Random Food Fridays - Brown Basmati Rice with Fava Beans and Shrimp

It's been a while since new produce has challenged me to be creative. I added fava beans to my garden last Fall because I read that the root fix nitrogen and they are a really good green cover-crop. Turns out they were super easy to grow, pretty and productive. However, I had never tried them and didn't know if I would like them.

Here is an image from mid Winter. The little flowers are like black and white flags. Sacramento's Winters are very mild and these little flowers attracted a lot of insects and hummingbirds.

When the beans start to grow, they pop right out of the stem joint where the flowers appeared. It takes a while for them to come to full growth. Mine were about 8 inches long and about as thick as my thumb. I saw much larger ones at the grocery store, but I think they must have been another variety. They were about a foot long!

I have six or seven plants. They each grew to about 4 feet high. I have harvested two sets of beans. Miss Madelyn says the tender leaves at the ends of the branches are tasty cooked up as you would any other green. I have to admit, I haven't tried to cook the leaves yet. I tasted one raw and it was quite grassy.

Fava beans are somewhat famous for being labor intensive. To get the two cups of prepared beans for this recipe, I shelled a big pile that filled up a 9 x 12 inch bake pan. Once the outer shell is removed, you must blanch the beans for a minute then remove to ice water. Then you have a second shelling when you pop the little tender beans out of the thick skin that is around each individual bean. They are really yummy - sweet, with the aforementioned grassy aroma. If you pick them before the outer pods begin to dry out, they will be tender and soft. The closest taste I can compare it to is that of fresh green peas.

The combination of fragrant Basmati rice, sweet tender beans and fresh herbs make this rice dish something special. The addition of succulent shrimp make it a dish suitable for your next fancy brunch or ladies' lunch. I hope you will try both the growing and the recipe!

Brown Basmati Rice with Fava Beans and Shrimp
2 tbsp. butter, divided use
1 shallot, diced
1 carrot, diced small
2 cups prepared fava beans
Salt and Pepper
2 cups cooked brown Basmati rice
2 cups peeled and cooked shrimp
handful of fresh chopped parsley
1 tbsp. fresh chopped tarragon

Melt 1 tbsp. butter in a large skillet over a medium heat. Add the shallots and onions. Saute gently until tender-crisp. Add the fava beans and season with salt and freshly ground black pepper to taste. Add the brown rice. If you have used cold, leftover rice, as I did, allow it to become warm before adding the herbs and shrimp. After adding the herbs and shrimp, cook just long enough to warm the shrimp. To finish the dish, stir in the final tbsp. of butter. Makes 4 servings.

Random Food Fridays - Beef with Red Wine Gravy Crock Pot Style

 Yum!

I love my Crock Pot. I don't use it all the time, but for some things it can't be beat. I took a day off today. I worked in my garden, got my hair cut and picked up some groceries. Today's dinner was set to simmer by 10 AM and was done by about 4 PM. Easy peasy!

The recipe and method I will give you can be used for any of the cuts of beef that benefit from braising.  This time I used short ribs. Here are the secrets that make this come out super yummy every time:

1. Season and brown the meat before placing in the crock pot. The meat will have a better texture and appearance and there will be swell fond to add flavor to the gravy.

2. Deglaze the pan with sliced or chopped mushrooms. Do not add more oil to the pan. The liquid will be released from the mushrooms and help you capture all the yummy bits on the bottom of the pan.

3. Use dried chopped onions rather than fresh. For some reason, raw onion, placed directly in the Crock Pot gives the gravy a sour flavor. By using dried onions and beef base, you are adding some of the flavor components of a very famous onion soup mix, but without all the added salt.

Look at the fancy mushrooms I got in my farm box!

Ready for the wine and slow cooking.

