Italian Plum Jam

I seem to always have plums on my mind this time of year.  Last year I made a traditional German confection with them, Zwetschgenkuchen.  The year before I started off my blogging adventure in my new home with a simple jam made from the tiniest of plums, mirabelles.  It's so easy to fall into a plum state of mind with the markets literally crowded with crates of the purple, red and golden beauties.

Lemon Zucchini Bread {Revisited}

A dear friend of mine recently sent me a text asking for a recipe I shared a few years ago in the early days of this page.  Someone had gifted her some zucchini and having tasted my version of zucchini bread once-upon-a-time she was looking to make it for herself.  The only problem was that she couldn't find the recipe anywhere on my page.  Not a trace of the delicious lemony zucchini bread popped up in any of her searches.  Curious, I did a bit of digging myself (it's my blog so of course I can find it right?)

Pumpkin Scones

There are some days when I can see the eye rolls from my husband and sons even when my back is turned.  Another new recipe?  Can't we just have something we KNOW we like for dinner tonight?  Just once this week, please?

I don't mean to experiment on my family so much.  Or, at least, I don't start out intending to turn them into dinner-time guinea pigs but that's how it ends up most days.  I can't help it.  I see so many possibilities when I stand in front of the produce section and butcher case.  And most of those possibilities are not meals that have landed on my table in the past.  Why limit myself to what I've already tasted and tried?

But there's something to be said for the familiar.  And we all know it.  It's the reason comfort food exists.  And the reason why so many of those dishes we turn to when we need a break or a lift are the same ones time and time again.  We know exactly what we're getting when we reach for our favorite chicken noodle soup, mac and cheese or peanut butter sandwich.  It's always the same and there's comfort in that.

Back in the US (when I needed a few minutes of quiet to myself) I'd sneak off to my nearest Starbucks, order a chai tea and pumpkin scone and find a cozy table in the corner.  It's one of my favorite indulgences and one that I desperately miss living in Germany.  I know it seems silly.  I'm in Europe for goodness sake and there's a bakery on almost every corner!  Why on Earth would I miss the ultra-commercialized tea and scone when I could have so much better.  But that's the thing.  What I can get here may be better (and most assuredly is in most cases), but it's just not the same.  And even in the midst of my giddy joy in finding something new to try at the market or finding something fabulously different in a bake shop window I still miss the familiar from time to time.

Pumpkin Scones
Makes 9 3-inch scones.
For the recipe, click here.

This is a pretty simple scone to make and is based on my favorite cream scone recipe with a few modifications.  The dough is pretty wet, but isn't too difficult to work with.  Just give your counter a good dusting with flour and you're in business.  These scones make missing America  just a little less difficult, but even if you have a Starbucks nearby knowing how to make our own is still a good thing.

2 1/2 cups all purpose flour
3 tbs brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
a pinch of ground cloves
1 tbs baking powder
6 tbs cold butter, cut into small pieces
1/2 cup heavy cream, plus 1 tbs
1/3 cup pure pumpkin puree (not pumpkin pie mix!)
6 tbs honey
1 large egg

For the glaze:
1/2 cup powdered sugar
1/4 tsp cinnamon
1/8 tsp ground ginger
enough cream to create a drizzle-able consistency (1 to 2 tbs)

Preheat your oven to 400 degrees.  Line a baking sheet with parchment or a non-stick liner.

In a large bowl whisk together the flour, brown sugar, spices and baking powder.  Using your finger tips, a pastry blender or two butter knifes cut the butter into the flour mixture until the pieces resemble the size of peas.

In a separate bowl stir together 1/2 cup of heavy cream, the pumpkin, honey and egg.  Add all but 1/4 cup of the cream mixture to the dry ingredients and using your hands or a wooden spoon gently stir.  If the dough will not hold together when pressed add half of the remaining cream mixture.  Give the dough a few more turns in the bowl, adding the rest of the cream mixture as necessary to create a soft and slightly sticky but not overly wet dough.  Turn the dough out onto a well floured counter.  Gently pat the dough together into a ball and then pat the ball into a 9 by 9 inch square.  You can use a biscuit cutter to make 3 inch round scones or using a knife cut the scones into triangles.  I like to cut my dough into 9 square scones.  Place the scones on the prepared baking sheet and brush the tops with the remaining heavy cream.  Bake for 12-15 minutes or until the scones no longer feel wet to the touch and the edges have gone golden.

Let the scones rest on the baking sheet for 5 minutes then remove to cool completely on a wire rack.  In the meantime, make the glaze by stirring together the powdered sugar, spices and 1 tbs of the heavy cream.  If the glaze is too thick to spread or drizzle stir in up to another tbs of cream.  When the scones have cooled completely, drizzle them with the glaze and give them a few minutes for the glaze to set up.

The scones will keep for 2-3 days if kept in an airtight container.

Blueberry Lemon Lavender Scones

I think that if I have to say goodbye for a little while, it might as well be with a recipe for one of my favorite breakfast treats- scones.  Since goodbyes can be so terribly difficult, a treat to go with them may help to ease the blow just a bit.

