Friday, 18 August 2017

Green Bean Greek Salad

What could be more summery than a Greek salad? Maybe one made with the liveliest, snappiest, fresh green beans. Otherwise, this is a pretty classic salad.

I didn't put in any green (or other colour) pepper because they have been very dilatory about producing this year, but if you had some and wanted some, about 1/4 of a typical pepper would be about right. I think a bit of yellow or orange pepper would add a touch of lovely colour. It was perfectly delicious without any though.

4 to 6 servings
45 minutes prep time

Green Bean Greek Salad

Make the Dressing:
2 cloves of garlic
1 tablespoon minced fresh oregano
OR 1 teaspoon rubbed dry oregano
a little finely grated lemon zest
1/4 teaspoon salt
freshly ground black pepper to taste
the juice of 1 large lemon
1/4 cup olive oil

Peel and mince the garlic. Wash the oregano and strip the leaves from the stems; mince the leaves finely to measure 1 tablespoon. Put the garlic and oregano into a small bowl or a jam jar and add the rest of the ingredients. You just want a few passes on the grater for the lemon zest, before you juice it and add the juice. Stir or shake and set aside until needed. 

Make the Salad:
250 grams (1/2 pound) green beans
1 medium sweet white or red onion
2 small middle eastern type cucumbers
1 medium to large beefsteak tomato
a good handful of parsley
100 grams (4 ounces) feta cheese
green or black olives to taste

Put a small pot of water on to boil for the beans. Wash and trim the green beans, and cut them into bite-sized pieces. Cook them in the boiling water for 4 to 6 minutes, according to your taste. They should be bright green and still quite crisp. Drain them, rinse them in cold water until cool, then drain again very well. Put them in a salad bowl.

Meanwhile, peel the onion. Cut it in half from pole to pole,then cut each half into half-moon slivers. Put them in a strainer, salt generously, and set aside to drain for about 10 minutes.

Wash, trim, and peel the cucumbers, to the extent that you would like them peeled. Cut them in halves or quarters lengthwise, then into slices. Add to the beans.

Wash the tomato. Blanch and peel it if you like, then chop it into bite sized pieces. Add to the salad.

Wash and dry the parsley, and chop it. Basically, use however much you like. I think a good half cup chopped is not too much, but I like parsley quite a lot. Add it to the salad.

Dice or crumble the feta cheese and add it to the salad.

Rinse and drain the onion well, and add it to the salad.

Toss the salad with the dressing, and garnish it with whatever quantity of olives you deem appropriate.




Last year at this time I made a Savoury Zucchini Roll.

Wednesday, 16 August 2017

Tung's Beans


Also known as Mr. Tung's Beans. In spite of the fact that this is my second varietal report for beans this year, we don't generally grow too many new beans these days. However, I received some of these beans in a trade 2 years ago and I've been quite impressed with them so far.

I grew them last  year, but I forgot they were for eating fresh, and didn't try any! They grew well and left plenty of seed to plant this year, and this time we've remembered to eat them.

They are a remarkably tender bean. Flavour is on a par with my favourite pole green bean, Blue Lake, but the difference in texture is noticeable. These are almost meltingly soft where Blue Lake is crisp. They are stringless and tender at a larger size than many beans, but of course you can overdo it and let them get too big. Like most beans, they grow very fast and should be picked daily. They are flatter than Blue Lake, but not a broad flat bean like the Roma types. They don't grow as straight and even as Blue Lake, either, but tend to be a bit more wild looking. They are productive, but not quite as productive as Blue Lake.

Overall, we agree we will likely be growing these again, and our "regulars" are now a tough set to break into. We have frozen some, but it will be a while before we find out how well they do. If they freeze well, we will be that much more likely to persist with them. Heritage Harvest says they do freeze well.

One caveat: as regular readers know, we have been struggling with bean anthracnose in the garden for a few years now. We have made some progress in cutting it down, but so far it is reappearing late each summer. I have noted a few specks of black rot on a few of the Tung's beans already, so I would have to say that these have limited to little resistance to bean anthracnose. All sorts of viruses and fungi are rampaging through the garden this year. There is a little of some sort of virus that seems to be affecting all the beans fairly equally but only random plants here and there. There is one virused plant in amongst the Tung's beans, so it is doing about the same as all the others as far as resistance goes. Naturally, none of those virused plants will be kept for seed.

