Parsley Salad Dressing for Joe’s Greens

Posted on November 29, 2011 by Salts Kitchen


I’ve been off salad lately. Maybe I’m just not so into the lettuces these days- what few options we have between seasons. But as it becomes cooler outside, my favorite salad pusher at the SFC Farmers’ Market, Joe of Austin Organics, has been saving me mixed greens and those delightful microgreens I love so much. Post-Thanksgiving and pre-holidays, salad is the best remedy too!

I decided to do it right and make a real dressing to keep in the fridge for a bit. Here’s some parsley salad dressing to brighten up your summertime greens and take you into fall as it cools down.

Parsley Dressing
1 clove garlic
1 packed cup parsley, tough stems removed
juice of 1 lemon
splash of sherry vinegar (if I’d had more lemon, I would’ve used just lemon)
1 heaping tablespoon of tahina
1/8 cup grapeseed oil
1/4 cup olive oil
hefty pinch of salt and pepper

Blend all ingredients in the blender or food processor, minus the oils. While blender is running, add the oils to make it nice and creamy.

Drizzle on salad or anything! Keeps for a couple of weeks in a jar in the fridge.

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Green Garlic Olive Oil Mashed Potatoes

Posted on November 27, 2011 by Salts Kitchen

Mashed potatoes have never been my favorite. While my brother built walls with the mashed potatoes on his plate to separate the food groups, I generally left mine untouched on the plate all together. This is perhaps because I’ve always associated mashed potatoes with a stomach ache. In fact, while Thanksgiving is my favorite holiday, it’s also the holiday that made me ill each and every year. I attribute that to over-eating all the delicious and rich foods and my lack of will power. Until recently.

Three thanksgivings ago I went to California and my mom made an amazing spread. With two turkeys, one had wild rice stuffing and the other was a “traditional” stuffing. We didn’t need to announce it to anyone, but in fact most of everything on the table was in fact, gluten AND dairy free. It was the first year that I can recall not getting sick immediately after the meal.

Even that year though, I didn’t touch the mashed potatoes. They just still didn’t sound good. But co-hosting Thanksgiving at my house this year, I had to fill in the potluck gaps. No one volunteered for potatoes so I added that to my menu and decided to make them dairy free (mashed potatoes are already naturally gluten free of course). I wanted them to be basic enough that I didn’t freak anyone out, creamy enough to resemble “traditional” mashed potatoes, and still stomach ache-free.

I picked up some green garlic from Chris at Milagro Farms and went from there. These were tasty. So tasty that I got over my fear of mashed potatoes, Suzette said they were the best potatoes she’s ever had, and Coby took the leftovers claiming he just needed more.

Green Garlic Olive Oil Mashed Potatoes
5-6 pounds potatoes (I used russet and white new potatoes)
1-2 bunches green garlic, chopped and keep white and green parts separate
4 large cloves garlic, roughly chopped
3-4 cups vegetable broth (or chicken broth)
2 tablespoons butter (earthspread)
1 cup extra virgin olive oil
kosher salt
1 cup almond milk*

Bring a large pot of salted water to boil. Peel the russet potatoes and some of the new potatoes. Don’t be meticulous about the peeling, as a little skin is tasty! Cut the potatoes in large uniform chunks and boil until completely tender. Strain and set aside.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot. Add garlic and white garlic parts to the hot oil/butter and saute until fragrant over medium heat, stirring frequently. Add the green parts and saute another 1-2 minutes, until soft.

Add the potatoes to the garlic and stir with a wooden spoon. Heat the broth in a small pot. Add 1 cup of the broth and 1/4 cup olive oil and stir over low heat until completely amalgamated. Add broth and olive oil about 1/4 cup at a time until potatoes are the consistency you want them. They will get creamier and less chunky as you simply stir. I do not bother with a potato masher, since I like chunks. Add 1-2 more tablespoons butter at the end. Add a hefty bit of kosher salt and serve hot.

*If you are making this early in the day and need to re-heat it before serving, heat the almond milk and add to the potatoes. No need for the milk if you are serving right away.

