Flatbread with Peaches, Parmesan, Radish, Garden Greens + Anchovies

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Our garden was full of radishes. We roasted them for dinner in place of potatoes, threw them in with salad, ate them sliced and diced with eggs and then they made it on to these satisfying flat breads. After all of these iterations of radishes, I appreciate them more than ever. I like making flat breads because pizza seems like more of an event to me. One where I like to let the dough ferment in the fridge for a few days. Flatbreads let me practice some impatience, I just make the dough, wait two hours or so, and then I get started. I broiled these for a bit on both sides first, and then placed the toppings on them. I’m not sure if that was necessary, so maybe experiment both ways. The flat breads were the perfect expression of the ingredients from our garden and the farmer’s market, simple and easy and tasty and lovely as leftovers as well.

Flatbread:
1 tsp yeast
3/4 cup warm water
2 tsp coconut palm sugar
2 tbsp olive oil
4 tsp heavy cream or yogurt (whatever you have on hand)
2 cups sprouted whole-wheat flour
1 tsp sea salt
1/8 tsp baking powder

Mix the yeast, 1 tsp of sugar and water in a small glass. Let the mix sit out until bubbling a bit, about 30 minutes.
In a separate bowl, mix the flour, 1 tsp sugar, baking powder, salt & flour.
After 30 min add the oil & cream to the glass, then incorporate the wet & dry ingredients.
Mix well by hand, then cover and let sit in a warm place for about two hours or so.

Toppings:
Peaches, chopped
1 onion, caramelized
1 can anchovies
Maldon sea salt
Basil
1 handful radishes, sliced thin
1 handful kale, pea shoots & parsley, chopped
Olive oil
lemon juice
sea salt & pepper

In a small bowl, mix the radishes, kale, pea shoots and parsley with a drizzle of olive oil, squeeze of lemon juice, and grind of sea salt & pepper. Set the marinated veggies in the fridge while the flatbread rises.

Method:

Set your oven to high broil.
Form 8 small balls out of the dough, and roll out into long ovals on a floured surface.
Preheat a large cast iron or pizza stone in the oven, remove it, spread a handful of cornmeal on the surface, and place a few pieces of flatbread on the pan.
Broil the flatbread on one side for 3-4 minutes, until blistered, then flip and broil briefly on the other side. Remove from the oven, place desired toppings on the dough, and broil until nicely crisped.
Serve with cracked red pepper, olive oil, basil & flaky smoked sea salt.

Peach Souffle + Lemon Verbena Cream + Blackberries

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So light and tasty and not too sweet and just exciting on the tongue is how I’d describe this dessert. The only hard part is making sure you have all the parts ready to go together, so doing a bit of prep beforehand pays off. I, for example, made the lemon verbena cream while the souffle was about to go into the oven and so I was running out to the garden to get more verbana to make the infusion, while watching the souffle cook, while trying to whip the cream. Just make the cream first and save yourself some trouble. These are to be served right out of the oven, piping hot with the cool, light, lemony cream just dripping a bit down the sides. Using coconut palm sugar gives the souffle a delicate caramel taste, but its not traditional and it effects the way the whites fluff up a bit. That said it was still excellent and I would use coconut palm again next time.

Peach Souffle (Recipe adapted from here)
2 large peaches
1 tsp vanilla extract
1/2 meyer lemon juice
sea salt
7 egg whites
3/4 cup coconut palm sugar (or granulated sugar)
1 tbsp butter, room temperature

Oven 400. Generously butter 8 ramekins ( I only had 4 small ones and one huge one, so use what you got).

In a food processor, or by hand, chop the peaches, or pulse until they are just about bite size pieces. Scoop a heaping spoonful of the peach mix into the bottom of each ramekin.

Add the vanilla, lemon juice and salt to the remaining peach and process/blend until smooth.

In another bowl, whip the egg whites until they are slightly frothy, and then add a touch of salt, and gradually, over about 5-10 minutes, add the 3/4 sugar. Blend until the egg whites start to hold their shape and form peaks. Again, they will behave a little differently than your used to if you use coconut palm sugar-they won’t form such high peaks.