Tung's Bean has a well-documented history. It was grown in the garden of James Kerr of Kootenay Lake, BC, during the early years of the 20th century by the gardener, a Mr. Tung who had come over from China bringing these beans with him, according to the family record. Mr. Tung eventually returned to China, leaving the beans behind. They were grown by the Kerr family for a number of years, then almost lost during World War II when the gardening was interrupted for 7 years. They were revived from 4 beans found in the shed with the garden equipment, and after that shared around to keep the same thing from happening again. You can read the detailed version of this story at The Populuxe Seed Bank.

Monday, 14 August 2017

Late Summer Garden Update; Seed Nerd Alert


In the spring we planted all kinds of experimental seeds, and by now we are getting some kind of an idea about how they are doing. Above are the most interesting (to me, so far) of this years crossed bean seeds. I know the father was Cherokee Trail of Tears (when isn't it?) but I am embarrassed to say I did not record the mother! Perhaps Annelino Yellow? However, there are lots of beans, in an attractive dark green hazed with purple, following nice bright pink flowers. They were quite tasty eaten as fresh beans, stringless and with a melting texture, and so we did not eat them as beans... we are saving them for seed to grow again. We don't have many plants of this as the bloody rabbits ate about two thirds of them as seedlings. Unfortunately I have spotted a bit of anthracnose on one bean. So far that's it, but I will have to watch them carefully.


We are now keeping the peanuts and sweet potatoes covered, and they are now finally showing lots of top growth. Hopefully something is happening underground too. We shall see.


Onions have been blighted by some kind of fungus this year. It seems to be mostly on the tops and mostly doesn't seem to cause die-down until the bulbs are reasonably well formed. The Walla Walla are the worst affected; I'm not sure if it's because of the variety or because they bulb up faster than any of the others. You can just barely see some of the stems of our seed onions in the top left corner; about half of them have black patches all over the stems. Fortunately, we are going to have enough seed by the looks of things that we can afford to cull the fungus-affected plants heavily.


I am absolutely agog at this potato berry. It is on a plant that was sold to me as Russet Burbank. All the Russet Burbanks flowered profusely this year, but this is the only berry that formed. Given that Russet Burbank is generally sterile except under highly controlled laboratory conditions, it is still a minor miracle. Either that, of course, or what was sold to me is not actually Russet Burbank. Still, given the fact that this was the only berry in spite of the prolific flowering suggests that it's not impossible. Needless to say, we will be saving the seeds.

The next day after I took this picture it got knocked off the plant, to my considerable annoyance. It should be far enough along to still ripen nicely though. 


Compare it to the way this potato is forming berries! I believe this is on a potato we grew from seed ourselves, but I'm not completely sure of that until we dig up the plants, as I can't find my notes about what we planted. I know this bed is heavy on our own seed-grown potatoes. On the other hand it might just be Purple Viking.


Much to my relief, watermelons are finally starting to form. I was starting to worry for a bit; time is marching on. Seeds from the largest, earliest watermelon were planted at the far end of the bed, with later, smaller melons supplying seeds in descending order down the bed. You can see the difference in the plants. We did plant a few seeds from melons that did not turn yellow, but you can already see that the golden-ripening gene prevails in this bed.


These golden-ripening project melons are actually producing lots of melons! Sadly, I doubt any will be ripe for another month at least. There's no photo, but there is also one melon that came up as a volunteer from last years golden-ripening project. It is in a newly planted strawberry bed so I decided I could leave it in place. Last week it opened 2 female flowers which I attempted to fertilize with male flowers from the strongest end of the bed.

The orange-flesh project melons are also starting to form, but in general they are not as far along and there are notably fewer. Looks like we will have those melons in October.


This looks pretty sad, but it's actually our most successful crossed pea grow-out. I believe this is an f2 grow-out of Harrison's Glory x Dual. It combines the productivity and high seed-per-pod count of Dual with a more indeterminate growth habit from Harrison's Glory, making it more suited to home gardeners. Season is second early. The peas are the traditional paler green rather than the really dark green of Dual, which is more expected by modern pea-eaters, but what can you do? The flavour is excellent. The seed dries to a pale green with lots of wrinkles, suggesting that they are high in sugars. We will be growing this out again and following it with interest!


Okay, lots of things happening in this photo. In the bottom left, leeks have finally been transplanted for their final growth stage. We started seedlings this spring but most of them died through lack of care. Fortunately, we found a whole bunch of seedlings started up in the spot where we grew leeks out for seed last year. They all seem to be dropped from Verdonnet, a Swiss leek landrace. I wonder if they were mostly fertilized by Bandit, which is quite distinctively dark green and advertised as particularly winter-hardy. Interestingly, no seedlings were found around the spot where Bandit grew. This is the first and only time we have had leek seeds survive in the open over winter. We will be following this one with interest, too.

