Guest post: Finding local meat in Florida

Another guest post from my sister Lisa, who's currently living in Sarasota, Florida, and managing a college campus cafe. The other night she made this delicious looking whole wheat pasta with chicken sausage, and local garlic, onion and arugula. Here's her story:



Celebrating the first week of Worden Farm (the only local, organic farm that sells at the Sarasota farmer's market), I had a Saturday night feast of sauteed garlic, onions and arugula that had the perfect balanced peppery, but mild, taste. Add some non-local chicken sausage from Whole Foods (the quest for local meat in the Sarasota area is still ongoing) and the result was spicy garlic and sausage, sweet vidalia onions and tomato sauce, and filling whole wheat al dente pasta. This was miles better than the pasta dishes I grew up on, which were usually bland and unsatisfying.

Today I will be going to pick up some buffalo meat from a small local farmer, so there may be a new, even more delicous Floridian post awaiting on the horizon.

The Dog Days

A simple dinner tonight of pasta caponata and a smoothie, that I forgot to photograph. So here are some pictures of my dog Spencer instead; more on him below.

I first made caponata last week, and munched into it atop toasted whole wheat bread spread with goat cheese, inspired by lunch I had a while ago at Landmarc in the Time Warner Center. Caponata is a Sicilian dish of eggplants, peppers, and/or tomatoes and other veggies, diced and cooked together until soft and mushy, spiced with olives and capers. However, olives and capers aren't local or budget friendly, so I left them out, and didn't find my caponata lacking at all. Instead I spiced it up with lemon, crushed red pepper, and red wine vinegar, which were already handy in my pantry.

Tonight I had tomatoes, eggplant, and peppers from the farmers market waiting patiently in the fridge to become caponata again. But I didn't have enough bread to serve it on, so I decided it would work just as well with pasta. And it did, though I found myself craving a little sausage in there too. Most recipes for caponata call for you to roast the eggplant first, but in New York City's oppressive summer heat, I grilled the eggplant, and it was a much quicker way to tenderize rounds of slightly-chared and oiled eggplant.

For dessert I made a peach and nectarine smoothie with Ronnybrook yogurt. I don't like to eat fruit or yogurt on its own, but I do like them in smoothies and baked goods. So I decided I would buy the ingredients at the farmers market to make smoothies, in a concerted effort to be healthier. Since I'm not a big fan of peach flavor, I also threw in the last of some frozen strawberries that had been hanging around in my fridge for, oh at least six months, to brighten the flavor - but if you like peach, then plain ice cubes will do just fine for cooling down your drink.

And as for the dog days...does anyone have advice for remedying a sweet-turned-vicious dog? We adopted our dog from the shelter and accepted his growling nature toward other dogs as a hazard of his troubled past. Because he's just so darned cute, and, though he doesn't like other dogs, he loves people and is a bit of a whore with seeking out petting from other people on the street.

Until suddenly after two years, for the past two weeks straight he has started growling and trying to bite random people. For no apparent reason. The people he targets run the gamut of teenagers, old ladies, construction workers, and guys just sitting on their stoop. It's scary, and I don't know what to do. And it's so bizarre! It's bad enough that I have to walk this guy every day when I could be getting a few more minutes of precious sleep or gallavanting about town instead of coming straight home after work, that we leave the energy guzzling AC on during the day for him (at 75-77 degrees), and that he gets a full third of the bed at night! And now he's turned into a devil dog! But then he's just so darned cute and lovable with us, and you have to forgive him/forget all his sins...

Grilled Eggplant Caponata
olive oil
1 onion
3 cloves garlic
3 green peppers
3 tomatoes
1 large or 2 small eggplants
zest and juice of 1/2 lemon
1 1/2 tsp red wine vinegar
1/2 tsp crushed red pepper
1 1/2 tsp dried oregano
salt
pepper

Dice onion and mince garlic and sautee in olive oil over low heat. Dice peppers and then tomatoes and add to pan. Let cook over low heat, with the tomato juices simmering away slightly.

