Cooking

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Charleston’s Hominy Grill Restaurant – Yum!

This is one of the first things you see when you arrive at the Hominy Grill in Charleston, South Carolina.  Painted on the side of the building, this waitress seems to assure you that inside you will soon be eating some great home-cooked food just like your Grandma used to make.  Nationally acclaimed and locally beloved, the Hominy Grill is a Charleston institution serving classic Southern specialties.  No cans are opened at the Hominy Grill.  All of the food is prepared from scratch with fresh, locally raised ingredients.  Chef/proprietor Robert Stehling first learned to cook at Crook’s Corner in Chapel Hill, NC.  He then worked for several years in New York before moving to Charleston where he opened the Hominy Grill.  He received the prestigious James Beard Best Chef Southeast award in 2008.

When we first arrived, we knew we would have a little wait given the number of people who were outside on the patio already waiting for a table.  Given the gorgeous weather that Charleston is known for, waiting outside for our table was nice.  Although there wasn’t a bar to stand at, the Hominy Grill does have a window where you can go up to and order whatever it is you would like to drink during your wait.

After about thirty minutes, it was our turn to eat.  The six of us sat down at a table inside a nice bright room with what appears to be an old-fashioned stamped tin ceiling.

Next up, it was time to read the regular menu and review the daily board of specials.  Almost of the dishes offered were Southern classics made with fresh ingredients.  Right off, we knew that we would hit all three courses in our eating adventure–appetizers, main course and dessert.

We started off with fried green tomatoes with ranch dressing for the entire table.  Is there anything more Southern than that?  Did you know that there is not a special variety of green tomato that you grow to use when you make your fried green tomatoes?  You just need to gather unripened, green tomatoes off the vine and batter and fry them.

After polishing off the fried green tomatoes in record time, it was time to move on to the main course.  Take a look at this delicious dish of shrimp and grits, another Southern classic.  The shrimp was sautéed with mushrooms, scallions and bacon and then served over cheese grits.  In this dish, the bacon actually gave the dish a nice smoky and salty flavor when up against the smoothness of the grits and the tender shrimp.

What would the South be without something fried and then served with gravy and a biscuit?  The Hominy Grill did not disappoint and several of us ate the Big Nasty Biscuit with a fried chicken breast smothered in cheddar and sausage gravy.  When we saw this, all we could do is trick ourselves into thinking it only had 200 calories in it and then dig in.  Talk about some good eating!

BBQ was also on order at the Hominy Grill.  Southern barbeque is more vinegar based than other barbeques that you may have eaten.  I like the bite that this type of barbeque offers.  Here is the BBQ chicken sandwich with slaw.  Vinegar BBQ heaven!

Are you ready for dessert?  We were.  We kept it simple and delicious as you can see.  Nothing light about butterscotch pie and a chocolate brownie with vanilla ice cream, huh?  The butterscotch pie was creamy and delicious.  It has been quite a while since I had eaten butterscotch pie and this was a light and flavorful treat.

Now onto the chocolate brownie with homemade vanilla ice cream.  Here’s the question–have you ever met a brownie a la mode that you didn’t like?  I haven’t and the Hominy Grill’s selection was as good as it looks in this picture.

What a great brunch!  At this point in a meal and after all of this food, all you can do is either go back to home base and take a long nap or walk it off.  We thought it best to do some walking which is probably the right choice after you just finished devouring something called the Big Nasty Biscuit.

When we go on vacation, we do some sight-seeing, but for the most part our favorite part of a vacation trip is getting to know the locals through eating.  The Hominy Grill in Charleston really got us acquainted with the food of South Carolina’s low country.  Given that they try to utilize fresh and local ingredients, the food was really delicious.  We hope you enjoyed our little eating frenzy at the Hominy Grill….we sure did.  Do you enjoy dining out a lot when you are on vacation?

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Our Charleston, South Carolina Vacation Review Begins!