In the centre of the photo, we are experimenting with leguminous ground covers; hairy vetch and crimson clover. Good news/bad news - the rabbits love both of them. It's a bit exasperating, but hopefully the fact that they head there first takes pressure off of other things. They both seem reasonably good a suppressing weeds. Our one problem was that a fair bit of the vetch was eaten by birds as it germinated, but we can solve that in future by covering for a week or so. The little yellow flags mark some peppers that volunteered, and that I moved over to this bed. Again, first time I have ever had volunteer peppers. They appear to be out of Fish, which is variegated, making identification conveniently easy.

In the upper right corner, you can see an empty spot. We planted Flageolet beans in there this spring. That whole bed is beans, which was asking for trouble. They are out of rotation sequence and in the same spot we planted beans last year. But we had so many legumes, and so few leaf crops to plant this year. At any rate, about 2 or 3 weeks ago they suddenly became badly infected with anthracnose and so I pulled out the entire crop and hustled it into a green garbage bag. The Rocdor beans on the right are living up to their reputation and show no signs of the anthracnose. On the left are Berta Talaska beans and Ohio beans. The Ohio beans seem very resistant, but the Berta Talaska seem to be fairly susceptible, alas.


Our few, sparse chick pea plants are surviving and thriving and filling much of the space. I did come out one morning and catch a rabbit with its mouth full of chick pea leaves so it's pretty amazing they have survived this long. They are flowering and forming pods and we actually hope to get some seed. Oddly, a few plants have just up and died for no discernible reason. I noticed this with chick peas last time we grew them too.


Our new bed of currents and gooseberries, and next to them the well-established blackberry bed. A little too well-established. They are going to have to come out, at least from this spot, as they have intentions for world domination. Sad, because they produce loads of fruit over a long period of time.


Aaaand, hazelnuts! It looks like there will be an actual crop, if the squirrels don't beat us to it! (They will, of course, but we hope to snatch a few.) This is the first time since we moved that there have been any to speak of. I think the plants are finally mature enough, and also they like a mild winter followed by a mild summer, which is pretty much what we have had.


Speaking of eventual crops, Mr. Ferdzy has taken a break from working on finishing the gravel to work on finishing the trellis for our kiwi vines. It's finished! Now all we need is for the kiwis to grow, flower and form fruit. Might happen in the next few years. They have taken a long time to get going though; our soil is too poor and too wet to make them happy. Still, they have grown a lot in the last year or so, and Mr. Ferdzy raised and fertilized some of them and they are doing much better as a result.

And the gravel has at least been ordered; now they just have to figure out how to get the amount of gravel we have ordered onto our driveway. Apparently their bigger truck can't make the turn. Looks like lots of work to do still!

Friday, 11 August 2017

Cherry Tomato & Shallot Clafoutis

Clafoutis is a dessert, usually made with cherries, but I decided to make a version with "cherries". Cherry tomatoes, that is. Clafoutis is described as a cross between a custard and a pancake; this one is also reminiscent of quiche.

The work to make this was very minimal, but the baking time does mean a bit of advance planning is required. Also the smell of it baking just about drove us to a frenzy while we waited for it. Fortunately the flavour matched the smell and it was completely worth waiting for.

4 servings
1 hour 30 minutes - 15 minutes prep time

Cherry Tomato & Shallot Clafoutis

2 tablespoons unsalted butter
12 to 16 cherry tomatoes
4 to 6 large shallots
24 basil leaves
1/3 cup soft unbleached flour
1/4 teaspoon salt
freshly ground black pepper to taste
3 large eggs
1 cup milk
100 grams (4 ounces) cheese curds
OR Cheddar cheese cut in small cubes

Put the butter in a 9" to 9 1/2" pie dish. Put it in the oven and preheat it to 375°F.

While the butter melts, wash the cherry tomatoes and cut them in half. Peel the shallots and cut them into slivers. Pick and wash the basil leaves, and drain them.

When the butter has melted arrange the tomatoes in the pie dish flat side down. Scatter the shallots slivers over them, and put them into the hopefully now heated oven to roast for 20 minutes.

Meanwhile, measure the flour into a small mixing bowl. Season with the salt and pepper, and whisk in the eggs. Whisk in the milk a little at a time to ensure a very smooth batter. If using Cheddar, cut it into about 1 cm dice.

