Summer – Page 3 – Backdoor Hospitality

Paleo Day 1: Pistachio Crusted Salmon

Before we had children, I participated in the South Beach diet with Ben. The premise is removing grains, some fruit carbs, white potatoes & sugars. You take everything out the first two weeks, then add in some other items the third week. I’m not really one for going on diets, but I was game for this one for Ben’s sake (not his Lemonade Cleanse though). The first day was fine. I had eggs, some veggies, and probably chicken for dinner. The next day took a turn for the worse. This is where that little old friend called “drama” sneaks its way into my head and clouds any clarity or logic.

I called up Ben sobbing the second morning saying something along the lines, “I can’t do it. If I eat eggs I’m going to puke. Seriously, I can’t do this anymore–what can I eat? I can’t…” Drama is my middle name and I will never live this down, as Ben has already said today that he is expecting a call tomorrow with “nutty wife syndrome.”

Today hasn’t been too bad of day one Paleo. The hardest is when there are multiple child meltdowns, the comfort of an Americano with cream or a latte is not an option, while I keep pressing on towards the goal. Reminds me of the Apostle Paul, “I press on toward the goal to win the prize for which God has called me heavenward in Christ Jesus.” Granted, Paul was talking about something a bit different from restraining oneself from sugars, grains & dairy; but, I think it’s the connection of seeing the end goal (whatever it might be). Right now I’m choosing to embrace this challenge (hopefully without so much drama like before) and I think tonight’s dinner proved a gold.

Pistachio Crusted Salmon with sautéed Shallot & Fennel (printable recipe)

Ingredients:

2 lbs Coho Salmon

mustard

2 cups shelled pistachios

sea salt & ground pepper

4 Tb olive oil

2 shallots, thinly sliced

1 fennel bulb, thinly sliced

Directions: Preheat oven to 375. Line baking sheet with parchment paper. Ground pistachios in food processor until nicely ground. Put your salmon skin side down. Sprinkle with salt & pepper. Put a thin layer of mustard all over the salmon. Cover with ground pistachios. Bake for 15 minutes. Allow to rest for 5 minutes.

Just before the salmon is done, add olive oil to saute pan and turn to medium heat. Saute shallots, stirring constantly, for 1 minute. Add the fennel and keep mixing it up a bit. It’s okay to have some of it brown & get a bit crispy on some of the pieces.

Put some of the shallot/fennel atop a good portion of pistachio salmon.

The Family Meal (Roasted Tomato & Red Pepper Soup)

There is so much research showing how important it is to eat together for meals. I understand that eating every meal together is not completely feasible, so maybe it’s making a goal for one meal a day. Granted, I don’t have teenagers or any after school sports during this stage of life. However, I think I hold it so dear, because growing up we didn’t have regular “check-in” time during a meal (meaning every member of the family sat together). I love how Ben regularly asks the girls, “Girls, I forgot to ask (insert enthusiasm), what was your favorite part of the day?” Tayers will routinely announce, “OH..HUCK! (as in a character from Strawberry Shortcake).” But you know, it’s not about dinner being intricate or fanciful; rather, it’s simply about being present to feed both the body & soul.

I wish you could come into our home to share a meal with us, because contrary to mislead beliefs, we rarely have exquisite platings. Typically, it’s fairly humble and sometimes a flop (with a very humble husband still eating it). If there’s something I want to impart to you in the kitchen is take risks, expand upon what you know, but do it with little steps. And if there’s another thing I want to impart is take advantage of what the farmers are growing, because it most likely tastes REALLY good.

