a beginning in the garden

Deborah
They say that nothing worth having comes easily. Or something like that. I spent the blistering hot day with my son, hauling 60 pound bags of stones and mulch from Home Depot to my little backyard for some much needed landscaping. The only way to get to the yard is through the house. 15 bags of stones, 6 bags of mulch, much sweat and aching muscles resulted in this:

It may not look like much to you but, I am so proud! I don't really have much of a green thumb, just a very green heart and that passion translates into a willingness to put some muscle into the task of taming my garden. I have ordered some plants including heirloom tomato seedlings from farmer Pam, MD at Hook Mountain Growers which will go into the ground in a few weeks.

Generally I like to keep my cooking simple, but there are certain recipes well worth the extra steps. One that comes to mind is a goat cheese galette that my uptown sister loves to make, including the one she presented to our buffet table this Easter. She got the recipe from cookbook writer and chef Joanne Weir. It is ridiculously good. Swoon worthy in fact. Not the quickest thing to make, as it requires four cheeses and a pastry from scratch. But the time is well spent on this rich, satisfying treat. Enjoy!

  

Rustic in appearance and insanely loaded with flavor.

Goat Cheese and Green Onion Galette-by Joanne Weir
A galette is a fancy way of saying “a thin pie.” This one has a crunchy dough, rich with butter, that is a perfect casing for creamy ricotta, crème fraîche, mozzarella, fresh green onions, and Parmigiano. You’ll see why this has been one of my all-time favorites for years. 

These are my sister's notes on the recipe:

I do the pastry in the food processor. Form it into a disk and chill before rolling.  I also experimented this time with the vodka secret that America's Test Kitchen recommends, adding vodka to the pie dough so you can work with a wetter dough, and then the extra liquid alcohol evaporate out.  I ended up using 4 T water and 2 T vodka, which made a dough that was very easy to work with.

1 1/2 cups all-purpose flour
Salt and freshly ground black pepper
1/2 cup (1 stick) plus 1 tablespoon butter, cut into 1/2-inch pieces and chilled in the freezer for 1 hour
1/3 to 1/2 cup ice water
1 tablespoon extra-virgin olive oil
2 bunches green onions, white and green parts, thinly sliced
5 ounces goat cheese
4 ounces ricotta cheese
3/4 cup coarsely grated mozzarella cheese
1/4 cup crème fraîche
1/4 cup grated Parmigiano-Reggiano cheese

Put the flour in a bowl and chill in the freezer for 1 hour. Place the flour and 1/4 teaspoon salt on a cold work surface. With a pastry scraper, cut the frozen butter into the flour until half of the butter clumps are the size of peas and the rest are a little larger. Make a well in the center and add half of the ice water. Push together with your fingertips and set aside any dough that holds together. Add the rest of the water and repeat. Form the mixture into a rough ball.

Alternately, this can be made by judiciously pulsing the ingredients in a food processor, using the same technique, until half is the size of peas and the other half a little larger. Pour the mixture out onto your work surface and add the water as above. Do not add it into the food processor. Form the mixture into a rough ball. Or this can be made in an electric mixer using the same technique.

On a well-floured surface, roll out the dough into a 14-inch circle and trim the edges. Place on a large baking sheet and refrigerate.

Warm the olive oil in a large skillet over medium heat. Add the green onions and cook until soft, 4 to 5 minutes. Remove from the heat and let cool.

Mix together the green onions, goat cheese, ricotta, mozzarella, crème fraîche, and Parmigiano. Mix well and season with salt and pepper.

Preheat the oven to 375°F.

Remove the pastry from the refrigerator. Spread the cheese mixture over the pastry, leaving a 21/2-inch border around the edge uncovered. Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit. The filling will be exposed in the center of the galette.

Bake the galette in the oven until golden brown, 35 to 40 minutes. Let cool for 5 minutes, then slide the galette off the pan and onto a serving plate. Serve hot, warm, or at room temperature.

