My Yummy Local Life











{September 7, 2014}   Bread and {Wine HARVEST}

So about this every week food and drink pairing…sorry we’ve no caught up. There’s this epic event called Harvest where Gary works nearly every day and I usually helping on my weekends. So please hold until harvest is over and we promise we’ll be back as soon as possible.

For now. Have some ramen noodles, canned sardines and cheap beer.

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{August 4, 2014}   Bread and wine 26

Zucchini goat cheese pasta (paired with Page Springs Cellars Aglianico 2012- again)

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Zucchini Goat Cheese Pasta

Inspired by Gary’s brain and the idea that zucchini can be hidden in pasta found here

Ingredients:

Pasta 

zucchini, shredded

garlic, minced

peppers, julianned (from the garden)

Olives, sliced 

goat cheese, 6 oz log

How to:

Start your pasta water boiling and put a cast iron skillet over medium heat.

Sautee some garlic and fresh peppers (and olives if you like) from the garden in olive oil, in the cast iron but you already knew that didn’t you?, and mangle a zucchini with a vegetable peeler. Make it resemble thin strips of pasta and add to the skillet. When it’s all nice and toasty splash in some white wine and let cook for a bit. By now your pasta should be ready to hit the water. Add a full package of garlic and herb goat cheese to the skillet, kill the heat, and let it melt. By the time it does, the pasta should be ready. Serve all together in a bowl and pair with last night’s leftover psc aglianico. Don’t judge me. 

Tasting Notes:

Lisa:  This is one of the only pasta dishes that I ever actually request. It’s that good. And the wine was lovelier today than yesterday 🙂

Gary: The aglianico opened up beautifully overnight and paired wonderfully with the pasta. And don’t try to tell me that youv’e never had leftovers of last night’s wine with dinner the next night. I call shenanigans there.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)

23: Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )

24: Pita pizza (paired with mint iced tea)

25: Pepper and sausage (paired with Page Springs Cellars Aglianico 2012)

26: Zucchini goat cheese pasta (paired with Page Springs Cellars Aglianico 2012- again)

 



{July 28, 2014}   Bread and wine 25

Peppers and sausage (paired with Page Springs Cellars Aglianico 2012)

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Peppers and Sausage

Inspired by Jaime Oliver’s Sweet Cherry Tomato and Sausage Bake

Ingredients:

bell peppers, sliced

tomatoes, chopped (from the garden!)

Red onion, sliced

garlic, minced

balsamic vinegar glaze, 1/4 cup ish

bratwurst, 4 links

potatoes, mashed

How to:

Chop some red bell peppers, tomatoes, and red onions and toss in a cast iron skillet with some garlic. Place local sausages on top. Drizzle with good thick balsamic vinegar, or, reduce some cheap balsamic with sugar like I did and drizzle that on top. bake at 400 until sausages look delicious. Flip the sausages and repeat. (slice the sausages into thin slices for easy eating) Serve over rustic mashed potatoes and pair with that wine that you’ve been trying to not drink all year because, well, why not?

Tasting Notes:

Lisa: The sweet of the balsamic glazed veggies and sausage balanced the tannic “dry your mouth out and make it feel rough like a kittens tongue” wine. Pretty much the first time I’ve gone back for more of such a dry red wine…

Gary: Went beautifully with the 2012 PSC aglianico. Something about a rustic dish with a big, tannic italian red wine just works beautifully.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)

23: Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )

24: Pita pizza (paired with mint iced tea)

25: Pepper and sausage (paired with Page Springs Cellars Aglianico 2012)

 


{December 31, 2013}   52 Weeks of Bread: 47-52

Well I did it- made a different bread recipe nearly every week in 2013. (By my count 57 unique breads this year mission accomplished)

Here’s what I made:

Week 1: Challah bread

Week 2: English Muffins

Week 3:Oatmeal Rolls

Week 4: Harvest Grape Bread (pull apart rolls)

Week 5: Potato Rosemary Bread

Week 6: Casatiello bread

Week 6 bonus: King Cake

Week 7: Focaccia Bread

Week 8: Italian Bread

Week 8 bonus: Plain soft pretzels/bites

Week 9: Pitas (x2)

