To enjoy...

I think I am like most Americans. I work quite a bit, I have goals and deadlines (written down!) I am commonly in perpetual motion until I collapse. I enjoy simple, small things, but they disappear at such a rapid speed, it's tough to keep in my memory. Time is slipping away. My children are nearly all grown, only a few orchestra concerts and lacrosse games dot calendar spaces, I am enjoying each one! I read an interesting sentence lately that goes something like "time (youth) is like ice in your hands." It really made me stop and think.

Little by little, I am learning to just find time to enjoy life. I am putting obligations aside for an hour (frequently and planned) to sip wine, read, write, draw, look around the world really seeing and listening, SAVORING. So, I am now becoming more PRESENT in everyday life. I want more special moments and more time to sit and enjoy something ordinary, something beautiful, something delicious...without a "game plan", menu or clock.

Today I am inviting the family over for supper, to enjoy them and great food.

Family Cooking

Our family has been in the "food business" for the last 6 years. Like most family businesses this means work comes home with you, in our case, this is not a hardship by any means! (We always have a basket full of sample stuff that we are in the process of deciding whether to stock or pass.) We do love to cook together! We make the most god awful mess you're likely to experience, talk & like crazy and make some fabulous (and not so fabulous) dishes! Each of the girls have their "thing" and favorite TV chefs...as well as a list for grocery shopping!

Our youngest daughter, Jamie recently made a wonderful recipe that we all loved! We incorporated as many local items as possible (taking it's February in Michigan into consideration!) and used a few new ideas that I thought were really interesting and you might too! We are also quite spontaneous and this recipe contained most ingredients I had on hand! Kudos to Giada de Laurentiis as this was hers originally with a few minor alterations!

CROUTONS:
1/4 Ciabatta bread loaf, cut into 1 inch cubes
3 Tablespoons melted butter
1 1/2 Tablespoons Vanilla Sugar (recipe at bottom if needed)

FRUIT:
1/2 cup Orange Juice
1/4 cup Lemon Juice
1/2 cup Vanilla Sugar
1 cup fresh Blueberries
8 fresh Strawberries, hulled and quartered
8 fresh Blackberries

CHEESE:
1 1/2 cup Ricotta, whole milk (I used Four Corners Creamery Ricotta)
3 teaspoons Orange Zest
1 teaspoon Lemon Zest
1 Tablespoon Vanilla Sugar
1 Tablespoon fresh Mint Leaves, sliced

Vanilla Sugar:
2 Cups Sugar
1 Vanilla Bean
Process in food processor until combined evenly.

Preheat your oven to 400 degrees and line a baking sheet with foil. In a medium bowl toss together bread cubes with melted butter and sugar. Bake in a single layer for 8-10 minutes, until golden and cool completely.

For the syrup: Bring juices and sugar to a simmer over medium heat, stirring until sugar is dissolved. Add berries and cook until softened, about 7 minutes.

For the cheese:
Combine all ingredients and mix well.

Construction: In a shallow bowl, spoon out cheese and flatten slightly. Top with berries and garnish with croutons and a mint leaf!

Can't you imagine this dish in early summer when all of the berries are fresh?!?! Enjoy!

Creativity, Rants and February

February is planning and testing time at The Market and Four Corners Creamery (our cheese making business) for the Farmers Market season. We love to try new cheese making procedures, aging techniques and bacterial cultures. Occasionally there are winners...but just as often, a great idea turns funky! So goes the quest to create cheese! I am thankful for this time to anticipate the spring and summer months, and yet still catch a nap on my day off!

We are very fortunate to participate in Farmers Markets that are "Grower Only" markets. Tecumseh, Ann Arbor and Saline host Farmers Markets that have guidelines in place to assure customers that all of the food/goods produced are licensed, actually produced by that vendor and local to the area. The market manager oversees the vendors and keeps the integrity of the market. So goes my rant...

RANT: Why are Farmers Markets allowing resellers to participate?

I have had a few customers tell me (at The Boulevard Market) that they have purchased cheese from England at their Farmers Market?!?!?

My opinion is that the problem then becomes two fold; the reseller takes business away from the local brick and mortar business by avoiding all the cost associated with doing business, (ie; taxes, licensing, insurance etc.) and from the local farmer by bringing in products that are less expensive to grow on an industrial level.

Allowing resellers compromises the local farmer by creating competition that is unhealthy. Local farmers are more diversified in their crops and keep seasonal for the most part. The farmers are using a local labor force, travel less to reach the markets and guarantee growing conditions and pesticide/fertilizer use.

