<![CDATA[Lincoln Farm Studio-<br />Creativity for Life - Blog]]>Mon, 11 Dec 2017 13:11:56 -0800Weebly<![CDATA[Quick, Easy and Unusual Dips for the Holiday Season.....or anytime.]]>Wed, 06 Dec 2017 10:04:53 GMThttp://lincolnfarmstudio.com/blog/quick-easy-and-unusual-dips-for-the-holiday-seasonor-anytime
Roasted Carrot and Red Lentil Dip
    This time of year, any recipe I can make ahead and/or one provides a quick and delicious course is something I am drawn to. I have recently found one in a Whole Foods Market magazine: Roasted Carrot and Red Lentil Dip. (I have tweaked it just a bit.)It is really a form of hummus, but packs a unique blend of flavors (roasted carrots and smoked paprika) that make it not run-of-the-mill.
 4 large carrots, washed and trimmed
3 tbsp. olive oil
2 tsp. sea salt
1 cup red lentils
4 cloves garlic, chopped
1 lemon
1 tsp. smoked paprika
   Heat the oven to 400 degrees. Coat carrots with 1 tbsp. oil and 1/2 tsp salt. Roast on a baking sheet for 30 min., or until fork tender. Remove and chop. Put into a food processor.
   Pour lentils into a small saucepan. Add garlic, 1 tsp salt and enough water to cover lentils by 1 inch. Cover and bring to a boil over high heat. Reduce heat to medium and uncover pan. Simmer until lentils absorb the water. Check regularly because this happens within 15 minutes and the lentils can start burning.
   Remove from the heat and transfer to the bowl of a  processor. Finely grate lemon zest and add to processor along with lemon juice, 1/2 tsp salt, paprika and 2 tbsp oil. Blend until mostly smooth. I added a couple more tbsp of oil and a few spoons of water just to get the consistency right. Figure out what is the consistency you want. Add more lemon juice or salt to your liking. Serve with chips or vegetables. This will last at least 5 days in the fridge. Makes almost 4 cups. I love it on toast for breakfast.
Feta Cheese Spread with Garlic and Mint

   This is a spread I have been making for many years. It comes from a sweet little cookbook called The Greek Vegetarian by Diane Kochilas. This dip is quick to make and always generates requests for the recipe.
1/4 cup finely chopped fresh mint (do not skimp and use dry)
2 to 3 garlic cloves chopped
3 to 4 tbsp. good olive oil ( or more if you like)
1/2 tsp. ground black pepper
1/2 lb. feta cheese, drained and rinsed (I have never rinsed)
2 tbsp fresh lemon juice
​Puree mint, garlic, olive oil and pepper in a food processor until the consistency of pesto. Crumble feta into the processor and pulse until smooth and creamy. Add lemon juice to taste. Makes about 1.5 cups. 

