional garnishes: candied rose petals and gold dust**

In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.
Whip the egg whites with a handheld mixture, adding the sugar very slowly.
Add a few drops of rose oil (from Big Magic Ocean) and continue whipping until the egg whites form stiff peaks.
Add the almond flour and powdered sugar to the meringue and fold with a spatula until a shiny mass forms.
Transfer the batter to the pastry bag with a medium sized tip and pip small mounds onto sheetpans lined with parchment paper or silpat.
Let them dry at room temperature for at least 30 minutes.
Have the oven preheated to 350º F. Place the sheetpans in the oven and reduce the temperature to 300ºF.
Bake for 10 minutes and rotate the sheetpan and bake for another 5 minutes.

Rose Petal White Chocolate Ganache
250g white chocolate
200g cream
2 drops rose oil

Put the white chocolate into a bowl. Boil the cream in a saucepan and pour over the chocolate. Let it sit for a minute and stir until the chocolate is completely melted.
Set aside. Add a few drops of rose oil into the ganache.
Let this ganache sit in the refrigerator overnight (to achieve the right consistency).
Arrange the macaron shells in pairs, with a more attractive one for each top half.
Pipe a dollop of ganache onto the bottom macaron shell and sandwich with the top. Repeat for all of the macarons.
Let rest for a day (if you can) in the fridge, and store for up to 7 days.

* You can purchase rose oil from Big Magic Ocean or a health food store with essential oils.
** You can purchase candied rose petals from gourmet markets or online, and gold dust at gourmet markets or Michael's.

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May 19, 2009   |   0 comments
Tags: Desserts, Europe, Miami recipes, Rose, Spring