School's In

I'm going to go ahead and let you know right now. The most complicated and interesting thing I cooked this week was a pork chop. Welcome to graduate school.

Last Saturday, I packed up all my stuff and moved three and a half hours away from my husband, home, and puppy to begin my masters in Speech Language Pathology at the University of Iowa. I have been VERY apprehensive of this move. My biggest concern? That I would struggle to make new friends! I haven't started at a new school in eight years! Certainly one forgets how to do these things! My fears were unfounded. Apparently I do still remember how to socialize like a reasonable human being. Thank goodness.

What I did not anticipate was the sheer, raw work load. My undergraduate institution was wonderful and I loved it there and I would not be where I am today without them. But it was not academically rigorous. At least my program wasn't. Again, I loved my undergraduate speech pathology program, but they were barely accredited. Now I am enrolled in the top program in the nation at the graduate level, so things are a bit different. My program started a week before the general term began, and they have definitely kept me busy. I already have 150 pages of assigned reading, 2 writing assignments, a clinical rotation, and classes don't even start until tomorrow.

As a result, I put cooking on hold for the week. It may be on hold next week also. Without a garden in my backyard, vegetarian cooking is more challenging. So, now begins the 'eating' and 'learning' portions of this blog. Iowa City is something of a lone culinary bright spot in a state better known for its corporate farming than for its farmer's markets. Paul and I will be operating on a shoestring budget for the next two years, but I have a plan. I will be using my "eating out" budget to explore a different restaurant or renowned eatery in Iowa City every two weeks. I will review my experiences here, so you'll know where to go the next time you visit Iowa City! ;-)

But to be honest, I get the feeling that most my time over the next two years will be spent learning. So here is where I will be living for the next two years:

And here is what I will be eating for many many meals every week:

Actually, I just have to say a few words about this salad, because it needs to be a part of everybody's life. This is a salad inspired by Andie Mitchell and her blog Can You Stay for Dinner.

There are only four ingredients: salad greens, cottage cheese, fruit, and bacon. For the fruit I usually use apples or pears, but you could get more creative and it would probably be delicious.

The cottage cheese MUST be 4% fat. Anything else is wrong and unacceptable. The cheese acts as the dressing for the salad. It is creamy, mild, and delicious, and pairs perfectly with the other elements. I know it sounds weird, but it really really works.

And bacon. Nuff said.

Mix the whole thing together in a large bowl. And by large, I mean think mixing bowl size. That's what I use. This salad can definitely be a meal, but you have to go large or go hungry or go home. Take your pick.

Soup into Bread

I turned soup into bread. It's not nearly as miraculous or impressive as water into wine, but considering the fact that I'm not the incarnate God of the universe, I'll take it.

You may have noticed that I went a week without posting anything, and these last few days I've been posting up a storm I have not been that ambitious in the kitchen, I can assure you. No, actually I am catching up with posts I meant to write earlier in the week. Sadly, Paul's grandfather died unexpectedly last Friday. This was the grandfather who raised Paul as his own kid, so they were pretty close.  It was a very nice funeral, and the whole family appreciated that Paul was there to help plan it. It was a blessing to be able to visit family, share stories about our beloved patriarch, look at old photos, and commend Grandpa Paul into the hands of Jesus. (And yes, my husband is named for his Grandpa Paul, because it was Grandpa Paul who helped save his life during his emergency birth.) We just got back from our surprise trip to North Dakota on Wednesday night.

The day before we left town, I made two variations of Deborah Madison's recipe for cucumber yogurt soup. I needed to use up some cucumbers, and the chilled, creamy soup looked like it would do the job. In addition to using plenty of cucumbers, the recipe also cleaned me out of yogurt and buttermilk.

With a double batch socked away in the fridge, we sat down to enjoy our refreshing summertime meal. It was awful. The soup was overpoweringly garlicky, and its texture did not recommend it. It was sour, and sharp, and we did't like it at all.