​Bon Appetit and Happy Holidays
<![CDATA[Fall Condiment Favorites]]>Thu, 19 Oct 2017 19:28:20 GMThttp://lincolnfarmstudio.com/blog/fall-condiment-favoritesWith the enormous bounty of fruit and vegetables every fall, I am always looking for recipes that will transform a good hunk of the harvest into some savory or sweet sauce or chutney. This year I have made a bunch of things, but my two favorites are Carrot with Date Marmalade and Peach Ketchup. Both come from a sweet little cookbook  called The Art of Accompaniment, by Jeffree Sapp Brooks.
Carrot with date Marmalade
Carrot with Date Marmalade makes 4 cups
5 cups, about a lb., of shredded carrots
1/4 lb. oranges
1/4 lb. lemons
all seeds and hulls of juiced citrus fruits
4 cups sugar
1/2 tsp. vanilla
1/2 cup chopped dates
Place the shredded carrots in a 3 qt. pot.
Using a peeler or zester, remove the zest layer of the citrus; mince it and add it to the carrots. Squeeeze the fruit juice into the pot, reserving the seeds. Tie the seeds and hulls into several layers of cheese cloth; add this, also, to the pot. Stir in the remaining ingredients.
Bring the mixture to a boil over med-hi heat. Reduce the heat. Simmer the mixture, stirring frequently for about 30 minutes. Discard the tied seeds and hulls.
Ladle the jam into 4 sterilized, still-hot half-pint jars. Wipe rims and cap immediately with still-hot lids, plus rings. Process in a water bath for 10 minutes.
Alternatively, you can pour the jam into the sterilized jars and refrigerate. Jam should keep for at least 3 months.
Peach Ketchup
Peach Ketchup- makes 5 to 6 cups
 lbs of ripe peaches, peeled, pitted and chopped
21/2 cups champagne or other white wine vinegar of 5% acidity
1 tsp salt
1 lb. bron sugar
1 small vanilla bean
​2 2-inch strips of orange zest
1 tsp. mustard seed
1 cinnamon stick
1 1/2 inch slice of peeled ginger root
1 tesp. whole cloves
1 nutmeg, cracked ( used 1/4 tsp. ground nutmeg)
1 tsp. junniper berries
Combine the peaches, vinegar, salt and brown sugar in a 4 quart pot. Tie the remaining ingredients in several layers of cheesecloth and add this to the pot. Over high heat, bring the ingredients to a boil. Reduce the heat to medium, cover and simmer until peaches are extremely soft- about 30 minutes. 
With a slotted spoon, transfer the peaches to a fine sieve and push them through, or put in a blender and puree them. (I used an immersion blender and it was perfect.) Return the puree to the pot with tied spices. Simmer the mixture uncovered until quite thick- about an hour. Remove and squeeze the spice bunch juice into the pot.
Ladle the ketchup into five or six sterilized jars, still hot from the bath. Wipe rims and cap immediately with still-hot lids, plus rings. Process in a boiling water bath for 15 minutes.

These make wonderful Holiday gifts.
Bon Appetit! 
<![CDATA[Easy Dinners´╗┐]]>Tue, 05 Apr 2016 22:38:14 GMThttp://lincolnfarmstudio.com/blog/easy-dinners    I have to apologise for my absence these last couple months. Although I have been doing a lot of cooking, most of my focus has been on "cooking down" the freezer. I try to use the winter months as an opportunity to use up all the jars of condiments (chutneys, relishes and other over-stock items) and get the freezers and fridges pared down in anticipation of the new arrivals from my gardens this spring and summer. Consequently, we have been eating a lot of things like Chutney mint chicken, pork with red pepper jelly, (how do it end up with so much of that stuff in my fridge?) and many dishes using chickpeas. 
    Today I will share a couple of these dishes that worked out well and were easy to throw together.  The first focuses on using up the red pepper jelly that you received as a hostess gift last holiday season.
Pork Chops with Red Pepper Jelly
    I like this recipe because the pork is cooked in a saute pan which decreases the likelihood that it will dry out. Be sure to buy the thick cut chops. Serves 4
Pork Chops with Red Pepper Jelly
​4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 large jalapeño pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Cauliflower Soup with Shrimp Gremolata
    This is a trick soup I often make in one form or another. The trick is the shrimp gremolata. I make it and add it to all different kinds of creamy vegetable soups. This one just happens to be cauliflower because that is what I had kicking around.
​ Cauliflower Soup with Shrimp Gremolata Serves 4 to 6 depending on your appetite
1 large head of cauliflower, broken into pieces
1 large yellow onion
4 garlic cloves, pressed
1 tbsp. ground cumin
5 cups chicken or vegetable broth
salt and pepper to taste
1 lb. med or lg. shrimp
4.5 tsp lemon zest, finely grated
3 cloves minced garlic
1 tsp. hot paprika
1/4 tsp coarse salt
1 tbsp butter
1 tbsp fresh lemon juice
1 tbsp. finely chopped fresh tarragon
    Saute onion and garlic over a low-ish flame until it justs starts to brown around the edges. Add cauliflower, cumin and broth. Cover the pot with a lid and let simmer for 30 minutes. When the cauliflower is soft, puree with an emersion blender. Taste for salt and pepper.
    While the soup is cooking, stir together the shrimp, zest, garlic, paprika and salt. Melt butter in a skillet over med-hi heat. Add shrimp and cook until they begin to turn pink. Add juice and stir for one minute. Remove from heat and add tarragon.
    Pour soup into bowls and spoon a third cup to one half cup of the gremolata into the middle of each bowl. YUM.

Bon appetit!

