Saturday, July 30, 2011

Easy Carrot Ginger Soup

It doesn't get more simple than this.  Fresh carrots, onions, ginger and broth.  I ate this for lunch with a nice crisp salad and a sprinkle of feta cheese but you could easily serve this as a first course at a dinner party.  It is perfect for all seasons, especially while the carrots are fresh at the farmer's market!


Ginger (size of your thumb)
1 small white onion finely chopped
1 garlic clove crushed
2 lbs chopped carrots
1 quart of vegetable stock

1. Peel ginger and finely chop
2. Heat soup pot over medium high heat on the stove.  When hot add olive oil and add ginger, onion and garlic
3. Saute for two minutes and then add carrots and stir to coat
4. Stir almost constantly for 4-5 minutes
5. Add broth to cover the veggies and let cook 25 minutes until carrots are very tender
6. This soup is best if blended with an immersion blender so when you remove it from the heat, blend being careful not to let hot soup splatter
7. Serve immediately or let cool and save for a later occasion!

Wednesday, July 27, 2011

Pork Kebabs with Curry Marinade

Craving something with substance but also spice, David and I came up with these pork skewers with a summer curry sauce.  There is not much else to be said except that this totally hit the spot and is something I would definitely grill again.  Serve with pita bread and a light salad and you have a complete summer meal.

Serves 2


1 pound pork cut for kebab or stir fry
Juice from one lemon
3 tablespoons olive oil
1 clove garlic
2 tablespoons curry powder

1. Rinse pork, pat dry and set in a dish ready for marinating
2. Combine lemon juice, olive oil, garlic, and curry powder in a small food processor and power until well blending.  You could add some finely diced onion or green onion as well.
3. Pour the marinade over the pork and sprinkle salt and pepper on top.
4. Cover the meat and let sit in the fridge for at least two hours, four if you have time, turning the meat half way through.
5. When ready to cook soak the skewer sticks (if wooden) and then skewer meat using a brush to get all of the sauce on these skewers
6. Heat grill and add skewers when the grill is hot
7. Cook for about 10-12 minutes turning the skewers every few minutes.
8. Cut a test piece of meat to make sure the meat is done and when it is, serve up with some pita!

Monday, July 25, 2011

Simply Strawberries and Creme Fraiche

In honor of our 2 year wedding anniversary, let me post a sweet treat that should be part of anyone's summer repertoire of  desserts.


1 pint of fresh strawberries (rinsed and stems removed)
1/4 cup fine sugar
1/2 cup creme fraiche
Bottle of champagne (optional)

1. Sprinkle fine sugar on a nice plate
2. Add creme fraiche dollop to the middle of the plate
2. Surround the creme with the clean strawberries in a cute design

Serve with small forks or use your fingers.  Enjoy the deliciousness of the creme fresh with the gorgeous berries!

Saturday, July 23, 2011

Orzo Pasta Salad

My parents make the most amazing orzo salad (I always request it whenever I'm visiting them for the weekend).  I made a slightly altered version based on a few special items I picked up at the farmer's market today...SCAPES!  These funny looking veggies are the tips of garlic and have a really nice mild garlic flavor.  If you can't find scapes, feel free to omit them and use dill instead.


1/2 box of orzo pasta
1 small salad onion thinly sliced or 5 scallions thinly sliced
5 or 6 scapes chopped into bite size pieces
1 can of garbanzo beans
zest of one lemon
3/4 cup feta cheese

1. Cook orzo pasta according to package directions.
2. Meanwhile chop onion and scapes
3. Drain pasta when cooked and run cold water over the pasta to cool it down
4. Combine pasta, beans, scapes, lemon zest and feta in a big bowl.
5. Stir and serve!

Wednesday, July 20, 2011

Pizza Margherita with Golden Tomato Sauce

This was the first time I've ever made pizza in Seattle and though..."Woah, am I in New York City?"  I know that might sound pretentious but this pizza ROCKED.  Using some leftover frozen whey from this ricotta I made a few weeks ago, the crust literally melted in my mouth.  Inspired by the golden tomato sauce from 101 Cookbooks, I created this Pizza Margherita to remember!