Meanwhile, slice eggplant into thin rounds, brush with olive oil, salt, and pepper. Grill over medium heat, about 4 minutes on each side, until eggplant is tender with browned grill marks. Remove from grill. After eggplant has cooled a few minutes, dice eggplant and add to the pan, along with the remaining ingredients. Continue to sautee another 5-10 minutes, until vegetable mixture is evenly softened and flavored.

Serving suggestions:
Toast slices of bread, top with goat cheese or mozzerella, and then top with caponata.
Let caponata cool in the fridge, and then eat with pita chips on a hot summer day.
Make 4 servings of pasta, toss pasta with caponata along with 1 tbsp olive oil and 1/3 cup grated parmesan for caponata pasta.
As an accompaniment to fish or chicken.

Peach and Nectarine Smoothie
1 small peach
1 small nectarine
2/3 cup yogurt
1 1/2 tsp honey
2 frozen strawberries or ice cubes

Wash and roughly chop peach and nectarine. Add yogurt and honey to blender, followed by the fruit and frozen strawberries or ice cubes. Blend until smooth. Makes one whopping glass or two small glasses.

Ramps, Two Ways

Ramps are a sign of spring. And spring is truly here, with wild warm days that have helped my soul crawl out of the drudgery of winter. Spring has reminded me how great the world can be when it is actually sunny and warm and green everywhere. A kind of wild leek, ramps appear in early spring and don't stay in season for long. I was thrilled when I saw them at the Greenmarket last week and snatched them right up. They can be used in place of onions or garlic, and they are also traditionally eaten with bacon and scrambled eggs.

Since I've already used up my bacon allottment for the month, I chose to pep up my eggs and ramps with butter and a cheddary cheese. Together with a sourdough rye (also from the Greenmarket because I was too busy to bake bread last week), it was a perfect hearty breakfast. Ramps have a very distinct flavor, which is a little more earthy and pungent in smell and taste than onions or leeks. When I rinsed my ramps, I found they had a weird film at the bottom which I peeled off. Also, FYI, you can eat the white bottom part and the green leaves (unlike leeks, of which you can only eat the white part).


Scrambled Eggs and Ramps
1 tbsp butter
1/2 bunch ramps
5 eggs
1 tbsp milk
salt
pepper
2 tbsp cup grated cheddar cheese

Rinse the ramps and chop off the very bottom. Chop into small pieces and sautee over medium low heat in butter until wilted. Meanwhile, slice your bread and place in toaster. Then, whisk eggs, milk, salt, pepper, and cheese in a small bowl until combined. Once ramps are wilted, add egg mixture and stir continually until eggs are just cooked through. Butter your toast and plate with scrambled eggs and ramps.


For dinner tonight, I had planned on using up the ramps in a side dish with swiss chard and orzo, paired with little lamb chops. But when Jesse saw the lamb chops, he decried them as too small, even though the very same size was sufficient last time we had lamb chops. And so I rode my bike off to rehearsal, my first solo ride into Manhattan(go me!!), with plans to pick up a bunch of shrimp on the way home to replace the bitty chops.

Well, frozen shrimp isn't as easy to find as I hoped, and I had to scrounge around to four supermarkets before I found it (ended up at Trader Joe's of course). Once back in Brooklyn, Jesse agreed with me that we should meet at home for dinner. And so I rode home and cooked up dinner quick. Only to get a text saying he's still at the bar, already ate, and will be home "relatively soon" which is now an hour and a half later and nothing. So this dinner will become tomorrow's lunch, and in the meantime, perhaps you might enjoy this dish. From little bites, I can tell you that it was exactly what I was looking for - creamy orzo with lemony shrimp and greens and the pungent taste of ramps. I think feta cheese would kick the whole dish up a notch, but I was too cheap to buy it after so many recent grocery purchases.

