EASY, CHEESEY (IN THE BEST WAY) CORNBREAD

When I decided to serve cornbread with the Lentil Soup (see previous post), I’d forgotten that a recipe for it had been included in The Homemade Pantry, the book From Scratch Club was reading and cooking/baking its way through. Didn’t even look in the book before clamoring through my cabinets to see if I had cornmeal. And I didn’t feel like putzing through a bunch of cookbooks to find a recipe I could either make “as is,” or play around with to my own taste. It isn’t that I’ve never made the stuff before, just that previous cornbread has either been from a boxed mix or the recipe I made it from didn’t thrill me enough to get it written down.

It turned out there were two cornmeal possibilities amidst my baking goods: ol’ reliable Quaker yellow cornmeal and a more authentic-looking stone-ground type with a Native American profile on the front of the package (reminiscent of the fact that the only time I ever heard of cornbread as a child and throughout teen years was when certain Indian tribes were discussed during history lessons, usually around Thanksgiving!). Since the Quaker package sported an upcoming expiration date in December 2012, my more frugal persona took over (maybe that’s the other kind of cheesey surfacing, as in the cheapest, but not always the most delicious, way ). I wasn’t about to toss out still-good ingredients, even if the alternative was probably “better for you,” maybe tastier and perhaps the result of more organic farming methods. Didn’t want to know all that. Just wanted to get on with baking.

Of course, perhaps I should feel guilty for… for not feeling guilty about using the “better” cornmeal. After all, modern technology has taken what was/is a sacred food for many of the world’s inhabitants (and former inhabitants) and bastardized it into chemically-enhanced products solely to give it longer shelf-life and thus allow industry to make larger profits. “Longer shelf life” does not equal “more nutritious” and sometimes it does equal “not-so-good-for-you.” Whole civilizations once built their spiritualities around goddesses worshipped because human beings believed these other-worldly beings somehow controlled crops, shepherding in a rich harvest that could nourish their families through the long, hard winter (or conversely causing drought, disease and other disasters which invited starvation and death).

Corn Mother is a big deal in the Americas to Native Americans. She’s found in various forms in indigenous faiths throughout the two continents. Cunningham’s Encyclopedia of Wicca in the Kitchen (Llewellyn Publications, 2003) tells us, “The Quiche Mayas of Guatemala and the Navajo believed that the first humans were created from corn. The Mayas, Incans, Aztecs, and nearly every American Indian tribe ate corn and incorporated it into their religious beliefs and rituals. The corn mother was perhaps the most widely worshipped deity in the pre-Colmbian Americas. As a symbol of life, fertility, eternity, and resurrection, corn was a sacred gift of the Mother Goddess.” Corn was one of the Americas’ gifts to the world. It may not be called sacred by the millions it feeds today, but it sure can help to fill a growling belly.

Cunningham notes that many people still view corn as sacred and believe that  to waste it is to cause poverty. He compares it to the way Asians feel about wasting rice. [Here’s my “out” – out of the guilt: however processed Quaker’s cornmeal might be (and I don’t know the extent of it and don’t want to bad-mouth the company), it’s still a corn product that shouldn’t be wasted. This is perhaps today’s alternative to my mother’s directive to “Eat—there are starving children in China.”]

Quaker’s recipe, on the back of the fat cylinder in which their product comes, was called “Easy” but it also looked like it was trying to be lo-cal or lo-fat or both, which is fine so long as there would be plenty of flavor. Reading through the ingredients, however, I wasn’t exactly hopeful about mouth-watering taste; so naturally I fooled around with it. Here are the changes I made (I think I’m remembering them all, but be aware that I only scribbled down what I did do, not how it was different from the Q-recipe):

  • Decreased amount of flour.
  • Increased amount of cornmeal.
  • Used same amount of sugar, but half was evaporated cane juice sugar and half was light brown sugar (I used no standard granulated sugar, which I think was inferred for use in the Q-recipe although they didn’t actually say what kind of sugar to use.).
  • Substituted buttermilk for skim milk.
  • Lightly beat the egg before adding to mixture.
  • Added cheese for flavoring (it all melts into recipe).
  • Added nutmeg.

I toyed with the idea of adding chives and/or parsley (have done this with cornbread before and liked it). Didn’t do it this time, but it’s always an option (as it could be for you!) – went with addition of nutmeg instead.

