The Charmed Kitchen

Local gardens and farms, in part due to a warm spring, are brimming with fresh greens. There is nothing  quite so nice as a fresh salad on a warm day.

My friend Benjamin mentioned that since greens are abundant now he and his group could use some recipes for dressings. Here are a few of my favorites. He also mentioned kale chips. I love them. My dinosaur kale will be made into chips throughout the year so I have also included directions for how to make them.

Lemon Dill Dressing

 ¾ c. olive oil

½ c. lemon juice

1 T. Dijon mustard

1 T. dill, minced

3 cloves garlic, minced

¼ t. each cumin and paprika

Salt and pepper to taste

Combine all ingredients in blender until smooth.  Makes 1 ¼ c.

Raspberry Vinaigrette

 ½ c. raspberry vinegar

3 T. minced chives, optional

1 T. each lime juices and honey

Salt and pepper to taste

¼ c. each olive oil and walnut oil or ½ c. olive oil

Combine all but the oils in a blender and mix well. Add oils in a slow stream with machine running until dressing is blended. Makes 1 cup.

Fresh Herb Vinaigrette

¼ c. red wine vinegar

¼-1/2 c. fresh herbs such as parsley, basil, thyme, chervil etc., or a combination

½ t. celery seed

Salt and pepper to taste

1/3 c. oil

Combine all ingredients in blender and blend for 15 seconds. Makes about 1 cup of dressing.

 Tuscan Kale Crisps

These make a different and fun appetizer when served upright in a tumbler or vase.

12 large Tuscan kale leaves, rinsed, dried and split lengthwise with the ribs removed

1 T. olive oil

Sea salt and fresh ground pepper to taste

Preheat oven to 250 degrees. In a large bowl toss kale leaves with the oil and season with salt and pepper. Arrange leaves in a single layer on 2 large baking sheets. Bake until crisp- about 30 minutes for flatter leaves and 33 minutes for more crinkly leaves. Makes 24.

Note: Any kale can be used for these crisps.

Had a wonderful chicken dinner on Memorial Day. My dear friend Carl, from Blue Pike Farm had a freshly processed chicken and he offered it to me. I, in turn, offered to have him over for dinner to share. It is a breed called Naked Neck. Now I don’t want to hurt Carl’s feelings but in life these are pretty ugly birds. The bird weighed out at 5 1/2 pounds. It was also organically raised- quality feed, free range and very lean. I did not want to to mess it up. I have roasted hundreds of chickens but I do know that mass produced chickens are different. I went on to a foodie group  to seek advice. The responses were amazing. Finally decided to follow the advice of some one who has dealt with similar birds. Jenny Rocco suggested using a compound butter under the skin. She was so right. Thanks, Jenny.  Because the bird was so lean it needed a little extra fat to keep it juicy during baking. I mixed butter with rosemary, parsley and some hot sauce plus a generous shake of salt. Worked the mixture under the skin.  I started the bird at 400 breast side down. After 30 minutes turned down the heat to 350 so the butter wouldn’t burn. After an hour of total baking I turned the bird breast side up.   This method keeps the breast from cooking too quickly and reduces the need for basting.  30 minutes later it was done. Let it rest a few minutes before carving. Let me say the chicken was delicious. Juicy and while firmer than regular store-bought chicken it was not tough. We rounded out dinner with fruit salad, broccoli salad and potatoes cooked with beets, onions and chard and garlic scapes, also from Blue Pike Farm.

In most situations- with a conventional bird- I like a very hot oven to crisp the skin. This method would not have worked, I am convinced with this leaner locally produced bird. Lesson to be learned- all chickens are not created equal. If you are like me and plan on buying more locally sourced and humanely raised poultry be prepared to be flexible in your cooking methods. The results will be worth it.

