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It's Spring Time in Nutmeg Kitchens!
Greetings!
The days are getting a bit longer (of course, Daylight Savings Time also starts earlier this year!), trees are blossoming in pink and white, daffodils are in full color and tulips will soon be joining them. Rains are welcomed because we know they help bring forth all the beautiful springtime produce we Northern Californians just love!
One of my favorite crops- artichokes - is now arriving in markets. You can read more about what Pliny the Elder (23-79 A.D.), called "one of the earth's monstrosities" in this issue of News from Nutmeg (Pliny ate artichokes with gusto, so don't be dissuaded by his description of these divine thistles). There is plenty of other locally grown produce you can enjoy now or in the coming weeks. Half Moon Bay Brussels Sprouts are a late Winter treat and are available practically right out of the fields at any number of Bay Area markets. And I've seen fresh peas, too, though perhaps more sparingly for the time being. Asparagus, the harbinger of spring, will soon be available from California farms but currently, you are more apt to find bunches from Mexico or Peru. Please be patient and wait for those fresh local spears!
More and more markets are noting the place of origin of their produce and this is a boon for the discerning consumer wanting to shop for and cook with local, seasonal ingredients. If you ever have any questions, do not hesitate to ask the market's produce person - they are there to do more than restock the mandarin oranges! You may have to compromise sometimes - the braised chicken you're making for that special dinner party just won't be the same without red bell peppers and they're only available from Mexico right now - but you can also learn about alternative choices. Visiting the many farmers' markets up and down the Peninsula will also give you an idea of what's seasonal and local.
Spring is a time of renewal - try a new fruit or vegetable you've never tasted before, or use an old standby in a different way. "Google" your favorite and see what comes up! You may discover a whole new way of eating!
"I was 32 when I started cooking; up until then, I just ate."
Julia Child
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Artichokes - California's Wonder Crop! Artichokes, those funky-looking, prickly tipped greens globes, are one of the culinary world's wonders. Few delectables look more foreboding than an artichoke; even fewer reveal such a subtle, sweet-smoke flavor, accentuated by citrus notes and earthy undertones. It's not easy to eat an artichoke and that seems to be by nature's design - you have to work for something this sublime and delicious.
I was first served an artichoke in college and couldn't have been more put off by the steamed green orbs placed on the dinner table. A sorority sister's family grew them on their ranch in the Central Coast area and the house was the recipient of a recent crop. 100% of the United States artichoke crop is grown in California, largely concentrated in Monterey County, but also throughout the coastal areas between San Francisco and Santa Barbara, where warm days, foggy mornings and cool evenings make for a perfect 'choke growing climate. Not being too adventurous in the fresh veggie eating category - remember, I'm of the canned vegetable generation - I didn't like having to politely pull the leaves off this steamed green thing in front of me, then dip said leaves in either mayonnaise or melted butter - both anathema to a college girl watching her weight- and then eat them. But sorority politeness was to be the rule of the day and once I navigated the cumbersome outer leaves and began dipping the tender insides, especially the luscious heart, into mayo, I discovered a flavor sensation my yet untested palate had never experienced. Subtle, sweet yet smoky, and creamy - I never thought a pile of leaves could bring such satisfaction and contentment! As a college grad, living on a limited budget, an artichoke or two, when in season, sustained me for dinner. And today, at prices ranging from $.69 each to 3 for a $1.00, they're still an economical, easy, nutritious and filling lunch or dinner. My sons love them, and the peel and dip method of eating adds time to the family dinner table - much needed when one has teens and wants to chat with them!
Italians had long savored this peculiar flower-cum-vegetable - our friend Pliny the Elder and his colleagues enjoyed them as far back as 77 AD and so did many other Romans over the years. We have Catherine de Medici to thank for introducing artichokes to France when she married Henry II in the 16th century. They have been a culinary staple in Western Europe cookery ever since. French immigrants brought the plant with them to colonial Louisiana but with mixed results; though briefly cultivated, nothing remains today of artichoke farming in the Southern United States.
Once again, it was up to the Italians to spread the love. Italian immigrants in the post-Gold Rush era introduced artichokes, along with broccoli and garlic, to Northern California and created communities that now grow these plants in abundance. Thank you!! What would mayonnaise be without an artichoke heart to dip it in?