This is a big welcome to Acorns On Glen’s “Charleston, South Carolina Vacation Review” festivities!  Yes, we are back from our vacation to Charleston and the beach on Kiawa Island and we are ready to show you some of the highlights of our trip.  First off, we were in South Carolina when news of Hurricane Irene started.  We did fly back to Connecticut before the hurricane hit land and we were impacted on Glen Road when it hit Connecticut on Saturday evening.  Most of our town is still without electricity as of today, but everyone we know is safe and sound (just a little cranky at this point).  To all of you that were impacted by this storm, we hope that you and your families are doing well.

I will start off with a confession.  I wasn’t expecting much of this vacation.  I had done some research on Charleston and learned that during August, Charleston is:

  1. Hot
  2. Really hot
  3. Super humid
  4. All of the above

Not sure that this is really a good match with a person who:

  1. Is experiencing male menopause, including hot flashes
  2. Doesn’t really enjoy the beach
  3. Has not had a tan since the ’80s
  4. Has thick, coarse hair that does not do well in humidity
  5. All of the above

Let me tell you this.  I have learned in my life that when expectations are low, you usually have one of the best times of your life.  An example, when Les Miserables was a hot play on Broadway, I bought tickets.  I was so excited to see this show.  All of my friends that knew I was going called me and told me that I was in for a treat.  It would be the best show I ever saw in my life.  My expectations were super high.  I went to the show and, guess what, I left at intermission.  I mean, come on, how long can that revolution go on?  Shoot your guns and die.  Get it over already!

It’s the same with our trip to Charleston.  One of my best friends (love her) and her husband (who I’m crazy about as well) take their kids (love them too; an all around super-duper family) down to Charleston and then a drive over to Kiawah Island (about 30 miles east of Charleston) for some beach time.  She knew that we had not had any vacation this year and knew that we didn’t have any plans and so she graciously offered for us to travel down to SC and be a part of their vacation.  She also knew that our saying “yes” was dicey because of the points listed above.  After a lot of persuasion from my dear friend, we said yes.  I set expectations low in my mind….thinking it was better to get away to a place that you probably wouldn’t like versus not going away at all.  In my experience, low expectations usually produce the best times of your life and this was the case here.  What a week of great fun!  To anyone that is ever on the fence about going to Charleston, I have to tell you to just pack your bags and get down there.  From history, architecture, GREAT food, nice people and a great opportunity to relax, Charleston has it all.

For me, Charleston will always be remembered for great food.  Because the landscape is marshy and swampy, they refer to their cooking as low country.  The food that they produce is down home, comfort food and I believe that it is similar to the food I grew up with in Iowa, where the cooks in Charleston work very hard to take the ingredients that they have and work to develop the best taste that they can with the simple ingredients that are present.  So to give you an example of this, I thought I would start our vacation review festivities with a recipe for Pimento Cheese.  To make this Southern classic, I turned to Matt Lee and Ted Lee, two brothers that have brought Southern cooking to life with their cookbooks.  I turned to their first cookbook, ‘The Lee Bros. Southern Cookbook’, to help me make my Pimento Cheese.  This cookbook by the Lee Brothers is fantastic for a would-be Southerner like me.  It won the James Beard Foundation Cookbook of the Year Award for Food of the Americas in 2007 and is as fun to read the stories as it is to read the great Southern recipes.  It is my newest addition to my vast cookbook collection.  Halfway through my visit to Charleston, I saw it in a shop window and looked it up on Amazon.com that night and knew that my new-found lust for Charleston made this a must for my collection.  So let’s have the Lee Brothers take it over and let’s make this Southern classic, Pimento Cheese.

The Lee Brothers say that there was a time when you could eat pimento cheese sandwiches at lunch counters throughout the South.  Today, you are more likely to find this orange spread of sharp cheddar and mild pepper served as a dip, on crackers, in someone’s home during cocktail hour.  That’s how we enjoyed our dish of Pimento Cheese over the weekend.

