tag:blogger.com,1999:blog-82387518848201106572024-03-05T06:13:06.234-05:00Local OkraLocal Okra is devoted to sharing recipes, ideas, and photographs of anything and everything related to cooking and eating local, sustainable, "beyond organic" food.<br>
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"Eating is an agricultural act." --Wendell BerryLocal Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-8238751884820110657.post-66211529630744234332010-03-22T16:49:00.003-04:002010-03-22T17:14:00.062-04:00Hot & Sour Soup and Pot Stickers (Vegan!)<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0650.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0650.jpg" alt="Photobucket" border="0" /></a><br /><br />Hot & sour soup is one of our favorites, but we don't eat it often since we don't have a very good Chinese restaurant close by. I was hesitant to try to make the vegan variety since it typically gets it's flavor from pork. Now, this is not AS good as the pork flavored stuff, but it is really, really good and a lot healthier to boot.<br /><br />We used this <a href="http://allrecipes.com/Recipe/Vegan-Hot-And-Sour-Soup/Detail.aspx">recipe</a>.<br /><br />Since I don't know what bamboo 'fungus' is, we used bamboo shoots. You can get all of this stuff at an Asian grocery.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0646.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0646.jpg" alt="Photobucket" border="0" /></a><br /><br />The pot stickers are something we've made a lot of. You can fill them with whatever you like, but we love using tofu or mock duck or something like that. Shrimp is also good and obviously pork would be delicious too.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0652.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0652.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Pot Stickers</span><br /><br />Round wonton wrappers<br />1 block of tofu, diced VERY small<br />4 cloves of garlic, chopped<br />1 thumb of ginger, chopped<br />1 carrot, grated<br />half a cup of chopped cilantro<br />half a cup of green onions<br />a few drops of sesame oil<br />a splash of soy sauce<br /><br /><span style="font-style: italic;">Saute everything except the cilantro and green onions together in a frying pan for about 5-10 minutes. Remove from eat and then add cilantro and onions. Put a small spoonful of the veggie/tofu mixture on top and to one side of a wonton, and then fold the other half over. Seal with a little water. </span><br /><br /><span style="font-style: italic;">Once all of your wontons are made, heat a skillet (that has a lid) to medium high, and then add a little splash of olive oil or </span><a style="font-style: italic;" href="http://www.surlatable.com/product/id/142596.do?mr:trackingCode=8762AEDC-D781-DE11-B7F3-0019B9C043EB&mr:referralID=NA">stir fry tea oil</a><span style="font-style: italic;">. Once your oil and pan are hot, add as many wontons as you can fit. Cook the wontons on that side until they start to brown a little on the bottoms. Now, carefully add about a quarter cup of water and cover your pan. Let the wontons steam for a minute or two or until they tops are transparent. Remove and eat immediately. These are great served with hoisin, sriracha, or just more soy sauce.</span><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0656.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0656.jpg" alt="Photobucket" border="0" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com3tag:blogger.com,1999:blog-8238751884820110657.post-47717223562076642682010-03-10T15:54:00.004-05:002010-03-10T16:25:41.133-05:00Baked Eggplant Stacks<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2496.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2496.jpg" /></a><br /><br />Who doesn't love eggplant parmesan? It's one of my favorites, but I've rarely had it when it isn't super greasy and heavy. I wanted to make something similar, but without all that grease and without it taking all night.<br /><br />Look, I realize that you can fry anything in oil and it will be totally delicious. I understand that, BUT you don't have to do that to get cripsy, tasty eggplant. The only oil used is just a little olive oil on the baking sheet and little more drizzled over the sliced eggplant. Enough to give it some crunch, but not enough for it to soak into the eggplant slices. Perfection.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2483.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2483.jpg" /></a><br /><br /><em><strong>For the eggplant</strong></em><br /><br />1 large eggplant, sliced into 1/2" rounds<br />1-2 cups bread crumbs<br />pinch of oregano<br />salt<br />pepper<br />2 eggs<br /><br /><em>Preheat the oven to 375 degrees. Season the bread crumbs with the oregano, salt, and pepper. Scramble the eggs together in a shallow and wide bowl. Dredge the eggplant rounds into the egg mixture and then into the bread crumbs. Drizzle a little olive oil on a baking sheet and spread rounds on it. Drizzle the tops with a little more olive oil. Bake for about 8-10 minutes and then turn over and bake until brown and crispy on both sides--about 8-10 more minutes.</em><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2489.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2489.jpg" /></a><br /><br /><strong><em>Simple Marinara</em></strong><br /><br />1 large can crushed tomatoes<br />6-8 cloves of garlic, chopped<br />1/2 and onion, diced<br />1 teaspoon sugar<br />black pepper<br />olive oil<br /><br /><em>Saute garlic and onions in olive oil until onions start to sweat. Add the canned tomatoes, sugar and black pepper and simmer for 15 minutes.<br /></em><br /><strong><em>To serve<br /></em></strong><br /><em>Ladle some marinara sauce onto a plate. Top with one eggplant slice. Crumble some goat cheese on top of that and then some fresh basil leaves. Repeat again and then top with a third eggplant slice and finally more marinara.</em><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2492.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2492.jpg" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-4626010485079576062010-03-01T16:24:00.004-05:002010-03-01T16:41:44.235-05:00Breakfast: Shrimp, Grits, and a Fried Egg<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0797.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0797.jpg" border="0" alt="Photobucket" /></a><br /><br />We had some leftover shrimp from the night before, so this was super simple. We just made some cheese grits, reheated the shrimp, fried an egg and served it with some salsa and lots of cilantro. Simple ingredients, but lots of flavor...<br /><br />Shrimp: half an onion, 2 garlic cloves, crushed red pepper, smoked paprika<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0770.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0770.jpg" border="0" alt="Photobucket" /></a><br /><br />Just fill up your bowl with the cheese grits, top with the fried egg and then the shrimp and garnish!<br /><br />For the fried egg, if you like yours runny, start with high heat and cook the egg on one side until the whites on top are close to solid, but still have a little transparency. Turn the heat down to low and cover and cook for an additional minute or two--until the whites are solid. No need to turn over and risk breaking the yolk!<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0803lo.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0803lo.jpg" border="0" alt="Photobucket" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com4tag:blogger.com,1999:blog-8238751884820110657.post-87142685320578840822010-02-24T14:27:00.004-05:002010-02-24T14:49:47.325-05:00Winter Squash Stuffed with Quinoa, Walnuts, and Grain Sausage<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4158.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4158.jpg" alt="Photobucket" border="0" /></a><br /><br />We made this a long time ago with the last of our African squash from the garden, but it would be perfect with any winter squash, especially acorn squash. One squash would serve two people.<br /><br />You could use rice or couscous instead of quinoa if you had those on hand. This could easily be made vegan by omitting the parmesan topping.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4100.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4100.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />1 acorn/carnival/small butternut squash per 2 people<br /><br /><span style="font-style: italic;">Stuffing:</span><br />2 grain sausages, diced (we used <a href="http://www.fieldroast.com/products.htm">Field Roast</a> brand, <span style="font-style: italic;">Smoked Apple Sage</span>)<br />Several fresh sage leaves, chopped<br />1/2 cup walnuts, broken up<br />3/4 cup quinoa<br />1 1/2 cups broth (we used veggie broth)<br />handful of grated parmesan<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4114.