Serves 6

Amanda

Don't know how you do it, Deb. But you always seem to provide the perfect recipe at the perfect time. Next Friday I will be going to a friend's son's Communion. Guess what I will be bringing to the celebration afterwards? While the recipe does sound a little time consuming, it does seem pretty straight forward. Interesting tip about the vodka. Never heard of that before.

Definitely a wine from the Loire Valley in France seems entirely appropriate here. For simplicity sake, you can get a basic Sancerre or Pouilly Fume (both made from Sauvignon Blanc). Or, you can do what I would do - veer off the beaten path of wine and be a little experimental. Also located in the Loire Valley region are two great appellations called Saumur, and Saumur Champigny.

The reds are light and fruity and come from Saumur Champigny. A wine from this appellation, made from Cabernet Franc, is a great match for this goat cheese galette. In the Saumur appellation, the wines are typically light, crisp and lively with bright acidity. They must be at least 80% Chenin Blanc, the remainder being Chardonnay or Sauvignon Blanc. Both these reds and whites are terrific with goat cheese. The red can even be served slightly chilled, perfect for a warm Spring day!

Saumur Champigny is a favorite bistro wine in Paris, thought it is not very well known here in the U.S. One producer whom I am very fond of is Domaine Lavigne. It is a family-run operation and they are serious about their wine-making.  Their Saumur and Saumur Champigny are two of my favorite warm-weather wines, and they are very affordable at $14.99 and $16.99 respectively. Try to find the Saumur and taste the pear, peach, lemon flavors for yourself! I'm sure you'll agree it's a great choice for the galette!

A few tricks for this treat!

Deborah

If your home is like mine on Halloween eve it is a chaotic occasion of last minute costume changes, children with friends in tow running in and out of rooms trying to get ready, demands for help looking for that scrap of green felt stashed somewhere from the last arts and crafts project to finish off a perfect scary outfit.

This requires me to be standing at the ready with needle and thread and hot glue gun plugged in while I search for shopping bags big enough to hold an unspeakable amount of candy. I myself have given up wearing costumes years ago. My last attempt was sometime in the 90's when I dressed as a very dead Rolling Stone, Brian Jones (I was adorable).

The last thing I want to deal with is making dinner for the home crowd before they head out to their parties and parades. But everyone must eat or they will throw up from eating all that candy on an empty stomach (sadly, I can vouch for this). So a do-ahead meal that can sit out on the kitchen counter and feed people all evening is the way to go.

I'm not going to lie to you, vegetable lasagna is laborious to make. Many steps are involved. But once it is done you can leave it in the fridge for a day or two and it actually gets better. I am using thinly sliced roasted zucchini and mushrooms as the vegetables for this one.

Some tips:
I par boil the noodles leaving them a bit stiff so they are much easier to handle (use the non-boil ones if you like).
Roast the vegetables to get some more flavor, but you can skip this if you want to save time

Put the seasoned ricotta cheese in a plastic bag and "pipe" it into the layers. Much easier than trying to spread it on to wet noodles with a spoon.

Leave yourself time and space to get through this project, and make a big one so you don't have to do it again for a while.

Vegetable Lasagne
1 box of lasagne noodles, par boiled
2 zucchini's thinly sliced (I used a mandoline)
1 lb. baby bella mushrooms, sliced or quartered
2 Tbs. Olive oil
2 lbs. Ricotta cheese
2 eggs beaten
1 teaspoon ground cinnamon
1/2 cup grated Romano cheese
s & p
1 Tbs. sugar
2- 24oz jars of Marinara sauce (make it yourself if you like, I'm trying to cut you a break)
1 lb. Mozzarella cheese grated on large holes of a box grater

Pre heat oven to 400F
Toss zucchini with 1 Tbs. olive oil and ground pepper and lay in a single layer on a baking sheet. Do the same with the mushrooms. Roast vegetables for about 20 minutes.