"These things are just plain annoying. After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead." Miss Piggy
OK, ignore Miss Piggy! She just doesn't appreciate the effort needed to enjoy an artichoke. But, I'll compromise with her - add a shrimp cocktail to a steamed artichoke and enjoy the magic!
Thanks to the California Artichoke Board, Pezzini Farms, What's Cooking America online and Peninsula Portrait by Mitchell P. Postel for information included in this article. |
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March, April & May Cooking Classes
Many class fill quickly so register soon! Class size ranges from four to ten students depending on the topic and hands on projects. All classes are held in Chef Margie's kitchen. Individual classes are $60 per person and last approximately 2.5 hours. A complete recipe folio is included with each class.
Email Margie@NutmegKitchens.com to enroll. Your place is not confirmed until receipt of your payment has been made. Mail checks to: Nutmeg Kitchens, 145 Portola Road, Portola Valley CA 94028. Confirmation and driving instructions will be sent via email.
NOTE: You are not enrolled in a class until your fee has been paid. Refunds will be made up to one week prior to scheduled class or fee may be applied to a future class.
Saturday, March 7, 19-12:30
Brush Up the Basics
Demonstration class for up to 10 participants. Simple knife skills; sauteing & pan reduction sauces; vinaigrettes; pantry staples. Email Chef Margie with your questions or requests with your registration!
Saturday, March 14, 10-12:30
Family Friendly Entrees
Discover that it's not that hard to feed your kids food that they'll like! This menu is approved by Ian (17) and Alec (16) MacKenzie.
JUST ADDED!
Thursday, March 19, 10-12:30
Rock Your Crockpot!
Learn why your slow cooker should be one of your best friends in the kitchen. We'll discuss the benefits of slow cookery and you'll take home tried & true recipes that will make menu planning quick & easy. Bring your own crockpot - a tasty meal with be going home in it!
Saturday, March 21, 10-12:30
Spring Soups & Stews
Not just for cool winter evening, soups & stews shine with spring's bounty! We'll use locally grown seasonal ingredients with homemade chicken & vegetable stocks and celebrate the Vernal Equinox!
Thursday, March 26 10-12:30
Buffet Entertaining
Be prepared for Easter, Mother's Day, Memorial Day & Graduation gatherings. This demonstration class will include tips on menu planning, service ware selection and presentation along with menus & recipes for parties for 15 or 50 guests. Tasting menu included.
Saturday, March 28, 10-12:30
Elegant Spring Time Dining
This menu will not only highlight fresh produce & local ingredients, but will show you how simple it is to plan and execute an elegant, intimate dinner.
Saturday, April 18, 10-12:30
Mediterranean Small Plates
The earthy simplicity of a radish with sea salt, the complex flavors of Italian caponata or the sweet & spicy combinations in a Moroccan salad - Mediterranean cooking can be bold, uncomplicated, subtle - always delicious!
Saturday, May 2, 10-12:30
New African Cuisine
Using Chef Marcus Samuelsson's wonderful book The Soul of a New Cuisine, we'll explore the vast culinary traditions of this fascinating continent. From the spices of Morocco & Tunisia to the curries of East Africa to the staple bread, injera, of Samuelsson's homeland, Ethiopia, we'll take our own culinary safari!
Saturday, May 30, 10:00 - 2:00
FARMERS MARKET FIELD TRIP!
This will really kick off your summer cooking! We'll visit with vendors, shop together for interesting, fresh, local ingredients, plan our menu while shopping and then prepare our meal in Chef Margie's kitchen, using creativity and pantry items on hand to accent our market purchases. Limited to 6 participants, $80 per person.
Saturday, June 6, 10-12:30
Summer Salads
Salads are more than just lettuce and dressing! Our menu will explore a variety of flavors, styles and ingredients that make for tasty, light summer dining.
Saturday, June 13, 10-12:30
Marinating & Grilling
Grilling is more than just burgers and dogs! Find out what else is perfect for the BBQ! Quick tips for marinating, too! | |
| Upcoming Events |
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Farmer's Market Field Trip
Saturday, May 30th
We'll visit one of the wonderful local markets, return to Chef Margie's home and prepare a delicious meal together with the bounty of our shopping!