Beef with Red Wine Gravy

3 lbs. short ribs or chuck roast

Salt and Pepper

Granulated garlic

1 tbsp. peanut oil

2 cups mushrooms, roughly chopped

5 carrots, roughly chopped

2 ribs celery, roughly chopped

1 bottle red wine (I used a decent cab)

1 tbsp. beef base (I like Better Than Bullion Organic)

1 tbsp. Worcestershire sauce

2 tbsp. chopped dried onion

Heat the oil in a very large skillet. Wash the meat and pat dry. Sprinkle both sides of the meat with salt, freshly ground black pepper and granulated garlic. Brown the meat on all sides. Do not over crowd the pan. While the meat is browning, wash and chop the vegetables and place the carrot and celery in the bottom of the Crock Pot. Remove the browned meat from the skillet to the Crock Pot, placing it on top of the veggies. Add the mushrooms to the skillet and cook, scraping the bottom of the pan and allowing the mushroom liquid to loosen up the yummy bits. Once the mushrooms are cooked, scoop them out of the skillet into the Crock Pot. Add the wine, beef base, Worcestershire sauce and dried onions to the pan. Stir to combine and bring to a brisk simmer. Pour over the other ingredients in the Crock Pot. Cook on low for about 6 hours. Close to serving time, scoop the solids out of the Crock Pot and keep warm. Add the broth to a large sauce pan and bring to a boil. Thicken by your favorite method. I like to make a slurry of flour and water. I even have one of those old fashioned shaker cups. I used about 1/4 cup of flour dissolved in cold water. Stir the slurry into the boiling broth and wish until the gravy thickens to your liking. Serve with mashed potatoes. 

Serves 6 polite people or 4 hungry people. 

Spiced Plum Jam and Spiced Plum Mustard

Whenever I am stressed, I find great comfort in simple chores. Spring has given me the urge to purge but my time has been most limited. My two great Spring Cleaning accomplishments have been cleaning out and re-organizing my spice cabinet and cleaning out my freezer.

This shallow cabinet used to be the built-in ironing board. It makes a great spice cupboard. How do you   like my old-school-step-stool-media center? I've played many a TED talk on my lap top while stirring jam. The fancy speakers are out of frame on the floor.

The older I've gotten, the wiser I have become about riding the waves of life. There are very many things I cannot control, change or fix - although it is my impulse to try. Something greater than my mind is in charge of things. This is a good thing, because my mind is extremely imaginative - and not always in a way that I enjoy. When I feel overwhelmed or worried, I know what to do to bring my mind back:

Organize
Get dirty in the garden
Clean house
Make jam or pickles
Prepare a great meal
Take a walk in Nature
Journey and/or pray
Take a nap
Do yoga
Have a reality check with my smart and loving people

This list is not presented in any particular order. All of them work for me. One thing I've left out are the efforts I make to bring comfort to those who are suffering. I think I'm pretty good at it. The things I've listed here are the things that restore me. These are the ways I bring comfort to myself. This is a worthy and necessary pursuit. Maybe you don't need convincing, but sometimes I do.

This jam is a result of Spring Cleaning therapy. I found a bunch of frozen plum pulp in the bottom of my freezer and decided to make jam with some of the spices. I used the reduced sugar Sure Jell in the pink box. While I've enjoyed learning the ins and outs of natural pectin, sometimes I want the brighter flavors that come with a shorter cooking time. This jam is simple but sophisticated. It's very tangy and makes a perfect complement to cured meats when mixed with the mustard of your choice. I must admit, I love plain old yellow mustard.

Chicken Mango sausage on whole wheat with mayo and spicy plum mustard.

Spiced Plum Jam

6 1/4 cups plum pulp (I am lazy and cook the plums whole then put through a food mill)

4 whole cloves

1 tsp. rainbow peppercorns

2 cardamom pods

3 sticks cinnamon

3 slices fresh ginger

4 1/2 cups sugar

Prepare jars, lids and rings and a boiling water bath. 

Place the plum pulp, cinnamon cinnamon sticks and ginger in a large pan. Bash the cardamom pods to expose the seeds. Place the cloves, peppercorns and cardamom pods in a mesh tea ball and add to the pan. Mix the pectin with 1/4 cup of the sugar and stir into the fruit mixture and bring to a full rolling boil. Stir frequently to prevent scorching. When a full rolling boil has been reached, stir in the remaining sugar. Return to a boil and boil exactly one minute. Remove from heat and scoop out the spices. Skim any foam. Carefully ladle jam into hot, sterilized jars. Wipe the rims with a clean, damp cloth or paper towel. Cover with lids and rings. Process in the boiling water bath for 10 minutes. Carefully remove from the boiling water bath to a towel lined tray. Allow to cool and seal before labeling. 

Makes 8 half-pint jars.