Week 10: Pizza/Stromboli

Week 11: Irish soda bread

Week 12: Bread bowls

Week 13: Made with Love Bakery’s Hawaiian Sweet Bread

Week 13 bonus Bacon Epi(c) Bread

Week 14: Southern Biscuits

Week 15: Corn Bread with bacon

Week 16: Marbled Rye Bread

Week 17: Cilantro sesame rolls

Week 18: Garlic Scape, Pepper, cheddar bread

Week 19: Flour tortillas

Week 20: Vienna Bread

Week 21: Tuscan bread

Week 21 Bonuses: MORE pita bread and some carrot zucchini ginger bread for breakfasts

Week 22: White bread variation 1

Week 23: Bagels

Week 24: French bread

Week 25: Pizza pretzel bites

Week 26: Orion Bread Company– day old breads for $1/$2!!

Week 27: Honey Yogurt Waffles

Week 28: Naan Bread

Week 29: Paleo/Gluten Free naan bread (or not-naan bread batch three)

Week 30: 100% whole wheat bread

Week 31: Crescent rolls

Week 32: Stollen

Week 32 bonus: Healthier biscuits

Week 33: Kaiser Rolls (Vegan)

Week 34: Pane Siciliano

Week 35: Lavash crackers (100% whole wheat)

Week 36: No Bread This Week 😦

Week 37: Pan à L’ancienne

Week 38: Casatiello bread (take two)

Week 38 bonus: Pumpkin cinnamon pull apart bread

Week 39: Lembas Bread

Week 39 bonus: Pumpkin chocolate chip bread

Week 40: Pumpkin Soft Pretzels

Week 41: Kaiser rolls (with egg)

Week 42: Pumpkin Garlic Rolls

Week 43: Pumpkin Biscuits

Week 44: Pumpkin Yeast Bread

Week 45: Kale cheese Breadsticks

Week 46: Pumpkin raisin bagels

Week 47: Pain de Champagne (with rye)

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Made these to bring for Thanksgiving dinner. I didn’t bring any home so they must’ve been tasty.

Week 48: Stromboli made with white wine pizza dough

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My husband made this Stromboli look pretty, but I made the dough. Good way to use up some white wine.

Week 49: English Muffins (Harry Potter cookbook version)

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This is one of the only bread recipes I’ve ever made that turned out better than the same in Bread Baker’s Apprentice. And we didn’t need the oven- save this for the summer next time!

Week 50: Multigrain extraordinaire bread rolls

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This was the only roll recipe all year that turned out a roll that was crisp on the outside but soft on the inside. Perfect for little sliders.

Week 51: Panettone

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My hubby waited all year for this bread. We made most of it bite sized in a mini muffin pan. Very tasty indeed.

Week 52: Sourdough baguettes

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Since panettone uses sourdough starter, I figured I should make some plain sourdough as well. It turned out very nicely after about 16 hours of rising since it’s so cold!

* Unless otherwise noted/linked up, all of my bread recipes come from the Bread Baker’s Apprentice Book, which I would highly recommend.



{November 2, 2013}   Yum yum produce box #23

So many greens! And lots of tasty tomatillos. It’s a happy week of produce in our box:

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Red Russian Kale
Winters lace
Red onions
Tomatillos
Turnip greens
Spaghetti squash

There are some corn fritters with tomatillo salsa and some salads on the way for sure. Also spaghetti squash and meatballs.

We continued with our pumpkin foods this week as well. We made pumpkin hummus, pumpkin snicker doodles, more pumpkin granola bars, pumpkin squash fritters (served over salad with honey mustard), pumpkin biscuits, overnight pumpkin oats (blah), and pumpkin, avocado, fruit smoothie, pumpkin quinoa breakfast cookies, pumpkin yeast bread and pumpkin pancakes.



{October 26, 2013}   Yum Yum Produce Box #22

I am loving having my box of produce back every week. So many yummies. And it’s winter squash season which is awesome because I don’t have to rush to use everything up in a week. Here’s this week’s box:

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Sweet potatoes
Seminole muscatas (squash)
Butternut squash
Mustard greens
Baby kale
Radishes
Onions
Chili peppers
Tomatillos (!!)