Little green pod holds garbanzo seed(s)

As many of you know I have been sprouting seeds for fresh eating. During the winter I used large jars. As weather warmed I started seeds in pots. I’ve enjoyed pea shoots and adzuki beans, lentil, triticale and garbanzo sprouts. Was planning on picking some garbanzo shoots to saute and add to a breakfast omelet this morning when I made a fun discovery. I had seen a couple of flower buds on the garbanzo plants but that was it. Today I found my first bean pod. It appears to hold one seed- maybe 2, but my guess is just one. Never had fresh garbanzos before. Eating just one will seem , well, less than filling. Since the plants have flowers sprouting all over I opted for pea shoots in my omelet and will allow my garbanzo beans to continue to produce seeds. May want to rethink some of what I am planting in my garden. Maybe save some space for a patch of garbanzo beans. Have any of you planted garbanzos before?

I have been talking to so many people about wild edibles that I thought it might be fun to show you pictures of these “weeds” from time to time. I also think it helps to see a picture to help with identification. I love foraging for wild edibles in my yard and elsewhere. One of my favorites is Lamb’s Quarters.  It shows up almost anytime soil has been cultivated often sprouting in my flower pots. The plant can be eaten raw or cooked. It tastes just like spinach when cooked and you can use it in any recipe calling for spinach. Unlike spinach, Lamb’s Quarters does not contain oxalic acid so

you absorb more of the calcium it contains.  Besides eating it fresh from Spring to Autumn I also blanch and freeze plenty for winter. It can grow to a height of 5 feet or more.

I’ve been enjoying sprouts all winter for fresh greens. Now that spring is here I

Garbanzo sprouts

have taken to sprouting outdoors. Start with a pot almost filled with soil.  Place a good amount of seeds in the planter and cover with more soil. Bigger the seeds the more soil. Generally soil to a depth of 3 times the diameter of the seeds. Water and then let nature take its course. I have been enjoying pea shoots for weeks now. I’ll have garbanzo bean sprouts and fresh pea shoots for dinner tonight.

pea shoots

Stinging nettles deserve their name – they have tiny little hair-like stingers on the leaves and stems that make touching them very unpleasant. But never fear, cooking removes the stingy stuff and leaves only the woodsy-tasting leaves behind. Just handle fresh nettles with gloves and all will be well.

If you have never eaten stinging nettles you might be surprised at how tasty they are. They are also abundant in the Spring. You might find them at your local farm market. If you have a chance to try them- take it. Nettles are very nutritious and mild-flavored. They are sometimes used to make tea but can be used in any recipe where you might use spinach. Here are a couple of recipes you might want to try.

Nettle Pesto

1/2 pound nettles
4 large garlic cloves, smashed
1/2 cup toasted pine nuts
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 1/4 cups extra virgin olive oil
1/3 cup grated Parmesan cheese

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This denatures their sting.) Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.

In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Nettle Soup

1 lb. stinging nettles

2 t. salt

1 T. olive oil

1 onion, chopped

1/4 c. rice

4 c. chicken or vegetable broth

salt and pepper to taste

If the only tortillas you’ve ever eaten come from a plastic bag at the grocery store you might want to try making your own. Yes, they are a little work but the taste and texture are so much better. While these recipes are pretty basic feel free to play around with adding herbs and spices.

Corn Tortillas

1 3/4 cups masa harina (corn flour)

1 1/8 cups hot water

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.

Preheat a cast iron skillet or griddle to medium-high. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Whole Wheat Flour Tortillas

1 cup all-purpose flour

4 cups whole wheat bread flour

1/2 cup shortening

2 tablespoons salt

1 1/2 cups boiling water

flour for rolling

In a large bowl, stir together 1- cup all-purpose flour, whole wheat flour and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth. Make balls the size of golf balls, about 2 oz. each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Tortillas can be refrigerated or frozen. Makes 18.

Flour Tortillas

 2 c. flour

1/4 c. shortening

1 t. salt

2/3 c. warm water

Combine flour and shortening by cutting in to resemble coarse crumbs. Dissolve salt in water and stir into flour mixture. Form into a ball and knead on a lightly floured surface 2-3 minutes or until it is smooth. Divide dough into 12 equal pieces and wrap each in plastic wrap. Allow dough to rest 30 – 60 minutes. On lightly floured surface roll out a piece of dough into a 7-inch circle. Cook dough on griddle or in a skillet over medium high heat until puffy and golden on both sides, 1-2 minutes. Wrap in a kitchen towel and repeat process with remaining dough, stacking and wrapping as you go. Makes 12.