Reselling is no different than shopping at the grocery store, except your local grocer usually puts that money back into the community through donations to charities, a local labor force and the property taxes that they pay. Not to say resellers don't, but not on the dollar level of a grocer.

I go to the Farmers Market to CONNECT to the community and know who is growing/producing the food I am purchasing. I expect to make some changes to my shopping list depending on what is in season or what I might have missed that morning. I like talking to my neighbors and seeing what they have chosen or are making for supper with their purchases. I like trying new vegetable varieties, buying a beautiful bouquet and checking out the beeswax candles, breads and fruits. I like spending my money and time on people I know!

If your argument is "my farmers market is small and there isn't much selection", all the more reason to shop there! Successful, Grower Only markets are created by the demand in the community! Ask that farmer to grow something special for you, ask the cheese maker for a pound of ricotta next week, ask for a pot of purple petunias...ask where your food is coming from, who is creating it and where you can get more of that good stuff!

By the way- the photo is my Dad, Mike Prochaska, after a long day of farming!

New Year=New Thinking

So, this new year I made a couple resolutions PUBLIC! What was I thinking? I'm thinking out loud and that can lead to disaster! But in this case, I don't think so. This blog was started last year when a) it was a slower retail time, b)I was in the mood to cook and bake like a fiend c) I wasn't sure which direction I wanted to go with this other than recipes. That was dumb, because I usually plan like crazy for committment and if I don't it leads to guilt and avoidance. The guilt and avoidance is why there hasn't been a post since October! I knew this year I needed to make some changes so, Voila! Plans and decisions have been made, you will see what I love posted on this blog along with things I think you might enjoy. Feel free to comment and suggest, discuss and share ideas!

ESPRESSO
I truly learned to love Espresso while visiting Italy. Gas stations, restaurants, peoples homes, it didn't matter, it was all fantastic! So why can it be so nasty here in Michigan?

The beans matter; I like my Espresso beans to either come from Italy (there are lots of great brands) or be a Central American coffee bean roasted dark (Guatemalan, Costa Rican)and rich, but no scorched flavor or bitterness. It pays to try some different types and find what you like. Buy a few beans of a few different styles and be prepared to trash the brewed espresso or mix beans for a custom blend that you love. I love the Italian Roast we sell at the shop by the pound, Roos Roast Italian and Dark Matter from San Rafael Coffee (all locally roasted in Ann Arbor).

Moka Pots; I don't have a fancy, expensive espresso machine...I have Moka Pots. They are the strange little 3 piece, metal coffee makers from Italy. You can choose different sizes to fit your needs. You simply take them apart, fill the bottom with water (there is a line inside) fill the filter with ground coffee and put it on the stove. You will hear it gurgling and the top will fill with finished espresso. SO EASY!

Sugar; I like to use raw sugar in my Espresso, but again, sample some different sugars and decide how much and what type fits your taste. There is no right or wrong!

You don't need little demitasse cups, but they are fun! I have several styles and colors because I like to buy dishes and drink espresso. (It's not a issue until you admit it's a problem! John may disagree!)

Once you have made espresso, you can drink it as is (my favorite) or turn it into a coffeehouse creation by adding steamed milk, flavored syrups, spices etc.

ENJOY! I love having an espresso after dinner or in mid-afternoon, but if you hate it after trying different things, put your pot in the basement until you make a recipe calling for espresso and drink what you like! Life is too short to drink something you hate because it seems like the trendy thing to do!

It can't be the end of October?

I couldn't believe my eyes when looking back at my last post! Sept 28...what happened? October happened! October is extremely crazy for us every year with 2 of my daughters birthdays, festivals for the store and harvest at the farm. Not to mention the absolutely terrible weather Michigan has had this season! I have been cooking like mad, but instead of writing...I am falling asleep on the couch at 10pm! Apparently, blogging is not a compulsion yet, but I'm working on it! I think this morning I will make some pumpkin quick bread and muffins for the masses of teenagers sure to invade our house (AGAIN) this weekend! My favorite recipe is actually a huge batch that I split and turn 1/2 into bread and 1/2 into muffins, adding whatever seems to be on hand in the way of dried fruit, nuts, chocolate or cheese. Since there is no photo yet...please enjoy "Precious"! Actually this is Otto...technically he belongs to my youngest daughter, Jamie, but I ply him with treats for affection! He in turn brings in many dead animals (or almost dead), muddy paws and lots of cheap entertainment! Enjoy your day!

