Gigantic Squash

Cooking for my friends and family is one of my favorite things. Knowing that I can have these people that I care about over for good food and drink makes my day. Sometimes I cook the entire meal and other times I do the main dish and have people bring sides and desserts.

Getting the CSA every week makes me want to have people over more and more. Sometimes the roommates and I cannot eat all the produce within the week. This past week was a larger share than normal; with a large fall squash.

 

I figured I could cut the squash in half, roast it and stuff it with sausage - that’s exactly what I did. While I was roasting the squash in the oven, 400* for an hour and a half, I made the sausage stuffing. I kinda just winged it with how to cook the sausage, not too worried cause sausage by itself is damn good. Sautéd the onions, celery, carrots, garlic, added cumin, S&P, paprika, bay leaf and finished off with panko bread crumbs and fresh parsley. Once the squash was tender I took it out, stuffed with the sausage mixture, topping with freshly grated parmesan cheese, and put back into the oven for a few minutes for the cheese to brown.

 

I would say that it turned out pretty good, the squash was tender and the sausage was flavorful. Friends brought over salad, biscuits and mac-n-cheese. Sitting around watching Thursday night football; eating, drinking and having a real good time, that’s my idea of a good night.

 

 

Friendsgiving for the Rest of Us

Thanksgiving is one of my favorite holidays, mainly because of the turkey. I’m a leg guy myself not so much the breast.

Since my parent’s house is a six hour drive or a $200 flight I tend to stay in Chicago. I mooch off my roommate and go to his parent’s house on Thanksgiving Day. But the real turkey day is Friendsgiving! My Chicago friends are family and for the past two years we have gotten together for turkey and the fixings.

This year I made the turkey. It was a little nerve-racking to take on such a big task, if the turkey is dry and over cooked it’s the gallows for me. Talking to my mom, aunt and sister about their tricks to making the prefect bird that meant three different ways to cook it. I figured I would try something new, brine. In all the cooking magazines and TV shows I have watched over the years, everyone says that’s the way to go. I figured I would try it out, what’s the worst that could happen. After a week of searching the internet for the best way; amount of salt to water ratio, which sugar is best, different kinds of spices, lengths of brining, I was more confused than when I started. TOO MUCH INFO! Finally I settled on an Alton Brown recipe, mainly because there were videos.

Prude’s finest 14lb turkey sitting in my fridge just waiting for the flavor process to begin. One orange 5 gallon bucket from Home Depot, salt, sugar, peppercorns, and all spice berries, bay leafs, cinnamon stick, vegetable stock and water. My fridge looked a little funny with this huge orange bucket stuck right in the middle, as if some mystery meat was brewing in the fridge. I let the bird soak for a day, I think next year I might go two, and made the turkey stock (for gravy) and the pumpkin pie in prep for the big day.

It was my first time making pumpkin pie, which I do not really like, so I wanted to make sure it was delicious. I had a sugar pumpkin from my CSA; so I cut it in half scooped out the inside, rubbed it with oil and roasted it at 350* for 1 hour and 30 minutes. It was kinda odd thinking that I had a whole pumpkin roasting in my oven, also kinda cool. Once the pumpkin was fork tender I peeled off the skin and pureed it. Following a recipe that I found online, whipped up the pie and put it in the oven to cook. During that time I made the turkey stock, with some wings and aromatics, it’s really the only way to make good gravy.

The big day has arrived, now let talk turkey. Years of looking through the oven door at my aunt house waiting for the little red button to pop, made me think how do I know when this birds is done. 160*is the magic number. Cook at 450*- 500* for about 30 minutes to get a nice golden crust, then drop down to 350*until the breast meat is at 160*. Rub with canola oil and stuff with; apple, onion, rosemary, sage and a cinnamon stick. Before you put the bird in the over stick a thermometer into the breast making sure not to touch the bone. Total cook time should be about 2 ½ hours.

Just as I drop the temperature of the oven to 350* the first wave of friends arrives to watch some football and have a beer. Now I can relax for a little bit enjoy the game and a beer. Until everyone else comes in with desserts and side dishes, asking where I should put this, this one needs to be heated up and when will we eat. We eat when the turkey is done, he sets the time. Once it reaches 160* pull it out cover with tin foil and let it sit for at least 30min for all the juices to come back into the meat.

