Authors: Jesse Ziff Coole
Simply Organic (8 page)
1 small loaf whole grain Italian bread, cut diagonally into 12 slices about 1 inch thick and toasted
6 radishes, thinly sliced
Salt
Freshly ground black pepper
Wash and dry the greens and put them in a large mixing bowl. In a small bowl, combine the oil, vinegar, tamari or soy sauce, brown sugar, garlic, and green onions.
In another small bowl, combine the butter, chives, and tarragon. Spread the bread slices with the herb butter. Arrange the radishes on top and season with a little salt and pepper.
Season the greens with salt and pepper and moisten to your liking with the vinaigrette. (Refrigerate any remaining vinaigrette for up to 2 weeks.)
Mound the salad on a larger platter or individual plates. Serve with the toasts.
MAKES
6
SERVINGS
We all like warm desserts right out of the oven. An easy and quick way to make a sweet cake to order is in the form of a pancake. If you have a big sweet tooth, add more maple syrup or even sugar to the batter. Serve with sour cream or vanilla frozen yogurt or ice cream.
1/3 cup millet
2 large eggs
1½ cups buttermilk (see Organic Tip on
page 38
)
¼ cup pure maple syrup
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1½ cups whole grain pastry flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 pint raspberries
1 pint vanilla frozen yogurt
Put the millet in a medium saucepan over medium heat. Toast the grains, shaking the pan often, for 3 minutes, or until lightly browned. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat, but do not remove the cover, and let stand for 15 minutes. Cool to room temperature.
Meanwhile, in a medium bowl, combine the eggs, buttermilk, maple syrup, oil, and vanilla extract.
In a large bowl, combine the flour, baking soda, cinnamon, and salt. Form a well in the center of the flour mixture, pour in the buttermilk mixture, and stir to incorporate the dry ingredients into the wet just until blended. Add the millet, stirring to blend.
Lightly oil a griddle or large skillet and heat over medium-high heat. Drop the batter by scant ¼ cups onto the pan. Cook for 3 minutes, or until the uncooked side begins to bubble. Flip over and cook for 2 minutes, or until browned.
To serve, place 3 pancakes on each plate. Top with the raspberries and frozen yogurt.
MAKES
8
SERVINGS
This unusual dessert, which is like a cheesecake, also appeals to me for breakfast and for a midnight snack while I watch late-night TV.
½ cup dried cranberries
3 large eggs
1½ pounds ricotta cheese
1 cup plain low-fat yogurt
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon freshly grated nutmeg
Preheat the oven to 350°F. Fill a large baking pan with 2 cups water. Butter eight 6-ounce ramekins or one 1-quart baking dish and place them in the pan with the water. Scatter the cranberries on the bottoms of the ramekins or baking dish.
Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl.
Beat the egg whites with an electric mixer on high speed until soft peaks form. Set aside.
Add the ricotta, yogurt, sugar, and vanilla extract to the bowl with the egg yolks. Using the same beaters, beat the mixture until smooth. Fold the egg whites into the ricotta mixture.
Pour into the prepared ramekins or baking dish. Sprinkle the nutmeg on the top. If using ramekins, bake the pudding for 30 minutes. If using a baking dish, bake for about 45 minutes, or until a knife inserted in the center comes out clean. Cool completely on a rack.
Serve at room temperature or refrigerate to serve cold later.
KITCHEN TIP
This pudding can be adapted to your preferences. For a lighter version, use low-fat ricotta cheese. For a richer pudding, substitute sour cream for the yogurt.
MAKES
48
COOKIES
I like simple desserts, especially versatile ones like these cookies. They can stand on their own, but they are glorious when served alongside bowls of fresh strawberries or chocolate ice cream.
2½ cups whole grain pastry flour
½ teaspoon baking powder
1/8 teaspoon salt
1½ cups (3 sticks) unsalted butter, softened
¾ cup packed brown sugar
1 large very ripe banana, mashed
1 teaspoon vanilla extract
½ cup chopped walnuts
Preheat the oven to 400°F.
In a medium bowl, combine the flour, baking powder, and salt.
In a large bowl, beat the butter and brown sugar with an electric mixer, until creamy. Add the banana and vanilla extract, beating just until incorporated. Add the flour mixture and beat just until well blended. Stir in the nuts.
Divide the dough into quarters. Press one-quarter of the dough into an 8-inch circle on a large baking sheet. Using the dull side of a knife blade, score the dough, creating an outline of 12 pie-shaped wedges. Repeat with a second quarter of the dough on the same baking sheet. Shape the remaining quarters of dough on another large baking sheet.
Bake for 20 minutes, or until the shortbread is lightly browned and has risen. Place on racks to cool and cut into wedges.
MAKES
6
SERVINGS
This standard cobbler recipe makes good use of the first fresh fruit of spring: strawberries. I like to serve it warm with vanilla ice cream and hot fudge sauce.