Incorporate about two cups of so of the eggs yolks into the peach mix, stir well, then add the peach/egg mix back into the beaten eggs. Stir until just combined

Spoon the souffle mix into the ramekins all the way to the top. Bake in a rimmed pan for about 10 minutes.

Lemon Verbena Cream (make before souffle)
4-5 small springs lemon verbena
3/4 cup whipping cream
1 tsp vanilla
1/2 cup  coconut palm sugar
1/2 cup water

In a small saucepan heat the water + sugar. Chop the lemon verbena and bruise a bit with your hands, then add it to the saucepan. Whisk on low heat for a few minutes, until quite fragrant. Remove from heat, and pour into a glass jar. Cool in the fridge for about 20 minutes

When the verbena simple syrup has cooled, whip the cream for a few minutes, then add the vanilla. Spoon in about 1/4 cup of the simple syrup, but not too much. Add it to the cream slowly so the cream doesn’t lose its shape.

Serve the souffles piping hot with cream on top, blackberries and any other garnishes you wish. Enjoy!

Chocolate Sweet Potato Cake + Cherry Chocolate Glaze

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IMG_2686 IMG_2706This is a simple, throw together at the last minute cake. I’ve made it with melted chocolate as well, just depends on what I have on hand. The glaze is slightly salty, and pairs well with the sweet cherries and rich chocolate glaze. I like serving this warm, just out of the oven, but I’ve done research on how it tastes cold the next day and it is also fabulous.

Chocolate Sweet Potato Cake + Cherry Chocolate Glaze
2 small japanese sweet potatoes
1 cup coconut palm sugar
1/4 cup unsweetened cacao
1/8 tsp salt
4 eggs
1/2 tsp baking soda
1/2 cup sprouted whole wheat flour

Oven 350. Using a food processor, or hand mixer, blend the potatoes, sugar, cacao, salt, eggs and baking soda until well incorporated (I leave my potatoes just a little bit chunky though). Add the flour and stir until just mixed. Bake in a small buttered or parchment paper lined cake pan for 35-40 minutes.

Cherry Chocolate Glaze
1 handful cherries, pitted & halved
1 tbsp butter, melted
1 tbsp unsweetened cacao
1 tsp fresh ground espresso
1/8 tsp sea salt
1/4 cup (+ or -) powdered sugarIMG_2692

Whisk the butter, cacao, espresso, sea salt and powdered sugar. Add more or less powdered sugar depending on your desired frosting consistency. If you let the cake cool, double this recipe and spread it all over the cake. Garnish with the fresh cherries and sprinkling of powdered sugar.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots

IMG_2669This is one of my favorite meals. It takes 30 minutes to put together and then cooks for a few hours in the oven and becomes this perfect meal. We happen to still have quite a few ribs in the freezer from our cows, and each time we’ve had them this summer its been a memorable meal. It is important to use a good red wine for this dish, in fact I usually use the same wine that I end up drinking with the meal. If you can make your own beef stock that is the best bet, but I would recommend using water in place of stock if you don’t, I don’t particularly like using chicken stock in place of beef and have found that water works wonderfully.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots
5-8 short ribs, defrosted, at room temperature
1 medium red onion, diced
3 medium carrots, diced
1 tbsp sprouted flour
2 cups good red wine
2 cups beef broth
salt & pepper
1 1/2 tbsp butter
3 sprigs rosemary & sage
salt & pepper
Olive oil
Lemon juice
Pluots, diced

Oven 350. Coat the ribs in salt & pepper, and a thin layer of flour.
Heat 1 tbsp of butter in a deep, hot skillet. Brown the ribs on all sides for about a minute each side, then remove from the skillet. Add the chopped onion & carrot to the skillet, and turn the heat way down to low-medium.
Cover and stir occasionally, until the vegetables are softened, but not browned. Take your time with this step, at least 15 minutes, if not more. You get so much more flavor when you’re patient with your onions.