Tomatoes. They’re still abounding here in western WA and you don’t want to pass them up. My girls love tomatoes, as do I, and we all love a good tomato soup. Growing up I hated tomato soup, because you only found in a white & red can labeled Campbell’s (Could it get any worse?). So in my infinite 8 year old wisdom, I deduced that all tomato soup was evil (as were those sad little Circus Peanut Candies). Then, I grew up and tried a different tomato soup, come to realize I had it partially wrong. Not all tomato soups are created equal (I was right about the Campbell’s brand). This tomato soup is fairly straightforward & easy. You won’t see if featured on 30 minute meals, due to the roasting time alone, but well worth it. You can choose to serve it a la rustic (less smooth & without pressing it through a sieve) or a bit more refined (pressing it through a sieve), but it’s entirely up to you. Whatever you do, I hope you sit down, give thanks for even the simplest of meals, breathe in deep for this moment you’re given, and do with those people you love most:)

One Year Ago: Day One & Two of Culinary Intensive Course

Roasted Tomato & Red Pepper Soup (printable recipe)

Please don’t be afraid of salt here. Salt is like the focus button on a camera, it is there to enhance the flavor. A tomato in season is going to be great; however, when you add a bit of salt to it…it’s WOW factor increases exponentially. Use however, much water you think you need to create the consistency, which suits your fancy.

3 lbs heirloom tomatoes
Handful of sungold tomatoes
1 red bell pepper
1/3 cup olive oil
sprinkle of unrefined granulated sugar
sprinkle of kosher salt

2 tsp unrefined sugar, evaporated cane juice
1 tsp kosher salt
1-1 1/2 cups water
freshly grated parmesan cheese
crack of fresh ground pepper
light drizzle of olive oil

Directions:
Preheat oven to 400. Line rimmed baking sheet with parchment paper. Cut heirlooms into quarter slices, while leaving the sungolds as is and put on tray. Quarter the red bell pepper & place on sheet as well. Drizzle the olive oil over the nightshades (tomato & peppers fall in the nightshade family), then sprinkle with salt & sugar. Roast for an hour.

Transfer everything, even the oil, to a food processor. Process until smooth (45 seconds to 1 minute). Taking a fine meshed sieve or food mill, pour some of the pureed mixture through to strain the seeds & skin pulp. Take the strained soup mixture and add 1/3 cup at a time to create the right consistency for you. I used 1 cup of water. Then, added a little bit more sugar & salt to make the tomato flavor pop. Heat on the stove top. Garnish with freshly grated parmesan, cracked pepper, & light drizzle of extra virgin olive oil.

Peach Pico de Gallo

The trees around here tell me that Autumn is on the move. However, in Bellingham it is known that summer doesn’t fully start until the Fourth of July and sticks around till end of September. Today would prove otherwise. But, I’m not letting it get to me and trying to make up for so much lost time in the kitchen this summer. Peaches, nectarines, apples & plums are in abundance. In fact, you can still get strawberries, blueberries & raspberries at Joe’s Garden (oh how I love thee). Not to mention the nightshade vegetable/fruit family abounding everywhere.

And since we’re leaving to Vegas this week for my sister-in-law’s wedding, I needed to do something with the tomatoes & peaches before I left. A peach pico de gallo sounded wonderful. I think it was two summers back we would buy this mango-peach salsa from Costco & simply loved it. It was more on the sweet side, not as much spice, but perfect for grilled chicken, salmon or even better…scrambled eggs. My version is less sweet and it tastes like a pico de gallo should–fresh. You can up the spice factor however you like. It takes me to the beaches of Mazatlan where my grandpa lives, except this time I’m older and can drink a beer with it. Enjoy!

P.S. We got our camera in the mail this week (must use the word “our,” as I’ve already said “my” once–OOPS!) & I love it!

A Year Ago: Sour Lemon Scones

Peach Pico de Gallo (printable recipe)

Ingredients:

1 medium sweet onion, diced

1 large red pepper, diced

1 jalapeno pepper, minced (the heat is in the inner white spine, so you can remove that to make it less hot)

6 hothouse tomatoes (Joe’s Garden), diced

1 1/2-2 lbs peaches, chopped & skinned

pinch of salt

juice of one lime

Optional: If you want more heat, add more jalapenos.

Directions: This is relatively easy to make. The work is done with a sharp chef knife, cutting board and bowl. Cut, dice, chop, etc and put it into the bowl. Mix together, taste for flavoring & add more of what you think you need. Eat with chips, serve on eggs, chicken, salmon, fish tacos, cod, halibut. Add a mango if you like.