And the goodbyes have already started.  My boys and I have already said goodbye to our next door neighbors who won't return from vacation before we hop aboard a plane bound for Germany.  It was sweet to watch the awkward hug between my 8 year old son and their 10 year old daughter and the huge bear hugs between my little one and his best 14 year old buddy.  They are the closest to sisters my boys will ever have, as well as having been the best playmates, babysitters, and calming influences a mom could ask for.  I know we will never have neighbors like this sweet family again though I am certain we are all better for having met them and gotten to know each other.  So while I am heartbroken to be leaving, I am also grateful for having had the opportunity to become neighbors and friends.

And the goodbyes will continue for the next couple of weeks.  We have planned gatherings with work friends- a beach party that is sure to be at the top of the list for favorite evenings here in SoCal.  There are sleepovers where the presence of my oldest has been requested.  I think the reality of the situation is just hitting his friends and they can't seem to get enough play time in before we go.  I am grateful for the distraction- hopefully there won't be enough time for sadness and tears.  I know there will be some, and it probably won't hit us until we're sitting in a hotel somewhere in Stuttgart and the adrenaline from the pre-move festivities and trip begins to wear off.  That's when it will sink in that we have to start over from scratch and I will begin to truly miss all that we have left behind.  Until then, all I can do is make the best of what little time we have left here.

I will miss this space too.  I have no idea what lies ahead for my blog.  I simply know that, for now, my posts will be few and far between as I travel to my new home and set up shop in a foreign place.  You'll see me pop in from time to time.  Perhaps I will have a recipe from the road (a little something I've stumbled upon that I just couldn't wait to share) or maybe with some photographs of highlights from the trip or can't-be-missed sights in my new home.  I really don't know when, but I will be back.  That much I can promise.

Blueberry Lemon Lavender Scones
Makes 10 to 12 scones.  Adapted from Joy the Baker.
For the printable recipe, click here.

It's taken me a while and several experimental tries to enjoy lavender in cooking.  It's a very "in" ingredient right now.  I see it all over the place, from flavoring cocktails to baked goods.  For my taste, its one of those ingredients for which a little goes a long way.  Too much and you end up with something that has a decidedly soapy flavor.  I'm not sure anyone would enjoy that.  But I have found that if used with a gentle hand, lavender compliments the flavors of lemon and berries very well.  In these scones the flavor is subtle but discernible, just exactly as it should be.

2 cups all-purpose flour
1 cup white whole wheat flour or whole wheat pastry flour
1/3 cup sugar
1 tbs fresh, food-grade lavender or 2 tsp dried lavender
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup cold butter, cut into small cubes
1 egg, lightly beaten
zest of 1 lemon (about 2 tsp)
3/4 cup buttermilk
1 cup fresh or frozen blueberries (if frozen, do not thaw)

1 beaten egg and sugar for brushing the tops and sprinkling

Preheat your oven to 400 degrees and line a baking sheet with parchment.

In a large bowl, stir together the flour, sugar, lavender, baking powder and baking soda.  With a pastry cutter or your fingers, cut in the butter until the pieces are the size of peas (though having a few pieces a bit smaller is perfectly acceptable).

In a separate bowl, whisk together the egg, lemon zest and buttermilk.  Gently stir this mixture into the dry ingredients until you have a soft dough that just holds together.  Carefully stir in the blueberries.

Turn the dough out onto a lightly floured work surface and gently knead it together a few times.  Pat it down to a 1 inch thickness.  Using a 2 inch round cutter, cut the dough into circles or cut into 2x2 inch squares with a knife.  Place the scones about 2 inches apart on the prepared baking sheet.  Gather any scraps and reshape to the 1 inch thickness.  Cut scones from the remaining dough.  Brush the tops with the beaten egg and sprinkle with sugar.

Bake the scones for 15-18 minutes or until golden brown on top.  Serve warm.  The scones will keep for a day or two in an airtight container, but they will be at their best when fresh out of the oven.

Tomato and Cheese Galette {A Tuesdays with Dorie Post}

As I sit here trying to organize my thoughts this evening, I am eating a bowl of my Mom's homemade chicken and orzo soup still buzzing with excitement from a fun night out.  I was invited to the Friends and Family preview evening for the newest Whole Foods to open up in the area.  That's a post for a different time, but let's just say that I found myself giddy to be standing in a grocery store being poured a local pinot noir at a bar built into an Airstream.  It was really fun (and the pinot was excellent!).

The sight of all of the signs pointing out the locally produced (and hyper locally as well- that means within a 5 mile radius of the store) fruits and veggies, wine, cheese, granola and other spectacular looking foods was wonderful to see, but it did make me a bit sad.  Sad that in just a few short weeks, I'll be leaving it all behind.  That's not to say that I am not in anyway looking forward to the adventures in my near future.  I fancy myself riding my bike to the local butcher, dairy farmer and Saturday market and filling up my wicker basket with all I need for the week's meals.  But I will definitely be missing my garden and the fabulous produce that we have such easy access to here in Southern California.

