I have a new home on the web. I have imported the entirety of this blog over to the new site :-) I will keep this blog up for another six months for folks to migrate over to http://kenskitchengarden.com I hope you all visit me at my new address!
Happy Gardening!
Thursday, April 19, 2012
Wednesday, January 11, 2012
Another Cold Weather Classic
I love Cassoulet, the french bean and pork based stew. If you have grown your own beans, carefully harvested them along with some delicious onions, garlic and other root vegetables, you can make this hearty dish with mostly home grown ingredients. I won't lie, it is time intensive...including soaking the beans, the total time is about three days, but it can be shortened (active time) by buying or pre-soaking your beans and using your crock pot. I hope you enjoy this recipe.
12 cups chicken broth
3 cups dry navy beans, presoaked
1 lb slab bacon, sliced 1/4-inch thick
1 lb garlic sausage
2 small yellow onions, peeled and left whole
3 garlic cloves
2 bouquets garnis (see note)
Salt as needed
1 1/2 lb boneless pork loin, cut into large cubes
1 1/2 lb boneless lamb shoulder or leg, cut into large cubes
Freshly ground black pepper as needed
6 tbsp olive oil
1 cup diced leeks
1 cup sliced carrots
1 cup sliced parsnips
1 tsp minced garlic
1/4 cup all-purpose flour
1/3 cup dry white wine
6 cups beef broth
1 cup chopped plum tomatoes
1 3/4 lb duck confit (or use more lamb and pork combined)
1 1/2 cups bread crumbs
2 tbsp chopped flat-leaf parsley
Bring the chicken broth to a boil in a large saucepot and add the beans and bacon. Return the mixture to a simmer and cook, stirring occasionally, until the beans are nearly tender, about 40 minutes.
Add the sausage, onions, garlic, and 1 bouquet garni. Return the mixture to a simmer and cook until the sausage is cooked through and the bacon is fork tender, about 30 minutes. Remove and reserve the sausage and bacon. Remove and discard the onions, garlic, and bouquet garni.
Season the beans with salt to taste continue to simmer until the beans are tender, about 20 to 25 minutes. Strain the beans, reserve them, and return the cooking liquid to the pot. Continue to simmer until the liquid reduces by 1/2 and is beginning to thicken, about 30 minutes. Reserve the sauce for later use.
Season the pork and lamb with salt and pepper. Heat the oil in a casserole or Dutch oven over medium-high heat until it starts to shimmer. Sear the pork and lamb in the oil on all sides, turning as necessary, until deep brown. Transfer the meat to a pan and keep warm.
Add the leeks, carrots, and parsnips to the casserole and sauté, stirring occasionally, until the leeks are golden brown, about 15 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the flour and cook, stirring frequently, until the mixture is pasty, about 5 minutes.
Add the wine and 3 cups of broth to the casserole, whisking or stirring until smooth. Stir in the tomatoes and the remaining bouquet garni. Return the seared meats to the casserole, along with any juices they may have released, and the duck confit (if you are using it). Add more broth if necessary to keep the meat completely moistened. Bring to a slow simmer over medium-low heat.
Preheat the oven to 350 degrees F. Cover the casserole and braise the meat in the oven, skimming the surface as necessary, until the meats are fork tender, about 1 hour.
Peel the reserved sausage and slice it 1/4 inch thick. Slice the reserved bacon 1/4 inch thick. Add the sliced sausage and bacon to the casserole. Cover the meat with a layer of the reserved beans. Add the duck confit in a layer, topped with the second half of the beans. Pour the sauce from the beans over the cassoulet. Toss together the bread crumbs and parsley and sprinkle in an even layer over the cassoulet.
Turn the oven down to 300 degrees F and bake the cassoulet, uncovered, periodically basting the crust with the juices that bubble up at the sides of the casserole, until it is heated through and a good crust has formed, 1 1/2 to 2 hours. Let the cassoulet rest for 15 minutes before serving. Serve in heated bowls.
3 cups dry navy beans, presoaked
1 lb slab bacon, sliced 1/4-inch thick
1 lb garlic sausage
2 small yellow onions, peeled and left whole
3 garlic cloves
2 bouquets garnis (see note)
Salt as needed
1 1/2 lb boneless pork loin, cut into large cubes
1 1/2 lb boneless lamb shoulder or leg, cut into large cubes
Freshly ground black pepper as needed
6 tbsp olive oil
1 cup diced leeks
1 cup sliced carrots
1 cup sliced parsnips
1 tsp minced garlic
1/4 cup all-purpose flour
1/3 cup dry white wine
6 cups beef broth
1 cup chopped plum tomatoes
1 3/4 lb duck confit (or use more lamb and pork combined)
1 1/2 cups bread crumbs
2 tbsp chopped flat-leaf parsley
Bring the chicken broth to a boil in a large saucepot and add the beans and bacon. Return the mixture to a simmer and cook, stirring occasionally, until the beans are nearly tender, about 40 minutes.
