Eating with the Seasons

Ok, I admit it. I can't take the heat! I have lived in San Francisco for the past 13 years until this past January when I returned to my hometown of Hollister and the hot days of summer I have been dreading since I arrived came early. Please note, it's only mid-Spring!

So yesterday I welcomed the cold snap that rested over town, the gloom brought on by the clouds and the chilly breeze that made me homesick for the foggy city up North.

On my way home from work on the farm, a bag filled with an array of just-harvested Spring veggies by my side, I concocted a recipe in my head for a hearty soup much like the kind I would create on a foggy San Francisco summer day when the tomato harvest is just beginning. It would have an Italian flair with a dash of herbes de provence for flavor.

As soon as I got home I started chopping! I started with one yellow onion, finely diced and tossed in a large stock pot with a coating of olive oil. After the onions became translucent I tossed in a bit of diced broccoli, carrots, celery and cheddar cauliflower. After letting these saute for a few minutes, I then added one jar of Happy Girl Kitchen's crushed heirloom tomatoes, which are the next best substitute to fresh tomatoes. I also added about 6 cups of Imagine's No-Chicken broth (the best tasting vegetarian broth you can find, I think), a jar of Happy Girl Kitchen's Tomato Juice, salt, pepper, herbes de provence, and a couple of hunks of parmesan cheese rind to make the base of the soup rich with flavor. I let the soup come to a boil and then turned it down to medium heat and let it simmer for 10 minutes.

Meanwhile, I chopped zucchini, shredded cabbage, and diced green bell pepper. I tossed them in the pot along with 1/3 cup of orzo and one can of drained and rinsed white canellini beans. After 10 more minutes of cooking, the soup was ready to eat!

When serving, I topped each bowl with a bit of fresh basil thinly sliced. We ate this with hunks of bread toasted in the oven. Delicious!

Never one to fear challenging projects in the kitchen, I jumped at the chance to recreate the delicious looking raviolis Giada DeLaurentis made on one of her cooking shows on the Food Network last year. Armed wth fresh basil and the best lemons from Sespe Creek in Southern California, I set to work in my own kitchen, diligently tossing the flour and water for the dough, dicing the shrimp for the stuffing (she uses shredded chicken), mixing the shrimp with the ricotta, an egg from TLC Ranch, salt, pepper, and finely chopping my favorite green, Arugula, from Lakeside Organic Gardens in Watsonville.

Rolling the dough and making the ravioli themselves are quite simple. It's like rolling out a pie crust and cutting it in squares filled with whatever stuffing you like. It takes just a few minutes to cook them in boiling water and Giada tosses hers with a bit of olive oil, lemon zest, thinly sliced basil and seasonings to taste. The result is an exquisite, simple, refreshing dish.  I have made this recipe many times since I first tried them a year ago, mixing up the ingredients for the stuffing as I go. It was the perfect meal last evening for a warm night where you want something refreshing but substantial. I recommend using the sauce she uses and add diced fresh tomatoes when they are season. This goes great with a simple butter lettuce salad on the side tossed with your favorite vinaigrette. Here is my version of the recipe, a little altered from the one on the Food Network website:

Ravioli Caprese

Dough:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup very hot water

Filling:

• 3/4 cup whole milk ricotta
• 1 egg
• 1/2 cup finely diced shrimp
• 1/4 cup grated Parmesan
• 2 tablespoons finely chopped fresh arugula
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Sauce:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped fresh basil leaves
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

This breezy afternoon finds me dwelling on cauliflower. I have never met a cauliflower I didn't like so why not begin this blog with a bouquet of fresh cheddar cauliflower, my favorite variety? There are many different versions of cauliflower grown nowadays but this is by far my favorite. No, it doesn't come with a side of cheese to melt over it nor does it taste like cheddar cheese. Rather, it has a creamy, sweeter taste than the regular white variety.

I could make a meal out of one head of flower and be extremely content. After a long, rigorous work day on the farm yesterday, I had enough energy to do just that. I tried this baked cauliflower recipe, recommended by my sister, Laura, and boy did it serve Bryan and I well. One bowl of this and a drink of your choice truly makes a savory, filling meal and it was really easy!

Baked Caulifower (adapted from a recipe from www.fooddownunder.com)

• 1 Large head Cauliflower, washed & trimmed in to small florets
• 1 tbsp butter
• 1 tbsp flour
• Salt & fresh ground pepper
• 2/3 cup grated parmesan cheese
• 1 tsp dried mustard
• 1/3 cup toasted bread crumbs

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Place cauliflower in a large pan and just barely cover with water. Bring to a boil, reduce heat, and cook until two-thirds done. Strain, saving both the liquid and cauliflower in a small casserole dish.

3. Heat the butter in a saucepan. When bubbling, add the flour and cook, stirring constantly, 2 to 3 minutes. Slowly add the cauliflower liquid and stir until slightly thickened. Season with salt, pepper, parmesan, and mustard. Pour over the cauliflower in the casserole.

Bake in preheated oven for 10 to 15 minutes. Sprinkle with the bread crumbs and serve immediately.

 Enjoy!