…lemons and oranges! Oh my.
Florida old timers (really old) knew of an interesting condiment called, “Old Sour”.
Old Sour is a mixture of fresh lemon juice and salt. This liquid is bottled and stored for at least one month to create an unusual condiment. A Scotch Bonnet or two can be added to this mix if you want some heat. Mostly, it’s used to dress grilled or fried fish …That is, if you can find an old timer to make it for you.
Preserved lemons make a nice substitute. As a matter of fact, I think they might even be superior. So, to put a Florida spin on this batch of preserved lemons, I thought I’d make 4 batches: 1 bottle of traditional preserved lemons, 1 bottle of lemons & oranges, 1 bottle of limes and 1 bottle of key limes.
This is an experiment. But, I’m very optimistic.
Preserved Key Limes
key limes
kosher salt
Fill a large bowl with water. Scrub each key lime and wash thoroughly. Then, place them in another large bowl of clean water. When all of the key limes are well-cleaned, pour approximately 1 cup of Kosher salt into a bowl. Slice each key lime in half. And, toss each half in the salt. Place in a sterile glass jar.
If the key limes aren’t juicy enough to fill the jar with their own juices, top off the jar with additional salt and then cover key limes with freshly squeezed key lime juice.
For my next experiment, I’ll be adding a variety of hot peppers to the mix (and/or mixes).
We’ve lived in quasi-peace with the squirrels, so far. As far as rodents are concerned, they aren’t unbearably repulsive. We try not to grumble (too much) when they eat 75% of the bird seed… or, knock over the bird bath… or, stick their dirty little tongues in the hummingbird feeders. We’ve let them be. We’ve been biding our time.
This year, we have a vested interest in our garden. Much money has been spent. Sunburns touch our noses and hard work has made us a bit less tolerant. Last year we grinned and joked and took it on the chin. But, this year… If the squirrels eat our ramps, will this be the year it becomes war? We’re not the betting kind. But, we think the smart money is on the tool-equipped humans. If push comes to shove, we just might see.
Will it come down to the Humans vs Squirrels?
Note to self:
Start researching authentic Brunswick Stew… squirrel meat included.
(Nah, just kidding! Or… are we?)
Planted over the last two weeks:
3 Large Mr Stripey
3 Large Roma
1 Large Rosemary (to bookend with my other)
1 Large Common Sage
In Small Rows:
18 Black Krim (2 rows)
16 Florence Fennel
16 Rainbow Pepper Blend
10 Jalapeno
10 California Wonder Sweet Peppers
18 Cherry Tomatoes, Rainbow Blend
In The Woods:
45 ramps (scattered in a number of test locations)
In The Herb Bed:
Dozens of basil
Sweet Mint
Dill
Cilantro
Garlic Chives
Standard Chives
Self Sprouted:
Red of Florence (Italian Scallion)
4 Super Sweet Cherry Tomatoes
Growing up in Florida, we were lucky to experience a diverse range of Latin Caribbean cuisines. If forced to pick a favorite, Cuban would be high (if not tops) on that list. Classic Spanish mingles with the tropics. This glorious combination creates something greater than the sum of its parts.
Picadillo draws on the Spanish influence. And, a tasty pairing of fried yucca with mojo criollo pulls in that taste of the tropics with its burst of bitter orange and citrus.
Picadillo
serves 6
2 lb ground lean beef
1 large onion, chopped
1 small potato, finely diced
4 cloves garlic, finely chopped
1 cup high quality DOP crushed tomatoes
1/4 cup brandy de Jerez (Gran Duque De Alba)
splash Worcestershire Sauce
splash Tabasco
1 cup raisins
1 cup green olives with pimento
1/2 teaspoon black pepper, freshly ground
salt, to taste
In a large dutch oven, brown ground beef. Add onion and potato. Saute for an additional 2-3 minutes. Add all of the remaining ingredients and simmer over low heat for 15-20 minutes.
Serve over a small bed of white rice. And, fried yucca with mojo criollo adds a nice crunch on the side.
Apple Crumb Cake
Moist Interior
Apple Crumb Cake
makes one 8 x 8 inch square cake
2 cups AP flour, unbleached
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup olive oil, light and fruity
1 cup sugar
2 eggs
1 teaspoon vanilla
2 small apples, finely chopped
1 cup applesauce
Crumb Topping:
1/2 cup flour
1/2 cup light brown sugar
1 stick butter
1/4 teaspoon cinnamon
Preheat oven to 350 degrees.