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Thanksgiving Menu…

Posted on November 23, 2011 by Salts Kitchen

This isn’t a real post, per se, but I wanted to be sure I got my Thanksgiving menu out the door while it’s on the brain and folks are thinking about what to buy and where to buy it. I love this holiday. It’s my favorite. It’s my favorite time to bring anyone and everyone to the table who doesn’t go “home”, doesn’t have family in town, or just really wants a home cooked meal with friends. Growing up, this was the holiday that was all with my mother’s family. And as they were once foreigners, the holiday was spent with their upstairs neighbor when my mother was a child. The tradition continues as they still usually celebrate together. My grandmother always seemed to find distant family, foreigners in the supermarket, or anyone else who may not have family in this country. Just as Connie’s family once adopted my grandparents into their tradition, I think we all continue that now (or try to each year anyway). My folks are headed to their own Thanksgiving in the Central Coast, while I’ve got my sister and good friends coming over to celebrate at EAT.

It’s also the ultimate holiday to surround myself with cookbooks and I’ve been working on my shopping list for days. The only thing I do not like, is going to the store the day before Thanksgiving. Ugh. At least I’m not headed to the airport, right?

This year we’ll have somewhere between 13-20 folks at my house and it’s going to be potluck. I love it! Soon to be posted…

Mom’s Corn Chowder with chipotle yogurt topping
Olive Oil Mashed Potatoes with Green Garlic from Milagro
Savory Butternut Squash, Carmelized Onion and Roquefort Tart (this is still an “if”)
Pumpkin Cheesecake with Gingersnap Crust
Pumpkin Ice Cream (vegan)
Apple Cranberry Crisp
Pear Almond Torte
Pumpkin Bread Pudding
Hazelnut Chocolate Tart

This might be a few too many desserts, so I may stick to just 2-3 of them, but we’ll see how much I get done tonight! It’s my favorite kind of night… cookbooks, music, wine, and some good company. Whatever you’re doing and wherever you’re going, Happy Thanksgiving and happy eating too!

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Next in the Flourless Chocolate Torte Search (or Ode to Eating in Florence)

Posted on November 18, 2011 by Salts Kitchen

When I was 21, I spent a semester in Florence, Italy. I ate my way through the country. Literally. Then I spent 2 more months eating my way through the rest of Europe. You think I’m joking. My 5″2 frame gained somewhere between 25-30 pounds (and that’s with walking miles everyday).

I had a partner in crime to eat with. I met Julia the first night in Rome. We were roommates during orientation where I was sick from the moment I awoke the first morning in the country, to the time we left for Florence several days later. I never saw Rome in the light of day. BUT Julia and I became close and quickly (after I recovered) started our love affair with Italian food.

We spent our days going from gelateria to cafe to restaurant to bakery and around again. It was before gluten and dairy free life for me, although I do recall the pains and the conscious decision I made to go from 3 gelati a day down to 1 gelato and 1 sorbetto (yes, seriously). While in Italy I took 4 classes. Instead of the 4th literature class I was supposed to take, I took a cooking class: Regional Italian Cooking. Oh boy. The other girls in my class didn’t like the idea of oil, getting their hands dirty, or eating carbs, so I took on enough for us all. I often brought home their portions and shared with Julia (if they lasted all the way home).

One of the treats I made in my cooking class was Torta di Cioccolato from the Lombardy Region. This recipe is in my chicken scratch writing: our instructor must have rattled it off from his mind while we prepped. I took a big slice of it to Julia’s apartment, but I recall nibbling piece by piece as I walked through the city streets. I was almost to her apartment before I realized there was only 1 bite left. With all the willpower I could muster, I left that 1 small bite.

This recipe is naturally gluten free once I substituted the white flour for the rice flour and it’s the most basic of “flourless” chocolate tortes. Since it’s such a miniscule amount of flour, any gluten free flour product would do. Success. Fool proof. Torta di Cioccolato. I think of Julia as I eat this and wish I could send her more than a bite this time.