Here’s the recipe. If and when you decide to make it, think about this: Patricia Telesco’s A Kitchen Witch’s Cookbook (Llewellyn Publications, 1994) lists corn’s “Magical Associations” as “Life of the Land, cycles and eternity.” I don’t think the term “eternity” on this list is meant to encompass living forever on this planet in our current bodies, but there is something eternal about our being. Scientists have determined that there is no new energy in the Universe. Our bodies decompose and become (or more accurately, remain) One with All that exists. I am content with corn symbolizing this eternal cycling and re-cycling. Sure feels sacred to me.

(MAYBE SACRED) CORNBREAD
Yield: I get 16 “slices” of cornbread, but you might like smaller or larger portions!

Ingredients

  • butter to grease the baking pan
  • 1 cup unbleached all-purpose flour
  • 1 cup cornmeal
  • ¼ cup sugar (I split this up between evaporated sugar cane juice and light brown sugar)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt (I used iodized table salt)
  • 1 cup buttermilk
  • ¼ cup olive oil or vegetable oil (I only had olive oil; ran out of canola)
  • 1 egg, lightly beaten
  • ½ cup shredded cheddar or mixture of parmesan/asiago cheeses
  • a couple of dashes of fresh-ground nutmeg, to taste

Process

  1. Preheat oven to 400 degrees.
  2. Generously grease an 8”x 8” or 9”x 9” baking pan (I used a square one) with butter.
  3. Combine dry ingredients – flour, cornmeal, baking powder, sugar and salt – in a large bowl. Whisk together well.
  4. Combine buttermilk, oil, and egg together in another bowl, whisking until mixed.
  5. Add liquid mixture to dry mix; combine with a few strokes of a wooden spoon or spatula.
  6. Fold the cheese(s) into the mixture, and sprinkle nutmeg (if using) over it as well.
  7. Give mixture a last few stirs (do not over-stir) and then pour into prepared pan.
  8. Bake until cornbread is lightly browned and pulling away from side of the pan. A cake tester or butter knife should come out clean when inserted into its center.
  9. Remove from oven and allow to cool for a few minutes before cutting into slices.

I like it when it’s still warm and I can slice it horizontally to insert a skinny pat of butter, which immediately melts to add to the yumminess. Ahhhhh…

LENTIL SOUP – EARTHY RECIPE, UNDER A WATER SIGN!

According to Cunningham’s Encyclopedia of Wicca in the Kitchen (Llewellyn Publications, 2003), lentils – a major staple in many diets around the world – possess the “energy” of Peace. Their element is water (and how would we eat them if we couldn’t cook them in liquid?), despite what I’d describe as an earthy taste, and their “planet” is the Moon (water… tides… get it?). Cunningham says to “eat it for peace.” I envision a whole day designated for making peace in the world, with everyone slurping lentil soup as part of the overall symbolism. On a full stomach, who can make war?

Peace wasn’t what I had in mind, however, when I made a large batch of it recently. It was about the next couple recipes to cover for From Scratch Club on GoodReads. Part of the assignment for FSC was to make another recipe from The Homemade Pantry, selecting from either Chapter 5 (or “Aisle” 5, as author Alana Chernila calls it), which covers Soups, or from Chapter/Aisle 6, entitled “Baking Needs & Mixes.” I made the soup from Aisle 5, then opted for Alana’s Yellow Cake in the following chapter (also made Corn Bread to go with Lentil Soup but not from this cookbook, although quite similar). Today’s post covers how I prepared the Lentil Soup, based on the book’s instructions but with my own revisions.

Dad (right) w/Uncle Champ & cousin Marge

Bill loves lentil soup. I enjoy it and especially like that lentils don’t take a long time to cook! Growing up, however, I don’t remember these tiny “beans” ever being present in our household. It was the 50s and 60s, and convenience foods were big in this country, especially soup-wise (think: Campbell’s).

Mom & Dad (Dolly & George), circa 1969

In our household if homemade soups were conjured up, Dad usually created them. And he had only two in his repertoire: Vegetable Beef and Manhattan Clam Chowder. In truth, they were the same concoction, except the first one got the beef and the flavor it created when the meat chunks were browned, and the chowder included clams (usually Little Necks). Otherwise, pretty much the same vegetables and spices. You’d think that our father’s taking over some cooking once in a while would be a gift to Mom, and she did appreciate it. Until it got to clean-up. It seems that Dad’s short stint as a cook in the army during the war made him prone to producing very large batches of soup, resulting in lots of clean-up detail (which he was perhaps used to leaving to other soldiers to handle). Mom always seemed to be the one handling clean-up in our flat’s tiny kitchen, a space not equipped with “instant” hot water. She had to be sure to light a flame under the gas water tank early on, so she’d have enough hot water to wash all the dishes!

