Tag Archives: recipes

  • Golden Beet Sliders

    April 11, 2013

    35 Comments

    Golden Beet Sliders.

    Golden Beet Sliders.

    Or as a simple salad. If you don't want the bread.

    Or as a simple salad. If you don’t want the bread.

    Best to get this out upfront. This recipe is inspired by some beet sliders we saw on a rerun of Diners, Drive-ins and Dives. Yes, we love our cookbooks and yes most of our inspiration for cooking comes from the garden (and other blogs). But we still like a good burger joint or seaside clam shack, and we do occasionally indulge and watch Guy Fieri do his thing. And in this case, he visited a place called Gatsby’s in Sacramento and they featured beet sliders. We do love beets and sliders, so at some point we had to make this. And we just got some beautiful baby golden beets at the farmers market, so Carolyn made the call. Golden beet sliders for dinner.

    bslide2bslide3bslide4While we were inspired by the Gatsby’s dish, we changed the recipe substantially. We use golden and not red beets, roast rather than boil the beets and use an orange vinaigrette for the sauce instead of green goddess dressing. We also add goat cheese for tang (and some bacon and pecorino as an extra option, yum). And, of course, we use King Hawaiian rolls for the bread, simply because everyone likes them. But while we changed a lot of the dish, the fundamental idea stays the same: sweet beets are a very good substitute for beef in a burger. These sliders are good, really good. Not just a good “vegetarian dish”, but a “good dish”, period.

    bslide8bslide5bslide6The only downside of this dish is that it takes time to cook beets. There is no way around it (even if you microwave them you are looking at 25-30 minutes). Our only suggestion is that when you roast beets, roast a lot of them and put them in salads over the next 2-3 days. Otherwise, just roast the beets for 60 to 90 minutes, depending on their size. Wrapping in foil will speed things up a bit and makes for easier cleanup. When you can easily pierce the beets with a knife and the skins peel off easily, they are done.

    bslide7bslide9bslide10Once you roast and skin the beets, making the rest of the dish is easy. Make a quick vinaigrette with some orange juice and zest (oranges and beets are a great mix) and dress some bitter greens like arugula. Then season and sear the beets for a minute or two on each side. Then lightly grill or toast the buns. You assemble the sliders with a bed of the dressed greens, then add the beets, a little goat cheese, more greens and the top of the bun. Most people can easily eat 2 or 3 of these. And if you want to add even more flavor, a little bacon and some grated pecorino add some umami and salt flavors to the sweetness of the beets. Either way, it is hard to go wrong.bslide11

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  • Putney Farm In Print And Pickled Asparagus

    April 9, 2013

    42 Comments

    Pickled Asparagus.

    Pickled Asparagus.

    We try to avoid too many shameless plugs here at the farm, but often sometimes I can’t resist. For the last few months I’ve worked with Edible Silicon Valley magazine on both the print and online editions. I do most of the blogging, which I love (and you can check out here), but there is still something special about seeing your words in print. And our Spring edition just came out and I wrote a few of the articles and took a number of the photos (Carolyn will have some photos in the summer edition). If you want to explore the amazing new form of indoor, sustainable, organic farming created by Ecopia Farms, try this article. And if you want to learn about an entire town that truly embraced gardening and local produce, you may want to peek at this article.

    ap1ap2But in the end of the day, we still like to cook, adapt and write recipes and take pictures. It’s kinda what we do here. Happily, we also got to do that for Edible Silicon Valley and this recipe for Refrigerator Pickled Asparagus (along with this quick pickle recipe) is in print for all to see. As gardeners we know it takes time for things to grow, but maybe a few articles in print will eventually lead to a cookbook. One can dream.

    ap3As for the recipe, asparagus is in season here in Norcal and few things taste better than pickled asparagus.  Refrigerator pickles are a very easy way to keep the sweet, earthy flavor and crunch of the asparagus, but also add spice and acidity. And you don’t need a canning rig or anything complicated for refrigerator pickles. The only important tip here is to quickly blanch the asparagus so the pickling liquid can penetrate all the way through the stalks.

    ap6ap4Otherwise, if you can boil some liquid and mix some spices, you can make refrigerator pickles with almost any veggie. The only bummer is that the pickles are best if you let them sit for at least a day (better at 2-3 days) in the fridge before you start snacking. We try to wait, but often fail. These asparagus pickles are hard to resist. Even the kids like them.

    ap5Pickled Asparagus:

    (From our recipe in Edible Silicon Valley)

    Notes before you Start:

    • You can use store-bought pickling spice, but it is easy to make at home. See below for a recipe.
    • Blanching the asparagus before pickling is an extra step, but very much worth it, the flavor and texture will be much better.

    What You Get: Very flavorful asparagus pickles. Yum.

    What You Need: No special equipment required. Which is nice.

    How Long? About 30 minutes to make the pickles, and then at least a day of waiting. Anytime dish.