The next morning we got the call about Grandpa. As I had not originally planned to drive 9 hours to North Dakota that day, my fridge was filled with garden and CSA produce and the two batches of cucumber yogurt soup. I had to act fast. As my husband talked to the church elders and made travel arrangements, I worked like crazy to sock away all my beets, beans, tomatoes, corn, broccoli, peppers, squash, and of course, soup. I wasn't about to let an entire carton of yogurt and a jug of buttermilk go down the drain. As I pondered my options, I realized that the soup might bake up very nicely into a savory quick bread. Shoot, what did I have to loose, other than all my buttermilk, yogurt, flour, and farm fresh eggs?! Nothing! A quick Google search turned up the ratio of ingredients in quick bread, and I gave it a go. I also added in my Anaheim Peppers and some cheese, because cheese never hurt anything.

It worked! Not only did the bread turn out beautifully, but I also managed to preserve every last perishable item in the fridge. The only casualties were an ear of corn and two slices of a beet, because I miscalculated how much we would eat for lunch. Winning.

So now you know. Yogurt and Cucumber Soup (pg 209) is much better as a bread than as a soup.

As you can see, something had to be done...

Everything looked so creamy and promising at the start!

I made both the mint version, and the dill version. Neither was good as soup. Both were good as bread.

Our pretty but disappointing taste test

Yogurt soup, transformed, redeemed, hallelujah! My double batch of soup made two full sized loaves of bread.

Since the ratio I followed is not part of Madison's book, and is already public on the internet, I will share it with you in case you want to engage in renegade bread making.

Ingredients

• 1 1/2 cups flour (any kind you prefer)
• 1 tsp baking powder
• 1/2 tsp kosher salt (up to 1 tsp if making a savory bread)
• 2 eggs (or egg replacement)
• 1 cup buttermilk (or other milk or liquid)
• 1/4 cup oil or liquid fat
• additional flavorings (1/2-1 cup of sugar will make it sweet)

Instructions

1. Preheat oven to 350ºF. Lightly oil a loaf pan or muffin tins and set aside.
2. In a large bowl stir together flour, salt, baking powder, and other dry herbs or spices if using.
3. In another bowl, lightly whisk together the eggs, oil, milk and sugar and other wet ingredients such as extracts if using.
4. Pour the liquid ingredients into the dry ingredients and stir together just until combined.
5. Bake at 350 for about 30-35 minutes (Or an hour if using a regular size loaf pan.) until a toothpick comes out clean from the middle.

The original recipe can be found here

So go forth, and make revolutionary soup breads of your own!

***Disclaimer: All representations of Deborah Madison's recipes on this blog are intentionally incomplete. Do not attempt to copy a recipe from this blog. I have intentionally left out critical steps and ingredients to avoid copyright infringement. All such recipes should only be attempted when referencing the book in which they were originally published.***

Invasion of the Kohlrabi

Kohlrabi has always baffled me. Honestly, it's the one thing in my CSA box that both looks like it just flew in from an alien planet, and which I have never known how to prepare.

I mean really. Tell me that's not a little terrifying.

Anyway, thanks to Deborah Madison and the New Vegetarian Cooking for Everyone, I had a kohlrabi breakthrough tonight! The recipe in and of itself was delicious, and is probably the first time I have ever eaten and enjoyed kohlrabi. However, the real breakthrough was Madison's instruction on how to PEEL the kohlrabi. Every other kohlrabi recipe I have ever read has instructed the cook to peel the creature with a vegetable peeler. Maybe other cooks are far more skilled than myself, but this has never been practical for me. The skin is too think, the kohlrabi is too round, and usually I just end up peeling my fingers before giving up on my bulbous target and opting for broccoli instead. 

Nefarious little life forms these kohlrabi are.

Madison, however, showed me a better way. She instructed the cook to peel the kohlrabi with a paring knife, the way you would an apple. BRILLIANT! I had way more success with this method, and I can't believe I didn't think of it myself!

With my kohlrabi safely peeled and every one of my finger tips intact, I was set to prepare my Kohlrabi Gratin with Blue Cheese (pg 244).