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4114.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-style: italic;">For the squash:</span><br />Cut in half and remove all the seeds and innards. Roast at about 400 degrees until the squash is tender all the way through.<br /><br /><span style="text-decoration: underline;"><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4141.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4141.jpg" border="0" alt="Photobucket" /></a></span><br /><br />Meanwhile, roast your walnuts in a hot pan that has a lid. When they start to brown, add the diced grain sausage. When that starts to brown, add the sage. Pour in the broth and bring it to a boil and then add your quinoa and cover, lowering the heat. It should be fully cooked in 15-20 minutes.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4136.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4136.jpg" alt="Photobucket" border="0" /></a><br /><br />Stuff your squash halves with the stuffing mixture, add cheese, and bake at 375 degrees for about 20 minutes. Serve with a salad or roasted vegetables.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4145.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4145.jpg" alt="Photobucket" border="0" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com3tag:blogger.com,1999:blog-8238751884820110657.post-70657905522884702632010-02-22T14:02:00.005-05:002010-02-24T14:51:17.765-05:00Lasagna with Venison Bolognese<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0752.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0752.jpg" alt="Photobucket" border="0" /></a><br /><br />This is the very first time I ever made a lasagna with meat! I made this for the hubby one night while he was studying for his comprehensive exams for his PhD. He PASSED! Now all he has to do is write a dissertation....no biggie.<br /><br />Anyway, this recipe is adapted from <a href="http://www.gourmet.com/"><span style="font-style: italic;">Gourmet</span></a>. Theirs calls from pancetta and they used beef chuck--I used venison instead for a lighter and leaner version. I also cut the eggs in half (they used 4!!!) in the ricotta filling.<br /><br /><p><b>Ingredients</b></p> <p><b>For bolognese sauce:</b><br />1/4 cup olive oil<br />1 medium onion, finely chopped<br />1 large carrot, finely chopped<br />1 celery rib, finely chopped<br />2 garlic cloves, chopped<br />1-2 pounds ground venison<br />1 1/2 cups dry white wine<br />1 1/2 cups whole milk<br />1/4 cup tomato paste<br />1 1/2 teaspoon thyme leaves</p><p><br /><b>For Ricotta filling:</b><br />2 (10-ounce) packages frozen chopped spinach,thawed<br />2 (15-ounce) containers whole-milk ricotta<br />2 large eggs, lightly beaten<br />1/2 cup grated Parmigiano-Reggiano<br />1/2 teaspoon grated nutmeg<br />3/4 cup whole milk, divided</p><p><b>For assembling lasagne:</b><br />12 lasagna noodles (from 1 box)<br />1/2 cup grated Parmigiano-Reggiano <b></b></p><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0747.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0747.jpg" alt="Photobucket" border="0" /></a><br /><br /><p><b>Directions</b> </p><ul><li><b>Make Sauce:</b> heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes.</li><li>Add venison and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes.</li><li>Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.</li><li><b>Make ricotta filling:</b> put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.</li><li>Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside.</li><li>Whisk spinach into remaining filling with remaining 1/2 cup milk.</li><li><b>Assemble and bake lasagna:</b> preheat oven to 375°F with rack in middle.</li><li>Soak no-boil noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry) or if using regular noodles, boil until not quite al dente<br /></li><li>Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between.</li><li>Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat.</li><li>Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.</li><li>Cover pan tightly with foil and bake 50 minutes.</li><li>Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.</li></ul>Serves 8-10<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0766.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0766.jpg" alt="Photobucket" border="0" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-20034425596736925372010-02-18T09:54:00.001-05:002010-02-18T09:54:20.040-05:00VOTE FOR US!!<a href="http://www.foodista.com/recipe/FVVSCQVV/swedish-cabbage-rolls?src=fbfbc_badge"><img src="http://cf.foodista.com/static/images/fbfbc_badge.png" width="175" height="100" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-81146463557004476182010-01-11T12:37:00.006-05:002010-01-11T16:01:32.375-05:00Winter Squash Pizza with Sage Pesto & Feta<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4040.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4040.jpg" /></a><br /><br /><br />Long time, no post. Sorry about that. I've been busy trying to start a <a href="http://www.facebook.com/pages/Twin-Hearts-Photography/395201095289?ref=mf">business</a>!!<br /><br />If you follow this blog, you already know that we love pizza. Well, get ready to start seeing a lot of pizza here. Making your own pizza dough is so simple that we now have pizza about once a week, at least. The best thing about this pizza is that it uses local, seasonal ingredients. Pizza is ridiculously versatile, so be creative!<br /><a href="http://localokra.blogspot.com/2009/08/pizza-party.html"><br /></a><br /><a href="http://localokra.blogspot.com/2009/08/pizza-party.html">Simple Pizza Dough</a><br /><br /><br /><b>For the sage pesto:</b><br /><br /><br />about 20 large sage leaves<br />4 cloves of garlic<br />half a cup of shredded parmesan cheese<br />1/4 cup walnuts, pine nuts, pecans, etc.<br />1/4 cup olive oil<br /><br /><br /><i>Process in a food processor or blender until smooth.</i><br /><br /><br /><b>To make the pizza:</b><br /><br /><br />Start by dicing some winter squash--we used african squash that we grew in our garden, but butternut, acorn, etc. will work perfectly as well. Roast at 400 degrees until fork-tender. Meanwhile, thinly slice a yellow onion (vidalia is what we used).<br /><br /><br />Preheat over to 500 degrees and go ahead and heat up your pizza pan or pizza stone. We used to use a pizza stone, but now we prefer just a regular old cookie sheet.<br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4048.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4048.jpg" /></a><br /><br /><br /><i>To assemble the pizza:</i><br /><i>Roll out your dough on a floured service and then transfer to your pan/pizza stone. You will probably need to put a little dusting of corn meal on your pan or stone so the dough doesn't stick. Now spread the pesto out over the entire dough (you may need to add more oil if it's not easily spreading). Next, add the roasted squash, then the feta, some black pepper, and then some shredded mozzarella. Finally, add the sliced onion.</i><br /><br /><br />Cook for about 12-15 minutes or until top begins to brown and bottom is crispy.<br />Valpolicella would be my wine choice, but Pinot Gris would also be great, if white is your thing.<br /><br /><br /><span style="WHITE-SPACE: pre; COLOR: rgb(102,102,102)font-family:'Lucida Grande';font-size:10;" class="Apple-style-span" ><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_4059.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_4059.jpg" /></a></span><br /><span class="Apple-style-span" style="font-family:'Lucida Grande', serif;font-size:85%;color:#666666;"><span style="WHITE-SPACE: pre;font-size:10;" class="Apple-style-span" ><br /></span></span>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com2tag:blogger.com,1999:blog-8238751884820110657.post-19108220315063199782009-11-23T16:07:00.005-05:002009-11-23T16:45:06.445-05:00Whole Wheat Spaghetti with Red Beet Cream Sauce<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2040.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2040.jpg" /></a><br /><br />Sounds strange, huh? Yeah, I don't know if this had ever even been done before. We bought a bunch of beets at the local co-op (eat in season!) and after making a delicious <a href="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2016.jpg?t=1259012427">roasted beet salad </a>with them, I was inspired to make some kind of pasta dish next. This is how my brain works (<em>how can I pair this with a carbohydrate?</em>) most of the time.