Grapefruit in Ginger Mint Syrup

Ever since I learned how to make ginger syrup, I have been discovering new and yummy ways to use it. I've often made citrus salad with the ginger syrup and mint from my garden. Ginger is a great collaborator. Whether you are using it with garlic and soy for a marinade or spicing up a smoothie or fruit salad, when ginger is added, the sum is always greater than the parts.

The yellow grapefruits came from a freecycle.org score by Miss Paula. I wanted this product to be extra pretty, so I bought some gorgeous ruby red grapefruits at the famers' market to add color. I will have a hard time giving you exact proportion, because, unlike jam, canning fruit in syrup is fairly in-exact. You just have to protect the acid level to have it remain safe for the boiling water bath method. I used the basic light syrup proportions from the Ball Blue Book. I often can in steps on multiple nights. The syrup benefited from this process as I made it the night before and let it steep with the ginger and mint then drained out the solids the next day before canning. The ginger and mint flavors are nicely pronounced. I had leftover juice/syrup blend and canned up it too. It is so crazy yummy! A splash over ice and bubbly water is devine.

Grapefruit in Ginger Mint Syrup
10 each large yellow and ruby red grapefruits
2 cups sugar
1 quart water
1 small hand of ginger, sliced into 5 or 6 pieces
1 bunch of fresh mint, washed (stems and all!)
Juice of one lemon (1/4 cup bottled lemon juice)

Place the sugar, water and ginger in a large sauce pan and bring to a boil. Stir in the mint and lemon juice and remove from heat. Allow to steep while you prepare the grapefruit or overnight.

To prepare the grapefruit, use a sharp knife to cut away the outer peel and pith. Carefully cut the segments from between the inner membranes. Do all of this over a pan to collect all the juice.

Once the syrup and grapefruit segments are prepared, prepare the boiling water bath, jars, lids and rings. (My fruit made 3 pints, plus two pints of syrup.) Drain the ginger mint syrup into a large sauce pan. Drain the grapefruit segments and add any reserved juice to the syrup. Bring to a boil. Carefully pack the cold grapefruit segments into the sterilized jars. Fill with hot syrup, leaving 1/2 inch head space. Use a chop stick and poke down through the fruit to release any air bubbles. Wipe the rims and top with lids and rings. Process in a boiling water bath for 15 minutes for pint jars. Pour any leftover syrup into sterilized jars and process in the boiling water bath as well. You'll be glad you did!

Honoring Pat

 Atop the clock tower at Berkeley. Pat's only trip to Madelyn's school.

Life is full of changes, including the change from embodied life to a life beyond the body. The reason I have not posted for over a month is that we have been saying good-bye to my beloved mother-in-law Pat, who passed on March 1st. She was diagnosed with dementia about 10 years ago, in her early 60's. Since that time, we have enjoyed her as best we can and we've done our best to help each other  and help her.

 Pat and Bill in happier times - 2008. 

Mady and I joined them in Hawaii to celebrate her graduation from Cal.

Pat was loving, giving, creative and the best mother-in-law you could imagine. She welcomed me into her family with an open heart. She was so glad to have another girl join her in her family of boys. She was delighted to welcome a granddaughter and everything pink and sparkly. Pat spoiled Madelyn in the best possible ways - by being kind, patient, gentle and generous. When Mady was born, without our knowledge, Pat opened a college savings account for her. A life time of depositing bits and pieces from each pay check added up to thousands of dollars when Mady was ready for college. This gift helped Madelyn navigate her undergrad with a relatively small debt load. Also, Grandma Pat's generosity increased Madelyn's sense of gratitude and responsibility. Even though Mady has been given much, she's never taken any of it for granted. You see, spoiled in the best possible way.

 Bill and Pat, relaxing after Thanksgiving Dinner, 2008.

Bill has been Pat's caregiver. For the first few years of her disease, this was a lighter job. In the last few years, it has been a 24/7 act of love. I have learned so much about love from both of these wonderful people. I was privileged to assist with Pat's care for a few years. I was so glad to have a chance to spend focused time with her. I will treasure those times of helping her with her bath, doing her hair and helping her with her lipstick. When we came out of the bedroom to join the boys, she walked and smiled like she was Miss America. She sometimes forgot who I was and would ask Bill to pay me. I didn't mind. I had decided that as long as she knew that I loved and cared for her, I didn't care if she knew it was me. 