Sift dry ingredients in a small bowl. Set aside. Cream olive oil, sugar and eggs in a large bowl. Add vanilla and chopped apples. Stir briefly. Then, gently stir in half of the flour mixture into the wet mixture. Add apple sauce and the remainder of the dry ingredients. Stir briefly to combine. Pour into buttered baking dish.
Using a fork, mix flour, sugar and butter to create a chunky crumb mixture. Sprinkle this mixture evenly over the top of cake batter. Bake for 35-40 minutes. Or, until a toothpick comes out of the center cleanly.
Serve warm with a small scoop of ice cream and/or whipped cream.
Tender Crumb
Normally, we’d save the cocktails for the weekends. But, a few successful home projects instigated the rare indulgence. This lovely sparkling soda creates an almost instant cocktail. It’s delicious straight, too. Just serve it icy cold with a wedge of orange for a virgin cocktail.
Blood Orange Punch
Makes 2
4 ounces silver rum
le Village blood orange soda
2 splashes Fee Brothers orange bitters
orange triangle
Fill two rocks glasses with ice. Distribute rum between the glasses. Add a splash of orange bitters to each glass. Fill with le Village blood orange soda. Garnish each glass with small triangles of orange and/or lemon.
Bonfire Peach Blossoms
The Bonfire peach and black mission fig trees have successfully made it through the winter. And, they appear to be thriving with new growth on every limb. The Kadota fig isn’t quite that lucky. It might appear down, but, it’s fighting for its life.
New for 2011:
White Princess
Early Golden Apricot
Three New Fruit Trees:
1 Elberta Semi-Dwarf Peach
1 Super Sweet White Princess
1 Early Golden Apricot
Greek Oregano
English & Silver Thyme
Herbs Currently Thriving from 2009-2011:
Greek Oregano
Silver Thyme
English Thyme
White Lavender
Chocolate Mint
Peppermint
Rosemary
The rosemary has outgrown its ginormous pot. We need to find just the right spot for it. Currently at hip height, this soon-to-be giant shrub needs plenty of room to grow.
One Lonely Rhubarb
Lonely Rhubarb (2 weeks later)
Vegetables Thriving from 2010:
1 Lonely Rhubarb
Berry Bushes:
1 Blueberry
And, we said a little prayer as we sacrificed the virally spreading blackberry to the gardening Gods.
(It was thriving too heartily.)
And, more to come…
Sicilian pizza may as well not even exist in Atlanta. With a very (VERY) limited number of exceptions, the version you tend to see around town is the lowest common denominator of a near approximation to “Sicilian” pizza.
So, what’s a girl to do? She makes her own, of course.
Sfincione
make enough to fill 1 large sheet pan
The Day Before:
Combine 3 1/2 cups unbleached flour, 1/2 cup whole wheat flour, 1 teaspoon salt and 2 cups water in a large mixing bowl. Stir briefly. Cover and allow to sit for 20 minutes. Add yeast, 3 Tablespoons sugar and 4 Tablespoons olive oil. Stir well to combine. Turn dough onto a well-floured wooden board and knead. Add enough flour to make a sticky, yet kneadable dough. Knead for 8-10 minutes. Brush large mixing bowl generously with olive oil and cover. Refrigerate overnight (at minimum) or 24 hours.
Day of Eating:
Two hour before mealtime, remove dough from the refrigerator. Let sit for 30 minutes. Turn dough onto floured board and knead briefly. Dough should be capable of achieving window pane. Cover dough and allow to rest for at least 20 minutes. Press dough into well-olive oiled sheet pan. Let rise 35-45 minutes.
While Dough Rises:
Saute 1 large onions and 2-3 cloves of finely chopped garlic in olive oil. Saute until onions are nicely wilted and barely golden at the edges. Add 1/2 cup Sclafani (or another high quality DOP) crushed tomatoes. Bring to a simmer and cook for 1-2 minutes. Set aside to cool.
When Dough Is Properly Risen:
Preheat oven to 550 degrees F.
