Spring Really Is Coming

In spite of the record cold over the last week, Spring really is coming. Here we are at the last week in February and it is time to get the slow growing garden plants going. Peppers are the big thing for me since around here I target the last week of April to get the peppers and tomatoes in the ground. Pepper seeds planted this week will, with luck, be ready to go into the garden when the soil temperatures warm. Slow to germinate and slow to get going you really need them started in the next few days.

My shallots and leeks are just peeking through the soil. I started them a couple of weeks ago and they have been in the greenhouse keeping nice and warm with a grow mat underneath. They don't mind cool but need some warmth to germinate.

I won't start tomatoes for another couple of weeks as they germinate quickly and grow much faster. If I start them too early they will be too leggy before the ground is warm enough. If the ground is too cold the tomato plants will just sit there and do nothing until the ground warms.

Time to think about companion plants for the garden as well. The right plants in the garden will go a long way in helping you with pests. They also have the added bonus of bringing some color.
You can't beat Marigolds as companions with just about any garden plant. They repel beetles, nematodes, and even some animal pests. I plant them everywhere I have a square foot of space. They typically stay small and compact and they also attract bees and butterflies. Zinnas are good too but they can get pretty tall.

Other good companion plant can act as trap plants, luring insects to themselves instead of your precious vegetables. Nasturtiums, for example, are so favored by aphids that the devastating insects will flock to them instead of other plants.

Carrots, dill, parsley, and parsnip attract garden heroes — praying mantises, ladybugs, and spiders — that munch on insect pests. I always have plenty of dill, basil and parsley planted in the garden. Besides their value as pest prevention they are a must for cooking. The parsley will even overwinter in many parts of the country.

Don't forget about what I call "quickie veges": Lettuce, radishes, and other quick-growing plants sown between hills of melons or winter squash will mature and be harvested long before these vines need more leg room.

Just Your Basic Tomato Soup

It's cold and there are snow flurries. I'm feeling it in my bones and I need some comfort. Not many things make me happier than a nice bowl of soup and there are few soups better than a plain old tomato soup. Nothing fancy...just tomatoes, onions and broth. That's what's coming down for dinner tonight along with some homemade sourdough with toasted Le Gruyere.



Ingredients

2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large onion, finely chopped
1 large clove garlic, minced
2 Tbs. all-purpose flour
3 cups low-salt chicken broth ( I prefer Swanson)
1 quart of home canned plum tomatoes or 1 28-oz. can whole peeled plum tomatoes, puréed (include the juice) try to find San Marzano tomatoes from Italy as they are as close as you'll find to home canned.
1-1/2 tsp. sugar
3 sprigs fresh thyme or 1/2 tsp of dried thyme
Kosher salt and freshly ground black pepper

In a nonreactive 5- to 6-quart pan, heat the oil and butter over medium-low heat until the butter melts. Add the onion  and cook, stirring occasionally, until soft but not browned, about 7-8 minutes. Add the garlic and cook for another minute. Add the flour to the onion and garlic and cook for another couple of minutes. This will get the raw taste out of the flour.

Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. If you like it "chunky" its ready to go. If you like it smooth then use an immersion blender or  purée in two or three batches in a blender or food processor. If you used a blender or processor then return the soup to the pot and adjust the salt and pepper. Reheat if necessary.

Croutons, goat cheese, or parmesan  all make great garnishes. There is also nothing wrong with sprinkling a few Fritos on top either.

No need to mention grilled cheese sandwiches.

Coltrane on the recorder

I can't even fathom how long it must have taken to get this right.



Maybe Steve Bates can tell us.

Happy Candlemas, Imbolc, Brigid's Day and Ground Hog Day.

Happy Candlemas, Imbolc, Brigid's Day and Ground Hog Day. The ancients have celebrated the midpoint between the Winter Solstice and the Spring Equinox since forever. It notes the first signs of spring and a celebration of the ancient belief in the transformation of the Goddess from the old Crone of Winter into the Maiden of Spring. Later the Christians took the holiday as Candlemas and celebrates the presentation of Jesus at the temple. It is the day candles are purified for the church. It is also Brigid's Day. Brigid is the Goddess of poetry, healing, smithcraft, and midwifery and is celebrated with candles as well. Whatever your flavor enjoy the day. As the old saying goes.....

If Candlemas is bright and clear, there’ll be two winters in the year;
If Candlemas brings snow and rain, old winter shall not come again.

