Thursday, October 27, 2011

Green Galore

Though we didn't plan it this way, every dish in this dinner was mainly green, each one a different shade!

The salad was Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette (wow, that's a long name!) from the October 2011 Food Network Magazine. Instead of the blue cheese, we used feta that Bethany made, and we also substituted salad greens from Cornerstone for the Belgian endive. The apples came from Cornerstone as well, and rather than buy pomegranate molasses for the dressing, we used a little bit of plain molasses.

For the main dish we made Spinach Fettuccine with Parmigiano-Reggiano from the October 2010 Food Network Magazine. Since none of us had any guanciale, we used smoked bacon instead.

We made the pasta dough, which had lots of blanched spinach pureed with the flour, and then divided it into sections to roll it out

Each section was rolled out into a rectangle, and then rolled up and sliced

The third component of the meal was Fricassee of Chanterelles from the September 2011 Bon Appetit. We were able to get some local chanterelles, and added lots of kale and swiss chard from Cornerstone, rather than serving the mushrooms over pasta or potatoes.

Sticking with the green theme, dessert was Apple-Pear-Ginger Pie from the November 2011 Food Network Magazine.

We used more apples from Cornerstone, and used both cinnamon and ginger in the filling. For the top crust, we cut out lots of little apples and leaves, and layered them in circles to cover the top of the pie.

We decided not to cook the filling since we didn't want the pears and apples to turn into mush, so we just used less butter and added a little more flour. The pie was accompanied by frozen yogurt that Bethany made out of yogurt that Natalie had made

The next morning we didn't make breakfast together because Bethany had to work early and Ian and Jeanette were leaving pretty early too, but they came back a few days later and we made breakfast then!

The recipe was for Maple Glazed Sweet Potato Bread from Tasty Kitchen - the bread was delicious, and the "icing on the cake"...was the glaze on the bread!

Instead of shortening we used coconut oil, and we didn't have ground cloves, so we used nutmeg instead. We also substituted homemade raw buttermilk for the milk, and made raw maple whipped cream too!

Friday, October 14, 2011

Home Grown

Between our gardens, freezers, refrigerators, and pantries, there were very few ingredients we needed to purchase for this meal!

When we were discussing this meal, the one thing we knew we would make was an Heirloom Tomato Pie from the July/August 2011 Food Network Magazine. We had been waiting for there to be enough sun to ripen lots of tomatoes in our gardens to make this recipe, but since that didn't happen we settled for the next best option--buying heirloom tomatoes from a farm on Vashon. We also substituted home-made fresh cheese curds for the manchego cheese in the recipe, and all the herbs were freshly cut from Cornerstone's garden!

Our meat dish was Aged Rib Eye with Onion Puree from the September 2011 Bon Appetit magazine. We cooked a few steaks that Ian and Jeanette brought rather than the one large rib-eye that the recipe calls for.

Unfortunately we didn't still have enough onions in the garden either, so they also came from a farm on Vashon. The chicken stock and buttermilk in the puree were home-made though!

All the greens for Late-Summer-Greens Saute (from September 2011 Bon Appetit) were from the garden at Cornerstone, and the shallots came from the same farm as the onions - Island Meadow Farm

Even dessert came from the garden...well, sorta...the zucchini did!

These are Zucchini Whoopie Pies from Not Without Salt. The cookies pretty much taste like zucchini bread, as they have very similar ingredients.

While we were taking pictures of the cookies, a little someone tried to sneak one off the cooling rack!

The whoopie pies have a delicious buttercream-like filling made with home-made marshmallow fluff. We had them with home-made raw vanilla ice cream

For breakfast the next morning we made Cherry-Chocolate Coffee Cake from the July/August 2011 Food Network Magazine. This is another recipe we had been waiting for a while to make--first we were waiting for the cherries at Cornerstone to ripen, then it was just a matter of finding time to get together and make it! Luckily there were some bing cherries from the tree in the freezer, because by the time we made the cake there were no more cherries on the trees!

The cake calls for sour cream, but we used home-made raw buttermilk instead. We also left out the orange zest in the streusel, as well as the cherry liqueur in the filling. As if having cake for breakfast were not enought, we made raw whipped cream to have with it!