Posts tagged ‘snowville creamery’

October 22, 2011

Because You’re Only 4 1/2 Once | Chocolate Pudding

Birthdays call for cakes.  Half birthdays, pudding.  Cherub celebrated her four and half years in this world just this past Friday.  We had pudding as a special I-turned-four-and-a-half dessert.  Homemade chocolate pudding is no harder than a box mix, honestly.  Just just need a few ingredients.  Like anything else.  But these few ingredients can make a little person feel awfully special.  Or a big person for that matter.

PK’s Celebratory Chocolate Pudding, Serves 4

3 T corn starch

3/4 c granulated sugar

1/2 t ground cinnamon

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October 5, 2011

Local Foods Week | Rabbit

 

Sometimes dinner is completely off the grid.  Tonight’s rabbit was an example of that.  Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends.  The dinners, over two nights, could not have embodied the essence of local more than that.

Spot the backyard bunny. No, this was not dinner.

For the squeamish, let me tell you that a beautifully raised, local rabbit might strike you as tasting a whole lot like turkey.  For the more adventurous, it is light, meaty and absolutely delicious.  It is a protein entirely worth hunting down (albeit grocery shopping or the actual in-the-woods kind) to find responsibly-raised meat.

I wasn’t home last night and Hades took it upon himself to braise our rabbit with leeks and carrots and some decidedly non-local French vermouth.  He served it with warm red cabbage, beet and apple salad and a butternut puree.

I cannot begin to express my bitter disappointment at not being home for this meal.

Freakishly, there were leftovers. 

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June 24, 2011

Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

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April 18, 2011

Persephone’s Drinks Cabinet | The Rhubarb Middleton

Playing in the backyard with Cherub this afternoon, I couldn’t help but admire the rhubarb plant that’s seriously taken off.

I’ve watched it daily from my kitchen window, but from that vantage point, I had no idea just how much was ready for harvesting.  Cherub and I picked four large stalks (for a total of about 3/4 of a pound) this afternoon.  There must be another 40, at least.

My favorite way to use rhubarb is in cocktails.   I simmered the rhubarb down to a syrup (straining and reserving the remaining pulp for a dessert to be determined).  It’s a perfect early-spring combination of rhubarb, orange, vanilla and vodka.  It’s creamy, tart and appropriate for any get together.

I thank Jamie Oliver for the original inspiration, but cheekily name this version after Kate who will be bidding farewell to her “common” life.  And if you’re NFI, this cocktail might be the perfect thing to toast the newly married couple.

The Rhubarb Middleton, Makes 2

For the syrup:

3/4 pound rhubarb stalks, sliced

Juice from 1/2 orange

1/2 c sugar

1/2 vanilla bean sliced lengthwise (or add in a 1/2 t vanilla extract after the syrup has cooled if you haven’t the bean)

Simmer together over medium low heat for eight to ten minutes or until it becomes a pulp.  Strain, reserving the solids for another purpose if desired.  Allow syrup to cool.

For the cocktail:

Combine in a cocktail shaker with ice:

2 shots rhubarb syrup

2 shots vodka

1 shot Grand Marnier

1 shot half and half, Snowville, of course

Playlist included Common People, by Pulp.

When it was just a wee sprout a few weeks ago.The four stalks harvested this afternoon.

March 28, 2011

Earthy Elegance | Porcini Mushroom and Chicken Liver Pâté

I have been craving pâté for a couple of weeks.

This coming from the girl who couldn’t stand liver growing up.  But as times change, so do ingredients.  With such widespread availability from so many great producers, its a great time to revisit some of the things you thought you didn’t like.  You might be surprised.

It’s a craving that makes some sense.  Chicken livers are a powerhouse of iron as well as a slew of other minerals, and they have a high vitamin content too.  So if you’re feeling a little run down, do yourself a favor and find some high-quality livers.  These beautiful ones were from North Market Poultry and Game, because honestly, they have the best chickens in Columbus, and therefore the best livers.

I followed this recipe from Gordon Ramsay, because no matter how he acts on American television, this guy can cook.  And this recipe produced, rather simply, with just a few ingredients, something that was a serious treat to eat.  Served on some crispy toasts or small slices of fresh baguette, the pâté has an earthy, forest-like fragrance to it thanks to the porcini mushrooms and woodsy thyme.  It’s a dish that evokes luxury, but if you stop to think about it, it’s quite humble indeed.

A few PK tips if you decide to make this some Saturday.  If you’re here in Columbus, use Snowville‘s whole milk to soak the livers in overnight, it elevates the dish, I think.  And while you’re at it, just buy some of the whipping cream and fix up a quick batch of butter to clarify and pour over the top of the pâté to seal.  If you’re taking care, go all the way.  Take the time and press the pate through a sieve to ensure the mixture is silky.  When you taste it you will appreciate your own efforts.  When you’re ready to serve the pâté, take it out of the fridge a bit before you’re ready to serve it.  I marveled at how the flavors blossomed as it warmed from cool to room temperature, almost like a cheese.

Playlist included Teenage Suicide Don’t Do It by Big Fun.  There is a link there, believe it or not.

March 22, 2011

Three Ingredient Garnish | Avocado Lime Crema

A Saturday shopping trip to my favorite little Mexican grocery store turned up tortillas that rival many I’ve had in Texas, dried corn husks, great cheeses including cotija and Oaxaca, bulk beans, and avocados.

I’ve been kind of obsessed with avocados since reading this fantastic short article in Eating Well (helpfully compiled in Best Food Writing of 2010) about a tiny spot in the Mexican state of Michoacán that is perfectly suited to growing the best avocados in the world, year-round.

On Sunday, I was remiss in posting this three ingredient garnish (one of which is avocados, natch) that is delicious on spicy tacos, as a substitute for mayonnaise in chicken salads (I will be doing this a lot during the summer for sure) and perfect on, what else? huevos rancheros.  It is not guacamole: because it’s not spicy and it’s got crème fraîche in it.  Use it as a cooling counterpoint to hot and spicy foods.  Perhaps some chipotle wings… hmmm…

Avocado Lime Crema

Note the teeny tag that says it's from Michoacán.

1 ripe avocado (Haas are my favorites, choose one that gives a bit in your hand, but isn’t mushy – or alternately – hard as a rock)

1/2 c crème fraîche, or crema or sour cream

Zest and juice from 1/2 lime

Salt to taste

Scoop the avocado flesh into a food processor, add the crema, lime and salt and process until smooth.  Careful you don’t process too much- could this Snowville crème fraîche turn into butter?

Serve. Perhaps in the scooped out avocado hulls?

Playlist included Whirring, by The Joy Formidable.

March 16, 2011

Irish Cooking | Poached Salmon on Brown Bread

It’s a marvelous, make ahead kind of a lunch.

Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want.  It is perhaps one of the healthiest things you could take for lunch, plus it’s simple, and tastes luxurious.

PK tip: this assembles in moments.  Pack the salmon along with the dill and onion, but pack separately the crème fraîche and the bread.  Yet another thought: wouldn’t this also make fabulous little quick appetizers?

Your cube mates will be jealous.

 

 

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