Pissabed?

After a winter of  monotone, spring's rapid green always takes me by surprise. I forget just how green; the speed of dandelions. I used to tag along with my grandmother, along rural Indiana roads, collecting enormous bouquets of dandelion greens. Did they grow more lush and tall then, or was it that I was smaller? We would come home with mountains of greens, to be trimmed and simmered with bits of bacon, canned and stored for the following winter.  

My local Kroger store carries dandelion greens in season. But what's the fun of eating them, if you haven't properly foraged? There was some discussion on Facebook last week about eating pokeweed greens. Apparently, they are poisonous, so they have to be cooked and drained three times before sauteing. Somehow that takes away from the fun of the hunt. I'm sticking to dandelion greens...or spinach...for that matter. It tastes the same. 

The dandelion was long popularly known as the pissabed 

because of its supposed diuretic properties, 

and other names in everyday use included mare's fart, 

naked ladies, twitch-ballock, hounds-piss, open arse, and bum-towel.

― Bill Bryson, A Short History of Nearly Everything

*dandelion at Willow Manor

rhubarb shortcake

I adore rhubarb, prepared any way, but this has to be my new favorite. Roasted in red wine, vanilla, and sugar, it has the perfect balance of tartness to sweet. I like it a bit on the tart side. This recipe is from Bon Appetit. Take my word for it, you're gonna love it.  By the way, this picture was taken before I slathered the whipped  cream all over it.

Ingredients

Roasted Rhubarb

2 pounds rhubarb, trimmed, sliced 1-inch thick

1 cup sugar

1/2 cup red wine

1 vanilla bean, split lengthwise

Biscuits and Assembly

1 cup cake flour

4 teaspoons baking powder

1 teaspoon sugar

1 1/2 teaspoons kosher salt

1 cup all-purpose flour plus more for work surface

3 cups chilled heavy cream, divided

1/4 cup (1/2 stick) unsalted butter, melted

Preparation

Roasted Rhubarb

Preheat oven to 350°. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.

Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.

Biscuits and Assembly

Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.

Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.

Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature). Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.

DO AHEAD: Rhubarb filling can be made 5 days ahead. Let cool, then cover and chill. Reheat slightly before serving. Biscuits can be made 1 day ahead. Let cool completely and store airtight at room temperature. 

Spicy Oven-Fried Chicken

This is a zingy take on the standard American fare. It's perfect summer picnic food. And the leftovers are good, too.  I like to serve it with cabbage slaw, and corn on the cob with chili powder and fresh lime.  Margaritas wouldn't be a bad idea, either.

Willow's Spicy Fried Chicken

1 whole frying chicken, cut up
3 cups buttermilk
2-3 Tbsp Tabasco
1-2 tsp salt
2-3 cups flour
2 tsp salt
2 tsp freshly ground pepper
1 Tbsp cayenne pepper

(Amounts are approximate...I'm not big on measuring...)

Mix buttermilk, Tabasco, and salt in a dish, add chick and marinate for several hours or overnight in the fridge.  Heat 1/4 cup canola oil and 1/4 cup butter in a large cast iron skillet in the oven at 400 degrees. Meanwhile, remove chicken from buttermilk, shake off excess, dredge in flour mixture.  When butter melts, remove pan and add chicken, skin side down.  Return to oven.  Turn pieces after about 25 minutes or when golden brown underneath.  Return to oven and continue to bake until pieces are golden, crispy, and juices run clear, about another 20-25 minutes.  Cool on a rack.  Devour. 

tomato tart with a baked egg

Ever go to a practically empty fridge and wonder what you can toss together for supper?  I like to keep a box of puff pastry on hand, and almost always have tomatoes, eggs and cheese.  Dom, at Belleau Kitchen, inspired this quick, spur of moment little summer meal.  Yum.

