Easter Weekend: Celebration of meats!

So, I realize this blog is out of order, but I thought I would right it anyway.  For Easter, we once again drove to my hometown, Midland, MI.  My brother is an excellent gourmet chef and only cooks when he wants.  Holidays are frequently times for us to travel north for an excellent holiday dinner.  This Easter was no different. 

The week of Easter, I was talking to him and mentioned that I had a bunch of ground meat in my freezer that I haven't been able to keep up with and really needed to do something with it before the summer shares start.  He told me to bring it along and we would cook it up over the weekend.  So, I went through my freezer and found 2 lbs ground beef, 1 lb hamloaf (ground smoked pork) and 1 lb of ground duck.  I put it in a cooler with an iceblock and headed north. 

When we got there, the meat was still a bit frozen.  So, my brother finished thawing it while we played a round of cards.  Then because he's never worked with hamloaf or ground duck, he made some sample patties along with some fatback that he basically oven-fried to make crunchy sticks.  When we tasted everything, it was so good.  Especially the duck, which I purchased on a whim when Trevor had it available as an extra item.  I will definitely be buying more of that!

Ultimately, my brother decided to make meatballs with the ground beef and hamloaf and leave the duck to have alone (it was just that good!).  I am going to try to recreate his meatballs and sauce, although I do not have exact measurements on the seasonings, but you will get the idea.  Bob, if you read this and want to give me adjustments, let me know, I will make corrections as needed.

Bob Pierce's Meatballs and Bolognese Sauce
Meatballs:

• 2 lbs ground beef*
• 1 lb hamloaf*
• 1 cup plain breadcrumbs
• 5 cloves garlic, minced
• Sweet Basil, dried (1Tbsp?)
• Oregano, dried (1 tsp?)
• 2 eggs

Combine everything in a large bowl.  Mix thoroughly with your hands.  Form into golf ball sized meatballs.  Heat olive oil in an heavy alumimum pan.  Brown meatballs on all sides and place on a baking sheet.  Bake in a 375F (?) oven for 20 minutes.

Sauce:

• 2 (32-oz) cans homecanned tomatoes
• 2 cloves garlic, minced
• 1 lg carrot, diced
• 1 onion, diced
• 1 small potato, diced
• Sweet Basil, dried (1Tbsp?)
• Oreganio, dried (1tsp?)
• 1/2 cup grated parmesan

Roast vegetables (carrot, onion, potato and garlic) at 400F (?) for 40 min (?), stirring a couple times to evenly cook.  Pour tomatoes into a large pot, add roasted vegetables, basil, oregano and parmesan.  Bring to a boil, lower heat and simmer 20 minutes.  Using an immersion blender, blend until sauce is pureed.  Add meatballs and allow to simmer another 20-30 minutes.


As I said, I didn't get measurements or check temperatures or times, but this is the best that I can remember.  We served this over pasta while we played several rounds of euchre!  What a great evening.

The next morning, since it was Easter, we kept it simple.  We talked about what to do with the duck and Bob finally decided to try grilling it.  In the meantime, I fried up some eggs for John and I.  The duck was fantastic grilled with just a little salt and pepper.  Great breakfast!

For dinner, Bob had gotten a fresh Michigan ham.  He makes up a crust of gingersnap and mustard (among other things) and bakes the ham.  He served that along with green beans with bacon and onions, a Korean spinach salad that my mom made (we all love this!) and for dessert, Bob's famous cheesecake (NY style) and my mom's cream puffs (which we haven't had in years!).  It was quite a foodie weekend and always worth the drive!

*CSA ingredients

Roasting away!

Tonight's fun was roasting a chicken in the oven.  The fun part of this is that I have never actually done this before.  I am so fond of my crockpot, I have always roasted my chickens either in that or on the grill (indirect heat).  So, I looked up a recipe on Saveur.com and adapted it by what I had available.