When the vegetables have roasted for 20 minutes, quickly sprinkle the cheese curds or cubes over them. Scatter the basil leaves around. Whisk up the batter once more and pour it evenly over the vegetables. Return the pie dish to the oven at once, and bake for a further 40 minutes.

Best served somewhere between warm and room temperature, so allow 15 minutes or half an hour for it to sit after it comes out of the oven.




Last year at this time I made Eggplant Cordon Bleu. Wow! Eggplant is NOWHERE near so far along this year. 

Wednesday, 9 August 2017

Corn Fritters

"To a pint of grated corn add two well beaten eggs; one-half cup of cream, and a half cup of flour; with one-half spoon of baking powder stirred in it; season with pepper and salt and fry in butter, dropping the batter in spoonsful ; serve a few at a time, very hot, as a relish with meats."
                                               from the Canadian Home Cook Book of 1877

There were 3 recipes for little fried corn patties in the Canadian Home Cook Book; they were all fairly similar to the one quoted above, and called Green Corn Oysters or Patties. I suppose they were about the size and shape of a fried oyster, hence the name.

I have tried versions of them at various times over the years and have never been very happy with the results. Either there is too much batter and they are like pancakes with corn in them, or else I messed around with the recipe with the result there wasn't too much batter, but they didn't hold together. At all.

However this year I remembered my success with using potato starch in crepes, and tried making them again, this time with potato starch. Wow! MAD SUCCESS!

None of the recipes indicated whether the corn should be raw or cooked; they took it for granted that you knew. Since the "recipe" for boiled corn called for it to be boiled for 30 minutes, I'm going to assume they meant cooked. However, since I wouldn't dream of boiling corn for 30 minutes I just went with raw corn. It worked fine.

You'll note that half of them are, uh, well-browned. That's because I eyeballed the pan and decided it didn't need to have more oil added for the second batch of corn. I was wrong. Also you should probably turn the heat down a bit at that point as it will get pretty hot while the cooked fritters are switched out for new batter. On the other hand, the well-browned fritters were fine, just not as pretty as the first batch.

2 to 4 servings
20 minutes prep time

Corn Fritters

2 cobs of corn (about 2 cups of kernels)
1 large egg
1/4 cup potato starch
1/4 teaspoon salt
freshly ground black pepper to taste
1 teaspoon baking powder
1/4 cup mild vegetable oil

Husk the corn, and cut it from the cobs. Put it in a mixing bowl. Scrape the cobs well and add the scrapings to the bowl. Mix in the egg.

Mix the potato starch, salt, and baking powder, and mix that into the corn and egg.

Heat 2 tablespoons of the oil in a large skillet over medium to medium-high heat. Spoon in 4 patties each consisting of about one-eighth of the batter, and spread it out a bit. Fry until a nice, crisp brown then turn and cook on the other side. This won't take more than a minute or 2 per side.

Remove to a rack covered in paper towel, add the remaining oil, and spoon out the rest of the batter and cook in the same way. Serve at once.




Last year at this time I made Cauliflower Salad.

Monday, 7 August 2017

Stir-Fried Green Beans with Peanuts

Originally this dish was long beans with cashews. You can use long beans, if you can find them, but regular green beans are just fine. A mix of green and yellow beans would be pretty. You can use either salted or unsalted peanuts, according to which you prefer, or maybe which you can find. If they are salted you may wish to hold back on the soy sauce a bit.

These were very quick and easy, and would make a good accompaniment to 5-Spice Pork Chops, along with some steamed rice.

2 to 4 servings
20 minutes prep time

Stir-Fried Green Beans with Peanuts

1 or 2 cloves of garlic
1 piece ginger
250 grams (1/2 pound) long or green beans
1 tablespoon mild vegetable oil
up to 1/2 cup water
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon hot red pepper flakes
1/3 cup roasted peanuts

Peel and mince the garlic. Peel and mince the ginger; the volume should be about the same as the volume of garlic. Wash and trim the beans, and cut them into bite-sized pieces.

Heat the oil in a large skillet over high heat. Add the beans and and a few tablespoons of water and cook, stirring frequently, until the beans turn bright green and the water evaporates. Continue adding water, a few tablespoons at a time, until the beans are just about done to your liking. Then, when the last of the water is gone, add the soy sauce and cook for a minute or two more until it too is pretty much gone. Add the toasted sesame oil, chile flakes, and peanuts. Mix in and cook, stirring for another minute or so until hot through. Turn out onto a serving dish and serve at once.




