Along the Grapevine


14 Comments

Puffball Mushroom Strata

DSC03614.JPGHaving discovered four good sized (think soccer balls) puffballs in our garden recently, I felt compelled to do something new with them. My first thought was to make a lasagna, which I did, but since good lasagna recipes already exist, like this one, I decided to write about something else that didn’t rely on the goodness of tomato and cheese to make it interesting. I also wanted to use mostly ingredients from my garden which at this time of year is relatively easy to do. So although it is lasagna related, I didn’t feel right calling a lasagna, and since it is made of layers, I’ll call it a strata.

With so many to work with, I cooked all of them the same way and froze those I didn’t need for this dish or my actual lasagna for later use.

If you find puffballs which are ready to eat, not overripe or infested with bugs, pick them, clean them and either cook or dehydrate immediately. They do not store well. For more information on identification etc., refer to this page.

The first step is to wash them and peel them. The thick outer coating is easy to remove just by pulling it off.

Then slice them in about 1/2 inch thick slices.

I prefer to roast them in the oven at 350 degrees as by frying them they tend to absorb too much oil. Just brush them with oil on both sides and roast for about 10 to 15 minutes until they are a golden colour. Once cooled they can be stored in an airtight container in the freezer for at least a couple of months.

To make a strata, I hope you will read this as a guide but not feel you have to follow it to the letter if you want to use other flavours. I used a squash puree mixed with butter as I would tomato sauce in a lasagna.  I wanted to add a light miso, couldn’t find any and added some tamarind instead which did not make for a very pretty colour. Next time I’ll try miso or nothing at all.DSC03615.JPG

For greens, I mixed two packed cups of fresh chopped greens. You could go conventional and use spinach, but I used a mixture of mint, parsley, lambsquarters, mallow and dandelion greens. These I mixed with 500 ml. of cottage cheese,  one beaten egg and some salt and pepper.

The other layer was made of caramelized 4 large onions and 4 Tbsp of sumac powder. A quick and easy way to caramelize onions I learned recently is to cook the onions in a large frying pan or wok with no oil at first, stirring them as they brown and turn translucent. This takes about five minutes. Then add a splash of oil and the sumac and seasonings and continue to cook, about another five minutes, until they are good and brown.

To assemble this dish, I spread half the squash mixture on the bottom, then a layer of mushrooms, a layer of greens, a layer of onions, another layer of each of the latter three and then topped it with the other half of the squash.

Bake at 350 for about 40 minutes. DSC03617.JPG

I was pleased with the results and found the flavour of the mushrooms stood out better in this than in my cheese and tomato combination. The generous amount of onions and sumac went perfectly with the greens. I highly recommend using mint too. When I make it again the only change I would make is to omit the tamarind which is really just a question of colour.

 

 


7 Comments

Dolmas, or Venison Stuffed Grapeleaves

DSC_0121I have already posted recipes for dolmas using leaves from wild grape vines, and really thought I was done. My previous recipes have served me well and I saw no need for any more variations but with a little ground venison at my disposal and a special request to prepare dolmas, I felt compelled to add to my repertoire.  You don’t need to use venison in this recipe – any ground meat will work just as well. The spices are what makes these so good, and by using a generous amount of short-grained rice the texture is light.

I also feel the need to remind readers that grape leaf season is coming to an end, and this is the time to harvest all you will need for the winter months. The weather has been kind to the vines, and if I’m not mistaken the season has been longer this year than usual.

I am sure this recipe could be cooked in an Instant Pot in about half the time, but I opted for the old-fashioned way so I could keep an eye on their progress. However, when cooking these on a stove top, it is useful to line the bottom of a pot with something to protect them from getting scorched. I usually use sliced potatoes, but any root vegetable can be used, and then served alongside the dolmas. This time I lined the pot with corn husks, the same ones I used for making tamales. It also occurred to me that a good thick layer of grape leaves would work and add even more grape leafy flavour.

Venison Dolmas

Ingredients
1/2 cup short grained rice
1/3 cup olive oil
1 small onion, chopped fine
2 cloves minced garlic
1 lb ground meat
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp smoked paprika
2 tsp ground sumac
1/4 cup finely chopped fresh mint
4 dozen mature grape leaves

Method
Blanche the leaves in boiling water, drain and set aside. Pour boiling water over the rice and allow to sit for 20 minutes, then drain and let cool.
Mix all the ingredients except the leaves together in a bowl. To fill the leaves, place the leaf shiny side down, remove any remaining stem below the leaf. Place about 1 tsp of the mixture at the base of the leaf, fold over once, then wrap the sides inward and continue rolling.
To cook the dolmas, you need to stack them carefully in a pot, close enough together they support each other, but loosely enough they can expand slightly. Pour water or stock until almost covered and place a weight on top to press them down. Bring to a boil, then simmer until almost all the liquid has been absorbed, about 1 hour.

