Farmers Market Breakfast

As promised this is one of my all time favorite ways to have fresh asparagus! (it also why I always, when I can buy two bunches. One to eat fresh and one to freeze for later use.) Please don't be intimidated by the Hollandaise Sauce, the recipe I use is easy and almost fool-proof! You can use a fried egg in place of the poached egg. This really is an easy, yet elegant looking meal, that anyone could make. It also works great for a lite dinner!

                                         co catmacera 2012
5 Russia Corners Asparagus Stalk per person
olive oil
salt and black pepper
1  Farm Fresh egg per person
toast of choice, I used homemade English muffin bread
bacon fried and crumbled (about 4 slices to feed 4 people)

HOLLANDAISE SAUCE: (serves 4)

3 Farm Fresh egg yolk, at room temperature
1/4 tsp Dijon mustard
a scant 1/4 tsp of cayenne pepper (or a dash or two of hot sauce)
1 1/2 tbs lemon juice
1 stick  of butter
pinch salt

**tips: always seperate your eggs while cold. Don't throw out the egg white, place in a container in the refrigerator for a later use (watch for a recipe to use them). Or you can freeze them as well, then defrost in refrigerator before using). Also, let nature show where to snap the ends of of asparagus, and don't throw out the ends!! Throw them in a freezer bag, place in freezer and use to add in when you make a veggie stock!)

Normally I would grill my asparagus for this, but it was just a little to chilly for me this morning!

Preheat your oven to 400 degrees F. Snap the ends off you asparagus, and place them on a large baking sheet. Drizzle veggie with olive oil, just to coat and season with a pinch of salt and pepper. Roast in oven for about 15-20, or until just fork tender. (give the baking sheet a jiggle about half way through to help turn the asparagus).

Meanwhile, make your Hollandaise sauce. Melt the butter over med/low heat. In a blender place the egg yolks, lemon juice, mustard and cayenne.Whiz for about 30 seconds. When the butter is fully melted, slowly drizzle the butter into the blender while running on low speed. You will see that the mixture will thicken slightly. Easy right? Pour this into a bowl, taste and adjust seasoning, keep warm over a double boiler. Whisk often to prevent lumps. (but if you do get some, just add a few drops of water to thin slightly).

While the sauce stays warm, cook your eggs of choice.

To assemble: Layer 5 asparagus on each plate, top with egg, pour some sauce over each egg, sprinkle with bacon!! Yum Yum...my husband said this morning..."how come I don't get a breakfast like that everyday!" . Throughout the asparagus season I will make this maybe two more times, I just love it as treat or to make for someone special!

"osso bucco" goat shanks

This really is a great comfort dish. You can easily adjust the amount, feeding more or less (adjust cooking time accordingly if you cook a larger amount). Letting the shanks shimmer for 2 1/2 hrs imparts flavor into the sauce and just makes the meat become succulent and tender. I did mine in the oven, but you could use a slow cooker (using shortest cooking time, which typically is 4 hrs, but check the meat after 2 hours, then after that if the meat is not falling off the bone, check 1/2  intervals). You can serve this over polenta as I did, but pasta, rice or even mashed potatoes would be good (even better would be sweet mashed potatoes).

                                                     copyright:catmacera2012

4  FairHaven Goat Shanks (one shank pp)
1 qt whole tomatoes
1 tsp of ea: dried oregano, basil, marjoram, thyme and ginger
1 onion diced
2 garlic cloves, minced
olive oil
s/p to taste

2 c green beans

Preheat oven to 325 degrees F.
In a large cast-iron Dutch oven add enough oil just to cover bottom of pan. Heat over med/high heat.
Season shanks with salt and pepper. Place shanks in pan, and brown on all sides (about 5 m/side). Remove to a platter. Lower heat to medium, add in onion and garlic. Cook for 3-5 minutes, stirring to prevent burning. Stir in all the herbs and ginger. Gently pour in tomatoes. Return the shanks to the Dutch oven, nestling in sauce. (sauce should be about half way up the meat). Cover.
Place in preheated oven and cook for 2 1/2 hours or until meat is tender and just falling off the bone.
(Don't be alarmed, the meat will shrink a bit in cooking).
Remove from oven and place on stove top burner over med/high heat. Remove the shanks to a clean platter and let cool slightly before shredding. Meanwhile, allow the sauce to boil down by half. Then stir in the green beans and shredded meat, lower heat and allow it to heat through. Serve as desired.

Asparagus and Green Garlic

I found this recipe and wanted to share! How perfect with Russia Corners bringing Asparagus and green garlic!

http://www.thymeforcookingblog.com/2012/05/turkey-rolls-stuffed-with-asparagus-and-green-garlic.html



Don't forget buy one , store one!! Buy a bunch to enjoy now and then freeze the second bunch, for later. Doing this makes it easier to store for later use, if you don't have the time to can or freeze in bulk. Before you know it, you will have plenty to have over....sshhh you know them colder months later in the year...I just can't say that word! I am sure you get the idea. Check out this site on how to properly freeze.

http://nchfp.uga.edu/how/freeze/asparagus.html



Round # 2 for Gingered London Broil

I love salads and I like to change them up all the time so as not to get bored with the same all the time. I love lots of textures and flavors in a salad, which why salads are a great way to use up leftovers. I usually try to think of ways that are different for my mother as well, she is a diabetic and watches her carbs very closely. A "bowl" made of 4 sheets of phyllo sheets is just under 40 carbs, so good for her because she can have 60 total at dinner. Anyway, I like that you have leftovers that look so tasty!

leftover slices of Gingered London Broil
1 bag of Gaia's Breath Spring Mesclin Mix
choice of cheese: JFF goat cheese (any flavor), Dutch Girl Softy, JFF or MVD feta
roasted peppers
 1/4 c olive oil
3 garlic cloves, minced
s/p
2 tbs balsamic vinegar
1 tbsp Wild Mountain Apiaries Honey

16 sheets phyllo dough sheets (4 per bowl, keep covered with a towel when not using)
4 tbs melted Kriemhild Butter

I like my meat and cheese to be a room temperature.