<![CDATA[Salad for Dinner, Part 3]]>Sat, 30 Jan 2016 23:40:17 GMThttp://lincolnfarmstudio.com/blog/salad-for-dinner-part-3
Warm Tuna Nicoise Salad
    As usual, during last December's holiday shopping, I managed to find two or three wonderful things for myself... isn't that always the way? One is a great cookbook that I also gave to a couple friends. It is called Sheet Pan Suppers by Molly Gilbert. This book focuses on really delicious and pretty easy throw-together dinners that you roast in one pan. I have already made a couple dishes that I like a lot. One I will share here. It is pictured above: Warm Tuna Nicoise Salad. Daniel and I had this for dinner two nights in a row and I would have been happy to have it on night three, but it was all gone.
Warm Tuna Nicoise Salad- serves 4
1 small shallot, diced finely
1 tbsp. dijon mustard
1 tsp anchovy paste (the recipe calls for 1/2 tsp. but doubling it is better)
1/2 cup apple cider vinegar
1/3 cup extra virgin olive oil (again, the recipe calls for 1/2 cup but 1/3 is plenty)
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh tarragon (do not skimp by using dry here)
1 lb. haricots verts (or any thin string beans you can find in the store these days)
1 lb. multicolored baby fingerling potatoes cut into wedges
2 cups cherry tomatoes
1/2 cup nicoise or kalamata olives, pitted
1 7 oz. pouch of chunk light tuna (the recipe calls for 2 7 oz. jars, but I could not find jars and used one pouch which is half of what is called for in the recipe. It turned out just fine.)
2 hard boiled eggs, sliced
I also added a couple tsp. of drained capers which was a nice touch
kosher salt
    Preheat the oven to 425 with the rack in the center. Line a large baking sheet with foil or parchment.
    In a small container with lid, combine shallot, mustard, anchovy, vinegar, olive oil, pepper and tarragon. Shake to emulsify and set aside.
  In a large bowl, toss beans, potatoes, tomatoes and olives with 1/3 cup dressing. Spread onto baking sheet. Bake the vegetables, rotating pan halfway through until everything is tinged with brown edges and the tomatoes are puckery- about 40 minutes. (this could take longer depending on your oven.)
    When done, place tuna down the center of the tuna and arrange egg slices around. Sprinkle capers on the tuna. Drizzle 3 or 4 tbsp dressing on tuna and eggs. Serve salad immediately with extra dressing on the side.
Edamame Mint Salad
    My mother-in-law, Shulamith Oppenheim, who I have mentioned before, is a great cook. She gave me a really, really delicious cookbook for my birthday. It is called Near & Far: Recipes Inspired by Home and Travel by Heidi Swanson. I have dog eared dozens of recipes to try in the future, but the one above I have already made twice; once just for us and once for a dinner party. One of my dinner party guests could not help moaning while she ate this.
  A couple comments before I share. The recipe calls for edamame and I am sure it is great with that. I happened to have  frozen fava beans in my freezer and made the salad with those. I have made it once with mint and once with fresh basil ....because I had a bunch of that around. Moaning could be heard with both versions.
Edamame Mint Salad- serves 4 to 6
Daniel and I had this on toast for lunch today...no need for anything else...except leftover chocolate tofu mousse for dessert.
3 cups shelled edamame or fava beans- fresh or frozen
1 cup whole almonds, toasted
2 cups lightly packed mint leaves
2 lg. garlic cloves pressed
3/4 cups extra virgin olive oil (the recipe called for 1 1/3 cups but that is way too much.)
fine grained sea salt
freshly ground black pepper
freshly squeezed juice of one lg. lemon, or more to taste
one capful of liquid smoke, hickory seasoning (a must!)
    Cook edamame in boiling salted water for just 30 seconds if fresh and a couple minutes if frozen. Drain. Place all ingredients in a food processor except the lemon juice. Pulse 6 or 7 times. Transfer half into a bowl. Pulse the remaining a few more times and add to bowl. Add lemon juice and toss. This is most fabulous served the day it is made because the nuts are really crunchy, but it is great a day or two afterwards as well.
    As I mentioned above, I made this with basil and it was stupendous too. 