Here it is! The genius way to peel kohlrabi. Life will never be the same.

As with any gratin, the veggie must be sliced very thinly. A mandolin will allow you to do this without hating your life. I did not buy my mandolin with this recipe in mind. Truth be told, I bought it back when Paul and I first started cutting processed foods from our diet. I had a hard time giving up potato chips, and I bought this for the express purpose of making my own. I don't make many potato chips anymore, but the mandolin has proved itself to be an indispensable kitchen tool in many ways since then.

The finished product! The sauce in this dish can be milk or cream based. A word of warning should you use milk: it is very likely that by following the recipe directions (which I'm certain were written with cream in mind) you will inadvertently turn your sauce into ricotta cheese. I did this. Ricotta cheese forms when the proteins in milk precipitate due to heat and acid. This recipe provides both those things. I considered throwing the whole thing out and starting over, but decided that ricotta cheese in my casserole would not be such a bad thing. It tasted wonderful, and I enjoyed the texture. However, if ricotta is off putting to you, you may want to use cream instead.

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Everything about this dish screams pear. From the mustard/cole emphasis to the blue cheese to the creamy sauce, pear would seem like the perfect accompaniment to this dish. And it is; you almost need it for the whole thing to work. If you don't like pear because of the texture or because you're a communist, at least try to pair it with a wine that tastes of pear. I would recommend a dry Chenin Blanc or Pinot Grigio. 

So there you have it. This funny little brassica is edible after all. And maybe, just maybe, my garden will be invaded by kohlrabi next year.

***Disclaimer: All representations of Deborah Madison's recipes on this blog are intentionally incomplete. Do not attempt to copy a recipe from this blog. I have intentionally left out critical steps and ingredients to avoid copyright infringement. All recipes should only be attempted when referencing the book in which they were originally published.***

Procrastinated Pasta

Paul and I celebrated our fourth marriage anniversary last November. (I can't believe we're coming up on five this year!!) Now, I'm rather persnickety about gifts. My philosophy is that if you are going to spend money on a gift for me, it would be best if you get me something I will like. It's not that I don't appreciate "gifts from the heart." In fact, some of my favorite gifts have been ones I wouldn't have thought of for myself. What I don't want is for someone to feel obligated to get me a gift, and to stab around in the dark until they land on some generic thing that I will probably never use or look at. I just feel like that is a waste of time, worry, and money. I try to simplify things for people. I have a running wish list of the things that I really, truly want. I keep the list on Amazon so it is easy for people to use and find. There is nothing on the list that I would not be THRILLED to receive. (Incidentally, all but one of the items on my list are kitchen books and tools. The one that isn't is a garden tool that I can use to grow food to cook in my kitchen. I'm predictable that way....)

While I think the wish list system works wonderfully, it is sometimes throwing to others. My husband is always worried that I will be disappointed if he doesn't come up with a "heartfelt" gift. After nearly five years of marriage, I think I've finally convinced him that I really truly want the things on my list, and that his safest bet is to order something from there.

So last year, Paul dutifully went to Amazon to get me what my heart desired for my anniversary present. He even paid attention to the items I had marked "highest priority." On our anniversary I unwrapped a beautiful hand cranked stainless steel pasta maker. It was a perfect gift.

That was nine months ago. I used my little pasta maker for the first time yesterday! Oops. This was not Paul's fault. I had very much intended to make all my own pasta as soon as I got the machine. However, upon opening it up I read that I had to make a special batch of dough to run through the machine to clean it before I could fulfill my pasta aspirations. Somehow, I was never able to find the time. There were many times that I wanted to make fresh pasta for dinner, but I was always stopped by the realization that I hadn't cleaned the machine yet.

Finally, yesterday I decided I would set aside the time to both clean and use my anniversary present. As it turns out, making the batch of dough for cleaning was not difficult, and it was good to get a little practice with the machine before I used my real dough in it. For the main event, I made swiss chard pasta. We have been absolutely over run with swiss chard from the garden, and I need ways to both use and preserve this large and flavorful green. (If anyone has fun and interesting ideas about chard preserve-age, please let me know in the comments!!)