Most of all, I will miss the tomatoes.  I planted a full garden's worth earlier in the spring knowing that I wouldn't likely be around to enjoy the fruits of my labor.  But I couldn't bear to see the garden's brown earth remain barren where in the summers past they had been covered in cucumber vines, herbs and stakes tied with branches holding up the most beautiful of tomatoes.  The first of this years crop are just beginning to find their way into the light.  The cherry tomatoes are hanging on the vines, small and still green, but with the promise of something much more. I was hoping to have a tomato ready to eat before I moved, but I guess that's just not in the cards.

I can imagine the dark red heirloom Riesentraube tomatoes- growing right next to a patch of basil- would have been just perfect in this sweet little tart.  It's a savory tart, almost like a fancy pizza, with a crisp and flaky crust.  I'm so glad I found it.  Perhaps one day soon, in the warmth of a late European summer afternoon I might pull another out of my new (and tiny) German oven.  For now, I'll have to be happy with making the best of the few early tomatoes I can find in my own SoCal Saturday market instead.  Sad to be leaving but happy to have been here to experience it in the meantime.

Tomato and Cheese Galette
Makes 1 8-inch galette.  Adapted, only slightly, from Baking with Julia by Dorie Greenspan.
For the printable recipe, click here.

This is a Tuesdays with Dorie post, so there are plenty of other pretty pies to check out on the official page.  I decided to vary the cheese selection a bit, thinking that fontina would make a better partner for the mozzarella that the monterrey jack that was called for in the original.  I was pleased with the result and my boys enjoyed nibbling on the extra pieces of fontina as the galette baked.  That's a win-win in my book.  Oh, and the crust is to die for.  Just saying.

1 recipe of galette dough (recipe follows)

1/2 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1/4 cup fresh basil leaves, cut into chiffonade (finely shredded) or torn
2 to 3 ripe plum tomatoes or 1 1/2 cups grape or cherry tomatoes, cut into 1/4-inch-thick slices
3 tbs grated parmesean cheese

Preheat the oven to 400° and position a rack in the lower third of the oven. Prepare a baking sheet by lining it with parchment paper.

On a lightly floured work surface, roll out the dough into an 11-inch circle that’s about 1/8 inch thick. The dough is quite soft so make sure to lift it now and then and toss some flour under it and on the top to prevent it from sticking everywhere. When you’ve accomplished the above dimensions, move it to your prepared pan. The best and easiest way to move this dough is to roll it up around your rolling pin and then unroll it onto the prepared baking sheet.

In a bowl, toss the mozzarella and fontina cheeses and basil together and then sprinkle it over the rolled out dough, leaving a 2-3 inch border. On top of the cheese, place the tomatoes in concentric circles, again leaving the couple inch border. Fold the uncovered border dough up over the filling, allowing the dough to naturally pleat as you work your way around the galette.  Sprinkle the parmesean cheese around the fluted edges of the crust.

Bake the galette for 35-40 minutes, or until the pastry is golden and crisp and the cheese is bubbly. When it’s done, allow the galette rest on the sheet for 10 minutes. Cut apart with a knife or pizza wheel and serve.

Galette Dough:

1 1/2 tbs buttermilk
2 1/2 tbs (approx.) ice water
1/2 cup all-purpose flour
2 tbs cup yellow cornmeal
1/2 tsp sugar
1/4 tsp salt
 3 1/2 tbsp cold unsalted butter, cut into 4-5 pieces

By Hand:
Stir the buttermilk and ice water together in a small bowl and set aside. Then, in a large bowl, combine the flour, cornmeal, sugar and salt and stir with a fork to mix. Drop in the butter chunks and toss them a round a bit to coat them with the flour mixture. Using a pastry blender, work the butter into the flour, working for butter pieces that range in size from bread crumbs to small peas.

Add the cold water/sour cream mixture into the dough 1 tablespoon at a time, stirring with a fork after each addition to evenly distribute the liquid. When all the mixture has been added, the dough should be moist enough to stick together when it’s pressed; if it’s not, add in more cold water, 1 teaspoon at a time. Use your hands to gather the dough together.

When you’ve gathered it together into a cohesive ball, press the dough into a disk shape, wrap in plastic and chill for at least 2 hours.

In a Food Processor:
Stir the buttermilk and ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the work of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the buttermilk mixture and process just until the dough forms soft, moist curds.

Remove the dough from the processor and press it into a disk. Wrap in plastic and chill for at least 2 hours.

Cherry and Cantaloupe Popsicles

You can't usually tell, but lurking right at the edge of most of the photos I post here is a small boy waiting (rather impatiently) for me to finish up so he can grab whatever food is in front of lens and take off.  He also, for reasons I have yet to determine, really likes to have his picture taken posing with the muffin, cookie or slice of bread I've taken the time to style just so.  He'll stand just outside the frame of my photo bouncing back and forth waiting for me to give him the go ahead to pick up the tasty bite and stand holding it with a big goofy grin on his face.

I have a ton of unpublished photos, mingled in and amongst the more polished ones, of my little man and his favorite foods.  He gets such a kick out of it.

I'm often in a hurry to get the pictures taken, so I get annoyed by his persistence to have those few extra poses taken.  Can't he understand that I just want to be left alone for a few precious moments?  Of course not!