1 roll ready made puff pastry
1 package of vine-ripened tomatoes
5 tablespoons strong cheese
1 egg
salt and freshly ground pepper to taste
rosemary (I didn't have fresh on hand, so used dry)

Slice the tomatoes and lay them in an oven-proof roasting pan, drizzle with olive oil and balsamic vinegar and roast for 20 minutes at 325.  Roll out the pastry, score a line around the edge, about an inch from the end. Grate cheese on top, add roasted tomatoes, and crack an egg on top.  Bake until golden brown, about 15 minutes at 375.  I sprinkled Parmesan cheese on each slice before serving.

rosso pesto dip

It seems my posting of summer dips has evolved into a series.  Here's another goody that's delicious and super-fast to toss together.  Mash together 6 ounces of crumbled Feta, 1 cup of Greek yogurt or sour cream, and 1/2 cup of rosso (red) pesto (if you can't find it, chopped oil-packed sun-dried tomatoes will do the trick). Season with salt and freshly ground pepper.  Serve with pretzel or pita chips or veggies.  (I leave out the salt, if I'm serving it with the pretzel chips.)  This stuff is amazing.

little red in summer

Little Red, my cast iron Dutch oven, is pretty much shelved for the summer months except for pulled pork.  Rub a pork shoulder with your favorite blend of spices (I use cumin, chili powder, garlic powder, onion powder, salt and freshly ground pepper) pop in a cast iron with a lid, and cook extra slow, about 18 hours at 175 degrees.  The pork will seriously melt in your mouth.  Top with your favorite BBQ sauce; quintessential American yum.

dippity two

Like I mentioned earlier, I am all about dips in the summer months.  Here is another delicious one. It's a new twist on the standard sour cream chip dip.  The bite of the cheese, combined with lemon and pepper, give it a fresh zing.  The only trouble is, you're gonna want to eat too much of this stuff.

Lemon, Pepper, and Pecorino Dip

Mix together 1 cup sour cream, 1 cup grated pecorino, the finely grated zest of one lemon.  Salt to taste and lots of fresly grated pepper. Serve with ridged potato chips, or if you're trying to be extra good, like me, it's wonderful with veggies.

grilled hoisin chicken with scallions

Seems I've been posting either poetry or food, which is basically what I've been up to lately.  I'm always looking for a different twist on boneless skinless chicken breasts. This one is perfect for quick and easy summer grilling.  Toss some sweet potato wedges and scallions on the grill, along with the chicken, and you've got a meal ready in less than 30 minutes.  The musky sweet of the hoisin pairs perfectly with the sweet of the potatoes. You're gonna love it.

Heat grill to medium and brush boneless skinless chicken breasts with canola oil.  Cut sweet potatoes into 1/2 inch wedges and toss with canola oil, sea salt and freshly ground pepper.  Grill the chicken and potatoes for about 7-10 minutes each side.  Brush chicken with bottled hoisin sauce, turning occasionally, the last few minutes of grilling.  Toss scallions in canola, salt and pepper, add to grill the last five minutes.  Remove all from grill.  Sprinkle chicken and potatoes with sesame seeds, drizzle potatoes with sesame oil.  Easy peasy.

roasted eggplant dip

Another thing I like about summer, even though it is my least favorite season, is dips.  I rarely make them in the fall and winter months, so they are a welcome treat by the time summer rolls around. Here's a new one I made last weekend.  It's so incredibly healthy, it might not even truly qualify as a dip. It's my new favorite.  Try it.  It will be yours, too.

Roast two halved eggplants, cut-side down, at 400 degrees until very soft, about 30-40 minutes. Let cool. Scoop out the flesh and roughly chop. Mix in 1/2 finely chopped red onion, 1/2 cup chopped fresh basil, 2 tablespoons olive oil, 1 teaspoon red wine vinegar, salt and freshly ground pepper to taste.  Serve with vegetable chips. Can be made up to one day in advance.  Bring to room temperature before serving.

pasta with goat cheese and basil oil

Summer is my least favorite season.  But one of the things that makes summer a bit more tolerable is pasta. This one is elegant, simple, and delicious.  It only takes 20 minutes flat, start to finish.