DSC03597DSC03598

DSC03599Related Posts:Wild Grape Leaves;  Vegetarian Dolmas; Stuffed Fermented Grape Leaves


22 Comments

More on Queen Anne’s Lace and Kombucha

DSC03429Last year I experimented with Queen Anne’s lace (daucus carota) for the first time and posted a recipe for a flower cordial, which I now usually make without adding any other flowers. The rosy pink colour never fails, and the flavour is exquisite on its own. I use it mixed with sodas, in cocktails, sometimes just with water, and occasionally in tea.

I have altered the recipe slightly. I measure by volume, covering the blossoms with equal parts of boiling water. In fact, I use a little less water sometimes, barely covering the flowers with water and then press them down with a plate. Then I mix the strained liquid with half as much organic sugar, heat and stir just to dissolve. That’s all there is to it.

Since then, I have been determined to find other ways to use this beautiful flower, and especially this year when they are in such profusion, I want to share as many ideas as possible.

I did make a very nice jelly with it last summer but failed to post my recipe.  However, I recently came across another blogger’s recipe which is much the same, so I will take the lazy way out and direct you to it here at Forged Mettle Farm.

Apart from the jelly and the syrup, I have had difficulty coming up with recipes. I used it to flavour rice pudding, but found that the flavour and colour were both overwhelmed with so much cooking and the other ingredients. I remedied that to some extent by making a thick pudding without sugar, once with coconut milk and once with milk and cream, then thinning and sweetening it with the syrup as it was cooling, thus avoiding long exposure to heat. The colour was not there, but there was enough flavour to make a delicious dessert, although not as strongly flavoured as I would have liked.  Experiment will continue.DSC03574.JPG

Having recently acquired some scoby (symbiotic colony of bacteria and yeast) I have been experimenting with making kombucha. If you are not familiar with this super healthful drink, you might be interested to read this article I found which will give you the necessary info, and then some. It is so easy to make, and can be mixed with just about anything – fruits, berries, herbs, and even vegetables, in short, all the wild things I write about. And so I have Queen Anne’s Lace kombucha, made by mixing the syrup with prepared kombucha in equal parts, and then allowing it to ferment a couple of days or so. If left longer than a couple of days, remember to open the bottle to let any built up gas escape. You may want to add or subtract the amount of syrup, augment, reduce or even eliminate the final fermentation to get the flavour and sweetness you like best.DSC03588

If you are frustrated by not having access to a scoby, and you live in this area, I would be happy to provide you with one plus the necessary amount of ready made kombucha to get you started.

And this is what I bring to this week’s Fiesta Friday which I will be co-hosting with Mara from Put on Your Cake Pants.  Do drop by and see what our guests have for you. If you would like to contribute a recipe of yours, you are most welcome. Just check out the guidelines and join the party.

 


9 Comments

Beet and Currant Salad

DSC03583.JPGWhen I read today’s Fiesta Friday post, one recipe featured from last week particularly caught my eye and I decided to make it right away. Unwilling to go shopping I had to make do with either what I had in my own kitchen or garden, and by the time I finished I had used in my version, still recognizable as Monika’s,  a few ‘new’ ingredients I thought worth sharing.

The recipe I refer to is one for Pomegranate Beet Salsa by Monika at Everyday Healthy Recipes.  It is the perfect dish for these hot dry days- simple to prepare, keeps well, and as good on its own as it is a side dish. Thank you Monika!

The so-called new ingredients in my recipe are red currants (ribes rubrum) and Queen Anne’s lace (daucus carota) leaves. The currants I have used before to make salad dressing and mayonnaise, but I had never thought of putting them whole into a salad. They are found in much of North Eastern US and Eastern Canada. Once established they thrive in sunny spots, and apparently are drought resistant given that they are still thriving in our back yard desert. One source I read describes them as a brilliant red skin encasing a pulpy flesh that contains 3-12 tiny edible seeds with flavours of raspberry, cranberry, gooseberry, rhubarb and a hint of rose. That sounds about right to me. Many sources say they are delicious as long as you add lots of sugar, which explains why they are most often used to make jelly. However, used sparingly in a savoury dish such as this one, no sugar is needed.DSC03586.JPG

As for the Queen Anne’s lace, there is so much of it blooming right now, but I had not given any thought to anything other than the flowers. I know that all parts of the plant are edible and often see reference to the leaves as being good in salads, but have never seen a salad recipe that calls for them. For identification and further information on this plant, please check here.dsc03429.jpg

Again, the herbs I used are all from my garden, but this salad is versatile, and you can make your own mix of greens to add. As for the oil, I used my black walnut infused oil, and I think any nut oil would be good, or just a good quality oil as Monika suggests, such as grape seed oil.