The carving? Just like on TV right, break out the wooden box with a silver carving knife. NO. Or hack it to pieces like my uncle would, as if he was a blind man trying to turn a doorknob.
This really happens in the kitchen so no one sees if I screw this up. Watching video after video on how to carve this beast I still feel the pressure. Here goes nothing; first the legs just follow the bone down to the socket, that wasn’t so bad, I got this. Find the breast bone cut straight down following the natural curve of the bone, off came a beautiful piece of juicy tender white meat. Cut the breast into thin pieces and place on the platter, mine was a glass Budweiser plate, with the rest of the meat. Sneaking a few pieces for me the turkey was moist, flavorful and juicy. I think I will be brining my turkeys from now on, sorry mom.

Finally my day of cooking is done, I can enjoy the turkey that I cooked and all the wonderful sides everyone brought. Mashed potatoes, green bean casserole, wild rice casserole, Ranchero beans and stuffing, got in line waiting to fill my plate to the rim with all the good home cooked food. Everything was just perfect from the friends to the food.

HAPPY FRIENDSGIVING!!!

CSA?

CSA?

 

CSA or community support agriculture is a famers “share” of their crops to the public, typically a share is a box of seasonal vegetables each week throughout the farming season. I personally believe that CSA’s are a great way to get local seasonal produce at a fair price while supporting local farms. There are benefits to the farms, consumers and the environment.

 

One of the main advantages for the famers is receiving payment early in the season, which helps with cash flow. This allows for better planning of crops and helps level the playing field in the food market. Mostly small, independent, family farms offer CSA’s. The consumer eats ultra-fresh, organically or natural grown food and wide range of produce. The variety gives you a chance to taste new vegetables that you may not normally be exposed to and an opportunity to explore new receipts. The proximity of the farms has its advantages to the environment as well. Reducing the amount of gas and carbon dioxide released into the air.  

 

Living in Chicago it can be hard to get around in the cold and going to the markets might not be top priority. Farms that offer CSA’s will most likely offer delivery as well. This way you never have to leave your house and the fresh produce comes straight to you, it’s the best of both worlds.

 

Genesis Grower Farms located in St. Anne, IL is the farm that I get my CSA from. I receive the fall medium share which is $200, from first weekend in Nov – Dec 15^th. The medium share is half the full share, but it is still a lot of vegetables. I live in a house with four people including myself and we split the cost at $50/person. Since the share comes once a week it forces us to eat all the vegetables or they will go bad or we’ll have a stock pill in the fridge. Being an average American, I don’t get enough vegetables in my diet; the CSA is a wonderful way to make sure I eat my veggies. Every week I receive an email from the farm with the list of produce for the CSA. That gives me time to plan out the next week’s meals and when I can cook these vegetables. Last week we received; Gray Kabocha Squash (winter squash, sweet and nutty), Portuguese Kale ( a lot like collard greens), Apples, Romaine Lettuce, Red Leaf Lettuce, Purple Mizuna ( salad green with a slightly bitter taste) and Small Sweet Onions.

 

 

 

The squash I roasted, Portuguese Kale I braised with ham & onions, the apples and lettuce we ate throughout the week. Looking forward to next week’s CSA to try out some new Thanksgiving dishes.

Where did all the farmers markets go?

Where did all the farmers markets go? Has anyone seen them? They were right there last time I look?

Like most people in the city of Chicago they’re inside. It’s that time of year where everyone stays in and dares not venture outside. The wind, rain and cold is starting to get worse, with hurricane Sandy not helping. How can a market go inside? Isn’t the whole idea to be outside close to nature, where the grass is green and the sky is blue? Well, when the grass is brown and the sky is grey, no one is outside.

Two of my favorite markets go year around and move inside, open on the weekends. Green City Market moves to Peggy Notebaert Nature Museum, Fullerton & Cannon on the 2^nd floor, Saturdays, 8:30am – 1pm. Logan Square Inside Market  – Congress Theater Lobby (2135 N. Milwaukee Ave) Sunday, 10am – 3pm.