Mix ricotta with eggs, cinnamon, Romano cheese, sugar and teaspoon each of salt and pepper. Place in a plastic bag and cut a small hole in the bottom to create a piping bag.

Set yourself up to create the layers: (I like to do three layers of filling but you don't have to. Do two instead)

Put 1/2 cup of marinara sauce in the bottom of a pan and spread around the bottom (I put a little water in too to keep it loose)

Put a layer of noodles on the bottom. Pipe a third of the ricotta mixture evenly over noodles. Place a third of the zucchini and a third of the mushrooms on top. Put a quarter of the grated mozzarella on top and then cover with marinara. Repeat two more times. Cover the last layer with noodles, marinara sauce and grated mozzarella.
Cover tightly with tin foil and place in oven. Cook for one hour covered and then and additional 15 minutes uncovered.

serve immediately or allow to come to room temperature before covering with tin foil and storing in the refrigerator for up to three days.

Amanda, what should I pour for myself as the last kid heads out the door and I sit down to my own plate of lasagne?

Amanda
Sounds like you'll definitely need a glass of wine on Saturday, as will I! Fortunately, my kids are still at the age where all I really have to do is push the "buy" button on a website to order a costume. My son will be Darth Vader, and my daughter, Jasmine. Nice and easy. The stressful part of Halloween is finding a costume for myself, which I still have not done. I've been invited to a "grown-up" Halloween party - my first in probably 25 years. Nothing like waiting till the last minute. I will consider any, and all suggestions.


I would enjoy this dish paired with a Negroamaro. This red varietal, which produces rustic, earthy wines with beautiful aromatics, is native to Southern Italy. It is grown almost exclusively in Puglia, in particular, Salento. Castello Monaci makes an incedibly delicious and wonderfully affordable Negroamaro called Maru.  It retails for about $11.99, and is what I would label a true "crowd pleaser". I think it's a perfect match for Deb's Vegetable Lasagne! You can pair this wine with anything that has tomato sauce as an ingredient. It's also pairs incredibly well with hard cheeses. Here is what The Wine Advocate had to say about it:


"The 2007 Negroamaro Maru is a pretty, fresh wine with floral aromatics and plenty of bright red fruit. Medium in body, the Maru possesses tons of balance in a highly pleasing, supremely drinkable style. Needless to say, it is a terrific value."

My husband and I have a holiday block party every year in December. This recipe would work perfectly as one of the dishes! Thanks, Deb!

Something Familiar

Deborah
Sometimes I go back to the most obvious recipes because, well, they work! Time tested old favorites get tweaked over the years, but the basic classic combinations survive for a reason. I am thinking about salads right now. There is still some time left to enjoy the best of the farmer's markets and to eat it raw!


A cucumber grows at Hook Mountain

Cucumber salad is one of those dishes that doesn't get people too excited. And yet, and yet... the fresh clean crisp flavor definitely has a place at the table. I particularly like to serve it as a side with heavier dishes, anything with BBQ sauce for example. The cucumber becomes a great palate cleanser and counter point to thick spicy sauces in the summer. I am thinking of serving this with my friend, great cook and fellow blogger Katie Hoffman's Austin Baked Bean dish. I think she would approve. Her beans are another classic and familiar dish that maybe sounds old hat. But, when you make these dishes yourself from scratch you add your own preferences and flair. AND they are satisfying crowd pleasers. Now, who doesn't like to please a crowd?


I like to add feta cheese or ricotta salata to the cucumber salad for some tart creaminess. Onions and dill give the cukes a little backbone. This predictable dish still makes an impression and it wouldn't be (end of!) summer with out it.

Amanda, what would you serve with baked beans and cucumber salad? Now, there is a challenge! The beans are sweet and smoky and the cukes are cool and tart. I am imaging a late summer backyard party where the cooler air is starting to be felt.