<![CDATA[Salad for Dinner, Part 2´╗┐]]>Sat, 23 Jan 2016 22:20:43 GMThttp://lincolnfarmstudio.com/blog/salad-for-dinner-part-2    I have been looking for a good white bean salad recipe for as long as I can remember. (Dried beans are good for us. A dietician I met with last summer said I should be eating a big portion of beans at least three times a week. That sounded like purgatory....unless we are talking hummus.) Up until this week, I had never found a bean salad recipe that could mask the pasty flavor of the beans. I need hunt no more. I have found a bean salad recipe I would have for breakfast on toast!  It comes from the cookbook From the Earth to the Table by John Ash. In the recipe below, I have doubled the roasted garlic and anchovies. It definitely helps with the "enhancement" process.
White Bean Salad with Grilled Tomatoes
White Bean Salad with Grilled Tomatoes  serves 6
    Having this salad on a bed a greens would be a good dinner for me. However, if you are in more of a carnivorous mood, try adding some grilled shrimp, tuna packed in oil or chicken on top.

6 halved, seeded plum tomatoes*
3 tbsp. olive oil
kosher salt and pepper to taste
4 tsp. anchovy fillets or paste
2 tbsp. roasted garlic
2 cups (3/4 cups dried) cooked white beans, or canned if you need to
1 cup chopped red onion
2 tbsp. drained and minced capers
1 tbsp. minced fresh mint
3 cups arugula leaves
    Prepare grill or broiler. Lightly toss the tomatoes with the 1 tbsp. of the oil. Season with salt and pepper. Grill or broil until colored but still firm.
    In a large bowl, combine remaining oil, anchovies and garlic. Add the cooked white beans, onions, capers, mint and plenty of ground black pepper. Toss to combine and serve on arugula.
* I used oven dried plum tomatoes that I roasted back in August in a slow, 200 degree oven for 4 to 5 hours. Sprinkle them with salt, pepper and dried thyme and place them on a cookie rack on top of a cookie sheet. They will be done when they are reduced but still retain some moisture. Store them in jars covered with olive oil in the fridge. You can eat them all winter long and feel like you are back in the height of your summer tomato season. They are great in pretty much any salad or on crostini with a shaving of parmesan.
    The next salad I am going to share is really all about the dressing. You could make it and use it with a pasta salad,  a chicken salad or with the ingredients I am about to share. The dressing keeps for at least two weeks in the fridge.
Asian-ish Salad with Oriental Orange Vinaigrette
I pretty much made up my own salad in the picture above. The dressing I got from John Ash's book.
Asian-ish Salad with Oriental Orange Vinaigrette serves 6 with lots of leftover dressing.

4 cups thinly sliced Chinese cabbage. It looks like this >>>>>>>

2 cups thinly sliced red cabbage
1 red pepper julienned
1/2 med. red onion thinly sliced
3 clementines peeled and sectioned
1 1/2 avocados sliced
1/3 cup marcona almonds
4 oz. log of goat cheese cut into 6 slices
Oriental Orange Dressing- recipe to follow
To make the salad:
Throw all the greens in a large bowl and toss with as much dressing as you like. Arrange greens on 6 plates. Place pepper slices, clementine sections and avocado slices neatly on top of the greens. Sprinkle with almonds and place a goat cheese round in the center. Take a spoon and lightly drizzle a bit more dressing on top.

Oriental Orange Vinaigrette makes about two cups
4.5 oz. frozen, unsweetened orange juice concentrate
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
1 tbsp. peeled, minced fresh ginger
1 1/2 tsp. sesame oil
1/2 cup scallions
2/3 cup olive or peanut oil (I did a combo of both).
In a blender, place all ingredients, except oil, and puree until smooth. Transfer to a quart jar and  stir in the oil, being careful not to emulsify..otherwise the dressing will get too thick. I added a heaping tsp. of black sesame seeds for beauty's sake. 