Oven Roasted Chicken

• 1 4.5-5 lb free-range whole chicken*
• 1 honey tangerine
• 3 cloves roasted garlic
• 1 stick fresh butter, room temperature*
• 4-5 sprigs fresh thyme
• salt & pepper, to taste

Preheat oven to 450F.  Spread butter over entire chicken with your hands.  Salt & pepper to taste.  Place chicken in a roaster.  Cut tangerine in half, squeeze juice over chicken, then place tangerine halves in chicken cavity along with thyme sprigs and roasted garlic.  Roast for 10-15 minutes; baste and lower oven temp to 375F.  Roast 30-45 minutes, basting 2-3 times until skin is brown and crispy.  Thermometer inserted into thigh should read 165F.  Turn oven off, crack door and allow chicken to rest 15 minutes before cutting and serving.

*CSA ingredients

04/19/11 Breakfast

Eggs w/ spinach, feta, bacon and roasted garlic

• 1 Tbsp olive oil
• 2 eggs*
• 5 egg whites*
• 1 cup spinach, stems removed*
• 4 cloves garlic, roasted and sliced
• 3 slices bacon*
• 1/4 cup feta cheese

Place bacon between 2 sheets paper towels on a microwave-safe plate.  Cook on HIGH for 3 minutes.  Cool; crumble

Wash spinach and remove stems; set aside.  In a small bowl, scramble eggs and egg whites; set aside.

Heat olive oil in a large skillet.  Add crumbled bacon, sliced garlic and spinach.  Saute until spinach starts to wilt.  Pour eggs over spinach; sprinkle with feta.  Allow eggs to cook on bottom, then cook and stir until eggs are just barely wet.

Makes 2 servings.

*CSA ingredients

Ramps and berries

If you have never tried ramps, you are in for a treat.  Ramps are wild leeks with an onion/garlic/leek flavor.  I was a little concerned at first because I am not terribly fond of either onions or leeks, however, there is a sweetness in ramps that you don't find in any of the three.  Since we had gotten frozen pizza dough and fresh mozzarella in the last CSA package, I thought I would try the ramps on pizza.

White Ramp and Garlic Pizza

• Frozen pizza crust, thawed*
• Olive Oil
• 4 oz fresh mozzarella, shredded*
• 6 roasted garlic cloves, sliced
• 6 ramps*
• 1/4 cup parmesan-reggiano, grated

Wash ramps, cut off root ends and remove outer coating.  Bring water to boil in a medium saucepan.  Add ramps and blanch for 2 minutes.  Remove ramps from water and drain well.  Cut into 1-inch pieces; set aside.

Sprinkle pizza pan with cornmeal.  Stretch pizza dough to fit pan.  Brush with olive oil and sprinkle garlic slices over pizza.

Sprinkle with fresh mozzarella, then ramps and finally parmesan-reggiano.

Bake at 475 for 8-10 minutes until crust is browned.

Makes 6 slices.

VARIATION:

Ramp, Feta, tomato, garlic white pizza

Same as above, but add wedged tomatoes and sprinkle with Feta instead of parmesan-reggiano.

Also makes 6 slices.

Bonus Recipe:

Berry Custard Pie

Adapted from Allrecipes.com recipe:

• 1 cup baking mix
• 1 1/2 Tbsp white sugar
• 1/3 cup milk
• 1 1/2 cups raspberries
• 1 cup blackberries
• 3 Tbsp white wheat flour*
• 1/2 cup fresh plain yogurt*
• 2 egg whites*
• 1/2 cup white sugar
• 1/4 tsp nutmeg
• 1/2 tsp vanilla

In a small bowl, mix together baking mix, 1 1/2 Tbsp sugar and milk.  Press into prepared pie plate with flour coated fingers. Sprinkle berries onto crust.

In another bowl, combine flour, yogurt, egg whites, sugar, nutmeg and vanilla.  Pour over berries. Cover edges of crust with foil.

Bake at 450F for 10 minutes.  Turn heat down to 350F and bake for 30 minutes or until center is set.

Makes 8 servings

*CSA ingredients

Time to get real!

So, this week, Trevor is going to make me really pull out the stops.  I have never had an occassion to work with ramps before, but have seen them used on Top Chef and other cooking shows.  So I am in research mode.  I already have a tip roast and as you can see, we will get more beef this week.  I hope that is what ramps go with best, but I will find out so that I can use this wonderful ingredient.  Getting very excited as we approach the start of the summer CSA.  I went and looked at last year's schedule of packages and boy do I see possibilities.  There are some things I will have to hand over to Leland because I am allergic and thus, do not cook with them (cilantro, for instance), but I am definitely looking forward to summer squashes, eggplant, beets, etc!  Only a month away!!!!!