Add the sausage, onions, garlic, and 1 bouquet garni. Return the mixture to a simmer and cook until the sausage is cooked through and the bacon is fork tender, about 30 minutes. Remove and reserve the sausage and bacon. Remove and discard the onions, garlic, and bouquet garni.
Season the beans with salt to taste continue to simmer until the beans are tender, about 20 to 25 minutes. Strain the beans, reserve them, and return the cooking liquid to the pot. Continue to simmer until the liquid reduces by 1/2 and is beginning to thicken, about 30 minutes. Reserve the sauce for later use.
Season the pork and lamb with salt and pepper. Heat the oil in a casserole or Dutch oven over medium-high heat until it starts to shimmer. Sear the pork and lamb in the oil on all sides, turning as necessary, until deep brown. Transfer the meat to a pan and keep warm.
Add the leeks, carrots, and parsnips to the casserole and sauté, stirring occasionally, until the leeks are golden brown, about 15 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the flour and cook, stirring frequently, until the mixture is pasty, about 5 minutes.
Add the wine and 3 cups of broth to the casserole, whisking or stirring until smooth. Stir in the tomatoes and the remaining bouquet garni. Return the seared meats to the casserole, along with any juices they may have released, and the duck confit (if you are using it). Add more broth if necessary to keep the meat completely moistened. Bring to a slow simmer over medium-low heat.
Preheat the oven to 350 degrees F. Cover the casserole and braise the meat in the oven, skimming the surface as necessary, until the meats are fork tender, about 1 hour.
Peel the reserved sausage and slice it 1/4 inch thick. Slice the reserved bacon 1/4 inch thick. Add the sliced sausage and bacon to the casserole. Cover the meat with a layer of the reserved beans. Add the duck confit in a layer, topped with the second half of the beans. Pour the sauce from the beans over the cassoulet. Toss together the bread crumbs and parsley and sprinkle in an even layer over the cassoulet.
Turn the oven down to 300 degrees F and bake the cassoulet, uncovered, periodically basting the crust with the juices that bubble up at the sides of the casserole, until it is heated through and a good crust has formed, 1 1/2 to 2 hours. Let the cassoulet rest for 15 minutes before serving. Serve in heated bowls.
Happy Gardening!
Monday, December 19, 2011
Using Herbs: Smudge Sticks and Burning Bundles
A couple of months ago I took deep and final cuttings and harvested the balance of my herbs from the herb garden. Some of these bundles were brambled and jarred up for culinary, ceremonial and medicinal purposes. However the bulk of that final cutting were dried and prepared to make burning bundles and smudge sticks. These will be part of my holiday gift baskets to share more bounty from the garden with my family and friends.
For the smudge sticks I chose sage, rosemary and lavender. These three herbs are traditional for spiritual cleansing and protection and make great choices. I like to combine herbs rather than simply use sage (my olfactory preference).
Choose the twine you will use to wrap the smudge stick. Use a natural material like cotton, raffia or hemp, and when possible select a red colored twine. Red is the most common color used in Native American ceremonies for its spiritual power.
Lie out your cuttings and form an easy to wrap bundle. Place the herbs that burn fast on the inside of the stick and place the sage on the outside. Tie a loop on one end of the twine and pass the other end through the loop to make a slipknot. Pick up the herb pile and place the slipknot loop around the bottom of the stems, pulling tight.
Wrap the twine around the smudge stick until you have reached the top. Be sure to keep a moderate tension. If the twine is too tight the smudge stick will not burn well, however if it is too loose your smudge stick will fall apart. When you have reached the top, reverse the direction, wrap again to the bottom, and tie a knot. These smudge sticks are used to cleanse a space of negative energy.
Burning bundles are used in fire places and fire pits to add fragrance and a touch of magic to the hearth fire. I chose to make two types; a lemon/lime bundle and a winter herb bundle.
The lemon-lime bundle consists of three pieces of fat wood, a small bundle of hosta stems (lunar magic), lemon balm (success) tied up with dried lemon and lime slices (success and protection).
The winter herb bundle contains fatwood, cinnamon (love), rosemary (protection) and lavender (love and enchantment). These bundles are tied up with dried orange slices.
The lemon-lime bundle consists of three pieces of fat wood, a small bundle of hosta stems (lunar magic), lemon balm (success) tied up with dried lemon and lime slices (success and protection).
The winter herb bundle contains fatwood, cinnamon (love), rosemary (protection) and lavender (love and enchantment). These bundles are tied up with dried orange slices.
There are so many ways to use herbs, I hope you like these!
Happy Gardening!
