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Posts Tagged ‘recipe’

Blackberry // Rosemary // Honey Cocktail | DIY How-To

Posted in Good Eats, Tuesday How-Tos, tagged , , , , , , , on March 11, 2012 | Leave a Comment »

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We call it Berry Picking In The Woods.

It’s a cocktail our friend Kaylon developed for my mid-century camping themed ModSwap last month, and it was such a crowd pleaser then that I’ve decided to make it again to share with you! Try it out for your next hosting event, or just for a Friday night at home. Here’s what you’ll need:

We used 2 bags of frozen blackberries, two generous squirts of honey, plain soda water, and four sprigs of rosemary in the original recipe. Kaylon suggests Beefeater gin because of its especially pine-y taste, but we’ve just got Gordon’s here and it’s quite tasty. Make sure you have a medium sized pot, a fine strainer, a stirring spoon, a shaker { we just used a mason jar }, gin, and some ice, as well. Now you’re ready to get started!

You’re done with the cooking part! The rest is easy - ha! After transferring your berry syrup into a container of some sort, you may begin mixing the drink to enjoy.

A mason jar will work just perfectly in place of a real drink shaker. We haven’t got one, so we just make do, but it’s great to have tools + utensils that serve a dual purpose anyway. One day we’re storing soup in our mason jar, the next day we’re mixing drinks in it!

We didn’t have any soda water tonight, so Ryan + I just had the berry syrup and gin. He thought it was actually even better because the flavours were more pronounced! Play around with it to see how you like it, and any time you’re in Portland look up my friend Kaylon { the creator of the cocktail } who cooks at 555!

Thanks for stopping by!

xx.

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The Perfect Cup of Cocoa | How-To

Posted in Good Eats, Tuesday How-Tos, tagged , , , , , , , on March 1, 2012 | Leave a Comment »

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It’s been snowing madly in New England for almost 24 hours.

I couldn’t be happier! Maybe it’s because I don’t have to shovel or maybe it’s because I don’t have to drive. But while others grump + groan about our winter weather, I simply adore it. It’s so beautiful to look outside and see swirls of white dancing about in the air, and the hermit in me secretly loves the fact that I will be discouraged to leave the house today. So, in celebration of this weather, I thought I’d share with you our recipe for the most perfect cup of cocoa you will ever enjoy. It’s super easy! Gather your plain cocoa powder, milk, honey, vanilla extract, and even a dash of salt, and get ready to warm up from the inside out.

Also, marshmallows are always a good idea. I’ve been vegetarian for four years, but I still occasionally find myself eating marshmallows. They’re my only animal-product weakness! Usually I’m alright in the winter { except for when I have hot cocoa }, but once summer campfires roll around I just have to give in!

While it’s warming, add just a dash of salt to bring out all of the flavours. You don’t have to heat it for very long, and I always make sure that it doesn’t come to a boil. Just bring it up to temperature by watching for it to steam. If you’re not sure whether it’s warm enough, dip in a spoon to find out!

I just know that Dumbledore would be proud. I also firmly believe that the quality of your finished product depends heavily on the quality of your ingredients. Enjoy this cup of cocoa knowing that you have put only whole/simple ingredients into it and that you’re not getting any “fillers” or preservatives that would be included in many store bought mixes.

Let me know what you think!

xx.

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Family Heirloom Foods

Posted in Good Eats, Locavore Resources, Our Local Summer 2011, Recipes, tagged , , , , , on November 20, 2011 | Leave a Comment »

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This glass carboy is filled with wine that Ryan’s Grandfather made.

He made a lot of wine in his day, but this particular batch is very special because it was made the same year that Ryan was born. As if making your own wine isn’t neat enough, he grew his own grapes right in the backyard of his city home. We were talking last night about how cool it is when someone picks one thing and does it until it’s perfected. Maybe that’s how Ryan’s Grandfather was with wine, I know that’s how my Grandfather was with green beans.

Green beans may seem banal to some people, but I grew up in a family that really treasured the little veggies. That’s because my Grandfather was very proud of the crisp green beans that he spent so much time growing. In the summer we had communal dinners at our family’s Camp. Cousins, aunts, uncles, and our Grandparents would gather together after our long days in the sun to share classic barbeque foods. And, we would all hope that my Grandfather had brought up with him some of those famous green beans he grew.