    Ingredients:

    (Makes 2 (24-ounce) or 4 (12-ounce) jars)

    • 3 pounds asparagus, washed and trimmed to fit your jars
    • 1½ cups water
    • 1½ cups white vinegar
    • 2 tablespoons salt
    • 2 tablespoons pickling spice (*To DIY, see recipe below.)
    • 2 garlic cloves, peeled and lightly crushed

     Assemble:

    1. Combine vinegar, water and salt in a saucepan over medium heat and bring to a boil. Set aside.
    2. Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus to the pot and cook for exactly 1 minute. Transfer asparagus to a colander and run under cold water until chilled.
    3. Place 1 tablespoon of pickling spice and 1 garlic clove in the bottom of each jar (split the spice and garlic cloves if using 4 jars). Divide asparagus evenly between the jars. Pour pickling liquid over asparagus. Seal jars and let cool to room temperature, then store in the refrigerator.
    4. Let the pickles rest in the fridge at least 24, and preferably 72, hours before eating. The pickles will keep for 2 weeks.

    —-

    * Pickling Spice

    (Makes 1 cup)

    Ingredients:

    • 2 tablespoons black peppercorns
    • 2 tablespoons mustard seeds
    • 2 tablespoons coriander seeds
    • 2 tablespoons allspice berries
    • 1 tablespoon red pepper flakes
    • 1 tablespoon ground mace
    • 1 small cinnamon stick, crushed into a few pieces
    • 12 large, or 18 medium, bay leaves, crumbled
    • 1 tablespoon whole cloves
    • ½ tablespoon ground ginger

    Assemble:

    1. Place a small pan over low heat and toast peppercorns, mustard seeds and coriander seeds until just fragrant. Remove pan from heat and gently pour spices onto a cutting board. Lightly crush spices using a heavy pan, the side of a knife or a very quick spin in a spice grinder.
    2. Combine the cracked spices with the rest of the spices in a medium bowl and mix until thoroughly combined. Store in an airtight container.
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  • Weekly Cocktail #47: Hemingway Hated Hawaii

    April 6, 2013

    21 Comments

    The Hemingway Hated Hawaii cocktail.

    The Hemingway Hated Hawaii cocktail.

    Did Hemingway really “hate” Hawaii? It’s hard to say, but he didn’t seem to like it all that much…but more on that later. Meanwhile, the Putney Farm crew is enjoying our trip to Kauai the rainy “Garden Isle”. Knowing that the weather can be terrible unpredictable, we started to build ourselves a tropical bar to help pass the time and make our umpteenth hand of bridge a bit more enjoyable. It is a riff on our “basic home bar” of citrus, sugar, gin, rum, Cointreau and Angostura bitters, but instead of whiskey we have tequila and we slip in some Bittermens Tiki bitters. Tiki drinks, Margaritas, Palomas and old school British colonial cocktails like the Pegu Club and Pink Gin are all on our fingertips. Life is good my friends, very good.

    The "tropical bar". All you need while in warmer climates.

    The “tropical bar”. All you need while in warmer climates.

    hem1But what about a cocktail book? Don’t we want to educate ourselves whist we imbibe? Of course we do. So we brought along “To Have and Have Another: A Hemingway Cocktail Companion“, Phillip Green’s excellent cocktail book inspired by Hemingway’s love of booze. And whether you liked Papa’s writing or not (we are fans, but with a wink), the man knew how to mix a drink and throw a party. Our kind of guy.

    Our alarm clock.

    Our alarm clock.

    hem4As we worked through the book we found a great recipe for a basic highball of gin and coconut water, and it was extremely tasty. (It may not be an intuitive mix, but the coconut water takes any rough edges off the gin while keeping the best herbal notes.) We then found a recipe for the “Green Issac’s Special” or “Tomini” a combo of gin, coconut water, lime juice and Angostura bitters. Even better. And as we are in Hawaii and exploring long drinks, we wanted to go a bit more tropical/tiki so we added a dash of Cointreau (Hemingway disliked sugar in his cocktails, we like a touch of sweet) and some of the Tiki bitters. The sweet orange and extra spice took the cocktail over the top. So now we had a new cocktail, but no name. Not yet.

    hem5But as we read on, it turned out that Hemingway didn’t really take to all the “Aloha” you get in Hawaii, or at least what you get on cruise ships in Honolulu. Go figure. We would have thought that the big wave surfers, free divers and watermen of Hawaii would have appealed to Hemingway. But Hemingway died in 1961 and missed out on a generation of special athletes and personalities that would match any bullfighter or Caribbean rum runner. His loss. But he was dead, so we will give him a pass.

    hem8But Hemingway’s dislike for Hawaii did give us the name for our cocktail, and we do love a touch of alliteration at the farm. The Hemingway Hated Hawaii is a light, but very flavorful, long drink. You get an aroma of herbal gin, spice and lime, followed by the clean cold taste of the gin and coconut water with a touch of sweet orange from the Cointreau, and a finish of tart lime and spice from the Angostura and Tiki bitters. This drink goes down easy and is perfect on a warm day. We will drink this all summer, wherever we are- even if it is in Hawaii. Sorry Papa, but we think you might understand.