<br /><br />Red beets are something that up until about 2 years ago I thought I didn't like. An actual quote from me: "they taste like dirt". That was until I had them on a veggie plate at <a href="http://www.thenationalrestaurant.com/">The National</a>. I even like the canned ones now! We recently even made a white bean & beet hummus! Local Okra has gone beet crazy.<br /><br /><strong>Red Beet Cream Sauce<br /></strong><br />2 medium red beets, roasted and diced (I roasted mine whole, wrapped in foil the night before)<br />1 yellow or white onion, diced<br />4-5 garlic cloves, minced<br />1 pint heavy cream<br />2 tablespoons all purpose flour<br />salt & black pepper, to taste<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2037.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2037.jpg" /></a><br /><br /><em>Add the first three ingredients, along with a little olive oil to a deep frying pan and cook on medium-low for about 20 minutes or until the beets start to soften.</em><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2041.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2041.jpg" /></a><br /><br /><em>Pour in the cream slowly and stir. Once the sauce is hot, remove about half a cup of the cream and add it to a bowl with the flour. Whisk until it forms a paste. Slowly stir the paste back into the sauce pan and bring sauce to a boil. Turn heat to low to let it thicken.<br /></em><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2052.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2052.jpg" /></a><br /><br /><em>Serve over whole wheat spaghetti and garnish with blue cheese, pine nuts, and basil.</em><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_2056.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_2056.jpg" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com3tag:blogger.com,1999:blog-8238751884820110657.post-11664278753081852252009-11-19T15:04:00.003-05:002009-11-19T15:34:07.351-05:00Jambalaya with Venison Sausage & Shrimp<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1935.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1935.jpg" /></a><br /><br />Jambalaya is surprisingly easy to make. I thought it would be nice to do something besides grill our venison sausage (even though it's so good that way!) and I've always wanted to make jambalaya. A recipe that would make use of our ever-growing okra and tomato crop was also something I had in mind. We were also able to use jalapenos from our garden in place of bell peppers, which are typically used in almost all Cajun recipes. Bell peppers, onions, and celery are used together in Cajun cooking much like <em><a href="http://en.wikipedia.org/wiki/Mirepoix_(cuisine)">mirepoix</a></em> in French cooking. Alas, we did not grow any bells this year, so we opted for a spicier improvisation.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1907.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1907.jpg" /></a><br /><br /><strong>Jambalaya</strong><br /><br />4-5 garlic cloves<br />1 whole onion, diced<br />2 celery stalks, diced<br />2 jalapeno peppers<br />1 cup of okra, cut into half inch rounds<br />8-10 tomatoes, diced<br />1 large sausage link <em>(something like andouille works best)</em><br />1/2 lb. shrimp, peeled<br />2 cups of rice<br />4-5 cups of broth or stock <em>(I used veggie broth)</em><br />paprika, red pepper flakes, salt, pepper to taste<br />1 bay leaf<br />1 bunch chopped green onion, for garnish<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1917.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1917.jpg" /></a><br /><br /><br /><em>First you'll want to take your sausage and cut it up. You can slice it or dice it, whatever your preference. Fry the sausage in your pot with a tiny bit of olive oil for a few minutes to render the fat. Remove that from the pot and add the garlic, onions, celery, and pepper. Cook until the onions start to sweat. </em><br /><em></em><br /><em><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1913.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1913.jpg" /></a></em><br /><em></em><br /><em>Then add the okra and tomatoes. After a few minutes, pour in the stock and bring to a boil and then add the rice. Season with spices, add the bay leaf and then cover and simmer to cook the rice. </em><br /><em></em><br /><em><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1920.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1920.jpg" /></a></em><br /><em></em><br /><em>When almost all of the liquid has been absorbed, put the sausage back in and add the shrimp. Wait until they curl up and turn pink and then serve. </em><br /><em></em><br /><em><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1928.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1928.jpg" /></a></em><br /><em></em><br /><em>Garnish with green onion.</em><br /><em></em><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1937.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1937.jpg" /></a><br /><em></em><br /><em></em>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-69501914328699001512009-10-27T14:17:00.002-04:002009-10-27T14:52:08.475-04:00Tomato & Basil Quiche with Whole Wheat Pie Crust<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1815-1.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1815-1.jpg" border="0" alt="Photobucket" /></a><br /><br />A few months ago when I made this (I know, I'm seriously behind on blogging), we had so many tomatoes and so much basil that I was literally putting them in/on everything. Nary a sandwich was made without them playing a supporting role. After getting tired of sandwiches, pastas, salads, and pizzas, I really wanted to make something where the flavor of the home-grown tomatoes and basil could take center stage. This quiche was just the thing. <br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1783.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1783.jpg" border="0" alt="Photobucket" /></a><br /><br />I LOVE this whole wheat pie crust. It's super flaky and buttery without feeling heavy. I also used large curd cottage cheese instead of heavy cream, which cuts down on the fat and give the quiche a great texture. I actually use this trick a lot with casseroles too.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1770.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1770.jpg" border="0" alt="Photobucket" /></a><br /><br /><span style="font-weight: bold;">For the Pie Crust</span><br /><br />1 1/3 cups whole wheat flour<br />1/2 teaspoon salt<br />1 teaspoon sugar<br />1/2 cup (1 stick) butter, softened<br />1 teaspoon vinegar<br />1 egg<br />1 tablespoon cold water<br /><br /><span style="font-style: italic;">Combine flour, salt, and sugar. Cut in butter. In a separate small bowl, lightly beat egg, vinegar, and water. Add to dry mixture and knead with hands for a few minutes, until smooth. On a lightly floured surface, roll dough into a circle and place in a 10-inch pie plate or dish. Prick with a fork on bottom and sides. Preheat oven to 475 degrees and bake for 8 minutes. Remove from oven.</span><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1789.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1789.jpg" border="0" alt="Photobucket" /></a><br /><br /><span style="font-weight: bold;">For the Filling</span><br /><br />4 large eggs<br />4-5 tomatoes, sliced thin<br />About a cup of chopped fresh basil leaves<br />About a cup of chopped green onions<br />1 cup of cottage cheese (small or large curd are fine)<br />3/4 cup of shredded sharp cheddar<br />salt & pepper to taste<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1808.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1808.jpg" border="0" alt="Photobucket" /></a><br /><br /><span style="font-style: italic;">Mix everything but the tomatoes thoroughly before folding tomatoes in. Be careful not to stir too much after adding the tomatoes. Save a few tomato slices to place on top of the pie. Pour the egg mixture into the pie crust and top with the remaining tomato slices. </span><br /><br /><span style="font-style: italic;">Bake at 400 for 10 minutes and then reduce heat to 350 and bake for another 15-20 minutes or until the filling is puffed up and golden brown. Serve with a leafy green salad.</span><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1830.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1830.jpg" border="0" alt="Photobucket" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com2tag:blogger.com,1999:blog-8238751884820110657.post-65605820596470031972009-10-12T16:29:00.004-04:002009-10-12T22:40:09.366-04:00We've been BUSY!Well, this is the post where we make excuses about not blogging for a really long time. We were just a little bit busy planning our wedding, tying the knot, and honeymoonin'. Things have finally started to settle down in our world, so we should be back on track in no time.