Local Bounty: First Farmers Market of the Year!

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May 2013

There is something to be said for waking up early on a spring Saturday. It feels as if the sunshine, the birds and the breeze are entirely your own. There is more to observe and less to distract. So it was on a spring Saturday, I woke up early and took a quiet walk through my still sleepy neighborhood, down the tree-lined hill and across a weathered bridge, to a part of town where many had been awake for hours. A bell clanged, and the farmers market officially opened!

Farmers Market Finds

The Farmers at the Firehouse is one of my favorite Pittsburgh markets. The first to offer mostly organic and naturally certified foods, there is an extra comfort in shopping there. The farmers care about their products and their displays. Buying asparagus is like buying a pretty present for yourself.

Making Minty Tea

The return walk up the tree-lined hill was a hot one, so the local bounty quickly became a fresh glass of minty sweet tea. The French sorrel later accented a pesto & cheese sandwich on the honey sunflower bread. The rhubarb became a juice and a crisp (recipe to come). The asparagus topped salads and served as a simple side dish.

Mint Tea

This is just the beginning! A whole summer of local bounty and changing flavors awaits!

Juice of the Week: Drink Your Rhubarb!

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May 2013

The neighbor’s white garage was just beyond my parents’ large, garden plot. Tall grasses usually edged its stucco surface, but at the right time of year, bursts of rhubarb reds interrupted those greens. The neighbors would donate the red stalks to my mom, and resourcefully, she would convert the gift into crisps, crumbles, cakes and pies. I don’t recall my parents ever growing their own rhubarb, but we always had a supply. Perhaps the neighbors feigned naivete in an elaborate plan to partake in my mom’s famed baked goods. As spring comes, I naturally begin to crave that tart accent in my desserts.

Orange Rhubarb 01

Recently, I’ve seen the application of rhubarb extend quite a bit from cocktail syrups to a pork belly topping. However, I would never have thought to juice it until a friend told me the ingredients of the lovely, lightly pink juice she was drinking- rhubarb!

Orange Rhubarb 02

As it turns out, rhubarb juice contains high doses of minerals such as phosphorus, potassium, sodium, zinc and copper, as well as vitamins such as B-complex (according to this article). Don’t forgo the crisps, crumbles, cakes and pies, but do set aside one stalk for a new juicing experience!

Rhubarb Juice
makes about 1 quart

2 lbs organic carrots
1 stalk of local rhubarb
1 Fuji apple
2 organic oranges, peeled

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Instagram Lately: Revelations & Reflections

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May 2013

Inspired by other bloggers who share their Instagram highlights, I decided to pick some of my own favorites. The sunnier skies inspired new paths, and my eyes fixated on the architectural elements of my meanders. After discovering I did not want to be an architect, while in architecture school, I ran far and wide from that world, only to realize I am still a designer at heart. I want to transform spaces and affect experiences. In both times of focus and distraction, I am consumed with these ideas, and slowly but surely, I am returning to the world of design. Except now I know which aspects of design are for me and which are not.

Houses and Voids

What do your Instagrams reveal?

Coconut & Meyer Lemon, Buckwheat Pancakes & A Syrup Mess

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May 2013

On the scale, I tend to lean closer to planner/control freak/detail-conscious than not. For better or worse, I might not jump into something if I don’t think I’m qualified enough, but I’m working on that (side note: Read Lean In by Sheryl Sandberg for more inspiration on that note)!

With A Cup of Tea

Pancakes have notoriously been a prime example of such a hesitation. For pancake success, I posit, one need not over think the flip. I have notoriously over thought the flip. I have failed in the past and flown into a pancake rage! However, I’m working on it.

Coconut Buckwheat Pancakes

I’ve been spoiled in the past year and change by my Special One’s flapjack flippin’ abilities, but sometimes a boy is out of town, and a girl just wants something off the griddle, so I did it. I turned down the volume of my debbie-doubter brain, and I just went for the flip! Sweet, sweet coconut progress ensued!

The Whipped Cream Descent 01

This is what happens when a dollop of coconut whipped cream encounters a fresh-off-the-skillet, stack o’ pancakes…

The Descent 02

Less tragic than a landslide by a long shot, this slippage just signals it’s time to put the camera down, drizzle a generous amount of maple syrup on the mess and get to eatin’!

Buckwheat Pancake Mess

Now I know this isn’t as epic as raising a family while vying for a promotion, but this bit of doubt-muting results in a very syrupy sweet form of positive reinforcement.

Coconut Lemon Buckwheat Pancakes with Coconut Whipped Cream
makes 6-7, 4-inch pancakes

Ingredients

Butter for coating the pan

3/4 cups buckwheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda

2 Tablespoons organic, unsalted butter, melted

1 large, organic egg
1 cup coconut milk

¼ cup organic coconut, sweetened & shredded
2 Meyer lemons, cut into chunks (peel included)

Directions

Whisk together the flour, salt and baking soda in a large bowl.