Wind Wimp

I should be in the garden but I'm a wimp. I just got back from taking Zoey for a walk and the wind beat me up. It's not really that cold (45F) but the wind is a steady 20 mph or so with gusts of probably 30 or more. I dislike it immensely. My task for the day in the garden was to continue putting wood chips in the paths between the beds. This necessitates laying newspaper down first which is impossible with any wind. There...I've justified staying in and reading and drinking tea.

Johnny Cakes

Updated below: Johnny cakes or Journey cakes as they were originally called are a quick and easy way to add some novelty and good taste to a meal. That's especially true for a nice winter meal of beans, chili or vegetable soup. They are super easy. All you need is some corn meal, salt, milk, butter and a griddle or big fry pan. Actually, you don't even need the fry pan as another name for them is "hoe cakes" as you can use the back of your hoe to cook them over an open fire whilst working in the field,

The following basic recipe will make about 16 cakes but you can easily double or triple it for making a bunch and since there is no leavening you can make the batter a day or two in advance and likewise keep extra for a couple days.

Johnny or Journey or Hoe cakes

1/4 cup butter (if you use salted butter cut back a wee bit on the salt)
1/4 cup whole milk
1 cup plain cornmeal ( I like yellow but white

is fine just make sure it is NOT self rising)
1 1/2 Tsp salt
3/4 cup boiling water

In a small pan (or in the microwave) heat the butter and milk until the butter melts and set aside.
In a medium bowl mix together the cornmeal, salt. stir in the water, mixing well then add the milk/butter.
Using a quarter cup measure cook the cakes on a medium hot griddle or fry pan(or hoe). If the pan is the right temperature it should take about 3 minutes until the edges start to brown. Flip and cook on the other side about a minute more. These are best served hot.

You can fancy these up with some tasty additions to the batter. Try some green onion or chopped hot pepper. Minced shallots or garlic is nice. Use your imagination. A little sorghum, molasses or honey isn't a bad idea either.

Update: I should have mentioned that you want a batter that will flow a bit like pancake batter. If it is too thick add a little more boiling water (this is especially true if the batter sits for a while). Too thin add a little more cornmeal.  If you have to spread the batter out manually on the pan then you need to thin it a bit.

I should also note that I add a tablespoon of Bob's Red Mill Polenta to the mixture to create a little more texture.
one more thing...I only got 12 cakes out of this recipe last night. That's enough for the two of us but you should probably go for the full batch if there are more than two.

Image from Country Living.com

Easy French Onion Soup

It is forecast for more rain this afternoon and I am in the mood for onion soup. Here is
the recipe I use. You'll see a lot of recipes for all beef broth but I think that hides some of
the onion flavor so I like to cut it with some chicken broth. The key is to fully caramelize
the onions...they should be rich and dark before we move to the broth part. Sometimes it
helps to add a bit of white sugar to the onions which will encourage the caramelization.

It is believed that the original onions soups were made with just onions and water and it
was only the caramelized onions that brought flavor. Meat based stocks were a luxury for
the peasants. You can, of course, use water and or a vegetable stock here but I really like
the recipe below. Since there are only two of us I typically only make a half recipe so I
don't have to deal with left overs. I should mention that the only really safe bowls or
crocks for the broiler are stoneware or something like Pyrex. Regular old dishes might
crack. I have a special set of onion soup crocks that work great. Just be careful.

INGREDIENTS

1/2 cup (1 stick) unsalted butter
2 pounds thinly sliced sweet or red onions (about 6 medium onions)
1 tbsp all purpose flour
1 cup dry white wine (I use vermouth)
4 cups  low-sodium beef broth
2 cups low-sodium chicken broth
8 to 10 sprigs fresh thyme stripped or 1 tsp dried thyme
1 tsp kosher salt
1 tsp freshly ground black pepper
Half a good baguette slice into 3/4 inch slices on the angle buttered lightly
3 cups grated Le Gruyere cheese

DIRECTIONS

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, salt,
and pepper and continue to cook on low heat, stirring occasionally until the onions
become a deep golden brown and very soft, about 30 to 45 minutes and depending on the
moisture in the onions even longer. Be patient this is where all the flavor comes from.
Add the flour and cook for 1 to 2 minutes. If you are using dried thyme add it now along
with the white wine and scrape up any fond on the bottom of the pan and simmer for 5
minutes. Add the beef stock and  chicken stock, fresh thyme, and bring to a simmer.
Cook for an additional 30 minutes.  Taste and adjust the seasoning.

Preheat the oven 400F and toast the lightly buttered bread slices. 10 or 15 minutes
should do it....you just want them lightly browned but nice and crisp.