Deborah Madison provides a recipe for spinach pasta dough in the New Vegetarian Cooking for Everyone (NVCE), and I just adapted it to chard. I have found that swiss chard and spinach are almost completely interchangeable once they are cooked. I don't know that I would like to eat chard raw though...

The pasta was a smashing success, and the machine was a blast to use! I will definitely be making more pasta this year than I did last year!

Madison's recipe for Spinach Pasta can be found on pages 400-401 of NVCE. I used chard this time, but I bet the recipe could also be adapted to kale, or any other green for that matter!

The first step was to blanch the chard. This involved submerging it in boiling water for 2-3 minutes, then immediately plunging it in ice water to stop the cooking. The leaves turn a brilliant green!

Once it's been blanched, the greens need to be dried well. I ran them through my salad spinner, the squeezed out all the water I could by hand.

The chard and the eggs are pureed together

Then the whole shebang comes together in the mixer. (A shoutout to my cousin, who got me a gift that wasn't on my list! This Kitchen Aid scraper attachment is the bomb!)

Then the machine does all the hard work of rolling it out just so

And cutting it. (Isn't that just the coolest thing you've see today? It's the coolest thing I've seen today! Maybe I shouldn't admit that to people...)

The night I made it, I went ahead and cooked some for dinner. I roasted some garden cherry tomatoes (Sungold, my favorite), and added basil leaves. I gave the whole thing a generous grating of parmesan cheese, a dash of olive oil, and viola! It was so delicious that I will DEFINITELY be making it again soon. As in tomorrow. As in I'm not even kidding.

***Disclaimer: All representations of Deborah Madison's recipes on this blog are intentionally incomplete. Do not attempt to copy a recipe from this blog. I have intentionally left out critical steps and ingredients to avoid copyright infringement. All recipes should only be attempted when referencing the book in which they were originally published.***

The Ones that Got Away

If you were paying attention, you may have noticed that things don't quite add up on this blog. We have covered five recipes from the New Vegetarian Cooking for Everyone here. However, my last post mentioned that I have already made eight recipes. Lest you think I'm trying to pull a fast one (and I wouldn't blame you for thinking that, seeing as I have 1,503 recipes to get through), I can assure you that I have in fact made all eight recipes. Actually, now I have made nine. Lets take a moment to recap, shall we?

Three of these recipes have no or limited pictures, because I hadn't had the idea of starting a blog when I made them. The three recipes that slipped under the radar were Olive Paste (pg 78), Glazed Sunflower Seeds with Shichimi Togashi (pg 80), and Smoked Chili Salsa (pg 63). Also, the morning after I stayed up until 11:00 counting recipes and blogging about it, I made **drumroll** Scrambled Eggs (pg 500). Yes, Madison does include a recipe for scrambled egg. Yes, it's as easy as it sounds. Yes, it TOTALLY counts toward my 1,503 recipe total. Just so we're clear.

The Olive Paste recipe was a smashing success. It's a fabulous condiment that will apparently store in the fridge indefinitely. We used it on mozzarella, tomato, and basil sandwiches. It was DELICIOUS! The olive paste added a wonderful layer of salty umami to the sandwich, and turned it from something good but ordinary into something really special. I will be looking for lots of uses for my olive paste from now on.

The Glazed Sunflower Seeds with Shichimi Togashi were going to be used in another of Madison's recipes: the Kale Salad with Cider Vinegar. However, I was very rushed when I was making the salad, and I took a number of shortcuts. My version was just OK, but I know I left out some key ingredients. I will be attempting this salad again. The seeds, however, turned out very well! They were amazingly easy to make, and had lots of flavor considering how few ingredients were involved. These seeds would be a welcome addition to any salad, and without the Shichimi Togashi (which is optional anyway), they are quite versatile indeed!

