Week 8: Elotes FTW

As predicted, the Week 8 box was….large. We had green cabbage, summer apples, corn, a truly massive quantity of broccoli, cauliflower, more carrots, more green beans, fennel, and more red currants. And a head of lettuce.

I had been waiting for the green cabbage for months. We’d been craving homemade sauerkraut since I had tried to make it last November and it got all moldy and we had to throw it out, and we had a brand new fermentation crock as a wedding present, along with fancy pickle weights that would theoretically prevent that from happening again.

Homemade Fermented Sauerkraut

img_0579.jpg

Moldiness aside, Sauerkraut is a actually easy to make. You cut up the cabbage and put it into a large bowl (or a fermentation crock, if you happen to have one!). You add about 3 TB of salt and knead it every 15 minutes for the next few hours, until you’ve produced enough liquid to cover the cabbage. In years past, the cabbage has sat in the refrigerator for a week or two before I get around to using it, making it pretty dry. This time I made it immediately, but I still didn’t get enough liquid out of it to cover the cabbage completely, so I made a brine of 1 cup water to 1 tsp salt and covered it with that.

IMG_0581.JPG

The trick is to get the cabbage to stay underneath the level of the water, and it wants to flat to the top. This recipe from Serious Eats recommended using some of the outer layers of the cabbage that you wouldn’t want to eat and putting those on top, and then putting the weights on top. It works like a dream!

The only downside is that this isn’t ready for 3 – 6 weeks.

CSA ingredients used: Green cabbage

Other ingredients used: water, salt

Pork Lettuce “Wraps”

The lettuce seemed like the next priority. We had some left over country-style pork chops   from the week before, and Andrew suggested that we make little lettuce rolls using some of the corn, sliced pork, leftover rice, and a dipping sauce.

The dipping sauce is 1 cup water, 1/2 cup sugar, 1/2 cup lime juice, 1/3 cup fish sauce, and 2 minced garlic cloves (It made way, way, more than I needed.)

 

I broke off the biggest leaves of lettuce and assembled them with sliced pork, corn, and rice.

IMG_0584

IMG_0585

It immediately became clear that these were going to be impossible to eat, much less dip, because the lettuce leaves were not particularly inclined towards being rolled up. I gave up and threw everything together to make a salad instead, albeit one that had rice in it and a dipping sauce as dressing. It was a bit weird, but it got the job done.

IMG_0586

CSA ingredients used: lettuce, corn

Other ingredients used: pork chops, rice, water, garlic, fish sauce, lime juice, sugar

Grilled Elotes & Summer Squash Tacos

While musing about what to do with the first corn of the season that was properly celebratory, I came across this recipe for Elotes, or Grilled Mexican Street Corn. The picture at the top of the recipe was, shall we say, persuasive. It seemed a little indulgent to light the grill just to cook some corn, so we decided to grill the summer squash (from Week 6) and make tacos with a recipe I found at the blog Cookie and Kate.

While Andrew was lighting the chimney, I made the cheese mixture for the corn. It’s 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 cup feta cheese, 1/2 tsp ancho chile powder, 1 clove of minced garlic, and 1/4 cup of minced cilantro. Once the corn comes off the grill, you coat the corn with the topping, squeeze lime and chile powder over the top, and go to town.

These were unreal. They were among the best thing I’ve ever tasted, which I suppose based on the contents of the cheese mixture shouldn’t be shocking. After fretting while making them about how they would taste as leftovers, we devoured all five ears between the two of us in about two minutes.

IMG_0591.JPG

CSA ingredients used: corn

Other ingredients used: mayonnaise, sour cream, feta cheese, cilantro, garlic, chile powder.

The squash turned out okay too, but had nothing on the corn.  We put the grilled squash on flour tortillas and ate it with black beans, tomatoes, and an avocado chimichurri (2 tsp lime juice, 1 cup parsley, 2 cloves of garlic, 3 TB olive oil, 1 TB water, red pepper flakes, and a little bit of cilantro.) We didn’t have quite enough parsley, and I decided to compensate by adding a bunch more garlic. This was less than brilliant; avocado chimichurri sounds like a great idea but it was so garlicky as to be almost inedible.