Cook 12 ounces gemelli (I used strozzapreti) pasta according to directions. Drain.  Meanwhile, in a blender or mini food processor, puree 2 cups fresh basil leaves with 1/2 cup olive oil until smooth.  Toss the pasta with the basil oil, 4 ounces of crumbled goat cheese, 1 cup fresh basil leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground pepper.  I like a few extra grinds of triple berry pepper on top. Yum. Oh. Yum.

By the way, "strozzapreti" means "priest choker".  Apparently, gluttonous Italian priests were so enthralled by the savory pasta, that they ate too quickly and choked themselves, sometimes even to death.  Okay, I like this pasta, but not that much.

nectarines + piecrust + turbinado sugar = nectarine galette

This little cutey is a quick and easy summer dessert.  No one will know you didn't spend all afternoon making it. I served it plain, but it would be fabulous with clotted cream, fresh whipped cream or ice cream on the side.  Take my word for it, it's delicious and super easy.

Heat oven to 375.  Place refrigerated rolled pie crust (I used Pillsbury) on a parchment lined baking sheet. (I was out of parchment, and it was fine. Use a jellyroll pan with a lip, since the juices will run.) Leaving a two inch border, top with 5-6 thinly sliced nectarines or peaches.  Sprinkle with 4 tablespoons turbinado sugar and 2 tablespoons unsalted butter. Fold the edges of the dough toward the center, overlapping. Brush with water and sprinkle with a tablespoon of turbinado sugar.  Bake until bubbly and crust is golden about 35 minutes.  Tent, if crust browns too quickly.  Serves 4.

click to embiggen

turkey + pesto = yum

This is a wonderful alternative for the tried and true beef hamburger. They are juicy and full of flavor. You might be tempted to say you like them even better than beef.  Give them a whirl and let me know what you think.


Turkey Pesto Burgers

2 1/2 pounds of lean (93/7) ground turkey
1 cup pesto
1 cup soft bread crumbs
2 cloves garlic, minced
2 eggs
freshly ground pepper to taste


makes 8 generous sized patties

You can also toss in a handful of feta, if you like.

I melted a slice of smoked Gouda on mine....MMM-mmm.

java chops

Molasses and Coffee Pork Chops

Teri posted this fabulous recipe on her blog Working the Earth a week or two ago. The intriguing coffee- molasses combo was just begging me to give it a whirl. The dark, robust flavor is peaked with the ginger and thyme. Hurry and make this before grilling season is over and the season of woolly-socks-and-crock-pots moves in!

1 cup strong brewed coffee, cooled
6 oz. molasses (about 1/2 cup)
2 Tbsp apple cidar vinegar
1 Tbsp dijon mustard
2 cloves garlic, minced
kosher salt and freshly ground pepper to taste
1/2 tsp ground ginger
6-8 sprigs fresh thyme
4 6-8 oz. bone-in pork chops

Marinate at least 2 hours or overnight. Preheat grill to medium. Pour marinade into saucepan, boil gently until reduced to 1/2 cup, about 12-15 min. Remove thyme stems. Grill chops 4-6 minutes per side (internal temperature 145). Rest for 5 min. Serve with glaze. Heaven.

Thanks, Teri, this one is going to be a regular at the manor.

a little secret

Pssst. Hey, I'll let you in on a little secret. This is the best salmon ever. It's the perfect subtle mix of flavors. I swear, it tastes like something you would eat in a fine restaurant, and it's super simple to make. Here's all you do:

Mix equal amounts of chili powder and brown sugar in a dish. Dredge raw salmon fillets in the mixture. In a bit of oil in a hot skillet on the stove top, caramelize each side about one minute. Remove to a baking sheet and pop in a 400 degree oven for about 15 minutes, or until cooked through. That's it. Easy peasy.

Many thanks to my friend Susan at 29 Black Street for this fabulous recipe. I've been making it nearly every week this summer at the manor. Everybody loves it. I promise, you will, too.

poor poets, and others

The nickel dinner would, in periods of poverty, be gratifying indeed. Then, during those too chance bonanza moments, the same dinner could be a manifold blessing--not the least of which would be a coin or two toward the next private depression, whether it be prefaced by purchase of a painting too dear (yep), three bars of imported soap (uh-huh), a box of strawberries out of season, or an unexpected tonsillectomy (...or root canal).