The Smoked Chili Salsa is officially my husband's new favorite food. He's a bit of a spice fiend, and this condiment is not lacking in the spice department. I like the flavor well enough, but it's too hot for me. Paul, on the other hand, has been putting it on everything. He even dabbed it onto his French Toast the other morning. I was nearly sick. It wasn't really designed for French Toast. It was, however, designed for things like eggs and quesadillas. Thankfully the recipe makes an entire quart of salsa, otherwise I would probably have to make this at least once a week.

Finally, the scrambled eggs. I have pictures of these, because what's a blog without pictures? These eggs are basic, no frills, no surprises. The frills and surprises will come in the variations that follow. This recipe did contain a nugget of kitchen wisdom. Madison specified cooking the eggs slowly over low heat. I usually cook my eggs quickly over high heat while I'm doing five other things. As a result, my eggs brown on the bottom and have a rubbery texture. By cooking these over low heat and stirring them regularly, they ended up with a pillowy, velvety texture and a nice clean flavor. Go figure, you learn something new every day!

Farm eggs sourced locally will provide the best flavor for this simple dish.

Butter, not olive oil, always. Eggs need butter. Or bacon grease.

Beautiful fluffiness, no brown.

Add Smoky Chili Salsa if you dare.

***Disclaimer: All representations of Deborah Madison's recipes on this blog are intentionally incomplete. Do not attempt to copy a recipe from this blog. I have intentionally left out critical steps and ingredients to avoid copyright infringement. All recipes should only be attempted when referencing the book in which they were originally published.***

1,503

I finished counting.

There are 1,503 recipes in The New Vegetarian Cooking for Everyone, as I've counted them. As stated in a previous post, the counting is subjective. Some people could conceivably count more, some could count fewer. I counted 1,503.

I've made eight, leaving only 1,495 more to go!

Bring it on.

Hummus, Crudités, and Other Fancy Things

My husband and I moved to our little corner of Iowa so that he could begin his parish ministry just over a year ago. (Has it been that long!?) Given my love for cooking and entertaining, and given the fact that we knew absolutely no one, we set out on a lofty mission: to have every single church member over for dinner at our house. Fortunately we didn't set ourselves a timeline. However, we weren't exactly planning to move at the snail's pace of 12 people a year. That's six couples. Six dinners. In an entire year. Things happen, ya know. So yeah, 12 people down and only ~88 more to go.

Now that school is looming only three weeks away, we've decided to get a little more serious about this entertaining business! We entertained two different nights this week, back to back! As a result, I needed some food options that would work equally well with the two different meals each night. The food could not reveal that it had been served before, and needed to be as fresh the second night as it was the first. In other words, pies and hot dishes (two of my favorite things) were out.

The first night I served a vegetable hodge podge; it was an ecclectic array of everything currently growing in my garden. The second night, I wanted to show case a marvelous pear chutney, so I went with pork chops topped with the chutney...... surrounded by a hodge podge of garden vegetables. I was able to re-use three things: sliced watermelon, hummus from New Vegetarian Cooking for Everyone (NVCE), and a fun little dessert mousse served in individual glasses that I found in a different cookbook.

The hummus went particularly well with cut up veggie sticks. The first night, I served these as part of the meal. The second evening, I used Deborah Madison's suggestion and served them as crudités. Crudité is a very fancy French word for "cut up raw vegetables."  It definitely sounds better in French. Crudités are served as appetizers along with nuts and dips. I decided to get my fancy French on and go for it. I practiced saying "crudité" in my best French accent all afternoon before the meal. My line was going to be "Welcome! Dinner will be just a minute, but please help yourself to some crudités. Would you care for a glass of Chenin Blanc?" I wanted it to sound cultured but casual, and not too pretentious. It needed to be innocently snobby. The whole thing was very meta. As soon as the guests walked in the door, I greeted them, pointed to the appetizer, and blurted out "There's some chopped up veggies over there, help yourself! Do you like white wine?" It was probably better that way...

The crudités and hummus were a huge hit. I actually had a hummus recipe before I tried Deborah Madison's version. I like hers better, and won't be going back.

