Archives for posts with tag: recipes

Hello. It is the last day of March and I have moved again: on March 21 I moved out of my mother’s house and back to San Leandro. I am still unpacking things and rearranging them — I can’t remember where everything went last time around, although I remembered the locations of all of the pieces of furniture. As I settle into the house and take up routines of cleaning and cooking I find myself thinking a lot.

These are the kinds of things I think. “I want to make some bread. I don’t have any whole wheat flour. I have oats and cornmeal and molasses and white flour. I can make anadama bread. If I make double amounts of the cornmeal mush we can have cornmeal pancakes for breakfast tomorrow. If the oven is on to bake bread, I should roast a butternut squash from the cache that I grew last year. We can have that tonight with baked beans and fresh bread.” Then I bake bread and roast squash, saving the squash innards in the freezer for some future batch of butternut squash soup. Using the oven to prepare more than one dish at a time is something I learned from my mother in her kitchen.

I think about the garden. Because I am going on a short trip to New Mexico in late April I do not want to start seedlings or plant anything new outside until I get back. The garden, however, had plans of its own. Forty tomato plants have started themselves from the smushed remains of last year’s tomatoes, tomatoes that fell off the huge Sun Gold vine. Many of them decided to grow between the tiles of the only paved area in the yard, although some have reasserted themselves in the soil by the fence where I planted them last year. The largest of the patio tomatoes is now in flower. We will have to wait to see what we get because Sun Gold tomatoes are hybrid tomatoes. I had also planted Amish paste tomatoes and Principe Borghese. It remains to be seen if any of them have come up in the tomato forest. The chard asserted itself as well and formed two healthy clumps in a boggy area near the shed. So far my gardening activities have been limited to weeding, cutting down dandelions and thistles and teasing out oxalis from the stems of the chard. I cut chard everyday to eat, adding it to pasta with sun-dried tomatoes, kalamata olives and feta or scrambling it into eggs with scallions. I think, eating from the garden, that I would like to plant some lettuce soon, maybe some radishes for variety, and then I remember that I am going away in less than a month and it would be better not to plant anything until I can be here to tend the garden.

I think about what I need and what I don’t need. At certain points in unpacking I declare “I don’t need any more stuff.” Then I realize I haven’t seen my set of biscuit cutters (“Maybe they are in the cookie-cutter tins by the kitchen bookshelf”) or my dough cutter. Because two of my bookshelves sit in the kitchen as a makeshift pantry and china cabinet respectively I have to edit the books that I display on the bedroom shelves. Last time around I consigned the short story collections to the shed. This time I have them out, but I am thinking they will be boxed up once again so that I have room for music books and volumes of poetry. Another strategy is to place books I have bought but have not yet read on a high shelf and to ask Johnny, who is tall, to get them down as I need them. Tomorrow, my “day off” I will face the book-sorting issue: last time I rearranged the books three times before I was satisfied.

When I spill water on the floor I am full of desire for a new, more effective mop and a large batch of cotton rags. When I think of making soup I covet an immersion blender, or, at least, a working regular blender. When I bake bread in conjoined loaf pans I remember the nice set of bread pans I saw at a thrift store in Berkeley and wonder if they are rust-proof and if they are still there. I make mental lists of groceries: whole wheat flour, lemons, sour cream, cinnamon sticks. Whenever I put something away in some inconvenient place I think, “Is there a better place for that in the kitchen?” (or the bedroom, or the bathroom).

As per the last time I moved I cannot find my camera battery on the evening that I write this blog post. If I find it soon I will perhaps add some pictures of the tomato forest.

Anadama Bread

In a saucepan combine:

1 and 1/2 cups water

1 tsp salt

1/3 cup cornmeal

Stir constantly until cornmeal thickens and bubbles. Pour into mixing bowl.

In a glass measuring cup, measure 1 and 1/2 Tbsp of corn oil or soft shortening. Add to cornmeal mixture.

In that same greasy measuring cup, pour 1/3 cup molasses. Add molasses to cornmeal.

DO NOT WASH THAT CUP YET. Into that molasses-smeared cup, put 1/4 cup water. Pop it in the microwave for a few seconds until lukewarm and add 4 and 1/2 tsp yeast. Stir with a fork until the yeast dissolves.

In another bowl measure 4 cups sifted flour.

Either go away and leave cornmeal mixture to cool to lukewarm and then add dissolved yeast OR start adding flour to the cornmeal mixture, which will help cool it. When the mixture is lukewarm add the rest of the flour and the dissolved yeast and begin to knead the dough. You may have to add more flour to overcome the stickiness of the molasses. I like to turn the dough out of the bowl and knead it on a lightly-floured  wooden surface.

When the bread is smooth and no longer sticky, add 1 Tbsp butter or oil or shortening to the mixing bowl and place the dough in it again. Cover with a dampened and warmed linen or cotton towel and leave to rise in a warm place until doubled (over an hour). Punch down. Let rise again (about half an hour).

Grease a bread pan or pans and shape dough. This recipe makes a good-sized round loaf or four small loaves. Preheat oven to 375 Bake for forty to forty-five minutes until nicely browned. Remove loaves from pans and let cool before slicing.

painting shows ingredients for pasta: broccoli, lemons, feta, fresh basil, dried pasta.

Broccoli-Feta-Basil Pasta. 8″x 8″ gouache and watercolor pencil. Sharyn Dimmick

This week I got a big bunch of fresh basil in the farm box. Fresh basil in October? I’ll take it. I used some of it to make a quick pesto to eat on Portobello mushroom “burgers” last night. I used the rest to make my favorite quick pasta dish: pasta with broccoli, feta and basil.

This is almost a non-recipe.

1) You put your pasta water on to boil

2) You get out a box of pasta — I like short pastas with this: farfalle, fusilli  or penne. I use half a pound for two people because I like leftovers and because when we eat this pasta we eat it as a one-bowl meal.

3) While the water heats and the pasta cooks, wash and chop your broccoli into bite-sized pieces. How much broccoli? I can’t tell you that. How much do you have? How much do you like broccoli?

4) Crumble some feta cheese into a large serving bowl or two individual pasta bowls (You can make this for one, too — just use less of everything). I’m going to say four ounces of feta for two people, but if you want to use more, use more. The more cheese, the better it is, really.

5) Squeeze the juice of one or two lemons over your cheese.

6) Grind some black pepper over  the cheese if you like pepper.

7) Do a quick chiffonade of basil leaves into the cheese.

8) Throw your chopped broccoli into the pasta water in the last minute of the pasta’s cooking. Cook one minute only.

9) Drain pasta and broccoli

10) Toss with feta and basil mixture, or put in individual bowls and stir like mad with a fork to distribute cheese. The cheese melts a little on the warm pasta, releasing the perfume of the basil.

Food Notes: This is best to eat in late spring and early fall, whenever you have the intersection of fresh basil and broccoli and lemons, but I make it in deep winter, too, substituting dried oregano and red wine vinegar for the basil and lemons. It’s good with roasted red peppers or bits of sun-dried tomatoes added to it, too, which add color contrast and winter vitamins. I make this pasta with fresh green beans if I don’t have broccoli — that’s good, but the broccoli version is better. What you don’t need is any salt or olive oil: feta is plenty salty on its own and provides enough fat. Keep it simple.

This is really good made with whole wheat pasta, too, which I buy whenever I find it on sale.

Please come back on Friday for a Halloween surprise.