CSA ingredient used: summer squash

Other ingredients use: tortillas, tomatoes, black beans, avocado, lime, parsley, garlic, olive oil, water, red pepper flakes, cilantro

Buddha Bowl

Having used up most of the fun ingredients, it was time to turn my attention to the cauliflower, carrots, and broccoli. I decided to get some tofu and make Buddha Bowls for Andrew and I to take with us to our various weekend engagements.

I baked the tofu, which was sort of fun. You have to press it for a bit to get the moisture out before you chop it up and throw it on a baking sheet to bake for 25 minutes in a 400 degree oven.

 

After that, I steamed carrots, cauliflower, and broccoli and added them to the bowl along with rice. The sauce was a peanut sauce from Brand New Vegan: 1/2 cup soy sauce, 1/2 cup water, 2 cloves of garlic, 1 TB rice vinegar, 1 TB hoisin sauce, 1 tsp sriracha, 1/2 tsp chile garlic paste, 1/4 tsp ground ginger, and 1/3 cup peanut butter. It all went together in a saucepan and cooked for a few minutes until it was thickened.

I did not succeed in taking a picture of the buddha bowl itself, which is a shame, but this recipe is highly recommended.

CSA ingredients used: carrots, cauliflower, broccoli

Other ingredients used: rice, tofu, soy sauce, garlic, rice vinegar, hoisin sauce, sriracha, chile garlic paste, ginger, peanut butter.

Red Currant and Apple Chutney

By the end of the week, we’d used up almost everything except the fruit. We briefly entertained the idea of making a pork chops with an apple currant chutney, but upon remembering it take an hour and a half to make chutney, we decided to cook our pork chops and just eat them, and make chutney to have on something later in the week.

You slice up an onion and cook it for a bit in olive oil, and then let it caramelize (for 45 minutes or so). In a separate saucepan, you add three or four apples that have been cored and chopped and some red currants, and and 1/4 cup water. You simmer them over low heat for 30 minutes, and then add the onions, 1/4 cup of brown sugar, and some salt.

It tasted pretty good! I even had it a few times on its own as a snack.

CSA ingredients used: red currants, apples, and onions

Other ingredients used: olive oil, water, brown sugar

Next: Let the pickling begin

Week 5: The Kale Imposter’s Tale

The Week 5 box arrived on a perfectly gorgeous day, and since we were in the process of grilling some chicken thighs on the back patio we decided to have it pose for its picture outside.

We had strawberries, sour cherries, head lettuce, romaine, spigarello (more on this later), beets, carrots, more fennel, white onions, and more sugar snap peas.

Side note: The small bunny who lives amongst the ferns in our backyard became very curious and came out of his hole to sniff the romaine, only to be frightened away when I came running with my camera.

Caesar Salad

The lettuce was also our first priority, and we grilled up a bunch of chicken legs to eat along with one of our favorite dressings, a fancy version of a caesar dressing from Jean- Georges Vongerichten. This dressing is basically crack. You mix 4 TB lemon juice, the zest of 2 lemons, 1 TB red wine vinegar, 1 clove of minced garlic, a minced anchovy, a teaspoon of mustard, an egg yolk, some chile flakes, and 2 oz parmesean cheese together in a food processor, along with 3/4 cup of canola oil. Then you add 1/2 cup of olive oil. The original recipe calls for kale, a serrano pepper, and mint. We made the kale version (tragically using grocery store kale…) for a potluck the day before, but saved enough dressing to use a few times again with our CSA romaine.

CSA ingredients used: romaine

Other ingredients used: lemons, mustard, anchovies, red wine vinegar, canola oil, olive oil, egg, parmesan cheese.