Last year at this time I made Kohlrabi Slaw.

Friday, 4 August 2017

Cheese-Stuffed Zucchini

Another day, another boat! This time it's one we found in the zucchini patch. Fortunately, the rind was not tough and the seeds were just starting to form, so still quite edible. Usually I do a meat-stuffed zucchini but I thought cheese would make a nice change. This is still pretty stuffed to the gunwales, so mound up that filling carefully.

One zucchini down, *counts* - 22 to go. More coming. We're in trouble; aren't we? Tell me again why I let Mr. Ferdzy plant 14 zucchini plants?

2 to 4 servings
1 hour or a bit more - 30 minutes prep time

Cheese and Breadcrumb Stuffed Zucchini

1 semi-boat zucchini; say about 600 to 700grams  (1 1/2 pounds)
3 slices stale sandwich bread
2 tablespoons olive oil
1/4 teaspoon salt and freshly ground black pepper to taste
1 medium onion, with a green top
1 shallot
2 or 3 cloves of garlic
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon minced fresh savory or thyme
225 grams (1/2 pound) ricotta cheese
1 large egg
100 grams (1/4 pound) extra-old Cheddar cheese

Cut the zucchini in half lengthwise. Scoop out the flesh to 1/4" or so of the skin, and salt the zucchini halves and place them in a steamer insert. Put the pot of water on to boil, and when it does put the zucchini in and steam them for about 7 to 10 minutes, until just tender. Rinse under cold water (gently!) until cool then place them in a lightly oiled baking dish.

Meanwhile, cut the bread into fairly small cubes. Heat the oil in a large skillet and put in the bread cubes, tossing them around at once to coat them as evenly in the  oil as possible. Cook over medium-high heat, stirring frequently, until crisp and toasted. Season with the 1/4 teaspoon salt and pepper to taste.

Cut the zucchini flesh into small bits. If there are any mature or at least tough seeds, remove them; but there should not be too many or your zucchini is too far gone. Peel the onion. Wash and trim the fresh green stem from it, and chop it finely. Chop the onion finely. Peel and mince the shallot and garlic cloves. Clean and mince the herb.

When the bread cubes are crisp and toasted, put them into a mixing bowl. Add the remaining olive oil to the skillet and cook the chopped zucchini flesh, the onion with its greens, and the shallot until soft and translucent. Add the garlic, remaining salt, and minced herb to the pan and mix in well, cooking for just a minute or so more. Transfer to the mixing bowl with the bread cubes and let cool for 10 minutes or so.

Preheat the oven to 375°F.

When the zucchini, onion, etcetera,  mixture is cool enough, beat in the ricotta cheese and the egg. Grate the Cheddar cheese and add half of it to the veggie and cheese mixture. Fill the zucchini halves with the mixture, and sprinkle the remaining Cheddar over the tops. Bake for 30 to 40  minutes until the Cheddar cheese is lightly browned and bubbling. Let rest 10 minutes before serving.




Last year at this time I made Green Beans with Mustard-Tahini Dressing

Wednesday, 2 August 2017

A Voyage with U Catch'Em Charters


This is not exactly an efficient way to acquire local food, but when Mr. Ferdzy's cousin was here from California last week, he wanted to go fishing. So, after living in Meaford for 9 years, we finally went out on the water for a few hours in a boat.


Jeff Brattain runs U Catch'Em charter boat trips out of Meaford harbour. Mr Ferdzy's cousin - let's call him Seth, because that's his name - was luckily able to set something up on short notice. We've been telling him for years that this is a great area for his huntin' and fishin' interests but I don't think he took us too seriously until he actually got up here.

At any rate, we were booked for 4 hours from 5:00 pm to 9:00pm. Fishing trips run either in the morning or evening; fish are most active in searching for food during those times.

The boat was plenty large for the 5 of us, including Jeff, and quite comfortable in the cabin. Good thing; there was a fair bit of rain during the trip. It was fascinating to watch the sonar screen by the steering wheel and see just how many fish we were passing over.


Salmon and lake, brown, or rainbow trout were the fish we were hoping and expecting to catch. Above, Jeff selects some lures to set on the lines.


We got one! We got one! Our first catch was a fairly small salmon; a nice meal for 2 people.


Admittedly, a lot of the trip looked like this, and that was after it cleared up a bit. Still it was extremely enjoyable to be out on the water. At least it was very smooth sailing as there was no wind.

