Tag: <span>cilantro</span>

Tag: cilantro

One Local Summer

One Local Summer 2016 – Week 4

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Week four, cooked and consumed already during our One Local Summer.  Husband was home again this weekend, so I was happy to step aside and let him take charge of the kitchen!  The vegetable supply is really starting to diversify since so many farmers start seeds early, so we already have zucchini and snap peas available.  The meal is a veal chop marinated in vinegar, salt and pepper, cider, and cilantro then grilled with some cheese on top.  On the side are  grilled carrots, snap peas, and zucchini and some more cheese (because there can always be more cheese), paired with a nice leafy green salad tossed with some olive oil and vinegar, and a glass of homebrewed cider.  The cider we had here actually finished off a 5 gallon keg we’ve been nursing for over a year now, but fortunately  we have the next batch ready to go, made from apples picked at my grandparents’ home some four hours west of where we live.  Since the apples followed us on a trip we would’ve made anyway, I include them into local summer since their “food miles” didn’t count as just transporting food.  We crushed and pressed the apples into cider ourselves, gave the juice some yeast, and let it do its thing.  The resulting cider came out tart and dry, just how I like it, so while I’m a little sad to see this keg go, I’m also eager to see how the second batch tastes!  Anyway, enough about the cider, the meal was a nice way to cap off the long holiday weekend since this was Monday’s dinner before husband left again for the week.  Hopefully he’ll get in one last OLS meal before heading out on a long stretch for work, and then it’s all on me!  I may have to entice some guest chefs to visit and contribute  (read: beg friends to cook for me) during the summer.

Ingredients:

One Local Summer

One Local Summer 2016 – Week 2

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Husband was home briefly over the weekend, and thankfully I had thought ahead enough to pull some pork butt steaks out of the freezer.  I suggested we go out for our 12th anniversary dinner, but the man loves to cook, and I have a policy of never saying no to his cooking (any meal I don’t have to cook is a good one!), so dinner at home it was!  The pork butt steaks were given a little time to marinate in some homemade riesling with some fresh cilantro from the patio planters.  That stuff re-seeds itself and springs back every year, so we had plenty of cilantro to work with.  The asparagus was given a rub down with olive oil, salt, and pepper and then both the butt steak and asparagus were put on the grill.  Meanwhile, back at the kitchen, I was tasked with making spätzle.  I kind of did it by guesswork – it’s a combination of flour, eggs, and water (since we had no local milk) until the batter is almost the consistency of a thick waffle batter (thicker than pancakes, thinner than cookie dough).  The spätzle was then given a toss with some spring garlic, cheese, and pepper and plated together nicely with a glass of celebratory spumante.  A really nice meal for a rainy Saturday evening!

Ingredients:

One Local Summer

One Local Summer 2015 – Week 22

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Husband is at it again for this installment of One Local Summer.  It was more like a One Local Fall sort of day – gloomy and rainy – so soup it is!  The soup is a chunky potato leek soup since we happened to have all those things on hand and husband is truly the soup master.  He somehow manages to make everything work well together in one pot whereas I tend to make disasters that skirt the line  between edible and fodder for the garbage disposal.  We used up the last of the pretzel rolls from the freezer and paired the roll with some mustard seed gouda made from local milk.  Top the whole meal off with a glass of cool cider and we have a filling and warm dinner for an icky day.  This may be the last of the meals for 2015 seeing as there was a vacation happening during the time the last three OLS posts went up, but fear not, we’ll be back next year!

Ingredients:
Flour Mill at Anselma
Egg Deep Roots Valley Farm
Butter Spring Creek Farms
Honey Baues Busy Bees
Cider –  North Star Orchard
Leeks –  North Star Orchard
Onions – Clover Hill Farm
Potatoes –  North Star Orchard
Garlic –  North Star Orchard
Cilantro – My garden
Milk –  Birchrun Hills  for homemade cheese
Whey – frozen from cheesemaking using  Birchrun Hills  milk
Non Local – mustard seeds, salt, pepper

One Local Summer, recipes

One Local Summer – Week 22

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The husband decided that we ought to use up some ground bison and make his own special on-the-fly version of Italian Wedding Soup. This was a collaborative effort, and what we came up with is absolutely incredible. It’s far from traditional, but it was incredibly delicious and definitely something that will be made again. We had made chicken wings the night prior (boil wings, then throw on grill to crisp) so we had the chicken stock on hand already. Other than that, the recipe is below, feel free to print, use, and enjoy!