<![CDATA[Salad For Dinner]]>Thu, 07 Jan 2016 23:22:53 GMThttp://lincolnfarmstudio.com/blog/salad-for-dinner    With the fun and calorie-packed holidays behind us, I am all about eating fruits and vegetables these days..lots of them. When we are not having soup for dinner, we are probably eating a salad. (I often feel deprived when I eat this way; probably my early training of meat, starch and veggie on every childhood dinner plate ...unless my mom made a casserole, which she did a lot. This was the 1960's after all.) However, the salads described below are not the kind that leave your digestive system saddened and longing after a more satisfying meal. These salads will make you feel sated and happy.
Curried Rice Salad with Chicken
    This is a recipe I have been cooking since the 1980's. I can not remember where I got the recipe, but suffice it to say that it has been modified so many times since then that the current version looks and tastes better than the original. You can swap out the chicken for tuna or shrimp. The original recipe called for ham. You could do that too.
Curried Rice Salad with Chicken  Serves 4 to 6
1 1/3 cup brown rice, cooked (Martha says the following about how to cook brown rice "The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 and 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.")
1/4 cup french salad dressing (recipe follows)
1 tbsp. curry powder
1/2 tsp. salt
1/2 tsp. dry mustard
3/4 cup mayo
8 oz. cooked chicken or protein of your choice
8 oz. frozen peas
1/2 cup celery, diced
1/2 cup thinly sliced radishes
3 chopped scallions 
a handful of toasted pine nuts or toasted walnuts 
raisins, cranberries optional, but I would add one of the two if I were you. 
French Salad Dressing:
1/2 cup vegetable oil
2 tbsp white wine vinegar
2 tbsp. fresh lemon juice
1 tbsp. sugar
1 tsp. dijon mustard
1/4 tsp of paprika  and cayenne pepper

Mix salad dressing and add 1/4 to your cooked brown rice. Add more if you want. Let sit for 10 minutes to absorb dressing. Add remaining ingredients and serve. Yum
Greek Grain Salad
    This is a recipe I got off the Food Network website. It is so good and appropriate any time of year. If you add chickpeas it will be a perfect protein salad. Serve this with a piece of toasted sourdough bread and you will have a magnificent meal.
Greek Grain Salad  serves 6 easily
1/2 lb. barley
1/4 lb. wheat berries
1/4 lb. rye berries (I did not have any of these, nor could I easily find them so I doubled the wheat berry quotient.)
1/2 cup pitted and halved kalamata olives
1/2 cup crumbled light feta cheese
 1/2 cup diced cucumber
1/2 cup diced fresh tomato (If you can not find a decent tomato this time of year, use sun dried tomatoes packed in oil instead)
1/3 cup diced red onion
1/3 cup chopped parsley leaves
1/4 cup diced fresh dill
Bring a large pot of water to boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley  and transfer to a bowl.

Bring the water back to a boil and add some salt. Add the rye and wheat berries and cook until tender, about 35 to 40 minutes. Drain and transfer to the barley bowl. 
Add remaining ingredients to the bowl. 
Make dressing:
1/8 cup cider vinegar
1/8 cup chopped fresh dill
2 garlic cloves minced
 3/8 cup olive oil
salt and pepper to taste. 
Combine all ingredients except oil. Add oil in a thin stream while whisking to make a smooth dressing. Add to salad and serve.
Happy eating and happy New Year!
<![CDATA[Calorie Counting as the Holiday Season Descends]]>Wed, 18 Nov 2015 08:30:29 GMThttp://lincolnfarmstudio.com/blog/calorie-counting-as-the-holiday-season-descends    I have been thinking about our Thanksgiving menu for weeks now...which leads me to the focus of this particular blog issue: how to eat-lite in preparation for what's to come. My Thanksgiving musings have focused on mashed potatoes with horseradish and roasted shallots, Noah's annual Turducken (a boneless turkey, chicken and duck all rolled together with stuffing between the layers),
pumpkin chiffon (read mousse) pie and many other delightful and caloric menu items. This year's menu will be wonderful...despite the fact that dear friends who are gluten free are joining us for the holiday.
    All this preamble leads me to why and what I am sharing with you today: we are eating very healthily (is that a word?) and counting our calories for the next couple months...in between parties and family gatherings...to try to combat the seasonal waistline/thigh/rear expansion.
    So, take heart, you can manage weight gain and foster health by eating well in between parties and family events. Here are a couple recipes that I have made lately that are really tasty, low in calories, very easy to put together and quite healthy.
Chicken Poached in Foil with Sweet Potatoes and Radish
    This is a recipe I got from The Bitten Word, a food blog I subscribe to. They got it from Cook's Illustrated. The picture makes this look boring, but the fresh ginger, garlic and vegetables gives this a lovely "Cantonese flavor"...according to my husband, Daniel. 