    The Hemingway Hated Hawaii.

    The Hemingway Hated Hawaii cocktail.

    Hemingway Hated Hawaii:

    Ingredients:

    • 4 oz. coconut water (found at most markets these days)
    • 2 oz. dry gin
    • 1 oz. fresh lime juice
    • 1/2 oz. Cointreau or triple sec
    • 2 dashes Angostura bitters
    • 2 dashes Bittermens Tiki bitters (or a drop of Allspice dram)
    • Lime wedge, for garnish

    Assemble:

    1. Combine all the liquid ingredients in a cocktail shaker with ice and shake until well chilled. Strain into a highball or collins glass filled with crushed ice. Garnish with a lime wedge. Serve.

    —–

    The Green Issac’s Special or Tomini:

    Ingredients:

    • 4 oz. coconut water
    • 2 oz. dry gin
    • 1 oz. fresh lime juice
    • 2 dashes Angostura bitters
    • Lime wedge, for garnish

    Assemble:

    1. Combine all the liquid ingredients in a cocktail shaker with ice and shake until well chilled. Strain into a highball or collins glass filled with crushed ice. Garnish with a lime wedge. Serve.
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  • Roasted Halibut With Tarragon and Hazelnut Brown Butter

    April 4, 2013

    45 Comments

    tarra14As we noted a week or so ago, herbs are the first plants in our garden that really “pop” with the coming of spring. And while we get plenty of fresh goodies from the farmers market, there is nothing quite like getting the first taste of produce from our own garden. It sort of “hardens” the idea that spring is really here (for us, at least). Right now we have plenty of mint (cocktails on the way), marjoram and oregano, but this spring our tarragon (finally) took off. We couldn’t wait to use it.

    tarratarra1And we knew exactly how we wanted to use the tarragon, as a flavoring for roasted fish. Here in Norcal, that usually means local halibut, rock cod/rockfish or salmon. In this case we use halibut, but any firm white fish will do. As for the cooking method, you can go sous-vide (and it would be great), but we also have a relatively foolproof roasting method for fish. We simply create a bed of citrus and herbs for the fish, add the fish and then layer on a bunch of butter, salt, pepper, more herbs and more citrus. This method also works with other herbs (thyme is one of our favorites), just make sure to bruise the herbs before you layer them in, this releases the oils and gets the flavor into the dish. Then roast the fish at 350 degrees for 15-20 minutes (depending on thickness) and serve.

    tarra3tarra5So now that we had the herbs and the fish dialed, the big question was the sauce. A little internet search brought us to a tarragon and halibut recipe with a hazelnut and brown butter sauce from Bon Appetit. Nice. We adapted the recipe, particularly how we cook the fish, but also played a bit with the brown butter recipe. But the addition of the hazelnuts to the brown butter was all Bon Appetit’s, and we will certainly give credit to them for a good idea. This is a good extra touch and takes the sauce over the top.

    tarra8tarra4Not that you can go wrong with brown butter sauce. If you have butter in your fridge and 10 minutes, you have a perfect sauce waiting to happen. Brown butter is easy to make and works beautifully with pasta, fish or earthy veggies. A sauce you need in your toolkit. The key is to cook the butter at medium heat until the milk solids get brown (not black, if you get close to dark brown, stop cooking the sauce) and develop a nutty flavor and aroma. You then just add seasoning and some herbs, sage is a natural fit but tarragon also works very well.

    tarra9tarra11tarra12The last piece of the puzzle for this sauce was to add the chopped hazelnuts and a dash of lemon juice. The hazelnuts add more nutty flavor, but also some needed crunch to the dish. The lemon adds some acid and sourness to match the rich butter and fish. Overall you get sweet fish, savory brown butter and hazelnuts, earthy and herbal notes from the tarragon and acidity from the lemons that cleans the palate for the next bite. The extra bonus is that the brown butter sauce works beautifully with roasted asparagus (another spring crop), so we just roasted some asparagus spears and served them with the fish and the brown butter. Excellent, and all in less than 45 minutes. Like we said, we couldn’t wait to use our herbs…

    tarra13Roasted Halibut With Tarragon and Hazelnut Brown Butter:

    (Adapted from Bon Appetit)

    Notes Before You Start:

    • The best way to check for doneness on fish is to use a digital thermometer. We think it is the most important kitchen tool after a sharp chef’s knife. If you don’t have one, the best way to check is to cut into the fish and look. Otherwise, pull the fish from the heat just before it’s done, it will keep cooking in residual heat.
    • Many resources will say halibut needs to be cooked to 145 degrees to be “safe”, we prefer it less cooked, closer to 130-135 degrees.

    What You Get: A rich, flavorful and easy fish dinner in about 45 minutes.

    What You Need: No special equipment required, but a digital thermometer would be nice.

    How Long? About 45 minutes with 20 minutes of active time. Anytime dish.

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