Italian Wedding Soup:
Bison – Backyard Bison
Red Onions – Maysie’s Farm
Garlic – Maysie’s Farm
Egg – Mt View Organics
Bread – LeBoon’s Homemade
Cilantro, Sage, Basil – My Garden
Carrots – Maysie’s Farm
Potatoes – Smith’s Produce
Chicken Broth – Boiled down from Mt View Organics wings (Tuesday Night’s dinner!)
Non-Local – Salt

Italian Wedding Soup Print Print
Ingredients – Meatballs Ingredients – Soup
1 lb ground bison 10 cups Chicken Broth (from 2lbs chicken, boiled)
2 cloves garlic, minced 2 Small Red Onions, Diced
1 egg 2 Carrots, sliced
1 slice Italian Bread, crumbled 8 Small Potatoes, cubed
Cilantro, Sage, Basil to taste 1 tsp Salt
12 large leaves of Spinach, chopped
Instructions:
  • Preheat oven to 350F.  Break egg into bowl, add bison, garlic, crumbled bread, and spices, mix together well with hands.
  • Roll into 1″ round meatballs, place on greased cookie tray and bake in oven for 20 minutes.
  • Heat broth on medium-high in large stock pot.
  • add onions, carrots, potatoes, and salt and simmer while meatballs are cooking.
  • Add meatballs to pot and simmer for 15 minutes.
  • Add spinach and simmer until wilted.
  • Top with your favorite grated cheese and enjoy!
  • Makes approximately 14 1-cup servings
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    One Local Summer

    One Local Summer – Week 21

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    The husband has returned home and planted himself in the kitchen. I can’t say I mind, when the result is an amazing crock pot meal. He took a Bison chuck roast out of the freezer and threw in all manner of vegetables and fruit that I had from the farmer’s markets and came up with something AMAZING. The bison was SO tender after cooking for five hours and the way the flavors blended together was really a work of art. I think I’m still in a food coma over this one!  It was all served over some home made noodles using Whole Wheat Pastry flour and Buckwheat flour from the Mill at Anselma.

    Crock Pot Bison Roast:
    Bison Chuck Roast – Backyard Bison
    Onion – North Star Orchard
    Purple Potatoes – Unknown Vendor at Anselma
    Apples – North Star Orchard
    Noodles – Egg from Mt View Organics, Flour from the Mill at Anselma, Buckwheat flour from the Mill at Anselma
    Peppers – My Garden
    Wine – Paradocx
    Beer – Homebrew Imperial Blonde
    Sage – My Garden
    Cilantro – My Garden
    Basil – My Garden
    Non-Local – Spices

    One Local Summer

    One Local Summer – Week 14

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    My little garden in the backyard has finally started producing something! After a REALLY disappointing zucchini season – read: Lack Thereof – the garden has made up for things by giving me a ton of cucumbers. I planted lemon cucumbers, regular old green cucumbers, and miniature white cucumbers.  I’ve foisted some off on the neighbors, and have been eating a lot of them fresh out of the garden, but there are still too many.  So, I found a wonderful recipe for cucumber soup.  I doubled the recipe, using three green cukes, two lemon cukes, and two of the over-ripe white cukes that turned bright yellow.  Used cilantro, oregano, basil, and sage from the deck herb planters, plain old water instead of broth, and left out the avocado.  My soup isn’t bright green like the picture in the recipe, but I let the onion get a good carmelization going which contributed to the brownish tinge to the soup.  It’s great both hot and cold, with or without the dollop of yogurt.

    Cucumber Soup:
    Cucumbers – My Garden
    Herbs – My Garden
    Goat’s Milk Yogurt – Shellbark Hollow Farm
    Garlic – North Star Orchard
    Non-local – pepper, olive oil, lime juice, salt, cayenne pepper