Pour the melted butter over the dry ingredients, and stir to combine.

Add the egg and the coconut milk. Stir only until everything is combined. Do not overmix. A few lumps are fine.

Fold in the shredded coconut and the Meyer lemon pieces.

Heat a well-seasoned griddle or cast iron skillet on medium heat.

Put a small amount (a half teaspoon) of butter on the pan or griddle and spread it around to coat.

Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake.

When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

Keep your pancakes warm on a rack in the oven set on “warm,” or stack them on a plate and cover with a towel as you make more.

Spread more butter around the pan as needed between batches of pancakes.

Coconut Whipped Cream

Half pint local, heavy whipping cream, chilled
2-3 Tablespoons organic coconut cream (I bought this at Trader Joe’s)
1 teaspoon pure vanilla extract
2 Tablespoons honey or pure maple syrup

Combine all the ingredients in a chilled bowl. Use an electric mixer to beat until stiff peaks form.

*If you want even more of an island feel, add a Tablespoon or two of Rum.

To Serve

Pancake + Dollop of Coconut Whipped Cream + Sprinkle of Toasted Coconut Flakes + Pure Maple Syrup

Bon Appétit!

Juice of the Week: Celery-Spiked Carrot

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May 2013

Living in a gray city with a seemingly endless winter has a very real effect on a denizen’s vitamin D count. I learned this for myself after a blood test revealed a vitamin D deficiency. My dream solution to this common issue would be to jetset to some sunny locale, where the sun would provide me with an abundance of the happiness-inducing nutrient. When pursestrings are tight, and schedules demand staying put, a vitamin and a glass of this celery-spiked carrot juice will do wonders! Bon voyage!

Orange Juice Globe

Carrots are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6. They also contain calcium, magnesium, potassium and phosphorus and are also loaded with phytonutrients, which help to prevent diseases. According to Stanford Medicine, one cup of carrot juice provides just about the same nutritional value as five cups of sliced carrots (source: Learn more here).

Celery Spiked Orange
makes 2 quarts

4 oz ginger, peeled
4 oranges
4 large lemons
1 heart of celery
2.5 lbs organic carrots
1 organic pink lady apple

Juice of the Week documents my goal to drink fresh juice daily (made in batches weekly).

Arrested Development Inspired Recipes: Bluth’s Banana Stand Cheesecake

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May 2013

If someone tells me they either don’t like or don’t get the hype around Arrested Development, it makes me seriously question our friendship (or potential friendship). My Special One is so clearly not one of those questionable types. His quoting abilities earned him an Arrested Development themed birthday present and dinner, which would have been incomplete without an hommage to the Bluths’ Banana Stand.

Banana Stand Bananas

From the Arrested Development Wiki

“Bluth’s Original Frozen Banana”, a frozen banana stand was started by George in 1953 as part of the Bluth Company. It is located on the Oceanside Wharf boardwalk, on Balboa Island in Newport Beach. Throughout the series, the banana stand gets destroyed and rebuilt several times.

Banana Stand Bananas 02

The Banana Stand Menu:

The Original Frozen Banana
Frozen banana dipped in hot fudge and covered with fresh nuts

The George Daddy
Frozen dipped bananas sandwiched between chocolate grahams

The G.O.B.
Frozen banana double dipped in chocolate with double the nuts. (“Charity Drive”)

The On the Go-Go Banana
Frozen banana in a cup of sizzling hot fudge

The Giddy-Girly Bananab
Frozen banana dipped in hot fudge and covered with our pink heart candy

The Simple Simon

Double-Dipped Frozen

Banana Garnish

“Bluth Banana Stand” Inspired Chocolate Bananas

Ingredients

1 cup organic semisweet chocolate chips
1/2 cup chopped peanuts
2 bananas, sliced

Directions

Use a Maria bath to melt the chocolate. Use prongs to roll a banana slice in the melted chocolate.

Roll the banana in a bowl with the chopped peanuts.

Transfer to wax paper. Repeat with all the slices, and then transfer to the freezer.

Banana Cheesecake

Bourbon Whipped Topping

Half Pint local heavy whipping cream, chilled
1 Tablespoon local honey
3 Tablespoons bourbon (I used Wild Turkey)

Directions

Pour the heavy cream into a chilled bowl. Use an electric mixer to beat until soft peaks form.

Add the honey and bourbon. Continue to beat until stiffer peaks form (but not too far, or you’ll end up with bourbon butter!)

Arrested Development Dessert

Do as I say or do as I do?

I adapted this recipe from The Candid Appetite, but some of my portioning seems to have been overzealous. A combination of throwing in one extra banana and perhaps not having the crust crawl up the side of the pan enough, resulted in a lot of excess filling. I chose to freeze the extra filling for another time when I crave this dessert (because it is an addictive type of dessert). At that point, I’ll be halfway finished the process! Take your pick. Either follow the recipe and relish the excess, or use three bananas, maybe some extra nuts and perhaps a smidgen less mascarpone. How’s that for a grandmother style recipe? Either way, definitely use the Newmans Own cookies for the crust!