My next project was the spigarello. Looking at it, I became completely convinced that the farm had given us lacinato kale instead. I even had some leftover lacinato kale which I held up against this vegetable. They looked identical.

I decided to make Smitten Kitchen’s parmesan broth with white beans and kale. We’d been saving up parmesan rinds in the freezer for several months to do this, we had this kale, and I was reaching the point in summer where the idea of eating anything remotely heavy was deeply upsetting. I even had some leftover beans from the previous week’s pot pies.

Parmesan Broth with White Beans and Kale

I doubled this recipe. To make this, you first boil 1 LB of parmesan rinds, 12 cups of water, 2 large onions (in my case 4 little ones), 6 cloves of garlic, and 1 tsp peppercorns in a large pot for about an hour. Andrew reminded me that the parmesan tends to form a sticky mess on the bottom of the pot and take hours of scouring to clean up, so I wrapped the cheese in cheesecloth to simmer away.

It worked like a dream and the pot came away clean. In an unusually clairvoyant move, I decided to assemble only enough of the soup for one serving. I poured some of the broth into a bowl, added a half a cup of white beans, and chopped up some of the lacinato kale which I added raw to the hot broth.

IMG_0328.JPG

After I took my first sip it became clear that the greens I had added were not, in fact, kale. The spigarello didn’t wilt in the broth, like the kale does. And, it was is so bitter that it made my cheeks hurt and my teeth ache. I fished it out, finished the soup without it, and decided to throw the rest of the parmesan broth in the freezer for the time being.

CSA ingredients used: onions, a few stalks of kale spigarello

Other ingredients used: parmesan rinds, white beans, black peppercorns

Beet and Lentil Salad with Feta

I selected this recipe after getting home from a gig at 7:00 or so one Saturday night, which is not usually a good time to start planning dinner. However, it was one of the few things I could find to cook that had a pretty interested ingredient list that I actually already had. In addition, it used up the CSA beets, the beet greens (major bonus points, usually forgot about those until they’re beyond hope) CSA fennel, and CSA onions. Sadly, I was too out of it to take any pictures. But here’s how you make it:

Cut the beets in half and put them in a 400 degree oven cut side down along with a TB olive oil and some salt and pepper. Roast the for 25-30 minutes or until they’re soft, which for me took about 45 minutes.

Meanwhile, boil the little baby lentils in water for 35 minutes until they’re al dente. Once they’re done, they have to get drained and spread out so they’ll dry.

While all of this is going on, heat 1 TB oil on the stove. Add an onion cut into 1/4 inch moons and some sliced fennel, and cook until they’re browned and fragrant, about 15 minutes. Then slice up the beet greens and add them, then cook for another 8 minutes or so. These vegetables get added to the bowl with the lentils. Once the beets are cool, you peel them and slice them up into little chunks, then add them to the bowl as well.

Now you make a simple dressing: 3 TB mustard, 1 TB honey, 1/4 cup balsamic vinegar, salt, pepper, and some dill. This dressing goes over the lentil mixture, and you add some crumbled feta and you’re good to go.

The original recipe calls for a fried egg on top. I didn’t have any, but I bet it’s excellent.

CSA ingredients used: onions, fennel, beets

Other ingredients used: lentils, mustard, honey, balsamic vinegar, salt, pepper, dill

 

Sour Cherry Galette

Nothing says love of country, even terrified-lying-awake-at-night-for-the-last-six-months love of country like cherries pie. For July 4th, Andrew used Stella Parks’ recipe for cherry pie to make a sour cherry galette. To make the dough, you whisk 8 oz flour, 1/2 ounce sugar, and 1 tsp kosher salt together in a bowl. Then you cut 2 sticks of butter into little 1/2 inch cubes and toss it with the flour mixture. With your fingers, you smoosh each butter cube until it’s flat. Stir in 4 ounces of cold water, and then knead the dough against the sides of the bowl until a shaggy dough forms.

Roll the dough out into a 10 x 15 inch rectangle. Fold the 10 inch side in towards the center, and then fold the other side in like a book. Fold in half once more until you have a little block, then cut it in half.