Kick off your summer cooking with a lively & delicious market tour! |
| Featured Recipe |
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Creamy Artichoke Soup
inspired by Duarte's Tavern,
Pescadero, California
8 artichoke hearts and surrounding tender leaves, with choke removed
Juice of 1 lemon added to a bowl of cold water
1 onion. diced
1 bay leaf
2 garlic cloves
2 cups chicken broth
1 cup heavy cream
salt & pepper to taste
1 tablespoon fresh squeezed lemon juice
For Gremolata:
One large shallot, minced
4 tablespoons minced fresh parsley
One lemon, zested
Sour cream or creme fraiche for garnish
To prepare artichokes - add the juice of one lemon to a bowl of water; remove outer leaves by pulling down on them toward the stem; repeat until you have reached the tender light green/white leaves surrounding the heart. Slice the artichoke in half and remove the feathery "choke" and purplish leaves with a pairing knife and/or a melon baller. Immediately submerge in the lemon water. Repeat with remaining artichokes. Once all artichokes are readied, place in a steamer basket within a large stock pot with 1-2 cups of water, add the bay leaf and the garlic cloves to the basket with the artichiokes. Cover, bring the water to a boil and steam the artichokes until they are tender to a knife - approximately 20 minutes. Adjust the heat accordingly. Do not over steam.
While the artichokes steam, heat 1-2 tablespoons of olive oil in a saute pan and add the diced onions. Lower the heat, cover the pan and let the onion "sweat" until soft, about 10-15 minutes. Do not let them brown as this will add a distinctive onion flavor to the soup.
Once the artichokes are cooked through, remove from the heat and let them cool until you can handle them easily. Remove leaves from the heart - this should be very easy with fresh artichokes - and using a pairing knife, scrap off any "meat" from the leaves. Place the hearts, scrapped "meat" and the steamed garlic in a blender.Reserved the bay leaf. Add one cup of the chicken broth and puree until smooth, adding more chicken broth if necessary.
Pour artichoke puree into a large saucepan, add the cream, 1 tablespoon lemon juice, salt & pepper to taste and the reserved bay leaf. Bring to a gentle boil and then simmer for 12-20 minutes for flavors to blend.
While the soup is simmering, make the gremolata: combine the lemon zest, the minced parsley and the minced shallot in a small bowl.
To serve, remove the bay leaf, ladle warm soup into bowls, add a dollop of sour cream or creme fraiche and sprinkle to soup with the gremolata.
Enjoy! | |
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Culinary Coaching -
Nutmeg Helps YOU in The Kitchen!
You...
...enjoy preparing your own meals but find menu planning and grocery shopping cumbersome and time-consuming.
... are working with a nutritional professional and need some "cheerleading" as you change your eating habits.
...want to have a basic cook's pantry but just don't know where to start.
...have lots of kitchen equipment and gadgets but have no idea where they are or how to use them.
...have collected all those recipes and food magazine articles for years but can't seem to get them organize.
...really want to invite the tennis group for that long promised luncheon buffet, but lack the confidence to entertain with ease.
Don't be intimidated by your kitchen! From planning flavorful weekly menus for you to prepare for your family to ensuring that your pantry is well stocked to walking you through the planning and organization of party, Nutmeg's Culinary Coaching will enable YOU to use your kitchen to its best advantage!
Pricing is based on customized packages and individual services. Contact Chef Margie for your personalized consultation - Margie@NutmegKitchens.com.
Organize, Invigorate, Appreciate &
Enjoy YOUR Kitchen! |
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"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." Laurie Colwin
Cooking is an art filled with tradition, new revelations and self-discovery. I've found my creative outlet in cooking, and through Nutmeg Kitchens, I've been able to share something that I love with others. I've been thrilled with the response to my cooking classes, and I hope my new service - Culinary Coaching - will help you to discover the spice in your kitchen. My other services - personalized in-home meal preparation, and small event catering - are always available to bring spice to your kitchen as well. Here's to good food, good times and Spring!
Margie MacKenzie
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| Save 20% |
Pre-pay for four classes and receive a 5th class FREE! Select from any of the currently scheduled classes to begin your culinary discovery! |
| Offer Expires: June 30, 2009 |
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