½ cup (1 stick) unsalted butter
1/3 cup unsweetened cocoa powder
1 cup sugar
2 cups whole grain pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup milk
1 pint strawberries, hulled and sliced
Preheat the oven to 350°F.
Combine the butter, cocoa, and ¼ cup of the sugar in a 3-quart glass baking dish. Place in the oven for 3 to 5 minutes to melt the butter. Remove from the oven and stir until well blended.
Meanwhile, in a medium bowl, combine the flour, baking powder, cinnamon, and the remaining ¾ cup sugar. Add the milk and stir until the mixture is smooth. Spoon over the melted butter mixture, but do not stir. Scatter the strawberries on top.
Bake for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Let stand for 15 minutes before serving.
pioneer profile
SEEDS OF CHANGE
Farmers and backyard gardeners are people for whom I have a huge amount of respect. When you grow your own organic produce, you appreciate the challenges and rewards of seasonal, local production and savor the very best that Mother Earth has to offer.
Although I have always dabbled in gardening, I’ve only recently begun to really learn how to grow food. My garden is a place where I can test seeds, paying attention to how plants grow and, most important, to how they taste. Seeds of Change is one of the best sources for organic seeds and heirloom varieties.
In 1989, three guys as passionate as I am about changing the direction of food production started Seeds of Change. They wanted to help preserve the planet’s biodiversity by cultivating and offering consumers a wide range of open-pollinated, organically grown, heirloom and traditional vegetable, flower, and herb seeds. They encourage all gardeners and farmers to join them in the important work of seed saving and genetic preservation. The company seeks traditional seed varieties from the Americas and treasured heirlooms from abroad. Many of these are in danger of being lost due to rapid consolidation within the seed industry and the decline of indigenous agriculture and seed-saving knowledge. Now Seeds of Change also offers a broad selection of 100-percent-organic seedlings, as well as gardening tools (my remarkable greenhouse came from them), books, and an extensive line of their own organic foods.
The mission of Seeds of Change is as relevant today as it was in 1989. They believe, as I do, that there is a solution to one of our greatest environmental crises: the loss of biodiversity and the erosion and pollution of our precious soil. Our conventional agricultural methods are polluting the planet and our own bodies. They are threatening the health of future generations, as well as squandering our valuable soil, water, and energy resources. Seeds of Change believes we can alter our course, starting with their seeds. I know they already have made a big difference.
By mid-April, my mind, my soul, and my taste buds are ready for light, bright spring flavors. Late spring is a time of transition. The pavement is dry, but a hint of coolness remains. The air delivers a fresh, warm, floral scent from the many blooms of roses and edible, colorful flowers. Baby root vegetables like turnips and carrots announce their arrival. I The weather is predictably unpredictable—days waver between rainy and chilly and dry and warm. I find myself catering to these climate changes in my kitchen. On cool, damp days, I am filled with the desire to prepare warm, meaty dishes. When the sun dominates the day, I shift to lighter, fresher fare with flavors on the brink of ripeness. I rejoice in the spring harvest that provides me with the gifts of salad greens, berries, artichokes, mushrooms, and fresh herbs. I The weather also affects me physically. I find it difficult to exercise during cold spring days, rebelliously resisting the gym. I gain a few pounds as I satisfy my craving for fattier foods. On sunny spring days, the outdoors beckons me, and I find myself enthusiastically walking the challenging hills near my home to expend some calories and meditate. I Without a doubt, exercise, diet, and joyfulness are the keys to keeping healthy. Springtime simply makes it easier to keep oneself in balance physically, mentally, and spiritually.
55 Spring Vegetable with Arugula Pesto
56 Curry Carrot Soup with Wasabi Cream
58 Ricotta–Green Onion Gnocchi
61 Fish Fillet with Parsley-Almond Pesto
62 Green Goddess Chicken and Asparagus Salad
63 Beef Stew with Baby Spring Vegetables
64 Lamb Burgers with Caramelized Shallots
66 Gorgonzola Potatoes and Peas
67 Asparagus Risotto with Truffle Oil
68 Noodles with Cottage Cheese, Leeks, and Peas
70 Watercress with Strawberry Vinaigrette and Cheddar Croutons
71 The World’s Easiest Vinaigrette
73 Herb Garden Angel Food Cake
75 Chocolate Rice Pudding with Raspberry Sauce
76 Spring Crêpes with Honey-Mint Crème Fraîche
WITH
ARUGULA PESTO
MAKES
4
TO
6
SERVINGS
Traditional pesto is made with basil using a mortar and pestle, but in my modern kitchen, I use a food processor and have ventured far beyond basil. Flavorful leafy greens and herbs, like arugula or Italian parsley can be gently chopped or ground into a pesto, flavored with fruity olive oil and garlic.