Then you roll out one of the halves onto a floured surface. For the filling, Andrew halved the recipe because we were only making one little galette. You take 1 LB of pitted sour cherries, and mix them together with 1/2 ounce lemon juice, 1/2 cup of sugar, a half a teaspoon of salt, and 3/4 ounce of tapioca starch.

The filling went into the middle of the dough, and then the edges were rolled over. It went into the 400 degree oven and cooked for 1 hour.

img_0342.jpg

CSA ingredients used: sour cherries

Other ingredients used: flour butter, sugar,  salt, tapioca flour, lemon

Cherry galette aside, it was not a super successful week for either planning out or implementing recipes. However, we did manage to eat the entire massive head of romaine over the course of about 6 separate salads, which felt like a major accomplishment.

Next: Week 6!

 

Week 8: Where there’s smoke, there’s…cabbage?

During my New Hampshire family vacation, I found a renewed appreciation for sitting next to lakes and watching the sun set while drinking wine.

IMG_1965
Exhibit A
It wasn’t quite a vacation from cooking—there were anywhere between 10 and 20 people eating dinner on any given night. My family’s level of trust in my cooking abilities seems to have grown significantly since I started blogging about all of the things Andrew and I cook together. The reality, however, is I don’t actually know how to “cook” at all, since the breakdown of our cooking ventures usually involves me measuring ingredients and throwing them in blenders while Andrew does the part that actually involves sticking food on a hot flame in a specific way until it tastes good.

 Nevertheless, I returned from vacation slightly more skilled at grilling meat for 20 people, and eager to jump back in to our cooking projects.

Pot-Roasted Artichokes with White Wine and Capers

This recipe comes from April Bloomfield’s A Girl and Her Greens cookbook. The plan had been to do something quick and easy, but we took a look at the recipe and couldn’t help ourselves. It was an especially silly choice considering that the recipe called for 18 artichokes and we only had 4.

The artichokes need to be “turned,” which sounds like its should be something really simple, like flipping them upside down. It’s not. To turn artichokes, you fill a bowl with water and squeeze in the juice of a lemon (or anything citrus). You throw the artichokes into the citrus water to prevent them from turning brown during the hour and a half it takes you to prep them. This is actually less of an issue if you only have four. You pluck off all of the green leaves, leaving only the softer, inner ones. Then you cut off about 1/2 inch of the stem and peal the remainder. Then you take about an inch off the tip as well. Now you are ready to cook them.

  1. Heat 1/4 cup of olive oil in a large pot until it’s smoking. Stand the artichokes cut-side down in the oil for a minute, then reduce the heat to medium-low and add 2 garlic cloves and a teaspoon of salt. Cook everything until the garlic is nice and smelly, around 3 minutes.
  2. Pour in 1 1/2 cups of white wine, and cook for 25 minutes until everything is soft. Add 1 tablespoon of capers near the end.
  3. Once the artichokes are soft, bring the heat back up again and simmer all of the wine away. Add some mint and parsley (we didn’t have parsley). Once the wine is gone (sad) and the artichokes are dark brown (less sad), they’re ready.

CSA vegetables used: artichokes, garlic

Other ingredients used: white wine, capers, mint

It was a sort of pitiful looking bowl of 4 artichokes, but they were so delicious that we declared it was completely worth the effort and swore to make the same recipe again if we ever got more artichokes in the box.

Cucumber Soup with Avocado Toasts

I’ve discovered this summer that while there are about a billion recipes for cold cucumber soup. Nevertheless, it’s hard to find one substantial enough to be a real meal. This recipe from Melissa Clark seemed a little more interesting than usual. She recommended serving it with avocado on toast, which also sounded like an excellent idea.

  1. Blitz 1 lb peeled cucumbers, 2 cups of buttermilk, 1 clove of garlic, 2 anchovies, 2 scallions, 1/2 a jalapeno (we used a full serrano…oops), 1/2 teaspoon of sherry vinegar, and 1/2 teaspoon of salt in a food processor.
  2. Smoosh some avocado on toast.