Chicken Baked in Foil with Sweet Potatoes and Radish
Note from America's Test Kitchen: To ensure even cooking, buy chicken breasts of the same size. If using table salt, use only 1/8 teaspoon for each entire breast. Refrigerate the pouches for at least an hour before cooking. (I did not refrigerate them and they turned out great. I made four at once and we ate the second half warmed up last night. It was just as good as night one!)
5 tablespoons extra-virgin olive oil
6 garlic cloves, sliced thin
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes
12 ounces peeled sweet potato, sliced 1/4 inch thick
2 celery ribs, quartered lengthwise and cut into 2-inch lengths
1/2 large red onion, sliced 1/2 inch thick, layers separated
Kosher salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
2 tablespoons rice vinegar
2 tablespoons minced fresh cilantro
4 radishes, trimmed and quartered (I used Daikon because I still have a lot growing in my garden.)

1. Spray centers of four 20 by 12-inch sheets of heavy-duty aluminum foil with vegetable oil spray. Microwave oil, garlic, ginger, and pepper flakes in small bowl until garlic begins to brown, 1 to 3 minutes. Combine potato slices, celery, onion, radish, 1 teaspoon salt and garlic mixture in a large bowl. 
2. Pat chicken dry with paper towels. Sprinkle 1/8 teaspoon salt evenly over each side of each chicken breast, then season with pepper. Position 1 piece of prepared foil with long side parallel to counter edge. In center of foil, arrange one-quarter of potato slices in 2 rows perpendicular to counter edge. Lay 1 chicken breast on top of potato slices. Place one-quarter of vegetables around chicken. Repeat with remaining foil, potato slices, chicken, and vegetables. Drizzle any remaining oil mixture from bowl over chicken. 
3. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets, leaving as much headroom as possible inside packets. Place packets on large plate and refrigerate for at least 1 hour or up to 24 hours. 
4. Adjust oven rack to lowest position and heat oven to 475 degrees. Arrange packets on rimmed baking sheet. Bake until chicken registers 160 degrees, 18 to 23 minutes. (To check temperature, poke thermometer through foil of 1 packet and into chicken.) Let chicken rest in packets for 3 minutes. 
5. Transfer chicken packets to individual dinner plates, open carefully (steam will escape), and slide contents onto plates. Drizzle rice vinegar over chicken and vegetables and sprinkle evenly with cilantro. Serve. 
The authors encourage experimentation with new variations such as Chicken with Potatoes and Carrots, and Chicken with Fennel and Sun-Dried Tomatoes
Kimchi, Pork and Scallion Pancake with Radishes
    I first made this recipe last winter and intended to share it then as a great, tasty dish to make when you want big flavor with few calories. I got distracted and never posted it. I actually calculated each and every calorie that goes into the dish. (If you make this for four people it will amount to 352 calories per serving...small price to pay for yum.) This recipe came from the food blog Food52.
Kimchi, Pork and Scallion Pancakes with Radish Relish
Serves 4
  • 2 cups store-bought kimchi, chopped
  • 1 cup chopped scallions (from 1 bunch)
  • 1 1/2 cups cups chopped watercress, divided (from 1 large bunch)
  • 8 ounces ground pork or chicken
  • 1 garlic clove, finely grated
  • 1/2 teaspoon ground cayenne pepper
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/4 cup soy sauce
  • 2 tablespoons rice-wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 cup sliced radishes (from about 8 halved radishes)
  1. In a large bowl, combine kimchi, scallions, 1 cup chopped watercress, pork, garlic, cayenne, flour, egg, and 6 tablespoons water. Stir to combine.
  2. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pancake mixture, pat it into a large pancake, and cook until browned on the underside, about 4 minutes. Slide the pancake onto a plate, then carefully flip it back into the skillet to brown the other side, about 4 minutes. Repeat with remaining pancake mixture and oil. Transfer both pancakes to a cutting board to cut each cake into 4 wedges.
  3. While pancake cooks, whisk together soy sauce, vinegar and sesame oil. In a small bowl, toss remaining 1/2 cup watercress and radish together with salt and pepper. Serve wedges of pancake topped with watercress relish; spoon sauce over top or serve alongside.