Here's what we are getting this week (so excited to get another quart of that wonderful fresh yogurt!):

Winter CSA Wk 13 Selection
-    8 oz aged cheddar cheese
-    ½ lb spinach or mixed greens
-    1 lb grassfed ground beef
-    1 lb sausage links (mild or hot Italian, kielbasa, and chorizo)
-    ½ lb leaf lettuce
-    1 dozen eggs
-    1 lb bacon
-    1 bunch ramps or wild onions
-    1 quart farmstead yogurt
-    Quarter peck fuji apples
-    1 lb whole wheat pasta

Thinking some carbonara is in order.  Haven't done that since last year!  Oh the fun things we can do!!!!!

Baltimore CSA programs

Another friend has requested information on CSA programs in their area: this time Baltimore, MD.

1) One Straw Farm (http://www.onestrawfarm.com/csa.html): Three share types:  Pickup site-(farm chooses 8 items - $570), Market site full share - (you choose 8 items - $570),  Market Site -Half Share -(you choose 4 items - $290).  The half share programs are only available at market pick-ups, but this program has the most pickup sites I have ever seen!  They are taking reservations now and their share program runs June-Nov.

2) Calvert Farms (http://www.calvertfarm.com/csa_info.htm): A 20-week program that delivers to Baltimore, Delaware and Pennsylvania.  The cost is $500, although it appears that you may be too late to sign up for summer with this program.  They are, however, taking applications for the fall CSA which runs Oct 2-Nov 22 and costs $200.  This appears to be a traditional CSA in that it is vegetarian.

3) Cromwell Valley CSA (http://www.cvcsa.org/about.htm): This looks exciting because this farm has an orchard, complete with raspberries, strawberries and blackberries.  There U-pick farm is also open to members.  This CSA picks up at Cromwell Valley Park once a week.  This is a working CSA as you can commit to work a number of hours to reduce the fee in exchange for your share.  Or you can just pay a higher fee.  Regular share is $650 (or $575 + 2 3-hr work sessions) and the small portion is $375 (or $325 + at least 1 3-hr work session).  This is an interesting way to really get involved with your CSA.

4) Carrollton Manor Farm and Big White Barn CSA (http://bigwhitebarn.com/content/4211): This program has a full share (weekly $550) or half share (bi weekly $275). Runs June-October.

Here you go Lawrence, I hope these help.  These are the ones I found that actually deliver to Baltimore.  There are many others that deliver outside of Baltimore.

Breakfast and a plug

Good morning, I'll start with the plug.  I have really enjoyed this winter CSA and all the good local products and produce it provides.  Fresh Fork Market is now taking spot holders for the summer CSA program.  The program runs from May - Oct and you will get packages on a weekly basis.  There are three levels: small, large and full shares.  The small share is $25/wk ($550 for the season).  This is a "traditional" CSA program with all the groceries picked by Fresh Fork and includes $30 worth of groceries per week.  The large share is $40/week or $880 up front.  This package includes the small package plus and you will get $50 worth of food every week.  Again, all the groceries are chosen by Fresh Fork. The full plan (which I am sharing with a collegue) is $50/week or $1100 up front.  This package is the most flexible plan as far as what you get.  You get the small package and then you choose what you get with it!  You get $60 worth of food every week.  We are excited to have the opportunity to customize our orders!

Take it from me, when they say you will get a certain $ amount of food, that is probably the minimum.  When we have gotten meat during the winter CSA, it has been worth far more than the stated value!  There have been weeks that we have gotten ground meats plus roasts plus cheese plus fresh pasta....and that doesn't include the produce, granola, eggs, etc that we've gotten.  So, this program is well worth the price.  One last note; you have the option of choosing omnivore, vegetarian or vegan packages as well.  This program can accomodate everyone!

If you are interested, go to http://www.myfreshfork.com/ to sign up.  Or contact Trevor Clatterbuck at Trevor@freshforkmarket.com.  Trevor's a great guy and will answer any questions you might have.