Sunday, December 4, 2011
A Bistro Favorite to Chase away the Cold
Two of my dear friends Aubrey and Suzanne recently took their honeymoon in London and Paris. I know they had a lovely time in the City of Lights. I recall the life changing trip to Paris I took many years ago. I can recall the sights, smells and tastes of that fantastic city at any moment. One of my favorite things to do was to sit and eat in cafes and bistros, these are the places where life happens in Paris. Salads, Croque Madame’s , Monsoirs, soups, steaks, roast chicken all take on a Parisian flair when served on gleaming white plates by hurried waiters.
One of my favorite dishes back then and still today is French Onion Soup or Soupe a l'Oignon au Fromage. It is an easy dish to make and the rewards are spectactular. This soup, when made properly serves as a fantastic lunch course with a salad or a hearty first course at dinner. This recipe serves 6 people. This morning was chilly and frosty so I decided to let the yard warm up a bit before I attempted any yard work so I put the time to good use in the kitchen. I pulled some onions that came from the garden out of the pantry and made a big batch of soup!
6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
1tablespoon all-purpose flour
1 1/2 quarts beef broth
twelve 1/2-inch-thick slices of French bread, toasted
3/4 pound coarsely grated Gruyère
In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)
This soup freezes beautifully so don't worry if you don't have six hungry mouths to feed with it, make up a batch, have some for lunch and freeze the rest!
Happy Gardening!
Saturday, December 3, 2011
Celebrating The Holidays and Bringing the Outdoors In!
The wheel of the year has turned us to the time of the Winter Solstice, Yule and of course Hanukkah. All of these traditions celebrate the return of light in one way or another. The darkest day of the Solstice marks the time when the days will grow in length. Yule is a winter festival that was initially celebrated by the historical Germanic people as a pagan religious festival. Large “Yule logs” were burned for many days to chase away the cold and dark nights. Hanukkah of course celebrates a victory for my ancestral people over their oppressors and a miracle involving holy oil and light in the temple. This year, like in years past I celebrate these holidays. This year, however, I decided to incorporate them all in my holiday decorating. Sadly, last year my exquisite Lennox Menorah was destroyed and I have not been able to replace it as of yet, so I decided to use votive cups and tea lights as a menorah this year. This allowed me to incorporate some of the season’s plants in my home.
I laid out the special blue velvet mantle cover I use each year, then laid out boughs of Pine, Cedar and Boxwood. Herb and plant lore tell us that Cedar will remove negativity from a space; Pine is a spiritual cleanser and that Boxwood energy is used for protection and granting wishes. I also included a dried Bayberry wreath on my mantle for prosperity, health, healing, protection and luck!
I finished the whole thing off with birch candles in large apothecary jars surrounded by golden Hanukkah “gelt” . The word gelt means money in Yiddish and refers to money as well as chocolate coins given to Jewish children on the festival of Hanukkah.
Incorporating these themes into my home helps me feel I am honoring all of my traditions. I hope you all have a peaceful and happy holiday season!
Happy Gardening!
Monday, November 28, 2011
Humbled (Part 2)
My visit to the Grand Canyon was not only a spiritual experience, it was also remarkably educational. I am a nerd frankly and I am not ashamed to admit it. I like understanding the ecosystems of the places I visit, learn about the indigenous people, its history as well as the plant and wildlife.
The Grand Canyon is a steep-sided canyon carved by the Colorado River. The Canyon is located in the state of Arizona. Most of the Canyon is contained within the Grand Canyon National Park (established 1919). It is considered a Wonder of the Natural World.
The Grand Canyon is 277 miles long, up to 18 miles wide and attains a depth of over a mile. This is one of the reasons photos just can’t do the canyon justice, even standing at its rim, the human eye has trouble grasping the distance and depth.
Nearly two billion years of the Earth's geological history have been exposed as the Colorado River and its tributaries cut their channels through layer after layer of rock while the Colorado Plateau was uplifted. While scientists debate the timing of the activity, most recent evidence suggests the Colorado River established its course through the canyon at least 17 million years ago
For thousands of years, the area has been continuously inhabited by Native Americans who built settlements within the canyon and its many caves. The Pueblo people considered the Grand Canyon ("Ongtupqa" in Hopi language) a holy site and made pilgrimages to it (I totally understand why!). Some of the earliest European’s to view the canyon were Spaniards who were guided by the Hopi to the south rim. One of the most documented and a famous expedition was John Wesley Powell in 1869. Once the railroad was established in 1901, tourism really boosted the area to prominence with one of the buildings on the rim being a Harvey restaurant and hotel. Its history and that of the “Harvey Girls” is illustrated on the site and in my pictures…a little shout out to one of my favorite Judy Garland movies (1946).