Traditional recipes for Pimento Cheese call for canned pimentos, but this recipe broils a fresh red bell pepper, removes the blackened skin and then cuts the pepper into small dice before mixing it with the cheeses.  The Lee Brothers do admit that some of their Charleston friends roll their eyes that the recipe uses red pepper versus pimentos, but they believe it is a simple route to a more vibrant and sophisticated (and less chemical tasting) pepper flavor.  If you are a die-hard pimento lover, you can feel free to replace the pepper with 3 1/2 ounces of pimentos, but make sure that you dice them finely so that they get distributed throughout the spread.

Ingredients:

For the spreadable Pimento Cheese:

  • 1 red bell pepper
  • 8 ounces finely grated extra-sharp cheddar cheese
  • 2 ounces softened cream cheese, cut into pieces
  • 3 tablespoons mayonnaise (I made the Lee Brothers homemade Lemony Mayonnaise and used it in the recipe….see the recipe below)
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper to taste

Directions:

Turn on the broiler.  Place the pepper on its side on a dry cookie sheet and slide it under the broiler until the skin blackens on the side facing up.  With tongs, turn the pepper so that an unblackened side faces up and repeat until the skin is blackened on all sides.  Place the pepper in a small bowl, cover it with plastic wrap and let it steam for 5 minutes as it cools down.  Uncover the bowl.  When the pepper is cool enough to handle, transfer it to a cutting board, reserving any liquid in the bowl.  Remove the blackened skin with your fingers and discard.  Using a paring knife, cut the pepper in half, remove and discard the stem and the seeds and chop the pepper into 1/4-inch dice.  You should have about a 1/2 cup.

After chopping, you have to admit that these peppers do a pretty good job impersonating pimentos.  The choice is yours, but I have to think the Lee Brothers know how to make some good Pimento Cheese.  You be the judge and do what you need to do.

Place the grated cheddar in a medium bowl and add the cream cheese pieces, the mayonnaise (homemade version coming up), the diced red pepper and its liquid and the red pepper flakes, distributing them evenly over the cheese.  With a rubber spatula, blend the ingredients together until the spread is thoroughly mixed, about 3 minutes.  Season with salt and pepper.  Note that Pimento Cheese keeps in the refrigerator for 1 week.

Are you adventurous?  Here is the homemade Lemony Mayonnaise that I used in my Pimento Cheese recipe.  This takes less than 5 minutes to make.  Give it a try.

For the Lemony Mayonnaise:

Ingredients:

  • 2 large egg yolks
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon vinegar (white, white wine, champagne, red wine or sherry…I used red wine)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper

Directions:

In a small bowl, whisk the egg yolks with the lemon juice.  Add the oils in a thin stream, whisking constantly to emulsify.  When the mayonnaise is thick and consistent, add the vinegar, salt and pepper and whisk vigorously to incorporate.  Store in the refrigerator up to 2 days.

This is my new favorite dinner party appetizer dip.  If you are really trying to get back to your Southern roots, spread this Pimento Cheese on some white sandwich bread and enjoy a sandwich for lunch.  Thanks so much to the Lee Brothers for this delicious recipe and please buy their great cookbook.  This is just the start of our Charleston, SC vacation review.  Come back to enjoy more of this jewel of a city.  We have more stories….from hats to our hotel to restaurant fun.  Come back and visit us, y’all.  Have you ever visited Charleston, SC and what did you think?

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Stuffed Artichokes In A Jiffy

This is a great way to make stuffed artichokes in a quick and dirty manner.  There is the traditional way, which involves clipping and trimming whole artichokes, stuffing them and then steaming them for a long period of time until they are tender and then there is this way.  I’ll admit that the traditional way is best, but when you are in a hurry, nothing impresses more than this quick stuffed artichoke treat.  I have modified this recipe from one that I found in an old Italian cookbook.  Remember, I’m not keen on lemon so I took the lemon juice amount down and I also brought the amount of breadcrumbs down as well.  Because we are in a hurry on this dish (remember?), I used store-bought seasoned breadcrumbs and not ones that I make myself.  GASP!…I can hear it now….forgive me food gods.  Since I am in the confessing mood, I also used bottled artichoke hearts from the Italian section of the supermarket instead of fresh artichokes.  THUD!….the foodies that didn’t quit reading after the breadcrumb disclosure are now picking themselves up off the floor.  I think this is a good recipe.  Again, there are days when you have all the time in the world to cook and there are days when you need something quick, yet homemade.  This is one of those dishes.