Beet and Red Currant Salad

3 Tbsp finely chopped red onion
3 Tbsp balsamic vinegar
2 cups chopped beets, previously boiled, cooled and peeled
2 Tbsp chopped Queen Anne’s lace leaves
1 heaping Tbsp each of fresh mint and dill
2 Tbsp oil
salt and pepper to taste
3/4 cup red currants
Put the onion and vinegar in a bowl and allow to sit while preparing the other ingredients. Add everything except the currants and mix well. Gently fold in the currants. Refrigerate for at least an hour before serving for best flavour.

DSC03580.JPGLinked to: Fiesta Friday #233


6 Comments

Grape Leaf Pesto

If you have wild grape leaves in your area, this is the best time to pick them while they are still tender and unblemished. I collect them in large quantities and those I don’t use immediately, I blanche and freeze for later use. They are particularly useful in pickles and ferments to help keep vegetables crisp while they also add some good flavour, but can be used in many other ways, some of which you will see in related posts below. For identification, uses and nutritional information, click here for my introduction to them.

Long before there was any green on the vines, I began to think what new recipe I could introduce this year, and came up with the idea of a pesto. The first try was a complete success, although I will definitely try it with some variations. For this recipe I mixed it with nettles to make it greener, as by blanching the grape leaves as I did, they tend to turn a kind of olive colour. Other greens could be used according to what you have available, so feel free to use your imagination. I used black walnuts from our area, but regular walnuts are also fine.

I picked very young ones, but when they are mature I recommend removing any of the central stem that looks a bit tough.DSC03525

Grape Leaf Pesto

Grape Leaf Pesto

4 cups grape leaves, loosely packed

1/2 cup stinging nettles

a small bunch, (about 8) mint leaves

1/3 cup walnuts

1 large clove garlic

150 ml olive oil

salt and pepper to taste

Blanche the grape leaves and nettles for about 10 seconds. Drain and combine them in a food processor or blender with the other ingredients.

This makes a very flavourful pesto which I have enjoyed on pasta, in sandwiches and on crackers, but my favourite is to use it as a base for pizza, spread on an oven-fresh sourdough pizza crust.

DSC03527

And then add whatever you like.

DSC03565.JPG

Related posts: Wild Grape Leaves; Stuffed Fermented Grape Leaves ; Fermented Wild Grape Leaves; Grape Leaves with Roasted Vegetables; Pickerel in Grape Leaves with Mushroom Za’atar Sauce; Quiche in Wild Grape Leaf Shells; Grape Leaf, Herb and Yogurt Pie.

Linked to: Fiesta Friday #228


5 Comments

Kuku Sabzi

DSC03552.JPGThis is a dish I discovered recently in, of all places, a donut shop which I only visited because I was in need of a coffee fix. A little plastic container of something green caught my eye and I had to try it. I decided it was some kind of exotic omelette and that it contained chickpea flour. Other than that all I knew was that it was one of the best store-bought breakfasts I’d had.

When I returned a few weeks later to ask for another one, the owner explained her customers only wanted donuts, so she gave up making her ‘green patties’. She was pleased I was interested, and told me her husband is Iranian, and that this traditional sort of frittata is called kuku sabzi. So at least I had some way of finding out how it is made.

Once I read a sufficient number of recipes, I was able to come up with my own using, you guessed it, weeds from my garden.

What I learned in my research is that it is indeed a sort of omelette, heavy on the herbs and light on the eggs – just enough to hold the mixture together. It seems just about any kind of herb goes well in this dish, as do sometimes dried fruit and/or nuts. Spices also vary, but I came across one recipe that called for advieh, a Persian specialty blend which includes rose petals. The recipe I used can be found here, but do note that if you don’t have rose petals you can leave those out.

So once I mixed up some advieh, picked a lot of lambsquarters from the fields, I went about making my first sabzi.