Flourless Chocolate Torte
7 ounces good quality dark chocolate (I prefer 70-80% or a combination)
6 tablespoons unsalted butter (earth balance)
4 large eggs, separated
1 cup sugar
2 tablespoons sweet white rice flour plus some for dusting the pan (I used tapioca starch the 2nd time with equal results)

Preheat oven to 275. Butter and “flour” a 12 inch round pie pan.

Melt the chocolate and butter on the stove over low heat. Stir frequently. Mix the yolks, sugar, and rice flour in a bowl. Add the melted chocolate mixture to the yolk mixture and mix thoroughly.

Beat the egg whites until stiff but not dry. Fold the chocolate mixture into the egg whites with a spatula. Pour mixture into the prepared pan and bake for 40-45 minutes.

Compared to the first version I made on this blog, this is a much more traditional recipe. It’s denser and only about 1 1/2-2 inches thick. I like this at room temperature with a small sprinkle of powdered sugar.

Posted in Dietary Restrictions, Recipes, Sweet | Tagged , , , | 3 Comments

Fried Green Tomato, Over Easy Egg, Pork Belly, and Bitter Greens Sandwich

Posted on November 16, 2011 by Salts Kitchen

On Wednesdays I usually stop by the farmers’ market to check on my volunteers, greet some farmers, and do just a little shopping if I really need something. Today, I meant to just get eggs, but Kevin Ottmers had these delightful looking green tomatoes, Milagro had some fragrant bitter greens that I hadn’t seen before, and things just snowballed from there.

I ran an idea past the Market Manager: “Huntley, how does a fried green tomato, over easy egg, and sauteed greens sandwich sound?” “Well, ‘Cartwheels’ (yes, he calls me Cartwheels and I may never know why), add some pork and I’d eat it.” So I walked over to Richardson Farms and picked up some pork belly too.

For 3 Sandwiches…

Fried Green Tomatoes:
3 firm green tomatoes
3-5 tablespoons oil (I used grapeseed and olive oil)*
1/4 cup cornmeal (coarse)
1 tablespoon red corn meal (or any fine corn meal)
salt and pepper to taste

Heat 3 tablespoons of the oil in a cast iron skillet. This is a very minimal amount of oil. I prefer it this way; it should just coat the pan plus a little extra. While the oil is getting hot, slice the green tomatoes into 1/2-inch-thick slices. Mix the cornmeals and a pinch or 2 of salt. Coat the slices of tomatoes in the cornmeal and add to the skillet. Cook on both sides for about 3-4 minutes over medium-high heat. It should be high enough to brown the tomatoes fast enough so they don’t get too soft, but low enough so that the oil doesn’t start to smoke.

If you do more than one batch, add the rest of the oil if need be. As you remove the tomatoes from the oil, place them on a paper towel and sprinkle with salt and pepper.

*You can cook the bacon in the skillet first and use that oil instead.

Bitter Greens:
1/2 bunch bitter greens
1 teaspoon extra virgin olive oil

Heat the oil in a pan and add the greens. Saute over low-medium heat for just about 3-4 minutes, until just cooked.

Eggs Over Easy
1 egg per sandwich
sprinkle of salt

Cook the egg as you normally would. For this sandwich, I cracked the egg into the bitter greens pan (after setting them aside) and cooked on both sides for just a minute or 2 over medium heat. I like it a little runny (as evidenced by the pictures). Sprinkle with a tiny pinch of salt.

Assembly…
Toast your choice of bread (I usually go with Udi’s: basic and consistent). Spread the bread with aioli or mayo if you so desire. Next, place the pork (cooked how you like it), the fried green tomatoes, the egg, and top with the greens. Sprinkle with a little sea salt.

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International Food Bloggers Conference: a brief recap

Posted on November 16, 2011 by Salts Kitchen

I recently attended the International Food Bloggers Conference in Santa Monica, California. My lovely mother was on a panel and asked if I wanted to come and attend the conference with her as her partner in crime. A weekend by the beach, learning about the blogging world, talking food, eating food, and hanging out with the folks? Um, yes. I jumped at the opportunity. Oh the things I learned and the people I met. I even snuck a dinner with grandma and grandpa in there and put my feet in the ocean too (can’t go home without doing that).