Pizza dough (prepare at least two hours before you are ready to make pizza)

2 cups of flour
1 teaspoon salt
2 teaspoons rapid rise yeast
3/4 cup warm water or warmed leftover whey
1/2 cup olive oil

Mix dry ingredients in the food processor.  While food processor is running, add 1/2 cup of warm water in a slow stream. Next add olive oil. If dough is still not formed in a ball, add remaining water plus a few extra teaspoons if necessary until dough forms a ball.

Place dough in an oiled bowl and over with plastic wrap and kitchen towel.  Allow to rest for at least two hours (you can even let this sit for 24 hours!).

Golden Tomato Sauce

1 lb golden tomatoes roughly chopped
1 very small onion finely chopped
1 clove of minced garlic
olive oil

1. Heat 2 tablespoons of olive oil in a saute pan over medium high heat
2. When hot add garlic and onions and stir for 2 minutes
3. Add chopped tomatoes and turn heat down to medium
4. Let tomatoes simmer for about 10-15 minutes until they breakdown easily
5. Transfer to a food processor and puree the mixture
6. Add salt and pepper to taste
7. Use just like you would red tomato sauce


Now you are probably wondering about the pizza right?  Luckily this is the easy part.

1. Preheat oven to 400 degrees
2. Carefully and stretch the pizza dough to desired shape and thickness and carefully lay on parchment paper
3. Lightly brush dough with olive oil
4. Evenly spread tomato sauce over the dough.  You can freeze the leftover sauce for another use or use it for pasta later.
5. Cover with favorite toppings, here we did mozzarella cheese and basil in honor of Princess Margherita.
6. Carefully place in the oven and bake until cheese is golden brown and bubbling and crust is finished, about 12-15 minutes.
7. Remove from oven and let sit a few minutes (if you can) before serving

Sunday, July 17, 2011

Liberty Whiskey Cocktail

Here is the ultimate summer cocktail.  It is unbelievably refreshing and compliments all the flavors of summer, from pasta to barbeque!

This recipe serves 5


2 tea bags (for black tea)
1/3 cup honey
2 cups water
2 cups lemonade (Newman's Own is nice)
10 basil leaves
5 slices of lemon
1 cup of bourbon or whiskey

1. Boil hot water.  When boiling add 1 cup of water to the 2 tea bags and let steep for 10 minutes in a coffee mug.
2. Remove tea bags and mix in 1/3 cup honey
3. Transfer to a pitcher and add additional cup of cold water and 2 cups of lemonade and let chill in the fridge for 15 minutes
4. When ready to serve, muddle 2 basil leaves with ice cubes (2 leaves per glass) and top with sliced lemon
5. Remove mixture from the fridge and add whiskey...shake well and then pour over the ice, basil and lemon.


Thursday, July 14, 2011

Linguine with Zucchini and Ricotta

This is the perfect summer pasta dish.  Fresh zucchini and mint give our favorite ricotta recipe all the attention it deserves.  Your friends will love the fresh play of flavors while you sip on a nice glass of white wine and pat yourself on the back.


1 lb pasta (fettucini or linguine)
2 zucchini thinly sliced
1 cup ricotta cheese (Smitten Kitchen style)
1 cup of mint leaves finely chopped
lemon zest from 1 lemon

1. Cook pasta according to directions
2. When there is 1 minute left on the timer for the pasta add the zucchini to the boiling water
3. Drain zucchini and pasta and transfer to serving dish
4. Drizzle olive oil over the pasta/zucchini mixture
5. Stir ricotta cheese into the pasta
6. Top with mint leaves and lemon zest
7. Salt and pepper to taste

Monday, July 11, 2011

Pork Spare Ribs with Theo Chocolate Rub

The Farmer's Market had a sale on pork spare ribs ($5 per pound!) and we had to indulge ourselves!  Inspired by Theo Chocolate's Spicy Chile bar, I prepared the ribs with a quick and easy rub and then cooked them "low and slow".  I have to plug Theo Chocolate here...they are seriously the best chocolate maker in the US.  Fair trade and Organic with a variety of different chocolate bars that are delicious for all occasions!