Cucumber, Ricotta Salata and Dill Salad

2 Cucumbers
1/2 small white onion thinly sliced

Vinaigrette:
2 Tbs chopped dill, plus a few sprigs for garnish
1 clove garlic finely minced
1 teas salt
1 Tbs red wine vinegar
3 Tbs extra virgin olive oil

4 oz *Ricotta Salata or feta cheese (use a block of feta cheese, not crumbled)
Ground pepper to taste

*Epicurious describes Ricotta Salata as "...a firm cheese with a mildly salty flavor. It's available at some supermarkets and specialty foods stores, and at Italian markets."

Peel the cukes lenghtwise in stripes so that some color from the skin is left on. Thinly slice the peeled cukes, using a mandolin if you have one, then set aside. Place the sliced onion in a bowl of cold water and allow them to soak for 10 minutes. This will keep the onions from completely wilting and will help remove some of the sharp flavor (I use this method whenever I am putting raw onions in a salad). Drain the onions and add them to the cucumbers.

Make the vinaigrette: In a small bowl whisk together the dill, garlic, salt and vinegar. Slowly drizzle in the Olive oil as you continue to whisk. Pour vinaigrette over cumbers and toss to combine. Arrange on a serving plate and allow flavors to blend for half an hour. Before serving take a vegetable peeler and shave the cheese on top of the salad. Add a little freshly ground pepper to taste and garnish with the dill sprigs (fronds?).

Amanda

Well, I have to say you could not have provided this recipe at a better time. Tomorrow is my neighborhood block party. The street is closed off, and our close-knit block spends the day barbequing in the street while the children ride their scooters, jump in a bouncy house, and run wild and barefoot through the neighborhood. Hot weather is predicted. Everyone brings something. Of course, I have volunteered to provide the adult libations. But I have been conflicted about what side dish to make. Now I have my answer! This is perfect! What's even better, I have the ideal wine in mind. Today I am in wine shop, working. Not my usual day. But momentarily we will be joined by winemaker Alexandra Schmedes of Bodega Mas Que Vino Ercavio to present her wines for our Saturday in-store tasting. I first met Alexandra in June, when I accompanied my friend and importer Katell Pleven (of Ibanez Pleven Offerings) to Spain. Alexandra makes ouststanding wines at everyday prices. One of the wines in today's in-store tasting is the Ercavio Blanco, a blend of Airen and a small percentage of Sauvignon Blanc. Airen is the dominant white grape grown in La Mancha and across Spain. Her wine is clean, fresh and crisp. Truly refreshing. The fruity aromas and bright acidity are a perfect match for the cucumber dish. And the pineapple and peach flavors can stand up to the bolder flavors of the beans. As for wanting to please a crowd - this is the perfect wine. I love to recommend it for large gatherings since its price tag is rather low at $11.99 a bottle. Alexandra makes a great Rose as well, which is meaty and substantial on the palate - also perfect for an (end of) summer barbeque and certainly can hold up to a variety of foods.

A Blooming good time

Deborah
Happiness for me can easily be defined by a trip to a wonderful farmer's market. Amanda had one in mind when we met this weekend to catch up on business. The Blooming Hill Farm is easy to miss, especially on a rainy day when you are having an argument with your husband in the car about whether the GPS is all right or all wrong. He was right, I was wrong. The GPS was right too. The farm had a small chalk board sign marking the entrance and no name, just a WE ARE OPEN. A person could miss it.
It was worth the 1.5 hour drive from Queens in torrential rain to spend a few hours enjoying this lovely setting. The sun peaked out a bit now and then and the rain settled in to an occasional mist.






The farm has it's own cafe that takes rustic charm to new heights. We ordered a few things for lunch, all prepared from scratch with the farms own ingredients. Delicious! The pizza crust was thin and crispy with a hint of smoky flavor from the wood burning grill. The spinach and ricotta panini was filling and tasty. A spinach lovers treat.