If I need another reason to like lentils, it’s their awesome nutrition profile. 100 Best Health Foods (Love Food, an imprint of Paragon Books, 2009), a book that details health benefits of some foods determined to be best for our bodies and overall well-being, lists their major nutrient levels and further emphasizes that lentils are especially rich in fiber, have a high iron content, and contain plant chemicals to help alleviate PMS symptoms (wish I’d known that a couple decades ago) and aid in bone health. Their high zinc content also boosts the immune system. We’re talking a food that, from ancient times, has nourished the human race (almost 2,000 years before Christ was born, the Egyptians apparently traded lentils for the prized cedars of Lebanon!).

But few people want to be told how good something is for them (try it on a kid—see how far it’ll get you toward convincing them to eat broccoli or Brussels sprouts…). We want to know it tastes good. And this recipe is delicious – hot, earthy mouthfuls of flavor.

Note about this recipe: I adjusted things like:

  • salt (ran out of unsalted butter; used low-sodium soy sauce instead of regular soy)
  • didn’t have white onions on hand (used red)
  • chopped celery instead of minced
  • delayed when to add lentils (used dried red lentils instead of raw green or French lentils, which cook faster and would disintegrate if added early)
  • added parsnip and extra potatoes
  • added a mix of some herbs (some dried, some frozen from pots on my deck this summer).

EARTHY LENTIL SOUP
(with thanks to Alana Chernila for original recipe from which this is derived)
Yield: 8-10 servings

Ingredients

  • 2 tablespoons butter (as noted above, I used salted butter; if using unsalted, adjust for difference)
  • 1 cup chopped onion (white onion ok, but I had milder red ones!)
  • ½ teaspoon fine-ground sea salt (table salt ok), plus more if desired
  • 1 cup peeled, chopped celery (if celery has leaves, use them too!)
  • 1 cup peeled, chopped carrots
  • 1 medium-to-large parsnip, chopped
  • 3 cups dried red lentils
  • 1 dried bay leaf
  • 2 cups peeled and chopped potatoes
  • 7 to 10 cups chicken or vegetable stock (homemade preferred but not required) or water, or any combo of stock and water
  • black pepper, to taste
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1½ tablespoons light brown sugar (yup! who’da thought?!)
  • 1 teaspoon low-sodium soy sauce (according to Alana, tamari is ok too)
  • up to 2 or 3 tablespoons of a combo of parsley, thyme, marjoram and/or oregano (Alana’s recipe calls for most of these [marjoram is my add-on] as garnish; I included them as actual last-minute additions to soup; some of these were frozen from my summer potted herbs, others were dried – all are optional but add nice flavor )

Process

  1. Melt butter in large soup pot over medium heat.
  2. Add onion to butter; sauté for one minute or until shiny.
  3. Add salt, garlic, celery, parsnip and carrots to pan. Cook for an additional 5 minutes, or until aromatic and shiny.
  4. Add bay leaf, potatoes and about 7 cups of stock to the pot. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, for 45 minutes to an hour.
  5. Stir lentils into pot. Bring to boil again, return to medium-low and cover. Check as it cooks, making sure it does not become too thick or dry; if it does, add more stock or water (I wound up using all 9 cups of stock plus a bit of filtered water). Cook for about another 45 minutes.
  6. Add pepper, brown sugar and soy sauce. Remove bay leaf. Cook for about another 10 to15 minutes.
  7. Add combo of herbs, if using. Simmer an additional 5 to 10 minutes if needed (check doneness of lentils and potatoes to gauge this).
  8. Adjust for salt and pepper, then serve!

LUCIOUS LEMON RICOTTA PANCAKES

This is the second recipe in which I used the Homemade Ricotta made per my recent joining of the From Scratch Club on GoodReads. We’re reading/cooking/baking from The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila, a book I highly recommend. My last blogpost, Comfort Pasta with Ricotta, Nutmeg and Peas was the other dish I conjured up, based on a recipe in a cookbook I’ve owned for years. Both were heaven to the tongue.

I found this recipe in a relatively new (to me) cookbook, Baking by Flavor by Lisa Yockelson (John Wiley & Sons Inc., 2002), a volume awarded the IACP Cookbook Award in 2002, which I just learned is an honor given by the International Association of Culinary Professionals to “the authors, publishers, and other contributors behind the best of cookbooks published each year.” Because I love lemon-anything, it caught my attention immediately. As usual, I made a few changes to suit my needs, desires and tastes.