Alas, after that first fish we only caught one more; a rainbow trout that was a fair bit larger. I think you are allowed to catch up to 2 fish per each license you acquire, but of course there is no guarantee that the fish will bite and indeed they mostly didn't. It's all a matter of luck!


There they are; then they were rapidly gutted by Jeff and put in a bag for us to take home. I have to say, this sort of trip makes it amazingly easy for the person who has never fished before to try their hand at it.

One interesting thing I learned on this trip is that salmon were introduced to the great lakes fairly recently. I asked about smelts, which used to be a spring time tradition, available in the supermarkets when I was a kid. They disappeared when I was in my teens, and apparently it's because the salmon have eaten them in huge numbers! There are not enough left to support a fishery.

Seth left the larger rainbow trout with us, and we ate half of it the next day for lunch. So fresh and good! I think most of our fish will continue to come from the grocery store...  but this was an excellent way to enjoy some time on the water and see Meaford from a new perspective.

Monday, 31 July 2017

Chicken, Corn, Peach, & Tomato Salad

This salad is rather fancy and a bit time-consuming to make, although it could be pretty quick if you just bought a rotisserie chicken for it. A good-sized one should provide enough for 2 people to eat one night and make salad with the other half the next day.

Either way, this is a lovely summer salad and makes the most of the best fruit and vegetables of high summer; the ones we wait for all year. Heirloom tomatoes if at all possible!

We served this alongside this quinoa salad and they went together very well. 

6 servings
45 minutes advance prep
30 minutes to assemble the salad

Chicken, Peach, Tomato & Corn Salad

Cook the Chicken & Corn:
2 pounds skin-on bone-in chicken pieces
2 bay leaves
1/2 teaspoon each of salt and black peppercorns
2 cobs of corn

Put the chicken into a pot with sufficient water to just cover.  Add the bay leaves, salt, and peppercorns. Bring to a boil and reduce to at once to a simmer. Simmer for 20 to 30 minutes until the chicken is cooked. Let cool and remove the chicken from the broth. Strain the broth and reserve it for some other use. (You may wish to add the skin and bones from the chicken and let it simmer for a while again first.)

Pick the chicken from the bones, discarding the skin and bones, and cut it into bite-sized pieces. Instead of cooking your own chicken you could use prepared rotisserie cooked chicken. You should have 3 to 4 cups of prepared meat for the salad.

Put a pot of water on to boil for the corn. Shuck the cobs, and boil them for 5 to 6 minutes. Rinse under cold water until cool. Cut the corn from the cobs, and mix it with the chicken.

Make the Dressing:

the juice of 1 lemon
1 tablespoon honey
3 tablespoons sunflower seed oil
1/2 teaspoon salt
freshly ground black pepper to taste
1/4 cup mayonnaise - light is fine

Mix all the ingredients in a jam jar or small bowl, and mix until blended. It may help to heat the dressing slightly (in the microwave or on the back of the stove) to help the honey to dissolve. Don't add the mayonnaise until after that is done!

Finish the Salad:
1 small sweet Spanish onion or 1/2 large sweet Spanish onion
1/4 cup finely minced fresh mint
2 tablespoons finely minced fresh basil
4 large ripe peaches
2 large beefsteak tomatoes
a few large whole lettuce leaves for serving

Peel and chop the onion. Salt it and set it aside to drain as you prepare the other ingredients.

Wash, dry, and finely mince the mint and basil and add them to the chicken and corn. If you like, you can blanch the peaches and tomatoes for 1 minute before dropping them into cold water and peeling them. Otherwise, just cut them into small bite-sized pieces and add them to the chicken and corn.

Rinse and drain the onion well and add it to the salad. Toss the salad with the dressing. If you like, serve it on a bed of lettuce leaves, washed and dried and arranged on a serving platter. I also saved out a few bits of the tomato and peaches to garnish the platter.




Last year at this time I made Tuscan White Bean Salad with Tuna.

Friday, 28 July 2017

Naan

I can't believe it has taken me this long to make naan!

The first time I encountered naan was as a child at a friend's house. I was quite impressed by the fact that my friend's mother had made it. I couldn't imagine either of my parents making bread. She told me it was very easy to make, but I was dubious. Somehow I have managed to carry that dubiousness right up until now, even though I have made lots of other breads that are really more tricky to do than this.

She was right, though! It really is a very easy bread. I'm sorry it's taken me this long to make.