Add the red wine, bring to a gentle rolling boil, then add the beef broth.
Place the ribs in the braising liquid, add 2 sprigs of rosemary & sage (saving some of each) place the lid on the skillet (or use aluminum foil to cover) and leave in the oven for 2-2 1/2 hours.

At the same time place the potatoes in the oven. After about two hours, pull the potatoes out, place the remaining sage & rosemary on them, drizzle with oil, salt & pepper, and a little lemon juice and place back in the oven until the herbs are crisped.

Serve the braised ribs with potatoes and a handful of diced pluot and finish with a grind of salt if needed. Enjoy with the same wine you cooked with and a vibrant, farm fresh side salad.
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Pineapple Mint Coconut Smoothie with Dates + Nutmeg

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During the summer we’re either drinking this or the Raw Cacao Smoothie. I first had something like this with coconut ice cream, and have made that at home, but the bananas and dates are a fine stand in, better even I think. If you freeze ripe bananas, those are great to add in addition to plenty of ice. This drink is mightily refreshing and spirit lifting and I think we probably make it 3-7 times a week its so darn good and easy.

Pineapple Mint Coconut Smoothie with Dates + Nutmeg
1/2 pineapple, peeled and cut into large chunks
1 banana
1 small handful of mint
1/2 can full fat coconut milk
1/2 can coconut juice
2 dates
3-4 big handfuls of ice cubes
nutmeg

Blend all of the ingredients together except the dates, nutmeg and a few mint leaves. Add the dates, and just blend so the dates are still a bit chunky. Pour into a nice cup, spoon a little coconut milk on top, sprinkle with nutmeg and add a few mint leaves.

 

Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork with Rosemary + Basil

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Hooray for purple cauliflower and rainbow carrots from the Great Basin Community Co-op (this whole meal came from our lovely co-op). I eat these two things all the time in white and orange, and I far prefer the trippy royal color palate that summer brings. Be patient with this dish, roast it on high heat to get everything to caramelize and form that sweet crisp crust. The fresh herbs are essential, and I love my cast iron pizza pan. I cook everything on it and use it as my serving tray. We ate the veggies and pork wrapped up in the leaves of butter leaf lettuce with fresh avocado and basil layered on top.

Roasted Purple Cauliflower, Rainbow Carrots and Ground Pastured Pork
with Rosemary + Basil 

1/2 large purple cauliflower, chopped
1 small bunch baby rainbow carrots, halved with short stems left on
2 cloves garlic, minced
2 sprigs of fresh rosemary, stem removed, chopped
1 small handful fresh basil leaves, chopped
1 lb ground pastured pork
1 avocado
1/2 lemon- juice
2 tbsp or so butter
sea salt & pepper
1 small handful cherry tomatoes
6 big butter leaf lettuce leaves

Method:

Heat the oven to 450 and place the cast iron in the oven while it heats.

In the meantime, melt the butter in a skillet-until is smells slightly nutty, and then turn off the heat (you will use this skillet again later).

Take the roasting pan out of the oven and spread the carrots and cauliflower across the pan, pour the butter and squeeze the lemon juice over the vegetables. Toss with salt & pepper and place back in the oven. Roast for about 35-45 minutes, stirring twice or so.

Add the garlic and rosemary to the roasting pan, stir and place back in the oven.
Turn up or down the heat depending on the appearance of the veggies, they should start to be crisped and browned but still vibrant.

Heat the skillet you melted the butter in to medium high. Add the cherry tomatoes and a sprinkle of salt. Cover and cook for a few minutes, and then add the ground pork. Break apart the pork and cook for 5-7 minutes.

Add the pork and tomatoes to the roasting pan and place back in the oven. Roast for another 10 or so minutes. When everything looks a bit crisped, remove from the oven.

Finish the dish with the fresh, chopped basil, avocado, a sprinkle of salt and squeeze of lemon. Serve with large, un-chopped lettuce leaves.