When the kids were growing up, pancakes weren’t on our everyday breakfast menu. It took time to make them, even from a box (and our box was Bisquick, which we found to be better than specifically-pancake/waffle mixes). Life was too hectic to get into time-consuming morning feasts like pancakes, eggs/omelets, French toast and other more elaborate first-thing-in-the-morning endeavors on weekdays. Those were weekend fare, so long as we weren’t driving children all over creation to too-early activities on a Saturday or Sunday! So pancakes were treats, and they remain so.

These Lemon Ricotta Pancakes surpass anything from those days. Bill and I scarfed them down over two days (fresh and heated-up leftovers), savoring every bite, knowing our son wouldn’t be interested anyway. He’d much rather make his own Bisquick batch whenever he feels like it. His loss.

Try ’em—you’ll love ’em.

LEMON RICOTTA PANCAKES FROM SCRATCH
Yield: supposedly, 27 pancakes – but ours were larger, for a smaller yield

Ingredients

  • 1 cup unsifted, unbleached all-purpose flour (original recipe calls for bleached; I only buy unbleached)
  • 1 teaspoon baking powder
  • pinch of salt
  • dash of nutmeg and/or cinnamon (totally my addition- totally optional)
  • ¾ cup whole-milk ricotta cheese (mine was homemade)
  • 3 tablespoons sugar (book calls for granulated; I use organic evaporated cane juice sugar – same texture as granulated)
  • 1 teaspoon freshly grated lemon zest (lemon-love-me probably made that at “generous” teaspoonful!)
  • 2 large eggs, slightly beaten with a whisk (original recipe doesn’t call for whisked eggs; this is my move so the whisk part is optional)
  • ¾ cup milk (I used 2%, but whole is fine; buttermilk would also work to add more tang)
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled to tepid
  • ½ teaspoon pure lemon extract
  • butter, for the grill (book calls for clarified butter, but I used regular unsalted)
  • fresh fruit, for topping (optional – my idea, not the cookbook author’s)
  • confectioners’ sugar, for sprinkling on pancakes

Process

  1. Sift flour, baking powder, salt, nutmeg (if using) and cinnamon (if using) into medium-sized bowl.
  2. Blend ricotta, sugar, lemon zest and eggs in small bowl, using wooden spoon or paddle.
  3. Blend milk, melted butter and lemon extract into ricotta mixture.
  4. Blend ricotta mixture into the sifted flour ingredients, stirring until it becomes an evenly textured batter (use wooden spoon or paddle). Batter will be moderately thick.
  5. Place 2-tablespoon scoops (or use a little more, if preferred) of batter onto a hot griddle greased with butter; cook for about 1 minute or until undersides are golden and bubbles appear on surface. Flip over with a spatula and continue cooking for about another minute (until golden brown on bottom).
  6. Serve with fresh fruit topping, if desired.
  7. Sift confectioners’ sugar atop pancakes (and fruit, if serving), also if desired. I can imagine whipped cream instead of the confectioners’ sugar – but only the real stuff, not what comes frozen in a plastic tub!

COMFORT PASTA (WITH RICOTTA, NUTMEG & PEAS) – QUICK & EASY!

Most pasta – no matter what kind or how prepared – qualifies as comfort food for me. The old standard Macaroni and Cheese ranks #1 in my book, probably because it was a my mother’s dish my mother often served. She tossed together canned, diced tomatoes and American processed cheese – plus elbow macaroni and whole milk (no one even hear of 1% or 2% milk back then, and skim was too skimpy). That’s about it, except for salt, pepper and maybe a little garlic salt if she had it. It was always delicious. I make a sort-of version of hers about once a month, although with different (and alternating) cheeses, but I often hunger for something a little different.

Uncle Champ (Frank), Aunt Mary with cousin Mary; circa 1950.

Then there was Aunt Mary’s spaghetti and meatballs. It was a super-treat to get invited to Aunt Mary and Uncle Champ’s house for the ultimate Italian dinner back-in-the-day. After all, Aunt Mary’s parents were Italian immigrants from Puglia — this was a genuine recipe! Her meatballs became forever the ultimate high standard against which all meatballs were measured, at least as far as Mom was concerned. When the family (my brothers and I and our families) took her out for her 70th birthday to a celebrated Italian restaurant in Albany, allegedy the place where former Governor Mario Cuomo preferred to eat when doing Italian, she naturally order spaghetti with meatballs. Asked how the meatballs were, she replied, “They were pretty good.” Not great. Just pretty good.

Decades ago, my cousin Mary gave me her mother’s recipe but I tend to go off on my own where these things are concerned, so I’ve only made it a few times. It requires cooking at least overnight, until a chicken breast literally dissolves in the tomato richness. And there’s more than just meatballs involved—sausage comes into it as well. A lengthy project. Still, it holds such an honored place in my personal history that it even worked its way into a poem I wrote some years ago, which just posted on this blog’s Food for Thought: Getting Literate page, for your reading pleasure.