Beet Salad Done Right!!

I’ve been suffering from a bit of writer’s block. In college when it came time to write my history papers I would fumble & fumble with the introduction. And that’s how it’s been feeling when I sit down to write a new post. I can’t seem to find just the right words to begin. But, in a way, it’s exactly how life is going in the here & now. Take breakfast for instance. It’s 8:00 and I’m actually showered & ready, so breakfast should be a snap. Not quite. When I came downstairs I found my “risen bread” to be not so risen, but quite fallen. I didn’t want to waste it, so I began thinking what I could do instead.

Then, insert two little girls under the age of four asking for, “Mama, can you put Shortcake Swing on?” Me: “Yes! (still looking baffled at my dough). And since I didn’t move in .milliseconds I was asked the same question again. Then, Tayers needed her boots on like sissy. Oh, but my hands were sticky, so go and wash, help with said boots, then back to dou…oh wait, there’s dirt all over the floor. Find broom. Another question asked of me. Me wondering if I had something I was doing in the kitchen. By the time I got back the dough was sticking to the board. Eventually, I made a sad excuse for a breakfast pizza (eggs cooking on top, dough a bit soggy [because it was intended for bread in the first place]); however, the girls didn’t seem to mind.

Oh, what I also forgot to mention was the time when we finally ate…oh about 9:15. Because what ensued from the time I started to the time I finished, well, I have no clue at this point in the afternoon. I do know that I lost my marbles at one time with a bit more boisterous mama (some call it shouting) saying, “I need to think! Out of the kitchen…get out of the kitchen!” I think I was the one who needed an immediate time out and my apologies & reminding myself in front of the girls how we are to “use our words.” That’s what my introductions to posts feel like. My life at present is like the first time I learned to drive stick, a whole bunch of jerking stops not knowing how (or if I should) to begin again.

But you know, I find a bit of solace amidst of all this (granted, it’s almost 8 hours later). As I was picking up the toys, hats, shoes from the floor for the umpteenth time I thought of the people without kids (whether it be the barren, the empty nester, etc) and how this mere “inconvenience” is full of life. Our home is full of non-stop chatting, laughter, cries, music, movement & breaths. The silence is more than appreciated & needed, but there’s something about that little voice after nap, which gladly says, “Hi Mama!” There’s something about it all that I wish I could stuff it into a bottle so it never fades. It’s contentment in these little things, that makes a Monday feel like a Friday. This little salad does just that. The acidity from the marinated beets, sweet licorice blend from the fennel, and the creaminess from the avocado. You could eat it by itself or put it on top of salad greens.

A Year Ago: Superlative Chocolate Chip Cookies & Cabbage-Apple Salad

Beet, Fennel, & Avocado Salad

This salad can be eaten without salad greens, or with. I found a good washed kind from my Farmer’s Market (had kale, mustard greens, herbs, bibb lettuce). Be sure you don’t throw out your beet greens. You can either saute them up with a little minced garlic, olive oil & salt for later. Or, chop them up to use as part of your salad greens for this here salad.

(printable recipe)

Ingredients:

1 bunch of beets (if you can get a variety sold at a Farmer’s Market–that would be optimal)

4-5 small fennel bulbs (or 2 big ones)

2 ripe avocados

Raw Apple Cider Vinegar

Kosher Salt or Sea Salt

Olive oil

Mixed Greens

Directions: Chop the beet greens off (save them for later use by steaming or cut up & put as part of your salad). Scrub the beets, but no need to peel them. Thinly slice them using a mandoline. Put them in a bowl and pour enough raw apple cider vinegar to cover them. Allow them to marinate for minimum 2 hours. Once your beets have marinated (I marinated mine for 3 1/2 hours), drain them & if you want to barely rinse them, go ahead.

Slice the fennel with the mandoline (think thin as well). Put them in a ice water bath, then transfer them to a salad spinner to get the water out. The ice water bath shrinks the fennel, allowing it to be crunchy.