And, if I really take a moment to think about, I ought not to let bother me so much.  He's only four and this age of eagerness to have his picture taken or even to interact with me won't last forever.  I can already tell by the decreasing frequency of hugs and cuddles with my eight year old, that the years will go quickly and before I know it I'll have a couple of sullen teenage boys on my hands.

So this time around I decided to embrace his need to be in my photos.  And, come on, aren't those little hands just the cutest?  It started with a few fingers sneaking their way across my field of view trying to steal one of these incredibly tempting popsicles.  Instead of snapping at my little man to wait, I kept taking pictures.  I may even have posed him once or twice.  And in the end, my favorite photos are the ones where the popsicle is threatening to run away with it's little owner.

The pictures are downright fun, and so are the popsicles.  After all, that's what a popsicle is meant to be, right?  And when it's in the shape of a rocket, it's even more irresistible.  I know from experience on this one.  So go ahead, steal away little man.  Mom is more than happy to let you run away with one of these pops.

Cherry and Cantaloupe Popsicles
Fills 6 rocket pops or 8 standard sized popsicle molds.  Adapted from Honest Cooking.
For the printable recipe, click here.

These popsicles are only lightly sweetened with a bit of honey and have a touch of yogurt added for creaminess.  You can separate the flavors into their own popsicles, put them together with a bit of a swirl or layer them the way I do.  It's all up to you.  The amount of sweetener is up to you and the sweetness of your fruit.

1/4 cup greek yogurt, divided in half
2-3 tsp honey, divided in half
2 tbs lime juice, divided in half
1 1/2 cup cubed cantaloupe (about 1/2 small cantaloupe)
1 cup cherries

Place half of the yogurt and lime juice and 1 tsp of honey into a blender.  Add the cantaloupe and blend together until smooth.  Taste for sweetness, adding up to another 1/2 tsp of honey if necessary.  Pour into the bottoms of bottom of popsicle molds, dividing the puree evenly among the molds.  Set aside or into the freezer.

In the same blender, pour in the rest of the yogurt and lime juice as well as 1 tsp of honey and the cherries.  Blend until smooth.  Taste for sweetness, adding a bit more honey as needed.  For a layered effect, slowly pour the cherry puree over the cantaloupe puree in the popsicle molds.  If you would like the flavors swirled, with a bamboo skewer or toothpick, gently swirl the two layers together once or twice.  Freeze the popsicles for one hour.  Add the sticks to the center of the popsicles and return them to the freezer for three to four more hours, until fully frozen.

To unmold, run the popsicles under warm water for a few seconds.

Strawberry Poppy Seed Muffins

There's something about your kids being sick that makes you feel helpless as a parent.  The kind of helpless that makes you start crying for seemingly no reason at all as you make a PB&J that you are hoping and praying one of your littles will feel well enough to eat.  Because after 5 days of stomach bugs and fevers that spring up out of nowhere, eating half a sandwich would be such a huge deal.  And maybe, just maybe, that helpless feeling will go away soon.   Feeling that you are absolutely powerless to make your child feel any measure of comfort may just be one of the worst things a parent can experience.

When my little one was sick last week, it was an emotionally and physically exhausting experience.  At one point while his stomach was rocking and rolling on him, he said to me "I'm scared".  Scared because he didn't understand what was happening to him.  He felt powerless to control his body and to him that was extremely scary.  And I could do nothing but rub his back and let him know that the feeling would go away.  It was the very epitome of helpless.  So when his big brother came home from school Thursday afternoon with a fever, I went over the edge and started bawling over a peanut butter sandwich.

So imagine my joy when both boys woke up the next morning fever free and with hearty appetites.  So I celebrated with a sweet breakfast to satisfy my sweet boys.  And these muffins hit the spot.  No longer feeling helpless, I was doing what I know how to do in order to bring comfort to my children.  That's the best feeling in the world.

Strawberry Poppy Seed Muffins
Makes 1 dozen.  Adapted from Feisty, Frugal & Fabulous.
For the printable recipe, click here.

4 tbs butter, softened
4 tbs cream cheese, softened
2/3 cup sugar
1 egg
2 cups all purpose flour
2 tsp baking powder
2 tbs poppy seeds
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups chopped strawberries

2 tsp sugar for the tops

Preheat your oven to 400 degrees and line the wells of a muffin tin with muffin papers or spray with non-stick spray.

In a large bowl, beat together the butter and cream cheese.  Add the sugar and beat with the butter mixture until fluffy.  Add the egg and mix thoroughly.

In a separate bowl, stir together the flour, baking powder and poppy seeds.  Add half the flour mixture to the butter mixture and stir to incorporate.  Stir in half the milk.  Repeat the alternating additions of dry ingredients and milk.  Stir in the vanilla then gently fold in the strawberries.

Divide the batter equally among the muffin cups.  Sprinkle with the reserved sugar.  Bake for 18-20 minutes, until the tops are lightly golden and a toothpick inserted in the center of a muffin comes out clean.  Let cool for 5 minutes in the pan, then remove the muffins and let cool completely on a wire rack.