Ingredients:

  • 1 cup seasoned breadcrumbs
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Romano cheese
  • 1 tablespoon combined dried herbs such as thyme, oregano and savory or herbs sold as Italian seasoning
  • 1/2 teaspoon coarse salt
  • Pinch of freshly ground black pepper
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 30 ounces of bottled artichoke hearts, drained

Directions:

Preheat the oven to 325 degrees.  In a medium bowl, mix together the breadcrumbs, parsley, cheeses, dried herbs, salt and pepper.  Set aside.

In another bowl, whisk together the olive oil, lemon juice and garlic.  Set aside.

Rub olive oil inside a 13 x 9-inch baking dish.  Lay the artichokes in a single layer in the baking dish.  Evenly distribute the crumb topping over the artichokes, pushing it down in between the hearts.  Drizzle the dressing all over the crumb topping.

Cover the dish with foil and bake for 30 minutes.  Increase the temperature to 375 degrees, remove the foil and bake an additional 10 to 15 minutes or until the top is golden brown all over.

Simple, quick and really tasty.  This is a nice dish to take to the table when you are pressed for time.  In our quest to make all things Italian, this is a dish that gets high marks from even our harshest critics.  So the next time you are in the mood for stuffed artichokes and don’t have the time (or the patience) to make them the old-fashioned way, give this quick version a try.  What recipes do you have for artichokes that you make in your kitchen?

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The “Mom, I’m Sick” Soup

This is a bowl of Italian Stracciatella soup.  A friend of ours that is Italian also calls it the “Mom, I’m Sick” soup as this was the way he was given the all important dose of chicken broth when he was sick as a child.  We like it because it is quick and easy to make when you feel like a bowl of soup for lunch or dinner.  The ingredients are really simple, but the flavor really packs a punch.  So when you’re feeling low or just in the mood for some good chicken soup, give this recipe a try.

Ingredients:

  • 4 cups (32 ounces) chicken broth
  • 3 large eggs
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon black pepper
  • 4 ounces fresh spinach
  • 2 cloves garlic, minced

Directions:

Heat the chicken broth to boiling in a medium-size saucepan.

In a small bowl, beat the eggs together and stir in the cheese, parsley, salt and pepper.

Slowly, in a steady stream, pour the egg mixture into the boiling broth.  Stir slightly.  Reduce the heat to medium and let cook for 1 minute.  Drop the spinach into the broth to wilt.

Stir in the garlic.  Serve immediately.

Nothing beats home-made chicken soup.  Believe this or not, but I’ve read that when you are sick, chicken soup really does help a person eating it get well again.  The chicken broth acts as an anti-inflammatory.  The soup keeps a check on inflammatory white blood cells (neutrophils).  Cold symptoms, such as coughs and congestion, are often caused by inflammation produced when neutrophils migrate to the bronchial tubes and accumulate there.  So Grandma did know best!!  What do you eat when you are not feeling great?

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Healthy Eating Now – Quinoa And Turkey Patties In Pita

This is proof that eating healthy and dieting doesn’t have to taste bad. As we have said, all of us here on Glen Road are trying to shed a few pounds. Being on a diet is hard enough, but being on a diet on the weekend (especially in a house that loves to cook and eat) is crazy difficult. So we decided to plan out a few meals that we would cook and eat over the weekend to make sure we were still in the kitchen, but eating foods that are healthy and good for us. This is a recipe for a healthy sandwich we put into whole-wheat pita pockets. We modified it from a recipe that is in a cookbook titled ‘Power Foods’ which is from the editors of ‘Whole Living Magazine’. These patties are inspired by the Middle Eastern dish kibbe, most often made with ground lamb and bulgur wheat. This pita is stuffed with great vegetables, patties made up of a mixture of turkey and a grain called quinoa and finally topped with a drizzle of an easy tahini dressing. The combination of turkey and quinoa is very rich in protein, with a chewy texture that contrasts nicely with the crisp vegetables and the creamy tahini dressing drizzled on top. Tahini is a very thick ground sesame seed paste. The paste is turned into a dressing by adding lemon juice and garlic. Let’s dig in!

