Asia is exciting, complicated and at times breathtaking. I will be posting photos as soon as I get my toolbar back. While I was gone the computer grinch stole it, and because I have been gone for awhile all of my computer thoughts have been replaced with Vietnamese adventure stories.  Use it or lose it I say. So soon I hope…

Well this year I will exercise patience (what choice do I have?) and be happy with what is now available for the dinner table.

Chard is looking just gorgeous right now. These veggie stuffed leaves look like red ribbon-wrapped gifts and are delicious served hot or cold.

You might take the filling you use for cabbage leaves and substitute a meat alternative.

But, this dish would be a great candidate for “meatless” Monday.

If serving hot, garnish with lemon and additional olive oil.

If cold, go with yogurt, cucumber and dill sauce.

Stuffed Chard Leaves

16 red Swiss chard leaves
2 cups salted water for blanching
3 tablespoons olive oil, divided
1 small onion, chopped
3 cloves garlic, finely chopped
2/3  cup cooked rice or farro  
1/4 cup pine nuts, browned
1/3 cup raisins
8 ounces soft goat cheese
Salt and pepper to taste

Blanch chard leaves, just to soften. Drain in a single layer, they should remain bright green with limp stems. Set aside.

Preheat oven to 400°F.

Lightly oil a baking pan with 1 tablespoon of olive oil.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until tender. Transfer to a large bowl with cooled rice and toss gently to combine.  Add pine nuts, raisins and goat cheese.

 Season with salt and pepper.
To assemble, cut off thickest part of stem by cutting a “v” shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.
Drizzle remaining 1 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.

The king of pancetta Mario Batali’s many restaurants are foregoing meat on Mondays.

Why Monday?

On Mondays our internal rhythms plan the structure of upcoming week

Why meatless?

Improving health and preserving fossil fuels

This sounds a little familiar- many religions have “fasting” days – and I grew up with fish on Fridays – it hardly seemed a burden.

Let’s blog this – we can express opinions, chat and see if we can get some recipes happening…

Beans accompany BBQ so perfectly.

This recipe will be great with flank steak fajitas or the filling for enchiladas with queso fresco.  

If you are busy – canned black beans are an easy substitute.  

Chipotle Black Beans with epazote*

1 pound dried black beans, soaked overnight

½ pound chorizo or sausage, sliced

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tablespoons Mexican oregano

2 tablespoons dried epazote

2-3 chipotle peppers in Adobo sauce, minced

3 cups chicken broth

3 cups water

Brown chorizo or sausage in a large soup pot.

Remove chorizo and add onion, celery, carrots.

Add epazote oregano and cook until soft.

Return chorizo/ sausage to pot, add chipotle peppers.

Add beans, chicken broth, bring to boil, lower to a simmer

And cook until beans are tender about 1 – 1 ½ hours.

Serves 6 

*Epazote (eh pah ZOH teh) is a pungent wild herb from Mexico which counters the gas effects of beans

We are branching out…Adding to our list of great places to purchase the fabulous extra virgin olive oil are the beautiful Christianson’s Nursery in Skagit county and Epicure a wonderful cooking and kitchen shop on Main St in Anacortes. Stop in to see this venues. Thanks everyone!

I am entranced by the culinary history of the world, may be it is the sheer longevity of the traditions that appeal to me. The newer generations respecting the manners and culture of the area and carrying on with them.
Do you think that it happens here in our young country? Will it take generations? Or are we too interested in the fast easy way, or lazy way?

The Italian town of Navelli, north of Rome, has devoted themselves to the cultivation of the precious spice, saffron since the 13th Century where it traveled the world with the spice traders. Soon Spain and India started competing and prices plummeted.
Known as Zafferano Dell’Aquila or Aquila Saffron have been
awarded “protected product status” in 2005 by the Italian government.
The 2009 earthquake devastated the saffron growing area, which remains off limits – the ancient building are unsafe.
But still the 97 townspeople still cultivate the pinches of the “gold” to sell at upscale restaurants as the prized ingredient in risotto Milanese.
Saffron season is brief, the bulbs are planted in August and they blossom in October when they are picked before dawn, while the flower is closed to insure maximum flavor. Separated by hand and dried over a fire of almond wood. Then stored in a very dry place, historically the matriarch’s armoire.
The Co-operative’s president “I inherited this from my father, so I found myself with this obligation” So it is his passion.
So in this hamlet a small field will yield about 1 and ½ pounds bring the family about $8000.

Credit:
Elizabeth Rosenthal
NY Times

I am entranced by the culinary history of the world, may be it is the sheer longevity of the traditions that appeal to me. The newer generations respecting the manners and culture of the area and carrying on with them.
Do you think that it happens here in our young country? Will it take generations? Or are we too interested in the fast easy way, or lazy way?

The Italian town of Navelli, north of Rome, has devoted themselves to the cultivation of the precious spice, saffron since the 13th Century where it traveled the world with the spice traders. Soon Spain and India started competing and prices plummeted.
Known as Zafferano Dell’Aquila or Aquila Saffron have been
awarded “protected product status” in 2005 by the Italian government.
The 2009 earthquake devastated the saffron growing area, which remains off limits – the ancient building are unsafe.
But still the 97 townspeople still cultivate the pinches of the “gold” to sell at upscale restaurants as the prized ingredient in risotto Milanese.
Saffron season is brief, the bulbs are planted in August and they blossom in October when they are picked before dawn, while the flower is closed to insure maximum flavor. Separated by hand and dried over a fire of almond wood. Then stored in a very dry place, historically the matriarch’s armoire.
The Co-operative’s president “I inherited this from my father, so I found myself with this obligation” So it is his passion.
So in this hamlet a small field will yield about 1 and ½ pounds bring the family about $8000.

Credit:
Elizabeth Rosenthal
NY Times

A Market munch is simple something you can pick up all of the ingredients at the market and eat with ease.

The colorful pink and white globes of radishes piled high on the table from Rabbit Fields Farm at the Farmers Market were the stars of the day.

The recent weather has delayed the eagerly awaited upcoming season. So this Market munch is a teaser that will hold you over>

Breakfast Radish on a Baguette

Slice a piece of a fresh baguette, slather with the local sweet cream butter. Top with thinly sliced French breakfast radish.

Lightly sprinkle with Fleur de Sel or a good salt.

Alternative:

Bring the sweet cream butter to room temperature, grate the radish into the butter. Mix well.

Voila!

This will be posted on the new blog:

Cooking with Friends

http://verdespecialtyfoods.wordpress.com

Please join us with comments and share your ideas.

Mary Ellen

Christos and Anna  are settling into their new space, I think all the tables were filled and it still feels open and airy.

So there is a new breakfast pannini menu. It reminded me of my travels in Italy with the  Nutella  panini (a fav)and an espresso.  I have to get there early in the day -  have  a double espresso –  whew! a great way to start the day.

Treating it like you would a risotto it is nutty, chewy and satisfying.

A risotto without stirring!

Farro with Spring Greens

2 cups farro

½ cup white wine

6 cups chicken broth

2 leeks, white part only, finely chopped

1 tablespoon olive oil

4 tablespoons butter, divided

3 handfuls greens – spinach, arugula, beet greens

½ cup freshly grated Parmesan Reggiano cheese

Freshly ground black pepper

Put farro, wine and broth into a saucepan and simmer for 45 minutes-1 hour.

Sauté the leeks in olive oil and 2 tablespoons butter in a skillet for 5 minutes until translucent. Fold in the greens, stir until wilted.

Remove farro from the heat, stir in cheese and remaining butter. Sprinkle with pepper.

Serves 6