<br /><br />We will be blogging about the wedding soon. Of course, we had locally grown food at our wedding and lots of locally made beer and wine. We're going to tell you all about that soon enough.<br /><br />Believe it or not, we actually have been cooking even though we didn't blog about it.<br /><br />Here's what we've been up to in the last month and a half...<br /><br />Chicken Marsala<br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0804.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0804.jpg" /></a><br /><br />Bean Burritos with Chipotle sauce and Home-Made Salsa<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0822.jpg" target="_blank"></a><div><br /><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0822.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0822.jpg" /></a><br /><br />Venison Sausage with Dirty Rice & Stewed Okra and Tomatoes<br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1135.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1135.jpg" /></a><br /><br />Here are some of the spoils of our Summer garden:<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0856-1.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0856-1.jpg" /></a><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1101.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1101.jpg" /></a><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1090.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1090.jpg" /></a><br /><br />This one was of the best cocktails we made this Summer....<br /><br />Watermelon Caipirinhas<br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_1142.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_1142.jpg" /></a></div></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-18776011648835185462009-08-19T20:02:00.006-04:002009-08-20T13:02:44.434-04:00Gazpacho with Avocado-Corn Salsa<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0745.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0745.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div>Cold soups are perfect in the heat of the Summer. <a href="http://en.wikipedia.org/wiki/Gazpacho">Gazpacho</a>, in particular, is great because you can make it with vegetables from your own garden. There is nothing that compliments the flavor of good, fresh, home-grown vegetables like gazpacho. We've made it with store-bought tomatoes before and it's not even close to the same. You have to make it in season. Make a big batch and you'll be eating (and loving) it for days. This one featured tomatoes, cucumbers, basil, and jalapenos from our own garden and was garnished with avocado-corn salsa. This salsa could also stand on it's own as a salad or dip for tortilla chips. <div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0790.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0790.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><br /></span></div></div><div>Gazpacho</div><div><br /></div><div>2 slices day old white bread, cubed (we used about half of a small baguette)</div><div>2 1/2 cups chilled water</div><div>2 1/4 lbs. fresh tomatoes</div><div>1 cucumber</div><div>1 red bell pepper, chopped</div><div>1 fresh green chili, seeded & chopped</div><div>2 tablespoons olive oil</div><div>juice of 1 lime</div><div>juice of 1 lemon</div><div>a few drops of hot sauce (we used Texas Pete)</div><div>salt & black pepper</div><div>a handful of basil leaves</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0756.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0756.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><br /></span></div><div>Put the bread into a large bowl and pour 2/3 cup of the water over it and leave it to soak for 5 minutes. Place your tomatoes in another bowl and cover with boiling water--leave that for 30 seconds. Drain the water and then peel off the skin. Quarter them and remove the seeds. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0750.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0750.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><br /></span></div><div>Peel the cucumber and remove the seeds. Cut it into a few smaller pieces. <br /></div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0761.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0761.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Drain the bread and then put it, along with the tomatoes, cucumber, red pepper, chili, garlic, olive oil, lemon & lime juice, hot sauce, and 2 cups chilled water into a food processor or blender (a blender would actually be best here) and blend until well combined, but still a little chunky.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0779.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0779.jpg" border="0" alt="Photobucket" /></a></span><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre;font-family:'Lucida Grande';font-size:10px;"><br /></span></div><div>Season with salt and pepper and chill for 2-3 hours. To serve, top with avocado-corn salsa, and garnish with fresh basil.</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0767.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0767.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Avocado-Corn Salsa</div><div><br /></div><div>2 ripe avocados, diced</div><div>1 can of corn, drained (fresh would be even better)</div><div>1 green chili, finely chopped</div><div>1/2 yellow onion, chopped</div><div>1 garlic clove, finely chopped</div><div>juice of 1 lime</div><div><div><br /></div><div>Mix all ingredients together and refrigerate for about 15 minutes. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); white-space: pre; font-family:'Lucida Grande';font-size:10px;"><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0784.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0784.jpg" border="0" alt="Photobucket" /></a></span><br /></div></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-63666768476497527782009-08-07T15:34:00.007-04:002009-08-20T13:00:38.102-04:00Pizza Party!<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0921.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0921.jpg" /></a><br /><br />So, we've been into pizza lately. REALLY into pizza. We usually just pick up a dough from the best local pizzeria, Transmetropolitan. BUT, since we have some friends who make pizza for us fairly often and make their own dough, we decided that we needed to have a joint pizza party. Fun, right?! We used a bunch of local ingredients (tomatoes, basil, rosemary and FIGS!!) and made two ridiculously delicious pizzas--one that was more savory and one that was a little on the sweet side.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0874-1.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0874-1.jpg" /></a><br /><br />Our good friends Tim and Kate are excellent cooks and we've been impressed by their culinary prowess on many an occasion. Kate is great with dough--the girl makes home-made naan that is out of this world. Here's the recipe she uses, which is an adaptation from "Baking Illustrated":<br /><br /><em>1/2 cup warm water</em><br /><em>1 envelope (2 1/4 teaspoon) instant yeast</em><br /><em>1 1/4 cup water (room temp)</em><br /><em>2 tablespoons of olive oil</em><br /><em>4 cups of bread flour</em><br /><em>1 1/2 teaspoons of salt</em><br /><em></em><br /><em>Dump the 1/2 cup of warm water and yeast together in a bowl and let it sit for about 5 minutes. It should start to swell a little. Add the room temp water and the oil.In a standing mixer combine the flour and salt with a paddle attachment. Slowly pour in the liquid mixture while it is still going. Sometimes I have to add a little flour to keep it from being too runny. It should be somewhat of a cohesive mass of dough. Replace the paddle with a dough hook and let it go for about 6 minutes. It should be fairly elastic. Sometimes I'll let it go up to 8 min.</em><br /><em></em><br /><em>After this go ahead and cut the dough into 2 pieces. Lightly oil 2 bowls and put the balls of dough in each, turning them over so they are covered in oil. Cover each with plastic wrap. They will double in about 1 1/2 hours. Sometimes I will turn the oven on warm and put the bowls near it. This will shave off about 45 minutes. Do not cut the dough after it has risen. It will be really difficult to stretch it out if you do. After the dough has doubled take each and roll them on a floured surface. Form them into balls and let them rest with a wet cloth on top of them for about 10 minutes. Then you can roll them out or flip them up in the air whatever works.</em><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0882.