Madison calls her hummus "Spicy Chickpea Puree," and it can be found on page 87 of NVCE. I've noticed this about Madison's book. She sometimes (but certainly not always) renames classic preparations of ethnic dishes to their constituent parts. She calls hummus a chickpea puree, and tzatziki is "Cucumber Yogurt Sauce". Borsch is simply "Beet Soup." It is a bit throwing.

You will also see pictured the "Salted Almonds," from page 79. I made these for the appetizer platter. They had a lovely roasted flavor, but the salt did not stick well at all. I used kosher salt, which was one of the options given in NVCE. If I make them again I might try sea salt.

Tahini is the most important secret ingredient in any good hummus. Tahini is like peanut butter, but made with sesame seeds instead of peanuts. I get mine from Amazon, because they've never even heard of such a thing in my small town grocery.

Combine all the ingredients

And give it a whirl! So pretty... Remember, hummus is one of those forgiving foods that can be adjusted to taste. So make sure you have a bag of chips nearby and do plenty of tasting as you go!

My lovely snooty crudité platter

What a way to start the evening off right

***Disclaimer: All representations of Deborah Madison's recipes on this blog are intentionally incomplete. Do not attempt to copy a recipe from this blog. I have intentionally left out critical steps and ingredients to avoid copyright infringement. All recipes should only be attempted when referencing the book in which they were originally published.***

Roasted Beets on a Rainy Day

Here we are, at the beginning of a journey. Well, at the beginning of several new journeys for me! Apparently, I'm the kind of person who copes with major life change by piling on more new projects and commitments. Because moving away from my husband, dog, garden, and community to attend graduate school as a *somewhat* non-traditional student while living in a small apartment with two perfect strangers felt rather underachieving, I have also decided to cook my way through The New Vegetarian Cooking for Everyone by Deborah Madison, and to blog about it. We wouldn't want life to start getting boring, after all. It was actually my lovely husband, Paul, who gifted me the book several weeks ago for my birthday. He likely calculated that he would only have to tolerate 5 weeks of enthusiastic vegetarian cooking before I would be safely off to school, out of the kitchen, and he would be free to resume eating meat at least three times a day. His calculations were correct, but I am making the most of what little time I have. Not only has my carnivorous husband been forced into a vegetarian existence, but every friend and neighbor who has joined us for dinner has been treated to a meatless meal as well. No one has complained. Well, Paul may have complained once or twice.

I love to cook. Five years ago, when Paul and I were first married, I barely knew how to boil water. However, I developed a passion for cooking almost instantly, and my skills in the kitchen have evolved substantially. I have most of the basic principles and techniques of cooking under my belt, but now I want to take my culinary skills to the next level. I want to be able to cook intuitively. I want to be able to take a bunch of ingredients and with no recipe, turn them into something spectacular. I want to understand how flavor works. That is why I have decided to cook a book. (That phrase makes me imagine dicing up a hardbound book and gently stirring it in to a pot of boiling water. ...Am I the only one who gets that thought picture?)

Anywho, many well known chefs, including Alice Waters, Jaques Pepin, and Mark Bittman, claim that cooking a book was vital to their culinary development. I have chosen the New Vegetarian Cooking for Everyone because it is one of the current definitive works on cooking vegetables. Deborah Madison cooked at Chez Panisse early in her career, which means she is well qualified to write about cooking seasonally, simply, and flavorfully.  Here is a fact: if you want flavor, you want vegetables. Meat is satisfying and savory, but it doesn't bring a whole lot to the table in terms of flavor. Would you care to eat a plain steamed chicken breast, seasoned with nothing but a little salt? I wouldn't. Would you care to eat some plain steamed fresh broccoli, seasoned with nothing but a little salt? Sign me up! I want to learn about flavors, which means I want to learn about herbs and spices, fruits and vegetables. Adding meat is secondary.