CSA vegetables used: cucumbers, garlic

Other ingredients used: buttermilk, avocado, anchovies, scallions, serrano, sherry vinegar, salt.

Pickled Green Beans

The green beans had started to build up and we were now in possession of about 3 LBs of them. I decided that while I wasn’t sure the idea of a pickled green bean sounded very good, how they actually tasted was going to be a problem for another day. I froze 2 lbs  of beans and pickled the remaining pound, using this recipe from the New York Times.

We wanted to make these pickles shelf-safe, since the purpose of this entire process was to get them out of the refrigerator. While I’ve made a lot of pickles at this point, I’ve usually just stored them in the fridge until we ate them all. I’m a little frightened of the canning and sealing process, with all of the various sterilizing and sealing steps and the myriad of ways you can die if it doesn’t go well. Nevertheless, my desire to empty the fridge of green beans gave me a new courage to face the threat of botulism, so I got to work.

  1. First, you trim the green beans and stick them upright in the jar just to make sure they fit. Then you trim off anything too long so that there’s still 1/2 inch of room at the top. Then you dump everything out.
  2. If you want them to be shelf-safe, first you sterilize the jars in a giant pot of boiling water. After the jars are sterilized, you put the green beans back in and add 1 teaspoon of coriander, 1 teaspoon of mustard seeds, and few black peppercorns to each jar.
  3. Next, you combine 1 cup of white wine vinegar, 1 cup of sherry vinegar, 1 cup of water, 1 TB turbinado sugar, and 2 teaspoons of salt in a small pot and bring it up to a boil. We were pretty low on white wine vinegar, so I substituted rice vinegar. Then we ran out of that and I substituted more sherry vinegar.
  4. Once the liquid simmers for 2 minutes, pour it into the green beans and seal them up. Then they go back in the boiling water  bath for 10 minutes.

CSA ingredients used: green beans

Other ingredients used: rice vinegar, white wine vinegar, sherry vinegar, garlic, coriander, mustard seeds, peppercorns, turbinado sugar.

Michelle Obama & Ribs

Andrew was about to start a show downtown, which meant we wouldn’t be eating dinner together six days a week for a few weeks. We decided to celebrate our last chance to cook an elaborate meal  by grilling ribs, which we had bought from our AirBnB host on a pig farm in Wisconsin the previous month. It was also a chance to go on a vegetable rampage. We grilled the cabbage and the tomatillos while listening to the first night of the DNC Convention on NPR—because if you are going to be a demographic cliche, you might as well really embrace it.

Andrew repurposed our grill for smoking—using this method stolen from Eater. We made a little ring of coals and sprinkled wood chips on top. We found some little grill lighting cubes which we used to light the coals, and then let them slowing catch. Then we jerry-rigged a little smoking rack on top of the grill and put the ribs in. 3 hours later, we had smoked ribs.

Once the ribs were done, we lit a new set of coals and grilled the cabbage and the tomatillos, onions, serranos, and garlic for salsa verde.

Salsa Verde

To make the salsa verde, we blitzed the tomatillos, onions, serranos, and garlic together in the food processor, along with some cilantro. This is a recipe I’ve used a lot of times, but I’ve never grilled everything before. It had a paler, mellow cooler than usual but it tasted incredible. Sadly, it also didn’t have any of the many preservatives that usually come in salsa, so we only got through about half of it before it went bad (three weeks later).

CSA vegetables used: tomatillos, onions

Other ingredients used: serranos, garlic, cilantro

Grilled Cabbage with Spicy Lime Dressing

We also made a spicy lime dressing to go along with the cabbage, from The Kitchn. The dressing was 1/4 cup of lime juice, 1/4 cup of olive oil, 1 teaspoon of fish sauce, 2 garlic cloves, 1/4 cup of cilantro leaves, salt, 1/2 teaspoon of cayenne pepper, and 1/4 teaspoon of sugar.