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0882.jpg" /></a><br /><br />The first pizza was what Tore's family has always called "Salt Pizza", because of the salty anchovies. It's ingredients are very simple; home-grown tomatoes and basil are the perfect match for garlic and salty anchovies.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0893-1-1.jpg" target="_blank"></a><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0909.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0909.jpg" /></a><br /><br />1 can of flat anchovy filets, cut into smaller pieces<br />4-6 tomatoes, sliced thin<br />5-7 garlic cloves, finely chopped<br />a good handful of fresh basil, chopped<br />olive oil<br />1 teaspoon dried oregano<br />black pepper<br />mozzarella<br />parmesan<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0894-1.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0894-1.jpg" /></a><br /><br />Start by heating the pan you're going to use. You should make pizza at the highest temperature your oven will go or about 500 degrees. Once your pan is good and hot, toss in a pinch of yellow corn meal to keep your dough from sticking. Lay your dough into the pan and then liberally drizzle olive oil over the whole thing. Next add your chopped garlic, then the tomato slices, then the anchovies, then the herbs and black pepper, and then top it with the cheeses.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0906.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0906.jpg" /></a><br /><br />Bake for about 10 minutes or until it starts to brown.<br /><br />For the second pizza, we used a local ingredient that's in season right now (FIGS!!) and if you have access to them, you need to make this pizza right away. Do not delay.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0912-1.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0912-1.jpg" /></a><br /><br />20 fresh figs, sliced thin<br />1 sweet onion, sliced and carmelized<br />1 tablespoon fresh rosemary, chopped<br />4 oz. goat cheese<br />black pepper<br />mozzarella<br /><br />Prepare your pan the same way and then start with the goat cheese. Put it onto the dough in pats and be careful spreading it--you don't have to really spread it, just make sure you can layer on top of it and it covers most of the dough. Next layer on your fig slices, the carmelized onion, and the rosemary and black pepper. Finish with the mozzarella.<br /><br />Bake for about 10 minutes. Salivate.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0925.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0925.jpg" /></a><br /><br /><em>(thanks, Kate, for helping with photos too!)</em>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com11tag:blogger.com,1999:blog-8238751884820110657.post-50252527674367773502009-07-20T21:10:00.004-04:002009-07-20T22:02:34.194-04:00Asian-Inspired Catfish Soup<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0031-1.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0031-1.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><span class="Apple-style-span" style="font-size:medium;">I hate to use the term "Asian" since Asia is such a large continent encompassing many countries, but this soup was inspired by the culinary goodness of Thailand, Vietnam, and Japan, so I couldn't really play favorites there. I think that it has more Thai flavors than anything and is really reminiscent of Tom Yum soup, which is my absolute favorite. BUT, then we added udon noodles (Japanese) and Vietnamese cilantro, which may be my new favorite thing! </span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">We caught the catfish we used for the soup in Lake Sinclair the very same day, and I can't think of a better way to enjoy catfish (well, other than deep fried). </span><br /></div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0040.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0040.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;">Asian Catfish Soup</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 pound of catfish fillets</span></div><div><span class="Apple-style-span" style="font-size:medium;">1-2 thumbs ginger</span></div><div><span class="Apple-style-span" style="font-size:medium;">6-8 garlic cloves</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 large jalapeno chile</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 onion</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 package mushrooms (we already had some buttons, but oyster mushrooms would be great)</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 cups veggie or chicken broth</span></div><div><span class="Apple-style-span" style="font-size:medium;">3 cups water</span></div><div><span class="Apple-style-span" style="font-size:medium;">Soy sauce to taste</span></div><div><span class="Apple-style-span" style="font-size:medium;">3-4 large tomatoes</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 lemon, thinly sliced</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 tablespoon crushed red pepper</span></div><div><span class="Apple-style-span" style="font-size:medium;">Half a bunch cilantro</span></div><div><span class="Apple-style-span" style="font-size:medium;">Vietnamese cilantro (from a friend's herb garden!)</span></div><div><span class="Apple-style-span" style="font-size:medium;">Half a pound Udon noodles</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Cook the chopped garlic, ginger, onion, and jalapeno in the pot until the onions start to become transparent. Add the tomatoes and mushrooms and cook for a few more minutes. Add the stock, water, and soy sauce a little at a time until desired saltiness (most store-bought stocks are already very salty, so don't add the soy without trying it first). Now add the fish, the red pepper, lemon, and about half of the cilantro. Bring to a boil. Add the noodles and boil until soft. Garnish with more cilantro.</span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_0045.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_0045.jpg" border="0" alt="Photobucket" /></a><br /></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com4tag:blogger.com,1999:blog-8238751884820110657.post-65965993308553718252009-07-13T20:42:00.007-04:002009-07-14T10:21:19.106-04:00Summer Veggie Plate<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8413.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8413.jpg" /></a><br /><br /><br /><br /><span class="Apple-style-span" style="font-size:medium;">We've been so excited (well, mostly Tore) about our garden this year. So excited that we couldn't even let the tomatoes get ripe before planning a meal around them. This was my first go at fried green tomatoes, so we were definitely entering uncharted territory. How hard could it be, right?</span><br /><br /><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8441.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8441.jpg" /></a><br /></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">We served them with french lentils, roasted okra and shallots (we have both green and "white" okra growing in our garden), </span><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">jalapeño</span></span><span class="Apple-style-span" style="font-size:medium;"> cornbread, and a caper aioli sauce.</span></div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8431.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8431.jpg" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:medium;">Since this is so simple, I don't think a recipe is necessary. I just seasoned some flour and then threw in some shredded parmesan for the breading. Sliced 'em, dredged 'em in some egg and then coated them in the flour mixture before frying in a shallow frying pan--we used peanut oil.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">The okra was cut in half long ways and then tossed with the sliced shallots, olive oil, and salt & pepper and roasted in the oven. </span></div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8425.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8425.jpg" /></a><br /></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span style="FONT-WEIGHT: bold" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">For the </span></span><span style="FONT-STYLE: italic" class="Apple-style-span"><span style="FONT-WEIGHT: bold" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Caper Aioli</span></span></span><span style="FONT-WEIGHT: bold" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">:</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span style="FONT-STYLE: italic" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Half a cup of mayo (we used safflower mayo)</span></span></div><div><span style="FONT-STYLE: italic" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">4 garlic gloves</span></span></div><div><span style="FONT-STYLE: italic" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">1 tablespoon capers, drained</span></span></div><div><span style="FONT-STYLE: italic" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Pinch of cumin</span></span></div><div><span style="FONT-STYLE: italic" class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">Half a teaspoon honey</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Combine all ingredients in a food processor until smooth. Spoon over fried tomatoes.