DSC03541

DSC03548

Kuku Sapzi

Ingredients

2 cups lambsquarters, packed

1 cup parsely, packed

3 eggs, beaten

1 Tbsp chickpea flour

2 tsp advieh

salt and pepper to taste

Method

Chop the greens. Mix them well with all the other ingredients. Heat 4 Tbsp olive oil in a heavy skillet. Add the mixture and pat it down. Cover with a lid and cook on a medium low heat for about 8 minutes. Remove the lid and broil for about two minutes, until beginning to brown on top. Serve warm or cooled. It will keep refrigerated for 3 days.

DSC03556

The number of variations for this recipe could be endless, and I will definitely be making this again but with different herbs and greens, sometimes nuts or cheese and fruit. It is one of those dishes which can be adapted to any location, just about any season, and unless you have something against green, you will want to make it often.

DSC03558

Linked to: Fiesta Friday #227, Lizet at Chipa by the Dozen; Jhuls at The Not So Creative Cook.

Related posts: Lambsquarters,  Lambsquarters Triangles, Lambsquarters Samosas, Lambsquarters and Farro Burgers.


6 Comments

Lilac Marshmallows

DSC03517Making marshmallows is quick, easy and even fun, with the added bonus of having a confection which is so superior to the store bought variety. I only recently began to experiment with different flavours, beginning with maple, honey, and spices. Then it occurred to me to flavour them with flowers from my garden and so I began with lilac. I look forward to other flavours as they come in season –  honeysuckle, peony, elderflower and Queen Anne’s lace to name a few.

The process is simple. The basic one for standard white marshmallows would be made with one cup sugar and one cup water. Heat the syrup allowing to simmer for a few minutes, then pour it gradually onto gelatine softened with a little water. I use the powdered Knox gelatine which comes in one-Tbsp packages. Originally I was using three packets per cup of syrup and this made a pretty stiff and stretchy marshmallow. For this recipe, I used only 2 Tbsp. which I prefer but the marshmallows are less robust and a little softer than the others.

As you pour the hot syrup over the gelatine, mix on high speed with a hand mixer. This will take about 10 minutes. If using three packets it is easy to over mix and the mixture will start to set before pouring it into a pan if you’re not careful.

Pour the mixture into any shape of pan you like – I used a 12 inch square dish. Chill in the fridge for about an hour until they are well set.

Lilac Marshmallows

1 cup lilac syrup

2 Tbsp powdered gelatine

5 Tbsp cold water (substitute a little colouring such as grape or blueberry preserve or juice)

Heat the syrup while the gelatine is dissolved in water. Gradually pour the syrup over the gelatine and beat on high speed. The colour will lighten as the mixture puffs up, so if you want a stronger colour, add more juice to the water. When thick and forming peaks, pour it into a pan and set in fridge to cool. Cut into squares and serve.

DSC03536

Related Posts: Lilac Ice Cream; Lilac Fizz; Lilac Pavlova

Linked to: Fiesta Friday #226; Jhuls at The Not so Creative Cook.


3 Comments

Honeysuckle Sorbet

DSC03091

I recently came across a recipe for elderflower sorbet made by David Lebovitz, and not having any of that particular flower available at the moment I decided to use honeysuckle instead.  This recipe is worth trying with just about any edible wild flower I expect, especially if they have a strong enough flavoured flower to withstand the strong lemon flavour. The honeysuckle does have a good honey taste, and could be detected, but I would have liked it a little stronger. Maybe next time, double the amount of flowers or reduce the amount of lemon.

I picked mostly young buds, not fully opened and soaked them in the hot syrup overnight as recommended. I followed Lebovitz’s recipe exactly except I used 1 full cup of flowers instead of his 1/3 to 1/2 and I strained the lemon juice to get rid of any pulp.DSC03524

The sorbet tasted distinctly of lemon with a light honeysuckle after taste. It was not as sweet as I expected, although I could hardly be surprised given the generous amount of lemon.

DSC03532

I’m not sure why I have never made sorbet before. If this summer continues to be as hot as it has been, I’m sure I will be making a lot more, and this recipe will form the base of them all.

Related posts:  Honeysuckle Ice Cream; Honeysuckle Syrup

Linked to: Fiesta Friday #226, Jhuls at The Not So Creative Cook.