CSA ingredients used: cabbage

Other ingredients used: lime, olive oil, fish sauce, garlic, cilantro, cayenne, sugar

Next: Andrew’s playing a show and can’t weigh in, so I cook a really random collection of dishes.

 

The Week of 17 Vegetables, Part 2

As the week progressed and we gradually started to see the back of the refrigerator, the weather was still a blistering 90 degrees and humid. This presented a challenge for using up certain vegetables. For instance, we had a dire need to find a purpose for three enormous heads of cauliflower, but the dishes we were interested in cooking all involved turning on an oven, frying them in hot oil, or slathering them in cheese—all of which sounded terrible given the temperature outside. We decided to save the cauliflower for when it cooled off, and hoped they wouldn’t be sitting in the refrigerator until October.

There were still any number of other vegetables to be used up, including a cucumber, some broccoli, green beans, and potatoes, and various types of onions. We also still had sour cherries. It was so hot that no food sounded particularly appealing, but I decided that if I was going to eat at all it was probably going to be a cold soup. We found an avocado and cucumber soup on Serious Eats which was perfect for our purposes.

Avocado and Cucumber Soup

  1. Take 1 avocado, 1 diced cucumber, 2 chopped tomatillos, 1/4 cup of onion, 1 small seeded (or not…) serrano, 1 teaspoon of salt, and 1 cup of water and blitz them in a food processor. Put 2 teaspoons of cilantro on top.

CSA vegetables used: cucumber, white onion

Other ingredients used: avocado, tomatillos, 1 serrano chile, salt, water, cilantro

Grilled Chicken and Green Bean Salad

Next up were the green beans. Andrew found a recipe for grilled green beans from Serious Eats, and we decided to make it along with a grilled chicken. Andrew made a miso chicken and we grilled the green beans, tossed them with thin sliced red bell pepper, and slathered them in a miso dressing. The miso dressing was made from 3 TB dark brown sugar, 2 TB soy sauce, 2 TB white miso, 1 TB rice vinegar, 1 tsp minced garlic, 1/2 tsp sesame oil, 1/2 tsp crushed red pepper flakes, and 1/4 tsp ground white pepper.

IMG_1842.JPG

CSA vegetables used: green beans

Other ingredients used: chicken, red peppers, rice, miso, brown sugar, white miso, sesame oil, soy sauce, rice vinegar, crushed red pepper flakes, white pepper

Having broken the rules and tentatively waded back into Ottolenghi with last week’s kohlrabi recipe without any dire consequences, we were primed to do it again. Andrew tentatively suggested Ottolenghi’s Surprise Tatin for the potatoes, and I took one look at the artful and lovely picture of the finished product and latched on to the idea. We had all sorts of other rationalizations, including: once we make this, it’ll be great to have leftovers. Also: it only has nine ingredients, so how long could it take? The answer turned out to be all of Andrew’s afternoon, not to mention trips to multiple grocery stories attempting to locate the correct type of puff pastry.

Surprise Tatin

  1. Halve the tomatoes, drizzle them with olive oil, salt, and pepper, and put them in a 275 degree oven for 45 minutes until they are nice and dry.
  2. Cook the potatoes in boiling salted water for 25 minutes and cut them into 1-inch thick disks.
  3. Saute the onions with oil and some salt for 10 minutes.
  4. Now it gets fun. Brush a 9-inch cake pan with oil and line the bottom with parchment paper.
  5. Cook the 3 TB sugar and 2 TB butter on high heat until it’s caramelized. Pour the caramel into the cake pan and tilt it around so that it covers the bottom. Scatter 3 sprigs worth of oregano leaves on the bottom.
  6. Lay the potato slices close together at the bottom of the pan, cut side down. At this point, Andrew discovered that 1 LB of potatoes was not enough to cover the bottom of the pan, and had to return to step 2 and repeat.
  7. In the little gaps between the tomatoes, tuck in the onions and tomatoes and sprinkle with salt and pepper. Add 5 oz of goat cheese, cut into slices and scattered over the top.
  8. Puff pastry time. Cut a disc of puff pastry 1 inch larger than the dimeter of the pan. Lay it over the tart and tuck in the edges down around the potatoes.
  9. At this point, if you’re exhausted and angry at the author, you can put it in the refrigerator for 24 hours and eat it later.
  10. Once it’s time to eat, bake the tatin in a 400 degree oven for 25 minutes, then reduce the temperature to 350 degrees and cook another 15 minutes. Then you remove it and let it sit for 2 minutes EXACTLY.
  11. This is the best part! Pull it out of the oven and stick an upside down plate on top. Now you “carefully but briskly” flip it over onto the plate and remove the pan.