Transfer the beets & fennel into a bowl. Drizzle some extra virgin olive oil on top, sprinkle with salt & cubed avocados as well. Lightly mix with your hands. Place a portion on top of mixed salad greens. Drizzle with a little bit more olive oil and you’re good to go.

Sugar Snap Pea & Mint Risotto

The long-awaited summer has arrived (granted it could go away by next week, because this is the Pacific Northwest). Ben says Memorial Day is the official unofficial start of summer (in theory), while the reality of high temps, constant summer & glorious outdoor water play dates begin after Fourth of July. Our plans for the day include: sunscreen bodies, water, smoothies & bare feet. I don’t want to be doing much when it comes to cooking over the stove top, so please forgive me for this recipe on a week like this, which cries for salads, quick sandwiches, and anything cool.

But, I made this while the weather was partly sunny and I had a plethora of some of the best sugar snap peas I’ve tasted. We have this little garden/farm, Joe’s Garden, which is quintessential Bellingham. Bouquets of sweet peas in early summer, lettuce heads the size of three grocery store kind ($1.25) and a cornucopia of bounty come August (eggplant, tomatoes, summer squash, basil, potatoes, peaches, etc). The sugar snap peas had just been picked and we brought home a bag. They were crunchy & sweet. A week later they was still some left in my fridge and they had not lost their crunch–amazing. If you live in Bellingham and you’ve never been–you must go. If you’re coming from out-of-town, do yourself a favor and stop by.

I had to use these snap peas along with the abundance of mint we have to make a risotto. My friend Lindsey puts little ideas in regards to food of what I should make and then I set to the task. We had a similar risotto using sugar snap peas, but it used a basil cream. I really felt the addition of mint would be more refreshing, and it didn’t fail me. Take advantage of the small season of sugar snap peas by eating a couple on the way home and making this risotto.

Sugar Snap Pea & Mint Risotto (printable recipe)

1 vidialia onion with greens, chopped
2 garlic cloves
2 Tb olive oil
1 Tb unsalted butter

2 cups arborio rice, risotto
1/2 cup dry white wine
5-6 cups vegetable broth
1/2 – 3/4 cup freshly grated Parmigiano Reggiano
kosher salt to taste

3/4 -1 cup sugar snap peas, cut into thirds
1 -2 Tb freshly chopped mint

Directions: Put vegetable broth in a small pot & heat. You will want it to be warm when you add it to the rice for later. Put a lid on the pot to keep it warm.

In a large pan, heat oil & butter on medium heat. Add onions & garlic, saute till fragrant and onions softened, about 4 minutes. Add a pinch of salt & mix. Add the arborio rice and stir to coat. Cook for about 30 seconds while stirring. Add the white wine and stir. Once the rice has absorbed the wine, add one cup of vegetable broth. Stir and allow the rice to soak up the broth. Continue adding one cup at a time and allowing the rice to soak it up. This will take about 25 minutes. When you have about 1 -2 cups left of broth, add the sugar snap peas.

Taste throughout to see how much salt you need. The rice should be a little al dente. Remove from heat and add freshly grated Parmigiano Reggiano & stir. Add the chopped mint. Taste & see if you need more salt. Serve straight from the stove. Garnish with more Parmesan & mint.

Lemon Poppy Seed Strawberry Shortcake

My little girl loves Strawberry Shortcake. Well, the dessert, but mainly the cute character I grew to love at the same age. I’m sure if her and I were the same age, we’d probably be friends as we share similar affinities.

Growing up we would regularly eat strawberry shortcakes in the summer. My dad was (and is) the fruit king. It wasn’t uncommon to find heaping amounts of peaches, nectarines, plums & cherries all at the same time in June & July, with a couple of trips to the market throughout the week. It’s no surprise my younger brother at age three consumed two whole watermelons in one sitting at our church’s watermelon bust. Frequently on a Sunday evening, my father would begin cutting up fruit for the BIG fruit salad as we sat around like seagulls awaiting our victory.

