Curry sauce, version 2

There is a hint of sweetness with this flavor blend, even though there are no sugars in it.

1 tbsp curry powder
1/4 tsp Chinese five spice powder
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp mirin (cooking sake)
+ enough boiling water to cover the meat

1. As you would with any meat you're about to fry (e.g., chicken drumsticks), heat the olive oil over medium in a heavy bottomed pan that is large enough to accommodate all the chicken on a single layer. Once the oil is hot enough to swirl easily across the bottom, add the curry powder and five spice powder and cook for about a minute.

2. Add the chicken and lightly brown both sides of the chicken part. Add enough boiling water to cover the meat. And, lastly, add the soy sauce and mirin.

3. Cover the pan and reduce the heat to low. Simmer the chicken for 45 minutes, or until the meat starts pulling away from the bone.

You'll have a lot of curry sauce leftover. I removed the chicken to a serving dish, and then added sweet potato chunks to the sauce and cooked that on medium heat for 20-30 minutes. The longer the potatoes cook for, the thicker the sauce becomes, so add more water if necessary.

Stuffed Pizza Rolls

I had enough dough leftover to make a small pizza, but was totally out of pizza sauce and didn't feel all that compelled to make more. I also had about 1/3 c. of leftover sausage and plenty of shredded cheese. I thought about making breadsticks. Instead, I came up with this:

a pizza roll stuffed with cheese and sausage

Directions

Preheat oven to 425 degrees F.

1. Using a pastry knife, divide the leftover dough into equal portions.

2. On a lightly floured surface, roll out dough to 1/4" thickness. The shape doesn't matter, but it should be large enough to accommodate a few pieces of sausage, about 1 tsp of cheese, and whatever else (sliced olives, mushrooms, sliced basil leaves, etc).

3. Place the rolled out dough in the palm of your hand and add the ingredients in the center of the dough. Gather the edges of the dough to the top and pinch it closed. It's important that you don't try to stretch the dough with your fingers because if the dough is too thin, the sausage and cheese will try to poke through as it bakes and it won't look pretty. Shape into a ball and put fold side down onto a parchment-lined baking sheet. Repeat until no more dough remains.

4. Bake for 15-20 minutes, or until it is lightly browned.

I dusted the tops of the rolls with garlic salt. I suppose you could also brush the tops with melted butter and sprinkle on crushed fresh rosemary or thyme.

Pacific Northwest Harvest Calendar

S P R I N G
asparagus	chard	chicories	lettuce greens
strawberries	onions	herbs	spices
E A R L Y _ S U M M E R
apricots	beans	blueberries	cherries
herbs	edible flowers	peas	mixed greens
onions	raspberries	squash blossoms	strawberries
summer squash	zucchinni	chard	spices
L A T E _ S U M M E R
beans	blackberries	blueberries	edible flowers
figs	chard	leeks	peaches
peppers	plums	squash blossoms	summer squash
tomatoes	herbs	spices	mixed greens
A U T U M N
apples	blackberries	cardoons	chestnuts
chicories	edible flowers	grapes	herbs
leeks	mixed greens	peaches	pears
peppers	plums	radicchio	tomatoes
winter squash	spices	beans

This year's seed starts: arugula, basil, beets, parsley, apple (unknown variety), citrus (unknown variety, maybe a grapefruit), sugar snap peas, cherry tomato (hybrid).

Perennials from last year: blueberry, garlic, green onion, strawberries (Hood River)

Thinking about, but haven't planted yet: sugar pumpkin, corn, watermelon

Basic Pizza Dough, take 2

I am muckying around with what was a pretty decent recipe to start with. I had all this leftover whey from making cheese and thought.. hmm, what to do with it. I am also experimenting with added gluten, specifically Bob's Red Mill Gluten Flour. The whey was still warm from making cheese, but I heated it up again and let it cool to 110 degrees F before adding it to the flour. Supposedly using a pizza dough made only from all-purpose flour yields a chewy crust and a flour rich with gluten makes a crispier crust; well, this ingredient ratio will see what it really does.

Also, the last few pizzas were baked on the middle rack. I think I may just use the bottom rack in the oven. I did manage to procure an Italian-made pizza stone; but it is slow to heat up.

Ingredients Used

3 1/2 c. all-purpose unbleached flour
2 tbsp BRM gluten flour
2 1/4 tsp active dry yeast (1 envelope)
1 tsp organic granulated sugar
1 tsp sea salt
1 1/2 c. whey (or water heated to 110 degrees F)
2 tbsp olive oil

This batch is resting-to-rise in an olive-oiled gallon-size resealable freezer bag in the refrigerator.

Makes 2 lbs.

Homemade Herbed Cheese

This is my first attempt making farmer's cheese from scratch. Since it is a trial run, I am only using a quart of whole milk rather than a gallon. Now I have to figure out what to do with the leftover whey. The next time you look at mozzarella cheese prices at the grocery store, it takes a gallon of milk to make one pound. A quart of milk makes roughly 6 oz of cheese. If only the dairy farm near my neighborhood sold direct to consumers, then I could really call it a farm-to-table recipe. Who knows where Trader Joe's gets its milk. When I buy that organic stuff from Fred Meyers, it trucks in from half way across the country. At least the herbs came from the garden.

Ingredients

1 quart whole milk
1/4 c. fresh lemon juice (used two medium lemons)
kosher salt (to taste)
1/4 tsp each fresh herbs, finely minced (used thyme, chives, and garlic)

Directions

1. In a heavy-bottomed pot, heat milk over low-medium until the liquid temperature is 180 degrees F.

2. Stir in lemon juice and wait for curds to form.

3. Ladle curds into a cheesecloth-lined sieve and let drain over a bowl in the refrigerator for a few hours. You can also gather the edges of the cheesecloth and tie it with butchers twine at the top.

4. Once all the whey has been drained, transfer cheese to a small bowl and mix in salt and fresh herbs. Store cheese in a sealable container in the refrigerator for another 2-3 hours before serving.