Tart Blueberries, Sugared and Baked

As summer was ending, we were increasingly disappointed with our fresh blueberry purchases. The blueberries were so tart at times that they were literally inedible. One evening, in frustration, I took the berries I had rinsed and picked over for dinner (stems and mushy berries removed) and dumped them into a baking dish. I liberally sprinkled the very tart berries with natural cane turbinado sugar and baked them at a high temperature for a bit. They baked and cooled while we finished dinner and cleaned the kitchen. We ate them while sitting in the fading light of the early autumn evening. Yum, yum, yum. It was like eating blueberry pie without the crust. I do love pie crust, but the blueberries baked without any crust literally swam in a delicious, sweet juice that almost defies words. Sometimes, no wheat is a very good thing!

Cherries and Blueberries

I am in awe of food stylists and photographers:

A sublime, yet simple dessert – fresh berries.

Fresh cherries, in season (organic)

Fresh blueberries, in season (organic)

Rinse thoroughly, drain thoroughly. Serve.

A Special Dinner with a Childhood Food – Summer Sausage

Yesterday I had a special dinner. It was my daughter’s birthday. We live nearly half a country apart, so while she was not with us in person, she was in spirit. My wonderful husband stopped at the grocery store on his way home from work for some Schaller & Weber Summer Sausage for an appetizer for our dinner. I eat almost completely “organically,” but some events require a special treat. Summer sausage reminds me of my childhood and all the associated happy memories; therefore, it falls into the category of treats. One of my favorite memories from my childhood is the hours I spent swimming with my brothers and sisters. We would often sit on our front porch on summer mornings watching the thermometer slowly rise to the seventy-two degrees required for swimming. Only rarely were we disappointed with a cooler day.

It is possible to indulge yourself, even wheat-free, if you take the time to ask questions at the grocery store. I check ingredients on processed foods every time I buy them.

Caramelized Onion Soup (Wheat-free)

For the best results, see the entries on Homemade Chicken Stock and Caramelized Onions before beginning this recipe.

6 large onions

6 tablespoons olive oil

6 cups homemade chicken stock

Sea salt to taste

Soup pot with heavy bottom

Cut the onion into thin slices. Pour the olive oil into a soup pot with a heavy bottom and cook the onion slowly (very slowly), stirring continually, until the onion slices are lightly browned and caramelized. This takes me about one-half hour. Add the homemade chicken stock and bring to a simmer. Simmer the soup over medium heat for 10 minutes, then salt lightly. Serve in warmed bowls.

Asparagus in Olive Oil with Egg Garnish

I buy organically grown asparagus and use a high quality olive oil.

Asparagus

Olive oil

Hard-cooked egg(s)

Filtered water

Wash asparagus thoroughly. Snap tough bottom ends off. When I am in a rush, I snap just one stalk, then cut the remaining stalks at the same point. Place the washed and trimmed asparagus in a saucepan in which it fits comfortably. Cover completely with filtered water. Place on high heat and simmer until just tender (still a little crisp). This will take only a few minutes; I wait and watch (and poke). Drain, leaving asparagus in the pan and place on burner with the heat turned to low. Add some olive oil and shake the pan back and forth until the stalks are thoroughly coated with the olive oil. Leave on heat until the olive oil is as warm as the asparagus. Place on a warm serving dish and sprinkle with chopped hard-cooked egg (amount depending on the amount of asparagus) and season with just a dash of sea salt, leaving the last seasoning to each person.

Poetry For The Kitchen from The Poetry Foundation

April is National Poetry Month in the United States. I thought I would share this delightful poem:

Deep In Our Refrigerator

By Jack Prelutsky

Deep in our refrigerator,

There’s a special place

For food that’s been around awhile . . .

We keep it just in case.

Read the complete poem here.

Fried Eggs and Ham

Serves 1

1 tablespoon olive oil

2 thin slices of hickory smoked, all natural ham (no additives)

2 fresh eggs

Sea salt

Heat the olive oil in a nonstick skillet over low heat. Heat the ham in the skillet, just until warm. Gently break 2 eggs onto slices of ham. Cook gently until desired doneness. Slide a spatula under each slice of ham and egg and place on a plate. Season with sea salt.

Basic Baked Salmon

Preheat the oven to 425ºF. Arrange the salmon filet(s) in a single layer in a baking dish, I use a heavy ceramic baking dish. Place the filet skin side down. Turn the tale end under the body so that both ends of the filet are the same thickness. Turn the thinner side edge under for the length of the filet until both sides of the filet are the same thickness. Place in the preheated oven for 15 to 35 minutes, depending on the size of the filet and desired doneness. I bake the filet just until it flakes, but is thoroughly cooked throughout. Finding your desired doneness and recognizing when the filet has reached that state may take some practice. I have a sensitive nose and go by smell!

Homemade Chicken Stock

The roasted chicken, scraps, juices and vegetables must be leftover from the recipe for my roasted chicken. See Sunday Roasted Chicken. This is a staple in my kitchen. (Gluten-free, wheat-free, corn-free, etc.)

Homemade Chicken Stock

Roasted chicken carcass, scraps and giblets (giblets, if available)

Leftover juices with vegetables from roasted chicken

Sea salt

Cold water

Place all ingredients, except water, in the stock pot. Add water to cover other ingredients by 1-inch. Bring water to a simmer (do not boil) and skim as necessary. Barely simmer for 4 to 5 hours. This can be done over several days/evenings. Continue to skim fat, solids and foam as they appear. Simmer stock to taste. Season. Cool and strain through cheesecloth into bowl. Refrigerate until fat has hardened on the surface; carefully and thoroughly remove. Use the broth within a day or two, or freeze.  I freeze 1-cup portions for ease of use.

Sunday Roasted Chicken

Serves 2-4

One 3-1/2 pound chicken with no additives

4 medium onions, quartered

Olive oil

Sea salt (I use coarse)

Dried thyme

Preheat over to 450 F.

In a large roasting pan (I always use a dark enamel roasting pan – always), scatter the onions and garlic. Place the chicken over the vegetables. Generously brush the chicken with olive oil, including the cavity. Heavily season the chicken with sea salt and thyme. Place the chicken over the vegetables and cover.

Roast the chicken for about 1 hour and 15 minutes, or until the chicken is nicely browned, the chicken juices run clear and the vegetables are tender. Let the chicken rest 10 minutes before serving. Remove the garlic cloves from their skins and carve the chicken.  Arrange all on a platter. I often roast two chickens at one time in different roasting pans, just for the leftovers.

Of extreme importance – do not discard the leftover juices, chicken bones or meat. These will be used to make Homemade Chicken Stock tomorrow.