Well, he’s not around anymore, but I won’t soon forget how amazing his green beans were — especially when they were prepared with love in our Camp’s kitchen. So, I thought it only appropriate that I bring some green beans to Thanksgiving this year. They’re not grown with his careful attention, but I’ll pick out the very best beans that I can find, and, following this recipe, I think I might be able to do them justice.

Does your family have any special foods or recipes?

xx.

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You Will Not Be Sorry You Made This Tomato Soup

Posted in Good Eats, Locavore Resources, Our Local Summer 2011, Recipes, tagged , , , , , , , , , , on July 29, 2011 | Leave a Comment »

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You-Will-Not-Be-Sorry-You-Made-This Tomato Soup

  • 2 large tomatoes
  • 3/4 cup canola oil
  • Sea salt to taste
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/4 cups veggie broth
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves

Preheat oven to 450 degrees F.

Cut the tomatoes into large chunks and spread onto a baking sheet.

Season with salt and drizzle with 1/4 cup of the canola oil then roast in the oven until caramelized (about 15 minutes).

While they bake, heat the remaining canola oil in a medium saucepan over medium-low heat.

Add the celery, carrot, onion and garlic, cook until softened (about 10 minutes).

Add the roasted tomatoes, veggie broth, and butter. Simmer until vegetables are very tender (about 15 to 20 minutes).

Add basil. Puree in a blender until smooth. Enjoy!

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This is my absolute most favourite local recipe ever (that I’ve had so far). I figured it out last year and it has stuck in my brain as the epitome of a rainy summer’s day dinner.

We’re having a friend over tonight and I can’t wait to share it with her.

Happy eating, everyone!

xx. Julia

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Faire Food For The Locavore

Posted in Good Eats, Locavore Resources, Recipes, tagged , , , , , , on July 15, 2011 | Leave a Comment »

In a moment of weakness, Ryan and I decided to make a fried snack — onion rings.

We had been lounging in the park and reading, when a familiar smell wafted our way. We live on the ocean, so seafood restaurants dominate the coastline. It was probably one of these that scent the smell of fried clams our way on a stiff wind.

On the walk home, we decided that we needed something fried. In an effort to remain local, we made our own onion rings. It was incredibly easy and quite satisfying. Much advised.

We couldn’t help but indulge in this greasy mess. We’re healthy most of the time…

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ONION RINGS:

1/2 an onion

1 egg

1/2 cup-ish of flour

1/3 cup of cooking oil

- In a saucepan, pour the oil and heat on medium heat.

- Slice the onion into rings.

- Crack the egg into a small bowl and scramble.

- Pour flour into a second small bowl.

- Coat an onion ring first in flour, then in egg, then drop into the oil. Do this in waves for all of the onions. Once the first group of onion rings has finished frying, transfer it to paper towels or a cloth to cool and replace it with more onion rings until all of your onion rings have been fried.

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Enjoy  your greasy treat!

xx. Julia

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A Favourite Breakfast, An Easy Start

Posted in Good Eats, Locavore Resources, Our Local Summer 2011, Recipes, tagged , , , , , , , , , , on July 14, 2011 | Leave a Comment »

On most mornings, I have an incredibly hard time starting my day. I’m one of those wake-up-at-the-last-minute-so-I-can-run-around-the-house-to-get-my-daily-exercise type of people. And thus, my breakfast is rushed.

It’s because of this that I have gained such a fond appreciation of cereals. They’re quick, they’re simple, they’re filling if you top them with fruit and maybe pair it with a yogurt or some such business.

Here’s our local version of it…

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HOMEMADE GRANOLA:

4 cups rolled oats

1/4 cup honey

1/4 cup maple syrup

1/4 cup canola oil

1 teaspoon vanilla extract (non-local — 80% rule)

1 teaspoon almond extract (non-local — 80% rule)

1/2 teaspoon salt

– Preheat oven to 325 degrees

– Mix the wet ingredients in a large bowl

– Pour in the salt and oats, then mix thoroughly using a rubber spatula

– Spread the mixture out on a shallow baking sheet

– Bake for 10 minutes

– Remove from oven and mix the granola around

– Bake for another 10 minutes

– Remove and let cool! It will get crunchier as it cools. Store in an airtight container and use within 2 weeks. Freeze for longer storage.

- Add dried fruit or nuts if you want! We added dehydrated strawberries to ours :)

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Hope this helps ease your way into the day!

xx. Julia

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Maple Syrup Cookies

Posted in Good Eats, Locavore Resources, Our Local Summer 2011, Recipes, tagged , , , , , , , , , , , on July 13, 2011 | Leave a Comment »

Who says you can’t have sweets when you’re living on a locavore diet? Not this girl!