Rather than telling you all the things I learned, I think I’ll show you. First of all, you may notice my fancy new blog URL is now simply saltskitchen. Yes, I’m moving up. Gone are the days of blurry photos (unless I’m sitting at my desk and then I just can’t help it, sorry), hello SEO, and more precise recipe writing. Yea, this doesn’t really mean a lot to me either- the words on the paper. BUT I think I’m getting the hang of this thing (11 months later). Now the real question is, how shall I celebrate my 1 year blogging anniversary? How shall I celebrate almost 8 years of dairy free and 2 1/2 years of gluten free life? It’ll be a surprise, but you know it’ll involve chocolate.

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Main Course: Roast Chicken with Butternut Squash, Apples, and Prunes

Posted on November 9, 2011 by Salts Kitchen

I love a good roast chicken, I was given a ton of butternut squash, I’d just bought a bag of prunes at costco (they get a bad rap but they’re so great to cook with), and Rosh Hashanah is all about the apples: the main course just planned itself. Here is the main course for our Rosh Hashanah dinner, delicious just about anytime of year when butternut squash and apples are in season.

Roast Chicken with Butternut Squash, Apples, and Prunes
2 medium-sized chickens, cut up (or just your favorite parts) bone-in, skin-on
1 onion
1-2 cups prunes
3 large apples (mixture of sweet and tart)
1 head of garlic
2 medium-sized butternut squash
salt and pepper
6-8 sprigs of rosemary

To prep the chicken:
Preheat oven to 400. Rinse the chicken and pat dry. Trim any excess fat, but leave plenty. Sprinkle plenty of kosher salt on chicken and some ground pepper. Place chicken skin side up in a large roasting pan. Throw some of the rosemary in. Chicken should not be overlapping in the pot. Roast for 20 minutes. I use already cut up chicken because a) it’s so easy to prep and serve and b) I get to choose my favorite parts.

To prep the goods:
Separate the cloves of garlic, but leave the skin on. Peel (or not), core, and slice the apples into wedges. Slice the onion into thin crescents. Peel the squash, cut in half, de-seed, and then cut into small chunks (or larger depending on your taste).

Here you have 2 options: When the 20 minutes of chicken roasting is done, I put everything in with the chicken at this point and roasted it all together. However, the apples mostly melted into the dish. I like that, but I think next time I’d add the apples after the next 20 minutes of roasting so they hold their shape more. So you have your choice of adding apples at the start or 1/4 of the way through roasting.

Put all ingredients (apples or not) in with the chicken. Around, on top, in the corners- but don’t press or cram too much. If there isn’t enough room, you can roast some of the vegetables in another roasting pan. Roast the chicken for approximately one hour. Every 20 minutes baste the chicken with its own juices. There should be plenty, but if you do not have enough liquid to baste, pour a little red wine in there or even water.

After roasting for 20 minutes plus the hour, if you’d like the skin a little crispier, turn the heat up to broil for 4-5 minutes. The chicken will take longer if there’s more in there- an hour is an approximation. Leftovers are a treat! I snagged a thigh and some vegetables before the rest was gone.

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Cooling Fall Salad: Jicama, Apple, and Cucumber

Posted on November 7, 2011 by Salts Kitchen

Here in Austin, Texas it may be well into fall but we’re still experiencing days with highs in the 80s. It’s early November and it was just a few weeks ago that we put in our fall garden. After a day at the farmers’ market and putting in a garden outside, it was time for something cooling. Who knew that jicama, apple, and cucumber would be so delicious together? They are. Believe me. Or try it yourself. I might put orange slices in this mix next time. The crispness was great and the sweetness that the apple has brought it all together.

Jicama, Cucumber, and Apple Salad
1 small cucumber
1 small crisp and sweet apple (like gala or pink lady)
1 jicama
juice of 1 lime
sprinkle of salt
dash of chili powder

Peel all of the ingredients. Cut each into matchstick-style slices. Toss in a bowl with the lime and salt. Add chili powder a tiny bit at a time, use more if you like it spicy!