Bluths’ Banana Stand Cheesecake

Ingredients

2 cups Newman’s Own Ginger-O’s cookies (one 8-oz package), finely crushed
1/2 cup mixed salted nuts, finely crushed

1/2 cup (1 stick) organic, unsalted butter, melted

4 large ripe bananas
1 Tablespoon lemon juice, freshly squeezed
1/4 cup organic, light brown sugar
2 Tablespoons bourbon whiskey (or 1 teaspoon vanilla extract)

2 (8-ounce) packages cream cheese, softened
16 ounces mascarpone cheese

1 cup pure cane sugar

4 large, organic eggs

1 Tablespoon bourbon whiskey

Directions

Preheat oven to 350°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.

In a bowl, stir together the cookie crumbs, crushed nuts and melted butter until well combined and forming clumps.

Transfer the crumbs to the prepared pan and pat down with your hands, making sure to flatten out the bottom and pat the crumbs into the sides of the pan as well.

Bake in preheated oven for 10 minutes. Remove and allow to cool completely.

In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly.

Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.

In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy.

Slowly stream in the granulated sugar and continue to cream together for another 2 minutes.

Add the eggs one at a time, mixing well after each addition.

Add in the bourbon.

Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated.

Spread the filling over the crust and place in a roasting pan.

Pour hot water into the roasting pan until the water level reaches half way up the springform pan. Bake at 350°F for about 45 minutes to 1 hour, until the center is firm and doesn’t jiggle when shaken.

Place on a cooling rack and allow to cool completely. Place in the fridge and chill for at least 8 hours.

Assembly

Pipe whipped cream onto the cake. Top each rosette with a frozen banana slice.

Chill in the freezer. Allow to thaw slightly before serving.

AND LASTLY…

Remember! There is ALWAYS money in the banana stand!

Arrested Development Inspired Recipe: Cornballer Cornballs

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May 2013

If I weren’t traveling, I would gather people into my living room to watch the return of Arrested Development. The menu, of course, would be themed. Knowing in advance this type of celebration would not be possible on the release date (and knowing my friends wouldn’t wait, nor should they be expected to), I channeled this theme for my Special One’s birthday. However, if you’re free and your friends are as fanatical about the show as my Special One, then you should add these “cornballs” to your party spread…

Corn Balls 02

Why this “cornball” should be on your menu (from the Arrested Development wiki)

The Cornballer, invented by George Bluth in the mid-1970s, is a device used to make cornballs. He attempted to market the device in partnership with Richard Simmons. It was made illegal after it was found to cause serious burns, however George continued to market it in Mexico. It cost $29.95 in the U.S. and 1375.99 Pesos in Mexico.

Extra reading material for the truly avid fan: This is how the cornball joke came to be.

Corn Balls 01

“Corn Baller” Corn Fritters
Recipe adapted from Bon Appétit

Ingredients

2 Tablespoons olive oil
1 cup (packed) grated zucchini
3/4 cup fresh (or frozen, thawed) corn kernels
1/4 cup finely chopped onion

2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh cilantro

3/4 cup whole-wheat pastry flour
1/2 cup plus 2 Tablespoons local corn meal
2 Tablespoons sugar
1/2 teaspoon kosher salt

1/2 cup local buttermilk
1 large, organic egg, whisked to blend

Peanut oil (for frying)

Spicy Rèmoulade (recipe below)

Special equipment:

A deep-fry thermometer

Directions

Heat olive oil in a large heavy skillet over medium heat. Add zucchini, corn, onion, and thyme and sauté until corn is slightly softened, about 3 minutes. Stir in cilantro and let cool.

Whisk flour, cornmeal, sugar, and salt in a medium bowl.

Whisk buttermilk and egg in a small bowl to blend; whisk into dry ingredients.

Add zucchini mixture; fold just to blend. Chill for 30 minutes.

Pour peanut oil into a large pot to a depth of 2″. Attach a deep-fry thermometer to side of pot.

Heat oil over medium heat to 325°.

Working in batches, spoon batter into oil by heaping Tablespoonfuls.

Fry until golden brown, turning once. Using a slotted spoon, transfer fritters to paper towels to drain.

Serve with Spicy Rémoulade.

Spicy Remoulade

Ingredients

1/2 cup organic mayonnaise
3 Tablespoons coarse-grained mustard
2 Tablespoons drained prepared horseradish
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh lemon juice
Kosher salt
Freshly ground black pepper

Direction

Whisk first 6 ingredients in a small bowl.

Season with salt and pepper.

DO AHEAD: Can be made 2 days ahead. Cover and chill.