Ingredients:

  • 1 cup white quinoa (We got ours at the health food store from a bulk bin)
  • 2 garlic cloves
  • 1/4 cup tahini (Again, we got ours at the health food store)
  • 1/4 cup fresh lemon juice
  • 12 ounces ground dark-meat turkey
  • 1/4 teaspoon plus 1 pinch ground allspice
  • 1/2 teaspoon plus 1 pinch ground cumin
  • Pinch of crushed red-pepper flakes
  • 2 tablespoons chopped Italian flat-leaf parsley
  • 2 scallions, finely chopped
  • 3/4 teaspoon coarse salt
  • Canola or safflower oil for frying
  • 6 lettuce leaves, torn into large pieces
  • 1 English cucumber (10 ounces), thinly sliced into rounds
  • 1 small red onion, cut into thin half-moons
  • 6 whole-wheat pita breads

Directions:

Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Meanwhile, process garlic, tahini, lemon juice and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.

Put turkey, spices, parsley, scallions and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. The mixture is somewhat sticky.

With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture. We scooped the mixture out of the bowl with an ice cream scoop to ensure each patty was uniform in size.

Heat a skillet or grill pan with 2 teaspoons of the oil over medium heat until hot. Working in batches, cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate and loosely cover with foil to keep warm. Replenish oil in pan as needed.

Divide lettuce, cucumber and red onion among pita breads; top each as many quinoa patties as needed to fill pita. Drizzle each sandwich with tahini dressing.

The Glen Road group is a tough crowd when it comes to food. They tell the truth. You can be cooking in the kitchen for two days straight and they’ll look you in the eye and tell you that what you cooked didn’t taste very good. As a cook, someone’s honest opinion is the best feedback. These pita sandwiches got thumbs up from everyone. No one even complained that they were good for us as well. So if you are looking for something different for lunch or dinner (and good for you, but you don’t have to tell this little secret if you don’t want to), try these quinoa and turkey patties in pita. Very tasty! What recipes do you have that are good for starving Connecticut dieters?

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A Field Trip To Le Farm Restaurant

This is Le Farm restaurant in Westport, Connecticut.  We were lucky to go there for dinner over the weekend.  Le Farm is one of those great restaurants where it seems one dish is better than the one you ate right before it.  It is an absolute great place for dining.  What else is great about it is that it is one of the front-runners in the farm to table movement.  Bill Taibe is the executive chef and here is how the restaurant and local farmers operate together to make the food at Le Farm some of the best and freshest food in the area.  This is from the website for Le Farm:

Farmers like to grow things.  They don’t like to market, advertise and transport them.  Bill Taibe likes to cook.  He loves using local ingredients — the fresher the better.  The convergence of area farmers and Taibe is good news for diners — and not just fans of Le Farm, Taibe’s restaurant that earns raves for showcasing market-based food cooked and presented in a homey, comfortable and very sustainable atmosphere.  Thanks to RSA — “Restaurant Supported Agriculture,” a concept that Taibe knows needs a zippier name — 5 local restaurants now offer the best in local products.  Banding together, they guarantee farmers a market for their goods.  Promising to buy takes pressure off the farmers.  They reciprocate by planting what the chefs request.  Make no mistake:  It’s not just lettuce, tomatoes and corn anymore.  Taibe — who built 2 previous restaurants on the barter system, and admits he “may have been born in the wrong century” — explains that RSA is based on the Community Supported Agriculture (CSA) model.  RSA is less structured – shares are not bought in advance from farmers — but the concept is similar.

