Tuesday, February 25, 2014

A Wishbone For You. A Wishbone For Me.

I've had a thing for wishbones since childhood when my mother would place them in the windowsill to dry after picking a roasted chicken clean. My siblings and I would take turns placing a pinkie finger on each side, pulling away from each other in hopes of breaking the largest piece. 

To this day, this particular part of the chicken never makes it to the broth pot. I place them in the windowsill just like mom did, but have used them to decorate gifts instead. 

When I saw the gold dipped version on the pages of Martha Stewart over the holidays, the sky split open and a ray of sun beamed down on my kitchen windowsill. Had to try. Had to share. I could look at them all day, with their little necks all wrapped up in bright embroidery thread. 

Not sure how far down the rabbit hole this may lead. Maybe it's officially time for an intervention?

Monday, February 24, 2014

Tuscan White Bean Soup

This soup was so good it had to be shared before the the dishes had been cleared. It began as most soups do, as an effort to use pantry items threatening sitting duck status. Bone broth yanked from the freezer, dry white beans, and local bratwurst from East Fork Farm made this a welcome treat on a Monday evening. Slightly sweet skillet cornbread is a fine companion to mop up the savory broth.

Tuscan White Bean Soup:
*6 cups homemade chicken broth
*2 cups dry white beans
*4 stalks celery, chopped
*1 small onion, chopped
*4 cloves garlic, minced
*4 carrots, chopped
*1 1/2 cups marinara sauce
*1 package local bratwurst
*1 package (about 10oz) frozen chopped organic spinach
*sea salt
*black pepper
*1 cup shredded parmesan *optional

Place first 7 ingredients in a large soup pot over medium high heat. Bring to a simmer. Reduce heat to low. Season with sea salt and pepper. Cover and simmer until beans begin to soften, about 3 hours. (To shorten cooking time, use precooked beans or you can place ingredients in a slow cooker).
Place a large skillet over medium heat and cook bratwurst until nearly cooked through, turning once. Remove from pan and cool slightly. Slice into 1/4 inch coins. Return pan to heat and brown slices, about 2 minutes. Using a slotted spoon, transfer bratwurst to soup pot. Cover and simmer until beans are completely soft, about 1 more hour.
Adjust seasonings. Add spinach. Simmer for additional 10 minutes. Portion into bowls, sprinkle with parmesan and serve with honey skillet cornbread.

Saturday, February 8, 2014

The Misinterpretation Of Health Food

It is a matter of vigor.
Of life passing from one to the next
 within a short window;
one without
a shelf life.
It is not a matter of shoulds.
It is a matter of accidental cursing.. 
with pleasure.
It is a matter of brine..
things dirt covered.
It is not about articles, 
It is sunkissed. 
It is passed between few hands. 
It is not sterile. 
It is ever changing.
It has a cream top..
is teaming..
It is not patented,
or accompanied by guarantees 
except that of freedom 
and ownership, 
and dissidence.
Approach it however you may.
Come as you are. 
Pick up a blindfold.
Or take it all off.
Have a bite. 
Don't hold your tongue.
But by all means, 
don't do anything
just because 
they said so.

Sunday, February 2, 2014

Sunday Cranberry Buttermilk Scones

Cranberry Buttermilk Scones:
*2 1/2 cups high quality AP flour
*2 1/2 teaspoons aluminum free baking powder
*3/4 teaspoon sea salt
*1/4 cup raw cane sugar
*7 Tablespoons unsalted butter, cold and cubed
*1/2 cup dried sweetened cranberries
*1 cup buttermilk, well shaken

Preaheat oven to 375. 
In a medium mixing bowl, whisk dry ingredients together. Cut in the butter. Work into flour mixture with fingertips until it resembles a course meal. Add cranberries. Mix. Add buttermilk. Blend with a fork just until a dough forms.
Turn out onto a floured work surface and gently knead into a ball. Flatten into a disk and roll with a rolling pin to 1/2 inch thickness. Slice into wedges and transfer to a baking sheet. 
Bake on center rack until tops are golden, about 10 minutes.
Serve warm with sweet cream butter.