Poets are often out of funds. Many times they try to keep body and soul together by eating candy bars, apples, doughnuts, and an occasional hamburger, usually standing up. This is a mistake. Meals should be eaten sitting down. --Ann Rogers

On my weekly visit to my local Goodwill store, I always browse their sizable book section first. This week I came home with a first edition of A Cookbook for Poor Poets (and others), by Ann Rogers, Scribner's, 1966. I'm not one to usually buy a cookbook, but it's a small book, and at first glance, doesn't look like a cookbook at all. Since the title included both poets and cooking, I had to take a peek. The pages are delightfully mellow (you know I adore that patina) and it's scattered with charmingly quirky illustrations by Anna Kopczynski. It's comprised of simple, low budget recipes from the 1960s, just like Holly Golightly might prepare in her spare New York apartment.

Rogers, a girl after my own heart, stresses the importance of elegant meals, however humble. Her cooking elements include stocking a good spice shelf, investing in a solid frying pan and last, but not least, a good French knife. Her first rule is always have fresh bread; second, always use butter; and third, always serve wine. Each chapter is accompanied by a delightfully written introduction.

I mixed up some of her "Cucumbers, Hans Christian Andersen" (isn't that cute?) this morning to serve for lunch. I sneaked a little taste and they are divine. I know this isn't a unique recipe, but it's one that I don't usually make. It's a perfect summer side dish.

2 long cucumbers
2 tsp salt
2 Tbsp dill weed
1/4 cup water, 1/4 cup vinegar, 1/4 cup sugar

Do not peel or seed the cucumbers, slice paper thin (I used my handy dandy mandolin) sprinkle with salt and chill overnight. When ready to serve, drain cucumbers and mix with the remaining ingredients. Additional chilling blends the flavors nicely. This dish can serve as a salad, relish, sandwich filling or garnish.

my latest food crush

This is now officially my favorite summer recipe, thanks to Suki! Everyone loved-loved-loved this deliciously cool dish. Since I have a couple of grown sons wondering randomly in and out of the manor, I made a large double batch and added some chicken, and left the bottle of hot sauce on the table. It didn't last 24 hours.

Cold Szechuan Noodles

1 pound noodles, fresh Chinese or spaghetti/linguine
4 TBS tamari soy sauce
4 TBS oriental sesame oil (I used peanut sauce)
1 TBS Chinese rice vinegar
1 TBS sugar
1/2 tsp chili oil (I used Sriracha hot chili sauce, the bottle with the rooster)
1 red bell pepper, cored and shredded (I julienned them)
3 scallions, thinly sliced (I halved them, cut diagonal 1 1/2 inch slices)
2 carrots, grated
garnish with a scallion branch

(I also added sauteed sliced shiitakis and sliced cooked chicken.)

Cook noodles al dente. Drain. Drop into a large bowl.

Mix 3 TBS soy sauce, 3 TBS sesame oil and the vinegar, sugar and chili oil in a small bowl. Pour onto noodles. Toss noodles with tongs to coat them. Marinate 2 hours or more, tossing occasionally. Cover and chill noodles, if they are prepared more than 4 hours in advance.

If noodles have been chilled, bring them to room temperature before serving. Mix remaining soy sauce and sesame oil and pour over noodles. Stir in red peppers, scallions and grated carrots and serve. Yum. A. Licious.

got chipotle?

The gas grill has been given a good spring clean and is now officially fired up and ready to go at the manor! These smoky pork burgers topped with Muenster and creamy avocado are a tasty variation from your regular old hamburg. Give 'em a whirl. They're delicious.

Chipotle Pork Cheeseburgers

1 lb freshly ground pork, not too lean

2 tsp minced chipotle in adobo plus 1 tsp adobo sauce

2 garlic cloves, forced through a press

4 slices Muenster cheese

4 hamburger buns

mayo to taste

1 large tomatillo, husked, rinsed, sliced (couldn't find any; had to use tomato)

1/2 avocado, sliced

1/2 cup cilantro sprigs

Mix pork with the garlic, chipotle, sauce, garlic and salt to taste. Form into patties and grill. Serve with the rest of the ingredients on toasted buns.

