Wednesday, September 29, 2010

Carrot Soup

This is my daughter's cookbook, and the carrot soup recipe is her favorite thing to make.

If you head on down to the Olympia Farmer's Market this week, you will be able to pick up some wonderful carrots, yukon gold potatoes, fresh cilantro, an onion, and you'll be all set to make this delicious soup.
It is a perfect start to any meal because it wakes up your senses with it's fabulous scent, beautiful color and amazing blend of flavors.  I'm so proud of those of you in class today who were brave enough to try it even though you thought you may not like some of the ingredients.  Isn't it funny how certain foods can take on a whole new life when they are cooked a certain way or matched with other flavors?  

Here's what you'll need to make this at home:

1 onion
2 potatoes
10 carrots
1 orange
1 lime
3 Tbs butter
4 cups vegetable stock
1 can coconut milk
1 bunch fresh cilantro
salt & pepper

-Melt the butter in your soup pot over medium-low heat.  Add the chopped onion and saute for 5 to 8 minutes, stirring only a few times, until they begin to brown. 
-Add the chopped carrots and chopped potatoes, and stir it all up.  Let cook for 10 more minutes, then add stock.  Stir and bring to a boil.
-Lower heat, add coconut milk and cook until carrots and potatoes are soft.

-Remove pot from heat.  Stir in juices and add cilantro.  Keep stirring to cool mixture enough to put it in the blender (or food processor).
-Blend until smooth.  Add salt and pepper to taste.
You may need to heat it up again if it has cooled too much at this point.  Or make it ahead of time, refrigerate, and reheat when ready to serve.

Thursday, September 23, 2010

Dilly Beans

dilly beans

There is nothing like waking up your appetite with the fresh, crisp taste of a spicy pickled green bean.
You must begin with freshly picked beans, usually available in late August and early September at your local farmer's market.

You will also need apple cider vinegar, white vinegar, mustard seed, dill seed, hot pepper flakes and garlic cloves.
For 12 pint jars (tall, thin shape):
5 lb. green beans (trim to jar length)
5 cups cider vinegar
5 cups white vinegar
10 cups water
3/4 cup kosher salt
dill seed
mustard seed
hot pepper flakes (or small dried chilis)
12 cloves garlic

Sterilize jars and lids in large pot of boiling water with a rack at the bottom for five minutes, then place jars in a warm oven(100-180 degrees) to dry. Dry the lids with a clean towel, and set aside.
Meanwhile, in another pot, bring vinegars, water and salt to a boil.
Rinse and trim beans, then carefully fit about twenty beans in each jar.  Add 1/4 tsp. dill seed, 1/4 tsp. mustard seed, 1/4 tsp. chili flakes (or one chili), and one garlic clove to each jar.

Next, carefully pour the vinegar mixture into each jar, filling it up to 1/2 inch from the top.

Place the lid on and screw on the ring loosely to hold it in place.

Now the full jars go back into boiling water for five more minutes.

Remove from waterbath and place on cooling racks with space in between jars.  They should begin to make a popping noise as they seal.  If any of the lids have not inverted (meaning you can press down on the middle with your finger and it will move), simply place back into a boiling pot of water for 3-5 more minutes.

Your beans will be fully pickled and ready to enjoy in a week or two!
Make enough to last all winter.  These are addictive.

Thursday, September 16, 2010

Appetizers : Rosemary Skewers

Rosemary Skewers


  • Stalks Of Fresh Rosemary
  • Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
  • Marinated Artichoke Hearts, Drained
  • Black Or Kalamata Olives, Drained
  • cherry or grape tomatoes
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • Pinch Of Salt
  • Fresh Ground Black Pepper (lots!)
  • Sprinkle of dry Thyme 

Preparation Instructions

Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.)
Use stem to spear cheese cubes, artichoke hearts, olives, and tomatoes in whatever order you’d like.
Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.