PUMPKIN BREAD
3 c Sugar
1 c Vegetable Oil
4 eggs
1 16oz can pumpkin puree
3 1/2 c all purpose flour
1 t baking powder
2 t baking soda
2 t salt
1 t cinnamon
1 t nutmeg, freshly ground
1 t allspice
2/3 c water
1/2 cup chopped walnuts, pecans, dried cranberries, chocolate chips or any combination you enjoy!

Preheat oven to 350 degrees. Mix sugar, oil and eggs and beat about 2 minutes. Add pumpkin, dry ingredients and spices. Mix 30 seconds, add water and nuts and stir until just combined.

At this point I fill one 9X5X3 inch loaf pan that has been greased and floured and then muffin tins (about 18) with the remainder of the batter. the bread takes about 50-60 minutes to bake through and the muffins about 25 minutes...watch them carefully. When finished baking,let rest in pans about 10 minutes, remove from pans and cool on a wire rack.

Balsamic Chicken

I do not own the 2001 ways to make chicken or any of the other multitude of chicken cookbooks. I tend to throw some things together and we grill it or bake it depending on the weather. I used boneless skinless chicken breast for this recipe (it was the only thing on hand to defrost quickly!) but I think it would have been better to use bone in skin on...next time! The only criticism from the family was to make a bigger batch of the sauce next time!! I totally could have garnished this up a bit...but really I think it's brown, glossy finish is just beautiful un-embellished! Later in autumn I will serve this with roasted root vegetables, which I think will be the perfect side!

1/2 cup Balsamic Vinegar (I used The Boulevard Market labeled one!)
1/4 cup fresh lemon juice (1 lemon)
1/4 cup Dijon mustard
3 cloves minced garlic
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup Olive Oil
1 whole chicken cut into pieces or boneless, skinless chicken breast (6 pieces)

Mix all ingredients in a small bowl and pour over chicken pieces. Marinate refrigerated for at least 2 hours up to 24 hours.
Preheat oven to 400 and roast chicken uncovered until cooked through, about 45 minutes for bone in, 30 for boneless. If the sauce is too thin, pour into a sauce pan, skim off excess oil and boil until liquid is reduced to your liking. Pour over chicken, garnish with parsley or chives and a bit of grated lemon zest! I hope you love this dish as much as we do!

Fig Galette

A galette is really just my lazy way to make a pie or tart! I can whip one up from frozen dough in just a few minutes and it isn't an ugly little pie, it's transformed into a "RUSTIC" Galette! I adore figs...growing up in Michigan it wasn't until I was an adult that I was introduced to fresh figs. I now have a list of which varieties are in season!

Mission are my favorite for any types of baking. I love the vibrant purple skins and that odd little green layer just below with the fleshy colored insides!

This dough I adapted from other recipes with just a bit of cornmeal or polenta to sop up the juices from the fruit and cheese. This dough can be frozen, tightly wrapped, for 3 months. When thawing, bring just to refrigerator temp and roll out.

Mascarpone is a triple creme cheese from Italy that is naturally sweet because of the cream content. It is famous for tiramisu, but actually does quite well in baking, or whip it with a bit of superfine sugar and use as a frosting or fruit dip!

The only thing I will caution is the use of honey in this recipe. While 2 tablespoons doesn't seem like much, I felt anymore made it too sweet and cloying. If you like it sweeter (I have been accused of liking really tart stuff!) then feel free to drizzle some extra on while still warm or serve with a really interesting Spanish honey in a funky clay jar. (We sell them at The Market!) It will be a conversation piece amongst your friends!

DOUGH:
1/3 cup all purpose flour
2 Tablespoons cornmeal or Polenta
1 Tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter
1 Tablespoon shortening
1-3 Tablespoons cold water or enough to bind

Mix dry ingredients in a medium mixing bowl. Using 2 forks or a pastry cutter, cut shortening and butter into dry ingredients until mixture resembles coarse bread crumbs, then add enough water until soft dough forms. Do not over mix or crust will be tough. Form into a disk and refrigerate for about 30 minutes.

Filling:
8 ounce tub of Mascarpone
2 Tablespoons honey

1 quart of fresh figs, remove stems and quarter

Preheat oven to 375 degrees. Roll the dough into about a 12" circle, fold into quarters and transfer to a parchment paper lined baking sheet.

Spread cheese somewhat evenly on dough leaving a good 2" margin around the edge. sprinkle evenly with figs and drizzle with honey.

Dampen edge of pastry with water and fold over once or twice to make a sort of rim. Bake about 20 minutes until pastry is cooked thru and galette is bubbly.

You can totally use this dough for a savory crust by omitting the sugar and adding fresh or dried herbs, garlic or freshly ground black pepper and sea salt! It tastes great!