Ladle the soup into 4 to 6 oven-safe crocks or bowls. Top with the toast and a handful of
grated Le Gruyere. Arrange the crocks or bowls on a half sheet pan as they will be easier
to handle.

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is
melted and begins to brown.

This recipe makes four generous servings or 6 starter servings

Seed Day

Ok, madam is away for the day, so after taking Zoey out for our walk it is seed catalog day. All the catalogs spread on the kitchen table and then from arugula to watermelon we look at each catalogs offerings and select the varieties we want to try. I always lean toward Seed Savers Exchangeand heirloom and next Botanical Interests followed by Territorial Seeds, Park, Burpee, Jung and then all the smaller ones like Humble Seed ,Sustainable Seed Company, and all the rest. I'll make my lists for each company and then order them on the web. Still haven't decided if I am going to try corn this year but just to be only the safe side I'll order seed. For sure this year is Bloody Butcher and Hopi Blue and another yellow sweet corn of some variety. All the rest is up in air.

Happy New Year

Finishing the nixtamal for my fresh tortillas and it's chicken enchiladas for New Years's Eve dinner. I am pretty sure neither madam nor I will be awake at midnight. I actually think we should celebrate New Year on the Winter Solstice to be accurate anyway.

Everyone have a safe and happy New Year.

Variations On A Theme - Potatoes Gratinee

Madam had her Boxing Day luncheon for the ladies yesterday and I sliced way too many potatoes for the individual Pommes Dauphinois. Instead of wasting the potatoes I just put them in a bowl of water to keep them from darkening and I'll use them today to make a little less rich variation called Pommes Lyonnaise.  The Dauphinois is just layers of potato and Le Gruyere all covered with cream or milk and baked. My version of Lyonnaise loses the cream and uses chicken stock and adds onion to the layers of cheese and potatoes. Sometimes you'll find the recipe is identical to the Dauphinois and just adds the onion. Try them  all and see what you like. I'm being lazy today but there are a bunch on the web just Google "potatoes dauphinois" or "potatoes Lyonnaise" and you'll get plenty of options. Whatever one you pick make sure that it is simply potato, Le Gruyere and milk or cream for the Dauphinois and just potoato, onoin, Le Gruyere, and broth for the Lyonnaise. NO extraneous additions. BTW, don't bother to make either if you aren't going to use real Le Gruyere Swiss cheese.

Mince Pies

Santa can come now as I have his mincemeat pies ready.

Happy Christmas Eve

It's Christmas Eve. We have a couple of friends over this evening for kind of a pot luck. I'm doing a small prime rib and they are bringing a fish curry. It was a last minute thing since we were going to be alone so we figured why not get together.
Anyhow. got some baking to do since there will now be someone to eat it. I've got a pumpkin pie in the oven now and next will be small mince pies. Later I'll do an apple tart as well. I've had my Christmas pudding since the end of November and it has had a few nips of cognac over the weeks so it's ready. I've still bread to bake as well.

Everyone have a nice Christmas Eve and Christmas Day.

Sane versus Crazy

It's becoming clearer to me. This whole hubbub is not between the white and nonwhite and police and protesters. It’s actually between sane people and crazy people. It’s between people who believe in peace and justice and those that want to hate and see people that don't look and believe as they do as something less than human. The tragedy is that they will never change.

Vegan Red Beans and Rice

It's a cool misty day here in Atlanta and a great day for something warm and nourishing.
Here is a nice recipe that meets this need and it has the bonus of being what's known as
cheap eats. It's also nice to have something simple while we are surrounded by all the
rich holiday food.
Traditional Red Beans and Rice fills the bill but to make it authentic you have to shell out
for some expensive ingredients like Tasso, andouille (smoked sausage) and smoked ham
hocks. It's delicious but so is this vegetarian version and while I am a huge fan of smoked
meats you don't really miss it in this dish. My small red beans(cranberry beans and not
the larger kidney beans) are all soaked and I'm ready to go. If you just really have to have
some meat in it just add a pound of diced smoke sausage(pre-cooked) or crumble in
some cooked bacon after you do the smashing bit.  Enjoy.