Lots of yummies- of course a pork chili verde with the tomatillos, soups, squash latkes, fish and chips. And the pumpkin yummies continue. This past week I made raw pumpkin energy bites (tasty but quite a pain to make), pumpkin tomato soup (made this in the crock pot and puréed everything all at once) , pumpkin gnocchi (mostly followed this recipe, but used some real potato too), pumpkin rolls (out of pumpkin pizza dough), pumpkin pizza and pumpkin quesadilla.



{July 18, 2013}   Yum Yum Produce Box # 13

My box is back and I am so happy! Look at this lovely summer bounty:

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Oodles of various heirloom tomatoes
A bunch of okra
4 onions
A bag of basil
A bunch of purslane
Several “very sweet” potatoes

So many delicious ideas for this and I’ve only had it in my possession for a couple of hours.

We are grilling eggplant tonight and using some of the tomatoes for a fresh grilled eggplant Parmesan mock up. Also going to add in some basil. (Sam the Cooking Guy idea)

I am hoping to get some sausage at the farmers market tonight and we will make a tomato sausage bake. (Jamie Oliver style)

We have some salmon in the freezer so we are thinking of making it up with some okra fries (recipe in our yum yum box newsletter) with some homemade curry ketchup for dipping.

There is also a possibility of getting some flat steaks at the farmers market to use for grilling and making some fajitas.

I haven’t decided about the sweet potatoes yet, but they will keep and I will be out of town for part of the week.

Purslane is supposed to be good for salads- so we are hoping to use it along with some lettuce greens I have left from the farmers market last week.

Any brilliant ideas for whatever tomatoes I might have left or the sweet potatoes? Do you live near me and want some basil? I have a ton growing as well as what came in the box!

Have a yummy week!



I’m trying to make a different bread every week of the year. So far this is what I’ve got:

Week 1: Challah bread

Week 2: English Muffins

Week 3:Oatmeal Rolls

Week 4: Harvest Grape Bread (pull apart rolls)

Week 5: Potato Rosemary Bread

Week 6: Casatiello bread

Week 6 bonus: King Cake

Week 7: Focaccia Bread

Week 8: Italian Bread

Week 8 bonus: Plain soft pretzels/bites

Week 9: Pitas (x2)

Week 10: Pizza/Stromboli

Week 11: Irish soda bread

Week 12: Bread bowls

Week 13: Made with Love Bakery’s Hawaiian Sweet Bread

Week 13 bonus Bacon Epi(c) Bread

Week 14: Southern Biscuits

Week 15: Corn Bread with bacon

Week 16: Marbled Rye Bread

Week 17: Cilantro sesame rolls

Week 18: Garlic Scape, Pepper, cheddar bread

Week 19: Flour tortillas
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These were super easy and very tasty. A little finicky- we made the second batch way too crispy. I would make these all the time except there are some great locally made ones for sale at the stores here.

Week 20: Vienna Bread

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These rolls were really tasty! I will be making them again sometime. We used them for dinner rolls and sandwiches all week.

Week 21: Tuscan bread

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Not my favorite bread. On a positive note- it took 21 weeks to get to one I didn’t like. This bread has no salt in the recipe and it was sorely missed. It also molded very quickly 😦

Week 21 Bonuses: MORE pita bread and some carrot zucchini ginger bread for breakfasts

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Week 22: White bread variation 1

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I signed up to bring a couple of loaves of bread to the youth group for their week of service projects around town. I figured it was a perfect time to try out a white bread. I made a double batch and made some into hamburger/hotdog rolls too. Not so right on the shape for the hotdogs but pretty close on taste.

23. Bagels

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I wanted some easy go this for breakfast and lunch. As I had already made English muffins and I trying to avoid major repeats, I went with bagels. This was a good idea.

* Unless otherwise noted/linked up, all of my bread recipes come from the Bread Baker’s Apprentice Book, which I would highly recommend.