Upside Down Almond Apricot Skillet Cake {A Tuesdays with Dorie Post}

Sometimes there is just no story to go with a recipe.  I don't always have a soulful narrative to go with the recipe for each and every cake I post.  There are times when a cake is just a cake and the only reason I made it was because it sounded good at the time.  And because I got so excited about the apricots I found at the market that I couldn't help but buy three pounds of them as if I would never see them again.  And that really is the only story here.

So here is a cake that is just a cake.  Made with a few from the many pounds of apricots I felt I could sacrifice before turning the rest into jam.  But really, could I give you a cake that was ONLY a cake?  It's a Tuesdays with Dorie cake, which means that it comes from a book curated by Dorie Greenspan and Julia Child.  Meaning that it can't be just any ordinary cake.  This one is a lovely upside down cake with a tender crumb and lightly caramelized fruit and nut topping.

It's a cake that will make you smile.  A cake that you can serve with tea to a group of your favorite people.  It's a cake that makes a great after school snack with a big cup of milk.  It's one of those cakes that will become a go-to.  It is anything but ordinary.  It's extraordinariness comes from its simplicity and versatility and also from its ability to bring you comfort on a rainy spring afternoon.  I think that takes this cake far beyond the ordinary.

Because I can't leave well enough alone, I couldn't hep but fiddle with the original recipe.  You can find the recipe as written in Baking with Julia on the blog of our host this week, Erin (When in Doubt...Leave it at 350).  And here's a list of the changes that I made: 

::I swapped out the rhubarb for apricots (3 apricots, halved and each half sliced into fifths)
::I used sliced almonds instead of the pecans and amaretto in place of the bourbon in the topping
::I didn't have creme fraiche, so greek yogurt took its place
::To up the almond factor, I replaced 2/3 cup of the all purpose flour with almond flour
::Oh, and I turned the cakes from several small cakes into one large one baked in a cast iron skillet

Check out how the other bakers fared with their ability to follow a recipe over at the Tuesdays with Dorie site.  I really enjoyed this recipe and think you, my friends, will too if you give it a try.

Marinated Artichoke Hearts

I am not known to be the world's best gardener.  But I am giving it my all and for the past couple of years have had a pretty successful herb and vegetable garden.  Of course, most of the credit must go to the garden-perfect Southern California sunshine and temperatures.  And automatic sprinklers.  Seriously, whoever invented those things is my hero.  I always set out with the best of intentions when I plant flowers, herbs and veggies, but if I plant them anywhere out of the reach of the sprinklers I might as well just kiss them goodbye.

I will forget to water.  I just will.  And I know it.  Sigh....

But in a place where the artichoke plants are a perennial (come back year after year, for you non-garden types), even I can feel like an accomplished gardener.  This year I had four plants that stuck around from last spring with their big, fern-like silvery green leaves.  The plants are actually quite pretty and I would totally put them in my front yard landscape.  If you're wondering, this variety is called Purple of Romagna and the flowers (aka the part that you eat) is a pretty purple color and the petals are a bit spikier than the more familiar globe artichokes.  I grew them from seed.  Yup, I did that.  And, boy, have they produced for me this spring.

My husband loves those marinated artichoke hearts that come on antipasto plates.  So I have been trying to duplicate their flavor at home for a couple of years.  Unsuccessfully.  He always eats them, mind you, but they're never quite right.  The bumper crop of baby artichokes I had inspired me to give it one more try.  And after steaming, grilling and pan roasting what seemed like a mountain of artichokes, I needed something different. 

Paydirt!  I have found the magical balance between vinegar, spice, oil, and herbs to make my hubby go "Mmmmmmmm".  And boy, would I have been bummed had it not been right.  Those little chokes need quite a bit of prep work to get them into fighting shape, ahem, ready for their dunk in the marinade.  But it was all worth it for the look of satisfaction on my husband's face as he stabbed the first one straight from the jar.

If you can still find artichokes in your market, especially small ones, I beesech you to try these just once.  They're so much better than the ones in that olive bar at your grocery store.

Marinated Artichoke Hearts
Makes 3 pint jars.  Adapted from The Art of Preserving, by Rick Field, Lisa Atwood and Rebecca Courchesne.
For the printable recipe, click here.

The difficulty here is not in the recipe itself, but in the prep work.  But if you can stand the few (or 20) minutes it may take you to remove the outer leaves and chokes from the artichokes, you'll be well rewarded.  One of the great things about a recipe like this is that you can adapt the recipe to your liking.  Add more garlic, take away the lemon peel, or use the herbs that you have in your kitchen.  For us, this combination hits the sweet spot.  The recipe makes three jars of artichoke hearts, one to eat as soon as it's ready and the other two to store in the back of the fridge to pull out for unexpected company or to give to friends (who will thank you profusely!).

5 lbs baby or smallish artichokes
juice of 2 lemons, plus 6 tbs
1 cup white vinegar
1/2 cup rice wine vinegar
1 tbs plus 1 tsp kosher or sea salt
zest of two lemons, removed in strips with a vegetable peeler or cocktail zester
3 cloves garlic, thinly sliced
red pepper flakes (1 pinch per jar)
2  1/2 tbs chopped fresh herbs (I used 1 tbs each chopped parsley and basil and 1 tsp each chopped chives and sage)
1 tsp black peppercorns
6 tbs olive oil

You will need 3 hot, sterilized pint jars and their lids at the ready.  You can accomplish this by either washing the jars and then heating them in a hot water bath for at least 10 minutes, or running them through the sterilize cycle on your dishwasher right before use.