Once a week — via the Green Village Initiative — 5 restaurants (Le Farm, the Boathouse and Dressing Room in Westport, CT, plus Wilton, CT’s Schoolhouse and Fat Cat Pie Company in Norwalk, CT) receive a list from local growers of whatever is ripe.  By 4 p.m. each Monday, the chefs respond with their own list:  what they want.  The farmers pick the crops on Tuesday morning.  By 2:30 that afternoon, Green Village Initiative volunteers have gathered it and it’s ready for pick-up by the restaurateurs.

Le Farm is a very small restaurant.  We counted 11 tables and were told that the restaurant holds 34 people at capacity.  That doesn’t mean there are 34 people dining there at one time.  The hostess told us that the kitchen cannot accommodate that many diners at one time.  So when you dine there, you are eating with a relatively small number of people and the atmosphere is really quiet and relaxed.

Wooden tables line the walls in a very homey and country sort of way.  Glass jars filled with dried split peas hold the silverware.  Water for the table is brought to you in country-style bottles.  There is a wine list for sale and limited cocktails are available made with spirits that were hand selected by Le Farm.  Have you ever heard of:

  • Tito’s Hand-Made Vodka
  • Caeden Head Old Raj Gin
  • Gran Centennaro Plata Tequila
  • Ben Riach 12 Year Scotch?

After you’ve secured the beverage of your choice, the food starts to roll in and you can’t believe what you are feasting on.  Let us show you some of the things our party ate while at Le Farm.

Let’s start with appetizers.

This is roast pork belly with whipped cornbread, collards and sweet bacon vinegar.

How about foie gras terrine with cherry marmalade, pistachios and toast?

This is smoked duck potato hash with black truffle and a fried egg.

This is an aged beef meatball salad with green cabbage, pignoli, parmesan and pickled cipolinis.

Last, but definitely not least, here is some cavatelli for the table made with sweet 100 tomato pan sauce, spicy oregano and parmesan.  We asked what sweet 100 was and we were told it was a type of tomato.

Who said we were done eating yet?  Now it is on to our main courses.  Not as many pictures as many of us got the same dish.  Great minds think alike I guess???  Here is what we had.

A Southern classic.  This is shrimp and grits with italian sausage, roasted corn and shrimp sauce.

A little comfort food?  Brisket braised in beer with beet tops, potatoes with horseradish and dill.

You can’t leave without dessert can you?  We couldn’t, that’s for sure.  Take a look at these treats.

This is a chocolate pot de creme with peanut butter cream and salted pretzels.

A brown-butter almond shortcake with strawberry gelato and cajeta caramel.

Some bourbon white raisin bread pudding with vanilla gelato and hazelnuts.

We’ll admit we were stuffed.  Well, with all this food, we were beyond stuffed.  If you are ever in Westport, Connecticut, Le Farm is a restaurant you must go to and enjoy.  We think you can tell a difference when you are eating really fresh and local ingredients prepared in such fun and inventive dishes like those served to us.  Tell us about your favorite farm to table restaurants in your neck of the woods?

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A Tomatillo First Here On Glen Road

This is a group of tomatillos that we bought on Sunday.  We have never cooked anything here on Glen Road that contained tomatillos.  Why the sudden change of heart?  On Sunday, we went to the market and we were going to buy some green salsa.  For some reason, we turned the bottle around to read the label and we were shocked at how many ingredients were in it that we couldn’t pronounce.  Then at the farmers’ market, a woman told us tomatillos are great right now and so we bought some.  We went home to make our own green salsa and we are glad we did.

Tomatillos are small green-tomato look-alikes encased in paper-thin husks.  Tomatillos are only distantly related to true tomatoes.  Raw ones have a distinctive tangy citrus flavor that is great in salsas.  They are also great roasted until soft and then pureed.  Good ones have taut husks and lime green skin underneath.  You can refrigerate them in a paper bag up to 1 week.  When ready to use, peel away the husks and rinse any sticky residue off before using.