My first attempt bears the marks of amateurishness, of course. The smaller skillet was plainly hotter than the other, even though they were set at the same mark, and tended to scorch the naans.  They are a bit uneven in size and texture. We didn't care though; they were warm fresh bread and very tasty. I think I will be making these often. This kind of pan-cooked bread is also far more pleasant to make in the summer than a loaf, since the oven does not need to be turned on.

4 to 6 breads
40 minutes prep time
1 to 2 hours rising time

Naan Bread

1/2 cup warm water
2 teaspoons fast-acting yeast
3/4 cup yogurt
2 1/2 cups hard unbleached flour
1/2 teaspoon salt
more hard unbleached flour to roll
1/4 cup unsalted butter, melted

Warm the water gently. It should feel definitely warm to the touch but not actually hot. Put the water into a mixing bowl and add the yeast. Let it sit 10 minutes; the yeast should dissolve and begin to foam up.

Mix the yogurt into the water, then stir the salt into the flour and mix it into the liquid ingredients. Turn it out onto a clean surface, dusted with a little more flour, and knead for 5 minutes. It will be a soft, sticky dough; sprinkle it with flour as needed to keep it from sticking to your hands but keep it as soft as is reasonable.

Clean out the mixing bowl, and put in a little of oil to coat the dough. Return the dough to the bowl, turning it until it is coated in the oil. Cover with a clean cloth and put it in a warm spot to rise for 1 to 2 hours.

Heat 2 large skillets at the temperature you would cook eggs or pancakes. While they heat, take a portion of the dough (1/4 or 1/6) and pat it out, again sprinkling it with flour as needed to keep it from sticking. When it is evenly less than 1/2" thick, place it in one of the hot skillets. Cook until it is puffed and looking a little dry on top, and the bottom shows brown spots. Turn and cook for a few more minutes on the other side, until it too shows some brown spots.

While the first naan is cooking, pat out the next one in the same way and cook it in the second pan. Prepare the next 2 naans and cook them when the first 2 come out of their pans.

As each naan is removed from the pan, brush it with a little melted butter on each side. Set it on a rack to cool. Serve warm or at room temperature. 




Last year at this time I made Cold Zucchini Stuffed with Cheese & Seeds.

Wednesday, 26 July 2017

Keema Matar (Ground Meat Curry with Peas)

Lately I've been contemplating the number of dishes made of ground meat, loosely cooked and served with bread of some sort. There are quite a few, and they vary surprisingly.

I think the first such dish I became aware of was Maid-Rites, which did not inspire me to rush off to Iowa to try them. They are more generically known as loose-meat sandwiches, which tells you pretty much what you need to know. It's a hamburger that doesn't even attempt to hold itself together.

No, wait - before that I knew about Sloppy Joes. Ate some even, as a kid. It's not something I've made in a long time, though. They are not that different, as they have evolved, from the loose-meat sandwich although they have more in the way of tomatoey sauce incorporated into the meat. As far as I can tell, they were first served by a bar named Sloppy Joe's - oddly enough - in Havana, Cuba. AHA! This is basically Picadillo, served in a bun. (And pretty devolved, in its current incarnation, if I may use that term. This site says it was Ropa Vieja; in which case it's deteriorated even more than I thought during its transfer to American cuisine.)

Then in the last week or so I noticed a bit of a bun-fight between the British and the New Zealanders over something called "Mince on Toast" at The Guardian. Looks pretty much of a muchness.

Meanwhile... the Pakistanis and northern Indians have been quietly eating Keema for centuries. Keema apparently just means ground meat, and I made mine with matar - that is to say peas - so this is Keema Matar.  It gets served with hot, fluffy naan and it's full of amazing spices and flavours.

IT WINS.

A little research suggests this was once a rather luxurious dish, no doubt due the amount of chopping required to make it before the advent of mechanized meat grinders. Now it's the kind of thing that can be made at home as a quick dinner dish. I also suspect it's very adaptable; lamb is probably most traditional but people make it with beef or even chicken. (I would do turkey, too.) I put in peas because it is pea season, but I see no reason not to switch to green beans in a week or two. Fresh tomatoes now; canned in the winter along with frozen peas. Not everyone seems to put in tomatoes at all; some use broth or even just water. As it is, it would work well as part of an ensemble of dishes; throw in a boiled potato or two, peeled and diced, with the peas and would be quite substantial enough on it's own. (Actually it's pretty substantial even without them.)

Don't be put off by roasting and grinding the spices. That can be done in 15 minutes, then the rest goes together in half an hour, apart from shelling the peas. 