Now, onto breakfast:

Bacon Basil Eggs
Serves 2

• 2 large eggs*
• 2 egg whites*
• 4 slices thick-sliced bacon*
• 1/4 large tomato diced
• 4 large baby bellas, sliced
• 6 large leaves basil, chiffonade
• 3 thin slices Swiss cheese

Cook bacon; set aside.  Dice tomatoes, slice mushrooms, break up bacon and chiffonade basil.  In a small bowl, scramble the eggs and egg whites.  Drain bacon fat from pan, leaving about 1 tsp fat.  Add mushrooms to pan and saute.  Add tomatoes, bacon and basil to the pan; heat through.  Pour eggs over mixture, break up swiss over top.  Cook until eggs are just barely wet.  Serve with English muffin or other toast.

*CSA ingredients

Pork Shoulder

One of the best parts of these CSA packages are the meats we receive.  However, I have a small freezer, so I do have to be fairly consistant about making the larger pieces.  This weekend, it is a pork shoulder roast.  I have gotten 3 of these this winter and it's kind of funny because I buy shoulder roasts once every couple years normally.  The first, I slow roasted in the oven.  The second, I cooked in my crockpot.  Today, I braised my pork roast, and it turned out beautiful!  Since we had gotten a very nice brussels sprouts relish a couple weeks ago and I had just gotten some swiss cheese and turkey breast, I decided to make a variation on a Cuban sandwich for lunch.  It was so good, I cut a few slices to make sandwiches for tomorrow.  The rest, I pulled and put in a homemade BBQ sauce.  Here are the recipes:

Braised Pork Shoulder

• 1 5-lb pork shoulder roast*
• sea salt and pepper, to taste
• cayenne pepper
• 5-6 sprigs fresh thyme
• 1 jalapeno pepper, diced
• 1 med red onion, thinly sliced
• water

Rince roast and dry with paper towels.  Season with sea salt, pepper and cayenne.  Place in a large Dutch oven.  Add thyme, jalapeno and onion slices.  Fill the Dutch oven halfway with water.  Bring to a boil; reduce heat, cover and simmer for 3-4 hours or until thermometer inserted into the center reads 160-180F.  Remove roast to plate; cover and allow roast to sit at room tempurature for 10 minutes.  Drain onions and peppers and place in a large bowl.  For Cuban sandwiches, slice a few thin slices.  For pulled pork sandwiches, pull meat, removing fat, and mix with your favorite BBQ sauce.


Betsy's Cuban Sandwich

• 1 thin slice pork roast* (see above)
• 2 thin slices roasted turkey breast
• 2 thin slices Swiss cheese*
• 1 tsp brown mustard
• 2 tsp Ann's Raspberry Farm Brussels Sprout Relish*
• bagel thin

Split bagel thin and spread one side with brown mustard.  Spread the other side with relish.  Layer pork roast, turkey breast and Swiss.  Close sandwich and either heat for 40 seconds in microwave on HIGH or grill.  Serve with chips or fruit (this is served with Heirloom Corn Chips*).

Sorghum Honey BBQ Sauce

Note: I was distressed to find out that I had not published this recipe when I made it for the last pork roast, nor did I save it.  This is what I remember from making the sauce.

• 3 C ketchup
• 1 C sorghum*
• 1/2 C cider vinegar
• 1/2 C honey*
• 1/4 tsp dried thyme (I would use fresh the next time I make this)

Place all ingredients in small saucepan.  Heat until boiling; reduce heat and simmer 1 minute.  Adjust flavors as needed (I did add a bit more honey because this seemed a bit tart).  For 2/3 of a 5lb pork roast, use about 2 cups of sauce.  Pull the pork, removing the fat, and then mix with BBQ sauce.  Serve on a roll or bagel thin.

Oh one more thing:  I wanted to show you the beautiful head of butterleaf lettuce I received in my CSA package.  I just wish it would stay looking like that.  I am going to try to talk my husband into using it tonight in place of rolls for the pulled pork.  We can have baguette for starch on the side.

Here is one of the lettuce rolls before rolling.  They were so good!!!!!  The bread is what's left of a baguette I purchased earlier in the week from Murray Hill Market.



*CSA package ingredients