</span></div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8455.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8455.jpg" /></a> </div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com1tag:blogger.com,1999:blog-8238751884820110657.post-9518041698678413422009-06-23T15:02:00.007-04:002009-06-23T15:52:18.560-04:00Baked Chiles Rellenos & Peruvian-Style Ceviche<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8138.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8138.jpg" /></a><br /><br />These were both firsts for Local Okra. We have been meaning to make ceviche for a long, long time and we finally did it. It literally could not be easier to make. If you've got time to squeeze some limes, then you can make ceviche. It only needs about 3 hours to marinate before it's ready to eat.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8093.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8093.jpg" /></a><br /><br />The stuffed poblanos are a little more labor intensive, but still fairly easy to make. The hardest part is getting the skin off the peppers after roasting them. These were really good though and since we baked them, not nearly as bad for you as the deep fried version.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8128.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8128.jpg" /></a><br /><br /><strong>Peruvian-Style Ceviche</strong><br /><br />1.5 lbs tilapia filets, cubed (next time we will use red snapper for a firmer texture)<br />juice of 10-12 limes<br />4-5 garlic cloves, chopped<br />1/2 cup chopped fresh cilantro<br />2 serrano peppers, finely chopped<br />1 red onion, thinly sliced<br />1 teaspoon salt<br />1/2 teaspoon black pepper<br /><br />Combine all ingredients and then cover and refrigerate for 3-4 hours before serving. Serve with sliced avocado and tortilla chips.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8118.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8118.jpg" /></a><br /><br /><strong>Chiles Rellenos</strong><br /><br />3-4 large poblano peppers<br />1 large can of refried beans<br />garlic powder<br />cumin<br />chili powder<br />1 cup of fontina cheese, grated<br />1/2 cup of Mexican crumbling cheese<br />bread crumbs<br />1 egg<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8103.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8103.jpg" /></a><br /><br />First cut a slit down the side of each pepper, but do not remove the seeds. Next, roast the peppers in a dry frying pan until mostly browned, turning often. You don't want to cook them so much that they lose their shape. Once all sides are browned, remove them from the pan and place them into a plastic bag and seal tightly.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8125.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8125.jpg" /></a><br /><br />Meanwhile, mix the cheese and beans, along with garlic powder, cumin, and chili powder to taste, in a large bowl. After 15 minutes, if the peppers are cool, peel off the skins of the peppers. After the skins are removed, pull out the seeds, leaving the stem intact. Stuff each pepper with the bean/cheese mixture. Brush each pepper with the egg and then cover with bread crumbs. Bake in a casserole dish at 375 degrees for about 30 minutes. Serve with warm tomato sauce or fresh salsa.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8140.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8140.jpg" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com3tag:blogger.com,1999:blog-8238751884820110657.post-86508885617517322852009-06-11T16:45:00.004-04:002009-06-23T15:02:20.070-04:00Koldolmar--Swedish Cabbage Rolls with Venison<a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8050.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8050.jpg" /></a><br /><br /><br /><br />We got the recipe for these cabbage rolls out of a Swedish cook book that came from Ikea. Hilarious, right? According to our resident Swede, the recipes in it are all very authentic. These looked so delicious that we made them the first time we had some venison and they were a huge success. Since we didn't document them that time (and because they are SO tasty, of course), we decided to make them again. Our good friend LA was lucky enough to have enjoyed them twice!!! <br /><br />The filling for the rolls is essentially the same as our <a href="http://localokra.blogspot.com/2009/05/venison-loaf-with-braised-local-kale.html">venison loaf</a> minus the mushrooms and basil. We also used two small shallots instead of an onion and added about 1/3 cup of heavy cream and 1/4 cup chopped fresh parsley.<br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8010.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8010.jpg" /></a><br /><br /><br /><br />To prepare your cabbage for rolling, cut out the core completely so that the leaves can be easily peeled away without breaking. Put these in some lightly salted, boiling water for about three minutes and then put them into an ice-water bath.<br /><br /><br />Pre-heat the oven to 375 degrees. Once the cabbage leaves are cool, drain and dry them. Spoon some of the venison mixture into the thicker end of a cabbage leaf and roll, tucking in any excess at the sides. <br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8014.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8014.jpg" /></a><br /><br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8015.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8015.jpg" /></a><br /><br /><br />The next step is to heat a skillet to medium-high heat and then add olive oil and about 1/4 cup of molasses. When this is good and hot, add the rolls one at a time, seam side down. All you want to do is brown the bottoms so that they caramelize. This will probably take two rounds. <br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8043.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8043.jpg" /></a><br /><br /><br /><br />Transfer the rolls to a casserole dish and bake for about 20-30 minutes or until cooked through. <br /><br /><br /><br />Meanwhile, add some stock (any kind you have) to the skillet and scrape up all the little bits left over from the rolls. Add a little heavy cream and you've got a sauce. Half way through the cook time, take the rolls out and cover them with the sauce so that they stay moist.<br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8045.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8045.jpg" /></a><br /><br /><br /><br />You might want to cut into one of the rolls after 20 minutes to see if the venison is still pink in the middle. If so, cook for a few more minutes.<br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8048.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8048.jpg" /></a><br /><br /><br /><br />Serve with boiled potatoes with fresh dill (grows easily in your garden!). We also had some of <a href="http://ahuckleberryovermypersimmon.blogspot.com/2009/05/ickle-me-pickle-me-tickle-me-too.html">Michelle's amazing pickled eggs</a>, which went perfectly with this Swedish feast. <br /><br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_8059.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_8059.jpg" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com8tag:blogger.com,1999:blog-8238751884820110657.post-54838672397909777212009-05-26T13:09:00.004-04:002009-05-26T23:41:13.715-04:00Venison Loaf with Braised Local Kale & Herb-Roasted Potatoes<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7479.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7479.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div>Here's the old A + 2B. Meat and two sides. This isn't something we do a lot, but it reminds me of the meals my Mom prepared when I was growing up. Of course, there is quite a bit of ketchup in my mother's meat loaf, but that's just not my style. This venison loaf has white rice, lots of mushrooms, and a whole bunch of garlic--probably way too much for my Mom's taste. <div><br /></div><div>The next day we both ate meat loaf sandwiches for lunch. Believe me--much better than it sounds. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7486.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7486.