CSA vegetables used: onions, potatoes

Other ingredients used: cherry tomatoes, sugar, butter, oregano, puff pastry sheets, goat cheese, salt, pepper.

As the most festive meal of the week, it seemed only fitting to cook a sour cherry pie to go along with the Surpise Tatin. Andrew has recently become enamored the baking column in Serious Eats written by Stella Parks, who goes by the pen name Bravetart. She had an old-fashioned dough recipe that he decided to try in place of his usual pie dough.

  1. Whisk together 8 ounces of flour, 1/2 ounce of sugar, and 4 grams of salt together in a bowl. Cut 2 sticks of butter into little 1/4 inch chunks and mix it all around. Then smoosh the butter with your fingers. Add 4 ounces of cold water.
  2. Roll the dough out into a 10 by 15 inch rectangle. Now you fold it up in a super complicated way that’s hard to get into without diagrams.
  3. Now you can roll it out and make a pie!
  4. To make the filling, take 2 lbs of pitted sour cherries, 1 ounce of lemon juice, 7 ounces of sugar, 3/4 teaspoons of kosher salt, and 1 1/2 ounces of tapioca starch and mix it together with a spatula. Pour it into the pie shell.
  5. Whisk 1 egg, 1 egg yolk, 1/2 ounce of heavy cream, and a pinch of salt together and brush on top of the pie.
  6. Bake the pie in the oven for an hour at 400 degrees. Cover it loosely with silver foil and then bake another 15 minutes.
  7. The pie will have to cool pretty considerably before it solidifies enough to eat.

CSA vegetables used: sour cherries

Other ingredients: flour, sugar, salt, butter, lemon juices, tapioca starch, egg, heavy cream.

After a weekend that involved baking both a tatin and a pie, the next night we were looking for something that required little to no effort to cook. We found it in the form of this Serious Eats recipe, and once again pulled out the wok to stir-fry on the grill.

Stir-Fried Beef with Broccoli and Oyster Sauce

  1. Take 1 LB of hanger steak, cut into 1/4 inch strips, 1 TB soy sauce, and 1 TB xiaoshing wine and combine in a bowl. Let marinade for a couple of hours in the refrigerator
  2. Combine another 1/4 cup of soy sauce, with 2 tsp corn starch and mix it all around. Add another 1/4 cup of xiaoshing wine, 1/3 cup of chicken stock, 1/4 cup of oyster sauce, 1 TB sugar, 1 tsp sesame oil.
  3. Mix 2 minced cloves of garlic, 2 tsp minced ginger, and 3 scallions in a bowl and set aside.
  4. Cut the broccoli into florets.
  5. Once the coals are good, start stir-frying. Beef goes in first, and is cooked for about 1 minute and then gets dumped in a bowl. Next in goes the broccoli, followed by the the garlic/ginger/scallion mixture and the sauce. At the end, the beef goes back in and everything gets stir-fried together.

CSA vegetables used: broccoli, spring onions

Other ingredients used: 1 lb hanger steak, soy sauce, xiaoshing wine, corn starch, chicken stock, oyster sauce, sugar, sesame oil, garlic, ginger.

Next: Field Report, Weeks 5 & 6