Celebrate Spring!

The weather might still be iffy, the air chilly, and your nose sniffly, but today it is officially SPRING!  So the vernal equinox gives you as good an excuse as any to plan a nice meal that celebrates the season, as spring brings to mind all manner of new shoots, budding growth and delicious green things to create a fresh and delicious feast.

We are still waiting for the first asparagus to appear in the Pacific Northwest, the peas have just sprouted, fall-planted favas are just beginning to flower, and strawberries are a looooooooooong way off.  There are, however, other springy seasonal foods that abound in garden and market right now.  Roots and greens that overwintered might include: parsnips, turnips, kohlrabi, sunchokes, carrot, kale, leeks, broccoli raab, mustards, and green garlic.  Tender plants that you or the farmer transplanted early and nurtured through the calamity of February might include radish, lettuce, arugula, bok choi and beet tops. Not to mention the weedy and wild delights like dandelion leaves and buds, chickweed, and nettles.  Even some hardy herbs might be raising their leaves in defiance of the hail and gale - I have lovage, salad burnett, parsley, chives, oregano and marjoram ready with verdant delights.  You might also have rosemary, thyme, tarragon, and/or chervil in your midst (these are on my planting list this year).  So see?!  Many seasonal delights abound for a springly feast.

But you need not restrict yourself to what is purely available RIGHT NOW outside your front door.  Lovage for one reminds me of celery, so that would be a nice, fresh and crispy accompaniment.  Harvesting a few small leaves from my garden doesn't prevent me from buying a full head at the store, or from a farmer that more foresight than I and has one available for market this early.  The first, frost-kissed artichokes are arriving from California, tender and scrumptious wrapped in rows of blistered leaves.

With that being said, dreams are not of sugar plums in my head,
but a crispy crunchy salad with a bracing vinaigrette!
What should accompany such a verdant spring delight?
Eggs are a great choice this time of year, symbolizing new life.
So should it be a frittata? Ricotta tartlets? Deviled eggs work too.
What says spring to you?

So to celebrate, here is my idea for a weeknite spring-time feast.  Always subject to change of course - how will you celebrate spring?

Black Sheep Creamery Fresh Milk Cheese with Honey and Vanilla

drizzled with vanilla fig balsamic vinegar 

served on New Cascadia multigrain boule

Spring Salad of Radish, Watermelon Daikon, Dandelion Buds, Celery and Celeriac on Butterleaf Lettuce

served with lovage-caper-mustard vinaigrette 

Spinach, Roasted Oyster Mushroom, Leek and Feta Frittata

served with some nice white wine

Happy Spring Eating!

For some happy spring delights in the garden, check out Gardening in the Round

May Day Violet Crème Soda

Serves 1

Being that it is the first of May, I was inspired to make something with sultry, mysterious, crème de violette.  This is one of those lovely things that have come into our life because our Kim discovered it and then blessed us with her knowledge (and a generous sample!).  I am seriously considering devoting a whole page to her ‘favorite things’ – she’s rivaling Oprah with some very fabulous finds. 

I then was intrigued by the recipe for a grasshopper, which evokes quasi late spring feelings in that it is green, but adding a whack of cream to anything alcoholic has never appealed to me (sorry paralyzer fans!).  And then my little mind went to summers when we would indulge in Italian sodas, with that optional splash of crème on top, and then it hit me – Violet Crème Soda.

Both the Crème de Violette and the Crème de Cacao are in the 20 – 25% range for alcohol, so with the addition of the soda this is a nice, light, refreshing soda.  However if your day has been especially trying, feel free to fortify it with some vodka.  Depending on how luxuriant you want it, or what is in your pantry, feel free to omit the splash of milk too.  I also think that a sprig of mint could be divine.

Fill a tall highball glass ¾ full with ice, add to that:

• 1.5 oz crème de violette
• 1 oz white crème de cacao (clear) – this can take over, you can always add more.
• 1.5 oz vodka (optional)

Top with

• 6 oz sparkling water (1/2 a regular 12 oz can)
• Splash of milk, cream, or milk substitute of your choice (also optional)

Serve with a long bar spoon or straw to let the imbibers witness the beautiful violet and mix it together for themselves.

