Get seasonal recipes, cooking class updates, and fabulous tips from the kitchen of Mary Ellen Carter!
Pomegranates
Persimmon and Pomegranate Salad
1 head butter lettuce, torn into bite - size pieces
2 Fuyu persimmons, cut into wedges
1 avocado, cut into chunks
1 pomegranate
¼ cup hazelnut pieces (optional)
Dressing
1 teaspoon minced orange zest
2 tablespoons fresh orange juice
1 tablespoon rice wine vinegar
¼ teaspoon kosher salt
3 tablespoons olive oil
Whisk the dressing ingredients in a small bowl, and set aside.
Use the tender inner leaves of the lettuce and place into a large salad bowl. Add the persimmons and avocado and the vinaigrette, gently toss.
Cut the pomegranate into half and gently remove the membrane to free the seeds.
Sprinkle salad with the pomegranate seeds and add hazelnuts if desired.
Serves 4.
Big Cabbage
A 21 pound Cabbage! Soon to be Kim Chee and Sauerkraut!
Star Anise
Star Anise
This beautiful star shaped pod comes from a small evergreen tree that is native to China. The powdered form is essential an essential ingredient in Chinese Five Spice Powder.
I am steeping the pod in coconut milk to make a delicious aromatic Cambodian curry.
Packets will be available at Joe's Garden and Old World Deli. Recipes will be on the recipe page.
Star Anise
Star Anise
Just recieved shipment of Star Anise, this beautifully shaped "pod" that is used to flavor coconut milk in Asian recipes. I took some to class last night - didn't have time to work with them. Recipes will be found here, as well as info about how to find them.
Spring Artichokes
Italian Stuffed Artichokes
The fresh torn bread combines with the vinegar, olive oil and seasonings to make a light stuffing. The coarser the bread, the better. This makes an exceptional first course.
4 medium artichokes
4 cups fresh breadcrumbs (no crusts)
1/4 cup + 1 tablespoon red wine vinegar
1/2 cup minced Italian parsley, about one bunch
2 cloves garlic, minced
Salt to taste
1/2 teaspoon freshly ground black pepper
Juice of ½ lemon
1 tomato, minced
2 to 3 tablespoons Verde extra virgin olive oil
Instructions: Cut off the upper 1/3 and the stem of each artichoke. Place in a steamer rack over boiling water. Reduce the heat to medium, cover and steam until the base of the artichoke offers little resistance when pierced with a fork, about 30 minutes, depending on the size of the artichokes. Remove, and when cool enough to handle, scoop out the center leaves with a spoon. Remove the thistle and any fuzzy bits. This will make a cavity about 1 1/2 inches wide. Set aside.
Put 1 cup water in a bowl and add the breadcrumbs, stirring. Leave just long enough to soften the bread, anywhere from 15 seconds to several minutes. Squeeze out the excess moisture and remove breadcrumbs to a clean bowl.
Add the vinegar, parsley, garlic, if using, 1/2 teaspoon salt, pepper, lemon juice, tomato and 2 tablespoons olive oil. Taste and adjust seasoning. The mixture will appear fluffy, but should be dense enough to just hold its shape when squeezed into a ball. Moisten with another tablespoon olive oil if necessary.
Spoon about 1/4 cup of the stuffing into the cavity of each artichoke. Pry back a layer of the leaves, and tuck a 1/2 teaspoon or so of the stuffing at the base of each leaf. Pry back another layer and repeat. The artichoke will expand like a flower.
Cover with plastic wrap and refrigerate at least 2 hours before serving, and up to 8.
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