Vegan Red Beans and Rice
Makes about 8 servings

Ingredients

2 Tbsp olive oil
1 medium yellow onion chopped finely
1 medium bell pepper chopped
4 stalks celery chopped
4 cloves garlic minced
1 lb. dry red beans soaked for at least 8 hours or overnight, drained and rinsed
6 cups vegetable broth or water (I use 1 box of vegetable broth(4 cups) and 2 cups of water)
1 tsp dried thyme or 2 tsp fresh thyme
1 tsp dried oregano
1 whole bay leaf
½ - 1 Tbsp smoked paprika or 1 tsp liquid smoke and regular paprika
Freshly cracked pepper to taste but don't be shy
Pinch cayenne pepper
6 cups cooked rice ( prefer brown basmati but white rice is traditional)
1 bunch green onions, sliced for garnish

Instructions

The night before or early in the morning, put your rinsed and picked over beans in a
large non-reactive pot and fill with enough cool water to cover the beans by a few inches.
Set them aside to soak. I actually put 2 TBlsp. of salt in the soaking water (which will be
rinsed off) as it seems to keep the beans from falling apart. Sort of like brining the beans.

About 3 or 4 hours before you're ready to eat finely dice the celery, bell pepper, and
onion, and mince the garlic. Cook the trinity (celery, bell pepper, onion) in a large pot ( I
like a Dutch oven) in the olive oil over medium heat until softened (8-10 minutes). Right
before you think the trinity is done add the minced garlic and cook for another minute.
In a colander drain the soaked beans  and rinse with fresh water. Add the rinsed beans to
the pot with the vegetables. Also add the vegetable broth or water, thyme, oregano, bay
leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper. If you
don't have smoked paprika you can try adding a tsp or so of liquid smoke.
Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil,
turn the heat to low and simmer for at least two hours.  Stir the pot occasionally to make
sure nothing is sticking to the bottom. Keep an eye out and don't let the beans get to dry.
If they look dry then judiciously add water.

After two hours (or longer if desired) the beans should be soft and tender. Mash some of
the beans against the side of the pot with the back of a spoon. This will thicken the pot
and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot
to simmer for about 30 minutes more to let it thicken.

This is usually served by putting the red beans in a bowl and topping them with a scoop
warm, cooked rice. Sprinkle sliced green onions over the top.

It's a good idea to have a bottle of hot sauce handy for those that like a bit more kick. I'm
a big fan of Cholula from Mexico(the one with the wooden ball top) but whatever your
favorite is is fine.

Yuletide Blessings

For us in the Northern Hemisphere, the December or Winter Solstice marks the longest night and shortest day of the year.  This special day is coming up tomorrow, Sunday, December 21 at 23:03 UTC (6:03 p.m. EST).  December may be marked by Christmas, Hanukkah and Kwanzaa, but for pagans the Winter Solstice is the time to celebrate Yule. Yule celebrates the rebirth of the sun and beginning of winter. It is one of the oldest winter celebrations known.

Originally the Christian calendar focused on Easter. It was only in the fourth century that the church decided Jesus Christ’s birthday should be celebrated. Since the Bible did not point to an exact date when Christ was born, Pope Julius I chose Dec. 25. It’s commonly believed that the church chose the date in an effort to replace the Roman Saturnalia and Pagan Yule celebrations with the Christian holiday.

Many Christmas traditions including dinner feasts, gift-giving, and decorative wreaths can be traced back to winter solstice rituals. For instance, for the Celtic druids, mistletoe was a sacred plant  called “All Heal.” Mistletoe was believed to cure illnesses, serve as an anecdote for poisons, ensure fertility and protect against witchcraft. People would hang it from their doorways or rooms to offer goodwill to visitors.  Ancient Celts would plant holly in their homes as a form of protection since the plants was believed to hold magical powers for its ability to survive the winter months.

So, regardless of which holiday (and there is nothing wrong with celebrating them all!) have yourself a Merry Christmas/Winter Holiday/Yule/Hanukkah or Kwanzaa.

A significant and fun fact about the coming solstice is that it occurs within about two-and-a-half hours of a new moon.

How Now Flu?

According to the enters for Disease Control and Protection we’re just at the beginning of what could be a fairly rough flu season. For starters, the dominant flu strain this fall has been a tough bug (called H3N2) that, in previous years, has caused increased hospitalization and death rates -- especially among the elderly, very young children and people with chronic medical conditions. Worse, this year’s flu vaccine doesn’t fully cover that nasty strain. Long story short, the virus mutated after the vaccine was already in production -- so the vaccine will be less effective this year than in other years.

If for some strange reason you haven't had your shot this year then do so as it will protect you from the other strains that are out there.

Second, add extra Vitamin C and some Zinc to your vitamin regimen. It will boost your immune system (C) and help lessen the symptoms(Zinc).