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MAPLE SYRUP COOKIES:

1/2 cup butter, at room temperature
1/2 cup packed brown sugar
1 egg
1/2 cup real maple syrup
1/2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
2 cups organic all-purpose flour

1. Preheat oven to 350 degrees.

2. In a large bowl, combine butter and brown sugar.

3. Add the egg, maple syrup, and vanilla. Sift together the baking soda, salt, and flour. Add gradually until well combined.

4. Use a spoon to form 2-inch balls. Roll in sugar (we didn’t do this). Use a fork to press a cross hatch pattern into the cookies.

5. Bake 8 to 10 minutes. Let cool on wire rack.

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So clearly this recipe does have a bit of sugar, vanilla extract, and baking soda, so it is not an entirely local dessert. However, compared to any other cookie recipe that I’ve stumbled upon, this is remarkably close to home. Those were my only three exceptions and they accounted for much less than 20% of the whole recipe.

Our rule is that our diet has to be 80% local. Last year we did incredibly well — I would say maybe 95% New England grown foods. This year we’ve dipped quite a bit, but we’re still probably hovering right around the 80% line. If you’re not too strict, this is a great sweet-tooth satisfier!

Dig in!

xx. Julia

(Click photo for recipe source!)

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Broccoli + Cheese Soup

Posted in Good Eats, Locavore Resources, Our Local Summer 2011, Recipes, tagged , , , , , , , , , , on July 11, 2011 | Leave a Comment »

BROCCOLI + CHEESE SOUP:

  • A couple of glugs of olive oil
  • 1 carrot, chopped
  • 2 cloves of minced garlic
  • 2 tbsp flour
  • 2 cups Vegetable Stock
  • 1 ½ cups broccoli florets
  • 1 potato, cubed
  • 2 cups milk
  • 2 cups grated cheddar cheese
  • Two chunks of butter (my measuring skills are so exact!)
  • Salt to taste
  1. Add the olive oil, garlic, and carrots to a large pot. Stir until carrots are tender (about 10 minutes).
  2. Add flour and mix. Add stock and whisk.
  3. Add the broccoli and potato.
  4. Bring to a boil, reduce heat and cover. Simmer for 10 minutes.
  5. Stir in milk. Once the soup has warmed up a little, add the cheese and butter.
  6. Let it all melt together for a couple of minutes while stirring occasionally, and you’re done!

Enjoy!

xx. Julia

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Fried Eggplant!

Posted in Good Eats, tagged , , , on October 27, 2009 | Leave a Comment »

The other night I made the most delicious fried eggplant! Thought I’d share with you lovely folks!

You will need:

1 Eggplant

1 Jar of applesauce

Flour

Breadcrumbs (I used “Italian Seasoning” Breadcrumbs & they were delicious.)

Veggie oil

Lop off both ends of the eggplant & discard.

Peel skin off of the remaining eggplant with a peeler or knife.

Slice the eggplant into rounds about a quarter of an inch thick.

Place the slices on paper towels & wait about a half hour for them to drain their juices.

After that time, dab them individually to dry the slices.

In three bowls wide enough to place the biggest eggplant slice, pour flour, applesauce & breadcrumbs, respectively. You’ll need enough to dunk the slices individually, but you can always add more if you don’t have enough.

One at a time, place the slices first in the flour. You want to coat the entire eggplant slice evenly. I find that with the flour & breadcrumbs, you can swirl the bowl around to cover the eggplant evenly.

After the flour, transfer the slice into the applesauce with fingers trying not to smudge the flour. Press lightly on the slice to get some applesauce to stick. You may have to spread this gently with your fingers, just be careful not to smear the flour off. The more evenly you coat the slice, the more evenly it will cook.

Transfer the flour & applesauce coated slice into the breadcrumb bowl & swirl this bowl until the slice is then covered entirely with crumbs. Then, to the pan!

Pour some veggie oil into a large frying pan & spread around. Then transfer the thrice coated eggplant slices into the pan to fry. You should be able to fry several at once. Don’t forget to flip! When both sides are a nice golden brown, I transfer the finished “burgers” onto a baking pan in the oven which should be set at the lowest heat — just to keep them warm while the others cook.

Serve with tomato sauce, ketchup or some other dressing. These can also be greatly enjoyed on a bun as a veggie burger!

Sorry that I forgot to take photos! Feel free to show me your own if you decide to try my recipe!

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