Fill a large bowl halfway with water and stir in the juice of 2 lemons.  Working quickly with 1 artichoke at a time, begin peeling off the tougher outer layers of leaves until you get to the pale, tender inner leaves.  Cut about 1/2 inch off the top of the artichoke, cut off any remaining dark leaves from the base,  then cut the artichoke into quarters lengthwise.  Immediately immerse the artichokes in the lemon water to prevent browning.  Repeat with the remaining artichokes.

Remove the artichokes with a slotted spoon and place them in a large saucepan over medium heat.  Add in 1/4 cup of the lemon water from the bowl.  Cover and cook until just tender, about 10 minutes.  Remove the artichokes from the pot and return them to the lemon water.  Stir in a handful of ice cubes to stop the artichokes from cooking further.

Meanwhile, in a medium saucepan, combine the 6 tbs lemon juice, vinegars, and salt.  Add 1 1/2 cups water and bring to a boil.  Stir to dissolve the salt.

Using your prepared jars, evenly divide the lemon zest strips, garlic, peppercorns and herbs amongst the three jars.  Tightly pack the cooled artichoke hearts into the jars to within 1 inch of the rim.  Ladle the hot bring into the jars, leaving about 3/4 inch of headspace at the top.  Add 2 tbs olive oil to each jar.  This should bring the headspace to 1/4-1/2 inch.  Wipe the rims and seal the jars tightly.

Leave the jars undisturbed on the counter for 24 hours, then refrigerate.  Shake the jars daily to distribute the seasonings for 1 week, at which time the artichokes will be ready to eat.  Keep the jars refrigerated.  They will keep for up to another 2 weeks.

Strawberry Crumble

The strawberries are everywhere right now.  In my garden, at the markets and at my favorite little organic farmstand.  This makes sense as I'm living in the heart of the California strawberry growing farmland, but it always makes me a little giddy.  And this year the crop is looking great.  The air smells like strawberries when you pass through the fields on the warm breezy days, and most days are warm and breezy this time of year. 

It's bittersweet for me this time around.  This is the start of my favorite time of year here, the late spring when the berries start to get really sweet, the apricots are just around the corner, peas and radishes and carrots are filing up my garden baskets and I have so many artichokes that I don't know how to use them all. 

But it's the last spring I'm going to spend here.  

 

The Navy has other places for us see and bigger and better sights for us to see.  We'll be shipping off to Europe this summer and while I am excited for all of the possibilities I can forsee for my family with this move, I will be terribly sad to leave this beautiful place.  It's probably my favorite of all the duty stations we've been to in our Navy life.  The beaches are picture perfect, the sunshine warms not only my skin, but my heart as well, and the variety of produce that grows here (practically on my doorstep) is stunning.  It's inspired my cooking and what caused me to start this blog in the first place.  I will be so very sad to leave that behind.

So I'm going to soak up every last second of this California bliss.  And every last strawberry, plum, peach and ripe-off-the-vine tomato that comes with it.

Starting with this crumble.  It's simple, quick and if you've never had a roasted strawberry you are missing out on something wonderful extraordinary.  It's become my favorite way to serve up these gorgeous berries when I'm not eating them straight off the plant or out of the little plastic green basket that comes from my CSA.  And I think I my family will see this easy dessert grace our table many more times before this spring is over.  Our last California Spring.

Strawberry Crumble

Serves 4.  Inspired by the crumble created by Sook of Heart Mind & Soeul.

For the printable recipe, click here.

This crumble is a bit unusual in that it uses almond flour in the topping.  If you use gluten free oats, there is no wheat in the topping (great if you're a gluten free girl).  But that's not why I used it here.  I simply like the flavor that the almond flour gives the crumble.  It's nutty without being overtly so.  This crumble is easily adaptable to any kind or fruit you have or any sweetener you have on hand.  I used a chamomile simple syrup that I had hanging out in my fridge after making some jam, but I think agave or maple syrup would be just as wonderful.

1 1/2 lbs strawberries, halved or quartered if large

2 tbs chamomile simple syrup, agave nectar or maple syrup

1/2 cup almond flour (you can use all purpose or whole wheat pastry flour if you don't have almond flour on hand)

1/2 cup rolled oats

4 tbs butter

4 tbs brown sugar

Preheat your oven to 375 degrees.

Divide the strawberries between four 1 cup oven-safe ramekins or place them all in a 1 1/2 quart baking dish.  Toss the berries with the syrup (divide it evenly among the ramekins if using them).  Set aside.

In a medium bowl stir together the almond flour, oats and brown sugar.  Using your fingers, a pastry blender or two knives, blend the butter into the almond flour mixture until the butter is the size of peas and you have varying sized clumps of crumble mixture.  Sprinkle the topping over the strawberries.

