FROMONLINE | 2014-01-29

By Daphne Ross
January 29, 2014
523

Bring spring to the table Column Summary I am so ready for spring, and all of you winter lovers out there, have you had your fill as well? As I prepared to step outside this morning with the dog, I had to be patient, layering up the clothing to protect my few minutes in the sub-zero temperature. I spent more time dressing for the weather than I actually spent time in the weather. The layers came off slower than the winterizing process. Having spent several days at home, first because of snow, then a few days due to polar temperatures I was able to spend a lot of time stove-top cooking and oven baking. Over my cooped-up days I made chili, and then chicken noodle, then Cheeseburger Soup. I baked cheddar biscuits, banana bread with Heath candy bits, cheesy garlic bread rounds, even stain-baked priced tags for my antique shop. Because I was home and my menfolk were off bringing home the bacon, I kept the home fire burning, and the dog on an empty tank and treated, even if it wasnt a treat for me to go outside every time he wanted to go outside. A hot cup of coffee with a flavored creamer, I guess was my reward, for once again, layering up and trekking out into the wind chill. Oh how I want spring to arrive, arrive sooner than later, before the pre-designated spring on-the-calendar day. I anticipate the ground hog to give me good news, but I know it is a 50-50. I must set aside the reality that Punxsutawney Phil is an aging senior, and is losing his touch with seasonal predictions. What other creatures climb out of a hole in the ground? Wont you join me in the desire to fill our dinner tables with the colorful goodness of spring? Check the produce department for out-of-season Ohio vegetables, but vegetables available to us now because someone else has a big garden. If its too cold to grill, you can still use barbecue sauce, marinades, and seasonings in your oven roasting and crock-pot cooking I made crispy, oven-baked chicken legs a couple days ago, a staple picnic food, and a few days before my crock-pot coddled barbecue chicken all day. I made a mandarin orange Jell-O dessert; I would have taken it to a summer reunion potluck. I made chocolate milk shakes the other evening, reminded me of trip to the ice cream stand. All foods I would enjoy so much more if I was wearing jeans with a short-sleeve t-shirt and flip flops, and wasnt wrapped in a hoodie, sweat pants, thick boot socks, and fuzzy slippers. So many of our favorite recipes are seasonal, lets break open that recipe card file and mix up some spring and summer flavors. Send recipes to Country Cupboard, 5973 Blachleyville Rd., Wooster, Ohio, 44691. Emails are always welcome; thewritecook@sssnet.com Spring Chicken Salad 1/2 pound small red potatoes, halved Salt 2 tablespoons chives, chopped 2 tablespoons tarragon, chopped 2 tablespoons white wine vinegar 1/4 cup low-fat plain Greek yogurt Pepper 1/4 cup olive oil 4 romaine hearts, torn 1 rotisserie (2 cups) chicken, skin removed and meat shredded 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced 4 radishes cut into wedges 1 yellow bell pepper, thinly sliced Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork tender, about 6 minutes. Drain and cool. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper. Best Green Beans 1 pound green beans 2 tablespoons bacon drippings or butter 2 cloves garlic, minced 1 large onion, chopped 1 cup chicken broth 1/2 cup chopped red bell pepper 1/4 to 1/2 teaspoon salt Pepper Snap the stem ends of the green beans. Melt bacon drippings in a skillet over medium-low heat. Add garlic and onions; cook for one minute. Add green beans; cook until beans turn bright green, about one minute. Add chicken broth, red pepper, salt and pepper to taste. Turn the heat to low; cover skillet with lid, leaving lid cracked to allow steam to escape. Cook until liquid evaporates and beans are pretty soft, yet a bit crisp, 20 to 30 minutes. Cook away liquid so onions and peppers start to caramelize. Mixed Green Salad 1/3 cup red wine vinegar 1 large clove garlic 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup olive oil 1 (4.5-ounce) bag mixed baby greens, rinsed and dried 1 red bell pepper, seeded and diced 1/2 cup pitted green olives, halved 2 ounces feta cheese, crumbled Blend the vinegar, garlic, oregano, salt, and pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil. Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and pepper. Spring Chicken & Veggie Soup 3 sprigs fresh flat-leaf parsley 3 sprigs fresh tarragon 3 sprigs fresh thyme 1 bay leaf 1 small onion, chopped 2 medium carrots, sliced 1 stalk celery, sliced 3 long strips lemon zest 4 bone-in chicken breast halves, skin removed 4 cups chicken broth 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch pieces 1/3 cup frozen peas 5 medium shiitake mushrooms, stemmed and sliced Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones. When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through. Spring Pasta Salad Dressing: 1/3 cup olive oil 2 teaspoons Dijon mustard 1 teaspoon honey 1 clove garlic, grated 1 lemon, zest and juice Salt and pepper Pasta: 12 ounces salad pasta, your choice, cooked to package instructions, then cold water rinsed 4 ounces asparagus, blanched and thinly sliced on the bias 1 box frozen peas, thawed 1 (12-ounce) jar roasted yellow peppers, chopped 1 pint grape tomatoes, halved 1 shallot, minced 1/2 cup fresh dill, chopped For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad soak up flavor before serving. Green Spring Shells & Cheese 2 pounds medium zucchini Salt 1 stick unsalted butter 1/4 cup flour 1/2 teaspoon nutmeg Pinch of cayenne pepper Pepper 6 cups milk 4 sprigs fresh thyme 3 bay leaves Grated zest of 1/2 lemon 1 pound medium pasta shells 4 shallots, minced 2 large egg yolks, lightly beaten 1 cup grated parmesan cheese 4 ounces gruyere cheese, grated 4 ounces baby spinach Grate zucchini into a colander. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and pepper to taste and mix to make a paste; cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs. Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce. Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until clear, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, add the spinach. Transfer the mixture to a 9 x 13 baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let set 10 minutes before serving. Spring Peas with Walnuts & Dates Salt 2 cups frozen peas, thawed 1 pound sugar snap peas, trimmed 1/4 pound snow peas, trimmed and thinly sliced 1 tablespoon olive oil 1 medium shallot, thinly sliced 1/4 cup chopped walnuts 1/4 cup chopped pitted dates Pinch of cayenne pepper Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool. Heat olive oil in a large skillet over medium-high heat. Add the shallot; cook until soft, about 2 minutes. Add walnuts, dates and cayenne; cook until the nuts are slightly toasted, about 1 minute. Drain peas; add to skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add more salt to taste.

FROMONLINE | 2014-01-29

Baltic Mill Winery

Berlin RV Park