Dolly (Mom) out to dinner on 70th birthday, at head of table. 1997.

When Mom (Dolly) made spaghetti sauce it could be okay or it might be what I dubbed as her “cardboard sauce.” She’d give me a dirty look when I used that term, or would comment, “And how would you know what cardboard tastes like?” It was clear she was inferring that we ate pretty decently. Dad ran a tiny grocery store in the South End of Albany (he worked there for something like 14 years; later owned it –the business, not the building- for a few years before he became too disabled by a stroke to work). We often get leftovers where meats were concerned, the ones not sold to his customers, but there was always a decent roast on Sunday for dinner. And the Grand Union was less than a half-block away for items Dad didn’t sell or couldn’t tote home after work in a taxi.

In retrospect, I should’ve called that not-so-great sauce “Mom’s hurry-up” meal. Most likely, she just didn’t feel like cooking that night! Who wants to prepare an all-night affair, or even your own one-to-two-hour sauce, when there’s an easy way out- especially when you can get invited for The Real Deal and walk just a few blocks to consume it with lots of family?

Seems natural that I’d look for an easy-to-prep pasta dish for some of the homemade ricotta I’d made (see previous blogpost, dated October 4, 2012). I checked out a fav cookbook that’s been on my shelf for years, The Best 125 Meatless Pasta Dishes by Minday Toomay and Susann Geiskopf-Hadler (Prima Publishing, 1992), and found Ricotta with Nutmeg and Peas. Nutmeg being a favorite spice of mine, plus knowing it goes great with cheese of almost any kind, it was no contest about this selection.

The dish went over big with both Bill and Adrian. I loved it and will make it again. Of course, I made it my own with a few changes (which are noted) – the big one, of course, being that I used my homemade ricotta, made with whole milk.

Comfort Past (with Ricotta, Nutmeg and Peas)
Yields 4-5 servings

Ingredient

  • 15 oz. homemade whole-milk ricotta (or store-bought part-skim), at room temperature
  • 4 tablespoon unsalted butter, at room temperature
    …with homemade ricotta!
  • 1 to 1 ½ cups peas (frozen or fresh – I used frozen)
  • ½ teaspoon nutmeg, freshly grated preferred (but ok to use jarred)
  • a dash of cinnamon (optional, my addition- not in original recipe)
  • ¼ teaspoon salt (I use sea salt, but table salt ok)
  • a few twists of the pepper grinder, to taste
  • ½ cup Parmesan cheese, finely grated
  • 12-14 ounces dried pasta (recipe said 12 ounces but I knew I could stretch it!; recipe also recommended small tubes or spirals but I used angel hair, our favorite, and it was great)
  • additional Parmesan and nutmeg, as needed and/or desired

Note: it’s important that ingredients be at room temperature, since nothing except the pasta will be heated!

Process

  1. Cook the pasta to al dente in a pot of several quarts of boiling water, adding the peas for the final two minutes. (In Italian, “al dente” means “to the tooth” which suggests that the tooth should meet a little resistance when it meets the noodle. The packaging for your pasta should give you guidelines for how long that particular pasta takes to make it to this stage.)
  2. Meanwhile, mash ricotta and butter in a large bowl, along with nutmeg, cinnamon (if using), salt and pepper.
  3. Set the bowl in warm spot on the stove while waiting for pasta and peas to cook.
  4. Drain the pasta and peas, allowing a bit of water to remain with the noodles and veggies.
  5. Toss the ricotta mix with the Parmesan in the warm bowl.
  6. Add the pasta and peas to bowl with ricotta/Parmesan mixture, and mix it all together using tongs or a forks.
  7. Serve (on warmed plates, if you like) sprinkled with additional Parmesan and a little nutmeg, if desired.

RICOTTA FROM SCRATCH – OR, LITTLE MISS MUFFET HAD NOTHIN’ ON ME (WHO KNEW MAKING RICOTTA MEANS SEPARATING CURDS & WHEY!?)

In yesterday’s post, I talked a bit about the From Scratch Club (http://fromscratchclub.com/) that I discovered while Bill and I wandered about Honest Weight Co-Op’s fall festival (http://www.hwfc.com/). Almost as soon as we got home from the harvest fest, I joined GoodReads (http://www.goodreads.com/), clicked “Groups” heading at the top of the page, found FSC Book Club, and clicked. Bingo! Just in time to participate in their second book challenge, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making by Alana Chernila (Clarkson Potter Publishers, imprint of Crown Publishing, division of Random House, 2012). Today’s blogpost is about my meeting the first challenge. In fact, blogging about it goes along with part of the assignment!