Bake the crumble for approximately 25 minutes (slightly less if using the ramekins) until the strawberries have released their juices and are thick and bubbly and the topping is lightly browned.

Let the crumble cool slightly.  Serve with ice cream if you like (and who wouldn't?).  The crumble will keep for 2-3 days in the refrigerator in a covered container.

Dark Chocolate Beet Brownies

These brownies were never really meant to be part of a blog post.  The photos were an afterthought- taken in the last remaining minutes of afternoon light in between moments of stirring the risotto for dinner- more because I've gotten in the habit of photographing my food "just because" than with any real intent on sharing them.  It's funny how things happen, though, isn't it?  Because here they are in full view for the world to see....Despite the fact that I reassured my neighbor that the recipe wasn't going to show up in her inbox the day after I shared a brownie from my first batch with her. Sorry Jackie. I lied!

Okay, so it wasn't really a lie if I honestly had no intentions on writing out the recipe for all of you lovely friends to see, right? 

Thank you. 

I feel better.

I suppose my motivation for sharing comes from a compliment I got from the two sweet girls who run my CSA pickup.  One had seen my impromptu sharing of batch #1 of these brownies on Facebook and had asked about it at pickup a couple of days ago.  It turns out they wanted to share my blog address with the other folks who pick up their boxes here in town.  I am (and was, and will continue to be) flattered by the praise that Jennifer and Julianna gave me that morning and again in their email to the other CSA members. 

It really means a lot to me that my photos, food and stories are meaningful to anyone else besides my own little self.  And it was all because of a quick Instagram shot of these brownies.  You just never know, do you?  So thank you ladies for your kind words and for your smiles and warm greetings every Tuesday morning.  These brownies are for you.

Dark Chocolate Beet Brownies
Makes 16 brownies.  Adapted from this recipe in Sacramento Magazine by Adrienne Capps who writes the blog Vegetarianized.
For the printable recipe, click here.

Believe it or not, it's actually very difficult to find a good beet brownie recipe.  There are zillions of brownie recipes that use applesauce or even black beans as a substitute for all or part of the fat and just as many recipes for cakes that take advantage of the flavor and moisture that beets provide.  But brownies featuring beets are few and far between.  The recipe I found and ended up adapting was healthy but not so ridiculously healthy that I still felt in my comfort zone with it.  I did end up swapping out the butter for oil, making the cocoa darker and richer and losing and egg for a bit more fudginess.  In my second go-round with the brownies I tried using melted dark chocolate when I realized I didn't have enough cocoa, but the texture suffered for it.  So I'm sharing the recipe the way I originally fell in love with it.

2 large beets, peeled
3 large eggs
2/3 cup brown sugar
2/3 cup sugar
1/2 cup oil
2 tsp vanilla extract
1 1/4 cup cocoa powder (Hershey's makes a dark chocolate cocoa powder that I like to use in these brownies)
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp kosher or sea salt
1 cup chocolate chips, at least 60% cocao

In a medium saucepan, cover the beets with water by an inch.  Place the pot over medium high heat and bring the water to a boil.  Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes.  Drain the beets and puree them.  You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, Add only what you need.  Set the beet puree aside to cool.

Preheat your oven to 350 degrees.

In a large bowl whisk together the eggs, oil,  and sugars.  Add the vanilla extract and beet puree and whisk to fully combine.  Mix the flour, cocoa powder, baking powder and salt into the wet ingredients.  Stir in the chocolate chips. 

Pour the batter into a 9x13 inch baking pan that has been sprayed with cooking spray or lined with foil or parchment.  Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.  Cool the brownies completely before cutting.  They will keep in an airtight container for 3 days.

Chamomile Berry Preserves

It started with the simplest of things- a cucumber plant that went out of control. I had the brilliant idea to make pickles.  So I invited a couple of friends over to help slice, measure, sterilize and seal a dozen jars of the best pickles I have ever had on a burger.  We shared the jars and some good conversation that afternoon.  By the end of it, my friends and I had caught the bug.

A couple of weeks later the call was made again.  This time, jam was on the agenda.  We spiced the tiny plums from backyard trees, made curd from tart grapefruit (also of the backyard variety) and experimented with cantaloupes and vanilla.  That last one had so much potential that I couldn't help myself but try it again with a less assertive melon and quite a bit less sugar.  The result was like the nectar of the Gods.  I was hooked- on canning, preserving, jamming, and pickling anything I could put in a jar.

I was so hooked, I ended up turning my obsession into a business a mere two months later.  You can check it out by scrolling down to the little Etsy shop announcement over on the right sidebar.  It's over there waiting for you and I think you'll like it.  Go ahead, I don't mind if you leave for a few minutes to check out my wares (and those of my super-talented-ceramic-artist of a sister!).  You know you want to.

Are you back?  Great!  Because I have a new favorite jam that I'd like to share with you.  Okay, so every new jam is my favorite.  But it's really, really good.  It's a bit tart, a bit sweet with a lightly honeyed floral flavor balancing it all out.  Exactly what I love in a jam.  And just what you should be looking for in one too.  None of that flat, one note supermarket stuff.  And a whole lot less expensive that the boutique stuff the good folks at Williams Sonoma would like to sell to you.  And as a bonus, it makes use of an infused simple syrup that will show up in another recipe later this week (and perhaps an Arnold Palmer on my dining room table later this week at dinner, sorry you'll have to make your own).

