February 8, 2012

It’s Avocado Season, Y’all

Quick! Run to the grocery store and stock up on in-season avocados! Those little gems full of “good” fat and lovely flavor are usually expeeeensive, but not so when in season. Watch for sales and prices under .75 cents a fruit (2 for $1.00 at Grocery Outlet, baby), and stock up. You may wonder: what will i do with all those avocados? They ripen suddenly and need to be utilized at the ‘best’ point in their ripeness to take advantage of their flavor, but never fear: you CAN put by avocados!

Love guacamole? Enjoy it all year, even when the avocado prices are absurd: buy avocados in bulk when they’re cheap, and store them in the freezer!

1. Buy a whole mess of avocadoes

2. Wait for them to ripen (nice and soft, but not rotty-mush)

3. Cut open avocados *the right way* and scoop flesh out into a bowl

4. Sprinkle a small amount of citric acid or lime juice and salt over the fruit and mush together

5. Fill freezer bags with the avocado mush, label and store in the freezer.

Your frozen avocado will make great guacamole (be careful when you mix it up, as the avocado is already limey/tangy), ice cream, assorted dips or sandwich spread. Now get on out there and buy some avocados!

*No, avocados aren’t local, but if you’re in the south they’re close to local, and even cheaper than they are up here in the PacNW. Try and choose Mexican avocados for the fewest border crossings.

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February 7, 2012

I *heart* the Oregon Coast

I can’t help it: i like to shoot into the sun, especially when it’s setting over Ona Beach.

I cannot express how happy I am to be back on the west coast. An ocean just isn’t as lovely without a sun setting over it.

*happy sigh

 

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February 6, 2012

“My” Bread

I’m so excited! My husband bought me the book “My Bread” for my birthday TWO years ago, and i finally made a loaf! What was i waiting for, you may ask? Several things: losing enough weight to warrant baking artisanal bread (not-check), having a reason to bake a loaf of special bread (check), acquiring a dutch oven (check!). The dutch oven was the main impediment, and thanks to Wayfair, i was lucky enough to receive a lovely 6 quart dutch oven. I spent just a few minutes Thursday night and a few more Friday morning and bam: artisan bread!

You can find the free recipe for this bread online, plus two bonus recipes here and of course plenty more if you can get your hands on the book from your library or local bookstore.
I used the olive bread recipe, and added fresh rosemary to boot. It was
delicious and my friends didn’t believe me when i told them i baked it.
I almost didn’t believe me myself! Unlike most artisan bread that i’ve
eaten, this bread was MOIST in the middle. Great crust, gorgeous
appearance and moist moist MOIST center. Awesome. Really awesome.

The husband did not get to enjoy this fresh bread, as i took it with me on a trip to the coast for the Newport Spin-In. I guess I’ll just have to whip up another batch, ay?

Have you tried the “no knead” bread method?

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February 2, 2012

Goat Stew

Woo hoo, i’m a stew fiend now! After my very first attempt at stew, i’ve gained confidence and am comfy just throwing things in and letting them ‘stew’ away all day. With delicious results!

Remember those shoulder steaks i picked up from Winn’s Livestock and Hatchery? We thawed em out, chopped em up and tossed them with some flour and seasonings before cooking them slowly in my new dutch oven. By leaving the bones in, we got the benefit of the marrow infused into the stew liquids. Yum.

Goat Stew

  • 2 goat shoulder steaks, chopped, fat included
  •  Sprig fresh rosemary
  • Bay leaf
  • 2 carrots
  • 3 potatoes
  • 5 cloves garlic
  • 1 onion/ 1 leek
  • 2 dried chillis
  • 1 bunch radishes
  • canned corn
  • Splash red wine
  • Water to cover meat/veg
  • Salt/pepper
  • Flour to coat (about a handful)

Cut the meat and toss it with the herbs and flour and toss into a
pre-heated dutch oven. Brown meat by stirring about, but don’t cook
through. Add chopped onions, leeks and garlic and stir. Add potatoes and
liquid to cover the meat and veg. Let come to a boil then turn way
down, cover and let simmer for hours. Add carrots about halfway through.
Adding a splash of apple cider vinigar a few minutes before serving is
fun, too. The canned corn goes in right at the end. The vinegar helps to “lift” the flavor.

I topped the stew off with some baby arugula which added brightness, bite and some necessary green veg. Someone asked ‘but how did it taste’ about the ground goatmeat we had in our chilli recently, and i wasn’t sure. This time, though: i can report. GOOD! Meaty, tender, lean, but just enough decadent to make it comfort food. Lunch leftovers never tasted so good.

Is it still stew season in your neck of the woods?

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