Participants in the FSC Book Club are challenged every other Monday to read a portion of The Book and then to complete at least one or two tasks. Always, they’re asked to make at least one of the recipes from the chapters, and then something else – such as inviting someone over to share your cooking/baking, or posting a picture of your product. On September 24th, we were directed (gently – there’s no pressure to do any of this) to read the first two chapters of Homemade Pantry (“Dairy” and “Cereals & Snacks”) and to make at least one recipe from either (or both) of them. In addition, we’re to take a photo of the finished product “in action.” We’re to upload pictures to the Group’s page and perhaps also to Facebook (Guess I’ll create a separate album for FSC food pics) and Twitter (not sure if I’ll bother with this one—I don’t Tweet very often). As I said yesterday, my choice was Ricotta from Chapter 1 (Dairy).

I putzed around for a few days with one excuse or another not to get to it. Good excuses: (1) not enough time in a solid block to concentrate on doing something so new (heaven forbid I should screw it up!); (2) had to get better equipment (after all, none of my bowls were deep enough to easily use my chinois [a/k/a huge, upside-down, cone-shaped, very fine sieve]); (3) thought I had all the ingredients but didn’t (oops! when I shopped, didn’t buy lemons – and then realized those two citrus fruits in the green bag in the frig were oranges).

When things settled down time-wise, and I’d bought a deep, wide-mouthed, glass canister, and a trip to the grocery included purchase of several lemons – well, it became clear that Excuse #4 was the one that truly held sway: despite the apparent ease of ricotta creation per the author’s recipe, I was nervous about attempting it. (I’m not Italian so how could I even think I can make this? Hell, growing up we never had ricotta in the house, I mean NEVER. My mother was in her 40s before she even tasted lasagna. And watching that temperature and timing it- OMG, I’ve owned one of those “attach-to-the-pot” thermometers for a few years and it had never been taken out of the package. Then too, why would I want to make it when I could buy decent ricotta?) So the only thing to do, finally, was to Just Do It.

It turned out heavenly. Once refrigerated, the texture (curds) was firmer, less creamy than the store-bought stuff but it tasted so much better. Just a hint of the lemon sneaks through when it hits the tongue (which made me wonder, once I went to the author’s blog to ferret out a link for folks to find Chernila’s recipe, about versions that use vinegar instead of fresh lemon juice). I saved the whey (liquid that dripped through the chinois) and used it in the pasta water for the Ricotta with Nutmeg and Peas that I made the same night and yesterday in the Lemon Ricotta Pancakes (topped with confectioners sugar and fresh, raw-sugared berries) we had for dessert. There’s still a little of the liquid left, which will go into a creamy soup tonight or tomorrow.

All in all, a terrific experience. Before posting the pictures (which will make up the remainder of this blog entry), here are links to author Alana Chernila’s two ricotta recipes: http://www.eatingfromthegroundup.com/2009/05/curds-and-whey/ and http://www.eatingfromthegroundup.com/2009/12/ricotta-again/. Her Homemade Pantry version indicates you could simply use a half-gallon of whole milk and fresh lemon juice, with the option of adding heavy cream and/or salt as well (I took both options). On her site, the “Ricotta, again” post comes closest to the book’s recipe (it lists both the cream and the salt, but not as options).

My batch made about 1½ cups of the stuff, as the author promised.

As the expression goes:  Try it – you’ll like it!

FALL HARVEST FESTIVALS BEGIN – AND I DISCOVER A GREAT FOODIE CLUB AT ONE OF THEM!

FALL HARVEST FESTIVALS BEGIN – AND I DISCOVER A GREAT FOODIE CLUB AT ONE OF THEM!

I know, I know – I was only taking the summer off from the computer (except for necessary e-mails, and I wasn’t very good about getting to them either), but it’s somehow already gotten to October. Well, I’m back but thought I’d readjust to the blogging thing with pictures from the Honest Weight Food Co-Op’s fall harvest festival (and this could be my only blog for at least for several days), which was held Sunday, September 23rd, and a couple snapshots from an event on Madison Avenue (also in Albany). It was at Honest Weight’s fest that I found a terrific resource, both local and online!