Posted in A Little Spicy, Dietary Restrictions, Recipes, Salty | Tagged , , , | 6 Comments

Pumpkin Custard Trial (I)

Posted on November 4, 2011 by Salts Kitchen

It’s pumpkin season! I love all things pumpkin. The blonde roommate decided to have pumpkin carving festivities at the house and I decided to contribute the dessert. While custard is pretty much always a naturally gluten free delight, it is not usually dairy free. So I made a simple custard loosely adapted from Elana’s Pantry, whose site is deliciously gluten and dairy free. The only problem I had with this version was the texture from the cashews. Perhaps my food processor just doesn’t do the trick as it should have. Check it out, try it, enjoy!

Vegan Pumpkin Custard
1/2 cup cashews
1 tablespoon gelatin
pinch of salt
1 1/4 cups boiling water
1 can pumpkin (yes, I will use roast pumpkin next time)
1/4 cup agave nectar
1/4 cup brown sugar (less if you want it less sweet)
1 tablespoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 pinch of ground cloves

Blend cashews, gelatin, and salt in food processor and process until smooth. Pour in boiling water and process. Add pumpkin, agave, brown sugar, and vanilla and blend until smooth. Blend in the spices.

I made this twice, the first time I poured into mason jars for personal servings. The second time, I poured into an 8×8 pyrex so I could take it to work. Refrigerate for at least 1 hour. Both times this came out well.

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First Course: French(ish) Onion Soup with Raw Cheese Crostini

Posted on November 2, 2011 by Salts Kitchen

I was tossing a few ideas around for what to make as the first course for our Rosh Hashanah feast and as I often do, ran several ideas off of some tasters. Between friends on gchat the whole menu was born. I don’t recall which of the gentlemen came up with the idea for French Onion Soup, but there it was. Easy, delicious.

Alas, when I looked up French Onion Soup, every recipe called for veal stock, beef stock, this stock, and those bones. Not a good idea for the vegetarians in the posse, as they were already going to have to skip the main course. So I created my own version. I don’t love the flavor of store bought stock, particularly the vegetable broths out there, so I combined veggie broth with water and to add to the flavor and richness, I soaked dried mushrooms and the stems (reserved from the stuffed mushrooms, remember those?) in boiling water. That was a good move and changed the flavor completely. Seriously good move.

Vegetarian French Onion Soup
3 medium-large yellow onions, sliced thinly in crescents
3 cloves garlic, chopped
1 cup boiling water
stems of about 15 mushrooms + 1/4 cup dried mushrooms
3 cups vegetable broth (+ 1-2 more cups water)
1/3 cup (approximately) red wine
1 tablespoon cider vinegar
extra virgin olive oil
2 tablespoons butter
5 sprigs of thyme
2 bay leaves
Kosher salt

Saute the onions and garlic in 1 tablespoon extra virgin olive oil and 1 tablespoon butter until completely soft, stirring only occasionally. Add a hefty pinch of salt while they’re cooking. Depending on the size of your pan, you may have to cook the onions down, add more, cook those down, and continue until done. The garlic and onions can get a little brown, that’s okay.

While the onions are sauteing, boil 1 cup of water and pour over dried and fresh mushrooms in a bowl. Let that sit while the onions are cooking (at least 5-10 minutes).

To the onions, add the wine and cook over medium heat for about 5 minutes, until reduced. Add the broth, 1 cup of water, the vinegar, and strain the mushroom broth into the pot too. This should be just enough liquid to cover the onions. Add the herbs and partially cover the pot and simmer for 10-15 minutes. If there is not enough liquid to cover the onions, add up to 1 more cup of water/broth.

Crostini with Grated Dos Lunas Raw Milk Cheese
Sliced baguette for some folks
Sliced Udi’s white bread for others
1 cup grated raw milk cheese or a nice hearty swiss

Toast the bread with 1-2 tablespoons of cheese on top. Remove toast when the cheese has melted and starts to bubble. Ladle the soup into bowls and place the cheese crostini on top of each bowl. Serve piping hot.

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