Leek, Chanterelle & Kale Tart with Press-In Herb Crust

Serves 6-8

I was inspired by a Leek & Chanterelle Tart recipe that I found online, but that used a traditional pie crust.  This gave me the opportunity to try out a GF one that I found in a new Almond Flour cookbook[1] that I picked up in Boise.  However, when I looked in the fridge I only had half of the pound of chanterelles that the recipe called for.  No worries – I beefed up the ones I had with some button mushrooms (but definitely use all chanterelles if you have them) and though that it could use a little extra green kick with some kale, which was conveniently growing outside. 

You could have fun with a whole myriad of substation possibilities – try portabellas for their meaty texture and robust flavor, or sub the kale for swiss chard, spinach, arugula or whatever greens you have on hand (or outside the back door).  For even less fuss, omit the crust all together and add an egg or two to bind it for a filling-rich pseudo frittata.

Serve this with a lightly dressed green salad for a light dinner or a fabulous weekend brunch.  It will keep nicely in the fridge for 2 days and is even good cold!

Press-In Herb Crust

Makes one 9” crust (increase amounts slightly for a 9.5” crust)

Ready a 9” shallow tart dish/pan.  Preheat the oven to 350 degrees F.

In a large bowl combine the following dry ingredients:

• 1.5 c almond flour
• 1 T fresh herbs, minced, such as rosemary, thyme or what will complement your flavors (I used thyme)
• ½ t cracked black pepper
• ½ t salt

In a medium bowl combine the following wet ingredients:

• ¼ c grapeseed oil (or other neutral vegetable oil)
• 1 T water

Whisk briefly and add to dry ingredients.  Using your hands mix the two until thoroughly combined.  Then press into the tart pan as evenly as possible, redistributing dough from thick to thin areas as necessary. 

Bake for 15-20 min until golden.  Let cool completely before filling.

MJ’s NOTE: This is the original recipe and it is vegan.  It worked fairly well but the crust fell apart a little if served before it was completely cool.  If the diet allows, I would suggest adding either an egg or half of the cheese from the recipe below along with the wet ingredients to help it bind further.  It was still tasty as is, albeit not as pretty as I had hoped.  Let me know what you think if you try either of these options – and I will report back with future attempts too!

Tart Filling

Prepare:

• 3 large leeks, white and light green parts only

Chop of the root ends and the very dark green outer leaves.  Cut in half the long way and run under water while gently fanning the layers to remove any grit.  Then slice each half across in thin (~1/4”) slices.  You should have about 3 cups.

Bring a large heavy-bottom pan up to medium-high heat, then add

• 3 T butter (or extra virgin olive oil or a combination)

Add the leeks and sauté until the leeks are soft, about 3-5 minutes.  Then add

• 1 c lacinato kale leaves, chopped and thick mid-rib removed (or substitute swiss chard, spinach or other hearty greens)

Stir to coat with oil/pan juices and then add

• A splash of veggie broth, white wine or water

And cover with a lid to steam and hasten cooking for a minute or two, once beginning to wilt and turn dark green, turn up the heat and add

• 1 lb chanterelle or other mushrooms, cut into ~1” pieces. 

Cook, stirring constantly until the mushrooms have released their juices and are beginning to brown, about 5 – 10 minutes.  Reduce heat to medium.

In a small bowl or measuring cup, combine:

• 3 T unsweetened, unflavored almond milk (or milk product/substitute of your choice)
• 1 t potato starch (or substitute tapioca or corn starch)

Wisk briefly with a fork to remove any lumps and distribute the starch relatively evenly.  Add this to the pans along with

• ½ T fresh herbs, such as thyme or rosemary (I used thyme)

Let it incorporate for a minute or two, then turn off the heat and let the ingredients cool slightly.  Meanwhile grate

• 8 oz of gruyere cheese (or other flavorful hard cheese), about 1 cup

Spread half of the cheese on the prepared tart crust (if not already incorporated into it – see note above).  Then spread the leek-mushroom-kale mixture on top and sprinkle with the remaining cheese.  Bake on the center rack until the cheese is melted and golden, about 25-30 min.  Remove and let cool for 10-15 minutes before cutting.  Serve warm or at room temperature (and even good cold out of the fridge!).

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[1] Amsterdam, Elana. 2009. The Gluten-Free Almond Flour Cookbook. Celestial Arts: Berkley, CA. 136 pp.