We decided on a classic roasted green salsa to serve with tortilla chips.  The roasting effect gave the salsa a deep, slightly smoky flavor.  All ingredients are roasted under the broiler until they are a little blistered and the vegetables become somewhat soft.  The vegetables become soft depending on their size–small vegetables are first and the tomatillos and onions are last.  As you take soft vegetables out from underneath the broiler, place them directly into the bowl of a food processor while the other vegetables continue to broil.  Our salsa definitely had a little heat to it.  If you prefer less heat, use fewer jalapenos or remove the ribs and seeds from the ones that you do use.

Ingredients:

  • 1 1/2 pounds of tomatillos, husks and stems removed
  • 1 medium white onion, halved
  • 3 japapenos, stems removed
  • 4 garlic cloves, unpeeled
  • 1/4 cup Italian flat parsley (you can use cilantro if you prefer)
  • Coarse salt and ground black pepper

Directions:

Heat broiler with rack in the top position.  Place all vegetables (except parsley) in a single layer on a rimmed baking sheet.

Broil until vegetables are blistered and slightly softened.  Rotate the sheet often and flip vegetables frequently.  Vegetables will become soft depending on their size from 8 to 15 minutes.  Take them out as they become soft.

Discard garlic skins.  In a food processor, pulse garlic and vegetables until coarsely pureed.  Season with coarse salt and ground pepper and pulse to combine.  Transfer salsa to a bowl and stir in 1/4 cup chopped parsley.

Refrigerate until cool and serve.  Salsa can be kept into the refrigerator up to 3 days or 3 months if frozen.

What a treat our roasted green salsa was and, better yet, there was nothing but natural ingredients in it.  If you serve salsa like this, a margarita cannot be far away.  It’s the perfect start to a Summer dinner party.  The next day, remember to use your left over green salsa over a grilled chicken breast or use it in place of ketchup over a burger.  There are tons of ways to use a fresh Summer salsa if you think about it.  So bring a tomatillo home this Summer and enjoy!  Do you have any recipes that use tomatillos that you could share here on Acorns On Glen?

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A Picture Is Worth A Thousand Words – Attack Of The Never Ending Tomatoes

This is a new cluster of heirloom cherry tomatoes growing in our garden.  See the morning dew on them?  With eight tomato plants in the garden, getting enough tomatoes has not really been a problem this Summer.  Better yet, they just keep producing.  How has your garden been growing this Summer?

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Orange Marmalade When You Are In A Jam

This is a jar of orange marmalade that we made over the weekend.  The simple reason why we made it?  We were in a jam.  🙂  We had run out of jam and jelly in the house and I needed something to go with the toast and peanut butter that I eat in the morning.  I have had this recipe for a long time, but never made it.  It is another recipe from one of my favorite chefs, Anna Pump.  She made it once a year at her store ‘Loaves and Fishes’ in the Hamptons and people signed up on a waitlist to get their share.  She finally published the recipe in one of her cookbooks.  When we ran out of jam and jelly, we didn’t have strawberries or blueberries in the house, but we did have oranges and lemons, which was my indicator that is was time to try the marmalade recipe.  Along with the oranges and lemons, you also need sugar.  Sugar is a staple in almost all jam, jelly and marmalade recipes.  I have read many times that the art of jam, jelly and marmalade making is knowing when the sugar has cooked down to the right consistency.  I think that there is a lot of merit in this statement.  Even though this recipe stretches out over two days, it is really easy.  I actually used a canning pot and gave my filled jars a water bath so that they would seal and last longer.  Using this method means your marmalade will last about 1 year.  You can also fill the jars and put the lids on them.  Once you do that, you can turn them upside down and let them semi-seal.  If you use this technique, the marmalade will only last about 3 months.  There is something so delicious about marmalade with little chunks of orange and lemon rind laced in it.  I have already tried some of my marmalade and it is well worth the effort.

Ingredients:

  • 4 large seedless oranges
  • 2 lemons
  • 8 cups sugar

Directions:

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices (if you have a mandoline, this will be quite fast).  Discard any seeds.