[NOTE that this blogpost was originally written about a week ago, drafted in MS Word, but when I attempted – several times – to complete it with pictures in the WP draft, big problems arose. Possibly with Gravatar, through which my photos get processed onto the blog, but perhaps ultimately with the fact that I have an old XP computer that WordPress doesn’t like any more because I can no longer download newer versions of my browser. Also, I can’t create links attached to words or phrases in the post, so I followed the phrases with the link, which is what I was doing before I knew how to streamline the process back when I first started the blog almost a year ago on 10/7/12. Looks like there’s a problem adding tags too. New computer needed but can’t afford it for a while. So I’ll “make do” with what I have, using the more time-consuming, roundabout way daughter Kristen figured out for me to add pics. She’ll be back to see if that can be improved upon!]

So, back to the festival…  Apparently this was the “fourth annual” harvest event by Honest Weight. Who knew? I just happened upon an item in the Albany Times Union ten days beforehand and told Bill I wanted to try to get to Washington Park ( http://www.albany.com/hotspot_washington-park.cfm) on that day, where everything happens around the Lakehouse. Sunday surfaced nice and sunny, a perfect day for an outdoor festival. Especially one that promised “more than 45 local growers, chefs, artisans and other vendors, plus family fun, prizes, and samples from the Chefs Consortium.” It was free too. Of course, one needed $$ in order to purchase some of the great stuff available.

One of the fun things for me: nostalgia. Washington Park is situated just blocks from where I grew up, in the heart of the city of Albany, NY. It’s where I played when I was kid, with parents escorting my brothers and me when younger and then on our own as we grew older.

Zembo cousins (some of us), probably late 60s, very early 60s. Marilyn (me) in front; back are, l. to r., Mary, Jim, Lynn.

When we urbanites wanted some green background for pictures (once color photographs became more popular, or maybe just more affordable), it’s where we went with our Kodak cameras to pose for snapshots commemorating such things as First Holy Communion days and Confirmations.

First Communions all happened close to Tulip Festival Time, so I posed (looking quite holy) in front of one of the beds of tulips in the park.

The Lakehouse, opened in 1876 (for some Park history, (http://www.washingtonparkconservancy.org/Park_History.htm), still goes strong- with numerous events, spring through fall ,and then there’s winter ice skating and the Holiday Lights in the Park, a month-long drive-thru activity beginning at Thanksgiving time. The best of them (or at least the most well-advertised and attended): the annual Albany Tulip Festival in May, which has grown into a huge event since my kid-days, and musicals and plays presented free to the public all summer long.

We don’t get into Albany all that often, although there’s plenty to attract our attention, but each time we do find ourselves in the city, the where-did-the-time-go feelings start up. I love the architecture (check out the virtual tour at http://www.albany.com/tours/washington-park/index.html?KeepThis=true&TB_iframe=true&height=500&width=1000, where you can see some of the buildings surrounding the park!) and the knowledge that I’m “home” (yes, you can go home again; it’s just that lots of it’s in your mind while you wander around what’s left of where you lived – so many changes, not all of them good). Yet Bill, who also grew up in this Dutch-settled area, and I never fail to remark to each other that it wouldn’t be bad living in this city again—except it’s noisier than the suburbs and, inevitably, the issue of parking emerges.

So, mostly in pictures, here’s the fall food festival – with few comments provided. You’ll have to read further to find out what that newly-discovered foodie club’s all about. You might even want to join online!

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Once we found a parking spot along Madison Avenue, we walked around the edge of the lake to the starting point of the festival, where a hay and pumpkin set-up blocked the road off, marking Honest Weight’s temporary territory. (Yup, that’s me hold my bags – which are filled since the pic was actually snapped just before leaving.)

Two aisles to choose from, so we headed in the direction of the Lakehouse area first…

Which is where I found the FROM SCRATCH CLUB (FSC, at http://fromscratchclub.com/) table, in the tent outside the Lakehouse (enroute, stopping so Bill could get a cup of chili for lunch)….

On their table, FSC had information about classes the group holds (dubbed “FSC Academy”), both in Ballston Spa and at the Arts Center of the Capital Region in Troy. They also hold “food swaps” of homemade items in various parts of the Capital District/Saratoga area.

I noticed a book I love atop some papers, An Everlasting Meal by Tamar Adler (I wrote about its influence on me in a 5/25/12 blogpost titled “How to Get Rave Reviews: Start with Homemade Chicken [or Other] Stock” at https://kitchencauldron.wordpress.com/2012/05/26/how-to-get-rave-reviews-start-with-homemade-chicken-or-other-stock/). I commented to one of the women behind the table on how much I enjoyed that book, and she told me about FSC’s book club online at GoodReads (http://www.goodreads.com -you can join too- just look for book clubs). I took some flyers about the group. Adler’s book was their first read and they were about to start on The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making by Alana Chernila (Crown Publishing Group, Random House, 2012). I already owned this one too and had read it this past spring. I decided I was going to check this out!