Slice 1/2 lb mozzarella into very thin slices. Scatter over dough. Distribute whole anchovy fillets over dough. Then, evenly distribute tomato onion mixture over dough. Grate 1/2 cup cacciocavallo. Toss cacciocavallo with 1/2 cup fresh bread crumbs in a small bowl. Sprinkle this over the top of everything.
Optional:
Finish by sprinkling a fine chiffonade of basil on top
Bake:
Place sheet pan in the oven and lower temperature to 500 degrees F. Bake Sfincione for 5 minutes at 500 degrees. Then, lower to 450 degrees F and bake for 20-25 minutes or until bubbly crust is sufficiently golden.
Nuoc Cham, Nuoc Mam, or Nuoc Mam Cham
This incredible sauce goes by many names. To name a few: nước chấm (dipping sauce), nước mắm pha (mixed fish sauce), or nước mắm chua ngọt (sweet and sour fish sauce). It can vary by levels of sweetness, saltiness, intensity and red pepper heat. My understanding is the sweetness and spice levels tend to increase as you head south. Since every recipe has its own unique fingerprint, you may or may not find this to be true.
I’d like to thank WhiteOnRiceCouple for helping me shape my own version.
Nuoc Cham
makes 1 small bowl
(approximately 1 cup)
2 small garlic cloves, roughly chopped
1 Thai chili, roughly chopped
1/2 of one lime, juiced
1-3 Tablespoon sugar
1 teaspoon rice wine vinegar
1/2 cup Three Crabs Fish Sauce
1/2-3/4 cup water or coconut water
In a mortar, combine garlic, red pepper, and 1 Tablespoon sugar. Grind to a smooth paste. Add juice of 1/2 lime.
(This is a good time to fish out seeds that find their way into the dish.)
Bring water to a boil. Remove from the heat.
Add the garlic chili paste that you just made. Then, add 1-2 Tablespoons sugar, rice wine vinegar and fish sauce. Stir to combine, pour into serving bowl, and let cool to room temperature.
In Sweden, this soup is traditionally eaten on Thursdays for dinner. Whole yellow peas give this soup added visual appeal. Lovely and tasty, this soup will be welcome any day of the week. I’ve altered the standard recipe slightly. Pancetta subs for the ham and ham bone. And, a garnish of crispy fried bacon adds some needed crunch.
Pancakes should follow the soup course.
Ärtsoppa
1 generous pound dried yellow peas
water, to soak peas
2 onions, finely diced
3 leeks, white parts only, thinly sliced
1 stalk celery, finely diced
2 carrots, finely diced
1/2 lb pancetta, finely diced
2-3 Tablespoons butter
8-10 cups chicken stock
1 teaspoon dried thyme
1/2 teaspoon pepper
1 clove, freshly ground
2 Tablespoons grainy mustard
1 teaspoon salt, or to taste
1/2 lb thick sliced bacon, fried crisp & crumbled
Soak peas over night in water. Drain immediately before using.
In a large dutch oven, lightly saute pancetta. Place pancetta in a small bowl and strain out any remaining oil. Then, in the same dutch oven, sweat onions, celery, carrots, and leeks in 2-3 tablespoons of butter for 3-4 minutes. Add drained peas, chicken stock, pancetta, spices and mustard. Add half of the crispy bacon. Reserve enough crumbled bacon to garnish the soup. Simmer for approximately 2 hours or until peas are tender and soup achieves your desired consistency.
(If simmered for too long, all of the peas will break up and dissolve into the soup.)
Ladle soup into bowls. Top each with crumbled bacon.
Serve with toasted wedges of rustic bread brushed with grainy mustard.
These hibiscus flowers in syrup will garnish tonight’s cocktails beautifully. We found these at a local Whole Foods. Hopefully, we’ll be able to find them again. Don’t you hate it when you find a unique ingredient, fall in love with it, and realize it’s never to be found again? Luckily, Wild Hibiscus has a website.
Hibiscus Cocktail
makes 2 drinks
1 cup hibiscus tea, sweetened to taste
2 shots tequila
1 shot Grand Marnier
1-2 Tablespoons hibiscus syrup
juice of one lime, strained
Combine all ingredients in a shaker. Add ice and shake vigorously. Pour into two iced martini glasses. Garnish each glass with lime twists and candied hibiscus blossoms, if you can find them.
For a sweeter cocktail:
Add additional simple syrup to your taste.
This jar has a handful of cocktail recipes attached to its top.
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