When it came time for strawberry shortcakes, I was designated strawberry huller. I must say that I am a veteran strawberry huller. I don’t mess around with the huller device, but a small paring knife, removing the stem & inner middle (not just chopping off the top–isn’t that a crime?). Unfortunately, our idea of shortcakes was the spongy prepackaged cakes. It’s interesting that I wasn’t completely fond of them as a kid. However, when I would taste various versions of biscuit shortcakes in former years, they were either dry, or felt like gravy should be the topping.

I had put off the search for a while, then shortly after Ben & I got married I came across this recipe thinking that it might just be the summer to redeem the strawberry shortcake. And folks, this is it. The lemon poppy seed version was first made two weeks ago, while I normally stick to the original cream version. They’re reminiscent of flaky, creamy English cream scones, except with more cream. And this isn’t time to watch your figure, but completely indulge in summer goodness of sweet, seasonal strawberries, flaky cream shortcakes & billows of freshly whipped cream. A perfect end to a fourth of July meal. You could easily make the original version (directions below) or put a spin on it with the lemon & poppy seed. Whatever you do–these should be on your menu this weekend (also try Heirloom Tomato & Watermelon Salad). What are some of your fourth of July food memories? Don’t forget to take part in the free giveaway!

Lemon-Poppy Seed Shortcakes (printable recipe)

This recipe is from Fine Cooking magazine. You can easily make these shortcakes as plain, by omitting the poppy seeds & lemon juice, and using 1 1/2 cups of heavy cream instead. Another option for the lemon poppy seed shortcakes is by using half strawberries & the other half blueberries.

Ingredients:

For Shortcakes:
3 cups all-purpose flour
1/4 cup plus 2 Tb granulated sugar
1 1/2 Tb baking powder
3/4 tsp kosher salt
1/4 cup plus 2 Tb lemon zest
6 ounces (3/4 cup) cold unsalted butter, cut into 1-inch pieces
2 Tb poppy seeds
1 1/4 cup heavy cream
1/4 cup fresh lemon juice

For Strawberries:
5 cups sliced strawberries
1 – 2 Tb granulated sugar

For Whipped Cream:
1 1/2 cups cold heavy whipping cream
2 Tb granulated sugar
1 tsp vanilla

Shortcakes Directions: Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder & salt into a large bowl. Add the lemon zest and toss throughout the mixture. Cut the butter into the dry mixture with a pastry blender or two knives until the largest butter is the size of peas. Add the poppy seeds and mix around lightly.

Make a well in the center of the mixture and pour in the cream. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.

Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.

Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer to parchment-lined baking sheet, cover with plastic to chill for 20 minutes.

While dough is chilling, Heat oven to 425. Remove dough from fridge & cut (using a sharp chef’s knife or bench knife) and cut into 9 squares. Space apart on parchment-lined baking sheet about 2 inches apart. Brush each shortcake with cream & sprinkle coarse sugar on top. Bake for 18 to 20 minutes. When done, let cool at room temperature.

Strawberries: While shortcakes are baking, slice strawberries and place in bowl, along with one tablespoon of sugar. Mix together and allow to macerate for 30 minutes at room temperature.

Whipped Cream: In a chilled bowl of an electric mixer with a chilled whisk, add cold whipped cream. Beat on high until it begins to thicken. Add vanilla & sugar, then continue beating till billowy, soft peaks form. **If you want lemon whipped cream, then add 2 Tb of lemon juice in place of vanilla.

Poached Rhubarb

There are times when all you need is simple but good, fancy but easy, fresh but cheap. That would be poached rhubarb. Yes, I’m a little obsessed with this vegetable turned fruit; but, seriously, is there anything more wonderful than seeing these green & red stalks at the Farmer’s Market or gardens whispering, “yes–summer is coming!” You haven’t even begun to see the many uses I’ve made with this humble stalk.

I needed to make desserts for a banquet of 80+ people this past Saturday. I knew rhubarb would be the star. However, when given full range of what I could make for a dessert is like telling a child they can have any toy in a toy store, but just one. Seriously! Only one of the many calling my name. Options are limitless (well, not quite–there was a budget & time constraints, but you understand–right?!)! I ended up making a deconstructed white chocolate cheesecake with gingersnap crust topped with poached rhubarb.

