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Recipes at Sound Food
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Here's the place to post, share, tweak and discuss recipes. Do you have a seasonal favorite? A good way to use garden produce? A special holiday or family dish? Send your recipes to
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, and post what worked for you in "Comments."
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Eat well, and locally, even on a Friday night |
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Written by Anne Willhoit
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Monday, 30 August 2010 18:50 |
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 At Sound Food we do a lot of thinking about the community's food system. Have you ever stopped to think about an even more local food system - the food system in your own home? Once you begin to examine what you eat and to make choices that include seasonal ingredients and homemade projects, you'll see that you can easily create a system that is interdependent. By-products from homemade meals and scraps from left-over ingredients can be used to create even more deliciously useful things. This series of articles will explore how making the most out of the food system in your own kitchen can save you time and money.
It's Friday night, the night before the farmers' market, and you open your vegetable drawer. You're faced with half a zucchini, a sad looking carrot, a few leaves of spinach, and an onion that's seen better days. That's not dinner, you think to yourself and reach for the phone to order a pizza. Stop! Don't do it! Resist the urge to disrespect those veggies left over from your week's meals. You can make something wonderful with those leftovers, if you have a few basic and flexible recipes in your repertoire.
Vegetable Tart
This galette dough is extremely flexible in that it pairs well with any filling, especially roasted vegetables. Add cheese for an entirely different type of meal.
2 cups flour
1/2 tsp. salt
1/4 tsp. sugar
12 tbls. butter
1/2 c. ice water
Mix dry ingredients. Cut in butter. Fork in ice water. Between floured parchment paper or plastic wrap, roll out dough on a sheet pan into a desired shape. Add cooled vegetables to center of shape, leaving about an inch all around the edge. Fold up the edges. If desired, paint with cream and sprinkle with kosher salt. Bake at 400F for 40 minutes.
From Alice Water's Vegetables
Wrap Sandwich
This soft bread, when rolled thinly, becomes a nice alternative to a sandwich. Roast your leftover vegetables and then wrap them up for a quick meal. Optional delights would include pesto, cheese, or roasted garlic.
3 1/4 c. all-purpose flour
1 1/4 c. boiling water
1 1/4 tsp. salt
2 tbls. olive oil
1 tsp. instant yeast
In a bowl or the bowl of your standing mixer, mix 2 cups of the flour with the boiling water. Let this mixture stand for half an hour. Then, mix in the rest of the ingredients and then knead for 5 minutes. Rise, covered, for one hour. Divide the dough into 8-10 pieces. Allow to rest for 5 minutes. Then, roll your dough out into the desired shape. |
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The Pantry Advisor: Turn easy homemade bread to handy pantry staples |
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Written by Anne Willhoit
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Monday, 21 June 2010 21:46 |
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.jpg) At Sound Food we do a lot of thinking about the community's food system. Have you ever stopped to think about an even more local food system – the food system in your own home? Once you begin to examine what you eat and to make choices that include seasonal ingredients and homemade projects, you'll see that you can easily create a system that is interdependent. By-products from homemade meals and scraps from left-over ingredients can be used to create even more deliciously useful things. This series of articles will explore how making the most out of the food system in your own kitchen can save you time and money.
Turn Old Bread Into a Pantry Staple
Making bread by hand makes you just feel good. There's something satisfying about taking a fresh loaf from the oven and thinking, "Take that, busy world, I made this!" Homemade bread tastes better than anything you can buy in the store and is a more frugal option than fancy bakery breads.
Once you've introduced bread baking into your home food system, you'll want to get the most for your efforts. Even if you have a houseful of hungry eaters, you'll still find that sometimes you're left with uneaten slices, crusty bread ends, or even (gasp!) an entire loaf that didn't bake up quite the way that you expected it to. It's easy to turn these scraps into ingredients for future meals.
Bread making doesn't have to be time consuming.
A lot of people are talking about no knead bread and, with many different recipes out there, you can easily find one and make it your own 'daily bread.' My favorite recipe is a dough that mixes up easily and can stay in the refrigerator (in a lidded container) until it's ready to be used. You can bake it up into a sandwich loaf, dinner bread, or even rolls. This recipe has been hanging on the inside of my cabinet door for so long that I can't remember where it came from. I call it 'cheater |
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The Pantry Advisor: Taking stock of your leftovers |
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Written by Anne Willhoit
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Monday, 24 May 2010 17:01 |
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At Sound Food we do a lot of thinking about the community's food system. Have you ever stopped to think about an even more local food system – the food system in your own home? Once you begin to examine what you eat and to make choices that include seasonal ingredients and homemade projects, you'll see that you can easily create a system that is interdependent. By-products from homemade meals and scraps from left-over ingredients can be used to create even more deliciously useful things. This series of articles will explore how making the most out of the food system in your own kitchen can save you time and money.