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Venison Loaf</span></span></div><div><br /></div><div>1 lb. of ground venison</div><div>2 small eggs</div><div>1/2 cup bread crumbs</div><div>1 onion, finely diced</div><div>4-6 garlic cloves, finely chopped</div><div>1 tablespoon dried basil</div><div>1/2 lb. mushrooms, chopped</div><div>1 cup cooked white rice (from 3/4 cup, uncooked)</div><div>1/4 cup soy sauce</div><div>2 tablespoons red wine vinegar</div><div>2 tablespoons olive oil</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7476.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7476.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Mix all ingredients together (cook rice before hand) and form into a loaf. Bake at 350 degrees for about 20-30 minutes. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7458.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7458.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Braised Kale</span></span></div><div><br /></div><div>1 bunch kale, cut or torn into pieces</div><div>1 large shallot, sliced</div><div>olive oil</div><div>1/2 cup of stock (chicken, veggie, etc.)</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7473.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7473.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Heat the oil in a large frying pan and then add the shallots and saute over medium heat for about 2 minutes. Add the kale and saute for another minute. Pour in the stock, cover, and simmer at low heat for 5-10 minutes.</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7470.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7470.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Herb-Roasted Potatoes</span></span></div><div><br /></div><div>2-3 lbs. small potatoes (yukon gold or red)</div><div>2 tablespoons olive oil</div><div>1 tablespoon dried oregano</div><div>1 tablespoon dried basil</div><div>1 teaspoon garlic powder</div><div>1 teaspoon paprika</div><div>salt</div><div>fresh ground black pepper</div><div><br /></div><div>Toss the potatoes with the olive oil and herbs and spices and then bake at 375 degrees for 45 minutes to an hour. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7483.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7483.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com4tag:blogger.com,1999:blog-8238751884820110657.post-65904529385120188622009-05-21T12:26:00.001-04:002009-05-21T12:29:01.575-04:00F#%@ Yeah!!!!!The drool-worthy and hilarious <span style="font-style: italic;">F__k Yeah Cilantro</span> has featured Local Okra!!<br /><br /><a href="http://fuckyeahcilantro.tumblr.com/"><span style="color: rgb(0, 153, 0);font-size:180%;" ><span style="font-weight: bold;">Check it out!</span></span></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com1tag:blogger.com,1999:blog-8238751884820110657.post-8610361157166335792009-05-19T22:19:00.002-04:002009-05-19T22:47:55.808-04:00Udon Noodles with Broccoli & Pan-Seared Venison Loin<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7300.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7300.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div>Our <a href="http://www.dailygroceries.org/">local co-op</a> has started stocking udon noodles in the bulk section, which makes me very happy. They are so delicious in soups or just tossed with a little sesame oil, spices, soy sauce, and whatever veggies you happen to have in the fridge. We typically use tofu or seitan in something like this, but not this time! Right now, we're still reveling in a freezer full of venison.<div><br /></div><div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7295.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7295.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>This particular dinner was inspired by Chinese 'beef with broccoli', as seen on many a Chinese take-out menu. A little of this (bell pepper, onion) and a little of that (dried red pepper, cilantro) and what you end up with is something so much better--and definitely better for you--than you could get at said Chinese take-out place.</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7275.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7275.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Recipe</div><div><br /></div><div>3/4 lb. udon noodles</div><div>1 small venison loin</div><div>1 large head of broccoli</div><div>1 bell pepper</div><div>1 onion</div><div>2 dried red peppers</div><div>1 handful of chopped cilantro</div><div>1 thumb of ginger</div><div>4-5 cloves of garlic</div><div>soy sauce</div><div>sesame oil (1/4 teaspoon)</div><div>olive oil</div><div><br /></div><div>Marinate the venison in soy sauce and the chopped garlic and ginger for a few hours, if possible. Cook the noodles. Meanwhile, saute the broccoli, bell pepper, onion, and crushed red pepper together in a wok with the olive oil, some soy sauce, and the sesame oil. Make sure the broccoli keeps its crisp texture--don't overcook. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7293.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7293.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Get a frying pan very hot and then cook the venison for just a few minutes, browning on all sides, but leave it a little pink in the middle. Pour the venison and it's juices over the cooked and drained noodles and then mix in the chopped cilantro and vegetables. Garnish with more cilantro. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7308.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7308.jpg" border="0" alt="Photobucket" /></a><br /></div></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com3tag:blogger.com,1999:blog-8238751884820110657.post-58025044352749060802009-05-17T14:37:00.003-04:002009-05-17T14:58:00.617-04:00Taco Night!<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7544.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7544.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div>Even though we like to experiment as much as possible, there are always meals that we go back to again and again. This is a simple, delicious, and relatively healthy meal that we have usually once a week. I'm so happy that we both share a great love for Mexican food. We NEVER tire of this one. We could literally eat this every day. <div><br /></div><div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7491.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7491.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>If you're a regular reader of this blog, you know that we are crazy about cilantro. We currently have quite a bit of it growing in the garden. I can't tell you just how satisfying it is to be able just step out the back door and return a minute later with such fresh, crisp cilantro. Having it around is even more encouragement for us to eat this once a week....as if we needed that.</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7532.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7532.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>The tacos start with <a href="http://localokra.blogspot.com/2008/12/fried-local-catfish-tacos-baja-style.html">home-made corn tortillas</a> (Tore's job). This is how we like'em:</div><div><br /></div><div>Pintos<br /></div><div>Avocado</div><div>Cheese</div><div>Shredded Cabbage</div><div>Salsa</div><div>Cilantro</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7553.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7553.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Serve with seasoned rice (go ahead and throw in a little of that chopped cilantro right before the rice is done). Enjoy with a glass of sangria or a good Mexican beer!</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7557.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7557.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-74285394716842133522009-05-12T19:42:00.005-04:002009-05-12T20:42:34.684-04:00Grilled Venison Burgers & Fresh Cut Salad<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7005.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7005.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div>This was the first salad ever made from greens grown on the tiny 50x100 feet plot of land we're happy to call our own. Yup, we've got ourselves quite the urban garden this year, folks. <div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6928.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6928.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>The greens won't last much longer since the heat is already starting to set it, but it's nice to know that we can grow them so easily. We'll plant some again in the Fall.</div><div><br /></div><div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6984.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6984.