2 lbs spare ribs

Chocolate Rub
1 oz Theo Chocolate Spicy Chile bar finely chopped
1/2 cup brown sugar
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Chocolate Sauce
1/2 oz Theo Chocolate Spicy Chile bar finely chopped
Leftover juice from rib packets (see recipe details)
2 tablespoons finely chopped jalopenos (optional)

1. Combine rub ingredients in a bowl and mix well. Preheat oven to 200 degrees
2. Place each rib on a piece of large foil (for two pounds this is two pieces of meat)
3. Spread the rub evenly on both sides of the ribs and then close the foil to form a pouch around the meat and foil.
4. Place in the oven on a cooling rack placed on a cookie sheet (to circulate the the air) and cook for 4 hours.  After four hours turn heat to 175 and cook another 2 hours.
5. Remove ribs from oven and carefully open pouch and drain rib juices into a sauce pan.
6. Add 1/2 oz chocolate and jalopenos to the juice and boil on high heat stirring constantly for about 5 minutes.
7. Plate ribs and serve sauce on the side.

Saturday, July 9, 2011

Blog updates

I just rearranged the labels so if you are looking for the categories, see above :)

Friday, July 8, 2011

Mint Tzatziki (aka Mint Yogurt sauce)

Week two of the farm share and I'm starting to appreciate just how many useful ways mint can be used in cooking!  Here is a delicious and refreshing summer sauce that can be spooned on chicken, lamb or falafel.  You can also use this as a salad dressing for a cucumber/tomato salad!  I'm obviously excited about this since we are finally posting recipes about Summer!


15 mint leaves very finely chopped
3/4 cup plain non-fat yogurt
2 cloves green garlic (garlic with their LOOOONG stems) finely chopped
sprinkle of salt

1. Combine all ingredients and stir to evenly combine.
2. Serve it up!

If you don't have green garlic, you can use one bulb of regular garlic here but the flavor will be a bit stronger.

Monday, July 4, 2011

Red Potato Bliss!

I love potatoes and butter and salt.  Simply put those there are carb bliss.  Here is a recipe you will use as a side dish (or even a main) for the rest of your life!  It is too easy and delicious so please do me this one favor and make this dish!  Mint and potatoes are actually a great combo, but if you want to substitute another herb, you can do almost anything!

Makes 1 potato (double, triple recipe as needed)


Medium red potato (about the size of a baseball)
1/2 tablespoon real butter (Farmer's Market if possible!)
1 heaping spoonful sour cream or creme fraiche
5 mint leaves chopped or torn

1. Pierce potato several times with a fork.
2. Put in the microwave and cook about 6 minutes for one potato (add 2 more minutes per each extra potato.)
3. Potato is done when you squeeze it and it feels perfectly soft
4. Remove from the microwave and cut open
5. Put butter, sour cream, mint, salt and pepper on the potato and serve!

Friday, July 1, 2011


Butter is the essential ingredient in many recipes, but did you ever stop to think how butter is made and if it had a recipe of it's own?  I have the best news...IT DOES!  Homemade butter is 10 minutes away and you will never look back (David and I are so happy with these results).


2 cups heavy whipping cream
1/2 teaspoon salt

1. In a food processor combine whipping cream and salt (you can also do this with an egg beater or a Kitchen Aid stand mixer on high speed)
2. Process on high speed until the butter starts to separate from the butter milk (about 5-6 minutes).
3. Remove processor container and carefully drain excess liquid over the sink.
4. Use a spatula to press the remaining butter milk out of the butter solid.
5. Finally, using your hands, gently massage remaining liquid out of the butter and put in an airtight container in the fridge.
6. Use as you would butter for any other recipe.