11 Comments

Lilac Fizz

dsc03502.jpgWhile we wait for spring to arrive and hope it does before we get full-on summer, I have been feeling more and more impatient to get outdoors and collect some wild spring edibles. With bitter cold temperatures, snow and ice keeping me mostly indoors, I have been grateful to have saved some of last year’s bounty either dried, frozen or canned. So in anticipation of what I hope to be a great spring for lilacs, I decided to use some of my remaining lilac syrup to make a truly floral cocktail.

Some of you may not have such a syrup in your pantry just now, but as I post this well before the lilacs are in bloom, when they do arrive those of you who live in lilac country  will have the wherewithal to prepare enough of this treat to last you all year long. For flavouring ice cream, chantilly, meringues, icings and drinks it is definitely a flavour you don’t want to run out of.

To make the syrup I followed the recipe from this post, one of my favourite wild food blogs, which also has some appetizing lilac recipes to choose from.

For one serving I mixed in an 8 oz. glass:  1 oz. gin, 1 oz. simple lilac syrup, 1 Tbsp freshly squeezed lemon juice,  then filled the glass with soda water and ice.DSC03501

It was a lovely way to celebrate the first warm rays of the sun we have felt in a long time, and a great reminder to harvest the flowers when they finally do appear.dsc03506.jpg

I used a mixture of sugar and wild grape juice as a final touch. And of course, if you prefer it not to be hard, omit the gin. It’s still delicious.

Linked to: Fiesta Friday #220; The Not So Creative Cook; Frugal Hausfrau


14 Comments

Black Walnut Oil and Maple Walnut Scones

DSC03477Some time ago I wrote about using black walnuts, and at that time I promised some recipes, but nothing happened. I’m not sure what I did with that first batch, but as I received another gift of fresh local nuts (thank you David) I have been giving a lot of thought to how to use them. Because they are either expensive to buy or labour intensive to harvest, I was thinking of recipes where a little would go a long way. Infusions seemed a good idea because if you have trouble separating the nut from the shell and you accidentally a few bits of shell get past you, you won’t have to worry about cracking your teeth. You can read about characteristics, identification, harvesting and shelling in my first black walnut post.

This time I found shelling them much easier. I presume practice is the key, but a few gentle raps with a heavy mallet eventually weakens them to the point where they really just do fall open and the nut is relatively easy to extract. After my smashing success I have been able to use them in baking with impunity. The smaller bits I have set aside for infusions.IMG_0341

Oil infusions are a great way to extend and preserve so many flavours. I have done this with several wild ingredients, most recently balsam fir, and it proves to be a most economical way to stock your pantry with gourmet ingredients.

This oil can also be made with English walnuts, but I would use about twice as much since the milder flavour is less aromatic. It is best to use a light flavoured oil, nothing as strong as olive oil but rather sunflower, rapeseed or avocado. I used the latter.

Begin by lightly toasting 1/3 cup walnuts, then grind them. Heat 1 1/2 cups oil until it’s just hot and then turn it off. Do not bring it to a boil. Add the toasted walnuts and leave for one day. Strain off the oil through a fine filter and store in the fridge. It can be used full strength for dressings, roasting vegetables and any other way you would use a nut oil.DSC03480.JPG

Of course, after straining the oil I was left with a small amount of ground nuts in oil which I was loathe to just toss. I considered many ideas, e.g. pesto, creamed walnut soup, homemade pasta or just baking. I finally settled on scones flavoured also with maple since we are in full syrup season.

Black Walnut Maple Scones

Ingredients

3.5 cups flour

1/tsp salt

1 tsp. baking soda

2 Tbsp chopped black walnuts or twice the amount if using English walnuts

ground nuts in oil mixture (about 2-3 Tbsp) plus enough butter to measure 2/3 cup

1 cup buttermilk, kefir or yogurt

2 tsp. cream of tartar

2 Tbsp maple syrup

Method

Mix the first four ingredients together and work in the oil nut mixture until you get a crumbly texture. In a separate bowl, combine the milk or yogurt with the cream of tartar and maple syrup. Add to the flour mixture immediately and mix until well combined. Form it into a ball and roll it out to about a 9 inch (diameter) circle. Score the surface to mark serving sized pieces. Bake at 425 F for about 18 minutes.

When coolish, you can add a glaze of maple syrup mixed with enough icing sugar to make it the right consistency.

DSC03482.JPG

DSC03483

This is perhaps my favourite scone to date. The flavour of the walnuts came through well but was not too strong, and mixing the products of two of my favourite trees a total success.

Linked to: Fiesta Friday #216; Petra at Food Eat Love; Zeba at Food for the Soul