4 servings
45 minutes prep time

Keema Matar (Ground Meat Curry with Peas)

Make the Spice Blend:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
4-5 green cardamom pods
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 to 1 teaspoon ground red chile (to taste)

Heat a small skillet over medium heat and lightly toast the whole spices until just fragrant. Turn them out onto a plate at once to cool.

Grind all the whole spices, removing the papery covers from the cardamom after they have been broken open. Mix the toasted ground spices with the remaining spices and set aside.

Cook the Keema:
2 cups shelled peas (1 generous quart with pods)
1 to 2 tablespoons grated peeled fresh ginger
6 cloves of garlic, peeled and grated or minced
1 large onion, peeled and minced
500 grams (1 pound) ground beef or lamb
up to 2 tablespoons mild vegetable oil (if needed)
2-3 whole bay leaves
1 2" stick cinnamon (or add 1/2 teaspoon ground to the spices)
2 cups crushed tomatoes OR 2 or 3 medium fresh tomatoes
1/4 cup finely minced fresh cilantro

Shell the peas and set them aside. Peel and grate the ginger. Peel and grate or mince the garlic. Peel and mince the onion. (If you are using fresh tomatoes, they should be blanched, peeled and chopped and set aside now too.)

Heat a large skillet over medium-high heat.

If your meat is very lean, add a little oil and start frying the ginger, garlic, and onion. Add the meat once they have softened and reduced slightly in volume.

 If your meat has enough fat, break it up into the pan and start it cooking; add the ginger, garlic, and onion once it has rendered some of it.

Sprinkle 2/3 of the spice mixture over the cooking meat, etc. Add the bay leaves and cinnamon piece, if using. Cook, stirring frequently, until there are no signs of pink in the meat. Use the tip of your flat utensil to break the meat into quite fine bits as it cooks.

At this point, add the prepared tomatoes, and cook, continuing to stir frequently, until the liquid from them has reduced noticably. Add the peas so that they cook in the remaining liquid, but continue to cook until the liquid is essentially gone. You can leave the mixture fairly moist but not runny, or you can continue to cook it to a drier and more crisped texture; whichever you prefer.

Transfer the keema to a serving dish, removing the bay leaves and cinnamon piece as you do so. Serve with naan, potatoes, or rice.




Last year at this time I was cooking Rutabaga Greens.

Monday, 24 July 2017

Corn, Zucchini & Barley Salad with Feta & Herbs

Lots of flavour in this one, but not so much as to overwhelm the milder barley, zucchini and corn. There's a nice interplay of textures too, between the chewiness of the barley, the crispness of the corn and the softness of the cheese. 

While this is a substantial salad I'm not quite sure it rises to the level of being a complete meal. Serve it with simple fish or chicken, or as part as an ensemble of salads.

4 servings
1 hour advance prep - 15 minutes working time
20 minutes final assembly time

Corn, Zucchdini & Barley Salad with Feta & Herbs

Cook the Barley & Corn:
1/2 cup raw barley
1/4 teaspoon salt
2 cups water
2 cobs corn

Put the barley, salt, and 2 cups water into a rice cooker; turn on and cook. Alternatively it can be cooked in a pot on the stove. Bring to a boil then reduce to a simmer and simmer gently until tender and the water is absorbed, about 45 minutes. Watch carefully, especially at the end.

Meanwhile put a large pot of water on to boil for the corn. Husk the corn and boil for 6 to 8 minutes until tender. Rinse in cold water until cool; drain well.

This can be done up to 24 hours in advance, and the barley and corn covered and refrigerated. The corn should be cut from the cobs; you can do this now or when you assemble the salad. 

Make the Dressing:
1/4 cup olive oil
the juice of 1 medium lemon
freshly ground black pepper to taste
1/2 to 1 teaspoon Aleppo pepper

Mix together in a salad bowl. 

Make the Salad:
1 medium zucchini
1/4 cup finely minced parsley
1/4 cup finely minced green onions
1/4 cup finely minced cilantro
1/4 cup finely minced fresh mint
2 tablespoons finely minced fresh dill
100 grams (3 ounces) feta cheese
salt if required

Put the cooled, crumbled barley and corn cut from the cobs into the salad bowl with the dressing. Wash, trim and grate the zucchini and add it as well. Clean, trim, and mince the herbs, and add them. Cut the feta into small dice or crumble it, and add it to the bowl. Toss the salad gently but thoroughly together.




Last year at this time it was Classic Pea Soup Made with Fresh Peas.