Susan and Pat, Christmas 2011.

This is the Christmas when Bill gifted me with Pat's family cookbook.

We were with her when she passed. So many things unfolded in just the right way at the right time, that I can't argue with the outcome. Still, losing someone is hard. Harder than I ever knew. 

Today, I honor Pat. I honor Bill. I honor my dear husband, who lost his mom. I honor my dear daughter who lost her Grandma Pat. I honor all of you who have given care. I honor all of you who have had to receive care. I honor all of you who have lost loved ones. I honor the love that makes the losing so hard. 

More food, coming soon. That is all. 

Simple Pan Roasted Pork Tenderloin

Because I grew up with budget-minded parents and was a stay-at-home mom for many years, meats have been one of my more recent areas of learning. Thanks to a good oven and my Weber Kettle, I'm getting pretty handy at cuts of meat I could never afford as a youngster.

Pork tenderloin is a great cut for meat novices. It is tender by its very nature. All you have to do is not over cook it. Here is a method that can be used with success every time. You can also change the flavor elements. This version is savory with a slight sweetness and the umami of Worcestershire sauce. I've also done this with Asian flavors. When you are ready to explore, try your own favorite flavors. This a good starting point because most people have these seasonings on hand.

Step One -
Preheat a large skillet over a medium-high flame.
Preheat your oven to 350 degrees. If you have a convection setting, use it.
Meanwhile, wash and pat dry the meat. Season liberally with salt, pepper, garlic powder and smoked paprika. Flip the meat over and season the other side as well.

 Step Two - Add olive oil to the pan and place the meat into the pan. Sear for 7 minutes on one side, and then the other. Do not be tempted to move it around or flip too early - crust = yum.

Step Three - Remove the meat from the skillet and place it in an oven-proof dish. Finish the cooking in the oven. Depending on the thickness of the meat, it will take 10 to 15 minutes. If you have a digital thermometer (and you should!) the meat should come up to 140 to 145 degrees.

Step Four - To the same skillet, add 1 cup of white wine, 2 tbsp. Worcestershire sauce and 2 tbsp. ketchup. (Yes, ketchup.) Stir to deglaze. Simmer the sauce while the meat is finishing in the oven. It should thicken to a spoonable consistency. Stir occasionally.

Step Five - When the meat has come up to temperature, remove from the oven and pour the pan sauce over the top. Cover and allow to rest for 10 minutes. 

Step Six - Slice and eat! I served ours with mashed potatoes and a saute of squash, onions, apples and kale.

Delish!

Random Food Fridays - Another Farm Box Soup

Look - Capay Valley soil included with every beet at no extra charge!

I love to shop at the farmers' market, but I also get a CSA box. I like the way I get surprises and must bring in some creativity to insure the carefully grown produce is used before it's too late. I love soup and Winter is soup time. Homemade soup is also the packed lunch most likely to keep from going out on a splurge. Healthy, yummy, cheap and easy.

This week's farm box included sweet potatoes, leeks, carrots, golden beet and some citrus, kale and avocados. This soup includes leeks, sweet potatoes, carrots, golden beets, red potatoes, some diced ham , broth and fresh herbs from my garden.

Because all these Winter veg are so un-fussy, I just sliced and diced them and threw them in a big pot with olive oil and a little salt and pepper.

From my garden - parsley, sage, tarragon and thyme.

Voila! Soup!

Winter Farm Box Soup

3 leeks, white and light green part only, sliced lengthwise then sliced into 1/4 inch slices and washed

4 small carrots, diced

4 smallish red skinned potatoes, diced

4 small sweet potatoes, peeled and diced

3 small golden beets, scrubbed well and diced (reserve greens for another use)

9 oz. lean ham, diced

2 tbsp. fresh minced herbs of your choice

10 cups chicken broth
Salt and pepper to taste

Place a large soup pot over a medium heat and add the olive oil. Add all other ingredients, except the broth, and toss to coat in the oil. Saute until the leeks become translucent. Add the broth and bring to a boil. Reduce heat and simmer until all the vegetables are tender and the broth has become slightly thickened by the potatoes.

Makes a lot - about 12 cups.