There are a couple things I love about this poached rhubarb:

It holds its lovely shape, not being cooked down to mush.
It’s lightly sweetened maintaining that perfect tang we know as rhubarb.
You can dress it up or down (reminds me of the sales lady at the Gap telling me why the boot cut jean was perfect for the same reasons).
You can eat it for breakfast & dessert and no one will ever bat an eye.
It doesn’t take that long to make.

Poached Rhubarb (printable recipe)

This recipe was inspired by Tartelette. I am in awe of her photography, many variations of macarons & desserts I salivate over. It’s an art form. I have found serving directly on top of plain yogurt to be completely satisfying.

Ingredients:

3 cups sliced rhubarb, 1/2 inch slices

juice of one lemon

1/2 cup water

2 tablespoons honey

1-2 tablespoons demerara sugar

Directions: Place water, lemon juice & honey over medium-high heat. Stir to dissolve honey. Once it boils, add rhubarb. Stir around and allow rhubarb to poach for about 4 minutes. You’ll want to be near the stove to keep an eye on it. Don’t allow it to cook too long. Once the red parts turn pale and a fork can pierce through (but not mushy through), remove rhubarb from liquid and place in bowl. It will cook a bit longer.

Add demerara sugar to liquid and cook liquid down to a syrup if you’d like, or simply until the sugar dissolves. I think I prefer it to be less syrupy. Top on ice cream, yogurt, cheesecake, or by itself.

Rustic Rhubarb Cake

Although I promise to give you a recipe, allow me to ramble a bit. About the weather, glories, & redeeming the times (and later some rhubarb cake). I’ve been loving this weather we’ve been given in Bellingham of late. It makes being a mama so worth it, along with the dreary months in winter. The sun in full swing, slight breeze, dirt-painted toes in sandals, happy little girls in search of flowers or climbing towers too high for their hands to reach–blissful. The backdoor is open, while the girls run in and out.

It’s days like this that I’m reminded of how glorious creation is & my homebody nature sheds off. I become more aware of the little things, birds singing, breeze wisps my hair, the hues of golden & red in my youngest hair. It’s lovely! It reminds me of how grand the universe is and how little I am. This is a verse from the song, ‘Lovely,’ by the band Waterdeep:

Lord when you sing your song

all of creation will know

Lord when you show your strength

let justice and righteousness flow

when we see your holiness

every tongue confess–You are lovely

God continues to bring me back to him, while he tells me I’m valued, treasured, & I can feel free to cry or laugh in his presence. I hear the birds singing praise. The trees lifting their hands to worship. And feel the breeze dance over me, enrapturing all of me–hushing the fear & empowering the dreams–his Spirit. Today I’m melancholy with joy. Maybe it’s hormones. Although I’m breathing in the beauty of the day, I’m exhaling like an asthma sufferer. My heart is thinking of the marriages dying in this world, the mother who cannot feed her children, the very real fear of war standing outside the door. And then, I glanced and saw this verse popping out:

He will rescue the poor when they cry to him; he will help the oppressed, who have no one to defend them. he feels pity for the weak and the needy, and he will rescue them. he will redeem them from oppression and violence, for their lives are precious to him.–Psalm 72:12-14

No matter how much I can get sucked into the pit of despair (for myself or others), I have to remind myself of this verse. It’s when life can’t seem to get any worse–it does, but I remember telling Ben in the midst of one of those moments, “I have to remain hopeful, because Jesus still sits on the throne & he’s capable of redeeming the least hopeful of situations or people.” So maybe you’re having a melancholy day, or a simply wonderful, singing on mountaintops sort of day. You could easily make this cake. It’s one of those “one-bowl” wonders sort of cakes. Plus, you could pass it as breakfast too.