Taking Stock of your Leftovers
Making stock is a perfect way to stretch your meat and vegetables a little further. It doesn't take long at all and gives you a ready to use supply for soups, stews, sauces, rice, and more. At the T&C a quart of organic vegetable stock costs between $3.39 and $3.99. Below is a recipe that will teach you how to turn your kitchen waste into stock. Think about how much that might save you!
Vegetable Stock
To make this process easy and to close the gap on veggie waste in your home food system, start keeping a stock box in your freezer. Every time you find yourself with vegetable scraps, wash them and toss them into your container.
Good scraps to save: onions, garlic, carrots, celery, mushroom stems, carrots, green parts of leeks, zucchini ends, chard stems, squash seeds, potato skins, and almost any other mild vegetable
Avoid: cabbage, brussels sprouts, broccoli, beets, and tomatoes
When you have accumulated enough scraps, begin making your stock. A good rule of thumb is to use about 4 cups of vegetables to 2 quarts of water (or think of it as a
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Written by Anne Wilhoit
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Monday, 29 March 2010 15:18 |
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This article is reprinted with permission from Small Potatoes, a Bainbridge Island food blog that was recently nominated for "Best Regional Cuisine Blog" by Saveur Magazine. Check out the competition and vote for your favorite here.
We were lucky to find ourselves with some of spring’s first vegetables from Persephone Farm, and I wanted to make something interesting to honor the eggs and ingredients. This recipe is loosely adapted from the delicious Local Flavors. It looks and tastes awfully fancy, but it was astoundingly easy to make! I think that it could be very flexible, as well. Stick with 1 cup sauteed vegetables and 4 oz of leafy greens and the dairy proportions. Let me know what you come up with!
Leek snd sorrel custards
serves 4, individual portions
1 cup chopped leeks
3 tbls. butter
4 ounces sorrel, chopped coarsely
1 kosher salt
1/2 cup cream
1/2 cup whole milk
3 eggs
ground white pepper
crumbled bacon for the top (optional)
1. Preheat your oven to 350F. Set a teapot of water on to heat.
2. Melt butter in skillet over medium-low. Use this melted butter to brush the insides of 4 half-cup ramekins.
3. Add the leeks to the remaining butter in the skillet. Season with salt and pepper. Cook for about 5 minutes.
4. Add the sorrel and 2 tbls. of water to the skillet. Stir around and cook until wilted, about 3 minutes. (The sorrel will begin to loose some of its lovely green color, but it will look fine in the end.)
5. Add milk and cream and stir. (You just want to heat this a little.)
6. Using an immersion blender, puree the mixture until it is your desired level of ’smooth.’ Add in the eggs and blend for just a tiny bit more. (I found it easiest to use the cylindrical container that came with my immersion blender.)
7. Set the ramekins in a glass baking pan. Fill with mixture. Pour hot water into the baking pan so that it comes almost to the top of the ramekin.
8. Bake for 30 minutes. Remove the ramekins carefully with tongs.
9. Garnish with bacon.
Serve with fresh bread and garden salad with potato croutons.
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Refresh your recipe repertoire |
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Written by Carolyn Goodwin
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Thursday, 28 January 2010 09:43 |
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If your winter cooking rotation is stuck in a rut, it's time to dig yourself out by finding a few new recipes.
The other night I was looking at a huge butternut squash left over from the last Farmers' Market, and thinking it would be a good partner for the farro in my pantry. So I typed "farro butternut" into Google and at the top of the list appeared "Farro and Roasted Butternut Squash" from Heidi Swanson's 101 Cookbooks blog. She added thyme, walnuts and goat cheese to the squash and grain. The result was a tasty, toothsome dish that was good hot or at room temperature. It's a great new addition to my winter recipe rotation.
Here are a few tips for a successful recipe hunt:
Stick to the recipe the first time
First, and this may seem obvious, make sure you choose recipes that have ingredients you like and that are easily obtainable. Not to say that you can't substitute, but if you start swapping out every other ingredient because you don't like it or can't find it you'll usually end up unhappy. I cringe when I read comments that begin "I really didn't like this recipe, even though I swapped out ingredient X because I really hate that, and I left out Ingredient Y because I couldn't get it." Um, if you didn't follow the recipe please don't comment, and don't complain.
Be particular about your sources
Always consider the source. Reputable sites test their recipes. Epicurious, Cookstr, Food Network, Simply Recipes and Star Chefs are a few examples of sites that can be counted on to measure the ingredients right and clearly outline the steps. Many of the foodie blogs are good sources as well. But I usually shy away from sites that feature |
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