Never entered my mind's Blog

A 20 something culinary school graduate. Lover of la cuisine, style, coffee and travel.

Month: July, 2011

CSA Week 1; Part ||

Asian Greens Saute over Quinoa with Soft Poached Egg

1/2 c quinoa, rinsed
1 c water
1 tsp olive oil
1 tsp red onion, finely minced
1 clove garlic, finely minced
1 tbsp garlic snapes, finely sliced
Good pinch smoked paprika
1 tsp rice wine vinegar
A few stalks&leaves each of kale, tatsoi, and bok choy, stalks 1″ dice, leaves kept whole
1 tbsp peanut sauce
1 tbsp minced green onion
SP
1 egg

Cover rinsed quinoa with cup of water and good pinch of sea salt in a small saucepan with lid. Bring to a boil, reduce to simmer for about 12 minutes, or until seed is slightly translucent and germ curls off like a tail. Meanwhile, for poaching liquid, fill a separate small saucepan with water, a good splash of vinegar and a pinch of salt. Bring to a boil, and reduce to a very low simmer so that the water is almost still. For the greens, heat olive oil in a saute pan over medium heat. Add onion, saute for a few minutes, and add garlic snapes clove, and paprika. Saute until garlic is slowly starting to brown, and deglaze pan with rice wine vinegar. Reduce slightly, and add stalks of greens. Saute a few minutes before adding leaves and salt and pepper. Give a few tosses over heat until just wilted and stalks still have a bite. Toss in green onion and peanut sauce, take off heat, and keep warm while poaching egg. To poach, crack egg into small shallow dish, give water a good swirl, and slowly pour the egg into the center. The vinegar will hold the whites together. Let cook until preferred doneness, and remove with slotted spoon onto paper towel.

To finish, plate greens over bed of quinoa, and place egg on top.

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CSA Week 1

Back in May, I started poking around the web searching for a local CSA program. I’d first heard about program on Ruhlman’s blog, and the idea of joining a CSA has stuck in my head ever since. Normally, the harvest boxes are given in exchange for money shares put into a farm at the beginning of the season. As a struggling cook…the up front finances were my only discouragement. That’s why there was much fist pumping when I heard that work shares were available as well! Come again? I can put in 4 hours a week learning how to plant and weed and harvest in exchange for 16 boxes of fantastic organic produce? I’m telling you, this is a struggling cooks dream. 

For many people, understandably, the regular system of weekly shares makes a lot more sense. And it’s still a wonderful alternative to picking up imported tomatoes from impersonal supermarkets. But from personal experience, I can honestly say that putting the weekly  hands-on hours into the land, getting your hands in the dirt, planting and transplanting beans and tediously weeding carrots is exceedingly rewarding. That being said, the following Strawberry Rhubarb & Raspberry Pie was the most satisfying pie I’ve had to date.

It’s going to be a good season. (coming up, week 1 part 2- Asian greens saute!)

Strawberry Rhubarb & Raspberry Pie

3-2-1 Sweet Pie Crust:

12 oz AP flour
8 oz cold or frozen unsalted butter, cubed
2-4 oz ice water
1 tsp salt
2 tbsp sugar

Filling:

1 lb rhubarb, inch dice
1 lb strawberries(quartered) and raspberries, or whatever you have on hand
4 tbsp turbinado sugar (cane, brown, or white is fine too)
1 tbsp liquid honey
4 tbsp cornstarch
2 tbsp butter

Milk and sugar to brush lattice

For pastry, cut butter into flour using pastry cutter, hands, or food processor. When mix resembles pea-sized chunks, add sugar and salt and slowly add ice water until dough just comes together. Do not over mix. Portion into two disks, wrap tightly and let rest in fridge at least 15 minutes. Preheat oven to 400 F.

While the dough is resting, combine and toss all filling ingredients except butter. When dough is rested, roll out one disk on a lightly floured surface, turning and flipping after each roll so it doesn’t stick. Roll to about a 12″ diameter, so when placed on a 9″ pie plate there is a 1″ overhang. Roll out the second disk the same way, to about a 13″ diameter, and cut into 1″ strips. Fill the pie crust with the filling, dot with butter, and assemble lattice by weaving strips. Fold the overhang up, tucking in the excess lattice, and gently pinch around the edges. Brush lightly with milk and dust with sugar. Place on sheet tray in the bottom third of the preheated oven. Bake until golden brown and filling is tender and bubbling, about 45 minutes. Try to refrain from eating immediately. About 3 hours of letting the pie cool is as painful as picking through the end of season rhubarb bushes, but well worth it! (I clearly did not have the patience, see bottom picture of streaming juices)

Side note: earlier this spring, I made a fabulously strange basil ice cream- it paired amazingly with tartness of the rhubarb!