Wash your hands like a crazy person.

Mashed Potato Leftovers

OK, leftover time. Everyone tries to find something to do with the turkey and there are a lot of good ideas. Pazole or other soups, casseroles, and pot pies. The lowly mashed potato usually get short shrift.

A great use for left over mashed potatoes is potato pancakes or in German, kartoffelpuffer. The basic recipe is just the potatoes, egg, flour and (sometimes) onion but I am kind of a fan of cheese as well and the kind of cheese is flexible. I like cheddar, Le Gruyere, pepper jack or even ricotta or cottage cheese.

Basic potato pancake

3 cups chilled leftover mashed potatoes
2-3 Tbsp chopped shallot, onion or scallion(green and white parts) if using
1 egg, lightly beaten
3 Tbsp flour plus 1/2 cup flour for dredging
Extra virgin olive oil, butter, for pan-frying

If you are adding cheese then make it about 2/3s cup of you favorite shredded cheese.

In a large bowl, stir together the mashed potatoes, cheese if using, onion, shallot or scallions, egg and 3 tablespoons flour until combined.  Using a small ice cream scoop, tablespoon or your hands, divide the mixture into 12 equal portions. Roll each portion into a small ball then flatten it into a pancake about a 1/2-inch-thick.

Heat 2 Tbsp olive oil and 2 Tbsp butter  in a large sauté pan over medium heat. (Add enough oiland butter to completely coat the bottom of the pan.)

While your oil is heating put the remaining 1/2 cup of flour in to a shallow bowl and dredge each pancake, carefully coating each side.

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 5 minutes. Add more oil and butter to the pan as needed between batches.  Resist the temptation to turn the pancakes too soon, you want a nice crisp crust. Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with plain Greek yogurt or sour cream and garnished with additional chopped shallot, onion or scallions.

This will make 12 pancakes.

Note: Depending on the mashed potatoes you may need an extra egg if they are very dry or a bit more flour if they are overly wet to start with.  Also, if you are using a wet cheese like cottage then a bit more flour is needed.

Happy Thanksgiving

Gosh, I have been terrible in neglecting this blog recently but I'll do better. Anyway, everyone have a safe and happy Thanksgiving. Minimonk is joining us today but it won't be a blowout. Game hens, dressing, mashed spuds, creamed corn, sweet potatoes, cucumber and onion salad, and fresh rolls, Punkin pie for desert or an apple tart.

Veteran's Day

It is the 96th anniversary of the signing of the armistice that brought an end to World War I in 1918.  It was called Armistice Day.  Now it is the official U.S.  holiday to commemorate Veterans Day.

Let the veterans in your life know you appreciate their sacrifice.

Quick Butternut and Leek Soup

Fall is definitely here and now is the time when soup becomes the star of many a meal at
the Monk homestead. I have butternut squash in the basement and plenty of leeks still in
the garden so what better option than another variation on Butternut Squash soup.
Instead of the traditional onions, I'll use leeks and instead of milk or half-and-half I'll just use
chicken or vege stock. To make things simple I do it in one pot instead of roasting the
squash in the oven first.  (I am still without an oven but maybe Monday.)

Butternut Squash & Leek Soup

You'll need:
2 large leeks, white and light green parts only, cleaned and chopped.
2-3  tablespoons of butter
1 butternut squash, peeled, cut in chunks(the smaller the chunks the faster it will cook)
2 teaspoons dried thyme
1 tsp Kosher salt
Depending on the size of your squash you'll need 2 - 3 cups of broth(chicken or vegetable)
1/2 cup yogurt or sour cream. I use Greek yogurt since that is pretty much all I ever have
on hand.
6 or so fresh sprigs of fresh thyme (optional)

Add the squash and the dried thyme to the leeks and stir to heat through for a few
minutes. Add just enough stock to cover the squash. Simmer over medium heat for 15
minutes or so or until the the chunks of squash can be easily pierced with a knife.
I use an immersion blender and blend in the pot until it is mostly smooth but you can
transfer it to a blender or food processor and give it a whir. Optionally, if you like it a bit
chunky you can just take a potato masher after it for a bit. Stir in the yogurt or sour
cream. Adjust salt and add freshly ground pepper to taste.

Garnish with a dollop more of yogurt(or sour cream),  and maybe some fresh thyme leaves.

Note: You can, of course, use onions and garlic instead of the leeks and roast the squash
first. Roasting the squash brings out some caramel notes from the natural sugars and is
very nice if you have the time.