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>I may have started this blog off on the wrong foot as the burger was the true star of this meal. That's probably because they're something we don't have very often except for when we treat ourselves to the amazing burger at <a href="http://www.farm255.com/">Farm 255</a>. Yum!</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6956.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6956.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Honestly, it's a true miracle that we were able to do anything on the day we made these--with our post-wedding hangovers in tow. But, we did have a few fab ladies over to help us out. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6962-1.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6962-1.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>Our friend, Laura, had never even eaten venison before! We made some fresh-squeezed lemonade and spent almost the entire day just recovering on the front porch. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6975.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6975.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">For the burgers</span> <span class="Apple-style-span" style="font-style: italic;">(this made 7 large burgers)</span></div><div><br /></div><div>1 and a half lbs. ground venison</div><div>4-5 garlic cloves, finely chopped</div><div>2-3 tablespoons soy sauce</div><div>black pepper</div><div>1 egg</div><div>1/3 cup bread crumbs</div><div><br /></div><div>We used <a href="http://www.masadabakery.com/">Masada</a> whole wheat buns--they're a favorite around here. We dressed them with sliced cheese, mayo, dijon mustard, red onion, and tomato. Perfection.<br /></div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7001.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7001.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com2tag:blogger.com,1999:blog-8238751884820110657.post-28344987213502844582009-05-03T19:25:00.003-04:002009-05-03T20:04:04.071-04:00Spring Panzanella<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6552.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6552.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div>A panzanella is an Italian bread salad. It's perfect for the Spring and Summer months when fresh vegetables are readily available. This is a great way to use fresh, homegrown tomatoes and herbs from your garden. The simplicity of this salad lets the flavor of each ingredient shine. You can use whatever veggies you like, but for me, it must always have some kind of bean or pea, tomatoes, and fresh basil...along with the bread, of course.<div><br /></div><div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_7263.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_7263.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div>It's best to use bread that's a few days old for this, as older bread will make for sturdier croutons. However, it's not totally necessary. We used some homemade bread that we made fresh. Just let it cool for a while before you attempt to cut it up into cubes. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">For the croutons</span></div><div><br /></div><div>5-6 cups of bread, cubed</div><div>2-3 garlic cloves, finely chopped</div><div>half a cup of grated parmesan</div><div>1/4 cup olive oil</div><div>salt & pepper</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Just toss all of these ingredients together to coat well & bake at 400 degrees for 10-15 minutes, turning once or twice. Set aside to cool.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6543.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6543.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">For the salad</span></div><div><br /></div><div>2 ripe tomatoes, diced</div><div>1 can of chick peas</div><div>1 small bunch of asparagus (boil for 3 minutes & rinse with very cold water & then cut into inch and a half sections)</div><div>1 can/jar of artichoke hearts in water</div><div>1 small red onion, thinly sliced</div><div>1/3 cup chopped fresh basil</div><div>1/4 cup crumbled feta </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">For the dressing</span></div><div><br /></div><div>1/4 cup red wine vinegar</div><div>1/2 cup olive oil</div><div>juice from half a lemon</div><div>1 tablespoon soy sauce</div><div>1 tablespoon honey</div><div>black pepper</div><div><br /></div><div>Ideally, this would be served with a nice, big glass of valpolicella.</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6561.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6561.jpg" border="0" alt="Photobucket" /></a><br /></div></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-65332830786172178852009-04-29T10:47:00.004-04:002009-05-03T19:59:40.970-04:00I'm Guest Bloggin', y'all!Hey, folks! I was in my good friends' Michelle and David's wedding over the weekend.<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6834.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6834.jpg" border="0" alt="Photobucket" /></a><br /><br />Check out my guest blog over at<a href="http://ahuckleberryovermypersimmon.blogspot.com/2009/04/rehearsal-dinner.html"> A Huckleberry Over My Persimmon</a>! Yay!<br /><br /><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6756.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6756.jpg" border="0" alt="Photobucket" /></a>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com0tag:blogger.com,1999:blog-8238751884820110657.post-33380605930437047482009-04-27T20:23:00.005-04:002009-04-27T21:28:48.433-04:00Mexican-Style Venison Meatballs with Chipotle Sauce<div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6573.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6573.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div>That's right, folks. The venison is back! Y'all know we couldn't be happier. This particular meat was given to me by a friend and coworker. The meat came from a deer that was killed in Madison County--about 2o miles away from Athens. <div><br /></div><div>I got a new Mexican cook book last weekend and we've been dying to try some things. This recipe, dubbed "albondigas", really stood out to me because it wasn't the standard Mexican fare that you usually find in cook books. This was really simple to make, but the sauce tastes like it's been cooked all day. We improvised here and there and we added cilantro (luckily, we both have the 'love cilantro' gene), which really sealed the deal for this one. The original recipe was for pork and beef meatballs, so use whatever you have--just try to know where it came from!</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6567.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6567.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">For the Meatballs</span></span> </div><div><br /></div><div>1 lb ground venison</div><div>1 onion finely chopped</div><div>1 cup bread crumbs</div><div>1 teaspoon dried oregano</div><div>1/2 teaspoon ground cumin</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon black pepper</div><div>1 egg, beaten</div><div>oil for frying (we just used a little olive oil)</div><div><br /></div><div>Mix ingredients well until combined. Form into balls. Fry in a shallow pan, turning often.</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6570.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6570.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">For the sauce</span></span></div><div><br /></div><div>1 chipotle chile, seeded</div><div>1 onion finely chopped</div><div>2-3 garlic cloves, crushed</div><div>3/4 cup stock (we used chicken stock, but the recipe called for beef)</div><div>14 ounce can tomato sauce</div><div>7 tablespoons passata (tomato puree)</div><div>1 tablespoon olive oil</div><div><br /></div><div>Soak the dried chile in hot water for fifteen minutes and then seed and chop it. Heat the oil and then add the garlic and onions and saute for 3-4 minutes. Add the chile to the pan and fry for another minute. Stir in the stock, tomatoes, and passata. Bring to a boil and then simmer.</div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6564.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6564.jpg" border="0" alt="Photobucket" /></a><br /></div><div><br /></div><div><br /></div><div>Serve the meatballs over rice and cover with the chipotle sauce. Garnish with chopped <a href="http://fuckyeahcilantro.tumblr.com/">cilantro</a>. </div><div><br /></div><div><a href="http://s30.photobucket.com/albums/c344/KGuinn/?action=view&current=IMG_6577.jpg" target="_blank"><img src="http://i30.photobucket.com/albums/c344/KGuinn/IMG_6577.jpg" border="0" alt="Photobucket" /></a><br /></div>Local Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.com2