Chamomile Berry Preserves
Makes about 1 pint. 
For the printable recipe, click here.

This is a simple jam- no pectin and no canning bath.  It is meant to make a small batch to enjoy right away.  The only unusual ingredient is the chamomile simple syrup.  I had the great fortune to find a bundle of organic fresh chamomile flowers in my CSA box a few weeks ago.  So I made an infused simple syrup that I have used to sweeten and flavor a few different sweets since.  If you can't find the flowers at your favorite farmer's market, you can easily use chamomile tea to make the infusion (assuming the dried flowers are the only ingredient).  If you can't find the flowers or tea, try using maple syrup to sweeten the preserves.

1 generous pound mixed berries ( I used blueberries and strawberries in a 1:2 ratio)
1 tbs lemon juice
2 tbs chamomile simple syrup*

Stem and chop the strawberries coarsely.  Place in a large bowl with the blueberries. Stir in the lemon juice and chamomile simple syrup.  Lightly mash the blueberries.  Let the mixture sit on the counter for 30-60 minutes to allow the berries to release their juices.

Place the berry mixture in a medium heavy bottomed pot over medium high heat.  Bring the mixture to a boil and allow it to cook over the same heat for 10-15 minutes.  The bubbles will change from loose small bubbles to large bubbles that take longer to pop.  You can test the done-ness of the preserves by using an instant read thermometer (it is done at 220 degrees) or by placing a metal spoon in the freezer.  Dip the frozen spoon in the jam, if the jam is still loose and runny after a minute or two on the spoon, it is not ready.  If the jam is thick and does not run easily, it is finished.  Place the finished jam in a clean jar, cover and refrigerate until cool.  It will keep for several weeks.

I love this jam on toast with butter or simple lemon muffins, but it also pairs well with softer cheeses like my favorite Humbolt Fog and makes a great topping for ice cream or yogurt.

*Chamomile simple syrup- Place 3/4 cup sugar and 1 1/2 cups water into a small saucepan.  Bring to a boil and stir to dissolve the sugar.  Turn off the heat and stir in the flowers of 1 bunch chamomile (or two chamomile tea bags).  Allow the mixture to steep until cool.  Strain the flowers out and place the syrup into a lidded container.  It will keep in the refrigerator for two weeks.

Spring Pea Shoot Salad with Lemon Honey Ginger Vinaigrette

 

It's easy to get caught in a game of one-upmanship in the blogging world.  There's a nagging presence in the back of my mind that to get noticed I need to come up with the most complicated, unusual or exotic recipe.  I often feel as if an idea that I have is too simple or that it's been done before.  And the whole motivation here is for people to read and like what I present, right?  So if someone else has already done it, than what's the point?

But what's occurred to me recently is that even if it has been done before, it hasn't been done from my perspective, with my eye and my voice.  And that's what makes it unique to me.  If only 12 people read my posts and no one else ever tries out the recipes here, then so be it.  I've made myself proud by what I present and that's all that really counts, right?  Don't get me wrong, I'd love for all sorts of people to take notice and find me interesting enough to come back for more.  But I'm also realistic.  That sort of thing is tough to come by here in the food blogging world.  You've got to have just the right timing, point of view and that certain unnamed "it" to really make it.  Even if I never have "it", I'm happy just to be me.

Spring Pea Shoot Salad with Lemon Honey Ginger Vinaigrette

Makes salads for two.

For the printable recipe, click here.

I decided simple was best here to let the fresh, perfectly seasonal ingredients shine.  So I didn't add a whole bunch of components to the salad and the dressing is only a few ingredients.  I suppose a few nuts (maybe pecans or walnuts) or a sprinkling of fresh goat cheese would be appropriate if you want to add just a little something to jazz it up, but if you have really great ingredients, you don't need much more.  I had the salad all by itself for lunch, but I can imagine it would be lovely alongside a serving of roasted salmon (drizzled with a bit of the vinaigrette, too) for a satisfying supper.  I used a ginger infused white balsamic vinegar, but have included in the recipe a measurement for added ginger as my vinegar isn't widely available.

2 packed cups pea shoots (save the flowers if you have any- they're edible too!)

2 cups mixed baby lettuce or arugula

3-4 french breakfast radishes, thinly sliced

1 lemon, zested and juiced (use a Meyer if you can find one)

2 tsp honey

1/8 tsp dried ground ginger or a pinch of grated fresh ginger

2 tbs white balsamic or champagne vinegar

1/4 cup plus 2 tbs olive oil

salt and pepper to taste

Wash, dry and roughly chop the pea shoots and lettuce or arugula.  Place into a medium bowl.  Toss in the radish slices. 

In a small bowl, whisk together the lemon juice and zest, honey, ginger and vinegar.  Drizzle in the olive oil, whisking to incorporate and emulsify the dressing.  Add salt and pepper.

Toss the salad with half the dressing and distribute to two plates.  Add additional vinaigrette and salt and pepper to each plate to taste.