Rustic Rhubarb Cake (printable recipe)

This recipe was given to me many years ago, but I am greatly indebted to the source. I turn on the oven, spray my pan, & throw everything in the bowl to mix & pour into the pan. I’ve changed some things up a bit. I used Rapadura sugar, but you could use granulated sugar. Instead of hazelnuts, change it out with what you have. And instead of using whole wheat pastry flour, use all-purpose.

Ingredients

2 cups chopped rhubarb

1 cup whipping cream

1 cup Rapadura sugar

1 large egg

1 1/2 cups whole wheat pastry flour

1 tsp baking soda

1/4 tsp kosher salt

For Topping:

1/2 – 3/4 cup brown sugar

3/4 cup chopped hazelnuts

Directions: Preheat oven to 350. Spray a 9×13 pan. In a medium bowl, combine cream, eggs & sugar and mix to combine. Add flour, baking soda, salt & rhubarb to the bowl and stir until combined. Pour into prepared pan.

Sprinkle with brown sugar and then the hazelnuts. Bake for 28-30 minutes. If you’re using Rapadura sugar, then you’ll really start to smell it at which point use a toothpick to check to see if it’s done. If a toothpick inserted in the middle comes out clean–take it out.

Serve it warm, room temperature, dollop of whipped cream, yogurt, for brunch, ice cream–whatever you fancy.

When Life hands you lemons & lavender!

Go ahead and finish the cliche…make lemonade! That’s right, nothing original, but we don’t always have to be original. And most likely, hardly anything is truly original anyway, but doesn’t mean it’s not good. My friend Lindsey mentioned that I needed to get on the bandwagon and create a Lavender Lemonade. Not only that, but have a Spring kickoff of food you should be making in the kitchen this time of year.

I have been reading a book Animal, Vegetable, Miracle by Barbara Kingsolver, which has inspired me even more to be a seasonal eater & cook. It’s about her family’s year long adventure of eating only food grown locally (which would also be in season). Now, I don’t think I would ever be able to do that, but she makes some good points with the main two being how much fossil fuel is used to transport food that you wouldn’t be able to find locally. The other point is how much better the food actually tastes (along with health benefits) when you get it farm direct. I would wholeheartedly agree as Ben and I were talking about the vegetables he actually likes.

His thing is he will eat vegetables because he knows they’re essential, but he doesn’t necessarily like many of them. However, when I prodded a bit more, we came to find out that a majority of veggies he dislikes are actually eaten out of season. Now, all that to say and lemons are definitely not a seasonal, nor local thing here in Bellingham (hence why I couldn’t abide by a 100% locally grown philosophy–plus what about coffee?). Lavender does grow abundantly in the Pacific Northwest. However, it’s more of a summer thing. Okay so none of the ingredients, except water, is in season or local at this point in time. But…I had lavender in my cupboard from a local Lavender farm, so I feel justified.

Lavender Simple Syrup

I liked this lemonade quite a bit. It had a subtle lavender aroma & taste. I used unrefined sugar, which in making a simple syrup you never get that clear syrup. So other than visual appeal, the unrefined did just fine and the lavender lemonade hit the spot on a lovely Spring afternoon.

Lavender Lemonade (printable recipe)

If you want a clear simple syrup, then use white granulated sugar. The simple syrup makes more than what the recipe calls for, but just put it in your fridge to make more later. It will keep in your fridge for 2 weeks.

Simple Syrup

1 cup unrefined granulated sugar

1 cup culinary lavender

1 cup water

Lemonade Ingredients

12 Tb lavender simple syrup

3/4 cup freshly squeezed lemons

2 1/2 cups cold water

In a mortar, gently crush about 1/3 cup of lavender. In a small pan over medium heat, combine sugar, lavender & water. Stirring to combine and until the sugar crystals disappear. Don’t stir and let it cook for 3-4 minutes. Remove from heat.

With a sieve over a measuring cup, pour lavender simple syrup through to separate the syrup from the lavender. Set aside. Squeeze your lemons (I had 3) to make 3/4 cup and pour into a pitcher. Add 10 Tb of lavender simple syrup, along with 2 cups of cold water. Taste to see if you need more water or syrup. I used 1/2 cup more & 2 more Tb of the syrup.