Here's to eating healthily throughout the holiday season...at least sometimes.
<![CDATA[Apples Part Two]]>Fri, 06 Nov 2015 10:31:40 GMThttp://lincolnfarmstudio.com/blog/apples-part-two    Today I pick up my last apple CSA parcel. Daniel asked me this morning if I would do this again next year. I said probably not, but I am not sure about that answer. We have had the opportunity to try many, many different and obscure apple varieties: purple ones, kinds that turn whatever you cook them with pink, blotchy ones, striped ones, largish crab apples and many more. Our problem with the CSA abundance is that most of the apples are not crisp, nor are they on the tart side. Those that are tart, lack the crunch we enjoy in an apple. Hence, my ambivalence about signing up again. Most of the time I have enjoyed the demand of cooking and baking since we are not eating many of these apples raw. This has been fun, but also fattening. Who knows, maybe when apple season comes around next year I will have more apple cooking energy?
   However, for our purposes today, I am going to share two more great recipes involving apples: an apple chili/baked bean dish, and, of course, another dessert.
Baked Chili Beans with Apples
    Some of you who have been with "us" for a while may recognise this recipe (without the apples). Some of you may have asked me for the recipe again when you lost it because it is so simple and good. No matter if it is new or not, this is an easy, healthy and yummy dish that whips up in a couple of low-labor hours. It does not require soaking the beans, so if you are like me and get up in the morning in the mood for beans, it is easily within your grasp because no soaking is required. In fact, I have read that pre soaking beans makes them susceptible to becoming mushy and that non-soaked beans will maintain their integrity. 
    This recipe is originally from Laurie Colwin's book called Home Cooking. I have messed with it a bit.

Baked Chili Beans with Apples  serves 6
You can use any type of dried beans for the combination. I like the following:
1 cup dry black beans
1 cup dry small red beans, like cranberry beans
1/2 cup dry black eyed peas
1/2 cup dry small french beans
1 bay leaf
1 28 oz. can of chopped tomatoes in juice (Muir Glen is best)
3 cloves of garlic, chopped
1 med. onion chopped
chili powder to your liking (I use  2 tsps of the not-too-hot variety)
2 cups chicken or vegetable broth
3 cups of water
1 1/2 tbsp molasses
2 apples, peeled, cored and chopped into smallish pieces

    Combine everything except apples and molasses in a pot. Bring to a simmer and let cook for two hours. Test beans and if pretty much done, add the apples and molasses. Now, you can either turn off the heat and let it meld for a while until room temp. or you can cook it for another 15 to 20 minutes. Do the later if you are going to eat this right away. Do the former if you are going to eat it later in the day or the next day. Season with salt and pepper to your liking.

Apple Tart
    This recipe is from San Francisco a La Carte. It is easy to make because you do not have to roll out the dough.
Apple Tart serves 6 to 8
1 3/4 cups all purpose flour
1/2 cup cold butter, cut into pieces
1/2 cup ground almonds
1/4 cup sugar
1/4 cup cold water
5 large tart apples
1/2 cup sugar
1 1/4 tsp cinnamon
2 tbsp. flour
3 tbsp fresh lemon juice

    Preheat oven to 400. To make the pastry, place all ingredients except water in a food processor and process until you get a fine meal. Add the water, a few drops at a time, until the dough forms a ball. 
    For the filling, peel, core and thinly slice apples in a bowl. Sprinkle with cinnamon, sugar, flour and juice. Gently mix until thoroughly coated. Remove 1/2 cup of the pastry and set aside. Press remaining dough into the bottom of an 8" tart pan. Add filling and sprinkle remaining dough over the top of the tart. Bake for 30 - 40 minutes or until pastry is golden.
    This freezes well if you want to start baking for the holidays now.


<![CDATA[A Minor Detail.....]]>Tue, 27 Oct 2015 11:59:09 GMThttp://lincolnfarmstudio.com/blog/a-minor-detail    I am so sorry to report that I left out an important soup ingredient in yesterday's Curried Apple and Mussel Chowder. The recipe calls for "2-3 tablespoons of high-quality curry powder", and I simply omitted that.
    I also failed to give credit to the author of the recipe: John Ash. It comes from his cookbook From Earth To Table. In the cookbook, he goes on to give a recipe for making your own "high-quality" curry powder. It is as follows. Preheat oven to 375. Put 1 oz each seeds of coriander, cumin,fenugreek, poppy, 1 cinnamon stick broken into small pieces and cardamom on a baking sheet. (You can add 1/2 oz of dried red chiles if you want some heat.) Toast for 3 to 4 minutes or until the spices are fragrant. Cool and then grind them. Transfer to a small container and add 1/2 oz ground ginger and 1 oz of ground tumeric. 