{April 7, 2013}   52 Weeks of bread: weeks 9-13

I’m trying to make a different bread every week of the year. So far this is what I’ve got:

Week 1: Challah bread

Week 2: English Muffins

Week 3:Oatmeal Rolls

Week 4: Harvest Grape Bread (pull apart rolls)

Week 5: Potato Rosemary Bread

Week 6: Casatiello bread

Week 6 bonus: King Cake

Week 7: Focaccia Bread

Week 8: Italian Bread

Week 8 bonus: Plain soft pretzels/bites

Week 9: Pitas (x2)

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We made two batches of pita bread to have for snacks with hummus when we were hiking and visiting the Grand Canyon with our friends who were here on spring break. The best part of pita bread is it only takes a couple hours start to finish.

I use the whole wheat version of pitas from Mark Bittman’s book How to Cook Everything.

Week 10: Pizza/Stromboli

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Okay- we actually make this ALL the time. The pizza dough we make is perfect for pizza, bread sticks, calzones and Stromboli. I think Stromboli is our new favorite.

3 cups of white flour, 2 tsp yeast, 2 tsp salt, 2 T EVOO, approximately 1 cup of water. Mix, let rise for at least one hour. Makes enough for 2 large or three small pizzas, 6 calzones, 2 large Stromboli. It also freezes and defrosts very nicely 🙂

Week 11: Irish soda bread

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It was St. Patrick’s Day so of course we had to make some soda bread. The recipe I used this time around was from Ina Garten, but I added caraway seeds to it.

Week 12: Bread bowls

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I needed a fix of broccoli cheddar soup in a bread bowl, so I decided to make my own. I only made a half recipe so we wouldn’t be drowning in bread bowls.

Week 13: Made with Love Bakery’s Hawaiian Sweet Bread

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This is the bread that my church in NC, Love Chapel Hill, uses for communion. I made it for Easter to bring to my new church in AZ’s bread and fish breakfast. The old meets the new 🙂 This recipe is not mine to share but Made with Love will be up and running in Chapel Hill this summer.

Week 13 bonus Bacon Epi(c) Bread

We had a bacon feast and I was in charge of making the bread. These beauties have a slice of bacon inside. Epi is the shape, but I would say they are also epic!

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* Unless otherwise noted/linked up, all of my bread recipes come from the Bread Baker’s Apprentice Book, which I would highly recommend.



{March 29, 2013}   Yum Yum Produce Box # 4

Week 4 of my box is here! Thursdays are quickly becoming my rearrange the food from the refrigerator to the freezer day. I think I could use an extra produce drawer in my refrigerator.

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So here’s what I got this week:

1 bunch of Swiss chard
1 bunch of mustard greens
1 head of cabbage (!!)
1 bunch of turnips
1 bunch of radishes
1 bag of sprouts
9 (NINE!) oranges

Can you tell what I am excited about? The oranges definitely made me happy. They were the first thing I noticed. I mean how could you not notice that beautiful orange in a sea of green food! I don’t think they will make it into any recipes (some of the zest might tho), but in my opinion during spring time fresh fruit is for snacking!

Notice what is missing…no massive carrots this week, and no more collards at the moment. I’ve been taking myself into liking the collards in smoothies and we made a lovely carrot cake this week that got the hubby to eat some carrots.
(I shredded and froze many of the carrots I had left so I can still add carrots to things later)

At least part of the cabbage is going to become okonomiyaki because it looks delicious and I have never met an Asian dish I didn’t like yet.

Our box newsletter came with a recipe for Indian mustard greens so we may try that out as a side dish sometime this week.

We put some turnips with some white potato this week as mashed potatoes which was really good- we might try that again as a side too. We’re having a dinner party this week so I know we’ll need more sides that normal.

I’ve a couple new ideas for radishes. This fish and radish curry sounds pretty yummy. Also, I like the idea of this radish dip. Hubby is talking about making radish art too…I’m good with playing with food sometimes 🙂

I’m in the market for new ways to use Swiss chard. I only have one go to recipe, and I am bored of it. Do you have a favorite way to eat your chard? It would be nice to have some salad now that its getting warmer. I might try some of the chard that way.

What was the best thing in your box this week?

Check out the other blogs at In Her Chucks link up.

Have a yummy local week!



et cetera