Place the sliced fruit and their juices into a stainless steel pot.  Add 8 cups water and bring the mixture to a boil, stirring often.  Remove from the heat and stir in the sugar until it dissolves.  Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil.  Reduce the heat to low and simmer uncovered for about 2 hours.  Turn the heat up to medium and boil gently, stirring often, for another 30 minutes.  Skim off any foam that forms on the top.  Cook the marmalade until it reaches 220 degrees on a candy thermometer.  If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold.  If it’s firm (neither runny nor too hard) it’s done (if the marmalade is runny, continue cooking it and if it’s too hard, add more water).  The marmalade will be a golden orange color.

While the marmalade is cooking, make sure that your Mason jars, lids and caps are clean and that they are very hot at the point you are going to fill them with marmalade.  They must be hot to ensure that food bacteria will not grow and ruin the marmalade or make you sick.  The best way to get the Mason jars hot is to put them through a complete wash and dry cycle in the dishwasher without using any soap.

Pour the marmalade into the clean, hot Mason jars and wipe the rims thoroughly with a clean damp towel and then attach the lids.

Place jars into a canning pot filled with boiling water about 1 to 2 inches above the top of the jars.  Boil in the water for 10 minutes in the covered canning pot.

Remove jars and allow them to cool and seal.  The top of the lid will not pop up and down if the jar has properly sealed.  Store in the pantry for up to a year.

The recipe actually made nine 8 ounce jars of marmalade and a little bowl that we kept for immediate eating.  It was really great.  I will tell you that 8 cups of sugar seemed like quite a bit of sugar to me when I first read the recipe, but I did not find the finished product too sweet.  Use your judgement if you think you would like it a little less sweet and reduce the amount of sugar to 6 or 7 cups.  It will still taste great.  The best part is that we now have enough marmalade to last us through the rest of the Summer and well into the Fall and Winter when marmalade tastes even better for some reason.  The jars can also be decorated and given as gifts.  Have you ever made homemade jam, jelly or marmalade and what kind is your favorite?

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A Non-Traditional Strawberry Shortcake

This is my take on strawberry shortcake.  I love strawberries, but place them in a traditional strawberry shortcake recipe and I don’t really care so much for them.  I think that the strawberry sauce with its syrup is too sugary sweet for my liking.  The shortcake is another thing I don’t like either.  A homemade shortcake tastes like it has too much of something in it.  Maybe baking powder?  Then when it is topped with whipped cream, that does it for me.  Just too much sweetness.  I guess I don’t really strawberry shortcake on second thought.  So I wanted to create my take on traditional strawberry shortcake that takes all the sugar and sweetness out of it.  I want sugar, don’t get me wrong, but I also want it to have a little kick as well.  Something that plays off the tongue.  So this is my non-traditional strawberry shortcake recipe that uses a honey vanilla pound cake and balsamic strawberries.

Ingredients:

For the honey vanilla pound cake:

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 4 extra-large eggs, at room temperature
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups sifted cake flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder

For the balsamic strawberries:

  • 2 pints fresh strawberries, hulled and sliced
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon ground black pepper

Directions:

Preheat the oven to 350 degrees.  Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.  Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light.  Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine.  With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt and baking powder.  With the mixer on low-speed, add it slowly to the batter until just combined.  Finish mixing the batter with a rubber spatula and pour it into the prepared pan.  Smooth the top.

Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.  Cool for 15 minutes, turn out onto a baking rack and cool completely.

About 30 minutes before you are going to serve the pound cake, take the sliced strawberries and mix with the balsamic vinegar, sugar and ground black pepper.  Stir to mix all ingredients.  Cover and place back in the refrigerator to chill and blend flavors.  Cut the cake and place an appropriate amount of strawberries over the pound cake.

There you have it.  My non-traditional strawberry shortcake.  Even though it’s not my speed, a little whipped cream on top would be pretty good too if you choose.  It’s your choice.  We were so lucky to get some great strawberries at the farmer’s market.  Very fresh and pesticide free which is always nice to have.  Farmer’s markets seem to be everywhere these days so take a trip to your local one and pick up some great fruits and vegetables.  It may cost a little more but the flavor boost is worth it.  What strawberry recipes do you like that you could share on Acorns On Glen?