I shopped until I dropped, filling my bag with lettuces, green beans, blue potatoes, a bouquet of pink zinnias, and yes, even some heirloom tomatoes. Once home and beginning to unpack I admired the patty pan squashes I purchased. Stuffed with quinoa and fresh herbs they make a really pretty summer meal.



Quinoa Stuffed Patty Pan Squashes
-this versatile dish can be prepared with any number of different herbs and cheeses. I use what I have on hand and make it with a slightly different twist each time.


4 patty pan squashes
1 Tbs. olive oil
1/2 cup chopped onions
1 clove garlic minced
1/2 cup chopped herbs (such as parsley, basil, dill, mint, tarragon, sage, singlely or any combination)
1 cup cooked Quinoa
1/2 cup shredded cheese (such as cheddar, ricotta, fontina, feta)
s & p to taste

Heat oven to 350 degrees.
Trim off top third of squashes and set aside.
With a spoon, scoop out the flesh of each squash so you have created a cup. Chop up the scooped out squash flesh and set aside. Heat oil in pan and cook onions till they soften and begin to turn translucent. Add garlic and chopped squash and continue to cook for 10 more minutes until most of the moisture is evaporated and the squash begins to turn a light golden color. Add the chopped herbs and remove pan from heat. Mix in the quinoa and the cheese. S & P the mixture to taste. Fill each squash cup with the quinoa mixture, piling it up so the filling mounds up out of the top. Place filled squash and the reserved tops into a lightly oiled baking dish and cook 35 minutes till golden brown. Serve squashs with there tops arranged at a jaunty angle.
serves four.


Some classic cheese and herb combinations I like:
Feta and Dill
Cheddar and Sage
Goat and Tarragon
Ricotta and Basil
Fontina and Thyme
Have fun experimenting with different combos!

Amanda
Blooming Hill Farm is truly a special place. I used to visit it every Saturday and Sunday when I lived up in Monroe, NY. In the summer after my son was born, it was the only place I could go with him and actually relax and find peace and quiet. When he was a toddler, he along with several other toddlers donned in water shoes or rain boots, would wade through the stream finding tadpoles, turtles and bugs and tossing stones. I was indeed grateful for this wonderful spot so full of serenity. Now, I am more than happy driving an hour to enjoy the farm and the abundant organic produce they offer - not to mention their menu that is prepared to perfection. I, like Deborah, indulged in their offerings. But, the big difference between Deborah and I is that she gets inspired and lets her heart guide her, instinctively knowing the creations she will concoct. I, on the other hand, get inspired, buy a bunch of stuff, and don't know what to do with it. I have decent cooking skills, probably better than average, but I need to be given suggestions. I lack the inherent creativity of a true chef. So, after reading Deb's recipe on the quinoa stuffed patty pans, I now have a new recipe to try! It sounds delicious. My favorite thing about Deb's recipes is they combine simplicity with elegance. I would pair different wines with this dish, depending on the cheese used. One tip about pairing wine and cheese: wines from specific regions have a particular affinity for cheeses from the same regions. So, as an example: Let's say you were using goat cheese and chose Crottin de Chavignol, which is made in the Loire Valley of France. Sancerre, from the same region would be a great match. Sancerre is made from 100% Sauvignon Blanc, and has wonderful acidity, crispness and minerality. Lots of green apple and citrus fruit flavors as well. A Vouvray would work well to, which is made from Chenin Blanc. Substitute ricotta, and a new world of opportunities unfolds! For this, I would choose an Italian Rose, and I would even go for red. Sangiovese would be the first to come to mind, such as a Chianti. But remember, this "wine from a region paired with a cheese from that region" tip is only a guide, and need not be steadfast. Nothing ever matters as much as your personal tastes and preferences! Can't wait to make this dish! But before I do, Deb, I have a question: Can you eat the entire squash when it's done, or just the filling?
-eat it all!
Deborah