Serve by putting some ice in the pitcher & sprinkle with lavender. Sit outside and breathe in Spring.

Heirloom Tomato Soup

Well, the week of Kamille is officially over as of a week ago. And although I was richly blessed by my husband for allowing me to take a three day cooking class, spend a couple evenings away from home and be creative away from typical mommy duties, it still made me feel like I wanted (and possibly needed) more time away. Is that horrible to say? I think I needed time to take in everything I learned, in order to apply it. But for anyone with small children knows, finding time to debrief is near impossible because life is always going.

However, after a couple days, I was able to apply some of my newly learned skills. My top priority being cutting apart a whole chicken and then making a stock out of the leftover chicken parts. So far I have two whole chickens cut down under my belt and about 100 more to go. It was great to make such simple dishes for dinner (using the chicken I cut up) and have Ben rave over them. He said of last night’s dinner (of roasted chicken breast stuffed with goat cheese & basil under the skin & roasted squash), “Mama, you did a good job! This is is what you would eat at a fancy restaurant.” I replied, “Are you teasing me?” Ben, “No, I’m serious!” What a great way to win over my heart (if you want to hit my soft spot you simply have to praise my cooking & baking…it doesn’t take much)

And I guess that’s what I have enjoyed about baking & cooking. It’s not only a simple (but big) way to show my family & friends I care for them—it is a means to allow the stresses of family, church, life, mommyhood to be taken from me for a short window. To simply peel potatoes & carrots is not an arduous job, but a time to think and let the cares of this world fall off my shoulder. To cut apart a chicken is not a complicated task, but a time to achieve something simple in a world so complex & difficult to grapple. To beat butter & sugar together at the mixer is not simply formulaic & mindless work, but a chance to watch the world unfold as freshly baked sweetness comes out of the oven. All of this is done to know myself in the midst of chaos and to know how to extend my world of blessing to someone who needs it most.

At my cooking class I made an Heirloom Tomato Soup. It was one of my favorite dishes, because it was a melding of complex and simple, much like life. It took only a handful of ingredients, but turned my mouth upside down as the flavors danced around.

Kamille’s Heirloom Tomato Soup (printable recipe)

Make a roux, which is a ratio of 55 flour to 45 fat (butter for this soup). Mix the ingredients together in a pan over medium high heat, constantly stirring until the roux forms a ball or it begins to smell like popcorn & hazelnuts. You can cook it as long as you like, but I cooked mine till it formed a tan color.

Ingredients:

Roux (transfer your roux from pan to a bowl to stop the cooking)

1 lb Heirloom tomatoes

1 garlic clove, minced

1 shallot, minced

about 1 1/2 cups of chicken stock (if you want to make it vegetarian than use vegetable stock)

Salt to taste

Freshly cracked pepper & olive oil drizzled on top

1. Score the bottoms of your tomatoes with an X mark.

2. Blanch your tomatoes for 30 seconds in scalding water, then submerge in an ice bath to stop the cooking.

3. Peel the skin off (as much as you can) and dice up your tomatoes.

4. Add about a tablespoon or more of olive oil to your pan and saute your garlic & shallot until fragrant, but not browned. Add your tomatoes and chicken stock to the pan. Cook over medium-high heat to produce a boil, then lower heat to low and simmer for 10-15 minutes.

5. Take pan off heat and use an immersion blender to process tomato mixture (if you don’t have an immersion blender then use a regular blender, but blend in a couple batches). Take your roux and add about a tablespoon to your pureed tomato soup. Mix and taste. Add salt. Mix and taste. Pour into bowl and top with freshly cracked pepper and olive oil.

**Most important item in all of this is to taste during every process. Taste your pre-cooked and cooked roux. Taste the tomatoes, shallot, garlic & chicken stock mixture. Taste so you know how much salt you need to add. Also, don’t be afraid of the salt, it is an essential ingredient that makes food “pop,” especially tomatoes. Serve with some crusty bread and enjoy.