The extreme changes in elevation from canyon floor to rim support a wide range of plant and animal species. The lower canyon has a lot of desert areas as well as marsh areas near the river itself. The rim has ponderosa pine forests, Aspen trees, Juniper groves as well as Montane forests. The unique animal inhabitants of the canyon area include the Humpback Chub fish, Big Horn Sheep, Canyon Rattlesnakes, The Pinyon Jay, Mountain Lions, Wild Turkeys, Mule Deer and Two distinct species of Squirrels that were once a single species (North Rim: Kaibab and South Rim Abert) that adapted to the different climates of the diametrically opposed rims.
The Grand Canyon is a steep-sided canyon carved by the Colorado River. The Canyon is located in the state of Arizona. Most of the Canyon is contained within the Grand Canyon National Park (established 1919). It is considered a Wonder of the Natural World.
The Grand Canyon is 277 miles long, up to 18 miles wide and attains a depth of over a mile. This is one of the reasons photos just can’t do the canyon justice, even standing at its rim, the human eye has trouble grasping the distance and depth.
Nearly two billion years of the Earth's geological history have been exposed as the Colorado River and its tributaries cut their channels through layer after layer of rock while the Colorado Plateau was uplifted. While scientists debate the timing of the activity, most recent evidence suggests the Colorado River established its course through the canyon at least 17 million years ago
For thousands of years, the area has been continuously inhabited by Native Americans who built settlements within the canyon and its many caves. The Pueblo people considered the Grand Canyon ("Ongtupqa" in Hopi language) a holy site and made pilgrimages to it (I totally understand why!). Some of the earliest European’s to view the canyon were Spaniards who were guided by the Hopi to the south rim. One of the most documented and a famous expedition was John Wesley Powell in 1869. Once the railroad was established in 1901, tourism really boosted the area to prominence with one of the buildings on the rim being a Harvey restaurant and hotel. Its history and that of the “Harvey Girls” is illustrated on the site and in my pictures…a little shout out to one of my favorite Judy Garland movies (1946).
The extreme changes in elevation from canyon floor to rim support a wide range of plant and animal species. The lower canyon has a lot of desert areas as well as marsh areas near the river itself. The rim has ponderosa pine forests, Aspen trees, Juniper groves as well as Montane forests. The unique animal inhabitants of the canyon area include the Humpback Chub fish, Big Horn Sheep, Canyon Rattlesnakes, The Pinyon Jay, Mountain Lions, Wild Turkeys, Mule Deer and Two distinct species of Squirrels that were once a single species (North Rim: Kaibab and South Rim Abert) that adapted to the different climates of the diametrically opposed rims.
I know hundreds of thousands of people have toured the canyon before I did, but it was still breathtaking. If you ever get the opportunity to do it, DO IT!!!
Happy Gardening!
Humbled (Part 1)
I have been waking from a dream for quite some time….each new experience lifts the veil and the clouds over my mind and spirit a little more. I have always been a lover of nature and hopefully a good steward of the planet we live on, but I have been a victim, like many, of the feeling of separation and dominance over nature.
Over the last few years, that feeling has been abating…by immersing myself in nature by gardening, being out in nature and feeling the interconnectedness of everything is, by making this connection a spiritual pursuit. Each of these experiences enriches my mind and nourishes my soul.
My most recent experience was on a trip out west. I had the opportunity to visit and tour the Grand Canyon for the first time in my life. To say that it was a humbling and awe inspiring visit is an understatement. At first the cloud bank obscured most of the canyon and I thought the 5 hour ride was going to be a bust, but the clouds cleared and I caught glimpse of the canyon for the first time. I was literally moved to tears. The clouds continued to clear and the view became more and more spectacular. I felt the power of nature by seeing how it can carve and create the landscape. The spirit of the land in this area is ancient and very, very present.
The pictures I took simply cannot do this wonder justice. In this post, I have included a panorama shot I created, but in my next I will create a composite image for you to enjoy.
While the garden is resting and recuperating in my own back yard, I am committed to stay out in nature and bring those experiences back to you!
Happy Gardening!
Over the last few years, that feeling has been abating…by immersing myself in nature by gardening, being out in nature and feeling the interconnectedness of everything is, by making this connection a spiritual pursuit. Each of these experiences enriches my mind and nourishes my soul.
My most recent experience was on a trip out west. I had the opportunity to visit and tour the Grand Canyon for the first time in my life. To say that it was a humbling and awe inspiring visit is an understatement. At first the cloud bank obscured most of the canyon and I thought the 5 hour ride was going to be a bust, but the clouds cleared and I caught glimpse of the canyon for the first time. I was literally moved to tears. The clouds continued to clear and the view became more and more spectacular. I felt the power of nature by seeing how it can carve and create the landscape. The spirit of the land in this area is ancient and very, very present.
The pictures I took simply cannot do this wonder justice. In this post, I have included a panorama shot I created, but in my next I will create a composite image for you to enjoy.
While the garden is resting and recuperating in my own back yard, I am committed to stay out in nature and bring those experiences back to you!
Happy Gardening!
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