They pair perfectly with this wonderful corn and tomato scramble. Click HERE for the recipe.

rhubarb lovers wherever you are...

When I was looking through my recipe cards recently, I found this one I used to make a lot in the late 70's. I'm not sure why, exactly, it has been overlooked these last 30 some years. So, I grabbed a bunch of fresh rhubarb in the produce section of The Anderson's last week, and made it over the weekend. It's easy peasy, plus moist and delicious. Why on earth was it hiding in the back of my card drawer? I whipped it up it in my new Anchor Hocking 8 x 11 baking dish, so the pieces were extra thick. It was begging for a cup of high test coffee, too. Heaven.


Willow's Rhubarb Cake

3 cups fresh rhubarb, cut in chunks
1 cup sugar
(mix and let stand while combining other ingredients)

Beat together 1 cup oil and 1 cup sugar, then add 3 eggs, 2 cups flour, 1 tsp soda, 1 tsp cinnamon, 3/4 tsp salt, 1 cup walnuts (or pecans) and mix in rhubarb. Pour into 8 x 11 inch pan. Dot with 1/4 cup butter, sprinkle 1/2 cup brown sugar over. Bake 325 for about 50 minutes, or until pick comes out clean.

conies

You probably noticed on my sidebar, that I've been having a Coney dog attack this week. I finally gave in, and made myself one, so I am happy to report I can once again live a normal life, craving free. The Coney, or Coney Island hot dog, has nothing to do with Coney Island, by the way, but is named for preparation style, rather than location. The birthplace of the Coney is actually right here in the Midwest.

Did you know "dog" has been used as a synonym for sausage since 1884? Accusations that sausage makers used dog meat, date to at least 1845. Appetizing, huh? The earliest usage of hot dog in clear reference to sausage appeared in the 28 September 1893, The Knoxville Journal.

It was so cool last night that the appearance

of overcoats was common, and stoves and grates

were again brought into comfortable use.

Even the weinerwurst men began preparing

to get the "hot dogs" ready for sale Saturday night.

Willow's Coney Dog Sauce


1 pound lean ground beef
2 cups ketchup
2 tsp cumin
1 tsp onion powder
3 Tbsp chili powder
1 Tbsp sugar
1/4 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 cup water

Brown ground beef, remove from pan and drain well. In hot pan, add remaining ingredients, mix well, add meat and simmer 5-10 minutes until thick.

What's your favorite way to eat a dog? Or do you call them frankfurters, franks, wieners, or weenies?

This is the best stuff I've eaten all summer. I've made it twice in the
last two weeks. It's fresh, light and perfect for a hot summer
evening. I served it with hot grilled pita bread and an ice cold glass of
Chardonnay. You can thank Susan, over at 29 Blackstreet for sharing
this fabulous recipe! Yummity-yum-yum-yum.

Grilled Chicken Greek Salad

marinade:

1 cup of plain yogurt
zest and juice of 1 large lemon
2 tbsps. crushed dried oregano
2 fat cloves of garlic, crushed
2-3 tbsps. olive oil

Marinate 4 boneless skinless chicken breasts in a 9 x13 pan, turning
and stirring occasionally, 30 mins. to several hours. Grill chicken and
oiled thick slices of 2 large Vidalia onions and when cool slice both in
chunks.

dressing:

1/2 cup olive oil
2-3 tbsps cider vinegar
2-3 tbsps balsamic vinegar
1 tbsp. dried oregano
1/4 - 1/2 cup chopped fresh mint (I have tons of this stuff)
1 tsp. sugar (or to taste)
small handful of crumbled feta cheese
blend in a blender or food processor

toss together:

grilled chicken

grilled onions

Kalamata olives

crumbled feta cheese

chunks of tomato

chunks of cucumber

drizzle of vinaigrette