Orzo with Shrimp, Ramps, and Swiss Chard

1 cup orzo
15 small shrimp (I used frozen, cooked shrimp with tails already cut off for ease)
1 tbsp butter
1/2 bunch ramps
1/2 bunch swiss chard
1 tsp lemon juice
2 tbsp freshly grated parmesan cheese
salt
pepper

Place orzo in a pot of salted water, bring to boil, and let simmer about 5 minutes, until orzo is tender. Drain in a colander and set aside.

Meanwhile, place shrimp in a bowl of water and let sit for about 10 minutes until defrosted.

Rinse and chop off bottoms of ramps and chop into small pieces. Sautee over medium low heat with butter until wilted.

Rinse and chop swiss chard leaves into small pieces, discarding stems at bottom. Add swiss chard, salt, and pepper to the pan and continue to sautee until wilted.

Add shrimp, orzo and lemon juice to the pan, and stir to combine. Cook another couple minutes until shrimp are heated through. Grate parmesan over top and serve.

Dark Days Challenge Week 6: Orzo with Sausage, White Beans, and Kale

I've wanted to make orzo ever since a coworker brought a delicious orzo and vegetable salad tossed simply with olive oil to a potluck last spring. So I bought some dried colorful orzo from Fairway in bulk, and then kind of forgot about it in the back of my cabinet, not sure what to do with it.

Then I was reminded of it when I saw a post on Serious Eats about cooking orzo as a kind of short-cut risotto. I looove risotto - it's one of my go-to dishes - and the idea of being able to make something almost like risotto in less than half the time sounded brilliant.

So last night I was starving on the way home, dreaming up a creamy orzo dish that I would make as soon as I walked in the door. I figured I could make it quickly, have a bite to satiate my hunger, and then save the rest for lunch tomorrow. But Jesse got home earlier than I expected, so there wasn't time to cook before we went off in the snow in search of sushi. Instead, I ended up making a cozy orzo dish later that night, long after we had returned home, shaken off the snow, drank some wine, and he fell asleep. He is in for a real treat when he opens his lunch box tomorrow.

It surprised me in how creamy it turned out. I threw a ton of stuff in there, including local turkey sausage, a can of white beans (yes I feel guilty about using a can lined with plastic that leaches potentially harmful chemicals but sometimes convenience wins), parsley leftover from making falafel over the weekend (yes I know parsley is not in season right now, but a girl's gotta have some fun sometimes), and even a couple leaves of kale so I can pretend I am being healthy without it overwhelming the flavor. Altogether, it formed a cozy one-pot winter dish that is tender and delicious, and with enough parmesan, tastes almost like risotto.

Orzo with Sausage, White Beans, and Kale

1/2 lb sausage
2 cloves garlic
1/2 onion
handful of kale, rinsed and torn into pieces
1 can white beans (or 3/4 cup dried white beans soaked and cooked)
1 1/2 cup dried orzo
3 cups water
salt
pepper
crushed red pepper
1/4 cup grated parmesan
2 tbsp chopped fresh parsley

Heat sausage in a large pot over medium heat until it begins to brown. Add garlic and onion, turn down to low heat, add a little olive oil or butter if necessary to keep from sticking to bottom of pan, and sautee until onions soften. Add kale and white beans and continue to sautee another few minutes until kale wilts. Add orzo and stir to combine. Add water and salt, bring to a boil, and then let simmer for approximately 15 minutes, stirring occasionally, until most of the water is absorbed and orzo is creamy and tender. Add pepper, crushed red pepper, parmesan, and parsley (optional).

All ingredients for this meal were found at Greenmakets from farms within approximately 250 miles away, except except for dried bulk orzo, beans, salt, pepper, red pepper, and parmesan. So I guess you could say half local on this one.

Pesto Pasta

2 cups fresh basil
4 cloves garlic
1/3 cup walnuts
1/4 cup grated parmesan cheese
1/3 cup extra virgin olive oil
1/4 cup water
1 tsp lemon juice
salt
pepper

Combine pesto ingredients in a blender until desired consistency. Heat in a saucepan over low heat. Serve over pasta. Makes 4 servings.