Tag Archives: Recipe

Mmm… the real reason I plant an acre garden…

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I’m a food snob.

My Dad’s a chef and my mom is an amazing every-day-kind-of-food cook too. We grew up eating excellent food- with most of it grown by our mom. My dad taught us to love filet mignon and poached pears… and my mom taught us how to cook spaghetti…soup…rice… and so on. We’re all able to survive thanks to mom… and we’re all a bunch of food snobs thanks to Dad.

My mom planted a huge garden every year and I hated it. I wore rubber gloves to weed and occasionally I could see the frustration on her face… but she never said a word. I swore I’d never have a garden….and I held out for a long time… but now I have a freaking acre. LOL. I spend an unbelievable amount of time out there right now but it’s really starting to look beautiful… and the more I take care of it now means the less I’ll have to later. I’m overwhelmed as hell- but it all seems to be working again, and as always I’m amazed I decided to do this again. I never make my kids help in the garden- which is kicking my ass and finally- I understand why my mother was happy to see my thankless ass come stomping out in rubber gloves. Any help is welcome.

There was only one rule: No fighting in the garden. If you broke the rule, you had to leave. A loophole my sister Megan figured out and manipulated to her advantage early on. I was too much of a good girl, and I knew my mom would be doing it alone if I didn’t help. Oh but I hated every single second. Pure Purgatory.

But…

Nothing on earth makes me happier or more ridiculously satisfied than digging potatoes, picking tomatoes… picking peas… and on… I’m a domesticated princess- and I love to spoil the people I love with food. So I decided… what the hell… a garden would be nice… and the fence was already there… so it was easy to just expand… and…

Oh like it comes as a huge surprise, it’s classic “Bite-Off-More-Than-I-Can-Chew-Jenni”.

I have 23 varieties of heirloom tomatoes in my garden… 12 varieties of potatoes… 4 different peppers… and on… It’s classic food snob planting. I admit it. I had to laugh at myself this morning when I realized it.

My mom gushes over it, and I love to hear it because there’s nothing like the approval of the parent who taught you what you’re sort of faking like you know how to do…

But realistically- it’s because I love good food- and in these shark infested days of mine- I’m inspired to break out my A-game in the kitchen. Something I’m damn good at.

Thanks Mom & Dad :)

I’m making these for dinner… and they are oh my goodness fabulous.

Grilled Pancetta & Basil-Wrapped Shrimp

Ingredients

  • 24 fresh basil leaves
  • 12 thin slices pancetta, each cut in half lengthwise
  • 24 extra-large shrimp, peeled and deveined, or large sea scallops
  • 24 bamboo skewers, soaked in water for at least 30 minutes before grilling
  • Garlic Dipping Sauce:
  • 1/3 C. red wine vinegar
  • 2 Tbs. Dijon mustard
  • 1 large clove garlic, chopped
  • 1 C. olive oil

Directions

Place 1 basil leaf at the short end of a slice of pancetta and a shrimp on top of the basil. Roll the shrimp in the pancetta, then thread lengthwise onto a skewer. Repeat with the remaining basil, pancetta, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce.

Yep… Mine’s better.

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I make the best yellow curry I’ve ever had.

Don’t believe me? I’ll share with you…. and in my terror stricken state- I wont even argue with you.

Yellow Curry w/chicken

  • 1 lb about 4 boneless skinless chicken breasts
  • 2-3 cups assorted fresh vegetables (mushrooms, shallots, celery, etc)
  • 3 potatoes, peeled and cut into bite size pieces, parboiled
  • 2 carrots, cut into bite size pieces,
  • 1-2 tablespoon olive oil
  • 2 tablespoons yellow curry paste
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 1 dash salt
  • 2 tablespoons brown sugar
  • 1 cup chicken broth
  • 1 bay leaf- fresh if you have it.

  • Pre-cook the potatoes. Don’t cook them too long, since they will simmer with everything later. I always cook the potatoes too long. No matter what I do. Today it was OMG’s fault.

  • Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.

  • In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and coconut milk. Heat 5 – 10 minutes, stirring, until it forms a thin gravy. (I add chopped shallots & garlic too)

  • Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.

  • Add fish sauce, sugar, salt, and mix well. Stir in the potatoes, carrots, and water/stock. If desired add bay leaf.  Let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.

  • Serve with rice (Basmati is my favorite).

Mmm Spinach Soup… my favorite.

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So I’m going to share. Nice, huh?

Spinach Soup

1/2 cup butter

2 onions or shallots, chopped

5 cloves garlic, diced

4 large potatoes, peeled & chopped

1 46.5 oz can chicken broth

1 giant tub of organic baby spinach (I think it’s 1lb?)

4 cups water

Fresh ground nutmeg

Ok, ready?

Chop & dice your onions & garlic- and throw in the stick of butter, cut into tablespoon size pieces.

Cook until translucent, add a little salt & pepper.

Get out your Titan peeler, and if you don’t have one… buy one. It’s one of those kitchen tools you’ll love so much you wont be able to imagine your life before it. Seriously. Peel your potatoes, and chop them into fairly small pieces. You’re going to blend them in, so you want them small enough that they cook quickly & evenly.

Add the chicken broth, put the lid on your stock pot, and let it simmer for 10 minutes, or until the potatoes are tender.

Pack the entire container of spinach into the pot- turn the burner off, and put the lid back on. Let it sit for another 10 minutes, or until you can see the spinach has softened. I have a serious lack of patience when it comes to this soup- and it always comes out perfectly.

Soft spinach- ready to blend!

Now the fun part :) Get out your immersion blender and start blending. If you haven’t bought an immersion blender yet, I wholeheartedly recommend them.  I paid $1.99 for mine at the Goodwill so it doesn’t have to be expensive. They’re $20 retail, and the amount of stress & clean-up time they eliminate will more than justify the purchase. I used to make this soup with my food processor and I can’t tell you how much easier it is with the immersion blender. I’ve used it for everything: potato leek soup, whipping cream, Hollandaise sauce, even mixing orange juice concentrate.

After it’s blended to a smooth & brilliant green (I’d show you a picture but the camera got all steamy) add your 4 cups of HOT water. Blend a little more, grate a little fresh nutmeg on top…and….

Voila! Heaven in a bowl… with enough leftovers to freeze some :) It’s especially good with Indian Flatbread… :)

Enjoy!