My plan is to cook every recipe in Deborah Madison's revised tome. And believe me, it is a tome. I haven't finished counting the recipes yet, but I'll let you know when I do. Right now I've counted up to 608, and I'm only on page 271 out of 649. The recipes themselves are not numbered, and different people could conceivably count them differently. Beneath many of her recipes, Ms Madison has included different variations on the same theme. Some of these variations depart significantly from the original dish, enough to make them two truly separate recipes. Other variations only differ by one ingredient. I have counted each variation as a separate recipe. The ones that are dramatically different deserve to be tried and tested individually. The recipes that suggest only the addition of a little cheese here or an avocado there are still counted separately, but I will probably make them simultaneously. We'll see how it goes. The numbering is subjective, but there is a method to my madness. One way or another, I will cook through this entire book. Hopefully, the process will be informative, and a lot of fun!

I would love it if you would join me. I will post on here each time I complete a meal that used one or more of Deborah Madison's recipes. If you feel so inspired, you can make the meal yourself and tell me about it! However, I will not be posting any recipes from "The New Vegetarian Cooking for Everyone (NVCE)" here. If I post a recipe it will be my own or will be borrowed from another source. If you want to cook along, please buy this treasure trove of cooking wisdom for yourself. You'll be glad you did.

And now, for the starting meal!

I made this yesterday while the sky was falling. The plan had been to pick the ingredient for this meal out of my garden right before I used them. That was a wonderful plan... until a line of severe storms blew through right as it was time to make lunch. Because I had no back up plan to speak of, I still picked my ingredients out of the garden, but I got very wet doing it...

I made three recipes out of NVCE for this meal: Roasted Beets, Apples, and Onions with Cider Vinegar (pg 305), Braised Carrots (pg 315), and Mustard Butter (pg 46).

The roasted beets were my choice for the main course. The truth is, we are swimming in beets. This is my first year gardening, and I sowed my seeds under the basic assumption that 90% of my crop was doomed to certain failure. Imagine my surprise when almost every plant survived! (At least, so far...) I did not loose a single beet, which means we are swimming in beets. We have had beet sandwiches, pickled beets, beet hamburgers, beet jelly, and beet cake. I could almost swear we are turning a shade of magenta. I've given bags of beets to my friends, and used them to barter for veggies that have not flourished so well in my beginner's garden. And still we are overrun with beets. Deborah Madison's recipe calls for four beets. I was sold.

So I steamed my beets, and diced up all the fruits and veggies.

Then added the goodies.

And stuck it in the oven, dotted with plenty of butter, of course! This dish does not make perfect sense for the middle of July, due to the long baking time. However, for a coolish rainy day when one is swimming in beets, it works just fine...

The dish turned out very well! The flavors melded together wonderfully, and as Deborah Madison promised, the dish was truly better than the sum of its parts.

This recipe made quite a lot of food. I chilled the extras and brought them to a potluck lunch the next day. No one suspected they were eating leftovers! I think I liked the chilled dish even better. Of course my preference could be seasonal; it is July after all.

The braised carrots were a lovely side to the beets. I risk being thrown out of the crunchy, hippy, gardening community for admitting this, but I don't much care for the taste of fresh garden carrots.

They are soooo strongly flavored. I find them overpowering after a lifetime of eating mild (anemic) grocery store (old) carrots. However, the garden has been producing its fair share of carrots, so something had to be done. This recipe was the answer.

After scrubbing the carrots (garden carrots should be scrubbed rather than peeled), I cut them into pretty little ovals.

Garden carrots cut into nice ovals

Next, I prepared the braise in a sauce pan, added the carrots, and cooked until delicious.

Finally, I mixed up a compound butter with herbs from the garden and mustard. We spread that on toasted French bread to enjoy with our meal. All around it was a lovely meal for a rainy day.

***Disclaimer: All representations of Deborah Madison's recipes on this blog are intentionally incomplete. Do not attempt to copy a recipe from this blog. I have intentionally left out critical steps and ingredients to avoid copyright infringement. All recipes should only be attempted when referencing the book in which they were originally published.***