Aug16

Seeded Wheat Crackers

Posted on August 16, 2013 by Dillon

Adapted from Alton Brown’s Seedy Crisp Recipe

Ingredients

5 oz. wheat flour
4 3/4 oz. white flour
1/3 cup poppy seeds
1/3 cup sunflower seeds
1 1/2 tsp salt
1 1/2 tsp baking powder
3 Tbs. olive oil
6 1/2 oz. water
Additional seasoning (optional): more salt, pepper, garlic salt, etc. (I really recommend sprinkling the dough with salt or another seasoning before baking for a great flavor).

Directions

In a medium bowl whisk together both flours, poppy seeds, sunflower seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough.
Turn the dough out onto a floured surface and knead 4 to 5 times.
Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Cut into desired size. Bake on the middle rack of the oven for 11 minutes or until golden brown. Remove from the oven and place on a cooling rack. Repeat procedure with remaining dough.
For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Aug14

Yukon & Sweet Potato Gratin

Posted on August 14, 2013 by Dillon

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I grew up with scalloped potatoes that did not come from a box. However, they were pretty bland basic: cheddar cheese (pre-shredded), russet potatoes, milk, flour, ham, salt and pepper. And you know what? I liked them. A lot. But I had never had anything like this recipe before. I. Will. Never. Go. Back. These were amazing! If you’re scared of Gruyère (like I was) I still recommend you give this recipe a try. When Gruyère is melted it has a less pungent taste, not that it is very strong to begin with.

Recipe by Lora Zarubin

Bon Appétit, November 2008

Ingredients

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium sweet potatoes
2 cups heavy whipping cream (you can lighten up with 1/2 & 1/2 or milk)
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 Tbs minced fresh Italian parsley
1 Tbs minced fresh rosemary
1 Tbs minced fresh sage
1 Tbs minced fresh thyme
1 1/2 tsp fine sea salt
3/4 tsp freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)

Directions

Preheat oven to 400°F. Fill large bowl with cold water. Cut or food process potatoes into 1/8 inch thick rounds and place in water.
Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Sprinkle with half of salt- pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.
Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Aug14

Dillon’s Favorite Ranch Recipe

Posted on August 14, 2013 by Dillon

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I can’t ever remember how I make ranch dressing, which is strange because I’m very picky about it. I made a batch tonight to help use up some fresh herbs and it’s just right. I thought that posting it here would allow me to access it again when I need it.

Ingredients

1 cup mayonnaise
3/4 cup sour cream
1/2 cup finely chopped fresh dill
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped chives
1 Tbs garlic powder
1 Tbs dried chopped onions
1 tsp salt
1 tsp black pepper

Directions

In a large bowl, whisk together all ingredients.
Store in a sealable container in the fridge, will keep few a few weeks.

Jul31

July Garden Updates

Posted on July 31, 2013 by Dillon

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The Good:

The garlic has been harvested and is curing. It’s a respectable haul for my first year.
We harvested the first tomato – delicious! but nothing else has ripened.
We’ve eaten 2 flavorful cucumbers and 2 have been harvested and are waiting for friends.
I’ve harvested some basil, thyme, chives, and mint.
The corn has tassels!
The bean plants are recovering from the rabbit attack but may not ever recover fully.
Some winter squash has taken (after I took the initiative to pollinate).

The Bad:

The zucchini and summer squash will probably not produce this year – the plants are almost the same size they were when I transplanted in May 😦
My peppers are hit or miss – some are thriving, others are being eaten.

Note: I added a harvest tally to the sidebar –>

: Garlic Haul

: Cucumbers and Peppers

: Cucumbers, Tomatoes, and Carrots

: Strawberries and Tomatoes

: Corn Tassels

: Acorn Squash

: Butternut Squash

: Harvested Cucumbers

Jun30

June Garden Updates

Posted on June 30, 2013 by Dillon

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The Good:

The garlic is doing great! It’s almost shoulder high with beautiful scapes.
I have tall tomato plants and one huge green tomato on which I cannot wait to see some color.
The cucumbers have survived the dogs’ rearranging session and are starting to climb up the trellises.
Carrots, radishes, and beets are coming along nicely.
Our strawberry plants are establishing runners.

The Bad:

The corn is calf high, about 6 inches shorter than everyone else’s crop 😦
While I spent the weekend in Connecticut someone came through and ate the leaves off of all of my green and purple bean plants 😦
The squash is coming along but is moving much slower than I remembered.
My peppers are hit or miss – some are thriving, others are being eaten.
I never put my broccoli, cauliflower, or cabbage in the ground; I’ll try again for the fall.
Weeds and Violets have taken over the beds by the garage.
The dogs LOVE to climb into the beds and dig around in the loose soil.

Note: I added a harvest tally to the sidebar –>

Jun12

Quinoa Stuffed Peppers

Posted on June 12, 2013 by Dillon

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Pardon the photo – my pepper tipped over and lost some of its cheese.

Ingredients

1 Tbs olive oil
1/2 to 1 small sweet onion, diced
1 lb ground beef
1 Tbs cumin
1 Tbs chili powder
1 tsp salt or to taste
15 oz crushed tomatoes
15 oz black beans
15 oz sweet corn kernels
1 cup rinsed, uncooked quinoa (cooked in 1 cup water, 1 cup beef stock)
8 bell peppers, tops removed and deseeded
1 cup cheddar or mexican blend cheese

Directions

Preheat oven to 350 (F). Combine quinoa, water and beef stock in a small pot over medium heat. Cook until liquid is absorbed.
While quinoa is cooking, add olive oil in a large skillet and saute onions. When translucent, add ground beef.
When beef is cooked, add seasoning, tomatoes, beans, corn, and cooked quinoa. Cook until heated through and add quinoa
Fill each pepper and top with cheese. Cover in foil and bake for 40-50 minutes. Cook uncovered for another 5 minutes if you like your cheese browned.

May20

Garden Updates & First Harvest!

Posted on May 20, 2013 by Dillon

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The side beds and a quarter of the u-shaped bed are done. I have to finish the u-shaped bed, the garage bed, and decide if I’m going to start our pumpkin bed. The heat, humidity, and low-energy from the pregnancy have been slowing me down.

Dashel taking a break from the hot outdoors.

Gir never goes outside but he’s feeling the heat and humidity in the house.

Pea Progress

Side Beds (2 of 4): Beans, Squash, Sweet Corn

Garlic Progress

Strawberries are in the ground.

First harvest of the season: 0.15 ounces of strawberries. Very sweet!

May17

Transplants

Posted on May 17, 2013 by Dillon

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Mesculin Mix, Peppers, Melons

Cabbages, Tomatoes

Beans, Cukes, Beans

Today I started hardening off my transplants from the basement. I had a late start to the season, with the whole finishing grad school and growing a human being, but I think they’re looking good! I may still purchase a few tomato transplants to get a head start on the ones I have. If these guys make it they will be my first successful transplants ever.