Hubby and I then wandered back the way we’d come, perusing fresh vegetables and homemade items on the opposite side of the aisle. At one booth, we bought two scones (which we devoured a couple days later) and two cinnamon-apple buns (Bill ate one right away; our son Adrian happily consumed the other the next day). Up the other lane of tents, angled around the hill in front of the Lakehouse, I found a stand of yummy-looking baked goods, from which I selected four huge cookies, two cranberry-chocolate chip plus two choc-chips with potato chips and pretzels. I managed to munch on one while walking around and the rest came home with us.

One of my favorite vendors from the Schenectady Green Market, The Pasta Factory, had taken the day off from that Electric City gig to participate in Honest Weight’s extravaganza. I bought ¾ pound of a multi-colored orzo that contains a note indicating there’s a bit of jalapeno in it (Bill & Ade will love that!), as well as ¾ pound of a mixture of various shapes and colors whose ingredients list included things like sweet potato and lime. The latter mix became an Italian-style casserole Tuesday might, created with good cheeses, sauce from scratch, and ground Italian sweet sausage – which went over BIG with the guys. (No, that recipe isn’t going to appear on this blog because I didn’t take any pictures!) That “sauce from scratch,” incidentally, included a dozen very orange, heirloom, plum tomatoes that called to me from another festival table, popping up from perches in a recycled egg carton!

We wandered around for at least an hour-and-a-half, loving the sights, sounds, aromas and weather.

 

No visit to Washington Park, at least not in the Lakehouse area, is complete for me without a visit to Moses (http://alloveralbany.com/archive/2011/04/18/the-moses-fountain-in-washington-park) . The monument, that is. Moses has been around the park since his unveiling in 1893. We played around Moses (and on Moses, when we could get away with it – a different definition, when I think of it, for “on the rocks”)  as kids, occasionally coming away with scrapes and cuts. The garden area encircling him is awesome. I especially love the blooms during our short tulip season in May – absolutely gorgeous. During this visit I even spoke with a woman who said she had also climbed the monument when she was a kid, although I think she said she lived on the other side of the park from where we resided. She’d recently returned from out-of-state to once again live in the area.

After a few minutes of rest on a park bench, we headed back toward the car, past the festive tents.

You’d think we’d had enough but we decided to stop by the Madison Avenue event, which was more like a block party than a harvest fest. I bought a great chocolate Halloween witch, etched in tinted chocolate atop a totally chocolate casket, which opened to reveal mini-chocolate pumpkins, skulls (white choc), and a black (dark choc) cat. All innards melted in my mouth within a day or so, and – with a little help from Adrian- you might say we terminated the casket. I also came away with a preserve from a woman who said she’s used it as a rub on pork, to the raves of dinner guests.

Best part of this stop, however, was that we ran into several friends, including Therese and hubby Frank, and another poet/writer friend (another Frank), and Anne Marie and Ed . Anne Marie’s White Pine Studio (http://www.etsy.com/shop/whitepinestudioamf) tent was pitched and selling. I brought home a pair of her handmade earrings and some of her notecards (had to get them—she’d painted the Snake Goddess picture years ago, at a time when we were on personal retreats at the same time at Still Point!).

Bill chatted with Ed for a while. Ed and I shared an office years ago, back when we both worked for NYS Division of Parole – on the very same block of Madison Avenue where this fest was happening! I think he even mentioned something about being back in his old neighborhood again as well… ah, nostalgia again (and his mom was with them too!).

I think Ed & Anne Marie might be posing right in front of the building (since remodeled) where Ed & I shared an office back in the mid-’90s. If it not, then it’s the place next-door.

We arrived home having loved the day and expecting to further enjoy it via our purchases. No fresh fruits and very few veggies were toted back to the homestead this time (the cupboard was far from bare in this department!), but we’re still lovin’ our purchased goodies. Plus, I joined GoodReads almost immediately, signed up for the FSC Book Club and have partially completed my first assignment from The Homemade Pantry. I made the Ricotta Cheese in Chapter 1 (Who’da thought I’d ever do that?!). Took pictures and will be posting them, blogging about it too. Maybe I’ll even go for Chapter 2’s Homemade Toaster Pastries. even though we were only “assigned” (no pressure to actually do it) to create one homemade goodie from either of the first two chapters.  Back in the day, I was always one of those nerds who’d go for the “extra-credit” assignment – although only for English or art class!