It has all the same farmers and venders that the outside ones do. Since there are fewer fruits that are in season in the fall and winter, you’ll notice more meat, egg and cheese vendors. This is a good way to experience new products that you may not notice in the summer months. Grass fed meats is a little more expensive than grocery store, but worth the flavor and taste. At the Green City, there is a vendor from an Elk farm, I have never had Elk but it’s worth a try, why not?

I go to the Logan square market in the summertime but not so much in the winter time just cause I do not live that close. The City Farm a place that I have volunteered at a few time over the summer, is there and has good produce. They are located at Clybourn & Division and opened a new location on the south side near Washington Park; an urban farm in the middle of the city is pretty cool.

It may be a little bit more of a hassle to get outside and go to the markets in the fall & winter but it’s just as worth it as the summertime.

Jerusalem Artichokes

Every week I venture to the same Farmer’s Market in downtown Chicago which is located in front of the federal building. It’s also the same farmers that are at the market in Daley Plaza. I find it interesting to see which vegetables are in season at different times of the year; when they taste their best. The Jerusalem Artichokes sign caught my eye as I was looking at all the familiar produce in the colorful plastic bins. I have heard of Jerusalem Artichokes before but wasn’t exactly sure what they looked liked or how they tasted. They are not something that you would find at the grocery store so the markets are a good way to expand your taste buds.

The Jerusalem Artichokes were $3/lb and I bought half of a pound and also some Arugula for $1. Both vegetables for dinner cost me $2.50 and I even had Arugula left over for salads or a sandwich addition for the week. And the great thing was it was all fresh and supported the local farmers and economy. The markets are just as close, if not closer, as grocery stores and supplied with local fresh produce. A great benefit of market shopping too is that it keeps money in the pockets of the people that need it the most, the farmers. These are people that you can see and interact with; asking them how to prepare seasonal vegetables, where they are located, and ideas for new dishes. Getting to know where your food comes from is something that seems to have been lost to my generation. I personally find it important and interesting to know who grows my food.

At first, I thought the Jerusalem Artichokes would look like the American artichokes that I am used to having at Christmas dinner or ordering at a restaurant.  But I was wrong, they look more like small potatoes or a root vegetable. I wasn’t ever sure how they should be prepared or cooked.  I asked the farmer at the market and he said that he likes to mash them. But I decided that roasting would be easier and allow me time to prepare other dishes I was cooking too.  

 

I cleaned the artichokes, just like you would potatoes: washed them, trimmed off the tops and bottoms and took out the dark spots, but left the skins on. I cut the large ones in half and left the small ones alone. I did this to make sure they were all them same size in order for them cook evenly. Next, I added a light drizzle of olive oil, salt and pepper to them. And then lastly, I roasted them in the oven at 350* for 40-50min.

For my main course I was making chicken cutlets and an Arugula salad as a side dish. For the chicken, I flattened it with a wine bottle since I didn’t have a tenderizer. This is a great tip that my mother taught me.  Just put the chicken between sheets of plastic wrap. This makes the clean up a lot easier. Then cover the chicken in seasoned flour (salt & pepper, thyme, oregano & rosemary). Cook it in olive oil for a few minutes on each side until done.  For the Arugula, all I needed to do was just wash, dry and put on a lite vinaigrette.

I then added my seasoned chicken, tender Jerusalem artichokes and arugula onto my plate and enjoyed every last bite.

 

 

Lima Beans

The farm, where the lime beans are grown, is located in Illinois about 65miles northwest of Chicago. The lima beans can be found weekly at two downtown farmer markets in the city. Fresh local food is out there and literally right around the corner. I bought 1/2 pound of the lima beans and it cost me $2. Cheap, healthy & fresh. What more could you ask for?

 

I took the beans, shucked them, and rinsed them off. I sautéed them for 5minutes in olive oil with garlic, some lemon juice, and salt & pepper until they were soft and tender.

 

 

 

 

I had some leftover pasta in the fridge from the night before and the sauce I used included meat sauce and pork sausage. I heated up the pasta and sauce and then added the lima beans. Lastly, I topped the dish off with fresh parsley. This was such a good way to use leftover pasta while creating something fresh and tasty. It really only took me 10min to put everything together and I was even doing my laundry at the same time.

 

 

There is always some leftovers sitting in your fridge that can be created into something new, different and tasty; and all you have to do is add a few fresh ingredients and herbs and it will be a warm, home cooked meal all over again!