Preheat oven to 400 degrees F. Lightly butter four 8" round cake pans (if you have two pans just do 2 at a time)

Take one sheet of dough and carefully brush with melted butter, fold in half (9x14) layer into cake pan, coming up the side a bit. Repeat with remaining 3 sheets, filling in the cake pan. Brush with butter. Repeat this for the 3 remaining bowls.

Bake at 400 degrees F for 10-15 minutes. Let cool for 1 minute, then carefully use a spatula to remove to a cooling rack. Allow to cool (this doesn't take long).

Meanwhile, whisk together olive oil, vinegar, s/p, garlic and honey. Taste and adjust flavoring. Place lettuce in a large bowl and drizzle with dressing, toss to coat. Divide equally among the "salad bowls, then layer the meat, cheese and roasted pepper. Enjoy!

Why grow your own herbs...

This is great site to answer most of your herb questions. One of the main reason I started growing my own herbs was the money saving benefits!! A couple of seedlings from the market, pots (that I always save and have, but think outside the box, use empty plastic coffee cans, making sure to poke holes for drainage) and a little dirt. The cost of start up is roughly the same a couple of bunches from the store, so it pays for itself quickly. You only cut what you need, so no waste, you can dry or freeze most herbs  http://www.herbgardeningguru.com/         

            lavender                     

                                                                                           

          thyme

 a variety of herbs

Gingered London Broil with Creamed Swiss Chard

It has been a while since I have done a 2 meal recipe. London Broil from Sunnybrook Farm, is something I try to keep in the freezer all summer long, you really get you monies worth! I always get at least 2 meals, sometimes I can even get a lunch for 2 in addition.

1 Sunnybrook London Broil
4 tbsp olive oil
about a 2" piece of fresh ginger, grated
2 garlic cloves
4 tbsp buckwheat honey
s/p to taste

1 large bunch of Swiss Chard, rough chopped
1 large onion, thinly sliced
1 tsp grated fresh ginger
4 oz JFF Cream Cheese
s/p to taste

Divine Brine Beet Caviar (optional, but this does add a nice heat, tang and sweetness)

Mix together in a large glass dish the olive oil, ginger, garlic, buckwheat honey and salt/pepper. Place the London Broil in mixture, turning to coat each side. Cover with wrap and let marinade at the least 1 hour but as long as overnight.

Allow the London Broil come to room temperature for about 30 minutes. Preheat grill on high for 10 minutes before cooking.

Place the onion in a large skillet with about 1 tbsp of olive oil. Over medium/low heat let the onion cook down and become soft. Season with salt and pepper. Add in ginger, stir and cook until the ginger becomes aromatic, 1-2 minutes. Add in Swiss Chard, toss to coat. Let the Chard cook down, turn often to ensure even cooking.

Place meat on grill,close the lid and do not move for 10 minutes, only adjust the flame to prevent flair-up. Gently lift the meat, if it sticks, let grill a few more minutes, then turn to other side. Lower heat to low and cook an additional 10-15 minutes, or until your desired doneness.

Allow to rest for 15 minutes, tented with foil. While the meat is resting, turn the heat down on Swiss Chard and stir in the cream cheese, stir occasionally. Heat through.

Slice the meat on a 45 degree angle into thin slices. Place the Chard on a platter. Place sliced meat over top of chard and spoon Beet Caviar over meat.

Spicy Peanut Butter Popcorn

I wanted to capture the taste of a Thai Peanut sauce and combine with popcorn. You can easily adjust the heat value, by increasing or decreasing the cayenne pepper. You can easily cut this recipe in half.

4 qts of Rose Creek Popcorn, popped                                           
1/2 c light corn syrup
1/2 c peanut butter
1/4 c granulated sugar
1/2 c water
1 garlic clove finely minced
1 tbs fresh grated ginger (or 1/2 tbs ground ginger)
1/2 tsp cayenne pepper (more or less to taste)
1 tsp soy sauce
1 tsp cream of tarter
1/4 tsp baking soda
4 tbs butter


Preheat oven to 300 degrees F. Lightly butter a large baking sheet pan; set aside.

Place the popcorn in a large bowl; set aside.

In a large pan place the sugar, syrup, water, ginger and cream of tarter. Bring to a boil, stirring gently. Boil until it reaches 240 degrees on a candy thermometer(soft ball stage).

Remove from heat and stir in the peanut butter, soy sauce and garlic. Stir well then add in the butter, cayenne and baking soda. Stir well, then pour over popcorn. Stir all ingredients to coat well.

Spread out onto the prepared baking sheet. Bake in 300 degree F for 20 minutes, stirring every 5 minutes.

Remove from oven and let cool, stirring often to prevent sticking. Makes a great snack.