I apologize for any inconvenience my omission may have caused.

<![CDATA[An Apple a Day...or Two or Three]]>Mon, 26 Oct 2015 15:05:40 GMThttp://lincolnfarmstudio.com/blog/an-apple-a-dayor-two-or-three    This year we joined an apple CSA (Community Supported Agriculture) based out of Palermo, Maine. Every two weeks I drive into Portland and pick up about 10 to 12 lbs. of mostly exotic, heirloom apples. I was particularly excited about participating in this CSA for two reasons. One, it helps preserve apple trees that otherwise might fade into extinction and two, I applied too late last year and could not get in. (You know the dynamic of wanting to be in a club that has previously denied you membership....well that was me.) However, I failed to take into account a couple important factors: I would also be harvesting bushels of pears from my pear tree during the apple delivery time and we would have to eat a lot of dessert because that is primarily what I use apples for. (I did find a great pear chutney recipe that dispatched a good number of pears so that was a help...unlike the pear brandy I made last year which was grossly sweet and still sits in our basement fridge in cute little bottles I bought at a fancy, expensive kitchen store.) 
    So, I will be sharing some good apple recipes over the course of this month. (If you want the pear chutney one, email me.) Let me start with two great ones: an apple cake that is truly stupendous and an apple/mussel chowder which is really like a soup because it does not have cream or milk in it.
Apple Dapple Cake
  Let me start by saying that I hate the name of this cake. It is way too cutesy for me. I found it in a San Francisco Junior League cookbook called San Francisco a la Carte. It was published in 1979. I would call it Divine Apple Cake. 
Apple Dapple Cake
For the cake:
  • Butter, for coating the pan
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 1 1/2 cups canola or vegetable oil
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups peeled, cored, and medium-dice Granny Smith apples 
  • 2 cups coarsely chopped pecans, this is very optional. I do not like nuts in my cakes and so do not include them. The cake is outstanding without them.
For the glaze:
  • 2 cup packed dark brown sugar
  • 1 stick butter
  • 1/2 cup heavy cream
    To make the cake, combine the oil and sugar in a mixer. Add eggs one at a time. Sift dry ingredients and add to egg mixture. Mix well then add apples and vanilla. Turn into buttered springform tube pan and bake at 350 for  1 hour or until a cake tester comes out clean. 
    Boil glaze ingredients for three minutes. Reserve 1/3 cup and pour the remainder on the hot cake. Cool for two hours and then spread the remaining glaze on top. Keeps well in an air tight container for three or four days. Can also be frozen.
Curried Apple and Mussel Chowder
    This is a lovely and simple soup. It is a wonderful fall or winter meal worthy of serving to guests.
Curried Apple and Mussel Chowder   serves 6
2 tbsp olive oil
3 cups, peeled and diced tart apples (Granny Smith is a widely available type)
2.5 cups red onions, chopped
2 cups bias-cut leeks, both white and tender green parts
1 cup dry white wine
 6 cups shellfish or chicken stock
1 tsp. toasted and crushed coriander seed
1 tsp. toasted and crushed fennel seed
1 cup thinly sliced fennel bulb
2 lbs scrubbed mussels, beards removed
pinch of cayenne pepper
garnish with a bit of chopped fennel fronds
    In a medium pan, heat one tbsp of oil and sauté the apples over moderately high heat until lightly browned. Set aside.
    In a stockpot, heat remaining oil. Add the onions, leeks and curry powder and sauté until just beginning to soften, but not brown. Add the wine, stock and toasted spices, fennel and simmer for 5 minutes. Add the mussels. Simmer, covered until the mussels open, about 3 minutes. Add the apples and cayenne and heat through. Remove and discard any mussels that do not open. Retain 18 mussels in their shells for garnish. Remove the shells from the remaining mussels and serve. Garnish with a bit of chopped fennel fronds and the mussels in their shells. If you want a bit of luxury, add a bit of cream to the soup.